New School Beer + Cider

ForeLand Beer negotiating move from McMinnville to Upright Brewing

Ezra Johnson-Greenough — Tue, 07 Apr 2026 10:18:25 +0000

ForeLand Beer owner David Sanguinetti pulls a cask beer at Upright Brewing

ForeLand Beer, a McMinnville, Oregon based brewery with a taproom in Portland, is closing their brewery and center of operations later this year. Located at 777 NE 4th St, the ForeLand Beer real estate has been sold to a new owner and the brewery will exit when their lease is up leaving the brand in a temporary limbo pending a big move. ForeLand Beer is in negotiations at the Leftbank Project development in Portland to take over the former Upright Brewing location at 240 N Broadway which closed in December 2024.

Foreland, which was founded in 2020 by brewer Sean Burke and McMinnville brewery and taproom owner David Sanguinetti (The Bitter Monk, Allegory Brewing) won the Oregon Beer Awards Best New Brewery of the Year in 2021. In September 2021 ForeLand opened The Study in an old southeast Portland craftsman house, The Study closed in December 2024 only to reopen one year later in January 2026 with a refreshed concept including a bar, TV’s, and an incoming pizza kitchen.

ForeLand's brewery in McMinnville ForeLand Taproom in Mcminnville

ForeLand Beer’s homebase in downtown McMinnville is just 1 block off of 3rd Street, the main downtown business strip in town. This 5,855 sq. ft. space not including the parking/outdoor lot is a production warehouse with a beer garden, food trucks, and a small taproom that is listed for $18.00 /SF/YR on loopnet. Here, current brewer Jamie LeResche crafts West Coast hoppy beers, continental and adjunct lagers, and English and American pub beers.

In September 2024 the ForeLand building in McMinnville was sold to a new group of investors when the family that owned it moved out-of-state and were offered a cool $1 million for it that the brewery could not match within 30 days of closing. At first ForeLand’s future still seemed secure in the building as they had a 5-year lease renewal option with no new plans for a new tenant.

“Now here is where you need to review your lease with your old landlord and lock down certain things (if they're cool),” says Sanguinetti. “Previously our yearly increases were built on CPI but the new landlords exercised the "market value" language and came back to us at the end of the year that they were requiring a 96% increase in base rent, a newly installed NNN, and $8,500 more in security deposit! After they tried to sneak a zoning change in without informing us, and given this lease rate, it became obvious we weren't in their long-term plans for the building so we informed them we would not be renewing.”

Sanguinetti hopes that another brewery will move into their McMinnville space and they can sell or lease the equipment there back to them. The brewing equipment in the basement at Upright Brewing would be all but impossible to remove without completely disassembling and destroying much of it at the cost of the building owners or Ganum, and thus it also wouldn’t be possible for ForeLand to move most of their brewing equipment from McMinnville into the basement. So for both Ganum and Sanguinetti the best possible scenarios are to leave their respective Brew houses, tanks, etc. in place for a new owner.

ForeLand taproom McMinnville ForeLand McMinnville

“Operating as a working brewery has real value. While equipment might not hold much value these days, labor and materials costs have only increased. Therefore, the true value of our equipment is that it is installed, permitted, and ready to go,” says Sanguinetti. Adding that he hopes interested parties will reach out to the listing agent for their current McMinnville location about taking over after their lease ends on June 30th. “I still think McMinnville can support more breweries and lord knows it doesn't need another winery!

Inside the industry circles it’s been an open secret that ForeLand has been hoping to take over the space at 240 N. Broadway where Upright Brewing was founded and operated for nearly 16 years before closing on December 30th. The space, and the brewing setup there is unique and carries a lot of history, respect, and also many challenges.

That said, Upright’s unique open fermentation room and close quarters basement brewery aren’t necessarily conducive to many brewing operations.

“Any brewery worth its salt in Oregon has a special place in its heart for Upright and has been inspired by Alex and team,” says Sanguinetti. “Obviously the equipment is a little different but we're excited about utilizing aspects that make the space so unique. The open fermenters in particular offer a chance to further delve into English beers while also using them with newer brewing techniques, products, and methodology. There are some cool ideas we're kicking around!”

Upright Brewing's former basement tasting room space Upright Brewing's 10bbl brewhouse Upright Brewing's Brite tanks and open fermenter room Exterior Portland taproom w/ outdoor seating

For the past few weeks ForeLand has quietly been popping up for one-off tap takeovers at the former Upright Brewing space. These single evening/happy hour only pop-ups have been under OLCC special event permits to try and capitalize on the huge crowds that show up at the nearby MODA Center for Portland TrailBlazers games and large concerts. When Upright Brewing reopened in June 2021 following a lengthy pandemic related closure, the brewery moved their intimate basement level tasting room up to the main floor of the building lobby to make it easier to find with more space, more light, outdoor seating, and even a cafe/deli initially ran by Portland Bottleshop.

Modern rustic cafe space at the Leftbank Project Jazzy history inspired decor in the Leftbank Project

LeftBank Project cafe, former Upright Brewing taproom, current ForeLand Beer pop-up space

“The taproom equipment and supplies were still there (Upright beer was still on tap!) so we've been looking at the schedule and picking days to check the natural flow of attendees to the taproom,” says Sanguinetti.

The permanent move to the Upright Brewing space is not a done deal, but appears to be likely. The potential conflicts surround Upright owner Alex Ganum’s ability to get the existing lease on the space free and clear.

“I've made it clear from the beginning that ForeLand won't do anything until Upright is settled and clear and Alex can walk away. I want him to feel at peace and I care about my friend. I can say that if/when we take over the brewery, we won't be owners of any of the equipment. It will belong to the Landlord,” says Sanguinetti. “ForeLand has a preliminary lease in place for the production brewery and the upstairs cafe that should (needs to be) made official by the middle of April or we walk.”

Assuming the deal goes through, the question remains of what will an urban ForeLand taproom inside the Jazzy and industrial design and branded Leftbank Project lobby look like? While the space is pretty as is with some incredible golden hour light at sunset and a lot of history and class, it still needs to evolve into more of a brewery space with ForeLand’s signature designs featuring natural landscapes and cool calming colors. The goal will be to separate it from the rest of the Leftbank Project office/project building atmosphere to make it move inviting with a ForeLand theme. They will also likely add new food options, maybe even a full bar.

Those plans are still gestating, but if you missed the original Upright tasting room in the basement that was more intimate, rustic, and speakeasy-esque you will be happy to hear that Sanguinetti does hope to revive it for special events.

“We take being in that space very seriously. It's sacred ground! The lore of the basement is basically Oregon brewing history. We'll always pay homage with a beer here and there or by leaving design aspects. It also presents a challenge: how can we be ForeLand in that space and separate that in people's minds? We've got some ideas and while they are daunting, it's exciting. And no, we won't be bottling beer or brewing Engelberg...unless Alex comes in and makes us.”

Recluse Brew Works “Name That Brew” Winner Gets Beer-For-A-Year & Seasonal Stays at The Hotel Zags

Ezra Johnson-Greenough — Mon, 06 Apr 2026 18:30:20 +0000

PLS on Sixth & Recluse Beer Works Launch Collab Beer

“Name That Brew” Winner Gets Beer-For-A-Year & Seasonal Stays at The Hotel Zags

PLS on Sixth at The Hotel Zags is raising a glass to creativity and community with the launch of its newest collaboration - a signature West Coast IPA brewed in partnership with Recluse Beer Works! To celebrate, the hotel is inviting the public to take part in a citywide “Name That Brew” contest, culminating in a lively Launch Party on April 23rd at The Zags.

From April 1-10 2026, beer enthusiasts and Portland locals alike can submit potential names for the exclusive new IPA online at plsonsixth.com/name-that-brew. A panel of industry judges will select the final Top Five Finalists, with the Grand Prize winner announced at the April 23rd launch party.

Prizes include:

Grand Prize: Free Beer for 1 year at PLS on Sixth (1 per visit), $100 PLS on Sixth gift card, Free Hotel Night each season for 1 year at The Hotel Zags (Spring, Summer, Fall & Winter)

2nd, 3rd & 4th Place: Gift Cards for PLS on Sixth, and other exclusive gifts from Recluse

The “Name That Brew” contest is open to participants 21 and over, and finalists will be notified in advance. The grand prize winner must be present at the April 23 event.

The Beer

A pale gold IPA (6.5% ABV) with tropical notes of starfruit, lime and mango. A touch of malt and moderately high bitterness, are balanced by a blend of three hops - Mosaic, Idaho 7 and New Zealand Cascade.

PLS on Sixth at Hotel Zags PLS on Sixth at Hotel Zags

The Party

The Launch Party will be an energetic, community-driven celebration at The Hotel Zags’ playful Colosseum space, complete with a DJ and complimentary beer-themed food and beverage items.

WHEN: April 23rd, 2026 from 4-6pm

WHERE: The Hotel Zags - 515 SW Clay St. Portland, OR ota LaMontagneWHAT: Winner Announced, Beer Tastes, DJ, Complimentary Food & Drink, Fun!

COST: Free

“This collaboration is all about celebrating Portland’s creativity and craft culture,” said Daryn Cyrus, General Manager of The Hotel Zags. “We wanted to give the community a chance to leave their mark on something truly special, and have fun along the way.”

Best Day Brewing introduces Wild American Non-Alcoholic Pilsner

Ezra Johnson-Greenough — Mon, 06 Apr 2026 18:11:05 +0000

Best Day Brewing out of California, is taking on the challenge of a crisp and clean American Pilsner made non-alcoholic. As one of the fastest growing exclusive non-alcoholic (NA) craft beer brands has continuously pushed the category into previously unheard of beer styles in NA such as Galaxy RIpple double IPA.

2026 Oregon Beer Awards Winners & Recap

Ezra Johnson-Greenough — Fri, 03 Apr 2026 16:33:24 +0000

The 11th annual Oregon Beer Awards winners were announced last night at Revolution Hall in Portland, Oregon revealing the creme of the crop in one of the best brewing regions in the world. As usual the 2026 Oregon Beer Awards are a highly competitive and meticulously judged event that attracts national attention in both quality of judges and in inspiring other state-wide competitions.

