The Siren Song at Pfriem Brewing

Posted on May 26, 2025 by Thebeerchaser

Welcome back to Thebeerchaser. If you are seeing this post through an e-mail, please visit the blog by clicking on the title at the top to see all of the photos so the narrative is not clipped or shortened.(External photo attribution at the end of the post #)

I’ve mentioned previously that my affinity for dive bars transcends breweries and brewpubs because they generally have more character and history. There are exceptions. For example, check out the Beerwanderers blog published by my friend, Rich Carbonara in Munich, Germany.

Rich is an American living in Munich with his wife, Doreen. He’s the founder of the beer hiking tour guide service Beerwanderers. His first book is Beer Hiking Bavaria which details 50 great hikes from all around Bavaria.

Each hike features a brewery and a suggested after-hike beer. When Janet and I return to Germany, one of Rich’s tours will be a top priority for our trip. (#1 – #2))

Let’s view one of numerous examples of the breweries Rich features – Stefansbräu Brewery – it’s in Dinkelsbühl – an historic walled medieval town dotted with half-timbered houses and intact tower gates in Central Franconia, a region of Germany that’s part of the state of Bavaria. (#3)

Stefansbräu Brewery

Unfortunately, we haven’t traveled to Bavaria, but just looking at the photos and descriptions of the quaint, picturesque and often historic breweries in Rich’s blog makes me yearn for some of that ambiance in the Pacific Northwest where breweries often are in modernized and sleek quarters without much personality.

Obviously, there are many exceptions. I have posted about Steeplejack Brewery’s NE Portland location in a reconditioned historic church. Baerlic Brewing’s SE Portland Brewery and Taproom, and Little Beast Brewing – another SE Portland establishment with great character are two other examples. You can see from the photos below that these interesting and inviting establishments deserve mention.

The Story

There’s a new one on my list and we had a wonderful visit there two weeks ago. Pfriem Brewing is a great story – opening in 2012 in Hood River on the beautiful Columbia River. Janet and I love their beer and their facility. As stated on their website:

“In 2011 Josh Pfriem was well on his path to becoming a master brewer, but that path veered dramatically the day he was introduced to Ken Whiteman and Rudy Kellner at a child’s birthday party. The three went on to form the brain trust that would eventually create pFriem.”

What began as a small company has garnered a big reputation throughout the Northwest based on their excellent beer. Most recently they were awarded three gold medals at the 2025 World Beer Cup for their Hazy IPA, Cold IPA and Pale Ale.

The World Beer Cup, held in Indianapolis on May 1st, is one of the most prestigious competitions in craft brewing where “a panel of 265 judges from 37 countries evaluated 8,375 entries from 1,761 breweries.” Brewers’ Association

And in the 2025 Oregon Beer Awards, they were recognized as both the Large Brewery of the Year and the Regional Brewing Company of the Year for Central Oregon. (#4 – #5)

Pfriem Brewing’s New Milwaukie, Oregon Tasting Room

The City of Milwaukie, in the 2020 census, had a population of 21,119 and was founded in 1847 on the banks of the Willamette River (one of the few major rivers in the world besides the Nile, that flow north) It’s a suburb of Portland – located six miles south of downtown Portland.

Perhaps I’m biased, but notwithstanding the glowing description in the “Visit Milwaukie” website below, it is not a location one would target for a visit. Quite frankly, the downtown is not very vibrant and it doesn’t have the rich history and geography of Oregon City – down the Willamette River about seven miles south.

“Discover the hidden gem of Oregon—Milwaukie, a vibrant community brimming with local charm, diverse businesses, and unforgettable experiences. Whether you’re a visitor or a resident, Milwaukie has something for everyone. From unique shops and delicious dining to exciting activities, explore what makes our community special.” (#6 – #7)

The Willamette River at Milwaukie Bay Park

After eighty-five years, the City outgrew the structure housing City Hall, the library and its fire station – built in 1947 for approximately $32,000…with the aid of a $13,800 grant by the Works Progress Administration (WPA).

The plan was to transform it into a brewery, a restaurant, and a bakery. Milwaukie selected Henry Point Development for the project. (#8 – #9)

A new City Hall about two blocks from the original was dedicated in October 2023. The July 2024 opening of Pfriem and Keeper Coffee “dedicated 87 years to the day of the original building” (according to New School Beer) will perhaps be a renaissance, of sorts, for downtown Milwaukie.

Keeper Coffee is a woman-owned cafe selling local coffee and house-made pastries founded by Brittany Huff in 2019. The Milwaukie shop is their second location and they get great social media reviews such as this recent Yelp review:

“Their southeast PDX location is great (and) this provides so many more seating and space options. The baked goods and coffee are some of the best in the Metro and the staff are awesome! Put this spot on your list of places to check out.” (#10 – #11)

The riveting attraction of the new Priem location is that it encompasses essentially four + different establishments – each with a different feel (meaning it beckons you to return….) As described in a 3/25 post in Brew Public:

Three bars with 20+ taps pouring pFriem’s celebrated core beers, seasonal releases, and exclusive small-batch offerings.
Five handcrafted pFriem specialty craft cocktails and Son of Man cider on draft.
A spacious outdoor patio with a pergola-covered seating area.
An upstairs event space for future brewery events, tastings, and community gatherings.
A cozy retail and bar area inspired by pFriem’s beloved Bear’s Den in Hood River, complete with a piece of original art reflecting the surrounding area.

Besides the attractive quarters of Keeper on the first floor, the building is festooned with historic photos, art and niches which make it an adventure to explore. In fact:

“….during the retrofit, one big surprise was the discovery of a time capsule snuggled in the corner of the building, installed by the city and local Masonic Lodge in 1938.” New School Beer

Siren Call?

While the siren call in Greek mythology refers to a powerful force that attracts someone to something, often with the implication that it may be dangerous or misleading, you won’t see Odysseus here saving his crew’s lives from the alluring vocalization. Instead, the idea of good food and beer in a warm and interesting environment is irresistible! (#12)

A newer beckoning call

That said, one can imagine the many times that City firefighters responded to that resonance while occupying the upper floor in the old City Hall and slid down the fire pole to get to the trucks below.

And that image is preserved, in part, by the focus on historic preservation by Pfriem, the City of Milwaukie and the developers:

“Meanwhile, a fire pole from the original firehouse will be repurposed into a one-of-a-kind beer tap system.

Rudy Kellner (co-founder of Pfriem) says they had an overwhelming response and request from the city and the community to salvage the fire pole and use it in some way in the building. So, they repositioned the original fire pole to land on the 1st and 2nd floor bar tops and adapted it to accommodate tap lines.

