NOPA officially gets its own nano-brewery this Tuesday as Barrel Head (1785 Fulton) is set to release its first batch of beers. The spacious, two story brewhouse and restaurant opened in March and until this week had been exclusively serving guest beers out of its thirty tap torpedo (yes, that's actually a torpedo behind the bar). Now brewmasters Greg Dudley and Ivan Hopkinson will get to show off their own skills with a saison, a black kölsch, and a Bavarian rye, known as roggenbier. A pale ale and a colonial porter -- based off an actual recipe from Benjamin Franklin -- are to follow later this summer.
Tackling lesser-known styles right out the gate is a good indication that the Barrel Head wants to distinguish itself within the crowded field of San Francisco brewing. Roggenbier, for example, isn't commonly consumed outside of Germany. It's subtle hop characteristics make it the sensible antidote to the many overly-bitter IPAs dominating the West Coast craft scene.
The brewery's 15 barrel system produces 450 gallons of beer per batch and is housed right on the main floor. Coming in during the day affords diners an opportunity to observe the brewing process while sipping on some of its bounty.
Chef Tim Tattan (formerly the sous chef at Monk's Kettle in the Mission) has constructed a simple yet thoughtful menu, slightly tweaking traditional bar fare. Virtually all of the fixings, sauces and accompaniments are crafted in-house. His colorful charcuterie includes a house-made hazelnut spread ("not-tella"), beet juice-infused deviled eggs, and pate. It's an artful assortment of rich, robust flavors pairing well alongside heavier hitting ales, such as the venerable Sculpin IPA from Ballast Point, frequently on tap.
A playful attention to detail is the name of the game at Barrel Head, where legos and assorted children's trinkets were slotted into the long wooden bar before it was caulked and sealed. If they bring that same energy to the beer, San Francisco will count yet another destination brewery amongst its ranks.
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