Yakima Valley Beer and Craft Beverage Festivals This Fall

It’s fall and that means the harvest is in full swing in the Yakima Valley. And where there’s a harvest there’s a festival or two, including ones that celebrate our beers, ciders and distilled products along the Spirits and Hops Trail.

So here’s a brief run down of a few coming up:

AOT_YAKIMA_DIGILATERAL_504-x-504America on Tap is coming to Downtown Yakima on Saturday, September 12th from 2pm-5pm. This three hour premium event will showcase over 100 releases from some of America’s best craft breweries including a number of local breweries. Attendees will sample beers in an atmosphere filled with live music, delicious food available for purchase, and great vendors. Participants must be at least 21 years of age to attend. Standard Tickets are $35 per person in advance and $45 at the door. For more information visit America On Tap Yakimaindex

The 13th annual Fresh Hop Ale Festival returns to downtown Yakima October 3rd. It’s the largest beer festival of it’s kind and was recently rated one of the top ten beer festivals in the USA.  As organizers say “Fresh Hop Ale Festival is the original fresh hop beer festival, and is still the best.” Enjoy access to over 40 breweries and wineries, plus cider, a cigar tent, live music, collectible pint glass, special beers on Beer Bike,  and three free half pints. $35 Per Ticket,  $65 Per VIP Ticket, $850 Per VIP Table.

indexThe Prosser Beer and Whiskey Festival is October 10th in the quaint town of Prosser. The event includes live music, food, rib cook-off, a bacon blitz, specialty vendors, VIP cigar lounge and much more. Must be 21 or over; ID required. General Admission: $15 – includes entrance and logo glass. VIP: $50 – limited to 300 tickets, includes logo glass, 20 tokens towards food and drink purchases, access to cigar lounge, pre-event distillery tour at Blue Flame Spirits, and welcome bag. All Access: $75 – limited to 100 tickets, includes logo glass, 25 tokens towards food and drink purchases, access to cigar lounge, pre-event distillery tour at Blue Flame Spirits, and welcome bag. Buy Tickets Here. For information call 509-786-3177

And there’s more! To keep on top of all the fall events, check the Yakima Valley Tourism’s Fall Celebrations website.  Remember, please enjoy responsibly and have a designated driver. See you in the Valley!

 

Latest News Along the Spirits and Hops Trail

Bale Breaker beer cans and kegs ready for their frothy brew!

Bale Breaker Brewing production areaAs summer comes to an end, the fields and orchards are abuzz as the crops are brought in and processed. Harvest is a great time of year in the Yakima Valley along the trail.  Hops and other crops that make our ciders, spirits and wines are being picked and headed to production.

With the exceptionally warm and dry summer, many crops in the Yakima Valley are ahead of schedule. The wine grape harvest began in early August when Chardonnay grapes were picked for Treveri Cellars for their sparkling wines. Now other wine grapes are coming online and the crush is underway earlier than usual and for a longer period.

When it comes to expansion plans,  Bale Baker Brewing Company is mirroring the harvest this year: It’s coming sooner than expected. Last week the owners announced plans to add 16,200 square-feet of space to their existing 11,000 square-foot operation near Yakima. This will give them more space for larger fermentation tanks, a bigger canning line plus space for dry and cold storage. “We’re in the midst of planning out our expansion now, which kind of surprised us because we weren’t planning to fill out this facility for probably five to seven years,” co-owner Kevin Quinn told the Yakima Herald in a feature on the expansion. Congrats to the gang, all of us look forward to your continuing success.

Meanwhile, on the West end of the Yakima Valley region, Bron Yr Aur Brewing Company outside the town of Naches is barreling along to a September opening (we hope!) Follow their progress via their Facebook page. In the meantime, you can stop by and enjoy their pizzas (love the BBQ pulled pork) plus the local and regional beers and ciders they have on tap in their adjoining restaurant.

Wishing you all a wonderful Labor Day weekend. Keep the firefighters battling the wildfires in your thoughts and prayers.

News Along the Yakima Valley Spirits and Hops Trail

Hope all of you are having a great summer and finding ways to beat the heat. Of course a nice brew or from the Yakima Valley may be a good idea!