‘So we’re going to be pouring beer out of a fire pole. I think we’re probably the first tap room in the world to have beer in a fire pole,’ he says.” (New School Beer)

“….the brewery ran two glycol-chilled tap lines around the bar and up the shiny brass tube, where they meet a pair of handsome Czech side-pull faucets, which give bartenders more control to pour the perfect pint.” Oregon Live

Food for Thought….

Janet and I were joined at Pfriem by our friends John and Kim Limb. I serve with John on the Abbey Foundation of Oregon Board where he is the Immediate Past President and he has been Beerchasing with me on several occasions in the past.

One review described the menu at the Tasting Room as “A thoughtfully curated food menu to complement pFriem’s beer lineup.” The menu is not expansive and essentially standard pub food at reasonable prices. Kim, Janet and I had delicious grilled chicken sandwiches while John enjoyed a pimento cheeseburger. They went well with the Pfriem West Coast IPA.

The new tasting room and coffee shop are both Keepers. Give them a try.

Cheers

External Photo Attribution

#1 – #2. Rich Carbonara Facebook (1) Facebook

(https://www.facebook.com/photo.php?fbid=10162218874320280&set=t.673215279&type=3}.

#3. Beerwanders Website (Zur Schleuse (Stefansbräu) – Beerwanderers)

#4. Priem Brewing Facebook Page

(https://www.facebook.com/photo/?fbid=557066749901519&set=a.557066723234855).

#5. Priem Brewing Facebook

(https://www.facebook.com/photo/?fbid=1514400151968317&set=a.1450864238321909).

#6. Wikimedia Commons (File:Milwaukie, Oregon (May 2019) – 21.jpg – Wikimedia Commons) Licensed under the Creative Commons Attribution-Share Alike 4.0 International license. Author: Another Believer – 18 May 2019.

#7. Wikimedia Commons (File:Willamette River, Milwaukie Bay Park, Milwaukie – DPLA – 06f27a3bc5dcf8e4fa4294d83205f22d.jpg – Wikimedia Commons). Licensed under the Creative Commons Attribution 4.0 International license. Creator: Gary Halvorsen – Oregon State Archives – 17 February 2019.

#8. Wikimedia Commons (Milwaukie City Hall – Milwaukie City Hall – Wikipedia) Licensed under the Creative Commons Attribution 4.0 International license. Author: PortlandSaint – 3 April 2024.

#9. Wikimedia Commons (File:Milwaukie city hall.jpg – Wikimedia Commons) Licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. Author: Finetooth 27 May 2009.

#10 – #11. Keeper Coffee Facebook ( https://www.facebook.com/keepercoffee).

#12. Public Domain – Wikimedia Commons (File:Syreny (“Sirens”) – Wilhelm Kotarbiński.jpg – Wikimedia Commons). This work is in the public domain in the United States because it was published (or registered with the U.S. Copyright Office) before January 1, 1930. Author:
Wilhelm Kotarbiński – 1900.

The Crux of the Matter

Posted on August 11, 2023 by Thebeerchaser

Welcome back to Thebeerchaser. If you are seeing this post through an e-mail, please visit the blog by clicking on the title at the top to see all of the photos and so the narrative is not clipped or shortened. External photo attribution at the end of the post. (#1 – #2)

My wife, Janet and I first visited the Crux Fermentation Project in Bend in the summer of 2017 on a Central Oregon road trip. And there is no shortage of options in Bend as evidenced by the Bend Ale Trail.

Now the number of stops on this malted trek varies based on the internet site you check and the date because I saw figures ranging from ten to eighteen to thirty – the latter of which appears to be the latest count:

“For a small mountain town, Bend packs in the breweries. With 30 breweries on the Ale Trail, there is no lack of variety — whether you love , IPAs, or just a good beer-flavored beer, there is a craft brewery for everyone here!”

It’s debatable whether Bend can still be considered a “small mountain town” with a 2021 population of 102,000 and in 2017 we did not travel the entire journey which now has expanded to seven “Territories” and is more sophisticated….

“Track your progress in our free app, or pick up a keepsake paper passport at the Bend Visitor Center for $5. Either way, you can plot your course, bone up on brewery knowledge, or pick a perfectly paired adventure for your trek through each territory.”

But we did visit some great Bend breweries on the Trail including Sunriver, Boneyard, Goodlife, Spokenmoto (coffee and beer), Immersion and Atlas Cider Company.* Interestingly, notwithstanding the pandemic and increased competition, all are still open and appear to be thriving. (Photos from our 2017 trip)

*I was initially concerned that Atlas Cider was gone, but some additional research revealed it changed its name to Avid Cider Company because of an intellectual property dispute with Atlas Brew Works which brews beer in Washington DC. (Bend Bulletin)

(I guess that was before all DC lawyers were employed working on prosecuting or defending felonies……)

But Let Me Digress….

But before I get back to Crux and an exciting new development for the brewery, let me take a brief international side trip – appropriately, because I was talking about the Bend Ale Trail.

I want to take this opportunity to invite my friend from Germany, Rich Carbonara and his wife, Doreen, to Oregon to experience this Central Oregon phenomenon. (#3 – #4)

While we have not met face-to-face, Rich and I regularly share e-mails and comments on each of our blogs. Reading an excerpt from this Philadelphia native’s bio below and seeing the book he wrote, you will not be surprised at the commonality of our interests.

“Since those times, I’ve hiked from the Rockies to the Andes to the Himalayas but friends still mostly think of me as the beer guy, the one who was into craft beer before it became fashionable.

Living in Munich, I still do my fair share of alpine hiking in the nearby Alps but I find myself ever increasingly drawn to Germany’s brewing heartland to not only find the beers I’ve been looking for there since 1997 but also to enjoy the many trails that more gently get a person from point A to point B. In my case, those points are often if not always breweries.”

Now the scope of Rich’s adventures in hiking and exploring breweries far exceeds what we could offer just in Bend, but there are certainly numerous NW hikes and craft brews to more than pique his interest.

And besides, that would help me convince Janet that we should reciprocate and visit Munich for Beerwandering – a great complimentary activity to Beerchasing. If the photos of the breweries, the beer, the beautiful countryside and the food below entice you, check out his website. (#5 -#12)

https://www.beerwanderers.com/

“(I can be) a resource of information about the beer, food and trails of Bavaria, and in particular the northern part known as Franconia.

If the ideas don’t seem self-explanatory enough or if you just want a local guide to do all the planning, reserving of accommodation, getting you on the right trails to the best breweries and making sure you order (or at least know about) the local delicacies, then please feel free to contact me (thebeerwanderers@gmail.com”

What’s in a Name?

