At Dossier, we’re big fans of Ferment Brewing. The Hood River-based company—and one of our Co-Conspirators—pairs centuries-old methods with 21st-century tech advances to concoct seriously good beer and kombucha.
Here’s everything you need to know about this game-changing brewery.
Ferment Brewing’s tasting room is located along Hood River’s waterfront—just an hour drive outside of the city. Inside the new Hood River Outpost Building–a gorgeous space with ample natural light and huge windows—the tasting room has expansive views of the Columbia River. Ferment shares an outdoor communal space with building tenants, and you can order in food. Drop by Cicci Gelato nearby if you like your brews with a side of extra sweets. Ferment’s excellent proximity to downtown Hood River and standout handcrafted kombuchas and beers, make its tasting room a great day trip during your visit to Portland.
You don’t have to travel to Hood River to taste Ferment’s brews. Here at Dossier, we serve its drinks on tap at Opal, and during our nightly happy hours in the lobby.
ITS KOMBUCHA RULES
Ferment’s legendary kombucha is made with spring water from the slopes of Mt. Hood and thoughtfully sourced teas from around the world. It’s the perfect balance of tart, sweet and effervescent. If you’re not interested in the little buzz that goes along with a couple of pints of beer, swap them out for this healthier, fizzy alternative.
Ferment Brewing bills their beers as containing “nuanced flavors and an approachable alcohol content.” With most beers sticking under a 6% ABV threshold, they’re the perfect beverage to cool you off and wind you down after an afternoon of hiking, biking, or kitesurfing.
Photos courtesy of @fermentbrewing on Instagram