By Andi Prewitt
Of the Oregon Beer Growler
It only took three sentences at the bottom of a press release to set off a frenzy of theories on Facebook.
When Thirsty Monk announced in late October that it would be purchasing a “well-known Portland beer bar,” seemingly every blogger, author and industry insider in town leapt to their social media accounts to pile onto the mound of ideas in this guessing game. Could it be Horse Brass? No way would a brewery fit in that basement. The ill-fated Tugboat? Maybe, but rehabilitating the fire-damaged building made it a longshot. Produce Row? APEX? Blitz Ladd? The debate eventually fizzled after a few weeks came and went without a leak, an official announcement or a correct answer.
“I was reading what everybody was speculating and it’s amazing how everybody always assumes that it’s the bar that’s not doing well, you know?” said Hilda Stevens, owner of Bazi Bierbrasserie, the well-known Portland beer bar in question that no one suspected was up for sale. “Where people should really think about, like, maybe there’s a bar that is doing really well but they have a business plan and they have some priorities.”
What few people knew was that Stevens’ priorities had shifted with time and that she actually never intended to remain at the helm of the business that’s become a Southeast Hawthorne Boulevard headquarters for Belgian-style ales and soccer-viewing parties.
“When I opened this place, I knew it wasn’t something that I was going to do the rest of my life,” Stevens explained, which might sound like a friend just broke it to you that they weren’t really in it for the long haul. It’s all too easy to get attached to our favorite bars, and Stevens admits she’s become synonymous with Bazi, another factor that likely contributed to the surprise surrounding the announcement Thirsty Monk would take over in mid-December.
“I didn’t realize that I had become as much of a brand of this place,” Stevens described. “It’s like, I’ll go to place and people might not remember my name, but they remember Bazi. They associate me with the brand.”
That’s due to six years of cultivating relationships across the bar and around the neighborhood through her involvement with the Hawthorne Boulevard Business Association. Bazi has become her home, its kitchen filled with kegs and living room overflowing with rowdy soccer fans watching a match on any given day, and her home is conveniently located just blocks from Bazi. The bar was a result of Stevens’ conservative planning, but even the most thorough proposal can sometimes benefit from a boost due to fortuitous circumstances. Those happened to take the form of a layoff from Stevens’ well-paying job in the tech industry, the arrival of Major League Soccer in Portland and the space Bazi opened in suddenly becoming available. Stevens also points out that the business ended up filling a need few realized existed at that point in the city’s beverage scene.
“I love the fact that we were the first Belgian beer bar to come into Portland in a time where people were like, ‘What is she thinking? A Belgian beer bar isn’t going to make it in hop-centric Portland,’” Stevens said. “It was all about catering to the right community and knowing our audience — knowing there’s a lot of people in this town who have traveled all over Europe and really appreciate Belgian beers.”
Stevens had a target: Bazi’s fifth anniversary. If she could build a clientele and become successful by that milestone, it would then be time to challenge herself once again by either expanding or selling. And when that five-year mark arrived, Stevens wasn’t ready to let go. The search for a second location was underway until, much like the founding of Bazi, unexpected factors intervened. Last March, the neighboring bicycle shop that shared storage space with the bar, which was primarily occupied by hundreds of empty boxes that once contained the two-wheeled rides, vacated the premises. Even before the clutter of cardboard was cleared, however, Stevens had envisioned the perfect purpose for that site.
“Nobody knows that there’s all that space unless you have worked here. And people who have worked here know that,” Stevens said. “And they know that I’ve always joked around and said if the bike shop ever moves out, a brewery needs to open up here.”
But the decision to look for someone else to acquire the business was solidified when Stevens realized it was simply time to go home. On Bazi’s fifth anniversary, her parents’ residence in Houston flooded, which would happen again when Hurricane Harvey pounded southern Texas with record-breaking rain, and Stevens couldn’t help. The distance during their crisis still pulls tears from her eyes; the ease with which she’d talked about Bazi suddenly halts as her voice grows unsteady and laden with sadness.
“And it was really hard, you know, not being able to be there. And … that’s, that’s the part — that’s the part that’s really hard to talk about,” Stevens said. “I can talk about the business side, no problem. But my family, it hurts. And watching how much they slow down, and you’re always missing out.”
