Rincon Hill will soon be the home for Method Brewing, a brewpub and beer garden that will have regular neighborhood mixers and parties for the locals, and food and beer tasting events. This data-driven, open-source brewery features the most experimental and dynamic tap list in the city.

Method brewers are four scientists and technologists who say they’re creating “beer made with science.” They are Ryan Dalton, Kenton Hokanson, Rob Schiemann and Paul Tiplady; Johnny Reinsch handles the brewery’s business side. Method will feature beers with an unprecedented level of transparency: from field to glass, all of the recipes and processes will be freely available.

More to look forward to:
We had a chance to chat with the team behind Method Brewing and they plan to host workshops exploring the intersection of science and delicious beer. “We are very excited to be a part of Rincon Hill, a beautiful neighborhood that is just beginning to blossom. We will offer a neighborhood discount for frequent guests – we want to support our locals!”

“We’re not going to be a brewery where we’re putting out an amber, a porter and an IPA. We’re going to do extremely experimental beers, so there will be new things to try every time you visit,” said Dalton, one of the two neuroscientist founders (along with Hokanson). He still has a day job doing research, but brewing is a passion. “We feel like the craft beer scene is great, but we want to help bring about a new wave in craft beers, one that is unrestricted by style, uses exotic ingredients and processes, and challenges beer identity.” – Hoodline reports.

When we asked Method Brewing the 3 craft brews or seasonal shandys the team is most excited about introducing, they responded:

“We make wildly varied experimental beers, so that anybody can find a beer on tap that they absolutely love. We’re currently very excited about our Jalapeño Imperial IPA, which is rich, strong and truly spicy. We’ll serve a tart, refreshing grapefruit-kolsch shandy that’s the perfect beer for a hot day, and we’ve recently developed an amazing wine beer, made by blending and fermenting a Belgian Dark Strong Ale and Syrah grape must.”

Method Brewing produces some of the most innovative and exciting beers in San Francisco including the signature Jalapeño Imperial IPA referred above made with fresh jalapeños and house made jalapeño tincture and the Toasted Coconut Guayusa Brown Ale, which is an earthy brown ale made with toasted coconut chips and Gunpowder Guayusa.

“There are a lot of breweries that are doing classic styles, and a lot of people like that kind of beer. But we are trying to push out and do very experimental, very weird stuff and that’s kind of a niche but there’s no one doing that in San Francisco,” says Tiplady. Read more as Xpress Magazine gives up ‘A look into beer making with Method Brewing’.

Method will make as many as 50 different beers, but will only offer 6-8 at any given time, including 2-3 standards and 4-6 seasonal brews. The sizable, two-level space will have seating for about 50 on each level, plus a roof deck and beer garden. With a full kitchen, Method plans to be open seven days a week, including brunch on weekends with special beers and beer shandys.

We wrapped up our interview by asking the bunch, if Rincon Hill were a Method Brew, what exotic flavors they’d include. Here’s what they had to say:

“Rincon Hill was originally a Gold Rush-era waterfront neighborhood, littered with abandoned ships from around the world, so a brew in its honor should be bold and pay homage to the history of the Bay. How about an Imperial Golden Ale, brewed strong enough to survive a voyage at sea and spiced with cinnamon and peppercorns?”

…and Jasper?

“…I’ll venture that brunch culture may be ingrained in the residents of such a beautiful building. I suggest our Grapefruit Shandy – aptly nicknamed “the brunch beer.”

Stay in touch with some of our favorite mad scientists at Method Brewing on Facebook and Twitter.

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