The Little Hop Brewing is the smallest-local success story in Portland beer. In a time where nano breweries are now an endangered species, the tiny Little Hop Brewing in southwest Portland’s Multnomah Village neighborhood is an unlikely success story that is enjoying a dedicated cult following after 5 years grinding out of a tiny home on wheels.

Zak Cate and his wife Lisa founded Little Hop Brewing from their detached garage in 2020. Previously, Zak was a Homebrewer that completed Portland State University’s Business of Craft Brewing program and then got a job brewing at McMenamins Kalama Lodge location.

“After two years things were going well with McMenamins. They let me do pretty much whatever I wanted then 2020 hit and everyone was laid off so we decided to open Little Hop Brewing,” says Zak. “I eventually was hired back by McMenamins while we were building out Little Hop and then when we got the final paperwork from the OLCC I quit which was the summer of 2021.”

Opening his own brewery was always part of the plan, but after 3 years at McMenamins things were getting pretty comfortable. After getting thrown for a loop with COVID, the family decided to take a risk and start small - really small.

Zak began brewing from a 1 barrel system, while his wife Lisa held down a day job as a nurse at Doernbecher’s Childrens Hospital and became Little Hop’s sales person. At first Little Hop Brewing made mostly quaffable malt-driven ales and lagers sold draft-only by the cup at farmers markets, neighborhood taprooms, and small events like the defunct Nano Fest. Their beer immediately caught my eye first because of their sharp social media presence and branding, and then for the quality of their beer, both things that were more often then not lacking in other nano brewing operations.

Zak and Lisa would roll up to events with a vintage 1963 Dodge D100 retrofitted to be a tap truck, then put up a pop-up tent and a table and sell beer off the side. But that was unwieldy, unsustainable, and inefficient, they knew they needed something just a little bit more stable and permanent. Especially if they were going to get the low margins and long hours to move a tiny bit of beer and make enough money for the effort to be worth it.

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Little Hop obtained a custom made metal trailer base and a mini home from Iron Eagle in Troutdale. Utilizing his previous career in welding, mechanics, and carpentry, Zak built out The Little Hop House to have a tiny walk-in cooler and tile and wood leftover from a family home remodel. The counter is made from Zak’s childhood kitchen table, and he hand lathed the tap handles and welded on a shutter that serves as the ordering window.

The Little Hop House trailer has been parked in a nook on SW Garden Home Road next to a small rural shopping plaza in a residential stretch of Multnomah Village since 2023. The unsuspecting location is more charming and appealing then it sounds, situated on a small landscaped beer garden with a fire pit butted up against trees and quiet homes that make it feel detached from the hustle and bustle of the city. It has been a hit, now joined by neighbors Pizza The Gathering and Bun Bandits, Little Hop Brewing anchors a popular destination for locals that garners enough business to sell out of beer even operating only about 20 hours per week.

At one point Zak considered opening an indoor taproom and brewery at the adjacent shopping plaza with an open suite, but decided to keep going with the current business model instead. On the surface nothing has changed, but behind-the-scenes the business has evolved.

An Interview with Zak Cate of Little Hop Brewing:

Who all is Little Hop Brewing today, and how have you grown since you started?

Zak: Taylor, Jimmy and myself.  It started with Lisa and I, then we brought Taylor in when we started the tap house.  Jimmy came along in May this year and bought out Lisa's part of the business. Jimmy and I are equal owners which has allowed me to unload some of the burden of running the business and brewing. Jimmy has been a cook and chef here in Portland since he moved here in 2012.  For the past decade Jimmy has been running restaurants and kitchens in Portland for Nike, Grassa/Lardo, making fresh pasta for Montelupo, and more recently has been a private chef and stay at home dad. Jimmy actually has a OBA silver medal that he won making the Grassa Bionda beer for the Grassa restaurants, in colab with good friend, and at the time Allegory Brewer, Charlie Van Meter (now with Xicha). 

Back in the golden years of the craft beer boom circa 2011-2017 or so there were a lot of nano breweries and they seemed like they were finding a lot of success, but that seemed like it was starting to run its course even before the pandemic and the industry slowed down. What made you think it could work for you?

ZC (Zak Cate): I think understanding marketing and overall visuals are key, and building everything ourselves to ensure that helped.  The best advice I've ever been given was from our financial planner.  He essentially said "you need to be a marketing company that happens to sell beer".  Understanding that concept has helped us to be successful in one of the most saturated beer markets, maybe in the country. The reality is, making a decent product isn't enough. You have to stand out. We choose to lean into what most people would consider our weakness, which is our size. We essentially rebranded the term "nano" and relabeled it "little" which has a more charming and endearing feel to it.   

When you first started Little Hop Brewing where did you see yourself in 5 years and how does it compare to where you actually are now?

ZC:When you look at the business plan it is almost 100% on projection.  The only things that differ are bringing Taylor my brother on as a partner when we opened the tap house, and recently Jimmy buying Lisa out of her ownership in the business. But as far as volume and sales goes, we are exactly on the business plan's growth projections.  The plan was always to can beer, and sell direct to consumers at farmers markets, so we could test the concept and product with the local community. If sales were good enough, we could then build a little tap house on wheels and join a food cart pod somewhere.  This would allow us to keep a low overhead and still be owner operated while we saw if this was truly going to work. 

Where are you brewing these days and at what scale?

ZC: The brewery is still in the original location behind my house. The commute is fantastic. The Brewery is a 1 bbl hot side and 2 bbl cold side system with four fermenters and one bright tank. It's a small operation but it does the trick. 

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What type of beers are you brewing and how has that changed or evolved since you got started?

ZC: IPAs and lots of em. Next best seller is American lager.  We never make the same beer twice except 'Steve', our kolsch.  That being said, we are working on our first flagship beer, my favorite style, an American lager. I was hoping to always have some farmhouse beer on, but to do those right it takes time and that's what we lack.  Recently we have been so busy that sometimes we struggle to keep up with production for the tap house. I did build a little coolship and am hoping to use it soon once we can figure out the right space and time for it.

What are the biggest challenges of being a nano brewery, and what advice would you give a homebrewer or someone considering licensing a commercial nano brewery?

ZC: et a minimum of 2 years of experience before you do it. Do every job in the brewery, help on a canning line, wash kegs, do cellar work, order malt and hops, source yeast, don't think you know how to do everything.

Little Hop Brewing sold out of beer at the anniversary. Did you completely run out like you have to brew some more and how many barrels are you brewing annually these days? 

ZC: Yes, there was a little bit of the dark lager and the Crispy Foamer but that was all that was left on the property.  The entire month of April we were closed every Sunday because we started rationing out our production and we were mostly selling out by saturday.  When Jimmy joined we bought another fermenter in May and did collabs with Level and Binary just so we could keep beer on that we could say we were involved with.  we are on track for 50 batches this year. So roughly 100 bbls. it's more than doubled since the first year.

What is next for Little Hop Brewing, what is your 5 year plan for your 10th anniversary?

ZC: We are exploring the idea of buying real estate. 

Little Hop Brewing and The Little Hop House are open Wednesday- Friday from 4-7:30 pm, and Saturday & Sunday from 3-7:30 pm at 4400 SW Garden Home Rd, Portland, OR 97219. Follow them on Instagram @littlehopbrewing.

The Oregon Beer Awards annual fresh hop beer competition was held on Saturday, October 3rd, 2026, awarding nine beers medals in three categories. This year’s competition was the most competitive yet with 134 entries coming from 44 different Oregon breweries.

The Oregon Beer Awards are a state-wide annual competition with an awards ceremony scheduled for April 16th 2027 at Revolution Hall in Portland, Oregon. The full Oregon Beer Awards competition is judged in March, but the fresh hop competition is held in early October each year at the peak of the season.

OBA’s recognize 3 different fresh hop categories designed to catch the majority of beers that largely fall into the more clear and classic West Coast and American pale ales, another for the popular hazy styles, and a third category for outside of the box beer styles that fall into typically not-so-hoppy beer styles. In each of the 3 categories a bronze, silver, and gold medal has been awarded.

Oregon Beer Awards are special because of the rigorous judging standards, world-class judges, and fluid contemporary beer categories that reflect the current reality of beer styles. This means unlike most other beers competitions the OBA beers are judged in triplicate with double elimination methods to narrow the field down. This means that every single entry is judged by 3 sets of judges in the first round AND semifinal round and that 2 of the 3 judging teams have to agree independently on any elimination from completion as well as what beers advance to get up to the prelims, semifinals, and then to the medal round.

For the purpose of this competition, fresh hops are defined as newly harvested hops that have not been conventionally baled or stored. While the overall flavor of the beer will vary with the base style, fresh/green/wet hop flavor and aroma should be forward. Undried hops often result in flavors described as green, chlorophyll-like, grassy, or resinous. These flavors should be prominent; however, they should not dominate or come across as vegetal and harsh, and they should be in balance with other complex hop flavors/aromas, as well as yeast and malt character depending on the base style. An elevated polyphenol character is common in these beers due to the use of whole-cone hops, so a slight astringency is acceptable (though not required); and the beer should not be harsh, nor should the polyphenol character take away from overall drinkability and harmoniousness. Brewers should note the base style when entering as well as any other pertinent information in order to paint a picture of the beer for the judges; brewers may also note the varietal of fresh hops used; however, this is not required.

Fresh Hop Pale Ales and India Pale Ales (68 entries)

This category is for all hop-forward, West Coast and contemporary IPA styles like Cold IPA.

🥇GOLD - Sunriver Brewing Fresh Coast Hospitality

🥈SILVER - Sunriver Brewing Fresh Whammies

🥉BRONZE - Breakside Brewery Fresh Hop Bayside IPA

Fresh Hop Hazy Pale Ales and India Pale Ales (29 entries)

This category is for all variations of hazy/juicy IPA and hazy/juicy pale ale made with fresh hops. Beers in this category are typically hazy to very hazy in appearance; however, judges should accept a range of haze from very low to very high.

🥇GOLD - Fort George Brewing (Ruse Brewing collaboration) Quality of Consciousness

🥈SILVER - Little Beast Brewing Little Green Men

🥉BRONZE - Brujos Brewing Fresh Hop Populus

Other Fresh Hop Beers (37 entries)

This category is for fresh hop versions of any style not covered in hazy or clear fresh hop Pale and IPA categories. Common entries from previous competitions that would be at home in this category include fresh hop lagers, saisons, sour/mixed culture beers, Amber ales, summer ales, wheat beers and English bitters/pale ales, but this list is not exhaustive. The purpose of this category is to honor innovative uses of fresh hops in styles that are less aggressive in their hop character than those in more traditional hop forward styles. Winning beers in this category will execute a stated base style and integrate a fresh hop character that is pleasant and enhances the base beer.

🥇GOLD - Breakside Brewing Fresh Hop Summer Classic

🥈SILVER - Ruse Brewing: Red Rain

🥉BRONZE - Hetty Alice Fresh Hop Italian Pils

If you are anything like us, you have probably wanted to go to Hood River or Cascade Locks or even White Salmon for the day, but didn’t want to drink and drive. With this Saturday’s Orchard & Ale Festival (formerly called the Hood River Hops Fest) there are a lot of reasons to want to head out to check out a brewery, winery, cidery, or hit the fruit loop, and you don’t even have to drive.

The Columbia Gorge Express offers a convenient, affordable ride from Portland’s Gateway Station directly to the Hood River waterfront, putting festival goers within easy reach of the festivities. It’s an especially appealing option for those planning to sample the festivals’ fresh-hopped beers and local ciders—so everyone can enjoy the day and leave the driving to Gorge Transit.

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The Hood River Orchard and Ale Festival kicks things off Saturday, October 3, 2026, followed by the Hood River Valley Harvest Fest, October 9–11. With large crowds expected at both festivals, attendees can skip the traffic and parking hassles and let Gorge Transit be their designated driver.

Together, these fall favorites offer a family-friendly celebration of the bounty, flavors and vibrant spirit of the Columbia River Gorge, with fresh-hopped beers, local ciders, regional produce and plenty of seasonal fun. Longtime traditions for locals and visitors alike, both events are the perfect way to experience Hood River at its autumn best.

“Leave the driving to us and make the most of your festival day,” said Amy Schlappi, Executive Director at Columbia Area Transit. “The Columbia Gorge Express offers a convenient, scenic way to travel from the Portland/Vancouver area right to the heart of Hood River. Skip the traffic and parking, enjoy the views and let Gorge Transit be your designated driver.”

A one-way ride from Portland to Hood River is just $10, making it easy to leave the car behind and enjoy the Gorge. For those planning multiple Hood River or Gorge adventures over the coming year, the Gorge Transit Pass offers an affordable way to keep exploring. For just $40 for adults and $20 for youth under 17, the annual pass provides unlimited travel between the Portland/Vancouver area and communities throughout the Gorge on the Columbia Gorge Express. Passes can be downloaded to a smartphone through the Token Transit app or carried as a convenient wallet-sized physical pass—making year-round Gorge travel simple, flexible and stress-free.

Online schedules are available for all routes at gorgepass.com, and printed schedules are available at all transit provider offices, on buses, and at local Chambers of Commerce.

For more information about Gorge Pass visit gorgepass.com or call 833-3GO-PASS.

About CAT

CAT is a service of the Hood River County Transportation District, which provides public transportation services throughout Hood River County and is the operator of the Columbia Gorge Express to Portland, Troutdale, Multnomah Falls, and Cascade Locks seven days a week. Transit Services are funded with local, state, and federal funds.  Learn more about CAT at www.rideCATbus.org or call (541) 386-4202.

About Gorge Transit

The Gorge TransLink Alliance seeks to enhance regional connectivity and develop a seamless network of transportation services within the Columbia River Gorge area while linking these services to the metropolitan cities of Portland, Oregon and Vancouver, Washington.  Learn more about Gorge Transit at www.gorgetransit.com or call (833)-3GO-PASS.

Bellingham Cider Company is purchasing Lost Giants Cider Company, with current owners Brad Wilske and Abe Ebert passing the brand to Bellingham Cider Company Co-Owners Bryce Hamilton and Josh Serface. Wilske and Ebert approached Hamilton this past spring in search of a buyer. 