The decision was easy at that point. It was time to pull out of the expansion plan and find Bazi a good owner so that Stevens could move back to Houston after nearly two decades in Portland. She put the business up for sale in July and quickly drew the interest of multiple companies. That included Thirsty Monk, an Asheville, N.C.-based brewery that uses Belgian yeast in all of its beers — from the more traditional tripels and wits to the somewhat unconventional combination of Northeast IPAs or chocolate stouts. CEO Barry Bialik said he put Bazi under contract nearly as soon as he heard it was available and without even seeing it, flying out a few weeks later to meet with Stevens and take a tour. That personal touch was impressive and helped her feel confident about entrusting what she’d built to Thirsty Monk.
“Definitely the fact that it was the CEO was the one out there looking for the location — that in itself says a lot about an organization,” Stevens added.
Bialik also wanted to be involved in making the announcement to the team at Bazi and remained tight lipped about the deal with media until they knew.
“We’re so sensitive to that and how we talk about news and how we share it to make sure we deliver it right,” he said. “There was no other way to even think about it. Of course I wanted to be there to share with the employees. I want everyone to feel comfortable that, yeah, their jobs are safe. They’re going to be part of the transition and we’re all going to help this grow together.”
The CEO had been scouting out possible sites in Portland earlier this summer, but found the perfect match for the company’s ethos in Bazi. The way he describes it, the two could’ve been set up on a beer bar dating app and there wouldn’t have been a more complementary partner out there.
“What was so great about walking into Bazi for the first time is it felt just like walking into a Thirsty Monk,” Bialik recounted. “It had the same kind of energy, it had the same kind of community, it had the same kind of family-pub feel. And they’re on the same top 100 beer bar lists we are. They specialize in Belgian beer just like we do. It just felt like such a natural fit.”
There won’t be many immediate changes—the Bazi name will stay in place until Thirsty Monk’s Denver brewery can supply the Portland spot with its beer. Even then, they’ll stay true to Stevens’ model of offering a wide variety of Belgian-style offerings, with about half of the taps reserved for a rotation of other producers. Bialik’s brother Opus is in the process of moving his family from Seattle to Portland to serve as the new general manager. And as for that storage space housing a brewery, it’s still too early to tell. Architects need to survey the room to determine if a small system could be installed. If not, Bialik said he will either purchase an existing brewery elsewhere in the city or contract brew with another business. Either way, Thirsty Monk will eventually make beer in Portland. Until that happens, Bialik is focused on the ownership change and grateful for Stevens’ assistance.
“I’m so happy that Hilda is going to have the time to stay around and help as long as she’s available to help Opus with the transition and to learn about the community she’s created there and how we can honor and continue that.”
It’s a legacy she hopes will be remembered each time a crowd gathers there to drink Belgian beer as a soccer match plays on the business’s big screen.
By Jim McLaren
For the Oregon Beer Growler
The brown bottle on the low table in front of Hilda Stevens is labeled Westmalle.
“It’s Belgian-style tripel. In Belgium you have dubbels, tripels and quads. And the tripel comes from the fermentation process. It follows a traditional fermentation process; making beer and then double fermenting it — meaning they add more sugar to get the alcohol level up. In this case it is tripel fermented. So, right before they bottle it they add a little bit more sugar so it helps the alcohol build up. It helps in the aging process. In the case of tripels, for instance, you can age it for five, eight, 10 years if you want to.”
The popularity of Belgian-style beers has been on the rise in Portland for several years now. The flavors can tickle your tongue with a range of styles more complex than hop-heavy IPAs.
As for those flavors, Hilda explains: “Traditionally, in the case of Westmalle, because they’re a Trappist brewery, they use their own yeast. So, the yeast will have a lot in the flavor profile. They also add some candy sugar to it. In tripels you’ll pick up some caramels, some roasted notes because they’ll use more of a roasted malt in it as well. It’ll have a nice golden color. Usually, in the case of the bottles, you get a lot of the effervescence. Westmalle tripel has a really nice creamy head when you pour it in the right glass; it opens up more of the aromatics, too.”
It’s just after 3 p.m. on a quiet, drizzly March afternoon. Bazi Bierbrasserie on Southeast 32nd Avenue and Hawthorne Boulevard in Portland has just opened. There’s some music playing. The beertender is checking glasses. A couple wanders in, orders a couple of beers and hovers over them in quiet conversation. The drinks are undoubtedly Belgian or at least, like Hilda, Belgian-inspired.
