(San Francisco, CA) – ThirstyBear Organic Brewery follows its latest release of four small batch beers with a brand new farmhouse ale SAISON DE HOUBLON and BALTIC PORTER. ThirstyBear’s new craft beer program features a constantly rotating lineup of specialty, seasonal and classic craft beers. Traditional, innovative or experimental, the beers are ever-changing. Founding Brewmaster Ron Silberstein and Head Brewmaster Brenden Dobel are in love with the hyper-elevated degree of consumer exploration as craft beer enthusiasts are now more than ever ready to discover their new favorite Bay Area beers.
For the months of October and November 2016, ThirstyBear adds SAISON DE HOUBLON and BALTIC PORTER to its lineup of recently released limited edition beers, THE DECEIVER (American Tripel Double IPA) and OATGRIST (English Brown Ale). ThirstyBear always serves nine distinctive, rotating brews on tap plus two cask conditioned beers. For detailed information regarding ThirstyBear’s latest freshly brewed beers, please see the beer descriptions listed below.
SAISON DE HOUBLON (6.1% ABV, 40 IBU)
Saison is French for “season”. The beer style is often referred to as a Farmhouse Ale, originally intended to nourish farmers during harvest before the Industrial Revolution. ThirstyBear’s version is brewed with malted wheat for bright, bready flavors and then hopped at a higher rate with spicy Sterling hops and floral Crystal hops to complement the intensely fruity, spicy, peppery Belgian Saison yeast strain. Extra hopping is referenced by the word “houblon,” which is French for hop. SAISON DE HOUBLON pairs incredibly well with ThirstyBear’s Spanish cuisine focused menu; saison’s are renowned for their food friendly character.
BALTIC PORTER (7.7% ABV, 38 IBU)
Baltic Porters were born in the 18th century when British brewers made a dark Robust Porter ale specifically for export to such far away places as St. Petersburg. Similar to the India Pale Ales brewed for export, it had a higher alcohol content to preserve the ale during its journey to far away lands. Eventually, brewers in Eastern Europe and the Baltics began brewing a new version of Porter by fermenting it with their own Continental lager yeast rather than ale yeast. This is where the style breaks from its British heritage. It’s a dense, chewy, rich malty lager with notes of caramel, molasses and dried fruit. ThirstyBear recently brewed a Helles, a Dunkel, and a Schwarzbier with a lager yeast strain. In more than 20 years of brewing, Brenden Dobel had yet to brew a classic Baltic Porter. With the lager yeast in house, he seized the moment to brew this strong elixir.
THE DECEIVER (9.7% ABV, 50 IBU)
Inspired by the strong and mischievous golden ales of Belgium, this brew is born as a Tripel and matures into an American Double IPA. The brew begins with a huge malt bill of lightly kilned, golden Pils malt for a honeyed, bready base with an added dose of candy sugar to keep it dry but with a healthy ABV. Magnum, Centennial, Ahtanum and Azacca hops are added in the kettle. The beer is dry hopped with Bravo and Ahtanum. This all leads to a fully grown beer ThirstyBear call’s THE DECEIVER, which has a massive bouquet of floral notes and ripe fruit. Fermented with ThirstyBear’s house ale yeast and coming in at a dizzying 9.7% ABV, the lines between Double and Tripel are deceptive with this bold brew.
OATGRIST (5.2% ABV, 21 IBU)
The base of this beer is modeled on the traditional English Brown Ale. ThirstyBear then adds a hearty amount of Malted Oats to the grist. The malted oats provide a sweet berry-nut flavor along with light caramel notes and a creamy, satiny finish. This malt is accompanied by Biscuit Malt for a toasty, warm bread aroma, along with Chocolate Malt for a light smokey, coffee flavor. The creamy mouthfeel of the oats is accentuated by the benefit of traditional nitrogen conditioning and dispense. The British hop stalwart, Fuggle, lends some mild woody/cedar and minty hop notes to round out this autumn elixir.
Come enjoy a pint of one of ThirstyBear’s newest brews. Come soon! These particular elixirs will only be available through October and November 2016.
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.
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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.