Coastal IPA, Brewed with Mugwort, Yarrow and Sage from the Coast of California, hopped with Magnum, Bravo, Centennial and Chinook, then Infused with Tea from Hummingbird Sage, Coyote Mint and Yerba Buena.
(San Francisco, CA) – ThirstyBear Organic Brewery is thrilled to team up with Beers Made By Walking for a limited-edition release of Coastal IPA, one of 14 local beers inspired by the trails of Mount Sutro. Local brewers, Beers Made By Walking, and Sutro Stewards collaborated to create these hike-inspired beers. Sutro Stewards led the public and 18 brewers including ThirstyBear’s brewmaster Brenden Dobel on hikes throughout Mount Sutro in the geographic center of San Francisco in search of specialty ingredients.
Beers Made By Walking hosts a special tasting event at Standard Deviant Brewing (280 14th Street, San Francisco, CA) this Sunday, November 13, 2016 from 2pm – 5:30pm. Participating breweries include: Barrel Head Brewhouse, Comrades Brewing Company, Fort Point Beer Company, Headlands Brewing Company, Laughing Monk Brewing, Magnolia Brewing Company, Pacific Brewing Laboratory & Cody Badger “Badger Brewing”, Sirwisa Brewing Collective, Southpaw BBQ, Standard Deviant Brewing, “Stovetop Homebrewster” aka Gail Ann Williams, ThirstyBear Organic Brewery, Triple Voodoo Brewery, and Woods Beer Company. Tickets can be purchased via https://www.eventbrite.com/e/san-francisco-beers-made-by-walking-tapping-event-tickets-28200387117.
In this day and age, it’s quite easy to overlook what might be right in front of us: native edible plants and herbs naturally grown on Bay Area landscapes. Sutro Stewards — an organization that offers various public hikes, joins forces with Beers Made By Walking to bring select SF brewers on outdoor expeditions to discover herbs and plants in plain site on familiar city hiking trails. The brewers in turn have churned out some of the year’s most distinct craft beers.
“As a native San Franciscan, the eye opening thing about Beers Made by Walking with the Sutro Stewards organization, is how fragrant and frankly edible our natural environment is, if you know where to look and what to look for,” says Brenden Dobel. “There is a bounty of herbs, berries and nuts available for foraging. Many of the herbs on the California Coast have aromas and flavors that mimic, or at least play well with hops. Hops are considered the ‘spice’ that livens up our favorite malt beverage, beer. So really it’s not that far of a leap to use mugwort, yarrow and sage along with hops. In fact, pardon the pun, it’s quite natural!”
Dobel’s new COASTAL IPA is brewed with organic Pale malt to achieve the color of the Golden State and hopped with organic Magnum, Bravo, Centennial and Chinook hops. The hop flavors and bitterness are complemented by mugwort, and the hop aromas are complemented by yarrow and sage. To increase the Coastal aromas in the small batches of COASTAL IPA, Dobel infuses into the beer some teas with Coyote Mint, Hummingbird Sage and Yerba Buena that were freshly harvested by the Sutro Stewards at the Sutro Native Plant Nursery.
Envision walking along the coast of the Marin Headlands after a morning fog. This is what ThirstyBear’s COASTAL IPA is all about!
Tickets to the Beers Made By Walking event at Standard Deviant Brewing include entry, 10 4 oz. tasters, and a commemorative tasting glass. All participating breweries are donating their singular beers, and proceeds will support the Sutro Stewards’ education and stewardship programs.
COASTAL IPA will make its first public appearance at Standard Deviant Brewing, and then will be available throughout the month of November 2016 exclusively at ThirstyBear.
ThirstyBear Organic, Small Batch Beers Are Available Fresh, Only On Draught, Only At ThirstyBear!
About Beers Made By Walking
Beers Made By Walking is a program that invites people to step outside and see the place they live in a new light. Beers Made by Walking invites brewers to take nature walks and make beer inspired by the plants identified on the trail. Since 2011, they have worked with over 100 brewers throughout the country to create over 150 place-based beers. Hiking and tasting events act as educational and fundraising programs for environmental organizations in the regions they serve.
About Sutro Stewards
Sutro Stewards, a project of the San Francisco Parks Alliance (SFPA), a 501(c)(3) California non-profit public benefit corporation, practice sustainable habitat conservation through stewardship. By working with volunteers on trail and habitat projects, Sutro Stewards continuously connects people to their local environment and empowers recreational users to conserve, maintain, and enhance the spaces they utilize.
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. ThirstyBear serves up an innovative, constantly changing lineup of nine draft beers plus two cask conditioned ales. 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, sours 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. 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. 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.