With its golden hue and light fruity flavor, the beer being sipped by Aaron Tartakovsky looks and tastes just like many others.

But it contains an unusual ingredient: recycled wastewater from a San Francisco skyscraper.

The beverage was brewed to raise public awareness of the “untapped” potential of water sources that might seem unsavory at first glance, at a time when the American West is struggling with chronic drought exacerbated by global warming, explains Tartakovsky.

“Beer has brought people together basically since the dawn of human civilization,” the boss of recycling company Epic Cleantec told AFP.

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Manufacturing the drink is an “incredible medium” to show the general public “in this age of climate change… recycled water is a really great way to make sure that our communities are secure for generations to come.”

The beer uses water derived from the showers, sinks and washing machines of a San Francisco apartment building containing 550 homes.

Epic Cleantec treats the building’s wastewater in the basement, returning much of it to the 40 floors above to be reused in flushing toilets or the irrigation system.

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California law prohibits redirecting the treated water to taps for drinking.

But once filtered, the water is transformed from a murky, thick gray to a crystal-clear liquid which will “meet or exceed federal drinking quality standards,” says Tartakovsky.

To prove it, he has teamed up with a brewery to create Epic OneWater Brew, a drink inspired by German Kolsch beers.

Epic Cleantec purifies the water in three stages.

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Firstly, bacteria target contaminants in the liquid, similar to how microbes in the human stomach work on the food and drink we consume.

Then the water is filtered through membranes measuring just one-thousandth of the diameter of a human hair.

It is finally disinfected with ultraviolet light, and chlorine.

The results surprised Chris Garrett, boss of the Devil’s Canyon brewery, which has produced 7,200 cans of beer using water from the building.

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In fact, he says, the treated wastewater probably provides “a cleaner slate” than the municipal water he usually uses for brewing beer — and there is no discernible change in taste.

“There literally is no difference, not discernible by anyone, including people that I know that are beer snobs,” said Garrett, who has run blind tastings.

Still, California law currently prevents the two companies from marketing or selling the beer commercially.

They hope that can be changed, and have been distributing cans free of charge during major events such as the recent Climate Week in New York.

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“I think what our beer project has shown people is that the public is a lot more ready for recycled water than we give them credit for,” says Tartakovsky, who served the beer at his own wedding.

In parts of the United States, such as Scottsdale in Arizona, treated wastewater has long been recycled for watering golf courses and crops.

In Orange County, California, treated water is pumped into the ground, where it enters underground aquifers before eventually being returned to the taps.

But due to chronic drought, the region’s water sources are drying up — including the vital Colorado River, relied upon by millions of Americans.

Authorities are exploring ways to recycle wastewater for direct reuse, without having to first return it to the natural environment.

Following Colorado last year, California plans to adopt new measures to pursue this technology before the end of 2023.

Known as “direct potable reuse” (DPR), the practice has been utilized for decades in Windhoek, a city in the southwestern African desert of Namibia.

But opponents have cropped up in the United States, dubbing the process “toilet-to-tap” in a bid to evoke disgust, while glossing over the recycling technology used.

Nonetheless, a recent Stanford University study found that recycled water may be cleaner than much of the water we drink daily, thanks to the extra efforts taken to purify it.

It also offers other advantages to expensive alternatives, such as treating seawater.

“The public often thinks about seawater desalination is a preferable alternative,” said Bill Mitch, co-author of the research.

“But beyond needing to be next to the coasts… it’s also much more energy intensive to clean up seawater than municipal wastewater, and about twice as costly.”

Mitch, a professor of civil and environmental engineering, hopes that initiatives like Epic Cleantec’s can help to change attitudes.

In recent years, other beers using wastewater have been brewed in Arizona and Idaho.

“Any of those actions certainly helps break down the public impression of ‘toilet-to-tap'” he said.

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Stone Brewing’s bistros in Escondido and Liberty Station have a mystery beer on tap. The menu just describes it as an “experimental lager.”

This beer is Stone’s first batch of Sapporo Premium — the first to be made at the local craft brewery since it was acquired by Japanese brewer Sapporo for $165 million last August.

A second batch is currently fermenting, foreshadowing the multi-million dollar transformation that Stone’s Escondido and Richmond, VA production breweries will face as a result of the Sapporo acquisition.

