Yakima Chief Hops
Home  »  PBS News  »  Yakima Chief Hops Archives - Pink Boots Society
Oct
21
Cat Wiest
Time To Plan Your Brew Day!
Women In Beer
0
, , , , , ,

The 2020 Pink Boots Blend has been determined, and is ready to order! That means it’s time to start planning your 2020 Pink Boots Collaboration Brew Day!

The eve of Pink Boots Collaboration Brew Day at Pelican Brewing Company – Pacific City, OR

Don’t worry, you don’t need to have all the details sorted out just yet! But in order to make sure you get your Pink Boots Blend hops for brew day, it’s time to start thinking about the basics. The deadline to pre-order the Pink Boots Blend is December 15! From the sales of this blend, Yakima Chief will generously donate $3 per pound to Pink Boots Society. This is a huge fundraiser and enables us to expand the offerings of our scholarship program, as well as drive our mission: to assist, inspire, and encourage female beer industry professionals through education.

ORDER HOPS HERE

First things first, if you work in a brewery talk to your head brewer or production manager about getting a Pink Boots Collaboration Brew on the schedule for 2020. The brew day is based around March 8th – International Women’s Day, but you are not bound to this date! Here is the link to our Collaboration Brew Day registration form, and some frequently asked questions. If you are not a brewery employee, get in touch with your local Pink Boots chapter or fellow members and begin conversations about which breweries are hosting collaborations. Solicit your local watering holes to carry Pink Boots Brews, and ask breweries to get involved! Maybe you have a favorite brewery that does not have any Pink Boots members on staff – this is a great opportunity to get them involved! Any commercial brewery can order the Pink Boots Blend, and any brewery can create a Pink Boots Collaboration Brew! Personally, I have a dream that one day the month of April will be ubiquitous with Pink Boots Brews – every taproom and beer bar will proudly serve Pink Boots Collaboration beers and consumers will look forward to enjoying the many ways in which different teams of folks created unique ales and lagers with a common thread!

Now that the conversation has begun, the next step is to order your hops. The deadline to pre-order is December 15 – and that is a firm deadline! The blend will be comprised of the following: 2 parts Loral, 2 parts Idaho Gem, 1 part Azacca, and 1 part El Dorado. Fun fact about Idaho Gem: it’s so new, that this is the first year Yakima Chief Hops is even offering it! So what can we expect from this amalgamation of hops? Tropical fruit, mango, pineapple, cherry, and candied fruit with a touch of citrus, white pepper and pine.

Grace Weitz gave a great recap of the blend’s creation for Hop Culture Magazine, and you can keep an eye on our blog for another first account from the women who assembled the victorious blend.

But I’m not ready to plan my brew day!  No problem! The first step is securing the green light for production, and ordering those hops! You may sense a theme here… order those hops!

How much of the hop blend do I need?  That depends on the brew you want to create, and the size of your brew house. Check in with your head brewer or production manager. We suggest ordering on the higher end of what you think you’ll need to guarantee you have enough.

What is the alpha acid of the hop blend?  We will not know the exact AA% of the blend until after it has been pelletized. It’s possible to get a decent ballpark by patching together the alpha acid content of the hops that make up the blend, but remember, this was put together to be an aroma hop – think whirlpool and dry hop additions. A rough ballpark for this blend is about 13% AA and 2% oil – punchy!

I’m not a brewer, how can I get involved? Are you connected to your local chapter? All Pink Boots members have access to our membership directory. It’s likely there is a chapter or at least other members in your area that you can get involved with. If that’s not the case, hit up breweries in your area to buy the blend and host a brew day! Or buy the blend, and make a donation from a brew that uses it, or just buy the blend! The spirit of collaboration gets people involved in all aspects of the industry, and that’s what this is all about.

