Beer

Pair This

Fri, 14 Jun 2013 16:30:00 -0700

John Stewart, Meat Cheese Bread & Beer Bottle Shop

Dish: Lamb Burger with Lemon Fennel Slaw and Grilled Pepper Harissa
Beer: 10 Barrel Brewing Swill

Why: Stewart says a glass of the just-released Swill is like “drinking summertime.” A spin on a traditional German radler, the Swill blends sour wheat Berliner Weisse with grapefruit juice to create a dangerously drinkable summer beer. This citrus-amped brew echoes the zesty flavors of fennel slaw and cuts through the gamey richness of the lamb.

JOHN STEWART’S LAMB BURGER WITH LEMON FENNEL SLAW AND GRILLED PEPPER HARRISA

Serves 6

2 tbsp olive oil
1 small onion, minced
3 cloves garlic, minced
1½ lbs ground lamb
¼ cup panko bread crumbs (or diced bread)
2 tbsp milk
1 egg
1 tsp dried oregano
1 tbsp kosher salt
½ tsp black pepper
6 ciabatta buns, cut in half
Olive oil (for brushing)
Grilled pepper harissa*
1 head butter lettuce
Lemon fennel slaw*
6 oz (about a cup) feta cheese, crumbled

(1) HEAT olive oil in a skillet over medium heat, and sauté onions and garlic until translucent.

(2) EMPTY skillet contents into a bowl and fold in lamb, bread crumbs, milk, egg, oregano, salt, and pepper; shape into 6 ½-inch-thick patties.

(3) GRILL burgers over medium-high heat for 8 minutes, flipping them halfway through.

(4) WHILE the burgers are cooking, brush ciabatta with olive oil and lightly grill until warm.

(5) SPREAD harissa on both sides of the bun, add burger and lettuce, and top with a healthy pile of fennel slaw and crumbled feta.

*FOR THE GRILLED PEPPER HARISSA

4–5 dried red chiles
1 jalapeño pepper
2 red bell peppers
3 garlic cloves, skewered
1 tsp kosher salt
1½ tsp ground cumin
1½ tsp ground coriander
¼ cup olive oil

(1) DESEED chiles and cover with boiling water; soak for 15 minutes.

(2) BRUSH jalapeño, red peppers, and garlic cloves with oil, and sprinkle with salt and pepper.

(3) GRILL over medium-high heat, rotating frequently, until lightly charred and cooked through.

(4) PLACE peppers in a bowl and cover with plastic wrap for at least 10 minutes.

(5) PEEL, destem, and remove the seeds from bell peppers, and remove stem and seeds from the jalapeño.

(6) PUREE first 7 ingredients, slowly drizzling in olive oil.

*FOR THE LEMON FENNEL SLAW

2 heads fennel
2 tbsp olive oil
1 lemon, zested and juiced
1 tbsp roughly chopped mint
1 tbsp chopped parsley
1 tsp salt
½ tsp black pepper

(1) SHAVE fennel into thin slices using a sharp knife or mandoline.

(2) WHISK remaining ingredients together, and add shaved fennel.

Image: Stuart Mullenberg

Jason French, Ned Ludd

Dish: Grilled Chicken with Summer Vegetable Salad and Herbaceous Buttermilk Dressing
Beer: The Commons Brewery Pils

Why: It takes an entire herb garden to execute French’s grilled hen dish—it’s brined in lavender, doused in creamy buttermilk dressing, and speckled with a confetti of parsley, tarragon, chives, and dill. The Commons’ dry, northern German–style pilsner mimics the chicken’s complex flavors, offering crisp, floral, and herbal undertones.

JASON FRENCH’S GRILLED CHICKEN WITH SUMMER VEGETABLE SALAD AND HERBACEOUS BUTTERMILK DRESSING

Serves 4–6

2 quarts water
½ cup salt
1 tbsp fennel seed
1 tbsp black peppercorns
2 tsp lavender (fresh if possible)
4 sprigs fresh sage
6 sprigs fresh thyme
2 cups ice
1 chicken, quartered
2 tbsp olive oil
Salt and pepper to taste

(1) COMBINE water, salt, fennel seed, and black peppercorns in a pot and bring to a boil.

(2) SIMMER 15–20 minutes and pour over lavender, sage, and thyme in a large bowl.

(3) ADD ice to cool the brine, and place in refrigerator.

