Pelican Pub & Brewery • Pacific City
If you want to catch the latest limited edition brew at the Pelican, you’d better hop to it
Darron Welch (left) and Graeme Mahy.
By Gretchen Ammerman • For the TODAY
[Posted May 8, 2012]
Fans of the Pelican Pub and Brewery’s limited edition beers recently learned a valuable lesson. He who hesitates? Lost, without having tasted the latest creation from this Pacific City brewery.
“CoHOPeration Ale,” their most recent release and a collaborative effort with the Red Rock Brewing Company in Salt Lake City, Utah, sold out before the press release could be published in the regional beer press.
“We expected bottle sales to go quickly,” said Jeremy Strober, Director of Lodging at Kiwanda Hospitality. “But what surprised us was how fast the draft sold out. With little promotion, the draft ran out in four days, leaving even those in the know thirsty.”
If you were one of them, listen up. The latest ephemeral release from the Pelican is another collaborative effort, and it’s headed for public release later this year. This time, the partner is Graeme Mahy, a brewer from the 666 Brewing Company in New Zealand, who traveled all the way to Oregon to bend over buckets of hops with the Pelican’s brewmaster, Darron Welch.
“We designed the recipe together,” said Welch. “Like many good ideas, ours was hatched while drinking beer.”
The result is a moderate intensity beer made with a mix of American and New Zealand hops. The name of the release is a nod to New Zealand film director Peter Jackson and the “Lord of the Rings” trilogy: “Our Precious.” The brew crew has been having fun with the name, so far.
“The steam system was making this creepy ghostlike creaking sound,” said Welch. “So we were joking that the spirit of Gollum was haunting us because we were stealing his Precious and making it Our Precious.”
The title may be humorous, but knowing Welch and his medal-laden reputation, “Our Precious” is bound to be seriously good.
“You don’t see a lot of U.S. craft brewers using New Zealand hops as part of their regular lineup,” said Welch. “Occasionally, New Zealand hops are incorporated in one-off or specialty beers, but overall they are unfamiliar territory for brewers and consumers here in the U.S.”
Few domestic breweries have chosen to incorporate both the Kiwi hops, and a brewer who really knows how to use them. Mahy brought Nelson Sauvin hops, a popular New Zealand variety with an aroma reminiscent of Sauvignon Blanc white wine.
“I think that, compared worldwide, they’re quite unique in the flavors they produce,” said Mahy. “They call it Sauvin, because they actually produce the Sauvignon Blanc flavor and aroma.”
[Posted May 8, 2012]
Fans of the Pelican Pub and Brewery’s limited edition beers recently learned a valuable lesson. He who hesitates? Lost, without having tasted the latest creation from this Pacific City brewery.
“CoHOPeration Ale,” their most recent release and a collaborative effort with the Red Rock Brewing Company in Salt Lake City, Utah, sold out before the press release could be published in the regional beer press.
“We expected bottle sales to go quickly,” said Jeremy Strober, Director of Lodging at Kiwanda Hospitality. “But what surprised us was how fast the draft sold out. With little promotion, the draft ran out in four days, leaving even those in the know thirsty.”
If you were one of them, listen up. The latest ephemeral release from the Pelican is another collaborative effort, and it’s headed for public release later this year. This time, the partner is Graeme Mahy, a brewer from the 666 Brewing Company in New Zealand, who traveled all the way to Oregon to bend over buckets of hops with the Pelican’s brewmaster, Darron Welch.
“We designed the recipe together,” said Welch. “Like many good ideas, ours was hatched while drinking beer.”
The result is a moderate intensity beer made with a mix of American and New Zealand hops. The name of the release is a nod to New Zealand film director Peter Jackson and the “Lord of the Rings” trilogy: “Our Precious.” The brew crew has been having fun with the name, so far.
“The steam system was making this creepy ghostlike creaking sound,” said Welch. “So we were joking that the spirit of Gollum was haunting us because we were stealing his Precious and making it Our Precious.”
The title may be humorous, but knowing Welch and his medal-laden reputation, “Our Precious” is bound to be seriously good.