While we enjoyed each of our seven stops on the Trail, Crux, was clearly our favorite. The taproom was magnetic, the beer varied and high quality and the design of merchandise and beer cans and bottles creative.

But the most impressive feature was and still continues to be the grounds surrounding this former AAMCO Transmission Shop.

With food trucks, playground equipment and a stage for musical acts it’s a “community” gathering place that attracts locals and their families, tourists from throughout the Northwest and even “Pacific Crest Trail thru-hikers that take a break from their 2,600-mile trek.”

And one cannot help but feel the positive energy that keeps things hopping into the evening. The clever way Crux does “Sundowner Hour” with flexible times during the year depending on when Old Sol disappears below the horizon ($1 off beer 1/2 hour before and after sundown) is another example of creativity.

Crux had its tenth anniversary last summer celebrating the vision of Larry Sidor with co-founders Paul Evers and Dave Wilson

“….During these ten years, Crux has been producing hundreds of different beers and has since expanded into wine, cider, and most recently, whiskey!” Brewpublic.com

I don’t know the origin of the name, but an educated guess is after the celestial Crux:

“a constellation of the southern sky that centered on four bright stars in a cross-shaped asterism commonly known as the Southern Cross. It lies on the southern end of the Milky Way‘s visible band.” (#13 – #14)

Rest on its Laurels? No Way!

While the team at Crux has garnered many awards for both its beer and marketing, they are not resting on their laurels – so to speak. For example, in May 2021:

“After a few trial runs, Crux Fermentation Project has officially released NØ MØ Non-Alcoholic IPA in 12oz cans and on draft. This is the perfect option for those looking at cutting back their alcohol intake, reducing their calories consumed or pairs nicely with a lunch during the work day.

NØ MØ Non-Alcoholic IPA is brewed like a regular IPA using Citra and Mosaic hops.” (Brew Public May 4, 2021) (#15)

NO-MO-12pk-web

And I was especially pleased to read the June 18th article in Oregon Live Andre Meunier’s Beer Column entitled, “Crux Portland Pub opens in SE at former home of Vagabond Brewing.”

“The Crux Portland Pub is pouring 20 taps of its offerings, which eventually will include three batched cocktails.

Beers on the first tap list include five lagers, such as the Bivio Pilz Italian Pilsner; seven IPAs, including hazies and West Coasts, such as the tropical Grade A Portland IPA brewed for the new pub; and Tart Cherry Tough Love, a barrel-aged imperial stout.”

This was welcome news in light of another Oregon Public Broadcasting article entitled: “7 Portland Breweries and Taprooms are Closing. Is Peak Craft Beer Over? It named the following: Pono, Ambacht (Hillsboro), Sessionable, Grains of Wrath, Brewery 26, Unicorn and Conspirator Beverage.

Only one week later Oregon Live reported:

Culmination Brewing, once a Portland rising star, up for sale as costs, pandemic fallout take toll

I was really saddened by the closure of Pono Brewing after a visit with friends in January 2023. It was a wonderful family-oriented tap room with great food and good beer that they brewed temporarily at Zoiglhaus Brewing.

Founder Larry Clouser and his wife in addition to Marketing and Graphic Design Director, Byron Sina were gracious and talked about the challenges they had to overcome and their plans for the future. I wish them well.

While some of these closures were only the Portland-based part of their operations, the tale was familiar:

“Rising costs of operation, change in consumer drinking habits, and the lingering effects of the pandemic have all affected the market.”

But I Will Close on a Happy Note

Janet and I joined our friends John and Kim Limb and John and Sharon Meek for a Sunday afternoon dinner at the the new SE Pub. (Both Johns and I serve on the Abbey Foundation of Oregon Board – we refer to them as First and Second John…)

And while our friendly and competent server, Jen, stated that after opening in early June it’s still a work in progress, we were all impressed and will return.

The Beer – As you can see from the photo below, the tap offerings are rich and include their non-alcoholic brew. They also have wine and cocktails.

The Velvet Underpants IPA (6% – 60 IBU) was the favorite although the Cruz Pilz (5.2% – 35 IBU and the Noisy Boy IPA (5.7% – 65 IBU) both got good reviews and I’m sorry we didn’t get a sampler so we could try more of the tap list.

Photo Jul 23 2023, 5 20 59 PM (2)

Thanks to Kim Limb’s alertness when we walked in – she heard that one of the brewers from Bend was on site – I got to briefly chat and get a photo of Grant McFarren, Crux’s Assistant Brewmaster. (Take a look at this interesting interview with him about Experimental Hops) (#16)

The Food – Rather than rely on food carts as does the Bend location, the new pub has its own kitchen:

“… the menu includes dishes like a chopped cheese sandwich—a New York bodega classic, a muffuletta, sticky wings, a cheese-and-charcuterie board and a beet avocado banh mi.” (Willamette Week 6/19) (#17)

Our group, after a great Brussel Sprout Starter (flash fried and tossed with local hop honey, smoked blue cheese, Crux Whiskey, and pork belly ) had the Muffuletta Sandwich, the Jerk Chicken Sandwich, and the Beet and Burrata Salad (fresh local greens, roasted beets, delicata squash, sun-dried cherries, candied walnuts, pickled red onion, burrata cheese, and focaccia croutons). We were happy with our meals.

The Setting – As mentioned, still a work-in-process, but definite potential for this former Darigold Dairy structure.

There is ample free parking in their lot and on the street. The picnic tables – an interim setup – will be replaced by a full patio with heater which will probably be covered. They have a lot of space on the second floor which is being built out.

All this will supplement the very attractive long bar and current space for tables. And while Vagabond left some brewing hardware, it’s not being used now, but the plan is to brew on site as they progress with their plan:

“The new, modern rustic look is a credit to the skills and hard work of Gary Estenson, Crux’s maintenance manager, and head brewer Sam Wallace, Randles said. They took decades-old onion boxes that had been abandoned on a farm, cleaned them up, and crafted the wood-lined walls with them.

Estenson fabricated the copper-cylinder pendant lights hanging along the bar, in addition to other touches.” (Oregon Live 6/18) (#18 – #19)

Check out the new Crux Portland Pub. It’s here for the long term.

External Photo Attribution

#1. Crux Fermentation Facebook Page (https://www.facebook.com/cruxfermentationproject/photos/pb.100064366644696.-2207520000./5298066050280973/?type=3).

#2. Crux Fermentation Facebook Page (https://www.facebook.com/cruxfermentationproject/photos/pb.100064366644696.-2207520000./5673598242727750/?type=3).