By the numbers:

972 entries from 104 breweries across the state (983 beers were registered; 972 were received and judged. This is for both the main comp and Fresh Hop last Oct)
89 judges (main comp only)
130 flights over 6 days (main comp only)
9 categories will be judged in 3 rounds; 20 categories will be judged in 2 rounds
If you consolidate categories into broader families, some interesting numbers emerge:
- IPA and All Hoppy Ales - 353 entries (average category size: 39)
- Classic Pub Styles (UK, North American, Red Beers, Dark Hoppy, Golden) - 181 entries (average size: 30)
- Lagers - 215 entries (average size: 41)
- Sour/Mixed Ferm - 48 entries (average size: 24)
- Adjunct Specialty Beers - 123 entries (average size: 31)
- Barrel Aged Strong Beers - 46 entries (average size: 23)
Median category size: 30
Average (mean) category size: 34

Interesting Facts:

Tonya Cornett becmes the first brewermaster to win Brewery of the Year for two different companies (10 Barrel in 2023 and UPP in 2026).
UPP and Wayfinder are both 1st time Brewery of the Year winners
More breweries dominating certain categories than ever before: UPP, Public Coast, pFriem, Alesong, Breakside, Monkless all won 2/3 or 3/3 medals in a single category.
In that same vein, 6 breweries (Bend, Breakside, pFriem, Sunriver, UPP, Wayfinder) all won multiple golds. I think that is a record for most number of "multi-gold" breweries in a single year
Breakside's 3 medals in Barrel-Aged Stout is only the second category sweep in OBA history (Great Notion swept IPA in 2024
The best 'beyond beer' in the state is all coming from Clatsop county -- all 3 winners in this category came from a single city!
pFriem Pilsner wins its 5th gold medal in 7 years (plus a silver in 2025...so 6/7 years winning)
Wayfinder Secret Secret wins gold for the 3rd consecutive year in Dark German + European Lager. Also has won multiple GABF and WBC medals in that time
Ruse Lava Lamp Potluck impressively wins a repeat medal (Gold in 2025, Silver 2026) in West Coast IPA-- the most competitive category
35 different brewing companies won medals this year -- consistent with historic OBA results
8.9% of beers entered won medals
Most medaled breweries: #1 Breakside x 10 medals (5 gold, 3 silver 2 bronze). #2 most medaled brewery: pFriem x 6 medals (4 gold, 1 silver, 1 bronze)
Breweries winning 5 medals: UPP, ColdFire, Deschutes, Sunriver
Breweries winning 4 medals: Ruse
Breweries winning 3 medals: Alesong, Grand Fir, Stormbreaker, Bend Brewing, Wayfinder, Von Ebert

2026 Oregon Beer Awards Winners:

American Sour Beers

🥇GOLD - UPP Liquids Flower Child

🥈SILVER - ColdFire Brewing LIVE

🥉BRONZE - UPP Liquids Moments Made

Barrel Aged Stouts

🥇GOLD - Breakside Brewery Learning from Las Vegas

🥈SILVER - Breakside Brewery La Maison du Bang!

🥉BRONZE - Breakside Brewery Sted Sarandos

Beyond Beer, Hop Water, and Other Specialty Beverages

🥇GOLD - Fort George Brewery Früt Lüp - Yuzu

🥈SILVER - Public Coast Brewing Co. Lord Citra Hop Tea

🥉BRONZE - Public Coast Brewing Co. BB Seltzer

Classic UK and North American Styles

🥇GOLD - Worthy Brewing Before the Break

🥈SILVER - Hetty Alice Brewing Company Rewind IPA

🥉BRONZE - TPK Brewing Co Bard's Tale Pale Ale

Experimental and Historical Beers

🥇GOLD - Terranaut Beer Pudsy

🥈SILVER - Von Ebert Brewing Rauch Marzen

🥉BRONZE - ColdFire Brewing The Sparrow And The Crow

Flavored Beers

🥇GOLD - Breakside Brewery White Tea Lager

🥈SILVER - Wayfinder Beer Omen

🥉BRONZE - Sunriver Brewing Co. Cocoa Cow

Fruit Beers

🥇GOLD - McMenamins Old Saint Francis School Pistol Peach

🥈SILVER - Sunriver Brewing Company Wood Series: Hawaiian-Styled Imperial Stout

🥉BRONZE - Von Ebert Brewing Drink Me Potion

Hoppy Lagers

🥇GOLD - pFriem Family Brewers French Pils

🥈SILVER - Grand Fir Brewing Cold Cutz

🥉BRONZE - ColdFire Brewing Italian Pilsner

Imperial India Pale Ale

🥇GOLD - Breakside Brewery Thrasher Double IPA

🥈SILVER - Block 15 Brewing Co. Sticky Hands

🥉BRONZE - Great Notion Brewing Super Ripe

International Lagers

🥇GOLD - Santiam Brewing JFK Domestic Beer

🥈SILVER - Ruse Brewing Voyage to the Moon

🥉BRONZE - StormBreaker Brewing Permission To Land

Strong Beers

🥇GOLD - Wayfinder Beer Sparkling Lager

🥈SILVER - Deschutes Brewery Co-Munichator

🥉BRONZE - UPP Liquids Reduction Ratio

West Coast IPA

🥇GOLD - Grand Fir Brewing Ponga

🥈SILVER - Ruse Brewing Lava Lamp Potluck

🥉BRONZE - Breakside Brewery Cowboys & Poets

Fresh Hop Hazy Pale Ales and India Pale Ales

🥇GOLD - Bend Brewing Co. Keyboard Warrier

🥈SILVER - Von Ebert Brewing Fresh Hop Sector 7 - Perrault Farms Krush

🥉BRONZE - StormBreaker Brewing Set Freshies to Haze

Fresh Hop Pale Ales and India Pale Ales

🥇GOLD - Breakside Brewery Fresh Hop Bayside IPA

🥈SILVER - Grand Fir Brewing Queens of the Cone Age

🥉BRONZE - Sunriver Brewing Co. Fresh Hop Rippin

Other Fresh Hop Beers

🥇GOLD - Ruse Brewing Red Rain

🥈SILVER - Deschutes Brewery Fresh Hop King Crispy

🥉BRONZE - Bend Brewing Co. FH Oregon Summer Ale

Pilsner

🥇GOLD - pFriem Family Brewers Pilsner

🥈SILVER - pFriem Family Brewers Czech Lager

🥉BRONZE - Hetty Alice Brewing Co. Pilsner

Golden, Blonde, and Other Light Ales

🥇GOLD - Breakside Brewery Double Hockey Sticks

🥈SILVER - Terranaut Beer Smooth Music

🥉BRONZE - UPP Liquids Pre-Glow

Light German and European Lagers

🥇GOLD - pFriem Family Brewers Lager

🥈SILVER - Van Henion Brewing Van Henion Leichtbier

🥉BRONZE - Heater Allen Brewing Heater Allen 10° Pils

Dark German and European Lagers

🥇GOLD - Wayfinder Beer Secret Secret

🥈SILVER - Deschutes Brewery Miniature Donkey Dunkel

🥉BRONZE - Deschutes Brewery Count Crispy

Stout and Porter

🥇GOLD - UPP Liquids Pinball Wizard

🥈SILVER - Binary Brewing Control-Alt-Delete

🥉BRONZE - Pelican Brewing Co. Tsunami Stout

Belgian, German Wheat, and Traditional Brett Beers

🥇GOLD - Zoiglhaus Brewing Co. Zoigl-Weiss

🥈SILVER - Monkless Belgian Ales Dubbel or Nothing

🥉BRONZE - Monkless Belgian Ales Meet Your Maker

Red Beers

🥇GOLD - Ancestry Brewing Co. Irish Red

🥈SILVER - Pelican Brewing Co. MacPelican's Scottish Style Ale

🥉BRONZE - StormBreaker Brewing Mississippi Red

Sessionable Hoppy Beers

🥇GOLD - Sunriver Brewing Co. Rippin

🥈SILVER - Breakside Brewery Hello My Alien

🥉BRONZE - Kings & Daughters Brewery Upstream

American IPA

🥇GOLD - pFriem Family Brewers IPA

🥈SILVER - Living Haus Beer Marley

🥉BRONZE - ColdFire Brewing The Henry IPA

Hazy or Juicy IPA

🥇GOLD - Bend Brewing Co. Because Science

🥈SILVER - Great Notion Brewing Serious Robot

🥉BRONZE - Ruse Brewing High on Fire

Dark Hoppy Beers

🥇GOLD - Sunriver Brewing Co. Not Tomorrow Yet

🥈SILVER - Fort George Brewery Cavatica Stout

🥉BRONZE - Deschutes Brewery Midnight Shenanigans

Barrel-Aged Beers

🥇GOLD - Alesong Brewing and Blending Maestro

🥈SILVER - Breakside Brewery Bellwether

🥉BRONZE - Alesong Brewing and Blending Old Fashioned

Mixed Culture Beers

🥇GOLD - ColdFire Brewing Elisabeth

🥈SILVER - Oregon City Brewing Coming to Fruition: Cherry

🥉BRONZE - Alesong Brewing and Blending Blossom

Collaboration Beers

🥇GOLD - Little Beast Brewing Uncharted Territory

🥈SILVER - Funky Fauna Artisan Ales Rad Luck

🥉BRONZE - pFriem Family Brewers pFriem + Westbound & Down West Coast IPA

Brewery of the Year

Total Point Score is raw value of medals (number of entries in the category x gold (6), silver (5), or bronze (4)) BOTY score is total point score divided by number of entries from the brewery.

Large - Breakside Brewery

Medium - Wayfinder Beer

Small - UPP Liquids

OBA ACADEMY WINNERS

Hall of Fame

Jerry Fechter

Best New Brewery

UPP Liquids

Runner-Up: Tiny Giants Brewing

Best New Beer Destination

Kings & Daughters Brewing's The Walled Garden

Runner-Up: ColdFire Brewing Public House

Best Beer Bar or Taphouse

The Beermongers

Runner-Up: Bridge & Tunnel

Best Bottleshop

Belmont Station

Runner-Up: The Bier Stein

Best Brewpub Experience

Fort George Brewing

Runner-Up: Grand Fir Brewing

Craft Advocate of the Year

Sean Campbell (The Beermongers)

Runner-Up: Thomas Shellhammer (Oregon State University)

Regional Brewing Companies of the Year

North Coast

Fort George Brewing

Runner-Up: De Garde Brewing

Willamette Region

Block 15 Brewing

Runner-Up: Breakside Brewing

Central Region

pFriem Family Brewers

Runner-Up: Funky Fauna Artisan Ales

Eastern Region

Barley Browns's Brewpub

Runner-Up: Terminal Gravity Brewing

Southern Region

Arch Rock Brewing

Runner-Up: Caldera Brewing

Best Beer Labels or Branding

Kings & Daughters Brewing

Runner-Up: Wayfinder Beer

West Coast Hop Breeding introduces the Celeste™Hop

Ezra Johnson-Greenough — Thu, 02 Apr 2026 17:59:15 +0000

Oregon’s own hop innovators at West Coast Hop Breeding have announced the launch of a new hop variety called Celeste™ with major potential. Celeste™ represents a breakthrough in combining excellent agronomics and an intense contemporary aroma profile that will make for a high efficiency aroma variety. The new variety is said to impart bright, sweet, and clean notes of passion fruit, honeydew, and pine.

