By Jim McLaren
For the Oregon Beer Growler
The chickens in the yard are scratching at it.
A giant sprinkler in an adjoining scrub field is wetting it down.
Horses are grazing in the grass growing in it the next field over.
And beyond that, a young buck is bedding down in the shade of a tree line bordering another field — the dirt still warm from the afternoon sun.
The dirt is on Sauvie Island and Jordan LeaJames is worried it might not be good enough. If it is good enough, why hasn’t anyone else grown hops here?
That question was actually the third in a series that brought Jordan to this place. The first was to a young teacher named Maya: “Will you marry me?” The second question was asked of Maya’s uncle, who makes very good homebrew: “Did you ever think about growing your own hops here?”
The answer to the first question was “Yes.” To the second question, Maya’s aunt said ‘If you want to try it, go ahead.”
Sauvie Island, just outside of Portland, is bordered by the Willamette and Columbia Rivers and the Multnomah Channel. Named for a 19th century French-Canadian dairy farmer, the low-lying, 24,000-acre island is best known for its dozens of farms, nurseries and gardens. While another important beer-making ingredient, barley, is harvested on Sauvie, that didn’t answer Jordan’s question. Will this dirt grow hops?
Jordan knows what that takes. He’s had hops in his Northeast Portland backyard for about seven years. Plus he has a professional background in environmental engineering. Still, most Oregon hop farms are farther south in the Willamette Valley.
So before they decided to plant, Jordan and Maya scooped up some Sauvie Island dirt, boxed it up and sent it to an Eastern Oregon lab that analyzes soil. Jordan says they also “provide a recommendation on fertilizing, what you need to do to amend the soil, change the pH. They email you the results.” He continues, “When I got the email, it had all the results – to me they were just a lot of numbers, it looked good. But then the attachment, where they recommend what kind of fertilizing and what schedule to utilize, that page was blank.”
Blank! Is that good or bad? Jordan called a tech who explained, “The reason that page is blank is that your soil is so perfect for what you’re doing.” The analysis found that Sauvie Island dirt beat all the benchmarks. Nothing needed to be added.
Jordan and Maya understood why. The new hop farm would be a small part of a 26-acre parcel where nothing had been planted for about 30 years. Jordan says his uncle-in-law told him “They’ve just been mowing it, recycling and concentrating the nutrients into the soils. The soil is just super rich.” Maya, who grew up on a houseboat on the Multnomah Channel, remembers something else that helped: “The ’96 flood added nutrients.” Good news, yes. But better news was coming. Maya was pregnant. Both the farm and a family were beginning at the same time.
Farming can be a slow, deliberate process, but also hurried and deadline oriented. And this hop yard was behind schedule — in part because Jordan and his father John McCann were learning production farming. Also, as small growers, supply companies put them at the back of the line. But the pair pushed ahead and spent a lot of time prepping the soil for 600 plants.
“Cultivating the soil is hard,” John explains. “The clay is just about 3 or 4 inches down.”
Jordan adds, “It’s just loaded with so many roots — years and years of these grass root balls. We had to chop up each one. We used a rototiller, but you can only get so far with a hand-driven rototiller. What we should’ve done is plow the whole field first.”
“That’s what we will do in the future,” John says.
The process was further slowed when the farmers had to wait an extra month-and-a-half for trellis poles. Those poles finally arrived on a Thursday. Work and stress intensified for everyone that weekend when Maya went into labor. She delivered a healthy baby boy named Mateo. And as the family grew, so did the farm. Maya’s uncle and father-in-law continued boring holes for the trellis system. Jordan and his father then planted the hop rhizomes and hung special coir ropes, which the bines climb as they grow. The pair then carved out a second, smaller field using a circus tent-type trellis system. Jordan thinks it could make harvesting easier.
Terroir is what wine growers call the effect a particular place has on a grape — it’s the culmination of earth, climate and farming techniques. And that may be just as important to the flavor of hops. “I assume that the type of soil can definitely have an impact on that,” Jordan says before he ticks off the hops he is growing. “Cascade, Chinook, Crystal, Centennial, Galena and Willamette hops” are his choices after talking to brewers.
Since Sauvie Island Hops is new and still growing, the farm may only sell fresh hops in its first year. But looking to operations like Ladyhops and Smith Rock Hop Farm in Central Oregon, Jordan knows there’s a market for cones right off the bine from smaller producers. “A lot of brewers look at it as a challenge to come up with something, like a really good fresh hop. It’s something that needs to be consumed within a few weeks of being bottled.”
