Like walking on hot coals, brewing a good beer requires focus, patience, and plenty of hops. Cool sizzling thirsts with today's Groupon: for $12, you get $25 worth of pub fare and microbrews at 4th Street Brewing in Gresham.
4th Street Brewing's brash brewmasters concoct an assortment of malty beverages and pair them with a substantial menu of pub favorites, all in view of working microbrewing equipment. Begin the meal with the chewy crunch of the crispy calamari, fried and drizzled with sweet chili sauce and lemon aioli ($10.95), or Grandma's Spinach Artichoke Dip ($8.45). The majestic elk patty of the Big Rack burger grazes on a field of Tillamook cheddar and caramelized onions ($11.95), and beer batter mimics the halibut's thick winter coat in the amber-ale fish and chips ($15.95).
Entrees pair neatly with 4th Street Brewing's selection of everyday and seasonal beers, such as the Powell Porter, a crimson ale whose deep color belies its smooth flavor, and the Eager Beaver IPA, brewed by pumping caramel malt through naturally-occurring hops dams. Take in the view of nine flat-screen televisions in the wide-open seating area, or carry on an agreeable conversation with your reflection in the brassy surface of the brewing tanks.
4th Street Brewing Co.
From cracking two-row malted barley in a roller mill to carbonating at 31 degrees Fahrenheit, brewer Adam Roberts’s five-step process yields each of 4th Street Brewing Co.’s handcrafted beers. A window in the brewpub’s restaurant lets patrons take a peek at the working microbrewing equipment, which churn out the ales, porters, and IPAs that make up the five mainstay brews. Adam also crafts seasonal beer selections such as the Get Jiggy Wit It, a belgian white ale, and the czech pilsner.
In the kitchen, Chef Abe uses locally raised, organic ingredients to craft pub food that complements Adam’s beers. Those dishes include beer-battered onion rings by the pound or half-pound, charbroiled or stone-oven-baked pizzas with toppings such as IPA barbecue sauce and artichoke hearts, and a pork-fillet sandwich topped with french fries. Meals unfold in a spacious dining room where sports flicker across nine high-definition televisions and magician Brian Proctor dazzles diners every Friday night by performing card tricks and magically, with only the use of minutes, turning once hot dishes into lukewarm ones. 4th Street also accommodates private feasts in two party rooms equipped with amenities such as a 78-inch projection screen and a private bar.