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<\/p>\nPortland and Bend are well known Oregonian destinations among out-of-state tourists, but where do those cities\u2019 residents go when it\u2019s time to get away? For many, the answer is Hood River. Home to just over 8,000, this small town is an epicenter for vacationers, particularly those with an affinity for outdoor activities, such as windsurfing, kiteboarding and hiking, as well as skiing and snowboarding in nearby Mount Hood come the snowy season. Bolstering this already appealing locale is an outstanding craft-beer culture, fueled by more breweries per capita than just about anywhere in the country. Come along as we take you on a tour of those operations to help make sure your next visit to Hood River is all it can be.<\/p>\n
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The Waterfront<\/p>\n
The north side of the city is bounded by the Columbia River, which acts as a natural state line between Oregon and Washington. What was once an industrial port has been transformed into a welcoming area with a river walk, kiteboarding and windsurfing launches, a family-friendly park and numerous businesses, including a pair of noteworthy breweries.<\/p>\n
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Near the west end of the Waterfront is pFriem Family Brewers<\/strong><\/a> (707 Portway Avenue), a 13-year-old award-winning operation that is known throughout the country for its hop-forward and traditional European beer styles, as well as its extensive barrel-aging program. With limited distribution outside the Pacific Northwest, coming to the source is the only way to experience the full breadth of what this suds standout has to offer, namely over 100 different styles of beer annually. When doing so, guests are allowed to choose their own adventure, opting for a full restaurant experience in the dining room or the apr\u00e8s-esque covered patio, or drinks at a combo bar-and-retail space dubbed the Bear\u2019s Den. An extensive menu is seasonally driven and includes signature starters (gochujang wings, smoked trout, local sausage sampler), salads, handhelds (pimento cheeseburger, jerk chicken sandwich) and plates (fish and chips, pork chili verde, Thai steak vermicelli). Then there\u2019s the beer!<\/p>\n While pFriem takes inspiration from Old World beers, its brew crew eschews emulation, instead offering their \u201cdelicate\u201d take on those classics. Their World Beer Cup gold-garnering Pilsner is a brilliant example with its lean front-end and sharp, cleansing finish, as is pFriem\u2019s West Coast take on the style, which adds notes of lemon pith to the equation. Even a pair of Japanese and American adjunct lagers come across immaculate and flavorful versus low-brow and flabby. On the hoppy side, Pale Ale is a bone-dry tangerine bomb, while the house IPA bursts with peachiness. Then there are the barrel-aged beers, the exceptional nature of which are conveyed by a funky, jammy blueberry lambic-inspired ale called Bosbessen, and an imperial brown ale aged in rye whiskey barrels, bringing on boozy choco-vanilla shake flavors and aromas.<\/p>\n Moving along, a short eastward stroll and an elevator ride will take you to the corner perch of Ferment Brewing<\/strong><\/a> (403 Portway Avenue). Over the past seven years, this mom-and-pop has built a quality reputation for its multifaceted model, the heart of which is an expansive restaurant with sweeping views of the Columbia River, a from-scratch kitchen offering comfort food with fun twists and, as one would expect, plenty of fermented items (kraut, kimchi, pickles), along with house beers from a base-level brewhouse. Sleek, contemporary interiors give way to a large patio with a walk-up window where patrons can order food and drinks for al-fresco enjoyment. Based on owner-driven tenets, Ferment procures ingredients from local farmers and works to promote a healthy lifestyle (that includes beer), offering yoga sessions and weekly fun runs, while sponsoring a local cycling team.