(4) ADD chicken when the liquid is cooled, and brine for 4–5 hours.

(5) PULL chicken out of the brine, dry with paper towels, coat in olive oil, and liberally sprinkle with salt and pepper.

(6) PLACE chicken on grill and cook over high heat for 20–25 minutes, flipping each piece halfway through.

(7) REMOVE chicken from grill and let rest for 10 minutes.

FOR THE DRESSING:

1 shallot, minced
2 tbsp red wine vinegar
2 tbsp cider vinegar
2 tbsp sugar, divided
¾ cup sour cream
1 cup buttermilk
½ cup assorted chopped herbs (parsley, tarragon, dill, or chervil)
Salt to taste

(1) MACERATE shallot in vinegar with salt and a pinch of sugar, and place in a large mason jar for 40 minutes.

(2) ADD remaining ingredients, cover with lid, and shake to mix, seasoning to taste.

FOR THE SALAD:

1 large head lettuce
1 cucumber, peeled, seeded, and sliced
1 zucchini, thinly sliced
1 head fennel, cored and shaved
1 pint cherry tomatoes, halved
1 ear of corn, shucked and cut off the cob
½ cup assorted chopped herbs (parsley, tarragon, dill, or chervil)
Salt and pepper to taste

(1) COMBINE ingredients and toss with buttermilk dressing.

(2) SEASON with salt and freshly cracked black pepper, and serve alongside grilled chicken.

Image: Stuart Mullenberg

Alyssa Gregg, Spints Alehouse

Dish: Bärenjäger Baby Back Ribs
Beer: Heater Allen Coastal Lager

Why: At Spints Alehouse, Gregg has all the German tricks up her sleeve. She marinates her ribs overnight in honey-based Bärenjäger liqueur, and pairs the fatty, liquor-glazed rack with an amber lager sporting some serious hops. Heater Allen’s Coastal has caramel and toffee notes that practically sing with the caramelized ribs, and enough gusto to stand up to the carnal pork flavor.

ALYSSA GREGG’S BARENJAGER BABY BACK RIBS

Serves 4

1 cup Barenjager Honey Liqueur
1 cup sweet Riesling
¼ cup chicken stock
1/8 cup Champagne vinegar
2 tbsp salt
2 tbsp chile flakes
2 racks baby back ribs

(1) COMBINE all ingredients and marinate ribs overnight.

(2) REMOVE ribs and simmer the marinade until reduced by half.

(3) GRILL ribs over low heat for two hours, basting often with the marinade reduction. (Ribs are done when the meat pulls away from the bone with little resistance.)

Better Beer Glass, Better Beer Taste?

Wed, 05 Jun 2013 15:30:00 -0700

Image: Courtesy of Spiegelau

Proper glassware for beer drinking has moved beyond the traditional types (like the tall Pilsner on the left) to the special IPA glass, designed by Spiegelau (of Germany) with brewers from Sierra Nevada and Dogfish Head.

It’s official: beer-drinking season has begun. I know, I know—we’re in Portland and beer drinking is a year round activity. It can’t possibly have a season.

And yet, there’s something about the weather warming up and the sun shining that makes the tastebuds tempted to quench our thirst with a healthy swig of beer. No wonder there are so many beer festivals coming up! (Read further about the Portland Fruit Beer Fest June 8-9 and others below.)

Wherever there’s a drink, there’s a vessel, even if it’s the bottle (or can) itself. There’s also, however, a proper vessel—not just the most obvious or easiest (or ubiquitous. Red SOLO cup, we're looking at you). Somewhere out there, the right glass for the particular beer you are savoring is waiting.

Image: Kristin Belz

Girls Can Tell tea towels tell the story of which beer to serve in which type of glass. Rejuvenation carries the tea towels (also the espresso version) in Portland.

Proper beer glassware lends itself to sipping and savoring, not chugging or swilling.

The easiest way to learn which beer goes in which glass is to have a tea towel teacher on hand: Girls Can Tell makes 100% cotton floursack tea towels that illustrate and explain the seven basic types of glasses from which one should consume one’s beer. Philadelphia architect and illustrator Sara Selepouchin created the beer lovers tea towel (and other delightfully hand-drawn creations for home life).