Both locations are expanding their capacities to be able to brew Sapporo beers for the American market.

“The underlying theme is to produce all of the Sapporo beer sold in the United States in the United States,” said Sean Monahan, Stone’s chief operating officer. “That’s the core driver.”

Incorporating Sapporo beer production will roughly double Stone’s annual production of its own craft beers, such as Arrogant Bastard IPA and Buenaveza. Last year, more than 376,000 kegs were brewed – ranking seventh among the country’s craft breweries by volume. A barrel equals 31.5 gallons.

Sapporo USA beer is currently made in facilities mostly located outside the United States, Monahan said.

“The logistics costs, etc. make it a very expensive undertaking,” he said. “I always use the analogy that it’s mostly water and you don’t want to transport water far, so you produce it as close to the market as possible.”

The Escondido facility will brew premium Sapporo that will be sold west of the Rocky Mountains, while the Richmond facility will handle production for the Midwest and East Coast. In addition to Sapporo Premium, Sapporo Black and Sapporo Reserve will also be brewed at the Stone facility in Richmond.

Nicole Williams, senior operations manager at Stone Brewing Escondido

(Mike Freeman)

Stone will also be expanding its canning, bottling and keg lines at both Escondido and Richmond to handle the increased volume.

Sapporo’s investment in the U.S. beer market comes at a time when the industry is struggling to keep up with growing competition — not just from other breweries, but also from canned cocktails and other alternative adult beverages.

The overall beer market shrank 3 percent in volume in 2022 — mostly driven by declines in big beer brands, according to the Brewers Association, a trade group that mostly represents small, independent breweries.

“Combined growth for this category is difficult to achieve in this more mature and competitive market,” said Bart Watson, chief economist at the Brewers Association.

While craft and import breweries have fared better than the big brands, they have still faced rising operating costs and changing consumer preferences. Sapporo wasn’t immune. Earlier this month it announced the closure of 127-year-old San Francisco-based Anchor Brewing Co., which makes Anchor Steam. Six years ago, Sapporo acquired Anchor Brewing, which produced about 35,000 barrels last year.

Despite this setback, Sapporo is expected to invest up to $20 million to expand capacity at Escondido and about $40 million to increase production at Richmond, Monahan said.

“Even though I’m saying we’re going to make the same (Sapporo) beer that people are familiar with, I think it’s actually better because it’s made in the US and it’s so much fresher,” he said. “You get a fresh Sapporo compared to one that’s been on a boat across the ocean for weeks.”

While work is already underway to get Sapporo beer flavors right in experimental batches, mass production is not expected until January 2024.

Nevertheless, new devices have been ordered, the installation of which is expected to begin in the autumn of this year. Eight new fermentation tanks will be added at Escondido and another eight tanks will be installed at Richmond.

Stone Brewing employees clean tanks at the Escondido facility

(Mike Freeman)

A new keg line and expanded filling and canning capacities are also planned in Escondido. Richmond will also modernize its packaging lines.

Stone expects to add another day to his work week, from 24 hours five days a week to 24 hours six days a week. The additional workload is expected to create 40 to 50 jobs on site.

Two Japanese brewers from Sapporo moved to Escondido to help make the beer. Brewing the trial batches was a learning experience, said Nicole Williams, senior operations manager at Escondido Brewery.

“One thing about brewing a beer like Sapporo — a light, clean lager — is that you have nowhere to hide,” she said. “You really have to get every step right every time.

“That’s why we’re conducting these trials — to make sure we’re making the freshest, best sapporo anyone’s ever tasted,” she continued. “Creating it here in the US and getting it straight to market is going to make a noticeable difference, I think.”

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It was 1987 and the town of St. Francis was in turmoil.

The San Francisco Giants, emboldened by their first winning season in half a decade, decided to increase the price of a single beer to two whole dollars while shrinking the cup size from 16 to 14 ounces. Fans threatened revolt.

“Don’t you realize that statistics can’t lie?” Kevin Blackwell of San Francisco wrote on the Chronicle’s letters page. “I can stay at home and watch the games on cable and drink my own beer for a reasonable price!”

The outrage eventually subsided, perhaps that same day. The franchise made it into the off-season for the first time since 1971, setting a record attendance and presumably selling many, many beers. In fact, they raised the prices again the next year.

