Page 4C
EAT, DRINK & EXPLORE
East Oregonian
Saturday, July 15, 2017
MONASTERY: What started as a private retreat in the woods now spreads over 77 acres
Continued from 1C
and 12 others for meat.
The monks breed and sell a
mix of Great Pyrenees and
Maremma sheep dogs. They
also raise chickens, turkeys,
babydoll sheep and bees.
They grow a lot of their own
vegetables and make trips to
Pendleton and Milton-Free-
water for supplies. They sell
eggs and honey.
And then there’s Gus the
goose. Griffith said he arrived
during the winter and has yet
to leave. The goose follows
people as readily as the goats.
Griffith said Gus enjoyed
toying with the pups when
they were smaller, but now
they are large enough to toy
back.
Watching it all, he said, is
a joy.
Daily life means gathering
in the living room for coffee
and tea before 7 a.m. Like
men anywhere, they comment
on the weather. They head to
the cathedral for two hours of
worship.
They share two meals a
day, though there are snacks.
They pray again at 3 p.m. and
again at 5 p.m. for vespers,
or evening prayer. Afterward
they have an hour of recre-
ation.
By 9 p.m. they are to be in
their rooms, usually reading
spiritual works. Lights out at
10.
They hold public services
on Sundays. In between, they
tend to the monastery and its
grounds. They also leave on
occasion.
“One day we got so
excited,” Griffith said. “We
went to a funeral.”
The ceremony was for a
priest and attending was an
honor, he said. And later this
year they will attend a home
school convention in Seattle.
Leaving the monastery
comes with a cost. They
rely on good neighbors
and workers to tend to the
animals, and when they return
from trips they have to play
catch-up on their work.
“We all suffer together up
here,” Stanichar kidded.
They do not have TV nor
get a newspaper, but their
visitors keep them up on
news and events. And there
is the internet. Griffith and
other monks use that to watch
Youtube videos.
“Honestly, what we like to
do is watch other monks,” he
said.
There also is Stanich-
ar’s rose garden, where
softball-size red blossoms
Staff photo by Kathy Aney
A cross is backlit by can-
dlelight during Tuesday
morning worship at the
Duchovny Dom Byzantine
Catholic Mens Monastery.
Staff photo by Kathy Aney
The door stands open to the main sitting room at the Duchovny Dom Byzantine Catholic Mens Monastery.
Staff photo by Kathy Aney
Two monks at the Ducho-
vny Dom Byzantine Cath-
olic Mens Monastery
chant during morning
worship.
Staff photo by Kathy Aney
Candidate Tobias Vincent
milks a goat in the early
morning hours Tuesday
at the Duchovny Dom
Byzantine Catholic Mens
Monastery, near Weston.
Staff photo by Kathy Aney
Staff photo by Kathy Aney
Candidate Tobias Vincent escorts a goat early Tuesday
morning to the milking shed at the Duchovny Dom
Byzantine Catholic Mens Monastery.
Father Joseph Stanichar participates in worship
Tuesday morning at the Duchovny Dom Byzantine
Catholic Mens Monastery, near Weston.
thrive. Vincent drew his eye
to a small rose, vibrant with
oranges and pinks. He said
he’d never seen a rose like
that until he came here. Stan-
ichar also said he is a fan of
the Kentucky Derby, and on
Derby Day he said he has a
nip of bourbon.
Griffith said a group
of businessmen who visit
Duchovny Dom also have a
enjoys hanging with them,
but he does not partake of the
smokes and drinks.
He is, after all, a monk.
You can search Facebook
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drink and smoke cigars. They
come to take a break from
their stressful lives, he said,
and enjoy the company of
other men.
Griffith said he also
about Duchovny Dom and
how to contact the monastery.
———
Contact Phil Wright at
pwright@eastoregonian.com
or 541-966-0833.
Drink local: Prodigal Son Brewery releases Packard Tavern IPA
WARNING: This column contains
details about adult beverages
and should only be read by those
age 21 and older. TRIGGER
WARNING: Do not read the
following if you are easily offend-
ed by the consumption of alcohol-
ic beverages.
S
ummer is here. Time to put
away the bourbon barrel-aged
imperial stouts and grab a
frosty mug of sunshine.
Cut to the Prodigal Son’s newest
release, the Packard Tavern IPA.
Named after the historic Pendleton
bar it’s served
in, the Packard
IPA is a brilliant
northwest style
IPA with tropical
fruit and citrus
aromas nestled in
a flavorful swirl
of Azacca, Apollo,
El Dorado, and
Drew
Meridian hops. At
Langton
6 percent alcohol
Comment
by volume and
48 International
Bitterness Units, the Packard
Tavern IPA has a clean sharp
bitterness and surprisingly smooth
finish. It’s a true summer treat.
The Packard Tavern IPA is
brewed just a block down the street
at the Prodigal Son Brewery and
Pub. The Prodigal Son, which
owns the Packard Tavern, has
been serving its beer on draft at the
Packard for years, but this is the
first one made specifically for the
bar. I sat down with head brewer
Jean-Luke Alexander to find out
the inspiration behind his latest
creation, what makes it stand out
and just what the heck is Azacca.
Jean-Luke has been brewing
for the Prodigal Son since April
2015, after working four years at
Bridgeport Brewing Company
in Portland. He said the big
inspiration or push for the beer
came from the Packard’s very own
bartenders. They even got to help
pick out which hops would be
added during the whirlpool of the
Staff photo by Drew Langton
The Packard Tavern recently started serving a new IPA named after the Pendleton bar and brewed down the street at the Prodigal Son
Brewery and Pub.
brewing process.
That brings us to Azacca hops.
Named for the Haitian god of
agriculture, Azacca boasts an
intense tropical fruit profile, and is
a popular new hop among Pacific
Northwest brewers. The Azacca
pairs well with the Apollo, El
Dorado and Meridian hops for a
very aromatic brew. Combine that
with low levels of malt and you get
a great, smooth IPA.
And if fruit is your jam, the
Prodigal Son recently tapped their
Trueno Tropico IPA. While the
Packard gets its flavor and aroma
from its unique hops, the Trueno
Tropico takes it a step further. I’m
talking more than 80 pounds of
mango purée and 40 pounds of
pineapple. I haven’t tried it yet, but
Jean-Luke described it as a great
summer IPA. Either way, we’re
going to have some great summer
brews to sip on.
The Prodigal Son made a ten
barrel batch of the Packard Tavern
IPA, so it may show up at other
local bars and restaurants in the
future. But for now, the only place
to get this delicious beer is at the
hallowed grounds it was named
after, The Packard Tavern, 118 SE
Court Ave, Pendleton. Cheers!
Editor’s note: Please drink
responsibly.
■
Drew Langton is the East
Oregonian’s page designer and
night editor, and a self-described
beer enthusiast. Contact him at
dlangton@eastoregonian.com
Did you know?
Did you know that beer is
presently the third most popular
drink in the world? According
to the 2004 publication “The
Barbarian’s Beverage: A History
of Beer in Ancient Europe” writ-
ten by Max Nelson, it comes in
third after water and tea. But I
mean, come on. When your body
weight is made up of 60 percent
water, it stands to reason that
the most popular drink will be
the one that keeps you alive.