Beer is not Hilda’s first job. After undergraduate and graduate work, she landed positions with high-tech companies and start-ups. Along the way, she did a lot of business traveling and during one of her stops in Philadelphia she first tried a Belgian beer. It was love at first sip.
The romance turned torrid during a vacation in Europe. On the advice of a couple she met while traveling through France, Hilda took a detour to Bruges, Belgium — an ancient city she refers to as “the Venice of the North.” Hilda began studying Trappist beers, appreciating and understanding their balanced flavors.
By 2011 Hilda was ready to do what would seem foolish to many people. Encouraged by her entrepreneurial father, she walked away from a six-figure paycheck and used a plan developed for her grad school thesis to open Bazi. Originally, she’d planned on operating a European-style bistro, but she soon realized she needed to find a market niche. Looking around, she realized what was missing — there were no Belgian-focused taprooms in Portland.
Something else was beginning to happen about the same time. Brouwerij Huyghe, a 111-year-old brewery based in Melle, Belgium was marking International Women’s Day by making a special beer. Hilda explains the idea was in response to Belgian women saying, “We drink your beer, but we don’t have a beer of our own and we want to learn more about making beer.” The event began slowly “with just women in Belgium; restaurateurs, homebrewers, everyday women who were interested in beer and learning more about it.”
Dressed in white lab coats and bonneted in white hairnets, dozens of women followed brewers through the Huyghe facility learning about and making beer they dubbed “Deliria.” It is the little sister of Huyghe’s best ale, “Delirium Tremens.” Both beers come in white bottles with blue foil cap wraps and feature ‘de roze olifant,’ a pink elephant, on the label. The name is also found on a bierbrasserie sign in Melle.
The “Deliria” event has been slow to open its doors to outsiders. At first it was only for Belgians. Then applications were accepted from other European countries. But finally through Wetten Importers, Huyghe’s U.S. distributor, Hilda heard 2017 would be “the first year they invited women from the U.S. and their goal was to send two women from the U.S.”
When Huyghe accepted Hilda’s application, they got more than a rookie brewer. She has done some collaboration brewing in Portland, surrounding herself with “people who are passionate about it ... I’ve brewed with Upright and Lompoc and Widmer. And any time you brew with somebody, everybody has a different way.”
In Belgium, Hilda learned more about the evolution of the brewery that has been working since 1906 — how it ferments and filters, but also how it is adopting eco-friendly policies such as using gray water from the brewing process for cleaning up and keeping plants hydrated.
But more important to Hilda was the social aspect of the one-day event. “I really enjoyed brewing with women from different parts of the world ... and the influence that a family-owned brewery, like Huyghe, can have on women brewing. What I loved about that experience, it wasn’t just industry related. They really cater to the community. We had some of the women brewing that day who were stay-at-home moms who wanted to have that experience.” The beer and how it’s made may be different, country to country, but the community beer creates seems to be the same wherever you go in the world.
Though she did taste the wort from the beer made that day, Hilda did not taste the Deliria she worked on until this Easter Sunday when she debuted it at Bazi.
Proost, de roze olifant!
This year was also not Hilda’s first time brewing in Belgium. Her house beer is Hofbrouw Tripel. “Two years ago I went to Belgium. A friend of mine owns a nano-brewery. We created a recipe and made 120 cases.” There are only 20 cases left. Hilda will go back to Belgium to make more.
By Pete Dunlop
For the Oregon Beer Growler
Belmont Station, Portland’s original bottle shop and beer bar, is hitting the ripe old age of 20. They’re celebrating with a 20/20 theme — 20 days of events for 20 years.
The party gets underway on Saturday, April 1 at the Horse Brass, where Belmont Station got its start in 1997. The Brass will have a collection of special beers on tap when it opens at 11 a.m. Some of those beers will have been made with help from Belmont Station staff.
At 1 p.m., guests will march up Southeast 45th Avenue to the current home of Belmont Station, where they will feature several bottle releases and more special beers on tap. The parade will include noisemakers, bubbles, signage and typical parade fare — though no floats.
“Twenty years is a nice milestone,” said Lisa Morrison, majority owner of Belmont Station. “Besides being a celebration for patrons, we’re honoring the contributions of people who made and continue to make Belmont Station what it is today. People like Joy Campbell, Don Younger and Carl Singmaster, not to mention our awesome staff, past and present.”
