In April 2015, conservation group Oregon Wild announced the formation of The Oregon Brewshed® Alliance. The coalition of breweries and more advocates for the protection of forests and watersheds. Featured here, left to right, are Christian Ettinger of Hopworks, Colin Rath, co-founder of Migration and member of Oregon Wild’s Board of Directors, Julia Person, sustainability manager at Widmer, and Marielle Cowdin, outreach and marketing coordinator from Oregon Wild. Photo by Emma Browne
By Anthony St. Clair
For the Oregon Beer Growler
Brewers know that great beer begins with clean water. Oregon craft beer is especially connected to the Northwest’s land and waterways, and that’s why in April 2015, conservation group Oregon Wild announced the formation of The Oregon Brewshed® Alliance. The coalition of breweries, other craft beer organizations and conservationists advocates for the protection of forests and watersheds.
Launching with eight partners from the craft beer industry, in less than a year there are now 21 partners, including 7 Devils Brewing Co. in Coos Bay, C-BIG (Craft Beverage Industry Group), Crosby Hop Farm in Woodburn, Fort George Brewery in Astoria, GoodLife Brewing in Bend, the brewpub chain McMenamins, Standing Stone Brewing Company in Ashland and multiple other breweries in Eugene and Portland.
“Conservationists and breweries joining forces for clean water might be a bit unconventional, but the partnership is really a natural fit,” says Marielle Cowdin, outreach and marketing coordinator for Oregon Wild. “Keeping our drinking watersheds clean and protected is essential for living. And it’s just as essential for keeping our craft brewing industry, something that has so defined our state’s culture, alive and thriving.”
Brewshed® partners and Oregon Wild also realized they had an opportunity to help the public understand the importance of clean water for brewing. “Many craft beer drinkers don't realize how significant water is for the process,” says Cowdin. “Two-thirds of Oregonians get their tap water from our state's lakes, streams and rivers. Since water is a product of the land that it flows through, our cleanest and best-tasting water flows through unspoiled public forest lands, with healthy forests acting as a natural filtration systems.”
Oregon Wild (formerly the Oregon Natural Resources Council or ONRC) began in 1974. Their conservation efforts have protected 1.7 million acres of wilderness, 95,000 acres of forests, and 1,800 miles of water protected by the National Wild and Scenic Rivers System. The foundation of the Brewshed® was laid in 2009 when Oregon Wild partnered with Widmer Brothers Brewing to protect Portland's Bull Run Watershed. “The partnership sparked plans for a larger initiative, given the intimate connection between Oregon's thriving craft brewing scene and our public wildlands.”
Partners collaborate on various outreach events, such as pint nights, happy hours, special brews, Brewshed® hikes and fundraisers that support Oregon Wild's forest and watershed conservation work. Eugene’s Claim 52 Brewing considers conservation efforts a priority and works with various nonprofits on environmental stewardship. “From inception, Claim 52 has been proud to credit the McKenzie River for the flavor profile of our signature beer, the kolsch,” says co-founder/owner Mercy McDonald. “The river that runs in our backyard is vital and needs our care and protection to keep it pure. All of us have a role and stake in that outcome.”
Claim 52 hosts events for Oregon Wild throughout the year and contributes to raffles to help with fundraising. Last year, Claim 52 also bottled a specialty beer, Scrivener’s Sour, and donated a portion of the proceeds to Oregon Wild. McMenamins provides similar support. This year, while celebrating the 30th anniversary of Hammerhead, McMenamins donated $1 for every pint of the pale ale sold in Oregon Jan. 30-31. The brewpub chain is also donating event space for the Brewshed® Brewfest, which is set to take place Wednesday, May 18 at the Kennedy School in Portland. The inaugural event will feature beers from Brewshed® partners and guests can vote for their favorite beers.
“The amazing beers our Brewshed® partners will be pouring will showcase Oregon water, but we'll be incorporating information about Oregon watersheds and water conservation into our program for the evening, with speakers from Oregon Wild and other Alliance members,” explains Cowdin. “Fest attendees will get to know about watersheds beyond Portland and get to taste beer from across the state. Overall, this first annual Oregon Brewshed® Brewfest will be a celebration of Oregon beer and the Oregon water that helps it stand apart.”
In 2015, partners held 12 events to raise awareness and support, including an Earth Day fundraiser, a Community Tap Month, a hike along the Salmon River and an environmental speaker series. Events in 2016 have included a fundraising campaign called Weekend for Water in partnership with the Oregon Environmental Council, Base Camp Brewing Company’s Collabofest presented by #PDXNOW, and February’s KLCC Microbrew Festival in Eugene, where the Alliance sponsored the water stations.
“Moving forward, we hope to continue growth with new partner breweries and others in the brewing community that care about clean water across the state,” says Cowdin. “As the Oregon Brewshed® Alliance builds new partnerships, our voice for Oregon watersheds becomes stronger, and eventually, the Alliance could be seen as a model for craft brewing and water conservation nationwide.”
