Martin Cizmar

Catch a flight from PDX for $59 on Boutique Air, or make the 200-mile drive.

When Cascade started making sours, it pretty much had the game to itself—locally, at least.

Breakside is that grinning prodigy that seemingly does everything right.

There’s no kitchen, but two food carts have settled in the parking lot, including a very good burger spot in Bam Pow! Burgers.

On sunny days, Wayfinder looks a bit like people started drinking on the set of a photo shoot for a Poler catalog.

Sadly, owner and beer buyer Jackson Wyatt has departed for Camas, Wash., newcomer Grains of Wrath. RIP, bruh.

Say you’re hungry, and chances are one of the patrons near you works at one of the food carts across the street.

Roseway is a very nice neighborhood dispensary—still a little sparse, but with a balanced selection.

Migration will soon make good on its name, expanding east from its cozy Northeast Glisan Street brewpub popular for its giant picnic-table patio, happy-hour nachos and relentless focus on Blazer games.

To understand Lompoc, you have to understand the Lompocolypse. As the original Lompoc location, a moldering yellow house on Northwest 23rd Avenue, was being prepped for demolition, the brewers invited everyone over for one final blowout brewday-slash-keg-draining party.

Little Beast’s Chuck Porter has been around the block a few times. Porter not only brewed at two of the state’s largest breweries, Deschutes and Full Sail, but he co-founded one of the buzziest ever, Logsdon Farmhouse Ales, which made an epic splash when it opened in its namesake’s red barn outside Hood River back in 2011.

Have you ever heard of Argay? I hadn’t, though this East Portland neighborhood has more residents than Goose Hollow or Eastmoreland. That’s probably because Level Beer is the first buzzy business the hood has had since, uh, ever.

Ecliptic owner John Harris is a veteran of the local beer scene, having developed classic recipes while at Deschutes, Full Sail and McMenamins. Chances are, you’ve drunk something he had a hand in developing.

When Cascade started making sours, they pretty much had the game to themselves—locally, at least. Fifteen years ago, the brewery started stuffing some fruit and bacteria into the wooden barrels left over from an oddball project in which they recreated the journey of transcontinental journey of traditional English IPAs.