Celeste™ has been in commercial trials since 2023 gathering steam and reputation in all styles from hazy IPA to West Coast IPA to stunning in stripped down hoppy pilsners - including in the Farm Aid collaborative beer to highlight the story of family hop farmers. Formerly known by experimental names WCHB-102 and 2B, Celeste™ was trialed at breweries like Cloudburst Brewing, The Alchemist, Ninkasi, and Our Mutual Friend to name a few, and was extremely well received.

“Wow is this an exciting hop. It is the first hop I have in a long while that made me step back and say ‘wow!’” says The Alchemist’s John Kimmich who used Celeste™ in Skadoosh 75 hazy IPA. “This hop is so unique and so beautiful. The tropical fruit, there’s citrus in there, there’s hints of that McKenzie kind of Zappa thing in there, but overall just a touch of the dank in the nose but just so damn delicious.”

Christopher Basso, Brewmaster, Newburgh Brewing Company says "Our flagship IPA, MegaBoss, isn't a haze bomb, nor is it a throwback West Coast IPA—it lives somewhere in between, and Celeste is part of what makes that possible. The passion fruit and honeydew come through bright and clean, but there's that piney finish underneath that helps keep it classicly grounded. It's been a great hop for us to give MegaBoss both modern and classic qualities."

Celeste comes from Oregon farmer Pat Leavy’s breeding program and is the result of two hops bred together over the course of 20 years. Leavy has been breeding hops for organic production in Oregon’s challenging climate for over 30 years. One of the main features outside of the aroma and flavor is the heavy downy resistance plus powdery tolerance for production in organic systems.

Celeste™ is available now through The Hop Guild, Charles Faram Canada and US, and direct through West Coast Hop Breeding.

About West Coast Hop Breeding

West Coast Hop Breeding (WHCB) is a collaborative hop breeding project comprised of five independent Oregon hop farming families. The company was established in 2016 to ensure that Oregon hop growers have a sustainable future by developing excellent aroma varieties that thrive in Oregon’s unique soil and climate growing conditions. “Sustainable hops for the future.”

Von Ebert Brewing + Other Half Brewing 8th Anniversary collaborations

Ezra Johnson-Greenough — Thu, 02 Apr 2026 10:28:44 +0000

Von Ebert Brewing worked with Other Half Brewing Company on a Pilsner and Hazy IPA to celebrate its 8th anniversary.

Portland, Oregon’s acclaimed Von Ebert Brewing is marking its 8th Anniversary with two new collaboration beers with Other Half Brewing Company from Brooklyn, New York.

“While we make award-winning beer in many styles, it made sense for us to stick with what we’re most known for – Pilsners and IPAs,” said Sam Pecoraro, brewmaster of Von Ebert Brewing. “Von Ebert Brewing is always looking to produce beers ‘where tradition meets evolution’ and so these collaborations are a perfect way to celebrate us doing that for eight years.”

The 8th Anniversary Pilsner is 5.0% ABV with strawberry, passionfruit and noble notes, and the 8th Anniversary Hazy IPA is 7.0% with mango, peach and grapefruit notes. Both beers will be available at all Von Ebert Brewing locations in draft and 16 oz cans, as well as in some Northwest retailers, restaurants and bars.

“Known for our Hazy IPAs, we were very excited to partner with Von Ebert Brewing to exchange ideas,” said Sam Richardson, co-owner of Other Half Brewing Company. “And it’s fitting two Sams who swapped coasts would come up with some delicious beers that we hope everyone enjoys.”

Von Ebert Brewing’s N. Mississippi location (825 N. Cook St., Portland) is now home to food truck Tehuana Mexican Cuisine every day of the week, in addition to critically acclaimed, HarBQ on weekends. Beer drinking visitors at all three Von Ebert Brewing locations can purchase 20-ounce steins of gold medal winning Clubhaus Lager for $3 all day, every day. And at the N. Mississippi location, Volatile Substance NW IPA is available for just $5 between noon to 5 p.m., Monday through Friday. Von Ebert Brewing also now offers non-alcohol hop sparkling waters, hard seltzers with plans for hard teas and hard punches later this year for those who don’t drink beer.

The new brewing facility at N. Mississippi allows Von Ebert Brewing production and distribution to go from 4,000 barrels per year to as much as 20,000 barrels per year and it’s more than halfway there adding new offerings. Von Ebert Brewing now sells more of its products in 12-ounce and 16-ounce cans and expanded its distribution throughout Oregon, Washington, Colorado, California and Japan.

Fort George Brewery celebrates 2026 Vortex Month w/ five Vortex IPA variants

Ezra Johnson-Greenough — Tue, 31 Mar 2026 23:53:18 +0000

FIVE VORTEX VARIANTS FOR FIVE YEARS OF VORTEX MONTH

Fort George Brewery out of Astoria, Oregon has announced their 2026 Vortex Month celebrating their flagship IPA with five special variants and a series of events.

SPECIAL LIMITED RELEASES FOR VORTEX MONTH V

OUT NOW! Vortex + Mai Tai P.A. = VOR TAI P.A.

A tropical, fruity, powerful, assuredly crushable IPA.

From two of the best in the west: Fort George and Alvarado St.

OUT NOW! The Last Letter in Beer = OMEGATEX

A ripe, refreshing Double IPA double dry hopped with loads of Simcoe, Mosaic, Comet and Chinook hops.

Omega. The end. The last. The final word. A staff and customer favorite from back in the day of the Double IPA.

ON APRIL 1st! Vortex + a lot more hops = DDH VORTEX

Vortex with more Vortex in it. All the hops of a regular Vortex IPA, plus twice as many hops in the dry hop.

Fiercer, wilder, bolder.

ON APRIL 1st! Vortex + Fuzz = FUZZTEX

A peachy, piney, soft and creamy Hazy IPA collaboration with Structures Brewing in Bellingham.

Structures’ Fuzz + Fort George’s Vortex = the first-ever Hazy Vortex IPA with Citra, Simcoe and Chinook hops.

ON APRIL 14th! Vortex + Lucille = VORCILLE

A polite and polished West Coast IPA with the power of two Georges: Fort George and Georgetown.

Part Lucille, part Vortex, Vorcille is a bright, peachy, balanced West Coast IPA from your friends at Fort George and Georgetown Brewing in Seattle.

LONG LIVE VORTEX

Vortex Variants are available for a limited time. You can find all five special Vortex Variants as well as the original Vortex IPA in the Fort George Pub on draft and in cans, as well as throughout the Northwest. Vortex Month is the perfect time to revisit one of the original and best IPAs on the West Coast.

Find Vortex IPA year round wherever you get good beer.

OFF SITE EVENTS

4/1 - Vortex Month Kickoff at Saraveza, Portland
4/3 - Vortex Month at Steel Pail, Eugene
4/3 - Vortex Month Kickoff at Chuck's Hop Shop, Central District, Seattle
4/10 - Vorcille Release Party at Ridgewood Bottle & Tap, Seattle
4/14 - Vortex Flight Night at Rivers Place, Bend
4/16 - Vortex Month at Crosscut Warming Hut, Bend
4/18 - Vortex Magic Night at Beer Junction, Seattle
4/25 - Vortex Month at Wine & Beer Haus, Seaside
4/29 - Vortex Island at Cease and Desist, Friday Harbor

Pix Pâtisserie’s The Big Portland Bake Show is casting for Reality-TV inspired foodie competition event

Ezra Johnson-Greenough — Mon, 30 Mar 2026 19:03:20 +0000

Portland foodie news from beloved local desserts bakery Pix Pâtisserie hosting a new summer event - The Big Portland Bake Show.

Inspired by the popular UK reality TV show the Great British Bake Off, The Big Portland Bake Show is now accepting cast applications to participate in the events which will be held in their courtyard at 2225 E Burnside St. Six aspiring amateur bakers will come together each month for a series of two-day friendly competitions in the tent. Each group of contestants will compete in three challenges: Signature, Technical and Showstopper. One will be named Star Baker and an ultimate winner will take home a 6qt kitchen stand mixer.

While contestants are mixing away, spectators from the public are encouraged to come cheer them on. Audience participation will be highly encouraged, with spectator challenges in the tent, audience judging and plenty of games (which means plenty of prizes!) Admission is free and all ages.

The Shake and Bake Happy Hour will follow each competition day, with resident Can Bar shaking cocktails, a Q&A with the contestants, tunes from DJ Action Slacks (Saturdays) and Steve Cheseborough and Trio Açaí (Sundays). On different competition days, guest chefs (such as former Lucky Strike chef and owner, Rita Jai You) and guest judges (such as Papa Haydn owner, Michael Gibbons) will add to the fun in the tent.

Competition Dates: June 27 & 28 July 18 & 19 August 29 & 30

Casting Call

To participate as a baker in the competition you must register for one of 40 in person interviews.

Registration opens May 4 at 8AM at https://www.pixpatisserie.com/bigportlandbakeshow

Interviews will be held May 30 & May 31 from 9AM – 4PM at Pix Pâtisserie.

About Pix

Pix Pâtisserie has been serving modern French pâtisserie to Portlanders since 2001. Its current iteration offers desserts from the innovative, yet nostalgic 22-hour Pix-O-Matic vending machine as well as larger celebration cakes for preorder. In addition, Pix holds special events and food and beverage classes throughout the year. It also boasts the 9-time winning World’s Best Champagne and Sparkling Wine List, which can still be enjoyed on weekends in our resident bar, Can Bar.

F.H. Steinbart Homebrew Supply Blowout Sale and Farewell Closing Party

Ezra Johnson-Greenough — Sat, 28 Mar 2026 22:45:02 +0000

The last day of business for America’s oldest homebrew supply shop will be Friday, April 3rd, 2026, followed by a farewell/wake party on Saturday, April 4th. F.H. Steinbart Co. opened in Portland, Oregon in 1918 and has been a hub for both the commercial brewing industry and homebrewers and homemakers, cidermakers, farmers, and the greater makers community for 108 years. The homebrew supply shop initially announced they were closing in December 2025, but reversed course shortly thereafter with an outpouring of support. The revival of F.H. Steinbart was short-lived however, the building is now up for sale and the final days are numbered.

Starting Monday March 30 everything at F.H.Steinbart will be 75% off with the exception of liquid yeast and bags of base malt which will be 50% off. The final day of business is Friday 4/3 from 8am-5:30pm. The next day they are inviting people in to say goodbye from 12-6pm with local craft beers on tap, homebrewers and industry are invited to bring kegs and bottles/cans for a bottleshare. Jockey boxes will be available to tap your corny or Sankey kegs! join the party. All beer is FREE!

