New School Beer + Cider

pFriem Family Brewers set to officially open first Portland location

Ezra Johnson-Greenough — Sat, 24 Oct 2026 03:56:24 +0000

pFriem Family Brewers is opening a new location in southeast Portland’s Mt. Tabor neighborhood according to a city public notice.

Photo by Tom Schaller

Still hot off the success of their second location in Milwaukie celebrating its first anniversary, pFriem Family Brewers looks to open a third location in Portland proper at 2216 SE 50th Ave, Portland, OR 97215.

Unlike their original taproom/restaurant/brewery on Hood River, Oregon’s waterfront, and their second location in downtown Milwaukie’s restored historic old city hall, the proposed pFriem Portland is a smaller neighborhood joint. Situated halfway between Southeast Hawthorne Boulevard and Division near Lincoln Street on 50th, the lot was redeveloped from residential to become the Hinterland bar and food trucks that first opened in January 2022.

Original photography by Tom Schaller

Hinterland was created by food and drink hospitality veterans Ryan Schenk and Rowan Dunlap. Unlike many of the areas other food truck pods, Hinterland has always been centered around the peaked brick-and-mortar building rather than the food trucks and lot itself.

Out front the covered patio allows for elevated neighborhood people watching year-round with heaters and a counter bar ordering window. The bar portion is full service with liquor and 12 taps. Indoors, a tiny front room for seating, and a larger back room, opening up into another more secluded back patio that is insulated in winter, each space with televisions to host games and small events. In total the new satellite location will seat about 30 people comfortably indoors, and another 92 people seated outdoors

Hinterland sits slightly lifted above street level like the other homes a long 50th. They host 5 food trucks running east up a long driveway that stretches from the sidewalk to behind the building. The original Matt’s BBQ Tacos truck is located here, a long with Thai Panther, Pizza Machine, Hunker Down, and Indian Spice Kart . No word yet on if the food trucks will remain at this location if/when it becomes a pFriem satellite location, but the New School has reached out to the owners of Hinterland and a few of the truck owners and will update if we hear back.

Original photography by Tom Schaller

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pFriem Family Brewers (pronounced "freem") is a Northwest and European-inspired brewery founded in 2012 in Hood River. As one of Oregon’s most successful and award-winning breweries, pFriem is still growing and recently catapulted into the Brewers Association’s list of the largest small and independent craft breweries in the U.S. At the recent 2025 Great American Beer Festival, pFriem collected a gold medal for their Italian Pilsner, and a bronze medal for Mosaic + Krush Cryo West Coast IPA in the most competitive pro beer competition in America. pFriem now operates out of both the Hood River brewhouse, as well as a production, packaging, barrel-aging, and distro facility in Cascade Locks, and the full service restaurant and bar in Milwaukie. pFriem distributes throughout Oregon, Washington, Idaho, and California and remains deeply rooted in its local community.

pFriem Family Brewers has applied for the same business current days/hours as Hinterland (Monday through Friday from 11am - 10pm, and Saturday and Sunday from 9am - 10pm), though that could change.

pFriem Family Brewers - Mt. Tabor
2216 SE 50th Ave, Portland, OR 97215

Washington Brewers Guild Announces 2026 Hall of Fame Inductees

Ezra Johnson-Greenough — Thu, 22 Oct 2026 20:02:47 +0000

Honoring Three Legends Who Have Shaped Washington’s Brewing Industry

The Washington Brewers Guild (WBG) have announced the 2026 class of inductees to the Washington Brewers Guild Hall of Fame, recognizing three individuals whose contributions shaped Washington’s vibrant craft beer scene. These esteemed recipients are recognized for their exceptional leadership, innovation, mentorship, excellence in the craft, advocacy, and dedication to the state's brewing industry.

Hall of Fame Inductees will be awarded at the Washington Beer Awards ceremony following the Washington Craft Beer Summit on Monday, November 2, 2026, at the DoubleTree by Hilton Hotel Seattle Airport in SeaTac, WA.

“The Washington Brewers Guild Hall of Fame is our way of saying thank you to those that have helped make Washington beer what it is today,” said Robyn Schumacher, President of the Washington Brewers Guild Board of Directors. “These inductees represent the very best of our industry—visionaries who have contributed immensely to the growth and success of Washington’s craft beer community. Their hard work, passion, and commitment have paved the way for the thriving industry we celebrate today.”

The three inductees for 2026 are:

George Hancock, Pyramid Ales (posthumous)
One of the original founders of Pyramid Ales, George Hancock was a leader of the Washington craft beer industry that served as Treasurer and President of the Washington Brewers Guild, and Chairman of the Washington Beer Commission. In 2007 Hancock was the recipient of the FX Matt Defense of the Small Brewing Industry Award. In 2008 Hancock moved to Arizona to open the Phoenix Ale Brewery and that is where he passed away in 2016.

Ed Bennett and Janet Lightner, Boundary Bay Brewery
The foundersof Boundary Bay Brewing, one of Washington’s oldest Breweries. Boundary Bay opened in Bellingham, Washington on September, 16th 1995, and was still ran by founders Ed Bennett and Janet Lightner until their retirement and the building they had been based out of going up for sale. Boundary Bay closed almost exactly 30 years to the day it opened on September 20, 2025. However, the brewery has been saved and recently reopened in a new location with Ed Bennett back and working behind-the-scenes.

“The Hall of Fame is an important recognition, from the brewers, of those who have gone above and beyond to elevate Washington as one of the top craft beer destinations in the world,” said Don Spencer, Chair of the Hall of Fame Committee. “Each of these individuals has had a lasting impact on our industry, and it’s our honor to celebrate their achievements with this prestigious award.”

The awards ceremony will be a highlight of the Guild’s annual Craft Beer Summit, and all are invited to celebrate. Tickets and further event details can be found at https://tickets.washingtonbrewersguild.org/e/2025wacraftbeersummit/tickets

About the Washington Brewers Guild

The Washington Brewers Guild (WBG) is a 501 (c) 6 non-profit trade association dedicated to advancing the common interests of Washington craft brewers through legislative advocacy, brewer community building, and promoting and protecting the craft brewing industry in Washington State. Representing over 400 breweries, the Guild is a powerful advocate for the state's craft brewers, providing essential resources, education, and legislative advocacy to ensure the continued success of Washington’s vibrant beer community.

Grand Fir Brewing’s the Outpost beer garden and events venue opening in rural Clackamas County

Ezra Johnson-Greenough — Wed, 21 Oct 2026 15:55:21 +0000

Grand Fir Brewing, one of Portland’s most acclaimed breweries, is planning to open their second location near Happy Valley this year.

“We are opening our first satellite location of Grand Fir Brewing!” exclaims founder/brewmaster Whitney Burnside. “I’ve always wanted to have Grand Fir near our home in Oregon City so this is a dream come true.”

Grand Fir Brewing was already one of the most anticipated new restaurants and breweries when they first opened in November 2022. The bar was set sky high for the first project between accomplished husband/wife team of food and fermentationistas; Top Chef finalist Doug Adams brought a wealth of culinary and restaurateur experience from his time at Bullard, Imperial, and The Woodsman; and Whitney Burnside was Portland’s first female brewmaster at 10 Barrel Brewing PDX, and earned numerous awards and valuable experience brewing at some of the Pacific Northwest’s most hallowed brewing institutions like Pelican Brewing, Elysian Brewing, and Upright Brewing.

