- Our Clubs
Native yeasts harvested from blueberry skins yield an aromatic cloudburst of summer blueberries, concord grapes and strawberry blossoms interlaced with supple oak and a delicate note of violets from the long rest in handmade foedres we pulled out of a winery in the northern Italy region of Piedmont where they held Barolo for 15 years. Won a gold metal at FOBAB in 2018
In 2013, our illustrator, Nikki, and John went up to Michigan to visit Virtue Cider when Ryan Burk was working there. On the way back, we stopped at Earls Blueberry Farm in Fennville, MI and picked some berries. When we got back, we cultured the white, powdery yeast off the blueberry skins and it's been the heart of much of our mix culture ever since. This melange of native yeasts, by themselves are super aromatic and smells explosively of blueberry juice which is pretty unusual. Yeast harvested from raspberries doesn't smell like raspberries. It just happens these ones are pretty special! However, in and of itself, this native culture doesn't ferment very well and has a difficult time processing the large amount of fermentable sugars in even moderate gravity wort. In order to help it along, years ago we introduced some lab grown Brettanomyces and as well as both saison and Belgian Sacchromyces strains. These two ale strains get the fermentation starting quickly and perform much of the alcoholic fermentation. They both ferment pretty dry, but not dry enough to allow us to package the beer immediately without risk of bottles blowing up. The much slower fermenting bretst and our native, blueberry yeasts work over a much longer time period consuming the rest of the more complex sugars, contributing deep, funky flavors and aromas as well as our native culture's blueberry character The mix culture has stabilized over time, so we are now able to simply reharvest yeast from previous batches which is much easier and more consistent than having to reblend all the different parts each time.
We since have also isolated some of the native yeasts in this blend and have had them genetically sequenced. Isolating them is useful, as we are able to better understand what is doing what and we've developed two pure strain, natively harvested yeasts that we have banked at a yeast lab. One, which we use in Critters, gives us a bunch of floral character while the other is more reminiscent of a peppery Belgian ale yeast. Not dissimilar to beers such as Corsendonk. The genetic sequencing we had done just because it was cool and someone else was paying for it.
- REMINDER: We only ship beer within CALIFORNIA.
WIT STYLE BEER WITH LEMON AND BLACK TEA
- TASTING NOTES
- SECRET TECHNIQUE
Gravity: 12 dP
Malts: Pils, Flaked Wheat, Wheat, Flaked Oats, Honey Malt
Secret Ingredients: Meyer Lemon Juice, Coriander, Lemon Peel, Black Tea
This classic wheat beer tees up with fresh lemon and nutty black tea aromatics. The mid palate is augmented with sparkling lemon freshness combined with bright acidity. Black tea contributes a mild tannic finish leaving you thirsting for another 9.
Using loose leaf black tea, we make cold brewed black tea concentrate in our brew kettle then add hot steeped tea to extract a limited amount of tannins. This tea is blend into the beer post fermentation to maintain the finer aromatics of the tea. The final beer blend contains an equivalent of 35% full strength iced tea.
Pilsner malt, flaked wheat, wheat malt, flaked oats, honey malt, coriander, lemon peel, black tea, Meyer lemon juice, citric acid, hops, and water
Gravity: 14 dP
Malts: Pils and Flaked Wheat
Hops: Crystal and Sterling
Secret Techniques: Free rise fermentation and prey selection
Apex Predator’s saison yeast expresses explosive juicy fruit and pineapple aromas meshing with lemon grass hop profile ending with a pleasantly dry finish. 6.5% alc/vol
American-Belgian hybrid style combines free rise fermentation with a traditional Belgian saison yeast and a hefty, American style dry hopping. The heat produced during fermentation (typically removed by the fermenter’s cooling jackets) warms up the fermenting beer and enhances the fruity ester profile. After fermentation is completed, we add a generous dose of Crystal hops to the cooled beer for a shorter period of time to extract all the finer hop oils.
Pilsner malt, flaked wheat, honey malt, sugar, crystal and sterling hops, saison yeast
- REMINDER: We only ship beer within CALIFORNIA.
- BERLINER STYLE WEISSE BEER BREWED WITH ORANGE AND CHARDONNAY GRAPE JUICE
Beer for Brunch® is entirely batch soured with our house Lactobacillus strain before being pasteurized and fermented with farmhouse ale yeast. Post fermentation, Chardonnay grape juice and sugar are boiled, cooled, and added to the fermenter for a quick refermentation to maximize white wine notes.
Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. The refermentation in the bottle and a long maturation, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol.STYLESpecialty beer with refermentation in the bottleTASTESlightly fruity, dry aroma, well hopped, with a slightly bitter aftertasteHOPSaaz-Saaz & Styrian Golding
The Rare Barrel Beer Co.