It’s been a busy month or two on the local craft beverage scene. Here’s the latest:

  • Tieton Cider Works keeps improving their new facility. They have bocce’ ball along with a great outdoor area perfect for summer outings. In addition, they’ve released new ciders including a smoked pumpkin cider.
  • The craft beverage makers in greater Yakima have banded together to develop a new marketing entity called Craft Beverage Yakima. Thirteen craft beverage makers from ‘gap to gap’ are part of the organization. Check them out!
  • If you have not been to the new Hop Nation Brewing Company in downtown Yakima do stop by and hoist a pint by Master Brewer Ben Grossman.  What separates this brewery from others is their focus on Washington agricultural products, specifically Yakima Valley Hops and Columbia Valley grain, and their relationship to award winning beer.  It offers a tasting room to share with you its tasty, fresh, and uniquely hand-crafted brews.  The brewery and pub is located off of North First Street in a one hundred year old fruit packing warehouse that was last used to house hops.  The décor is an homage to the hop industry and features quarter rounds, kilns, hop poles, and hop twine integrated in everything from the lighting to the bar.  The first four beers on tap included a German style Hefeweizen, an Oat Pale Ale, an ESB, and an IPA.  With clever names like ESBeotch and EGO IPA (which stands for Everybody’s Got One) & great taste, you’ll have to try one.
  • A partner with Hop Nation Brewing is HopTown Pizza, which cooks up mighty fine provides wood fired pizzas Wednesday through Saturday at Hop Nation. They’re a mobile wood fired pizza truck that also caters events and at other locations.  They’re getting so popular that they’ve added a second truck to keep up with demand.  They use all local ingredients in their food and of course, flavor the pies with a sprinkle of hops as an ode to their family history. (Porky Pine and Hop DaddyDo are my favs).

As always, we’ll keep you posted of news and updates along the Spirits and Hops Trail. Enjoy!

Hop Nation Brewery Opens in Downtown Yakima

20150403_164732_LLS_1Had a chance to swing by Hop Nation Brewing Company’s soft opening last week during the First Friday event in downtown Yakima. Pardon the pun, but things were hopping! Owner Ben and crew were serving  a nice crowd with the brews while HopTown Wood Fire Pizza was there baking up their 9″ pies of delight.

On tap was ESBeotch, EGO ipa, Cream On-oat pale ale and Weiss, a German Hefeweizen. Had a chance to try the Weiss and it delivered a smooth, mild wheat flavor you’d expect. Pints are $4.00 but when a train rumbles buy you get 50 cents off.20150403_164928_LLS_1

Also tried a slice of the HoppDaddyDo from HopTown pizza. With Italian sausage crumbles, pepperoni, Roma tomatoes, fresh mozzarella, basil and their signature pinch of hops it delivered a spicy and tasty complement to the beer. Hop Town Pizza is serving their wood fired pizzas Wednesday-Saturday 4 p.m.- 8 p.m. in the old Track 29 parking lot for Hop Nation guests and walk ups (31 N. 1st Avenue. Look for the big wood fire oven and friendly staff).

Hop Nation Brewing Company hours: According to their Facebook page, hours are 3:30 to close Monday, Wednesday, Thursday and Friday, 12-close Saturday and Sundays. Location: 31 N. 1st Avenue

Another gem in the downtown craft beverages along the Spirits and Hops Trail! See you there.

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Tieton Cider Works Launches New Look

Titeon Cider labesls

Have you seen the new  package design for Tieton Cider Works? Be on the watch as they roll out the designs this month. The Washington State based, family owned company has been creating craft cider for six years and currently produces 13 different offerings. According to their release, the new label design is targeted toward developing a strong sense of  terroir – or “Tieton”.

“Six years ago the craft cider business was virtually nonexistent,” explains owner and third generation orchardist, Craig Campbell. “Our original labels – with the word “cider” pronounced and centered– were designed to assist in the development of an entire category. With so many new brands entering the marketplace, we felt the need to focus on Tieton and Yakima – and their deep sense of place”.

Craig and Sharon Campbell own and operate nearly 400 acres of land, known affectionately as Harmony Orchards in Tieton (pronounced tie • uh • tun). They’ve been farming commercial apples, cherries, apricots and pears for over 30 years and selling to many stewards of high-end produce for equally as long. Then the cider-bug hit!

“We began to research the utter absence of bitter-sharp and bitter-sweet apples planted within the United States,” said Campbell. “And we decided that we would press forward and plant many varieties of these artisan cider producing apples while remaining loyal to craft production”.

Today, the Campbell Family has 40 different types of bitter-sharp and bitter-sweet apples planted, along with 11 types of Perry pears utilized to make their CAMRA certified Sparkling Perry, a Champagne-like drink poised for a renaissance. The Campbell Family orchards are far and wide and require a 30 minute drive time between plots of sprawling land. For the Campbell’s, and much like the way the wine industry boosts of a sense of place, their secret to great cider rests in the very ground they plant and manicure daily.