“You don’t see a lot of U.S. craft brewers using New Zealand hops as part of their regular lineup,” said Welch. “Occasionally, New Zealand hops are incorporated in one-off or specialty beers, but overall they are unfamiliar territory for brewers and consumers here in the U.S.”
Few domestic breweries have chosen to incorporate both the Kiwi hops, and a brewer who really knows how to use them. Mahy brought Nelson Sauvin hops, a popular New Zealand variety with an aroma reminiscent of Sauvignon Blanc white wine.
“I think that, compared worldwide, they’re quite unique in the flavors they produce,” said Mahy. “They call it Sauvin, because they actually produce the Sauvignon Blanc flavor and aroma.”
“You also get a gooseberry flavor from the Sauvin hops,” added Welch. “We are mixing Graeme’s trusted blend of New Zealand hops with other varieties that add other attributes: floral characters, earthy characters, and herbal notes. Then you have the Sauvignon Blanc gooseberry character on top of all, so it makes for a very complex and unique aroma character. The bitterness is going to be moderate and balanced: very crisp, clean and snappy. But it’s going to be just bright and bursting with hop character in the flavor and aroma. I think it’s going to be a lot of fun for people to try it and see what wonderful flavors can happen when we change out some of our traditional Northwest hops for exotic Kiwi hops.”
The Pelican Pub & Brewery specializes in trying new flavors, and not just for beer. Celebrating its 16th anniversary this month, the oceanfront restaurant has always been a leader in “beer cuisine.” Along with the pub’s chefs and members of the tasting committee, Welch is always looking for new ways to pair his award-winning beers with dishes, and to incorporate beer and hops into the recipes themselves.
The staff’s recommendations are printed right on the menus, for both lunch and dinner. Some examples, starting with appetizers, include Pan-Seared Scallops served with seafood coconut broth, sweet soy sauce, and pineapple-mango salsa paired with India Pelican Ale, or the “Tower of Rings,” sweet onions in Kiwanda Cream Ale batter and panko crust, served with sweet ponzu and Creole remoulade for dipping, paired with MacPelican’s Scottish Style Ale.
If you’re in the mood for a light meal, a good choice might be the Lime Grilled Chicken Salad: chicken breast marinated in soy sauce and lime juice, grilled, sliced and piled atop a bed of yakisoba noodles, snow peas, green onion, jalapeno, napa cabbage, mango, and black sesame seeds, all tossed in a soy lime vinaigrette, paired with Kiwanda Cream Ale.
Hearty dinner options include Tuscan Style Steak, a USDA-certified prime bavette steak crusted with salt, pepper, rosemary and garlic grilled to your specifications and served with Yukon gold mashed potatoes, seasonal vegetables, and three prosciutto-wrapped sea scallops with basil aioli. That one is paired with Doryman’s Dark Ale. Or, try a plate full of pan-fried local oysters, dusted in coriander-corn flour, served with remoulade, coleslaw, and steamed rice, paired with Tsunami Stout.
The Pelican Pub & Brewery is located 22 miles south of Tillamook on the Three Capes Scenic Route. The oceanfront facility includes an outdoor patio and banquet room with unobstructed views of Cape Kiwanda and Haystack Rock. The three-time Great American Beer Festival “Brewpub of the Year” winner is open seven days a week, serving breakfast, lunch and dinner, 8 a.m. to 10 p.m. Sunday through Thursday, and 8 a.m. to 11 p.m. Friday and Saturday. For more information, call 503-965-7007 or visit www.PelicanBrewery.com.
The Pelican Pub & Brewery specializes in trying new flavors, and not just for beer. Celebrating its 16th anniversary this month, the oceanfront restaurant has always been a leader in “beer cuisine.” Along with the pub’s chefs and members of the tasting committee, Welch is always looking for new ways to pair his award-winning beers with dishes, and to incorporate beer and hops into the recipes themselves.
