Pelican Brewing

Modeled after the coast’s historic canneries, the space feels less like a standard pub and more like an industrial hall dedicated to volume and noise. The interior is defined by twenty-seven-foot vaulted ceilings and exposed raw wood beams, creating a vast, airy dining room that echoes with conversation. When the Oregon weather clears up, roll-up garage doors open the walls entirely, merging the indoor tables with the street. The operation here is transparent by design. A ten-barrel brewing system sits right on the floor, allowing you to watch the production of experimental batches and site-specific brews while you eat. Because the hall fills up quickly on weekends, the wait is often part of the process. The layout accounts for this with a specific rhythm: a fire pit is positioned near the entrance for lingering, and a twelve-tap station in the lobby lets you order a pint of Kiwanda Cream Ale or Tsunami Stout before you even make it to the host stand. The kitchen centers around an open-flame pizza oven, keeping the air thick with the smell of woodsmoke and baking dough. On the patio, fire elements help manage the coastal chill, and the space is generally packed with groups and dogs tucked under the tables. Whether you are grabbing a growler from the fill station or settling in for clam chowder, the experience is driven by a constant, high-energy hum.