Brad Wilske, former co-owner of Lost Giants, said, "We're really proud of what we've built. It's been an incredible ride, and we're grateful for all the people who have supported us. 

At the same time, we feel like we've taken the company as far as we can, and the time feels right to hand it off to someone who can bring new energy and take it even further. 

Bellingham Cider Company feels like such a great fit. They're local, they care about this community, and most importantly, we trust them to respect what we've built." 

Lost Giants and Bellingham Cider both opened their taprooms in 2018, helping usher in a wave of locally made hard cider to the Bellingham area. The two cideries have long shared a reputation for quality, a local-first approach to the business, and deep ties to the community, qualities that made this a natural next step for both and drove Bellingham Cider Company's decision to purchase Lost Giants. 

"Brad and Abe built something special here, and this deal is really about protecting that" said Bryce Hamilton, Co-owner of Bellingham Cider Company. "It gives us the scale to invest in both brands while keeping what makes each of them distinct, and it strengthens Bellingham's place in the Northwest cider scene as a whole." 

Preserving what makes Lost Giants is the priority - their tagline, good cider made by nice people, sums it up. The cider recipes, branding, and distributor relationships will stay the same, the taproom will remain open, and current employees will stay on staff. The two teams are working closely behind the scenes to keep the transition smooth for staff and customers alike. 

Looking ahead, Bellingham Cider Company plans to move production to the Lost Giants facility. Merging production spaces will allow both brands to share equipment, streamline resources and reduce overall cost. "Each brand will have its own dedicated Cider Maker and maintain their own unique identities." says Josh Serface the Co-Owner who manages cider production for Bellingham Cider Company. 

They also plan to reenergize the Lost Giants Taproom with more events and create a bigger community hub for the surrounding neighborhoods. 

Bellingham Cider’s Event Coordinator and Brand Ambassador Shanna Sheridan-McInnis will be expanding her role to include Lost Giants. 

“It’s really exciting to have this opportunity to build on the momentum Lost Giants has created, stay true to the brand, while also bringing new ideas to a great space.” 

Wilske added “Our biggest hope is simply to see Lost Giants continue to grow and thrive. We hope Lost Giants continues to have the incredible support of the local and regional cider community. We’re excited about what’s ahead and feel really good knowing Lost Giants is staying in local hands.” 

Ebert and Wilske will stay on through the transition to help guide the process, a reflection of the friendship that's grown between the two teams throughout the deal. 

About Bellingham Cider Company

Bellingham Cider Company is a craft cider producer and solar-powered restaurant and bar in Bellingham, Washington. Made with 100% Washington apples and no added sulfites, sugars, or preservatives, Bellingham Cider Company's offerings reflect the company's commitment to sourcing from local farms and businesses. Founded by two first responders in 2017, the company is co-owned by Bryce Hamilton and Josh Serface and located at 205 Prospect Street in Bellingham. For more information, visit bellinghamcider.com or follow along on Instagram and Facebook. 

About Lost Giants Cider

Lost Giants Cider crafts ciders that showcase the agricultural abundance of Washington state and the friendly, adventurous energy of the Pacific Northwest. Founded by Brad Wilske and Abe Ebert, Lost Giants has built a loyal following at its taproom at 1200 Meador Avenue in Bellingham. For more information, visit lostgiantscider.com or follow along on Instagram and Facebook. 

pFriem Family Brewers and Fort George Brewery have collaborated on two IPAs that are born from the same grain and hop bill, but let the breweries' own processes take them in opposite directions. Vacation Destination, a bright, bone-dry West Coast IPA from pFriem, and Destination Vacation, an opaque, pillowy-soft Hazy IPA from Fort George, release October 8th on draft and in 16oz/4pk cans.

The premise is simple: start from identical raw materials and see how far apart two breweries' philosophies can take these beers. The base recipe was the easy part. Both pFriem and Fort George signed off on the grist and hop bill then brewed independently. Everything after that, yeast, fermentation management, dry hopping, etc was entirely up to the individual brewery.

The two breweries also reside in two of the Pacific Northwest's best weekend vacations: Hood River in the Columbia River Gorge, and Astoria on the Oregon Coast. The question is, are you looking for a Vacation Destination or a Destination Vacation?

"We are so proud to call the amazing folks at Fort George Brewing good friends! We share so much in common from our dedicated and passionate approach to brewing beer, to running businesses that we are proud of, and investing in our communities. We also share commonality with being situated on the Columbia River in two iconic Oregon towns. That said, we both beat to our own drums and find inspiration from each other. So what a great opportunity to stretch our creative wings and collaborate on a set of raw materials, but take them in two totally different directions of a West Coast IPA and a Hazy IPA! The beers alone should take you on a vacation like journey, but we hope you feel the Gorge and Oregon Coast in each of them. We encourage you to try them side by side or maybe even better to have an excuse to go to Hood River and/or Astoria to figure out if you are on a Vacation Destination or a Destination Vacation." Josh Pfriem, Co-Founder/Brewmaster pFriem Family Brewers.

About the Beers

Both beers start from the same build: a clean base of Pilsner and Pale malts, with malted and unmalted wheat for texture without sweetness, and a single hop bill of Eclipse, Krush, Citra Cryo, and Simcoe.

From there they split:

Vacation Destination
pFriem West Coast IPA, 7.0%

At pFriem, the focus turns to clarity, brightness, and razor-sharp precision. Through targeted hot-side hop additions and a clean, attenuative fermentation, these shared ingredients are transformed into a brilliant, straw-hued West Coast IPA. The wheat provides just enough body to give the hops traction, letting the resinous pine of Simcoe and the sharp citrus of Citra Cryo slice through with an assertive, satisfying bitterness and a bone-dry finish.

Destination Vacation
Fort George Hazy IPA, 7.0%

Meanwhile, down by the coast, Fort George coaxes these exact same raw materials into an opulent, opaque cloud. Utilizing a distinct yeast strain and massive, bio-transformative dry-hop additions, the wheat is activated to form a plush, pillowy-soft mouthfeel. The bitter edge is rounded out entirely, allowing the sweet mandarin notes of Eclipse and the ripe, stone-fruit luxury of Krush to present as a velvety, juicy sensory experience.

This collaboration is more than just a pair of world-class IPAs; it is an exploration of brewing synergy. It serves as a living masterclass for the curious palate, proving that even when we start at the exact same place, the choices we make along the way can yield two entirely unique, yet beautifully complementary IPAs. They are best compared side by side to fully experience the experiment.

"We have a ton of love and respect for our friends at pFriem Family Brewers. Everything they do is world class and it turns out, we have a lot in common. Our dedication to making great beer is first and foremost, matched only by our dedication to providing a fantastic brewpub experience. We also happen to be based in two of the most iconic vacation destinations in the Pacific Northwest, Astoria and Hood River, places that we are lucky enough to call our homes. Is the vacation in the destination, or is your destination the vacation? I think you'll find both in our beers. One's hazy, the other is clear. One is the gateway to the Oregon Coast, while the other is the gateway to Mt. Hood. Try them both for a limited time and enter for your chance to win a trip to one of these cities." Brian Bovenizer, Director of Sales and Marketing, Fort George Brewery.

Win a Weekend in Hood River or Astoria, Oregon.

Alongside the release, pFriem and Fort George are hosting a Weekend Getaway to either Hood River or Astoria Oregon.

One winner will choose between two Pacific Northwest getaways:

• Two-night stay in Astoria, Ore. + $100 gift card to Fort George Brewery

• Two-night stay in Hood River, Ore. + $100 gift card to pFriem Family Brewers

Entries open Oct 1st and close December 1, 2026. Enter at pfriembeer.com/vacation-getaway

No purchase necessary. Must be 21 or older.

Availability

Vacation Destination & Destination Vacation are available beginning October 8th on draft and 16oz 4/pk cans at both Fort George and pFriem Tasting Rooms. The beers will roll out through the month of October at select retailers and draft accounts across Oregon, Washington, Idaho, and parts of Southern California.

Release Parties

• 10/8 - pFriem Milwaukie Tasting Room (party on the patio) from 3-5pm followed by 1847 Taproom from 5-7pm

• 10/10 - Fort George Brewpub pre-party followed by Bridge and Tunnel at 5pm

  
  
  
  

In the past few years, a wave of twangified bars has opened across Portland. It’s difficult to pin down exactly what has led to this upsurge in bars that pine for the cowboy lifestyle or at least pay some sort of homage to it in one way or another, but there are plenty of reasons to speculate on. Country music and the culture that comes with it have never been bigger, with authentic-sounding acts like Charley Crockett, Margo Price, Ella Langley, and Maren Morris all playing to massive venues. Hell, even hip-hop has gone country with the likes of Shaboozy, Post Malone, and Jelly Roll all throwing on Stetson boots. Terms like “New Americana” and “cowboy-core” have been thrown around, and Vogue Magazine even dubbed 2024 the “Year of Yeehaw” after the release of Beyonce’s Cowboy Carter saw a massive pop culture crossover. Shows like Yellowstone have also made everyone and their brother want to throw on a pearlsnap, some Wrangler Jeans, and hop on a horse. 

Even the New York Times has taken notice. In a guest essay published September 13th, Matthew Schmitz wrote, “When America was overwhelmingly white and more closely tied to its rural past, country and western motifs could be seen as conventional and confining. But today, with much of the population concentrated in cities and on the coasts, and as white non-Hispanic Americans inch closer to becoming a minority, the mores and manners of the country’s rural working-class increasingly offer a source of authenticity.”  

At the same time, we’ve seen a small but noticeable trend back toward experiences that feel analog and old-school in a digital world, as people slowly reawaken to the fact that it’s actually fun to put down the phone and experience the real world. 

Even if there is a trend at play, Portland’s western bars are hardly the same. What they all share is their place in a broader cultural obsession with nostalgia. As society pushes toward nihilism, and that is reflected in or perhaps the result of our cultural plateau, nostalgia has stepped in to fill the void. While I can personally get bitter and cynical about the childification of our culture, whether that be in the comic book movies that dominate the box office or even the craft beer trend of brewing concoctions modeled on candy and kids' treats (which, luckily, seems to be dying), I don’t view the push towards nostalgia in bars as entirely a bad thing. After all, many of us go to bars to escape the outside world or at least take a brief respite from the grind. In a time when most music and movies suck, people are scared to leave the house, and it feels like our country may be slowly crawling towards some form of fascism, it can be an absolute pleasure to dwell in the good times of the past. After all, who hasn’t pined for the world featured in old beer and cigarette ads and the songs of Waylon and Willie? 

Portland is currently embracing all of this with a handful of bars that celebrate the culture of country music and cowboys with playful nostalgia. Portland may feel a long way from what many people associate with the West, but this part of country has long had a strong connection to that culture. Willie Nelson, Loretta Lynn, Merle Haggard, Dolly Parton, and Buck Owens all spent formidable periods of time in the region during their heydays. These bars come in all shapes and sizes, each offering their own interpretation and creative take on what we can broadly classify as “country and western.” 

Switchback Saloon

One of the pioneers of this obsession was Landmark Saloon in the Richmond neighborhood, which opened back in 2010. With the bar located inside a former house built in 1906 and an expansive patio covered in wood chips, picnic tables, and plenty of ashtrays to get your smoke on - not to mention a trailer serving some mean barbecue - Landmark felt like it could have been plucked straight out of Austin, Texas’s Rainey Street district (before it got overrun with tech bros and douchey clubs). They had Shiner Bock on tap and plenty of tequila to schwill down, all while listening to a regular lineup of local and national honky tonk, alt-country, Americana, and bluegrass acts. For a good stretch up until the pandemic, Landmark was regularly packed. Even during the pandemic, the patio provided space for social distancing while still giving you the feeling of being out in community. 

The last few years have been a bumpy road for the Landmark as they navigated the post-COVID reality of fewer people going out to bars and supporting local live music. After years of teases and threats to close on social media, they finally did it in February. Luckily, longtime regulars Scott Phillips and Graham Talley stepped in, took the reins, and rebranded it as the Switchback Saloon. Ask about the name, and you will get something about “land switch, switch mark” thrown around, but basically it’s a nod to switching it back to the Landmark while technically changing the name for legal purposes…or something like that.   

“It's a community gathering place, like a 3rd space has kind of been lost in the city. And we went to preserve that as best we could. Like, if we didn't step in, I guarantee you, I can guarantee you, it would become an apartment complex. And we have enough of those on the block right now,” says Phillips while sipping a tequila shot on a perfect summer evening. 

Unlike the other establishments here, Switchback doesn’t lean into nostalgia or any specific theme. Yet, it does feel like the kind of joint that you might find in Austin. Since taking the reins, Phillips and Talley haven't changed the place's overall look and feel, other than making some much-needed equipment upgrades. As a longtime regular, Phillips loves the place's easygoing feel, especially its sprawling, woodchipped patio with a stage and a woodsy, downhome outdoor bar. 

“I've seen it when it was good, and like pre-pandemic and even like a little bit post-pandemic, you could pack a patty in the summers, and that's where we make most of our money is; we can fill this space in nice weather. It's also one of the only bars in Southeast with a patio this size. It's the neighborhood's backyard. That's all it was for us. Like, we come here, we play cornhole, we'd hang out, catch a show, the shed bar's open, watching TV,” says Phillips.

Leroy's Familiar Vittles - the long-operating barbecue cart - is still the food offering. The picnic tables are prime for knocking back Rainier or Shiner Bock with a tequila sidecar, and you can even smoke. Taken as a whole experience, Switchback and its emphasis on the outdoor hang just feels country, like the backyard of some roadhouse where a hang of Hell’s Angels might roll up out of nowhere or some talented troubadour will start a song-swap session on the fly.  

“I think the main thing that we did, they have carried on as we've gone forward, is, we are a bar for everybody. I think it's what you were saying before. And more than anything, just the community space, right? And I think that is country. Being, like, being able to have a place where people feel comfortable, and it's, like, the new country where it doesn't matter where you're from, who you are, where you identify as, or anything. is a safe spot for anyone to come into. The only intolerance we have is the people that are intolerant,” says previous owner Nick Wilson, who still manages the bar.  