From a humble start, beginning with their flagship apple cider called Wild Washington, Tieton Cider Works has expanded and currently produces seven core ciders, including Cherry, Apricot, Dry Hopped, Tieton Dry Blend, Blossom (a slightly sweeter cider ALSO releasing in March), and Spice Route (a new offering releasing in July). Seasonal ciders include, Smoked Pumpkin (releasing in July), Holiday Cheer (releasing in October), Frost (an ice-wine style cider released in October) and Wind (a port-style cider released in October).

Tieton Cider Works opened their new 35,000 sq. ft. production facility and tasting room in Yakima for cider tastings this past winter.

Yakima Valley Heads to Seattle Food & Wine Experience

swfeThe  Seattle  Wine  and  Food  Experience is this Sunday and the Yakima Valley will be there in force! In addition to a number of local wineries and other beverage providers, Yakima Valley Tourism is a Gold Sponsor and will host a double booth full of locally crafted bites and beverages.

Our prime sponsor to attend the show is Tree Top. As a result, we’re bringing Chef Kristin Johnson over to serve up tasty morsels using Tree Top products including honey crisp glazed vanilla peach palmiers, BBQ Chipotle cherry apple compote tarts, three apple Glacier Basin Cherry Brandy spritzer and a Chukar Cherry tart fruit smoothie chocolate. Like YUM!

On the beverage side we’ll pair these delights with a Syrah from Gilbert Cellars, a Viognier from AntoLin Cellars, an apricot hard cider from Tieton Cider Works and Bale Baker Brewery Topcutter IPA.

“This is a great way for folks in Seattle to taste what we grow here in the Valley,” stated John Cooper, President & CEO of Yakima Valley Tourism. “We’re excited to be at this show.”

General  Admission  tickets  are  $55 and  available  at http://www.seattlewineandfoodexperience.com. Must be 21 and over to attend. Hope to see you there!

Cowiche Canyon Kitchen & Icehouse Serve It Up!

Cowiche Canyon Kitchen Yakima WAWhen the Cowiche Canyon Kitchen and Icehouse Bar opened in December, it ushered in a new era of dining experiences in Downtown Yakima. Graham & Kaulin Snyder are owners of the new dining establishment. Snyder accomplished his idea of creating the ambiance of a “polished American Tavern” with help from Graham Baba, a Seattle-based architect firm. The firm is known for their attention to detail and designing buildings that allow opportunities for local design, construction and craftsmanship. Snyder envisioned that the design, food and service of the restaurant would reflect Yakima’s agriculture. “The building design is inspired by fruit warehouses and the topography of the Pacific Northwest,” states Snyder.

The theme of a “polished American tavern” is carried out in both the exterior and interior of the building. The outside of the restaurant has concrete “boards” that resemble the rustic look of wood that is visible throughout construction process. The interior is surrounded in booth seating and an open kitchen. Customers experience the excitement of watching the preparation and presentation of what they ordered and a view of downtown Yakima while they enjoy their meal. The main dining room can seat up to 130 people and the space is used thoughtfully, providing hooks on the outside of booths and under the bar for coats, purses and scarves.

The Icehouse Bar (reminiscent of a modernized fruit warehouse) is meant to have a similar look to fruit cold storage rooms built in the past. The interior features blocks of “ice” that are actually hanging simulated light fixtures.

While choosing contractors, suppliers and other miscellaneous items for the restaurant, Snyder was conscientious in supporting the Yakima Valley by using local craftsman contractors and recycled materials. The material for the hostess station was made out of old wood from a local hop warehouse, while the greenhouse flooring came from bricks salvaged from the old Terrace Heights elementary school. Light fixtures in the Icehouse came from old smudge pots used to prevent frost in local orchards.

The restaurant’s menu reflects Yakima’s farm fresh bounty. Snyder describes some of the dishes as “thoughtful renditions of American Classics.” He continues to carry on the family tradition of having their own bakery area, as his grandfather owned the local Snyder’s bakery from the Great Depression era until the 1980’s. Whole roasted chickens, prime rib and chicken pot pie are a few of the unique meals offered. The Icehouse Bar cocktails are made with freshly squeezed juices and herbs that are home grown inside the restaurant’s greenhouse. The Bar is dedicated to offering unique spirits not easily found at other locations, local distillers, and some small labels from Europe, Japan and South America. Three beer tap handles have also been dedicated to experimental blends from Haas Hops.

Snyder was born in Yakima but grew up in Southern Idaho and graduated with a degree in social sciences from the University of Southern California. Prior to owning the Cowiche Kitchen and Icehouse Bar, he owned the Osteria La Buca restaurant, in Hollywood.

Next time you’re in town check it out, plus try the other dining and craft beverage options available in Downtown Yakima.