The staff’s recommendations are printed right on the menus, for both lunch and dinner. Some examples, starting with appetizers, include Pan-Seared Scallops served with seafood coconut broth, sweet soy sauce, and pineapple-mango salsa paired with India Pelican Ale, or the “Tower of Rings,” sweet onions in Kiwanda Cream Ale batter and panko crust, served with sweet ponzu and Creole remoulade for dipping, paired with MacPelican’s Scottish Style Ale.
If you’re in the mood for a light meal, a good choice might be the Lime Grilled Chicken Salad: chicken breast marinated in soy sauce and lime juice, grilled, sliced and piled atop a bed of yakisoba noodles, snow peas, green onion, jalapeno, napa cabbage, mango, and black sesame seeds, all tossed in a soy lime vinaigrette, paired with Kiwanda Cream Ale.
Hearty dinner options include Tuscan Style Steak, a USDA-certified prime bavette steak crusted with salt, pepper, rosemary and garlic grilled to your specifications and served with Yukon gold mashed potatoes, seasonal vegetables, and three prosciutto-wrapped sea scallops with basil aioli. That one is paired with Doryman’s Dark Ale. Or, try a plate full of pan-fried local oysters, dusted in coriander-corn flour, served with remoulade, coleslaw, and steamed rice, paired with Tsunami Stout.
The Pelican Pub & Brewery is located 22 miles south of Tillamook on the Three Capes Scenic Route. The oceanfront facility includes an outdoor patio and banquet room with unobstructed views of Cape Kiwanda and Haystack Rock. The three-time Great American Beer Festival “Brewpub of the Year” winner is open seven days a week, serving breakfast, lunch and dinner, 8 a.m. to 10 p.m. Sunday through Thursday, and 8 a.m. to 11 p.m. Friday and Saturday. For more information, call 503-965-7007 or visit www.PelicanBrewery.com.
Darron Welch, just after accepting awards for the Brewers Association World Beer Cup 2012 Champion Brewery
and Brewmaster for Large Brewpub. MacPelican’s Scottish Style Ale brought home a Gold,
as did Stormwatcher’s Winterfest, in the barleywine category. Photo courtesy Celebrator Beer News.
The Pelican’s kid-friendly policies are
Redefining the ‘Pub Crawl’
By Gretchen Ammerman • For the TODAY
[Posted March 28, 2012]
Some things just go together, like movies and popcorn, or wine and cheese. But breweries and… kids? Visit the Pelican Pub & Brewery and you just might have to add that one to your list. From the beach-sized sandbox right outside, to the large kids’ menu and Root Beer Club, the Pelican Pub is about as kid-friendly as it gets.
“We’re proud of how really family friendly the Pelican is,” said Jeremy Strober, the Pub’s marketing director. “I think it starts when you walk in the front door. If families have to wait for a table, we give the kids a bag of goldfish to tide them over. We also have the ‘playground’ right out the back door, where kids can play before or after a meal. One of my favorite things to do as a parent is to sit on the patio and enjoy my beer while my kids are out running around in the sand. It’s a great place for parents to relax while the kids also enjoy themselves.”
Mac & Cheese and Peanut Butter & Jelly are two other classic pairs, and they help round out the fairly extensive kids menu at the Pelican. The restaurant and brewery also has smaller-sized options for the more “adult” palate, such as Grilled Filet of Wild Pacific Salmon, or Grilled Steak. Other options include Micro Fish & Chips and Chicken Strips with Fries.
And now, there’s a new way for the kids to feel at home: the Pelican Pub & Brewery Root Beer Club. It’s official.
“We have had kids’ sweatshirts that said ‘Kids Root Beer Club’ out of fun,” said Strober. “They were so popular, we thought why not make it a real club?”
Club members receive a T-shirt, a plastic mug that turns from clear to blue when cold liquids are poured into it, and a Pelican Pub & Brewery sticker. Club members who bring in their own mugs receive the house-brewed root beer for the same price as a regular soda.
“We make our own root beer, so it’s a craft brewed product from right here in the brewery,” said Strober.
