Chilled out Tuesday with the US Permafrost Association at San Francisco’s ThirstyBear Organic Brewery to microbrew and Spanish tapas. It is my task as board member to make sure the beer is cold, and to facilitate research on past permafrost features like those found in the Pine Barrens. On tap:
POLAR BEAR PILSNER bohemian-style pilsner; PANDA BEAR light ale infused with vanilla beans and cacao nibs; VALENCIA WHEAT belgian-inspired white, coriander and orange peel; GRIZZLY BEAR RED ALE hoppy american red ale; MEYER E.S.B (EXTRA SPECIAL BITTER) smooth caramel body, floral hop aroma, nitrogen conditioned KOZLOV STOUT black and chocolate malts, roasted barley, nitrogen conditioned; HOWARD STREET I.P.A. hoppy strong ale, citrus aroma
Why is it called ThirstyBear? According to TB an escaped circus bear entered a pub in Russia and stole a beer and some food from a patron. Three others offered the bear some more beer, and called the police. The animal was captured while sleeping in the park next to the pub.
ThirstyBear was in great contrast to the beverage enjoyed with Wednesday’s piping hot beef soon tofu (Korean Soup) in Japantown. The soup’s brought sizzling to the table, and a raw egg is then added to ever-so-slowly cook in the broth. There is nothing more tasty in this world than a slowly cooked fresh egg! A simple lager made from rice is the only way to go with this spicy Korean food.
건배 [乾杯
S-M