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With Harvester Brewing, James Neumeister raised the bar for American gluten-free beers. America’s first dedicated glutenfree brewery opened less than a year ago with three beers—Pale Ale, Red Ale, and Dark Ale—brewed from sorghum, gluten-free oats, and Willamette Valley chestnuts. The brewers’ years of recipe development have paid off, especially in the Dark Ale, which crackles with the flavor of chestnuts roasting over an open fire. 

Now, with a new pub menu, he’s trying to do the same for beer-friendly food. In the kitchen, chef Neil Davidson—a former line cook at Thomas Keller’s lauded Ad Hoc—makes use of just a few hot plates, a sandwich press, and a convection oven to bring a white-tablecloth pedigree to Portland’s first gluten-free gastropub, matching Harvester’s small-batch ales with elegant, flavorful fare.

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