This project was a renovation of a former produce warehouse in southeast Portland, Oregon. The bar features 18 of their award winning sour beers on tap, all of which are created on site. 5,000 square feet of the building is devoted to warehouse space, either for barrel aging or bottle conditioning for the brewer's distinctive ales. The rest of the space features a small pub with seating for 80 and an outdoor space. With room for 200 wooden casks, the 2500 square foot barrel room is specially designed to keep the sour beers at a proper temperature for aging, specifically the cultivation of bacteria that give these brews their distinctive tang.Project photos by Josh Partee.