Another featured event, mini-Puckerfest, is set for April 7-9. They’ll be pouring at least eight sour beers at all times during the weekend. A number of special beers from well-known breweries will be released, including one from de Garde Brewing called, “The Station.”
“As part of Mini-Puckerfest, we’ll be doing another Battle of the Blends competition,” Morrison said. “Two teams made up of Belmont staff produced blends with Cascade Brewing. Patrons will vote on their favorite for the insufferable bragging rights.”
The weekend of April 14-16 will feature Bigger, Badder, Blacker drafts, featuring a Deschutes night with an Abyss variant, Black Butte 25-28 and a vintage bottle sale, plus other offerings through the weekend from Ninkasi, Fort George and more.
On Monday, April 17, the Besties celebration will bring together the folks behind the recent Oregon Beer Awards Small, Medium and Large Breweries of the Year: Baerlic Brewing Company, The Commons and Breakside Brewery.
Next up is the annual Samuel Smith's Salute on Tuesday, April 18. Tom Bowers of Merchant du Vin will showcase the iconic brewery and its place in modern craft beer culture. There will be bottles pouring at the bar and Bowers will lead the annual salute during the course of the evening.
The party finishes up on April 20, with Lagunitas tapping The Waldos’ Special Ale at 4:19 p.m. (so it can be in your glass at 4:20 p.m.). Sixpoint will contribute their Puff to the party (including Puff rolling papers) and Laurelwood will have a special 4/20-themed IPA.
Old-timers will recall that Belmont Station was the only place of its kind when it opened next to the Horse Brass. Campbell and Younger launched the small store because Horse Brass patrons were asking to purchase imported beers and other specialty items.
“We were just slightly more than an afterthought next to the Horse Brass,” said Chris Ormand, who spent a decade at Belmont before joining General Distributors last year. “We sold novelties, specialty food and offbeat videos, most of it imported from the U.K. And beer.”
The place stocked some 400 bottles in those days. It’s hard to fathom given present circumstances, but each bottle was displayed with a price tag. The actual beer was stored in walk-in coolers. Customers would make a list of what they wanted and give it to the clerk, who would round up the beers.
The beer selection has exploded, obviously. Modern Belmont Station carries some 1,500 beers, ciders and meads in bottles and cans, and also features 23 rotating taps pouring some of the best beer in the city. It’s a Cheers bar for many locals, as well as a destination for tourists.
“There truly was nothing like Belmont Station when Joy and Don launched it 20 years ago,” Morrison said. “It was a big deal when my business partner, Carl Singmaster, joined as co-owner, moved it to the current location and added the beer bar.”
Belmont Station is generally regarded as Portland’s premier bottleshop and beer bar. They were again recognized at the Oregon Beer Awards for just that: Best Beer Bar and Bottle Shop. But Morrison refuses to brag.
“I guess we are looked at as setting the standard for what a bottle shop and beer bar should be,” she said. “That’s something we strive for. I like to think we’re respected for our knowledgeable service, our friendly and cozy atmosphere and the fact that we've been consistent through the years.”
Stay tuned for information on next year’s big bash, when Belmont Station reaches drinking age.
Note: Many of the events happening during the 20/20 festival were still being finalized as this story went to press. Check the Belmont Station website for updated details.
4500 SE Stark St., Portland
By Aaron Brussat
For the Oregon Beer Growler
If you think of Portland’s beer scene as the sun, Portland’s beer festivals would be its solar flares, sunspots and cosmic wind. It’s always burning — exothermic blasts of molten malt, hops, yeast and beards swirling and bubbling with every new beer release party. A tower of foamy fire appears on the horizon; we shield our eyes and say, “Oh look, a beer festival!”
Every beer festival fills a niche, and many open beer drinkers’ eyes to what lies just beyond their experience, that errant bottle in the back of the fridge. Portland Farmhouse Weekend provides a city-wide opportunity for beer lovers to go deep into a largely misunderstood sect of beers. The “Weekend,” set for Friday March, 31 through Sunday, April 2, is an extension of the Portland Farmhouse & Wild Ale Festival, now in its fifth year, held at Saraveza Bottle Shop.
To say that founder Ezra Johnson-Greenough has a few beer festivals under his belt is an understatement. He’s been conceiving and organizing events in Portland for years. Johnson-Greenough started the Portland Fruit Beer Fest, and his fingerprints are all over Portland Beer Week and many other tap-related happenings. Some are annual; others spring up and are gone, not unlike styles of beer on a taplist suited for today’s fickle consumer.