As the neighborhood has changed and new country-leaning venues like The Showdown Saloon and Ponderosa Lounge & Grill have popped up, not to mention still-popular old haunts like the Laurelthirst, they face stiff competition. Phillips and Wilson readily admit these are among the many challenges Switchback faces now, including broader headwinds like the economy sucking and disposable income being down, Gen Z consuming less alcohol, and people spending more time at home than in bars. Yet, he is optimistic that Portlanders will keep the bar in business as a community space. Landmark and now Switchback may almost feel like a legacy bar at this point, yet its vibe feels more relevant than ever, and it is a worthy destination whether you are catching a show or just putting your boots up after a hard day’s work. 

“If we buy the building, which we hope to, we're going to put in there; it cannot ever be used for anything other than a community space. So it stays here. Like, housing? Yeah, you're not gonna find a quarter-acre lot in Southeast Portland for a bar ever again. Land does not repeat itself.” 

LaVernes

Located a stone's throw from the original Breakside Brewing pub, this Dekum Street bar has been a hit since opening its doors in September 2025. Cold beer and hot chicken are the name of the game, with culinary inspiration as one of the biggest factors behind its country-and-western theme. Cooked rotisserie style with the spinning succulent birds on display in a circus tent-adorned oven, the chicken skews Mexican - the chefs hail from the Yucatan region - and is served bone-in as a full or half bird with a whole plate of fixins. You can rip it apart, fill a corn tortilla with slaw, cilantro, and tangy green salsa, and devour the meat with a side of rice and beans. Wash it down with an ice-cold margarita (Chimo’s World Famous) that is always on special and may be one of the finest in town with its Tajin-Tang Chamoy Rim. If rotisserie chicken feels like a commitment, you can chow down on a Tex-Mex-skewed menu that includes tacos, a Frito pie served with vegan chili, and nachos, among a few other items. 

The drinks at LaVernes also pull their flavors from the Southwest and Mexico, with spirits like tequila and mezcal getting spotlight treatment. You can order a strawberry-Chamoy Mezcal Margarita known as an Abuelita, a Horchata slushie named Mama Tried (after the Merle Haggard classic, of course), and their riff on the espresso martini made using Tostado’s cold brew of Mexican beans and Mexican chocolate brownie called Thank You For Being a Friend. They even have Scoots (half shots) of PV Blanco Tequila, ideally served alongside a frosty mug of Modelo. 

While the food and drinks are tasty enough, LaVerne’s is the kind of place you hit for the vibes. The design of this building, dating back to 1909, is meticulously thought out, yet the effect is meant to be the opposite. 

“Modern life is rushed, disconnected, monochromatic, and technologically dependent. It sucks, and nobody wants it. Our intention was to create a bar that blunts these realities: Pony up to the bar and talk to a stranger. Enjoy an old song you've never heard before. Soak in the maximalism. Share a chicken and a cold, cheap beer. There's a sign behind the bar that says, ‘Put your darn phone away,’ says Aaron Hall, who was part of the team behind Hey Love and Dig A Pony and owns the bar with Sophie Thomson and Lauren Kawa Funk. 

This is easy to do when you’re sipping a cold one on a vintage diner stool under liminal, moody bar lighting, while a soundtrack of old soul, rock and roll, and psychedelic music wafts from the speakers. This space feels lived in despite being new, and that is precisely the point. The end result coalesces to something akin to a gold rush saloon meets a darkened 70s watering hole. There’s even a kissing booth. Hall quickly points out that the bar's design and overall feel is a mishmash of influences and styles that reference classic Portland dives and other locales throughout the American South and West. 

“I think we're a mix of several influences, but our first love and primary regional inspiration comes from Portland, Oregon, baby! The walls are covered in the history of the Woodlawn Neighborhood and the greater city. Almost every piece of original art was done by local artists. We love a classic Portland dive, and were inspired by places like Kay's, Clyde's, Slim's, Holman's, Clinton St,, and so many more. Beyond that, we have a deep fondness for the rich cultural/musical/culinary impact of New Orleans, and have several nods to the Crescent City in the bar. Our chefs are from Tucson and the Yucatán, so our food derives from the cuisines they grew up with.” 

LaVerne’s may be a cozy neighborhood bar, but it also pulls in crowds with a fairly busy live music schedule. There are honky tonk moments, of course, yet they also get fired up about jazz, soul, old rock and roll, international sounds, indie acts, and more. In other words, pretty much anything goes if it fits the bar concept of being “dusty and nostalgic more than Western.”   

The end result is a place that feels older than its age and is the kind of joint where you can get comfortable real quick. It’s a place to detach and connect with people over food that is unfussy and wouldn’t be out of place around a cowboy’s campfire. None of this feels like forced nostalgia or overtly themed, which is refreshing.  

“We're really fascinated with the idea of anemoia, which is a deep longing or nostalgia for a time period that you never actually experienced. We wanted LaVerne's to feel like it had been here for a long time. Being in a beautiful, historic building helps. We used classic, warm finishes and filled every corner with local and familial nostalgia, with the hope of evoking a wistful feeling of being transported back to a slower, simpler way of living.” 

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Rhinestone

An influencer recently referred to the little spot on the corner of Clinton and SSE 21st as a “cow punk Vegas-coded cocktail bar.” This might be hard to pick up on at first glance - especially the Las Vegas part - but this is a laid-back neighborhood outpost with some feisty libations and a welcoming vibe. Owner and bar manager Trevor Thorpe elaborates that the bar’s theme and overall atmosphere “speaks to our community's need to feel comfortably at home and simultaneously transported. There’s some escapism in what we do, and part of that is being authentically ostentatious.”  

This is where the Vegas part comes in. Thorpe spent his formative years in Sin City and wanted to capture the feel of the kinds of bars he frequented. What’s interesting about this and perhaps why the sights and sounds of Vegas most of us think of - casinos, pools, lavish performances - don’t immediately come to mind when you step into Rhinestone is because Thorpe is aiming to capture an essence of the city that most tourists have long forgotten as it has become more corporate and family-oriented. 

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“Sometimes kitchy, oftentimes divey, but no matter what the theme is, there is a flamboyance to everything in Vegas. It has so much to draw on. It's Old West Rail-town history, its connections to early Hollywood, and how that amalgamated with a flashy take on western vibes I’ve always referred to as ‘Neon Cowboy.’ I don’t think anyone else calls it that. But it paints a picture.”  

Walls are lined with horse figurines, old tequila bottles shaped like Día de los Muertos sugar skulls, vintage Western movie posters, and classic beer signs, and there is even a black velvet portrait of the King himself, Elvis Presley, performing during his illustrious Vegas years. Rhinestone doubles down on the nostalgia with its food menu, including the trendy concept of elevated riffs on fast-food staples (“late night cravings”) from Graham Chaney, former executive chef of German restaurant Stammisch. Here, you'll find a menu that reads like a stoner’s wet dream, with crunchwraps stuffed with smoky pulled pork, BBQ Cheeseburgers, Flamin’ Hot Cheeto-crusted Spam sliders, Mexi-tots, fried chicken chalupas, and plenty of queso for dunking tortilla chips. They even have fried apple pie and churros. Wash it all down with sweet-leaning drinks like a Cowboy Cooler, a slushee made with Blanco Tequila, Cointreau, lime juice, OJ, Grapefruit and hibiscus, a Helldorado concocted with Union Mezcal, “chartreuse”, clarified mango, jalapeño and lemon, or a Colt 45 40oz.    

“I think everything about the food and drink is fun. Whether it's improved versions of nostalgic items from a Chihuahua-sporting fast food chain or infusing buttered popcorn into a classic Old Fashioned, we try to remain unique but approachable and approach everything from a hospitality-first point of view,” says Thorpe.  

Reflecting on the larger trend that may be happening around the country, Thorpe says, “I don’t think it's just Portland, but there’s definitely some nostalgia and longing for icons that stood up to bullies even if, from the outside, you’d assume they’d align. And I think there are some great examples of that in the New Americana and country that is influencing us and others. Or as Dylan Earl puts it, ‘I’d rather be a bootlegger than a bootlicker.’”

The Last Rodeo

Located in the heart of the Sellwood-Moreland neighborhood, The Last Rodeo is the latest outpost from the team behind Portland’s beloved Matt’s BBQ, collaborating on the bar concept with Three on a Match Bar Group. They are no strangers to the bar game, running The Old Gold, Paydirt, and Holy Ghost. Previous restaurants in this spot lost business because most of the footprint was an outdoor patio. Luckily, the new team isn’t messing around, and they made major upgrades by adding sturdy coverings with built-in heaters that are sure to make you feel like you’re raging the pat Texas-style any time of year. The inside is snazzy too, with a mid-century modern-meets-cowboy-chic design that translates to lots of turquoise and wood, plus walls adorned with the cosmic vaquero art of Kevin Chupik that often resembles a cross between an old Marlboro ad and Wim Wenders’ 1984 cult favorite Paris, Texas.  

“You can find a lot of cowboy-like culture throughout Portland. Flannels, cowboy hats, honky tonk nights, fantastic BBQ, etc. The Last Rodeo just gave those folks another great place to hang out and eat great Texas-style BBQ tacos and cocktails in boot-shaped glasses,” says The Last Rodeo’s General Manager Sid Chi, nodding to the Cowboy Cooler, a fruity mix of tequilas and fruit juices that falls somewhere between Tex-Mex and tiki. 

Of course, the tacos and barbecue are a perfect fit for any cowboy bar, and having Matt’s as the food offering makes The Last Rodeo a big draw for neighborhood residents. This joint also tries to marry its design aesthetic with its menu in a way that feels seamless and complementary. Drinks skew South-of-the-Border with palomas, several versions of margaritas, and tequila and mezcal boilermakers all being popular.  

“Our bar owners Ezra Ace Caraeff, Chip Addabbo, and John Naekel have always done the best job of design at all their bars, this being the sixth. The cowboy aesthetic runs through the restaurant, with cowboy art from artist Kevin Chupik. The drinks are curated to complement the BBQ tacos, whether it’s a brisket-washed Old Fashioned, a Bloody Mary with smoked jalapeño brine, or our signature cowboy cooler cocktail with blanco tequila, ancho reyes verde, triple sec, lemon, and seasonal fruit purees served in a glass boot! The general music is country, which ties everything together,” says Chi. 

When putting together the concept, the team wanted to lean into the themed bar since they see them as “always fun” and feel “the general dive bar is overplayed,” according to Chi.  Whether they are leaning into the trend intentionally or just happened to open at the right time, Chi does think “Portland seems to be having an uptick in Texas and cowboy culture.” 

Fools & Horses

With a name that sounds like the title of a Kacey Musgraves song, it’s not surprising that this downtown spot occupying the former Vault Cocktail Bar space goes heavy on what you might call a glammed-out style. Besides the obvious effort to make things a little more upscale than the other bars in this piece, owner Collin Nicholas nods to a culture that is historically overlooked but absolutely fascinating: Hawaiian cowboys. You should go down the rabbit hole and research this movement that began in the 1800s, but for our purposes, it translates to a food and drink menu that leans toward the Pacific islands. 

You can order a curry-accented gin sour with bell pepper, coconut, and lime; a bright peach margarita topped with lime salt foam; or the super creative whiskey sour called Five Longhorns, which works in roasted pear and zucca rabarbaro. Many of the cocktails make prominent use of tequila and mezcal, fusing them with tiki-inspired ingredients. 

While the food menu originally leaned into more Hawaiian flourishes, these days it has taken a direction that feels like gussied-up Pacific Northwest cuisine with just a touch of twang. Potato skins come with herb crema and tobiko, pork piccata is drizzled with persimmon gastrique, and they even have steak frites (because are you even a restaurant if you aren’t serving it these days?).  

The decor at Fools & Horses is slightly extravagant while still evoking a rustic charm. This is the kind of setting where you bring people visiting and charge it all to the expense account. The walls are black and gold, while the backbar features a tower of bottles set in front of an intricate pattern that brings to mind the elegant tin ceilings of old West saloons. Of course, this is the work of Lonesome Pictopia, the talented team behind some of Portland’s most famous businesses. 

The end result is a place that is posh and maybe a bit fancier than what your average cowboy or dive bar denizen is looking for, but one that offers a place as well suited for celebrations as for mysterious boozy encounters. 

Riverfront views, beer garden, and live music on the Columbia River Gorge

When people talk abo beer ut the booming craft beer scene in the Hood River, Oregon area they often forget about the next big town over - The Dalles. FreeBridge Brewing has been a gorge staple since 2016 when they opened in the historic 1864 built U.S. Treasury MINT building. Known for their pizza and quaffable beer styles, Freebridge has recently been making moves. In August, Freebridge Brewing opened a new waterfront taproom at the former Tierra de Lobos winery building on the banks of the Columbia River in the Lone Pine development. With a big grassy long and beautiful gorge views, the new riverfront taproom has become a place for families, live music, and the outdoors with a great view of river boats with shady picnic tables, cornhole and river breeze. The taproom has 8 dedicated Freebridge Brewing taps pouring IPAs, Lagers, Pilsners, and other seasonal releases, plus a small liquor selection and cocktails. They have a small kitchen for scratch made personal pizza and sandwiches menu, and have a small liquor selection as well. Open Wednesday-Friday from 3-8pm, and Saturday and Sunday from 12-8pm. 201 Osprey Lane W, The Dalles, OR 97058

American Lagers in the spotlight at new Oregon City taproom

The formerly nano-size Yovu Brewing from former chef and yeast lab technician Nate Yovu expanded from his N. Portland home to acquire Oregon City’s Coin Toss Brewing production space in 2024. For the first time since the beer brand launched in 2022 Yovu Brewing has just opened an on-site taproom from which to enjoy their American Lager focused beers. Usually the kind of beers Yovu specializes in are industrial lagers brewed on a mass scale, often with rice or corn to lighten the body. It is not the kind of beer that if often specializes in by small breweries of this scale, but it is the styles that Yovu is most passionate about. Not only delivery on full flavored lager, Yovu embraces the casual old school with frosty pints at the new taproom which is open Wednesday-Friday from 4-9pm, Saturday from 12-9, and Sunday from 12-8pm at 14214 Fir St. Ste H Oregon City

A new downtown Newberg, Oregon taproom doubles as a music venue and part-time BBQ joint.

