Est. 2016 — Grain & Steel
Brewed With
Copper & Conviction
From grain to glass, every batch is a conversation between tradition and the restless pursuit of something bolder.
Est. 2016 — Grain & Steel
From grain to glass, every batch is a conversation between tradition and the restless pursuit of something bolder.
The Lineup
Our flagship amber ale, with rich caramel malt backbone, toasted biscuit notes, and a dry-hopped finish of Cascade and Centennial.
Dark as a blind pig, smooth as a copper still. Roasted barley meets chocolate malt with a whisper of espresso.
Piney, resinous, unapologetic. A West Coast IPA with Simcoe and Chinook bravado.
Bright, citrus-forward pale ale. Mosaic dry-hop brings mango and tangerine to a crisp finish.
Hefeweizen with banana-clove yeast character and a pillowy body.
Imperial stout aged in bourbon barrels. Dark chocolate, vanilla, oak warmth.
Our Process
Every Copperhead beer starts the same way: premium two-row malted barley, whole-flower hops from the Pacific Northwest, and the kind of patience that only comes from knowing you can't rush quality. We brew in small batches — 15 barrels at a time — because control is the difference between good and unforgettable.
Fresh grain cracked on-site, steeped in hot liquor to convert starches to fermentable sugars. The mash rests at precise temperatures — no shortcuts, no compromises.
Wort runs into our namesake copper kettle for a rolling 90-minute boil. Hops added in stages — bittering, flavor, aroma — each timed to the second.
Cooled through a heat exchanger and into stainless fermenters. We pitch our house yeast strain — cultivated over seven years for consistency and character.
Cold-conditioned for minimum two weeks. Carbonated naturally or force-carbed depending on style. Kegged and canned on-site — never filtered.
Barrels brewed since 2016
Batch size (barrels)
Year-round recipes
Seasonal rotations
Brewer's Note
"The copper kettle isn't nostalgia — it's chemistry. Copper conducts heat more evenly than stainless, and it reacts with sulfides to produce a cleaner-tasting wort. We use it because it works, not because it photographs well."
— Marcus Vane, Head Brewer
The Taproom
24 rotating taps. One copper bar. Zero pretense.
Taproom Hours
What's Pouring
24 rotating handles featuring our core lineup, seasonal experiments, and the occasional collaboration brew. Flights available. Growler fills to go.
Food
Rotating kitchen residencies from local chefs. Smokehouse Thursday through Sunday. Check our socials for this week's menu.
Inside The Taproom
Location
Interactive map placeholder
742 Copperhead Lane, Portland, OR 97201
742 Copperhead Lane
Portland, OR 97201
Get In Touch
Open Hours
Stay In The Loop
Get our weekly tap list, seasonal release announcements, and exclusive event invitations delivered to your inbox. No spam — just beer.
