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hether constantly on the prowl for new and tempting beers, a sporadic slurper of the craft variety, or occasionally demanded by a friend to try a new beer — the act of drinking a craft beer is usually a mission of sorts. That mission could be finding a new taste, or finding and remembering the consistency of an old favorite, or shutting up your friend who won’t stop raving about their favorite brew. It goes without saying that every one of us has a different experience drinking craft beer. Despite our knowledge, level of obsession and particular tastes, we all perceive and enjoy different beers in completely different ways. It is this difference of experience that unites all craft beer drinkers, not separates. It is because we all perceive beer differently that we have the craft beer industry, with brewers experimenting on old styles of beers with new approaches, and aficionados trying the same style of beer but under a different label or recipe. The individuality of taste produces thousands of varieties of IPAs that try to strike a different balance, or lack of, between hops and yeast. The search for something new drives brewers to find different ways Belgians and Porters respond to vanilla, peppers, figs and grapes, and how time affects the taste the results might yield.

Letter From the Editor

Quantifying the varieties of ways to respond to taste, and the different experiences of beer there are to experience is what this magazine is about. Too often, craft beer is sensationalized into trends, foreseeable trends, and must-try lists. The fact that there is an experience involved with consuming craft beer that is different for every drinker cannot be overlooked, and that is a void that Liquid Bread Magazine will fill. From the nuances of dissecting differing palates, intellectually breaking down new beers, picking apart styles, and opining on the muse of beer itself, we will curate discussions on craft beer as a hobby, passion, interest, career, meal accompaniment, and point of disagreement. Through captivating photos and enticing narratives, we will explore the varying styles of craft beer and experiences that emanate from them. We hope you will enjoy our magazine as much as you do kicking back and drinking your favorite glass of liquid bread.

Table Of Contents Against the Grain | 11 A saison for all saisons | 18 Demystifying the double and triple hopping process | 25 Phantom brewing gains momentum | 31 Barrel-aging the taste away | 36 IPAs were never meant to taste good | 44 Taking home-brewing to the next level | 51


By: Katie Mullen


n days past when a bartender asked what type of beer you wanted, many responded with, “I don’t know, whatever you have on tap.” But now, a debate ensues with in-depth questions to ensure the beer-drinking patron gets exactly what they want. Artisan beers, microbreweries, and all around beer drinking have gained popularity in the past seven-to-ten years. More people are learning about it, attempting to make it, and simply drinking more of it. Home brewing was not made legal in the United States until 1978. This is not to say that home brewed beers were a figment of the imagination, they were just a well-kept secret. It use to be unusual for girls to drink beer, it was a drink for manly men. It was the alcohol of football games and arm wrestling tournaments, and it had too many calories for girls to drink it, right? Well not anymore. Beer has become a coveted and respected drink. Its no longer just the drink of beer pong and beer bongs, it is a hand-crafted alcohol that people smell before tasting to get a whiff of the hops. They sip it and attempt to decipher hints of coffee or hazelnut, perhaps there is a hint of

fruitiness or citrus. Possibly the most trending type of beer is the infamous IPA, short for India pale ale. You may have head people say, “oh, its so hoppy, I love it!” and many of you may have shook your head agreeing but really had no idea what on earth they were referring to. Hops are one of the

few main ingredients found in all beers. It is simply the flower of a hop plant, which is part of the hemp family. It gives off a bitter taste, which is what many IPA lovers search for. Shockingly, there are over three hundred different types of hops grown anywhere from Germany to California and Washington. Hops were originally used to balance the beer. Grains that are used in beers are extremely sweet and sugary. So, by adding hops and bitterness, brewers were able to create more of a balanced flavor that

was less overwhelming for the drinker. The IPA took that a step further to overpower a beer with the hops. Here is some information about IPAs to impress your friends with. India pale ales came into existence around the 18th century. A man named George Hodgson would ship beer, his pale ales, from England into India. Because the voyage was long and