After decades of near-constant beer price hikes — and the resulting outrage — Giants President Larry Baer announced a price cut two weeks ago — the Giants’ cheapest beer would be cut from $14 to $9 for the 2023 season. (A sentence worthy of an asterisk, more on that later.)

That sent us to The Chronicle’s archives to find the biggest price hikes, landmark brew moments, and most expensive beer (adjusted for inflation) over the team’s 66 years at Seals Stadium, Candlestick, and Oracle Park.

Bits are missing — multi-year stretches where The Chronicle didn’t cover Giants beer prices. But we were still able to collect anecdotes, quotes and dates from more than two dozen beer stories from 1960 to 2023.

1960

The first price increase

From the moment the Giants arrived in San Francisco, they were unstoppably attached to beer. Seals Stadium in the Mission District was at different times adjacent to Rainier, Hamm’s, and Lucky Lager breweries, and Anchor Brewing Co. was less than a mile away. The Hamm Brewery sign with its neon goblet was visible from first base and outfield.

Beer cost a steady 35 cents during the team’s two years at the stadium from 1958 to 1959, but with the switch to Candlestick it rose to 40 cents – equivalent to $4.06 in 2023.

Fans apparently accepted the price increase. They were much more outraged about the new parking fee of 75 cents on the stick.

The original San Francisco Giants lineup with the Hamm’s Brewery sign in the background. Joe Rosenthal / Chronicle Archives

1971

“Premium” beer is coming

1971 was a milestone for franchise journalism at the San Francisco Chronicle. At least three articles have been written about food and drink prices after beer prices rose a nickel to 55 cents and a “premium” beer was introduced at 60 cents. ($4.54 in 2023 dollars.)

(The brand was not specified, but in the 1970s and 1980s in a ballpark, “premium” often meant Michelob or Lowenbrau, and later Heineken.)

Chronicle columnist Prescott Sullivan was outraged but even more angered by the 5-cent hike in peanut prices to a quarter that included this investigative nugget:

“We counted the peanuts and found there were 45 in the bag,” Sullivan wrote. “Last year we counted 50. What would those five missing peanuts mean if not creeping inflation?”

A vendor sells hot dogs in a nearly empty Candlestick Park at a 1976 San Francisco Giants game. John Storey / The Chronicle 1976

1978

Best beer deal ever

If you want to get your time machine running and travel back for the best baseball beer deal in San Francisco, turn the dial to 1978. Our inflation calculator says that at 85 cents – $3.98 in 2023 dollars – this is the best deal in the history of Giants beer was .

(The team wasn’t bad either. Vida Blue, Jack Clark and Darrell Evans led the team to 89 wins.)

San Francisco Giants pitcher John Montefusco, seen here with Joe DiMaggio, was the team’s opening day starter between 1976 and 1978. Peter Breinig/The Chronicle

1985

Harry M. Stevens cries poor

Since Candlestick Park was owned by the city, any increase in concession prices for Giants and 49ers had to go before the Recreation and Park Commission. Occasionally there was debate, but the commissioners approved any changes to our research.

This includes 1985 when, after 25 years of nickel price increases, the cheapest beer rose by a quarter from $1.25 to $1.50 at the concession stand and from $1.75 to $2 when sold by vendors claiming that the Inflation would wipe out the concession gains.

“The stadium’s concessionaire, Harry M. Stevens Inc., said the increase was necessary to cover higher costs for food, beverages and wages since the beer price increase in 1981,” reported The Chronicle.

Leo Sperandeo Jr. and other fans cheer on the San Francisco Giants during a 1981 game at Candlestick Park. Steve Ringman/The Chronicle 1981

1987

A beer selling apocalypse

The year 1986 was an exciting time for Giants fans. The economy improved, Will Clark had a promising rookie season, and viewership, which had waned in the 1970s, returned.

These crowds loved to drink, and team officials blamed the increasing complaints about baseball fights on beer sales. The next year, in 1987, the Giants banned itinerant vendors from selling beer and restricted sales to concession stands.

“The Giants have taken beer sales off the stands to try to stop unruly fans from drinking,” reports The Chronicle. “Stevens will be selling beers – but only two to one customer – from new stands behind the stands.”

