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beer /// spirits /// celebrating the bay area’s craft beverage community \\\ cider \\\ mead

small batch • limited release



Quarterly ISSUE 2 • WINTER the summer of love and the rise of the IPA, sloe gin, graffiti guys, and much more!



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Winter 2018


WINTER 2017/2018

contents 4 WHAT’S ON TAP News and notes

6 HOLIDAY GIFT GUIDE Last minute gift ideas

Celebrating Bay Area’s Craft Beverage Community Beer | Spirits | Cider | Mead


AND DRANK A BEER Exclusive interview with authors Nancy HoalstPullen and Mark W. Patterson.

9 COOKING WITH BOOZE Free recipe! Unless otherwise noted all content, including photo– graphy, is considered copyright ABV magazine, 2017/2018.

STAFF Publisher / Editor Everard G. Strong

10 BOTTLES & BARRELS Booze Reviews


Behind Fort Point’s packaging design


THAT BREW YOU DO? Devil Canyon’s Full Boar Scotch Ale







A talk with Spirit Work Distillery’s Timo Marshall East Brother Beer’s Chris Coomber Altamont Brewery’s A Shot Away IPA

26 BEAUTIFYING OAKLAND ONE MURAL AT A TIME Oakland’s Illuminaries on beer and graffiti


Booze and Pancakes, Noise Pop, and more RISE OF CRAFT BEER The Summer of Love and IPAs Can I give my homebrew away for free?


GIMME GIMMES San Francisco’s favorite sons.


Beverages perfect for your next snow patrol

34 12-HOUR PUB CRAWL Lively Livermore

41 STILL BURNING BRIGHT Livermore’s Centennial Light Bulb

Sales & Marketing Christina Strong

Creative Director Everard G Strong

Contributing Writers Emily Ludolf, Kayleena Pierce-Bohen, Shelby Pope, Clayton Schuster, Nora Tarte Contributing Photographers Quentin Bacon, Katie Finnie, Kayleena Pierce-Bohen, Shelby Pope, Brian Tarte Inspiration & Mascots Trevor, Skylar, Tikki and Tavi Fuzzypants, and Kiwi the Moon Dog (415) 842-BOOZ 712 Bancroft Rd., Ste 109 Walnut Creek, CA 94598 COVER: Mural celebrating the Oakland A’s created by the Illuminaries. For more on this creative group, go to page 14.

cheers to you


This past September, we had the opportunity to attend the 2017 CCBA conference in Sacramento. At one of these sessions, the speaker said something to the effect of (and I’m paraphrasing here), “we’re all a bunch of rogues and misfits here — many of us started breweries because that was all we had going for us. We didn’t fit in any other job, working for anybody else, and we really love what we do.” I’ve had the opportunity to talk to several brewers and distillers about their origin stories. With some variance, the above has proven to be mostly a true statement. In fact, it was listening to their stories that inspired us to start ABV magazine. Back in early 2017 I had just started a podcast for fun called The Music & Booze Power Hour Variety Show. And one of the segments I wanted to include was to interview a local craft brewer or distiller. Making a long story short, one of my first interviews was with Dan Cook, owner and proprietor at Berkeley’s Mead Kitchen, and his partner in crime, John Koehler. (Hear the interview at or on iTunes.) When asked why he’s doing what he’s doing, Dan said: “I love doing this. I would love to make a boatload of money on this, but I’ll do it no matter what. It’s like, it’s been the best thing. I’ve had enough of so many crappy jobs, where you get up in the morning and you just can’t get yourself to leave your house.” As Dan’s co-worker Johnny said later on, “It’s bottles full of joy, really. And we’re making it for the right reasons. We’re making it because we like it and want to share it with people.” So here’s to all of you rogues and misfits — this Holiday season, thank you for spreading joy, one bottle at a time. Thanks for reading, Everard and Christina Strong, publishers, ABV magazine

ABV IS PROUDLY BREWED AND HAND-CRAFTED IN THE BAY AREA Thanks for following us on Facebook and Instagram! We love you. Seriously. We do. Lots. Happy Holidays!


photo SufferFest Brewing


beer SUFFERING FOR YOUR ART Beer is fun. Unless you’re gluten-intolerant or have other similar gut issues. In which case, beer is not fun, mostly because you can’t have any. There have been several attempts at gluten-free beer options, but they either fall short in the taste category, or when looked at carefully, are not really gluten free. We therefore salute San Francisco’s SufferFest Beer company, launched by owner Caitlin Landesberg out of her own need for a gluten-free beer. After much experimentation, Caitlin discovered a way to remove gluten from the brewing process, and SufferFest was born (every beer has less than 5 parts/million gluten).

photo Speakeasy Brewing

As someone who’s also into exercise, Caitlin saw an opening in the craft beverage market for a low-ABV beverage aimed at fellow athletes — beers perfect for drinking after long hikes, cycles, yoga poses, runs, and workouts. To match this demand, SufferFest currently offers three distinct styles: the Taper IPA (7.5% ABV, 67.3 IBU), Shakeout Blonde (5.7% ABV, 50.5 IBU), and their FlyBy Pilsner (5.1% ABV, 30 IBU). Michael McSherry, SufferFest’s marketing manager, sums up their mission statement: “SufferFest is committed to making great tasting beer for those who want to earn it. We’re on a mission to be at every finish line and be the go-to beer for athletes.”


The first Great American Beer Festival was held in 1982 – there were 24 breweries, 47 beers, and 800 attendees.

Winter 2018



beer GOING BIG … AND GOING HOME This past October, California brews dominated the Great American Beer Festival, (GABF) held every year in Denver, Colorado:


# of beer categories

7,923 # of beers at GABF in 2017


# of awards California took home — more than any other state!


We love when local craft producers win national awards that bring the spotlight to the Bay Area, and thus we tip our hats to Ryan Richardson and Donnie LaFlamme, coowners of Brentwood’s Bay Area Distilling Company. Their Golden State Vodka — distilled from Brentwood sweet corn — took home the platinum medal, the top honor at the 2017 Spirits International Prestige (SIP) Awards, out of 673 brands from around the world. They also took home the Consumers’ Choice Awards. “We couldn’t be happier about both wins,” says Richardson. “In 2015, we set out to create a first in premium artisan spirits, using our proprietary distilling process and farmfresh, local ingredients grown in our own backyard. Two years later, we’ve turned the industry on its ear with the best corn-derived vodka on the planet!” Alongside their vodka, Bay Area Distilling also produces Golden State Whiskey, also an SIP platinum award winner.

styles of beer represented

beer BACK FOR THE HOP ATTACK! After some tumultuous times, we are happy to report that Speakeasy’s tap room is back in action! Here’s what Clay Jordan, director of brewing operations at the brewery, had to say about the event: “Here at Speakeasy we are committed to making the flagship beers and styles that everyone knows and loves. Big Daddy IPA and Prohibition Ale are big, bold, and aggressive beers that really embody the Speakeasy spirit. “We’d also like Speakeasy to be known as a brewery that innovates new and exciting styles. What is great is that our remodeled taproom has a new larger draft system. This will allow us to offer not only all of our flagship beers, but also experimental and one-off beers that will be available exclusively in the taproom. We are releasing a new dark lager that is very approachable and experimenting with a saison. We would love to see the taproom known for having something for everyone.””

National Geographic magazine was first published on September 22, 1888.



GREAT GIFT IDEAS FOR THE GREAT-GIFT-IDEA DEFICIENT Not sure what to get the craft beverage lover who has everything? Here are some unique ideas we’re sure will lighten up their Gift Unwrapping Day.

Gift Idea

BroBasket (various styles)

At first impressions, the BroBasket seems like a great idea: themed gift baskets for men (though these would also appeal to women). If you peruse their website, they do offer a wide variety of concepts and themes — based on spirits, beer, holidays, sports, corporate gifts, and so on — with price ranges from $30 up to $190. We ordered the Cali Craft sampler basket ($49.95) and in our box we found four varieties of Firestone Walker beers (including a Luponic Distortion that was at the end of its 90-day drinking cycle), small bags of pretzels and chips, some Popcornopolis kettle popcorn, two beer koozies (does anybody use those anymore?), and a hefty bottle opener. The coolest part, and what made this basket worthwhile, was the addition of a solid wooden tasting paddle and four six-ounce glasses. Worth fifty bucks? Your call.


Cycle Dog Leash and Can Opener We saw one of these at a local brewer’s gift shop and had to get one. It’s a sturdy, reflective dog leash ... and a can opener. All in one. Dog walks no longer need to be tedious exercises in ways not to watch your dog poop.


Winter 2018


The Art of the Bar Cart Vanessa Dina Chronicle Books Bar carts are experiencing a resurgence as home designers, cocktail afficionados, and modern singles realize how one small piece of furniture can have such an impact on a room’s décor. The Art of the Bar Cart offers twenty inspirational ideas for you to put together your own cart — whether it’s a modern minimalist touch or shabby chic you’re looking for, as well as sixty recipes. Cart themes include tequila, rum, beer, wine, and even one for kids and whimsy. Beautiful photos will get your imagination flowing.

Cooking with Booze George Harvey Bone Skyhorse Publishing Food is good. Good food is even better. Booze is good too. Cooking good food with good booze (or your holiday spillovers) is delicious. Cooking with Booze offers you drool-worthy combinations of booze-infused cooking ideas and world-trotting stories and histories behind the recipes — from the Nordic gravlax to a Harvey Wallbanger cake(!) to a Mexican drunk chicken (mucho bueno). A unique recipe book for any collection.

Exclusive recipe - see page 9


Atlas of Beer Nancy Hoalst-Pullen and Mark W. Patterson National Geographic Press Following in the footsteps of their 2014 Geography of Beer, this globehopping duo takes us for another spin, this time focusing on local methodologies and brewing styles throughout the world. Learn about homebrews in Africa made with millet and sorghum, Nordic farmhouse ales and their roots in history, and much more in this oversized, beautifully photographed and illustrated paean to all that is golden and pure in this w o r l d . Also, it mentions Russian River’s Blind Pig IPA as a must-try!

Exclusive interview with author Mark W. Patterson — see page 8

National Geographic magazine was first published on September 22, 1888.





ational Geographic’s The Geography of Beer is a worldwide tour de suds. Filled with stunning photography, great storytelling, intriguing beer destinations, fascinating historical perspectives, and firsthand accounts from brewers and bar owners around the globe. The tome features over 100 illustrative maps and over 200 beautiful color photos. With a forward by famed Brooklyn Brewery brewmaster Garret Oliver, the book was written by “beer geographers” Nancy Hoalst-Pullen and Mark Patterson. Nancy Hoalst-Pullen, Ph.D., is an associate professor of geography and Geographic Information Science (GIS) director at Kennesaw State University, Georgia. She has co-edited three books with fellow “Beer Doctor” Mark Patterson. She is also associate editor of the Journal of Applied Geography. Hoalst-Pullen’s favorite beer is a Bavarian-style hefe weissbier, served at room temperature. Mark Patterson, Ph.D., is a professor of geography at Kennesaw State University. His specialties are in geospatial technologies, spatial analysis, and environmental geography. He has co-edited three books with fellow “Beer Doctor” Nancy Hoalst-Pullen. Patterson’s favorite beer style is a chocolate stout. ABV magazine sat down with both Mark and Nancy to get some background on the book, and what it was like to be paid to circle the globe, drinking beers along the way … all in the name of science and research.

WHAT WAS ONE OF YOUR MOST UNEXPECTED DISCOVERIES? Argentina has amazing beers! Seven years ago, we noted only a few craft breweries and brewpubs in existence, particularly within Buenos Aires. But now? The burgeoning craft beer scene is alive and well, with several artisanal breweries, brewpubs, and homebrewers creating and recreating an assortment of exceptional beers, including those aged in wine barrels. Argentine brewers are indeed finding their niche in a country dominated by wine. WHAT WAS YOUR JUMPINGOFF POINT FOR THE BOOK? A friend of a friend from the National Geographic Society encouraged us to go forward with a book idea that evolved after publishing an academic textbook called The Geography of Beer in early 2014. The idea was to write a beer atlas, one that was approachable in tone and content, with an assortment of original maps, stunning photography, fun facts, culturally-laced stories, and travel recommendations made by locals. Sounds great, right? Essentially, we wanted a fun, engaging, beer book that wasn’t seeped in opinionated rhetoric. Within a year, we found ourselves at the headquarters of National Geographic, standing in front of nearly every division of the organization, ready to present our book concept along with our collective knowledge of beer. An hour later, it was over, and within a couple months we had a book contract alongside a National Geographic Expeditions Council grant that funded many of our travels. In terms of the actual writing, we had a good sense of what we wanted to write, and what we wanted the final book to look like (although admittedly, the final product looks far better than we ever imagined). But before one word of text was submitted for publication, we had to first complete our behemoth of an outline, an incredible 180 pages that noted the placement of every item on each of the book’s 304 pages. Once the outline was agreed upon, the only things left for us to do were travel, conduct interviews, take pictures, drink beer, and write!


Winter 2018


COOKING WITH BOOZE Cooking with Booze brings together two of the world’s greatest achievements — food and booze — in a collection of culinary delights. HOW DO CALIFORNIA BEERS COMPARE TO THOSE OF THE REST OF THE WORLD California shaped the craft beer scene by way of its iconic brewers, breweries and beers. People such as Fritz Maytag, Ken Grossman, Greg Koch and Vinnie Cilurzo, among others, have had (and continue to have) an enormous impact on the craft beer scene — locally, nationally, and internationally. California beers, especially the debut of the American Pale Ale in 1981 by Sierra Nevada, and the earlier (re)introduction of the ever-evolving American IPA by Anchor Steam, have influenced the rise of the craft beer scene to a global scale. Breweries worldwide put their own regional/local twists on these and other recognized beer styles popularized by California brewers and breweries. Bottle for bottle, California’s hop-forward beers rank among the best in the world. ARE IPAS GETTING OVERDONE? No matter the country, almost every brewery we visited (400+) had some version of an IPA — West coast, East coast, New England, English, Belgium, Pacific, Argenta, New Zealand, Black (CDA), coffee, double, triple, hazy, lacto, mango … so many in fact, we can’t even rightly remember all of the nuances and hop-forward flavor profiles! Many places found that having an IPA on tap was mandatory — especially considering that most places could recall a story or two about some wanderlust American asking for one (or 12). But are IPAs overdone? We will leave that answer to the hopheads who love it to decide. WHICH STYLE OF BEER DO YOU THINK NEEDS MORE ATTENTION — MORE PEOPLE SHOULD BE DRINKING IT? One sour style that might need (and note, it’s hard for us to say need) more attention is the gose — a uniquely salty sour ale originating from Goslar, Germany that nearly went extinct after World War II. With a tart start and a pleasantly salty finish, this low ABV beer can be the perfect go-to summer alternative to the classic pilsner.

