According to a recent permit filing, Hops N Drops will soon expand with a new location in Vancouver at 210 NE 192nd Avenue Suite 601.
A representative of Hops N Drops was not immediately available for commentary upon What Now Portland’s request.
While an official opening date has yet to be confirmed, according to the company website, “HopsnDrops, “A Neighborhood Gathering Place,” was created as a safe, fun place for neighbors to meet neighbors and friends to gather with friends. On any given night the neighborhood block party is happening at HopsnDrops!”
“Our design and menu were built to reflect an atmosphere for folks to gather and enjoy an iced cold beer, a 100% Angus beef burger, and to sip on our ever-popular, hand-shaken, real fruit, icy drops.”
“In 2009 Mark Eggen opened his first HopsnDrops in Bonney Lake, Washington. Mark’s mission was to “create a fresh, delicious, and fun experience for guests while excelling in hospitality and supporting the needs of the community.”
“Mark, a family man with many years in the restaurant business, wanted to create a workplace and culture that allows people to be the same at work and home. Over the years with great leadership, world-class training, growing pains, hard-learned lessons, and a pandemic, the concept now spans three states and employs over 1000 team members! This family-run company is now led by Mark’s son, Kevin Eggen as CEO and son-in-law, Tommy Tribbett as CFO.”
“We proudly serve hand-formed, 100% Angus beef burgers on fresh Kaiser buns that are toasted to perfection. With thirteen delicious burger choices, we’re confident there’s a burger for everyone to love. Our #1 selling Deluxe Burger is the classic burger with all the traditional fixings. If you like ’em hot, go for a spicy Jalapeño Cream Cheese Burger. It’s amazingly delicious and dripping with flavor!”
“Our burgers are so delightfully messy that we wrap them in paper so you can savor every last bite (and your dignity!) Since 2009 we’ve sold 1.6 million so we must be doing something right! Stop by today for a burger and a cold pint, you won’t be disappointed.”
“Our backyard beers are poured from iced taps at 34°. Yes, literally the taps extend from the bar top, encased in ice. If you haven’t seen this before, touch them! This phenomenon is created by what is called a double glycol system, causing the taps to freeze. Only a handful of restaurants in the world have these.”
“Our staff enjoys talking “beer” with guests so ask them what’s on tap. We feature 16 local, unique craft beers along with our own brews.”
