Central Oregon’s beer boom has relied on an abundance of clean water. As water becomes more scarce in the high desert, one brewery shares how it hopes to sustain its business.
The brew deck at Worthy Brewing was already pulsing with activity at 6 a.m. on a Tuesday in September. Brewers Jordan Davis and Zane Tarabochia-Martin were starting a new batch of Worthy’s piney and tropical Northwest IPA.
A long tube pumped a steady stream of grain clipping and clapping into a tank known as a mash tun to steep in hot water. Davis rested his hand gently on a dial behind him, every now and again making delicate adjustments to the mixture’s temperature.
“If you mess this part up, the whole day can be pretty rough,” Davis said.
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