We are reprinting a recipe for your own amusement and culinary enlightenment. Enjoy and send us photos! MEXICAN DRUNK CHICKEN 4 chicken breasts with skin on 4 leg quarters with skin on 2 Tbsp olive oil 1 small white onion, peeled 3 cloves garlic, crushed 3/4 pint chicken stock 1 large fresh chili pepper, chopped 1 tsp allspice 1/2 cinnamon 10 small potatoes 1 can medium-dark beer Preheat the oven to 375. In a medium pan, sauté the onion and garlic in the oil until soft. Pour this into a large casserole dish and place the chicken on top. Add the beer, stock, tomato, chilies, allspice, cinnamon, and a pinch of salt. Cover the dish, and place the casserole in the oven and bake for 30 minutes. Add the whole potatoes and put back for another 30 minutes, then finally uncover and cook for another 15 minutes, until browned on top. Serve with rice. Recipe courtesy Cooking with Booze/Skyhorse Publshing

HOW DID YOUR VIEW OF HUMANITY CHANGE AFTER WRITING THIS BOOK? Beer is a social lubricant. Beer transcends cultural differences and allows us to appreciate that humans share similar wants and needs. Sharing a beer with people from all over the world keeps us hoping for the best of humanity. We think our experiences in writing this book have restored our faith in humanity, at a personal level. ABV




HILL 88 DOUBLE IPA Headlands Brewing

MANZANITA Fort Point Beer

TWO SEAM IPA Strike Brewing Company

Mill Valley 8.8% ABV // 88 IBU

San Francisco 6.5% ABV // 16 IBU

San José 6.5% ABV // 68 IBU

This is the IPA that most other IPAs aspire to imitate. It’s got everything: Bitterness, depth, and citrus. Be warned, however, that this should be the only beer you enjoy in a given evening. Hill 88 is a jealous brute — one too many will leave your palette feeling like it was dragged through a grove of redwoods. CS

I have an open-top grill that burns wood — I love to try different kinds of woods and taste the smoke on the steak or chicken breast. And every once in a while the wind changes direction and I would get a mouthful of smoke, but I didn’t care because it’s still all good. And that’s what drinking this smoked altbeir using charred manzanita is like. ES

The brewery says this should have a “glorious aroma of mango, apricot, and pine.” Instead, it’s broadcasting something more casual — like dull grapefruit and anonymous fresh herbs. Regardless, it’s a solid IPA with just enough bitterness to leave you hophappy without wondering what happened to all the flavor in your chicken wings. CS


CHANGE OF HEART SAISON Moonlight Brewing Co. Santa Rosa, 6.2% ABV How amazing would an alcoholic Dreamsicle be? Hints of orange blossom, cool vanilla, and a creamy texture make this saison a welcome change from the heavier options that herald the winter season. It’s cool and refreshing, light and arid, and has a milky apricot finish that lingers on the palate. KPB



Camino Brewing

Drake’s Brewing

San José 6.3% ABV // 38 IBU

San Leandro 6.3% ABV // 35 IBU

New England hoppy But with a subtle NorCal touch Juicy and thick – more please!

Full-bodied, deep, dark Brewed for chasing away fog Pairs well with a cigar


Tasted a local beverage that knocked your socks off? Send along with a great photo, to We do pay (if we print it). 10

Hill 88 refers to an old military radar control station in the Marin Headlands.

Winter 2018


SEA HAGGIS Alameda Island Brewing Alameda / 8.0% ABV



NEW ALMADEN RED Santa Clara Valley Brewing Company


NAME: Kat B. LOCATION: DNA Lounge, San Francisco

San José 10% ABV // 95 IBU

Livermore 45 ABV% (90 proof )

This dark amber-red brew comes off hop-forward at first and then settles into a nice malty mellowness with tones of caramel and pepper and a tang of citrus. With the high-alcohol kick, this is an after-dinner, sitting on the couch, catching up with Stranger Things kind of drink. JS

Crafted from 100-percent raw, non-GMO Morena cane sugar (no molasses), this rum is mashed inhouse, and distilled only sixty gallons at a time, and aged at least one year in new oak barrels. Small amounts of vegetal notes on the palette, expected vanilla, and a hint of exotic spices. Exceptional. ES

photo courtesy edsel little/flickr

Brewed as a traditional Scotch-style ale, AIB offers Sea Haggis as the “antithesis to the IPA.” Scotch ales brew sweet and malty, you taste caramels and semi-sweet chocolate. Lots of carbonation gives this a nice tan head. Not an everyday beer, but a nice treat. Would pair well with pecan pie or vanilla ice cream. ES

THAT’S SOME KICK-ASS PINK HAIR. WHAT ARE WE DRINKING TONIGHT? Trumer Pils. I’m not actually a huge fan. WHY’S THAT? It just doesn’t taste like much. It’s pretty plain and not very exciting. Kind of like cereal. It’s weird. I don’t usually drink beer, and I thought I’d take a chance on something local. Maybe it’s the tap. WHAT’S YOUR PREFERRED DRINK? Usually, I’m a glass of wine or a good cocktail kind of girl. SO DECIDEDLY NOT A BEER DRINKER? I’m from New York.

COCKTAIL SPOTLIGHT Boulevardier 1 oz. Sonoma County Distillery’s Cherrywood Rye 1 oz. sweet vermouth 1 oz. Campari Orange twist for garnish Add all ingredients into an Old-fashioned glass filled with ice and stir. Garnish with orange.

WHAT BRINGS YOU TO DNA LOUNGE? I just got off work, and I’m deciding what to do with my night. I’m going to knit for a bit and decide on whether or not I want to go chat on my friend’s radio show or just keep drinking. Kayleena Pierce-Bohen HAVE SAMPLES? We like samples! We try our hardest to include the samples we receive in our print and/or our online version. Send samples to ABV magazine, 712 Bancroft Ave., #109, Walnut Creek, CA 94598

New Almaden quicksilver mine in San José uses red cinnabar to refine its mercury.



Fort Point, located in San Francisco, is considered one of the most perfect models of masonry in America.

Winter 2018

photos MO Studios


Design On Point AGENCY: MANUAL • DESIGNER: Eileen Lee CLIENT: Fort Point Beer Company, San Francisco Breweries that distribute to retailers face a huge hurdle: how to make their brand visually stand out from others on the same shelf, while also providing some visual cue as to what the brand’s story is. San Francisco’s Fort Point Beer Company turned to local design house Manual to help identify and build their identity. We talked to art director Eileen Lee about her creative process behind Fort Point’s cross-platform identity design. How did the relationship with Fort Point start? Did they find you or were you recommended to them? We were recommended to Fort Point, so they found us. When Fort Point approached you, did they have any ideas visually of what direction they wanted to go in? When they came to us in 2013, they were still deciding on their name but they knew they wanted their overall core brand identity to resonate with locals and represent the essence of San Francisco. Did they want iconic locations, and if so, did they know which ones right away or did you have to whittle it down? As soon as we knew Fort Point was going to be the name, we were instantly inspired by the architecture and its surroundings. The brewery is located in the Presidio area, close to both the iconic Golden Gate Bridge and the Fort Point National Historic Site. We noticed the details of the arches and trusses of the bridge and the Fort, which formed simple crosses and diagonals. So early on, we landed upon this simple grid-based modular illustration style and system for the overall brand. With this underlying grid structure in place, we knew we would be able to slot in and embed illustrations — but those specific iconic locations came later in the packaging design part of the project.

What was one of your first steps in talking to Fort Point (or any customers)? How do you narrow down the direction you want to head in? We wanted to understand the state of beer branding and identify where Fort Point fit in, and get a better sense of their visual preferences. So we researched the lay of the land, both locally and globally. We put together mood boards and presented these back to the clients with variations by category, like “elegant industrial,” “Americana retro,” and “modern minimal.” We discovered there is a lot of visual noise on the shelf, so we then asked ourselves how we can stand out and create something simple but not soulless, approachable and endearing, and find that right balance between tradition and modernity. How were you guided in your illustration style? When we were approached in 2015 to take on the packaging for their first set of cans, we were given the names and styles of the beers — the stories behind each beer informed the illustration. At the same time, the illustrations naturally lent themselves to making connections to iconic elements of San Francisco, to create a unique and authentic sense of place. For example, KSA has a cathedral illustration, which is a nod to Kölsch being a style of beer from Cologne. Instead, we’ve drawn Grace Cathedral to tie it back to San Francisco.

The canyon that runs through Belmont and San Carlos is called “Canada Del Diablo,” Devil’s Canyon



the world. We were able to show how they stood out from the visual clutter on the shelf while maintaining charm and humanness.

Westfalia beer was inspired by head brewer Mike Schnebeck’s road trip through Germany in a VW Westfalia bus, so we incorporated a setting sun and mountain ranges to reference the West coastline. Park beer, a refreshing hoppy wheat beer, references none other than the windmills of Golden Gate Park. And Villager beer denotes the inhabitants of San Francisco represented through the infamous Sutro Tower and classic housing in the midst of the rolling hills.

What suggestions or advice do you have for a company looking to work with Manual (or another design agency) in designing their product logo or package? We seek opportunities to do holistic branding, versus only designing a logo or piece of packaging in isolation. Whether it’s a brand new identity or a brand refresh, we love working with clients who come with a point of view about what they’re trying to achieve as a company, and who keep an open mind about how that can and should manifest creatively. We love to have deep collaborations, often doing heavy immersion and research into the problems we’re trying to solve before we get started with design. We like to fully understand the context in which our clients exist, the needs they have as a business, and where we can do our best work for them as creative problem solvers. We enjoy working with clients that will push us to think differently about the work, but who know when to trust our instincts and recommendations. And we care deeply about high quality production and flawless execution, and value working with brands that understand the importance of investing in production as well as design. ABV

When designing for a brand like Fort Point, you’re not just designing a beer can — you’re also designing the boxes, pour handles, logo, and everything else. How did you approach this challenge in branding their beer? The illustration is the key element to the branding. The beauty of this illustration style identity is its flexibility to be modular in any format. We let the format dictate how the illustration is seamlessly embedded, which gives it a strong impact. It’s also very versatile and always fresh in creating and adding new illustration elements. Did Fort Point go for the concepts right away? We felt pretty confident about this simple yet ownable concept. To make our points more realized, we, as we always do, showed our clients in context of how it would be living and breathing in


MANUAL 2475 Third St., Suite 247, San Francisco (415) 932 6369

FORT POINT BEER COMPANY 644 Old Mason St., San Francisco (415) 906-4021

Winter 2018


BEER: Full Boar Scotch Ale (7.4% ABV) BREWERY: Devil’s Canyon Brewing Company OWNER/BEER CHIEFTAN: Chris Garrett WHAT WAS YOUR INSPIRATION FOR FULL BOAR? I got into brewing beer for one simple reason — I wanted to make something tangible. I was in the tech industry and I wanted to make something with my hands that people could experience on the other end when it was done. I brewed a lot of beer in college and I got really into the experience of not just making it, but of seeing how people reacted to it. It made me feel good. Beer is about creating new things, and I hadn’t tasted anything like this yet. HOW LONG HAVE YOU BEEN BREWING THIS? Full Boar is our flagship beer, we’ve been brewing it for over ten years. We won competitions with it years ago when we were getting into business in the 2000s. It was really popular, and in a way we started everything with it as one of our pillars. It’s got a really robust flavor. It remains a fan favorite. WHAT SHOULD PEOPLE TASTE WHEN DRINKING/SIPPING THIS? To me, it tastes like a Heathcliff bar — really heavy on the toffee and the caramel. But really, I want people to taste a solid beer with a lot of flavor.

HOW IS THE BEST WAY TO ENJOY A FULL BOAR? It’s best cold, but if it’s room temperature, throw it over a scoop of vanilla ice cream. It tastes great as a float — you can’t say that about every beer. WHAT LOCAL DISH WOULD YOU RECOMMEND TO GO WITH THE FULL BOAR? Anything off of our food trucks on one of our Friday night events. Probably one of the Southern ones. Chocolate cake? It’s honestly great with steak too. WHAT SONG GOES BEST WITH THIS? Metal. Rock. Something heavy like punk. Anything by Green Day. It’s a sweet beer but it’s got a lot of punch, a lot of kick to it.

DEVIL’S CANYON BREWING 935 Washington St., San Carlos (650) 592-BREW 15

Photos courtesy Spirit Work Distillery

Visitors to Spirit Works Distillery are greeted by a fun sculpture of Bandit, one of their two fourlegged canine mascots, riding a surfboard.


Several distillers are using a technique called “sonic aging� to see if sound waves can speed up or improve distillation.

Winter 2018


Sloe and Steady Wins the Race TAKING IT SLOW WITH SPIRIT WORKS’ TIMO MARSHALL • By Everard Strong


or many people, sloe gin is associated with syrupy, overlysweet concoctions sold by the likes of DeKuyper or the Fee brothers that has little if any actual sloe in the mix, relying on artificial flavorings and sweeteners. Unfortunately, this is as far as people’s association goes with sloe gin – it gets thrown into the bin of heavily sweetend boat drinks imbibed by college students on spring break, who care more about the alcohol content of a drink than its ingredients.

This is a shame because real sloe gin has a rather complex taste structure: sweet notes of plum and grape and cherry tamed by some underlying tart citrus paired with a walnut-like nuttiness. Sloe gin is a uniquely British product: starting with a base of gin, distillers add the macerated fruit of the blackthorn bush, called the sloe, into the gin. The mixture sits while the alcohol absorbs not only the flavor, but the deep crimson red of the berries. The fruit is filtered out, water added to bring down the alcohol content, and the end product is now ready to be enjoyed. Traditionally, the bottle is brought out after a meal and passed around to be sipped as an apertif. It can also be enjoyed over ice, or as an ingredient in numerous cocktails — including one of this writer’s favorites, the Sloe Gin Fizz.