Harry M. Stevens concessionaires said the move would see them under and asked the Rec and Park Commission to raise prices on all items except their hot dog, which stayed at $1.25. A 24-ounce “Premium” beer went from $2.25 to $3 – a staggering $8.12 in 2023 and by far the largest price increase in team history at the time.

“Another bum for us fans,” wrote John S. Howard on The Chronicle’s letter page. “Anyone who has visited baseball fields will tell you that the food at Candlestick is very bad, the worst thing in the sport at any level.”

San Francisco Giants pitcher Dave Dravecky lounges with his wife Jan while he watches kids play softball. Dravecky was the team’s opening-day starter in 1988. Scott Sommerdorf/The Chronicle

1991

A’s and Giants: Let ’em fight!

The Giants and A’s have mostly been embroiled in a marketing cold war for the past several decades, but in 1991 the rivalry erupted openly.

Officials at A began bragging about their new Round Table and Subway deals (the now-ridiculous “We prefer to create destination-style food” quote appeared in a Chronicle article), while the Giants bragged about it that their portions were larger.

The Chronicle correctly noted that both sides raised prices radically. The Giants’ cheapest beer went from $2.50 to $3, equivalent to $6.64 in 2023.

“A family of four,” wrote Chronicle reporter Gary Swan ominously, “could easily spend $75 on an afternoon or breezy evening at Candlestick.”

A Chronicle chart lists ballpark concession prices for the A’s and the Giants. The chronicle

2004

Giants admit their beers don’t come cheap

The team kept concession prices reasonably reasonable after moving from windy Candlestick to beautiful Pac Bell Park in 2000, and even slashed beer prices (for the first time ever, the Chronicle reports).

But in the years that followed, prices rose steadily again. In 2004, the team set its lowest beer price at $5.75 — and introduced a $7.75 “super premium beer” ($12.59 in 2023 dollars), which was reportedly the most expensive in baseball at the time .

This was also the year officials admitted their product was expensive, and what are you going to do about it?

“The public has come to accept that they pay more for things at events,” Centerplate Concessions’ Bill Greathouse told The Chronicle. “It’s like popcorn at the movies. You know it will cost more. If price is your only concern, you can pay a certain amount for beer and drink it at home. But Barry Bonds is here.”

A 2004 Chronicle article proclaimed Giants beer the most expensive in the West. The chronicle

2019

Set a dubious record

When the Giants moved to China Basin and the team funded the ballpark, they severed the Rec & Park Commission relationship and were free to set pricing without a commission check.

It also made reporting the cost of beer more difficult. The team claimed an $8.25 beer as the cheapest brew in 2019, The Chronicle reported — and indeed, there was a beer at that price somewhere in the ballpark.

But the team also debuted a 22-ounce premium beer valued at $19.25 — $23.01 in 2023 — which SFGate called the most expensive beer in Major League Baseball history.

(I attended at least half a dozen games in 2019 and remember drinking beers in the $11-$14 range.)

2023

The big beer price drop

Spurred on by KNBR radio host Brian Murphy, and no doubt faced with a less than incredible time off-season, Giants president Larry Baer announced on Feb. 24 that the cheapest beer at Oracle Park — homegrown beers like Coors and Bud Light — would crash from $14 to $9.

Type of. $9 beers were available in the 415 Club area of ​​the grandstands. That members-only price had allowed the Giants to claim middle-of-the-field status in 2022, when MLB beer prices were broken down by team. And since the Giants can now raise and lower their prices without filing papers with a San Francisco city commission, we’re taking the $14 demand at our word.

But a $5 drop is a $5 drop and a milestone in Giants beer history.

We’ll celebrate on opening day… by drinking a much more expensive Anchor Steam.

A fan holds up her beer during a Giants game against the Colorado Rockies at Oracle Park on September 27, 2022. Carlos Avila González/The Chronicle 2022

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As the 1950s wound down, the proliferation of mass-produced, heavily marketed light lagers took an increasing toll on America’s—and San Francisco’s—small brewers. But a number of local establishments still proudly featured Anchor’s signature product, in particular the Crystal Palace Market between Market and Mission at 8th Street. According to the San Francisco Chronicle, it was a “sprawling, pungent, cheap and exotic carnival of delicatessen and delicacy.”

