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About The Hood River news. (Hood River, Or.) 1909-current | View Entire Issue (Jan. 10, 2015)
A2 Hood River News, Saturday, January 10, 2015 The Ale List Local beer, new and renewed on tap, in bottles, and in books Photo by Kirby Neumann-Rea OVER PIZZA AND WINE AND BEER, Gorge Grown members shared plenty of ideas in the forum at Springhouse Cellars. The emphasis was on increased communication, to go with the non-profit’s out- reach and education efforts. “IPA’s are insanely popu- lar these days. But let’s face it, sometimes it feels like there’s a hops arms race going on,” said Firmat, Full Sail Brewing Company’s CEO & Founder. “That’s why we came up with Session IPA. Not too hoppy. Not too bitter. Not too malty. Just right … we like to call it Ses- sion-ability,” “When Session Premium Lager was launched 10 years ago, it quickly became the hottest selling new craft-beer brand on the market. Neither micro, macro nor import (yet pFriem Family Brewers hosts “Oregon Breweries” author Brian Yeager for lunch, book signing and question and answer, start- ing at noon Sunday. “Oregon Breweries” is a comprehensive guidebook to the breweries, beer festivals and the beer culture in the state of Oregon. Yeager and his wife and two-year-old child will be there. pFriem is a full-service brewery and pub, open to all ages, located on the water- front at 707 Portway Ave. ■ G ROW Continued from Page A1 The main question, Sulli- van said, “is what inhibits you from selling or sourcing more local food?” Sullivan, who moderated, used analogies from tradi- tional agriculture terms, saying, “We are here to glean your ideas and gather your wisdom. Change happens from the ground up.” Sullivan and Suits noted a number of programs and ini- tiatives happening in 2015 and 2016 to enhance Gorge growers and markets as well as provide food and nutrition outreach and education. These include a compre- hensive local food marketing campaign by Gorge Grown later this year, and a “Seed to Supper” education program — “a kind of Gardening 101” for clients of food banks, in conjunction with the FISH program, this summer. Suits said that next year she hopes to start a “Grow- ing Farms” class on success- ful farm management, in Hood River County. “Grow- ing Far ms” classes have been introduced elsewhere in the state, and Suits wants to get it going here. She start- ed work for OSU in Hood River in 2013, and is respon- sible for a wide variety of programs including the Mas- ter Gardener and SNAP food assistance programs, and also serves as small farms agent for Hood River and Wasco counties. Suits and Sullivan spoke, but farmers, restaurateurs and others engaged in a live- ly discussion, facilitated by Sullivan, about how to con- nect with each other. Key challenges explored included growing the right L AND Continued from Page A1 sought public input on the development of the Punch- bowl Falls park before the ap- plication was submitted. She added that if WRC were forced to sell to private own- ers, the sale would “come with a conservation ease- ment to protect the habitat values of the Hood River cor- ridor, but it is likely that pub- lic access to the site would be eliminated by future own- ers.” The visioning process is food, and finding buyers, along with the challenges of finding land and effectively developing their businesses, along with recruiting young farmers (the average age of Oregon farmers is 60) and helping growers learn when and how to “scale up” their operation. A young Mosier area farmer said he’s looking for more land and encouraged Gorge Grown to upgrade its resource service for people looking for land and mar- kets. Participants described the Gorge Grown website com- munity billboard as “under- utilized,” to which Sullivan and Woodley Smith, Gorge Grown market assistant manager, agreed, noting that a website upg rade this spring should help resolve that. “It will become a lot more user-friendly,” said Smith. What came of the discus- sion were ideas about how producers can better under- stand their markets and clients, and how Gorg e Grown can improve in how it serves its clients. Opportunities included: ■ A biothermal operator from Carson said he had land he could provide at a cost of just $25 per acre, but the growers would need to pur- chase water. ■ A landowner from east of The Dalles said she has unused dry-side land that they want to find users for during the winter months. ■ Creating a cooperative of protein producers, for mar- keting, storage and butcher- ing, to reduce the cost of meeting the extensive regu- lations on production of meats and poultry. ■ A re presentative of Raices (roots), a group of Hispanic growers, said cross- cultural connections would help