– sloe gin was an ingrained part of his growing up. He has fond memories of making batches with his grandma, and would later make and bottle his own, giving it to friends and family as wellreceived gifts. So when he and Ashby first began planning what would become Spirit Works, making their own version of Sloe Gin was an integral part of the plan.

Because of its overseas origins, it has been hard to find good sloe state-side. This has changed as high-end cocktail establishments and caliber restaurants have been offering real sloe gin on its own or mixed in unique and traditional mixological combinations. Thankfully, there is now a U.S.-based producer of sloe gin, and they happen to be located in our Northern California backyard, in the town of Sebastopol. Owned and operated by husband and wife team Timo and Ashby Marshall, Spirit Works Distillery opened their doors in 2013, fast making a name for themselves for their superb line of vodkas, whiskeys, and sloe gin – the only distiller in North America to offer it. Timo comes from strong British roots

To make sloe gin, you need a base. So you need to make gin. To make gin, you also need a base. So you make vodka. Distillers have the choice of having pre-made vodka trucked in from outside sources, or make their own. Spirit Works made an early decision to control the whole distillation process from grain to glass — when you walk into their spacious work floor, across the back wall are shelves with huge cotton bags filled with organically-grown Sacramento-grown red winter wheat. The wheat is then milled on-site, where they mash it and then distill it, creating a vodka base that will then be used for their gin — some of which will be earmarked for inclusion in their Sloe Gin. Timo and Ashby both have interesting back stories that brought them here to this building that makes up part of a complex of other structures commonly called The Barlow — a sprawling campus

European Union standards dictate that sloe gin must be a minimum 25% ABV to be called as such.



of artisinal breweries, artists, restaurants, and other funky fun stores. Timo was born and raised in the South American nation of Peru — his parents were associated with the British Consulate there — before moving to England in his teens, where his family is from originally. He met Ashby while working with an environmental group aboard an icebreaker ship. Various projects brought them to San Francisco, where they looked at ways they could settle down. They both liked the idea of operating a distillery, with the original idea being they would make gin and sloe gin, and grow all of the ingredients on-property, including the blackthorn bushes from where the sloe comes. While this concept didn’t make it into the final business plan, Ashby had some solid ideas of what she was looking to make, and they ordered a custom still and secured the property and investments. In 2012 they began work, and in 2013, the doors to Spirit Works Distillery opened. At first their offerings only included gin and vodka. Emboldened by the enthusiastic response, they expanded into offering whiskey (including both rye and wheat versions), their sloe gin (including an entirely unique variant aged in charred American white oak barrels that has to be tasted to be believed. They’e also experimented with a barrel-aged gin (with great success), and a whiskey aged in sloe-gin barrels that is mind-blowing. ABV visited Spirit Works Distillery one sunny day in November, where we spent a very pleasant afternoon talking with Timo, sipping some sloe gin, and learning more about this spunky start-up that is making big waves while making top-tier spirits. Timo Marshall


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ABV: Was there a day after you started working on Spirit Works Distillery where you were thinking “What have I done?” Timo Marshall (TM): I do that every day — I can’t tell you how many times I’ve wondered out of the office as if I’ve landed on the moon, and I look around this space thinking “What are we doing?” It’s a very big, it’s a huge undertaking to build something as capital intensive as this space. ABV: What brought you and Ashby to Sebastopol and from there Spirit Works? TM: We were based in San Francisco, working with environmental advocacy and environmental non-profit organizations within the Bay Area. We always knew that we wanted to move out of San Francisco to an area like West County up here in Sonoma and we wanted some land that would work for itself to do something, pay for itself. We were looking at doing something fairly unique like producing Sloe Gin. We thought that we would grow the botanicals for gin and sloe berries out here on the land and then hook up with a local distillery and produce product that way. We found it hard to find a distillery that would share that information with us — the more we looked into it, we said “Why don’t we make our own gin and see where that goes?” We spent a lot of time assessing that and still kept our day jobs. Then eventually we realized that we couldn’t do both land or distilling, by then we’d got bug and we just wanted to build the space. It took us a little bit of while to put our business plan together and find the money and then once that happened it was very quick. We started putting this together in 2012, we started distilling in January of 2013. In terms of the craft distilling movement, we’re early adopters, I

wouldn’t say [laughs] by any stretch of the imagination that we’re first on the bandwagon, but definitely, we got in early on the game which is good. ABV: Did you have any previous experience with distilling? TM: No, in terms of this is the first business that we set up in this way. In terms of distilling, Ashby and I spent as much time as we could in different places learning the art of distilling. But we actually ended up also going back to business school, relearning business process, accounting, all those sorts of things. We spent time in a couple of other distilleries practicing there, not for very long. Most of the learning process that we did for that was actually was our store. We didn’t put a product out for almost eight months after we started distilling. ABV: How did you find the start-up money? TM: Just asking around and smiling a lot, we were lucky we had a group of people that were interested from the beginning and had a lot of faith in our ability to produce a space like this, we were lucky in that way. ABV: Your bottles have a unique shape — who designed them? TM: Ashby designed the bottle herself. She wanted a bottle that could be picked up by smaller hands in a bar, that’s why she wanted this flask style shape and of course, the moment we started designing our own bottle, it was easy to have it embossed. The labels were created by a designer in San Francisco called Tom Ingalls. He has done a lot of amazing work with wine labels and he’s done a few spirit labels as well, but he’s worked with us for our design work since before we had a distillery.

The first batch of gin labels that we did, didn’t say gin on the side, it just had a little thing and people were grabbing our bottle and they were fitting it back on the shelf sideways because it fits, and so they didn’t know what it was so we had to add gin to the side for people to recognize the bottle Also, we had to think that most people are right handed so they’re going to face the label and put it back on the shelf. ABV: You were originally going to focus on selling gin — how did vodka end up being part of your repertoire? TM: When we first started working with our distributor, we told them that we just wanted to sell them our gin and maybe our sloe gin down the line and they said, “Well, we’ll take the gin and the vodka.” We were like, “No, we don’t — we just make the gin.” They said, “Okay, well, we’ll take the gin and the vodka.” “So I guess we’re making vodka.” ABV: You also offer a barrel-aged gin. This is not a common process for making gin. TM: No, no it’s not, but it’s becoming more and more common now. We experimented with lots of different types of barrels until we hang down on the type barrel that we like to use for our barrel gin. Which is essentially a new charred barrel, American oak . We pour our gin in there fairly high proof, the extraction happens really fast over a few months, maybe four months or so something like that. Depending on the time of year and we just go tasting it along the way. This is one product you have to taste a lot of along the way but it’s not a bad thing to do [laughs]. But you have to taste it often and you can’t skip on it because we want this to taste like aged gin, we don’t want just to taste like barrel spirits. You have to keep tasting it, that you can taste


the botanicals, the botanicals, the botanicals and then when you feel that it’s got enough of the oak flavor in it you pull it. The result is a marriage between whiskey and gin because it still has the gin components in it and yet it’s picked up all those flavors from American style whiskey barrels. If people who don’t drink gin but who are whiskey drinkers find this really interesting. ABV: In your barrel room, you have several barrels — each with its own

SPIRIT WORKS DISTILLERY 6790 McKinley Street #100 (In The Barlow), Sebastopol (707) 634-4793 TASTING ROOM HOURS Wednesday – Sunday: 11:00AM – 5:00PM. 20

iPhone and headphones attached. What’s going on there? TM: We’re really interested in the boundary, where the charred wood is and liquid is touching it. We were wondering how to increase that interaction. We have heard of people shaking barrels or moving barrels around. So we go, “What about if we use some physical vibration, like a sound vibration, or something that vibrates?” We thought, “Let’s put speakers on the barrels and play music to them and use sound waves.”

have one with Daft Punk, one playing AC/ DC, and one playing Prince. The Prince and Michael Jackson ones are tribute barrels. This one is dance music, Bay Area dance music. This one is just all Led Zeppelin. This year, we released a couple of barrels, our Devil Makes Three and our Nutcracker barrel. We did a blind tasting. We sell them out of the tasting room. We had an amazing response to it. There’s a difference from one barrel to the next just because all barrels are like snowflakes, anyway.

We started off with -- We had one barrel that had every album by The Devil Makes Three on it, one of my favorite Americana bluegrass bands out of Santa Cruz. My wife, Ashby, said, “You’re personifying the whiskey. You’re going down the classic yes, it listens to bluegrass. What if it likes the ballet or something?” We go to The Nutcracker every year so she put a Nutcracker one together. We also

It’s up to people to decide if there had been a change. People noticed changes between one barrel and the next. Now, whether they preferred one over the other, or whatever, came down to individual preference. ABV:OK, let’s get to the main event — let’s talk Sloe Gin. TM: My family has been making sloe gin

Winter 2018

for a long time. I remember sitting around the kitchen table with my grandmother making sloe gin when I was 14. For me as a teenager, I really enjoyed going out and buying really good quality local gin and making sloe gin and then giving it as Christmas presents every year. It’s a good way for me to do Christmas presents across the board kind of a thing. ABV: First, what exactly is a sloe berry? TM: Sloes are a wild plant. They grow on their own. They grow on the blackthorn bush. The blackthorn bush, it’s thorny and shrubby. And so you find sloe bushes all over the countryside in the UK. There is a long tradition of it being out there. Any rural family worthy soul that goes walking in the countryside is going to have their favorite sloe patches. You pick the sloe, and you add it to alcohol the alcohol will extract all the flavor and the color from the fruit then you add some sugar so you are preserving the flavor of the fruit. Back in the day, people would pick sloe’s and they would add it to cider and they made a drink called Slider back in the day which is hard apple cider with sloeberry flavor in it. ABV: You also produce a barrel-aged sloe gin too? TM: The sloe gin that you tried before is just our traditional sloe gin. We also took some of our sloe gin. We thought, “Well, why don’t we put it in a barrel?” Why? Well, because we’ve never heard of anyone else doing it.

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But we gave it a go; we put it into traditional American white oak barrel — the same barrels that we use for the barrel gin — and it’s just changed the structure of the sloe gin slightly and added those barrel flavors to it.


IWhen the fruit oxidizes a little bit, it takes on a slight brown, more brown color, and it gives its slight sherry notes as well. This is fantastic. This is one luxury product on the shelf; it is one of the most popular products that we sell out of the tasting room, like it’s hand-sold. It’s not meant for’s something for that very special at the end of the evening and share with people. I like that a lot. ABV


Tune-in to our podcast to listen to our whole conversation with Timon, and you will learn: - Timo’s “Oh sh*t” moment - Timo’s favorite sloe gin recipe - What song goes best with his sloe gin

Listen now at



Photos courtesy Katie Finnie



Point Richmond was originally a tiny hamlet called “East Yards” surrounded by open fields.

Winter 2018


MEET THE BREWER Chris Coomber, Director of Brewing Operations, East Brother Beer Company

By Clayton Schuster WHAT GOT YOU INTERESTED IN BREWING? I started in middle age — the more I paid attention to beer, the more I got interested in really tasting and experiencing it. The different flavors, different styles, getting into the history of beer. I remember very clearly discovering Lagunitas IPA and tasting that hyper hoppy flavor for the first time. I was taken with it. I loved beer before, but when West Coast IPAs started hitting the market, I was floored. So, I became a Lagunitas guy. I’d go to Costco and get the big case and keep it in the fridge. I had an epiphany, though, when I tasted Pliny the Elder. It was very soon after it first came out. I was in a place called Freshie’s in South Lake Tahoe and they had it on tap, which they still do. I saw it on the menu as a triple IPA, which it isn’t, it’s a double. I ordered pho and a Pliny and I just couldn’t believe that a beer could taste that good. I found out the brewery was in Santa Rosa, just in my backyard, and I went up there to explore. After that, I started getting really into beer. One day, I was talking to this woman who told me about The Beverage People, which is a supplier for wineries and brewers in Santa Rosa. They’ve been around for years and years. So one afternoon I drove up and poked around the store and saw a beginner’s beer-making kit. I went home and cooked up a batch on the stove and bottled it and just couldn’t stop. I was done. I needed to keep brewing over and over and over again to just get it that

much better. I became obsessed. WHAT WAS THE FIRST BEER FROM THAT KIT? I think it was an English Brown Ale. I remember the first all-grain beer I made was based off a recipe from The Beverage People. They called it a Scottish Cream Ale. That first batch was so much fun. Frankly, I was surprised that it tasted good, but it did. I have a carpentry and construction background and love working with my hands. Putting things together. I think home brewing is a real DIY kind of endeavor. The more you get into it, the more you realize that it isn’t a one-sizefits-all task. There’s fifty million ways to do anything and everyone has an opinion about how to do the task right. It was simultaneously frustrating, and compelling. I think a recipe is 25-percent of the work that goes into making beer, and the rest is your process. Temperature, timing — how you make it. WHAT WERE THE NEXT BEERS YOU WERE DRAWN TO AFTER THAT EUREKA MOMENT WITH PLINY THE ELDER? Everything hoppy that I could get my hands on. And, more importantly, finding out where those flavors came from and why. Like, what is it about a hoppy beer that I love so much? Why is it so different? I can’t even tell you. I love so many different kinds of beer. I looked for anything that billed as hoppy. Gotta give me the hops. For a while all I wanted was hoppy beers. I would not

touch a beer if it was less than quadruple hopped. But after a while, I started getting interested in lighter beers and subtler flavors. I never call it bitter. For me, it doesn’t taste bitter or fulfill my idea of bitter. It’s just hoppiness. I love it. The intensity, the aroma… Oh my God! The aroma… The complexity. There wasn’t a lot of malt going on in those beers. HOW DO YOU COME UP WITH YOUR RECIPES? I like to think about what flavors I want to bring out — hoppy, malty, big alcohol, small alcohol — and in that way I develop a goal. Then, I taste a lot of beers in that style and study tons of recipes, usually classics. I might combine some elements from a few, or add something that seems useful, and that’s it. Then, we’ll see how that comes out and taste and refine. It’s a constant refinement. I like to make the same beer over and over and then tweak that to make it better and better. Talking to other home brewers about it, I was kind of an anomaly that way. They wanted to have fun and try new things. They’d even poke fun at me. Like, “Chris! You’re making the same beer again?” “Yeah, guys, same beer again.” I just wanted to tweak the recipe and get it perfect. That’s my natural process. I want to realize whatever taste I’ve envisioned. WHAT ABOUT POINT RICHMOND MADE IT THE PERFECT PLACE TO START EAST BROTHER? First, it was Richmond. My business partner Rob Lightner and I both live across the Bay. Rob was in the kitchen helping me with the very first beers I brewed. I needed his tasting expertise. He’s been very interested in the whole

The woman behind the growling chorus of “Gimme Shelter” (A Shot Away) is Merry Clayton.