#3. – #12. Beerwanderers Facebook Site – Beerwanderers Blog – Rich Carbonara Facebook Site (https://www.facebook.com/beersworththewalk) (https://www.beerwanderers.com/) (https://www.facebook.com/rcarbonara).

#13. Crux Logo – Facebook Page (https://www.facebook.com/photo/?fbid=637074851781397&set=a.637074795114736).

#14. Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Crux_Chart.jpeg) Licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. Author: Harv4 – 18 April 2014.

#15. Crux Website (NØ MØ Non-Alc IPA | Crux Fermentation Project %)

#16. Linked in (Grant McFarren) ((24) Grant McFarren | LinkedIn).

#17. Food (https://www.facebook.com/photo/?fbid=191032433938879&set=pb.100090963706407.-2207520000).

#18 – #19. Fermentation Brewing Project Portland Pub Facebook Page (https://www.facebook.com/cruxportlandpub).

Down to Earth at the Basement Pub – Part II

Posted on February 27, 2023 by Thebeerchaser

(Welcome back to Thebeerchaser. If you are seeing this post through an e-mail, please visit the blog by clicking on the title above to see all of the photos and so the narrative is not clipped or shortened.)

In the last post entitled “A Cellar’s Market of Subterranean Bars,” I introduced a new bar I discovered and really enjoyed on my two recent visits – The Basement Public House in SE Portland. It’s actually at street level on SE 12th, but in the basement of an historic house.

Nostalgia beckoned and I then recapped the five favorite subterranean bars I’d visited in the eleven years I’ve been Beerchasing. My digression generated enough words that I had to save the review of the Basement Pub for the next post.

While the watering hole’s moniker might convey the impression of a dive bar, it instead, has the ambiance of a quaint and delightful neighborhood bar – one reason I returned within a week of my first visit.

Elizabeth, the friendly bartender, some nice art and historic photos, a good tap list and an expansive heated patio all make this a bar you should visit..

What’s in a Name?

While I discovered the Basement Pub while driving on a new route in Portland, I often find new establishments by web searches – or at least do some research before I make an initial visit. A bar or brewery’s website is the best place to start and I also try to get a feel based on customer reviews in social media – while realizing some of these reviews are written by idiots……

The problem with using the the purported link to Portland’s Basement Pub’s website is, for some reason, it takes you to an Online Pharmacy page – and the page is filled with Viagra ads. It includes what I guess are derivatives such as Lovegra, Vigora, Revatio, etc. – for males and females including handy “Weekend Packs.”

Further research revealed Viagra is the generic name for Sildenafil. I noted that the potential side effects i.e. headaches, heartburn, and flushed skin can also result from too many beers. (External photo attribution at end of post #1)

The molecular structure of Viagra (in case you’re interested…..

Not to further digress (that’s what I do since I’m retired and not on a deadline) but this made me wonder what was the proper nomenclature for searching on other subterranean bars.

For example, searching the Web on “Basement Pubs” or “Basement Bars” would take you to sites such as a chain of eight Basement Sports Bar and Grills in Ohio including Cuyahoga Falls, Akron and Sagamore Hills. One review summed it up stating:

“Well, don’t come here expecting a 5 star fine-dining experience, but if you want good bar food and a good beer selection, this is your place.”

Or there’s Basement – in the heart of Chinatown in New York City: “Not bad! Edgy and younger crowd of people.”

Now if you want a western flavor, how about the Basement Bar in the stockyards of Forth Worth, Texas which one 2017 Trip Advisor review titled, “Crude but Fun” and explaining:

“They have a toilet you can’t defecate in according to the sign, a naked lady painted on a door, 2 dollar Keystones, live music, tons of smoke…it’s a total dive bar that had a great vibe and we had a ton of fun. I would recommend if my first sentence didn’t scare you away.”

(Photos #2 – 7 Counter clockwise – The Basement Sports Bar and Grill – Ohio – first two; Basement – New York City; The Basement Bar – Fort Worth; ; The Basement Bar – Fort Worth; Basement – New York City)

How About Internationally?

While I know I’m getting carried away, I just want to finish this side trip by telling you about The Basement Pub in Rome:

“Cozy and modern craft beer pub and cocktail bar in the heart of the very central area Prati, just 400 meters from the Vatican. We offer a wide variety of bottled and draft craft beers, both Italian and international, combined with world-famous draft Guinness”

It even gets rave reviews including this one from a Spokane guy named Darien in 2022:

“The Basement is by far the best bar experience I have had during my time studying abroad here in Rome! It’s a great place to hangout and meet new people. Of all the nights that I have spent here I have never had a negative experience. The staff continues to go above and beyond!”

Okay, but what about South America – Brazil to be specific – where the Basement English Pub is waiting:

“The Basement is a beautiful English pub located in a historic basement in the center of Blumenau. Its original stone walls are complemented by lots of wood, a long bar and leather sofas, typical elements of the most traditional English pubs.”

(#8-12 Clockwise – first two – Basement Pub – Rome – remainder – Basement English Pub – Brazil)

I’m Forgetting Germany!

I then remembered that I hadn’t looked for any basement bars in Germany – where beer is a major part of the culture. If anyone could tell me where to find a great brewery or bar regardless of whether it was above or below ground, it’s Rich Carbonara – who owns a great enterprise named Beerwanders.

I’ve never met Rich in person, but “talk” with him regularly through e-mail and our mutual blogs (his can be found at https://www.beerwanderers.com). When my wife and I return to Europe, we will definitely take one of Rich’s tours. As he states on his website:

“Much of the information on these small breweries and the trail networks that link them is nearly always in German and I’ve been busy translating it into English as a hobby of sorts.

I thought it was a shame not to share it with others who might be intrigued by the idea of an invigorating walk in nature that ended in a great local meal washed down with a beer brewed by the same family for hundreds of years.”

He’s also written an interesting book – especially if you’re heading for Germany – Beerhiking Bavaria. (#13 -15)

Beerwanders had forty-three reviews on Trip Advisor – all 5.0’s and this one is typical:

“Had a great day hiking and drinking beer with friends. Rich was the perfect guide and we all had a great laugh. Amazing traditional beer gardens and stunning Bavarian countryside, what more could you ask for! I highly recommend this tour. Don’t think about it….just book it, you’ll have the best time.”

BW-header-images3-scaled

In the press to get this post finished, I didn’t have time to check with Rich, but I found two – Mary’s Basement Irish Pub in Schwabach – only about one hour and forty-five minutes from where Rich lives in Munich and the Irish Pub which is evidently in the basement of the Europa Center in Berlin.

