by Brian Stechschulte... Oct 30, 2014

BARRELHEAD_logo_w_Circle-White-3In case you haven’t noticed, the number of craft brewers in San Francisco is rapidly growing. Earlier this year we welcomed Fort Point Beer and Bartlett Hall to the guild, and over the next 15 months, we’re poised to expand even more. Today we’re happy to announce that Barrel Head Brewhouse has become our newest member.

Owner and brewmaster, Ivan Hopkinson, opened Barrel Head Brewhouse with a band of “fine dining world refugees” in March of 2014. The two-level brewery, restaurant, and bar, located near the University of San Francisco at 1785 Fulton Street, offers a rotating selection of creative beers made in their 15 barrel brewhouse.

Brewing assistants, Kirk Hillyard and Greg Dudley, have been cranking out a wide variety of styles since the doors opened, including a Saison, IPA, Roggenbier, Colonial Porter, and a Wet Hop Pale Ale. “We enjoy experimentation, trying to nail classic styles, and keeping our regulars on their toes, by constantly brewing innovative beers encompassing the spectrum of malty, hoppy, and weird,“ said Hopkinson.


Their current beer lineup includes: “Faderade Framboise,” made with Belgian Pilsner malt and unmalted wheat, and 60 pounds of fresh raspberries from Ortiz Farms in Watsonville (6.0% abv, 8 IBUs). “Ichabod’s Cane,” an Imperial Pumpkin beer brewed with Maris Otter malt and 100 pounds of Sugar Pie Pumpkins from Lonely Mountain Farm in Corralitos, served on nitro (9.1% abv, 26 IBU’s). “Spruce Moose,” a winter warmer brewed with spruce tips (7.0% abv, 30 IBU’s).

The delicious beer options don’t stop there. Next week they plan on releasing “The Big Rakauski,” a double IPA brewed with all Kiwi hops, mostly Rakau, with a few pounds of Wakatu, Dr. Rudi, and Waimea as well (9-10% abv, 93 IBU’s). Then, the brewing schedule includes a Black Kolsch, being brought back by popular demand, and a Persimmon Saison made with persimmons from a friend’s tree, that will be crushed with an apple press. The juice will be added to the fermentor.

In addition to the house-brewed beers, you can pick from 30 different taps or a fine bottle list. Barrel Head also offers a cocktail menu, high quality spirits, and food. Dinner options currently include Squeaky Cheese Curd Poutine, the Gobble Gobble Reuben, and Maple Leaf Farms Duck Confit. If you’re a brunch devotee, try the Green Eggs and Ham Benedict or Brisket Hash, just to name a few options.

Barrel Head Brewhouse is currently open on Monday from 4pm – 12am, Tuesday thru Friday 4pm – 2am, Saturday from 10am – 2am, and Sunday from 2am -12am. For up to date info about new beer, food, events, and more, follow them on Twitter and Facebook.


Kirk Hillyard and Greg Dudley with bags of fresh hops.