FERMENT IS A MODERN BREWERY THAT FUSES TRADITIONAL FARMHOUSE TECHNIQUES WITH A FORWARD-THINKING SCIENTIFIC APPROACH.
Born out of an appreciation for the art of fermentation, Ferment offers a unique family of beers and kombuchas that tap the wild terrain of the Columbia River Gorge for inspiration and foraged ingredients.
TASTING ROOM
Located on Hood River’s waterfront, the second floor tasting room at Ferment offers expansive views of the Columbia River Gorge, frequent sightings of world-class kiting, and observation of our brewery down below. It’s an ideal spot to sit and gather yourself while enjoying one of our delicious beers or kombuchas after a day of skiing, mountain biking or hiking—the end to a perfect day.
Not in Hood River? In Portland, discover our kombucha over a soak at Knot Springs or drink one of our beers along side a seasonal meal at Tusk. Also, keep an eye out for us at your favorite tap room or beer hall.
Bottles, growlers fills and kegs are readily available at Ferment's Tasting Room.
For dock sales of kegs, please call or email us.
Curious about job opportunities in FBC's Tasting Room?
Send us your resume.
HANDCRAFTED ALES AND LAGERS WITH NUANCED FLAVORS.
SEASONAL AND SINGLE BATCH BEERS
OLALLIE BUTTE DARK IPA
6.0% ABV : 43 IBU
Olallie Butte Dark IPA offers a dark pint of ale beneath a thick layer of foam. But on the nose, and upon first sip, a flood of hops rushes through. Layers of Amarillo, Palisade, Pekko, and Cascade dominate this beer, but in the end, a subtle presence of roast malts accumulates to lay claim to this Brown IPA and welcome the fall.
SMOKED DUNKELWEISS
5.7% ABV : 14 IBU
In Ferment Smoked Dunkelweisse bold flavors come together to build layers of depth in this variation of a Bavarian Weissbier. A German weizen yeast strain contributes banana and clove notes, while Munich and chocolate malts bring a rich bready substance. German beech wood smoked barley malt and oak smoked wheat lend an exotic, savory component. The resulting brew is dry and refreshing, slightly tart, and loaded with aromas and flavors for you to explore.
MÄRZEN
5.7% ABV : 22 IBU
Deep auburn with an off-white top Ferment Märzen offers a glimpse into the rich lager brewing tradition of Bavaria by striking a balance of maltiness using German Munich and pilsner malt and subtle bittering with German grown Tettnanger hops. A favorite at Munich’s famed Oktoberfest from 1841 through 1990. O’zpft is!
VERMONT IPA
6.5% ABV : 40 IBU
Ferment Vermont IPA uses pilsner malt, a significant dose of malted wheat, and rolled oats to produce a delicate malt profile with a soft mouthfeel. A big whirlpool hop addition and two dry hop charges loads as much juicy, bold hop aroma and flavor as a beer can contain.
SENTINEL
5.3% ABV : 35 IBU
This mixed culture saison dubbed The Sentinel was first fermented with our own yeast strain isolated from the wild on Mt. Hood. It then spent the better part of a year in French oak wine barrels where Brettanomyces was allowed to develop. Finally, a charge of Doug Fir tips handpicked from the forest surrounding Hood River were added to create an ale mildly sour and wildly complex.
THE LONE BINE - AMARILLO FRESH HOP IP
6.5% ABV : 38 IBU
To celebrate this year’s hops harvest here in the PNW we loaded 100 pounds of Amarillo hops, fresh off the bine, into five big mesh sacks and stuffed them into one of our fermenters. We then brewed a specially formulated batch of IPA to ferment amongst the cones. By using the hops on the cold side the delicate complex of oils and terpenes is free to express itself in its purest form resulting in an ale with layers of soft and intriguing floral, peach, lychee, and citrus notes.
FERMENT HELLES
4.7% ABV : 22 IBU
Ferment Helles is made from four simple ingredients: water from a spring at the base of Mount Hood, German pilsner malt from the 140 year old Weyermann malt house in Bamberg, Tettnanger hops, and a time-honored European lager yeast strain. This classic Bavarian beer style is best executed in a single-malt/single-hop approach to fully appreciate these world-class ingredients.