Members who forget their personal mugs need not worry. They need only present their cards to get loaner mugs, and the same price break. Root Beer Club membership also comes with a birthday card from the Pelican Pub & Brewery crew, and a free root beer float. Annual membership costs $20 for kids, and $25 for adults.
If you like the idea, and consider yourself a regular at the Pelican Pub, inquire the next time you’re there.
“We have a mug club for regular guests of the Pelican, where people get their own mug and we store it here. It’s a fun club for adults,” said Strober.
True beer enthusiasts always have plenty of offerings with which to fill their mugs, from the Pelican’s five core beers to the many seasonal ales offered throughout the year. Current seasonal ales include Riptide Red, Nestucca ESB, Bridal Ale, and Schwarzenfreude, a unique Baltic Porter brewed in collaboration with Gigantic Brewing Co. in Portland.
Daring pairings
“Our menu is tailored around ‘beer cuisine,’ which means it’s made and paired with our different beers,” said Strober. “It’s an idea we’ve been working with for almost 16 years now that’s growing in popularity around the state.”
Among the Pub’s food and beer pairings are the Chicken Pesto Pizza, paired with Kiwanda Cream Ale, and Surf and Turf, served with roasted red potatoes and asparagus paired with Doryman’s Dark Ale.
One final classic pairing is the central Oregon Coast and whale watching. Cape Kiwanda, where the Pelican Pub is located, is one of 24 state sponsored whale watching sites for the Oregon State Parks’ Spring Whale Watching Week, which ends March 31. Volunteers will be at Cape Kiwanda every day helping visitors spot these magnificent mammals. Of course, this is not the only time whales may be visible along the coast; about 18,000 whales will pass by from March to June on their way to Alaska’s Bering Sea and are best spotted on clear sunny days from 10 a.m. to 1 p.m. There is an entry buoy in a great location at Cape Kiwanda; scan the water between the buoy and shore for best results.
“If the ocean behaves, we’re a pretty good whale watching spot,” said Strober.
The Pelican Pub & Brewery is located 22 miles south of Tillamook on the Three Capes Scenic Route. The oceanfront facility includes an outdoor patio and banquet room with unobstructed views of Cape Kiwanda and Haystack Rock. The three-time Great American Beer Festival “Brewpub of the Year” winner is open seven days a week, serving breakfast, lunch and dinner, 8 a.m. to 10 p.m. Sunday through Thursday, and 8 a.m. to 11 p.m. Friday and Saturday. For more information, call 503-965-7007 or visit www.PelicanBrewery.com.
[Posted March 28, 2012]
Some things just go together, like movies and popcorn, or wine and cheese. But breweries and… kids? Visit the Pelican Pub & Brewery and you just might have to add that one to your list. From the beach-sized sandbox right outside, to the large kids’ menu and Root Beer Club, the Pelican Pub is about as kid-friendly as it gets.
“We’re proud of how really family friendly the Pelican is,” said Jeremy Strober, the Pub’s marketing director. “I think it starts when you walk in the front door. If families have to wait for a table, we give the kids a bag of goldfish to tide them over. We also have the ‘playground’ right out the back door, where kids can play before or after a meal. One of my favorite things to do as a parent is to sit on the patio and enjoy my beer while my kids are out running around in the sand. It’s a great place for parents to relax while the kids also enjoy themselves.”
Mac & Cheese and Peanut Butter & Jelly are two other classic pairs, and they help round out the fairly extensive kids menu at the Pelican. The restaurant and brewery also has smaller-sized options for the more “adult” palate, such as Grilled Filet of Wild Pacific Salmon, or Grilled Steak. Other options include Micro Fish & Chips and Chicken Strips with Fries.
And now, there’s a new way for the kids to feel at home: the Pelican Pub & Brewery Root Beer Club. It’s official.
“We have had kids’ sweatshirts that said ‘Kids Root Beer Club’ out of fun,” said Strober. “They were so popular, we thought why not make it a real club?”
Club members receive a T-shirt, a plastic mug that turns from clear to blue when cold liquids are poured into it, and a Pelican Pub & Brewery sticker. Club members who bring in their own mugs receive the house-brewed root beer for the same price as a regular soda.
