Double Mountain Taproom

with hot capicola, provolone and Mama Lil's peppers

with fresh mozzarella; finished with fresh basil

plain and simple like the cheese pizza plus Pepperoni

plain and simple; hand tossed crust, tomato sauce, cheese and spices

mozzarella, Olympia Provisions salami cotto; finished with fresh arugula

featuring housemade sausage

a white pie with whole-milk mozzarella, oven-roasted shallots, wild chanterelle mushrooms, thinly sliced pancetta; finished with arugula, parmigiano, and pecorino cheese. Tasty!

with mozzarella and crumbled goat cheese, kalamatas, peppadew peppers; finished with fresh basil

a white pie with mozzarella, crumbled goat cheese, portabella mushrooms marinated in truffle oil; finished with green onions

To correctly order a 1/2 & 1/2 Pizza: First select a base pizza for the LEFT half. If you want plain cheese, then select "Plain Cheese". If you want to add items, select them from the list. Then, scroll down to select the base pizza for the RIGHT half. If you want plain cheese for this half, then select "Plain Cheese". If you would like to add items, select them from the list. ---LEFT Half 1st then scroll down to select the RIGHT Half---

with hot capicola, provolone and Mama Lil's peppers

with fresh mozzarella; finished with fresh basil

plain and simple like the cheese pizza plus Pepperoni

plain and simple; hand tossed crust, tomato sauce, cheese and spices

mozzarella, Olympia Provisions salami cotto; finished with fresh arugula

featuring housemade sausage

a white pie with whole-milk mozzarella, oven-roasted shallots, wild chanterelle mushrooms, thinly sliced pancetta; finished with arugula, parmigiano, and pecorino cheese. Tasty!

with mozzarella and crumbled goat cheese, kalamatas, peppadew peppers; finished with fresh basil

a white pie with mozzarella, crumbled goat cheese, portabella mushrooms marinated in truffle oil; finished with green onions

house-baked focaccia with garlic oil, mozzarella, oregano & chili flake; served with tomato dipping sauce

Romaine lettuce, croutons, aged parmigiano-reggiano and pecorino romano; with our caesar dressing**

Field greens, cremini mushroom, kalamata, red onion, cherry tomato, cucumber, feta cheese; with our balsamic dressing.

marinara, parmesan, italian parsley

feta, peppadew peppers, roasted artichoke hearts, cucumber, kalamata olives; served with warm pita bread and roasted garlic hummus

spring mix, sweetened + dried cranberries, honeycrisp apples, Rogue Creamery Oregon Blue crumbles, and maple candied walnuts; tossed in an apple cider vinaigrette and finished with a sprinkle of black pepper.

salted bite-sized pretzel morsels served with hot honey mustard and house beer cheese

served with Tillamook white cheddar; on Portland French sourdough bread with your choice of regular or chipotle mayo

oven roasted turkey, Tillamook white cheddar, applewood- smoked bacon topped with lettuce, tomato, onion; on Portland French sourdough bread with your choice of regular or chipotle mayo

Oregon line caught tuna with Tillamook white cheddar; toasted and served on Portland French ciabatta bread with pickled red onions and arugula

hot capicola, ham, provolone, Mama Lil’s peppers, red onion; served hot on a toasted Portland French roll topped with lettuce, tomato and a spicy vinaigrette

our meatballs on a Portland French roll, mozzarella, parmesan, Italian parsley

thin sliced roast beef, caramelized onions, provolone cheese; on Portland French roll with a side of au jus

Vegan and spicy! Gochujang marinated tofu, pickled carrot and daikon, cucumber, jalapeño, fresh cilantro; on a toasted french roll with sriracha vegan mayo

IPA Tropic resin, tangerine, evergreen, and the earthly scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dank pine. 6.7% ABV, 65 BU

IPA Tropic resin, tangerine, evergreen, and the earthly scent of Northwest petrichor leap from the nose of this proud IPA. Tangelo and fresh bread stalk closely behind, finishing with orange and dank pine. 6.7% ABV, 65 BU

IOWA BAR FIGHT IPA - 6.4% ABV / 65. BU The founders of both Double Mountain (Matt Swihart) and Solera (Jason Kahler) have deep roots in the Midwest heartland. But things once familiar change. Old dirt roads get paved, and houses get built in cornfields. Sometimes you eat the bar, other times the bar eats you. Citra and Mosaic hops join forces with Strata hops for a brawl of sticky citrus and resinous tropics, finishing aggressively balanced and dry.

