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Whiskey Review: Tualatin Valley Oregon Single Malt
"Jason O’Donnell described Mecca Grade’s malt as “peanutty,” and I definitely agree. This is a surprisingly rich spir...
Highlighting Local Malsters: A Collaboration with Allagash Brewing Company
Allagash Founder, Rob Tod, and Head Brewer, Jason Perkins flew out to Bend to meet Veronica and our Bend Pub Head Bre...
#pdxbeergeeks: Brewing a Truly Local Beer
"So, for the finale of the series, we're going to do something that I personally feel is a special opportunity; we wi...
#pdxbeergeeks: Profile Series: Growing Local Beer
At the end of a long dirt road against a backdrop of Central Oregon farmland, Seth Klann is unlocking the door to wha...
Local Malt: The Next Step for Craft American Whiskey
It’s no secret that here in the Northwest, we take “local” very seriously. It seems like every distiller I know is fo...
The Technology Behind the Future of Barley
Brewing isn't particularly technical, right? If one can make soup, one can make beer; just acquire the needed ingredi...
Ag Tour Puts a Face on Water Issues
Towering over the farm are four shiny new silos, each capable of holding a million pounds of grain. “We have two year...
Hey, There's Terroir in my Beer
"We're the only craft-malt house that is sourcing all of our grain from ourselves on our farm," Klann says. "It's kin...
A Beverly Hills Hotel is Helping to Normalize Craft Beer in Fine Dining
The beer's Full Pint malt from Mecca Grade Estate Malt in Madras, Oregon, and its organic Gargoyle hops from Hops-Mei...
Women Grow New Barley Strains at OSU
Does barley matter for beer flavor? That’s one of the main questions OSU’s barley researchers are seeking to answer. ...
The Day I Learned About Barley
He talked a bit about Central Oregon malt terroir and how locally sourced ingredients could create a regionalized dri...