Johnson-Greenough’s goal for the Farmhouse & Wild Ale Festival is to “make it the best fest of its kind. We’re increasing the size of tents, hours and beer. The last couple years have been more stagnant. There was no marketing budget for the fest.”
This says a lot about the popularity of the event; Saturday’s general session last year was packed shoulder-to-shoulder with people vying for tastes of rare beers from big names like The Ale Apothecary and Jester King Brewery.
In expanding the festival, Johnson-Greenough has also expanded the concept. On top of Upright Brewing’s eighth anniversary party, beer releases and educational seminars around town, Wander Brewing, from Bellingham, Wash., will bring its 25-barrel coolship to town for a collaboration brew with Breakside Brewery. The project will generate beer for the event in coming years.
The festival includes a beer release specifically for attendees. Last year, The Commons Brewery produced The Croze, a pale beer fermented in open-topped barrels (croze is a cooperage term referring to the groove at either end of the barrel that holds the head in place). This year’s very limited release is a lambic-style beer from Logsdon Farmhouse Ales. Brewer Shilpi Halemane, who’s been at the Hood River brewery a year-and-a-half, started a program of beers brewed in the “Methode van Lembeek” with veteran wild ale brewer Curtis Bain. For the festival, “We thought it might be nice to showcase and sneak preview a single barrel that tasted really good.”
The beer, Saraveza Sour, is brewed with Pilsner malt, raw wheat and aged hops. The brewing process uses a multi-step mash (raising the temperature several times to activate different enzymes) and a two-hour boil. The beer is transferred from the kettle to a coolship — a wide, shallow metal vat open to the country air. There it picks up a bevy of microscopic hitchhikers that will eat their way through the complex sugars in the wort. The inoculated wort is transferred to conical fermentors for two weeks before it is racked into used American oak barrels.
The final product is “in the 5.5% alcohol range. It is tart and Brett-forward with a funky aroma, very clear and bright. It has a classic lambic profile; that’s kind of the goal.”
More and more breweries in the country are experimenting with spontaneous fermentation. They pay homage to the classic Belgian appellation while showcasing the “terroir” of local yeast and bacteria. The wort can be produced in the same way anywhere, but it is the surrounding air that ultimately gives the beer its personality.
What Is Farmhouse Beer?
In our modern era of opaque, flesh-colored IPAs that taste like the Tropicana test kitchen, it’s easy to lose sight of the creative work being done with Oregon’s state microbe Saccharomyces cerevisiae (ale yeast) and its cousins Brettanomyces (a “wild” yeast), Lactobacillus (a common fermenting bacteria), and others — the fermenting family tree is more like a forest.
Most brewers will credit Saison Dupont as the godfather of farmhouse-style beers. It was first imported to the United States in the 1980s, and helped to usher in the idea of beer as a flavorful beverage. It defies accurate reproduction by way of its yeast, which some speculate to be a blend of strains. With a simple malt and hop regimen, the beer gets its particular spicy-fruity profile from unusually high fermentation temperatures.
The new, Americanized genre of “farmhouse” beers encompass a range of styles, flavors and colors, as their origins are multifarious and knotted in untold agrarian histories.
“I like how broad a term it is for the range of things you can use,” says Halemane. “I dislike it for the same reason. If I read a description and it says ‘farmhouse ale with cherries,’ that could mean anything.” At Logsdon, “By virtue of brewing it in a barn, we could make anything and call it a farmhouse ale.” Very tricky. Overall, the farmhouse flavor relies on the characteristics of fermentation and is augmented with the brewer’s choice of malt, hops, wood, fruit and/or spices.
The Farmhouse & Wild Ale Festival has one rule: only U.S. farmhouse-style beers.
“There’s no reason to discriminate if it was made on a farm or not,” says Johnson-Greenough. “It matters how good it is. I’m looking for yeast-forward, Belgian-inspired beers from breweries known for their farmhouse beer — mostly. It’s a very exciting year because there’s more and more options.” Some of the breweries making their debut this year include Alesong Brewing & Blending, Astoria’s new Reach Break Brewing, Wolves & People Farmhouse Brewery and Yachats Brewing.
Learn more about Portland Farmhouse Weekend at portlandfarmhousefest.com.