Sauvie Island Hops didn’t plant until early May and will need a long, slow end to summer for its first crop to fully ripen. Meanwhile, sitting next to the hop yard, Jordan daydreams. Maybe, he imagines, there will be a small brewery in his future that creates farmhouse ales. Maybe he’ll create a special strain of hop named after his son. It’s all possible, you know, because the dirt is good.
Sauvie Island Hops
Ron Gansberg (right), brewmaster for Cascade Brewing Barrel House, says the biggest challenge when creating spiced beer is having enough time to spend with the spice in raw form to obtain the most complete understanding of how to use each one. Kevin Martin, lead blender, agrees that time is a huge ingredient. Photo by Emma Browne
By Kris McDowell
For the Oregon Beer Growler
The holidays wouldn't be the same without spices — they infuse the air with warm, welcoming aromas and contribute distinct flavors to food and drink — bringing to mind memories of gatherings filled with family, friends and cheer.
Cascade Brewing Barrel House, led by Ron Gansberg, is a brewery that fully embraces the use of spices in their beers. While they offer spice beers year-round, many people tend to associate fall with the flavorful variety as we begin to turn to seasonal food that works well with spices, like pumpkins and apples, which are also in abundance. One of many spiced beers Cascade turns out is called Pumpkin Smash, which is made with local, organic Cinderella pumpkins from Sauvie Island that are then roasted in-house. The Northwest-style sour ale is barrel aged for 11 months and still highly drinkable at 11.4 percent ABV due to a combination of spices that bring to mind pumpkin pie.
The use of spices is not new, having been a mainstay in beer making since the beginning, but in recent history their presence has been overshadowed by other ingredients — primarily hops. Ron’s work continues to buck that trend and it’s an ongoing project to master Cascade’s spiced beer game. When asked what the biggest challenge is when creating spiced beer, his answer was having enough time to spend with the spice in raw form to obtain the most complete understanding of how and when to use each one. Some spices are more stable than others, retaining consistency throughout the life of the beer; others might be more prominent early on only to eventually fade, quickly or slowly, as the beer matures. That factor is particularly important at Cascade since so many of their beers spend time aging in barrels. Kevin Martin, lead blender at Cascade, explains that when making spiced beer, it must be understood that "time is a huge ingredient."
Just as hops can be added during the boil, during aging or even right before serving by using a Randall, spices may also be introduced at different points throughout the beer-making process. Cascade's spice regimen includes kettle spicing, barrel spicing and spicing at blending, all of which have been developed over time with the help of detailed notes that track how the spices are expressed in the beer. The careful note taking allows Cascade to refine its processes.
Kettle spicing happens during brewing and builds a good base layer of flavor. When added at this point, the flavors have the opportunity to not only be more integrated, but they may also be transformed at the molecular level during fermentation. Barrel spicing doesn't provide the level of integration that kettle spicing does, but just as an application of salt and pepper enhances a dish before it’s served, adding the element as the beer ages is an important step in creating the final product. Both methods are important, each providing their own flavor contribution to the beer. Then comes the "eleventh hour correction," or spicing at blending. This is the blender's last hurrah with the beer in an effort to make it the perfect concoction.
Vlad the Imp Aler, a sour ale that is a blend of blonde quads, tripels and blondes that have been aged more than 18 months in bourbon and wine barrels, was the first spiced beer that Ron made at Cascade. When asked why he first decided to make a spiced beer, Ron said it was because he felt that the spicing complemented where the beer was going and also helped define and frame the brew. As for the how — his process and way of doing things — that’s something he’s intentionally developed through trial and error without turning to other breweries’ methods as a model. While one might think it would be useful to learn from what others are doing, his view is that if he learned other breweries' processes, essentially he'd just be making their beers instead of making his own. That's a pretty enlightened view, even if it has meant that he's had to work harder to figure it out on his own rather than learning from others.
Ron’s independence isn’t the only element that makes Cascade’s beers so unique. The brewery’s extensive blending program also sets it apart. Vlad the Imp Aler is a prime example, drawing from multiple styles and likely multiple vintages each time it's created. And blending is not for the faint of heart. While with brewing you can experiment with test batches, blending cannot feasibly be done small-scale. As Ron explained it, blending is something he’s just had to go forward with despite any fear of the outcome. Were he to have proceeded with caution, giving into uncertainty and concern, Cascade would be light-years behind where they are today. Thankfully, Ron forged ahead.
