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The numerals identifying Portland's latest bottle shop and tap room do not indicate an address but rather the year in which Louis Pasteur first figured out that yeast is what makes fermentation go 'round. Owned and operated by five service industry veterans (Adam Hobbs, Yeta Vorobik, Jane Arnold, Matt Genz and Sam Omeechevarria), 1856 sells all kinds of drinkables, including 300 beers, 200 wines, and 50-60 ciders, as well as an assortment of sakes, bitters and vermouths. There is no kitchen, but Hobbs says guests are welcome to order out and bring back food from neighboring eateries (Pok Pok Noi, Tiga or Grain & Gristle) to nosh on over a bottle of wine. Chad Walsh, 10/2/2012