As The New School first reported on December 9th, the 3-suite building that F.H.Steinbart occupies was put up for sale for $1,800,000 and that included $400k + of F.H.Steinbart inventory and the opportunity to save the business. The price has now been reduced, now listed for $1,200,000.00, which is $60k less than the original asking price but minus the inclusion of the Steinbart inventory.

The good news is that Steinbart’s invaluable draft services department that stocked pieces, supplies, and hardware for commercial draft systems as well as homebrewers systems, will transition to a new location. Ameeti owns and operates Perfect Pour, a company that specializes in commercial draft tech that had relocated into Steinbart after the purchase. Perfect Pour will survive the closure, and is moving into a new warehouse space at 3651 SE 21st Ave.

“As this transition happens, gas services (exchanges and fills), industry parts, draft chemicals, and equipment rentals will continue through Perfect Pour Services. The goal is to maintain continuity for breweries, bars, and draft system customers even as the retail side winds down,” says Ameeti.

Beginning March 16, draft department parts, chemicals, and gas services should be available through Perfect Pour at the new location. At the same time, F.H. Steinbart will begin ceasing sales of these items as inventory transitions out.

“We’re sad to see the homebrew ingredient side of F.H. Steinbart coming to a close after such a long history, but we’re grateful for the community support and excited to continue serving the draft and beverage industry through Perfect Pour Services,” says Ameeti.

F.H. Steinbart Co., 234 SE 12th Ave, Portland, OR 97214

Closing Wake Saturday, April 4th, 2026

100-year-old Oregon pub building & cidery expands to farm and brewery

John Chilson — Thu, 26 Mar 2026 16:37:13 +0000

West Linn, a southern suburb of the Portland metropolitan area separated from Oregon City by the Willamette River, has it’s first brewery and cidery combo. The New School first visited the Willamette Valley Ale & Ciderhouse back in 2018 when they were a family-friendly pub and aspiring craft cidery, in the 7+ years they’ve graduated from a 100-year-old building to adding a 65-acre farm, orchard, events venue, and now a beer brewery, and that’s just the start.

Since the New School first reported on them, Willamette Ale & Cidery dropped “Willamette” from their name after Willamette Valley Winery threatened them with a cease & desist over “willamette” (fun fact: Oakshire Brewing was originally called Willamette Brewing). The historic old brick pub at 1720 Willamette Falls Drive has expanded from a restaurant and guest taproom into a two-bar setup with dozens of taps split between their house cider and beer, a full-premises license (draft cocktails are coming), a second location at Queen Orchard Farm that features 65 acres with an event venue, food carts, and an estate orchard planted with roughly 7,000 cider-specific apple trees.

One big change, however, is that instead of hosting other breweries’ beers on tap, they’ve entered the brewing game themselves with in-house beer production. Slightly confusingly, the Ale & Cider House parent company is called 7 Bev and their beers are produced under the 7 Bev label, but their cider brand is called Queen Orchard Hard Cider and their farm Queen Orchard Farm.

“7Bev means beverages for all 7 continents of the world. 7Bev Corp is the parent/umbrella company—we set it up initially with ideas around international export/import, but we've paused that for now as a future thing,” says Toney Chay, the manager of Ale & Ciderhouse, brewer of 7 Bev and of Queen Orchard Cider who explains that the separate naming conventions “keeps the family of brands organized while giving each its own focus.”

Surviving COVID-19 by adapting the business to include food trucks and expansive covered and open air outdoor areas has resulted in one of the best beer/cider gardens in Oregon and a prime gathering spot for groups and special events. The Ale & Cider House pub is impressive enough for it’s well kept interior, beautiful furniture, design touches and architecture separated into 5 separate but connected rooms.

The front lounge is a quaint dining and sipping area with warm natural light from windows facing downtown West Linn. It’s a great area to enjoy a drink from one of two bars inside and bites from up to 6 food trucks outside.

The front room opens into the Queen’s Lounge and Crown Cafe. This dining area serves a counter service bar that offers Italian hard soda, Spanish Coffee, worldly High Ball Cocktail flights, and a wine selection that brings together the best Oregon vineyards and international labels with their own.

On the south side of the building is the main tap bar, featuring 32 rotating handles with some permanent placements for their own brands. This is a cozy warm interior with bar seats and small tables and a pub like atmosphere. The bar also opens into the small bottleshop which is a separate room to the back that serves as a to-go area for their own ciders, craft beer and a curated selection of international wines.

The ‘Cider Hall’ directly behind the indoor pub is an insulated, glassy and natural light filled garden room with a stage for live music and a bar with 12 draft lines and packaged product. To the north of the hall is the ‘Beer Garden’ a semi-permanent tent enclosure with side walls that open or close and a clear ceiling to let the light in. Behind the enclosed areas is the outdoor garden, a fenced in spacious patio lined with greenery and trees, well spaced picnic tables, a gas fire pit, and 6 different food trucks.

“We’re definitely like the watering hole of West Linn. It’s a pretty small town, everybody kind of knows each other. We do everything, from school fundraisers and sports events to birthdays and celebrations of life. Pretty much everything as far as events go,” says Chay.

That stabilization of the on-premise taproom experience has allowed Chay to refocus a bit on initial goals like their own handcrafted premium cider and beer.

With dozens of taps to fill and a mug club membership to keep happy, the Ale & Cider House and beer garden still have guest taps but hope to have all of their own beers adventually. Chay and his production assistants Preston Wyant and Izzy Zamora make all the cider and currently Brew the beer on a 1-barrel system with a much bigger 15-barrel production brew house in the wings.

“The 15 BBL system at the farm will be a major step up in capacity, allowing us to brew larger batches while maintaining the creativity and quality we’ve built our name on,” says Chay, who hopes to have it up and running at their new farm site by this summer. “So far we’ve produced a double IPA, a German Pilsner, and a Pineapple IPA. The German Pilsner sold out in a few weeks, and the Pineapple IPA was really popular.”

Before the pandemic the family operation was looking to expand, then during the downtime a farm property popped up. The farm sits out on Mountain Road near the Canby Ferry (yes there is a year-round ferry in the greater Portland suburbs).

“Not many cider companies actually grow their own apples,” says Chay. His father, JC, suggested they invest in their vision and went all in. “I went to different orchards around Oregon, got all the scion wood, and grafted everything myself. You can’t plant apples from seed, you have to clone them. We planted about 7,000 trees across 30 acres right before COVID. They were just tiny sticks back then.”

Those apple trees are semi-dwarf rootstock, freestanding trees, not trellised, and they don’t use any pesticides which makes them grow slower but arguably healthier and stronger. The apple trees are about five to six years old now, and just about at the point that they will reach their full potential in Queen Orchard made estate ciders. The first batches will be special annual releases to start, they plan to still source fruit for the year-round production of seasonal ciders and fruit wine. As the orchard ages and grows, they hope to make nearly all of their product from their own apples.

The new property comprises 65 acres, including a 20k sq. ft. former horse arena converted for gatherings. The property’s inaugural event was Chay’s own wedding. The farm is seasonally open from summer through October with regular hours and rotating food trucks.

“My biggest thing is I’ve always wanted to make a really high-quality cider,” says Chay. “I feel like a lot of people are just trying to make the cheapest thing they can that’s drinkable and sell as much as possible. For us, we want to use the highest-quality ingredients, and we don’t want to go through distributors. We just sell it ourselves.”

Chay has big ambitions in making Queen Orchard and 7 Bev a one-stop craft beverage maker with distilling in their future, with plans for ready-to-drink cocktails and standalone spirits, and roast their own coffee in addition to the cidery and brewery. They even want to grow their own hops on the farm, maybe even growing specialty corn for whiskey

“But it’s all step by step. You don’t really see results until years later, and that’s just part of it,” adds Chay.

Ale & Cider House
1720 Willamette Falls Drive,
West Linn, OR 97068

In The Brewers Kitchen w/ Breakside chef Michael Blank-Delaney’s new menu debut

Neil Ferguson — Tue, 24 Mar 2026 15:46:56 +0000

The New School’s new ongoing series ‘The Brewers Kitchen’ investigates how breweries approach food, embracing creativity both in their offerings and in their business models. Today’s beer landscape sees everything from high-end gastropub-style brewpubs to food carts, pop-ups, and outsourcing the kitchen to third-party food vendors. Keeping the public as interested in the food is often as much of a draw as the beer itself, and is therefore an essential element of business for many breweries. This culinary world is often inhabited by chefs and brewers who are as passionate about their food as they are about the beer.

In The Brewers Kitchen, we highlight the people making some of the most deliciously creative food to pair with our brews.

Change is afoot in the kitchen of one of Portland’s most decorated breweries. Mike Delaney has taken over the kitchen at Breakside’s largest location - Slabtown - moving over from the smaller and cozier Dekum pub, where he has churned out beloved fare like nachos, buffalo chicken wraps, and burgers since day one in 2010. Even Breakside - with its massive success, numerous awards, and continuous growth - is not immune to the changes impacting the beer industry, most notably a decline in alcohol consumption and rising costs for labor, ingredients, and packaging. Partially due to these factors, after 16 years at the helm running Dekum’s kitchen, Delaney and the Breakside team decided his skill could be put to better use running the substantially larger food program at Slabtown while outsourcing the kitchen at Dekum to the popular food cart Farmer and the Beast as a way to cut down on costs in the kitchen and to attract new fans. The move is also part of a major menu refresh at Breakside’s NW Slabtown pub that launched this week.

“They gave me a job offer of taking over and rejuvenating the menu [at Slabtown], giving it a nice refresh and doing an event menu refresh as well because there are a few things that have been here for, like, the last 9 years. Updating it to 2026, you know?,” says Delaney.

archival photo of Mike Blank-Delaney in the Breakside NE Dekum kitchen

For Delaney, who now holds the title of executive chef, the move is something of a promotion that recognizes his tenure and ability to create the kind of menu that strikes the balance between broadly appealing but high level executed pub food to go with IPAs and lagers, as well as more ingredient-obsessed foodies looking for thoughtfully crafted dishes. This is the sweet spot for Delaney, a native Oregonian who grew up in the coastal enclave of Pacific City. It is also well-suited to the Slabtown neighborhood, with its mix of high-income residents, sports lovers, and tourists seeking casual yet elevated options. Under Delaney’s guidance, Breakside was an early champion of upscale pub fare, often making its food as much of a draw as its beer. Items like the nachos, ahi tuna sandwich, and even the buffalo chicken wrap have developed their own cult following because of Delaney’s attention to detail and quality.

