By Andi Prewitt
Of the Oregon Beer Growler
When Scott McConnell was researching his business plan for a brewery in La Grande, he made a jarring discovery. The Eastern Oregon city was one of the largest in the state that didn’t also have a business that made beer. McConnell found that most towns with a population of more than 7,000 people — from the Coast to the Idaho border — are home to a brewpub.
“It was kind of an incredible statistic,” he said. “And so that was one of my big pitches to investors.”
While that swath of land represents some of Oregon’s most rugged and sparsely populated areas — free-range cattle can outnumber people at times — there are still plenty of breweries. La Grande just happened to sit along a dry, lonely stretch of Interstate 84 with Baker City and Barley Brown’s to the southeast and Prodigal Son in Pendleton to the northwest. Terminal Gravity is a winding, scenic drive on the way to Wallowa Lake. So it was about time to fill in the gap.
“You see holes in your community and you’re like, ‘Man, it would be really nice to have a brewpub here,’” described McConnell. “I recognized the need and how this would be successful if we pulled it off.”
Building Side A Brewing wasn’t a solo endeavor, though. The mission to bring brewing back to La Grande (Mt. Emily Ale House closed several years ago) actually reunited McConnell with his two childhood friends from Michigan and helped make a piece of the town’s history more accessible to the public.
It was probably no mistake that McConnell, an economics professor at Eastern Oregon University, ended up on the rural side of the state after an earlier stint in Portland. He and his business partners — Nick Fairbanks, head brewer, and Travis Hansen, head chef — were raised in Alpena, Mich. The town is nestled between a state forest and a bay on Lake Huron near the fingertips of the oven mitt-shaped state. The three all lived about five miles apart from each other on wide-open land where labor was an early part of their upbringing. Those ethics and a shared experience are what they believe led to a solid foundation for Side A.
“I think we all grew up working hard,” McConnell explained. “In a small, rural community, you work your whole life. That’s just the way it is. And we all grew up in blue-collar families watching our parents work hard and I think it just becomes a way of life.”
“We rarely don’t see things the same way and I think it’s helpful to come from the same background,” Fairbanks added.
They also bring considerable experience to the project. McConnell, who ran the population numbers early on to lure investors, brings business and front-of-the-house knowledge. If Hansen’s name and face aren’t familiar, that’s because he’s normally confined to a kitchen — sizzling, simmering or seasoning. But his food has undoubtedly landed on a plate in front of you at Widmer Brothers Brewing, where he spent a decade. And Fairbanks has been mashing in and overseeing maintenance at breweries across the country for years — most recently at Short’s Brewing Company in northwest Michigan. There he experienced massive growth. The business went from a production capacity of around 4,000 barrels per year to close to 70,000.
The sensibility of the Midwest is infused in Fairbanks’ brew at Side A. There’s also a certain spirited stubbornness — do not, for instance, ask Fairbanks if you can share your idea for an IPA. He’s probably already heard it. And dank hop bombs aren’t a personal favorite. Instead, Fairbanks prefers balance, which is why you’ll find that the Award Winning IPA tiptoes up to the 60 IBU mark, but won’t cross it.
“I’m adamant that IPAs are overdone, and it’s just not my particular philosophy to have six IPAs on tap because there’s so much else out there,” Fairbanks said.
And that includes an early lineup of classics: a hard-to-find-elsewhere altbier, a flavorful toasty oatmeal brown with a slight hop kick and a pale called Copper & Gold that honors his roots with Michigan Copper hops blended with Northwest-grown malts to recognize his home now. While the beers might sound a bit conservative compared to some breweries, Fairbanks is already anticipating the benefits of autonomy in the brewhouse. He’ll begin experimenting with traditional styles in the future.
A restrained approach might make sense in Eastern Oregon where the will to embrace change moves about as quickly as a herd of cows milling around one of the region’s isolated roads. In beer terms, that used to mean prying the Bud Light out of their cold, dead hands. But the Side A crew has found that the resistance to try something new is waning. McConnell credits the shift to those breweries that came before them — Terminal Gravity, Barley Brown’s and Prodigal Son — and the effort it took to get people to take a chance on something new.
“I would say we’re lucky because those breweries all did what they did over the last five to 10 years to 20 years, depending on which brewery you’re talking about,” said McConnell. “I always like to make sure that everyone knows that we are just following in the wake.”
