Oakshire Brewing's master libation-smiths brew small batches of high-quality malts and hops in a 15-barrel, 4,000-square-foot brewhouse. Guests can visit the main brewing facility's tasting room to admire the malt magic created by the diligent staff. Weekday visitors wet their whistles on 4-ounce samplers of three year-round and seasonal selections, and Friday swillers can enjoy plentiful pints of their favorite brews. Gargle the crisp, dry hops of a Northwest–style Watershed IPA and the dark, silky suds of the Overcast Espresso stout. Or dabble in seasonal selections, such as the malty Ill Tempered Gnome Winter ale, a distant cousin of the nonalcoholic beverage sipped by Snow White's Grumpy. The brewery peddles bottles ($4–$5) and cases ($48–$60) of its regular and seasonal beer for those wishing to partake in imbibing in the comfort of their own home, and it equips swig sessions with growlers ($5) and pint glasses ($3). Guests can also advertise ale adherence with a brewery T-shirt ($18) or hat ($12) or by shouting panegyrics about beer in a crowded mall.
Nestled in verdant rolling hills, Silvan Ridge Winery complements its grapey varietals with a menu of easily chewable eats. Gourmet cheese plates tickle tongues with a variety of aromatic curds from Spring Valley Dairy in nearby Keizer—including dill havarti, smoked gouda, and brie ($7)—and 8-inch wood-fired pizzas ($6.50–$7.50) and crispy caesar side salads ($4.50) carry hunger away as swiftly as hungry warriors plundering an empty pantry. An outdoor patio and surrounding grassy slopes afford picnickers eyefuls of grapevine-laced hills; inside, the fireside room gives couples an excuse to cozy up next to a wood-burning blaze and share a creamy wedge of cheesecake for two ($4). Complimentary wine tastings greet all visitors of legal age.
Wise oenophiles stock WineStyles' shelves with top-quality nectars and preside over tastings of reds and whites three days each week. Customers can skip over exhaustive grape stomping and lengthy fermentation processes and indulge in finished products by exploring samples ($5–$10) at Thursday-evening tastings and at Saturday events. A different theme characterizes each of the Thursday and Saturday tastings, which are often hosted by representatives from local wineries and heavily attended by satyrs. On Fridays, customers embark on featured flights ($10) before swilling an entire goblet of their favorite of the samples. Accommodating staff members stand by to assist customers who wish to purchase bottles of selections that titillated their palate's fermented fancies.
In the mild climes of the Willamette Valley, gentle slopes and low elevation nurture the 35 acres of wine grapes that produce Ankeny Vineyard's collection of pinot noir, pinot gris, and other signature wines. Vineyard owner Joe Olexa planted his first grapes in 1982, and with the help of winemaker Andy Thomas, the varietals have stood the test of time to become perennial award-winners at the Oregon State Fair and beyond. Visitors converse on the winery's patio over glasses of pinot noir and mélange blanc, surveying the scenic Ankeny National Wildlife Refuge and its droves of migratory waterfowl. An onsite outdoor, wood-burning pizza oven allows for wines to balance with the flavors of melted cheese on weekends during the summer months, which will have to suffice until cheese agrees to be bottled.