Alcohol

Portland-based freelance writer Jeff Alworth brings us the story of how Oregon hops changed IPAs, almost by accident.

Many people enjoy sake, the Japanese rice wine. But now, a brewing company based in the Seattle area is betting diners will soon make room for Korean rice wine.

Green and freckled on the outside with a rich magenta interior, this mysterious Oregon apple is hiding a surprise and is highly coveted by Northwest cider makers.

We hear about efforts to create a new recovery center for people in recovery from drugs and alcohol in the Columbia Gorge region.

When it comes to reducing consumer impact on the climate, reuse is orders of magnitude more effective than recycling. Two businesses are showing the way by way of refillable and reusable beer and wine glass bottles.

As lawmakers try to reduce the number of fatal crashes on Washington state roads, a proposal in Olympia could make more drivers think twice before getting behind the wheel after drinking alcohol.

According to the Oregon Brewers Guild, Oregon is home to about 400 breweries, brewpubs and taprooms, which collectively provide 50,000 jobs and generate nearly $9 billion in economic output. But the state lost around 30 of those businesses last year, and even more have contracted or are seriously struggling.

Over the last three years, alcohol-related deaths in Oregon have increased by 40%. The Oregon Health Authority has launched a new campaign hoping Oregonians will think more about their relationship with alcohol and excessive drinking.

The fermented drink has risen in popularity in recent years but sometimes the level of alcohol also rises during the fermentation process, subjecting it to federal alcohol taxes. Oregon Sen. Ron Wyden and Congressman Earl Blumenauer want to change that.

The Pacific Northwest is at the forefront of a new movement in how we imbibe. And it’s not for the region's award-winning Willamette Valley wines or hop-heavy IPAs. Instead, it’s about what’s not in our drinks: alcohol.