These photos were taken Thursday evening, September 30, day 16 of my Craft Beer Tour 2021, when I visited Medford, Oregon. My reasons for visiting Medford were pretty simple; I do not really enjoy driving in the dark when on these trips for the simple reason that I cannot see and appreciate the country I are driving through, this pretty much guaranteed I would be spending another night in Oregon. Since I had already visited Grants Pass in 2018 I decided that Medford would be my home for the night.
I don’t know if you have ever visited Medford, but it is not an easy town to navigate for a first time visitor; at least in my opinion.
As I have mentioned before, when I do these trips I pretty much fly by the seat of my pants, and Medford was a perfect example of that as I had zero clue where I would be staying and the name of one brewery that may, or may not, still be open according to rumors in Eugene. Since I really had no idea what else to put in my GPS, I aimed for Opposition Brewing Company. Continue reading
These photos were taken Friday, October 11, day 12 of Craft Beer Tour 2019; my annual craft beercation taken before and after the Great American Beer Festival (GABF) in Denver. The photos were taken at Crescent Brewery and 2C Family Brewing in Nampa, and Ram Restaurant and Brewery, in Meridian, Idaho.
As this was going to be my last day in Idaho, my friend Catherine and I decided to head out to the Nampa area. This is my second year in the Boise area, and I have always wanted to check out Mother Earth in Nampa, but they are only open three days a week and they don’t open until 4:00 PM. I figured there had to be something else there, and sure enough I found two; within a five minute walk of each other. Continue reading
These photos were taken Thursday evening at Zymurgy Brew Works & Tasting Room in Torrance, where they held another in their series of “every once in a while” brewing classes. Thursday’s class was to learn how to brew a hazy IPA using all grain and was led by Zymurgy Brew Works brewer Richard Wirsing. Each of the attendees will receive one 22oz bottle of the beer they brewed at a later date.
Wirsing explained the brewing process, complete with the Brewers Association newly defined description of the “hazy IPA”. Wirsing even went so far as to pass around bags of various hop varieties so the class participants could have some say as to the hop profile of their IPA. Continue reading