Little Beast Brewing Beer Garden

"Located in the former Lompoc Hedge House spot on Division Street in Southeast Portland, Little Beast is the brainchild of husband-wife team Charles Porter and Brenda Crow. The brewery’s name is a nod to the yeast and bacteria that make the magic happen. Little Beast sells a lot of small-batch, barrel-aged sours, and mixed-fermentation ales in cans as well as bottles, so customers should be prepared to pick a few up to go. The brewery currently hosts Lawless Barbecue in the kitchen space, dishing out Kansas City-style barbecue. The back patio is covered, heated, and is dog friendly. Little Beast also operates a tasting room in Clackamas, on Highway 212." - Ron Scott

"This teensy restaurant in Concordia is so cozy that it feels more than a friend's dining room than an award-winning restaurant—though there's no question once your food arrives. Chef Naomi Pomeroy grew up in the area, but with a mother and grandmother who lived in France and New Orleans, her cooking style skews decidedly French. She’s also a James Beard Award-winner (she was a finalist three times), and we’ve yet to try a dish on her prix-fixe menu that wasn't worth writing home about."

"Approaching the eastern end of SE Division Street’s commercial core, past the seemingly omnipresent queue outside Salt & Straw ice cream shop and sausage-slinging Olympia Provisions’ merry, fire pit-warmed patio, as the foot traffic thins and the neighborhood’s original turn-of-the-century bungalows start to reappear in the cracks between condominium buildings, a trim yellow house peeks out from behind a neatly manicured front yard—this is not someone’s darling little Southeast sanctuary, it’s your new favorite beer garden. The brewery has four excellent flagship beers, from the fresh and bright Bes tart wheat ale, brewed with Belgian malts, fruity Lemondrop hops, and chamomile flowers, to the rich and earthy Animal Family, fermented for six months in a Cabernet Sauvignon foeder (i.e. very large barrel). But be sure to try whatever seasonal specials are on tap, like the terrifically tart Pomme Sour, conditioned with fresh quince." - Jen Stevenson

"What will see as we arrive? Approaching the eastern end of SE Division Street’s commercial core, past the seemingly omnipresent queue outside Salt & Straw ice cream shop and sausage-slinging Olympia Provisions ’ merry, fire pit-warmed patio, as the foot traffic thins and the neighborhood’s original turn-of-the-century bungalows start to reappear in the cracks between condominium buildings, a trim yellow house peeks out from behind a neatly manicured front yard—this is not someone’s darling little Southeast sanctuary, it’s your new favorite beer garden. Veer left at the taproom porch and follow the happy hum of contented Ferme Rouge and Pomme Sour sippers, seated at the tented picnic tables on the roomy patio, or on the front lawn beneath the towering elm tree. How’s the crowd? This is a relaxed group, some fans from far away, some literally neighbors—you’ll be reminded that you’re in a residential ‘hood by the “please keep voices down after 8pm” signage. Former co-founder of cult favorite Logsdon Farmhouse Ales, brewmaster Charles Porter’s reputation precedes him, so you’ll find a variety of serious saison scholars mingling with those who just want to get their session or sour ale fix on a lazy Sunday afternoon. Those who can order without looking at the menu are probably members of the brewery’s popular Guardians of Funk beer club, which opens up access to some unique and exclusive bottles as they’re released throughout the year. What kind of beer are they known for? The brewery has four excellent flagship beers, from the fresh and bright Bes tart wheat ale, brewed with Belgian malts, fruity Lemondrop hops, and chamomile flowers, to the rich and earthy Animal Family, fermented for six months in a Cabernet Sauvignon foeder (i.e. very large barrel). But be sure to try whatever seasonal specials are on tap, like the terrifically tart Pomme Sour, conditioned with fresh quince, and the luscious foeder-aged Dream State, each barrel packed with 100 pounds of whole Oregon strawberries. If there’s food, is it worth ordering something to eat? Courtesy of an in-house collaboration with longtime local chef Victor Deras’s Whim Kitchen, a brief but thoughtful menu of drinking snacks and sandwiches helps temper the effects of that second bottle of oak-aged Radical Forces. The cajun-spiced popcorn is free, but you’ll want to pony up for the smoked carrot dip, roasted cauliflower and delicata squash with salsa verde, and a meaty Italian sando, stuffed with artisan cured meats from aforementioned neighbors Olympia Provisions. If you’ve got Fido in tow, order a slice of the Puppy Loaf—a disconcertingly tempting turkey meatloaf scratch made by Fetch, a Portland-based fresh dog food company. Did the staff do you right? The staff is easy going and knowledgeable, and although these are serious beers, there’s no pretense—if you don’t know Brett from barrel-aged, can’t name so much as one craft beer microflora, and think a Belgian malt would probably be delicious with a burger, simply ask your server for advice on exactly which ales you should populate your tasting flight with, then go from there. Wrap it up: what are we coming here for? Portland has no shortage of compelling craft breweries, but this is the place for beer nerds looking for something off the beaten path both literally and beer-wise, especially if you like ferreting out those quirky sorts of spots that make you feel like you live—and drink—in the neighborhood." - Jen Stevenson