Upping the ante, however, is the Spiegelau glass company. The 500 year old German company is the beer-drinking side of the Riedel wineglass family (Riedel bought them in 2004), so you know the quality should be good. Spiegelau has come up with a new beer glass specifically designed to "showcase varying aromatic profiles for the American 'hop forward' IPA beer, preserve a frothy head and volatiles and maintain a comfortably wide opening for the drinker to 'nose' the beer." The design was a collaboration between Spiegelau and brewers from Sierra Nevada and Dogfish Head.

Matt Rutkowski, Vice President of Spiegelau, told Dwell magazine that the only excuse for drinking beer from a can is if you're "whitewater rafting or canoeing." Having attended plenty of brewfests myself, I politely disagree with him, but am eager to try the special IPA glass nonetheless. Its narrow bottom is new to me. (New Seasons carries a version of it with the Sierra Nevada logo.)

Rutkowski informs us that the typical "pint" glass is totally the wrong glass to drink out of. Of course, one could argue that there's never a wrong way to drink beer in the first place, but he may have a point, especially as it concerns drinking in the comfort of one's own home.

Which glasses go with which beers? A guide:

Normal pint glass - not so good for anything - see explanation above - but it'll do the job.
Stemmed pilsner or tulip glass - good for a pilsner or a scotch ale because the tulip shape (tapered at the top) traps the aroma, and helps maintain the typically large head of a pilsner.
Tall pilsner - plenty of height to show off and accomodate the color and lovely foamy head of a light, golden wheat beer or pilsner.
Weissen - for a wheat beer, the tall size and tapered silhouette help hold the ample head and allow the unfiltered wheat to settle at the bottom.
Snifter - for a strongly aromatic (and strongly alcoholic) beer like a typical Belgian, which is savored for the fragrance and imbibed more like a fine wine than a brew. Also for strong beers like barleywine or doppel.
Dimpled mug - for a "session" beer, i.e., a beer to drink many of in a single session of drinking. The mug's thick glass walls and its handle make it easy (and safe) to hold and clink "salut" to your buddies over a long, raucous night at the pub.
Goblet - similar to a snifter, but thicker glass and scored just above the stem to encourage bubbles; good for IPA, duppels and trippels.

No matter what vessel you imbibe from, it is time for the brew celebrations to start in Portland. Beer events worth leaving your home for:

Portland Beer Week, June 6-16, 2013. Events feature several out-of-town brewers, including Fal Allen of Anderson Valley.
The always chill and scenic North American Organic Brewers Festival is June 27-30, 2013 in Overlook Park in North Portland. Rain or shine, it's a good time and family-friendly.
Oregon Craft Beer month takes over all of July (including the mega mania on the waterfront July 24-28, 2013).

What's your favorite way to drink a beer? Does the shape and style of the glass affect your taste or enjoyment? Is the best beer glass a full glass? Share your boozy brewy thoughts with us!

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Fruit Beer Festival's Class Acts

Wed, 05 Jun 2013 09:00:00 -0700

The third annual Portland Fruit Beer Fest will take over Burnside Brewery on June 8 and 9, offering 21 fruit-forward taps from all around the west coast that will leave your taste buds wondering what’s going on...and liking it.

Using ingredients ranging from tart pomegranate to smooth figs, many brews at this years’ fest were crafted as session beers, with lower alcohol by volume percentages for easier all-day sampling.

To give you an idea about what you’ll be getting into, here are the event's 6 top-of-the-class beers:

6. Best Body—Barrel Aged Citrus Wit

Take it easy, gentlemen—it’s the flavor profile. Upright Brewing’s barrel-aged citrus witbier was light in color, but did not disappoint in flavor. Using grapefruit as well as blood and Sevilla oranges, this beer has a strong, sweet nose while being lightly hopped.

5. Best Looking—Champagne de Granada

Widmer Brewing brought a pomegranate Berliner Weiße to the table, having allowed the light beer get attacked by tart pomegranates. The deep pink/light purple color will draw you in like a siren’s call.

4. Most Unique—Bier Royale

Hands down, this award goes to the Commons Brewery’s concoction for including an off-the-wall ingredient—Nancy’s plain yogurt. Where there is big risk there is big reward: pairing the tart yogurt with black currant syrup and using their award-winning Urban Farmhouse Ale as a base, this beer is a must-try. This one could have also won best looking, but we’ve got to stop giving these guys awards.

