SAN FRANCISCO | ThirstyBear is a brewery with a difference. It’s the first and only brewery in San Francisco to brew certified organic beer (since 2007) and become a certified Green Business. Why? Well owner and founding brewmaster Ron Silberstein had a long standing commitment to sustainable agriculture, so it made sense for him to carry this through to ThirstyBear, which opened its doors in 1996.
The two levels of the brewery are characterised by soft lighting, wood and exposed brick walls to create a modern, yet comforting space. All beers are brewed on site, and most are only available at the brewery.
In the years since ThirstyBear was founded, Silberstein and head brewer Brenden Dobel have developed a distinctly 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. When we visited, we decided to grab a couple of tasting flights so that we could try our way through several of the beers on draft and were impressed by much of what we tasted, especially the Belgian-inspired ales.
Those looking for food will also be impressed by the extensive Spanish inspired menu that’s been put together by executive chef Rob McCarthy. Expect things like paella, tapas, charcuterie/cheese and beer pairings, flatbreads, burgers, and specialty dishes cooked not only with beer, but with beer’s raw ingredients (hops, malts, yeast).
661 Howard Street
Mon – Thu: 11:30am to 10:00pm
Fri: 11:30am to 11:00pm
Sat: 12:00pm to 11:00pm
Sun: 4:00pm to 10:00pm