After two years as a taproom, Wolf Tree Brewery celebrates the grand opening of its new cafe on August 17 in South Beach.
The existing taproom space has expanded into the lower level of the same building, located at 4590 SE Harborton Street, to offer breakfast, lunch, and dinner along with signature craft beers.
“We opened (the taproom) to create a space for the community to enjoy themselves and try some interesting, delicious beers,” co-owner and head brewer Joe Hitselberger said in a press release. “The cafe just expands on that so now families can come enjoy the sunshine, a bite to eat, and of course a beer.”
The grand opening begins at noon with live music by Mark Malefyt, a singer/songwriter from Central Oregon, and Left Edge Jazz, a jazz trio based out of Lincoln City.
“We’ll have games and food all afternoon,” brand manager Ryan Perry said. “Our friends from Oyster Bluff Farm and Specifically Pacific will be here. We invite the neighborhood and whole town to check us out.”
Perry added the cafe and taproom seems hidden since they’re off of Highway 101.
“It’s a really nice facility,” he said. “We want everyone to know we’re here, and there is another option in South Beach. While the beers are our main focus, we’d like to showcase our menu.”
The open-aired cafe features pub favorites like nachos, flatbreads, and street tacos, as well as daily specials and soups. At lunch, they offer deli-style sandwiches, grab-and-go food and espresso for workers, visitors, or college students on the move.
“The space just gives us so much more to work with,” said co-owner and general manager Taryn Hitselberger in a press release. “The Taproom upstairs has been awesome, but it can get crowded quickly. We also love the patio.”
Perry said Wolf Tree is still all about the beer.
“We make really interesting unique beers in old world styles,” he said. “The owner specializes in saisons, Belgian-style beers. I’ve been enjoying his Bavarian style Hefeweizen. Of course, he does a traditional IPA. For the brown ale, he uses spruce tips instead of hops for flavoring, and it’s aged in pinot noir barrels. Then, there’s the Kriek with open ferment, using wild yeast from the environment. Our production facility is at a farm off of Beaver Creek Road, so we get really interesting flavor profiles from the natural environment.”
For the grand opening, Wolf Tree will be tapping the 2016 Belgian Dip, which is a Belgian dark strong ale aged in pinot noir barrels for 2 years, Rake the Forest sour beer, and an imported guest beer, Bayreuther Lager from Germany.
“The goal is to get the word out,” Perry said. “I’d like to see the place jam-packed. We have a lot of indoor and outdoor space, and we’re glad we have the opportunity for people to hang out, spend an afternoon, try a beer, eat some food, and listen to some music.”