Question: Is anyone working on the Breweries of the Gorge Passport? I’m almost done with mine. I just had to ask.
It’s no secret I’m a big fan of Oregon, especially my hometown of Portland. But did you know I have another Oregon love? Shocking I know! True story, I would do almost anything to live in Hood River, Oregon. Located just an hour outside of Portland, this small town is at the base of Mt. Hood is my dream place to retire (early hopefully). Close to Portland, quick access to great skiing and of course a great place for awesome beer.
In this series, You are Gorge-ous, I’ll be highlighting some great breweries in the Gorge. The greater geographical area of Hood River. First up, Double Mountain Brewery from Hood River, Or. Founded on St. Patrick’s Day 2007, Double Mountain has a clear mission: make great beer for craft beer fans. Ever since then founders Matt Swihart (who can be seen giving tours on the weekends) and Charlie Devereux have been working hard to meet this mission, focusing on uncompromising beer quality. These unfiltered and long-aged beers deliver maximum flavor and character. Definitely quality beers that people love to drink! The team aims to satisfy both the hardcore aficionados and the more casual craft beer fans, all in the same glass. While Matt takes the lead at the brewhouse, Charlie focuses on making some killer pizza (and other great taproom offerings).
Double Mountain is the place to grab a pint and a pizza after a great day of skiing on Mt. Hood!
What to Drink: THE VAPORIZER – This Dry Hopped Pale Ale is a golden-hued Pale Ale that features a beautifully hoppy aroma and flavor. The malt is 100% Gambrinus Pilsner, sweet and supple house malt from Gambrinus Malting in British Columbia. The hops are primarily of the Challenger variety, grown on a single farm in the Yakima Valley. Double Mountain dry-hop THE VAPORIZER to pump up the hoppy goodness. It’s an appetizingly dry, clean and pure-tasting take on a hoppy Pale Ale.
What to Eat: Any pizza, seriously. Coming from the East Coast, I can appreciate a good pizza. This thin-crust, coal-oven pies that rule the roost back in New York City. The dough is made in-house with Shepherd’s Grain flour, and is slow-fermented to develop flavor and texture. Ingredients are kept simple, and the pies are light yet intensely flavored. The perfect complement to a fine craft beer.
Fun Tidbit: Double Mountain got it’s name for the two mountains Matt could see from his parent’s place. Mt. Hood and Mt. Adams (I thought it would be Mount St. Helens, but I was corrected by Matt himself). The name also is a play on Matt’s two children. Two Mountains and Double Trouble!
Been to Double Mountain? What did you think? What was your favorite drink?