Vengeance: Gin, Kiwi Cider
Gin and Cherry cider. Served on the rocks.
Gin and Cherry cider. Served on the rocks.
Quantum: Tequila, Blackberry Cider, served on the rocks
Abigail: Vodka, Atlas blackberry cider, served on the rocks
Waffle Trainer: Whiskey, Stout, served on the rocks
Gear Up is a Northwest-Style IPA with a dry and tropical-hop profile. The recipe was made to provide a direct line to complex hop aromas and flavors of ripe passionfruit, pineapple, and mango. The beer is also HUB’s first foray into the world of 12 oz. six-pack can.
A fresh IPA with lots of citrus notes to celebrate spring and the coming summer
This hop experience ale features ample additions of sticky, resinous, lupulin packed hop buds grown in the Pacific Northwest. Enjoy a hop decrescendo that begins with an aromatic blast of tropical fruits, citrus and dank herbs, transitions into intense hop flavor and then ends with a subtle bitter finish. Gently propped up by pale malted barley and fermented with specially selected brewer’s yeast designed to balance this immense hop experience.
A session IPA thats perfect for those who like their hops and a easy drinking beer.
Space Fruit is a West Coast lPA with a twist a citrus twist to be exact. In an affirmation of Springs bounty we use five different citrus fruits to create unique flavors and aromatics that intermingle with the hop character from Chinook, Cascade, and Ellas. An unadorned grain bill lets the hops and citrus shine in this bright and delicious beer.
A true west-coast-style IPA. This medium-bodied offering uses dry-hop additons to achieve tropical fruit flavors and aroma. Clean with a dry finish and a big-hop punch, this refreshing and easy to drink IPA won’t disappoint
A one-off brew featuring Cascade, Amarillo and Galaxy hops.
Stumptown Coffee Roasters’ Cold Brew Coffee is blended with an IPA made using Rogue Farms hops for a unique interplay of hops and coffee flavors. Opening with a huge hit of rich coffee aroma that is balanced by a not-so-subtle hop punch, the transition is seamless from one bold flavor to the next.
The first in a fresh crop of Rogue Farms IPAs, crafted entirely from ingredients we grow ourselves in Oregon’s renowned Willamette Valley. The Rogue Farms Revolution, Independent, Alluvial, Rebel, Liberty and Freedom Hops in 6 Hop IPA create a well-balanced, drinkable IPA grown from Ground to Glass.
A IPA from Portland for Portland, Straight Outta Portland!
Brewed in true Pacific Northwest Style, Crazy Horse is not for the faint of heart. Boasting a gargantuan amount of NW grown Columbus, Cascade, Centennial and Chinook hops, the dry mouthfeel and high alcohol will fully engage your senses.
Admiration IPA was brewed as a tribute to the farmers, the brewers, and all the elements that give us the best ingredients and processes in which to create our product. A rich malt backbone supports an intense hop character of earthy pine and citrus derived from massive amounts of Centennial, Cascade and Chinook hops. Well balanced, yet intense, this dry-hopped IPA pays homage to its origins.
Developed in a secret testing facility deep in S.E. Portland, Ginormous is powered by seven mighty hops. His mission is simple; to deliver a massive hop punch to those in need.Notes: A myriad of juicy citrus hop aromas and flavors envelope your mouth. Definitely not a bitter IIPA, just enough to balance the sweetness of the alcohol
Big boy double IPA
Double Recoil will knock you back with each sip. This imperial is saturated in hops to give it a piney citrus nose. Matching that is a flavorful experience of fruity yeast esters, alcohol, hops and malt inviting you to take another sip.
Brewed with tangerine peel, hibiscus, and New Mexico green chili, the beer is crisp, fresh and balanced with just enough bite to keep you on your toes.
A Czech style Pilsner, using Gabrinus Organic Pilsner Malt, Weyermann Organic Carahell and Weyerman Acidulated Malts. The hop bill is a bittering addition (Zeus), aroma addition (Saaz), and whole flower Saaz in the hop back.
German Style Pilsner, dry hopped with Southern Cross. Bright, crisp, delicious.
Crisp and refreshing, this Mexican Lager was brewed with Vienna and Pilsner malts with a hint of flaked corn.
