Guava IRA Release Party @ Bridgetown Beerhouse, 6pm. Five beers on tap including Safe Word.
213 SW Broadway
Portland, OR 97213
March 18th – 6pm
Breakside Brewery is excited to team up with our good friends at The Bent Brick for a multi-course beer dinner at our Milwaukie Production Brewery.
Just in time for Easter, this dinner is themed around rabbit and features meat and produce from Laney Farms. The menu is designed by Chefs Scott Dolich and Ryan Mead, and Breakside is excited to debut four new beers at this dinner.
Food & Beer Pairings
Welcome Beer – Fortunella
The four collaboration beers were all designed for the 2015 Craft Brewers Conference later in April, and this will be the first time that they are released at all to the public. Dinner includes a brewery tour, in addition to the meal and beers. Gratuity not included.
A rare beer dinner at Le Pigeon will pair five beers with five courses. Very limited availability. Contact Le Pigeon for reservations.
- When: March 19th
- Where: 738 E Burnside St – Le Pigeon
We have a fantastic line-up, the following beers will be tapped right at 5pm!
Lunch Break ISA
Salted Caramel Stout
Safe Word Triple IPA
New World Bruin
Bourbon Barrel Aztec
When: March 11th – 5pm
Where: Red Hot
2914 6th Ave.
Tacoma, WA 98406
An over-21 spot for creative hot dogs plus ample rotating craft beers & an easygoing environment
Join Breakside’s team at the new growler hot spot for Portland’s South Waterfront.
Mammoth will be pairing sandwiches with Lunch Break and Amuse.
From the owner’s of Bitterroot BBQ in Ballard, Mammoth is a beer and sandwich lover’s destination on Eastlake. This counter-service concept has an extensive array of bottles and constantly rotating taps to enjoy at the shop or take-home in your growler for later. We serve classic sandwiches with house-made ingredients and chips.
2501 Eastlake Ave E.
Breakside will be at Brew Hog @ North 45. Nothing pairs better with great beer, than house smoked ribs. BREW HOG will run from 6pm-9pm on a tented, heated back patio. Enjoy $3 pints and smoked ribs. For more information about Brew Hog click here.
Tap Takeover and tasting at Yeasty Beasty in Salem, 6-8pm. Four beers on tap including New World Bruin. Yeasty Beasty is known for their craft pizza, made fresh every day using best organic flour, the highest quality cheeses, and the best toppings available. For more information about Yeasty Beasty click here.
Join us for Portland’s most awesome new festival, Brewstillery Fest at Stormebreaker Brewing, 12-10pm. Breweries and Distilleries teaming up to create the perfect pairings. We’ve paired with House Spirits for this. We will be pairing Juggling Plums Gose with House’s Aviation Gin.
Advance tickets are now on sale for $20 ($25 day of event), which includes tasting glass and 10 tickets. For more information click here.
Join us for Breakside Beer Dinner at Downtown Whole Foods at 6:30pm. Four course pairing. Tickets and menu here.
Join us for the Inaugural Willamette Week Oregon Beer Awards Doug Fir from 5:30 – 9:30pm, presented by JVNW.
Awards for best new brewery, brewery of the year, beer bar, brewpub, beer fest and 10 different beer styles from lager to Belgian to “island of the misfits.” You’ll be able to taste many of the winning beers and get your hands on an early copy of WW’s Beer Guide.
Try out some of our beers at the Breakside Beer Tasting on Saturday February 21 at the Downtown Whole foods from 4-6pm.
Join us on Friday February 20 for the Lompoc Black Out Beer Fest at Sidebar at 4pm. Breakside is pouring Salted Caramel Stout
Join us Wednesday for a night of pairing beer with oysters at the Breakside Brewpub in North Portland!
On February 11th, Jacob Leonard will join Ethan Powell and Tobias Hogan to talk about pairing beer with Oysters. The event starts at 6:30 pm at the Breakside Pub location on N.E. Dekum St. Tickets are $25/person and are available here. (Ignore the weird $35 ticket price below, the tickets are $25, it’s a strange glitch).