IOWA BAR FIGHT IPA - 6.4% ABV / 65. BU The founders of both Double Mountain (Matt Swihart) and Solera (Jason Kahler) have deep roots in the Midwest heartland. But things once familiar change. Old dirt roads get paved, and houses get built in cornfields. Sometimes you eat the bar, other times the bar eats you. Citra and Mosaic hops join forces with Strata hops for a brawl of sticky citrus and resinous tropics, finishing aggressively balanced and dry.

India Red Ale Our India Red Ale uses plenty of Northwest grown Brewer’s Gold and Simcoe hops. With a solid foundation of Pilsner and crystal malts and our inimitable house yeast, these ingredients intertwine in delicious complexity and a shining ruby hue. 6.5% ABV, 65 BU

India Red Ale Our India Red Ale uses plenty of Northwest grown Brewer’s Gold and Simcoe hops. With a solid foundation of Pilsner and crystal malts and our inimitable house yeast, these ingredients intertwine in delicious complexity and a shining ruby hue. 6.5% ABV, 65 BU

Light German Ale This unfiltered ale features a unique yeast strain, providing restrained fruited aromas to complement the rounded malt quality; with a touch more hop character than its counterpart in Cologne. Crisp, dry, and highly refreshing. 5.2% ABV, 40 BU

Light German Ale This unfiltered ale features a unique yeast strain, providing restrained fruited aromas to complement the rounded malt quality; with a touch more hop character than its counterpart in Cologne. Crisp, dry, and highly refreshing. 5.2% ABV, 40 BU

Matt’s “Bohemian Rhapsody” is fermented with Czech Pilsner yeast. The fresh melon and apple character comes from the courtship between Sterling hops and yeast, dancing over a malt profile of fresh baked bread. Crisp, light, and delicious. Scaramouche, Scaramouche, will you do the Fandango? 5.7% ABV, 30 BU

Matt’s “Bohemian Rhapsody” is fermented with Czech Pilsner yeast. The fresh melon and apple character comes from the courtship between Sterling hops and yeast, dancing over a malt profile of fresh baked bread. Crisp, light, and delicious. Scaramouche, Scaramouche, will you do the Fandango? 5.7% ABV, 30 BU

This is hazy our way : Loaded with tropical goodness and enough hop presence to keep us honest. It’s not a juice box. It’s beer. Really good beer. Confidunt in cervisia nobis. 6.4% ABV, 30 BU

This is hazy our way : Loaded with tropical goodness and enough hop presence to keep us honest. It’s not a juice box. It’s beer. Really good beer. Confidunt in cervisia nobis. 6.4% ABV, 30 BU

Dry-Hopped Pale Ale Challenger hops, Pilsner malt, and our house yeast strains are the headliners in this easy pale. The result is agile, alluringly herbal, and supremely refreshing. The dry hop really makes this one sing. 6.0% ABV, 55 BU

Dry-Hopped Pale Ale Challenger hops, Pilsner malt, and our house yeast strains are the headliners in this easy pale. The result is agile, alluringly herbal, and supremely refreshing. The dry hop really makes this one sing. 6.0% ABV, 55 BU

Blackberry Cider - Here in the PNW we love our berries. This dry cider was pressed with King David, Wickson Crab and Northern Spy apples, and co-fermented with Oregon Blackberries. With this technique, the apples and berries get to hang out and party together. The result is a dry, more complex and refreshing beverage bursting with ripe blackberry, summer apple, and raspberry sorbet aromas. It’s a pretty color too. 6.5% ABV, 0.09% RS