Delaney didn’t find his way to the kitchen right away, but it was always in his blood. Growing up in the small Oregon coast town of Pacific City - before it became a major tourism hub anchored by Pelican Brewing, where he also worked in his early days - Delaney was catching fish from creeks and found himself fascinated by ingredients and cooking.

“I learned to cook at a very early age because of my mom. I went to my mom once, and I was like, ‘I want something different for dinner.’ She's like, well, you're gonna have to make it yourself.’ I took that literally and just started doing it. My dad was a commercial fisherman in Pacific City, and so I got to play with seafood all the time, specifically salmon. And so I would just cook salmon every way possible. We’d go fishing and catch trout,” reflects Delaney, who couldn’t resist offering a cedar-grilled Alaskan sockeye salmon with lemon-kissed kale and house tartar sauce on a rustic bun on the new menu. “We had a creek that ran through our yards, so we'd go and get crawdads and stuff in the creek, and make those every which way. That's not your typical, like, kid food.”

Breakside's new/old Mussels dish O.G. Breakside staple Mediterranean Mussels now on the menu at Breakside NW Slabtown

After attending college in Alaska, Delaney considered moving to Colorado or Portland, and Portland won. When he got to the Rose City, he worked at a handful of restaurants, including Pizzicato for five years.

“I feel like I made it 5 years in every job before I kind of got bored, and I would try something new. I thought about going to culinary school, but I never thought that being a chef was something I wanted to do for work,” he says.

Looking for his next gig, Delaney inquired at Bridgeport Brewing’s now closed Pearl District kitchen, but they did not have any open positions. By sheer coincidence, Scott Lawrence had just moved across the street from Bridgeport. He was starting a little brewery called Breakside and was on the hunt for someone to run the kitchen at their Dekum pub in the Woodlawn neighborhood of Northeast Portland. One fateful night, Lawrence wandered into Bridgeport and asked if they knew anyone who could cook.

Chef Michael Blank-Delaney and Breakside owner Scott Lawrence in the early days of Breakside Brewery

“[Scott] came in and asked the bartender if he knew anybody. He was looking for somebody to run a kitchen. The guy had just seen me, and he's like, ‘well, actually this guy just came in, and gave my phone number, and then Scott called me out of the blue. He's like, ‘I just kind of want to do like 15 items or something on a menu in this small place in Northeast Portland.’ So we actually met for a beer at Bridgeport, and I brought my girlfriend at the time up, and she was with us, and we were having a beer, and she's like, you're gonna need somebody to run your front of the house, too. And so she ended up getting the job,” says Delaney.

Once at Breakside, Delaney helped create the menu that would pull in regulars even before the brewery itself was up and running and established. As the beers progressed in skill and standing with numerous awards at Great American Beer Festival, World Beer Cup, and Oregon Beer Awards so too did Delaney’s food paired up alongside them. Much like Brewmaster Ben Edmunds, with his perfectionist yet straightforward approach to brewing, Delaney is able to create dishes that appeal to the masses while also demonstrating a high level of skill and quality.

Breakside Brewing NE Dekum pub

Before the team ultimately decided to pass the reins at the Dekum kitchen over to Farmer and the Beast, there was talk of refreshing the concept by turning it into a cantina with tacos. Then Laverne’s opened with a similar concept. There was talk of barbecue, and then Lil’ Barbecue opened in the nearby Tough Luck. Delaney even liked the idea of pizza until he realized there were three solid pizza joints right in the neighborhood. With all of this in mind as well as the headwinds making it costlier to do business, the most efficient choice was for Delaney to take the helm at Slabtown.

With the other Breakside locations mostly in the hands of their respective chefs and food carts, Delaney has been focused on putting his talents to use in the Slabtown kitchen and revamping the menu. This process has involved a combination of evaluating what is worth keeping - the massive buttery Bavarian pretzel stays - as well as adding new dishes and even bringing over some of the greatest hits from Dekum. The Breakside team even solicited customer feedback by sending out surveys.

“For the most part, we kind of kept the base menu pretty similar. Then we transferred at least half of it over here to kind of run the same way [as Dekum],” says Delaney.

This means that beer-brined wings, the Tex-Mex-style El Jefe burger with Pendleton beef layered with fire-roasted Hatch chiles, Tillamook pepper jack cheese, chipotle mayo, shredded lettuce, guacamole and fresh pico de galla, and of course the original Dekum nachos can all be found at Slabtown now.

“Those damn nachos were the ones that really popped off,” says Delaney, who is still passionate about the dish all these years later. “We make our chips in-house. We use a tortilla that has some sturdiness to it. It's a little bit thicker than most.”

Breakside Brewing's classic NE Dekum nachos now on the menu at NW Slabtown location Breakside Brewing Nachos at NW Slabtown.jpg

From there, he is careful to train his team that every surface must have some sort of topping, whether it be cheese, meat, beans, pico de gallo, pickled jalapeños, guacamole, sour cream, or ideally all of the above. While Delaney is proud of his burgers, sandwiches, and wraps, he is also excited to add a handful of cheffy, even healthier dishes to the menu at Slabtown. This includes creative fare like the crispy shawarma tofu tossed in warm shawarma spices and finished with sumac and fresh herbs, his savory Mediterranean mussels simmered in white wine with garlic, shallots, tomatoes, butter and fragrant herbs, French dip, that aforementiponed cedar plank salmon sandwich, and even the uber-nutritious Superfood Salade with kale, Brussels sprouts, radicchio, broccoli, kohlrabi, carrots, cranberries, and pepitas tossed in a poppyseed vinaigrette. Running specials has always been a source of creativity for Delaney, and he plans to continue this in his new role, whether whipping up tacos after being inspired by a trip to Los Angeles, replicating a crazy, decadent dish he saw in Las Vegas, or making the kind of visually grabbing food that sends the Instagram algorithm into a frenzy.

“I'm a hungry guy, you know? I love going out to see what other people are doing. Social media has a big impact on what I see, too. I follow a million people who are doing awesome food all over the world. I have my favorite cuisines, and so I definitely look at that. I love pushing myself to learn things,” says Delaney.

As Delaney enters the next chapter of his life as a chef, he is excited for the changes on a personal level and for the company he has been a part of for so many years. This means using the highest-quality ingredients he can source, keeping his team happy, and running a much larger operation than he did at Dekum. Always humble and open-minded, Delaney sees these moves as an opportunity to take Breakside’s culinary game to the next level while simultaneously preserving the easygoing pub culture that made it a neighborhood institution and a beer destination.

“I've run a pretty fun kitchen to work for and have people for a long time. I have people who have worked at Dekum for 16 years. The average is probably 7 or 8 years. People really enjoy the beer, of course. But they really enjoy the camaraderie with the company. That's one of the reasons why I've stayed in the pub atmosphere is because I just love the culture of it.”

Breakside NW Slabtown

Breakside NW Slabtown’s new menu:

Starters

Bavarian Pretzel

A massive hand-twisted soft pretzel, brushed with butter and sprinkled with flaky salt. Paired with house beer mustard and a velvety smoked gouda fondue for the ultimate shareable snack.

Nachos

House-fried tortilla chips buried under molten cheddar & jack, black beans, pico de gallo, pickled jalapeños, guacamole, sour cream, and green onions.

Dirty Fries

Crispy beer-battered Sidewinders loaded with smoked gouda-Swiss cheese sauce, bacon, jalapeños, and green onions.

Wings

Beer-brined and fried, tossed in your choice of house-made sauce, served with blue cheese or ranch, carrots, and celery.

Crispy Shawarma Tofu

Shatter-crisp tofu tossed in warm shawarma spices, finished with sumac and fresh herbs. Served with house tzatziki.

Hummus Plate

Creamy hummus topped with a Greek salad of tomatoes, cucumbers, red onion, herbs, and feta, served with warm pita. Gluten-free option available with tortilla chips.

Mediterranean Mussels

A heaping bowl of fresh Puget Sound mussels, simmered in white wine with garlic, shallots, tomatoes, butter and fragrant herbs. Served with grilled bread to soak up every last drop of that savory goodness.

Salads

Brew Salad

Mixed greens tossed with a poppy seed vinaigrette and topped with superfood seeds, cucumbers, cherry tomatoes, and nutritional yeast croutons.

Caesar Salad

Fresh chopped romaine tossed with our house garlicky caesar dressing. Finished with garlic herb croutons, parmesan cheese and a lemon.

Cobb Salad

Crisp romaine piled high with grilled chicken, pepper bacon, ripe avocado, cherry tomatoes, hard-boiled egg, green onions, and crumbled blue cheese - served with your choice of dressing.

Superfood Salad

Kale, Brussels sprouts, radicchio, broccoli, kohlrabi, carrots, cranberries, and pepitas tossed in a poppyseed vinaigrette

Burgers

Combo Burger

A classic All-American style burger. Quarter-pound Pendleton Beef patty with your choice of cheese on a toasted bun topped with lettuce, tomato, onion, dill pickles, and mayo.

Impossible Burger

Plant-based Impossible patty with your choice of cheese, mayo, lettuce, tomato, red onion and pickles.

Cheeseburger

Pendleton Beef with your choice of cheese, mayo, lettuce, tomato, red onion and pickles.

Slabtown Smokestack

Pendleton Beef stacked with Tillamook Vintage White Cheddar, pepper bacon, smoky pulled pork, stout chipotle tamarind BBQ sauce, chipotle mayo and crispy onions.

El Jefe

Pendleton Beef layered with fire-roasted Hatch chiles, Tillamook pepper jack cheese, chipotle mayo, shredded lettuce, guacamole and fresh pico de gallo.

The Forager

Pendleton Beef loaded with melted Tillamook Swiss cheese, roasted wild mushrooms, caramelized onions and garlic aioli.

Sandwiches/Wraps

Buffalo Chicken Wrap

Grilled chicken tossed in our house IPA Buffalo sauce with mixed greens, celery, carrots, and ranch, wrapped in a warm flour tortilla.

Veggie Wrap

Creamy hummus layered with seasonal roasted vegetables, mixed greens, pickled onions, feta cheese, and a drizzle of balsamic reduction, wrapped in a warm flour tortilla.

Cedar Plank Salmon Sandwich

Cedar-grilled Alaskan sockeye salmon with lemon kissed kale and house tartar sauce on a rustic bun.

French Dip

Thinly sliced slow-roasted beef, melted Swiss, horseradish sauce, and crispy onions on a warm roll. Served with a garlic herb au jus.

Wild Mushroom Dip

Roasted wild mushrooms, melted Swiss, horseradish sauce, and crispy onions on a warm roll. Served with a savory mushroom au jus.