Photo courtesy East Brothers


brewing thing the whole way, having fun with me making all the beer. After we decided we were going to move forward with this, we knew that finding the right space was at the top of our to-do list. Not just for legal reasons. I mean, you can’t even get a license to brew beer until you have a physical space, a signed lease, and all that stuff. Beer, to me, is a fresh food. Your first market is the people that live near your brewery because they’re the ones who are going to come by and get fresh beer whenever they want. That’s one of the most fun parts of it, I think. So, we thought a lot about where we wanted to be. We live in the Bay Area and didn’t want to leave, obviously. We have families and lives here. Then, we figured that we wanted to be in Richmond specifically. We only looked around Richmond for a space, didn’t look anywhere else. It took a long time. It wasn’t just the economics of it or finding a place with the right “feel.” The difficult part is getting that balance between enough room and having access to all the necessary utilities: The loading, the plumbing, and the other parameters for a successful brewery. Our current space is great. We don’t have a lot of walk-through traffic but it worked for all the production stuff. The landlord was amazing, too. The space was originally much bigger and we couldn’t afford it. But he reconfigured the space so that we could come in and start up. Beyond that, we really love Richmond. The history, the location. It’s such an under-appreciated area of the Bay Area and I love that East Brother is playing some part in making this city somewhere that people love to go. WHAT’S SO IMPORTANT TO YOU ABOUT BREWING BEER? Brewing makes me fill like I’m being tuned into humanity as a species, in a weird way. It’s just something we do as a species. We breathe. We eat food. We


drink beer. It’s like diving into the stream of human development. And, also, what is beer for? It used to be for nutrition and ingested as a food. Today, beer is for feeling good. Whenever I tell someone that I make beer, the first thing they usually do is smile. There’s no other purpose for beer, that I’m aware of, except to enjoy it with friends or family or solo. Enjoy responsibly, of course. The fact that we’re making a product that’s been around since the beginning of recorded time and its sole purpose is to enjoy it–– what could be better than that? There’s nothing more important. WHAT’S YOUR VISION FOR BREWING BEER? We chose to focus on more classicallyoriented beers, maybe less experimental, and stick with traditional ingredients and traditional techniques. Not so much exploring all kinds of new ingredients and flavor combinations and styles. We love that stuff. It just wasn’t what we were going to do. Lagers, for example, were totally important for the East Brother portfolio.

Also, I love hoppy beers, but I knew that every single one of our beers needed a strong malt balance. Historically, beers were not super-hopped. Plus, I love the malt flavor. I love that bready, doughy side of beers. I love tasting that malt and having it balance out that hop flavor. It’s a preference, I guess. WHAT’S YOUR FAVORITE BEER AT EAST BROTHER? I don’t have one. They’re all my babies. But, if I had to pick one, it would depend on my mood. If I pick a favorite, though, it doesn’t mean I think it’s necessarily our best. Right this moment, I’d pick our Wheat IPA. It’s the hardest to make and I’m still working on the recipe and it’s the highest maintenance beer. We’re blending traditional ingredients with a take that’s a little bit different. Paying it so much attention might leave me a little biased at the moment. I’m more attached to it right now. The other thing is that all of our beers are so different.

EAST BROTHER BEER COMPANY 1001 Canal Blvd., Richmond (510) 230-4081 Winter 2018

Photos courtesy Altamont Brewery



n December 1969, The Rolling Stones performing at Altamont as seen in the Newell described the concert the Altamont as having bad vibes from the documentary about the event, “Gimme Shelter.” Speedway — beginning; everyone was paranoid. located just outside She compared it to other concerts Livermore — made she attended in the late 60s, headlines for a rowdy mostly at Golden Gate Park in San concert that brought Francisco, where people sat around the Rolling Stones sharing joints and passing booze and other top talent and just listening to the music. to Alameda County on a last minute venue Click to see a switch. In addition to video of the Rolling Stones’ “Gimme a highly-publicized Shelter” song. killing of a fan that jumped on stage, the “There was no security whatsoever event became known except the stupid Hells Angels and for its bad vibes, poor they were only at the stage,” Newell organization, and recalls. “The stage was really low so otherwise unruly atmosphere. Despite the negatives, the concert people were just walking up and just climbing on the stage.” that was modeled after Woodstock and saw 300,000 fans attend is an important part of local history. So, it’s no surprise that Altamont It’s no secret that low stage lead to Beer Works, named for the geographical area in which it was built, the death of the fan that jumped pays tribute to the concert with its flagship brew—Shot Away IPA. on during the Stones set and was stabbed to death by a member John Ernst, Altamont’s brewery’s media manager, called the beer an of the Hells Angels. In all, there ode to the concert. “We wanted to name the beer after one of the were four deaths at the concert, Rolling Stones songs,” he explains. For the first two years Altamont and reportedly a few live births. Beer Works was open (2012-2014), the name was Shelter IPA, for the song “Gimme Shelter.” A cease and desist letter sent them scrambling Altamont Beer Works pays to rename it. homage not just with their flagship beer but also with a wall “We literally all sat around drinking and [listening to the song],” Ernst of memorabilia hanging in the shares. That’s when Shot Away—a lyric from the song—was chosen as tasting room in Livermore. the beer’s new moniker. It’s one of many references to Anne Newell, 71, remembers the concert well. She was in her early the Altamont hidden, or not so 20s when her and her friends decided to attend. The lineup and the hidden, in the brand’s licensing. location were detailed on the radio. No one bought tickets; they just Their logo features a photo of the infamous windmills, a skyline that is showed up. quickly changing as new equipment replaces the old. “At that time it was weed and acid and I guess pills,” Newell said of common drugs of choice. “The music part was great and then it got bad… The crowd was bad. People were overdosing,” Newell remembers. “There was a lot of people having bad trips it seemed,” said Sibyl Lewis Darter, who also attended. “Puking was more common than I’d have liked.”

“We… are just super tied to that area,” Ernst said.

ALTAMONT BREWERY 2402 Research Drive, Livermore (925) 443-BEER 25


Winter 2018

BEAUTIFYING THE BAY, ONE MURAL AT A TIME AS TEENS GROWING UP IN THE EAST BAY, TIM HON AND STEVE HA WERE OBSESSED WITH GRAFFITI. They painted their tags everywhere — from San José to Richmond — leaving a trail of irritated cops in their wake. As adults, they still love painting graffiti — only this time, they’re getting paid for it. • By Shelby Pope


Photo by Shelby Pope


on, Ha and their friend Romali Licudan, make up the Illuminaries, a Bay Area company providing colorful murals for cities, sports teams and businesses. They’ve painted a kaleidoscopic phoenix for a Berkeley bookstore, a gigantic Steph Curry for Under Armour, and depicted the Oakland A’s mascot Stomper as a war elephant for a mural sponsored by the team. Hon and Ha met as high schoolers, and quickly bonded over their love of graffiti. They couldn’t get enough of the rush of sneaking around a city at night, the knowledge that their work would be seen by thousands of people every day.

“It was like, hey this is free art, we can go put our names out, we can get published,” Ha said in an interview at downtown Oakland’s Drexl, as he and Hon drank California IPAs from Cultivar Beer in San Francisco.


“The graffiti artist side of it is like, ok, they’re putting things in our face, so we’re going to put things in your face,” Hon said. “That was our justification.” After the police finally got caught up to them--“I was not trying to go to jail after that. I went once and I was like, fuck that,” Hon said--they turned to graphic design as their new creative outlet. They made fliers for raves, and designed tee shirts. Eventually, they settled into jobs they enjoyed, Ha working as a graphic designer, and Hon as a programmer. Then, about a decade ago, some friends offered them opportunities to start doing street art again. They painted murals at lumber yards, multiple Crossfit gyms and people’s homes. Then, they were asked to produce a 49ers themed mural for a music video. They liked the piece so much they started calling around to see if any local businesses would be willing to host it permanently. They ended up transplanting it to a Walgreens in

the Mission, and convinced Vernon Davis--then a tight end for the Niners-to come by and autograph it. Soon, other sports teams started calling, and they brought Licudan on board to help with larger projects. One of their most famous pieces is a mural they did while the Warriors were playing in the 2015 playoffs. After seeing a photoshopped picture of Steph Curry sporting famous local rapper Mac Dre’s ironic “thizz face” and afro, they thought it would make a perfect mural. They got permission to paint an abandoned Oakland building, and quickly drew the attention of local residents, who brought them food and thanked them for doing transforming the eyesore. “We painted that during game two of the finals and then in game three, the next day, Steph Curry did that face on camera,” Hon said. “We’re like, oh shit!” (The two later met Curry, who told him he thought it was, “hella sick,” according to Ha.)

Graffiti artist got its start in 1967 when Cornbread, a high school student from Philadelphia, tagged city walls.

Winter 2018

Photo courtesy Illuminaries

Now, Hon and Ha have more work than they know what to do with. In an average week, they’ll be approached to paint a mural for a kid’s room, or by a corporation who wants something more permanent than a billboard. Once they get a job, they’ll work with the client to figure out the best way to combine the client’s vision with the Illuminaries style: grungy, colorful and photorealistic. Then they’ll start painting. Their favorite project was the 105-foot mural of the A’s mascot the team commissioned, because of the challenge of the large size and the

sense of community it sparked. While they painted, they were constantly interrupted by curious passerby offering anecdotes about the team or their guesses about the mural’s final look. (One woman guessed it was a swan, so they hid an image of a swan in the final product.) Both still keep their day jobs, so they murals have remained and enjoyable side gig, fueled by their decades-long artistic collaboration--and the IPAs they both enjoy. “Drinking is a big part of our [process] because a lot of

times, I’m too uptight with my art,” Hon said. “I’m like, ‘Oh, it needs to be perfect.’ And so when I’m drinking, I get loosened up [and] it just comes out.” The fact that they get to parlay their teenage passion into a career is still surprising to Ha and Hon. “As a graffiti writer you’re always trying to find a spot that’s going to stay longer,” Hon said. “We’re always pinching ourselves. We’re getting paid to paint this stuff and it stays up for year, so it’s a dream come true.” ABV

“Graffiti” is actually the plural form of “graffito.”




Winter 2018

Click to see a video describing the creative process behind this iconic mural. Photo courtesy Illuminaries



BABY, IT’S COLD OUTSIDE! It’s a good thing we have an array of beers, ciders, and spirits ready to warm our bones and heat up the night. The theme behind this snowy gathering is pretty straightforward: You’re going to Tahoe or Bear Valley for a weekend of snow-bound fun. What to enjoy after a long day of hitting the slopes? (Which, if you saw us skiing, would literally be us hitting the slopes. Hard.)


Whether to consume with your friends in your cabin hideaway or sip by the fire with your special partner in the resort’s main lodge, these eleven bottles of liquid warmth will make you forget all about your frozen fingers and numb toes.

Outside, let it snow, let the cold winds blow, So come inside, where the good times flow! Photo by Quentin Bacon

Thomas Edison created the first strand of Holiday lights in 1880.

Winter 2017




Sonoma County Distilling Company Rohnert Park, 48% ABV Distiller’s goal was to create a whiskey that tasted like a classic Manhattan. Mission accomplished.

Moylan’s Brewing Novato, 10.0% ABV Warming malt with hints of dark chocolate and coffee make this perfect for sipping fireside.

Gowan’s Ciders Philo, 5.7% ABV Best served in wine glasses, this farm-to-table cider pairs well with a layered cheese plate.




21st Amendment San Francisco, 7.9% ABV A classic, warming strong ale given just the right blend of spices to give it a warm, dark edge.

Mad River Brewing Blue Lake, 11.4% ABV High ABV plus cinnamon and cloves and caramel goodness. Sweetens as it warms.

GOLDEN STATE VODKA Bay Area Distilling Co. Brentwood, 42% ABV Distilled from 100% Northern California corn, this desceptively crisp, clean vodka has little if no bite.

BARREL-AGED OLD RASPUTIIN XX North Coast Brewing Fort Bragg, 11.1% ABV Limited release stout aged in bourbon barrels. Bring this out to make your beer friends jealous. Then share to make them happy again.

Almanac Brewing San Francisco, 10% ABV Brewed with oak staves, sea salt, chili, cacao nibs and coffee, this is a great after-party, wind down by the fire selection.

BLACK ROBUSTO WINTER SOLSTICE SEASONAL ALE Anderson Valley Boonville, 6.9% ABV Low enough in ABV that you can take a break from the slopes and enjoy this with a leftover turkey sandwich and slice of pumpkin pie.

Drake’s Brewing Co. San Leandro, 6.3% ABV Brewed to withstand the chilly Bay Area fog, this amped up porter will warm any and all that are snowbound and thirsty.

DAMNATION Russian River Brewing Santa Rosa, 7.5% ABV Curse the cold and welcome the warmth with a beer inspired by strong Belgian golden ales. A somewhat fruity bouquet balanced with a spicy finish sets this aside for the dessert table.

“Grandma Got Run Over by a Reindeer” has sold over 11 million copies.




Aviation Rooftop Bar and Kitchen


Winter 2018


Photo courtesy Aviation Rooftop Bar & Kitchen



Other area brewers quickly took notice of the brewpub’s fast success; today, a handful of breweries have set up shop in Livermore, releasing small-batch beers with tongue-in-cheek names. This trend looks to be just beginning. The stops may be fewer and farther between than the big players in San Francisco and San José, but there are easily enough hops to fill the day. A background of beautiful rolling hills and a casual, family-friendly atmosphere create a one-of-a-kind vibe for this booming town, where glasses are filled with local flavors and the patios are always dog-friendly. Photo courtesy Story Coffee


ivermore, once a small quaint cowboy town sitting on the outskirts of the East Bay, along Highway 580, has been steadily earning a sparkling reputation as Napa South, known for its award-winning vinos and boutique wineries (Wente being one of the most recognizable names). Amidst the grapevines, however, a new beverage scene is emerging. When Steve Satori opened Altamont Beer Works in 2012, it became the first craft brewery in town since Prohibition ended in the 1930’s.