Last year the deadline was extended, so I think I’ll wait a little longer on planning.  We strongly encourage you to start planning now! Yes, in years past the deadline has been pushed back, but that is no longer an option moving forward. December 15th is a very firm deadline, and will dictate how much of the blend is created. Once the blend is pelletized, that’s all we get, and Yakima Chief needs to know how much to make, so please order by December 15!

Check out this incredible set of  Pink Boots Collaboration Brew Day guidelines! And remember, if you have any additional questions or concerns on how to plan a successful brew day, we are here to assist and support you!

ORDER HOPS HERE

Cat Wiest is on the Research/Development team at Pelican Brewing Company on the Oregon Coast. She serves on the Pink Boots Society Board of Directors, and she loves Collaboration Brew Day! She’s a beach bum, a cat lady, and enjoys nachos and exotic cocktails.

 

 

 

 

 

 

 

Jun
19
Kris McDowell
Yakima Chief Hops Hop & Brew School ® Scholarship Recipients Announced
Scholarship Recipients
0
, , , , , , , ,

The Pink Boots Society is excited to announce and introduce the seven ladies that have been selected to receive a scholarship to the 2019 Yakima Chief Hops Hop & Brew School ®. Each was chosen by a selection committee of experienced women beer professionals who hold positions as brewers, educators and writers.

Chrissy Covington-Goulart wears multiple hats at Legend Brewing Company in Portsmouth, VA that encompass her two decades worth of experience in the restaurant industry as well as the last two years in which she has been transitioning into working at breweries. She says, “I love food, so I learned how to cook. I love beer, so I learned how to brew. One of my favorite things about both is learning how to get the most out of an individual ingredient and the way flavors compliment and play with one another to create something new that can be very simple and beautiful or full and complex and sometimes confusing.”

While relatively new to both the brewing world and the Pink Boots Society, Chrissy is passionate and motivated to leave her mark in the business. “As a new brewer, I do feel that the opportunity to take this course would potentially be invaluable to my career. Not only would the experience allow me to learn from some highly awarded brewers across the nation, it would also allow me the opportunity to meet with my peers within the business and network and expand my horizons within the craft beer community.”

The craft beer industry has been part of Amelia Franklin’s life since long before she could legally consume its products. When she was nine years old her father opened a 10bbl microbrewery in Maryland (still in operation!) and she says, “I remember the smells, the sounds, styles, and beer culture. But it wasn’t until I was 23 that I joined the industry myself.” The road she traveled in between had her earning a degree in Geology, exploring her interest in agriculture as a farm hand in the U.S. and abroad as well as working at a large farmers market.

Ameila joined Laughing Monk Brewing in San Francisco, CA  three years ago as the Director of Sales. At the time she was the first sales department hire and today she is managing a team of seven. “My career is still in its early stages,” she says, “but in a leadership role, I am learning the underbelly of the business. In the future, I imagine participating in the hop industry, perhaps starting a destination farm and microbrewery and welcoming women from around the world to stage or intern, in order to develop skills and foster their brewing potential.”

Lynlee Garside is Assistant Brewer at Boise Brewing in Boise, ID and previously worked at a homebrew supply and craft beer bottle shop. Beyond knowing how to homebrew and keg or bottle beer, she was also a resource for customers’ questions about the products they sold and how to make beer at home. On the bottle shop side of things she was responsible for buying beer for the bottle shop side of the business, bringing in product that would excite their customer base.

Since moving into her current Assistant Brewer position she has added to her existing knowledge of what hops to use and at what point during the brewing process. However, she says, “With the market ever changing and growing, there is so much more to learn. This course seems like the perfect opportunity to learn from the people who work with them everyday!” Lynlee is looking forward to advancing her career by being able to have a more valuable voice with the head brewer and contributing to making decisions on what hops to use for certain beers and when their addition would have the most impact.