Blackened Chicken Sandwich

Blackened grilled chicken breast, pepper jack cheese, pepper bacon, guacamole, lettuce, tomato, red onion, and chipotle mayo on a rustic bun.

Entrees

Quinoa Bowl

Greek-herbed quinoa topped with roasted seasonal vegetables, lemony chickpeas, cucumber-tomato salad and housemade tzatziki. Finished with dill, cracked pepper and evoo.

Mac & Cheese

Cavatappi in a Tillamook Vintage White Cheddar, gruyère, and parmesan cheese sauce, finished with toasted breadcrumbs.

Chicken Tenders

Three crispy fried chicken tenders with your choice of dipping sauce, served with ranch and your choice of side.

Bavarian Sausage Plate

Carlton Farms smoked bratwurst crafted with Breakside IPA, served over cider–braised sauerkraut with bacon and onions, alongside beer mustard, smoked gouda cheese sauce, pickled onions, and warm pretzel bites.

Desserts

Triple Berry Crumble

Plump strawberries, ripe raspberries and blueberries sandwiched between a wholesome oatmeal crust and golden crumble topping. Topped with Tillamook vanilla bean ice cream and raspberry sauce drizzle.

Stout Brownie

A decadent brownie made with only the finest of chocolates and our Black Swift Stout. Topped with Tillamook vanilla bean ice cream and chocolate sauce drizzle.

Breakside Brewery NW Slabtown

1570 NW 22nd Ave, Portland, OR 97210

Son of Man Cider and pFriem Family Brewers release Etxeko House Cider

Ezra Johnson-Greenough — Mon, 23 Mar 2026 17:32:07 +0000

Two native brands of the Oregon side of the Columbia River Gorge have come together on a rare collaboration between brewery and cidery.

Son of Man Cidery and pFriem Family Brewers are excited to announce the release of their newest Etxeko House Cider, a collaboration that began nine months ago in an Oregon apple orchard. Now on tap and available to-go by the bottle in pFriem’s Hood River and Milwaukie taprooms. Etxeko represents a new standard for how deep a craft collaboration can go.

This release underscores the two brands’ commitment to authentic, honest craft and an obsessive dedication to using the best raw material available. In late July, the teams behind Son of Man and pFriem Family Brewers converged on the verdant rows of apple trees at EZ Orchards just outside of Salem in the Willamette Valley. The group walked the farm, learning about the varieties being grown and their nuanced roles in making delicious ciders. These cider-specific apple varieties offer a wide array of flavors, aromas and texture, in exactly the same way that different hops or malt can completely change a beer’s profile, no gimmicky adjuncts necessary. In the end, and over a delicious lunch, the crew decided on an extraordinary blend of apples to harvest and ferment into a cider exclusively for pFriem. The cider will sit proudly alongside their award winning assortment of beer at the Hood River and Milwaukie taprooms, available on draft and in 750ml bottles to-go.

The collaboration is also a validation of eight years of work by Son of Man to build a market for harvest-based, low-intervention ciders that showcase Oregon-grown apples.

“So much of the cider available is made with juice concentrate or low quality juice from eating apples - the equivalent of using second rate malt or bottom-of-the-barrel hops to make beer” says Son of Man Co-Founder Jasper Smith. “Making cider the way we do is not only drastically more expensive, because of the quality of the raw material, but also takes significantly more time. We're talking six months from harvest to bottle instead of 2 to 3 weeks. We couldn't be more proud and honored that the folks at pFriem see the value in what we're doing. They understand craftsmanship and our commitment to working seasonally with the absolute best quality apples available anywhere in the US.”

A House Cider Tradition, Reborn in the Gorge

Etxeko is a Basque word that translates to “of the house.” At the ciderhouses clustered around San Sebastian the names of restaurants, bars and gastronomic societies are scrawled across the faces of the massive (20,000 liter) wooden barrels. Representatives from those restaurants and bars have tasted through all of the different tanks at the ciderhouse, and landed on a favorite - their house blend for the year. Son of Man was inspired by this tradition, and began collaborating annually with Josh Pfriem and his team three years ago to create a cider blend just for the brewery. The scale of the collaboration has grown every year, a testament to the brands’ value-alignment.

From the Orchard Up: Why This Collaboration Is Different

With this release, Son of Man and pFriem took things a step further. Rather than tasting finished ferments and blending in the winter, the pFriem team joined Son of Man earlier in the process at EZ Orchards in late July to hand select apples to harvest and use in the collaborative cider. The group tasted apples and talked with Kevin Zielinksi of EZ Orchards about each variety's unique characteristics. Eventually, decisions were made that checked all the boxes for both teams. The result? A cider built around Roxbury Russet, the oldest known North American apple with roots dating back to the 1600s in Roxbury, Massachusetts, and Marie Menard, a traditional tannic apple used in the production of cider and Calvados in Brittany. The Roxbury offers up juicy flavors of pineapple and spicy apricot, balanced by the Marie Menard’s tannic structure, and rich yellow apple aromatics. Smith says, “The cider is totally dry, but there is so much fruity complexity that it can trick your brain into thinking there’s a subtle sweetness. It is an absolutely crushable cider, while having enough going on to stand up to an awesome meal. Not too different from the pFriem beers we love to drink. Think of them as second cousins.”

“Son of Man’s approach to working with growers on heirloom apple varieties, taking the Basque cider approach, while respecting time and tradition results in ciders full of complexity, intrigue, while being very drinkable. The mix of tart and tannic apples, dynamic fermentation, extended aging really highlights what a cider can be and how much nuance it can have,” says Josh Pfriem, Co-founder/Brewmaster of pFriem Family Brewers. “It has been easy to work with the Son of Man team on this project as we both respect tradition, love searching for flavor, but really appreciate when it all comes together in a beautiful beverage that is very drinkable. We are very proud to have this year's Etxeko on tap and in bottle in both our Hood River and Milwaukie Tasting Rooms.”

The Blend

This year’s Etxeko House Cider is a blend of four Oregon-grown cider apple varieties, pressed at Son of Man's Cascade Locks facility during the fall harvest and aged for six months before release:

40% Roxbury Russet → Juicy pineapple, apricot and orange flavors

30% Marie Menard → Spicy aromatics, structure and bitterness

20% Karmijn da Sonnaville → Bright acidity, fresh citrus and red apple

10% Jonathan → Classic apple backbone, light spice

Tasting Notes: Spicy Apricot, Roasted Pineapple, Yellow Apple. Bone dry, lightly carbonated, enjoyed with food, friends or both!

About Son of Man Cider

Son of Man makes natural cider in Oregon's Columbia River Gorge using 100% Oregon-grown cider apples. Working closely with four Oregon farms growing some of the finest cider apple varieties in the country, Son of Man presses during the fall harvest at their Cascade Locks facility. Their cider ferments and slowly ages for six months. They never use juice concentrate and never add artificial malic acid, flavor adjuncts or sugar. The ciders, inspired by Spanish Basque Country, are dry, tart, and alive and should be enjoyed alongside great food. Just apples and time.

About pFriem Family Brewers

pFriem Family Brewers (pronounced “freem”) is a Northwest and European-inspired brewery based in Hood River and Milwaukie, Oregon. Founded in 2012, pFriem has built a reputation for balance-driven, artisanal beers that honor classic European styles while reflecting the spirit of the Pacific Northwest. The brewery has earned widespread recognition for its consistency and quality, including multiple medals at the Great American Beer Festival, World Beer Cup, and international brewing competitions. pFriem distributes throughout Oregon, Washington, Idaho, and California and remains deeply rooted in its local community.

Availability

Son of Man × pFriem Etxeko House Cider 2026 is available now on draft at pFriem’s Hood River and Milwaukie taprooms, and available to-go by the bottle. Quantities are limited.

Ginger Cult alcoholic-ginger beer relaunches with Day One Distro

Ezra Johnson-Greenough — Mon, 23 Mar 2026 17:10:39 +0000

Portland-based Ginger Cult continues to build momentum in the Pacific Northwest craft beverage scene, announcing a new distribution partnership with Day One Distribution and celebrating a win at the 2025 Oregon Beer Awards for their Blueberry Lemonade alcoholic ginger beer. Ginger Cult’s alcoholic and non-alcoholic ginger beer’s bold, spicy, and refreshing beverages, that are less sweet, and more carbonated then others, originally launched with Point Blank Distributing in 2024.

Since their launch Ginger Cult has quickly developed cross-over drinkers from the beer and cider world that are drawn to their more handcrafted and craft beer forward approach to ginger beer. Now, with expanded distribution through Day One, the brand is reaching more retailers and consumers across Oregon. Alongside this growth, Ginger Cult is expanding its product lineup with new seasonal and non-alcoholic offerings, both packaged in 12oz cans and draft.

Brouwer’s Cafe returns to celebrate 21st anniversary

Ezra Johnson-Greenough — Fri, 20 Mar 2026 09:34:05 +0000

Late-great Seattle, Washington beer bar and gastropub Brouwer’s Cafe closed in June 2024 but that isn’t stopping the Washington beer community from celebrating what would have been their 21st anniversary.

Brouwer’s Cafe

Brouwer’s Cafe will celebrate their 21st anniversary on Tuesday, March 24th at the equally iconic Seattle bar the Latona Pub. The Greenlake neighborhood beer bar has been a staple of the beer community and their neighborhood since 1987. The location was once the Latona Tavern but had long since closed and was boarded up when publican Robert Brenlin and an investor group reopened it nearly 40 years ago. The Seattle Met called the Latona Pub “epicenter for local craft beer” and the Seattle Times said it was “one of the earliest champions of the local-beer movement.”

Brouwer’s Cafe was arguably the premiere craft beer bar in Seattle and host of some of Seattle’s top events like the Hard liver Barleywine Festival, Big Wood festival of barrel-aged beers, and Seattle Beer Week events like Sour Fest and Back in Black Stout Fest. Brouwer’s was loved for a vast curated list of 64 craft beers on draft, a selection of over 400 bottles, a great whiskey selection, and a Belgian-inspired atmosphere and gastropub food menu, not to mention the legendary staff that have become important fixtures of the craft beer scene.

Latona Pub Latona Pub overhead view

Longtime Brouwer’s Cafe manager Nathaniel Pellman and Latona Pub manager Matt Carter have teamed-up to host this nostalgic event that will bring back some of the favorite food dishes, breweries, and people from Brouwer’s Cafe.

“Matt Carter and I have been friends for a while, and he floated the idea after Brouwer’s closed,” explains Pellman. “I didn’t think it could be done because Latona doesn’t have a fryer, and Brouwer’s frites are the thing. I also didn’t think the atmosphere or feel of Brouwer’s could be re-created. They have been putting together great beer/food events for awhile. We kept discussing the idea, critical pieces came together and we decided to just go for it.”

