HOOK 37
are grown on The Oasis property, u3lizing a
sustainable farm-to-table and farm-to-glass
approach to their restaurant and tap room
offerings. Many of the hops used for the
beers by brewmaster Charlie Holmgren, as
well as fruit from the acres of trees and
bushes, are grown on the farm. All honey is
locally sourced as well as from bees kept in
hives on the property for mead (from Eng-
land, aka honey wine). Seasonal garden
beds offer a share of produce, next to the
two hydroponic freight containers that grow
an equivalent of six acres of greens, herbs,
vegetables, and more in winter.
All in all, "fungriculture" is what is hap-
pening at the Brewery and the Oasis.
Coined by Doyle, "fungriculture" incorpo-
rates aspects of agriculture, socializing, per-
maculture, and recrea3on within a fun,
inclusive, and collabora3ve environment to
"nourish the land, community, and one's
heart, mind, body, and soul." Visi3ng one
early a$ernoon, I loved the lively intergen-
era3onal feel present with families and
friends.
Doyle likens a round of disc golf to a walk
in the woods, both being "a nice, passive
