Breweries in San Francisco


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  • Anchor Brewing Co.
    The Three Faces of Anchor Brewing Company San Francisco Legacy Since 1896 Since the brewery poured its first pint back in 1896, the business has changed hands, shut down, reopened, relocated, and retooled countless times. The first brewers, Ernst F. Baruth and his son-in-law Otto Schinkel, Jr., ran the original location for about a decade. Then it all fell apart—Baruth died unexpectedly, a fire destroyed the brewery, and Schinkel was killed by a streetcar. The bad luck didn’t stop there; the next generation had to weather Prohibition, effectively ending Anchor's operations for 13 years. The brewery then operated from 1933 until 1959, when it shut down yet again due to the rising popularity of mass-produced national beers, which were systematically pushing out local brewers. The lean times and sudden upheavals finally began to level out in 1965, when Stanford graduate and Anchor aficionado Fritz Maytag rescued the operation from the clutches of bankruptcy. From then until his retirement in 2010, Maytag carried the business onward and upward, expanding its selection, hiring a larger staff, and even opening an in-house distillery. Today, Anchor operates out of same Mariposa Street location it opened in 1979. Refined Brewing Methods Anchor's iconic copper brewhouse hybridizes hundreds of years of traditions and wisdom. The machinery itself is handmade and decades old, but the quality-control systems are anything but dated. Brewers use state-of-the-art methods, including open fermentation, to ensure the beers are as pure and fresh as possible. Still, they manage to marry both the antique and the modern by using an ancient process called dry hopping. A process akin to steeping tea, dry hopping is the art of adding bagged hops to maturing ales—a practice that’s existed for centuries but has just recently come back into vogue. Pioneering Beers In 1973, when Anchor only brewed one type of beer, visionary owner Fritz Maytag was seeing the future. Mark Carpenter, Anchor's brewmaster for more than 40 years, recited Maytag's prophetic vision to SF Station: "Down the road there are going to be hundreds of little beers around the country and I don’t just want to be known for Anchor Steam—I want to be known for Anchor Steam, and porter and ale [and so on]." And indeed, since then they've led the microbrewery revolution. "So many of our beers that were the first of their varieties in the U.S. have gone on to be huge,” continues Carpenter, “Liberty Ale is probably the most copied beer in the world—cascade hops are used everywhere now, and we were the first. Old Foghorn barley wine was the first barley wine in the U.S., and we created the first wheat beer."
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    1705 Mariposa St
    San Francisco, CA US
  • ThirstyBear Brewing Co.
    ThirstyBear Brewing Co.: A User’s Guide Organic Craft Beers | Seasonal Spanish Tapas | Local and Sustainable Ingredients | Live Flamenco Dancing Sample Menu Paella: valenciana with saffron, tomato sofrito, chicken, chorizo, clams, mussels, and rockfish—Michael Bauer of the San Francisco Chronicle said, “[It] is the best I've had.” Tapas: steelhead tartare with Loch Etive steelhead, shallot, and housemade rosemary crackers Tapas: empanadas with adobo chicken, spinach, lime crème fraîche What’s on Tap Grizzly Bear Red Ale, with hops from Hops-Meister Farms Kozlov Stout, a deep black ale that smacks of espresso coffee and bittersweet chocolate Panda Bear Ale, a light drinker dry hopped with whole vanilla beans and TCHO cocoa nibs Ingredient Origins: Meats and produce hail from farms and producers around California, unless imported from Spain. Expect produce from Knoll Organic Farms and seafood from CleanFish. What’s Behind the Name: Owner Ron Silberstein found an article in the Chronicle titled “Thirsty Bear Bites Man for Cold Beer.” It was the story about an escaped circus bear who wandered into a bar, bit Victor Kozlov’s hand to get his beer, and then fell asleep in a park outside the bar, probably with a fake mustache drawn on by his friends. Where to Sit: Grab a brushed-steel chair near a red-felt pool table in one of the industrial-style rooms surrounding the brewery’s glass-encased tanks. When to Go: Sunday—if you like flamenco. Local artists such as Roberto Zamora and Clara Rodriguez give lively performances each week. While You’re in the Neighborhood Before: Pick up a book on David Lynch or Henri Matisse at 871 Fine Arts (20 Hawthorne Street) After: See a postmodern performance at the absolute cutting edge of theatre at Yerba Buena Center For the Arts (700 Howard Street).
