San Francisco, CA — 2016 marks the 20-year anniversary of San Francisco’s longest operating brewery-restaurant ThirstyBear Organic Brewery. To celebrate two decades in the craft beer business, ThirstyBear launches an ambitious new beer program. ThirstyBear’s Founding Brewmaster Ron Silberstein and Brewmaster Brenden Dobel are moving beyond their flagship beers to feature a rotating monthly craft beer menu exclusively comprised of new ThirstyBear beers. This week, ThirstyBear releases three new brews only available at the brewery: SOMA WHEAT, NITRO PORTER, and JARYLLO SMASH IPA. ThirstyBear always has nine distinctive beers on tap as well as two cask conditioned ales. Please see specific details for each of these beers below.
SOMA WHEAT (5.06% ABV, 40 IBU)
American-style wheat ale brewed with un-malted wheat from Full Belly farms in Guinda, CA. Un-malted wheat is a traditional Belgian brewing ingredient that provides a robust wheat flavor. In this wheat creation, Brendan Dobel features Organic Sterling and Organic Crystal hops. The Sterling provides an herbal, spicy aroma and the Crystal has a pronounced floral character. Together, they welcome a refreshing but sublime hop bouquet.
NITRO PORTER (4.9% ABV, 40 IBU)
A classic Porter brewed with Dark Crystal, Chocolate and De-husked Black Malt for a smooth flavor. NITRO PORTER is hopped exclusively with the iconic Fuggle hop of English pedigree. The pungent earthiness of the Organic Fuggle hop balances the bittersweet chocolate and coffee flavors. NITRO PORTER is served with a nitrogen dispense for a refined, creamy mouthfeel and beautifully sustained head of foam.
JARYLLO SMASH IPA (6.5% ABV, 50 IBU)
Following the success of the March 2016 release of Azacca SMASH IPA, ThirstyBear continues its SMASH series with the new hop varietal Jaryllo. Named after the Slavic god of fertility and springtime, JARYLLO SMASH IPA holds aromatic notes of banana, pear and spice. The single malt brewed in JARYLLO SMASH IPA is Crisp Malting’s floor-malted Organic Pale Ale Malt from England, which carries a rich, nutty flavor.
Since 2007, ThirstyBear has been San Francisco’s only certified organic brewery — it’s also a certified Green Business. ThirstyBear’s annual output of 1,500 barrels of organic beer expands beyond its seven flagship brews, hundreds of seasonal beers over the past 20 years, and specialty cask conditioned ales and barrel-aged releases. With craft beer fans now more ready than ever to discover their new favorite beers, the hyper-elevated degree of consumer exploration is a dream come true for Ron Silberstein and Brenden Dobel. ThirstyBear’s latest craft beer program pushes the brewing boundaries of churning out exceptional new specialty brews every month. Come enjoy a pint of one of their newest brews and join in the celebration of ThirstyBear’s 20th Anniversary.
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 longstanding commitment to support sustainable agriculture, ThirstyBear brews CCOF and FDA certified organic beer with the finest hops and grains. ThirstyBear sources its ingredients from the world’s most renowned malt houses and premier West Coast organic hop farms to distinctly pair their craft beers with its 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, 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 churns out some of the city’s top paella, tapas, charcuterie/cheese and beer pairings, flatbreads, 100% grass-fed beef burgers, and specialty dishes cooked not only with beer, but with beer’s raw ingredients (hops, malts, yeast). In addition to its year-round and seasonal craft beer line-up, 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.