Ten New Spring Beers To Try

March 21, 2017

Spring has sprung and there are a bounty of new beer releases to be had. Sometimes it’s tough keeping up with all the new seasonals and re-packaged beers, so we have tried sorting through the shelves of the local bottleshops to come up with ten of the most interesting–or just most drinkable–new spring beer releases, from citrus IPAs to lagers, sours, barrel-aged beers, and uniquely spiced farmhouse ales. All ten of these beers are available in cans or bottles in Oregon, and many are available beyond.

Don’t be surprised if you have not heard of Yachats Brewing in the tiny coastal town of Yachats, Oregon. Though the brewery has been producing beer for nearly a couple of years now, it started as a nano brewing out of a farm store. It has since expanded to add a taproom and also produce a line of fermented veggies like garlic dill pickles, kimchi, and sauerkraut. Here brewer Charlie Van Meter and Operations Director Jenna Steward have recently begun bottling and self-distributing some of their wild farmhouse beers and sours.

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Unplug and Unwind Yachats, Oregon

March 7, 2017

Yachats (YAH-hots) is where you go to let the rhythms of the ocean guide you. Name-brand shopping is 50 miles north, at Lincoln City’s outlet malls. Activities such as bowling or movies are either 30 miles north in Toledo or 26 miles south in Florence.

“In Yachats, people are focused around the beach and being outdoors,” says Don Harland, manager of the oceanfront Wayside Lodge (waysidelodge.com). “People are out on the walking trails and on the beach all the time. And there’s nothing better than being here for storm watching.”

Eat where the locals do, at Leroy’s Blue Whale (leroysbluewhale.com), which serves hearty diner breakfasts alongside a whale mural painted at half-size scale. The Yachats Brewing and Farm Store (yachatsbrewing.com) focuses on local ingredients and fermented foods. Order a flight to taste their seasonal sauerkraut, kimchi and pickles alongside your locally brewed beer.

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Yachats Brewing Set Out To Release

March 1, 2017

This weekend Yachats Brewing, located in the Southern Oregon Coastal town, will release its first bottled sour beer, Salal Sour. This new bottled sour beer release will take place on Saturday, March 4 from 11:30am-9:00pm at the brewery

Salal Sour is being released on the heels of the coastal brewery’s first bottle release from last month, Cetacea. This farmhouse beer used the addition of Szechuan peppercorns, and its saison yeast blend that reveals a bright, oral, and citrus experience. (6.5% ABV)

On Saturday, Yachats will release Salal Sour during a daylong event that will lead into an evening of live music from Slipshod beginning at 5:30pm. This Portland based duo is known for its Bluegrass, Blues, Americana and Old-Time music.

Salal Sour is mixed-culture saison that highlights local, wildcrafted salal berries, used by the indigenous people of Cascadia for generations. Salal Sour reveals a bright, tart, and earthy flavor at 6.6% ABV. Grab a bottle of two beginning at 11:30am.

On the horizon mark your calendars for Yachats’ bottle release of Peche on Friday, March 24th. This mixed culture saison features fresh Earlystar peaches from Mosier, Oregon. Peche is fermented in a large open wine barrel, then transferred onto the fruit and re-fermented for several months. (9.5% ABV)

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Announcing the 2017 Oregon Beer Awards Medalists

February 28, 2017

These are the best beers in Oregon from the 2016 season, as selected by more than 85 judges in January 2017 and announced during the Oregon Beer Awards ceremony at Revolution Hall, Tuesday, February 28. A Voting Academy of more than 200 industry allies voted for the additional categories include breweries, bars and festivals.

The Evolution of a Business

January 10, 2017

When Nathan and Cicely Bernard opened the Yachats Farmstore several years ago, they had a pretty good idea about the direction they wanted to take their business. But as they continued developing their new enterprise, located at 348 Highway 101 in Yachats, they were also tuned in to what people in the area wanted, and as a result, a few changes were made.

“In 2016, there were some pretty big shifts in how we use our space,” Nathan Bernard said. “Our mission remains the same, our core business plan remains the same, but the feedback that we heard from our customers was that they wanted more food, more seating, more restaurant and, in some ways, less market.”

The Yachats Farmstore had essentially been operating a local food market for the first couple of years. “We had a produce department, local meats,” Bernard said. “While I still hold out some hope that the evolution, long term, of our business includes a component of that … for now, and for foreseeable future, our emphasis is on a full-service restaurant.”