For brewers such as Mercy McDonald, the need for partnership is simple. “Clean water is often taken for granted, and that’s where quality beer starts.”
Oregon Brewshed® Alliance
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Hopworks Urban Brewery in Southeast Portland recently signed onto the Brewers for Clean Water Pledge. In addition to many energy-saving and sustainable practices, the brewery has pervious pavers in the upper parking lot and the lower lot is sloped to catch rainwater in a retention pond. Photo by Tim LaBarge
By Patty Mamula
For the Oregon Beer Growler
“The single most important ingredient in craft beer is water,” Environmental Protection Agency administrator Gina McCarthy told brewers at the Craft Brewers Conference held in Portland in April. Not exactly a news flash. But, her comments about why they should support clean water were.
A little background: The 1972 Clean Water Act was diluted by Supreme Court rulings in 2001 and 2006 that seemed to exclude certain bodies of water. Therefore, the EPA and the Army Corps of Engineers drafted the Clean Water Rule to define the included water bodies. They released the rule in March 2014 for public comment, hoping for final adoption this summer.
“Before the new rule, up to 60 percent of American streams and millions of acres of wetlands were potentially overlooked by the Clean Water Act,” EPA officials said.
The Natural Resources Defense Council or NRDC, a nonprofit environmental organization, invited brewers to support the Clean Water Rule by taking the Clean Water Pledge.
Karen Hobbs, from the NRDC, said about 70 brewers have taken the pledge so far. By doing so, they sign on to comment letters to senators and the president and they are listed on the NRDC website as a partner to defend the Clean Water Act.
“What they do next is up to them,” said Hobbs. Many have improved efficiency at their facilities, engaged in watershed cleanups and improved water use. “Still,” Hobbs said, “we’re looking for ways to work better with the craft brewers because they are so embedded in their communities and so directly affected by local water. Many of them have amazing outreach in their communities.”
Like Bear Republic Brewing Company in Sonoma County, Calif. Peter Kruger, master brewer, said the brewery, established in 1996 in Healdsburg, Calif. broke ground on a new facility in Cloverdale, Calif. in 2006 with the idea there was plenty of water for the expansion. “We soon realized there wasn’t enough for the city, let alone our brewery.”
The city wanted to drill two new wells, but faced a five-year wait to secure loans from the United States Department of Agriculture. Bear Republic then fronted the city $475,000 in impact fees. Now they have two new wells with a million gallons of excess capacity. Peak demand is 1.8 million but the wells can pump 2.8 million.
Kruger said, “These were fees we planned on paying anyway. The amount we paid is what we estimated we needed to grow our brewery — basically we prepaid about eight years of fees,” he said.
With the money from Bear Republic, the city of about 8,000 people was able to fast track the wells. The brewery has introduced processes to conserve water in its drought-stressed region. “We run an incredibly low water ratio to beer, 3.5 gallons-to-1 gallon of beer. If you take out the water for office and irrigation use, it’s 3.1-to-1,” said Kruger.
The brewery has invested in technology to monitor water use and increase efficiency. They have spent several million dollars on an anaerobic digester that will treat wastewater.
In the first step, water runs through the digester and organic matter decomposes to methane, which will be burned for electricity. The exhaust gas preheats the processed water and will meet about half of their plant’s hot water needs. Then the water will run to the aerobic digester that will clean it up through a reverse-osmosis process for reuse in cleaning and wash downs. Kruger expects this to be up and running by January.
“Brewers are in a unique position to influence the world with the Clean Water Pledge,” he said.
Many leaders in the Brewers for Clean Water come from the water-challenged West.
Jenn Vervier, from New Belgium Brewing in Colorado, wrote a persuasive editorial in support of the Clean Water Rule in 2012 called “Clean Water is Good for Business and Beer.”
Closer to home, HUB recently signed the Clean Water Pledge and is working with the NRDC to develop some educational opportunities around the pledge.
Water conservation is a top priority at HUB. A recently installed custom cleaning-in-place skid allows reuse of the cleaning solution up to five times while maintaining water temperature and chemical effectiveness. A new centrifuge yields more beer per tank and uses less water for cleaning.
Outside, there are pervious pavers in the upper parking lot and the lower lot is sloped to catch water in a retention pond, allowing rainwater to become groundwater.
“Our heat exchange unit allows us to capture city water and use it to cool down our boiled wort, we then store it in our hot liquor tank for further use,” said HUB communications specialist Eric Steen. Both the brewery and kitchen focus on organic, sustainable practices.
For now, at least, the water news is good. The Clean Water Rule was officially adopted and formalized by President Barack Obama in May.
That won’t mean the end to challenges and legislative maneuvers, so supporting and/or taking the Clean Water Pledge will be more important than ever. You can find more information on the NRDC website: http://www.nrdc.org/water/brewers-for-clean-water/
Stories from the print edition of the Oregon Beer Growler.