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.
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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