Doug Adams and Whitney Burnside

Grand Fir Brewing both met, and quickly exceeded expectations before their first anniversary.

Just five months after opening their doors, Grand Fir Brewing won silver and bronze medals at the Oregon Beer Awards and was named best new brewery in the state. In 2024 Grand Fir outperformed their initial impressive launch by starting out the year with 3 more medals at the Oregon Beer Awards and recognition as the small brewery of the year. But that was just the start, with 3 more medals from the prestigious international World Beer Cup following in May, and capping off an incredible year being named Great American Beer Festival’s Brewer and Brewery of the Year (501-1000 barrels) among thousands of contenders from across the country.

The brewery’s recent tank expansion has pushed their output from about 1,000 barrels of beer in 2025 to an expected 1,400 this year and 2k or more projected in 2027. To help shepherd the expansion and growing demand for Grand Fir beer, they recently brought on 2-time back-to-back Great American Beer Festival gold-medal winning brewer Jake Watt to join the brewing team alongside Burnside and Cassidy Mack-Rife.

Also on their list of successes is Doug Adams and A.J. McCafferty’s The Bitter Root Club. Opened in late 2025 in the same building as Grand Fir Brewing on SE 14th and Stark, The Bitter Root Club is a wood-fired supper club that hosts intimate dinners and guest chefs in a single room decked out like a hunting lodge cabin hidden in the back hall behind the taproom. To gain access you have to become a member, or you can subscribe to their newsletter and follow them on social media for openings on the dining schedule. Some of the Bitter Root Club concept may even make it onto the menu for weekend pop-ups at the OUTPOST next year.

All of this is happening ahead of Grand Fir’s 4 year anniversary this November as they hurtle into year 5 with even bigger plans for more cans, more events, more fun.

Grand Fir Brewing’s Outpost is a natural expansion of Whitney and Doug’s vision for a rural celebration of the outdoors centered around great food, drink, and company. At their Portland brewpub, Grand Fir Brewing brings the charm of the Pacific Northwest indoors with a wood paneled three-tier taproom decorated with ferns and hanging plants. At Grand Fir Outpost they will take the experience back outdoors with a sprawling garden, indoor and covered event areas, live music, games, play space, and regular cook-outs.

Grand Fir Brewing is joining the eclectic rural development at 15252 SE Highway 224 where Clackamas Highway OR-224 and 212 meet at the edge of Happy Valley and Damascus. The 7-acre plot is surrounded by a nature area and the nearby Rock Creek flows into the Clackamas River. Carver Park - a popular swimming, floating, and picnic area, is less than a mile away.

“You will be able to get off at the Carver Clackamas boat ramp and have a beer at the GF Outpost in about 3 minutes,” says Doug Adams. “We are excited to create a place where people can come off the water and come hang with us and enjoy some beer and some barbecue.”

Grand Fir Outpost will open in a space that was once a general store, then had a good run as Bigfoot Growlers, and more recently was Ruzzo’s Retreat, a taproom for the hard citrus brand that closed in September. They join an eclectic group of businesses next to the river and the woods; next door to a weed shop, a garden center, and popular food trucks Taqueria Las Palomas and Bangkok Station Thai Street Food.

Among the many features of the location is an 1,100 sq. ft. indoor taproom, and a nearly 13,000 sq. ft. expansive beer garden, and a year-round heated solarium. Around the beer garden is Abel’s Garden Center’s massive nursery and plant selection that adds a lush backdrop that Grand Fir hopes you will eventually be able to browse with a beer in hand. On-site there is plenty of parking out-front and spillover in a tree-lined open field out back.

“I’ve had my eyes on this location for a long time,” says Whitney Burnside. “Driving our daughter to preschool in Happy Valley I would go that route coming down from our house in Oregon City and I’d pass by and think about how cool it would be for a taproom that fits our vibe of having a lot of outdoor space, fire pit, music - it checked all the boxes.”

Grand Fir will refresh the taproom with new upgraded equipment, a fresh coat of paint, televisions for sports, and their signature Pacific Northwest branding highlighting trees and ferns with clean bold lines and a touch of Portland refinement. Behind the bar they have 30 draft lines with half to be filled by their house beers and the rest with beverages from a list of their favorite beers from other award-winning breweries.

Chef Doug Adams plans to make the most of the open-air space, firing up the grill and putting a newly acquired smoker from East Texas to work on BBQ and food specials.

“First and foremost I want to introduce the community to Whit’s phenomenal beer,” says Doug Adams. “And then just make it a really fun place where people can get something from the smoker outside. People can look forward to things like a Bitterroot Club-style steakhouse night one weekend, or another weekend smoked chicken, or a crawfish boil, or a crab boil - really activate that space and keep it moving.”

During the weekdays the pub will offer a small menu with items like BBQ sandwiches, clam chowder, seasonal salads, chips and queso, and custom sausages. Currently there are two permanent food trucks on-site, with a third on the way.

Grand Fir is going for big Austin, Texas beer garden vibes on the patio. There will be a stage for live music, the heated solarium with its own TV, a large fire pit with adirondack chairs, and activities for kids to roam and play in an enclosed wide open area. And, behind the building there is a grassy field where they envision having drive-in-style movie nights with folding chairs and popcorn during the warm and dry summers.

“We really wanted to find a space where we could get super creative with programming, so it's awesome having that space so we can make all of our ideas a reality,” says Adams.

Whitney Burnside adds that one of the most appealing elements is “since we are parents is we would love to go somewhere in the area that is not so Chuckie-Cheese, a place where we can have our daughter and she can have a good time and have a lot of stuff to do. This is going to be a really great location for people to bring their families while mom and dad have a beer.”

“We really want the space to feel like you can just come in, get a beer, get food from a food cart or from us and sit down in the big beautiful beer garden and enjoy a pint, while the kids run around,” adds Adams.

Grand Fir Brewing plans to open the Outpost this fall at 15252 OR-224 Ste A, Damascus, OR 97089.

Pelican Brewing introduces Pelican Lite IPA

Ezra Johnson-Greenough — Mon, 19 Oct 2026 11:05:15 +0000

Pelican Brewing Company is wading into the light beer category by tackling a high-stakes beer style in the Pacific Northwest: IPA. The new Pelican Lite IPA, a full-flavored, low-carb and low-calorie brew for beer lovers, is crafted specially for the region’s active lifestyle. With three grams of carbs and 122 calories in one 12-ounce serving, this is a feel-good IPA that doesn’t sacrifice flavor.

Oregon City Brewing 12th Anniversary Party

Ezra Johnson-Greenough — Mon, 19 Oct 2026 11:05:02 +0000

Oregon City Brewing will commemorate its twelfth year of existence with a party featuring beer and merchandise specials and four bands on Saturday, October 24 at its original location on the edge of downtown Oregon City.

Due to construction work in the brewhouse, head brewer David Vohden was unable to brew a true anniversary beer for the occasion. He is, however, planning on tapping some fun cellared kegs, and there will be specials on other OCB beers and merchandise.

Four local bands are booked for the party, playing on the back patio under the permanent overhang, starting with Dogheart at 3:30 pm. Lucas Benoit goes on at 5 pm, followed by Suntex at 6:30 pm. The live music ends with Night Heron at 8 pm.

