Citrus & Pine
The IPA Brewers.
Hazy, resinous, and relentlessly tropical. These brewers spend more time thinking about hop terroir than most sommeliers spend on wine. Come taste the difference a single farm makes.
Ridgeline Brewing
Portland, OR
Pioneers of the Pacific Northwest hazy, Ridgeline sources whole-cone Citra and Mosaic within 60 miles of their taproom. Every batch is dry-hopped twice.
Tap List
Suncrest Ales
Bend, OR
Third-generation hop farmers turned brewers. Their estate-grown Strata hops produce a singular tropical-citrus character you cannot replicate with pellets.
Tap List
Driftwood Craft
Seattle, WA
Urban microbrewery obsessed with single-origin hops. Each release names the farm, the varietal, and the harvest week — transparency as a flavor note.
Tap List
Roast & Chocolate
The Dark Pourers.
Silk on the palate, smoke on the finish. The stout and porter lineup at Pour draws from barrel programs that take years to mature. These are beers you remember by name.
Ironforge Stout Co.
Chicago, IL
Formerly industrial, now obsessively artisanal. Their barrel program uses ex-bourbon casks from a single Kentucky distillery, replenished annually.
Tap List
Blackwater Brewing
Louisville, KY
Sourced from a 200-year-old aquifer, their water gives a mineral backbone to every dark beer. The nitro stout pours with a cascade that takes a full minute to settle.
Tap List
Funk & Barnyard
The Wild Tent.
Open fermentation. Spontaneous cultures. Beers that take three years to become themselves. The wild ale tent is where the festival earns its reputation among the serious drinkers.
Ferment & Forget
Brooklyn, NY
Open fermentation in a converted 1920s warehouse. Their coolship sits under a skylight — wild yeast from Red Hook, captured each November.
Tap List
Barn Door Ales
Vermont
Farmhouse tradition meets Northeast terroir. Their saisons and wilds use local wheat, foraged botanicals, and a house mixed culture maintained since 2011.
Tap List
43
Independent Breweries
180+
Unique Pours
2,400
Attendees Last Year
94%
Would Return
Voices from the Field
Real pours, real people.
“I tracked six of these breweries on Untappd for two years before I ever tasted them. Pour put all six in one field on one afternoon. It was absurd.”
Marcus Webb
Beer writer, Chicago
“We bought the ten-pack for our agency's client dinner. Every single person asked where they could come back individually. That's a good event.”
Priya Nair
Creative Director, NYC
“The wild ale tent alone was worth the ticket. I had a three-year gueuze poured by the brewer who made it. That doesn't happen at other festivals.”
Tom Okafor
Homebrewer & Untappd Verified
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