hops acts as a natural preservative, he would add extra hops in order to help the beer stay fresh. The taste because increasingly demanded and born from the pale ale came India pale ale we know and love today. Currently, the West Coast IPA has become a new way to brew using the process of dry hopping. Which in short gives you the aroma and flavor of the different hops creating different tastes in beer. This is why no two IPAs will taste the same. And our recommendation would be to try them all! San Francisco is proud to be

the home of Anchor Steam Brewery but it is also home to many other amazing breweries that have somehow remained under the radar for many years. With beer now coming into the social scene, they are gaining popularity and foot traffic but they are still considered local gems. Some of these breweries are Cellarmaker Brewing Company of Howard St., ThirstyBear Brewing company in the Financial District, and a Giants fan’s home away from

home: 21st Amendment. But at the top of the local beer guru’s list would have to be Speakeasy Ales & Lagers, Triple VooDoo Brewery, and Southern Pacific Brewing. Speakeasy is a locally brewed and mostly locally sold beer. It specialized in Ales and Lagers. Ale beers are brewed from malted barley and yeast. It is fermented very fast, which gives it a fuller taste and is often times fruity. These also contain hops to balance the malt. Lagers ferment much more slowly than ales. They are brewed with bottom fermenting yeast then are stored at cool temperatures to mature their taste. The hops are much

easier to taste in a lager than in an ale. Speakeasy is a fun place to spend a day. Sampling beers and talking to the servers and bartenders that could talk to you for days about the beers they currently have and beers they use to carry. “I love going to Speakeasy not only because I love their beer but because I always seem to learn something about beer whether it be about how it is made, how it is processed, or what is in it,” says Michael Herndon, a previous SF State student now living in the city. If you are interested in the process of how ales and lagers are brewed, the tour would be the place for you to go. But, take a pen and a notepad because brewing is a long and com-

plicated process. Luck for us, Speakeasy Ales & Lagers has it down to a science, literally. Next on the list would be Triple Voodoo Brewery and Tap Room. If the name alone isn’t enough to draw you in there, you are in luck because I have more information for you. Berkley student and beer enthusiast, Derek Campbell says, “Every time I come into the city now, I make it a priority to come into Voodoo. I hate to be corny but I really do think they cast a spell on me or put a potion in their brews or something.” The brewery and taproom have been opened for just over two months now and are currently not selling their beers to outside vendor. They are doing this to draw beer lover into their beer sanctuary. Head

brewer, Phil Meeker, says, “we are beer first, everything else second. We aren’t a restaurant, we aren’t a sports bar, we are a brewery.” What is cool about Triple Voodoo is that you can have food from local restaurants delivered to you as you are sitting and enjoying a nice, cold, well-crafted beer. The brewery has sixteen beers on tap that rotate, meaning that they are not all available at all times. This is kind of fun because if you are use to drinking a beer but it is not on tap when you go in, you are forced to step outside the box. And finally, probably the least known and talked about brewery would be Southern Pacific Brewery. This brewery is awesome because it is not what you are expecting

when you see the building. It also has some tasty food to compliment the beers they have on tap. One woman’s favorite is the Porter, it is on tap and when that tap runs out, it is gone for a while. “I literally cried one time when I came in here and the Porter tap was gone,” says Raimi Mitchell-Young who lives in the city. “The thought of it was the only thing that got me through my day, it is the best beer I have yet to find in the city, and it was gone!” She also went on to say that the black bean burger and sage fries are to die for. These breweries only scratch the surface of what San Francisco has to offer the beer obsessed individuals. But to get into it would take hours to read through. The best advice

is to start at a microbrewery, spark up a conversation with a bartender or fellow beer drinker, and ask them what other breweries they enjoy. Then the fun part comes, go explore them! There are so many beers out there that it can be daunting, but the more you try, the more you will know and the more you can narrow the search for your personal perfect beer. Beware of the sours though, rumor has it that they grow on you if you can drink a full glass in one sitting, emphasis on the “if� Now go forth and taste! Olupta verio to cume volesectenis aut id qui bea quo beri que evelibus, autecae net labo. Et eium facerrum qui ratureium ra porrum et repro voluptatem audis eos nis accum quam, solut dolut

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