Unfortunately, it appears that Mary’s closed several years ago although it was evidently a rockin’ place with live music and a robust crowd as described by one reviewer in Restuarant Guru who gave it a five-star rating and enthusiastically stated:

“I can absolutely recommend this establishment for nightly puking on the lawn. Would do it again. 5/5” (#16 – 17)

It’s interesting that the majority of the basement bars I found outside the US had Irish Themes and that was true of the Irish Pub in Berlin which brags:

“Guinness & cocktails, plus Irish pub food like baked potatoes, in a buzzy space with live music. Here you will find original Irish culture with tradition. These include live music every night, sports broadcasts on big screens and flat screens, Guinness on tap, Kilkenny, Magners, Cider, Pub Grub and much more……

According to the motto ‘COLD BEER – WARM HEARTS’, young and old of all nations will find a place for communication in a natural Irish pub atmosphere and the Irishman a piece of home.”

Several reviewers such as this one on Trip Advisor commented on the length of the bar:

“Came in on a weeknight in January for a pint. They place was pretty busy. I still managed to find a seat at Berlin’s longest beer bar.”

Ending on a Downer….

I would be remiss in not mentioning that anyone searching for Basement Bars could locate thousands throughout the US where enterprising beer lovers create their own “alcoholic ‘man’ caves.” A great example is this one where an article in an Irish magazine website states:

“Homesick Irishman Builds Irish Pub in the Basement of his US Home”

Baltimore couple, Jim and Kate Phelan moved from Ireland in 2008, missed their homeland and created an amazing nook in their basement – “Phelan’s Irish Pub.” It even has a Facebook Page.

“Complete with a distinctive red and green colour scheme, bar stools, dartboard, pool table, and a vast range of beers, stouts, and spirits on offer, you’d be forgiven for thinking you had walked into an Irish bar in the heart of Ireland.”

And with only a lukewarm apology because I’ve had a lot of fun on this excursion off the main topic – Portland’s wonderful Basement Public House. But stay tuned to the next post and I promise……..(just remember not to try their website to see a photo!)

348s pdx

Cheers

External Photo Attribution

#1. Public Domain – Wikimedia Commons ((Sildenafil-from-xtal-3D-balls – Sildenafil – Wikipedia) This work has been released into the public domain by its author, Benjah-bmm27. This applies worldwide. Author: Ben Mills 6 June 2008.

#2 – 3. (http://Photo https://thebasementbars.com/)

#4. (https://www.yelp.com/biz_photos/basement-new-york-4?select=ofTM4-Sg0mzaFU2mMWXC8A)

#5. (http://Photo Basement Dive Bar in Stockyards – Review of The Basement Bar, Fort Worth, TX – Tripadvisor)

#6. (https://www.tripadvisor.com/Attraction_Review-g55857-d5834479-Reviews-The_Basement_Bar-Fort_Worth_Texas)

#7. (https://www.yelp.com/biz_photos/basement-new-york-4?select=qcHyTthBV2kujie2tmRdyg)

#8 (http://View of the center of the restaurant. (yelp.com))

#9. (http://The Basement – Pub. Cocktail Bar. Events. (Rome) – All You Need to Know BEFORE You Go (tripadvisor.com))

#10 -12. https://www.facebook.com/theBasementpub/photos/10159706093652804)

#13 – 15. (https://www.beerwanderers.com)

#16 -17. (http://(https://www.facebook.com/Marys.Pub.Team/photos/pb.)

#18 – 19. (http://IRISH PUB, Berlin – Charlottenburg-Wilmersdorf (Borough) – Restaurant Reviews, Photos & Phone Number – Tripadvisor)

#20. (https://www.irishpubberlin.de/galerie)

#21 – 22. Phelans Irish Pub (http://Facebook

Thebeerchaser’s April Acknowledgements….

Posted on April 27, 2022 by Thebeerchaser

Find out why this guy should imbue you with optimism – see below!

In these days of both national and international turmoil, divisiveness and lack of civility along with ominous global phenomena, it’s a real challenge to remain optimistic. So with an initial digression from bar and brewery forays, Thebeerchaser will provide some evidence in this post – perhaps one small step in encouraging you about tomorrow.

We all know the foils of much social media, but at the same time, it opens opportunities for expansive education, exploration and new relationships all over the world.

I have seen this in the ten years of Thebeerchasing.com where I’ve developed ongoing dialogue with bloggers ranging from Rich Carbonara – Beerwanderers.com – a guy whose written several books and gives beer tours in Bavaria, to Theresa, who lives in New Jersey and authors a wonderful blog – the National Parks with T. (Photos below of Acadia and Badlands National Parks)

And they’re diverse! For example, I get to read compelling narrative and see stunning photos of the Colorado wilderness and varied sites throughout the world in “Handstands Around the World” the adventures of Diana, a former gymnast, current college nutrition professor, and “perpetual vacation planner” in Denver.

She and her fiancé have spent most of the past 4 years exploring the never-ending beauty of Colorado and the surrounding states. She’s also working on summitting as many US state high points as possible (currently at 12/50). Her blog posts always include a photo of her incredible handstand as her unique trademark.

A few more also deserve recognition and my ongoing appreciation – Sandra J, a talented professional photographer authors a blog – “Into the Light Adventures” – she and her husband are retired and travel the country documenting the beauty of nature.

Then there’s Kelly MacKay’s blog Maritime Mac.com – Kelly is a fascinating lady from Canada with an incredible background – twenty years in the thoroughbred racing industry – seven as an exercise rider and thirteen as a successful jockey, ultimately incurring an injury which caused her to change careers.

Besides enhancing her education, she then worked as a trail guide on horseback tours in Ontario, labored in the financial industry and even as a cellphone sales person. She’s now in her dream job as a Fitness Leader to a Canadian Forces Base Gagetown in Oromocto, New Brunswick, Canada. Kelly has backpacked around Europe and has been to every US State but Hawaii and Oregon. Her travelogues are fascinating.

Another – no less interesting – Color My World where sixty-six year old Charly Holganza, born in then rustic Tagbilaran, in the island of Bohol, Philippines, entered the Philippine Military Academy – he joined the military at 17. Charly retired in 2012, after spending 37 plus years of devoted service.

Charly authors several blogs which embody his theme “Living, loving, learning, leaving a legacy.” The one I enjoy the most is his cogent and detailed analysis of the NBA – that’s right – an expert across the world with considerable insight.

And Finally, Jadi Campbell grew up in little New England/upstate NY villages, spent summers in a cabin in the woods, and attended a state university on the West coast. She decided at the age of 6 to be a writer, and earned a B.A. in English Literature and worked in corporate America until she became a Licensed Massage Therapist.

