(San Francisco, CA) – The Northern California craft beer scene is in many ways comparable to the Wild West of yesteryear with breweries bucking tradition and carving out their own innovative ways of brewing some of the country’s best beers. For its annual limited-edition Stave Series, ThirstyBear Organic Brewery puts a uniquely American spin on the ancient Belgian brewing practice of wild fermentation. Barrel aged in American oak, STAVE SERIES NO. 16: THE WILD AMERICAN is inoculated with Brettanomyces and dry-hopped with the American hop varietal Mosaic. STAVE SERIES NO. 16: THE WILD AMERICAN is ThirstyBear’s latest small batch draft release, a highly coveted annual favorite for Bay Area craft beer fans.
STAVE SERIES NO. 16: THE WILD AMERICAN is a golden ale aged for nine months with “bruxellensis trois” for a wild yeast-like fermentation. The result is a smooth ale boasting mouth-puckering tartness with mango and pineapple notes. The aromas are complemented by dry-hopping in the barrels with Mosaic hops.
Head Brewmaster Brenden Dobel comments, “Our last Stave Series beer The Dark Age was a beautiful imperial porter aged in bourdon barrels released for SF Beer Week 2016. We’re utilizing these same barrels for The Wild American, which is a perfect vehicle for a long secondary fermentation that’s infused with Brettanomyces. In an untraditional manner, we’ve dry-hopped The Wild American for an enhanced hop character. It’s a nod to the American craft brewers love of the hop, which transcends all other brewing cultures. I selected the American hop Mosaic for its tropical fruit aromas to complement the complex fruity character and ‘funkiness’ of the Brettanomyces aging.”
Come on in to ThirstyBear for a pint of The Wild American. With a 6% ABV, you’ll be able to enjoy a few and maybe just discover The Wild American inside of yourself!
ThirstyBear Organic, Small Batch Beers Are Available Fresh, Only On Draught, Only At ThirstyBear!
About ThirstyBear Brewing Co.
Established in 1996, ThirstyBear Organic Brewery is the first and only brewery in San Francisco to brew certified organic beer and become a certified Green Business. Born out of Founding Brewmaster Ron Silberstein’s commitment to support sustainable agriculture, ThirstyBear brews CCOF and FDA certified organic beer with the hops and grains carefully sourced from the world’s most renowned malt houses and premier West Coast organic hop farms to provide innovative, distinctive and always delicious flavors. ThirstyBear pairs its hand-crafted beers with equally exquisite Spanish cuisine. Since 2002, Silberstein has collaborated with Brewmaster and Certified Cicerone Brenden Dobel to define a singular German-influenced West Coast style of brewing, with a special emphasis on pilsners, ales, IPAs, stouts, Belgian-inspired ales, cask conditioned ales, session beers, and barrel aged brews. Dobel’s expertise with German beer styles is the result of his extensive training at Doemens Brewing Academy in Munich, Germany.
As one of the first critically acclaimed Spanish tapas restaurants to open in the Bay Area, ThirstyBear’s Executive Chef Robert McCarthy serves some of the City’s top paella, tapas, charcuterie/cheese and beer pairings, flatbreads, 100% grass-fed beef burgers, and specialty dishes prepared not only with beer, but with beer’s raw ingredients (hops, malts, yeast). In addition to its constantly rotating lineup of specialty, seasonal and classic craft beers, ThirstyBear also proudly serves local wines from kegs to reduce its overall carbon footprint.
According to the Brewers Association, which keeps the most comprehensive information on craft breweries in the United States, ThirstyBear brews and serves more craft beer in-house than any other brewpub in San Francisco. ThirstyBear celebrated its 20th Anniversary in September 2016 as San Francisco’s longest operating brewery-restaurant.
This coverage is made possible in part thanks to the generous support of Visit California, which flew us out to Northern California to tour one dozen breweries across San Francisco, Sacramento, Berkeley, Oakland and Sonoma. For more information on California’s craft beer boom, visit here.