Lydia Moranski of Artisanal Brewing Ventures in Charlotte, NC says, “My hope for this scholarship is simple. I want to visit the Yakima Valley to tour a hop facility and be able to see and understand first hand the entire growth process, as well as potentially see how innovation and research is done. I want to soak in as much knowledge as is presented to us. To meet a group of amazing ladies who have a similar aspiration as myself. Then bring the knowledge and experience back and share it with not only my brewery, my chapter, and community. But, anyone who will listen.”

A homebrewer since 2013 and brewer for Artisanal since last year, Lydia has seen the rise of hop-heavy beers but also sees that their future may be limited. She feels that the more she can understand hops, especially how to maximize the impact of hops without being wasteful, the better brewer she can be. She says, “A few months ago Stan Hieronymus was on the BeerSmith Home Brewing Podcast talking about many times anything over two pounds per barrel get lost in our flavor receptors. Now think about all the beers you have seen with way more than that.”

Luci Mino is the sole Boston Chapter scholarship recipient and has been with Notch Brewing in Salem, MA for two years. She came to Notch as a beertender from another brewery which she is appreciative to for giving her, “the freedom to grow and explore the flavor profiles and backgrounds behind a lovely array of beers.” Initially hired on as a bartender for Notch, she has also worked in the kitchen and these days she is spending more time in the back of the house as a cellar person learning as much as she can about the brewing process.

Beer is an agricultural product at its base and speaks to the love of horticulture and botany that has been with Luci since she was in her early teens. Starting out gardening for people in her hometown and working at the farmers market, her early interest has transitioned to an intense intrigue in the growing of hops. She says, “I want to understand the condition factors and techniques that give us such a diversity in the hop pallet we have access to when brewing.” Luci is excited about the hands-on environment this course will take place in and bringing what she learns back to share with customers, PBS peers/mentors and co-workers.

Lexi Russell is one of the beertending faces of Duck Foot Brewing Company in San Diego, CA whose job is to “know the ins and outs of different styles and processes and be able to answer questions regarding beer.” In addition to the customer-facing aspect of her job she ensures that the beer is properly handled and served to the customers. She is also working to learn as much about commercial brewing as possible by helping out in the brewery.  

Outside of the brewery Lexi is studying for her Cicerone Level 2 exam and constantly has a coffee table covered by beer books, study materials and worksheets to aide in her self education. By attending the Hop & Brew School she says, “I hope to advance my career by networking and gaining the knowledge that this course will provide. A deeper understanding of hops and brewing processes will help me get to where I want to be in the brewing industry – in production. This course will provide me with the knowledge I need to take the next step in the brewhouse and become more hands on in making beer. My long-term life goal is to open a brewery of my own, and I have a lot to learn before that can happen.”

Ashley Schafer, Territory Sales Manager for Sufferfest Beer Company/Sierra Nevada, came to craft beer after serving seven years in the Air Force. Her first dip into the waters was as a part time beer buyer and “the opportunity opened my eyes and made it clear to me where my passion was.” She had always been into beer but never thought of it as a career choice until then.

Since committing to a career in beer Ashley has held many positions in the industry including being a tap room server, a position that pulled her out of her generally shy, reserved demeanor and allowed her to flourish in an environment where she was able to speak to people about something she loved. Building on her newly discovered outgoing side she added to her knowledge base by spending some time in a production environment and now enjoys getting people excited about beer working on the sales side. She is looking forward to continue learning during this course and be more knowledgeable in her conversations with buyers about her brand’s choices in hop selection and what goes into that.

Yakima Chief Hops Hop & Brew School ® is a two-day onsite course in Yakima, WA that will cover topics including new trends in hop breeding, hop chemistry and brewing techniques. Guest speakers include award-winning brewers from across the United States speaking on hop usage, recipe formulation and brewing methods. Local hop farmers will also be in attendance to address the numerous growing aspects of hops from yields and aroma characteristics to new, up and coming proprietary varieties. The course includes a ranch tour, where attendees will experience the hop fields and witness hop picking, drying and baling, as well as a guided tour of Yakima Chief Hops headquarters, where they will observe the receiving and warehousing of the hops.