10:30 AM Start your morning with local fuel at Story Coffee. This familyowned, pop-up coffee shop is one of Livermore’s best-kept secrets. Brewing beans from Santa Cruz’s Verve Coffee Roasters, Story Coffee takes up shop inside Switch, a local co-working space. Here, husband-wife team Paul and Alana Halvorsen are at your service. Prep your taste buds for the long day ahead with their signature (and nonalcoholic) whiskey coffee, an easy favorite among locals.

Story Coffee


There is a chemical element named livermorium, named after the city of Livermore.

Fall 2017

Photo courtesy Altamont Beer Works


Photo courtesy Working Man Brewing

Altamont Brewing 12:00 PM Any tour of the Livermore Valley brew scene should begin with a stop at the original brewery that started it all, Altamont Beer Works. Owner Satori makes a concerted effort to continually grow their menu, so there’s always something new to try. Start off light with a Berry White fruit beer (4.7% ABV), or dive right in with a line-up of drool-worthy IPAs, such as Mr. Nice Guy (7.2% ABV) or Shot Away (6.8% ABV — read about the story behind this beer on page 13). The most popular brew on the list is Hella Hoppy, a double-IPA that boasts a 9% ABV— cheers to getting this party started! Beers are only available on tap at Altamont, so grab one of their growlers (or bring your own) to fill with your favorites for later consumption and happy remembrances.

1:00 PM Whether you choose to taste

Working Man Brewing

your brews chronologically or by distance, Working Man Brewing is your next stop. Opened one year after Altamont, Working Man is just a six minute drive down the road.

Robert Livermore was one of the first to grow vineyards and fruit trees in what is now present-day Livermore.



Photo courtesy Hop DeVine

This microbrewery is on a mission to create hand-crafted, artisan beers with a wink at Bay Area history. While visiting, taste their current line-up of seven tasty offerings, ranging from a smooth Belgian-style wheat with spicy characteristics (Whistleblower, 4.8% ABV) to a rich and creamy stout (C’est Noir, 10.8%). If you like them hoppy, fill your growler with Old Jabberwokki (see what we did there?). For a more traditional taste, order a pint of their 9 to 5, a crisp, clean, pale ale made for the working man and woman (6.2% ABV).

2:00 PM It’s time to grab a bite to balance

Hop DeVine

all that alcohol consumption. But, no need to pause the drinking. Hidden away in a nondescript shopping center, Hop DeVine serves all the best the valley has to offer — wine, beer, and grub. Fill your stomach with tri-tip sandwiches made to perfection and wash it all down with a brew flight. Large picnic-style tables fill this gastropub, but the best seats are at the bar, where you have a clear view of their high-tech tasting menus — LCD screens that provide everything you need to know about the listed brews, including whether or not they are serving from the bottom of the barrel.

5:00 PM According to the old adage, A SPIRITED DETOUR While the craft beer scene has enough offerings to keep you tipsy all day, Livermore’s newest foray into beverages is spirits. Sutherland Distillery takes you to the other side of town for a unique beverage tasting experience. Inside, the true essence of the city is captured in the décor: recycled barrel racks and work tables made from reclaimed wood. Inside each poured glass, this essence is echoed by Sutherland using unique ingredients available in the surrounding rich agricultural lands. There’s no discrimination here when it comes to variety—tip back rums, vodka, rye whiskey, and bourbon before heading out the door.


time well spent is never wasted. Well, for lack of a better phrase, Tap 25 might be the ideal place to wind up an afternoon. It’s the first stop on our brew tour that takes tasters to Livermore’s budding downtown, in a coveted area called Blacksmith Square. With 25 flavors always on the ready (hence the name), the focus here is on American microbrews. Revisit favorites from the day or sink your teeth into something brand-new. The day of our visit, they were heavy on the San Diego imports, but also had some Northern California choices peppered in. Live music, provided by local bands and singer-songwriter types, provide the soundtrack for your boozy early evening hours. Grab a seat on their patio — tucked

Winter 2018

Photo courtesy Brian Tarte


3:00 PM Brian Blackburn and Craig Danielson, the puppetmasters behind newcomer Shadow Puppet, are two selfproclaimed geeks with a love for beer who started, like many, as home brewers. The industrialized tasting room is spacious enough to sprawl out at tables, or gather at the bar where tasters, pint glasses, and growlers are filled. Take the beer list for what it is and embrace the crafty brewmaster’s quirky combinations of uncommon ingredients. Go back in time with a Kentucky Uncommon (5.8% ABV), a pre-prohibition-style amber ale brewed with a blend of corn and rye. Shadow Puppet also boasts some of the only nitro-brews in the area, including Cinch, a vanilla cream ale with a silky mouth-feel (5% ABV).

Shadow Puppet Brewing



WHAT’S WHAT & WHAT’S WHERE Listed in order of appearance in story

away but still part of the action so you can take it all in.

7:00 PM Bet you didn’t know you could enjoy a rooftop dining experience in Livermore? Aviation Rooftop Bar & Kitchen serves up casual fare that pairs perfectly with area brews. Refuel with a Mexico City burger — fresh ground beef stacked with chorizo, pico de gallo, avocado, and pepper jack cheese. Ten beers, from near and far, rotate on tap to quench your thirst while you satiate your hunger.


1911 Second St. Closed on Wednesdays and Sundays.

2106 First St


2470 First St. #300 Open Tues-Sun

2402 Research Dr. Open Wed-Sun (doesn’t open until 4 p.m. on Wed, Thurs)


8:00 PM With beers, wines, spirits, and cocktails, Beer Baron is the best place to end your crawl (it doesn’t hurt that it’s just a stumble away from your dinner spot). With more than thirty rotating beers on tap, it’s the biggest draft offering on this list, and the collection doesn’t disappoint. Continue to taste the local flavor or choose a bourbon-based cocktail instead. Live music makes this spot the perfect segue from day drinking to late-night partying. ABV

5542 Brisa St. Open Thurs-Sun (doesn’t open until 4 p.m. on Thurs, Fri)

HOP DEVINE 1708 N. Vasco Rd. Open Tues-Sun


BEER BARON 2223 First St. (They also have locations in Pleasanton and Santa Rosa)

SUTHERLAND DISTILLERY 3189 Independence Dr. Open Thurs-Sun

SHADOW PUPPET BREWING 4771 Arroyo Vista, #B Open Wed-Sun (doesn’t open until 4 p.m. Wed, Thurs)

TAP 25 25 S. Livermore Ave.

Information is provided without any guarantees. Call first. For a full list of breweries, distilleries, tap rooms, cideries, and other Bay Area destinations, go to page 26.

Photo courtesy Beer Baron

Alternate dinner spot: A mainstay on First Street, the First Street Alehouse

rotates fourteen international and domestic beers with nods to California’s best microbreweries. Fare is casual with daily specials.


Beer Baron 40

According to legend, bandit Joaquin Murrieta buried some of his loot around the Livermore/Tracy area.

Winter 2018

A TRIP TO LIVERMORE would not be complete without visiting a living legend —there’s a Guinness World Record and Ripley’s Believe It or Not icon glowing in the Bay Area’s backyard. Fire Station Number 6, located in south Livermore, boasts the world’s longest burning light bulb. This four-watt wonder has burned for 109 years. This incandescent light was first installed at a Livermore firehouse on L Street in 1901. Since then it moved twice to finally rest at its permanent home on East Avenue, where it has lived since 1976, shining over the resting fire trucks in the station. The bulb also boasts its very own website, overflowing with footage of news stories and archived articles, fun facts and a live web cam where viewers can watch it burn. The bulb has been turned off a handful of times during power outages, and when it was moved from the police station to its new home in the fire station. And each time, it came right back on when plugged back in.


Livermore’s Centennial Light Bulb

Named the Shelby Bulb after the company that created it, physicists from around the world have taken interest in the light’s longevity. The light has appeared on numerous news shows, documentaries and even on the popular TLC show Mythbusters. When the light was installed in its permanent home at Fire Station Number 6 in the 1970’s, Captain Kirby connected it to a separate power source and it has stayed lit since 1976. When the firefighters aren’t out keeping the city safe, they are happy to show visitors the bulb. Ring the bell at the back of the station and they’ll let you in. If not, you can still view the bulb through a back window.


Though scientists tout its low wattage and the durable build that has since gone out of style for the reason the bulb stays lit, the Shelby bulb still has an air of mystery about it. When (or if) the bulb ever goes out, Ripley’s is eager to include it in their famed museum. Seize the opportunity now to make a daytrip to see a piece of Tri-Valley history.

Click icon to see the live bulbcam, set up at the Fire Station.

Thomas Edison created the first commercial electric light bulb in 1879.





elevate your craft

(530) 802-5023 42

Winter 2018



UPCOMING EVENTS Photo courtesy Petty Theft/Angie Cardeña

Dec | Jan | Feb

Petty Theft DECEMBER 31

PETTY THEFT Hopmonk Tavern, Novato Spend this New Year’s the way you’ve wanted to spend the past New Year’s — with a bunch of friends, fresh craft beer, and live classic rock. Petty Theft is a newly-formed Tom Petty tribute band with all members coming from the Bay Area. The line-up is pretty impressive — Adam Berkowitz, Dan Durkin, Django Bayless, Monroe Grisman, Mike Emerson and Michael Papenburg are all veteran musicians — so you’re in for quite a show. And with over fifteen craft beers on tap, plus wine and cocktails, you’ll have plenty of choices to accompany your favorite Petty songs.


PANCAKE AND BOOZE ART SHOW Mezzanine, 444 Jessie St., San Francisco The Bay Area’s largest under–ground art gallery,

this is not your typical art show — it’s a gathering of local artists, photographers, bands, DJs, and local artisans, that features live painting, body painting, booze, and yes, pancakes.

much to list here — best bet is to click on over to and make plans now (and reservations).




RATEBEER BEST BEER FESTIVAL Sonoma County Fairgrounds, Santa Rosa

Over thirty-five beers from around the world and non-ticket pours, this festival is always a crowd-pleaser for newbies and hardcore hopheads alike. Costumes are encouraged, so you can drink in anonymity. FEBRUARY 11–19

SAN FRANCISCO BEER WEEK Various locations From Livermore to San José, Santa Rosa to Sunnyvale, San Francisco to San Leandro, there is something happening somewhere near you involving beer during the San Francisco Beer Week. Lots of stuff. Way too

Various locations

What do the White Stripes, Modest Mouse, Flaming Lips, Death Cab for Cutie, Wilco’s Jeff Tweedy and others have in common? They can call San Francisco and Oakland’s Noise Pop one of their launching pads to their future music career. One of the best ways to see up and coming bands, musicians, and DJs live, this year’s Noise Pop features a vibrant line-up: No Age, Bruno Major, Girlpool, Black Rebel Motorcycle Club, Carla Dal Forno, Superchunk(!) and way more bands and musicians, as well as indie films and other goodies. Have upcoming events? Send to editor@

Tom Petty once worked as a grave digger.




HIPPIES, FREE LOVE, AND THE RISE OF CRAFT BEER How modern IPAs were born out of the summer of love • By Emily Ludolf


he summer of 1967 — often dubbed “The Summer of Love” — was a special moment in time when we believed that love triumphed over everything. That optimistic maxim also fueled the birth of one man’s fevered dream of a world with tasty beer, who in doing so sowed the seeds of the modern craft beer movement. Mass immigration to the Bay Area during the Gold Rush (1848-1855) threw beermaking traditions from all over the world into a common boiling pot. German pilsners and wheat beers were brewed and mixed with their English cousin lagers and ales — the result of these unholy unions gave rise to the the delicious and hearty Bay Area craft beer from the region’s sprouting microbreweries.

Despite this rich and varied history, Bay Area craft beer languished in obscurity for decades after Prohibition ended in 1933. The beer industry became dominated by a handful of major companies producing carbonated light lagers, sweetened with rice and corn, which became known as


American beer. However, like the quirky spirit of the city of San Francisco itself, local brewers did not give up and go away quietly. Instead, they passed on their unique traditions to the next generation. In 1965 Fritz Maytag a 27 year-old student at Stanford University (and an heir to the Maytag fortune), a fan of locally-brewed Bay Area beers, saw the craft beer tradition in San Francisco dying out. One fateful day, while dining at the Old Spaghetti Factory in San Francisco, young Fritz learned that San Francisco’s Anchor Steam Brewery, whose beer was one of Fritz’s chosen favorites (and served at the Factory), was in danger of shutting down. Almost immediately after hearing this news, the young Fritz took the leap from student to business owner, purchasing fifty-one percent of the Anchor Steam Company, which at the time was a filthy, run-down brewery which had seen a succession of different owners and locations since it’s 1896 incept by German immigrants.

Named for their process of cooling the wort for the beer on the rooftop of the brewery, which created a dense layer of steam, Anchor Steam had fallen on hard times and was a ruin of out-dated equipment and brewing processes. Throwing himself into the science and the methodology of brewing California common beer, Fritz slowly turned the little brewery around, in the process ingratiating himself and his Anchor Beer Steam with what was happening around him in San Francisco — and the country — at that time. Two years later, during 1967’s infamous Summer of Love the Anchor Brewery found itself at the center of a series of art, music, performance, poetry, lectures, and other creative events called “The Rolling Renaissance.” Fritz Maytag and his brother provided the funding for this Underground Art Celebration, which featured such famous Beat poets and artists as Allen Ginsberg and Michael McClure. To spotlight the event, Maytag threw a huge party at Anchor Brewery, then located at 8th street in San Francisco. As

Fritz Maytag no longer runs Anchor Steam — he currently owns Maytag Dairy and York Creek Vineyards.

Winter 2018

HISTORY LESSONS /// POP CULTURE the law of the spirits things inevitably got out of hand, Maytag started to be fearful that the police would show up as he didn’t have a liquor license, and shouted into the frolicking crowd (from the safety of his office), “It’s my beautiful bubble you’re bursting!”

In 1971, Maytag purchased the remaining 49% of Anchor Steam Beer Company and expanded his output to create hoppy ales using the new Cascade hops, in doing so, single-handedly creating the new tradition of American IPAs.

Allen Ginsberg’s response was to strip completely naked.