Session Premium lager is an extremely tasty import-style lager, like the kind of beer made back in the pre-Prohibition days— plenty of flavor that goes down clean and smooth, we like to call it “Session-ability.” American and European hops offer a wonderful noble hop aroma, and the two-row barley malt and a touch of wheat malt give a pleasant, refreshing finish. Why have a beer when you could have a Session!
Helles lager brewed with all Weyermann malt. Made to compare with Mecca Grade malt out of Madras, OR.
Basic helles lager made with malt from Madras Oregon. We made two versions of this beer, one with this malt, the other with Weyermann malt.
Aromas are intially citrusy with slight pine and grapefruit. Slight caramel maltiness. A great West Coast DIPA/American Strong Ale.
Hops from around the world come together to create this tropical fruit dominated “small” Pale Ale.
Rogue Fresh Roast is made with Rogue Farms barley fresh roasted at the brewery. The barley is taken directly out of the roaster and rushed 273 feet over to the brew kettle. We don’t think it gets much fresher than that, and we know you’ll taste the difference.
A Belgian Style ale that’s very pale and cloudy in appearance due it being unfiltered and its high level of wheat. Wit beer is traditionally brewed with coriander and orange zest. Ours uses organic pale and wheat malts, ground coriander, organic lemongrass (to impart a citrus character) and wild-crafted elderflower. There is no bitterness evident in this beer whatsoever, which gives your palate room to explore the smooth wheat malt and tantalizingly exotic spices that will quietly entertain your thirst.
Initial release for the 2015 Holiday Ale Fest (HAF), Portland, Oregon. Inspired by the Oakshire Brewing team’s love of French toast, this big brown ale is crafted with a healthy dose of oats and maple syrup and then further spiced with cinnamon and vanilla beans. Notes of sweet maple syrup drip over a chewy and silky full-bodied brown ale, while hints of spicy cinnamon and vanilla punctuate the background of this big, brown ale.
FERMENT Pale Ale is inspired by the brewing traditions of England at the turn of the 19th century. For this ale a foundation of brewing water is created by building upon the pristine water of Mt. Hood with specific minerals to recreate the prized well water of Burton on Trent. Heirloom malted barley and hop varieties come together with a specially sourced English ale yeast to produce an ale that is crisp and refreshing yet
possessing a complex depth of character with notes of tea, marmalade, and a hint of rose. FERMENT Pale Ale compliments nicely to a broad range of foods from an assertive salad through fowl and lamb to lighter red meat dishes.
Part Imperial Stout part Double IPA – a collaboration with Gigantic Brewing in Portland, Oregon.
Ruby colored with a rich malt character finished with big American hops.
A truly distinctive Belgian Amber, malt- forward & spicy.
THE VAPORIZER is a golden-hued Pale Ale that features a beautifully hoppy aroma and flavor. The malt is 100% Gambrinus Pilsner, our sweet and supple house malt from Gambrinus Malting in British Columbia. The hops are primarily of the Challenger variety, grown on a single farm in the Yakima Valley. We dry-hop THE VAPORIZER to pump up the hoppy goodness.
King Kitty Red is a Northwest take on the typically malt forward style. Brewed with four different hop varietals and a sweet malt backbone, this ale is balanced with a clean bitterness and enticing aromatics.
Named after the enormous Brown Trout found in Northwest streams, this beer lives up to the legend. 20″ Brown is medium bodied and has an extremely complex malty character. Using 6 varieties of Northwest grown malt, we created a masterpiece of color, aroma and flavor. Set your hook in one of these and you won’t be disappointed!
Grains: 2-Row, Vienna, Crystal, Chocolate, Victory
Hops: Willamette, Centennial
It is with great pride and gratitude we offer The Divine, a bourbon-barrel aged brown ale of ethereal character. The strong brown ale base brew left to meditate in Woodford Reserve bourbon barrels for the better part of a year. The celestial slumber brought forth wondrous flavors and aromas of wooden vanilla, toffee, caramel, black licorice, and dark fruit, accompanied by a pleasant bourbon warmth. Cheers to nine great years!
The final of our four anniversary beers was created by Keith, Will, Tom, Brandon, and Cameron. They’ve made a hoppy red ale accentuated with the tropical notes of guava fruit.
