From nanobrewery to microbrewery with a 30 barrel system in three years, Breakside Brewery’s new location is proof the craft beer producer has no intention of slowing down.
The new 7,000 square foot facility opens Wed., Jan. 30 just behind Bob’s Red Mill in Milwaukie and features a tasting room with 24 taps. Neighbors and visitors will be able to take a seat in the tasting room and taste their way through Breakside’s imaginative brews along with their inspirational beers. The brew masters will staff the room themselves and happily share their knowledge about each brew with guests. Those looking for the full story behind Breakside beers can head just outside the tasting room to take a peek at the production facility and see Breakside’s process for brewing their tasty concoctions first hand. Tours of the production area will be available along with monthly beer-centric education classes, seminars and special events in the tasting room. The tasting room will offer pick your own sample trays of six brews, pints, half pints and beer to go Monday – Friday 3 – 7 p.m. and Sat. 11 a.m. – 7 p.m.
“This larger brewery allows us to increase our beer production, but also allows us to provide a unique Breakside beer experience for visitors,” says Breakside owner Scott Lawrence. “Folks can come in, taste up to 24 varieties of our beers as well as beers from our friends, speak with brew masters and then take a tour of our facility and see how we create our unique brand of brews. There’s something for the beer aficionados and those just looking for a place to go and grab a cold one with a friend, after work.”
Beers on Tap beginning Jan. 30 at the Milwaukie location:
Breakside Year Round Beers
Woodlawn Pale Ale
Toro Red (collaboration with Chef/Owner John Gorham of Toro Bravo and Tasty n Sons)
Ale to the Chief Braggot (White House honey ale recipe)
Szechuan Blonde ("the hottest beer in the world")
New Nordic Porter (official beer of Aquavit Week; made with fennel and dill pollen)
Cascadian Dark Ale
French Fennel Farmhouse (collaboration with Chef/Owner Gabriel Rucker of Le Pigeon and Little Bird Bistro)
Cedarbaumbier (unique foraged beer made with Western red cedar tips)
Coconut Pumpkin Sweet Stout
Old Whiskey Dick (bourbon barrel-aged Old Ale made in collaboration with Wildwood Restaurant)
New World Bruin (debut of our barrel-aged Flanders sour beer)
Chinato Barrel-Aged Saison (farmhouse ale; world's first Chinato barrel-aged beer)
Rusticity (Belgian rye stout blended with sour cherry beer; collaboration with Upright Brewing and The Commons Brewery)
Upright Brewing Blend Edmunds: tribute beer; blend of various barrel-aged fruit beers
Widmer Brewing TBD
10 Barrel Brewing TBD
Avery Brewing TBD
With Breakside’s expansion to a 30 barrel system they hope to increase their production to about 5,000 barrels within the next year and double production in 2014. It will also help them expand distribution with beer distributor Maletis Beverage, who is handling both draft and packages in Northwestern Oregon. They plan to install a packaging line by the end of next year and use a mobile bottling company as they begin to package.
While the majority of production will take place at the new location, their original brewpub on NE Dekum will continue to serve as a laboratory of sorts, granting even more freedom for the creative team at the brewery to develop their unique brand of accessible and avant-garde beers while producing a consistent product at high volume at the larger facility.