<\/p>\n Ferment\u2019s initial beers were English in origin, but their current lineup runs the stylistic gamut. Ownership has its ears to the ground regarding beer-industry trends so they can expand their offerings in concert with what craft fans are interested in. As such, a nitrogenated dry Irish-style stout shares space with strawberry- and peach-infused sour ales, and there are plenty of bottom-fermented beers for lager enthusiasts \u2013 three Pilsners alone at the time of this writing. IPAs and saisons also abound. The former include year-round Bright West (grapefruit, pine), seasonal IPAs and fresh-hop selections come harvest, while the floral, peppery notes of Ferment\u2019s farmhouse ales are driven by a wild \u201cWhite River\u201d yeast strain the owners captured on Mount Hood. Barrel-aged beers such as a coffee imperial stout rested in red wine and whiskey barrels add even more variety and reasons to pay this popular spot a visit.<\/p>\n Downtown<\/p>\n Hood River\u2019s business district is anchored by the town\u2019s craft-beer OG, Full Sail Brewery & Pub<\/strong><\/a> (506 Columbia Street). It\u2019s at this 38-year-old institution (which was originally named Hood River Brewing Company) that the fermentationists behind other local breweries (pFriem, Double Mountain) cut their teeth before broadening and diversifying the city\u2019s ale-and-lager scene. Even with such a vast cadre of contemporaries, Full Sail remains an industry leader in terms of brewing and sustainability, as well as a must-visit for its beer and food. Settle into the cozy onsite eatery to take in views of the Waterfront along with a menu of pub grub, including salads, soups, sandwiches and beer-infused specialties (lager-battered fish and chips, cerveza mac-and-cheese, bourbon porter brownies and beer floats), as well as sail-shaped flights of a wide assortment of beers.<\/p>\n In recent years, Full Sail\u2019s portfolio has evolved to meet modern drinkers where they are, with the addition of West Coast IPAs and hazies hopped with en vogue and experimental varietals. A prime example is a New Zealand IPA with stone-fruit overtones and dankness in the finish, care of Nectaron, Motueka and Wakatu hops. Full Sail has also expanded its lager family, adding Mexican- (Sesi\u00f3n) and Japanese-style (Tsuruta Gold) cores to go with its venerable Session Premium Lager and balanced Amber Ale. Meanwhile, barrel-aged beers like the vanillin-rich Top Sail Bourbon Imperial Porter provide a delightfully boozy smack to the palate. No matter the style, gold-medal-winning standards and approachability are hallmarks of this suds stalwart.<\/p>\n Heading a block east to Double Mountain Brewery<\/strong><\/a> <\/strong>(8 4th Street) is like traversing a timeline telling the story of Hood River\u2019s beer history. It was 2007 when Matt Swihart, a 13-year Full Sail vet, left the company to start what would become an award-winning brewpub in the literal shadow of his former employer. That 20-barrel brewery instantly captured hearts and minds, and today, Double Mountain boasts three popular locations in nearby Portland. Still, the heart of the matter resides in Hood River, where a down-home taproom offers the company\u2019s full breadth of beers in tandem with coal-blackened New Haven-style pizzas, hot and cold sandwiches, salads and satisfying shareables (pretzel bites, meatballs).<\/p>\n In going out on his own, Swihart endeavored to go heavy on hops, while crafting strong and oak-aged styles (lambic, kriek) that weren\u2019t already available in his hometown. From the get-go, his customers\u2019 hop adoration mirrored his own. A whole-cone hop-back addition gives flagship Pacific Northwest IPA, Hop Lion, aromas of peach and passionfruit to go with flavors of mango, orange and papaya, while IRA (an \u201cIndia red ale\u201d that\u2019s been on the board since opening day) finds brilliant balance between caramel and resin. The green, minty hoppiness of an impressive Italian Pilsner called Si Grazie is balanced by yeast-borne limestone minerality. Yet, if there\u2019s a perfect beer at Double Mountain, it\u2019s Black Irish, a dry stout served on nitro that delivers euphoric baker\u2019s chocolate vibes.