Apart from bringing La Grande back into the brewing community, the Side A founders helped revitalize the Eastern Oregon Fire Museum while forming one of the more unique partnerships in the state when it comes to shared space. It’s actually easy to miss Side A if you’re not looking for the brewery because it’s housed in a building that looks like the fire department. In fact, the sign on the front says “La Grande Fire Dept.” in large red letters above two garage doors that appear as though fire trucks could come bursting out of at any moment, sirens wailing.
You’ll actually find a much calmer scene inside: diners digging into oversized burgers and heaps of dirty fries next to pints and tasters. The open pub is just one half of the structure. An exhibit composed of firefighting equipment and memorabilia comprises the rest of the interior and inspired the name “Side A,” which is how firefighters refer to the front of a building. The museum wasn’t in danger of shuttering, but until the brewery launched its hours were extremely limited.
“They were at a point where they couldn’t afford to have somebody here permanently so that people couldn’t just show up. They had to make an appointment,” said McConnell. “It was kind of cumbersome to visit the museum. Us being open all the time now, people can go see it anytime they want.”
La Grande’s Urban Renewal Agency gave the brewery-museum merge an assist in the form of $40,000. That money went to improvements like adaptations to sewer lines and the installation of ADA-compliant bathrooms.
“We got it for the business, but also the city kind of got it back in the sense that the building is now more functional,” McConnell said.
“It’s a win-win,” said Fairbanks. “We got what we needed; they got a building updated.”
While waiting for dinner, you can take a tour of firefighting through the ages. On display are several fire engines, including a model from 1925 that’s believed to be the only one on the National Historic Registry, an array of old extinguishers and the station’s pole that’s worn in areas where countless hands held on for the slide down.
“It’s a way to keep the historical value of the community,” Fairbanks said. “And there’s a great amount of people that actually come to see the museum outside of coming to have a beer.”
“We get a lot of firemen who worked in this building to come in and be like, ‘Oh my gosh, this is incredible!’” said McConnell. “And to be able to show off a piece of La Grande history — every little town loves to be able to show off its history, so it’s neat to be able to partner with that.”
Side A Brewing
1219 Washington Ave., La Grande
By Anthony St. Clair
For the Oregon Beer Growler
Surrounded by fans of The Bier Stein taking in the game or beering up for their own football festivities, Troy Potter can hardly believe that a few months ago he wasn't the new owner of Eugene's The Bier Stein. Working in sales at Ninkasi Brewing Company, Potter was happy where he was.
“I didn’t have a desire to be a business owner,” says Potter, “unless the perfect situation came up.”
Then it did.
At the 2016 Oregon Country Fair, Potter was having a beer with his longtime friends Kristina and Chip Hardy, founders of The Bier Stein. “Around one in the morning, I happened to mention, ‘If you ever want to sell, please talk to me first,’” says Potter. “They stopped, they giggled and said they’d been considering selling the place.”
The Hardys felt ready to pursue non-business interests, but didn’t want to be absentee owners. For the next year, when Potter wasn’t working as part of Ninkasi’s national sales team and managing accounts on the East Coast, he quietly evaluated buying the business.
“I was happy, making good money at a good job,” says Potter, “but when this opportunity came up, my wife and I talked about it and realized it was an opportunity that I just couldn’t pass up.”
On Aug. 1, 2017, Potter and silent partner Jon Farah officially became owners of The Bier Stein.
A Long Way From Cleveland
Originally from Cleveland, Ohio, Potter was 21 when in 1991 he grabbed his backpack and bought a one-way Amtrak ticket to Portland.
“I fell in love with craft beer, day one,” says Potter. “I spent six months drinking Widmer Hefeweizen with lemon, then Full Sail Amber, then Deschutes Black Butte Porter. But Bridgeport IPA was a game changer. I’ve been in love with IPAs ever since.”
After working as bar manager at an Italian restaurant and Kells Irish Pub, Potter’s interest in craft beer led him to jobs with McMenamins and Rogue. In 2007, his wife was about to graduate from Reed College, and they’d heard about a new brewery in Eugene. The day after graduation they moved south, where Potter became one of Ninkasi’s first employees. Fast-forward 10 years, Potter was learning how to be an owner.
Potter and Farah began working with a bank to navigate the “long, drawn-out process” of getting a Small Business Administration loan. Potter also worked side-by-side with the Hardys to understand day-to-day operations and get advice. Along with respecting the Hardy’s wishes to keep the sale quiet, Potter had signed a non-disclosure agreement and couldn’t say anything to his colleagues. Then, finally, “the bank put everything in writing, and I gave my 30-day notice,” says Potter. “It was a surprise at Ninkasi.”
