Kim Sturdavant had been using an amylase enzyme to dry out Social Kitchen’s Triple IPA for a couple of years before he tried adding it to his standard-strength IPA. The idea evolved from there, resulting in the bone-dry style dubbed “Brut IPA.”
Mikkeller beer to help refugee children; San Francisco Brewers Guild offers free shuttle service; brewing luminaries to teach at Vermont’s Sterling College; and MillerCoors Breweries reach landfill-free status.
The Black Sands concept, referred to loosely as “open source brewing,” invites people to visit the brewery, enjoy the atmosphere, drink the beer and then if they’re interested in homebrewing, go next door where customers will be given recipes to make a scaled down version of the same beer.
If you purchase your meat, dairy or produce from a local market, you’re likely familiar with community-supported agriculture. While CSA projects in America’s food culture came about in the 1980s, the craft beer world’s version is only just starting to take shape.
Today, the Bay Area is home to over 60 breweries, and the city itself boasts nine beyond Anchor Brewing Co. … and that number is growing. In fact, the SF Brewers Guild recently decided to bring the contract and gypsy breweries into the fold, so now membership stands at 15.
The Monk’s Kettle in San Francisco’s Mission District, hosts 24 drafts and around 180 bottles, including 10–15 vintage selections in the subterranean cellar of the extremely intimate space (the capacity is just 45).
The core of a great beer city revolves around a handful of passionate breweries and brewpubs. Add to that a few superior beer bars that focus on diverse craft taps and fair prices, and offer events promoting better beers.