Lately, breweries across the country have been taking their cues from cocktail books, with brewmasters turning out beer-based riffs on Sazeracs, Tom Collins and other shaken and stirred concoctions. Perhaps the epicenter of this movement is Breakside Brewery, in Portland, Oregon, where Ben Edmunds lets his inner mad scientist run rampant to devise all manner of offbeat goodies. Care for a bloody Mary made with salty-sour gose? For the October issue of Portland’s MIX, I dove neck-deep into this trend. Curious? Check out my full story over right about…here.