3. Hardest Worker—Cherry Wheat

Lompoc brewing has been working on their entry since 2011, when they first started brewing their Parkdale cherry wheat beer. Post fermentation, they aged the beer in Port barrels for three months, then let it sit until May 2013. The labors paid off in this malty, full-bodied beer with a smooth cherry finish.

2. Most likely to get Rich—Blueberry, Fig, and Date Baltic Porter

Event host Burnside Brewing is bringing a beautifully colored golden fig, date, and blueberry Baltic Porter to the festival, full with rich flavors and aromas. The blueberries certainly make their presence known. Also, keep an eye out for a rumored kölsch brewed with coconut and lime from Burnside at the festival.

1. Most likely to Succeed—Tiger Tonic

Hub-o-matic, a Hopworks collaboration with Automatic Brewing, recently announced they were looking to branch out from the hop-dominated preference of Portland brewers. The result? Tiger Tonic, a beer brewed with passion fruit, pineapple, and mango puree that was so evenly balanced, I was transported to Mexican beaches in a world where Corona didn’t exist. Do not miss this one.

General admission tix are just $20, but for serious fruit beer lovers, put in a couple of extra bucks and head over there at 10 am to get the $28 VIP treatment (first crack at the taps, exclusive beers, and some extra tickets).

Portland Fruit Beer Fest
June 8 and 9, 2013
Burnside Brewing Company
NE Burnside & 7th Ave
$20 General Admission, $28 VIP
More details here!

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Summer of Cider

Mon, 03 Jun 2013 09:00:00 -0700

Dry-hopped hard cider is the great diplomat of beverages. A stress-free partner for just about any fare, the citrusy, gluten-free sip pleases both discerning oenophiles and dyed-in-the-wool beer lovers—thanks to the addition of Northwest-grown hops. We’ve gathered five summery selections from craft cideries in the Northwest.

Image: Nomad

Anthem Hops
Wandering Aengus Ciderworks

The Anthem line sets the bar for hopped ciders, infusing fresh-pressed local apple juice with Oregon-grown Cascade hops for more than three weeks. The resulting cider has a tartness that recalls crisp, easy-drinking lagers. Find It: Local taps and bottle shops

Image: Nomad

Yakima Valley Dry Hopped Cider
Tieton Cider Works

Pressed in Tieton, Washington, with gnarly cider apples from a family-owned orchard and a blend of hops from the Yakima Valley, this clear, light cider has terroir in spades. Dry, with a light fizz, it’s perfect for tipplers averse to sweetness. Find it: New Seasons

Image: Nomad

Dry Hopped Hard Cider
Finnriver Farm & Cidery

The Finnriver cidery on Washington’s Olympic Peninsula churns out earthy, organic ciders like this off-dry, floral, Cascade-hopped variety. Find it: Make a trip to Finnriver’s tasting room in
Chimacum for a true cider pilgrimage.

Image: Nomad

Hallelujah Hopricot Hard Cider
Reverend Nat’s

For this one-of-a-kind pint, Portland cidermaker Nat West transforms a haul of fresh apricots and apples, lemony Amarillo hops, five unique ale and wine yeasts, and much of his spice cabinet into a balanced, fruity bottle. Find it: Reverend Nat’s new cidery taproom

Image: Nomad

Dry Hopped Cider
Schilling & Company

A scion of the Schilling Spice Company, Seattle-based cider man Colin Schilling is hoping to make DHC the next IPA—by putting it in an eco-friendly can. Schilling’s cidery launched in April with a single variety, but Schilling expects a full lineup in the coming months. Find it: On tap at Bushwhacker Cider and in cans at Whole Foods

Mobile Canning Breaks Craft Brew Out of the Bottle

Mon, 03 Jun 2013 09:00:00 -0700

Image: Dylan Harkavy

The Wild Goose MC-250 in action at North Portland’s Occidental Brewing

In a drafty warehouse on the outer east side, Owen Lingley resembles a mad genius devising a doomsday device. He searches for a lost washer, reattaches a monitor, and generally fusses over a stainless steel, Rube Goldberg-like contraption. Lingley’s year-old company, Craft Canning and Bottling, trucks the ungainly Wild Goose MC-250 from the warehouse to small breweries across Oregon that want to sell beer in cans but can’t afford (or don’t want) assembly lines of their own.

“I saw craft beer moving toward cans,” Lingley says. “I put together a plan, and off we went.” He sank his life savings into the Wild Goose.

