The Abbey Bar & Bottle Shop Relocation Offers Best Belgian Selection in Portland


For an imported selection of Belgian beers, you’re pretty much limited to only three good options in Portland: Bazi Bierbrasserie, the new La Moule, and the often-overlooked The Abbey Bar & Bottle Shop on NW 21st. The Abbey has by far the best Belgian bottle selection (300+) and is celebrating its 2nd anniversary this Saturday, March 12th, but plans to relocate to a larger space on NW 23rd between Raleigh and Savier by the end of April.

The new location for The Abbey Bar & Bottleshop is 1650 NW 23rd, right next to the Lompoc Tavern and two doors down from St. Jack.  The new space is the former home of Twist frozen yogurt and coffee bar. It’s about 50% more space than The Abbey Bar currently has and will allow for more beer, but not a complete kitchen.

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future home of The Abbey Bar & Bottle Shop

The new The Abbey Bar location won’t have a fryer or a hood, so say goodbye to the Pomme Frites and a more limited menu. The good thing is there are lots of other options nearby, and the bar will still have plenty of snacks available.

More importantly, The Abbey Bar will be able to expand from 6 to 12 beer taps, along with two more taps for draft wine. The bottle selection will also go up to 450+ bottles. Great news for beer geeks and fans of imports! This will be by far the best selection of Belgian beers in town, probably in the state.

716 NW 21st Ave, Portland (SOON TO BE 1650 NW 23RD AVE!)

Samurai Artist
Samurai Artist

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: