CCCNews Podcast: Brewer Blends Science, Artistry, and Community at HR’s Working Hands Fermentation

Oct 7

Written By Columbia Community Connection

The Dalles, Ore., Oct. 7, 2025 — Kasey McCullough, brewmaster and co-owner of Working Hands Fermentation in Hood River, says his path from sports medicine to brewmaster has been shaped by science, flavor, and a commitment to community. In a recent CCCNews podcast, McCullough spoke with host Tom Peterson about his career, the evolution of the craft beer industry, and his vision for Working Hands’ future - Including a rooftop bar.

McCullough, who grew up between The Dalles and Dufur, first pursued science studies before pivoting to fermentation. He earned a degree at Oregon State University and later trained at the Siebel Institute in Chicago, where he refined a passion for lagers. That dedication set him apart in the Pacific Northwest, where hoppy IPAs dominate. “Lagers are very delicate,” McCullough said, noting that even a small defect can ruin a batch. “If it’s not right, it won’t make it into a keg”.

His career has taken him through 14 brewery projects, from Texas to Central Oregon. In San Antonio, McCullough helped design and launch new pubs and fielded consulting requests across the South, where the craft brewing ecosystem lagged behind. Later, he joined Ferment Brewing in Hood River before deciding to open his own neighborhood lager house.

Working Hands opened in Hood River Heights in 2020, in the middle of the COVID-19 pandemic. McCullough and his business partner, John Terhaar, envisioned more than a taproom: a neighborhood hub with beer, cider, food, and community events. McCullough runs production while Terhaar oversees finance and IT. “We didn’t want the tourist trade to dictate our business,” McCullough said. “We wanted to build something for the locals”.

Events have become central to that mission. Trivia nights have forged friendships that turned into wedding parties. Open mics have launched comedians and musicians. Seasonal brunches and special dinners, like the “Eggs in Purgatory” dish last spring, have elevated comfort food with local ingredients. A monthly pizza night features sourdough pies with inventive toppings such as melon and speck - a lightly smoked ham.

Community spirit extends beyond the kitchen and taproom. McCullough’s team embraces the neighborhood vibe with holiday traditions, from a towering 16-foot Halloween skeleton in his own front yard to an anniversary party each October featuring costume contests for groups, individuals, and pets. Rival groups spend months preparing, making the contest a highlight of the season.

Looking forward, Working Hands plans major expansions. A rooftop bar with views of Mount Hood and Mount Adams is in the works, and a nearby warehouse—once home to a beer distributor—is being converted into a production facility. The new space could eventually boost output from 300 barrels a year to 30,000, with distribution across five states. McCullough also hopes to support smaller brewers by offering space and equipment. “It’s community,” he said. “Helping others get a leg up helps the whole ecosystem”.

For McCullough, the brewery is about more than beer. “We want people to feel a connection with the product and the space,” he said. “If you can sustain your business, create jobs, create culture, and create experiences—that’s what it’s about.”