Thirsty Bear Brewery Debuts New Spring Seasonal, Bulldog British Style IPA


San Francisco, CA —  Mainstay downtown San Francisco craft beer haven ThirstyBear Organic Brewery releases a brand new limited-edition spring seasonal, Bulldog British Style IPA (7.6% ABV, 55 IBU, 17.8 *OG), in May 2015. In celebration of American Craft Beer Week (May 11 – 17, 2015), ThirstyBear hosts a special public release event for Bulldog British Style IPA and the 10th Anniversary release of the highly coveted Belgian-inspired Golden Hallucination (8% ABV) on Thursday, May 14, 2015 from 6 pm – 9 pm. Bulldog IPA will be available on draft and in growlers at ThirstyBear throughout May 2015.

In honor of bulldogs across the globe, ThirstyBear proudly partners with premier bulldog breeder Fog City Bulldogs for the inaugural, ThirstyBear “Best In Show” Bulldog Photo & Video Contest. Open to bulldogs of all breeds (English, American, French, etc), the “Best In Show” submission period runs from today (April 9) through Thursday, April 30, 2015; voting will take place for one week from Friday, May 1 – 8, 2015. Photos and videos should be posted on each dog owners’ social media sites (and please like, tag and post to Thirstybear’s Facebook, Twitter and/or Instagram: @thirstybearbrew, and also use #thirstybearbulldogcontest on all submissions). Photos and videos can also be directly submitted to ThirstyBear will select the Top 10 photos and videos for the public to vote on starting May 1, 2015.

1st Place wins an exclusive brewery tour with Brewmaster Brenden Dobel (for the winner and 3 friends), private tasting of Bulldog British Style IPA, a sampling of Spanish tapas, and a doggie goodie bag filled with treats courtesy of BareBites, Benebone, EcoPawz, Himalayan Dog Chew, Kona’s Chips, and Whole Life Pet Products. 2nd and 3rd prize winners will each receive a doggie goodie bag.

ThirstyBear Brewmaster Brenden Dobel (pictured above with English bulldog Kingston) comments about the brewing of Bulldog, “We start the process with bespoke floor-malted barley from Norfolk, England. This richly flavored base malt is combined with a touch of crystal malt for a juicy note, and then balanced with Biscuit malt, which provides a drier, toastier element to the mix. We also use two English hop pedigrees not often utilized in America: Challenger and Fuggle. With a higher alpha-acid content of 8%, Challenger provides the bulk of the hop bitterness to harmonize the sweetness of the generous malt bill. Challenger infuses cedar, green tea and sweet floral characteristics. The hop aroma is provided by the most revered and famous English hop Fuggle, which has been grown since 1860. It’s a delicate hop that offers pleasant mint, grass and floral notes. An extra layer of complexity is provided by a robust 7.6% alcohol content, sure to make any beer aficionado to stand up and say cheers!”

Come join ThirstyBear and toast to glorious bulldogs of all kinds by submitting your favorite photo and/or video, and make sure to stop by the brewery on May 14 to taste their latest seasonal, Bulldog British Style IPA!

About ThirstyBear Organic Brewery: 

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 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.

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