Issue link: https://digital.copcomm.com/i/578674
fi nding the amount or quality of organic ingredients needed to make their beer. Usually hops are the non-organic compo- nent of otherwise certifi ed organic beers, because some varieties, such as Citra, can be very diffi cult to obtain in organic form. In order to receive the certifi cation of "or- ganic products," brewers must prove their non-organic ingredients were not available in organic form, and use only non-organic ingredients listed on the USDA's National List of Allowed and Prohibited Substances. • Made with Organic Ingredients Many micro-brews fall into this labeling category, which requires that a minimum of 70 percent of the ingredients be organic. e balance of ingredients do not have to be organically produced. A MATTER OF TASTE A shortage of organic hops is the prima- ry reason more micro-brews are not 100 percent organic. According to the Ameri- can Organic Hop Grower Association, the National Organic Standards Board's allow- ance of non-organic hops in two organic beer classifi cations economically discour- ages farmers from growing organic hops. Organic hops are also considerably higher in cost, o en two to three times as expen- sive as non-organic hops. Why are organic hops so expensive? e short answer is there are simply not enough available to fi ll the needs of the industry. Most organic hops are grown in New Zealand, where producing hops with- out pesticides is more viable, due to a lack of pests that plague domestic hops, such as aphids and spider mites. It's been tough to convince American farmers to farm hops without pesticides. It's also a matter of taste. Certain types of hops and hop fl avors are simply not avail- able. Organic hops farmers may choose the hardiest strains to avoid the use of pes- ticides, but they don't necessarily off er the fl avor refi nement sought by quality brew- ers. at is fi nally starting to shi . ORGANIC OFFERINGS Although 100 percent organic brewers may still be small in number, the beers they produce are varied, and many are award winners. Northern California's Eel River, one of the earliest fully organic beer purveyors, serves up their original organic off ering, a light, clean amber ale. Wiscon- sin brewer Lakefront, another early adapt- er, off ers Growing Power Farmhouse Ale, a brew laced with fl avors including slightly spicy clove, citrus notes and even organic caramel. Peak Brewing in Maine is known for its organic summer session ale, which melds wheat beer with a citrus-redolent pale ale. Wolaver's in Vermont and North Carolina's Pisgah Brewing Co. also have in- teresting off erings, but shipping heavy bot- tles takes a he y toll on the environment. Here in Southern California, despite our robust micro-brewing scene, we're still not cra ing 100 percent organic brews. Lo- cal brewers who utilize a strong percent- age of organic ingredients include Dudes Brewing in Torrance, Phantom Carriage— known for its sours (made by intentional- ly allowing wild yeast strains or bacteria into the brew)—in Carson, and Angel City Brewing in downtown Los Angeles. For the purist, fully organic micro-brews can be found in restaurants and bars throughout the Southland, including Gracias Madre, Café Gratitude, Sun Café, e Springs, and brewpubs such as Barrel Down. And very soon you'll be able to kick back with an almost-organic brew at Brouwerij West. L ooking for a beer that is completely organic from hops to yeast? ere are a few California contenders. You'll fi nd these brews in many Southland restaurants and brew pubs that tend organic and/or green, or feature a connoisseur's beer menu. • Eel River Brewing e fi rst certifi ed organic brewery in the U.S., Eel River Brew- ing is located in Northern California's Scotia, and is well known for a full line-up of stellar beers including an Organic Açai Ber- ry Wheat Ale. e brewery uses recycled, organic packaging and runs a fully sustainable, organic facility that uses biomass renewable energy and operates a wastewater treatment at their location. • Bison Brewing Bison's all organic beers are just one part of a dedication to green living. e microbrewery uses only eco-friendly pack- aging and production methods, and relies entirely on organic farming for its 100 percent non-GMO ingredients. Some of its unique off erings are Basil and Red Reuben, which is made with rye and caraway. • Butte Creek Brewing Company is organic brewery uses 100 percent organic premium malt- ed barley as well as imported New Zealand hops. Its seasonal Spring Run Organic Pale Ale is joined by four always-available brews, all certifi ed by California Certifi ed Organic Farmers: a pilsner, an IPA, a pale ale, and a chocolatey porter. • irsty Bear Brewing Co. San Francisco's fi rst and only CCOF certifi ed-organic brewery off ers a full range of beers, including cask-conditioned ales. ese undergo a secondary fermentation where almost-fi n- ished beer is transferred to the cask with actively fermenting beer to kickstart secondary fermentation. ey are served in the traditional British method: gravity pulled, naturally car- bonated and cellar temperature (50-52º F). Other fully organic Western microbreweries include: Asher Brewing Co., Boulder, Colo. Hopworks Urban Brewery, Portland, Ore. Laurelwood Brewery, Portland, Ore. Roots Organic Brewing, Portland, Ore. FULLY ORGANIC CALIFORNIA BREWS october/november 2015 27