12oz 6-Pack Hop Lion
$12.00Tropic resin, tangerine, evergreen, and the earthy scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dank pine.
Portland, OR
Tropic resin, tangerine, evergreen, and the earthy scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dank pine.
The founders of both Double Mountain (Matt Swihart) and Solera (Jason Kahler) have deep roots in the Midwest heartland. But things once familiar change. Old dirt roads get paved, and houses get built in cornfields. Sometimes you eat the bar, other times the bar eats you. Citra and Mosaic hops join forces with Strata hops for a brawl of sticky citrus and resinous tropics, finishing aggressively balanced and dry.
This unfiltered ale features restrained fruited aromas and a rounded malt quality, with a touch more hop character than its counterpart in Cologne.
Tropic resin, tangerine, petrichor and evergreen. Fill your chalice, fill it wide, then pass it upon the left hand side.
The founders of both Double Mountain (Matt Swihart) and Solera (Jason Kahler) have deep roots in the Midwest heartland. But things once familiar change. Old dirt roads get paved, and houses get built in cornfields. Sometimes you eat the bar, other times the bar eats you. Citra and Mosaic hops join forces with Strata hops for a brawl of sticky citrus and resinous tropics, finishing aggressively balanced and dry.
This unfiltered ale features restrained fruited aromas and a rounded malt quality, with a touch more hop character than its counterpart in Cologne.
Tropic resin, tangerine, evergreen, and the earthy scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dank pine.
The founders of both Double Mountain (Matt Swihart) and Solera (Jason Kahler) have deep roots in the Midwest heartland. But things once familiar change. Old dirt roads get paved, and houses get built in cornfields. Sometimes you eat the bar, other times the bar eats you. Citra and Mosaic hops join forces with Strata hops for a brawl of sticky citrus and resinous tropics, finishing aggressively balanced and dry.
This unfiltered ale features restrained fruited aromas and a rounded malt quality, with a touch more hop character than its counterpart in Cologne.
Mixed cultures conjure a dark potion providing enchantment for your palate. Step up to the platform, and in to a stout of magic and mystery.
Our Devil’s Kriek, made from local Van and Bing cherries sits on the fruit for nearly a year. This Cuvée version spent an additional year on new American oak, deepening in color and complexity. It drinks almost like a big, bold red wine, bursting with notes of dark berries, tobacco, and vanilla, and finishes dry and tannic.
Our two house yeast strains share the field with Brettanomyces lambicus and Van and Bing cherries from the Double Mountain Orchards in this Belgian style sour. Resting on the fruit for over a year, time gives way to marionberry, tannic ripe blackberry, and sweet spring strawberry leading through a tart, dry red wine finish.
Sitting on a mountain of locally grown cherries, this sour ale rests for more than a year on the fruit. Our house yeast and Brett. Clausenii provides complexity and depth to this ruby colored beauty. Bottle Conditioned.
Our Peche begins life sitting on whole peaches for the better part of a year. This Cuvee is the pick of the peach tree, with a select amount racked off the fruit and allowed extra time rest in oak barrels. Juicy peach and farmhouse lead to a tart, dry oak finish.
With nearly 500 pounds of peaches, this sour Belgian Ale ferments on the fruit with our house yeast and Brettanomyces Claussenii for the better part of a year. The result is a juicy, funky paradise. Lightly tart and refreshing, this one drinks easy, with ripe peach and dewy citrus peeking through a farmhouse of funk.
Select batches of Tahoma Kriek were racked off of the fruit and allowed to age further in oak barrels. This brewer’s blend shines with ripe with bright pie cherry, kiwi, summer farm, smooth oak, and a tart finish.
This Belgian style sour ale is the harmony of locally grown Hood River Rainier Cherries combined with the funky back beat of wild Brettanomyces yeast. Aged more than a year on the cherries. Bottle conditioned.
This golden Belgian style sour ale is the harmony of locally grown Hood River Rainier Cherries combined with the funky back beat of wild Brettanomyces yeast. Aged more than a year on the cherries. Bottle conditioned.
