Ground Breaker Goes Big on Fresh Hop Beers

Ground Breaker Brewing is doubling up on the fresh hop fun. Epoch, a fresh hop IPA brewed with Strata hops, is due to hit store shelves in the third week of September. In early October, Ground Breaker will release Gayle, a fresh hop IPA brewed with Crystal hops. Epoch and Gayle will join Ground Breaker’s Experiment Ale Series. 


Strata, at one time known as X-331, is an aroma hop that was developed over 7 years in cooperation between Indie Hops and Oregon State University. High-yielding and bursting with tropical fruit and herbal dank aroma, this brand-new be-all hop has the brewing industry abuzz with anticipation. “We were very excited to get our hands on this amazing new Oregon-developed hop variety,” said Tyler Kueber, head brewer at Ground Breaker. “Going into the hop back it smelled great, going into the tank it smelled even better. I am very happy for this opportunity to provide a new hop experience for the gluten-free community.”


After releasing one gluten-free fresh hop beer for the last two years, Ground Breaker made the decision to distribute two this fresh hop season. “Gayle was very successful last year and we knew we couldn’t pass up the opportunity to play with a new aroma hop,” said James Neumeister, founder of Ground Breaker Brewing. “We love the tropical fruit aroma hops that are becoming available, but we’re still fans that Northwest forest aroma. Why not provide both?”

Epoch IPA and Gayle IPA will be distributed in a 22-ounce package in Ground Breaker territory. 

Gluten-free beer lovers can try both Ground Breaker fresh hop IPAs as well as an “estate” fresh hop blonde ale at Ground Breaker’s first Gluten-Free Fresh Hop Festival. The festival will take place at the gastropub located at 2030 SE 7th Ave Portland, OR 97214, on September 30 from 12pm-9pm. 

About Ground Breaker Brewing
Ground Breaker Brewing is a gluten-free craft brewery and Gastropub founded in 2011. They are dedicated to making 100% gluten-free beer; using ingredients which are naturally gluten-free and allowing no gluten in their facility. Ground Breaker has won a medal in the gluten-free category at the Great American Beer Festival® each year they have entered. The gastropub is located at 2030 SE 7th Ave. in Portland, OR. Ground Breaker’s beers are distributed in OR, WA, ID, CA, VT, ME, MA, RI, BC, AB and Japan.

About Goschie Farms
Goschie Farms, nestled within the hills of the Pacific Northwest's scenic Willamette Valley, has been a fixture in the Oregon farming community for 130 years. The farm's current location was established by Herman and Vernice Goschie. It is now managed year-round by three of their children: Gordon, Gayle, and Glenn in addition to a cadre of wonderful team members. Frequently cited as an example for sustainable farming practices, Goschie Farms was the first hop farm in the nation to be certified as Salmon-Safe and now grows all of its crops in accordance with salmon-safe guidelines.

About Indie Hops
Indie Hops supplies Oregon-grown aroma hops to craft brewers. The Willamette Valley's rich alluvial soils, long summer days, family operated century farms, and pioneering spirit all combine to create the environment where world-class aroma hops thrive, in a culture that naturally supports craft brewing.

Ground Breaker Brewing Releases Gluten-Free Homebrew Recipe

Ground Breaker is growing, but the demand for 100% gluten-free craft beer is growing faster. We continue in our efforts to bring award-winning gluten-free craft beers to all 50 states, but in the meantime we wanted to create something that could be shared with gluten-free craft beer lovers everywhere. This gluten-free homebrew recipe is the culmination of that effort.

Photo by Darren Black

Photo by Darren Black

Gluten-Free Homebrew Recipe - This is a BeerXML file, compatible with brewing software (BeerSmith, Brewtarget, BeerAlchemy, etc). We have also made a PDF available. 

How do you increase body and mouthfeel when brewing gluten-free beer at home? The question that helped inform this recipe. When craft beer enthusiasts come into the brewpub to try out our beers, we often hear this question. Founder James Neumeister was recently invited onto Denny Conn & Drew Beechum’s Experimental Homebrewing podcast to answer this very question. 
After his guest appearance on the show, James decided to release to the world a basic gluten-free homebrew recipe. This recipe uses a malted sorghum syrup backbone (available at any homebrew supply store) with enhanced body provided by home-roasted lentils and gluten-free buckwheat groats that you can find at most grocery stores. A good beer in its own right, it was designed as a versatile base beer that could be enhanced with fruit, spices, and varieties of hops or yeast. 

