Carry-out food, beer and kombucha available 12:00 pm to 8:00 pm daily.
To place an order call the tasting room 541-436-3499, stop by the second floor carry-out window, or order online.
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? Keep an eye out for Ferment beer at your favorite tap room or beer hall and our kombuchas can now be found at several New Seasons.
Bottles, crowlers, growler 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.
EVENTS
DATE
LOCATION
INFO
Postponed Tuesdays Weekly
Run starts at 6:00 pm
Postponed
All ages 5K Fun Run featuring music from Jim & Him
The tasting room is operating under modified hours with take-out options only, therefore events have been temporarily cancelled or postponed. As changes happen we will keep you updated, but please call the tasting room if you have any questions about upcoming events.
HANDCRAFTED ALES AND LAGERS WITH NUANCED FLAVORS.
SEASONAL AND SINGLE BATCH BEERS
BRIGHT WEST
IPA
6.5% ABV
Celebrating the most iconic beer style to emerge from the Great American West, Ferment Bright West IPA loads Cascade, Chinook, and Mosaic hops into a brew of pilsen malt from Colorado. The result is a quite dry, bright golden ale supporting a thick head of foam, rich with pine and citrus aromatics best enjoyed with good friends and an adventurous spirit.
KELLEIDOSCOPE
KELLERBIER
5.3% ABV
A Northwest rendition of an ancient European tradition, Kelleidoscope layers American Loral and Crystal hops with their noble ancestors, Saaz and Tettnanger in a full-bodied, unfiltered, old-world lager.
FARM QUAD
10.7% ABV
To build a rich and layered quadruple we started with a grain bill consisting of five of the most iconic malts of Europe to which we added an excessive amount of dark candi beet sugar syrup from Belgium. Following a modest charge of European hops we fermented out the brew with our beloved White River farmhouse strain along with a Belgian monastic strain and Champagne yeast. The result is a deep copper ale loaded with rich, fruity esters, cocoa, coffee, and dried fruit.
MÄRZEN
5.7% ABV
Deep auburn with an off-white top 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!
BASIN DOUBLE
IPA
8.0% ABV
A big, juicy, hazy IPA at 8% alcohol, Basin Double IPA is made from the best brewing ingredients available on this wonderful planet. Lamonta Pale Malt and Shaniko Malted White Wheat from Mecca Grade Estate Malt fill the grain bill of Basin with doughy, soft maltiness while a stern and determined refusal to kettle hop additions keeps the bitterness to a bare
minimum. Meanwhile in the whirlpool and fermenter Citra, Amarillo, and Mosaic hops were loaded in at over four pounds per barrel to endow this Double IPA with the freshest, juiciest hoppiness that can be attained.
IPA 3.0
3.0% ABV
IPA 3.0 has a minimal grain bill comprised of English Pale and Crystal malts as well as German wheat malt lend a clean yet biscuity platform for nearly 2 pounds per barrel of Northwest hops. The result a dry, refreshing ale with a significant pop of hop aroma and flavor.
SIGNATURE BEERS
INDIA PALE ALE
DRAFT & 500ML : 5.8% ABV
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
DRAFT & 500ML : 4.8% ABV
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
DRAFT & 500ML : 5% ABV
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.
WOODSMAN PORTER
DRAFT & 500ML : 5.6% ABV
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
NITRO DRAFT & 500ML : 4.5% ABV
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
DRAFT & 500ML : 5.4% ABV
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
DRAFT & BOTTLE CONDITIONED
500ML : 5% ABV
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
DRAFT : 5.8% ABV
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
COMING SOON : 9.4% ABV
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
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
DRAFT & 500ML : 9.5% ABV
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
500ML : 8.5% ABV
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 at Ferment, Dan aims to share his love for good food and drink with all.
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 12pm-8pm
Friday, & Saturday 12pm-8pm
PRESS