Rather than trying to emulate traditional European or American beers, Fritz Maytag decided to buck all the trends and released the winter season Liberty Ale in the early ‘70s. In stark contrast to the ubiquitous macro beers of the day, this IPA scored 40 IBU (International Bitterness Units), compared to the average of 15 IBU found in most American beer. It was so heavily hopped and malty that Maytag famously stated, “most people won’t like our beer.” Eventually, Liberty Ale grew popular because of its champagne style dryness and crisp green apple finish, and it was released year-round. Maytag’s controversial decision proved to be a stroke of genius.

Despite throwing legendary parties for the alternative crowd, in 1969 Anchor Steam Beer was producing only 800 barrels of beer, and they were not selling well due to issues with sourness, thanks to the dirty brewing conditions. In 1971, Maytag fixed up and modernized Anchor brewery, and started once again to bottle and sell Anchor Steam (their label design has gone almost unchanged since then). “One thing led to another and when we started bottling,” he says. “We had gone from the last medieval brewery in the world to the most modern small brewery in the world… Mind you, there was no beer in the world more traditional than ours. Pure water, good yeast, malted barley, hops. Period. No additives, no chemicals, no nothing. That was a theme we felt strongly about: To make old-fashioned beer in a pure, simple way.” Maytag’s contagious enthusiasm not withstanding, he didn’t start experiencing real success until his brewing conditions had improved and he started using a new variety of hops called Cascades hops, grown in the Cascade Mountains of the Pacific Northwest. The result of experiments in 1950’s on breeding English Fuggle hops to reduce susceptibility to mildew, the unexpected side benefit was an arguably tastier version of the hops. This newly-dubbed Cascade hops created a beer with an intense, sharp, and fresh flavor, laying down the foundation for what would become West Coast IPAs defining citrus and floral aromas.

Now 50 years later, even though he no longer owns it, Fritz Maytag’s Anchor Brewery is still in business, and still producing his Liberty Ale from the Summer of Love, along with a range of other modern offerings. Today, IPAs inspired by his legendary creation have exploded onto the global market, with beer aficionados drinking up the rare fruity and floral aromas of the unique Bay area hops. The free spirit of the Bay Area not only saved craft beer, but also introduced the world to IPAs. If not for their determined nonconformity, we would still be settling for the macro swill of the post-war period. Looking back, the young people in the summer of 1967 did have it right: Love (in this case, the love of good craft beer) triumphed over adversity in the end. ABV

SOURCES • A History of Anchor Steam, • “Q & A with Fritz Maytag on taking over Anchor Brewing.”

LAW OF THE LAND I’m a homebrewer. I created a special holiday blend that I want to bottle and give to my friends and family as a gift. I was told this might be illegal, however. Is this true? In California, any person over twenty-one can brew up to 100 gallons of beer per year. However, in general, homebrewed beer cannot be removed from the location where it was made. There are three exceptions to this rule: (i) competitions, (ii) personal or family use, and (iii) donations to nonprofit organizations. Giving your friend some beer as a holiday present will need to fit within the context of the general rule or the second exception. Clearly, your friend can come to your house and enjoy your special holiday blend. It’s when your friend wants to take some home, or when you want to gift some to be consumed away from your home that things become less clear. The second exception allows you to remove beer from where it was made for “personal or family use.” Leave it to Sacramento to draft a rule that can be broadly interpreted and not give us much guidance. That said, it’s clear that the spirit of the law is that homebrewers are prohibited from selling or distributing their beer. Considering this, it’s permissible to take homebrew to picnics or gatherings and share it with your friends; however, handing out to-go bottles or leaving unopened bottles at someone’s house, after you have left, is not allowed. The best approach is give your friend her gift at her house on the condition that it’s consumed then and there. There are actually some advantages to this: you’re not breaking the law, the beer will be consumed fresh, immediate and copious accolades are given to your brewing acumen, and you get to take the glass back home. Don Winkle is a Craft Beer Attorney with Spaulding McCullough & Tansil in Santa Rosa.

Me First and the Gimme Gimmes are named after a children’s book of the same name.



ME FIRST AND THE GIMME GIMME’S HAVE A DRINK The Bay Area punk icons give us their best Known for their quirky punk covers of classic bubblegum pop classics, San Francisco’s Me First and the Gimme Gimmes are iconic to the Bay Area. Since forming in 1995, Me First and the Gimme Gimmes’ ever changing lineup of members includes Pat Mike from NOFX on bass, Joey Cape on lead guitar, guitarist Chris Shiftlett (originally of Foo Fighters), with Dave Raun on drums, all led by frontman Spike Slawson (who also owns Fat Wreck Chords, Me First’s record label). ABV talked to a couple of the band members to get the alternative scoop on what brews, breweries and taprooms are their favorites in the Bay area. We started by sitting down with Scott Shiflett, also in the band Face to Face and Chris Shiftlett’s brother, to ask where and what we’ll find him drinking. FAVORITE DRINK: Coffee FAVORITE DRINK … AT THE BAR?: Beer… IPA’s in particular. FAVORITE LOCAL CRAFT BEVERAGE, AND WHY? It’s not in the Bay area, but Big Choice Brewery in Colorado

(it’s local to someone, just not me) makes my favorite craft beer, The Disconnected IPA. IF YOUR FAVORITE BEVERAGE WAS A SONG, WHAT WOULD IT BE AND WHY. Refer to answer

number two.. The song is called “Disconnected” too, and is by my other band Face To Face. FAVORITE PLACE (OTHER THAN A BAR) TO DRINK?: Backstage We asked the band’s lead guitarist Joey Cape what drink would pair with Me First and the Gimme Gimmes songs. DO YOU REMEMBER YOUR FIRST BEER? In a far-off distant place called the

1970s. FAVORITE ME FIRST SONG AND DRINK TO GO WITH IT? I would pair “I Believe I Can Fly” with a B-52 cocktail (a triple layered shot cocktail, named after the epic band itself, made from Baileys, Grand Marnier and Coffee Liqueur.) Finally, we asked the band to give us a round up of their top three craft beers, and their favorite local watering holes... THREE FAVORITE LOCAL CRAFT BEERS: Speakeasy Prohibition Ale, Fort Point IPA, and Fieldwork Atomic Garden. FAVORITE LOCAL WATERING HOLES?: You’ll find us drinking at Toronado, Bourbon & Branch, Old Devil Moon, or The Tonga Room. By Emily Ludolf Me First and the Gimme Gimmes just released their retrospective, Rake It In: The Greatest Hits. Find out more at



• Click to see Me First’s video of their version of “I Believe I Can Fly.”

Winter 2018

Photo by Katie Hovland






efore software and silicon took over, the Santa Clara Valley was home to thousands of acres of rich farmland and orchards. At Santa Clara Valley Brewing, we pay homage to this industrious past by providing our friends and neighbors with a selection of fine handcrafted beers created with the highest quality ingredients.

Before software and silicon took over, the Santa Clara Valley was home to thousands of acres of rich farmland and orchards. At Santa Clara Valley Brewing, we pay homage to this industrious past by providing our friends and neighbors with a selection of fine handcrafted beers created with the highest quality ingredients. SANTA CLARA VALLEY BREWING (408) 288-5181

LOCATION 101 E. Alma, San José HOURS Mon-Fri: 3:00pm –9:00pm Sat: 12:00pm –8:00pm Sun: 12:00pm –6:00pm

Visit our original brewpub in historic Downtown Healdsburg for traditional pub fare with a twist, including signature burgers, salads, and so much more. Bear Republic’s newest brewpub – located in Sonoma County’s Rohnert Park is a fun, kid-friendly departure from your tour of wine-country. Enjoy quality, handcrafted craft beers, cocktails, and a relaxed dining experience including our scenic outdoor beer garden by the lake. BEAR REPUBLIC BREWING CO. ROHNERT PARK 5000 Roberts Lake Road (707) 585-BRBC

HEALDSBURG 345 Healdsburg Avenue (707) 433-BEER



Founded in 1997, at Ben & Nick’s Bar & Grill we focus on great pub food, local and hard to find beers & well-crafted cocktails. With our easy-going atmosphere and quality products, we are a restaurant unlike any other in the Rockridge area.

Over 23 craft beers on tap and delicious house-made food with weekly live music nights makes Cato’s a great destination for a special night out, to relax after work, or just hang out with friends and family. Fresh kegs of Pliny the Elder are tapped every Tuesday @ 2:00pm!

BEN & NICK’S BAR & GRILL (510) 923-0327

CATO’S ALE HOUSE (510) 655-3349

LOCATION 5612 College Ave., Oakland 48

HOURS M, T, W, S, S: 11:30am –12:00am Thur, Fri: 11:30am – 2:00am Happy Hour: 4:00 – 6:00pm, daily

LOCATION 3891 Piedmont Ave., Oakland

HOURS Open everyday at 11:30am Kitchen Close: Sat - Wed: 10:00pm Thurs, Fri: 11:00pm Bar Closes: Mon – Thur: 12:00am Fri, Sat: 1:00am | Sun: 11:00pm Winter 2018





110 Spring Hill Drive #10 Grass Valley, CA 95945

Expanding a regional brewery, adding cellar tanks, starting a new brewpub — look to BrewBilt to deliver a cost effective solution for you created by craftsmen who take great pride in their work.

Manufactured in Northern California using only American made steel, BrewBilt custom designs brew houses and tanks for brewers dedicated to making excellent craft beer.




ABV magazine’s



An indispensable guide to over 300 breweries, distilleries, cideries, mead makers, homebrew suppliers, tap rooms, bottle rooms, and more who call the Bay Area home. The following listing is provided as a free resource to ABV readers and the Bay Area craft beverage community. Inclusion is not guaranteed, but we try. If you are not listed or find an error in your listing, contact us at We do not guarantee accuracy of information in this listing. When in doubt, call first.


Marin, Napa, Solano, and Sonoma counties

BREWERIES 101 North Brewing 1304 Scott St., Petaluma (707) 701-5061 2 Tread Brewing 1018 Santa Rosa Plaza, Santa Rosa, (415) 233-0857 3 Disciples Brewing 5511 Volkerts Rd.,Sebastopol (707) 228-7309 Adobe Creek Brewing 67 Galli Dr., Novato (415) 506-4565 Barrel Brothers Brewing 399 Business Park Ct. #506, Windsor • (707) 696-9487 Barrel Trolley Brewing 500 Redwood Blvd., Novato (415) 382-6900 Bear Republic Brewing 345 Healdsburg Ave, Healdsburg • (707) 894-2722 Berryessa Brewing 27260 CA-128, Winters (530) 795-3526 Blue Frog Brewing 1740 Travis Blvd., Fairfield (707) 429-2337


Bruehol Brewing 401 Gerald Ct., Benicia (707) 327-6768 Calistoga Inn and Brewery 1250 Lincoln Ave, Calistoga (707) 942-4101 Carneros Brewing 22985 Burndale Rd., Sonoma (707) 938-1880 Cooperage Brewing 981 Airway Ct. G, Santa Rosa (707) 293-9787 Crooked Goat Brewing 120 Morris St., Ste. 120 Sebastopol • (707) 827-3893 Fogbelt Brewing 1305 Cleveland Ave. Santa Rosa • (707) 978-3400 Fossil Fuels Brewing Company 15045 River Rd., Guerneville (707) 869-0705 Grav South Brew Co. 7950 Redwood Dr., Ste 15 Cotati • (707) 753-4198 Headlands Brewing 16 Forrest St., Mill Valley (415) 890-4226 Healdsburg Beer Company 1670 Stirrup Loop, Healdsburg (707) 529-0326 Henhouse Brewing 322 Bellevue Ave, Santa Rosa (707) 978-4577


Heretic Brewing 1052 Horizon Dr., Suite B, Fairfield • (707) 389-4573 Lagunitas 1280 North McDowell Blvd. Petaluma • (707) 769-4495 Mad Fritz Brewery 393 La Fata, St. Helena (707) 968-5058 Mare Island Brewing 289 Mare Island Way, Ste. G Vallejo • (707) 556-3000 Moylan’s Brewing 15 Rowland Way, Novato (415) 898-4677 Napa Smith Brewing 101 Yolano Dr., Vallejo (877) 590-2026 Napa Valley Brewing 1250 Lincoln Ave., Calistoga (707) 942-4101 Old Redwood Brewing 9000 Windsor Rd., Windsor (707) 657-7624 Russian River Brewing 725 4th St., Santa Rosa 707) 545-2337 Shady Oak Barrel House 420 1st St., Santa Rosa (707) 595-8958 Sonoma Springs Brewing 19449 Riverside Dr. #101 Sonoma • (707) 938-7422

St. Florian’s Brewery 7704A Bell Rd., Windsor (707) 838-2739 Stumptown Brewery 15045 River Rd., Guerneville (707) 869-0705 T.W. Pitchers’ Brewing 2480 Spring Mountain Rd. St. Helena • (415) 999-2009 Tannery Bend Beerworks 101 S. Coombs, Napa (707) 681-5774 Trade Brewing 731 1st St., Napa (707) 492-8223 Van Houten Brewing 19 Caletta Ave., San Anselmo Woodfour Brewing 6780 Depot St., #160, Sebastopol • (707) 823-3144

GASTROPUBS, BARS & RESTAURANTS Cochon Volant BBQ 18350 Sonoma Hwy, Sonoma (707) 509-5480 Dempsey’s Restaurant and Brewery 50 E Washington St., Petaluma (707) 765-9694 Downtown Joe’s Restaurant and Brewery 902 Main St., Napa (707) 258-2337

Sauced BBQ, Petaluma 151 Petaluma Blvd. S, #129, Petaluma • (707) 410-4400 Taps 54 E Washington S, Petaluma (707) 763-6700 Third Street Aleworks 610 Third St., Santa Rosa (707) 523-3060

BREWPUBS Bear Republic Brewing 5000 Roberts Lake Rd., Rohnert Park • (707) 585-2722 Iron Springs Pub & Brewery 765 Center Blvd., Fairfax (415) 485-1005 Marin Brewing 1809 Larkspur Landing Circle Larkspur • (415) 461-4677 Murphy’s Irish Pub 464 First Street East, Sonoma (707) 933-0660

BOTTLE SHOPS BeerCraft Novato 7338 Redwood Blvd., Novato Rincon Valley Tap Room & Bottle Shop 4927 Sonoma Hwy, Santa Rosa (707) 595-5516

