Pop-up SF taproom to serve locally-made Korean-style beer, food from former Saison chef
You’ve never had beers like these.
One’s a crisp, pale pilsner, made marginally sweeter than its German counterparts thanks to the use of bamboo leaves. Another, a witbier, is briefly tart — that’s the omija berry — before it gives way to the backend heat of gochugaru chili. Last is a roasty stout, spiced with cardamon and green peppercorn.