“We were born and raised in Oregon City and most of our family still lives there,” says Oregon City Brewing co-owner Bryce Morrow.

The last time there was a brewery in downtown Oregon City was 1895 by Henry Weinhard. Oregon City Brewing aims to do Henry proud by pioneering beer for the Pioneer City.

“Oscar Wilde once said that ‘experience is the name everyone gives to their mistakes.’ Twelve years in, we’ve certainly had our share of experience. But the real joy of this business has always been the people - the employees, customers, and community who’ve made it all worthwhile. Here’s a cheers to 12 years!” says Oregon City Brewing owner Bryce Morrow.

Oregon City Brewing started out of a garage, and transformed a derelict carpet store into a major community Hub.

Visit Oregon City Brewing at ocbeerco.com.

St. Helens attraction Crooked Creek Brewery follows the path to expansion

Neil Ferguson — Thu, 15 Oct 2026 15:40:16 +0000

Left to right: Nate Rajski, Jill Ramseier, Dave Lauridsen

It’s a late summer Thursday evening on the banks of the Columbia River. The sky is a deep blend of pink and blue turning to purple with the majestic Mt. Hood and St. Helens looming in the distance. A bustling crowd of cheerful locals and tourists sip on beers, eat dinner, and bask in what is likely one of the last stretches of pleasant weather before the rainy gloom of the Pacific Northwest fall and winter truly sets in. If you happen to be present for all of this, you might think you have stepped into a portal back to a time when brewpubs were always busy and the beer industry was blissfully unaware of the challenges that lay ahead in the form of neo-prohibitionism, the industry-disrupting pandemic, and inflation making it damn near impossible to turn a profit. Yet, here in the quaint Oregon town of St. Helens that is best-known as the filming location for movies like Halloweentown and Twilight, Crooked Creek Brewery is the kind of success story most of us are dying to hear about nowadays.

“We’re starting to get recognized and get the word out there,” says founder and owner Dave Lauridsen. “Having a fantastic location helps a lot. Being one of the handful of restaurants in town has helped a lot. Having the opportunity to purchase the building has helped a lot too because that overhead is what’s hurting a lot of breweries. Our rent doubling [like some breweries] would be a deal killer for us.”

When I first reported on Crooked Creek shortly after they made the move from nano brewery to brewpub in 2023, Lauridsen struck me as ambitious and committed yet perhaps due for an uphill battle as the only brewery and alcohol producer in the entirety of Columbia County, a place where Coors Light still reigns supreme. Back then, I noted that Lauridsen “sees potential for growth in the long term when the town develops the waterfront that sits in the now vacant lot just across from the taproom’s front door.”

It took about two years, including a stretch where the brewery didn’t even have a functional sidewalk in front of it, but the development happened and Lauridsen’s prediction has turned out to be true. Besides the facelift that has brought more people to the St. Helens waterfront, Crooked Creek put in the effort to transform the space and bring in the best team possible. They have also continued to refine their beer - a surprisingly wide spectrum of lagers, modern and classic IPAs, stouts and porters, and his beloved Belgian styles - while putting more work into the restaurant space. They built out the tiny kitchen space, added a stage, more patio seating, got a liquor license to be able to make cocktails using a lineup of almost all Oregon spirits, and started packaging their beer. David even renovated the space above the pub into a gorgeous midcentury-style Airbnb called the Taproom Terrace that has an impressive view of the Columbia River and nearby mountains.

By focusing on creating the best experience possible for guests - whether it was the local community or people passing through - David has been able to make people feel welcome and leave Crooked Creek already looking forward to their next visit. It helps that they maintain a packed calendar with events ranging from cribbage, bingo, and trivia, to live music, vinyl nights, and hosting their own weekly running club.

“Originally the idea was to get people in because we didn’t have a kitchen. The beer goes so far but it doesn’t pack the place out necessarily. We’re a third space for our community and we love being that, so we probably won’t take away any events but we’re cautious about piling on more.”

Lauridsen may have had big dreams, but he was also experienced enough to know he couldn’t make Crooked Creek successful without some serious help. Shortly after opening the pub and building out the kitchen space, he brought in a major heavy hitter in the beer industry's culinary sector. Enter Jill Ramseier, former corporate executive chef for all of the Deschutes Brewing pubs, who happened to live in the area and was looking for a career change.

Crooked Creek chef Jill Ramseier

“I live in the area and Dave and I were talking about opening a brewpub several years ago. We were talking with a bank and had a whole business plan. We were trying to lease a building when the pandemic happened, so we hit the brakes. I stayed at Deschutes and he ended up brewing out of his shop. I kept in touch and when he bought this building, I came by and was like ‘wait, you have a full kitchen in there?’”

At the time, Lauridsen had just planned to outsource the menu to a food truck but meeting with Ramseier changed his mind. He tried this, but he soon noticed that customers wanted to sit down and have a nice meal, so he recruited Ramseier to join the team.

“Jill was such a blessing to come on board. She came in and said, I want to run the kitchen, and I said it’s yours. As long as we can keep our costs in check, then sky’s the limit, and shes done it,” says Lauridsen, noting that they even change the menu roughly every 1-2 months.

At Crooked Creek, she balances the precision, logistical skills, and consistency she learned running massive kitchens at Deschutes with the nimble creativity to take chances and try new items. Jill’s ever-rotating menus with an emphasis on the concept of “locally sourced comfort food” proved to be a major hit. Items like their house-made sourdough pretzel (served with fondue containing a dollop of delicious bacon jam plopped right in the middle as an added bonus), Bang Bang Chicken - sweet and spicy fried chicken served over savory grits with seasonal squash, and a range of burgers fly out of the kitchen. Ramseier works hard to source local, seasonal ingredients from nearby farms, and rarely goes more than a month without changing the menu. November will bring housemade perogies with shortrib and colder months will see a handmade udon noodle dish hitting the menu.

“Obviously 16 years at Deschutes was an amazing foundation for brewery food and I had a lot of leeway there as well. I came in here and I really wanted to do things that I had done for years that I knew worked in breweries but I wanted to do them differently than I had ever done them. Like Deshcutes brewery pretzel is pretty iconic so you can’t change that ten years in the making. I knew coming here that I could do that. Deschutes’ pretzel had IPA in it and was butter-heavy, but I knew here I wanted ours to be vegan and sourdough. I come from a pretty heavy pastry and baking background, so I took [that experience]. That was funnest thing about starting this; I spent the entire first year in R&D mode just making things that I knew that I loved differently and figuring out what worked,” says Ramseier.

Lauridsen is happy to play guinea pig in trying out her specials, and even allowed her to launch a brewers dinner series that takes place during the quieter winter months. For each installment - all of which have sold out so far - Ramseier collaborates with chef friends both locally and from Portland to create a six-course menu paired with Crooked Creek beers. For the inaugural run of dinners, Ramseier and her guest chef each crafted three of the courses. As of now, the next round of dinners will take place December, January, and March, and will include Pretty Nice Deli, a sandwich shop run by former Kachka employee Brian Michael and beloved local pizza place Hallows Pizza.

“It’s nice and intimate and fun,” says Ramseier, who is excited to host more dinner in the future.

