From the HBD Archive
From: falk@Sun.COM (Ed Falk)
Subject: Gordon-Biersch brewers brunch
Date: 1990-01-17 19:14:39 GMT

There's a brew-pub near where I work called Gordon-Biersch which
has a thing called the "brewers brunch" on Saturday. Basicly,
for $25 you get a tour of the brewery, a beer tasting, and a
substantial lunch. It was a little pricey, but a good time.

Gordon-Biersch was founded by two guys named (you guessed it) Gordon
and Biersch. Bob Gordon gave the tour and joined us for lunch. He's an
american, but went to grad school in Germany for five years and studied
beer-making while he was there. The brew-pub is doing quite well and
they're going to open two more pubs in the Bay Area.

The food and beer at Gordon-Biersch is execellent (especially the
garlic sausage -- don't miss it; you can get just about anything
you want made with it, just ask). However the noise level is
hideous every night of the week. The last time we went, I wore
ear-plugs and was still uncomfortable. Bob Gordon says that
they're consulting with an architect about doing something about
the acoustics.

After the tour, we sat down and tried samples of Gordon-Biersch beers
along with samples of equivalent German beers for comparison. I thought
the light German beer was better than G-B's and Lynn thought G-B's
was better. With the amber and dark beers, G-B's was definately better
all around. Gordon explained that the biggest problem with the German
beers is that they're abused in shipping when they're sent to America.
In particular, they're stored in un-refrigerated warehouses.
G-B beers are stored at 34 degrees underneath a neighboring bank. The
kegs are brought back to G-B as needed and tapped at 42 degrees.

Other things I learned on the tour:

Heinechen beer is the same here as in Holland, but tastes much worse here
because it was abused in shipping. Gordon learned this because he went
to school with the son (grandson?) of the owner of Heinechen.

G-B buys malted barley 14,000 lbs at a time. That supply lasts 1.5 months.

G-B makes almost entirely lager beer. They pitch at 6C (43F) and age
for four weeks at that temperature (except for the bock, which ages
six weeks). He says this is longer than any of the competing brewpubs
age their beer. Then they filter and keg.

G-B uses hallertau hops exclusively.

Here's the one that interested me: I asked about sulfite vs. chlorine,
and he said they use neither. Instead, they use a 1% iodine solution.
He says this evaporates, so you don't have to rinse after you
sanitize.

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