SAMPLE ANY 6 OREGON BEERS

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

well curated selection of craft beer with attention to beers brewed by our local breweries

Choose a rotating selection emphasizing local breweries. Aim for a spread that includes a pale ale, an IPA, a hazy IPA, a pilsner, an amber/red ale, a porter or stout, and several seasonal or special-release bottles. Include at least one non-alcoholic craft beer for guests who abstain.

Curate a balanced lineup

Stock bottles and kegs based on expected covers and sales patterns. The example quantities listed represent a single-service rotation: keep more of the popular styles (pale ale, IPA, seasonal) and smaller counts of niche styles (stout, amber). Rotate seasonal/special releases weekly or whenever fresh offerings arrive.

Quantities & rotation

Ensure CO2 cylinders are charged and regulators set to the appropriate PSI for each beer (typically 10–14 PSI for most ales; adjust for colder kegs or highly carbonated beers). Verify 6 draft lines are hooked up to the selected kegs, confirm couplers match keg types, and run a quick purge to remove warm air from the lines.

Prepare draft system

Clean draft lines thoroughly at least weekly and between style changes using brewery-approved line cleaner. Rinse lines completely before hooking up fresh kegs to avoid off-flavors. Clean faucets and couplers daily.

Line cleaning & sanitation

Keep kegs chilled to serving temperature: 38–45°F (3–7°C) depending on style (lighter lagers on colder end, ales a touch warmer). Store bottled beers in cool, dark conditions and chill bottles in ice or a refrigerator prior to service.

Chilling and storage

Select appropriate glassware (pint for ales/lagers, tulip or snifter for aromatic or strong beers). Rinse each glass with cold water immediately before pouring to remove dust and reduce foam. Hold the glass at a 45° angle, pour down the side until half full, then tilt upright and finish with a 1/2–1 inch head to showcase aroma and appearance.

Glassware and pouring

Present bottled beers chilled or on ice. Open bottles at the bar with a clean opener, wipe the rim if needed, and serve with a coaster. Offer a tasting pour if requested (3–4 oz) or a flight comprising 4 x 4 oz pours on a flight paddle; label each pour with style and brewery.

Bottled service

Update the beer chalkboard or digital menu daily to show current draft and bottled selections, ABV, IBU (if available), and origin (local brewery name). Keep tasting notes cards at the bar so guests can record preferences; staff should be prepared to describe flavor profiles and food pairing suggestions.

Menu & guest information

Train staff on responsible service of alcohol: check IDs, monitor signs of intoxication, and offer alternatives (non-alcoholic beer, soda, water). Note common allergens (rare in beer, but specialty ingredient beers may contain lactose, fruits, or spices) on the menu when applicable.

Allergy & responsible service

Maintain relationships with local breweries to source fresh kegs and special releases. Plan regular tap takeovers or guest brewer events to highlight local producers and keep the selection dynamic.

Rotation & supplier relations

Pale Ale (local brewery)

India Pale Ale (IPA) - local

Hazy/New England IPA (local)

Pilsner (regional)

Amber/Red Ale (local)

Porter or Stout (local)

Seasonal/special release (rotating) - local

Non-alcoholic craft beer

Draft lines (cleaned and ready)

CO2 cylinder (charged)

Kegs (filled and chilled)

Clean glassware (pint and tulip)

Beer flight paddles

Beer chalkboard/menu

Bottle opener

Ice for bottled service

Garnishes (lemon/lime wedges) - optional

Tasting notes cards/pen

craft beer

CAKE

MOLTEN LAVA CAKE

PELE'S CHOCOLATE HOMEMADE PINEAPPLE BREAD PUDDING

BEEF PATTY, AMERICAN CHEESE, CARAMELIZED ONIONS, SHREDDED LETTUCE AND CHIPOTLE MAYO ON A HAWAIIAN BURGER BUN

SMASH BURGER

BEEF OR SPAM PATTY SERVED OVER STEAMED RICE WITH GRAVY & A SUNNY SIDE UP EGG

LOCO MOCO

BEER – BATTERED ATLANTIC COD FILLETS WITH HOMEMADE COLESLAW AND SEASONED FRENCH FRIES

FISH & CHIPS

Make Craft Beer Recipe in just 45m. well curated selection of craft beer with attention to beers brewed by our local breweries

Craft Beer Recipe

Descriptors

Tasting Notes

Food Pairings

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