One of his newest creations is Mulled Apple Sour. Just as Pumpkin Smash was made with spices you’d associate with pumpkin pie, this beer is reminiscent of freshly baked apple pie due to the spices, vanilla and honey. Presented for the first time this year, as the chill was just starting to creep into the air, it's a strong opening act to Glueh Kriek. Cradling the glass of warm liquid is as comforting as being handed a plate of fresh-from-the-oven pie that was almost cut too soon, allowing the warm goodness to ooze out.
Glueh Kriek, a mulled beer some may have enjoyed last year, is both sweeter and more acidic than the Mulled Apple Sour, with an intense cherry flavor and undeniable presence of cinnamon and clove. Deep red in color, served with a clove-spiked orange slice, breathing in its aroma is like breathing in the best of the holidays. It’s a beer that fully embodies the depth and breadth of Cascade’s spicing and blending program.
So what's next for Cascade? There's no clear answer, but Ron is continually bringing in new spices and experimenting with them to determine which express themselves well and which do not. Those in the former group will get further attention to figure out how and when to apply each spice to bring them to their fullest potential. Then there are some that fall in between, such as cardamom, which are much more challenging to apply. Not one to shy away from the challenge, it's more a matter of when, not if, Ron will unlock the key to using it. Whatever the result, it's sure to be a unique creation — the result of the dedication to the craft of brewing, spicing and blending that Cascade is known for.
Cascade Brewing Barrel House
[a] 939 SE Belmont St., Portland
By Andi Prewitt
Of the Oregon Beer Growler
The first time I made my strained ascent of Dog Mountain, the winds were howling, thick fog obscured the trail just several feet ahead and chilling temperatures kept me shivering every time I stopped to rest. The lauded wildflowers and breathtaking view? Nonexistent. But I still kicked that mountain’s ass that day and the post-trek beers at nearby Walking Man Brewing in Stevenson, Wash. never tasted so good because I’d earned them.
There’s something profoundly rewarding about completing a hike. The activity is beautifully simple. Hiking, after all, is walking. And to be stimulated for hours by nature alone is particularly noteworthy these days. Moreover, a hike is a physical and mental effort that you alone complete. It’s up to you to muster the courage to cross that logjam when the bridge has washed out. You rally to make it up those switchbacks. And when you’re soaked with sweat, walking on wobbly legs back to your car — breweries abound in Oregon, even near rural trailheads, and that rewarding pint awaits. Even when you’re far from the heart of the city, you’re usually just minutes away from really good beer.
Below is a guide of just some of the state’s stellar hikes along with the best brewery pairings.
Levels of Difficulty Key:
Easy: Paul Blart, mall cop
Moderate: Bear Grylls, notorious faker
Difficult: Indiana Jones
Strenuous: Ron Swanson, would rebuild trail himself to improve it before hiking
Drift Creek Falls: One Sweet Suspension Bridge
Distance: 3-3.5 miles
Difficulty: Paul Blart
Trailhead: At the Highway 101 and Highway 18 junction, travel east 4.5 miles on Highway 18. Turn onto Bear Creek County Road for 3.5 miles. Continue 7 miles on Forest Service Road 17 to the trailhead.
When I was a kid, I dreamed of fighting off attackers on a treacherous rope bridge like Harrison Ford in “Indiana Jones and the Temple of Doom.” The Drift Creek Falls Suspension Bridge is the closest thing I’ve found in Oregon and while it can’t be cut in half with a sword, you can get it swinging from side to side to up the excitement level. Most impressive, though, is the view — not just from the bridge, but of the bridge as well. It’s an impressive span at 240 feet long and imagining the construction process is awe-inspiring. Materials had to be helicoptered in to the remote site. One-hundred feet below lies the canyon floor and a 75-foot falls, which served as the bridge’s namesake.