Former food & drinks journalist Christian DeBenedetti opened Wolves & People as a true farmhouse brewery on his family’s hazelnut farm in Newberg in 2016. The rustic brewery and on-site taproom from a barn and beer garden has been a rural destination location that was easily found just up the road from Pacific Highway West. However, the recent closure of Benjamin road as a turnoff, and issues with the neighbors and access to the farm got DeBenedetti looking for a new taproom with new possibilities. In July, Wolves & People opened the new bar and music hall in the east end of downtown Newberg, near Lyrics Cafe, Steve’s Auto, Stoller Wine bar, and Bronco Kelly’s, etc. The new location is built out of a refurbished 1940s auto shop and has already become a popular rustic venue for folk, bluegrass, Americana, and jazz music with a full schedule of ticketed shows listed. The new W&P bar also has a full bar and cocktails and food from Briar Ridge Barbecue which currently pops-up during regular hours 4-10pm Thursday-Sunday pending a full kitchen build-out and future expanded days/hours. 107 N Meridian St Newberg, OR 97132

A new Latino taproom and micro food hall

Latino-oriented Cerveceria Norte launched as a collaborative project between brewer Nick Velasquez and Zoiglhaus Brewery in 2022 but has only released beer on draft and in cans with no physical space to enjoy their beers until now. As first reported by New School Beer in May, Norte Brewing has finally opened a taproom and their own micro food hall in a brand new mixed-use development in Wilsonville about ___ south of Portland. Norte is joined in the space by Nino’s Birrieria which has established food trucks, but this is their first brick-and-mortar. Nino’s opens early at 9amThursday-Sunday for brunch with Chilaquiles, Banana French toast, micheladas, and mimosas. Also sharing the food hall area is Pono Lei’s Hawaiian food, and Hamara Indian kitchen. The Norte Taproom and food pods are on the ground level of the 121-unit development Vuela conveniently located next to the Wilsonville transit center. They are open from 12-9pm every day at 9749 SW Barbur St., Wilsonville OR

Ribbon Cutting Ceremony for new Neighborhood Pub in Yachats

Friday, September 25th is the official grand opening celebration for Pelican Brewing’s sixth location, the latest in their expansion plans that could see 10+ locations in the next few years. Conveniently located along U.S. Highway 101, Pelican’s newest neighborhood pub brings the brewery’s award-winning craft beer, food, and coastal hospitality to Yachats while honoring the history and character of the longtime local gathering spot previously known as The Whale’s Tale diner. The new restaurant opening comes as Pelican celebrates its 30th year of business. Founded in Pacific City in 1996, the Yachats location marks a new “neighborhood pub” concept – a smaller footprint and a bit more casual dining experience, designed for an easy, relaxed visit. Open from 11am–9pm, daily at 580 US-101, Yachats, OR 97498.

U of O Football themed brewery taproom opens at the Eugene 5th Street Market

Hop Valley Brewing is back with a new taproom that leans all the way into their home turf sports ball team the Oregon Ducks. After being acquired by Tilray in 2024 Hop Valley closed their production brewery and taproom in Eugene, but have found a new location at the 5th Street Market alley for a small space decked in televisions and UofO Ducks colors of yellow and Oregon Green. Inside there is sit down and bar seating, and 12 taps to choose from and a full bar with liquor plus a cooler with beer to-go, an additional 10 taps face directly into the alley where there is courtyard covered seating. And yes there is a full food menu of paninis, salads, sides, and shareables. Open daily from 12-9PM at 550 Pearl St Ste 150, Eugene, OR 97401

Grand Fir Brewing wasn’t necessarily looking for a new lead brewer and Trap Door Brewing head brewer Jake Watt wasn’t looking for a new gig. That all changed suddenly on August 6th when Trap Door owner and county council candidate Bryan Shull hosted a right wing political party at the Vancouver, Washington based brewery unbeknownst to the staff. Jake Watt took to social media to express his opposition, hinting that his tenure at Trap Door may be coming to a sudden end.

“I saw the unfortunate news, Jake’s post, and I thought that’s super shitty I can’t imagine what that whole team and Jake is going through. So I reached out to him and said, ‘I don’t know if this is appropriate or not, I’m not sure what your next plan is, but we’d be over the moon to have an opportunity to sit down with you and chat,'“ says Grand Fir Brewing co-founder/brewmaster Whitney Burnside. “Things are getting busier and busier here, and it was honestly perfect timing. He has really made a mark in this industry. He is really well known for his beers, but also for his personality and who he is. And I am really excited to see what the next chapter is for Grand Fir with this team of 3 brewers.”

Jake Watt is an accomplished brewer who came out of the cellar at Buoy Beer to become the head Brewer and multi-Great American Beer Festival gold medal winner at Trap Door Brewing. In 2025, Watt and team racked up Washington Beer Awards gold medals in the hoppy lager and double IPA categories for Day Beer, and Juiced Up, respectively. Over the past few years, Watt has become known as an industry champion and major contender in the friendly West Coast IPA competitions that have developed between California, Colorado, Oregon and Washington with his back-to-back ‘24-’25 GABF gold medals for Fresher than Fresh - Fresh Hop IPA.

“The timing is super crazy and the stars aligning,” says Jake Watt. “I never thought I would leave Trap Door, I have another 25-30 years left of my working life where I hope to get to retire some day. Did I think Trap Door would be around for 30 years, probably not, but there was no thought of leaving ever because we built it and we were excited to keep it going. But my wife was like ‘yeah, you should probably take that job.”

People have been excited to hear where Watt is headed, and for many landing at Grand Fir Brewing is an ideal outcome. Jake lives in Portland despite his tenure and commute to brewing in Washington, and recently purchased a house with his wife Kira.

“I’m like ‘maybe I will get a bike’” says Jake about his newly nearby work at Grand Fir.

“Like a true Portlander” excaims Doug Adams, one half of Grand Fir Brewing’s 2 founders along with his wife Whitney Burnside.

Grand Fir Brewing added an additional tank room for fermentation space a little over a year ago and has been slowly ramping up production. Still, the brewpub-style brewery cannot meet demand for off-premise wholesale of draft and can’t make enough to regularly can their beers even for the taproom. And yet, Grand Fir continues to enter regional, national, and international competitions bringing back serious medals each time that make their beer even more hyped and in-demand.

“With our expansion of tanks, our brand is also expanding, we are always pushing further and trying to get better every day,” says Whitney Burnside. “We are so proud of what we have created so far at Grand Fir and we are turning 4 in November. We are trying to crank out as much beer as possible, and we’ve got something in the works….”

Jake Watt was at the helm of Trap Door Brewing overseeing not only the big medal wins, but also the expansion from a single Vancouver, WA location producing 800 barrels of beer a year, to a production brewery in Washougal making 2k barrels a year.

“Trying to run an entire marketing and sales thing even though I wasn’t going out in doing sales, its really difficult to do the off floor and on the floor stuff at the same time as good as you want it to be,” says Jake on the big years of growth at Trap Door. “People don’t realize you might be sitting there not doing anything but you are thinking about the next move…what’s this recipe…what’s this this, what’s this that. When you are on the floor you are like ‘I want to do that but I need to CIP this tank because if its not clean for tomorrow then we literally cant make the beer’ so giving her [Whitney Burnside] more time to step into that role more and feel confident in me and Cassidy who has been here for 3+ years now. I am going to learn a lot from both of them to figure out how to accomplish what we want in the next phase of Grand Fir.”

Grand Fir has already established a very high bar after less then 4 years, winning brewery of the year (501-1000 barrels) at the 2024 Great American Beer Festival, and 3 silver medals at this year’s international World Beer Cup. The next challenge is to keep growing incrementally and not just keep the quality up, but get even better.

“We are always pushing to be better, always improving on our craft, and that requires another body that can jam and expand with us,” says Whitney. “I was really looking for that person that had that breadth of knowledge, but that creativity, that skill, and when this opportunity came up I was like that is exactly who I was looking for.”

With Jake in the brewhouse along with brewer Cassidy Mack Rife, it will let the team focus on the beers and Whitney can turn more attention to the business side and more family time with her and Doug’s daughter.

Doug Adams adds to that, “God its great! Obviously adding a salary to a small business is always a little bit scary. But it doesn’t take a genius to do some math and be like ‘this is what we gotta do.’ Whitney and I have always tried to make things as simple as possible and its certainly time, we are super excited. I am excited to see her more often.”

“As a business owner I have to have some eyes on other things that are not going to be with my boots on. Right now I am fully on the floor, so that will be really nice to be able to do more administrative,” adds Whitney.

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“I think it's fair to say that we opened up a very hard business in a very hard time and place when we did in 2022. We were just really thoughtful about growth because a wrong decision here or there in this climate could kill you, so we were just really thoughtful and patient and waited until it was time. Its fun to see that process pay off,” adds Doug Adams. “There will be a lot more Grand Fir beer on the market - more cans! I can promise you that.”

Jake Watt and Whitney Burnside are aligned on many things. They share similar taste in hop varieties, in flavor profiles and beer styles, and hope to work together to establish a new dynamic that will see them winning even more awards in the future as they both have a highly competitive spirit and desire to compete on the highest level in beer competitions. At the GABF awards on October 11th there is a rare opportunity that could see Jake Watt on-stage accepting awards for Trap Door and Grand Fir.

“I will add a little bit for Whitney because she is not going to give herself the credit,” interjects Doug Adams. “You guys are talking strictly as brewers, and Whitney is also one of the sole owners of this company. So aside from just the beer work she is constantly working on being an owner of the entire company. Its a lot from HR to insurance and cash flow and all that. I always remind her that when its award time too, just know that you are not only running the brewery, we have no partners here it is just us. There is a lot of good with that and a lot of stress as well, there is no one to call to say we need more cash in the bank for quarter 3 or quarter 4. Its entirely just us and we are talking about expansion.”

“We are going to learn from each other. Its going to be great,” says Whitney. “I am at a point in my career and as a business owner at Grand Fir where taking this to the next chapter means that I am not passing the baton, I am sharing the baton, I am sharing the helm. I am really excited to create some of the best beer in Oregon.”

“Obviously she has a really high standard here and deservedly so,” says Jake. “I think I am good at making beer and executing, and I can also do all this other stuff I have learned over the years, but being in a position to support and execute their vision is something that is really going to refresh me and fix some of the burnout I have been seeing. Its like just execute this vision and do it to the best we can possibly do it, and that is really exciting for me.”

“I am just thrilled,” adds Whitney. “We talked about this in the interviews, about building a solid team. I think that we are too that point where we can have that and have that team and bounce things off of each other and create some magic. I am really excited to not be the only person creating the beers here. I am very excited to showcase what these guys have up their sleeves.”

Jake Watt officially starts at Grand Fir Brewing on August 28th during their annual hop selection.

“I don’t know if its any better, I get to listen to her and the team talk about what they are looking for in the hops and try to come up with a shared language. Then the rest of the year I will know exactly what we saw on the table and be able to figure it out. Its kind of perfect,” says Jake.

“It is perfect, I think its a really fun way to kickoff this new chapter to have your first official day in Yakima rubbing hops!” adds Whitney in closing.

New Mill Capital set to conduct an auction closing October 21st for the equipment assets and a private treaty for all Lost Coast Brewery intellectual property, with final offers due October 14th 

Eureka, CA - New Mill Capital, a North American asset disposition firm, has been engaged to sell the equipment assets and IP of Lost Coast Brewery, the successful and award-winning Eureka, CA-based brewery. The equipment will be offered through an online auction ending October 21st, while the brewery's intellectual property is being sold through a private-treaty sale, with all offers due October 14th.

After starting as a local brewing experiment, Lost Coast Brewery grew into an award-winning legacy brand with fans worldwide. The company expanded into a 100-year-old building in downtown Eureka before ultimately moving into a custom-built brewery designed to support its continued growth just south of Downtown Eureka.

“Lost Coast Brewery has built a widely recognized brand and following, both nationally and internationally. Averaging over 50,000 barrels of distribution per year is not an easy task and speaks to the quality and value of the intellectual property,” said Eric Weiler, Principal of New Mill Capital. “The sale of the equipment will allow prospective buyers to further expand their own operations with quality equipment and zero lead time.”

Brewery Equipment Auction

The October 21st auction will feature late-model brewing production, packaging and support equipment, including:

• Complete High-Speed Can, Bottling and Keg Lines

• Fermenters and Brite Tanks from 75 BBL to 40,000 Gallons

• Graphic Packaging QuickFlex 300 and Robotic Palletizing

• 140 BBL Rolec Brewhouse

• GEA Separator, Filtration and CIP Skids 

• Boilers, Chillers and All  Brewery Support Equipment

Parties interested in acquiring Lost Coast Brewery's equipment assets can view auction and equipment details here.

Lost Coast Intellectual Property

Lost Coast Brewery's intellectual property will be offered through a private-treaty sale, with all offers due October 14th.

Interested parties should contact Aaron Paulucci at aaronp@newmillcapital.com for NDA and additional information regarding the intellectual property opportunity.

ABOUT LOST COAST BREWERY

Lost Coast, founded by Barbara Groom, has expanded over the years from an experiment to a legacy brand and award-winning brewery built on the backbone of consistent and well-crafted beer.  Moving from a 100-year-old building in downtown Eureka, CA, Lost Coast brewed its first batch of beer at the current production facility on August 20, 2014, and has since grown to canning and bottling 225,000 beers and 800 kegs every day.

ABOUT NEW MILL CAPITAL

New Mill Capital is a privately held manufacturing asset acquisition and disposition firm specializing in food processing & beverage plant equipment auctions, turnkey sales and acquisitions. New Mill is a national leader in the sale of idle plant equipment and has also acquired and repurposed over 40,000,000 square feet of manufacturing facilities.

For media inquiries, please contact Madison Trevorrow at madisont@newmillcapital.com. 

ForeLand, is now officially PortLand based and beginning to restart brewing operations. The 2020 founded contemporary American/English lager, IPA, and cask-focused brewery has wrapped up a big move from McMinnville into the former Upright Brewing basement production brewery at 240 N. Broadway with a new head brewer and a grand opening on October 10th, 2026.