“We make our own root beer, so it’s a craft brewed product from right here in the brewery,” said Strober.
Members who forget their personal mugs need not worry. They need only present their cards to get loaner mugs, and the same price break. Root Beer Club membership also comes with a birthday card from the Pelican Pub & Brewery crew, and a free root beer float. Annual membership costs $20 for kids, and $25 for adults.
If you like the idea, and consider yourself a regular at the Pelican Pub, inquire the next time you’re there.
“We have a mug club for regular guests of the Pelican, where people get their own mug and we store it here. It’s a fun club for adults,” said Strober.
True beer enthusiasts always have plenty of offerings with which to fill their mugs, from the Pelican’s five core beers to the many seasonal ales offered throughout the year. Current seasonal ales include Riptide Red, Nestucca ESB, Bridal Ale, and Schwarzenfreude, a unique Baltic Porter brewed in collaboration with Gigantic Brewing Co. in Portland.
Daring pairings
“Our menu is tailored around ‘beer cuisine,’ which means it’s made and paired with our different beers,” said Strober. “It’s an idea we’ve been working with for almost 16 years now that’s growing in popularity around the state.”
Among the Pub’s food and beer pairings are the Chicken Pesto Pizza, paired with Kiwanda Cream Ale, and Surf and Turf, served with roasted red potatoes and asparagus paired with Doryman’s Dark Ale.
One final classic pairing is the central Oregon Coast and whale watching. Cape Kiwanda, where the Pelican Pub is located, is one of 24 state sponsored whale watching sites for the Oregon State Parks’ Spring Whale Watching Week, which ends March 31. Volunteers will be at Cape Kiwanda every day helping visitors spot these magnificent mammals. Of course, this is not the only time whales may be visible along the coast; about 18,000 whales will pass by from March to June on their way to Alaska’s Bering Sea and are best spotted on clear sunny days from 10 a.m. to 1 p.m. There is an entry buoy in a great location at Cape Kiwanda; scan the water between the buoy and shore for best results.
“If the ocean behaves, we’re a pretty good whale watching spot,” said Strober.
The Pelican Pub & Brewery is located 22 miles south of Tillamook on the Three Capes Scenic Route. The oceanfront facility includes an outdoor patio and banquet room with unobstructed views of Cape Kiwanda and Haystack Rock. The three-time Great American Beer Festival “Brewpub of the Year” winner is open seven days a week, serving breakfast, lunch and dinner, 8 a.m. to 10 p.m. Sunday through Thursday, and 8 a.m. to 11 p.m. Friday and Saturday. For more information, call 503-965-7007 or visit www.PelicanBrewery.com.
Pelican Pub & Brewery • Pacific City
A toast to excellence: From left, Todd Campbell, Darron Welch and Daniel Pollard.
Story & photos by Niki Price • Oregon Coast TODAY
You may have heard the Pelican Pub & Brewery’s beers called “award-winning,” and not given the term much thought. “Award-winning” is a favorite advertising word, because it’s deliberately vague. It could mean that these beers, made by the beach in Pacific City for the past 15 years, have earned one medal, or two, at an obscure festival in a town nobody has ever heard of.
But when it comes to the Pelican Pub & Brewery, “award-winning” is such an understatement that it’s almost false. Under the leadership of Brewmaster Darron Welch, the Pelican Pub & Brewery has won hundreds of medals, at the most prestigious beer festivals in the world.
Most recently, in early August, Welch and his staff brought home five medals from the BrewNZ Beer Awards in New Zealand. Among these were three golds: Saison du Pelican (European Ale Styles), India Pelican Ale (U.S. Ale Styles) and Tsunami Stout (Stout and Porter Styles). Stormwatcher’s Winterfest took a silver in the British Ale Styles category, and the new Winema Wit, which debuted at the pub in May, won a bronze medal in the Wheat & Other Grain Styles group.
