Worthy Brewing, already a large space, is expanding by 7,500 square feet. The $3.5 million renovation includes an observatory/telescope, an open-air bar on a deck outside the second floor and a new banquet hall. Photos by Gail Oberst
By Gail Oberst
For the Oregon Beer Growler
There are lakes with landlocked salmon (they can’t get away!). There are huge fields of volcanic basalt and obsidian to explore. There are rivers that flow right through the middle of cities. There are unique Old West towns with horse rails. Best of all, any day/week/month in Central Oregon could include a visit to more than two dozen local breweries, many of which are expanding. Here’s an update on what’s happening in Central Oregon’s beer world this summer:
To the Sky and Beyond
Roger Worthington, Worthy Brewing’s owner, is watching his part of the universe expand — by 7,500 square feet, to be precise. The brewery and restaurant campus on the east side of Bend is growing to include a three-story observatory, topped off with a telescope that will connect the earthbound to the skies. The observatory is a silo-like structure rising at the edge of the brewery’s new covered outside patio on the ground floor. An open-air bar on a deck outside the second floor is also under construction and due for completion this summer.
Worthy Brewing’s expansion adds seating for at least 100 more patrons on the 2,400 square foot deck, according to Seth E. Anderson, architect at Ascent Architecture & Interiors. Details include custom furniture, lighting, circular staircases and unique bi-fold garage doors. A new banquet hall will also be a part of the $3.5 million renovation.
For the Oregon Beer Growler
There are lakes with landlocked salmon (they can’t get away!). There are huge fields of volcanic basalt and obsidian to explore. There are rivers that flow right through the middle of cities. There are unique Old West towns with horse rails. Best of all, any day/week/month in Central Oregon could include a visit to more than two dozen local breweries, many of which are expanding. Here’s an update on what’s happening in Central Oregon’s beer world this summer:
To the Sky and Beyond
Roger Worthington, Worthy Brewing’s owner, is watching his part of the universe expand — by 7,500 square feet, to be precise. The brewery and restaurant campus on the east side of Bend is growing to include a three-story observatory, topped off with a telescope that will connect the earthbound to the skies. The observatory is a silo-like structure rising at the edge of the brewery’s new covered outside patio on the ground floor. An open-air bar on a deck outside the second floor is also under construction and due for completion this summer.
Worthy Brewing’s expansion adds seating for at least 100 more patrons on the 2,400 square foot deck, according to Seth E. Anderson, architect at Ascent Architecture & Interiors. Details include custom furniture, lighting, circular staircases and unique bi-fold garage doors. A new banquet hall will also be a part of the $3.5 million renovation.
While not yet open to the public, Monkless Belgian Ales has moved to the space that housed 10 Barrel’s original shop. Pictured here are Robin and Todd Clement, who is owner and head brewer.
Monkless on the Move
Monkless Belgian Ales has moved their former 1-barrel, garage-based operation to a lucky space in Bend’s Northeast business district. The new location is not open to the public yet, but the building on High Desert Lane was once the home of 10 Barrel Brewing’s original shop. Chris and Jeremy Cox, former owners of 10 Barrel before it sold to Anheuser-Busch InBev last year, still own the building and have leased it to Monkless.
Monkless’ owner and head brewer Todd Clement, an organic chemist who graduated from University of California, Davis, spent the first 18 years of his post-college career missing his obvious connection to brewing, working instead in the pharmaceutical industry and then for a software company. His travels took him to Belgium, and his work brought him to Bend. “I grew to love Belgians,” he said. Clement started the brewery in 2014 with his friend Kirk Meckem, but recently purchased Meckem’s interest in the company. With a 10-barrel brew house in place, Clement in April gave up his full-time job and is now focusing on getting the expanded brewery online.
Demand for Belgians has increased in Central Oregon, as evidenced by presence of the style at other outlets like 10 Barrel Brewing, Bend Brewing Company and Crux Fermentation Project, Clement said. Already, Monkless has won kudos for its Pour Pour Pitiful Me, a high-alcohol quadruple fermented on cherries.