“We are happy to announce we've found a Head Brewer in Peter McDowell who will be moving back to Oregon from Vermont!” says ForeLand owner David Sanguinetti. “Peter has brewed at Anderson Valley and pFriem and owned The New Museum in Point Arena with his partner, Rose, where they brewed exclusively into open fermenters. He's most recently been the Head Brewer at Zero Gravity's Pine Street location where he's been leading a team brewing 12,000 barrels a year. We're so excited to have him join and help lead this next era of ForeLand!”

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“Honestly, it's quite surreal,” says McDowell. “Not just to be back home, but to be in the space that inspired me to be a brewer. Gerritt, Bobby, & Alex, f*#kin hats off!”

ForeLand’s most recent brewer was Glen Hay Falconer scholarship recipient Jamie LeResche, but she opted to move on when the brewery closed in McMinnville and follow her dream of moving to Astoria.

“We totally support her decision and can't wait to see her up there, especially since she's working with our buds at Obelisk!,” says Sanguinetti.

The past few years have been difficult for ForeLand to say the least. The brewery opened a cozy and intimate Portland satellite taproom “The Study” in the early days of the pandemic shutdown, when they couldn’t even sit to full capacity with distancing requirements. The Study developed a cult following, but without a kitchen, and the nearby mini food truck pod closing, business wasn’t consistent enough. The Portland location closed in December 2024 ahead of what was sure to be a brutal Dry January. The Study was sub-leased briefly by a coffee shop, but when they too vacated the building ForeLand came back to fulfill the remaining time on their lease by building a real bar and adding televisions and build more of a pubby atmosphere. ForeLand’s Portland location permanently closed last June when they found a new wine bar to take over the remaining time on their lease.

Around the same time David Sanguinetti was informed the building in McMinnville that he has leased for ForeLand (and before that Allegory Brewing) was to be sold. His options were to buy it, or hope a new owner would be amenable to keeping ForeLand around. As he suspected, a new owner immediately indicated a big rise in rent was coming and Sanguinetti decided to exit stage left. But it turns out he wasn’t quite done with the craft beer industry and began negotiations to take over Upright Brewing’s existing space and lease at 240 N. Broadway.

“We signed the lease in early April and have been working on getting all of our permits in-line,” Sanguinetti told us in August. ForeLand has been opening the old Upright taproom as a ForeLand pop-up for Portland Trailblazers Games, Portland Fire WNBA, and major concerts at the Moda Center since July.

Portland’s Worst Sports Bar

Now that the move to Portland is complete, ForeLand has begun the hard work of making the LeftBank Project building their own.

The large yellow and black print of Charles Mingus that held a place of honor above the taps at Upright Brewing has moved to a new home with KMHD Jazz. ForeLand wants to bring in some elements of their taproom in McMinnville like a backlit wall of plants into the light box where the print once sat. More natural touches of wood and ForeLand brand colors of cool pale blue water, sandy greys, and earthy tans will slowly make their way into the space and help distinguish it from Upright Brewing, and their day-time coffee partner, Salsman Coffee Roasters, which shares the space.

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“The biggest difference in the space is that we're going all in on promoting ourselves as the place to be for pre- (and sometimes post-) games for the Blazers, Winterhawks, and Fire,” says Sanguinetti on the most prominent change that is slowly becoming realized at the taproom. “We're adding merch all the time. We're not a sportsbar, but a big part of the business revolves around those sporting events. We're calling ourselves "Portland's Worst Sports Bar" with pride!”

The "worst sport bar" is tongue-in-cheek, an extension of Sanguinetti’s sense of humor and less about actually becoming a sports bar. It’s an acknowledgement of a different crowd that will discover ForeLand in the events and heavy vehicular traffic Hollywood neighborhood on the East side of the Broadway bridge.

“I can't help but acknowledge that we are built around a sporting venue, even if our brand has nothing to do with it. I also have been calling the taproom a Sunglass Hut that serves beer but "worst sports bar" is just funnier than "coolest Sunglass Hut." Also, I love Porltand sports! I've been a Blazer fan all my life and the Winterhawks and Fire games I went to this year were so fun!” says Sanguinetti, who is actively looking for and collecting vintage sports memorabilia from Portland lore.

What’s Brewing

On the brewery side of the operation, in the basement of the LeftBank Project, new head brewer Peter McDowell will have an important role in recipe development and input on the beer portfolio.

“His joining [McDowell] is an important part of our growth,” says Sanguinetti. “He has such a diverse background and has picked up so much experience, technique and inspiration from his previous brewing jobs and brewery ownership that will really help us evolve. I'm excited to see what ideas he brings to the table!”

Change in ForeLand’s beer lineup and even the profile of flagship core beers and seasonals are inevitable on a new brewhouse (the McMinnville system was sold off) especially because of Upright’s open fermentation vessels. The 10 barrel basement brewhouse also comes equipped with closed fermenters, but half of the primary production barrel-age comes from two open top fermenters in a closed and sanitary room to keep from contamination. This will inform yeast selection and fermentation management, and could lead to some even more flavorful and unique lagers (think Upright Brewing’s Spellbound Pilsner.)

ForeLand will still focus on West Coast hoppy beers, Continental Lagers, and Traditional Pub Ales, but don't be surprised to see some Hazy NE-style IPA make their way into the rotation, along with more adjunct lagers, more cask beer and even a saison or two.

“The most exciting thing for me personally in being a Portland based brewery now is that we have so much more opportunity to host and be part of even more collaborations,” says Sanguinetti.

This Thursday, September 16th will be Peter McDowell and first brew day on Upright Brewing’s old 10 barrel system, which will also mark the restart of ForeLand’s beer production in more then 2 month since they began decommissioning their McMinnville brewhouse.

The first beer will be a classic English-style Best Bitter, brewed in anticipation of Away Days Brewing’s upcoming Cask Passport. The next brews will be another British classic - Dark Mild, followed by Low Sun Texas-style lager, and then core ForeLand mainstay Shape Creation IPA.

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The Basement Speakeasy

The old school fans of Upright Brewing remember the basement. Back in the day before the pandemic Upright Brewing’s tasting room was in the basement next to the brewery with no separation between production and bar. It was dark, rustic, and industrial, both quaint, bare bones and a little groovy at the same time. The brewery really had to be discovered, once you got in to the building lobby you had to find the elevator or the winding back stairs to get to the basement, then make your way down a dark and windowless concrete hall full of locked doors. Depending on who you ask It felt like either a dungeon or a hidden gem. It remains a cult favorite experience that many people still fondly pine for.

“This new chapter of Foreland & the basement is going to be pretty special. I sincerely can't wait to share it with you all!” says new head brewer Peter McDowell.

ForeLand is recreating some of the cozy library vibes of The Study on Belmont into the basement with some of the elements of Upright such as barrels and custom wood-working and taps still present. Booth seating and the counter bar from The Study are being installed in the basement for special events and maybe even a membership club.

“We're still brainstorming but are thinking beer and food pairings, live music, special releases, tours, and we may introduce a "Mug Club" of some sort where one of the perks is parties down there. Regardless, we can't wait to have people back down there in that special place!” says Sanguinetti. “We also have to adjust to the new location, as we're reaching a whole new variety of customers daily. This is very exciting, but also challenging when meeting their expectations (we are also increasing the number of guest taps and can pour offerings).”

Saturday, October 10th is the official Grand Opening of ForeLand Beer’s new Portland home. For the opening, they are hoping to get a food pop-up, tap a firkin, open the basement for brewery tours and beers, and pour the first beers from the new system.

ForeLand Beer

240 N. Broadway Portland, OR

Spider City Brewing equipment & building for sale

Spider City Brewing at 1177 SE 9th St has been around since 2018 and is known as one of the few female owned and brewed brands in Oregon. It was recently announced that Spider City Brewing was closing out inventory, and preparing for a relocation to a TBD space.

A sale listing for the 10,500 sq. ft. industrial building where Spider City Brewing is located along with Classic Window Coverings and Kelicon Inc. indicates their lease ends on September 30th with only Kelicon having the option to renew. The owners have listed the entire building for sale and indicated it may even come with the infrastructure for Brewing. When reached for comment, Spider City owner Melanie Betti says the brewery is not going out of business, but is selling off some of their brewing equipment and will relocate.

The property, listed for $2,950,000, offers convenient access to Highway 97 and is suited for industrial, warehouse, manufacturing, or flex users. Features include 800-amp 3-phase power, flexible single or multi-tenant configuration, LED lighting, and modern telecommunications infrastructure. Existing brewery/food production approved use with infrastructure for water/sewer.

“We are moving to a new location. And yes we do have some equipment for sale. If people are interested have them reach out to us directly info@spidercitybrewing.com,” says Betti.

Boneyard Beer Pub is closing

Boneyard Beer was founded in Bend in 2010, quickly becoming one of Oregon’s most popular breweries. The original motorcycle garage where Boneyard was founded had a small neighborhood tasting room, so in 2018 Boneyard opened a larger full service bar and restaurant at 1955 NE Division St, Bend, OR 97701 called the Boneyard Pub.

Then in 2021 early pandemic times, Boneyard Beer was sold to Deschutes Brewery, which quickly turned it into an even bigger powerhouse brand with 12oz cans and 6-packs widely distributed while keeping the culture and many aspects people loved such as the original small brewery and tasting room.

The Boneyard Pub on NE Division Street’s final day is October 11, 2026. “We’re stepping away from the restaurant business and getting back to our roots. But Boneyard Beer isn’t going anywhere” said the brewery in a statement. The original Boneyard taproom at 37 NW Lake Place in Bend, will continue operations, and overall the production based out of Deschutes is up.

“Running a restaurant these days has had its challenges,” Boneyard Beer founder Tony Lawrence said in a press release. “I am incredibly humbled and grateful to my team and the community for making Boneyard what it is today. The nature of how Boneyard was built was a sum of odd parts, literally parts from 13 different breweries and the same can be said about how we built our pub and tasting room. We are who we are because of our incredible team and the local community here in Bend and beyond. We’re going back to where it all started, at our Lake Place tasting room and brewery.”

Crux Fermentation Project former Brewing Space For Lease

Crux Fermentation Project put their property and building up for sale in 2024 and eventually found a buyer while still holding a guaranteed lease for their brewpub. With the formation of the Oregon Beverage Collective (OBC) in February 2026, Crux Fermentation was acquired by the Rhine family of Cascade Lakes Brewing. The Crux production brewery in north Bend has now become the primary brewery for both Crux, Cascade Lakes, Goodlife and Silver Moon, putting Crux at the center of the new collective. The original copper plated Crux brewhouse that was the centperiece of their 50 SW Division St brewpub was no longer needed, and about half of the building where they used to brew and package beer has been walled off from the rest of the taproom.

Paul Evers, one of the original Crux founders, is now a commercial real estate broker and looking for someone to lease a 3,265 SF space at the heart of the Crux campus.

“The tasting room and the lawn aren't going anywhere — brewing simply moved to the bigger facility in northeast Bend,” says Evers, who notes that it’s now zoned mixed Urban. “The lawn got rebuilt this spring — shade structures, fire pits, more seating, more food carts, more parking. The crowds every week feel like the early days all over again.”

The section on the north side of the Crux building that is for lease has big windows and a 10-foot roll-up door and is a bit of an industrial blank canvas conveniently located to the busy taproom, beer garden, and food trucks.

“We think it's made for an active-lifestyle brand — an adventure outfitter, outdoor or athletic apparel, wellness. Someone whose people are already out on that lawn,” adds Evers.

Silver Moon Brewing location for sale

Silver Moon Brewing, which has changed ownership a few times, merged with Cascade Lakes, Goodlife and Crux in the Oregon Beverage Collective (OBC) is seemingly using the same strategy as the latter to sell off their property and lease it back. Silver Moon’s 4,370 SF primary location with taproom, patio, and food trucks at 20 NW Greenwood was recently listed for sale at $3,750,000 ($858.12/SF).

The Silver Moon Brewing property is a rare four-parcel assemblage in the heart of downtown Bend, anchored by the brewery as a 25-year legacy tenant under a NNN lease. Spanning two buildings, it combines stable in-place income with the character, location, and optionality rarely available in Bend’s Central Business District says the listing.

“As select functions are consolidated, a portion of Silver Moon’s downtown facility could be made available for another tenant or owner-user. The result is a flexible investment opportunity for an owner-user seeking a high-visibility Bend presence with built-in income, a passive NNN investor, a 1031 exchange buyer, or a combination of these strategies under one roof,” says the Loopnet listing.

Also related, Ager Tank & Equipment began advertising the sale of some of the original Silver Moon brewing tanks from their brewery in Redmond which was taken over by Avid Cider.

There are (3) Matching Used SK Tanks / Prospero 60 BBL (1,860 gallon) jacketed and insulated brite tanks available for $8,750 each. Built in 2015/2016 and previously used for carbonation and packaging, these tanks are reportedly in excellent condition but now located at Ager’s warehouse in Portland, Oregon.

The Ale Apothecary relocates to Redmond

Bend, Oregon’s pioneering wild and foraged farmhouse brewery The Ale Apothecary was sold to the owners of Wolf Tree Brewery in 2024 when founder Paul Arney decided to take a step away from the beer business. For the past year the beers haven’t changed much, as longtime head brewer Connor Currie stayed on as the guiding hand. But the long-term plan to move Brewing into the same location as The Ale Apothecary tasting room at 30 SW Century Dr #140, Bend, OR 97702 and expand into more clean offerings like lagers, never panned out.

The Ale Apothecary’s lease in Bend at the Century Center ran out in May and a renewal was not an option. They have now moved in to the former Kobold Brewing brewery space at 675 NE Hemlock Ave. Suite 111, Redmond Oregon 97756.

“We plan to keep the original brew system and the brewing methods Paul and I developed over the years, incorporating minor tweaks based on what I have learned,” says Ale Apothecary brewer Connor Currie. “We just converted a couple of puncheons into new mash tuns and have the open fermenters prepped to ferment.”

The new Ale Apothecary beers coming out of Redmond will have a shift in flavor profile reflecting changes in the environment. Their former maltster Mecca Grade is closed so they have switched to Linc Malt. The water profile in Redmond is harder. And Currie has been working on steering the beers toward greater drinkability with lower acidity. Yet the house wild yeast culture will remain the same, as well as their sourcing of unique ingredients like foraged native plants such as spruce, fir, and manzanita flowers will remain the same.