Blackberry Cider - Here in the PNW we love our berries. This dry cider was pressed with King David, Wickson Crab and Northern Spy apples, and co-fermented with Oregon Blackberries. With this technique, the apples and berries get to hang out and party together. The result is a dry, more complex and refreshing beverage bursting with ripe blackberry, summer apple, and raspberry sorbet aromas. It’s a pretty color too. 6.5% ABV, 0.09% RS

For our first Dry Cider, we kept it simple and local. Newtown’s and old world cider apples from the Double Mountain Orchard were pressed and fermented on our house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching. 6.7% ABV, Gluten Free

For our first Dry Cider, we kept it simple and local. Newtown’s and old world cider apples from the Double Mountain Orchard were pressed and fermented on our house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching. 6.7% ABV, Gluten Free

ABV: 8.2% This Golden Russet single varietal cider has intense aromas of melon, apple, berry, finishing crisp as a blue-bird autumn day.

ABV: 8.2% This Golden Russet single varietal cider has intense aromas of melon, apple, berry, finishing crisp as a blue-bird autumn day.

Traditional English Perry pears grown in Parkdale, OR offer aromas of cherry blossom, wildflower, light vanilla, and fresh applewood. Dry tropical citrus and Meyer lemon aromas round out this clean pear cider, making it lightly tannic and slightly tart.

Traditional English Perry pears grown in Parkdale, OR offer aromas of cherry blossom, wildflower, light vanilla, and fresh applewood. Dry tropical citrus and Meyer lemon aromas round out this clean pear cider, making it lightly tannic and slightly tart.

Leave your blush at home; it’s Rosé time. This year’s iteration is built on a backbone of pink-fleshed Mountain Rose and Pink Pearl apples and fermented with a super clean white wine yeast. Muscadine grape and honeysuckle aromas dominate, while lingonberry and raspberry sorbet notes flirt with your pallet. It’s cider meant for the sunny days we all yearn for. 5.9% Abv, Gluten free

Leave your blush at home; it’s Rosé time. This year’s iteration is built on a backbone of pink-fleshed Mountain Rose and Pink Pearl apples and fermented with a super clean white wine yeast. Muscadine grape and honeysuckle aromas dominate, while lingonberry and raspberry sorbet notes flirt with your pallet. It’s cider meant for the sunny days we all yearn for. 5.9% Abv, Gluten free

Tropic resin, tangerine, petrichor and evergreen. Fill your chalice, fill it wide, then pass it upon the left hand side.

Kölsch Light German Style Ale 5.2% ABV | 40 BU This unfiltered ale features a unique yeast strain, providing restrained fruited aromas to complement the rounded malt quality; with a touch more hop character than its counterpart in Cologne. Crisp, dry, and highly refreshing.

The founders of both Double Mountain (Matt Swihart) and Solera (Jason Kahler) have deep roots in the Midwest heartland. But things once familiar change. Old dirt roads get paved, and houses get built in cornfields. Sometimes you eat the bar, other times the bar eats you. Citra and Mosaic hops join forces with Strata hops for a brawl of sticky citrus and resinous tropics, finishing aggressively balanced and dry.

Meticulously selected batches of Devil’s Kriek were racked off of the fruit and allowed to age further in oak barrels. This brewer’s blend provokes deep ripe cherry, oak complexity and fresh spontaneity.

Our delicious Red Belgian style sour ale combines locally grown Hood River Bing Cherries with the tart and funky fermentation of wild Brettanomyces yeast. Aged more than a year on the cherries. Bottle conditioned.

This Belgian Ale is aged for nine months on local Hood River peaches, our house yeast, and Brettanomyces. Peach aromas shine through a farmhouse of funk and finishes tart and dry. Bottle conditioned.

Our Peche begins life sitting on whole peaches for the better part of a year. This Cuvee is the pick of the peach tree, with a select amount racked off the fruit and allowed extra time rest in oak barrels. Juicy peach and farmhouse lead to a tart, dry oak finish.

