Sudwerk Brewing Co. is passionate about its pours. The craft brewery has been making award-winning, German-style lagers for more than 21 years. To sample the brewers' spectrum of libations, visitors head to the tasting room, a simple setup right on the brewery's loading dock. Its menu of four brews rotates regularly, rewarding frequent visitors with seasonal beers. Meanwhile, tours of the whole facility teach visitors how beer is made, packaged, and distributed. After visiting the facility, patrons can fill up a growler with their favorite beer to take home, drink, and bring back to Sudwerk Brewing Co. for refills.
A novice might raise a skeptical eyebrow at a coriander- or sorghum-infused beer, but to craft brewer Erik Schmid, ingredients like these aren’t unusual in the least. At The Brewmeister, Erik teaches small groups of students to concoct liquid refreshments that are both distinctive and tasty. Beer-brewing classes cover the basics of fermentation, proper sanitation practices, and how to funnel beer into bottles or directly into bellies. Though Schmid prepares batches of seasonal ales in brewing classes, he can advise students on any brewing technique.
Those who wish to pursue the art of home brewing can purchase brewing equipment and ingredients such as malts, barley, and hops in The Brewmeister's shop. Schmid also stocks wine-making materials, including a variety of yeasts and rental presses with which to extract juices from grapes or grape-flavored juice boxes.
Generating 26.5 kilowatts, the solar panels atop Stefano's Solar Powered Pizza convert the sun’s rays into delicious pizza, earning the eatery recognition a Bay Area Green Business. Inside, ovens house pizzas such as the chicken garlic veggie pie or the Mill Valley favorite, known for its pepperoni, mushrooms, italian sausage, and firm handshakes. Calzones and hot sandwiches are sprinkled throughout the menu alongside fresh romaine salads, slices of pesto cheese garlic bread, and sips of wine or draft beer. Stefano's Solar Powered Pizza also helps with fundraising for schools, sports teams, and community organizations.
While most 21-year-olds are content to just sit in a bar and drink beer, Mike Johannsen was a bit more active about his newly legal status. As soon as he came of age, he started brewing in his dorm room at CalPoly San Luis Obispo. Over the years, he has explored almost every angle of the business, from equipment maintenance to cellaring, packaging, and quality assurance. In 2013, he founded Schubros Brewery alongside Ian Schuster, a London Business School grad and craft beer aficionado.
In the short time that Schubros has been operational, they have already done a lot to distinguish themselves from other breweries. For starters, all their brews are organic: varietals include Diablo Sunrise, a chocolate-orange imperial stout, and 680 IPA, a mahogany ale with notes of caramel and toffee. Schubros also gives 1% of their profits to various local organizations. Customers can go online to vote on where the money should go each quarter; options include environmental groups, school districts, and fire departments.
Broken Drum Brewery & Wood Grill's brew masters whip up froth-topped beers, served in-house or to-go in growlers and kegs, to provide a counterbalance to its hefty selection of Southwestern-inspired pub grub. Home brewers channel German brewing tradition to craft obsidian batches of malty bock beers as well as the Terrifico, which fills pint glasses with crisp mexican lager. The grill's platters include chicken mole, which arrives snuggled beneath a blanket of robust mole sauce and melted jack and cheddar cheeses, and grilled mahi-mahi tostadas topped with mango salsa, black beans, and coleslaw. Broken Drum's patio provides a location for sipping libations, and ample opportunities for tossing table scraps to fire hydrants.