This shift in using the space more for a restaurant than for a market was not in the original plan. “A lot of people early on in this business said you should do a restaurant,” said Bernard. “Frankly, Cicely and I were a lot hesitant. We weren’t sure we wanted to be in the restaurant business as much as we want to have a tasting room with great small plates.”

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Fermented Foods On Menu At Yachats Brewing & Farm Store

January 4, 2017

You might expect the menu of an Oregon coast restaurant to be heavy on the seafood. But that’s not the case at Yachats Brewing and Farmstore. Here, every dish on the menu comes with a house-made fermented side such as sauerkraut or kimchi.

The menu isn’t the only thing they do differently here. The name reflects the store’s beginning as an actual farm store. Over the years since it’s opening in July 2012, the store has slowly changed what they sell. While it will still sell books, ferment supplies and a selection of growing supplies, the greenhouse room will be expanded in spring and summer to hold lettuces, micro-greens and herbs. At each step of the way, they enlarged the kitchen and dining areas. As customers discovered the place, they wanted more food.

“We had to make a decision about whether we were going to be a real restaurant,” says owner Nathan Bernard. He admits that owning a restaurant wasn’t originally in his and his wife Cicely’s business plan. “When we expanded the beer tasting bar our customers asked us if we were going to have more food. We knew that if we were going to offer food we had to be ecologically minded and really do it right.”

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Kegs & Legs Brewery of the Week: Yachats Brewing

October 16, 2016

Brewery: Yachats Brewing
Location: 348 Hwy 101 N, Yachats, OR 97498
Flagship / Most Popular Beers:
Thor’s Well IPA
Perpetua Xtra Pale Ale
Coastal Dark Ale
Cetacea Saison w. Szechuan Peppercorns
Up River Kolsch
Marbled Murrelet Dry Stout
Ten Mile Oak Fermented Saison

Local Running Races:

Oregon Coast 50k & 30k
Perpetua Fat Ass 50k

Yachats is probably one of my favorite places on the Oregon Coast. I don’t know what it is, but it’s just quaint and feels really relaxing and welcoming. Every time I stop through, I ALWAYS stop at the Yachats Farmstore (though I call it the Yachats Brewery). In addition to their great beers and small tap house, they also have a great food menu, fresh produce, and locally shop-made fermented treats (take a home some of their fantastic sauerkraut varieties or do a sampler tray!). Join them in their taproom open everyday Mon-Thur 11:30am-8:00pm Fri-Sat 11:30am-9:00pm and for Sunday brunch 10:00am-6:00pm.

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Our 12 Favorite Beers From GABF

October 12, 2016

There were literally thousands of beers to sample at this year’s Great American Beer Festival, easily the largest gathering of breweries and beer lovers in the country. There was no way we could drink all the beers, but we dispatched two writers with a simple task: try as many beers as they could and pick their favorites. Easy, right? So here you have it, the 12 best beers we had at GABF.

Cetacea Saison with Szechuan Peppercorns
Yachats Brewing

I was pleased with everything I tried from this small central Oregon Coast brewery, but the saison with the addition of Szechuan peppercorns stood out. Since opening in 2012, Yachats was brewing everything on a 20-gallon pilot system until installing a seven-barrel system earlier this year. The peppercorns were delicately added to increase the pepperiness of the saison, but by no means was this spicy like a chili beer. Overall Cetacea was clean and crisp with nice floral and citrus notes. -Matt Sandy

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HEALTHY FORESTS. CLEAN WATER. GREAT BEER.

October 2016
We asked brewers across Oregon why water is important to their work and their community. Here’s what they had to say.

CHARLIE VAN METER, YACHATS BREWING
“When most people think of beer ingredients – they think of hops and barley. Yet, what we strive for is a complete, clean taste in what we create here at Yachats Brewing + Farmstore. Having access to the purity that is the Suislaw River, we are fortunate to be able to use that water and make amazing beer. We also do not take for granted the importance of water preservation. It is crucial to our mission to use the water with intention and gratitude.”

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Where to Find Great Beer on the Central Oregon Coast: Homegrown Brewpubs With a Beachy Vibe

September 27, 2016

Just last year, Charlie Van Meter was brewing tiny 20-gallon batches of beer from his tap room in Yachats.

Today, he’s producing about 200 gallons of experimental ales from the new seven-barrel custom brewhouse at Yachats Brewing + Farmstore, positioned midway between Newport and Florence on the Central Coast.