A veteran of the packaging business, Lingley chose his moment (and his technology) well. Many craft brewers are gravitating away from glass bottles toward cans, for environmental, economic, and quaffability reasons. Aluminum carries a lower carbon footprint, gets recycled at a higher rate, and weighs less—and thus is cheaper to ship. It seals out light to avoid the dreaded skunk factor. And, of course, Lingley notes: “You don’t have to worry about aluminum breaking.”

Portland's Newest Beer Spots

Fri, 17 May 2013 10:30:00 -0700

Image: Branden Andersen

Get your growler filled with the latest in beer technology at the Tin Bucket on N. Williams Ave.

It's important to stay informed, because beer waits for no one. Here's the latest in brew news from around Portland:

Tin Bucket, a new growler-fill station/bottle shop/taproom on North Williams, carries 40 different beers poured from state-of-the-art, spaceship-like Pegas CrafTap fill stations, which purge growlers with CO2 (to prevent air contamination) before filling them with beer from the bottom up (no foam = more beer) and topping off with another CO2 purge that caps the growler with a nice foamy head to ensure a proper seal. The result? No spoiled beer—even after two weeks.

The shop offers a combination of rustic, raw wooden tables, a bar handmade by one of the owners, and the growler stations providing a bit of space-age industrialism. The beer wall boasts about 200 bottles, most hailing from local breweries. Owner Jason Monge says he hopes to fill his currently empty shelf space with more imports soon.

We walked out with 64-ounces of Georgetown’s Lucielle IPA, sealed with CO2 and a soft promise of a one-year shelf life. But who could wait that long? We'll show a bit of reserve and leave it in the fridge for a month to test the power of the CrafTap.

A short sprint away is NE Dekum's Oregon Public House, the world’s first nonprofit pub, celebrating its grand opening this week. Here's how it works: patrons grab a favorite pint on tap, and when it comes time to pay, servers will ask which charity the payment should support (from a list of eight options including Habitat for Humanity and Friends of Trees). At the end of every month, the staff tallies up the votes, and the profit is distributed accordingly. In other words, if 23 percent of patrons want to donate to Habitat for Humanity, that organization gets 23 percent of the overall profit.

Of course, if you’re feeling very charitable, you could always buy a round for the house (for just $350).

“Anything put in this neighborhood is going to flourish,” an OPH bartender shared with a touch of pride. With spots like the Tin Bucket and Oregon Public House popping up, it’s no wonder this corner of Portland is thriving.

The Tin Bucket
3520 N. Williams Ave
503-477-7689

Oregon Public House
700 NE Dekum St
503-828-0884

10 Reasons to Read 'Beer Lover's Oregon'

Thu, 02 May 2013 12:01:00 -0700

Image: Courtesy Globe Pequot

Logan Thompson—beer fiend and native of the Pacific Northwest— took on the enviable task of traveling around our beautiful state for his new Beer Lover’s Oregon, an exploration of local breweries from Widmer to Draper Brewing. Here are ten reasons why you should seek out this beer book among a sea of others:

The book is in-depth, to say the least. Thompson takes us from Barley Brown in Baker City to Bridgeport in Portland, from Walkabout Medford to…well…whatever’s in Southeastern Oregon. (Just kidding, we love you Beer Valley Brewing in Ontario.)
Each brewery and brewpub profile includes all the information you’ll need. Readers have access to the founders' bios, photos, flagship beers, future projects, twitter handles, and intel on which beers are available year-round or seasonally.
The “Beer Lover’s Pick” feature gives you a vetted beer to try without playing "Beer Book Roulette" (unless you're into that sort of thing; see number 10).
The book speaks a language any beer lover can understand. While many beer books can get a bit technical, Thompson beer shouldn’t be complicated—in the end, it’s still beer.
It’s a book worthy of your coffee table, whether it is in the living room or basement beer cave. With 68 breweries reviewed (in addition to his reviews of brewpubs and bars), it’s a great way to pass the time while you're sipping some suds.
Thompson isn't focused only on the here and now of the beer world, but gives due attention to individual brewers' origins via solid history sections for each location.
All Oregon breweries get equal spotlight. Thompson doesn’t leave out the little guys, whether they be hand-crafters or gluten-free.
It makes you T-H-I-R-S-T-Y. Don’t crack this tome open mid-way through the workday—you may suddenly “come down with something” right around happy hour.
If you’re planning to visit another part of the state, you can take the guesswork out of finding a good beer. Breweries, brewpubs, and beer bars are listed by region, so you’ll be set from border to border.
It makes for a great game of “Beer Roulette.” For the uninitiated this game entails grabbing a book or catalog of beers and finding a way to randomize your selection for the evening (we’ve done everything from putting beer menus on dart boards to grabbing random bottle caps from bottle shop collections—nothing is off-limits). Flip through the book and stop on a random page, then head over to Belmont Station and grab the destined brew. Cheers!