At their new location in Redmond the space is tight and not ideal for a taproom, so for now they will focus on restarting their beer club and throwing outside beer releases, tasting parties, and pairing dinners.

Bridge 99 Brewing For Sale

As first reported in our article on Oregon Breweries For Sale or Lease, the Bend brewery on the north side of town near Van Henion Brewing and Terranaut Beer is for sale as a turnkey operation. Bridge 99 has been in operation since 2013.

Now in its fifth year, Oregon Agricultural Trust's Cheers to the Land campaign continues to bring Oregon's craft beverage makers together for the shared mission of protecting the farmland that makes it all possible. The 2026 campaign launches October 10 with a beer festival and a pop-up farmers market at John’s Marketplace in SE Portland. This year the campaign boasts 16 breweries and cideries, four events across the state, a new pizza partnership with Ranch Pizza, and a significant new addition — the Farmland Protection badge, a label marker for food and beverage makers who are committed to farmland protection.

More from a press release:

Cheers to the Land invites Oregon breweries and cideries to brew beverages with Oregon-grown ingredients, supporting local farmers and farmland protection efforts across the state. Oregon is losing farmland at an alarming rate. Between 2017 and 2022 alone, the state lost 4% of its agricultural land to development and fragmentation. Cheers to the Land exists to raise awareness of that threat and the work Oregon Agricultural Trust is doing to stop it.

This year's campaign is sponsored by Yakima Chief Hops, Coleman Hops, Oregon Fruit Co., Westwood Farms, Indie Hops, Salmon-Safe, Admiral Maltings, and Ranch Pizza.

“Great Oregon beer and cider starts long before it reaches the tap. It starts in the soil, on the farm, with the farmers who grow the ingredients that make this state's craft beverage industry what it is,” said Oregon Agricultural Trust Executive Director, Nellie McAdams. “Cheers to the Land is about honoring that connection and protecting it. This fall we're excited about our events, and the launch of our Farmland Protection badge. Let’s raise a glass with some of Oregon's best breweries and cideries, and eat a pizza or two along the way!”

OAT has permanently protected more than 33,700 acres of farm and ranch land across Oregon and has 49 active projects in the pipeline that would protect another 140,000 acres. 

Farmland Protection Badge

Making its debut this fall, the Farmland Protection badge appears on each brewery's own branded packaging. Brewers sporting the badge for their Cheers to the Land offerings are Hopworks Brewery, Xicha Brewing and Little Hop Brewing, Gigantic Brewing, Bauman's Cider, and Falling Sky Brewing. Look for them at bottle shops and grocery stores across Oregon beginning October 10, with the full lineup available at all John's Marketplace locations. When customers see the badge, they know the beer or cider prominently features Oregon-grown ingredients and that the brewer stands behind OAT's mission to permanently protect Oregon farmland from development.

Ranch Pizza

Ranch Pizza joins the 2026 campaign as a partner with a special Oregon-sourced pizza featuring red-wine braised beef from Carman Ranch, a regenerative cattle ranch, braised in Underwood Oregon Pinot Noir, topped with local mushrooms. The Cheers to the Land pizza will be available at Ranch Pizza’s SE 11th location beginning October 11. A portion of proceeds from each CTL pizza will be donated to OAT, and Ranch Pizza locations will pour Cheers to the Land beers throughout the month.

Cheers to the Land Events:

Portland Kickoff and Pop-Up Farmers Market | Sat. October 10, 3pm-6pm

John's Marketplace, 3560 SE Powell Blvd., Portland

The campaign kicks off at John's Marketplace with a beer fest pouring 15 Cheers to the Land releases, a pop-up farmers market featuring Oregon growers, and a chance to meet the brewers. Beer fest tickets are $25 and include a commemorative glass and 8 sampling tickets. Beer fest admission is 21+. Tickets and information available here. 

The pop-up farmers market is free and open to the public — no ticket required. Expect fresh vegetables, preserves, pumpkins, and Oregon food specials from the John's Marketplace Grill Trailer.

Corvallis | Sun. October 11, 6pm

Common Fields, 545 SW 3rd St., Corvallis

A selection of Cheers to the Land beers on tap at Common Fields in downtown Corvallis.

Lincoln City | Fri. October 16, 4pm-9pm 

Rusty Truck Brewing, 4649 SW Hwy 101, Lincoln City

Cheers to the Land beers on tap at Rusty Truck Brewing alongside a special trivia night on the Oregon Coast.

Eugene | Sat. October 17, 2pm-6pm

Claim 52 Brewing, 232 Lincoln St., Eugene

A mini beer festival with XX Cheers to the Land breweries and live music. Tickets are $20 and available here.

2026 Beer and Cider List:

1. Baerlic Brewing | Collaboration with Ranch Pizza, meant to be paired with Ranch’s pizza special. IPA with malt from Goschie Farms in Silverton and hops from Coleman Agriculture.

2. Bauman's Cider | Off-dry blackberry plum cider made with plums, blackberries, and apples from the Willamette Valley. Tart, fruity, and floral. Available in cans.

3. Breakside Brewery | Seasonal Pale Ale brewed with two types of culinary lavender: Melissa, which is mellow and peppery, and Royal Velvet, which is honey-like, both paired against citrusy Citra hops.

4. Claim 52 Brewing | Fresh Hop Hazy IPA brewed with Admiral Malting's Willamette Promise malt from Goschie and Westwood Farms, malted spelt, flaked oats, and dry-hopped with Comet NUVO from Crosby Hops.

5. Deschutes Brewery | Fresh Hop West Coast IPA brewed with Willamette Promise barley from Westwood/Goschie Farms, malted by Admiral Maltings. Fresh hops Westwood Farms for notes of citrus, pine, ripe melon, and subtle tropical fruit.

6. Falling Sky Brewing | Cascadian Dark Ale brewed with all Oregon hops, nearly 100% Oregon malt, and more than 20 pounds of Oregon Coast spruce tips harvested by hand. Available in cans. 

7. Ferment Brewing | West Coast IPA brewed with Willamette Promise malt from Goschie Farms and Westwood Farms, and Strata and El Dorado hops from Indie Hops

8. Freebridge Brewing | West Coast IPA with Salmon-Safe Amarillo hops from the Crosby Farms estate. Inspired by our annual trek down to Crosby Hops from The Dalles for our fresh hops.

9. Gigantic Brewing | Bitter Ale brewed with Willamette Promise barley from Goschie Farms and Westwood Farms, Crystal hops from Lakeside Ranches and Willamette hops from Coleman Agriculture. Available in cans.

10. Hopworks Brewery | Honey Porter brewed with GloryBee Honey from Eugene. Notes of chocolate, coffee, caramel, and honey with a light herbal bitterness for balance. Available in cans.

11. Old Standby Brewing & Silver Falls Brewing (Collaboration) | West Coast IPA brewed with 75% Willamette Promise malt from Admiral Maltings, hopped with Strata from Indie Hops, Mosaic from Westwood Farms, and Dolcita from Yakima Chief Hops.

12. Rusty Truck Brewing | Raspberry Elderflower Wheat Ale brewed with Oregon white wheat, Belma and Cascade hops, Oregon raspberry puree from Oregon Fruit Co., and locally harvested elderflowers.

13. The Wheel Brewery | IPA featuring the new Oregon barley variety ‘Lontra’ grown by Camas Country, a local Hunton family farm right outside Eugene. Pairing it with hops from our favorite Willamette Valley farms for an all Oregon grown IPA!

14. Threshold Brewing | TBA

15. Wolves & People Farmhouse Brewery | Sweet Hazelnut Stout with Chinook hops and Oregon-grown Hazelnuts from Ken & Junes in St. Paul, Oregon. 

16. Xicha Brewing & Little Hop Brewing (Collaboration) | Cucumber Lime Mexican Lager brewed with locally sourced cucumbers. Available in cans.

More information about Cheers to the Land, the Farmland Protection badge, and events: https://www.cheerstotheland.com

About Oregon Agricultural Trust

Oregon Agricultural Trust (OAT) is a statewide, nonprofit land trust designed to address the interrelated challenges of ag land loss, farm and ranch succession, and access to land for the next generation. OAT partners with farmers and ranchers to protect agricultural lands for the benefit of Oregon's economy, communities, and landscapes.

Hop Valley Brewing Co. has announced the September 17th grand opening of their new Eugene, Oregon pub in the 5th Street Public Market Alley mall at 550 Pearl St Suite 150. This marks a return to town for the 17-year-old brand following the closure of their brewery and taproom in the Whiteaker neighborhood in 2025.

Hop Valley Brewing was acquired by Miller-Coors in 2016, and was subsequently sold to Canadian based Tilray Beverage in 2024. Tilray announced they would shut down the production facility in Eugene in July 2025 and then closed the taproom too.

“We’re thrilled to be opening a new Hop Valley pub in such a central Eugene location,” said Megan McKenna, Senior Brand Manager, Hop Valley Brewing. “We want it to feel like a true local hangout – a place to grab great beer and food, catch up with friends, watch the game, and be part of community events right here in the Alley. With Hop Valley’s longstanding partnership with the Ducks, bringing this to life in the heart of Eugene feels like a perfect fit.”

The new Hop Valley taproom is in the former Heritage Distilling space in one of the city’s busiest pedestrian shopping areas in the 5th Street Public Market Alley outside The Gordon Hotel.

September 17th Grand Opening & Ribbon Cutting of Hop Valley's New Eugene Pub

Hop Valley is celebrating the grand opening of Hop Valley Brewing Co.'s new pub at Eugene's 5th Street Public Market on September 17, beginning at 12 p.m., ahead of the University of Oregon's Rally in the Alley. This marks the brewery's return to downtown Eugene just in time for football season. The grand opening will feature a live DJ, U of O-themed giveaways, including commemorative glassware for the first 100 pints of Dang Green IPA sold, and appearances from The Duck and the U of O Cheer Team.

The new pub is a sports-forward brewpub and gathering spot, serving Hop Valley's award-winning beers, including Dang Green IPA, the official craft beer of University of Oregon Athletics, alongside a full food menu and plenty of screens for Ducks games. The celebration will culminate with Rally in the Alley, the beloved pregame U of O pep rally tradition held in Market Alley.

EVENT DETAILS

What: Grand Opening & Ribbon Cutting of Hop Valley's New Eugene Pub
When: Thursday, September 17, 12 p.m. (Ribbon Cutting at 12 p.m.)
Where: 5th Street Public Market, 550 Pearl St., Suite 150, Eugene, OR 97401

Extras:

• Live DJ

• U of O-themed giveaways

• Complimentary U of O commemorative glassware for the first 100 Dang Green IPA pints sold

• Guest appearances from The Duck and the U of O Cheer Team

Founded in Springfield in 2009, Hop Valley has been part of the Eugene-Springfield community for more than 15 years. The 5th Street pub joins Hop Valley’s Springfield location and gives the brewery a downtown Eugene home-base for Ducks fans, craft beer lovers, and community events year-round.

Portland Beer Week presents the 11th annual Fresh Hop Pop-Up Beer Festival returning for an 18-day season at Prost! Marketplace on N. Mississippi Ave. from September 17 - October 4th open from 8am - 10pm daily. This unique concept for an extended “pop-up” is not the typical beer festival model, because there are zero admission fees, no drink tickets, no wristbands, and no special cups required. Everyone is welcome to come and enjoy 10 daily rotating fresh hop beers from the outdoor Bloodbuzz bar, under a covered and heated beer garden deck, surrounded by 10 food trucks. 

Fresh Hop beers are only made once a year when the annual late summer and fall hop harvest takes place in the northern hemisphere. Instead of using the normal kiln dried and processed hop pellets that are produced for year-round beers, this is a special opportunity for breweries to use whole cone fresh picked hops straight off the bine in a matter of hours. Because most of the country is nowhere near hop farms like the ones in Oregon and Washington, fresh hop beers are almost exclusively available in the pacific northwest and come and go faster than our summer weather. 

In addition to the daily rotating fresh hop beers on draft, the pop-up will host special tap takeovers from premiere fresh hop breweries, regional highlights of growing regions and beer meccas, and showcases of specific hop farms and farmers. Expect something new on tap every day, and numerous reasons to return for unique experiences.

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SPECIAL FRESH HOP POP-UP EVENTS:

THURSDAY 9/17/26

GOSCHIE DAY

Kickoff the Portland Fresh Hop Pop-Up Beer Fest with the inaugural Goschie Day celebrating Oregon hop farmer Gayle Goschie. September 17th marks Oregon Beer Awards Hall of Famer Gayle Goschie’s birthday, we will be featuring all Goschie Farms grown fresh hop beers in honor of the queen.

FRIDAY 9/18/26

BREAKSIDE DIRECTOR’S CUT

Extra special and rare first runnings of Breakside’s fresh hop beers with extreme and intense fresh hoppiness above anything else you will have this or any other year.

MONDAY 9/21/26

YAKIMA FRESH HOP NIGHT

From the Palm Springs of Washington, aka the hop capital of America, aka Yakima, come the freshest beers and coolest hops. Featuring Single Hill Brewing, Bale Breaker Brewing, and Varietal Beer.

WEDNESDAY 9/23/26

BEND FRESH HOP SHOWCASE

Bend, Oregon has some of the best breweries in the world, we asked them to give us all their fresh hops: Boneyard Beer, Sunriver Brewing, Bend Brewing, & Deschutes Brewery.

FRIDAY 9/25/26

BLOCK 15 BREWING FRESH HOP SHOWCASE

Corvallis, Oregon’s Block 15 Brewing is in the house pouring all 3 of this year’s fresh hop release: FH Static Shatter IPA, Animal Cookies FH Hazy IPA, & Fresh Hop Sticky Hands double IPA.

SATURDAY 9/26/26

SEATTLE FRESH HOP SHOWCASE

From the emerald city, fresh hop beers from Reuben’s Brews, Stoup Brewing & more TBA

MONDAY 9/28/26

pFRIEM FAMILY BREWERS & GORGE BREWERIES

pFriem Family Brewers will be at the fresh hop beer garden with all 4 of their fresh hop beers, plus freshies from Ferment Brewing and Double Mountain Brewing.