» HOP LION « IPA Tropic resin, tangerine, evergreen, and the earthy scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dark pine. 6.7% ABV, 65 BU
» IRA « India Red Ale Our India Red Ale uses plenty of Northwest grown Brewer’s Gold and Simcoe hops. With a solid foundation of Pilsner and crystal malts and our inimitable house yeast, these ingredients intertwine in delicious complexity and a shining ruby hue. 6.5% ABV, 65 BU
» KÖLSCH « Light German-Style Ale This unfiltered ale features a unique yeast strain, providing restrained fruited aromas to complement the rounded malt quality; with a touch more hop character than its counterpart in Cologne. Crisp, dry, and highly refreshing. 5.2% ABV, 40 BU
» The VAPORIZER « Dry-Hopped Pale Ale Challenger hops, Pilsner malt, and our house yeast strains are the headliners in this easy pale. The result is agile, alluringly herbal, and supremely refreshing. The dry hop really makes this one sing. 6.0% ABV, 55 BU
For our 19th anniversary, we present the Aprikozen. A Tripel was fermented on one of our favorite strains of Belgian yeast, then elevated with several strains of Brettonmyces and left to rest on locally grown apricots. Heavenly, complex, and nuanced, and an homage to history both locally and internationally.
FUGGLE AROUND - MAIBOCK We abducted the last bit of Fuggle whole leaf hops from Goschie farms and teamed up with Montana Craft Malt out of Butte, MT to bring you a malt forward lager with some weight and swagger, shepherding aromas of fresh country loaf and an earthen, crisp, and floral finish. 7% ABV / 20 BU
GRAVITAR - GALACTIC IPA 6.6% ABV / 50 BU Greetings Earthlings. We are going back to the future for this recreation of one of our favorites from the past: Gravitar. This time around, we used a interstellar amount of Galaxy, Strata, Simcoe, and a touch of Mosaic and Deep Cut Cascade. Cosmic citrus, pineapple, and an ethereal note of ripe berry is anchored by a grounding whisper of forest mist. Go forth and explore.
Ah. Breathe that Northwest air. The light is fading, but them trains are working hard to deliver that dark roast coffee, hazelnut, toffee, and toast aromas to brighten the work day. Robust, clean, and dry, this porter will deliver what you need, right on time.
Tropic resin, tangerine, petrichor and evergreen. Fill your chalice, fill it wide, then pass it upon the left hand side.
This light lager (pronounced gee-row) fights through the sea of IPA’s to provide optimal refreshment. Crisp, light and dry, this lager soars with earthen citrus, crispy rice cereal, and delicate floral notes. Brewed with Jasmine rice and Pilsner malts.
This unfiltered ale features restrained fruited aromas and a rounded malt quality, with a touch more hop character than its counterpart in Cologne.
In a realm where it is neither night, nor day, we find the Fae resting in the depths of our cellars, where it rested for more than one trip around the sun. This Saison is playfully complex and subtly acidic, with sultry aromas of ripe raspberry, rhubarb, and lemon zest.
This funky blonde is approachable, tart, tannic, and juicy. Cheers to fountains of fun, high-fives, and danger!
Featuring a locally grown hop variety and our house pilsner malt, this dry hopped pale is light, refreshing, and alluringly herbal.
HOP LION - 6.7% ABV / 65 BU Tropic resin, tangerine, evergreen, and the earthy scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dank pine.
HOP LION - 6.7% ABV / 65 BU Tropic resin, tangerine, evergreen, and the earthy scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dank pine.
PILSNER - 4.7% ABV / 37 BU Counterbalancing the abruptness of dark winter and big strong ales, we present a crisp, clean, straight up light pilsner. Lower alcohol with enough Noble hops to balance the toasted bread malt character for a clean finish.
PILSNER - 4.7% ABV / 37 BU Counterbalancing the abruptness of dark winter and big strong ales, we present a crisp, clean, straight up light pilsner. Lower alcohol with enough Noble hops to balance the toasted bread malt character for a clean finish.