Crooked Creek head brewer Nate Rajski

With the food in place and the restaurant space dialed in, Lauridsen turned his sights on stepping up his brewing game by hiring Nate Rajski in May of this year. Rajski had been a main brewer at Portland’s Stormbreaker for seven years and wanted to change his career while cutting his commute. Rajski’s experience has helped Crooked Creek improve the efficiency of its operation, and for now he will continue to focus on that will gradually adding his own creativity into the actual beer recipes.

“Beyond being close to home, having a new goal and project and direction has been nice,” says Rajski.

They recently acquired much of the brewing equipment from the shuttered Foreland Brewing space in McMinnville, and getting it online will mean massive improvements in their ability to operate and produce more beer for their pub and for distribution at their facility in Warren a few miles away.

“We have been lucky to score a bunch of equipment at [low] prices lately, so we decided to buy it and then figure out what to do with it. It will definitely increase our capacity, but the primary thing is it will reduce the number of times we have to brew,” says Lauridsen, who notes that they also scored a 16x24 walk-in cooler from a grocery store that closed for almost nothing. “Right now we’re brewing on kind of a Frankenstein 4-barrel system. The new system will allow us to do 10-barrel batches on a 7-barrel system. Then you can just keep adding tanks when the need is there. We need to add on 12-16 feet to the brewery space, which will allow us to stay there for at least another five years.”

Rajski adds his own take on the equipment, saying “there are fewer turns, less labor, so it’s more efficient. It’s slightly more automated to get more done while you’re brewing. So we’re ready to make a lot of beer once we set up the brewhouse and get the cooler set up.”

All of this has translated to something of a rare success model that feels like an outlier and perhaps a beacon of hope in today’s floundering beer scene. In my previous article on Crooked Creek, offered his thoughts on the future, saying, “if I’m not run out of town and people keep drinking beer, I think in a few years it will make sense to invest in a larger brewery and I’d like to keep building the business here in St. Helens and Columbia County. I’d like to get a taproom in Clatskanie and maybe Vernonia.”

The brewery upgrade and expansion is in the works, and once that happens, Lauridsen is confident that his team will be able to look toward finding a second location for Crooked Creek. For now, he is patient and wants to make sure wherever they land feels like a perfect fit in order to continue the same success that has carried them this far and has made them one of the more feel-good stories to come out of the Pacific Northwest beer scene in the last couple of years.

“We’re dreaming about expansion and trying to figure out what that looks like, but the first thing is we need to produce more beer since we are definitely stretched. We’re brewing a lot to satisfy the restaurant. Having a second location would probably stretch us beyond our ability at the moment. We’ve been keeping our eyes open for the right opportunity but it’s an expensive time to open restaurants so we’re being very cautious. There are places available but we’re not convinced the right one is available yet. We’re really focused on cautious growth.”

Crooked Creek Brewery

343 S 1st St, St Helens OR 97051

Hours
Sun / Mon / Tues / Wed: 11a - 9p
Thurs / Fri / Sat: 11a - 10p

https://www.crookedcreekbrewery.com/

Migration Brewing comes to NW Portland with new Pizza Kitchen

Ezra Johnson-Greenough — Wed, 14 Oct 2026 15:10:22 +0000

Migration Brewing is opening their first location in Northwest Portland, Oregon. Located within the modern, Class A Field Office building at 2035 NW Front Ave, guests and building tenants will get the full-service bar and kitchen experience. Migration will be serving its award-winning craft beer, specialty cocktails and a classic pizza kitchen. The target opening date is March 1st, 2027.

More from a press release:
Field Office was developed in 2018 and features 305,000 sf of Class A office space in the Slabtown industrial corridor. Designed by Hacker Architects, the award-winning campus is designed for the contemporary work experience. The building features top tier amenities and fourteen integrated outdoor "high parks", carved-out terraces, and shared open-air plazas. The ground floor retail units are home to Le Petit Café NW and now Migration Brewing.

Migration’s newest pub will operate 7 days a week as a welcoming destination and gathering spot for the growing waterfront neighborhood. “By choosing Field Office for our newest location, we are proud to contribute to the economic momentum of Northwest Portland. We’re excited to partner with Lincoln Property on this project and be a part of the momentum happening at this amazing building,” states Migration Brewing CEO and Co-Founder McKean Banzer-Lausberg.

Guests will enjoy a 3,000-sf bar & restaurant, expansive patio with fire features, and have access to a private event space. The bar will feature comfortable seating both inside and outside; accommodating large groups for gatherings, celebrations, or casual meetups. The project will be designed by local architecture firm Koble. The construction will be completed by local general contractor DeForm NW.

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Migration Brewing started in 2010 when four friends came together over a passion for craft beer and a dream of opening a brewpub. With a lot of bootstrapping and a little luck, they have since opened multiple pub locations within Portland. As the 2024 U.S. SBA Oregon Small Business of the Year, the Migration team takes great pride in producing world-class beers that embrace innovation while respecting classic styles. migrationbrewing.com

Sierra Nevada Brewing releases 2026 Celebration Fresh Hop IPA and rare Celly Drippins variant

Ezra Johnson-Greenough — Tue, 13 Oct 2026 10:50:52 +0000

The 45th edition of Sierra Nevada Brewing Co.’s classic winter seasonal Celebration Fresh Hop IPA has officially began shipping. Fans will start seeing the hoppy holiday beer on shelves throughout the second half of the month as it rolls out across the country, and a few will get a very rare chance to try the limited-edition draft-only variant - Celly Drippins. Brewed to commemorate and celebrate the year’s hop harvest season, Celebration IPA showcases whole-cone hops from the recent annual harvest.

Washington Breweries Win 17 Medals at the 2026 Great American Beer Festival (GABF)

Ezra Johnson-Greenough — Sun, 11 Oct 2026 22:17:57 +0000

Washington breweries took home 17 medals at the 2026 Great American Beer Festival® (GABF) awards ceremony held on October 11th in Denver, Colorado.

New this year, the competition added categories including rice lager, hop water, and a one-time craft malt category, along with two new specialty beer subcategories and three new standalone gluten-free style categories.

A total of 243 breweries and cideries took home 336 medals in this year’s Great American Beer Festival competition. Over 3 days, 225 expert judges evaluated 7,267 beer and cider entries—including 54 Collaboration and 30 Pro-Am submissions—from breweries across 49 states, plus Washington, D.C., and Puerto Rico.

“The submissions from this year’s competition continue to reflect just how far American brewing and cidermaking have come,” said Chris Williams, competition director for the Brewers Association. “The addition of multiple new styles and unique concepts like the ‘Craft Malt Beer’ and ‘Hop Water’ categories gave producers fresh ground to explore. The overarching quality presented by so many of the contenders underlines how intensive the judging process is and how competitively these contenders rise to the occasion with entries that pushed each category forward. GABF remains one of the most competitive stages in craft beer, and these winners represent the very best our industry has to offer. Congratulations to this year’s medalists.”