Smooth Transition, Strong Future
Founded in 2005, The Bier Stein began as a 2,100-square-foot bottle shop and beer bar between downtown Eugene and the University of Oregon campus. In 2012, The Bier Stein moved to a 12,000-square-foot building. Now offering more than 1,000 beers in bottles and from 30-plus taps, The Bier Stein seats 185 and has 50 employees. And that, says Potter, is how he wants things to be.
“The staff and managers are amazing, and everyone was excited to stay on,” says Potter. “I didn’t change one thing. Not the menu, not the beer. That turnkey aspect was in its truest form. Why change something that’s working perfectly?”
Potter is at the shop each day, working with managers and on marketing, advertising and overall operations. “I’ve also been bussing tables, running food. I intend to work in the kitchen and the bar too — keep my finger on the pulse and connect with customers,” says Potter. “The Bier Stein is about the best beer and the best customer experience. That’s what will keep The Bier Stein strong.”
Plans include growing The Bier Stein’s reputation as a destination and craft beer institution. “About 35 percent of our customers come from outside of Eugene, based on word of mouth.”
Increased customer education is also a priority. Potter wants all staff — including himself — to have Level Two Cicerone Certifications. “New customers come in, and they might know a little about beer, but it can be hard to come up to those cooler doors and pick a beer,” says Potter. “Something we can make better is to be there with customers and help them make that bottle purchase.”
Overall, Potter sees his role not as a game changer, but as the next generation. “My goal coming into The Bier Stein is not to change anything,” he explains. “My goal is to grab that torch that Chip and Kristina created and carry it forward. We’re going to keep it about the beer.”
The Bier Stein
1591 Willamette St., Eugene
By Chris Jennings
For the Oregon Beer Growler
There are many things that can go awry during the brewing process. Anything that happens before your wort hits the fermenter is fixable, for the most part. Unfortunately, there’s not a lot to be done to salvage your precious beer if you encounter issues during fermentation. There are, however, a few steps you can try along with tips to avoid future tragedy.
The most important step that should be taken before any kind of fermentation begins is cleaning. Everything that touches your wort post-boil, during fermentation and post-fermentation should be sanitized. Use a cleaning solution that won’t leave a residue but will adequately remove all debris from equipment. A variety of chemicals are available at your local homebrew shop. What works best for you might not be what someone else prefers. The same goes for sanitizer. Ask your homebrew shop attendant for advice. That being said, this isn’t the Dark Ages and there are much better reasonably-priced options on the market besides bleach. The cleaning agent and sanitizing solution should always be two separate chemicals. While most cleaning agents can also act as a sanitizer, it’s best to be overly cautions.
The next thing to address is the fermentation equipment. Whether you are using plastic buckets, glass carboys or stainless steel containers, be sure that all the parts and pieces fit well to create tight seals. The stopper the airlocks go in need to be the right size and make sure that there’s only one way for gas to leave the fermenter. This will allow you to see active fermentation and it reduces the chance that something will find its way into the batch. Remember, the airlock is the line of defense against the outside world.
Sometimes liquid in the airlock can get sucked into the fermenter. And if there is anything undesirable in that liquid — a dead bug, for instance — you might infect your batch with bacteria. To avoid this, use sanitizer or 100-proof alcohol on the airlock just in case anything does reach that device.
Now that the post-boil equipment is cleaned, sanitized and properly installed, the next step to ensuring proper fermentation is the yeast itself. Proper pitch rates and ensuring there is plenty of oxygen are just a few factors to consider. When building a recipe, be sure you have a high starting gravity and account for that with a little more yeast than normal. That way your fermentation won’t stall, which could result in a product that is under-attenuated and too sweet.
Yeast doesn’t like to be abused, and the easiest way to hurt your yeast is with large temperature swings. If you are using a liquid yeast, you want it to be as close in temperature as the wort you’re pitching it into. A large temperature gap can rupture the cell walls of the yeast. Don’t let the yeast get too warm, though. If fermentation is too hot, you could end up with an entirely different set of problems.
Yeast also have two stages of fermentation. The first is aerobic where they actually consume oxygen to multiply. The second is anaerobic when the yeast begin to consume sugar and create all of those wonderful byproducts. The best time to introduce oxygen to the wort is before the yeast is pitched and after the wort is cold. Introducing oxygen after the pitch might create off-flavors.