HOP LION - 6.7% ABV / 65 BU Tropic resin, tangerine, evergreen, and the earthy scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dank pine.
BITS AND BOBS - ENGLISH MILD This beer is crafted to encourage revelry. A pint accompanied by conversation. A complement to a meal with friends. It’s the shifty that hits all the spots after a long day. A bit of treacle and marmalade here, a bob of biscuits and fresh bread there, and Bob’s your father’s brother. 4.2% ABV / 25 BU
FUGGLE AROUND - MAIBOCK We abducted the last bit of Fuggle whole leaf hops from Goschie farms and teamed up with Montana Craft Malt out of Butte, MT to bring you a malt forward lager with some weight and swagger, shepherding aromas of fresh country loaf and an earthen, crisp, and floral finish. 7% ABV / 20 BU
GRAVITAR - GALACTIC IPA 6.6% ABV / 50 BU Greetings Earthlings. We are going back to the future for this recreation of one of our favorites from the past: Gravitar. This time around, we used a interstellar amount of Galaxy, Strata, Simcoe, and a touch of Mosaic and Deep Cut Cascade. Cosmic citrus, pineapple, and an ethereal note of ripe berry is anchored by a grounding whisper of forest mist. Go forth and explore.
HEY LOVE - JUICY IPA We teamed up with our friends at Hey Love in Portland to make something quite lovely. Sticky orange and ripe tangerines brighten a room full of pomelo and pineapple, leaving behind a mellow bitterness and a juicy punch of tangerine and mango. 5.8% ABV / 30 BU
Coca-Cola Original Taste — the crisp, refreshing taste you know and love
Take a Diet Coke break with this refreshing, no-calorie soft drink
Liberate your every day with fizzy and refreshing fruit-flavored Fanta soda pop
Our ginger ale is made in small batches with fresh organic ginger, honey, hops and Hood River water. Simcoe hops are added in two additions to impart a balance of bitterness, flavor and aroma. ABV 0%, 20 BU
Our ginger ale is made in small batches with fresh organic ginger, honey, hops and Hood River water. Simcoe hops are added in two additions to impart a balance of bitterness, flavor and aroma. ABV 0%, 20 BU
For our flagship cider, we kept it simple and local. Newton’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wonderous aromas of juicy pear, lychee, green fruit and chamomile. It finishes tart, dry, crisp and refreshing. 6.7% ABV, GF
For our flagship cider, we kept it simple and local. Newton’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wonderous aromas of juicy pear, lychee, green fruit and chamomile. It finishes tart, dry, crisp and refreshing. 6.7% ABV, GF
For our flagship cider, we kept it simple and local. Newton’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wonderous aromas of juicy pear, lychee, green fruit and chamomile. It finishes tart, dry, crisp and refreshing. 6.7% ABV, GF
For our flagship cider, we kept it simple and local. Newton’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wonderous aromas of juicy pear, lychee, green fruit and chamomile. It finishes tart, dry, crisp and refreshing. 6.7% ABV, GF
Here in the PNW we love our berries. This dry cider was pressed with King David, Wickson Crab and Northern Spy apples, and co-fermented with Oregon Blackberries. With this technique, the apples and berries get to hang out and party together. The result is a dry, more complex and refreshing beverage bursting with ripe blackberry, summer apple, and raspberry sorbet aromas. It’s a pretty color too.
For our flagship cider, we kept it simple and local. Newtown’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching.
For our flagship cider, we kept it simple and local. Newtown’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching.
For our flagship cider, we kept it simple and local. Newtown’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching.