Pop’t Art is a blended red sour beer aged in oak barrels with a crazy amount of fruit. Fermented with a mixed culture, Pop’T Art mixes notes of cherry pie filling, ripe blueberries, and jammy boysenberries with hints of marmalade and lemon preserves. Intense and bright, this sour is wildly delicious.
Reminder: We only ship beer within California
Fresh lime zest and saltwater on the nose. Pours bright, opaque blonde. Crisp lime rind and salinity on the palette with just a bit of spice and a punchy, tart finish. Still well balanced, not overpowering on the acid level.
REMINDER: We only ship beer within CALIFORNIA.
Pours dark brown-black with a frothy head that’s tinged root beer-brown. Roasted coffee and dark malt on the nose followed by coffee, hazelnut and dark fruit on the palette. Very dry finish for such a dark, rich beer. Really well balanced.
330ml bottles; sold in 4-packs.
RevelAn organic cider from a dry-farmed site which is home to 60-year old trees that are growing just 3 miles from the coast! A light and refreshing dry cider, made like a traditional sparkling wine and containing notes of citrus, green apple, quartz and subtle saline notes (suggests coastal proximity). This is the first cider from this producer.
Reminder: We only ship cider within California at this time.
This certified Biodynamic® perry is made from pears harvested from our friends at Mt. Hood Organic Farms an Organic and Certified Biodynamic® orchard just outside Hood River, Oregon. We used Starkrimson and Red Bartlett pears. The pears are fermented using indigenous, natural yeast and allowed to go through full malo-lactic fermentation with indigenous malo-lactic bacteria. Toward the end of fermentation the perry is blended together and bottled with some of the pear’s natural sugar still remaining. The perry continues to ferment in bottle resulting in a light carbonation known as the “Ancestral method”. This perry is crafted using a minute amount of sulfur to preserve its integrity. It is fermented using natural yeasts, natural malo-lactic bacteria, no added acid, no forced carbonation and absolutely no pasteurization; this perry is a living beverage that will continue to evolve in bottle.
Ghost Town Brewing
Ossuary Robust Porter is a dark beer for even darker times. Ossuary has smooth, rich flavors of French roast coffee, caramel-like burnt sugar, and a hint of cocoa. Its 6.66% ABV and hearty body were designed to put a little meat on your idle hands.
From the brewery: "Our quintessential Hazy IPA contains everything we love about the style: tropical hop aromatics, a juicy-soft mouthfeel, and wonderful approachability. We set out to brew a “go-to” Hazy IPA, drawing on everything we’ve learned from the last few years of obsessive brewing, peer review, and customer feedback. Expect aromas and flavors of mango, guava, pineapple, grapefruit zest, and subtle pine."
Reminder: We only ship beer within California at this time.
Sour Ale Aged in Oak Barrels With Passion Fruit, Pineapple, Blood Orange & Vanilla Beans
This is NOT a kettle sour! This naturally conditioned, mixed-culture sour ale was aged for months with thousands of pounds of real fruit. This bright, tart, and super fruity space juice is out-of-this-world tasty. Available in 16oz 4-packs and draft.
REMINDER: We only ship beer within CALIFORNIA.
Polydactyl Pale is a West Coast Pale Ale named in honor of Ghost Town’s brew cat. The beer features Mosaic and Citra hops, 5.5% ABV and 34 IBUs. Low bitterness and lots of fruity hop tones make for a fun, crushable Pale.
Stone Cell is the latest in Ghost Town’s Beer Encinal series, which features whole California fruit and their house mixed culture of wild Oakland yeast and bacteria.This beer is oak aged and steel tank conditioned with California-grown Asian + Bartlett pear varieties and made with wild West Oakland yeast. It is bright, juicy and tart.
MODELED AFTER THE TART BEERS OF NORTHERN GERMANY, THIS SESSION BEER IS THE PERFECT DRINK FOR THE OUTDOORS. CRISP, FRUITY ESTERS PLAY ALONGSIDE THE SALINITY FROM HIMALAYAN PINK SALT, AND THE SPICE FROM GROUND CORIANDER. WITH PILSNER AND WHEAT MALTS AS A BACKBONE, WE ALLOW THE USE OF LACTOBACILLUS TO REALLY SHINE THROUGH, PROVIDING YOU WITH AN EASY TO DRINK, REFRESHING TART ALE. BY ADDING PEACH PUREE TO THIS BEER, THE TART FRONT END IS BALANCED BY THE SOFT FRUIT-SWEETNESS THAT ONLY A NICE STONE FRUIT CAN PROVIDE
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3201 Fillmore Street (at Greenwich)
San Francisco, CA 94123
Sun. and Holidays- 11:00-6:00
PLUMPJACK NOE VALLEY
4011 24th Street (at Noe)
San Francisco, CA 94114
Sun. and Holidays - 11:00-6:00
Mon.-Sat. - 11:00-7:00