Living in Europe since 1992, she published her first of several awarding-winning books Broken In: A Novel in Stories in 2012. Her second novel Tsunami Cowboys followed in December 2014 and Grounded appeared in May 2016. In 2020 Jadi, published a collection of short stories, The Trail Back Out. Her blog covers everything from natural beauty to science.

But What About Kevin Frazier?

So how does Kevin Frazier work into this scenario? In November last year, I came across a blog – The Oregon Way – in which Kevin, the Editor, wrote a very compelling piece on a transportation policy issue. It also caught my interest because he referenced a dive bar!

I reached out by e-mail to compliment him – not just on his article, but his excellent on-line publication and we discovered some mutual background and acquaintances. My follow-up research revealed that we will be witnessing some great things from this young man in the future.

Through Linked-in I discovered that Keven was first in his Southridge High School class of 495 students in 2012. In the ten years since, his volunteer and leadership activities, internships in the public and non-profit sector and higher educational achievements are profound.

After graduation from the University of Oregon where he gave the Honors College commencement speech, he earned his Masters in Public Policy at the Harvard Kennedy School while serving as a research intern and graduate teaching assistant.

He graduates this spring from University of California Berkley School of Law where he was a

ter passing the bar exam, he’ll head for Helena, Montana and spend the next two years gaining experience with two prestigious and competitive clerkships –

2022 – Chief Justice Mike McGrath on the Montana Supreme Court

2023 – Judge Michael McShane of the US District Court for the District of Oregon

And to reinforce the good news, he and his girlfriend, Dalton just got engaged.

Kevin and I decided that since COVID would preclude getting together to raise a mug in a dive bar, that we’d have a ZOOM Happy Hour – a great 90-minute conversation we had in January.

We still have not met in person because of travel complications. A meeting scheduled in San Francisco when my wife and I had planned to road-trip to the Bay City is now canceled because of Thebeerchaser’s herniated disk – that’s another story.

With his clerkships, Kevin has handed his editorial responsibilities to colleagues and I will miss his incisive commentary on subjects ranging from the lottery, to wages and living conditions of wilderness firefighters to selecting the judiciary.

I’ll still actively follow The Oregon Way’s piercing commentary on issues ranging from political analysis, tax policy, public health and issues all of us need be informed. So check it out below:

The Oregon Way is a nonpartisan blog that features contributors from around the state and across the political spectrum. You can .visit it here: https://theoregonway.substack.com/

Run by a volunteer team, the Way has no agenda other than reminding Oregonians of our capacity to get stuff done. That’s why the blog welcomes submissions from any and all folks who share a commitment to putting good policy before partisan goals. On this blog, nuance, complexity, and humility are respected and shared. Consider joining the Oregon Way volunteer team or submitting a piece for publication by reaching out to theway@or360.org

But Wait – There’s More….

Kevin and I discussed me making a written contribution to The Way and the result demonstrates that he not only has analytical, but creative skills. Oregon’s Gubernatorial race has an unbelievable number of candidates – nineteen Republicans, fourteen Democrats and an Independent.

He proposed that I suggest the perfect bar or brewery for the major candidates to visit during their campaigns – where they could have meaningful dialogue with the regulars based on the history and circumstances of the watering hole. This was a great idea and watch for the next posts of Thebeerchaser to see the result – something that was quite fun to write.

Cheers

External Photo Attribution

*1 Facebook page Harvard Kennedy School (https://www.facebook.com/photo/?fbid=299945832166112&set=a.299945792166116)

*2 Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Taubman_Building.JPG) Licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. Author: Bostonian13 12 June 2013.

*3 Facebook Page – University of California at Berkley Law School (https://www.facebook.com/UCBerkeleyLaw/photos/a.477083278124/1016173790)

*4 Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Boaltsouthside.jpg) Licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. Subject to disclaimers. Author: Donutmonger at English Wikipedia 14 July 2006.

Contemplating Life and Beer in the Fall

Posted on October 8, 2021 by Thebeerchaser

(Welcome back to Thebeerchaser. If you are seeing this post through an e-mail, please visit the blog by clicking on the title above to see all of the photos and so the narrative is not clipped or shortened.)

As I’ve stated before – belabored if you will – in two previous blog posts, I’m not a connoisseur or beer technology guy and my palate is not nuanced enough to discern the subtleties of beer flavor and criteria used to evaluate them in competitions such as the Great American Beer Festival. https://thebeerchaser.com/tag/thebeerchaser-and-the-taste-of-beer/

https://thebeerchaser.com/2021/01/07/leaving-2020-in-good-taste/

I certainly respect those who do have a grasp on the different elements of flavor including brewers such as Fr. Martin at the Benedictine Brewery, Mark Becker from Flyboy Brewing and Andrew Lamont, the Head Brewer at Old Town Brewing.

Another guy who is an expert and writes great reviews on Bavarian beers is Rich Carbonara, who has a great blog entitled “Beerwanderers.” Rich, who lives in Munich, and I connected through our blogs and I would love to have him guide me on one of this noted Bavarian Beer Hikes which you can read about on his blog. (There’s more than 300 in Bavaria.)

Rich, in his narratives, evaluates each beer giving a summary of its taste, appearance, aroma and critical elements. His descriptions are not so esoteric that they can’t be understood by someone who evaluates the quality of a beer by the way it tastes to them rather than a technocratic assessment. You will see more about Rich below. (* See end of post for external photo attribution)

And Then There’s Gimmicks

The typical beer-drinker doesn’t care whether the yeast is wild or domesticated, the type of hops, if it is barrel-aged or the attenuation percentage during fermentation.

As I stated in my posts on the taste of beer, I’m also kind of a beer purist and have no use for beers which are brewed as a gimmick. This bizarre trend was best summed up by a reviewer in his clip entitled, “Holiday Ale Festival Gone Amok” when he described a disturbing trend in the annual Portland event in 2018 as:

“The festival’s hallmark has always been wonderful strong, winter ales and cask conditioned brews. Just the thing to blast me out of my IPA rut. But this year the festival got too cutesy and lost its way. The so-called stouts all tasted like milkshakes or Snickers bars. The ales were so fruity that a better name might be the Kool-Aid Festival.

And they’ve even tried to pollute ice cream with this misguided attempt at creativity. In an effusive July 2021 press release, Kraft Foods and van leeuwen Ice Cream reported that:

“We are releasing limited-edition, macaroni and cheese-flavored ice cream today. If you’re looking for a conversation starter to kick off a meeting…this could work well.”

Let’s all hope that the term “limited release” is meant literally.