As homebrewers, we can only guide the yeast to help us create award-winning beer. Give those little guys a fighting chance to reduce chances things will go wrong.
Fizzy Yellow Protocol [AG]
Fizzy Yellow Protocol [Extract]
By Sam Wheeler
For the Oregon Beer Growler
There is going to be something extra special about the Oregon State-Oregon football game this year … one of the home teams is going to walk away with a win, and hopefully you’ll have a belly full of delicious craft beer when it happens. That’s where we come in.
Lets face it folks, if it weren’t for the NCAA’s “no-tie” rule, this Civil War may well end up like the infamous 1983 Toilet Bowl, where the teams combined for 11 fumbles, five interceptions and four missed field goals, resulting in a 0-0 draw. It’s been a tough year of rooting for Beaver and Duck fans alike. Oregon, plagued by injuries for much of the season, and Oregon State, struggling to find its identity — and coach — while facing the toughest schedule in the Pac-12 North.
Here’s a guide to drinking good beer and watching the game in Corvallis for you beer-loving college football fans. And for those of you non-fans forced into watching the 121st edition of one of the oldest college football rivalries in the country, may this guide be your salvation.
1835 SE Third St.
Located in Southtown Corvallis, Beer:30 is a great place to watch any sporting event while enjoying one of the best craft beer selections around. The tap wall is immense and flows with beer from breweries from multiple regions. What makes this place even better? Burrito Heaven is a few doors down and its food is welcomed at Beer:30. The tasting room will sometimes have a short food menu that includes a delicious Crock-Pot concoction and regularly features specials on weekends. If you’re looking to take your brew to go, Beer:30’s PEGAS CrafTap C02 countertop pressure filler is, bar none, the best way to get a growler filled in town. Because seating is limited, it’s best to get here early. The place is popular and short on seating.
Beer:30 is a bit out of the way in relation to the rest of Corvallis’ watering holes, but it would make a good jumping off point and can be accessed via Corvallis Transit System’s Route 6.
Sky High Brewing and Pub
160 NW Jackson Ave.
While the popular rooftop bar is now closed for the season, Sky High is still a top choice for game-day viewing in Corvallis with its cozy bar and abundance of TVs. There is a robust menu with six different burgers, a nacho plate that boasts it is four stories and three-quarters of a pound of Pacific Northwest mussels. If there’s any Mighty Beavs Fresh Hop Pale left on tap in November, be sure to try a pint. Sky High will no doubt be packed for the Civil War, so get there early to score a seat.
100 SW Second St.
This stop is just a block away from Sky High and it’s been around for more than 40 years. One of the first things you’ll notice about Squirrels is the sheer amount, and quality, of regalia occupying the walls of the tried-and-true tavern. Squirrels will have at least a half-dozen quality beers on tap, but their TV coverage is limited. There are a few pool tables upstairs and a few semi-private cozy alcoves for small groups. You’ll find typical, but exquisitely prepared, bar food. Try the Squirrel Burger, which comes with a fried egg, or Regular Dog with sauerkraut. The Salmon and Sun Burgers (the latter is all veggie) are also top notch. Squirrels is cash-only, so come prepared.
Block 15 Brewing Co.
300 SW Jefferson Ave.
Block 15 is just a few blocks from Squirrels and another great place to watch a Beavers game. Exceptionally brewed beer and a unique pub-style menu makes Block 15 one of the most enjoyable dining experiences in Corvallis. Although TV coverage is limited, patrons who want to watch the game shouldn’t have trouble finding or requesting a seat with a good view. Don’t be surprised if there is a short wait to get in. The appetizers alone are worth the delay: Thai Shrimp Cakes, Spinach Artichoke Dip and Jalapeno Strips are highlights. As far as beer is concerned, everything Block 15 offers is well done, but you must try Sticky Hands. It’s famous.
Flat Tail Brewing
202 SW First St.
Also located in beautiful downtown Corvallis, this is another go-to for locals looking for quality beer and food. Flat Tail has plenty of seating, tons of TVs, lots of Oregon State memorabilia, and a great atmosphere. It’ll be packed for the game, but any seat is a good seat. There will be yelling, and depending on the score, it could be good-natured. Food-wise, the Fresh-Baked Pretzel Sticks with beer cheese are way too good, and the Tots get a unique base in the sweet potato. If you like variety in your menu, Flat Tail has that covered. The house-made Tamale, Jambalaya, Meatloaf and Loco Moco are all options in addition to traditional burgers and wings.
