420 South Mill Ste 201 Tempe, AZ 85281 480-736-0033 18545 North Allied Way Phoenix, AZ 85054 480-342-9860 2218 E Williams Field Road,Ste 101 Gilbert, AZ 85296 480-722-0883 6915 North 95th Avenue Glendale, AZ 85305 623-877-4300
http://www.gordonbiersch.com
The Story of Dan and Dean
While brewing is one of the oldest crafts and has a long history of tradition, our brewery, in par with everything else in Silicon Valley, is fully automated and is run by WinBrew, a special software program
ising, Germany. While we still use the highest quality two-row malted barley, Hallertauer hops, and German yeast from Weihenstephan as we do in all our brew-
developed by Nerb Engineering in Fre
ery restaurants, the technology allows us to better
e brewing process to ensure the consistent high quality of our lagers.
control the brewing environment and monitor th
A match made in beer heaven: Come back with us for a moment to 1987. Dan Gordon is one of the most soughtafter brewers in the country while Dean Biersch, an experienced restaurateur and beer lover, is searching for a partner to help open a brewery restaurant. A mutual friend arranges a meeting, so they sit down, start talking beer, and the rest is history. The Modified American Dream: From the get-go, Dan
sion of what they
and Dean had a clear vi
wanted: a monument to beer, where people
The History
Dan Gordon’s lifelong dream was realized in March 1997 when the first batch of beer was brewed at our
could come drink freshly-brewed beer and have a great meal simultaneously. Only authentic, German-style beers would be served, and in the tradition of the ones Dan brewed while attending The Technical University of Munich, or the most renowned brewing school in the world.
Beer would be brewed according to Reinheitsgebot (the age-old German Purity Law of beer) state-of-the-art brewery and bottling facility with only the finest ingredients: Hallertauer in San Jose. The 114,000 square hops, two-row malted barley, Our Brewery foot facility with a 25,000 square foot warehouse has and a special yeast strain im- the capacity to produce 110,000 barrels of our authentic German style beers. ported directly from Germany. Š 2014 of the Gordon Biersh Brewery, Inc.
Garlic Fies The Story
Garlic fries were created when Dan Gordon was studying brewing at the Technical University of Munich.
ently be asked by Professors to translate for them when they had visiting English speaking professors. He was asked once by the garlic professor to translate when his American counterpart visited. They were out in the fields chomping on garlic and at the end of the day, they had a meal with 10 different dishes featuring
He would frequ
garlic. Dan was inspired by the experience and created the garlic and fry combination as a late night snack during his final exams in graduate school.
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DJs Who Rule & Best Bartendars of Tempe AZ We rank 25 of the best DJs and Bartenders in downtown Mill Avenue for your needs to go out and have a great time!
Downtown Tempe has more restaurants concentrated in one area than any other restaurant row in the Valley. Dine inside or outside, from upscale to romantic.
The Best Nightlife in Tempe on Yelp. Read about places like: Four Peaks Brewing Co, Four Peaks Tasting Room, Yucca Tap Room, Al Omda Hookah, Boulder...
Tempe Mission Palms is a hotel and conference center located near Phoenix &; Scottsdale, Arizona. Welcoming you with elegant Southwestern hospitality.
Shopping, Services, & Hotels. On a typical day, visitors can pick out a great outfit for the weekend, ship some packages across the country, grab a delicious bite
DJs Who Rule & The Best Bartendars of Downtown Tempe, AZ
We rank 25 of the best DJs and Bartenders in Downtown Mill Avenue for your needs to go out and have a great time!
It’s a sultry evening on the Mill Avenue District On a hotel rooftop more than 40 bartenders are mixing cocktails, in shifts of seven or eight at a time, for pairs of attentive drinkers as a crowd of several dozen mills about. TV cameras hover nearby while a DJ drowns out the bartenders’ banter. As each mixologist lifts his shaker and does his or her requisite signature shake, usually accompanied by a goofy, slightly self-conscious smile, the crowd erupts with hoots and cheers. Not that they’ll get to drink the finished product. For this is the semifinals of Bombay Sapphire’s “Most Imaginative Bartender” competition, and only the judges get to taste them. Say the words “bartending competition” and old-school mixologists and the barflies who love them may shake their heads sadly and say, “So it’s come to this.” Enthusiasts may excitedly say, “So it’s come to this!” Personally, I say, “Huh?” When did bartending become a spectator sport? And how? And for heaven’s sake, why? Of course, the easy answer is that it’s all about the bottom line. Cocktails and the people who make them have gained respectability and stature over the last several years. It only makes sense, therefore, that drink would sidle up alongside food in the high-profile, big-money, content-starved world of media hype. And there are few better ways to do that than to pit bartender against bartender in various mixological showdowns for the ages. While there hasn’t been a Top Chef-like breakthrough TV show about bartending, series like On The Rocks and Bartender Wars -- not to mention the GQ Network’s coverage of the Most Imaginative Bartender competition, America’s Bartender -- are intent on making stars of the men and women “behind the stick.”
398 S. Mill Ave. Tempe, Arizona 85281 480.968.9112
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