because Raices mem- bers “have a lot of food and are struggling to get it sold.” Better communication be- tween growers and collective marketing and distribution were key goals mentioned, and growers said Gorged Grown can play a role in all of this. A key component is connecting g rowers and restaurants on-line, facilitat- ed by Gorge Grown. “We have this capability, but not the storage (facili- ties),” Sullivan said. Existing cold-storage facil- ities owned by fruit growers could be one option, one grower commented. Kathy Watson, chef-owner at Nora’s Table Restaurant in Hood River, said that while producers of protein products do face a variety of federal and state regulations, it’s a less complicated scene for growers of fruits and veg- etables. “When it comes to farms and produce there aren’t a lot of restrictions. It’s pretty wonderful, actually,” Watson said. But she had the following advice for anyone wanting to sell more of their products to restaurants: “If you want to sell to restaurants you need to pro- vide some level of consisten- cy,” Watson said. That means knowing when clients are planning their menus, and understanding specifically how they go about doing so: on line, by phone, or in per- son. In addition, schools buy- ing produce want them “ready to go,” with as little kitchen labor involved once they’re in the door, accord- ing to Suits. School produce “doesn’t have quite the regulations, it just needs to be ready to eat,” she said, right down to car- rots washed and sliced. designed to help create a con- ceptual park development and management with pub- lic input which the county would then submit with its grant application to the state. The visioning process be- gins with a public forum on Jan. 13, from 6-7:30 p.m. in the Hood River County Board of Commissioners meeting room in the County Business Administration Building, located at 601 State Street in Hood River. An ad- ditional forum is planned for Tuesday, Feb. 10. Along with the forums, the public is invited to share their thoughts by taking an online survey at www.surveymonkey.com/s/p unchbowlfalls. Those with strong interest or extensive knowledge of the site are encouraged to participate in a longer stake- holder interview or join the park advisory committee, which is tasked with convert- ing the public input results into a development and man- agement plan by April in order to submit funding pro- posals for the state’s 2015 grant cycle. Those interested can con- tact Staten, who is coordinat- ing the visioning process, at 541-490-5225 or heather@hrvrc.org. t w a l k e r @ h o o d rivernews.com. Obituaries: Contact Es- ther Smith, esmith@ hoodriver news.com; the News charges $30 per obitu- ary, no length limit, photos included. Church news can be sent to hr news@hoodriver news.com; concerts, special services, speakers, or ser- mon series are welcome; jpg photos may also be attached. Entertainment: non-prof- its are encouraged to send us their information on con- certs, speakers or other events, to hrnews@hoodrivernews.co m or Jim Drake at jdrake@hoodrivernews.com. For all inquiries about submitting an item, call the newsroom at 541-386-1234. Hood River News is locat- ed at 409 State Str., Sixth and State streets. GOT NEWS? It’s easy to submit your news item to the Hood River News. Engagements, anniver- saries, and weddings: hrnews@hoodrivernews.co m; attach jpg photos with credit where applicable. Births can be submitted to the same address. Happenings: Non-profit groups can share their infor- mation about events. Send them to Trisha Walker at Fri - Tue, Jan. 9 - Jan. 13, 2015 Subject to change. Check times daily. Destiny Theatres Dave Logsdon of Logsdon Farmhouse Ales and his fel- low brewers Charles Porter and Charlie Van Meter are in a brewing frenzy, with at least four new or renewed ales hitting taps and stores in early February and later this spring. Logsdon ales, meanwhile, will be featured in the Gorge Owned Green Drinks event on Jan. 15 at Volcanic Bottle Shoppe on the Heights. More on that event, and some other beer events concocted by Abe and Amber at Vol- canic. ■ The 2014 Peche- Brette Belgian ale will be out in time for the annual Zwickel- mania tour of Oregon brew- eries, the weekend of Feb. 14- 15. ■ Assistant brewer Char- lie Van Meter, who joined Logsdon last spring, has cre- ated a farmhouse version of Cascadian Dark, a first for Logsdon, coming this spring. ■ Logsdon will reissue its stout brewed in collabora- tion with Bison Brewing in Mendocino; Calif. Logsdon said the use of cocoa makes it is similar to the one from two years ago. The beer may be brewed at Logsdon or at Bison, where it would be put in 12-ounce bottles. The collaboration is a product of Logsdon’s friend- ship with Bison owner Dan