WITBIER
5.3% ABV : 14 IBU
Witbier or “white beer” was a part of life in Belgium from the Middle Ages to the 1950’s when brewing of the style ceased. An intrepid Belgian brewer single-handedly resurrected the style years later. Pilsner malt from Belgium, raw wheat, coriander and orange peel from three different regions of the world bring a fresh taste of this nearly lost ancient style to your glass.
SIGNATURE BEERS
INDIA PALE ALE
500ML : 5.8% ABV : 65 IBU
Carefully crafted to fully express its curated hops and yeasts, Ferment India Pale Ale brings the hops without being buried by bitterness. The biscuity, lightly sweet malts and fruity, dry yeast notes impart an herbaceous aroma to give the ale a complex nose of peach, tangerine, and red cedar.
PALE ALE
500ML : 4.8% ABV : 43 IBU
Ferment Pale Ale is inspired by the brewing traditions of Burton-on-Trent at the turn of the 19th century. Heirloom malted barley and hop varieties come together with a specially sourced English ale yeast to produce a result that is crisp and refreshing, featuring a complex depth of character with notes of tea, marmalade, and a hint of rose.
12°PILS CZECH LAGER
500ML : 5% ABV : 40 IBU
Ferment 12° Pils Czech-Style Lager uses barley raised and malted in Bohemia and the revered Saaz hop grown in Czech Republic. It’s brewed with the naturally soft and pure water from Mt. Hood to achieve a truly authentic European-style lager.
Willamette Week 2019 Beer Guide Top 10 Beers
WOODSMAN PORTER
500ML : 5.6% ABV : 35 IBU
Ferment Woodsman Porter embodies the spirit of Ferment. Malts from England, Belgium, Germany, and Chile come together in a mash imparting a rich, fruity character. Hop varieties from England and the Pacific Northwest combine with wild foraged Doug Fir tips to lend earthy evergreen notes. Facial hair and flannel optional.
DRY STOUT
500ML : 4.5% ABV : 35 IBU
Ferment Dry Stout embodies the spirit of the extremely quaffable, midnight-black ales of Dublin. A pale mash and unique black sparge technique imparts a gentle acidity to the beer along with a clean, delicate roast character in this surprisingly refreshing dark ale.
ESB
500ML : 5.4% ABV : 45 IBU
Ferment ESB English-Style Ale is almost paradoxically complex. Rich flavors and aromas are complimented by a clean, dry finish that makes it a perfect pair with a wide range of foods. Yes, you have permission to have another.
WHITE RIVER SAISON
BOTTLE CONDITIONED
500ML : 5% ABV : 20 IBU
Ferment White River Saison Ale follows in the tradition of the small farmhouse breweries of Wallonia. We combine malts and hops from the Belgian, French, and German countryside, which then ferments with yeast captured from the wind on the slopes of Mt. Hood to create a truly unique ale that is both refreshing and wonderfully complex.
BIÈRE DE GARDE ALE
500ML : 5.8% ABV : 24 IBU
Ferment Bière de Garde is brewed in a farmhouse style originating from the Nord-Pas-de-Calais region of France. The subtle nuances of this malt-forward beer come together to make something truly unique. Wild yeast from the slopes of Mt. Hood are married with spicy, herbal hops from Europe, producing un véritable terroir.
PREMIUM BEERS
OLD ALE
PREMIUM BARREL AGED
500ML : 9.4% ABV : 35 IBU
Ferment Old Ale is a big beer built on subtle nuances, celebrating over two-hundred years of the English ale brewing tradition. A hefty grain bill of European malts combines with hops bred and grown in England to produce an ale rich and layered with a copper glow. A year in French oak wine barrels matures this gentle giant into a true sipping beer.
IMPERIAL STOUT
PREMIUM BARREL AGED
500ML : 9% ABV : 65 IBU
Ferment Imperial Stout is shaped from deep heritage and mythology. Originally crafted by brewers in the 1800s to win the favor of the Russian Czar, this is the bold monarch of craft style beers. Leading with notes of coffee, dried fruits, juicy berries, leather, cured tobacco, wine, and oak, this stout is one for the books.