Blackberry Cider - Here in the PNW we love our berries. This dry cider was pressed with King David, Wickson Crab and Northern Spy apples, and co-fermented with Oregon Blackberries. With this technique, the apples and berries get to hang out and party together. The result is a dry, more complex and refreshing beverage bursting with ripe blackberry, summer apple, and raspberry sorbet aromas. It’s a pretty color too. 6.5% ABV, 0.09% RS
DRY CIDER - Newtown’s and old world cider apples from the Double Mountain Orchard were pressed and fermented on our house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching. 6.7% ABV GF
FOXWHELP CIDER - Foxwhelp is one of the oldest cultivated cider apples, dates back to the 1600s! This bittersweet apple is not like your store bought apples, it is packed with high tannins and tons of acid. This cider is very full bodied and finishes crisp and dry. 6.2% ABV / 0.09% RS
Double Mountain Perry – 100% Pear Hard Cider. The Hood River Valley produces some of the best pears in the world. We took advantage of our local resources and pressed Comice, Bosc, and Bartlett pears together for this Perry. And oh, is it sheer joy. Light aromas of honey, juicy pear, and green apple end in a delicately sweet, gracefully tart and crisp pear cider. 6.2% ABV GF
WICKSON CRAB « Single Variety Cider Wickson is the apple we all deserve. Sweeter than most crab varietals and full of flavor, these little gems impart a distinct earthiness and incredible aromas of ripe honeydew and Meyer lemon. The finish? Pure prosecco. Turns out small apples can make a mighty big cider. 8.2% ABV GF
To correctly order a 1/2 & 1/2 Pizza: First select a base pizza for the LEFT half. If you want plain cheese, then select "Plain Cheese". If you want to add items, select them from the list. Then, scroll down to select the base pizza for the RIGHT half. If you want plain cheese for this half, then select "Plain Cheese". If you would like to add items, select them from the list. ---LEFT Half 1st then scroll down to select the RIGHT Half---
with hot capicola, provolone and Mama Lil's peppers
with fresh mozzarella; finished with fresh basil
a white pie with olive oil base, garlic-rosemary Yukon Gold potatoes, pancetta, fontal & mozzarella cheese; finished with fresh arugula!
served with Tillamook white cheddar and your choice of regular or chipotle mayo on nine-grain bread
Sweetheart ham, hickory-smoked turkey, Tillamook white cheddar, Applewood smoked bacon; topped with lettuce, tomato, and your choice of regular or chipotle mayo on sourdough bread
cucumbers, peppadews, pickled red onions, tomato, honeycrisp apple, arugula; on toasted Schar gluten-free bread with hummus and toum
hot capicola, ham, provolone, Mama Lil’s peppers, red onion; served hot on an Amoroso roll topped with lettuce, tomato and a spicy vinaigrette
Our delicious house-made pizza sauce.
Straight from the Hidden Valley! We know you want it!
with hot capicola, provolone and Mama Lil's peppers
with fresh mozzarella; finished with fresh basil
a white pie with olive oil base, garlic-rosemary Yukon Gold potatoes, pancetta, fontal & mozzarella cheese; finished with fresh arugula!
plain and simple like the cheese pizza plus Pepperoni
bright green, buttery and addictive!
Rotating flavors!
romaine lettuce, croutons, aged parmigiano-reggiano and pecorino romano; with our caesar dressing**
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
PILSNER - 4.7% ABV / 37 BU Counterbalancing the abruptness of dark winter and big strong ales, we present a crisp, clean, straight up light pilsner. Lower alcohol with enough Noble hops to balance the toasted bread malt character for a clean finish.