<\/p>\n The most recent addition to Hood River\u2019s sudscape are both located downtown, both brew their beers at Zoiglhaus Brewing<\/strong> in Portland, and both launched in 2023. However, it wasn\u2019t until 2024 that the owner of Hood River Brewing<\/strong><\/a> (101 4th Street) launched a kitchen-equipped tavern offering casual eats (charcuterie, salads, sammies), live music and beers named for the city it calls home. Waterfront Blonde Ale tastes of honey and cereal, while Post Canyon Pils is bright and snappy, and a juicy IPA called Punch Bowl is rife with aromas of kiwi, honey and lime, followed by an onslaught of orange on the palate.<\/p>\n And tucked away beneath a street-level taco joint is Spinning Wheels Brewing Project<\/strong><\/a> (606 Oak Street, Suite B), the quirkily lovable product of a Double Mountain expat who wanted a cool little place all his own. Dimly lit with the owner serving up beers and conversation in equal measure, it has a warm clubhouse feel that extends to a covered outdoor patio. Standout beers include Kingdom Shtout, a savory Irish stout with a chicory-like finish, and Shredipede, a pale ale hopped with Centennial and Talus with an orange nose and notes of candied lemon on the tastebuds.<\/p>\n The Heights and Beyond<\/p>\n The Heights\u2019 lone brewery, Working Hands Fermentation<\/strong><\/a> (1021 12th Street) is a popular hangout for locals with a deep devotion to bottom-fermentation, something boldly communicated by a colorful, bulb-lit \u201clager beer\u201d sign and a menu stocked with just that. Take a seat at a wooden table split down the middle by a turquoise river-like ribbon of resin and settle in with the light-textured yet snappy Origin Story Pilsner or well rounded, cereal-rich Hello Friday K\u00f6lsch. A prominent banana bouquet is a hallmark of Thresher hefeweizen, while a fusionist anomaly \u201cIrish red lager\u201d called Banshee melds lager minerality with notes of caramel and toffee. More in the mood for cider? You\u2019re in the right place, as Working Hands is a joint venture with decade-old Slopeswell Cider Co.<\/strong>, and its beverages are still produced and offered on-site.<\/p>\n Venturing 20 minutes south to the rural community of Parkdale will get you to Solera Brewery<\/strong><\/a> (4945 Baseline Drive, Mt Hood), a 14-year-old operation installed in an old theater on the town\u2019s main drag. It comes highly recommended by locals, as much for the beer as the unimpeded, breathtaking views of Mt. Hood, which can be appreciated, pint-in-hand, from a picnic table in the brewery\u2019s tall grass backyard. Show up in the late afternoon, and begin your suds-sampling with a floral saison made using the solera method, or Hedonist, a dank, resinous IPA unfiltered nearly to the point of being a hazy. As the sun sets against the face of Mt. Hood, reverse polarities in concert with nightfall, transitioning to an oatmeal stout offering flavors of milk chocolate with a touch of coffee-like roast in the finish.<\/p>\n You\u2019ve come this far. Now head a few miles west to one of the country\u2019s top 10 orchards, Mt. View Orchards <\/strong>(6670 Trout Creek Ridge Road, Mt Hood), where third-generation proprietors have installed a small brewery to add to already extensive amenities, which include a restaurant selling flatbreads topped with fresh ingredients, including produce grown onsite, as well as fruit-picking and sweeping views of the lush green estate backed by Mt. Hood. The beers of Mt. View Brewing<\/strong><\/a> are the domain of Bobby Oliver, a San Diego expat whose hop prowess is on display in a seasonal West Coast IPA deriving tropical, strawberry and passionfruit notes from Nelson, Strata and Citra hops. A hazy titled London Town is similarly complex with flavors of pineapple, guava and lemon zest. Tasty session beers include a biscuity ESB and extra-dry rice lager, while Oliver\u2019s playfulness and embrace of what he deems \u201chype beers\u201d is exemplified by a Prince-fan purple ube ale brewed with coffee, vanilla, milk sugar and toasted coconut.<\/p>\n Beer-centric Events<\/p>\n Hood River Orchard & Ale Fest<\/strong><\/a> <\/strong>(October): Formerly known as the Hood River Hops Fest, this annual 20-year Waterfront tradition features a plethora of fresh-hopped beers, hard ciders, live music, a craft market and fall eats from local food vendors. | Hood River Event Site, Portway Ave<\/p>\n![\"Image:](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/10\/ferment_00-1024x577.png\")
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