Thursday, March 23, 2017

Worthy Brewing Adds Stoker Red Ale To Their Line-Up Of Canned Craft Beers

Courtesy of Worthy Brewing Co

BEND, OR -- Worthy Brewing is adding a fifth can to their line-up this spring. Introducing Stoker Red Ale, a hoppy beer designed to stoke your passions and keep them lit. Stoker Red will be available in 12-ounce cans this April.
Several months ago, Worthy made the hard decision to discontinue their Eruption Imperial Red. Brewmaster Dustin Kellner took this opportunity to create a more sessionable, judiciously juiced red inspired by its retired cousin. 

For bittering, Worthy’s Brewers added Nugget and CTZ. For aroma and flavor, they added Oregon grown Cascade and Centennial Hops and topped it off with Mandarina Bavaria, a German hop whose mother is Cascade. The final numbers come in at 6.6% ABV and 66 IBU.

“What we wanted to brew was an easy drinking, hop forward red ale. Something that would be as refreshing from a can, as it would be from a glass. It’s always tough to be objective when drinking your own beer, but I think we nailed the style with Stoker,” said Kellner.

“Stoker is fuel for your firebox,” said Roger Worthington, Worthy Brewing’s Founder.  “It has a tantalizing tangerine aroma and a piney, lemonish flavor with a satisfying malt sweetness. It’s the perfect beer for star gazing around the campfire or holding court with friends and foes alike on the pressing issues of the day.”

The can features a swarthy brewer in his rubber boots stoking the kettle with a shovel piled high with big juicy hop cones.

Kegs and cans are distributed by Columbia Distribution in Oregon and Washington, Hodgen Distributing in Eastern Oregon, and by Hayden Beverage in Idaho.

For more information, please contact Shannon Hinderberger at

Courtesy of Worthy Brewing Co
 Worthy Brewing Company opened its doors in early 2013, delivering remarkably balanced, filtered ales that are hand-crafted using premium ingredients and the pristine water from the Cascade Mountains in Bend, Oregon. Worthy’s campus includes a large outdoor biergarten, full restaurant, and a greenhouse and hop yard onsite for growing estate and experimental hops in conjunction with Oregon State University and Indie Hops. An expansion will be completed in Spring 2017, featuring the “Hopservatory,” with a large telescope, “The Hop Mahal,” a banquet space, “The Beermuda Triangle” expanded indoor seating, and “The Star Bar,” an open air mezzanine bar.

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