Find Beer Lover’s Oregon at Powell's bookstores and online at www.powells.com.

India Session Ales

Wed, 01 May 2013 09:30:00 -0700

10 Barrel Brewing ISA $9/six-pack

Abundant grapefruit notes make this summery brew, loaded with Summit, Cascade, and Centennial hops, taste like it’s garnished with citrus. 5.5% ABV, 51 IBUs

Solera Brewing Shortstop ISA $4/pint

Apollo hops make this beer dance and jab like Apollo Creed—all American and super-alpha. Citrusy and floral flourishes pack a gentle wallop. 4% ABV, 45 IBUs

21st Amendment Brewing Bitter American $9/six-pack

This “extra pale session beer” retains the malt backbone of a British pale while American Warrior and Cascade hops account for a resiny, piney finish. 4.4% ABV, 42 IBUs

Crux Fermentation Project Off Leash $5/imperial pint

This “Northwest Session Ale” is one playful puppy. Citra hops make it spunky, but sniff those Centennials and it’s like romping through an herb garden. 4.5% ABV, 45 IBUs

Two Beers Brewing Trailhead ISA $8/six-pack

Cascade and Columbus hops converge in this yellowish beer, with a modest malt bill making it not hot, but spicy. Lemon peel trails off to lemon pepper. 4.8% ABV, 48 IBUs

Slide Show: Oregon Hophead History

Mon, 29 Apr 2013 14:48:00 -0700

Belmont Station Redux

Thu, 11 Apr 2013 10:00:00 -0700

Image: Branden Andersen

Belmont Station's new sun porch.

Carl Singmaster, Chief Beer Officer at Belmont Station, was almost giddy to show me the Southeast Portland bottle shop’s new sun porch—and for good reason. Three and a half years ago, he conceived the idea to have some sort of outdoor addition to the shop. Since then, he's endured the loss of his business partner and the ensuing personal and financial trials, and has tirelessly navigated the ins and outs of ever-increasing city guidelines.

So, yes, Singmaster was excited to show off his hard work.

As we walked pass the bar and through a doorway, the smell of wood and fresh paint filled my nose to reveal a brightly, naturally lit covered porch. Metal beer signs from various breweries near and far hung on the deep blue walls, accented by dark wood paneling recycled from the apartment complex Singmaster purchased and tore down to build the porch.

Belmont Station's new seating, built by the southeast Portland furniture company Yardsticks, includes three sturdy, wooden four-person benches and two longer benches that can sit eight people comfortably.

Image: Branden Andersen

Taking my own seat, I realized why the sun porch was such a great idea. Outside, it was about 45 degrees and drizzling. But inside? Near 70° and illuminated by natural light. Although Singmaster originally wanted the porch to be a beer garden, the covered structure works out perfectly (and if the resident hop-heads want to enjoy their beer under the open sky, there's new outdoor seating section, too).

Most importantly, the porch offers much-needed space to neighborhood that doesn’t have much in the way of outdoor seating.

Clark Patton, a Southeast resident who was sitting across from me at another bench, says he's been a Belmont Station fan for nearly a decade. “I love it,” Patton told me between bites of his sandwich he got from the on-site Italian Market food cart (which offers South Philly-style meatball subs and soft pretzels). “They needed more space. Out here, it’s warm, quiet, and comfortable with plenty of light.”

The biggest windows face west, so the later hours of the day will illuminate the space. On the warmer and dryer days, those same windows roll up and let in fresh air. For the far-more-typical cooler days, heaters hang from the ceiling. They are clunky and noisy now, but Singmaster lets me know they shouldn’t be that loud after he makes adjustments.

“It’s just one of the kinks that happens right after you open,” he assures me.

The sun porch is open now, but the grand opening is the week of April 22, complete with special beers on tap to commemorate the event.

Belmont Station
4500 SE Stark Street
503-232-8538

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