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    661 Howard St
    San Francisco, CA US
  • Social Kitchen and Brewery
    Social Kitchen and Brewery: A User’s Guide Housemade Microbrews | Beer as Seasoning | Southern Meets Asian | Cocktails and Beertails Sample Menu To share: brussels-sprout chips Small plate: mac & cheese with truffle oil Entree: Social burger with blue cheese, applewood-smoked bacon, and a side of tempura-battered sweet-potato fries To drink: Rapscallion golden belgian beer When to Go Happy hour (4 p.m. to 7 p.m. weekdays) means discounted craft beers, well drinks, and bar bites. Nurse a hangover with weekend brunch, during which you can savor pork-belly fried rice or brioche french toast. Just bring some aspirin—the live music tends to get a little loud. Vocab Lesson Belgian red ale: Different from an irish red ale, the belgian version has a distinctly sour taste produced by fermentation with lactobacilli and long aging periods in oak barrels, which also give it a wine-like character. Sisig: Filipino for “sour snack,” the most common form of this dish consists of pork marinated in vinegar or citrus, and then flavored with savory seasonings. While You’re in the Neighborhood Before: Marvel at the thousands of novelty pins in every imaginable shape and slogan at Oriental Art Gallery (1340 9th Avenue). After: Head to Urban Bazaar (1371 9th Avenue) for an evening class in crafts such as crochet and printmaking, or bring a growler to the monthly Stitch ‘n’ Bitch gathering. If You Can’t Make It, Try This: Longtime Social chef Christopher Wong created the menu at Blueprint Tap Room (680 8th Street)—the concept’s similar, although the beers aren’t made in-house.
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    1326 9th Ave
    San Francisco, CA US
  • Speakeasy Ales and Lagers
    Speakeasy Ales & Lagers: A User’s Guide Small-Batch Microbrewery | Subterranean Taproom | 12 Rotating Draft Beers | BYO Food Sample Beers Baby Daddy Session IPA, a citrusy brew with a hoppy punch Syndicate No. 02, a Scarface Imperial Stout blended with five ales and aged in a bourbon barrel Harvey Milk Stout, a dark brew dedicated to the gay rights trailblazer The Vibe: This space designed by Kelly Malone mixes reclaimed and recycled wood with exposed ductwork and hidden hideaways to create a functioning nod to the speakeasies of old. The Food: There’s no kitchen at the taproom, but food trucks frequent the nearby streets. Guests can also bring their own eats from home or steal a picnic basket on the way over. Where to Sit: After entering through the peephole-equipped door, belly up to the solid-wood bar to watch the bartenders pull from 12 taps. Guests can also sneak away to one of the many nooks and crannies, including a lounge-style area with pallet windows and plush banquettes. While You’re Waiting Grab a growler to go. Press the “In case of raid” button and see what happens. Accept the fact that you can never win a staring contest against the microbrewery’s shifty-eyed logo.
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    1195 Evans Ave
    San Francisco, CA US
  • Rogue Ales Public House
    Meet Mo: The Naked Lady in the Bathtub In 1987, a few self-described rogues decided to start a brew pub. In 1988, they started brewing in a basement. But 1989? That’s where Mo comes in. Swiftly outgrowing their basement digs, the founders sought a permanent place in which to brew, sell, and savor their beer all at once. In scoping out Newport’s Historic Bay Front, one of these founders met an older woman named Mohava Niemi, best known as the founder of Mo’s Restaurants. Mo invited him in, and the two got to talking over clam chowder—her hallmark dish. Mo confessed she’d always wanted to live above a bar. And as luck would have it, she owned a two-level building. Along with some shops and studios, her building had an empty, 1,100 square foot storefront on the ground floor—and three apartments on the top. Mo promised a generous discount, as long as they did two things. First, “feed the fisherman.” That was Mo’s way of saying they should help the local community. Second: hang a memorable picture of Mo in the bar for all eternity. Today, Mo’s legacy endures, and not just through her black-and-white, garb-free grin. She helped strengthen the bar and brewery’s revolutionary spirit, and she also paved Rogue’s tradition of community involvement. This involvement, first seen when locals picked up hammers and extra shifts back in 1989, is also evident in Rogue’s local farms. Between its farms, its dozens of beers, its spirits, and its tasting/meeting facilities, Rogue has become an ever-evolving testament to community, friendship, and above all, revolution.
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    673 Union St
    San Francisco, CA US
  • Park Chalet Garden Restaurant
    Housed within the heart of Golden Gate Park, Park Chalet Garden Restaurant manages to simultaneously embrace its natural surroundings and its contemporary, urban setting. Glass walls and ceilings completely surround the diners, affording them pastoral views of Queen Wilhelmina's windmill and the dutch-tulip garden without sacrificing the comfort of an indoor environment. During warm, sunny days, natural light floods the space and the retractable glass doors slide open to admit warm breezes. The dining room's pendant lamps and immense stone fireplace become invaluable at night, keeping the restaurant brightly lit and the temperatures toasty throughout the evening. To complement this elegantly cozy ambiance, Executive Chef Matthew Urban and his team devised a menu of familiar comfort foods with subtly refined touches. Smoked paprika oil adds an unfamiliar yet welcome burst of savory flavor to the fried chicken, and cornmeal-crusted trout arrives at tables with an aromatic saffron aioli. Occasionally, the chefs look for inspiration in other cuisines and fuse those flavors with Californian ingredients. Crushed avocados add to the ahi tuna tartare's richness, but the dish's ginger-sesame vinaigrette balances those flavors with a hint of zesty spice. However, the chefs aren't the only culinary talent at Park Chalet Garden Restaurant. The staff also brews a variety of beers in-house, crafting everything from smoky, German-style märzens to refreshingly hoppy IPAs. As diners enjoy one of these brews with their meal, they can take in the views and applaud the local bands and extraterrestrial magicians that perform every Tuesday evening.
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    1000 Great Hwy.
    San Francisco, CA US

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