It must have dwarfed the biggest, baddest Black Friday sale ever. On the morning of Friday April 7, 1933, thirsty crowds queued up outside breweries across the country, waiting for them to open their doors for the first time in 13 years. Prohibition was history, and the parched public was ready for beer.
Great beer bars have a lot in common: an excellent selection of reasonably priced craft beer, accessible and knowledgeable staff, the real possibility of a place to sit, a sound level that invites conversation, and the availability of decent food.
Spring may be the only season in San Francisco that feels like it does in other parts of the country—only better, of course. We have green, leafy trees and budding flowers like the rest of the country, but our March Madness also includes the Hunky Jesus Contest and Bring Your Own Big Wheel Race. Most importantly, a host of local breweries are rolling out specialty suds just for spring.
While much of the recent local beer buzz has revolved around the opening of new small brewpubs, two of our older and larger San Francisco breweries are making some big changes.
Meyer lemons have taken over. But once you've tired of lemonade, lemon curd, and preserved lemons, set your sights on a boozy batch of Meyer lemon limoncello. It's easy to make, and because you use only the zest for the infused liqueur, you can freeze the juice for later.
Beer lovers here have it pretty sweet. With 19 San Francisco brewers and dozens of craft beer bars in a 49-square-mile city, you’re never far from a world class beer. Those who appreciate a challenge can find it though, by seeking out special brews and events that are available in limited quantities, or at special times of year, or only if you know someone with inside information.
San Francisco's craft brew scene is exploding. While it took the San Francisco Brewers Guild ten years reach its current 20 members, at least nine more breweries are scheduled to open over the next year. And some of them will be unlike anything you've seen before. Let's dive in, shall we?
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