Focus on the Basics

Although the term “style” can be subject to some debate as pointed out by one of the nation’s foremost beer experts. Jeff Alworth is a Northwesterner living in Portland; however, his books on beer – most notably The Beer Bible and his blog “Beervana” are resources used by beer aficionado’s all over the country. He also teaches at Portland State University.

At the Benedictine Brewery Structure Raising

His comments about styles in The Beer Bible are edifying:

“When people refer to style, they mean category of beers like stouts, dunkels, lagers or witbier. The word is ubiquitous and spreads yearly like a fungus as new subcategories and sub-subcategories branch out from their root style…….

The one very important caveat to note is styles are constantly in flux. The idea of style should be descriptive not prescriptive….Use the term, but don’t fix it in stasis.”

That said, the most critical factors to me (for totally different reasons) are ABV (Alcohol by Volume) and IBUs (International Bittering Unit). Alworth defines ABV as:

“…expressed as a percentage. A measure of the strength of of an alcoholic beverage, based on the volume of alcohol relative to total volume.”

Knowing the ABV of your beer is critical if you are driving or plan to drink throughout the evening. In Oregon, one is Driving Under the Influence (DUI) if the Blood-Alcohol-Content (BAC) is .08% or higher. While disclaiming that the sentence below is definitely not legal advice, one credible source states:

“On any given day, considering your body size, weight, and several other internal factors, you may have two or three 12-ounce beers before reaching a BAC of .08.”

A few bars have even installed a coin-operated breathalyzer including these two which were provided by Portland’s Gil’s Speakeasy (home of “the Nicest A-holes in Town…”) and Bottles.

While it would not be advisable to depend on this machine (which may not have been calibrated for awhile and may not be advisable in a COVID environment anyway) it could be a good double check of one’s own common sense.

IBU’s are defined by Allworth as “the accepted system for describing the hop bitterness (hoppiness) of a beer.” The higher the IBU, the hoppier the beer, although he again issues a disclaimer:

“….many breweries don’t actually have the labs to measure the acids chemically and predict them using mathematical formulae (to call this prediction ‘inexact’ is kind)….while hoppiness is a combination of flavor, aroma and bitterness, IBU measures only the last.”

IBU’s – for many breweries — an inexact science *6

To provide some perspective, I’m showing the ABV of a few of my favorite NW beers (and also PBR) below. The IBU is shown when available. You will see that I am inclined to go with the less hoppy options:

More on ABV

Beer	ABV	IBU
Pfriem Brewing – IPA	6.8%	50
Migration Brewing – Pale Ale	5.8%	55
Benedictine Brewing – Black Habit	7.8%	NA
Block 15 Brewing – Sticky Hands Double IPA	8.1%	110
Fort George Brewing – City of Dreams Pale Ale	5.5%	40
Pabst Brewing (SAB Miller) – Pabst Blue Ribbon (PBR)	4.7%	NA
Flyboy Brewing – Fighting Redtails	9.0%	90
Sun River Brewing – Rippin NW Pale Ale	6.0%	50
Old Town Brewing – Paulie’s Not Irish Red Ale	5.60%	30

In reading Rich Carbonara’s aforementioned blog, I was interested in some of his comments about the ABV’s of various German beers he reviewed. He commented on one of the beers he reviewed: “The finish is clean and dry with a nice bitterness. Dangerous at 5.3%. (emphasis added)

Given the chart above, I was a little surprised by this characterization so I exchanged e-mails and he clarified with the following interesting perspective – another reason why I think Rich’s blog is worth following:

“Most beer here, hover around 5%. It’s always been the benchmark percentage. The feeling here is you want a beer you can drink a fair amount of without getting drunk. In Biergartens, you can only get liter mugs (at least at night) and obviously drinking stronger beer in that size vessel is dangerous.

I know, during Starkbierzeit (see note below) they serve 7-8% beers in such measures. So, you have you have some stronger beers (Bocks, Doppelbocks, Festbiers) but generally speaking, it’s about 5. If anything is really missing here, it’s lower octane offerings like Schankbier which is more in the 3-4% range.

In England, you still find things like Milds, though less so than in former times. It’s nice to be able to go out and drink 8-9 beers and not get really drunk. Have a look at my Beer Styles section, where you’ll get a feel for the ABV of various styles here.” https://www.beerwanderers.com/beer-styles/

Note: “Starkbierfest is held for three weeks during Lent, between Carnival and Easter,^[82] celebrating Munich’s ‘strong beer’. Starkbier was created in 1651 by the local Paulaner monks who drank this ‘Flüssiges Brot’, or ‘liquid bread’ to survive the fasting of Lent.^[82] It became a public festival in 1751 and is now the second largest beer festival in Munich.” Wikipedia

And Speaking of Giving Someone Else Your Keys…

I was, however, surprised to read recently that Samuel Adams (Boston Beer Company) is going to break the mold, with this year’s release of its Utopias Beer as reported by CNN Business on 9/21. Now, don’t try to get one of these 25.4 bottles in Oregon or ……

“The brewer releases a new version of its Utopias brand every two years, and the twelfth edition will be on shelves starting Oct. 11. But don’t bother looking for it in Alabama, Arkansas, Georgia, Idaho, Missouri, Mississippi, Montana, North Carolina, New Hampshire, Oklahoma, Oregon, South Carolina, Utah, Vermont or West Virginia.

Utopias are illegal in those states because they contain 28% alcohol by volume, more than five times the potency of typical US brews.”

(These beers may be blissful, but not Utopia(s)!

And Finally….

Regardless of whether you make a point of checking out the ABV of your beer, be cautious driving when you are hitting your favorite bar or brewery – especially around Halloween and the forthcoming holidays.

When I started Beerchasing, I decided to be cautious and as an extra check, purchased my own breathalyzer. The BAC Track S80 you see below now costs $130, but at that time was less expensive. (I guess the demand became higher during the pandemic.)

I’ve never come close to the .08% threshold, but felt it was a good investment given my retirement hobby. There are pros and cons to this idea and according to The Atlantic article, less than 1% of the US population has one. If you do get one, be sure to have it calibrated or it may defeat the purpose.

In any event, drink responsibly and drive carefully.

Cheers

By the way, how about the Oregon State Beaver Football Team. According to Oregon Live, “It’s not known the last time OSU had sole possession of first place in the conference standings, but it’s at least not since 1975.”

Go Beavs! Beat the WSU Cougs.