HOP LION - IPA Tropic resin, tangerine, evergreen, and the earthy scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dark pine. 6.7% ABV, 65 BU
IOWA BAR FIGHT - IPA The founders of both Double Mountain (Matt Swihart) and Solera (Jason Kahler) have deep roots in the Midwest heartland. But things once familiar change. Old dirt roads get paved, and houses get built in cornfields. Sometimes you eat the bar, other times the bar eats you. Citra and Mosaic hops join forces with Strata hops for a brawl of sticky citrus and resinous tropics, finishing aggressively balanced and dry. 6.5% ABV, 65 BU
IRA - INDIA RED ALE Our India Red Ale uses plenty of Northwest grown Brewer’s Gold and Simcoe hops. With a solid foundation of Pilsner and crystal malts and our inimitable house yeast, these ingredients intertwine in delicious complexity and a shining ruby hue. 6.5% ABV, 65 BU
JIRO - JAPANESE LAGER This light lager (pronounced gee-row) fights through the sea of IPA’s to provide optimal refreshment. Crisp, light and dry, this lager soars with earthen citrus, crispy rice cereal, and delicate floral notes. Brewed with Jasmine rice and Pilsner malts. 4.8% ABV 15 BU
KÖLSCH - LIGHT GERMAN ALE This unfiltered ale features a unique yeast strain, providing restrained fruited aromas to complement the rounded malt quality; with a touch more hop character than its counterpart in Cologne. Crisp, dry, and highly refreshing. 5.2% ABV, 40 BU
TURN THE HAZE - HAZY IPA So here we are, on the road again to the next verse to the song. This version of our hazy IPA features mango, Cara Cara orange and a bit of tropic resin singing lead, while green kiwi, rainforest, and guava take the harmony. Easy on the bitterness and incredibly drinkable. 6.3% ABV, 30 BU
The VAPORIZER - DRY HOPPED PALE ALE Challenger hops, Pilsner malt, and our house yeast strains are the headliners in this easy pale. The result is agile, alluringly herbal, and supremely refreshing. The dry hop really makes this one sing. 6.0% ABV, 55 BU
WOLFWEIZEN - BAVARIAN HEFEWEIZEN This one goes out to Jen Wolf, an awesome brewer and even better human. She passed away this last from an aggressive cancer. This was her recipe, originally called “Breakfast for Champs”. A classic true Bavarian Hef, with light ripe banana and allspice that is crisp and uniquely satisfying. Life is short. Drink it up. 5.2% ABV / 25 BU
BITS AND BOBS - ENGLISH MILD This beer is crafted to encourage revelry. A pint accompanied by conversation. A complement to a meal with friends. It’s the shifty that hits all the spots after a long day. A bit of treacle and marmalade here, a bob of biscuits and fresh bread there, and Bob’s your father’s brother. 4.2% ABV / 25 BU
FUGGLE AROUND - MAIBOCK We abducted the last bit of Fuggle whole leaf hops from Goschie farms and teamed up with Montana Craft Malt out of Butte, MT to bring you a malt forward lager with some weight and swagger, shepherding aromas of fresh country loaf and an earthen, crisp, and floral finish. 7% ABV / 20 BU
GRAVITAR - GALACTIC IPA 6.6% ABV / 50 BU Greetings Earthlings. We are going back to the future for this recreation of one of our favorites from the past: Gravitar. This time around, we used a interstellar amount of Galaxy, Strata, Simcoe, and a touch of Mosaic and Deep Cut Cascade. Cosmic citrus, pineapple, and an ethereal note of ripe berry is anchored by a grounding whisper of forest mist. Go forth and explore.