DelGrande; they also both teach in the American Brew- er’s Guild distance learning program. ■ Also this spring, Logs- don’s HopWorks collabora- tion Belgian style Pilsner, to be released in 22 ounce bot- tles. ■ Meanwhile, Charles Porter will be back this spring with the second edi- tion of his golden ale Aber- rant, in his Bergschrund ale series. Aberrant will be “the same as before, but updated with some new crop of Liber- ty hops,” a vital ingredient Porter could not obtain to his satisfaction, hence the two- year gap between the first Aberrant and the new one, according to Logsdon. Brian Yeager In bottles for the first time, with updated packaging, the 2015 Belgian Imperial ale Pale Death comes riding in at a rate of 9.3 percent alcohol. Pale Death, a long-time pub favorite is part of Dou- ble Mountain Four Horse- men series. Beer creators Greg Balch and Kyle Larsen describe it as possessing “the luminous pungency of a dank tropical forest,” with its undertones of pineapple, mango and kiwi, combined with Ardennes yeast to yield a balance of hop bitterness and malt sweetness. This is the rare beer to be promoted with a passage from the Book of Revela- tions: “And I heard a voice in the midst of the four beasts, and looked to behold a Pale horse, and the name that set on him was Death and Hell followed him.” (chapter 6) . Double Mountain held a Pale Death bottle release party Thursday at The Beer- mongers in Portland. Double Mountain has post- ed an informative six-minute video, by Hood River film- maker Manny Marque z, with founder Matt Swihart explaining the brewery’s bot- tling line and revealing some other insights on bottling beer. (“It’s how you deal with pressure.”) www.doublemountainbre w e r y. c o m / b r e w e r y / o u r- beers/ ■ A bit of fermenting frank- ness from Irene Firmat in Full Sail’s issued statements about its new Session IPA, just out. a little bit of each), Session rewrote the rules on how to launch a distinctive new brand that appeals to a wide cross-section of beer drinkers. You see, virtually everyone who likes beer likes Session. It’s a brand that’s inclusive and accessi- ble — without ever being or- dinary. It’s totally drinkable – but never at the expense of character. Fast forward to 2014 and what’s the new hot trend in craft brewing? “Ses- sionable” beers, the category that Session unleashed a decade ago. Given Session’s immense appeal, we’ve ex- panded our year-round line- up to include Session IPA.” Available in 12 packs, 6 packs and on draft (ABV 5.1 IBU 47) Meanwhile, Full Sail has simultaneously expanded its Session lineup with Session Export, brewed in the Dort- munder Export lager style. Export pours a deep golden color and imported hop vari- eties impart noble hop aro- mas with subtle herbal and hop spice notes. Hop bitter- ness and malt sweetness are balanced with a fir m, smooth, mineral/malt char- acter and clean finish. Borrowing a phrase from the American car marketers, Full Sail observes that this new beer is “imported all the way from Hood River, Ore.”Session Export is avail- able in 12-packs and on draft from winter to spring. (ABV 5.8 IBU 28) ■ Volcanic, located at 1410 12th St. on the Heights, will host the Jan. 15 Green Drinks, organized by Gorge Owned. The event, from 5:30 to 7 p.m., is the first Green Drinks of 2015 and will fea- ture food from Marley’s Cor- ner and beer from Logsdon Farmhouse Ales. Congratulations on your New Home! ■ LOLO A D O P T E TABOR D A D O P T E D Kellie Oosterbaan 704 Columbia St., Hood River 541.386.6070 Lane’s Excavation Inc. 1767 12th St., #276, Hood River 541.490.2633 PATCH MILLY AXLE A D O P T E D Height’s Shell 1691 12th St., Hood River 541.387.4444 Adopt-A-Dog SCOOBY Columbia Cinemas 2727 W. 7th St., The Dalles - 296-8081 T AKEN 3 (PG-13) W ILD (R-17) U NBROKEN (PG-13) 1:10 4:10 7:00 1:00 4:00 6:50 12:45 3:45 6:40 N IGHT A T T HE M USEUM 3 (PG-13) 1:20 T HE H OBBIT : (PG-13) B ATTLE O F T HE F IVE A RMIES 2D - 3:30 6:30 Additional showtimes ONLINE! BA R G A I N T U E S D A Y S * $5.00 Movie Admission $6.00 3D Movie Admission** **3D Glasses sold separately. * Exclusions apply, details on theatre website. For a limited time. Subject to Change. www.MoviesInTheDalles.com YOGA FOR KIDS PEACE WARRIORS Tuesdays: Jan 13 - March 3 | 4:00pm - 5:00pm Thursdays: Jan 15 - March 5 | 4:00pm - 5:00pm 8 Class Session | Ages 6-14 | $ 70 Session | $ 12 Drop-In To Register email: Stephenie.Going@gmail.com 541.386.2025 1808 Belmont Ave Hood River, Oregon D D O P T E D D O P T E D E T P O D A A A Home At Last Footwise 413 Oak St., Hood River, OR 541.308.0770 The Tofurkey Company Hood River • www.tofurkey.com 541.386.7766 Pietro’s Pizza 102 2nd St., Hood River, OR 541.386.1606 Look for the monthly Adopt-A-Pet page in the Hood River News
