My latest article for The Bulletin, which does incorporate the pun in the title above, is a profile of Cucumber Gin Fizz, a new experimental ale from Worthy Brewing. It’s one of a number of new beers from Worthy, which just completed an expansion of it draft system from 12 to 24 taps.

When it comes to incorporating elements of gin into beer, brewers typically opt for aging in used gin barrels, which impart the essence of the spirit without needing to add more ingredients. Deschutes Brewery, 10 Barrel Brewing Company, Sunriver Brewing Company, and Three Creeks Brewing Company have all released beers aged in this manner.

Worthy opted to infuse its gin-spired ale with muddled juniper berries rather than aging in gin barrels, and added cucumber in a riff on a cucumber gin fizz cocktail. I reached out to the brewery to find out more.

“The initial inspiration was a juniper-based beer,” said brewmaster Brian Chapman via email. “The first recipe I wrote for Worthy was a juniper pale with Calypso, way back when I was just an intern from OSU. It had some unique pear/general stone fruit notes that I thought really paired well with the subtle juniper.”

Read on for more background on this new beer, as well as my own review notes. It’s definitely interesting and, let’s be honest, it won’t be to everyone’s taste. But it’s not a juniper bomb either and I think would make for a nice pint on a hot day in the beer garden.