After a few years brewing some of Portland's favorite Belgian-style ales, Mike Wright, Sean Burke and Josh Grgas—the brewing and marketing force behind The Commons—decided it was time to get into the real estate business.
So they bought an old tile and flooring building several blocks up from their old space, moved their old old brewing equipment into it, and purchased a 15-barrel system to increase production by a good 400 barrels a year (up from 1600), with capacity to produce as many as 5,000 barrels annually sometime down the road.
Of course, the brewery's main draw for thirsty drinkers will be the 24-seat tasting room, which will feature 13 taps (including one reserved for a cider) and room to stretch out and enjoy a variety of cheesy snacks, courtesy of cheesemonger Steve Jones' Cheese Annex, which occupies a small kitchen in the middle of the brewery.
All you need to do is order something from his kitchen counter—seasonal salads, fondue, grilled cheeses—and his staff will swing it by your table.
And if you know Jones, who just last week opened Chizu in Downtown's West End, you probably already know that the small selection of cheeses that will rotate into and out of the Annex are hand-chosen to best complement The Commons' beers.
Keep your eyes peeled for beer and cheese collaborations between both businesses sometimes in the future.
The Commons Brewery, 630 SE Belmont St.