“We’re busier than we thought we’d be,” says Van Meter, the brewmaster who came on board in 2015, three years after the organic farm store opened.

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GABF 2016: Top beer picks for the Rocky Mountain Region from Jeremy Meyer

September 2016

…Other breweries (from other regions) I’m excited to try:

Yachats Brewing: Yachats is another one of those great stories. A brewery in a tiny seaside town on Oregon’s coast hired away superstar brewer Charlie Van Meter from the esteemed Logsdon Farmhouse Ales and began producing some of the finest brews in Oregon — which is saying a lot.

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16 Best Places to live in the U.S.: 2016

September 2016

First, you should know that it’s “yah-hahts,” not “yah-chats” or “yach-ettes.” It’s also Oregon’s loveliest sea­side town. Only about 700 salt-crusted souls live here, along one of the most stunning stretches of Pacific Northwest coastline—think lighthouses and peaks of the spruce-covered Coast Range close to a deep-blue sea. Charlie Van Meter, 28, moved here with his wife, Jenna, in May 2015 to become the first brewmaster at newly opened Yachats Brewing. When it’s quitting time, they fat-bike along the beach, hike to a stone hut with airy ocean views along Cape Perpetua, or wander through the rich coastal rainforests looking for chanterelles. Afterward, Van Meter recommends stopping by the brewery for the house-smoked salmon chowder paired with a pint of his 10 Mile saison. “Yachats is a great place to raise a dog, too,” he says. “At low tide, everyone heads down to the beach to let them stomp around. —Tim Neville

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Yachats Brewing and Farmstore puts a sharp focus on fermentation

August 24, 2016

Yachats Brewing and Farmstore, a two-hour drive from Eugene, offers a few surprises to visitors. While it is a farm store in mission and goods — books, growing and fermentation supplies and more — and a brewery, the business also includes a unique eatery where fermented foods such as sauerkraut are a part of every menu item.

Similar to beer or wine tasting flights, Yachats Farmstore offers a flight of four fermented foods served with gluten-free crepes; choices include kimchi, traditional sauerkraut, caraway kraut, red horse kraut, cortido and a seasonal ferment.

“We always have five fermented items which are used throughout the menu,” says manager Jennifer Fredricksen. “We try to put a ferment on every item that goes out to the table. We even add a red horse kraut, which is red cabbage and horseradish, to our cheese and charcuterie board. A lot of people get a ferment flight and a beer flight.”

The kitchen regularly offers garlic dill pickles and cortido, a Salvadoran ferment of cabbage, carrots and apples with Mexican oregano. Past items have included pickled celeriac and jalapeños.

The kitchen uses the popular books “Wild Fermentation” and “The Art of Fermentation” by Sandor Katz as inspiration, and “just gets creative,” Fredricksen says. “You can pretty much ferment anything! You can ferment fiddlehead ferns or geranium blossoms.”

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Get the Most of the Oregon Coast

Aug 2016

From secret beaches to seaweed spa treatments, these beach towns have something for every taste.

Yachats

Think of the sleepy town of Yachats as your base camp for Cape Perpetua Scentic Area, the crown jewel of Oregon’s tumultuous central coast. A 26-mile network of trails weaves down to the beach, where Sprouting Horn, a massive, wave-driven geyser, jets 20 feet in the air. Just a few miles away, Overleaf Lodge and Spa is a cozy respite from the stormy weather, complete with a comprehensive spa, from a rejuvenating essential-oil wrap to seaweed-infused facials. 

What’s new

The newly expanded Yachats Brewing and Farmstore is a fermentation oasis in a desert of fish n chip joints. The four-year-old Farmstore-a restaurant and market touting local produce, meats, and house-made sauerkraut-just added a 30-beer tap system to its small-scale operation, with American barley wines and dry-hopped summer saisons served from inside its self-sustaining greenhouse.

Camping trip provides excuse to sample the beers of Oregon

July 31, 2016

… Just up the coast in Yachats I found my beer nirvana.Yachats Brewing, which has only been open a year, is located right along Highway 101 and is a hidden gem. They have great beer, a vegan-friendly menu — my wife has a very restrictive diet — and a number of hard-to-find ciders and beers in bottles. I tried the Cetacea, a saison brewed with Szechuan peppercorns, and their Pacific Wind IPA. Both beers were flavorful, clean and made by somebody who knows what they’re doing. The brewery operates small and only had five beers on tap while I was there, but they have a Crowler machine, a small canner, to allow customers to take beer home.