External Photo Attribution

*1 Old Town Brewing Website (https://www.otbrewing.com/aboutus)

*2 – 4 Beerwanderers Website (https://www.beerwanderers.com/)

*5 Wikimedia Commons (http://By Lynnea Kleinschmidt – Digital photograph made by myself., Public Domain, https://commons.wikimedia.org/w/index.php?curid=6091802

*6 Wikimedia Commons (http://By Schlemazl – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=22601592)

*7 Wikimedia Commons (http://By holzijue – https://pixabay.com/de/menschen-oktoberfest-m%C3%BCnchen-3237513/ archive copy, CC0, https://commons.wikimedia.org/w/index.php?curid=69055677)

Bar Culture – Part III

Posted on June 16, 2021 by Thebeerchaser

Thebeerchaser toasts Bar Culture with a Buoy Brewer IPA

The topic of bar culture is one close to my heart – reinforced by my Beerchasing hobby started shortly after retirement ten years ago. This is the third post about the elements of “bar culture” excerpted and expanded from my article for Bridgeliner – a wonderful on-line newsletter in Portland, Oregon.

Cassie Rudd, the Editor, asked me five related questions. The first was addressed in the post entitled “A Petri Dish – Bar Culture Part I” and the second in a less elegantly titled post – “Bar Culture – Part II.”

In the narrative below, you will see responses to the final three questions including the last which describes the three Portland watering holes which I think best embody the elements of bar culture described in the article.

Now get out there with your friends and help those bars and breweries to continue their important role in the economy and community!

What direction do you see Portland’s pub and tavern culture heading and what are some of the pros and cons?

I’m very optimistic that Portlanders will again head to bars and restaurants to mingle with friends now that vaccination rates make such gatherings safe. The same is true for watering holes throughout the US and globally for that matter.

And the character or culture will quickly be restored if operational constraints aren’t too strict – like not allowing seating at the bar – an important part of the ambiance in every bar.

It’s important to support these establishments after the severe economic constraints they have faced in the last eighteen months. And the financial hardship is not new.

Even twelve years ago, author Mike Seely in his book, Seattle’s Best Dive Bars, stated his concern that the dive bars in his city were swiftly disappearing and might be an endangered species.

A wonderful book

The Portland Mercury also did an article on March 9, 2016, entitled “The Portland Dive Bar Preservation Society,” stating, in part:

“Portland’s lost a bunch of dive bars recently. A few were absolute shitholes that deserved to disappear, but most were victims of circumstance and change.

A number of other bars have changed ownership and been fancied up to suit the modern market. Dive bars, if not endangered, are at the very least under threat.”

The pandemic and lockdowns have not been kind to some of my favorite bars reviewed since I started my blog. Gone but not forgotten are Sidecar 11, Bailey’s Taproom Crackerjacks Pub, The Tanker and the Tugboat Brewery. (Click on the links to see the reviews.)

With the forced closures and the riots in Portland, the concern now transcends just dive bars. Any small, independent watering hole faces economic challenges.

It’s up to Portlanders to support these establishments unless they want to see more sterile, boring and insipid establishments devoid of personality such as the Yard House (see my 2016 review entitled “The Yard House – Does it Measure Up?”) in downtown Portland. It’s owned by the same corporation that owns the Olive Gardens.

P1040027

The Yard House – where you are met by a hostess who seats you in the bar and they contract with a commissioned artist who does all of their artwork nationally – does not measure up in my opinion.

What do you think will always stay consistent with Portland’s pub and tavern culture?

This answer may alienate those who think Portland’s own culture is unique, but I will respond with the same answer whether describing a bar in Portland, the Oregon Coast, Montana, New England or Amsterdam.

Besides my own experience, the evidence is derived from resources I’ve used in my blog from Matt Love’s “Oregon Tavern Age,” to author Joan Melcher’s two books, “Montana Watering Holes”, to Dr. Tom Noel’s wonderful and appropriately titled book, “Colorado – A Liquid History and Tavern Guide to the Highest State.”

I’ve talked by phone with each of these writers and in the last month even started an e-mail dialogue with a fellow blogger – Rich Carbonara – who lives in Munich, Germany and publishes a blog entitled “The Beer Wanderers.” (Rumor has it that we have at least one interest in common – validated when I purchased his excellent book Beer Hiking in Bavaria.)

Photo Jun 15, 1 01 16 PM

As long as we don’t capitulate to the corporate chains who want to open their aseptic, suave drinking venues, the ancient tradition of a gathering place where one can raise a mug with friends will continue without much evolution. That’s a good thing!

All the authors above, I’m sure agree, as I do, with English poet and essayist, Samuel Johnson’s assertion:

“There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern.” *2

Obviously, I can’t speak for him, but I also concur with the twelfth century poet who stated:

“When the hour is nigh me,

Let me in a tavern die

With a tankard by me!” *3

What is one of Portland’s quintessential pubs you feel is emblematic of that culture?

This is a hard question to answer because there are so many good bars. When a bar is good, it’s fantastic. And even when it’s bad, it’s still pretty good! However, I will suggest three rather than one – all on the Portland’s east side.

Gil’s Speakeasy whose owners self-describe as “The nicest assholes in town,” have a wonderful dark, spacious bar with no sign on the exterior and great cheap daily specials ranging from $3 chili dogs to $1 sloppy Joes.

They even have a coin-operated breathalyzer – an option if you’re not sure. It states, “Blow before you go. Profits to local charities.”

It is the epitome of a good neighborhood dive bar from the exterior, to the ambiance once you walk in. The owners are, in fact, “nice” but definitely not assholes! The food, music, games, barstools, backbar and furnishings demonstrate the bar culture I’ve described.

Don’t overlook Mad Hanna – a wonderful bar community – has transformed itself during the pandemic into a general store (“part indie boutique, craft fair and whimsically curated market”).

Besides, there aren’t too many saloons where you can chow down a $4.50 peanut butter and jelly sandwich while guzzling your $2 Happy Hour PBR.

But the bar or pub that epitomizes the culture discussed above is The Standard. This dive opened in 2007 at NE 22^nd and Broadway and was perfectly described by Mathew Korfhage in the “Willamette Week 2018 Bar Guide”:

““But the thing that made me treat this bar as an extension of my living room for seven years, what makes it different from every other bar with cheap drinks and a pool table and a covered patio in winter, is the simple decency of the place.

The Standard is one of Portland’s last true neighborhood bars, a ramshackle version of Penny Lane decorated in shattered CDs and corrugated metal……More than any other bar I know in Portland, it is a sodden vision of an ideal society.”

The Standard – Great bar, great beer and great people!

While I’ve named three of my favorite bars in Portland with great character, one can do the same, to a greater or lesser extent, in every community in the US and every other nation.

Perhaps if we had friendly discussion and debate over a cheap Happy Hour brew, we could iron out the polarization characterizing such dialogue during the pandemic.

Cheers and Amen!

And thanks again to Cassie and Bridgeliner for making it possible for me to contribute the articles.