According to a recent permit filing, Hood River Brewing will be opening a brick-and-mortar location at 101 4th Street.
“I will be taking over the lease on December 1st, and the opening date is still uncertain with permitting processes, so my hope for a grand opening would be after the New Year,” owner and head brewer Chris Vincenzo told What Now Portland.
“We will be functioning without a kitchen, and the plan is to encourage take-out from the neighboring establishment. We will however be offering prepacked ready-to-eat items. During the summer, the idea of featuring guest vendors is being considered, with a family-friendly environment emphasized for the space.”
“The drink menu will include Hood River’s beers on tap, with three options for the opening and additional guest taps, showcasing local brews. Local cider, and possibly wine, might also be available. Craft soda, developed through my own prior experience, will be on tap, and collaboration with a local bartender for mocktail options is in progress. We will have a cooler with a variety of drinks, including our own cans and other beverage options.”
“The location is situated on a corner with large windows, one wall is literally only glass and windows. Live entertainment will be a part of the venue, featuring bands to single performers, and will be primarily acoustic for a quieter ambiance. The brewery aims to incorporate Hood River-themed elements, with our year-round beers named after local landmarks and references displayed tastefully, possibly through a mural or photographs.”
“With a year and a half of planning this opening, I had started distributing in June. I consider Hood River an excellent brewing town, especially as a local. Besides brewing, I’m involved in seasonal work at Cathedral Ridge Winery, contributing to wine-making and cellar work, while also producing and self-distributing my own Hood River Brewing beer.”
“I will continue local wholesale distribution of draft and cans. Also, I will feature the work of local artists and host events with the goal of promoting the local creative scene (artists, musicians, writers, etc.) Other ideas we are considering for vendors operating in the space are a mobile espresso operation in the mornings with pastries and possibly pizza slices on occasion. We plan on hosting things like date nights and wine tastings with catered food like charcuterie and tapas plates, too,” Chris added.