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24 Hours in Yachats, Oregon

July 16, 2016

Located just north of Florence, Yachats is a quaint Oregon seaside town with just under 700 residents. Much like the other seaside cities that pepper the Oregon coast, Yachats is sleepy even in the summertime where temperatures rarely get above 70 degrees. What it lacks in bustling metropolitan allure it makes up for with easy coast and hiking access and small town familiarity. The town is so small that people don’t really lock doors or worry about their dog roaming around the neighborhood. The name “”Yachats” (pronounced YAH-hots) is derived from the Chinook Indian word, Yahuts, meaning “dark waters at the foot of the mountain.””

My boyfriend and I decided to take a quick getaway to visit our friends that help run Yachats Brewing and explore more of southern Oregon on the Pacific Coast Highway. I highly recommend you take the PCH route for the full enjoyment of the journey there. Expect the first part of the drive to be through lush green vegetation and as you get closer to the coast, dense overhang and bushes opens up to sandy coastline and windswept trees. A surprisingly quick three hours later we get to Yachats Brewing, situated just off the 101 and essentially the heart of downtown.

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20 reasons to love Yachats, the gem of the Oregon coast!

July 10,2016

Earlier this year, we called Yachats the best place to stay on the Oregon coast. It was a designation that surprised many. Why not Florence? Cannon Beach? Newport? What’s so special about Yachats? The town is nicknamed “gem of the Oregon coast,” and that’s no joke. After spending a week in the town, we came up with not just one, but 20 reasons to love Yachats…

4. Yachats Brewing

On a coastline full of excellent beer, Yachats Brewing flies far under the radar. The brewpub has been in the town’s old farm store since 2015, but the operation is still small – when we were in town, the brewery had only three taps, through all three were solid saisons. Food at the pub is good, focused on local meat and all things fermented.

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Best Beach Towns On The West Coast

June 22, 2016

Something about a small town near a big beach under the summer sun makes you feel like a kid again. Let’s wave goodbye to that fast-lane stress as we splash in blue waves, dig our toes into a sandy shore, or enjoy a cold drink at a low-key local shop where everyone’s on a first name basis. Yes, old-fashioned beach towns with ice cream parlors and no stoplights still exist, offering a level of peace and quiet that the big resorts can’t match. Here’s a list of five seaside villages to get you started, each waiting to welcome you with its own quirky, eccentric charm.

Yachats, Oregon
Not every seaside village of 600 inhabitants boasts its own lighthouse and covered bridge, but Yachats is one-of-a-kind in every sense of the word. With the deep Coastal Range forest on one side and the Pacific lapping the other, gorgeous Yachats—pronounced yah-hots—is one of the Oregon Coast’s best-kept secrets. Artists and counterculturists live here, along with just plain folk who are inspired by the glorious stillness.

You’ll be inspired, too, when you search for agates on the uncrowded pebble beaches, gaze out from Cape Perpetua—the highest point on the state coastline—and just soak up Yachat’s own particular brand of cool. The happy, unhurried atmosphere makes this a great spot for a quiet getaway or a top-notch alternative to the hustle of city life for a different kind of summer vacation. Don’t miss the craft beers at Yachats Brewing, right in the heart of the community.

May 2016

7. Yachats, Oregon
Surf, scenery and spa treatments abound in this seaside gem

The best “blink and you’ll miss it” destination on the Oregon coast is the tiny hamlet of Yachats (pronounced “YAH hots”), tucked along a stretch of coast south of Newport.

Here, you’ll find none of the tourist bustle of Cannon Beach. Amenities are sweet but scarce and take a back seat to serious natural beauty: miles of crowd-free, easy-to-stroll sandy beach; towering old-growth spruce; and basaltic headlands that produce epic surf action—some of the most powerful in the world.

You can gape in awe at Thor’s Well, an eerie suckhole that appears to swallow the ocean. Or ponder (from a safe distance) two tide-propelled saltwater fountains, The Spouting Horn and Devil’s Churn, as the pounding ocean explodes skyward during high tide.

Gentler souls are drawn to wander the massive Siuslaw National Forest, just south of Yachats, where the U.S. Forest Service maintains 26 miles of hiking trails and a cliff-top visitor center. Or head 13 miles farther south on the scenic coastal highway to the iconic and lovingly restored Heceta Head Lighthouse, a working lighthouse and one of the most photographed in the United States. Bed-and-breakfast accommodations are available in the neighboring lightkeeper’s cottages.