GABF Competition Statistics

7,267 entries (beer, cider, hop water) judged
1,300 breweries & cideries in the competition from 49 states, plus Washington D.C & Puerto Rico
225 judges
200 + volunteers
Average number of beers entered in each category: 67
Category with the highest number of entries: Category: West Coast-Style India Pale Ale (277 entries)
336 total medals awarded
243 medal-winning breweries and cideries
125 first-time GABF competition entrants
12 first-time GABF competition winners
Five cider categories
New categories: Rice Lager, Hop Water, Craft Malt Category, Multi-Adjunct Beer (subcategory of Specialty Beer), Hybrid/Crossover Beer (subcategory of Specialty Beer), Gluten-Free divided into Classic Ale or Lager, Hoppy, Specialty

TOP 5 MOST-ENTERED BEER STYLE CATEGORY WINNERS

* Both categories tie for the fifth most-entered category, each with 161 entries.

Category 102: West Coast-Style India Pale Ale (277 entries) – Sponsored by Wyeast

GOLD: Before & After Science | Human People Beer | Seattle, WA
SILVER: Born Hoppy | TapRoom Beer Co. | San Diego, CA
BRONZE: Mosaic + Krush Cryo West Coast IPA | pFriem Family Brewers | Hood River, OR

Category 101: Juicy or Hazy India Pale Ale (260 entries) – Sponsored by Wyeast

GOLD: Because Science | Bend Brewing Co. | Bend, OR
SILVER: Icy Fog | McMenamins Breweries | Portland, OR
BRONZE: The Goat | New York Beer Project – Beer Lodge | Orchard Park, NY

Category 56: German-Style Maerzen (184 entries)

GOLD: Altstadt Oktoberfest | Altstadt Brewery | Fredericksburg, TX
SILVER: Oktoberfest | Bingo Beer Co. | Richmond, VA
BRONZE: Oktoberfestfest | MainStage Brewing Co. | Boulder, CO

Category 100: American India Pale Ale (165 entries) – Sponsored by Stronger Can, Better Service

GOLD: Breakside IPA | Breakside Brewery & Taproom | Milwaukie, OR
SILVER: Built for Speed | Grains of Wrath Brewing | Camas, WA
BRONZE: Green Battles | Pinthouse Pizza – North | Austin, TX

Category 54*: Dortmunder or German-Style Festbier (161 entries)

GOLD: Festbier | Wren House Brewing Co. | Phoenix, AZ
SILVER: 8th Anniversary Lager | Fat Head’s Brewery | Middleburg Heights, OH
BRONZE: Counter Weight Fest Bier | Counter Weight Brewing Co. | Cheshire, CT

Category 50*: German-Style Pilsner (161 entries)

GOLD: Altstadt Pils | Altstadt Brewery | Fredericksburg, TX
SILVER: Templin Family Fass Bier | Templin Family Brewing | Salt Lake City, UT
BRONZE: Pazifik Coast Highway | Beachwood Brewing | Huntington Beach, CA

MOST-ENTERED CIDER CATEGORY WINNERS

Category 203: Fruited Cider (58 entries)

GOLD: Gowan’s Heirloom Cider | Honey Citron | Philo, CA
SILVER: 2 Towns Ciderhouse |Golden Lime Cosmic Crisp | Corvallis, OR
BRONZE: 2 Towns Ciderhouse | Huckleberry Cosmic Crisp | Corvallis, OR

WASHINGTON MEDAL WINNERS:

🥉Bronze - Coffee Beer
Kulshan Brewing Cuppa Joe

🥇Gold - Rye Beer
Beach Cat Brewing Red Cat Rye Lager

🥉Bronze - Brett Beer
Formula Brewing Alcove

🥇Gold - Kellerbier or Zwickelbier
Fast Fashion Brewing Labuznik

🥉Bronze - International Light Lager
Lucky Envolope Karakuchi Japanese Lager

🥉Bronze - Rice Lager
Fremont Brewing Haru

🥈Silver - American Pilsner
Ladd & Lass Crunchy Boi

🥉Bronze - American Amber/Red Ale
The Ram Brewing Buttface Amber

🥇Gold - Hoppy Lager
Grains of Wrath Racho Cowabunga

🥇Gold - European-style Amber Ale
White Bluffs Brewing Biere de Garde

🥈Silver - American or Export Stout
Barrel Mountain Brewing Starway

🥇Gold - American Pale Ale
Grains of Wrath Papermaker Pale

🥈Silver - American-style Strong Pale Ale
Trap Door Brewing Trap Door IPA

🥈Silver - Imperial India Pale Ale
Formula Brewing Blah Blah Blah

🥈Silver - Fresh Hop Beer
Vice Beer Fresh Hop Linoleum

🥈Silver - American India Pale Ale
Grains of Wrath Build for Speed IPA

🥇Gold - West Coast-style India Pale Ale
Human People Beer Before & After Science

Oregon wins 35 medals and 2 Brewery of the Year awards at 2026 Great American Beer Festival (GABF)

Ezra Johnson-Greenough — Sun, 11 Oct 2026 21:33:13 +0000

It was a banner year for Oregon Brewers and cidermakers at the 2026 GABF, they racked up 35 medals and 2 Brewery of the year awards. A total of 243 breweries and cideries took home 336 medals in this year’s Great American Beer Festival competition. Over 3 days, 225 expert judges evaluated 7,267 beer and cider entries—including 54 Collaboration and 30 Pro-Am submissions—from breweries across 49 states, plus Washington, D.C., and Puerto Rico.

Oregon originally tallied 16 gold medals after the GABF incorrectly attributed a gold medal for 10 Barrel Brewing to their long-shuttered San Diego brewing facility. A correction revised the overall Oregon medal count from 34 to 35, with 17 gold medals, 10 silver medals, and 8 bronze medals.

The Brewers Association (BA) announced the 2026 award-winning beers and ciders at this year’s reimagined Great American Beer Festival® (GABF) on Sunday, October 11. For the first time, festival attendees were able to see the awards ceremony live on stage at Levitt Pavilion in Denver, Colorado.

GABF has been the heartbeat of American craft beer culture since 1982, and this year it relaunched in a brand-new venue outdoors in a park, with a revamped layout, and a renewed focus on the breweries - now with cider, spirits, seltzer and RTDs!

The Great American Beer Festival is not only about sampling quality beverage alcohol. It’s also a beer and cider competition! Breweries enter their beer or cider to be judged by the festival’s professional judge panel. Attendees can also sip the beer and cider entered in the competition during the festival.

The Great American Beer Festival invites industry professionals from around the world to sit together in small groups and, without knowing the brand name, taste beer and cider in each specified style category. The ultimate goal of the GABF judge panel is to identify the three entries that best represent each style category as described and adopted by the Great American Beer Festival. Judges are assigned beers and ciders to evaluate in their specific area of expertise and never judge their own product or any product in which they have a concern.

The professional judge panel awards gold, silver, and bronze medals that are recognized around the world as symbols of brewing excellence. These awards are among the most coveted in the industry and heralded by the winning brewers in their national advertising.

