Beer Guide 2013 Mike Wright looked like a different man a year ago. When Wright opened his Commons Brewery to a gaggle of local beer writers last March, he was clean-shaven and wearing a polo shirt, resembling    More

Beer Guide 2013 Do you prefer BridgePort IPA or Full Sail ESB? The last time Willamette Week published a beer guide, that was the hot debate. The editor of our 1999 guide—a guy named Jeff Alworth—couldn’t   More

Food Reviews & Stories Only a few years ago, Montavilla’s reputation revolved around car lots and hookers. That stretch of 82nd Avenue is still a great place to find a 2008 Silverado, but on a recent Friday night, the   More

Books You don’t need a sophisticated algorithm or large database to calculate how many pennants (zero) that Billy “Moneyball” Beane has won in 15 years running the Oakland Athletics. But even if   More

Drank Breakside’s Dry Irish Stout is shockingly simple next to the brewery’s more exotic dark beers, which include Coconut Pumpkin Sweet Stout and a porter made with caraway, dill and fennel polle   More

Drank Beer Valley Brewing’s pot pun isn’t so ridiculous. The hop flowers used to embitter beer are cousins to cannabis, and the two Cannabaceae have plenty in common when they’re fresh and sticky. T   More

Music Stories Formed: In 1993, in Seattle. Sounds like: Early Green Day without the fat basslines or affected accents; the Cars without synthesizers; Cheap Trick without all the heavy sociopolitical commentary   More

Food Reviews & Stories Upon first glance, the main trade of the Woodsman Market, the concern Duane Sorenson has situated in a vacant storefront between his successful tavern and coffee roastery, seems to be a random a   More

Bar Reviews You have to respect the purity of purpose at Bushwacker Cider (1212 SE Powell Blvd., Suite D, 445-0577, bushwhackercider.com). It would be easy to broaden the comfortable, vaguely English pub’s    More

Drank No matter how crafty they are, modern industrial-scale breweries can’t do things the old-fashioned way. The recipe and ingredients can match a 500-year-old Belgian formula, but when working wi   More