- Our Clubs
From the brewer:
“We took our Gose and aged it in oak barrels along with a ridiculous amount of blackberries. Extremely fruit forward while still being very dry with a good amount of acidity. Originally made for one of our favorite beer bars, Jupiter, in Berkeley and named after the latin translation of Jupiter, it turned out so amazing we couldn’t not make more."
"True lambic can only be produced in a small region of Belgium, using the unique spectrum of wild yeast and bacteria present in the local air for fermentation. But that doesn't mean that great beer can't be made elsewhere using the time-tested production techniques of the traditional lambic producers of the Senne River Valley. Oregon's Logsdon Farmhouse Ales has been experimenting with spontaneously-fermented beers for years at their Hood River, Oregon, facility, much to the delight of their fans. The products, including the cult-favorite beers of the "Conversion" series, have garnered a fervent following. Now, Logsdon has given us Spontane Wilde, a blended beer made in the "methode van lembeek," spontaneously-fermented and aged in oak for 1-2 years. It's a gueuze-like sour ale with the kind of deep complexity that will make you feel like you're sipping from a ceramic pitcher in the Pajottenland countryside."
Sour wheat ale fermented with Jackie O’s house lactobacillus and brettanomyces cultures. Produced via a unique Solera method ensuring consistency and variation over time. This is not a kettle sour.
This creamy and crazy ale takes our Burnt Fog Smoked Porter recipe, drops the smoked malt, and adds peanut butter, chocolate and lactose sugar. The combination produces a creamy peanut butter cup of a beer that will make you sit up and pay attention. Nukin’ Futz was originally brewed to celebrate our 3rd Anniversary, but it turned out to be too good to only brew once, and so will continue on as a regular release.
KSA combines a thoughtful mixture of American bittering hops and traditional German malts to create a complex yet crisp take on the Kölsch style. Munich and Vienna malts construct the beer’s robust, rich grain flavor, while Saphir and Warrior hops bring balance through a clean finish. KSA’s old-school style, blended with bright, updated ingredients, makes this beer a classic on both continents.
Animal is an intensely aromatic IPA whose vibrant tropical hop character is grounded by a dry, well-structured malt backbone. The primary flavors of pineapple, citrus and mango -- the result of blending Australian Vic Secret, Citra and Simcoe hops -- work harmoniously to create an IPA in the Fort Point tradition: an exceptionally bold, well-balanced beer.
Hazy New England-style IPA. This is all about bringing the juice back to American beer. It isn’t about big football commercials and fancy packaging. It is about the liquid in the can. We spent our money (which is your money if you think about it) on an insane amount of the best hops available, so the can ain’t fancy, but the beer certainly is. Hazy, luscious, and full of juicy hops. This beer is brewed with no bittering hop addition, just whirlpool and insane amounts of dry hopping. That results in a gentle bittering and a huge, juicy hop profile. Vote Juicy!
Red IPA. This blood-red ale may not be what you expect from a malty and hoppy craft beer. Evil Twin has a rich malt character, without being overly sweet. It has a huge hop character, without being overly bitter. It is a great example of a bold, rich, balanced craft beer, without being heavy and hard to drink in quantity. Our Evil Twin is only bad because it is too good to resist.
Pt Bonita is our Bohemian Pilsner. It’s crisp and spicy from the rye malt and noble hop character, yet has enough body from the rustic grains to accompany your breakfast, lunch or dinner. Named after the lighthouse northwest of the famed Golden Gate Bridge, this beer will shine a light on the modern pilsner. Sold in 4-pack cans.
Brewed in honor of the 1000th batch at our original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer.
*limit 2 per customer
In Iceland, our quest was simple: We wanted to make the best white ale we ever tasted. We got there with the complex flavors of the classic witbier, including orange peel and coriander – all brewed with pure Icelandic water and a touch of oats that deliver a cool smoothness that is uniquely flavorful and refreshingly drinkable.
Wheat malt, pilsner malt, oats, Bavarian noble hops, coriander, and orange peel.
A clean and crisp start with a smooth mouth-feel thanks to the oats, citrus and spice round out a refreshing finish.
The crisp, citrus and spice notes are the perfect complement to seafood, poultry, vegetarian dishes, Asian food, and spicy food, including Mexican, tapas, Indian and Thai.