Crux Celebrates The Northwest Fall Hop Harvest With Three Fresh Hop Beers
Bend, OR – As many craft beer aficionados know, Crux Fermentation Project brewmaster and co-founder Larry Sidor has been brewing for decades. But many do not know that Larry also worked for many years in the hop industry. Larry brings his deep knowledge of and passion for hops to the forefront with three new fresh hop beers. Brewed immediately after harvest, when the whole hop flowers are still swelling with lupulin oils, these beers are pungent with bright aromas and flavors. When they’re gone, they’re gone—we only brewed 98 hectolitres (or about 83 barrels) all together. All three beers are currently on tap at the brewery in Bend and also headed for select fresh hop festivals. Crystal Zwickle will be distributed in bottles across Oregon and Washington with limited availability.
Crystal Zwickle, 6% 30 IBU
Belgian Pale Ale
In bottles and on draught
Brewed with fresh Crystal and European Noble hops from Goschie Farms in Silverton, Oregon. This beer is named partly for the Crystal hops and Crystal malts, and partly for the unfiltered style.
Cruxtennial, 6% 30 IBU
Belgian Pale Ale
Brewed with fresh Centennial hops from Crosby Hop Farm in Woodburn, Oregon. This is our first fresh-hop beer of the season.
Off the Fence, 6% 30 IBU
NW Pale Ale
Brewed with fresh Cascade hops grown on the Crux Fermentation Project property in Bend, Oregon. This beer is the fresh-hop take on a house favorite, On the Fence.
WHAT IS A BREWDECK RELEASE?
Straight from the Brewdeck to you, this rotating line-up of experimental, small-batch beers are a taste of what’s going on at the brewery right now. Every couple of months we’ll make a special pick from the brews available in the tasting room, bottle it up and distribute a mere 100 cases or so to fine craft retailers across the NW.
ABOUT CRUX FERMENTATION PROJECT:
Crux Fermentation Project is located at the epicenter of Bend and at the crucial core of the brewing process. We’ve designed our brewery to allow for non-traditional brewing methods like decoction mashing, open fermentation, oak barrel aging, wild yeast strains and experimental hops. All our beer is bottled and labeled by hand in small batches right at the brewery. Brewmaster Larry Sidor is always in pursuit of the next great beer, whether by reinterpreting a classic style or abandoning it altogether. If you’re in Bend, stop by the Tasting Room at 50 SW Division Street, Bend, Oregon 97702. You can also find Crux at www.cruxfermentation.com, Facebook.com/cruxfermentationproject and Twitter.com/cruxbrew.
Larry Sidor, a founder, has been brewing for over 30 years. The former brewmaster of Deschutes, Larry created memorable beers such as The Abyss, The Dissident, and Red Chair. Larry is most inspired by experimentation and innovation in brewing, which Crux allows him to pursue.
Paul Evers, also a founder, is the president and chief creative director at tbd, a branding firm he founded in 1997. The tbd team has worked in the branding of craft beer for nearly ten years, working with Deschutes Brewery, Odell Brewing, 21st Amendment Brewery and now Crux.