San Francisco, CA—San Francisco Giants fans are purchasing more brews than wine, and though they don’t need tips on how to drink, here’s some beer news & advice from San Francisco beer experts.
According to the Brewer’s Association, for beer tasting, the glass style is important to tasting beer – certain CO2 levels would be enhanced by the shape of the glass, which encourages a thick, creamy foam and accentuates a beer’s aroma. It also helps the taste if the glass is spotlessly clean and served in small portions.
As far as beer as an ingredient to foods – it’s strictly added for flavor, not as a binding agent. It’s not a new concept — Julia Child recommended adding beer to her recipe for French Onion soup. Gordon Biersch adds it to their barbeque sauce and salad dressing. The Brewers Association advises that in general, low-bitterness beers are best for cooking. It recommends the following:
· Beer makes a great quick sauce for sautéed or roasted items (but take care in not reducing the beer since it will become excessively bitter).
· Although mussels steamed in wheat beer is a classic, other steaming suggestions include steaming or poaching meat, poultry or shellfish in other delicate, lightly-hopped brews.
· Strong, rich beers may be substituted for other liquids in cakes or other pastries.
San Francisco is home to several breweries where visitors can sample fresh ales and lagers from an extensive variety. And after the baseball games have ended and football is in full swing, the Brewers Guild hosts San Francisco Beer Week in February with special tastings and events. sfbeerweek.org
Some local San Francisco breweries include:
21st Amendment Brewery Café
563 Second St.
Anchor Brewing Company
1705 Mariposa St.
(Public tours are available)
Gordon Biersch Brewery Restaurant
Two Harrison St.
ThirstyBear Brewing Company and Spanish Cuisine
661 Howard St.