Earlier this summer, in June, the Pelican Pub & Brewery earned 11 medals at the 2011 North American Beer Awards. This is a contest that attracts a good deal of attention, and more than 1,200 entries from around the country. The Pelican’s haul included five golds — for Tsunami Stout, Kiwanda Cream Ale, Saison du Pelican, Nestucca ESB and Surfer’s Summer Ale — and was the best finish of all Northwest breweries, for the second year in a row.
Congratulations are in order for Welch and his crew, of course. But honors may also go to you, if you realize that several of these medal-laden brews are being poured, right now, at the pub in Pacific City. The tapped-keg list (on the chalkboard when you walk in, or at www.yourlittlebeachtown.com/pelican) includes India Pelican, Kiwanda Cream and Surfer’s Summer ales, and you can get the Saison du Pelican by the bottle. You can enjoy what the judges all over the world have liked, and see if you agree.
In the news
The Pelican Pub & Brewery, and its sister lodging properties the Inn at Cape Kiwanda and the Cottages at Cape Kiwanda, have also enjoyed a good deal of positive press this year. In June, Portland Monthly named the pub a “Foodie Treasure,” citing its innovative approach to beer cuisine (“75 Ways to Discover the Coast”).
The landmark establishment was also named a must-stop in the Wall Street Journal (“Take a Road Trip: Pacifically, Oregon’s Coast” May 14, 2011) and the New York Times (“Vacation Rentals Pile on Luxuries,” Dec. 28, 2010). And, in Dec. 2010, Draft magazine named Kiwanda Cream Ale to its list of “The Top 25 Beers in the World,” for the third year in a row.
They’ve made the local news, too, with the announcement that the Pelican Pub & Brewery may be expanding to the Port of Tillamook Bay property, south of Tillamook. This project is still in development, but its first phase would include plans for a 10,000-barrel production brewery (with a glass wall for viewing), a tasting room, restaurant, packaging/shipping area, and possibly a bakery and coffee roastery. A second phase could include a farm operation, which would feed spent grain to beef cattle.
“We’re thrilled about the potential expansion of the Pelican Pub & Brewery at the Port of Tillamook Bay,” said co-owner Jeff Schons. “We are eager to work with the Port as it goes through this process and we believe our expanded brewery facility and tasting room would be a great addition to the City of Tillamook and Tillamook County … Just as Yamhill County has benefited from wine tasting rooms located near the wineries, we are eager to see the same potential in Tillamook and to work with like-minded companies and organizations to make this happen.”
On the near horizon
The Pelican Pub & Brewery schedule is always busy in the fall, which can sometimes bring the best weather of the year. Here are a few of the “second summer” delights, coming up soon.
The Pelican Pub & Brewery is open for breakfast, lunch and dinner, seven days a week, overlooking Cape Kiwanda in Pacific City. For more information, call 503-965-7007 or visit www.PelicanBrewery.com.
You may have heard the Pelican Pub & Brewery’s beers called “award-winning,” and not given the term much thought. “Award-winning” is a favorite advertising word, because it’s deliberately vague. It could mean that these beers, made by the beach in Pacific City for the past 15 years, have earned one medal, or two, at an obscure festival in a town nobody has ever heard of.
But when it comes to the Pelican Pub & Brewery, “award-winning” is such an understatement that it’s almost false. Under the leadership of Brewmaster Darron Welch, the Pelican Pub & Brewery has won hundreds of medals, at the most prestigious beer festivals in the world.
Most recently, in early August, Welch and his staff brought home five medals from the BrewNZ Beer Awards in New Zealand. Among these were three golds: Saison du Pelican (European Ale Styles), India Pelican Ale (U.S. Ale Styles) and Tsunami Stout (Stout and Porter Styles). Stormwatcher’s Winterfest took a silver in the British Ale Styles category, and the new Winema Wit, which debuted at the pub in May, won a bronze medal in the Wheat & Other Grain Styles group.