WEDNESDAY 9/30/26

FRESH FROM ASTORIA WITH FORT GEORGE BREWING

How many fresh hop beers from Fort George Brewing can we fit on our taps? 5,6,…8???

FRIDAY 10/2/26

FRESH METAL-TOBERFEST

Hardcore metal breweries fresh hop beers featuring Brujos Brewing, Wayfinder Beer, Oak Union Brewing, & Alchemy Cider.

SATURDAY-SUNDAY 10/3-10/4/26

FRESHTOBERFEST

Coinciding with Prost! Oktoberfest celebration the fresh hop pop-up will feature all German-style beers with fresh hops such as: FH Pils, Oktoberfest, Kolsch, and Hefeweizen.

LOCATION:

Prost! Marketplace is the cart pod that surrounds Prost! on the corner of N. Mississippi & Skidmore. Considered one of the best places in Portland to eat and drink outdoors, Prost! Marketplace was recently featured on Netflix’s “Somebody Feed Phil” and The Oregonian dubbed it the “city’s best food cart pod,” and Willamette Week called it "the superteam of Portland food cart pods".

MORE INFO:

The Fresh Hop Pop-Up Beer Festival was first held in the parking lot of Burnside Brewing Co. (RIP) in 2015 to showcase the finest harvest beers of the season in one place, in 2019 it relocated to Prost!. Instead of searching the city and local breweries, bars, and bottle shops the pop-up fest curates a selection of 10 draft beers and continues to change them out to the latest offerings as they come out of the brewery tanks. Perhaps best of all, the event is free, outdoors, all-ages, and runs all-day. 

FRESH HOP POP-UP BEER FEST

September 17 - October 4th 2026 at Prost! Marketplace on the corner of N. Mississippi Ave. and Skidmore: 4233 N Mississippi Ave, Portland, OR 97217. The pop-up bar Bloodbuzz will be open and pouring beers from 8am - 10pm every day.

Follow @freshhopfest on instagram

Fresh-Hops.com

Sierra Nevada Brewing Co. has teamed up with three other craft brewers recognized in Craft Beer & Brewing Magazine’s 2025 Best in Beer Readers’ Choice Awards, to brew an extra special West Coast IPA aptly named Readers’ Choice. Brewers from Russian River Brewing Co. (Windsor, Calif.), Green Cheek Beer Co. (Orange, Calif.) and Pinthouse Brewing (Austin, Tx.) gathered at Sierra Nevada Brewing Co.(Chico, Calif.) earlier this summer to collaborate on a small batch, specialty beer packed with double dry-hopped notes of tropical fruit, citrus and pine to commemorate the Readers’ Choice honor. All four breweries were ranked number one in their respective brewery size categories in the Your Favorite Breweries section of the overall 2025 awards, announced in November of last year. 

“I got chills being in the brewhouse with some of the best brewers in craft beer as we were developing Readers’ Choice,” said Terence Sullivan, Industry Ambassador & Small Batch Production Specialist at Sierra Nevada. “Ken Grossman even showed up to brew and personally provide an in-depth brewery tour. The whole day was magical, reminding me of why I fell in love with this craft in the first place. The final beer is not only delicious, it is exceptional. A true symbol of what makes craft beer great – passion, attention to detail, and friendship within the brewing community.”

Dry-hopping started with classic Cascade hops, a signature of Sierra Nevada, followed later by a secondary hopping with hops that represent each of the other breweries—Mosaic, Simcoe, and a New Zealand Hop experimental variety brought to the collaboration by Vinnie Cilurzo of Russian River. Proceeds from every can support the California Craft Brewers Association, the North Carolina Craft Brewers Guild, and the Texas Craft Brewers Guild. 

About The Beer

Style: West Coast IPA

ABV: 7.0%

IBU: 70

Tasting Notes: Aromatic hop notes of tropical fruit, citrus and pine precede big hop flavors and full-bodied mouthfeel of this traditional, premium West Coast IPA. It has a dry finish on the palate and leaves long-lasting, beautiful lacing in the glass for a well-rounded sensorial drinking experience. 

Availability: 

• 4-packs of 16-ounce cans (MSRP $19.99) – Sierra Nevada gift shops, at beer retailers in select markets in CA & NC, and online

• Draft in select markets in CA, NC, and TX

How to Purchase Readers’ Choice West Coast IPA collaboration beer

Craft beer lovers eager to snag this limited-quantity beer can find it on draft in select markets in CA, TX, and NC, in the brick-and-mortar gift shop locations at both Sierra Nevada breweries, as well as on Sierra Nevada’s online store to ship direct to consumers in select states. Release timeline is as follows:

• 9/3 Chico, Calif. – Sierra Nevada gift shop 

• 9/4 Chico, Calif. – Select beer retailers in Chico

• 9/9 Mills River, N.C. – Sierra Nevada gift shop 

• 9/9 Online – direct-to-consumer online sales shipping to select states CA, DC, KY, NC, ND, NE, NH, OH, PA, VA, & VT

Portland, Oregon is host to dozens and dozens of food festivals annually, but among the most unique and impactful is Urban Gleaners Summer Supper on Sunday, September 13th - tickets are on sale now.

Summer Supper will feature over a dozen of Portland's most revered chefs, serving dishes made from almost entirely gleaned ingredients, all while raising money to tackle food insecurity in Oregon.

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This year also marks the 20th anniversary of Urban Gleaners. For two decades, this non-profit organization has provided the vital, ongoing service of eliminating hunger and food waste in the Portland metro, all while celebrating the amazing food community that defines this city. Urban Gleaners rescues nearly 1.2 million pounds of food from the landfill every year, and distributes nourishing meals to over 8,000 food-insecure families in the Portland metro every week, with no questions asked.

Some of Portland’s brightest stars have participated in the past Summer Suppers, like chefs Bonnie Morales, Tyler Malek, Lalo Camarena, and Urban Gleaners board member Gregory Gourdet. Many are excited to return this year.

“Zero-waste cooking is in my roots,” shared Fatou Ouattara, chef and owner of Akadi PDX, “Growing up in Côte d’Ivoire, with family from Mali and Burkina Faso, nothing good ever went to waste. That’s exactly why we love working with Urban Gleaners: rescuing good food and turning it toward fighting hunger in our community. The event is such a joy from start to finish, and we can’t wait to come back and do it again.”

Summer Supper 2026 Chef Partners: 

• Tyler Malek – Salt & Straw

• Emily Cafazzo & Ryan Domingo – Sugarpine Drive-In

• Jason Howd – Urban Gleaners

• Jewan Manuel – Plant Based Papi

• Lalo Camarena – The Malarkey

• Fatou Ouattara – Akadi

• Bonnie Morales – Kachka

• Alexa Numkena-Anderson – Javelina

• Mel McMillan – Sammich

• Althea Grey Potter – Bar Nouveau

• Liz Serrone – Gabbiano's

• Dan & Elise Gold – Sebastiano’s

• Ryan Roadhouse – Nodoguro

• Darby Aldaco – Pizza Thief

• Mika Paredes – L'Echelle

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Summer Supper 2026 Bevvies:

Straightaway Cocktails (Nora Furst, Director of Innovation)

Stone Fence: McIntosh Cider, Pinot Noir Brandy, Apple Brandy, Nocino, Sugar, Aromatic Bitters

Fall in Oregon means orchards heavy with apples and pears! Farms from the Hood River Valley to Willamette Valley are signalling the region's turn from long summer days to crisp autumn afternoons. The Stone Fence is one of America's oldest known cocktails, tracing back to the colonial era. We built our rendition with McIntosh apple cider from Bauman's Cidery. From there, we fortified it with a 4½-year Pinot Noir brandy from Stone Barn Brandyworks and a 1-year apple brandy from Tuff Talk. Housemade Nocino and our own aromatic bitters add warm, nutty depth. Fruit-forward and richly spiced - fall in a glass, straight from Oregon's orchards and rescued by Urban Gleaners.

Dirty Lil' Martini: Pizza Gin, Mama Lil’s Pepper Brine and Oil, Dry Vermouth, Salt

Late summer in the Pacific Northwest means farmers market baskets overflowing with peppers, tomatoes, and corn. That abundance often means the "imperfect" fruit and veg goes to waste, but thanks to Urban Gleaners we're able to rescue and transform this produce. This year, we decided to bottle up a bit of that late-summer bounty before it gives way to fall. This cocktail began as a happy accident: a juniper extract made with the wrong base spirit. Rather than toss it, we ran with it, building a bespoke gin for a dirty martini featuring brine and oil from Yakima Valley's condiment legend, Mama Lil's Peppers. Since their peppers are a beloved pizza topping, we built the gin around oregano, tomato leaf, chili flake, rosemary, and sundried tomato—a gin bold enough to stand up to the brine. Once our pal Andy at Tuff Talk distilled the extracts clean, we blended them with a whisper of our housemade dry vermouth. Light heat, rich texture, best served straight from the freezer. Cin Cin!

Bauman's Cider Co. (Christine Walter, Founder + Head Cidermaker):

Fig cider

We are co-fermenting freshly pressed apples and figs that Urban Gleaners provided for us. We've never before fermented figs, alone or with apples, nor have we tasted a fig and apple co-ferment, which always gives one pause...Why has it never been done before?! Maybe we'll find out--or maybe we'll have stumbled on our new favorite thing!

Commensal Fermentation (Michael Mathis, Co-Founder) 

Homarus

We brewed a fruited wheat beer with nectarines and peaches gleaned by the volunteers at Urban Gleaners! We named the beer 'Homarus.' It comes in at 7% ABV and will carry a stone-fruit aroma with some fruit flavor from the refermentation of the added fruit.

As well as N/A drinks from:

• Post Familiar

• Dappled Tonic

What: Summer Supper from Urban Gleaners

When: Sunday, September 13th from 5pm to 8pm

Where: The Redd on Salmon

Ticket Info

GA : $100, includes 1 drink token, Summer Supper reusable cup

VIP : $150, includes 30 min early entry, 2 drink tokens, custom event tote bag with goodies, Summer Supper reusable cup

https://secure.qgiv.com/for/testsummersupper2026/event/summersupper2026/

More on Summer Supper 2026:

Join us for Urban Gleaners' Third Annual Summer Supper, a one-of-a-kind walk-around tasting experience that celebrates Portland’s vibrant food scene, highlights the power of upcycled ingredients, and supports our mission to fight food waste and food insecurity in our community.

This unforgettable evening features 15 of Portland’s most acclaimed chefs, each crafting inspired small plates using gleaned and upcycled ingredients, transforming what’s often discarded into something extraordinary. Complementing the culinary creations will be a curated selection of local beer, wine, craft cocktails, and non-alcoholic beverages from some of the region’s favorite vendors.

Urban Gleaners will be celebrating their 20 year anniversary, so guests can expect celebratory activities, and cake! Explore interactive booths hosted by Urban Gleaners’ nonprofit and local farm partners, and take part in fun, educational activities centered around food systems and sustainability.

This is an all-ages, family-friendly event.

About Urban Gleaners:

Since 2006, Urban Gleaners has been committed to eliminating the barriers to accessing nourishing food, and creating a resilient food system that recognizes nourishment as a fundamental right in a just society. The organization collects fresh, delicious food that would otherwise go to waste, and redistributes it to families experiencing food insecurity through their 42 Free Food Markets across Portland.

With 40% of food ending up in landfills and 1 in 4 children in Oregon lacking access to healthy meals, the need is clear. Just in the last two years, attendance at Urban Gleaners’ Free Food Markets has increased by an average of 44%. As the cost of groceries, housing, transportation, and everyday essentials continues to rise, more families are turning to reliable sources of free, nutritious food to help make ends meet. Supporting Urban Gleaners allows them to rescue and redistribute high-quality food every single day, operate consistent community-centered programs, and ensure neighbors can access food with dignity, choice, and cultural relevance.

Vice Beer opened on the east side of Vancouver, Washington in 2022, and was the launching pad for El Viejon Taquería of which they are both partners in each others business. Vice, known early on for hazy, fruit beers, and smoothies, as well as their 80s and 90s pop culture aesthetic, has more recently embraced lagers and West Coast IPA in their wide lineup of styles and flavors.

Vice Beer was having a big 2026 even before this latest news. The brewery recently completed a new permanent year-round patio built around a brand new expanded El Viejon food truck and kitchen. In the east Vancouver taproom, Vice now serves morning coffee including pour over, mimosas, bloody Marys, etc. with a special breakfast menu from El Viejon, and brunch on weekends. In the brewhouse, new head brewer Phil Pesheck has added serious award-winning pedigree to their beers as the production output has expanded to meet demand. And on the business side, Vice recently partnered with Atari on special retro gaming inspired beers.

The upcoming new Vice Beer location at 2315 Main St, Vancouver, WA 98660 will be their third, and the second in Central downtown Vancouver following the tiny satellite pub ‘A Little Vice.’ To say that Vice Beer is busy is an understatement.

“We’ve always thought of maybe adding a 3rd space someday but we didn’t expect this one at this time. We weren’t actively looking,” says co-owner and taprooms manager Bria Perozzo. “We’ve done several Trap Door collabs over the years (including one before we opened called “Stay Classy”)  and really enjoyed working with Jake [Ed. note: Jake Watt is Trap Door’s head brewer]. My favorite beer was the “Flying Eldo Drop” and seeing Michael and Jake both dress up as Macho Man Randy Savage. We also have friends among the tap room staff and we were patrons of Trap Door long before we ever owned a brewery.”

Vice Beer’s other co-owner, Michael Perozzo, has worked with Trap Door Brewing for roughly 10 years via his media company Zzeppelin. But, the Perozzos were caught off guard when Trap Door owners asked for a meeting on August 2nd and presented the idea about taking over their lease.

“I went in thinking it was just a pleasant make-nice sort of thing given that we’d had a long working relationship,” says Michael Perozzo, noting that they hadn’t worked with Trap Door since June. “That’s when the question was brought to me: Would Vice be interested in the Uptown Trap Door location. To be honest, it was something I’d had in the back of my mind as a “wouldn’t it be cool if one day…” sort of idea. But I took that offer seriously.”

