Agritourism activities currently allowed on Oregon wineries and cideries would be extended to on-farm breweries under a bill approved unanimously by the Senate on March 12.
Senate Bill 287, which would permit on-farm breweries to make beer, have tasting rooms, serve brewer’s lunches and dinners and hold special events, among other provisions, will now be considered by the House.
Sen. Arnie Roblan, D-Coos Bay, cast the bill was a tool for bridging the urban-rural divide in Oregon.
“This is one more way to get people from around the state, who don’t really understand what farming is and how these products are really grown, out to these areas to wander out to see what’s being done and being produced,” he said.
The bill hit some initial turbulence due to the different role that hops play in the brewing process compared to grapes, pears and apples in making wine and cider.
Wineries and cideries rely on the fruit from surrounding orchards as a main ingredient, while hops provide flavor to a beverage primarily made from grains and water.
The concerns was that there’s less justification for allowing another non-farm use in “exclusive farm use” zones.
The original version of SB 287 applied to breweries generating less than 150,000 gallons annually with at least 25 acres of hops growing on-site or on adjacent land.
Proponents worried that requiring 25 acres of hop yards might exclude smaller companies from benefiting from the bill, while the Oregon Farm Bureau believed that a proposed reduction to 10 acres was too low.
The revised version of the bill approved by the Senate changed the threshold to 15 acres of hops for breweries manufacturing less than 15,000 barrels a year, which is the equivalent of 465,000 gallons of beer.