A fortifying tonic for the people. Rich and smooth, Motherland is as black as a Siberian winter night but warming enough to weather it. Aromas of anise and cherry mingle with bittersweet chocolate and a warming, spicy finish. Answer the call and raise a glass to Motherland.
Rich british malts and loads of NW hops make a big, but balanced, barleywine style ale. This beer finishes dry with a subtle alcohol spice that lingers…think of it as a big ‘ol cuddly bear hug of a beer.
A complex, malty dark beer with a lightly burnt and chocolate character.
Collaboration between Loyal Legion and Fort George; LEGION OF DOOM! A true rogues gallery of different ingredients. A stout brewed with plums, blackberries, and cocoa nibs. Pours a beautiful dark rich color, but has liight roast and chocolate notes which complement the fruits and esters from the Belgian Abbey Quad yeast strand. A delicious medley of different characters come together to form a force to be reckoned with: THE LEGION OF DOOM!
A radler made with Hopworks Evelyn’s Imp IPA and Hopworks housemade lemon soda.
Formerly Chatoe Rogue Good Chit Pilsner.
Good Chit Pilsner is made with Rogue Farm barley that we Floor-Malted in small batches. Floor Malting is an old fashioned, 8 day process that includes steeping, germination, raking, roasting, bagging and hands-on love 24 hours a day. “Chit” refers to the start of the rootlets that emerge from the embryo of the kernel once steeping is complete and germination begins.
Mexican lager more true to Vienna style but less malty and lighter in color.
What makes this Kölsch stand out is the use of whole leaf hops in the Gigantic hop back, lending hop flavor without the bitterness usually associated with this style.
In a bold collaboration with Mother Nature, we grow our own varieties of aroma hops at Rogue Farms in Independence, OR. We also string, stake, train, test, trim, separate, sort, kiln and cool them. Brewmaster John Maier meticulously selected and blended 4 varieties of our aroma hops to create the approachable and aromatic signature of our 4 Hop IPA.
Galaxy hops add great hop notes of keylime and gorgeous tropical fruits to this pale ale.
This is a flavorful but mild sessionable IPA, a smooth and easy drinking ale.
Fizzy wine infused with cranberry juice
An ale version of an American Lager, our Cream Ale is light, with good hop balance and clean finish. Perfect for sunny days and being around good friends.
We love beer. We love peanut butter. Nut Crusher Porter is here to bring the best of these two worlds together! All of the wonderful flavors of a nutty, chocolatey, caramel porter, complimented by the addition of creamy peanut butter flavor. It’s a true liquid peanut butter cup, and it’s here for you to enjoy.
Light on the hops, big on the flavor this blond ale is made with flaked oats which lend to the beer’s smooth creaminess. Rounded out with 2 different hops, the Clem’s is one laid back, easy drinking beer.
Deep ruby red ale takes off with a toasted and caramel malt sweetness then landing softly on a clean hop finish.
ON NITRO! Oyster Stout. Chocolate, light roast, full bodied with a hint of sea spray.
This English Session Beer has a delicious floral hop aroma and flavor. A heaping helping of organic caramel malt and touch of organic chocolate malt give this beer its beautiful mahogany color while organic oats from Bob’s Red Mill velvetize the texture.
This full bodied NW Red is mahogany smooth and hopped to the rafters with locally grown Cascade and Centennial hops. Raise your pints in the air, Rise Up, gather round, Organic Beer from the ground.
A surprisingly light-bodied stout with hints of chocolate and coffee. Despite being the same color as the dark side of the moon, this beer has a subtle and intricate mouth feel. The Black Bear XX Stout has won two medals at the Great American Beer Festival.
Saison is a simply titled beer because of its classic profile. Made with an alternate yeast from the Dupont brewery, the recipe features a flavorful Czech pilsener malt and moderate hopping from liberty, santiam, and columbia hops. The yeast strain, much different than our house blend, yields a juicy and tropical flavor with contrasting spicy notes, but that character is well balanced with the malt and hop profile in comparison with many examples that lean heavily fruity.
English style golden ale with very light bitterness, brewed with lemon peel and then cold conditioned on Townshend’s Earl Grey tea leaves.