Back in Yachats, forage for provisions at the Yachats Farmstore, home to the brand-new Yachats Brewing and pours such as Yachats CDA (coastal dark ale) and Perpetua Xtra pale ale.

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Yachats Brewing Will Help Transform a Sleepy Coastal Town

April 9, 2016

The brewing operation is headed up by Charlie Van Meter (formerly of Sasquatch and Logsdon) and his fiance, Jenna Steward. How Van Meter wound up at Yachats is complicated and involves a connection between Nathan Bernard and former Logsdon brewer, Chuck Porter. 

Once these guys are up and running at full capacity, expect to see some amazing beers here. The brewery may well develop the kind of reputation that will attract visitors to Yachats, similar to what Pelican has done in Pacific City and what we’ve seen in countless other places.

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From Desert to the Coast – Ep. 87

October 4, 2015

We’re on the road this week and our first stop is just outside Walla Walla where we get a chance to sit down and visit with Rick Small (pictured above right with wife Darcey), the man who started Woodward Canyon Winery. He shares his great story with us before we pack our bags and head to the Oregon Coast! We stop in the brand new Yachats Brewing Company and talk with Charlie Van Meter (pictured above left with Yachats Brewing owner Nathan Bernard), the young brewer who makes a really great beer. All this, plus the regular features you enjoy each week: “Ask Bob” with Master of Wine Bob Betz, “The Grapevine” event calendar presented by Aervana.com, our “Drink of the Week” presented by Heritage Distilling, and the wine road trip we call “Pour of the Week.”

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Scouting GABF 2015: Brian Yaeger previews the Northwest Region

September 16, 2015

It’s a funny thing about Oregon beer. People intuitively know there’s a lot of good beer there, but beyond a small handful of brands with near-national distribution, most folks don’t know who’s making them. By all means explore beers from every region of the country, but give yourself ample time in the Northwest to discover why Oregon earned the nickname Beervana.

Yachats Brewing Yachats, Ore. (Booth Z25)
This brand new brewery — an outcropping of the Yachats Farm Store on the central coast — is, obviously, making its GABF debut. But brewer Charlie Van Meter is no stranger to the main stage, having received a fist bump last year from Charlie Papazian while accepting silver honors for Logsdon Peche ’n Brett. American-style Brett beer is a coveted category and we can expect Van Meter to take what he gleaned at Logsdon Farmhouse Ales and bring that to Yachats. But until then, don’t miss Coastal Dark Ale. All the dual bitterness of spicy hops and roasted malts of a Cascadian dark ale (Oh wait, you people call them “American-style Black Ale”) but from the dark, rugged coast. Or lighten things up with Cetacea Szechuan Peppercorn Saison that, despite the use of peppercorns, remains a bright, floral saison.

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Savor the Northwest Coast

Tools For Living

August 2015

At first glance, this store looks like a hardware store crossed with a small-town grocery: Wire shelves holding gardening gloves and compost cans sit next to wooden cold cases filled with beer and eggs. Then you notice that the beer is Logsdon Seizoen Bretta Farmhouse Ale (not exactly Bud or Miller) and that those are, actually, quail’s eggs. The little tasting counter serves a mean salmon chowder (the fish is smoked in-house). Oh, and it also offers about 20 craft ciders and brews (almost all from the Northwest) on tap.

Brew If by Sea

July 2, 2015

Yachats Brewing creates a community hub on the central Oregon Coast

Nathan Bernard strolls through the third-story lookout and swings open the door. Salty breezes from the sea float over the tiny town of Yachats and up to the rooftop. Bernard steps out to the middle of the flat roof, built into the side of a cliff.

“This is where the tap house will eventually be,” he says, motioning to the open air and pointing to where a bar and wood-fired oven will sit. Thirty feet below, Hwy. 101 passes through the sleepy downtown, past antique shops and the Green Salmon café, winding by the ground floor of Yachats Brewing, where the tap house currently sits below.

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The Brew Happy Show at Culmination Brewing- Ep. 124

June 22, 2015

This week we return to Portland hotspot, Culmination Brewing. They recently collaborated with one of our favorite brewers, Charlie Van Meter! We have been following this brewer’s career with great interest as he has worked his way through the ranks at U-Brew, Sasquatch, and Logsdon, to now be the Head Brewer at freshly commissioned Yachats Brewing in coastal Yachats, Oregon. Hear more from this amazing brewer, on this week’s Brew Happy!