Watch for more Monkless in the months to come in Central Oregon brew pubs including Zydeco Kitchen & Cocktails, and White Water Taphouse in Bend. The beers are also on tap at The Abbey Bar & Bottle Shop in Portland.
Monkless Belgian Ales has moved their former 1-barrel, garage-based operation to a lucky space in Bend’s Northeast business district. The new location is not open to the public yet, but the building on High Desert Lane was once the home of 10 Barrel Brewing’s original shop. Chris and Jeremy Cox, former owners of 10 Barrel before it sold to Anheuser-Busch InBev last year, still own the building and have leased it to Monkless.
Monkless’ owner and head brewer Todd Clement, an organic chemist who graduated from University of California, Davis, spent the first 18 years of his post-college career missing his obvious connection to brewing, working instead in the pharmaceutical industry and then for a software company. His travels took him to Belgium, and his work brought him to Bend. “I grew to love Belgians,” he said. Clement started the brewery in 2014 with his friend Kirk Meckem, but recently purchased Meckem’s interest in the company. With a 10-barrel brew house in place, Clement in April gave up his full-time job and is now focusing on getting the expanded brewery online.
Demand for Belgians has increased in Central Oregon, as evidenced by presence of the style at other outlets like 10 Barrel Brewing, Bend Brewing Company and Crux Fermentation Project, Clement said. Already, Monkless has won kudos for its Pour Pour Pitiful Me, a high-alcohol quadruple fermented on cherries.
Watch for more Monkless in the months to come in Central Oregon brew pubs including Zydeco Kitchen & Cocktails, and White Water Taphouse in Bend. The beers are also on tap at The Abbey Bar & Bottle Shop in Portland.
Steve Anderson is seen here next to his 2-barrel system tucked into an 800-square-foot building next to his home. Kobold Brewing is not open to the public, but you can find Anderson’s beers at a growing number of Central Oregon locations.
Kobold Sells to More Outlets
How do you turn a quaint, Craftsman-style home in a quiet neighborhood into a quaint, craft-style brewery? Ask Steve Anderson of Bend’s Kobold Brewing. His 2-barrel system is tucked into an 800-square-foot building that looks like it came with his historic house, but was actually designed specifically for its purpose. Above the tight brewery is a second-story sales room with a small, sunny deck that looks like the perfect place for a cold beer on a hot day.
The shiny, new 2-barrel brewery is not open the public, but Kobold beers are on tap in the region. Anderson, a retired air traffic controller, originally got his college degree in architecture. He used those latent skills to design his brewery.
Anderson sold his first Kobold brews in December 2015 to Platypus Pub in Bend. Today, Anderson counts about a dozen outlets that carry his beer, including all three Baldy’s Barbeques, The Lot, Growler Guys, Broken Top Bottle Shop, White Water Tap House, Pour House Grill, Primal Cuts Meat Market/Growler Phil’s and Big Dog Growlers. By June, you may find any one of his three stouts, an IPA, a CDA, a blonde, a couple of red ales and an ISA on tap.
How do you turn a quaint, Craftsman-style home in a quiet neighborhood into a quaint, craft-style brewery? Ask Steve Anderson of Bend’s Kobold Brewing. His 2-barrel system is tucked into an 800-square-foot building that looks like it came with his historic house, but was actually designed specifically for its purpose. Above the tight brewery is a second-story sales room with a small, sunny deck that looks like the perfect place for a cold beer on a hot day.
The shiny, new 2-barrel brewery is not open the public, but Kobold beers are on tap in the region. Anderson, a retired air traffic controller, originally got his college degree in architecture. He used those latent skills to design his brewery.
Anderson sold his first Kobold brews in December 2015 to Platypus Pub in Bend. Today, Anderson counts about a dozen outlets that carry his beer, including all three Baldy’s Barbeques, The Lot, Growler Guys, Broken Top Bottle Shop, White Water Tap House, Pour House Grill, Primal Cuts Meat Market/Growler Phil’s and Big Dog Growlers. By June, you may find any one of his three stouts, an IPA, a CDA, a blonde, a couple of red ales and an ISA on tap.
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