edibleportland.com | 15 ON a rainy Saturday afternoon in March, I discovered the unique charm of Duality Brewing and Astral PDX. Having followed this project with curiosity for some time, it was a thrill to finally step into this warm, modern, yet cozy space at 715 NE Lawrence Ave. What would conspire in the glass and on the plate launched a full-fledged crush. Here is a bonafide example of all the values we support and love in our local community. Combining culinary talent with boundless fermentation creativity continues to shine in every endeavor these true artists put forward. As the Shaker-style wood-burning stove flickered away, bringing warmth to this "nano" brewery and micro kitchen space, we read through the menu, finding the playful offerings from the taps, natural wine selection and the food curations. We were impressed with the variety of carefully crafted and generally low ABV beer offerings. The food menu launched into imaginative combinations such as Crispy Shrimp Tacos, Octopus + Potato Huarache and Roasted Sweet Potato with Hazelnut Salsa. Using local, seasonal and inspiring ingredients is solidly at the forefront here. In 2022, Michael Lockwood and wife/business partner Alyssa LeCompte announced plans to launch Duality Brewing in the Kerns Neighborhood. In May 2023, in a newly converted sustainablearchitecture building, they opened the doors. They partnered with John Boisse and Lauren Brenemen, of Astral PDX. The partnership values community and sharing the bounty of nature. Lockwood’s fermentation practices were honed from former days in kitchens at SQRIL in Silverlake, EEM, Dame and Kachka here in Portland. LeCompte spoke of her and Lockwood’s intent to make the space warm as if you were at their home kitchen table. I felt this when I entered the space. It has that "vibe" so much so that they got the attention of National Geographic in an article celebrating this "garagiste" endeavor. With tanks and a few barrels lining the walls just adjacent to the taproom and pop-up collab-style kitchen, guests enjoy hearing the story of each limited-release beer. If you have the chance to get in and taste a few of the brews, don't sleep on getting some cans and now bottles to take home. The brews don't last long; some are only made once. They resource toasted leaves from fig trees, retired wine barrels with lees still present, summer citrus, warming A Playful Composition of Fermentation & Culinary Prowess By Jon Trusty Photos by Ross Maloof
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