Fast forward less than 2 months later and Vice Beer will be taking the keys from Trap Door Brewing on October 1st. The pub will close on September 30th, and Vice hopes to do a quick refresh and rebrand to hopefully reopen on October 7th. The Trap Door pub already has its own, darker, more sports bar oriented aesthetic, and the Perozzos see it as an opportunity to give it a Vice makeover but differentiate it from their other taprooms.

“All of Vice Beer is branded around the 80s and 90s,” says Michael Perozzo. “Our original brewery location leans more into the home entertainment era - video games, movies and TV. Our A Little Vice location leans into music and the arts. So our 3rd location will have a dash of sports. The venue already has 3 TV’s and is home to the Timbers Army Northern Alliance away day watch parties. It won’t be a sports bar. But some of the TVs might be playing the 1994 NBA All-Star game or The Miracle on Ice… or maybe Adam Sandler’s cult classic - Waterboy. We’ll have 5-6 standing arcade cabinets and some other surprises for people to enjoy.”

Trap Door’s popular covered Beer Porch patio and food trucks E-San Thai and Taco City will remain at the location as the primary on-site food options on adjacent property that is separately owned and managed. But, Vice Beer’s popular partners at El Viejon are also exploring a new Burgers & Sandos by El Viejon concept for the space as well.

The upcoming new Vice location (nicknamed for now - Uptown Vice) is only 16 blocks from the ‘A Little Vice’ taproom, but as of now they have no plans to consolidate.

“Our current plan is to keep Little Vice rolling,” says Bria Perozzo. “We’ve been there for 3 years including several months of major construction. We’re building a great neighborhood following at Little Vice. We’ll keep 2 Dolla Tuesday going and we love all of our LV regulars!”

It is a time of great change for Trap Door Brewing as well.

Trap Door Brewing owner Bryan Shull announced he was running for Clark County Council District 1 in April and has taken on more of an outspoken stance on public issues. And, a recent campaign rally hosted at that same Trap Door Brewing location attracted much controversy.

“Operating in the hospitality space has been ever more difficult in WA state, and in the City of Vancouver in particular,” says Shull about Trap Door Brewing’s uptown Vancouver closure.

In 2022 Trap Door expanded to Washougal, Washington, taking over the brewery and taproom from Logsdon Farmhouse Ales at 1834 Main St, Washougal, WA, in the same space and brewhouse that was built out for the 2017-closed Amnesia Brewing.

Bryan Shull and partner Jim West also have the highly anticipated 42,000 square feet Prairie View Station food trucks and beer hall in Brush Prairie scheduled for 2027.

“The manufacturing space and attached restaurant in Washougal remains at regular operation, and plans for the Brush Prairie food cart park are moving along nicely,” says Trap Door owner Bryan Shull. “Vice Beer will bring a renewed, fun energy to Uptown on Main St and I wish them well.“

Trap Door Brewing will remain open regular hours at 2315 Main St, Vancouver, WA 98660 until September 30th, except for closing on Mondays the 21st and 28th. Look for updates and an October opening announcement from Vice Beer.

Astoria, Oregon’s Fort George Brewing is putting nearly 11,000 pounds of Fresh Hops from their favorite local farms into 10 unique beers released this season in 2026.

The releases this year include a Fresh Hop Hazy collaboration with Ruse, Quality of Consciousness, featuring Fresh Mosaic Hops, the return of a legendary Ghost Town collab, this year’s Simcoe Architect, featuring Fresh Simcoe Hops; a limited Fresh Hop version of best selling year round favorite Cavatica Stout, and a rich, smooth barrel aged barleywine bottle, Thunder Blanket, packed full of Fresh Chinook Hops. This is the only time to taste Fresh beer at the Fort. 

All Fresh Hop beers release at the Pub within 24 hours of packaging. But if you can’t make it to the pub in Astoria every time, check out the Fresh Out of Astoria fresh hop Fort George tap takeover at the Portland Fresh Hop Pop-Up Beer Fest on September 30th.

RELEASING IN SEPTEMBER and (maybe*) OCTOBER:

Fresh Hop Cavatica w/Fresh Cascade Hops from Mauka Living Farms - Draft Only

Cavatica is a bold, curiously hoppy stout with a strong flavor and a smooth but bitter complexity. It’s endlessly drinkable. There are more hops in Cavatica than in your average stout. And now there are more Fresh Hops in Cavatica than in your average Cavatica Stout.

Fresh Hop Mirrored Realities w/Fresh Strata Hops from Coleman Farms - 16oz Cans and Draft

In this Fresh Hop Reality - a mirror image of itself - you’ll find 500 pounds of Fresh Strata Hops. Straight from the farm, to the hopback, to the hot side of this unparalleled West Coast IPA faster than you can draw all homeomorphically irreducible trees of size n=10.

Thunder Blanket - Fresh Hop Barrel Aged Barleywine w/Fresh Chinook Hops from Coleman Farms - 500ml Bottles and Draft

A rich, smooth barleywine with an electrifying quantity of Fresh Chinook Hops.

Quality of Consciousness - Fresh Hop Hazy IPA w/Fresh Mosaic Hops from Coleman Farms - 16oz Cans and Draft

Fort George and Ruse Brewing present a curious and considered Fresh Hop Hazy IPA with Fresh Simcoe Hops from Coleman Farms. 

Simcoe Architect - Fresh Hop West Coast IPA w/Fresh Simcoe Hops from Coleman Farms - 16oz Cans and Draft

Fort George and Ghost Town Brewing - together making Fresh Hops a tiny bit more metal. 

Fresh Hop Glass Daggers - Fresh Hop West Coast Pale Ale w/Fresh Chinook Hops from Coleman Farms - Draft Only

Fort George and Kings and Daughters present - all the delicate grace of the finest Pilsner malts with a mighty quantity of lush, aromatic Nelson Sauvin hops and 100 pounds of Fresh Chinook hops from Coleman Farms. Fierce, flavorful and FRESH. 

Fresh IPA - Fresh Hop West Coast IPA  w/ Fresh Columbus Hops from Sauve & Sons Farms (Yakima) - 16oz Cans and Draft

The Original Fresh IPA. From the bine, to the can, to your taste buds in just a matter of days, Fresh IPA is best consumed FRESH. 

CoHoperative Ale -  Fresh Hop Ale with Locally Grown, Hand Harvested and Community Sourced hops - Draft Only

Made with hops from Astoria and beyond - picked and processed by us and our friends in the courtyard at Fort George. We’re not quite sure what’s in it, but we know it will be good. 

Meanwhile, Back at the Ranch - Fresh Hop West Coast IPA w/Fresh Mosaic Hops from Coleman Farms - 16oz Cans and Draft

Fort George and Meanwhile Brewing Co. - out in Willamette Valley, the hop farmers at Coleman Agriculture are harvesting and processing thousands of pounds of fresh hops destined for our delicious beer.  

Fresh Hop Fields of Green - Fresh Hop Hazy IPA w/Vista Hops from McKay Farms - 16oz Cans and Draft

We picked up a truck load of Fresh Vista Hops from McKay Farms in Independence, Oregon - that’s just a few hours from here. We can almost see the hops from our backyard. 

*Depending on Hop Harvest and brewing dates. You can’t rush good beer. 

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Press release: River Barrel is expanding its craft portfolio and strengthening its hands-on approach to distribution across Western Washington.

The Pacific Northwest has long been one of the country's great craft beer regions, built by breweries, neighborhood bottle shops, bars, restaurants, and retailers willing to take chances on good beer and the people behind it. As the distribution side of the industry continues to consolidate, River Barrel Distributing is heading in a different direction.

Left Hand Brewing, Anderson Valley Brewing, Occidental Brewing, and Steeplejack Brewing are transitioning from Odom to River Barrel Distributing, marking one of the largest portfolio additions in River Barrel's history.

The move adds four established breweries to a River Barrel portfolio that has already grown considerably over the past year. "When we look at where the industry is headed, we know we aren't trying to become the biggest distributor in Washington," said Joe Cohen, owner of River Barrel Distributing. "We want to become the distributor known for thoughtful representation, exceptional service, and long-term partnerships."

A Bigger Commitment to Craft

Brand movement is nothing new in beer distribution. Breweries change partners, portfolios change hands, and distributors adjust their focus. River Barrel and Odom worked together on the latest transition with the goal of putting the four breweries in a position to succeed over the long term.

For River Barrel, the fit is straightforward. The company has built its business around craft beer and maintains a strong presence in the independent bottle shops, bars, restaurants, grocery stores, and specialty accounts where these brands have long been relevant.

"Left Hand Brewing has been a part of the Washington craft beer scene since 2007, best known for our Milk Stout Nitro and Peanut Butter Milk Stout, along with our unique seasonal offerings. This past spring, we expanded our portfolio in the state with Dry Dock Brewing, celebrated for its iconic Apricot Blonde. As the #1 craft stout and the #1 apricot beer in the country, we're excited to continue bringing our beers to the best craft beer spots in Washington with our new partnership with River Barrel Distributing. Our two companies share similar values — independence, quality, and a commitment to educating and taking care of our customers. We couldn't be more excited to partner with River Barrel," said Chris Lennert, COO at Left Hand.

Left Hand and Anderson Valley bring decades of brewing history and established followings in Washington. Occidental and Steeplejack add two highly regarded Oregon breweries with a natural fit in River Barrel's Pacific Northwest-focused portfolio.

They also join a growing list of recent additions. Over the past year, River Barrel has brought on Bierly Brewing, Jellyfish Brewing, Slightly Furry, and Schönramer, while continuing to build its specialty import, cider, and non-alcoholic business.

The common thread isn't simply adding more brands. It's finding producers that fit the way River Barrel sells beer.

"Our goal has never been to carry the most brands," Cohen said. "It's to represent the right brands. We want every supplier in our portfolio to receive meaningful attention and every retailer to know they're working with a team that genuinely believes in the products we sell."

Staying Close to the Market

River Barrel operates from Kent and serves retailers throughout Western Washington. Its sales team works directly with neighborhood bottle shops, restaurants and bars, grocery retailers, and specialty beverage accounts across the region. That local presence matters. It gives the company direct feedback from buyers, helps the team identify opportunities quickly, and allows sales reps to spend time actually selling and educating accounts on the brands they represent.

River Barrel has also invested in making the nuts and bolts of distribution easier for customers. Its Fresh Sheet provides current inventory and pricing, while online ordering gives retailers more ways to place orders and keep up with new releases.

For River Barrel, those things are all connected: know the products, know the customers, deliver consistently, and make it easy to do business.

What's Next

Beer distribution isn't going to stop changing. There will be more consolidation, more portfolio movement, and more breweries deciding what they need from a distributor. River Barrel sees room in that changing market for a locally owned distributor that remains focused on craft.

"The future of craft distribution for us isn't built by having the largest portfolio," Cohen said. "It's built by earning trust, staying close to our market, and building partnerships that last. If we continue doing that, growth becomes the result, not the objective."

About River Barrel Distributing

River Barrel Distributing is an independent craft beverage distributor based in Kent, Washington, serving retailers throughout Western Washington. The company specializes in craft beer, premium imports, cider, and non-alcoholic beverages, with knowledgeable sales support, responsive customer service, and dependable weekly delivery.

After joining forces earlier this year, 2 Towns Ciderhouse and Seattle Cider Company, have announced the dual release of two distinct takes on pumpkin cider : 2 Towns Hollow Jack and Seattle Cider Pumpkin Spice.

Both seasonal ciders clock in at 6.9% alcohol by volume and begin with fresh-pressed Northwest apples, but from there, they take different paths through the pumpkin patch.

2 Towns Resurrects Hollow Jack

Hollow Jack is jolted back to life for Fall, and this year, the beloved cider is returning to where it all began. Reinvented each year, the award-winning Hollow Jack has evolved through many incarnations over the years including a divisive cold brew coffee iteration in 2025. For 2026, the cider comes full circle with a return to its classic profile, featuring golden delicious pumpkin and a custom blend of pumpkin pie spices.

Seattle Cider Summons the Spice: 

Seattle Cider Company's Pumpkin Spice takes a similar approach with a slightly different vibe. The semi-sweet cider begins with fresh-pressed Washington apples fermented with cinnamon, nutmeg, allspice and cloves, with a touch of local pumpkin puree. The result puts fresh apple and classic fall spice at the forefront.

“Fall gives us a great playground for cider,” said Dave Takush, head cidermaker of 2 Towns Ciderhouse. “With Hollow Jack, we really lean into the pumpkin, caramelizing it to build richness and depth alongside those classic fall spices. Pumpkin Spice takes a similar approach, except we keep the apple character at the center and layer in pumpkin and warming spices around it.

Together, the two releases showcase the range of cider making across the two brands and give cider drinkers two ways to raise their spirits this fall.

Hollow Jack and Pumpkin Spice will begin arriving on shelves in September at participating retailers, at the 2 Towns Ciderhouse Taproom and online. Both are limited seasonal releases available while supplies last.

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About 2 Towns Ciderhouse

Founded in 2010 in Corvallis, Oregon, 2 Towns Ciderhouse is an independently owned, Northwest-based beverage company dedicated to crafting high-quality cider and innovative beverages using whole, thoughtfully sourced ingredients. What began in a 900-square-foot garage has grown into one of the nation’s largest craft beverage companies, with more than 100 employees, three production facilities totaling over 100,000 square feet, and distribution across 16 states. 2 Towns is the #1 craft cider and beer brand in the Pacific Northwest and #2 cider brand nationwide and continues to evolve the beverage space as a premium total beverage company. For more information on 2 Towns Ciderhouse, visit www.2townsciderhouse.com.

About Seattle Cider Company®

A leader in craft cider since 2013, Seattle Cider Co. ferments innovative, award-winning ciders in the heart of the Pacific Northwest. Seattle Cider offers an incredible line up of year-round and seasonal offerings, VIVID Light cider, and Odyssey — a high ABV epic adventure. Seattle Cider Co. has something for every cider drinker.

Seattle Cider products are available throughout Washington, Oregon, Alaska, Idaho, Illinois, Wisconsin, Minnesota, Nevada, Missouri, Massachusetts, Colorado, North Carolina, South Carolina, and Montana. Seattle Cider ships direct to customers throughout Washington and 38 states. For more information, visit seattlecidercompany.com, or follow Seattle Cider Company on Facebook, and Instagram (@seattlecidercom).