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At 4th Street we know that brewing is both an art and a science. Our brewer and owner of 4th Street, Adam Roberts, strives toward one simple goal: to brew consistently great beer in a variety of styles. That's really what 4th Street Brewing is all about.

Beer List

You?ll find our five regular mainstay beers on tap plus several seasonal or specialty beers. Whatever your beer preference, we have the perfect brew for you!

Mainstay Brews

  • Gresham Light
    Our lightest offering, Gresham light is crisp, clean and refreshing! it is the closest we have to a domestic lager. Light in color and body, this is a great beer to get your night started.
  • Demented Duck Amber
    This German Amber Ale is lighter in body with an amber hue. Brewed with 2-row, Munich and aromatic malts with a very small amount of roasted barley for color, lightly hopped with saaz imported from the Czech Republic.
  • Black Roots Blonde
    A light ale, brewed with 2-row & Caramel malts and lightly hopped with Northern Brewer and Tettnager. Easy drinking and smooth.
  • Powell Porter
    A deep ruby color with a clean smooth finish characterizes this ale. Brewed using Pale Ale, Chocolate and Special roast malts and hopped with Centennial and Cascade. Don't let the dark color scare you, this is an easy drinking ale.
  • Eager Beaver IPA
    This ale is all about the balance between the intense hop flavor and aroma and the malty body. Brewed with Pale Ale and Caramel Malts and over thirty pounds of hops.
  • Wyder's Dry Pear Cider
    This light, crisp cider presents a tangy aroma while offering a distinct pear taste, ending with a lively mouth feel that tickles the tongue.

Seasonal Brews

Current Seasonal Beers
    • Vienna Lager - Malty amber colored lager.  Medium bodied with just the right hop character.  (5.2%abv/27ibu)

    • Belgian Tripple - A golden colored, full bodied brew with a sweet, malty after taste.  Made with Belgian rock candy.  (8.4%abv/23ibu)

    • American Wheat - A nice light wheat Ale with a golden color.  (4.2%abv/18ibu)

    • Coffee Stout - Made with the award winning "cafe jondo" coffee from K&F coffee .  (6.3% abv/35ibu)

    • Single Malt - One malt and one hop.  Golden Promise and Centennial.                   (7.4%abv/45ibu) 

    • Cherry Tart - Dark red in color with a strong cherry flavor and a great sourness.  (6.3%abv/10ibu)

    • Belgian Wit - Sold Out.  (4.5%abv/12ibu)

    • Bards Gluten Free American Lager - Made with Sorghum, yeast, hops & water. Contains no wheat, barley, rye or oats and is naturally gluten-free. (4.6%abv/20.5ibu)

    • Kaliber Non-Alcoholic Euro Pale Lager - From Ireland, a predominantly sweet taste with a caramel and grain backbone. Finishes with a slight bitterness.+

    *Bottled Beer-  Coors Light, Bud Light, Bards Gluten Free American Lager, Kaliber Non Alcoholic Euro Pale Lager

PROUDLY SERVING 20oz. IMPERIAL PINTS.

Our Brewing Process

  1. The Roller Mill
    We begin the brewery process with two-row malted barley which is cracked in a roller mill along with a blend of domestic and imported specialty malts. A color and flavor profile is used to properly select the correct malts for each beer recipe. This selection process will help give each beer an individual flavor that is sure to stand out amongst the variety.
  2. Mash Tun
    The milled malt, referred to as grist, is transported to the mash tun, where it is mixed with hot water. This process is called mashing. Over the course of one to two hours, mashing converts starches within the grist into sugars.
  3. Brew Kettle
    At the end of the mash, the sweet liquid, called wort, is drawn off the bottom of the mash tun and transferred to the brew kettle in a process called lautering. Once in the brew kettle, the wort is brought to a boil. Hops, used for aroma and flavor, are added at various points ranging from mid-boil to 2 1/2 hours.

    After the boil, the sterile wort is whirl-pooled and left to settle for a brief period of time. This process helps clarify the wort.

  4. Fermentation Tank
    The wort is then pumped through the heat exchanger, where it is cooled and oxygenated, and then transferred into a temperature controlled fermentation tank. Yeast is immediately injected into the tank to initiate fermentation, during which yeast cells ingest the sugars in the wort, which in turn produces alcohol and carbon dioxide. For ales, primary fermentation lasts for three to four days at a typical temperature of 68 degrees Fahrenheit. After this time, tank temperatures are dropped and fermentation slows until completion, an additional one to two weeks.
  5. The Finishing Touch
    The beer is then transferred into a bright tank where it is carbonated at 31 degrees Fahrenheit. At this temperature, remaining particles of hops and yeast drop to the bottom of the tank, thus making the beer brighter. Additionally, this cold temperature allows the carbonation to go into, and stay in, the solution.