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About Vernonia's voice. (Vernonia, OR) 2007-current | View Entire Issue (May 7, 2015)
in other words may7 Another Round: More Words of Wisdom About Beer By Scott Laird Worth the Trip: ABV Public House - We’ve been hearing about the ABV Public House in Hillsboro for a while now, but finally made time to stop by for a beer and some fries a month ago and then returned for a full meal more recently. Located just off Highway 26 at the Brookwood exit, ABV doesn’t look like much from the outside, sit- uated in what is basically a strip mall/office complex. Once inside things change a bit. The high ceilings give the interior a warehouse feel, the walls are covered with brewery memorabilia and the tables, bar, and trim is all made from recovered wood. But what’s most impor- tant is the beer and food and we were not disappointed. ABV has thirty-four taps and an ever changing beer menu with beers from all over Oregon and the rest of the country, meaning you’ll always find something new and interesting to try. This place is a beer lover’s paradise! We found several ciders, and beers that in- cluded Belgians, Wheats, numer- ous IPAs, Browns, Porters, Stouts and Barleywines on tap. Prices vary depending on the beer you select, from $3.50 to $5.50 for a pint; some beers are only available in a 6 oz or 10 oz pour. You can also fill growlers to go of selected beers. You can check the current tap list online from home at their website which also tells you how much beer is actually still in the keg with their Digital Pour feature. This also allows you to sit at your table and peruse the list without leaving your seat. We tried porters and stouts from Coalition Brewing and Ecliptic Brewing, both in Portland as well as Plank Town Brewing from Springfield, OR, Green Flash Brewing of San Diego, No-Li Brewhouse from Spokane, and Founders Brewing in Grand Rapids, MI. Our favorite by far was the Silva Stout from Green Flash, a bourbon barrel aged imperial stout which our server told us was produced in Green Flash’s new east coast brewery, and was the only keg available any- where on the west coast. In addition to all the tap choices, ABV has its own bottle shop right in the restaurant with 700 varieties available, including forty varieties of mead, all refrigerated. You can have any bottle opened and served at your table for a small opening fee or take your bottle to go. They really have quite a selection! The food menu is pretty spectacular as well, with a huge list of Happy Hour starters available begin- ning at 3:30, soups and salads, pizza, and sandwiches and burgers. This isn’t your ordinary pub food and ev- erything is handmade and cooked to order. The kitchen years. Most recently, Shellhammer, OSU fermentation science students, and BridgePort brewmaster and OSU alumnus Jeff Edgerton collaborated on a session brown ale that won a gold medal at the European Beer Star competition in Germany. Why is this of interest to us here at Another Round? Well, Oregon State is one of only two univer- sities in the nation offering undergraduate and gradu- ate level degrees in fermentation science that lead to ABV Public House is located at 23588 NW Santa Clara a career in the brewing industry, and we’re interested in anything that helps create more and better brewers Lane, Hillsboro. 503-372-9117 in Oregon. The program attracts students from across OSU’s Fermentation Science Program - Oregon State the country and around the world who hope to enter the University’s fermentation science program recently re- craft brewing market. The other reason we’re interested- ceived a $1 million gift Shellhammer, who runs the program, is from Carlos Alvarez, the brother-in-law of Vernonians Peter the chairman and chief and Leslie O’Leary. executive officer of the company that owns BridgePort Brewing Company in Portland. The gift will fund the purchase of a new research brewery for the OSU’s Fer- mentation Science program. “We are incredibly grateful and ex- cited about building on this great relationship with BridgePort,” said Tom Shellhammer, OSU’s Nor’Wester Professor of Fermenta- tion Science. “At Oregon State we are very proud to offer students a ‘grain-to-glass’ edu- cation that covers every aspect of the beer- making process. Furthermore, we carry out cutting-edge, globally-relevant brewing sci- ence research. “This state-of-the-art facility will al- low us to provide an experiential education that is truly world-class, while also enhanc- ing research that benefits industry,” Shell- hammer added. Oregon State’s collaborative rela- tionship with BridgePort spans more than 15 • This picture of the CC Rider “park and ride” lot was taken at 2 p.m. on a recent Wednesday afternoon when the maximum number of commuters should have been using the bus. • A bus system that is sparsely utilized doesn’t need additional funding. • It doesn’t need to expand services, it needs to change the current services that have few, if any, riders. • Before you spend your tax dollars on expanding services, take the time to count the riders on the buses you see. • Would it be cheaper to have these 12 riders carpool or share a cab to work? • 75% of our workers leave the county to go to work, obviously not on CC Rider. NO NEW TAXES AND LOST JOBS TO SUPPORT A SYSTEM SO FEW USE. 503-704-7837 sunny2008vhs@yahoo.com Paid for by Two business men wondering if they will be attacked with an unfair tax next since 1981 Contract Logging 503-324-2422 DON WALLACE, PLS Professional Land Surveying 1224 E. Alder St. Vernonia, OR 97064 Phone: 503-429-6115 FAX: 1-866-297-1402 Email: DWallace_KLS@msn.com Free Estimates Timber Purchases Timber Management Oregon Professional Logger certified since 1996 CORPORATE MEMBER 9 turns out some pretty gourmet options. We tried the soft pretzel and the smoked deviled eggs; the beer cheese soup was delicious and the ABV salad was huge and filled with tomatoes avocados asparagus and more. The pizza was hand tossed and tasty. Things start to get busy at ABV when happy hour starts and according to our server there can be quite a wait on some evenings. The great selection of beers and delicious food is worth the wait. Bighorn Logging Owned and Operated by Don & Kim Wallace 2015