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Got the Yachats for Beer?

June 11, 2015

Less than a year ago, Charlie Van Meter was in his mid-20s, standing on beer’s most auspicious podium. He was at the Great American Beer Festival, collecting the silver medal in one of the most coveted categories: American-style Brett beer, for Logsdon Farmhouse Ale’s Peche ’n Brett that he helped brew. Van Meter calls the fist-bump he received from Charlie Papazian—the president of the Brewers Association and the beer world’s Hemingway—“stoking,” and declares, “That moment further fueled me to keep learning and making better beer.” He’s about to take his talents to the beach town of Yachats, Oregon.
Call it fate, providence, kismet, or—if you’re the type who’s looking for “The One” on JDate—beshert, but precisely two years ago, as I was driving from Rogue Ales in Newport toward a construction site in Coos Bay that was to become 7 Devils Brewing, I happened to spy a vinyl banner proclaiming a small building in the town of 700 people to be the home of “Yachats Brewing – Market – Farmstore.” I was on a coastal road trip hitting all the oceanside breweries in the state, and this one wasn’t on my radar.

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Journeying Oregon’s New Marine Reserves by Bike: Cape Perpetua

March 12, 2015

Nathan Bernard’s Yachats Farm Store sells organic groceries, but it does not take long to see it is much more than a market. There are baskets of colorful produce, refrigerators stocked with meat, display cases with scratch-made salads, a bar with house-made kombucha on tap, and a chalkboard menu with six lunches and two sides. The spacious and welcoming building, which was once a bank, has the feel of fine craftsmanship. Bernard did much of the beautiful woodwork himself, salvaging lumber from an old railroad roundhouse and building alder cabinetry. Out back, hammer strokes ring: workers are erecting a sizable brewery.

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Yachats Farm Store Debuts First Brews

March 3, 2015

Mix brewpub, organic deli, produce market, live music, farm supplies, and what do you get? The Yachats Farm Store, an eclectic celebration of food and community. Open just over a year, Cicely and Nathan Bernard, the earth-savvy couple behind the biz, will pour their first small-batch brews — including the signature Perpetua Pale Ale — this spring. Located in what was once a bank building in the center of town, this dramatically overhauled spot now features colorful displays of local produce against the honeyed warmth of reclaimed lumber, old growth fir and milled alder that has been crafted (by Nathan himself) into handsome cabinets and counters. Next up: Go vertical. Plans call for three stories, which will provide more room for dining, brewing and ocean viewing. Yachats Farm Store, 348 Hwy 101 N, Yachats (541) 547-3884

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Communities Powered By Travel: Yachats, Waldport & Seal Rock

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Oregon’s Seven Wonders: The Oregon Coast

December 1, 2014

One of the most wildly beautiful stretches of coastline is near the quaint village of Yachats.

At the one-of-a-kind Yachats Brewing Company and Farm Store you can get a sense of community. The space houses a brewery and taproom, a bounteous farmers market and garden store — and on occasion, the local bluegrass band. Perch at the woodsy café counter (near a crate of just-plucked heirloom tomatoes) for a hearty salmon chowder or vine maple smoked meat.

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Suds and Sand Mix on Oregon’s Coast

September 2, 2013

As with most coastal towns, the population of Yachats surges in the summer, but even for those who live here year-round, getting their own brewery will make it more spectacular. That’s why Nathan Bernard and his wife Cicely are currently building a brewery within their new farm store, stocking farm and garden supplies as well as über-fresh produce and food goods from local farmers. The three-story structure that will house the ten-barrel brewery where Chuck Porter from Logsdon Farmhouse Ales will be moonlighting is set to feature a tasting room on the top floor for epic views. Porter’s planned beers include Perpetua Belgian Pale and a Coastal Dark Ale. Porter and Bernard are fishing buddies, so the brewery is, as Nathan says, a way “to build Charles a playhouse.”

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New farmstore/brewery hopes to tap Into Yachats’ abundant lifestyle

June 26, 2013

The Yachats Farmstore on Highway 101 is just the beginning of an ambitious undertaking for Nathan and Cicely Bernard that will eventually include a small, regional brewery.

The store, which opened two months ago after a year and a half of planning, currently includes organic farm/garden supplies and a small local food market, with the addition of a small beer and wine element and prepared food beginning on July 1. The plan also includes regular food events involving local farm products.

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