Ethan Powell and Tobias Hogan are Portland’s oyster experts – they’re who the top restaurants in Portland buy their oysters from and nobody in this city knows more about these briny bivalves than these two guys. Jacob Leonard is the Director of Brewery Operations at Breakside Brewery and makes some really tasty craft beer. His extensive knowledge of beer from grain to glass is as deep as the ocean! There’ll be plenty of beer and oysters to go around. Plus, all three guys are happy to answer any of your oyster + beer questions.
We’re a day out, and it looks like there’s a couple of seats left. Get ’em while you can!
- Date: Wednesday, Feb 11th
- Time: 6:30pm
- Tickets: $25
Feb 16 – 2nd Annual Traditional Lundi Gras Beer Dinner at Tapalaya from 6-9pm. We are kicking off Mardi Gras a day early with a dinner of Chef Anh Luu’s contemporary Cajun/Creole specialties paired with Breakside brews. This is a fun and high-energy event featuring family-style seating & dishes Steve Cheseborough on music, and beers poured by Breakside Brew Master, Ben Edmunds. The event includes dinner, music, generous pours of five beers and gratuity for $55.
Feb 14 – this year Zwicklemania at the Dekum Location will include guided tours with our brewers and sampling of new and favorite beers. The tours of our pub brewery will happen every 20 mins, beginning at 11 AM, last @ 3:40 PM. Tour-goers get free samples during the tour. We will have a draft release of five beers: Rye Barrel-Aged Barleywine, Suburban Farmhouse Saison, February Eis, Bergamot ESB and Brett Saison. There will also be a draft debut and one-day-only, very limited bottle sale of our 2015 Safe Word Triple IPA. We will only have 20 cases allocated for each of our two locations. For more information about Zwicklemania click here. For all Zwicklemania locations click here.
Feb 12 – Fred will be at The Beer Junction in West Seattle from 5-8pm to celebrate their Chocolate Beer Week. They will have a great lineup including Wanderlust IPA and Salted Caramel Stout, as well as harder to find beers; Apollo & Dionysus (Gin Barrel-Aged Saison), Bourbon Barrel-Aged Aztec, and Bellwether.
Now Available Saturdays, 4pm-8pm
Milwaukie Brewery: 5821 SE International Way
About Ash Woodfired Pizza:
WE SEE GREAT FOOD AS AN ART.
OUR HANDCRAFTED SOURDOUGH AND SAUCES ARE MADE FROM SCRATCH EVERY DAY. WE PRIDE OURSELVES IN USING SEASONAL, LOCALLY SOURCED INGREDIENTS, OUR SOURDOUGH WAS MADE FROM LOCAL GRAPES AND CONTAINS NO COMMERCIAL YEAST, WE PUT OUR VALUES INTO FOOD THAT WE HOPE YOU WILL LOVE.
Here’s a sample menu, which changes daily:
Please visit our Facebook page for today’s menu. Below are some delicious things we made not so long ago.
house made marinara, fresh mozzarella, basil leaves
ASPARAGUS + SPRING ONION
shaved asparagus, spring onion, fresh mozzarella, fresh parsley, lemon zest, truffle salt
MUSHROOM + OLIVE
house made marinara, maitake mushrooms, castelvetrano olives, fresh mozzarella, chili flake
POTATO + ROASTED GARLIC
house made marinara, roasted “new” potatoes, fire roasted garlic, fresh mozzarella
FIRE ROASTED RED PEPPER + CHEVRE
spinach walnut pesto, fire roasted red peppers, cypress grove chevre, shaved shallots
SOUPS & SALADS: $5
FIRE ROASTED KABOCHA SOUP
Roasted kabocha squash, coconut milk, w/ lime zest and toasted coconut
SPRING GREEN MIX
golden apple, fraga feta, roasted hazelnuts, blueberry-basil vinaigrette
BEETS AND FETA
roasted golden beets, point reyes blue cheese, roasted hazelnuts, berry vinaigrette
fennel, capers, dijon lemon vinaigrette