Grand Fir Brewing
Brewpub · Buckman ·
Award-winning beer and gastropub food, burgers, smoked wings
Award-winning beer and gastropub food, burgers, smoked wings
"I saw that Grand Fir Brewing and brewmaster Whitney Burnside won the 501–100 Barrels Brewery and Brewer of the Year distinction at the Great American Beer Festival on October 12 in Denver." - Janey Wong
"If beer is on your mind, head straight to Grand Fir Brewing, where brewer Whitney Burnside’s offerings run the gamut from easy-drinking Texas Czech lagers to pine-sap floral West Coast IPAs."
"I learned that starting Tuesday, March 16, husband‑wife duo Whitney Burnside (a long‑celebrated brewer) and Doug Adams (a Top Chef finalist) will begin serving lunch at their brewery Grand Fir; the menu features blue‑cheese wedge salads, burgers, smoked wings, and pimento cheese with sides like fries and beer nuts. Lunch runs from noon to 3 p.m., and 11 a.m. to 3 p.m. on Friday." - Brooke Jackson-Glidden
"As part of Portland Brewery Dining Month, I can head to this brewery during March for a three-course prix fixe meal for $35 that includes an appetizer, entree, dessert, and a beverage (select beers, wine, or a nonalcoholic drink), and each meal comes with a $10 voucher valid for future use from April 1 to June 30." - Janey Wong
"Opening Friday, November 18 in Southeast Portland’s former West Coast Grocery Co. space (1403 SE Stark Street), Grand Fir Brewing is a low‑pretense brewery born from Whitney Burnside and Doug Adams’ combined brewing and culinary careers. Named for the 200‑year‑old fir outside the couple’s home, the 15‑barrel brewhouse offers a small, approachable lineup that showcases Burnside’s range—from niche brews to palpably accessible beers—and highlights two clear starting points: the Tack Shack East Texas Lager (a Czech amber lager with light caramel characteristics and breadiness) and the Old Growth Pale (an “instant classic,” crisp and clean with citrusy hops). The casual food menu (nothing over $15) is designed to connect with the beers: smoked wings with Calabrian pepper hot sauce; grilled cabbage steaks with green chile and avocado; crispy alpine potatoes smothered in raclette beer cheese with smoked onion mustard and cornichons; a Whataburger‑inspired double burger finished with Tack Shack lager and smoked caramelized onion; and a beer‑braised elk in Tack Shack with malt syrup, caramelized onions, smoky Tanzanian honey and an egg‑yolk finish that creates a sauce. The space will also host ticketed supper clubs in the barrel room, rotating guest chefs, and collaboration beers with other Oregon brewers." - Brooke Jackson-Glidden
