Tuesday, June 15, 2010
Look for Growlers Pourhouse to open in the vicinity of Aug. 3, from the folks at Crepe Cellar.
The focus: craft beer and beer food. That means 12 styles of beers and two seasonals -- all American -- will always be available, says partner Jeff Tonidandel, but exactly which IPA or high-gravity brew will be offered will change as they go. (With one exception: PBR on tap all the time!)
It also means housemade hot dogs and sausages (Italian to brat to turkey-apple), cheese pairings and raw-oyster pairings, dips and "cool desserts." (In point of fact, one of these helped the place get its permit, says Tonidandel. The city folks were thinking the place sounded rather like a bar, until he told them they were so serious about their food, they will be making their own marshmallows for s'mores.)
Also noteworthy (and pictured, from the Growlers Facebook page): an antique beer engine. Like a well's hand pump, explains Tonidandel, this pumps from casks in which the beer has been carbonated with a second round of yeast and sugar, rather than a CO2 tank. He found it on Craig's List in Sonoma and is refurbishing it. Rather than having to finish a cask the same day you open it, the engine keeps it fresh for up to two weeks (though Tonidandel expects to go through a keg a week).
Growlers will share a kitchen with the Cellar, at 3116 N. Davidson St.
Posted by Helen Schwab at 4:45 PM