Details: Located at 202 East Yakima Avenue Yakima, WA. . Open Sunday-Thursday 11am-10pm, Friday & Saturday 11am-11pm. Icehouse Bar hours: Sunday-Wednesday 11am-11pm, Thursday-Saturday 11am – 12am. 509-457-2007

Holiday Gifts from the Spirits and Hops Trail

ciderIt’s down to the wire, the final days of the year. Scrambling for that special gift or special beverages to ring in the New Year? Try some products from the Spirits and Hops Trail.

First off you might want to visit any number of our wineries for your holiday dinner wine or as a gift. Many of the wineries also have a range of wine related gifts including novelty cork screws, wine glasses, coasters and more. Everyone wants a little bubbly for New Years so consider some Treveri sparking wine to ring in 2015. Our choice would be the rose’ but really, you can’t go wrong with any bubly! A fun alternative for New Years Eve is a hard cider or two. Popular choices include the cherry or apricot ciders from Tieton Cider Works in Yakima. Or try their Gingerbread Holiday Cider, a limited release only available at their tasting room. It’s filled with nutmeg, ginger, and hints of vanilla.

Then again, a hearty beer might be in order to chase away the cold of a winter night. In that case consider Twin Stag from Yakima Craft Brewing Company, a Scottish Ale ‘…perfect as a complement to good conversation and long, bold tales.’ If you’re throwing a grand New Years party consider getting a keg of High Camp Winter Warmer from Bale Breaker Brewing Company near Moxee. This seasonal brew is named for the ski lodge on top of the White Pass Ski Resort. And while Glacier Basin Distillery does not appear to have any special events at the Ranch this time of year, you can always find their fine distilled products at various local outlets and restaurants.

From all of us along the Spirits and Hops Trail in Yakima & the Yakima Valley we wish you a joyous and safe holiday season. Remember, enjoy responsibly!

Yakima Is Becoming the Craft Beverage Center of the Northwest

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Tieton Cider Works celebrates their grand opening of their cider bar November 1st

Last Saturday, Tieton Cider Works had their grand opening for their new 35,000 square foot production facility and Cider Bar at  619 West J Street. With that celebration another craft beverage operation comes to Yakima. It joins four existing wineries (AntoLin Cellars,  Gilbert Cellars, Kana Winery and Lookout Point Winery) and two breweries (Yakima Craft Brewing Company, which has two tap rooms, and Berchman’s Brewing Company, which has begun brewing in West Valley just this week. Though not in Yakima, let’s also give a nod to nearby Bale Breaker Brewery). There’s also three distilleries in Yakima or close by (Swede Hill Distillery, Glacier Basin Distillery and Scenic Acres Orchard) plus the bars, pubs and eateries that offer locally crafted adult beverages.  And it doesn’t appear to be ending there. Sources tell me that other breweries and wineries are in the works for Downtown and beyond. That’s great news.

In a way Yakima is coming full circle. It was the birthplace of the modern day microbrewery/pub scene when Bert Grant opened the first post-prohibition microbrewery in 1982. Sadly Grants Brewery Pub closed down some years later and it was not until 2007 that Yakima saw another brewery open when Yakima Craft began operations. It’s only natural that the brewpub scene  would come back to Yakima. Our region grows some 75% or more of the hops in America, and much of it is processed in the City of Yakima. Likewise, with the vast quantities of wine grape and fruit production the Yakima Valley it’s fitting that more wineries and distilleries are popping up around town.

These are among the reasons why we created the Spirits and Hops Trail in the summer of 2013. The site celebrates our agricultural heritage through the craft beverages that make Yakima and the Yakima Valley special. Another goal of the Spirits and Hops Trail is to help the craft beverage industry to grow and prosper through marketing and media relations. In the coming months the website and related projects will expand to include additional features about our craft beverages, festivals that celebrate and promote them plus the people behind the scenes making it happen. As always we’ll keep you posted on new developments in the beverage scene in Yakima and beyond.

In the meantime, enjoy this Evening Magazine TV segment on Tieton Cider Works.

John Cooper

Yakima Valley Tourism

 

 

Beer Geeks TV In Town This Week

bgtv550The popular cable show Beer Geeks was in town this week filming our wonderful hop fields and the harvest. According to the producer David Page, the footage will be part of a segment on Northwest based breweries. As David told us, they’ll be telling the story of the Yakima Valley hops and it’s importance to the beer industry. We’ll keep you posted on when the segment will air.

In the meantime, here’s to enjoying Yakima Valley hops in all the craft beers you enjoy! Come enjoy the harvest by visiting the Spirits and Hops Trail.