"Adventurous drinkers will have a field day in the sun-filled, second-floor tasting room of this waterfront brewery along the Columbia. Known for its penchant for experimentation, Ferment’s intriguing roster of beers balances traditional farmhouse brewing practices with scientific curiosity, courtesy of brewmaster Dan Peterson’s background in microbiology and molecular genetics. While many beers use malts and hops sourced from as far away as Chile, England, and Bavaria, the brewery never forgets its Pacific Northwest roots, working with forest-foraged Douglas fir tips and Mount Hood-harvested natural yeast. The food menu is similarly diverse, adding kimchi ranch to fried chicken sandwiches or miso cream cheese dip with giant, shareable pretzels." - Zoe Baillargeon, Molly Allen