During the 1940s and 50s, Austrian Joseph Erdelatz served Anchor Steam and hot dogs at his bar in the southeast corner of this vast, colorful marketplace. Locals called it the “Steam Beer Parlor,” scarcely imagining its pivotal role in Anchor’s or its beer’s survival. For had it not been for the Crystal Palace, there might never have been an Old Spaghetti Factory, and without the Old Spaghetti Factory and its charismatic owner, Fred Kuh, there might be no Anchor Steam Beer today. Fritz Maytag, who tells the story better than anyone, shared it with me a few years ago:

Ah, Fred. A man of good taste. He had lived in Chicago and been to the Sieben’s Brewery, where I later bought our bottling line. They were the last brewery in America to have a restaurant in the brewery, a little Bier stube. And when he came to San Francisco for a visit, on the way into town from the airport, the very first thing his friend did was take him for a visit to the crystal Palace Market, sort of the equivalent of today’s farmers’ market. He recognized it immediately as similar to the great traditions of good food in Europe. Then his friend took him to the taproom at the crystal Palace Market, where they served Anchor steam on draught. Fred told me that he vowed that day, in the bar, drinking Anchor steam, that he would move to San Francisco, open a restaurant, and serve only Anchor steam Beer on draught.

And Fred Kuh served, on draught, Anchor Steam Beer only, all the years he was open. He had bottled beers, but no other beer on draught ever. And it was a booming place with young people. It was a target for the brewers. Imagine all the salespeople from Budweiser, Coors, and Miller, who would call on Fred at the Old Spaghetti Factory and tell him that he couldn’t possibly survive as a business if he didn’t have their beer on draught. And he told them all to go jump in the lake.

Fred Kuh had made good on his vow.

__________________________________

Reprinted with permission from The Anchor Brewing Story: America’s First Craft Brewery & San Francisco’s Original Anchor Steam Beer by David Burkhart, foreword by Fritz Maytag, published by Ten Speed Press, an imprint of Penguin Random House.

The post The Mannequin for America’s Trendy Craft Beer Growth? Contained in the Small-Brewer Scene in Nineteen Fifties San Francisco ‹ Literary Hub appeared first on DAILY SAN FRANCISCO BAY NEWS.

As the 1950s wound down, the proliferation of mass-produced, heavily marketed light lagers took an increasing toll on America’s—and San Francisco’s—small brewers. But a number of local establishments still proudly featured Anchor’s signature product, in particular the Crystal Palace Market between Market and Mission at 8th Street. According to the San Francisco Chronicle, it was a “sprawling, pungent, cheap and exotic carnival of delicatessen and delicacy.”

During the 1940s and 50s, Austrian Joseph Erdelatz served Anchor Steam and hot dogs at his bar in the southeast corner of this vast, colorful marketplace. Locals called it the “Steam Beer Parlor,” scarcely imagining its pivotal role in Anchor’s or its beer’s survival. For had it not been for the Crystal Palace, there might never have been an Old Spaghetti Factory, and without the Old Spaghetti Factory and its charismatic owner, Fred Kuh, there might be no Anchor Steam Beer today. Fritz Maytag, who tells the story better than anyone, shared it with me a few years ago:

Ah, Fred. A man of good taste. He had lived in Chicago and been to the Sieben’s Brewery, where I later bought our bottling line. They were the last brewery in America to have a restaurant in the brewery, a little Bier stube. And when he came to San Francisco for a visit, on the way into town from the airport, the very first thing his friend did was take him for a visit to the crystal Palace Market, sort of the equivalent of today’s farmers’ market. He recognized it immediately as similar to the great traditions of good food in Europe. Then his friend took him to the taproom at the crystal Palace Market, where they served Anchor steam on draught. Fred told me that he vowed that day, in the bar, drinking Anchor steam, that he would move to San Francisco, open a restaurant, and serve only Anchor steam Beer on draught.

And Fred Kuh served, on draught, Anchor Steam Beer only, all the years he was open. He had bottled beers, but no other beer on draught ever. And it was a booming place with young people. It was a target for the brewers. Imagine all the salespeople from Budweiser, Coors, and Miller, who would call on Fred at the Old Spaghetti Factory and tell him that he couldn’t possibly survive as a business if he didn’t have their beer on draught. And he told them all to go jump in the lake.

Fred Kuh had made good on his vow.