STOCK ALE
500ML : 9.5% ABV : 42 IBU
Once an important style for English publicans, and thus an important part of English culture, Stock Ale, a style dating back to the late 18th century was responsible for much of the character of all of the ales consumed in England. Usually, a strong brew that was cellared in barrels for months or years where Brettanomyces was allowed to perform its slow-acting magic. Cellarmen would create blends of ales to serve to consist of recently brewed running ale and varying amounts of stock ale to add warmth and complexity. Ferment Stock Ale is deeply layered in aroma, flavor, and tradition.
No blending necessary.
L'OR DE NOIR
BOTTLE CONDITIONED
8.5% ABV : 21 IBU
When you cellar a French farmhouse ale in pinot noir barrels of a world-class pinot noir from the Columbia River Gorge, the result is a far from ordinary ale. Produced in collaboration with Hiyu Wine Farm, the Ferment L’Or de Noir recreates the lost character of the original Bières de Garde.
OUR KOMBUCHA USES THE PUREST MOUNTAIN SPRING WATER FROM THE SLOPES OF MT. HOOD, A SYMBIOTIC CULTURE OF BACTERIA AND YEAST, AND THOUGHTFULLY SOURCED TEAS FROM AROUND THE GLOBE.
WE BREW OUR KOMBUCHA RIGHT BESIDE OUR BEERS
WITH ONLY THE FRESHEST INGREDIENTS AND NO ADDED SUGARS.
THE RESULT IS A RAW, DELIGHTFULLY DRINKABLE KOMBUCHA THAT’S BALANCED, NOT TOO SWEET, AND PERFECTLY EFFERVESCENT.
FERMENT SENCHA KOMBUCHA is carefully brewed with tea leaves from Japan, imparting subtle hints of banana and a delicate peach finish.
Serving Size 8 FL. OZ. (240 ML)
Cal 25 | Total Carb. 6g | Total Sugar 6g
FERMENT ASSAM KOMBUCHA
undergoes a week-long ferment of the revered black tea, resulting in light notes of cantaloupe and banana, and a dry, honeyed finish.
Serving Size 8 FL. OZ. (240 ML)
Cal 25 | Total Carb. 6g | Total Sugar 6g
FERMENT OOLONG KOMBUCHA is an homage to the complex, premium Taiwanese tea, resulting in a layered palette of earthy nuttiness mixed with subtle notes of pear and coconut.
Serving Size 8 FL. OZ. (240 ML)
Cal 25 | Total Carb. 6g | Total Sugar 6g
AT FERMENT BREWING COMPANY, WE BELIEVE IN SCIENCE - THE RIGHT CONDITIONS ALLOW MAGIC TO BLOOM.
THE ALCHEMY OF FERMENTATION HAS A MIND OF ITS OWN, BUT WE DO OUR BEST TO FUEL THE PROCESS WITH PURE, SIMPLE INGREDIENTS, LIKE WILD HARVESTED YEAST, HOPS AND MALT FROM EUROPE AND THE PACIFIC NORTHWEST, AND THE PUREST MOUNTAIN SPRING WATER ON THE PLANET SOURCED FROM THE SLOPES OF MT. HOOD.
MEET THE BREWMASTER
Growing up in Vermont, Dan Peterson spent nearly as much time in the woods as anywhere else. An interest in life sciences led to a curiosity of the phenomena of cell biology. Dan studied Microbiology and Molecular Genetics at The University of Vermont to stoke that curiosity. Upon completion of his degree, Dan remained at the University as a lab tech studying novel breast cancer treatment strategies.
As long days in the lab began to lose their luster and a seemingly harmless hobby of home brewing began occupying his headspace Dan left on a solo cross-country road trip and returned determined to be a brewer of great beer. He and his high school sweetheart, Jenn, packed up their things, said goodbye to their hangout, an art studio turned brew space in an industrial part of Burlington, and hauled off to New York City to take brewing and culinary arts seriously.
The following eight years saw Dan develop his brewing and beer lab-guy skills at the Brooklyn Brewery, start a family, and move to Hood River. Two and a half years each at Full Sail as a Brewer and at pFriem as Head Brewer gave him some valuable experience and friendships. Now as Brewmaster and Director of Operations at Ferment, Dan aims to share his love for good food and drink with all in this amazing part of the world.
STAY IN TOUCH
For general or media inquiries, please email
FBC
403 Portway Ave.
Hood River, Oregon 97031
541 436 3499
HOURS OF OPERATION
Sunday-Thursday 11am-9pm
Friday, & Saturday 11am-10pm
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