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Latest Brewpub on N. Oregon Coast is Open: Cannon Beach's Public Coast Brewing

Published 06/27/2016 at 6:31 AM PDT
By Oregon Coast Beach Connection staff

Martin Hospitality gave birth to Public Coast Brewing Co. earlier this month in Cannon Beach

(Canon Beach, Oregon) - The second of two new microbreweries on the north Oregon coast has opened up. Martin Hospitality launched Public Coast Brewing Co. earlier this month in Cannon Beach. The long-awaited addition to the region's exploding microbrew scene started construction in October of 2015, replacing the Lumberyard restaurant with a 10-barrel craft brewery and family-friendly pub.

The name of the brewery pays homage to the 1967 Oregon Beach Bill, which opened up all of the Oregon coast to all of the people. Martin Hospitality president Ryan Snyder said this has been a lifelong dream and the brewery carried on that same spirit as the Beach Bill.

Snyder (at right) had always planned on opening a brewery at the downtown Cannon Beach spot, even when he and his wife Stephanie purchased the restaurant over 10 years ago.

“Cannon Beach has been our home for over 20 years,” Snyder said. “I wanted visitors and locals to have a place that celebrates the free and open spirit of the Oregon coast, where they can kick back after a beautiful hike along the cliffs of Ecola State Park or tide pooling at Haystack Rock. When people think of craft beer in Oregon, we want them to think of the North Coast.”

The brewpub was designed by Seattle architect Mike Skidmore and with branding concepts by Central Office, Lookout Co. and Sokoloff Creative. One of the larger eateries on the entire coastline, it seats 110 inside and 42 outside on the patio.

Ryan said the interior décor reflects the northern Oregon coastline with heavy use of exposed timber and salvaged wood, and the signature Public Coast red throughout. Guests will dine and drink under a large-scale mural painted by Portland-area artist Zach Yarrington, a playful take on the brewery’s high and low tide inspired logo, and its motto, “Beaches forever. Beer for everyone.”

At the helm of brewing is former Martin Hospitality chef Will Leroux, who spent some time at Big Dogs Brewing in Las Vegas to prepare for his new role. A longtime beekeeper, farmer and forager, Leroux uses his extensive knowledge of locally-sourced foods to include Northwest flavors in the brews.

Above: Will Leroux

The first run of beers are a Blonde Ale, Pale Ale, Northwest Amber Ale and a Stout. The facility will also be brewing Stephen’s Ankle Breaker Root Beer, named by Snyder’s 13-year-old son after his favorite soccer move.

Also on hand as a consultant is Fred Bowman, co-founder of Portland Brewing Company.

On the menu side, look for pub fare and locally-sourced coastal cuisine. The menu includes housemade brats, seven specialty burgers made with Harris Ranch beef, chicken wings, caramel sundaes, the Wayfarer Restaurant’s famous clam chowder recipe and fish ‘n’ chips prepared with the seasonal catch.

Many ingredients of the food come from local and regional businesses, including Rogue Creamery, Tillamook Cheese, Jacobsen Salt Co. and Petaluma Poultry, among other local suppliers.

Continuing the public beaches theme, Public Coast Brewing is donating portions of the sales of one of its burger items to the Haystack Awareness Program, which has provided an onsite education and preservation program for over 30 years to teach children and adults about the unique ecology of Haystack Rock.

The Martin group also owns Stephanie Inn, Surfsand Resort and Wayfarer Restaurant. The brewery is located at 264 E Third St., and will be open daily from noon to 9 p.m. for the summer, with beer service continuing later in the evening. http://publiccoastbrewing.com/.

The first of the new breed of brewpubs to open up was the Pelican Brewpub in Cannon Beach in the spring. A third is coming to Astoria in the fall, called Break Brewing.

More about Cannon Beach below and at the Cannon Beach Virtual Tour, Map.

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A famous little family eatery where the seafood practically gets shuffled from the sea straight into your mouth. Soups and salads include many seafood specialties, including cioppino, chowders, crab Louie and cheese breads. Fish 'n' chips come w/ various fish. Seafood sandwiches with shrimp, tuna or crab, as well as burgers. Dinners like pan fried oysters, fillets of salmon or halibut, saut�ed scallops.
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