Earlier this summer, in June, the Pelican Pub & Brewery earned 11 medals at the 2011 North American Beer Awards. This is a contest that attracts a good deal of attention, and more than 1,200 entries from around the country. The Pelican’s haul included five golds — for Tsunami Stout, Kiwanda Cream Ale, Saison du Pelican, Nestucca ESB and Surfer’s Summer Ale — and was the best finish of all Northwest breweries, for the second year in a row.
Congratulations are in order for Welch and his crew, of course. But honors may also go to you, if you realize that several of these medal-laden brews are being poured, right now, at the pub in Pacific City. The tapped-keg list (on the chalkboard when you walk in, or at www.yourlittlebeachtown.com/pelican) includes India Pelican, Kiwanda Cream and Surfer’s Summer ales, and you can get the Saison du Pelican by the bottle. You can enjoy what the judges all over the world have liked, and see if you agree.
In the news
The Pelican Pub & Brewery, and its sister lodging properties the Inn at Cape Kiwanda and the Cottages at Cape Kiwanda, have also enjoyed a good deal of positive press this year. In June, Portland Monthly named the pub a “Foodie Treasure,” citing its innovative approach to beer cuisine (“75 Ways to Discover the Coast”).
The landmark establishment was also named a must-stop in the Wall Street Journal (“Take a Road Trip: Pacifically, Oregon’s Coast” May 14, 2011) and the New York Times (“Vacation Rentals Pile on Luxuries,” Dec. 28, 2010). And, in Dec. 2010, Draft magazine named Kiwanda Cream Ale to its list of “The Top 25 Beers in the World,” for the third year in a row.
They’ve made the local news, too, with the announcement that the Pelican Pub & Brewery may be expanding to the Port of Tillamook Bay property, south of Tillamook. This project is still in development, but its first phase would include plans for a 10,000-barrel production brewery (with a glass wall for viewing), a tasting room, restaurant, packaging/shipping area, and possibly a bakery and coffee roastery. A second phase could include a farm operation, which would feed spent grain to beef cattle.
“We’re thrilled about the potential expansion of the Pelican Pub & Brewery at the Port of Tillamook Bay,” said co-owner Jeff Schons. “We are eager to work with the Port as it goes through this process and we believe our expanded brewery facility and tasting room would be a great addition to the City of Tillamook and Tillamook County … Just as Yamhill County has benefited from wine tasting rooms located near the wineries, we are eager to see the same potential in Tillamook and to work with like-minded companies and organizations to make this happen.”
On the near horizon
The Pelican Pub & Brewery schedule is always busy in the fall, which can sometimes bring the best weather of the year. Here are a few of the “second summer” delights, coming up soon.
- Elemental Ale, which is brewed once a year at peak hop season, will be released at 11 a.m. on Thursday, Sept. 22. Elemental Ale is made with freshly-picked “wet” hops, and according to Brewmaster Darron Welch’s tasting notes, features “a floral, spicy, grassy aroma with a firm malt background and a snappy hop finish.”
- The second annual Cedar Creek Beach Challenge, a race to benefit the Cedar Creek Child Care Center in nearby Hebo, will begin and end at the Pelican Pub & Brewery on Sunday, Sept. 18. It will begin with a kids’ run at 9 a.m., followed by a 5K run/walk and a 10K run for adults. For the best price ($25 adults, $10 kids), sign up before Sept. 11. Forms available at the pub, or download the registration form at www.pelicanbrewery.com). Or, call 503-392-4449.
- The 13th annual Cape Kiwanda Longboard Classic is set for Sept. 24 and 25. To learn more or register, head to momentsurfco.com.
- The Fall Brewers Dinner, a multi-course meal with carefully paired Pelican ales, is set for Saturday, Oct. 15. The theme will be “The Joy of Cheese.” Weekend packages, including two nights’ lodging, a Meet the Brewers reception, the Brewers Dinner and a commemorative bottle of Saison du Pelican, are on sale now. To learn more or book, call 866-571-0605.
The Pelican Pub & Brewery is open for breakfast, lunch and dinner, seven days a week, overlooking Cape Kiwanda in Pacific City. For more information, call 503-965-7007 or visit www.PelicanBrewery.com.