The hike to reach the span is relatively easy. The forest is thick with towering alder and maple trees that provide plenty of shade throughout. Giant ferns carpet the ground and a stream winds near the path from time to time. To add a bit of length to this hike and a slightly moderate climb, take the North Loop trail when you reach the fork. The approximately half-mile trek is thick with plants that are starting to grow over the trail in some areas. This side trip can also serve as a respite on more crowded days, as most follow the direct route. Once you’ve completed the loop, you’re almost to the bridge. Cross it and continue down to the water for a front-row seat on a rock to an amazingly new perspective of the waterfall and bridge. It’s a peaceful place for a snack, provided there aren’t any parents bellowing down at their children from the bridge because they’re too lazy to make the hike down and back up again to retrieve them.
At the bridge’s entrance, you may notice a plaque honoring Scott Paul, a Forest Service construction foreman. He died in a rigging accident while working on the project. The co-owner of a company dedicated to construction of swing bridges and trails, who was one of Paul’s associates, stepped in to help finish the bridge as a tribute.
Post-Trail Ale: You’re almost to Lincoln City, so might as well make a full day of it and head into town. Rusty Truck Brewing Co. (4649 SE Highway 101, Lincoln City) might be easy to miss because it’s tucked into the same property as Roadhouse 101. Just look for the old red pickup in the parking lot and you’ll know you’re in the right place and the beers are worth seeking out. The dining room tends to be packed with tourists, so to steer clear of the crowds head to the bar. There’s live music in the evenings and typically locals at the bar. And with all of the neon and auto-themed decor, it’s like hanging out in your drag racing-obsessed uncle’s dream garage. With a stage. And taps set aside for craft beer.
Saddle Mountain: Giddy Up for a Great View
Distance: About 5 miles
Difficulty: Indiana Jones
Trailhead: Travel west on Highway 26 until approximately milepost 10, where you take a right turn heading north after a state park sign for Saddle Mountain. From there head 7 miles up a mostly paved road to the trailhead at the road’s end.
It’s hard to miss Saddle Mountain and you don’t even have to be in the area to catch a glimpse of it. The massive rock off of Highway 26 can be seen from coastal cities and Gorge-area mountaintops. Lewis and Clark even made note of the peak in their journals. Given that it’s so visible, you know it’s going to have a killer view. The question that remains is whether your legs or your lungs will give out before you get there. Most of the trail is challenging and steep. Keep in mind that you don’t have to enjoy every second of the 1,640 foot rise in elevation over 2.5 miles. You won’t. But there’s enough scenic variation along the way to provide some much-needed distraction.
Early on, you’ll be clambering up the mountain through a thick forest setting. Eventually, you’ll reach open fields that are exploding with colorful blossoms during the right time of year. A fun fact overheard while passing three aging hippies — who were not only discussing the plant life but also smoking it — was that many of the flowers in that swath of land are quite rare because they’re leftover from the Oregon Coast Range’s Ice Age. What had once been mostly grassland has now given way to the forests we’re familiar with.
One of the trickier parts of the trail is negotiating the metal grating covering the rocks. However, once you reach this section you’re nearing the saddle or dip in the mountain. With one final, vigorous push uphill, you’ll have arrived at the summit. Spend some time catching your breath and just observe. On a clear day, the ocean stretches out in front of you on one side. The mighty Cascades arise from the horizon on the other. Before you head back, remember: it’s all downhill from there (mostly).
Post-Trail Ale: Cool off at the coast, which is only 35 minutes away. Seaside Brewing (851 Broadway St., Seaside) has a second-story patio and, of course, plenty of indoor seating in what used to be the building that housed the drunkards, among other lawbreakers. The old City Jail was completed in 1914 and you can still see the remnants of a cell behind the bar.
Sauvie Island Warrior Rock: Beyond Nude Beaches
Distance: About 6 miles
Difficulty: Paul Blart
Trailhead: Take Highway 30 west to Northwest Sauvie Island Road/Northwest Sauvie Island Bridge and turn right. Take a left on Northwest Gillihan Road and then right onto Northwest Reeder Road, which you’ll follow for 6 miles until you hit a dead end at Collins Beach.
There are two things Sauvie Island is best known for: its clothes-free sanctioned spaces on the shoreline and the bountiful U-pick farms that the crowds descend upon regularly in fall like migrating birds. But this chunk of land also boasts Oregon’s smallest lighthouse and a lovely out-and-back hike that offers a close-up view of that structure at the turnaround point of the route.
At the trailhead, do your best to ignore the trash bins, which are likely overflowing with city beach bum detritus: empty cans of light beer and fast food wrappers. Set out toward the sandy beach where you’ll stand out not only because you’re sober; you’re also fully clothed. While this isn’t one of the nude-optional areas, topless sunbathing isn’t an uncommon recreational activity here along with binge drinking flavorless lagers.