Winter 2018

CRAFT DRINKING GUIDE TAP ROOMS Barley & Bine Beer Cafe 7765 Bell Rd., Windsor (707) 657-7774 Beercraft Rohnert Park 5704 Commerce Blvd., Rohnert Park • (707) 206-9440 Brewsters Beer Garden 229 Water St. North, Petaluma (707) 981-8330 Bruehol Tap Room 4828 East 2nd St., Benicia (707) 327-6769 Cloverdale Ale Company 131 E First St., Cloverdale (707) 894-9610 Confluence Taprooom & Lounge 4357 Montgomery Dr., Santa Rosa • (707) 293-9702 Healdsburg Tap Room 210 Healdsburg Ave. Healdsburg • (707) 934-5092 Mill Valley Beerworks 173 Throckmorton Ave. Mill Valley • (415) 888-8218 Moonlight Brewing Fulton • (707) 528-2537 Plow Brewing 3334 Industrial Dr., Santa Rosa (707) 843-4583 Ruhstaller Brewery & Taproom 800 Business Park Dr., Suite G Dixon • (530) 601-8240

DISTILLERIES Charbay Distillery 4001 Spring Mountain Rd. St. Helena •(707) 462-2249 Graton Distilling 9119 Graton Rd., Graton (707) 829-6100 Griffo Distillery 1320 Scott St., Petaluma (707) 879-8755 Sonoma County Distilling 5625 State Farm Dr. #18 Rohnert Park • (707) 583-7753 Spirit Works Distillery 6790 McKinley St., #100, Sebastopol • (707) 634-4793 Sweetwater Distillers 611 2nd St., Petaluma (707) 778-6041 Young and Yonders 449 Allan Ct., Healdsburg (707) 473-8077

CIDERIES & MEADERIES Apple Garden Farm 3875 Tomales-Petaluma Rd, Tomales (707) 878-9152 Ace Cider 2064 Gravenstein Hwy N #40, Sebastopol • (707) 829-1101 Coturri Winery 6725 Enterprise Road Glen Ellen • (707) 525-9126 Devoto Cider 655 Gold Ridge Rd. Sebastopol •(707) 823-6650 Ethic Ciders 967 Transport Way, Petaluma (415) 717-4416 Foxcraft Hard Cider 409 Mendocino Ave Santa Rosa • (707) 528-8588 Heidrun Meadery 11925 State Route 1, Point Reyes Station (415) 663-9122 Horse & Plow Wine and Cider 1272 Gravenstein Hwy N Sebastopol • (707) 827-3486 Sonoma Cider 1451 Grove Street, Healdsburg (707) 723-7004 Tilted Shed Ciderwork 7761 Bell Road, Windsor (707) 657-7796 Troy Cider 850 River Road, Fulton (707) 490-6696

BREWING SUPPLIES Beer Belly Fermentation Supply 399 Business Park Ct., Ste 205 Windsor • (707) 837-5750 Beverage People, The 1845 Piner Rd., Ste D Santa Rosa • (707) 544-2520 J&M Brewing Supplies 101 Roblar Dr., Ste C Novato • (415) 883-7300 Napa Fermentation Supplies 575 3rd St., Ste A Napa • (707) 255-6372

EAST BAY Alameda and Contra Costa counties

BREWERIES 21st Amendment Brewery & Restaurant Williams Street, Unit A San Leandro • (510) 595-2111

Alameda Island Brewing 1716 Park Street, Alameda (510) 217-8885 Ale Industries 3096 E. 10th St, Oakland (510) 479-3185 Alpha Acid Brewing 121 Industrial Road, Suite 11 Belmont • (650) 394-4728 Altamont Beer Works 2403 Research Drive, Livermore • (925) 294-8970 Armistice Brewing Company 845 Marina Bay Pkwy #1 Richmond • (510) 230-4966 Benoit-Casper Brewing 1201 Pennsylvania Ave, Richmond •(408) 695-3449 Buffalo Bills Brewery 1082 B St, Hayward (510) 886-9823 Calicraft Brewing 2700 Mitchell Drive Walnut Creek • (925) 478-8103 Cleophus Quealy Beer 448 Hester St., San Leandro (510) 463-4534 • Cooler, The 1517 E 14th Street, San Leandro (510) 357-3949 Danville Brewing 200 Railroad Ave., Danville (925) 217-4172 Diving Dog Brewhouse 1802 Telegraph Ave., Oakland (510) 306-1914 Drakes Brewing 1933 Davis St. 177, San Leandro • (510) 568-2739 Drakes Dealership 2325 Broadway, Oakland (510) 568-2739 East Brother Beer 1001 Canal Blvd, Richmond (510) 230-4081 Eight Bridges Brewing 332 Earhart Way, Livermore (925) 961-9160 Epidemic Ales 150 Mason St., Ste J, Concord (925) 566-8850 Faction Brewing 2501 Monarch St., Alameda (510) 523-2739 Fieldwork Brewing 1160 Sixth Street, Berkeley (510) 898-1203

5612 College Ave., Oakland (510) 923-0327

Beer Food Friends Fun (510) 655-3349 3891 PIEDMONT AVE., OAKLAND 51

CRAFT DRINKING GUIDE Gilman Brewing 912 Gilman St., Berkeley (510) 556-8701 Ghost Town Brewing 2640 Union St., Oakland (510) 926-6728 Good Hop, The 2421 Telegraph Ave. Oakland • (510) 338-6598 Independent Brewing 444 Harrison St., Oakland (510) 698-2337 JP DasBrew 44356 South Grimmer Blvd., Fremont • (510) 270-5345 Jupiter Brewing 2181 Shattuck Ave. Berkeley • (510) 843-8277 Novel Brewing 6510 San Pablo Ave., Oakland (510) 922-9974 Oakland United Beerworks 3775 Alameda Ave., Unit G Oakland • (510) 251-8898 Pacific Standard Brewery 2055 Center St., Berkeley (510) 705-1248 Rare Barrel, The 940 Parker St., Berkeley (510) 984-6585 Schubros Brewing 12893 Alcosta Blvd., San Ramon • (925) 327-0700 Shadow Puppet Brewing 4771 Arroyo Vista Ste. B, Livermore • (925) 453-6498 Triple Rock Brewing 1920 Shattuck Ave Berkeley • (510) 843-2739 Trumer Pils Brauerei 1404 4th St., Berkeley (510) 526-1160 Working Man Brewery 5542 Brisa St., Ste. 5 Livermore • (925) 269-9622

GASTROPUBS, BARS & RESTAURANTS Aviation Bar and Kitchen 2470 First St. , Livermore (925) 292-9915 Barclay’s Restaurant and Pub 2430 Shattuck Ave, Berkeley (510) 654-1650 Beer Baron 336 St. Mary Street, Pleasanton (925) 579-4865 Beer Revolution Bar 464 3rd St., Oakland (510) 452-2337


Ben N Nick’s Bar & Grill 5612 College Ave., Oakland (510) 923-0327 Berkeley Social Club 2050 University Ave., Berkeley (510) 900-5858 Bonehead’s Texas BBQ 3422 Mt. Diablo Blvd., Lafayette (925) 348-4353 Bull Valley Roadhouse 14 Canyon Lake Dr. Port Costa • (510) 787-1135 Cato’s Ale House 3891 Piedmont Ave., Oakland (510) 655-3349 Clove and Hoof Oakland 4001 Broadway, Oakland (510) 547-1446 Eureka! Concord 1975 Diamond Blvd., Sute C-160, Concord (925) 265-2120 Forbidden Island 1304 Lincoln Ave., Alameda (510) 749-0332 Gather Restaurant 2200 Oxford St., Berkeley (510) 809-0400 Gaumenkitzel 2121 San Pablo Ave., Berkeley (510) 647-5016 Growler Pub, The 515 San Ramon Valley Blvd. Danville • (925) 984-2706 Handles on Main 855 Main St., Pleasanton (925) 399-6690 Hopyard Alehouse 3015 Hopyard Rd., Pleasanton (925) 426-9600 Jupiter Brewing 2181 Shattuck Ave., Berkeley (510) 843-8277 Lucky 13 1301 Park St., Alameda (510) 523-2118 Pete’s Brass Rail and Car Wash 201 Hartz Ave., Danville (925) 820-8281 Pleasanton Main Street Brewery 830 Main St., Pleasanton (925) 462-8218 Sauced BBQ, Livermore 300 First St #120, Livermore (925) 961-1300 Sauced BBQ, Walnut Creek 1410 Locus St., Walnut Creek (925) 433-5957

Smoke, Berkeley 2434 San Pablo Ave., Berkeley (510) 548-8801 Triple Rock Brewery 1920 Shattuck, Berkeley (510) 843-2739

BREWPUBS 828 Bites and Brews 828 Main St., Pleasanton (925) 462-8218 Danville Brewing 200 Railroad Ave A, Danville (925) 217-4172 EJ Phair Brewing 2151 Salvio St. Suite L, Concord (925) 691-4253 Elevation 66 10082 San Pablo Ave., El Cerrito, (510) 525-4800 First Street Alehouse 2106 First St., Livermore (925) 371-6588 Hoi Polloi Brewpub and Beat Lounge 1763 Alcatraz Ave., Berkeley (510) 858-7334 McKay’s Beer Garden 252 Main St., Pleasanton (925) 425-0217 Oakland Brewing Company 444 Harrison St., Oakland (510) 394-4677 Pyramid Brewing Oakland International Airport (510) 680-7129 Temescal Brewing 4115 Telegraph Ave., Oakland (510) 899-5628

BOTTLE SHOPS Cask on College 3185 College Ave., Berkeley (510) 788-6228 Diablo Foods 3615 Mt. Diablo Blvd., Lafayette • (925) 283-0737 Ledger’s Liquors 1399 University Ave., Berkeley (510) 540-9243 Monument Wine and Spirits 2250 Monument Blvd, Concord (925) 682-1514 Northbrae Bottle Shop 1590 Hopkins St., Berkeley (510) 525-5323

TAP ROOMS Caps & Taps 6601 Dublin Blvd., Suite M Dublin • (925) 248-2139

Diving Dog Brewhouse 1802 Telegraph Ave., Oakland (510) 306-1914 Drake’s Dealership 2325 Broadway, Oakland (510) 568-2739 x40 EJ Phair Pittsburg Taproom 300 Cumberland St., Pittsburg (925) 427-7204 Hog’s Apothecary 375 40th St., Oakland (510) 338-3847 Hoi Polloi Taproom and Beat Lounge 1763 Alcatraz Ave., Berkeley (510) 858-7334 Hop Grenade, The 2151 Salvio St., Suite J Concord • (925) 285-1301 Ol Beercafe and Bottle Shop 1541 Giammona Dr., Walnut Creek • (925) 210-1147 Pacific Standard Tap Room 2055 Center St., Berkeley (510) 705-1248 Rose’s Taproom 49030 Telegraph Ave., Oakland Tap 25 25 S Livermore Ave., Ste 107 Livermore • (925) 294-8970 Torpedo Room, The 2031 Fourth St., Berkeley (510) 647-3439

Hidden Star Orchards 1235 Phoenix Way, San Leandro • (510) 969-8620 Mead Kitchen, The 2323B 4th St., Berkeley (510) 473-2265

BREWING SUPPLIES Admiral Maltings 651 A West Tower Ave., Alameda • (510) 666-6419 Diving Dog Brewhouse 1802 Telegraph Ave., Oakland (510) 306-1914 MoreBeer! & MoreWine! 995 Detroit Ave., Concord (925) 939-2337 HopTech Homebrewing Supplies 6398 Dougherty Rd., Ste 7 Dublin • (925) 875-0246 Oak Barrel Winecraft 1443 San Pablo Ave., Berkeley (510) 849-0400 Williams Brewing 2088 Burroughs Ave, San Leandro • (800) 759-6025

SAN FRANCISCO AND PENINSULA San Francisco and San Mateo counties



Bay Area Distilling 2160 Elkins Way A Brentwood • (415) 509-6885 Do Good Distillery 3173 Del Este, Modesto (209) 484-6406 Falcon Spirits Distillery 3701 Collins Ave., Richmond (510) 234-3252 Hangar One 2505 Monarch St., Alameda (510) 871-4951 St. George Spirits 2601 Monarch St., Alameda (510) 769-1601 Sutherland Distilling 3189 Independence Dr., Livermore

Alpha Acid Brewing Company 121 Industrial Rd., Belmont (650) 394-4728 Almanac Beer 2325 3rd St Ste #222, San Francisco • (415) 992-3438 Anchor Brewing 1705 Mariposa Street, San Francisco Armstrong Brewing 415 Grand Ave. S, San Francisco • (650) 989-8447 Bare Bottle Brewing 1525 Cortland Ave., San Francisco • (415) 926-8617 Black Hammer Brewing 544 Bryant St., San Francisco, (415) 758-2223 Blue Oak Brewing Company 821 Cherry Lane, San Carlos (415) 273-9676 Cellarmaker Brewing 1150 Howard St., San Francisco (415) 863-3940

CIDERIES & MEADERIES Crooked City Cider 477 25th St., Oakland Far West Cider 1325 Canal Blvd., Richmond (415) 465-0781

Winter 2018

CRAFT DRINKING GUIDE Devils Canyon Brewing 935 Washington St., San Carlos (650) 592-2739 Ferment. Drink. Repeat 2636 San Bruno Ave. San Francisco • (415) 825-5657 Fort Point Beer 644 Old Mason St., San Francisco • (415) 906-4021 Harmonic Brewing 1050 26th St.,San Francisco (415) 872-6817 HolyCraft Brewing 635 Vallejo St., San Francisco (415) 269-0738 Hop Dogma Brewing 30 Ave Portola #1B, El Granada (650) 560-8729 Laughing Monk Brewing 1439 Egbert Ave A, San Francisco • (415) 890-5970 Local Brewing 69 Bluxome St., San Francisco (415) 932-6702 Magnolia Brewing 2505 3rd St., San Francisco (415) 864-7468 Mikkeller Bar 34 Mason St., San Francisco (415) 984-0279 Pacific Brewing Laboratory 334 South Van Ness San Francisco • (415) 937-7843 Pine Street Brewery 1270 Pine St. #1, San Francisco (415) 744-4062 Social Kitchen and Brewery 1326 9th Ave, San Francisco (415) 681-0330 Southern Pacific Brewing 620 Treat Ave., San Francisco (415) 341-0152 Sufferfest Beer Company 2147 Greenwich St., San Francisco Sunset Reservoir 1735 Noriega St., San Francisco (415) 571-8452 Tied House Brewing 954 Villa St., Mountain View (650) 965-2739 Thirsty Bear Brewing 661 Howard St., San Francisco (510) 338-0881 Triple Voodoo Brewery 2245 3rd St., San Francisco (415) 598-8811