GABF Competition Statistics

7,267 entries (beer, cider, hop water) judged
1,300 breweries & cideries in the competition from 49 states, plus Washington D.C & Puerto Rico
225 judges
200 + volunteers
Average number of beers entered in each category: 67
Category with the highest number of entries: Category: West Coast-Style India Pale Ale (277 entries)
336 total medals awarded
243 medal-winning breweries and cideries
125 first-time GABF competition entrants
12 first-time GABF competition winners
Five cider categories
New categories: Rice Lager, Hop Water, Craft Malt Category, Multi-Adjunct Beer (subcategory of Specialty Beer), Hybrid/Crossover Beer (subcategory of Specialty Beer), Gluten-Free divided into Classic Ale or Lager, Hoppy, Specialty

Oregon Cider Medals

🥉Bronze - Fruited Cider
2 Towns Ciderhouse Huckleberry Cosmic Crisp

🥈Silver - Fruited Cider
2 Towns Ciderhouse Golden Lime Cosmic Crisp

Sunriver Brewing Company

Oregon Brewery Medals

🥇Gold - Collaboration
Wayfinder Infinite Hotel / Bierstadt

🥈Silver - American Wheat Beer
Sunriver Brewing Fuzztail

🥇Gold
Field Beer - Upp Liquids Upp Yours

🥇Gold - Herb and Spice Beer
Alesong Brewing Biere de Noel

🥇Gold - Honey Beer
Upp Liquids Buzz Box

🥇Gold - Classic Non-Alcohol Ale or Lager
Deschutes Brewery Super Stoked

🥉Bronze - Mixed Culture Brett Beer
Alesong Brewing Traditions

🥈Silver - Mixed Culture Brett Beer
ColdFire Brewing Elisabeth

🥈Silver - Wood- and Barrel-aged Strong Stout
Alesong Brewing Cherry Decadence

🥇Gold - German-Style Koelsch
10 Barrel Brewing Silent G

🥉Bronze - International-style Pilsener
Breakside Brakside The Sublime

🥉Bronze - Hoppy Lager
Breakside Wanderjack

🥇Gold - West Coast Pilsener
Breakside Summer Classic

🥉Bronze - American Amber Lager
Grand Fir Brewing Tack Shack

🥇Gold - American Amber Lager
Falling Sky Brewing Cloud Gazer Oktoberfest Lager

🥇Gold - Italian-style Pilsener
pFriem Family Brewers - Italian Pilsner

🥈Silver - Berliner-style Weisse
Upp Liquids German Sparkle Party Zwei

🥇Gold - Berliner-style Weisse
Oregon City Brewing Coming to Fruition Cherry (2024)

🥇Gold - Gose
Upp Liquids Flower Child

🥇Gold - South German-style Wheat Beer
Zoiglhaus Brewing Zoigl-Weiss

🥇Gold - English-style Pale Ale
Pelican Brewing Beachcomber 1355

🥈Silver - Scottish-style Ale
Sunriver Brewing Cameron’s Crest

🥈Silver - English-style Brown Ale
Worthy Brewing Before the Break

🥈Silver - International-style Pale Ale
Breakside Lunch Break ISA

🥇Gold - International-style Pale Ale
Breakside Hello My Alien

🥇Gold - American-style Strong Pale Ale
Bend Brewing Tropic Pines

🥈Silver - Strong Red Ale
Worthy Brewing The Fourth Color

🥉Bronze - Fresh Hop Beer
Sunriver Brewing Figata Fresca

🥇Gold - Fresh Hop Beer
Deschutes Brewery Fresh Hop King Crispy

🥇Gold - American India Pale Ale
Breakside IPA

🥈Silver - Juicy or Hazy India Pale Ale
McMenamins Breweries Icy Fog

🥇Gold - Juicy or Hazy India Pale Ale
Bend Brewing Because Science

🥉Bronze - West Coast-style India Pale Ale
pFriem Family Brewers Mosaic + Krush Cryo West Coast IPA

Brewery of the Year

2026 Brewery of the Year (251-500 Barrels)

Upp Liquids

2026 Brewery of the Year (15,001-100,000 barrels)

Breakside Brewery - Milwaukie

Salmon-Safe Fresh Hops Competition announces winners from Hood River Ale Fest

Ezra Johnson-Greenough — Fri, 09 Oct 2026 20:05:01 +0000

Hundreds of festivalgoers voted for their favorites from among the 20 beers brewed with Salmon-Safe certified fresh hops at the Hood River Orchard and Ale Festival on Saturday, on the banks of the Columbia River. The voting was part of the nonprofit Salmon-Safe’s Drinker’s Choice Competition, highlighting beers brewed with hops from Salmon-Safe certified farms. Over 40% of the festival’s beers were made with Salmon-Safe certified hops, and the number of Salmon-Safe beers entered in the competition increased 18% from the prior year. Today it was announced that the crowd’s favorite beer was “Bountiful IPA,” a Gluten Free, fruited IPA brewed by Evasion Brewery in McMinnville, Oregon, featuring fresh Mosaic hops and Biscuit and Crystal rice for the grains.

“The two things I have done most of my life are fish and brew beer,” said Josh Gordon, co-owner of Evasion Brewing. “When I am not brewing, I am always trying to get out on the river, and anything I can do to support healthy salmon populations like brewing with Salmon Safe hops is important to me and the brewery.”

The Hood River Orchard and Ale Fest welcomed around 2,000 people to the festival last weekend. Attendees were able to sample beers brewed with hyper-seasonal fresh hops and celebrate regional craft beer and ciders made with Pacific Northwest hops and fruit. The festival welcomed Salmon-Safe as an additional partner for the second year in a row to bring awareness to sustainably grown hops sourced from Salmon-Safe Certified Farms. Also back for the second year was Salmon-Safe’s Drinker’s Choice Fresh Hop Beer Competition, designed to encourage drinker and brewer awareness of hop growers applying Salmon-Safe’s standards.

“These standards help to protect the rivers and streams that wild fish need to thrive, but they also support farm resiliency,” said Michelle McGrath, Columbia Basin Program Director for Salmon-Safe. “It’s hugely impactful for the region’s watersheds when a brewery selects Salmon-Safe certified hops. That’s what we’re promoting with this competition.”

Festival organizer Lee Perry of Field Guide Events agrees that the partnership between the festival and Salmon-Safe makes sense. “Fresh hops and salmon are both icons of the Pacific Northwest. Celebrating Salmon-Safe Certified fresh hops at the festival is such a fun way to highlight the synergy between two. We’re glad to be a host to the competition,” said Perry.

The Mosaic hops in Evasion Brewing’s winning beer were grown by Coleman Agriculture in the Willamette Valley, a longstanding Salmon-Safe certified farm. The certification means Coleman Agriculture’s hops are grown using practices that protect water quality. These include reducing pesticide use through integrated pest management, conserving habitat and biodiversity, preventing erosion, and using water efficiently.

“Seeing the insects, birds, deer, and other wildlife that call our farms home reinforces why stewardship matters," said seventh-generation farmer Max Coleman of Coleman Agriculture. "Salmon-Safe’s peer-reviewed standards give us a framework for protecting biodiversity and caring for the land while growing award-winning hops.”

The full results of Salmon-Safe’s 2026 Drinker’s Choice Fresh Hop Beer Competition were:

1st Place: Bountiful IPA (fruited IPA) by Evasion Brewing in McMinnville, Oregon featuring fresh Mosaic hops, grown by Coleman Agriculture (Salmon-Safe Certified).

2nd Place: The 12 Dreams of Doctor Sardonicus (Baltic Porter) Barsideous Brewing in Lebanon, Oregon featuring Cascade, Nugget, Tettanger and Mandarina Bavaria hops from Crosby Hops Estate (Salmon-Safe Certified).

3rd Place: Fill Your Cup IPA (Soft IPA) by Kings and Daughters Brewery in Hood River, Oregon featuring Chinook hops from Coleman Agriculture (Salmon-Safe Certified).

