Linden Street Brewery, a fabulous brewhouse in Oakland (their Burning Oak Black Lageris a personal favorite and just so happened to debut at the Eat Real Fest back in September where I was a bartender pouring that yummy black gold), has started to produce limited-quantity beers for a few restaurants in San Francisco - how brilliant! As reported in a recent Tasting Table article, Linden Street Brewery is in cahoots with restaurants Bar Tartine andHawker Fare to make beers specialized to go with the flavor profiles of the food served at each location. The brewmasters infused sour bread starters from Bar Tartine's mother restaurantTartine Bakery & Cafe to concoct a malty, dry, slightly carbonated and almost wine-like beverage called Daily
B(red). Additionally, Executive Chef Nick Balla at Bar Tartine makes pickles out of the exhausted grain from the brewing process. At Hawker Fare, a place that specializes in rice bowls à la Southeast Asian street food-style, they got a beer made with forbidden rice, lemongrass and shiso leaves called Supafly that has a citrusy, grassy, minty flavor. Hot damn - tap those kegs!
For a behind-the-scenes look at Linden Street Brewery when it opened in 2009, check out this video. Video courtesy of lindenbeer.com.