__________________________________

Reprinted with permission from The Anchor Brewing Story: America’s First Craft Brewery & San Francisco’s Original Anchor Steam Beer by David Burkhart, foreword by Fritz Maytag, published by Ten Speed Press, an imprint of Penguin Random House.

The post The Mannequin for America’s Trendy Craft Beer Growth? Contained in the Small-Brewer Scene in Nineteen Fifties San Francisco ‹ Literary Hub appeared first on DAILY SAN FRANCISCO BAY NEWS.

Market Manager – San Francisco, CA

Goal setting

Flying Embers is looking for a market manager who is hardworking and highly motivated to oversee the daily sales and distribution through wholesalers and retailers in San Francisco / San Mateo. The ideal candidate will have experience in the alcoholic beverage industry with an emphasis on wholesalers relationships, retail fulfillment, customer service and field service to further build Flying Embers as the alcohol leader that is better for you. The Market Manager reports to his Regional Director of Sales.

Core tasks

• Daily interactions between wholesalers with management and the sales team to achieve sales and distribution goals.
• Manage the key account base for sales and distribution with a minimum service standard of at least 160 calls / month.
• Coordinate incentives and sales campaigns
• Administration and execution of the national Flying Embers programs, chain mandates / permits and notification programs.
• Ensure the proper marketing of products and point of sale materials in your market according to our branding standards.
• Conduct staff training, beer tasting, and other events as needed.
• Assisting the Regional Director in managing orders and stock levels.
• Work effectively within brewery and budget guidelines.
• Use sales tools (VIP, KARMA, Nielsen, IRI, etc.) effectively.
• Recap KARMA weekly accomplishments and follow the wholesalers
• Coordinate with the wholesaler (s) on ways to close commitments.

Knowledge, skills and abilities required

• Understanding of the 3-tier system
• Confident handling of Excel, PowerPoint, Office
• Customer service oriented.
• Strong oral / written communication and computer skills, detail-oriented
• Excellent judgment, professional maturity and responsible decision-making.
• Team player with a strong work ethic and initiative
• Ability to demonstrate reliability and work in a fast-paced environment, ability to multitask.

Education and work experience

• At least 2 years of business-to-business sales experience required.
• First experience in the alcohol business is desirable.
• Bachelor’s degree in business administration or marketing preferred

Flying embers offers very competitive wages determined by experience and other factors. The position is entitled to exceptional medical, dental and visual coverage for corporate holdings and relocation in addition to qualifying.

Position snapshot

Employment type: full-time

Job type: Not exempt

Salary type: salary

Supervisor: Regional Director of Sales

Preferred location: San Francisco

Minimum education: Bachelor’s degree preferred

Minimum experience: 2-3 years

Age requirement: 21 years or older

Tools and equipment used: Standard office equipment

Physical and mental demands

Required to routinely and repeatedly lift up to 55 pounds and maneuver 170 pounds. Stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, stoop, speak, hear, taste, smell, see and operate objects, tools and controls. Regularly exposed to damp, wet environments with hot liquids, airborne particles, chemicals and moving machinery. You must have the physical and mental strength and endurance to perform tasks in sometimes extreme environments, as well as the ability to deal with the stressors of the position. You must be able to travel by car, plane, or train.

Equal opportunity:

We are an equal opportunity employer and we do not discriminate against employees or job applicants based on race, color, gender, age, national origin, religion, sexual orientation, gender identity, veteran status, or on the basis of disability or other federal, state or other local protection class.

The employer reserves the right to change this position or reassign it to other duties as business requirements change.

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There’s not much information out there, but rumor has it that the owners of Burklee Hill Vineyards have bought a building near their winery and are planning to start Burklee Brew.

While Burklee Hill Vinyards is not a new venture in itself, their winery is a fairly new venture after starting their vineyard in 2002. They opened the winery in March 2020 after renovating the iconic Kress department store building in downtown Lubbock.

They serve a variety of wines along with their expertly designed menu. The winery owners, Chance and Elizabeth Hill, are all about trying and creating delicious food. Although Hill mainly leads the life of a farmer, he also enjoys cooking. Hill’s sister is also a cook in San Francisco, helping them curate the best food for their guests.

Despite being a newer winery, they have already made a name for themselves. Their 2019 Reserve Tempranillo even won a double gold medal and Best of Class award in the San Francisco Chronicle Wine Competition in 2021.

