Brew 'n' Chew
Deep in the Haight, where my East Coast neice was thrilled to explore what her Uncle knew 'round last century's Summer of Love, is the Magnolia Pub & Brewery. I'm reminded of a California Cheese commercial....aging hippie at window above the street saying only the cheese is the same....remember?
I've seen the downstairs and upstairs....but didn't eat there. The Haight isn't my kind of place, but I'd go if excellent chow was served.
How'd ya'll rate this place?
I've been to Magnolia a couple of times, and the beer and food have both been very good. I reccomend it. A little further down Haight, at 547, is Toronado, my favorite beer bar anywhere. No food, but they welcome food from Rosamunde Sausage Grill next door. Excellent housemade sausage. If you're a beer lover, Toronado is a must visit.
I also had a great meal at Thirsty Bear on my last visit, about a year ago. They do tapas style small plates, and the beer was much better than it had been several years ago. Worth a trip if you're in the 'hood.
I also had a great meal at Thirsty Bear on my last visit, about a year ago. They do tapas style small plates, and the beer was much better than it had been several years ago.
I found some tapas to be excellent, some less to my taste. Generally good chow; better than any brewery I've sampled.
Interestingly, outstanding fresh tea - ingredients mixed & placed in a ceramic strainer over which hot water's poured. Fragrent and delicious; totally unexpected.
You should thank Thirsty's brewmaster, Brenden Dobel, for the good quality of their brews. Mighty good fresh, maybe best in SF.
Nearly all beer's pastuerized for good shelf life - fresh is unpasteurized and very very young. Beer's much better young than old!
Pasteurized beer is to fresh like Odwalla carrot juice (pasteurized) is to fresh pressed - big diff.
Beer begins to degrade the instant it'd decanted from the fermentation vessel; oxidation imparts a cardboard taste and if you got that, you got stale beer. Bottled beer's of notoriously poor quality, especially if it's travelled far.
Some might argue, but that usually stops when fresh beer's available. Dang addictive, eh?
Practically all beer served in brewpubs is not pasteurized. However, all Anchor products are flash pasteurized for something like 2 seconds at around 160 degrees F., which in my opinion detracts very, very little from the taste of the beer.
Of more concern is over-zealous filtration, which makes the beer very clear and bright very quickly, but the beer doesn't taste as good as beer allowed to "drop" (settle out) in the tanks over a few weeks' time.
Of more concern is over-zealous filtration
Most filter for yeast. If not ultrafiltration, silica may be used to discourage haze. But that might be viewed as a preservative and/or additive, inorganic.
So, some use organic products - what to use that works yet keeps persnickity customers (me?) from turning up thier noses is hot stuff among brewers.
Then again, with Hefeweizen or similar wheat beers, the trick's to keep unfiltered yeast etc. in suspension....the best unfiltered wheat I've had goes clear toward the end of the batch - yeast/protein has settled; no suspending agent.