Other than bragging rights, what is the prize for the winning breweries? All three will be receiving wild Alaskan salmon, with Evasion Brewing taking the top prize of a full year’s supply. The salmon is sourced from Bristol Bay, the healthiest salmon stock in the world.

“When we protect salmon, we get to responsibly enjoy it as part of our diet. It’s part of the goal. Well, my goal anyway. I love salmon!” said McGrath.

Salmon-Safe was founded by Pacific Rivers in 1997, Salmon-Safe is a nonprofit environmental certification program that has worked with Northwest hop growers since 2007 to farm in a way that protects local watersheds and the cool, clean water that salmon need to thrive. Thanks to forward thinking hop farmers, many local beers are made with hops or malt grown according to Salmon-Safe standards. Learn more at salmonsafe.org.

Evasion Brewing is a family-run, craft brewery in McMinnville, Oregon. Evasion Brewing is a dedicated Gluten Free, all grain brewery that features US-sourced malted Millet and Rice. Evasion offers a wide variety of core and seasonal beer styles from light lagers to imperial stouts, aiming to give all beer drinkers something to savor and enjoy. Come visit and taste their award-winning beers at one of their two locations. Learn more at evasionbrewing.com.

Coleman Agriculture is a seventh-generation family farm in Oregon’s Willamette Valley, rooted in fertile ground and shaped by centuries of hands-on experience. They see themselves as caretakers of this land, committed to leaving it better than they received it. From tending hops and harvesting vegetables, to preserving natural habitats across their farms, everything they do is guided by purpose: to farm with integrity, innovate with intention, and support the people and communities who depend on what they grow. Their hops have been a part of the Salmon-Safe program since 2009. Learn more at colemanag.com.

Hood River Orchard and Ale Festival is a fresh festival that brings together the region’s finest cidermakers and brewers during peak harvest season. Nestled in the heart of orchard country and hop fields, this event is a chance to sip the freshest pours in one of Oregon’s most scenic settings. Learn more at orchardandale.com.

Chance Rabbit is an upcoming SE Division bar from the founder of ForeLand Beer

Ezra Johnson-Greenough — Wed, 07 Oct 2026 11:19:12 +0000

Chance Rabbit is a new Portland bar coming to southeast Division from the founder of ForeLand Brewing.

David Sanguinetti can’t stop opening bars - despite his best intentions.

In 2014 Sanguinetti opened The Bitter Monk in downtown McMinnville, Oregon, establishing a local spot to experience broader craft beer and international beer culture on tap and with a small but well curated selection of bottles and cans. He followed that up with Allegory Brewing, also in Mcminnville, in 2017. Allegory closed quietly without a peep in the pandemic, but Sanguinetti wasn’t done and shortly thereafter reopened as ForeLand Brewing with brewer/partner Sean Burke. ForeLand opened Portland outpost “The Study” in 2021, closed it in December 2014, and reopened it briefly from January 2026 to June 2026 before permanently closing. Tired of his commute and running multiple businesses, Sanguinetti sold The Bitter Monk to longtime manager Becky Tucker in 2025, and recently closed and relocated ForeLand from McMinnville to Portland in the old Upright Brewing location.

“I had a slight meltdown after our landlords at Belmont [ForeLand’s The Study location] pulled the rug from under us and said they were selling the building, so I thought we should find another space that had ample summer activity potential,” says David Sanguinetti.

ForeLand has only recently started brewing beer again with new head brewer Peter McDowell in their new location at 240 N. Broadway. A Grand opening for the new location is scheduled for October 24th. The fermenters aren’t even full yet, but Sanguinetti somehow has found himself with yet another new bar that he is calling “Chance Rabbit.”

“As for why jump into another bar after The Bitter Monk, well, I'm an idiot and can't help myself! I shouldn't...but the space is so cool...and it's a ten minute walk from my house...and it's Division! Again, I'm an idiot who can't help himself!” says Sanguinetti.

Artigiano Italian food truck and their open air patio next to Chance Rabbit’s

Chance Rabbit is Sanguinetti’s latest pet project. The tiny apertivo-style bar will open the tiny corner spot at SE 33rd Ave. and Division in the former Third Eye Books shop, right next to cult favorite Italian kitchen Artigiano.

“After selling The Bitter Monk and having to close Belmont, I wanted something a little more intimate. I missed the small, tactile "Third Place" that I started with” says Sanguinetti. “This will give me the opportunity to spread my wings a little outside of ForeLand. Plus I'm a ten minute walk away so I know Division and am very excited to be a part of the high foot traffic and energy there.”

As alluded to, Chance Rabbit is not directly tied to ForeLand brewing and will have an independent identity. The tiny pubs curious name “Chance Rabbit” comes from the 1949 novel Earth Abides by author George R. Steward.

“It's a throwaway line from the protagonist while out walking with his newly adopted dog that might run across a "chance rabbit." It has stuck with me and I feel it embodies how I view finding the spot. Plus lately we have a lot of neighborhood rabbits and everynight my dog, Woody Harrelson, is hoping to run across a chance rabbit or two,” explains Sanguinetti.

Chance Rabbit’s focus will be on careful curation and a focused approach to an intimate neighborhood hangout and not trying to be something for everyone. The idea is to be a cozy hangout, an aperitivo or digestiv if you will for the busy southeast Division strip packed with popular restaurants and busy bars. The space has no space - for a kitchen or a full large bar, it will be a cozy environment for thoughtful sips of amaro and vermouth, 6 beers on tap, 3-4 wines from a faucet, and roughly 3 ciders, a seltzer, and a local curation of bottles available to crack open or take to-go. The idea will be to add a small cocktail menu eventually.

“The vibe is going to be very neighborhood friendly with a bit of a confident attitude that is all in good fun. We're going to try like hell to offer the best we can while looking completely relaxed. The idea is to put all the hard work in beforehand so everyone just thinks we're a great hang but if someone new comes in they'll be impressed by what we offer and hopefully also completely comfortable,” says Sanguinetti.

Work on the exterior and interior of the upcoming Chance Rabbit bar has been underway for about a month now. Passers by have noticed the walls of the beer garden rising up around the triangular patch of land. Fencing and delicate interior woodwork and build out is being done by ex-The Beermongers bartender Russell Wood with some of the painstaking design features and artwork still under wraps.

“It's also really important to me that we're a good neighbor not only to the people in the neighborhood but also to our fellow businesses. We're so lucky to have so many amazing bars, restaurants, and retail shops within a stone's throw,” says Sanguinetti.

Chance Rabbit’s neighbors Artigiano make amazing food but only on a pop-up basis 2-4 weekends a year. Sanguinetti hopes that the permanently placed food truck can host guest pop-ups in collaboration with Chance Rabbit, giving them a “chance” to work with celebrated chefs and friends on exciting food and drink pairings.

“I learned so much from my time owning The Bitter Monk. Mostly though it is to trust my gut. When I signed the lease for The Monk, everyone told me it was a tough location and space. I saw it completely differently. I look at Chance Rabbit the same way. ‘The space is too small, Division is so competitive, etc, etc.’ I don't deny any of those arguments, but they don't define what I think is special about it and I think people will see that. Regarding business aspects from The Monk, I carry lessons of low overhead even at the expense of extra seating and volume, a meticulously curated approach to offerings, and a full commitment to becoming an integral part of the neighborhood,” adds Sanguinetti.