Thanks to Brouwer’s owner Matt “Vern” VandenBerghe for sharing his blessings on the anniversary party, and Brouwer’s prior chef for sharing original recipes for their Stoofvlees, the Lamb Burger, Steak Frites, and Mussels will be recreated for the party on March 24th.

Brouwer's Cafe Nat Pellman at Brouwer's Cafe

“The core staff, people who were there a long time and worked there before or even during Covid, have definitely stayed in contact with each other. Some even helped when we were so busy the month before the closure,” says Pellman of the tight knit old Brouwer’s Crew, some of whom are expected to make appearances at Latona Pub for the event.

Brouwer’s Cafe 21st Anniversary Special Taplist:

Veltins Pilsener
Fort George Beta 3-way IPA
Structures Fuzz IPA
St. Bernardus Abt 12 Belgian Quad
Floodlands Brewing 2023 Incantation
Pfriem Family Brewers Spontanee Lambic
Russian River Pliny the Elder
Hair of the Dog 2014 Adam from the Wood
Holy Mountain White Lodge Wit
North Fork #13 Baby Sour (Brouwers 13th Anniversary Beer)
Machinehouse Cambridge Bitter on Cask

Doors open at 2pm on Tuesday March 24th. Pellman confirms that there are no plans to permanently revive Brouwer’s Cafe but the door is open to making this pop-up style anniversary party a new annual tradition: “As far as an annual event, well let’s see how this one goes!” adds Pellman.

Brouwer’s 21st Anniversary at Latona Pub

Tuesday, March 24th from 2pm - ?

Latona Pub, 6423 Latona Ave NE Seattle, WA 98115

The 2026 Oregon Beer Awards celebration begins

Ezra Johnson-Greenough — Thu, 19 Mar 2026 07:57:59 +0000

Josh Pfriem and Gavin Lord at the 2020 Oregon Beer Awards

The academy awards of Oregon Beer is almost here. The 11th annual Oregon Beer Awards will commence 6-days of judging over 1,000 beers in a rigorous double-blind competition with categories designed to reflect the current status of the industry this Friday. Over 80 judges from across the country are converging in Portland for the world-class competition with winners announced at a gala Oscars-style ceremony at Revolution Hall announcing the winners on April 2nd.

Tickets for the celebration are open to the public as well as to the industry heavy party that packs multiple floors and 3+ bars at the Revolution Hall theater at 1300 SE Stark St #203, Portland, OR 97214. Much more than a stodgy Awards announcement, the OBA’s are emceed by Ben Love of Gigantic Brewing and Natalie Baldwin of Wayfinder Beer, with a live streamed and in-person red carpet pre-show hosted by Von Ebert’s own Madeleine “Maddy” McCarthy. The ceremony includes live comedy and music, pre-taped sketch comedy, a hall of fame tribute, and spontaneous introductions and acceptance speeches by sponsors, brewers, brewery owners and craft beer scene personalities.

First held in 2015, the Oregon Beer Awards have evolved from awards voted upon solely by industry insiders and into one of the most rigorously judged competitions in the world. Unlike other beer competitions, the Oregon Beer Awards Style Guidelines are designed, redesigned, and updated annually to keep categories competitive and cutting edge to current standards and flavored palates. Each beer is tasted and reviewed by at least three separate groups of judges before passing beyond the preliminary round of judging before moving their way up through multiple bracketed style rounds to potentially be awarded a bronze, silver or gold medal.

Non-brewing excellence in the beer industry is also recognized at the Oregon Beer Awards. A group of hundreds of industry professionals votes in the OBA academy awards which highlight individuals, brands, and experiences that make Oregon beer special in categories such as: Best Beer Bar, Best Bottleshop, Best New Brewery, Best Beer Labels/Branding, Craft Advocate of the Year, Best New Beer Destination, Regional Brewery of the Year, and the hallowed Oregon beer Hall of Fame inductee.

Come see what beers take the gold and taste the winners from previous OBA’s with a full tap takeover of the bars at Revolution Hall, and a special 4-tap pop-up bar curated by John I. Haass! Doors open and the red carpet Livestream begins at 5pm. Stage presentations and awards from 6-8 PM.

This years' awards are presented by Yakima Chief Hops.

2026 Oregon Beer Awards

Thursday, April 2nd doors 5pm, show 6-8pm

Revolution Hall, 1300 SE Stark St #203

Pelican Brewing opening 6th location on the Oregon Coast

Ezra Johnson-Greenough — Tue, 17 Mar 2026 17:03:18 +0000

Pelican Brewing Company is still growing. The iconic Oregon coast brand founded in Pacific City, Oregon in 1996 has purchased a restaurant and pub to open yet another location in an untapped town on the coast with it’s own signature natural attraction.

Pelican Brewing is coming to Yachats, Oregon as early as this summer. This will be Pelican’s 6th location, following their just recently opened 5th location in Rockaway Beach in October 2025.

Yachats is a small town with a population hovering around 1,000. Until recently the town had a cult-favorite brewery called Yachats brewing + Farmstore which closed in late 2023 after nearly a decade of disputes with the city managers and fire department over building permits and occupancy. That location is now home to Wildcraft Ciderworks, a popular Eugene Cidery that relocated to Yachats. Pelican Brewing will bring another much needed craft beer to town as the latest announcement of breweries moving to the coast following Claim 52 Brewing going to Newport, SteepleJack Brewing opening in Manzanita, and Pelican’s own new Rockaway Beach pub.

Yachats is probably best known for the natural wonder Thor’s Well. Known as the drainpipe of the Pacific, Thor’s Well is a sinkhole that swallows the seawater into the rocks off Cape Perpetua. The mysterious, seemingly bottomless mouth that swallows then sprays the waves makes for a popular tourist spot and terrific photo opp.

On Saturday, March 14th The Whale’s Tale Diner announced they were closing at the end of the day. The Lincoln County Chronicle was first to follow-up with owners Crystall and Robert Morigeau to confirm their closure and report that they were selling to a well-known coastal brewery and restaurant chain which has committed to retaining their current employees. Sources have confirmed to The New School that the new owners are Pelican Brewing Company.

“We are delighted to expand our footprint and bring the Pelican experience to more of our coastal neighbors,” said Mary Jones, Pelican president and co-founder. “We look forward to sharing our next chapter with the community in Yachats.”

The Morigeau’s had just purchased the restaurant last spring and renamed it The Whale’s Tail, for 45 years the previous owners operated it as LeRoy’s Blue Whale.

Located at 580 Highway 101 N, Yachats, OR 97498 across the street from Yachats Commons Park, the 3,023 sq. ft. building sits on a 10,454 sq ft lot with 20 parking spaces. The interior is naturally well lit, with retro style booths and a miniature pub area, all in cool ocean blue colors with creamy whites and rustic driftwood touches that Pelican Brewing is sure to make their own. One of the restaurants main features, a large mural of whales serenely swimming in the deep blue sea.

For the next few months, the space will be closed and under renovation. Pelican co-founder Jeff Schons, who will lead the construction process, has a personal connection with the property: “We are truly excited to locate a Pelican in Yachats, where my mom lived for about 15 years. LeRoy’s was our go-to place for lunch whenever my wife, Mary, and I would visit, and I think mom would be really pleased to know that we will be the new owners and that we’ll be remembering her and those great times in that special place.”

Pelican plans to open the new location in the second half of 2026. More information will be available as renovation plans are finalized.

Laurelwood Brewpub Pops-Up inside Breakside Brewery

Ezra Johnson-Greenough — Tue, 17 Mar 2026 08:56:04 +0000

Laurelwood Brewing is popping back up in Portland for a one-night only mini-remake of their now closed NE Portland restaurant and taproom. The classic Oregon brewery is celebrating their 25th anniversary with renewed energy from a partnership with Buoy Beer Co. to bring back some old school favorite beers and limited seasonals.

On Wednesday, March 18th the Laurelwood Brewpub pops up inside Breakside Brewery’s NW Slabtown location from noon to 9pm with beers, new Lwood merch, crowler fills of cans to-go, and some of their favorite dishes from the old restaurant.

Laurelwood Brewing was one of Oregon’s most popular brewpubs after it opened at 4035 NE Sandy Blvd in 2001. Laurelwood was known for their family friendly pubs and distinct Pacific Northwest beers when that descriptor was developing into flavor profiles recognized worldwide. Laurelwood grew to include locations in the Sellwood neighborhood, Northwest Portland, Battle Ground, Washington, the PDX Airport, and to their last remaining brewpub at 5115 NE Sandy Blvd that closed in 2023 and became Black Water a vegan metal pub and venue. These days Laurelwood have no locations, but has transformed into an affordable grocery store and wholesale brand that remains popular through local distributor Maletis Beverage even though we rarely see these beers on draft.

Laurelwood Brewing is celebrating 25 years this year, and the re-release of their popular past seasonal Red Elephant IPA is marking the occasion. At Breakside Brewery’s NW Slabtown location they will have Red Elephant on draft, along with fan favorites like Free Range Red and Workhorse IPA with 4-packs available to-go.

Laurelwood Brewing 25th Anniversary Brewpub Pop-Up

Wednesday, March 18 from 12 to 9pm

@ Breakside NW Slabtown, 1570 NW 22nd Ave, Portland, OR 97210

Block 15 Attacks The Block at all 3 Loyal Legion Beer Hall locations

Ezra Johnson-Greenough — Sat, 14 Mar 2026 07:16:22 +0000

Block 15 Distribution Brings Six Oregon Craft Brands to Loyal Legion in Largest Attack the Block Yet

Three-location tap takeover runs April 1–3 in Beaverton, SE Portland, and PDX Airport, timed with the 2026 Oregon Beer Awards

Block 15 Distribution company which runs wholesale for six different Oregon brands including Block 15 Brewing have announced their annual Portland event Attack the Block 2026.

This year’s Attack The Block is a full tap takeover at all three Loyal Legion Oregon locations over three days April 1-3rd. The event features 5 breweries and 1 cidery from Block 15 Distro’s craft producers and timed to coincide with the 2026 Oregon Beer Awards, one of the industry's most significant weeks of the year.

SIX OREGON BRANDS. THREE NIGHTS. ONE TAKEOVER.

Wednesday, April 1: Attack the Block at Loyal Legion Beaverton — Feature Evening

Thursday, April 2: Attack the Block at Loyal Legion SE Portland — Feature Evening

Friday, April 3: Attack the Block at Loyal Legion PDX Airport — Feature Evening

The six participating brands represent a cross-section of Oregon's unique, artisan landscape — from flagship IPAs and lagers to wild and mixed-fermentation ales and craft cider.

