These days, craft beer isn't just a plus on the menus of fine restaurants—it's a must.
Celebrate the holiday with something more authentic than a sombrero.
SF-based designer Jessi Rymill and writer William Bostwick, authors of the Beer Craft (out today!) have brewed over 150 batches of beer in the last two years. Their method is a little different from what you might learn from the Grizz at SF Brewcraft’s introductory classes. Instead of focusing on large batches (that weigh a ton and take up half your closet space), they've zeroed in on the perfect batch size for small-spaced, urban living: one gallon.
San Francisco is demanding its drinkers know their Damnation from their Pranqster—an education best gained on the road.