Rest assured, you won’t be mingling with the beachgoers for long. Shortly after spotting a giant bird nest on some pilings and the weathered remains of a boat, you’ll head inland to the trail that will take you to the lighthouse. Much of the hike is shaded, but you’ll find a few clearings and, in late summer, sections of the path nearly swallowed by thick, tall grass. The Warrior Rock lighthouse is at the north end of Sauvie Island and serves as a great place to snack while sitting on some logs and watching river traffic. Before heading back, explore a clearing near the lighthouse where you’ll find an old fireplace and chimney that are now sprouting plants. You can play archaeologist by investigating other scattered signs of what was likely a farmer’s dwelling.
Post-Trail Ale: On the way back into town on Highway 30, head across the Fremont Bridge to Widmer Brothers Gasthaus Pub (929 N. Russell St., Portland). The smell of the grains from the nearby brewery will hit you from at least a block away. It’ll then be impossible to resist the stop.
Triple Falls/Oneonta Gorge: Oregon’s Natural Obstacle Course
Distance: About 6 miles
Difficulty: Bear Grylls
Trailhead: From I-84, take Exit 35/Ainsworth and head west on the Historic Columbia River Highway for approximately 2.9 miles to the trailhead on your left/south. Parking is on the right/north.
We’re all familiar with those runs where you scramble over walls and plunge into ice baths. You also pay a ridiculously large participation fee to be tortured. Well, some of the same experiences await with these two hikes for the cost of the gas to get there. Triple Falls and Oneonta Gorge are easy to combine because they’re so close together. You’ll actually pass over the gorge on the first hike. And while Oneonta Gorge is a short trek, there’s nothing else like it because the trail is a river. That’s right: you get to walk through what’s essentially the coolest natural water park around.
Start with the dry hike — Triple Falls, where the first falling water you’ll see is actually Horsetail Falls at the trailhead. Leave the crowd behind and make a gradual climb among the trees and make a right onto the Gorge Trail. At about .2 miles in, you’ll reach Ponytail Falls, an 80-foot powerful blast of water that you can walk behind for a refreshing mist.
In the middle of the hike, there are moderate elevation gains and about halfway through you’ll find yourself on a bridge overlooking the water-filled Oneonta Gorge. There’s one additional waterfall, Middle Oneonta Falls, before you get to the turnaround point at Triple Falls. The unique-looking water feature is created by a cliff that separates the creek into three streams. Another bridge leads to the creek above the falls, which is a perfect place to refuel before you return.
A short walk down the Historic Columbia River Highway brings you to the Oneonta Gorge entrance. You’ll head off the road once you see a bridge and almost immediately run into a giant logjam, which is the giant jungle gym on the hike. After you’ve traversed it, and do so carefully when it’s slippery, begin your wade. The water gets deeper as you progress and the canyon walls, which are thick with emerald green moss, tower above. Sometimes the gorge is wide enough for several people to walk down and then minutes later it will narrow to the point where you can almost touch both sides. Fallen logs crisscross the gully floor. Depending on how tall you are, the final pool before the waterfall could put you in over your head, so carry any packs above you. The water is cold — as in make-you-scream-if-you-could-catch-your-breath cold. But once you’re acclimated, the dip won’t seem so bad going back.
Post-Trail Ale: A brewery with one of the best views in the Columbia River Gorge is Thunder Island Brewing Co. (515 NW Portage Road, Cascade Locks), and it’s always busy but never too crowded. The team there is constantly making improvements to the venue, including upgrading the outdoor seating and adding a kitchen. There are even stadium-style benches facing the Columbia River where you can sometimes catch the Sternwheeler docking next door.
Ramona Falls: Basalt Water Beauty
Distance: About 7 miles
Difficulty: Somewhere between Paul Blart and Bear Grylls
There’s no shortage of waterfalls in the Pacific Northwest. Whether they gently cascade across the rocks or powerfully thunder off a cliff, we’re never bored by moving water. Yet some tend to stand out more than others, like Ramona Falls.
