From Grain to Glass
"The San Francisco Brewing Company takes a traditional approach to brewing buy cialis. The use of time and gravity are important elements in the ancient art and mystery of brewing and the use of time and gravity, here, distinguishes our approach from other breweries cialis. From grain to glass, these beers are handmade using only the finest hops, barley malt and yeast available cialis. We purchase from as far away as Australia and Germany when local sources are unable to provide the high quality ingredients which we require cialis online.
A tour of the brewery starts in the Brewhouse Room. The Brewhouse Room captures the essence of the brew pub and provides an opportunity for beer enthusiasts to enjoy fine beer in the very room where it is made. The San Francisco Brewing Company was the first brewery in the United States to offer this combination. On one side, the room is a small, charming dining room surrounded in mahogany woodwork, mirrors, beveled glass and picture windows. On the other side of the room is the brewhouse. The brewhouse, where the beer is actually brewed, is an adaptation of an ancient tower brewhouse used centuries ago. The tower brewhouse elevates one vessel above another. The brew starts at the top and the liquid flows slowly downward from one vessel to another. Patrons are often treated to a show as busy brewers scramble up and down a steel ladder which spans the brewhouse tower . On brewing days the comforting scent of hops and barley warms the air generic viagra.
The focus of the Brewhouse Room is the handmade, copper brew kettle which reflects glittering city lights and the laughing banter of happy patrons. The sight of the bright, shiny copper kettle makes a striking contrast to the antique setting. The copper kettle was handcrafted by one of the nation's foremost coppersmiths, Fred. H. Zaft. Brewmaster Allan G. Paul and industrial designer Robert H. McAndrews designed and installed the custom-made brewing structure.
Both the copper kettle and mash tun are heated by fire, the source of which is natural gas. The heating of the brew kettle with an open flame produces fire brewed beer. The direct fire brewed process produces a more desirable, quicker boil than modern steam processes and provides greater control over the brewing. The unique properties of copper in the brew kettle contribute a special richness to the color and flavor of the beer.
The fermentation and aging cellars, again following tradition, are located in the basement. The beer, which ferments in three to nine days, is naturally carbonated. After aging anywhere from several weeks to several months, the beer, served unfiltered, flows directly from the cellar into your glass.
The San Francisco Brewing Company produces approximately 200 gallons per batch, or 6 barrels of brew at a time. Annual capacity is nearly 1000 barrels of beer. Brews are sold primarily at the brew pub. Select local stores and restaurants carry the beer in 750 ml champagne bottles. In addition to bottles, beer to go is available in 1 gallon brew cubes and in 3, 5 and 15.5 gallon kegs.
© SFBC 1996-2008