"At long last, buzzy brett brewery Little Beast is opening its taphouse in the former Lompoc Hedge House within the next week. The brewery, garnering glowing reviews from places like Willamette Week, specializes in farmhouse-style, brettanomyces-, mixed culture-, and foeder-fermented beers, but its taphouse, in a cozy renovated craftsman with plenty of outdoor seating, will be the first real spot to taste the beer outside of scattered bar taps and New Seasons bottles. Head brewer Chuck Porter is a seasoned powerhouse of a brewer, with a pedigree spanning from Oregon icons Deschutes and Full Sail to Logsdon Farmhouse Ales, which he co-founded. His wife and business partner, Brenda Crow, has an impressive resume on her own — after a stint with the iconic Tartine Bakery in San Francisco, she headed north to Olympia Provisions as a sales manager. As a result, the menu at Little Beast is a nod to her history in specialty foods, with some jaw-dropping cheese and charcuterie boards, high-end tinned fish dishes, traditional steak tartare, and easy-going sandwiches. “I love the simple, pure flavors of something, being a Calabrian chile or a Spanish mussel,” Crow says, calling from a last-minute trip to IKEA to prepare for the opening. “Also worth noting, the type of beer that we make is very food friendly... My husband, Charles, has a talent for making great beer in general but has an eye for what can pair with food. They’re very versatile.” The brewery will open on SE Division within the week, most likely Monday. Pop in for beer, which you can sip out on the lawn with one of the bar’s designated picnic blankets. Chef Tyler Auton worked closely with Crow to create the menu, focusing on beer-friendly foods made with specialty imports. Crow picked a few of her favorite pairings for those hitting the opening Monday. Cheese + Golden Stone, Black Cap“We’re working with Cowbell for the cheese program, and (cheesemonger Greg Hessel) is really just someone who’s highly specialized. He brings a lot of unique cheeses that you wouldn’t find elsewhere,” Crow says. She pairs an Italian sheep’s milk cheese on the opening cheese plate with Little Beast’s Golden Stone, made with apricot, nectarines and peaches. “Eating it, I was like ‘Oh, peaches and cream.’” For something different, a grassy, earthy, German blue cheese goes well with a new release, Black Cap, a black cap raspberry sour. Pink shrimp roll + Bes Tart WheatThe lemon notes in this easy-drinking, 8 IBU wheat play very well with the tarragon and delicate Oregon shrimp. The sandwich itself is super lightly dressed in sweet Kewpie mayo, lemon zest and tarragon, plopped on an An Xuyen roll. Pot de creme + Belgian Dark StrongDark beer lovers will love this traditional Belgian abbey-style beer, which is pitch-perfect with a pot de creme. “That particular beer is kind of a rich and warming beer, it pairs really well with chocolate and even, rich, dark flavors.”" - Brooke Jackson-Glidden