Beer, which is prone to debilitating waves of homesickness, reaches its highest heights of flavor the closer it is to its brewing source. Drink locally crafted brews with today's Groupon: for $12, you get $25 worth of sapient brews and satisfying eats at 4th Street Brewing Co. in Gresham.
Hybrid hangout 4th Street Brewing is part brewery, part restaurant, and part sports bar. While savoring the first few sips of a local brew, use your stomach's intuition to choose a pizza, burger, pasta, or sandwich from 4th Street's diverse menu. Try Grandma's spinach artichoke dip (with tortilla chips, $8.45), the meaty symphony of On the Bayou jambalaya (marrying Cajun chicken, andouille sausage, and ham over veggies and white rice, $13.95), or the Tillamook goodness of the oven-baked Mac Attack (with sausage or grilled chicken, $11.95). The handcrafted signature brews of 4th Street superbly cleanse the esophagus of any savory fare; you can float into the ether with the refreshing Gresham Light, or claim duck season to the malty aromas of Demented Duck Amber.
A community installment, 4th Street Brewing is dedicated to watering and feeding weary mouths. Relaxing brick walls, chic lighting, and athletics on the tube ensure that everyone receives a warm welcome, and a well-tarred beer-hall roof ensures no one's head is subject to the whims of raindrops or ravenous clouds.
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.