Block 15 Brewing · Coldfire Brewing · de Garde Brewing · Ferment Brewing · Helvetia Cider Company · Wayfinder Beer

Loyal Legion, known for its extensive and carefully curated local draft selections, operates three distinct locations across the Portland metro area, and soon in Vancouver, Washington. Each of the Portland locations will dedicate at least 50 tap spaces to the six Block 15 Distribution brands — putting more than 150 taps across the three venues behind the showcase. The partnership gives Attack the Block 2026 reach across multiple neighborhoods and travel audiences — a first for the event.

Brand representatives will be on-site throughout the event days.

“It’s been a pleasure working with Loyal Legion over the years, as they host this massive tap takeover of the brands we represent,” said Holly Amlin, Marketing & Creative Manager at Block 15 Distribution. “The icing on the cake is having the opportunity to share some of the best craft beverages Oregon has to offer during a time when the industry comes together to celebrate. We have a few special collaborations making their debut this year, too.”

About Block 15 Distribution

Established in 2020 in Corvallis, Oregon, Block 15 Distribution works with a network of over 400 select retail accounts across Oregon and Southwest Washington to supply the Pacific NW with unique artisan goods—thoughtfully produced by like-minded companies using practices that emphasize artistic expression, quality, employee welfare, and sustainability—delivered efficiently, professionally, and enthusiastically.

To find out more about Block 15 Distribution, visit Block15Distribution.com

About Loyal Legion Oregon

Loyal Legion is an Oregon beer bar concept founded in 2015 with locations in Beaverton, SE Portland, Portland International Airport, and soon in Vancouver, Washington. Known for extensive rotating draft selections and a commitment to quality craft, Loyal Legion has become a destination for beer enthusiasts and industry professionals across the Pacific Northwest.

To find out more about Loyal Legion, visit LoyalLegionBeerHall.com

The Way West by Bend Brewing and Sisters Meat & Smokehouse on track for summer opening

Ezra Johnson-Greenough — Fri, 13 Mar 2026 17:41:58 +0000

a new rendering of ‘The Way West’ from Bend Brewing Co. and Sisters Meat & Smokehouse

Bend Brewing Co.’s third location, a collaboration with Sisters Meat & Smokehouse called ‘The Way West,’ is on track to open this summer in Bend, Oregon. The project is part of the somewhat controversial ‘Jackstraw’ development adjacent to the Box Factory complex where the new Upp Liquids is located as well as bars like River Pig Saloon, numerous wineries, restaurants, offices and wellness.

Jackstraw is a 4.7 acre housing and business development and 3,800-square-foot indoor-outdoor space just west of Crux Fermentation Project between Industrial Way and Lava Road. The area of Bend near the Old Mill District, is already busy with shopping and condos, as well as numerous other beer destinations like Monkless Belgian Ales Brasserie Crosscut Warming Hut No.5.

Jackstraw held the Grand opening for their 313 units of much needed apartments on October 25th, 2025. Jackstraw residential amenities include a fitness center and a rooftop lounge looking toward the Cascade Range, a terrace overlooking Lava Road and the Box Factory, landscaped gardens, a resident lounge, and multiple co-working areas.

The ground floor will feature 18,000 square feet of retail space, a mix of local shops, restaurants, and services for the Southern Crossing neighborhood. Some of the ground floor retail shops like Dry Bar are open already, but the upcoming Sisters Coffee cafe, and Bend Brewing’s The Way West are still to come. It’s all part of developer Killian Pacific’s 10-year, $10.6 million tax break granted by the city that has rubbed some residents and businesses the wrong way. The apartments that Jackstraw provides are additional housing much needed in Bend, but the high cost of said apartments price out much of the working class blue collar residents. Jackstraw is the latest prestige development in Bend, further cementing the growing city as a premium outdoors and vacation destination for tourism and less approachable for low and middle income.

In 2023 Jackstraw displaced beloved coffee and motorcycle shop Spoken Moto and the beer garden and food truck pod the Pine Shed, which were forced to close to make way way for the development. The Box Factory building itself has lost a number of craft beverage staples including the great taphouse/restaurant The Brown Owl, Avid Cider’s taproom, and Immersion Brewing which recently transitioned into the new UPP Liquids. The former Immersion Brewing owners were vocal about their opposition to ‘Jackstraw’ when developers asked for the tax break back in 2023 and other tenants have lamented the loss of parking to their businesses.

The Way West will anchor Jackstraw’s retail experience with a new food-and-beverage concept to Bend’s Southern Crossing neighborhood. Located along Jackstraw’s activated ground floor retail corridor, the Way West will sit adjacent to a dedicated pedestrian plaza on the southwest edge of the site, just south of Lava Pass – a flexible multi-modal street designed for low-speed traffic and occasional community events.

The plaza will feature Fossils of the Future, a site-specific sculpture series by artist E. Tyler Brown, offering a space for reflection, art, and neighborhood connection.

The Way West will feature a full bar operation, with beer and cocktails curated by Bend Brewing Company, and a fresh-cut provisions counter operated by Sisters Meat & Smokehouse, two respected central Oregon favorites.

A western-inspired horseshoe bar anchors the interior space, while roll-up garage doors open onto a 1,500-square-foot outdoor patio complete with a fire pit, shade structures, and flexible seating. The result is a seamless, year-round indoor-outdoor gathering place, a true expression of the Central Oregon lifestyle.

“The Way West brings together two standout brands that represent the best of Central Oregon’s quality-focused food and beverage scene. We are looking forward to unveiling this new concept to our future resident community and to the surrounding neighborhood,” said Killian Pacific Director of Development Cassidy Bolger. “Their focus on high-quality, personalized customer service, and creating a quintessential local experience aligns perfectly with our vision for Jackstraw and the dynamic mix of retailers we are bringing to the site.”

A hybrid between Bend Brewing’s award-winning beer culture and Sisters Meat’s fresh butcher offerings, the Way West will bring a brand-new program to Bend’s Southern Crossing neighborhood. It will offer grab-and-go options, marinated and smoked meats, house-made jerky, sausages, as well as a relaxed, family-friendly bar with full-service cocktails and non-alcoholic selections.

“We’re building something that feels like home — a space that celebrates Central Oregon where people can gather, grab a drink, pick up great food, and connect,” said Packy Deenihan, co-founder of the Way West and owner of Bend Brewing and Waypoint BBC. “This is a local story through and through; this is about collaboration, craftsmanship, and pride in where we live.”

“Our motto at Sisters Meat has always been to serve amazing products with exceptional service at a fair price,” said Kay Johnson, co-founder of Sisters Meat & Smokehouse. “We’re excited to bring that same philosophy to Jackstraw, and to work alongside another locally grown brand to create something fun, fresh, and deeply rooted in the community.”

Locally owned and based in Bend, Compass Commercial Real Estate Services provides retail brokerage and property management services for Jackstraw and the Box Factory.

“The Way West is a fantastic addition to Jackstraw. Their presence will not only attract more exceptional tenants, but also strengthen the synergy between Jackstraw, the Box Factory, and the broader district,” said Russell Huntamer, Partner at Compass Commercial Real Estate Services.

“With the Way West, Sisters Coffee, and Drybar now on board, and the Box Factory just steps away, this area is quickly becoming one of the most dynamic destinations in Central Oregon. The energy and gravity created by these projects is building something truly special, a powerhouse of community, creativity, and commerce. Each tenant has been thoughtfully curated with Bend’s unique ethos, charm, and livability in mind, ensuring Jackstraw feels authentically local while offering something new.”

Sip Magazine & New School Beer announce new media partnership

Ezra Johnson-Greenough — Wed, 11 Mar 2026 09:00:20 +0000

Sip Publishing and The New School Announce Strategic Media Partnership to Amplify the Northwest Beverage Industry

Seattle, WA & Portland, OR — Sip Publishing, the parent company of Sip Magazine and Cidercraft Magazine, today announced a strategic media partnership with The New School, a leading independent media outlet known for its breaking news, industry analysis and commentary on craft beer and cider in the Pacific Northwest.

The partnership brings together two respected and complementary voices serving the beverage community. For years, Sip’s publications have focused on immersive, behind-the-scenes storytelling, spotlighting the founders, innovations, travel destinations and craftsmanship behind craft beverage producers. The New School fills a critical gap by delivering timely reporting, sharp industry insights and informed op-eds that keep both trade and consumers up to date on the fast-moving beverage landscape.

Founded in 2010, The New School has become the leading source for coverage of brewery and cidery openings and closures, business developments, production trends, policy issues and cultural shifts shaping the craft beverage industry across Oregon, Washington, and beyond.

“Sip Magazine and Cidercraft Magazine have always been about slowing down and telling meaningful stories — the people and ideas behind great beverages,” said Kristin Bacon, Publisher/CEO, Sip Publishing. “Partnering with The New School allows us to complement that approach with real-time news and thoughtful industry commentary, creating a more complete and dynamic media platform for the Northwest beverage industry.”

Under the partnership, The New School will continue to operate independently with its editorial voice and leadership intact, while aligning strategically with Sip Publishing’s portfolio of media brands. Together, the outlets will collaborate to deliver expanded coverage, deeper industry engagement and new opportunities for beverage brands to connect with their audiences.

“This partnership allows The New School to double down on what we do best — cutting edge insights, independent journalism and breaking industry stories,” said Ezra Johnson-Greenough, Editor and Founder of The New School. “By partnering with Sip Publishing on the business and growth side of the operation, I’m able to focus more fully on reporting, analysis, and serving the industry, while expanding the reach and impact of our work.”

Building a More Connected & Cohesive Media Ecosystem for the Northwest Beverage Community

The collaboration will unlock new cross-platform initiatives, including:

● Expanded industry coverage, combining breaking news, analysis, and long-form storytelling

● Integrated marketing and sponsorship programs spanning print, digital, newsletters, events, and social media

● Amplified reach across Sip Magazine, Cidercraft and The New School’s combined audiences

● Stronger engagement with beverage producers, retailers, hospitality professionals and enthusiasts

Together, Sip Publishing and The New School aim to better reflect the full scope of the Northwest beverage industry — from day-to-day business developments to the deeper stories behind the craft.

About Sip Publishing

Sip Publishing is a media company dedicated to telling the stories behind the beverage industry. Through Sip Magazine and Cidercraft Magazine, it highlights the people, places, and innovations shaping wine, beer, cider, and spirits, with a focus on thoughtful storytelling, travel, and craft. Follow @sip_magazine & @cidercraftmag

About The New School

Founded in 2010, The New School is an independent webmagazine covering craft beer and cider in the Pacific Northwest. Known for its breaking news, industry analysis, and commentary, The New School provides timely reporting on business developments, trends, and culture shaping the regional beverage industry. Follow @newschoolbeer