February 22nd, 2012 | BRIAN YAEGER Food & Drink |

Breakside Grows by Bounds

...and other Oregon beer news

breaksidebrewing-1

When Breakside opened in 2010 as a brewpub in Woodlawn with a three-barrel brewing system, it got off to a slow start. But within months, co-owner Scott Lawrence says it was already in the black. Soon after, it started eyeing a second location, even before the windfall of accolades: brewer Ben Edmunds brought home a prestigious Great American Beer Fest medal for his Breakside Dry Stout and a veritable who’s who of local restaurateurs continue participating in its series of collaboration beers from Le Pigeon and Beast to Pok Pok and Podnah’s. Now Breakside is really breaking out.

“We purchased a 30 barrel system from Metalcraft here in PDX,” says Lawrence of their new 15,000 square-foot warehouse in Milwaukie. He says the new brewhouse arrives in August and beer drinkers can belly up to the new tasting room by October. Just don’t look for its famous poppers there because it’s going to be a production facility only (then again, there’s talk of a “discovery phase” for a second pub location come early ’13 if the world still exists).

One focus of the new space will be a large barrel room,” adds Lawrence. As for Edmunds, heralded as Beervana’s most interesting brewer, he’s going to be getting some help. “We will be bringing in a couple experienced brewers from esteemed breweries and hiring a few others to work up the ranks,” explains Lawrence, who hinted that one new hire has industry experience with #winning in the Keystone State.

Fans of Breakside’s existing rare bottled offerings like the recent gin barrel aged IPA with Citra hops (which sold out in a day) can look forward to more 750 ml bottles for oaked beers but also cans of the year-round offerings.

In other news 

Speaking of area breweries introducing canned goods, nanobrewers Natian Brewery will start filling the pantry (The Plaid Pantry) with tallboys of Undun Blonde Ale. But to sample its more unique concoctions, get your tickets to Aquariva’s next Brewers Dinner on March 7, for pairings such as Autumn Chocolate Amber Ale to wash down chocolate-braised rabbit drizzled with chocolate balsamic. Four courses, $45.

If you couldn’t play hookie for the kick-off of Cascade Barrel House’s Tart Fruit Extravaganza where a dizzying 29 unique fruit beers were tapped (e.g. Blueberry Bourbonic and Plum Rye), don’t make that sour face. They’ll be available all week… unless or until the keg kicks.

Brewpublic dishes about Eugene’s Ninkasi Brewing surpassing New Belgium, makers of Fat Tire, as the country’s fastest growing brewery.

Finally, tying the news together, Milwaukie’s second-fastest growing brewery, Short Snout (thank you, Kickstarter) is considering brewing a blueberry beer as well, for those who need more hibiscus.

 
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