Drinking ON OUR RADAR


d Hitachino Beer & Wagyu ttttt The first Hitachino outpost in the United States


delights fans of the Japanese beer with draft brews, plum wine and sake from Kiuchi Brewery. Imbibers can enjoy drinks and snacks at the front bar or try to grab a seat at the intimate, reservations-only back room, where an eight-course, prix-fixe meal is served kappo-style, a popular way of eating in Japan that focuses on pairing items with beer. The menu, from chef Noriyuki Sugie, features only the highest quality of Japan’s famous Wagyu beef—the cows drink the same beer you’ll find in the taproom! à 639 Post St (415-624-3580, hitachinosf.com)


a Rusted Mule ttttt We don’t know what part of Rusted Mule we like


best: the dark and seductive space (complete with an onyx bar and sea-colored flooring) or the classic, boozy cocktails on tap for just $9. The sizable bar includes three lounges and a mezzanine decked out with custom artworks from local artists. A menu of elevated pub fare features carrot corn dogs and garlic fries to soak up all those Moscow Mules. à 1217 Sutter St (415-771-8292, rustedmule.com)


d The Douglas Room ttttt Already an industry favorite,


the Douglas Room in boutique Tilden Hotel is a chill bar serving cheeky cocktails. We particularly like the vodka-based La Di Da Di, featuring grapefruit, ginger beer and black lava salt, and the Old and in the Way (bourbon, sherry and stone- fruit shrub). Hungry? Chefs Glen Schwartz and Tim Malloy whip up inventive, meaty dishes such as lamb tartare pie, sweetbread nuggets and barbecue duck wings. à 345 Taylor St (415-673-2332, tildenhotel.com/dine)


KNOW YOUR BREWERS Alex Wallash and Jay Goodwin


Founders, the Rare Barrel à 940 Parker St, Berkeley (510-984-6585, therarebarrel.com)


What brews are coming up next in your all-sour lineup? Jay Goodwin: Beers that are more aromatically driven by combining saison and Brettanomyces yeasts. Alex Wallash: I’m particularly excited about projects we’re working on using sloeberries, passion fruit, gin barrels and bourbon barrels.


What food pairs best with sour beers? JG: Cheese and sour beer pair so well together because the acidity from the beer cuts through the fat in the cheese.


Time Out San Francisco July 26–October 10, 2017 34


Favorite local watering holes? JG: I always go to City Beer (1168 Folsom St; 415-503-1033, citybeerstore.com) or the patio at Jupiter (2181 Shattuck Ave, Berkeley; 510- 843-8277, jupiterbeer.com). AC: I really enjoy grabbing a beer at Cellarmaker Brewing Company (1150 Howard St; 415-863- 3940, cellarmakerbrewing.com). You can count on them to knock it out of the park, whether it’s pushing the boundaries on a new brew or just doing the classics really well.


What do you drink when you’re not drinking beer? AC: I’m always drinking beer, most likely on a surfboard somewhere between Santa Cruz and Bolinas [California]. ■Virginia Miller


PHOTOGRAPHS: TOP: AI SUGANO; CENTER LEFT: COURTESY RUSTED MULE;CENTER RIGHT: KELLY PULEIO; BOTTOM RIGHT, BOTTOM LEFT:COURTESY RARE BARRELL


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