Kölsch — German‑style pale ale brewed with all German malts & hops. Aromas of baking bread and pear; lightly grainy with honeyed sweetness, a hint of citrus & herbs, and a soft, delicate finish. Brewed to celebrate beer and community. Prost!
Hard to beat steak frites — Koji-aged skirt steak seared over live fire, served medium with fries, chimichurri aioli, and grilled seasonal veg. Come get it.
Tigre Libre — Mexican‑Style Lager 🌞🍺
Just in time for Cinco de Mayo (and Taco Tuesday)! Soft pilsner malt + a touch of corn for a light, crisp body—served with a zesty lime wedge. Perfect with spicy fare, tacos, backyard grills, and good times. 🌮🎉
Happy May Day! 🔥🫙 Enjoy our Fire & Ferment Sampler — Hungarian hotlink, sliced coppa, fontal, house kraut, olives, pickled red onion, grilled veg, beer mustard, served with grilled ColdFire spent-grain sourdough. Come celebrate the magic of fire + fermentation.
Cellar Culture — a special de Garde x ColdFire blend for our 10th year. Bottles: 60% de Garde / 40% ColdFire — bright, floral, subtly vinous. Draft: 40% de Garde / 60% ColdFire — lighter, crisp, with mixed-culture depth.
Join us in Tillamook at de Garde’s 13th Anniversary party on Saturday, May 2 — honored to celebrate with them.
Busy weekend, Eugene — welcome runners, Duck fans, and everyone in between! We’re here with great food and cold beers to celebrate.
Snag this NW IPA Skyline Dreams — a bright IPA bursting with cascade, amarillo, azacca, nelson & mosaic. Think crushed gooseberry, ripe mango, OJ, lemon zest, soft peach, white grape and bright pine. Lush, structured, and oh so crushable. 🍊🌿🍑
New on the grill: Bacon Blue Burger — 1/4 lb smashed patty, house-cured bacon, Rogue Creamery blue cheese dressing, roasted garlic on a griddled potato bun.
Introducing our newest cocktail: Rose Colored Glasses! ✨🌹 Delight in a refreshing blend of Zubrowka Lemongrass Vodka, crème de cassis, and sparkling rosé, elegantly served with a hint of grapefruit essence and topped with a delicate rose bud.
Shoutout to our amazing team who came up for the Oregon Beer Awards this year. What a great night celebrating and connecting with our brewing community.
Fire-Roasted Chicken
free-range Mary’s chicken hind quarter, brined in beer, honey, and lemon. Brushed with curry yogurt over the fire and served with grilled lemon, salad, and pita.
Did someone say lunch?