McMenamins always delivers a solid experience when it comes to atmosphere and unique-to-each-location brews. The Monroe site is a bit of a trek from other establishments on this list, but it’s also surrounded by bars popular among students. The McMenamins pub bordering downtown might offer the most relaxed atmosphere available to watch the game and it’s well within walking distance.
By Anthony St. Clair
For the Oregon Beer Growler
Whether a Eugene/Springfield local or visiting for a University of Oregon (Go Ducks!) home game at Autzen Stadium, it’s nice to have a pregame or postgame stroll … with beer, of course. The walking portion of this 1.5 mile route can be done in around 30 minutes. In addition to watering holes and restaurants, you’ll also take in an iconic cinema spot and go from near downtown Eugene to the heart of the UO campus.
Sam Bond’s Brewing Co.
540 E. Eighth Ave.
After parking your car in one of the city’s downtown garages (free on weekends), make your way east on foot, by taxi or by bus to our starting point. Nestled in between downtown and campus, Sam Bond’s is a natural evolution from its namesake, local favorite Sam Bond’s Garage. The iconic bar always has a good tap list, so it only made sense that the owners (also behind the scenes at both Plank Town locations and Cottage Grove’s The Axe & Fiddle) would want to dip their paddles in their own wort. You’ll start your tour with an excellent beer in a mellow setting: Think of it as the warmup stretch for the day’s stroll. Founded in 2013, Sam Bond’s Brewing supplies the Garage, and their 10-barrel brewhouse pumps out Northwest favorites, such as Sam I Am Beer (amber, get it?) and Crankshaft IPA, along with up-and-coming beers of interest: 50-Stone Scottish Wee Heavy, Accelerator ISA, Pre-Klassic Kolsch, and a stellar Filbert Brown made with hazelnuts. If your appetite needs food in addition to excellent beer, a full menu offers pizza, salads, paninis, pastas and more. Vegan and gluten-free options are available.
Beer Nut Mix: Mixed nuts slowly caramelized in butter, brown sugar, spices and Filbert Brown
Foundry Sampler: Seasonal assortment of cured meats, cheeses, tapenades and marinated vegetables with toasted bread
Elk Horn Brewery
686 E. Broadway St.
She’s from the Willamette Valley, he’s from Mississippi. When wife-and-husband team Colleen and Stephen Sheehan decided to step up from food cart to brewpub in 2014, it was only natural that they combine the Northwest’s food and drink sensibility with warm and welcoming Southern hospitality. The whiskey bar is well stocked, but the main event is Elk Horn’s 24 taps, pouring their own beers, ciders and sodas brewed by Rogue veteran Nate Sampson. (Lemon Pils just took home bronze for American- or International-Style Pilsener at the 2017 Great American Beer Festival.) The family-friendly space has racks for board games and plenty of big screens so you can catch the big game. If it’s nice, sit outside at least a little while: the comfortable, spacious screened patio quickly and surprisingly makes you forget that you’re near busy streets. The Northwest touch of Elk Horn’s food combines with a solid Southern pedigree, including hearty bowls, burgers, sandwiches, plus some salads and wraps to keep a few light touches.
Hushpuppies filled with jalapeno cheddar, served with chipotle aioli
Bayou Gumbo: chicken, shrimp, andouille sausage, okra, celery, bell pepper and onion, served with rice
Cafe Yumm! - On Broadway
730 E. Broadway
Just down from Elk Horn, our next stop brings us to a healthier, home-grown option. While waiting for your food, Ninkasi is on tap (with other wines and beers by the bottle). Raise a glass to Cafe Yumm! on Broadway, which recently celebrated its 10th birthday. Taking home The Register-Guard 2017 Readers' Choice awards for Lunch Bargain and Vegetarian (no easy feat in a former hippie town renowned for its veggie and vegan fare), Cafe Yumm! started in Eugene. Today, the Oregon benefit company has 20 locations in Oregon and Washington. Since you’re walking today, the six electric vehicle charging stations aren’t of use, but it’s good to know that you can charge your ride for free while you eat — and that this is the first restaurant in the country to offer solar-powered EV charging. Back to that food. Wraps, sandwiches and soups are available, but you are here for the Yumm! Bowl — and specifically, the magical, mysterious Yumm! Sauce. What’s in it? How does it get its savory yet tangy flavor? You will never know. You won’t care either, because this is the sort of vegetarian food that others aspire to (though chicken is available). Cafe Yumm! elevates humble rice and beans to satisfying, sumptuous fare, with organic ingredients, generous helpings of Yumm! Sauce, plus cheese, avocado, salsa, olives, sour cream and cilantro. It’ll fill both your body and your soul.