HEY LOVE - JUICY IPA We teamed up with our friends at Hey Love in Portland to make something quite lovely. Sticky orange and ripe tangerines brighten a room full of pomelo and pineapple, leaving behind a mellow bitterness and a juicy punch of tangerine and mango. 5.8% ABV / 30 BU
HOP LION - IPA Tropic resin, tangerine, evergreen, and the earthy scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dark pine. 6.7% ABV, 65 BU
IOWA BAR FIGHT - IPA The founders of both Double Mountain (Matt Swihart) and Solera (Jason Kahler) have deep roots in the Midwest heartland. But things once familiar change. Old dirt roads get paved, and houses get built in cornfields. Sometimes you eat the bar, other times the bar eats you. Citra and Mosaic hops join forces with Strata hops for a brawl of sticky citrus and resinous tropics, finishing aggressively balanced and dry. 6.5% ABV, 65 BU
IRA - INDIA RED ALE Our India Red Ale uses plenty of Northwest grown Brewer’s Gold and Simcoe hops. With a solid foundation of Pilsner and crystal malts and our inimitable house yeast, these ingredients intertwine in delicious complexity and a shining ruby hue. 6.5% ABV, 65 BU
» JIRO « JAPANESE LAGER This light lager (pronounced gee-row) fights through the sea of IPA’s to provide optimal refreshment. Crisp, light and dry, this lager soars with earthen citrus, crispy rice cereal, and delicate floral notes. Brewed with Jasmine rice and Pilsner malts. 4.8% ABV 15 BU
KÖLSCH - LIGHT GERMAN ALE This unfiltered ale features a unique yeast strain, providing restrained fruited aromas to complement the rounded malt quality; with a touch more hop character than its counterpart in Cologne. Crisp, dry, and highly refreshing. 5.2% ABV, 40 BU
TURN THE HAZE - HAZY IPA So here we are, on the road again to the next verse to the song. This version of our hazy IPA features mango, Cara Cara orange and a bit of tropic resin singing lead, while green kiwi, rainforest, and guava take the harmony. Easy on the bitterness and incredibly drinkable. 6.3% ABV, 30 BU
The VAPORIZER - DRY HOPPED PALE ALE Challenger hops, Pilsner malt, and our house yeast strains are the headliners in this easy pale. The result is agile, alluringly herbal, and supremely refreshing. The dry hop really makes this one sing. 6.0% ABV, 55 BU
WOLFWEIZEN - BAVARIAN HEFEWEIZEN This one goes out to Jen Wolf, an awesome brewer and even better human. She passed away this last from an aggressive cancer. This was her recipe, originally called “Breakfast for Champs”. A classic true Bavarian Hef, with light ripe banana and allspice that is crisp and uniquely satisfying. Life is short. Drink it up. 5.2% ABV / 25 BU
Our ginger ale is made in small batches with fresh organic ginger, honey, hops and Hood River water. Simcoe hops are added in two additions to impart a balance of bitterness, flavor and aroma. ABV 0%, 20 BU
Vanilla, ginger, and licorice root, cinnamon, sarsaparilla, local honey, and Brewer’s Gold hops make this turn of the century libation. 50% of all sales are donated to local organizations and families battling cancer. This one’s for you Owen! ABV 0%, 11 BU
Vanilla, ginger, and licorice root, cinnamon, sarsaparilla, local honey, and Brewer’s Gold hops make this turn of the century libation. 50% of all sales are donated to local organizations and families battling cancer. This one’s for you Owen! ABV 0%, 11 BU
Vanilla, ginger, and licorice root, cinnamon, sarsaparilla, local honey, and Brewer’s Gold hops make this turn of the century libation. 50% of all sales are donated to local organizations and families battling cancer. This one’s for you Owen! ABV 0%, 11 BU
Classic, cool, crisp lemon-lime flavored taste that's caffeine free
Ashmead Kernel has a very distinctive flavor, more so than most other apple varieties. It’s a little mysterious and hard to place, but familiar all at the same time. A rounded start dries to a finish, with lingering spice, tannins, and ripe apple. It’s an apple, wrapped in an enigma, packaged in one delightful cider.
For our flagship cider, we kept it simple and local. Newton’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wonderous aromas of juicy pear, lychee, green fruit and chamomile. It finishes tart, dry, crisp and refreshing. 6.7% ABV, GF
Eleanor is a cider made with only Golden Russet apples grown at Swihart Orchards in Odell. We had a beautiful long fall and allowed the apples to intensify on the tree- bringing more flavor, and a little strength. This is the 5th season for these trees and they keep getting better.
Delicate aromas of spring apple blossoms accompanied by complex citrus notes and an earthy finish. Our Estate Heirloom Cider is crafted with old world cider apples grown at our Double Mountain Home -Swihart Orchards in Hood River.
Red-fleshed Mountain Rose and Pink Pearl apples add subtle color to this lightly tart cider, with delicate aromas of grapefruit and strawberry.
Traditional English Perry pears grown on Parkdale offer aromas of cherry blossoms, wildflower and applewood. Dry citrus and meyer lemon aromas round out this bright and clean pear cider.
