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Welcome to Sasquatch Brewery, a place where neighbors, friends and strangers are always welcome.  Our restaurant is nestled in the quiet neighborhood of Hillsdale in Southwest Portland, and has been operating since 2011. Our passion is fresh hand-crafted beer, paired with farm to table offerings. We are family owned and operated.  We proudly seek out local businesses in our very own community to source the ingredients for the majority of our menu items.

Welcome to Sasquatch Brewery, a place where neighbors, friends and strangers are always welcome.  Our restaurant is nestled in the quiet neighborhood of Hillsdale in Southwest Portland, and has been operating since 2011.

Our passion is fresh hand-crafted beer, paired with farm to table offerings. We are family owned and operated.  We proudly seek out local businesses in our very own community to source the ingredients for the majority of our menu items.

The Brewers

Tom Sims, Owner/Brewer Our fearless leader comes from a long line of rebels, free-thinkers, and pioneers. A fourth-generation Oregon native, he shares the restless entrepreneurial spirit of his ancestors who arrived here by conestoga wagon in the 1850s. Trained as a welder, an electrical engineer, and a school bus driver, Tom is now a brewer by trade and a handyman by necessity. He’s as likely to be fixing our leaking roof as to be making a hop addition to the next batch of IPA. Favorite Sasquatch Beer: Red Electric IRA

Tom Sims, Owner/Brewer

Our fearless leader comes from a long line of rebels, free-thinkers, and pioneers. A fourth-generation Oregon native, he shares the restless entrepreneurial spirit of his ancestors who arrived here by conestoga wagon in the 1850s. Trained as a welder, an electrical engineer, and a school bus driver, Tom is now a brewer by trade and a handyman by necessity. He’s as likely to be fixing our leaking roof as to be making a hop addition to the next batch of IPA.

Favorite Sasquatch Beer: Red Electric IRA

Mike Paladino, Head Brewer Ask Mike what his first beer experience was, and he’ll laugh and shake his head. “My first beer was a Falstaff lager in Fort Wayne, Indiana that I stole from my dad,” he says. From those humble beginnings, Mike has gone on to forge a career in the craft beer industry that has been based on innovation and quality. After a decade overseeing brewery operations for one of the bigger beer producers in Oregon, Mike came to us looking for the freedom, fun and back-breaking work of a true micro-brewery. With fifteen NABA and GABF medals to his credit, Mike brings a wealth of experience and passion to our little seven-barrel system. Favorite Sasquatch Beer: Woodboy IPA (“I could drink it all day long!)

Mike Paladino, Head Brewer

Ask Mike what his first beer experience was, and he’ll laugh and shake his head. “My first beer was a Falstaff lager in Fort Wayne, Indiana that I stole from my dad,” he says. From those humble beginnings, Mike has gone on to forge a career in the craft beer industry that has been based on innovation and quality. After a decade overseeing brewery operations for one of the bigger beer producers in Oregon, Mike came to us looking for the freedom, fun and back-breaking work of a true micro-brewery. With fifteen NABA and GABF medals to his credit, Mike brings a wealth of experience and passion to our little seven-barrel system.

Favorite Sasquatch Beer: Woodboy IPA (“I could drink it all day long!)

Steve "Woodboy" Neely, Brewer/Malcontent An Oregon-native, an avid cyclist, and a nurse, Woodboy is also our de-facto labor union representative. He speaks for the working man who wants nothing more than his own bio on the website, a beer named after him, a private parking space, and a couple fancy new conical fermenters. Despite threats from the suits in the corporate office, Woodboy continues to agitate against the tyranny of unfashionable brewer boots and the stainless-steel table that causes glare and hurts his eyes. Still, despite all of these troubles with management, he gets here at dawn and mashes in with such dedication you'd think we were paying him in real money instead of beer. Favorite Sasquatch Beer: Celilo CDA

Steve "Woodboy" Neely, Brewer/Malcontent

An Oregon-native, an avid cyclist, and a nurse, Woodboy is also our de-facto labor union representative. He speaks for the working man who wants nothing more than his own bio on the website, a beer named after him, a private parking space, and a couple fancy new conical fermenters. Despite threats from the suits in the corporate office, Woodboy continues to agitate against the tyranny of unfashionable brewer boots and the stainless-steel table that causes glare and hurts his eyes. Still, despite all of these troubles with management, he gets here at dawn and mashes in with such dedication you'd think we were paying him in real money instead of beer.

Favorite Sasquatch Beer: Celilo CDA

The Chefs

Al Sedaghat

Executive Chef

Born in the Florida swamp and raised in the hills of North Carolina, Al’s earliest memories are of food and family. Watching his mom stir a mountain of grits on the stove. Dancing with his cousins around a campfire filled with tinfoil-wrapped baked potatoes. Holding up his first fish so his Dad could take a picture.

Al never lost his love for food and, after earning his degree in Culinary Arts at Johnson and Wales, he cooked in some of the finest restaurants in North Carolina and Sacramento, before landing in Portland. He honed his skills at Olympic Provisions and the British Overseas Restaurant Corporation before realizing he needed a change of scenery.

As our Executive Chef, Al is inspired by his roots in the American Southeast, the bounty of the Pacific Northwest, and most of all, by those early memories. Good food, friends and family.

 

 

Derek Doerner

Sous Chef

Derek hails from Sacramento, California and was raised in his grandmother's kitchen peeling potatoes and chilies. As a young man he trained at the Art Institute of Sacramento  under some of the best chefs in the business. Derek's specialty is cooking food that incorporates his classical French training with the influence of his grandmother's traditional Mexican cuisine. 

Last Meal on Earth: Granny's Chili Pork

What Inspires the Food You Make:  "Family and the love of family"

Favorite Sasquatch Beer: “The Woodboy and the Ned Flanders- when we have it."