It’s Almost Summer. Here’s Where to Drink on Your Annual Trip to Cannon Beach.

When looking to get out of town for a weekend—or even a day trip—while keeping good beer nearby, you could do a lot worse than Cannon Beach.

After a Record Year of Closures, Craft Breweries Are Rethinking Some Things

Are there too many craft breweries now? Not long ago, that would have seemed a laughable idea. But a wave of recent closures—including Lompoc Brewing’s Hedge House, BTU Brasserie and most notably the Commons at the red-hot intersection of Southeast 7th Avenue and Belmont Street last year—have beer geeks wondering if the craft bubble has finally burst.

Four Portland Beer Spots Got Major Upgrades This Year

Royale’s New Railside Taproom Offers a World of Brews on Ten Taps

Despite being very able to distribute its beers to supermarkets—it was founded by Portland’s a bottling company in 2015—Royale cheekily decided to start its brewery without an IPA.

Fearless Brewing Has an Uncommon Touch for Untrendy Styles

Estacada’s modest downtown square consists of only a few blocks of shops, a handful of murals, one coffeeshop and a brewpub.

Cascade Started the Sour Beer Trend in Portland, And Its Brewers Are Still Crafting Excellent Ales

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.

No Other Portland Brewery Does Food Like Burnside

Pretty much no other brewery has made food as big a focus as Burnside in the eight years it’s been open—and in the past two years the LoBu brewery has doubled down with a truly excellent and tender pork belly plate, and maybe the only Spanish octopus dish in a Portland brewpub.

You Can Now Eat Spicy, Funky, Kashmiri Soul Food at One of Portland’s Best Breweries

Kashmiri food is all about the devil’s dirt. Asafetida, which has acquired all sorts of hilarious nicknames going back to Alexander the Great, is a bulbous fennel known for its strong and funky odor. But when you cook its resin, the spice smooths into deep umami, an almost leeklike smoothness.