Notes of peach cobbler that quickly transition into a citrus aromatic delight, ending in an easy, off-dry finish. Every sip of this fun and complex Hood River Valley apple and pear blend is just a bit different than the last.
The Hood River Valley produces some of the best pears in the world. We took advantage of our local resources and pressed Comice, Bosc, and Bartlett pears together for this Perry. And oh, is it sheer joy. Light aromas of honey, juicy pear, and green apple end in a delicately sweet, gracefully tart and crisp pear cider.
In a tale of two apples that cultivate a vibrant tribute to heritage, the bold Kingston Black and the sweet Arkansas Black, both grown in the Hood River Valley, come together to form a cider that's tart, crisp, and complex.
Blackberry Cider - Here in the PNW we love our berries. This dry cider was pressed with King David, Wickson Crab and Northern Spy apples, and co-fermented with Oregon Blackberries. With this technique, the apples and berries get to hang out and party together. The result is a dry, more complex and refreshing beverage bursting with ripe blackberry, summer apple, and raspberry sorbet aromas. It’s a pretty color too. 6.5% ABV, 0.09% RS
DRY CIDER - Newtown’s and old world cider apples from the Double Mountain Orchard were pressed and fermented on our house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching. 6.7% ABV GF
FOXWHELP CIDER - Foxwhelp is one of the oldest cultivated cider apples, dates back to the 1600s! This bittersweet apple is not like your store bought apples, it is packed with high tannins and tons of acid. This cider is very full bodied and finishes crisp and dry. 6.2% ABV / 0.09% RS
Double Mountain Perry – 100% Pear Hard Cider. The Hood River Valley produces some of the best pears in the world. We took advantage of our local resources and pressed Comice, Bosc, and Bartlett pears together for this Perry. And oh, is it sheer joy. Light aromas of honey, juicy pear, and green apple end in a delicately sweet, gracefully tart and crisp pear cider. 6.2% ABV GF
WICKSON CRAB « Single Variety Cider Wickson is the apple we all deserve. Sweeter than most crab varietals and full of flavor, these little gems impart a distinct earthiness and incredible aromas of ripe honeydew and Meyer lemon. The finish? Pure prosecco. Turns out small apples can make a mighty big cider. 8.2% ABV GF
plain and simple like the cheese pizza plus Pepperoni
plain and simple; hand tossed crust, tomato sauce, cheese and spices
Mozzarella, Olympia Provisions salami cotto; finished with fresh arugula
featuring housemade sausage
with mozzarella and crumbled goat cheese, kalamatas, peppadew peppers; finished with fresh basil
a white pie with mozzarella, crumbled goat cheese, portabella mushrooms marinated in truffle oil; finished with green onions
Stretch, toss, top, and bake your own pizza creation. Add your own toppings to make it special or make it into a calzone! Bake on a sheet pan at 425 degrees for 15 minutes. You’ll need some flour to keep your fingers from sticking and some cornmeal for the pan if you want to go Pro!
Oregon coast, line-caught Albacore tuna salad with Tillamook white cheddar; toasted and served on ciabatta bread with pickled red onions and arugula
hickory smoked turkey, Tillamook white cheddar, applewood-smoked bacon; topped with lettuce, tomato, onion and your choice of regular or chipotle mayo on nine-grain bread
plain and simple; hand tossed crust, tomato sauce, cheese and spices
Mozzarella, Olympia Provisions salami cotto; finished with fresh arugula
featuring housemade sausage
with mozzarella and crumbled goat cheese, kalamatas, peppadew peppers; finished with fresh basil
a white pie with mozzarella, crumbled goat cheese, portabella mushrooms marinated in truffle oil; finished with green onions
Field greens, cremini mushroom, kalamata, red onion, cherry tomato, cucumber, feta cheese; with our balsamic dressing.
spring mix, sweetened + dried cranberries, honeycrisp apples, Rogue Creamery Oregon Blue crumbles, and maple candied walnuts; tossed in an apple cider vinaigrette and finished with a sprinkle of black pepper.