Chance Rabbit, projected opening in late 2026 at 3302 SE Division St, Portland, OR 97202.

Follow @chancerabbitpdx on instagram.

Rage Room Portland Opens at Hopworks Brewery with Free Axe Throwing for Oregon Dog Rescue Donors

Ezra Johnson-Greenough — Tue, 06 Oct 2026 18:57:35 +0000

Rage Room Portland Opens at Hopworks Brewery with Free Axe Throwing for Oregon Dog Rescue Donors

A new Portland rage room at Hopworks Brewery turns discarded bar glass into entertainment while raising thousands of dollars for local dog rescue

Smash glass, throw axes, crush pizza and brewpub fare while washing it down with local craft beer all in one place. Rage Room Portland and Celtic Axe Throwers will celebrate the grand opening of their new location inside Hopworks Brewery on Saturday, October 17, 2026, from 5–9 p.m. The event will feature new rage rooms, free axe throwing for anyone who donates to Oregon Dog Rescue, and happy-hour beer pricing from Hopworks.

Oregon Dog Rescue will be on site during the event to share its rescue efforts, connect with guests and raise support for dogs in need.

The partnership extends beyond grand-opening night. Rage Room Portland works with Oregon Dog Rescue year-round through Glass Hound, its recycling and community-giving program that collects discarded glass from Portland-area bars, breweries and restaurants.

Glass Hound picks up used bottles and glass from participating businesses for use in Rage Room Portland’s smash experiences. Afterward, the materials are collected and recycled whenever possible. The program also gives back financially to Oregon Dog Rescue, with thousands of dollars donated so far this year.

“It’s a great way to get bars invested in recycling glass with us and a great way to give back to Oregon Dog Rescue and help dogs,” said David Maher. “It’s a win-win for everyone.”

Stressed Out, Screened Out and Ready to Get Out

After a long workday, sometimes dinner and another night in front of a screen just doesn’t cut it.

The popularity of Rage Rooms and other experience-based entertainment reflects a growing interest in nights out that are social, physical, memorable and a little unexpected. Rage rooms and axe throwing take that idea a step further, giving people a place to blow off steam, laugh with friends and do something they definitely can’t do at the office.

That appetite for experiences — combined with an economy in which both consumers and local businesses are looking for more value — helped spark the partnership between Rage Room Portland, Celtic Axe Throwers and Hopworks Brewery.

Rather than asking customers to choose between dinner, drinks and entertainment, the businesses are bringing all three together in one location. Guests can smash bottles in a rage room, throw axes, grab a Hopworks beer and a meal, and turn an ordinary night out into an experience.

“We continue to encourage people to get off their screens — and in this case, come smash them,” said Rage Room Portland owner Mark Maher. “People are looking for ways to get out of the office, blow off some steam and actually do something together. Now you can throw axes, smash some stuff, grab a beer and have a great night all in one place.”

For the businesses, the partnership also represents a creative approach to a challenging economy: local companies sharing space, audiences and experiences while giving customers more reasons to get out and support local businesses.

Rage Room Portland is operated by the team behind Celtic Axe Throwers, Portland’s longest-running axe-throwing company, which has built a community of more than 175 active axe league members.

Grand Opening Celebration— Saturday, October 17

Time: 5–9 p.m.

Location: Hopworks Brewery – SE Portland

2944 SE Powell Blvd.

Portland, OR 97202

Grand Opening Highlights:

• Free axe throwing with a donation to Oregon Dog Rescue

• Oregon Dog Rescue on site

• Happy-hour beer pricing from Hopworks

• New private rage rooms

• Glass Hound recycling program

• Hopworks food and craft beer

• Rage room and axe-throwing combination experiences

More information and bookings:

rageroomportland.co

About Glass Hound

Glass Hound is Rage Room Portland’s recycling and community-giving program. The program partners with local restaurants, bars and breweries to collect used glass for Rage Room Portland’s smash experiences.

After the fun is over, materials are collected and recycled whenever possible. Glass Hound also raises money and awareness for Oregon Dog Rescue, with thousands of dollars donated year to date.

The result: local businesses have another way to recycle their glass, rage room guests get something uniquely Portland to smash, and local rescue dogs benefit.

About Rage Room Portland

Rage Room Portland is a locally owned entertainment company created by the team behind Celtic Axe Throwers. Guests can smash bottles, electronics and other objects inside private rage rooms, throw axes with trained coaches, or combine both experiences for parties, date nights, corporate events and group outings.

About Hopworks Brewery

Hopworks Brewery is a family-owned and operated Portland brewery founded by Christian and Brandie Ettinger. Since day one, Hopworks has been built around the belief that great beer can bring people together while making a positive impact on the world around us. From brewing craft beer to serving great food, sustainability and community have always been at the heart of what Hopworks does. As the world's first Salmon-Safe certified brewery site and Oregon's first and only B Corp certified brewery, Hopworks is proud to use beer as a force for good.

Located at 2944 SE Powell Blvd., the flagship brewery and brewpub has long been a gathering place for neighbors, families and friends. Guests can enjoy an expanded menu, local musicians and performers on the live entertainment stage, trivia nights, community events, and a family-friendly atmosphere complete with a dedicated play area and kid friendly menu.

Hopworks is more than a brewery — it is a place to connect, celebrate and create lasting memories while supporting a strong local community.

Little Hop Brewing is Oregon’s most unlikely nano success story

Ezra Johnson-Greenough — Mon, 05 Oct 2026 10:20:26 +0000

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.

Tiny Hop Brewing founders Lisa and Zak Cate

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.

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.

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.

Oregon Beer Awards 2026 Fresh Hop Competition Medal Winners

Ezra Johnson-Greenough — Sun, 04 Oct 2026 07:29:16 +0000

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

Catch a ride to Hood River Fall Festivals, Breweries, Cideries, & Wineries in the Gorge

Ezra Johnson-Greenough — Wed, 30 Sep 2026 07:02:00 +0000

Heading to Hood River’s Fall Festivals? Let Gorge Transit do the Driving.

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.

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 acquires Lost Giants Cider

Ezra Johnson-Greenough — Wed, 30 Sep 2026 06:13:31 +0000

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 and Fort George collaboration yields two takes on the same beer

Ezra Johnson-Greenough — Tue, 29 Sep 2026 18:23:16 +0000

Same Grain. Same Hops. Two Very Different IPAs.

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

The Portland Country Western-aissance

Neil Ferguson — Tue, 29 Sep 2026 11:20:22 +0000

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.

“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.

Six New Oregon Brewery Taproom Openings You Should Know

Ezra Johnson-Greenough — Thu, 24 Sep 2026 18:19:45 +0000

The Oregon craft beer industry continues to grow, despite recent closures and sale signs there are expansions and new locations opening all the time that go mostly ignored by the mainstream media and negative social media reactions. The past few weeks have seen a series of notable openings from breweries from Eugene to the Oregon Coast and in Portland and the Willamette Valley. These are six new openings that you should know.

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

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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

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7,267 entries (beer, cider, hop water) judged

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The Portland Country Western-aissance

Six New Oregon Brewery Taproom Openings You Should Know