You’re standing on the sand, shoes likely full of that fine Pacific Northwest grit, staring up at a massive sandstone headland. Most people call it Cape Kiwanda. To the locals and the beer-obsessed, it’s basically the backyard of the Pelican Pub and Brewery Pacific City Oregon.
Honestly, it’s a weird spot for a world-class brewery. Or it was, back in 1996.
When Mary Jones and Jeff Schons decided to build a brewpub right on the beach, people thought they were slightly crazy. Most breweries were hiding in industrial parks or downtown warehouses. But Pelican? They wanted the salt spray. They wanted the dory boats landing right in front of the patio. Fast forward thirty years, and it’s not just a restaurant; it’s a landmark that defines the Oregon Coast experience.
The Beachfront Reality of Pelican Pub and Brewery Pacific City Oregon
If you’ve ever tried to grab a table here on a Saturday in July, you know the vibe. It’s chaotic. It’s loud. It’s remarkably beautiful. The Pacific City location remains the only true beachfront brewpub in the Northwest. You can literally walk off the sand, shake the dunes out of your hair, and order a pint.
But here’s the thing: people often mistake "beachfront" for "tourist trap."
That’s a mistake. Pelican has racked up over 450 awards. We aren't just talking local "best of" ribbons. They’ve won at the World Beer Cup and the Great American Beer Festival. Brewmaster Darron Welch has been the secret weapon since the early days. He treats beer like a science and an art form, which is why your Kiwanda Cream Ale tastes exactly the same today as it did a decade ago.
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The view of Haystack Rock—the other Haystack Rock, not the one in Cannon Beach—is the backdrop for every meal. You watch the dory fleet launch through the surf. It’s a specialized style of fishing where flat-bottomed boats launch directly from the sand. It’s dangerous. It’s old-school. And it’s the best entertainment you can get while nursing a Tsunami Export Stout.
What to Eat (Beyond the Fish and Chips)
Yes, the fish and chips are great. They use wild-caught Pacific Cod and a Kiwanda Ale batter that’s light enough to not feel like a lead weight in your stomach. But if you’re only eating the cod, you’re missing the point of the menu.
The kitchen actually understands beer pairing. This isn't just marketing fluff.
- Dungeness Crab Mac and Cheese: It’s decadent. It’s got that panko-bacon crust. Pair it with the Raspberried at Sea. The tartness of the fruit cuts through the heavy Tillamook cheddar like a knife.
- Beak Breaker Wings: These are brined in the Double IPA. Most places just toss wings in sauce. Pelican infuses the hops into the meat. It’s a game-changer.
- The Tower of Rings: It’s a vertical stack of panko-breaded onion rings. You’ll see one on every third table. It’s basically a requirement.
Wait times can be brutal. You’ve been warned. They don't take reservations for small parties. You put your name in, they give you a pager, and you go walk the beach. It’s actually a pretty good system. If the wait is 90 minutes, that’s just enough time to hike to the top of the Cape Kiwanda dune and back. You’ll earn those calories.
The Beer Science Nobody Talks About
Darron Welch doesn’t make "extreme" beers just for the sake of it. He’s a purist.
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Kiwanda Cream Ale is the flagship for a reason. It’s a pre-prohibition style ale that drinks like a lager. It’s crisp. It’s clean. It’s the kind of beer you want after spending three hours fighting the wind on the coast.
Then there’s the Tsunami Stout. Most beach beers are light and watery. Tsunami is dark, roasty, and smells like espresso and chocolate. It’s won gold at the World Beer Cup. Drinking a heavy stout while watching a winter storm roll in over the Pacific? That’s the peak Oregon experience.
Navigating the Logistics: A Realist’s Guide
Pacific City isn't a big place. Parking near the brewery is a nightmare.
The main lot at Cape Kiwanda is often full by 10:00 AM. If you’re driving in from Portland or Salem, aim for an early lunch or a late afternoon "second lunch." The sweet spot is usually between 3:00 PM and 4:30 PM.
Also, don't just stay in the car.
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The brewery is the anchor, but the surrounding area is why you’re there. Walk south toward the Nestucca river mouth. Or head north and explore the tide pools at the base of the cape during low tide. Just keep an eye on the ocean. The "sneaker waves" are a real thing here, and the sandstone cliffs are crumbly. People get stuck on the rocks every year because they ignore the fences. Don't be that person.
The Modern Pelican Expansion
While the Pacific City pub is the heart and soul, Pelican has grown into a bit of an empire. They have locations in Tillamook, Cannon Beach, and a massive new spot on Siletz Bay in Lincoln City.
The Tillamook taproom is where the heavy lifting happens. That’s the production facility. It’s less "sandy beach" and more "industrial cool." If you want to see the bottling lines and the massive stainless steel tanks, that’s where you go.
Cannon Beach is the "fancy" sibling. It’s got high vaulted ceilings and a more refined menu. But let’s be real. Nothing beats the original. Sitting on the patio at Pacific City with a Sea ‘N Red Irish-style ale, watching the sun dip behind the sea stack—that’s the gold standard.
Actionable Tips for Your Visit
If you're planning a trip to the Pelican Pub and Brewery Pacific City Oregon, here is how to do it right:
- Check the Tide Tables: Go at low tide so you can explore the sea caves and tide pools near the brewery before or after you eat.
- Download the Pager App: They often use a digital waitlist system. You can check your status while you're sitting on the beach.
- Buy a Crowler to Go: If the wait is too long, hit the grab-and-go counter. Grab a 32oz can of whatever is fresh on tap and find a spot on the dunes. It’s the same beer, better view, no wait.
- Dress in Layers: It can be 75 degrees in the sun and 55 degrees the second the fog rolls in. The patio has heaters, but they can only do so much against the Pacific.
- Watch the Dory Launch: Usually happens early in the morning. If you see the trailers lined up on the sand, stick around. Watching a boat hit the surf at full speed is better than anything on Netflix.
The Pelican isn't just a place to grab a burger. It’s the intersection of Oregon’s rugged coastline and its obsessed craft beer culture. It’s noisy, it’s salty, and it’s exactly where you need to be.
To make the most of your trip, try to arrive at the Cape Kiwanda parking area before 9:30 AM to secure a spot, then head over to the brewery right as they open at 11:00 AM. This avoids the peak afternoon rush and ensures you get a seat with a view of the dory boats coming in with their morning catch.