The warm, low-lit interior of the Beer Paradise taproom at night, edison bulbs glowing over a long back bar

Grand opening July 16

Sixteen lines.
Poured properly.

A new Indian-fusion taphouse in the heart of Vancouver, WA. Sixteen lines on tap and a kitchen built to keep pace.

Food Menu Beer & Cider

Doors open: July 16 · 5:00 PM
On tap: 16 lines on tap
Find us: 8417 NE Burton Rd

Save the date

We pour our first pint on July 16.

Doors open at 5:00 PM.

Time on the clock

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On tap right now

Sixteen lines, kept properly.

A snapshot of the board — a few of the sixteen we're pouring. Come see the whole list at the bar.

01
Vortex IPAPouring
7.2%
West Coast IPA · 70 IBU
Classic West Coast IPA bursting with pine, grapefruit, and resinous hop character.
02
HazealiciousPouring
6.0%
Hazy IPA · 35 IBU
Soft, juicy IPA loaded with tropical fruit, citrus, and low bitterness.
03
Guinness DraughtPouring
4.2%
Irish Dry Stout · 45 IBU
Creamy nitrogen-poured stout with roasted coffee, cocoa, and caramel notes.
04
pFriem PilsnerPouring
5.0%
German Pilsner · 35 IBU
Elegant pilsner featuring spicy noble hops, fresh bread aroma, and a dry finish.
05
Lemon Basil Hard CiderPouring
6.6%
Hard Cider
Bright cider bursting with fresh lemon and aromatic basil. Crisp and refreshing.

From cellar to glass

A pour earns the name, or it doesn't.

Great beer kept badly is just expensive disappointment. Here's the unglamorous part nobody photographs: the four things that happen between the keg and your hand.

01
Kept cold
Glycol-chilled lines run from the cellar to every one of the 16 taps, so a pour lands at the temperature the brewer set, not the temperature of the room.
02
Poured clean
A fresh-rinsed glass, held at 45 degrees, straightened at the end for a finger of head. No soap film, no tired foam.
03
Read in the lacing
Rings of foam clinging down the inside of an empty glass mean the glass was clean and the pour was true. A small thing you only notice once you know it.
04
In front of you, fast
From the tap to your table in under a minute. The whole job is getting good beer to you before it changes its mind.

The taphouse

A room built around the pour.

Beer Paradise started as a simple frustration: great beer, kept badly, served carelessly. So we built the opposite. Warm light, long tables, and a wall of taps that never stops moving.

Always rotating: No line stays the same for long. The list changes the week you fall in love with it.
Local first: Fourteen breweries within an hour of the door pour here before anywhere else.
Kept properly: Glycol-cooled lines, clean glassware, and a cellar built for cask. Beer the way the brewer meant it.