Woods Brewing 3801 18th St., San Francisco (415) 212-8412

GASTROPUBS, BARS & RESTAURANTS Gourmet Haus Staudt 2615 Broadway, Redwood City (650) 364-9232 Holy Water 309 Cortland Ave, San Francisco (415) 638-6129 Pilsner Inn 225 Church St, San Francisco (415) 621-7058 Rogues Ale Public House 673 Union St., San Francisco (415) 362-7880 Southpaw BBQ 2170 Mission St., San Francisco (415) 218-0917 Timber & Salt 881 Middlefield Rd., Redwood City • (650) 362-3777

BREWPUBS 21st Amendment Brewery 563 2nd St., San Francisco (415) 369-0900 Barrel Head Brewhouse 1785 Fulton St., San Francisco (415) 416-6989 Bartlett Hall 242 O’Farrell St, San Francisco (415) 433-4332 Beach Chalet 1000 Great Highway San Francisco (415) 386-8439 Black Sands Brewery 701 Haight St., San Francisco (415) 534-5194 Brasserie Saint James 742 Valencia St, San Francisco • (415) 655-9868 Freewheel Brewing 3736 Florence St., Redwood City • (650) 365-2337 Half Moon Bay Brewing 390 Capistrano Rd Half Moon Bay, (650) 728-2739 Old Bus Tavern 3193 Misson St, San Francisco (415) 843-1938 Palo Alto Brewing 1080B La Avenida St, Mountain View, Tap Room, The 233 University Ave, Palo Alto (650) 752-6132

Waterdog Tavern 1015 Alameda de las Pulgas, Belmont • (650) 662-4642

BOTTLE SHOPS City Beer 1168 Folsom St., San Francisco (415) 503-1033 Grape and Grain 227 S. San Mateo Dr., San Mateo • (650) 342-9463

TAP ROOMS Ale Arsenal 971 Laurel St., San Carlos (650) 594-2337 Devils Slide Taproom 5560 Pacific Coast Highway, Pacifica • (650) 898-855 Monaghan’s 3243 Pierce St, San Francisco (415) 872-7916 Speakeasy Public House 1195 Evans Ave., San Francisco (415) 642-3371 Steep Brew SoMa 399 4th St., San Francisco (415) 618-0066 The Beer Hall 1 Polk St., San Francisco (415) 800-7416 Tornado Pub 547 Haight St., San Francisco (415) 621-2381

DISTILLERIES Anchor Distilling 1705 Mariposa St., San Francisco • (415) 863-8350 Half Moon Bay Distillery 103 Harvard Ave. #4 Half Moon Bay • (650) 728-7226

CIDERIES AND MEADERIES Brooks Dry Cider 2595 Mission St., San Francisco Redwood Coast Cider 821 Cherry Lane San Carlos • (650) 412-0341 San Francicso Mead 1180 Shafter Ave., San Francisco (415) 819-4941 South City Ciderworks 1236 Montgomery Ave., San Bruno • (650) 238-5422 Tag and Jug 995 9th St., San Francisco (707) 395-7711 Upcider 1160 Polk St., 2nd Floor San Francisco • (415) 966-5730

BREWING SUPPLIES Black Sands Brewery 701 Haight St., San Francisco • (415) 534-5194 Ferment. Drink. Repeat 2636 San Bruno Ave., San Francisco • (415) 825-5657 San Francisco Brewcraft 1555 Clement St., San Francisco • (415) 751-9338


Santa Clara Valley county

BREWERIES Ale House Brewing 4020 Colmery Ct., San José (408) 390-7574 Bison Brewing 1627 S 7th St., San José (510) 697-1537 Campbell Brewing 200 E Campbell Ave., Campbell • (707) 738-9120 Clandestine Brewing 980 S 1st St., San José (408) 520-0220 Floodcraft Brewing 777 The Alameda San José • (408) 207-1126 Faultline Brewing 1235 Oakmead Pkwy, Sunnyvale • (408) 736-2739 Firehouse Brewery 111 S. Murphy Ave., Sunnyvale (408) 773-9500 Golden State Brewery 1252 Memorex Dr. Santa Clara • (408) 727-2337 Gordon Biersch Brewing 357 East Taylor St., San José (408) 278-1008 Hapa’s Brewing Company 460 Lincoln Ave., Ste 90 San José • (408) 982-3299 Hermitage Brewing 1627 S 7th St., San José (408) 291-0966 Lincoln Court Brewery 1721 Rogers Ave., Ste P San José • (408) 724-1440 Loma Brewing 130 N Santa Cruz Ave. Los Gatos • (408) 560-9626 New World Ales 930 McLaughlin Ave., San José (408) 838-4448

Running Shop and Hops, The 17500 Depot St., Morgan Hill (669) 888-3900 Shizmo Brewing San José, (408) 599-2739 Santa Clara Valley Brewing 101 E Alma Ave., San José (408) 288-5181 Strike Brewing company 2099 S 10th St., #30 San José • (415) 847-4565 Taplands Brewery 1171 Homestead Rd., Santa Clara • (408) 709-2990 Uproar Brewing 439 S First St., San José (612) 703-3676

GASTROPUBS, BARS & RESTAURANTS 20Twenty Cheese Bar 1389 Lincoln Ave., San José (408) 293-7574 7 Stars Bar & Grill 398 South Bascom Ave. San José • (408) 292-7827 Barbeque 152 8295 Monterey Rd., Gilroy (408) 842-4499 Bourbon Steak & Pub 4900 Marie P. DeBartolo Way, Santa Clara (408) 217-2490 Brittania Arms 173 West Santa Clara St., San José • (408) 278-1400 Forager 420 South First St., San José (408) 831-2433 Good Karma 37 S 1st St., San José (408) 294-2694 Gordon Biersch Restaurant 33 East San Fernando St, San José • (408) 294-6785 Rock Bottom Brewery 1875 S Bascom Ave., Unit 700 Campbell • (408) 377-0707 South Winchester Barbeque 1362 S Winchester Blvd. San José • (408) 376-0485 Trail Dust Barbeque 17240 Monterey Rd., Morgan Hill • (408) 776-9072 Waterdog Tavern 1015 Alameda de las Pulgas Belmont • (650) 622-4642


CRAFT DRINKING GUIDE BREWPUBS Campbell Brewing 200 E Campbell Ave., Campbell • (707) 738-9120 El Toro Brewing 17605 Monterey Rd., Morgan Hill • (408) 782-2739 Boulder Creek Brewing 13040 Highway 9, Boulder Creek • (831) 338-7882 Firehouse Grill and Brewery 111 S. Murphy Ave, Sunnyvale (408) 773-9500

TAP ROOMS Camino Brewing Company 718 S 1st St., San José IBU Taproom & Bottle Shop 1422 Dempsey Rd., Milpitas • (408) 262-4343 Iso Beers 5 E Santa Clara St. #120, San José • (408) 298-2337

CIDERIES AND MEADERIES Rabbit Foot Meadery 1246 Birchwood Dr. Sunnyvale • (408) 747-0770 Red Branch Cider 1246 Birchwood Dr., Sunnyvale (408) 747-0770 Wild Cide, The 357 E Taylor St, San José


Sacrilege Brewing 730 Main St., Half Moon Bay (650) 276-7029 Santa Cruz Mountain Brewing 402 Ingalls St., Santa Cruz (831) 425-4900 Sante Adairius Portal 1315 Water St., Santa Cruz Uncommon Brewers 303 Potrero St. Ste 40-H Santa Cruz • (831) 621-6270

GASTROPUBS, BARS & RESTAURANTS Aptos St Barbeque 8059 Aptos St., Aptos (831) 662-1721 Half Moon Bay Brewing 390 Capistrano Rd., Half Moon Bay (650) 728-2739 Mission St. Barbeque 1618 Mission St., Santa Cruz (831) 458-2222

BREWPUBS Alvarado Street Brewery 1315 Dayton St., Ste E Salinas • (831) 800-3332 Santa Cruz Ale Works 150 DuBois St., Santa Cruz (831) 425-1182 Seabright Brewery 519 Seabright Ave. #107 Santa Cruz • (831) 426-2739

Fermentation Solutions 250 Winchester Blvd., Campbell • (408) 871-1400




Santa Cruz and Monterey counties

BREWERIES Alvarado Street Brewery & Grill 426 Alvarado St., Monterey (831) 655-2337 Discretion Brewing 2703 41st Ave., Soquel (831) 316-0662 Half Moon Bay Brewing 390 Capistrano Rd., Half Moon Bay (650) 728-2739 Hop Dogma Brewing 30 Ave. Portola, #1B, El Granada • (650) 560-8729 New Bohemia Brewing 1030 41st Ave, Santa Cruz (831) 350-0253


Fog’s End Distillery 425 Alta Street Bldg. #15, Gonzales • (831) 809-5941

Santa Cruz Cider 820 Swift St. Unit C Santa Cruz • (831) 325-5065 Surf City Cider 379 Felton Empire Rd., Felton (831) 335-4441

BREWING SUPPLIES Doc’s Cellar 855 Capitolio Way, Ste 2 San Louis Obispo (805) 781-9974

GREATER BAY AREA / NORTHERN CALIFORNIA BREWERIES Anderson Valley Brewing 177000 Highway 253 Boonville • (707) 895-2337 Auburn Alehouse 289 Washington St., Auburn (530) 885-2537 Blaker Brewing 1063 Montclaire Dr., Ceres (209) 585-4040 Blue Frog Brewing 1740 Travis Blvd., Fairfield (707) 429-2337 Boulder Creek Brewing 13101 Highway 9 Boulder Creek, (831) 338-7882 British Bulldog Brewery 14540 Camaren Park Dr., Chico • (530) 892-8759 Channel Brewing 110 N San Joaquin St., Stockton (209) 490-4928 Diamond Mountain Casino 900 Skyline Dr., Susanville (530) 252-1369 Eel River Brewing 1777 Alamar Way, Fortuna (707) 764-1772 Feather Falls Casino Brewing 3 Alverda Dr., Oroville (530) 533-3885 Firestone Walker Brewing 1400 Ramada Dr., Paso Robles (805) 225-5911 High Water Brewing 1924 Pacific Ave., Stockton (866) 206-0482 Hoppy Brewing 6300 Folsom Blvd., Sacramento • (916) 451-6328 Humboldt Regeneration Brewery and Farm 2320 Central Ave., Unit F McKinleyville • (707) 738-8225 Kelsey Creek Brewing 3945 Main St., Kelseyville (707) 279-2311 Knee Deep Brewing 13395 New Airport Rd., H Auburn,(530) 797-4677 Lost Coast Brewery 1600 Sunset Dr., Eureka (707) 267-9651 Mad River Brewing 195 Taylor Way, Blue Lake (707) 668-4151

Mendocino Brewing 1601 Airport Park Blvd., Ukiah (707) 463-2627 New Helvetia 130 Broadway, Sacramento (916) 469-9889 North Coast Brewing 444 N. Main St., Fort Bragg (707) 964-2739 Ruhstaller Brewing 800 Business Park Drive, Ste G, Dixon • (530) 601-8240 Sante Adairius Rustic Ales 103 Kennedy Dr., Capitola Sierra Nevada Brewing 1075 E 20th St., Chico (530) 893-3520 Sudwerk Brewery 2001 Second St., Davis (530) 756-2739 Three Mile Brewing 231 G St., Davis (530) 564-4351 Valley Brew 157 W Adams St., Stockton (209) 464-2739

DISTILLERIES California Distilled Spirits 12205 Locksley Ln #11, Auburn • (916) 599-6541 Hooker Oak Distillery 2420 Park Ave., Chico (530) 809-0720

CIDERIES AND MEADERIES Bite Hard Cider Boonville • (707) 895-3588 Cider Brothers 14 S. School, Lodi (209) 224-8590 Clendenen’s Cider Works 96 12th St.,Fortuna (707) 725-2123 Gowan’s Ciders 6400 Hwy 128, Philo (707) 205-1545 Humboldt Cider Company 3750 Harris St., Eureka Lassen Cider 26 Bellarmine Ct., Chico (530) 593-0555 Sierra Cider 5569 Meadow Lane, Mariposa (209) 966-4910 Tin City Cider 3005 Limestone Way, Paso Robles • (805) 293-6349

GASTROPUBS, BARS & RESTAURANTS Lodi Beer Company 105 S School St., Lodi (209) 368-9931 Indigeny Reserve 14679 Summers Lane Sonora • (209) 743-3208

BREWING SUPPLIES Bear Valley Hydroponics and Homebrew 17455 Bear Valley Rd., Hesperia • (760) 949-3400 Bencomo’s Homebrew Supply 234 West Olive, Fresno (559) 486-3225 Brewmeister – Folsom 802A Reading St. Folsom • (916) 985-7299 Brewmeister – Roseville 1031 Junction Blvd., Suite 802 Roseville • (916) 780-7299 Brewmeister – West Sacramento 1409 Shore St., West Sacramento • (916) 371-7299 Chico Homebrew Supply 1570 Nord Ave., Chico (530) 342-3768 Fat City Brew and BBQ Supply 211 Lincoln Ctr., Stockton (209) 475-9931 G3 Enterprises - Petainer Keg 502 E Whitmore Ave., Modesto (800) 321-8747 Humboldt Beer Works 110 3rd. St., Eureka (707) 442-6258 NorCal Brewing Solutions 1768 Churn Creek Rd. Redding • (530) 243-2337 O’Hare Brew House Supply 1478 Grass Valley Hwy. Auburn • (916) 402-4227 Renegade Brewing Supplies 2406 W Monte Vista Ave., Ste C Turlock • (209) 678-9167

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Winter 2018

Profile for ABVmagazine_BayArea

Abv magazine winter 2018 digital version  

Exclusive extended digital version of the Winter 2018 issue of ABV magazine, the only magazine serving Northern California's craft beverage...

Abv magazine winter 2018 digital version  

Exclusive extended digital version of the Winter 2018 issue of ABV magazine, the only magazine serving Northern California's craft beverage...