Original Yumm! Bowl
751 E. 11th Ave.
By now you are likely ready to walk and digest — a great time for an odd detour. Strolling south down Alder Street, we’ll turn right onto East 11th Avenue for the sake of seeing something that doesn’t exist anymore. Really, we’re paying some respect. 751 E. 11th Ave. is where parts of the 1978 zany classic “Animal House” were filmed. Home of the Psi Deuteron chapter of Phi Sigma Kappa fraternity from 1959-1967, the house fell into disrepair and was demolished in 1986. Today, perhaps as a sign of fate or irony, the site is now home to the School of Education and Counseling for Northwest Christian University. Head to the parking entrance and look for a boulder: it has a plaque that commemorates the Delta House location. Next time you watch “Animal House,” keep an eye out for other Eugene spots: much of the film was shot around the UO campus, the parade and road trip took place in Cottage Grove (and the marching bands were from Eugene’s own Sheldon and Churchill High Schools), and it’s thought that Greg and Mandy’s scene in the MG was filmed on top of Skinner Butte. Much of the movie’s wardrobe is local too: since John Landis had such a small budget, his wife Deborah thrifted for costumes at area secondhand stores. Nearly 40 years later, please stop and take a moment to reflect: No more will anyone dump a whole truckload of fizzies into the varsity swim meet. No one will deliver the medical school cadavers to the alumni dinner. And no more will Halloween see the trees filled with underwear. Oh well. “Grab a brew. Don't cost nothin’.”
Mashed potatoes and cheap lager
1214 Kincaid St.
After stopping to reflect on what was and no longer is, it’s time to turn around and head back to Alder Street. We’ll continue south, going past a row of little shops and eateries that continues as we turn left and head east on East 13th Avenue. Turning left onto Kincaid Street, it’s time for a classic. Right across the street from the eastern edge of the UO campus and located in the historic John Rennie house (built in the 1920s), Rennie’s Landing is a favorite watering hole. “We love our Ducks,” they say at Rennie’s, “but opponent’s fans are welcome too.” Fair enough. Also open for breakfast, lunch and dinner, sports of all kinds are showing on six TVs throughout the interior (and one more on the upper deck). Nine craft and specialty beers, two domestics and 2 Towns hard cider are pouring, but also check out the trademark Rennie’s Lemonade. Locally made art is sprinkled throughout the second floor, including sculptor David Thompson’s metalwork of a McKenzie River boatman, and paintings by George Von Der Linden (who also carved a signature whale over the fireplace). Over the front door hangs a large aerial photograph, taken in the 1930s, to help plan the site for what is now the Knight Library.
Breakfast and a Bloody Mary until 1 p.m.: ‘nuff said
Falling Sky Pizzeria & Public House
1395 University St., Room 46
Now we cross into campus itself, walking amidst the old brick and stone buildings and towering trees that give UO the world-apart feel unique to college campuses. Our final destination is at the heart of campus in the newly renovated Erb Memorial Union. The Pizzeria & Public House is Falling Sky’s third location (and part of why they expanded their downtown brewery). No stranger to local acclaim, Falling Sky recently was named one of the Best Microbreweries in The Register-Guard 2017 Readers’ Choice awards. Pouring 11 house and guest beers and ciders, Falling Sky offers a mix of seasonal, limited-release and flagship Northwest, Belgian-style, British-style, and German-style ales and lagers. Be sure to try Polar Melt Pale Ale, made with Glacier hops and a new yeast strain they’re experimenting with. This third location builds Falling Sky’s pizza menu that consists of house doughs, cured meats and produce that you’d find at the pizzeria’s sibling sites. Calzones, Italian sandwiches, soups, salads, bowls, wings and a kids menu are also available.
Vegan & Loving It: Roasted vegetables, spinach, squash, garlic, vegan white bean and red pepper sauce
The Reubenator: House-cured turkey pastrami, sauerkraut, caraway seeds, Swiss cheese, Russian dressing
Now that you’ve reached the end of our walking tour, you still have options. If you want to venture some more, you are still a stroll, bus, or cab ride away from other restaurants, sports bars and more. Want to keep your walk going strong? Head to the nearby Ruth Bascom Riverbank Trail System. A riverside walk and one footbridge can have you at Autzen Stadium in minutes.
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