Gluten-Free Double Chocolate Brownies Recipe

Portland is very lucky to be hosting the first ever Gluten-Free Bloggers Retreat. To add to all the excitement, our amazing Pastry Chef Dori Oliver is sharing another gluten-free recipe with everyone. 

Gluten-Free Double Chocolate Brownies
Yield: 8
Description: Gluten-free and dairy-free chocolate brownies
Author/Source: Recipe by Ground Breaker

Chocolate chips are frequently made on shared equipment with gluten. Check to make sure your chips are certified gluten-free.

Photo by Darren Black

Photo by Darren Black


  • 9 oz. evaporated cane sugar
  • 4.5 oz. dark chocolate chips  
  • 2.5 oz. coconut oil
  • 3 large eggs
  • 2.5  oz. Bob’s Red Mill Gluten-Free 1-1 Baking Flour
  • .75 oz. non-alkalized coco powder
  • 1/2 teaspoon salt


  1. Position a medium-sized mixing bowl over a pot of simmering water so as to create a double-boiler. Add sugar, chocolate chips, and coconut oil. Stir occasionally until the chips are melted. Remove from heat.
  2. Add the eggs to the melted chocolate mixture. Use a whisk to incorporate the eggs. Scrape down the bowl.

  3. Add the flour, coco powder, and salt. Use a wooden spoon or rubber spatula to fold in the dry ingredients.

  4. Lightly coat 8 muffin molds with non-stick spray; alternately, use a 9x9 inch glass baking dish. Divide the batter evenly between the molds, or add to the pan.

  5. Cooking.

  6. Preheat the oven to 350 degrees F. Bake until a toothpick inserted into the center comes out clean. About 25- 35 minutes.

  7. Cool completely before removing from molds or pan.

Gluten-Free Conchas (Mexican Sweet Bread)

Gluten-Free Conchas - Mexican Sweet Bread
Yield: 8
Description: A celebration of Mexican-American culture!
Author/Source: Recipe by Ground Breaker

Gluten-Free Conchas, recipe by Ground Breaker

Gluten-Free Conchas, recipe by Ground Breaker

Recipes are made to be shared. That's why we are very happy provide this gluten-free recipe for all to share. Developed by Ground Breaker's Executive Chef Neil Davidson and Pastry Chef Dori Oliver.



  • ½ cup unsalted butter, chilled and cut into ½ inch cubes  

  • ½ cup sugar

  • 1 cup Bob’s Red Mill 1-1 Flour

  • 1 teaspoon ground cinnamon



  1. To make the topping:  Use the paddle attachment of a stand mixer to cream together the butter and sugar. Add the flour and cinnamon. Mix until evenly combined. Remember to scrape down the bowl.

  2. Pre-heat the oven to 350 degrees F.

  3. Using the bread dough, divide into eight equal portions. Form into balls. Line a cookie sheet with parchment paper. Place the formed dough onto the lined sheet.

  4. Divide the topping into eight equal portions. Flatten into rounds about 3-inches in diameter. Drape the flattened rounds over the breads.

  5. Use a toothpick or paring knife to lightly incise seashell designs into the topping.  (A cake tester or bread lame work well too!)

  6. Bake until browned at the edges, about 20 minutes. Cool on the pan.

Gluten-Free Hot Cross Buns

Yield:  About 2 dozen
Description:  Hot Cross Buns
Author/Source:  Recipe by Ground Breaker, adapted from Peter Reinhart’s Bread Baker’s Apprentice



  • 4 oz Bob’s Red Mill 1:1 flour

  • .44 oz yeast

  • 8 ounces whole milk, lukewarm


  • 10 eggs, beaten

  • 27.5 oz Bob’s Red Mill 1:1 flour

  • 2 oz sugar

  • .62 ounce salt

  • 1# butter or lard (use 12 oz tallow for a shorter bread)


  1. Use the bowl of the stand mixer to make the sponge. Add flour and yeast. Whisk in milk. Cover. Let stand at room temperature (about 72F) for 20 minutes.

  2. Make dough: add eggs to sponge, mix using the paddle attachment.  Mix flour, sugar and salt in separate bowl.  Add the mixture to  to eggs and mix until everything is incorporated.  Rest for 5 minutes. Add butter 1 Tbsp at a time. Use the dough hook attachment to incorporate the butter into the dough. After all of the butter has been added, mix for an additional 5 minutes.

  3. Transfer to a cookie sheet, in one large rectangle.  

  4. Chill for at least four hours.  

  5. Portion into 3 oz balls.

  6. Rest for two hours at room temperature. Just before baking, use a sharp knife to mark with crosses.

  7. Bake at 325F for 20-25 minutes.