Seeing their success with wines, I’m excited to see what they will do with beer. Burklee Brew tentative opening is this fall, which is fast approaching.

I wonder what made her start brewing beer as well as wine. There’s not much information on the new brewery so I’m excited to see how it turns out. It would be cool to see some unique versions of their beer as they are familiar with making wine, but I think we’ll just have to wait and see.

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A new beer hall opens today, June 23rd, as one of the biggest projects by Dennis, David and Daniel Lee, the brothers behind the now closed Namu Gaji, the still popular Namu Stonepot and Sunset Squares Pizza. It’s a very different vision than what the Lees originally planned for the former Perennial Space when they took it over in 2019 to create a new home for Namu Gaji. However, after having shifted heavily into the fast-casual sector during the pandemic, the brothers decided to relocate their Sunset Squares pizza operation to the empty room and are now opening it up completely as a beer hall with several food concepts and an NFT gallery later more).

Dennis Lee says that while they never had big ambitions to open a beer hall, it was a way to thrive and survive during the pandemic, especially for a chef who has always been nimble with deliveries and social media knowledge was. And now that it’s reopening, it’s giving guests a chance to gather together in a cool space while still providing take-out and convenience. “I see a relapse or regression towards more comfort foods,” says Lee. “I think everyone is a bit traumatized and is also looking for less challenging experiences.”

Patricia Chang

Patricia Chang

Patricia Chang

Patricia Chang

Patricia Chang

In essence, they keep it gentle but extremely creative, a signature of the Lee’s projects over the years. Three to four different menus are offered at the same time in the Food Hall, including the Lees’ own fast-casual restaurants, Sunset Squares and Namu Stonepot. Uncle Titos will also offer his Filipino-American comfort as a permanent partner, and another will serve as a rotating guest spot with a lineup TBD.

Sunset Squares serves its signature sourdough pizza – but don’t call it Detroit, it’s all San Francisco – with unexpected toppings like mapo tofu, bulgogi beef, and deconstructed clam soup. Namu Stonepot shines with kali-Korean sizzling rice and vegetables, wavy okonomiyaki with bonito flakes and street dogs with sisig or kimchee. And Uncle Tito, the long-running pandemic pop-up, serves up its popular boan boxes, silog specials, wontons and ube buns that bleed purple for dessert.

Patricia Chang

As the title suggests, there will be strong beer, offering local craft brews with lots of hops and a great weed taste. Sean O’Leary, who comes from Seven Stills, curates the beer list with Cellarmaker, Harmonic, Far West Cider and more. They have about 10 beers on tap and a cold carton full of cans. And while SSP Beer Hall won’t be trading cannabis, they are working with some local pharmacies and creating special pizzas for the nearby Moe Greens and Vapor Room.

Fans of the perennial may recall that it was an impressive 5,000 square feet divided into several different rooms, with a lounge, bar, and dining room. The SSP Beer Hall has definitely rearranged itself: the original bar room is being used as seating, with space for around 50 people at a communal table, seating at the bar and seating at a new window counter. In this new era of QR codes, customers can step in, grab a seat and order directly from their devices.

Patricia Chang

Patricia Chang

Patricia Chang

Patricia Chang

With so many different menus, the kitchen took over the former dining room to expand the business. And the Lees hope to turn the former cafe into an art gallery that has not yet been revealed. They hold the warm and zen redwood slabs that are grooved with Japanese carpentry. But they added the tech with seven screens in the room, all of which are dedicated to displaying digital art.

The Lee brothers fiercely claim that the SSP Beer Hall is “the first physical NFT gallery in San Francisco” and the first combined “beer hall and NFT gallery in the world”. NFT stands for non-fungible token and is a way for artists to authenticate digital art using the same technologies as cryptocurrencies, as our friends at the Verge explain so much better than we ever could. The SSP Beer Hall plans to host monthly exhibitions showcasing artists such as Robness, Fewocious, Hackatao, Xcopy, and Beeple, and “foster a community around cryptocurrencies.” So yeah, this is literally a crypto bro party. But hey, the menus look stupid.

The SSP Beer Hall opens Wednesday June 23 for indoor, takeaway and delivery dining. Opening times are Wednesday to Friday from 4:30 p.m. to 10:00 p.m. and Saturday and Sunday from 11:30 a.m. to 10:00 p.m.

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