SF Beer Week 2017 had a fantastic showing. We welcomed new breweries and celebrated those who've been around the block, totaling over 100 current breweries. I've noticed this was a big year for collaboration between brewers. It's inspired some of my recent favorites and they only negative downside is not knowing when those will be available again. There has also been a bigger focus on food pairings, which has brought a unique culinary intermingling and new ways to enjoy the same beer. Creativity is one metric our city continues to break year after year.
This time, Noah Sugarman (a friend and Vermont-breed beer connoseuir) and I checked out a taptakeover from a new brewery out of Townsend, Washington called Propolis Brewing.
They create their concoctions using all manner of wild-foraged ingredients like borage flowers, wild heather, cherries, and an array of herbs.