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Charlie Tracy – Baker City & Pat Blair – Union County

We thought we’d take advantage of this beautiful sunny day and come out and make some beer.

Charlie Tracy
Charlie & Pat Brew Beer

Charlie: “Pat came down from Union and we thought we’d take advantage of this beautiful sunny day and come out and make some beer. We made 10 gallons today and we’re drinking beer from a previous brewing time. Today’s brew is what they call a Session IPA so it’s relatively low alcohol and should be done in about two weeks. Pat will take five gallons and I’ll take five gallons. This beer is all locally made. The grain is from Tom Hutchison at Gold Rush Malt. This is all his malt, and then we have hops from Hop Heaven. That’s Ted Hausotter at Natural Structures and his crew that stores all the hops. So everything is local. I mean the hops are probably from Idaho, but they’re processed and stored here. And then good old Baker City water, some of the finest in the state. And so that’s the ingredients and it’s been pretty fun. I’ve been brewing with Tom’s grain now for three or four years, and it’s best grain available anywhere.”

Pat: “We also make a lot of cider. It’s seasonal and takes a lot longer to brew so you have to plan it out. Beer takes two or three weeks to brew, but cider can take three to six months. And I’ve had ciders that have aged for a year before they’ve been any good. It’s something that’s kind of fun. We can do it in the fall when the apples are ripe and so many apples go to waste in Baker Valley. We’ve had an easy time getting apples. The neighbor over there had a tree with some apples overhanging in that alley. We knocked on their door and they said, ‘You’re welcome to them.’ So that’s where all the apples from last year’s batch of cider came from.”