This golden Belgian style sour ale is the harmony of locally grown Hood River Rainier Cherries combined with the funky back beat of wild Brettanomyces yeast. Aged more than a year on the cherries. Bottle conditioned.

Select batches of Tahoma Kriek were racked off of the fruit and allowed to age further in oak barrels. This brewer’s blend shines with ripe with bright pie cherry, kiwi, summer farm, smooth oak, and a tart finish.

GRAVITAR - GALACTIC IPA 6.6% ABV / 50 BU Greetings Earthlings. We are going back to the future for this recreation of one of our favorites from the past: Gravitar. This time around, we used a interstellar amount of Galaxy, Strata, Simcoe, and a touch of Mosaic and Deep Cut Cascade. Cosmic citrus, pineapple, and an ethereal note of ripe berry is anchored by a grounding whisper of forest mist. Go forth and explore.

Tropic resin, tangerine, petrichor and evergreen. Fill your chalice, fill it wide, then pass it upon the left hand side.

Our India Red Ale uses plenty of Northwest hops, a solid malt foundation, and our house yeast strain, intertwining in delicious complexity with a shining ruby hue.

This light lager (pronounced gee-row) fights through the sea of IPA’s to provide optimal refreshment. Crisp, light and dry, this lager soars with earthen citrus, crispy rice cereal, and delicate floral notes. Brewed with Jasmine rice and Pilsner malts.

This unfiltered ale features restrained fruited aromas and a rounded malt quality, with a touch more hop character than its counterpart in Cologne.

Featuring a locally grown hop variety and our house pilsner malt, this dry hopped pale is light, refreshing, and alluringly herbal.

A blend of heirloom apples from orchards here in the Hood River Valley and our house yeast givers this cider an old world complexity. Tart, dry, crisp, and refreshing.

A blend of heirloom apples from orchards here in the Hood River Valley and our house yeast givers this cider an old world complexity. Tart, dry, crisp, and refreshing.

Here in the PNW we love our berries. This dry cider was pressed with King David, Wickson Crab and Northern Spy apples, and co-fermented with Oregon Blackberries. With this technique, the apples and berries get to hang out and party together. The result is a dry, more complex and refreshing beverage bursting with ripe blackberry, summer apple, and raspberry sorbet aromas. It’s a pretty color too.

Traditional English Perry pears grown in Parkdale, OR offer aromas of cherry blossom, wildflower, light vanilla, and fresh applewood. Dry tropical citrus and Meyer lemon aromas round out this clean pear cider, making it lightly tannic and slightly tart. 6.4% ABV

This fun, complex, apple pear cider starts off dry and fruit forward then quickly becomes an off dry citrus delight, leaving you with an easy tannic finish. Every sip is somehow just a bit different than the last, making one wonder if it’s the pears or it’s the yeast, or maybe it was just born with it.

A blend of heirloom apples from orchards here in the Hood River Valley and our house yeast givers this cider an old world complexity. Tart, dry, crisp, and refreshing.

A true heirloom estate cider pressed from apples grown at Double Mountain Orchards in the Hood River Valley.

Light aromas of honey, juicy pear, and green apple end in a delicately sweet, gracefully tart and crisp pear cider. Made from Hood River Valley pears, this Perry is sheer joy.

Red-fleshed Mountain Rose and Pink Pearl apples add subtle color to this lightly tart cider, with delicate aromas of grapefruit and strawberry.

A blend of heirloom apples from orchards here in the Hood River Valley and our house yeast givers this cider an old world complexity. Tart, dry, crisp, and refreshing.

For our flagship cider, we kept it simple and local. Newtown’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching.

For our flagship cider, we kept it simple and local. Newtown’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching.

For our flagship cider, we kept it simple and local. Newtown’s and old world cider apples from the Double Mountain Orchard are pressed and fermented on a house yeast strain. We gave it plenty of time to dry out and develop wondrous aromas of juicy pear, lychee, green fruit, and chamomile. It finishes tart, crisp, dry, and quenching.