Not far into the trail in the Mount Hood Wilderness, you’ll be walking above the Sandy River and signs of the deep gash it can cut into the cliff sides when running at full blast. In fact, the swift current washed out a hiking bridge about a mile in last year and is hasn’t been replaced. Currently, there are a few logs that are wide enough to inch your way across, but this could all change next season. Be careful to watch your footing and avoid the distracting view of a giant mountain in the background. On a clear day, this is a perfect location for a beautiful vantage point of Hood.
After crossing the river, stick to the left and look for sticks and rocks that fellow hikers have turned into signposts along the trail in a large, sandy area. About .25 miles later, the path splits. The better scenery is to the left, so save it as the reward on the return. Veer right to join the Pacific Crest Trail and you’ll begin a gradual climb in a forested area that looks more like Central Oregon with shorter, dried-out pines and little shade. Once you reach a horse gate, you’ve arrived. Ramona Falls spills across the wide span of a jagged rock face and there’s plenty of room to sit down nearby and eat. You might also run into some PCT hikers who are hungry for conversation and new people. They’ll stand out because of the abundance of gear on their backs and hair on their faces.
Cross the bridge in front of the falls to head back. You’ll be following what looks like a babbling brook that Disney animators might use for inspiration. Giant andesite cliffs suddenly emerge on your right, the colors of which change from pink to tan to gray, depending on the lighting. This backdrop also looks like it’s part of a movie set — like someone could yell “Cut!” in the middle of your hike.
Post-Trail Ale: Mount Hood Brewing Company (87304 E. Government Camp Loop, Government Camp) is the perfect place to cool down after a hike or warm up after snowshoeing in this area. There’s a roomy patio and a cozy fireplace along with hearty food that is a few notches above the average pub fare. The business, which has been brewing on site since 1992, has been renovated fairly recently and is only about 15 minutes east of Zigzag.
Silver Falls State Park: Chasing Waterfalls along Silver Creek
Distance: About 9 miles
Difficulty: Bear Grylls
Trailhead: From I-5, take Exit 253 in Salem, drive 10 miles east on North Santiam Highway 22, turn left at a sign for Silver Falls Park, and follow Highway 214 for 16 miles to the park entrance sign at South Falls.
If one waterfall isn’t enough to impress you, a trail of ten should satisfy your hunt for falling water. Most people have heard of Silver Falls and plenty will go to the park to photograph the easily accessible South Falls. However, the hike across the parking lot is about all of the exercise many are willing to put into the experience. For a view of nine more falls, continue on a series of trails that loop through the area.
The waterfall naming committee was really on its game when it came to this state park as you’ll see an abundance of wildly creative titles like “Lower North,” “Middle North,” and “North,” just to name a few. But the variation among the waterfalls themselves make them much more memorable. Some make dramatic plunges into deep pools, others have created damp grottos you can walk into and then there are falls that split in two or create a curtain of water you can walk behind. As you make your way between the waterfalls, you’re often following a stream surrounded by towering Douglas firs, western hemlock and a thick floor of vegetation that thrives in the temperate rainforest.
It might sound a bit odd to say there’s a dull part of this hike, but if you take the traditional loop starting at South Falls, there isn’t much worth noting on the trail after you’ve visited Upper North Falls, the last in the circuit. There’s one great view back at North Falls across the forest, but otherwise the route doesn’t feature any spectacular visuals unless you consider Highway 214 easy on the eyes. To get this section over with earlier and end at a swimming hole, park at the North Falls lot and hike toward South Falls using the Rim Trail. You’ll then finish at Upper North Falls, which has a large pool. And since you’ll be near your car, you don’t have to worry about making a final long slog in wet shoes.
Post-Trail Ale: While at Silver Falls, it only seems appropriate to refuel and relax in Silverton, which is less than 30 minutes away and known as the “gateway” to the great state park. Seven Brides Brewing (990 N. First St., Silverton) has a sprawling bar top and beers named after the brewers’ daughters. The brewery’s title actually arose from those kids. Between three of the founders, they have seven daughters. The men noted that the rising cost of weddings meant they needed to sell enough beer to pay for all of those ceremonies. Therefore, every time you buy a pint, you’re contributing to the wedding fund — unless they all end up eloping.
Neahkahnie Mountain/Cape Falcon and Bill’s Tavern and Brewhouse
Tryon Creek State Park and Sasquatch Brewing Company
Tamanawas Falls and Solera Brewing
Opal Creek and Vagabond Brewing
Stories from the print edition of the Oregon Beer Growler.