Raspberry Belgian Tripel
A darker and stronger, seasonal, variation of the traditional Düsseldorf Altbier. Invented by the Uerige brewpub of Düsseldorf, it is brewed only twice a year and is ready for tapping on the third Tuesday in January and the third Tuesday in October, respectively.
Classic Doppelbock style, smooth dark amber beer with a nice malt profile.
The German word helle means light colored, and as such, a heller Bock is light straw to deep golden in color. Maibocks are also light-colored bocks. The sweet malty character should come through in the aroma and flavor. A lightly toasted and/or bready malt character is often evident. Roast or heavy toast/caramel malt character should be absent. Body is medium to full. Hop bitterness should be low, while noble-type hop aroma and flavor may be at low to medium levels. Bitterness increases with gravity. Fruity esters may be perceived at low levels.
Myrtle has a pleasant acidity from a Lactobacillus fermentation. Lemony Meridian hops grown in Silverton, OR enhance the citrus character of our house Lactobacillus strains and the fruity ester profile of our house farmhouse yeast.
Oregon blackberries and blackcurrants combine with Hood River and Yakima-grown apples create a tart dry cider with a fruity aroma.
With cherry and hibiscus
The one that launched them all, Ginger Lemon Spiffy is a lightly-carbonated lemon wine infused with ginger; tart and refreshing.
Kiwi-A blend of heirloom varietals, American oak, and complex Oregon kiwi. Dry. ABV 6.8
Tripel with blackcurrants
Nectar Creek Honeywine was created by two brothers with a contagious energy to redefine the world’s oldest fermented beverage as a new and artful libation. All of our mead is handcrafted in small batches using the best ingredients the Pacific Northwest has to offer, highlighting specific blends of Willamette Valley honey, water and yeast to produce a sensational pint.
Dedicated to Crustaceans
The name sort of says it all. John Maier, our Brewmaster, wanted to create a beer that defied traditional style definitions. The result was a remarkably hoppy yet balanced and malty ale that quickly became a cult favorite in our Newport brewpub. But what was it? It was not quite a barley wine and not quite a double or imperial IPA. Who really cares about putting beers into narrow categories? Great beer is great beer – just drink it and enjoy!
We added organic pineapples and a blend of Columbus, Centennial and Chinook hops to a base of dry apple cider. The melding of tropical pineapple and sticky, piney, super dank hops makes for a heady experience.
120 pounds of apricot purée went into Alameda’s brew during fermentation. A bright sour streak is tempered by a mild maltiness.
A specialty blend of apple varieties from Oregon and Washington. The first 3 batches made from Newtown Pippin and Winesap from Heirloom Orchards in Hood River, Oregon. Apples we ferment will fluctuate seasonally and lend variations in Anthem’s flavor profile from batch to batch. The apple varieties used and their contribution to the flavor profile will be listed on our website and on each keg by the batch.
IPA No. 5 is brewed with roasted chestnuts, roasted lentils, and Belgian-style candi sugar. Crystal and Santiam hops are used during the boil and for dry-hopping. Crystal hops bring the classic Northwest IPA pine and citrus notes while Santiam adds hints of tropical and stone fruits.
A classic Northwest cider made with Oregon apples, cold-fermented, and blended lightly with ginger and lemon juice.
Brewed with our good friends at Alesong Brewing and Blending for the KLCC brewfest collaboration. Made with several pounds of lemongrass and limes.
Salted Plum Gose
A refreshing wheat beer with a touch of acidulated malt and passion fruit finished with Rakau hops.
Base Camp Brewing and Culmination Brewing paired up to do variations on California Common beer. Culmination’s Cascadia Uncommon #PDXNOW has a nice balance of malt and hops, and is lightly fruity with a smooth finish, a very nice take on the California Common style.
Wild american wheat ale barrel aged with pears in a Syrah barrel.
Our original Rogue Ale, Younger’s Special Bitter (affectionately nicknamed YSB) is a classic English Special Bitter named after Bill Younger of the infamous Horse Brass Pub in Portland, Oregon. A special Imperial YSB was brewed in 2006 for the 30 Year Anniversary of the Horse Brass Pub. A classic English-style special bitter, it has a triad of caramel maltiness, frutiness, and hop bitterness in aroma and flavor and a dry, hoppy finish.