By Don Scheidt
For the Oregon Beer Growler
“The difference between America and England is that Americans think 100 years is a long time, while the English think 100 miles is a long way.” - Earle Hitchner
Go back 40 years from the current day. What does 40 years ago mean in American terms? Jimmy Carter would win a presidential election over Gerald Ford in post-Watergate America. The year marked America’s Bicentennial — 200 years since the adoption of the Declaration of Independence. In a small way, 1976 also began to usher in some changes to American-made food and drink, industries that were dominated by large corporations at the time. Choice was the exception, not the rule; it was a big deal to have more than four or five beers on tap — an even bigger deal if there were imported beers among them.
It was against this backdrop that Don and Bill Younger became owners of the Horse Brass Pub in Southeast Portland. The takeover date of Nov. 1, 1976 comes with a nearly apocryphal story of a bill of sale, written on a cocktail napkin, found on Don's desk (or was it on top of his dresser?) after an evening of drinking. He broke the news to his brother after taking him into the business explaining he wanted to buy him a sign from the Scottish brewery with the same last name displayed on the wall, but wound up purchasing the whole establishment — a pub where you could choose from a half-dozen beers on tap.
Initially, selection was what was offered from the distributors: taste-alike American lagers, a few imports of dubious freshness, maybe some Anchor Steam from San Francisco. But when Cartwright Brewing Company opened in Portland in 1979, there was support from Horse Brass — an early sign that Don and company would be taking an interest in the burgeoning small-brewery scene, despite his fondness for Blitz.
While Cartwright folded, others came online, slowly but surely: Widmer Brothers Brewing and BridgePort Brewing Company in 1984, Portland Brewing Company in 1986, as well as Rogue Ales and Deschutes Brewery in 1988. During this time, Don was a champion of these businesses and Horse Brass become a primary sales point and supportive meeting place for new brewing entrepreneurs, whether they set up shop in Portland or were located out of town.
There was this microbrewery thing emerging — small-scale commercial producers with flavorful beers similar to imports on tap. For Horse Brass, the choice was obvious: support these guys and their beers. Add taps. Introduce people to local beverages. Give the owners of these specialty breweries business advice, even a little cash if needed. For instance, when Rogue first sent kegs out to the general trade, Horse Brass was first in line. A relationship between the pub and brewery formed quickly and naturally, one that was cemented in 1989 when Rogue made a special bitter for Horse Brass as its house beer.
A time of celebration coincided with tragedy, when Bill had an untimely death. Don asked that the beer from Rogue be named as a memorial to his departed brother. And so it became Younger's Special Bitter — “YSB” to many, cask-conditioned “Billy” to the regulars. By this time, Don was thoroughly in the microbrewery camp, and the tap selection was in a state of near-constant expansion.
As Horse Brass emerged as one of Portland’s premier beer bars, it gained repute far beyond the city’s boundaries. But the business had its troubled times too. There were economic downturns when people had less money to spend on extras like beer. Though Don and crew kept at it, having transformed the ordinary tavern into an English-style pub, complete with a beer engine for dispensing cask-conditioned ales and fish and chips that some consider the best in town.
The big test came at the end of 2008 when changes in local laws meant that Horse Brass — long a haven for tobacco smokers — would be smoky no more. Don, a front-of-house fixture often perched at the end of the bar with a beer and a cigarette, didn’t conceal his anger about the change. Many say his mood shifted after that as he was no longer allowed to smoke with others in a place he considered an extension of his home. But the pub prospered anyway, something even Don grudgingly admitted.
Later in 2010, the end approached. Failing health and injuries from an accident led to Don’s passing on Jan. 31, 2011. Longtime business manager Joellen Piluso has taken up the mantle of ownership, carrying on the pub’s traditions. The 40th anniversary celebration, held during the first week of November 2016, was a time of special beers — not just from local brewers, but from those across the country. There are numerous beers served at Horse Brass that weren’t even around during Don’s heyday, but that’s the spirit of the place. New brewers are always welcome if the beer is good.
In a young culture like Portland’s, 40 years may as well seem like 100 and plenty of people will happily come from 40 miles away to meet friends at Horse Brass. It’s the kind of place with a life of its own and is still instrumental in fostering the beer culture in the Pacific Northwest. There are people alive today who may yet help Horse Brass celebrate its 50th anniversary, or even its 100th, as should be the case with one of Portland's most enduring beer institutions.
Horse Brass Pub
4534 SE Belmont St., Portland
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