Inspired by the landmark Beach Bill declaring Oregon's beaches free and open to all, we celebrate with the audacious, creative art of making beer. Lots of honest, great-tasting beer... and good grub. While you're here enjoy our legendary Public Coast Burger, its drippy-juicy burger magic pairs well with mounds of napkins and a cold pint of beer. Designed to pair well with beachcombing, hiking, kite flying and storm-watching, our food also goes perfectly with a pint of any of our beers. We use seasonal fresh ingredients, local when possible, to bring you the juiciest organic, grass-fed, Oregon beef burgers, in-season fresh-catch fish and chips, root beer floats featuring Tillamook ice cream, and, we think, the best hand-battered sweet onion rings on the Coast. Kids? Dogs? We love them! We've got a great kid's menu and can provide water bowls and treats for your shaggy friends to enjoy on our patio. Welcome to Public Coast Brewing Co., a Cannon Beach brewery making beer for the people.
"A brewery that offers farm-fresh and locally focused meals paired with refreshing craft beer. The brewery sources many ingredients from its own farm." - Molly Allen
"Named for the landmark 1967 legislation that made all of Oregon’s beaches public, Public Coast’s full-service brewery celebrates the freedom to drink beer after playing in the sand. The counter service gastropub sources most of its ingredients from a 400-mile radius. Order a pint of the namesake ‘67 Blonde Ale or NW Honey Red Ale — the latter infused with honey harvested from the brewery’s own 40-acre farm — or one of the fruity hard seltzers. For eats, look for farm produce on the menu, especially its luscious blueberries that appear in dressings, chutneys, and pickles. Otherwise, the chicken wings tossed in the house-made root beer barbecue sauce, a hummus plate with fresh veg for dipping, or buttermilk-brined onion rings are all sure bets. Be sure to stop by Friday through Monday mornings for the Sea Level Bakery pop-up, where you’ll find treats like blueberry-rosemary scones made with the brewery farm’s blueberries." - Alli Fodor, Jennifer Burns Bright
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