"Bahl Hornin'...that's Boontling for good drinking...it's Anderson Valley Brewing!"

Since 1987, Anderson Valley Brewing Company has been crafting beers that run through a whole gambit of styles.  At the time of inception, there were only 20 craft breweries in the country and are now considered one of the pioneers of the craft beer industry.  Anderson Valley has long been known for it's remote setting and it's world class grapes but, this brewery is a stand alone for a reason to visit Boonville!

The beautiful drive on Route 128 on our way to Boonville

The Anderson Valley was originally inhabited by the Native American Pomo tribe.  As legend goes a European explorer found his way into the valley by accident(1851), his name, Walter Anderson.  Not long after Walter discovered the valley, W.W. Boone followed (for whom the town of Boonville was eventually named).  By the 1880's over 1000 people had found their way into the valley but, the area still remained isolated from the outside world due to the difficult route in and out of the valley.

One interesting chapter of Anderson Valley's lore is it's native language, Boontling.  This unique language is still spoken by a handful of residents and finds it's way into several of AVBC's products.  At it's peak Boontling was even taught in the valley's schools and it was not uncommon for bright lighters (outsiders) to be completely dumbfounded by local conversation.

Look for these common Boontling terms on AVBC beers

The brewhouse houses two German copper brew kettles

AVBC is committed to protecting their environment.  Owner and President, Trey White believes that "all companies be responsible for impacting the environment in a positive way.  Resources need to be used as efficiently as possible and with an effort we can not only keep waste products out of our landfills, but useful applications can be found for them."  Water is used in the brewery three to four times before it is naturally filtered for irrigation.  In addition, spent grain is donated to local livestock ranchers as a nutritionally-rich feed supplement.  Spent hops from the brewing process is also repurposed as natural fertilizer for estate hop fields, beer garden and brewery grounds.  As of 2006, a solar panel atop the brewhouse and parking structure provides 40% of the energy needed to run the brewery.

AVBC proudly displays their commitment to being environmentally responsible

It's beer thirty

Decisions...Decisions...

We opted for a couple of delicious flights

One shocking discovery we made was that there is a full disc golf course laid out around the brewery.  Unfortunately we did not bring our discs with us but, we will be back to enjoy more fresh beer and a little disc golf.

Looking forward to playing this course!

Until we see you again my brother!

Thank you for the hospitality AVBC!  Keep up the good work!

http://avbc.com/

"Rochioli...a Russian River pioneer"

The Rocchioli family story begins like so many other early Sonoma/Napa immigrant family farming adventures...leaving their beloved Italy for the fertile ground of Northern California.  Originally from a small village just outside of Lucca, Michele and Menichina Rocchioli immigrated with their son Joe in 1911.  Joe labored alongside his father on Wohler Ranch in the Russian River Valley.

By 1920, Joe had elevated to ranch foreman but, he had higher aspirations of one day owning his own land.  In 1934 Joe Jr. was born and the now Rochioli (the second "C" was dropped) family re-located to Fenton Acres.  Although much of the land was dedicated to hops, string beans and prunes, Joe Sr. did grow grapes and sell a popular "jug wine".  Through hard work and determination, Joe Sr. and his wife Neoma purchased the Fenton Acres property.

You know you are close when you see this sign!

In 1959 Joe Sr. and Jr. planted Cabernet Sauvignon and Sauvignon Blanc grapes.  The Sauvignon Blanc was a strange new white grape to the valley and eventually became a very desirable high quality grape.  Today these vines are considered the oldest Sauvignon Blanc in California.  Unfortunately, the Cabernet did not fair as well and was pulled up and replaced in the late 60's and early 70's with Pinot Noir.  This was a risky undertaking because not much was known to the local farmers about this grape, at the time.  

By the 1970's Fenton Acre Pinot Noir grapes were being sold to Davis Bynum and then Williams Selyem by the early 1980's.  The grapes were something special and by 1983, Tom Rochioli, Joe Jr.'s son, convinced his father to change the name of the property from Fenton Acres to Rochioli Vineyards.  It was at this time that Tom took over as business manager of the winery and soon after became the winemaker.

A walk amongst the vines at Rochioli Vineyards

In 1987 the new Rochioli Vineyards released their first estate wine, the 1985 Rochioli Pinot Noir.  As validation to three generations of grape growing farmers, Wine Spectator named it as the "Best Pinot Noir in America."  

I have had Rochioli several times over the past years and one thing maintains consistent...this is some of the finest Pinot Noir made in the Russian River Valley!  Cheers to three generations of Rocchioli's and I look forward to the next generation!

http://www.rochioliwinery.com/

"It will cure what ales you...Ale Apothecary"

Several months ago Danny and I drove through the great Northwest and tasted through some delicious breweries...what was very apparent to us was the attention to sour beers.  What is a sour beer?  Without going into too great a length,  these are beers that have either been intentionally inoculated with a bacteria like Brettanomyces, Lactobacillus or Pediococcus, combined with fruit to spur a secondary fermentation and/or often aged in barrels.  Breweries have to take great measures while doing this because these bacteria and wild yeasts can infect otherwise "normal" beers.  One very unique micro-brewery was a must for us...Ale Apothecary in Bend, Oregon.

Ale Apothecary is the brain child of Paul Arney, former Brewmasters Assistant at Deschutes Brewery.  As Deschutes grew and prospered, Paul was encouraged to step away from the brewing and take on more of an executive roll...that just didn't sit well with him.  In 2011, Paul established his own little brewery, Ale Apothecary.  This is a nod to the 3 generations of independent drug-store
operators that he descends from.

The Ale Apothecary Brewhouse

Paul's concept is to use the knowledge and hindsight gained from the last 200 years of industrial brewing, strive to create beers that embody the spirit of the last 2,000 years of cottage and farmhouse beer: unpredictable, wild and totally independent.

Step into Paul's laboratory 

Now meet Paul Arney

Each barrel has it's own name

Inside the Brewmasters workshop

Upon leaving Deschutes, they sent him off with these two signed barrels

It's all about the sour

This is the view off the back porch...Deschutes National Forest

This bridge was just 100 ft down the slope from Ale Apothecary...pristine!

Yours truly at Thunder Bridge

If you are ever in Bend, Oregon make sure you plan ahead and make an appointment to come see this one of a kind, hand-crafted, oak barrel brewery.  Thank you Paul for being such a gracious host!  Cheers to you, your family and the staff!

Myself, Paul and Danny

http://www.thealeapothecary.com/