The event will be held on Saturday (Sep. 30) and Sunday (Oct. 1) from 11am to 7pm each day in the open-air parking lot located directly behind Steins at Bryant and Dana Streets, one block west of Castro St. The weather looks to be picture perfect.
Mountain View Oktoberfest will feature traditional German food, German beers and live entertainment, including music by Big Lou’s Accordion, The SF German Band and Alpiners USA. Check the MV Oktoberfest website for the entertainment schedule.
There’ll also be an expansive Oktoberfest tent, traditional Oktoberfest wood tables and benches for communal sitting, pretzel eating and stein holding contests, traditional songs and dance, as well as bouncy houses and face painting for kids.
Steins owner Ted Kim shares: “We’re happy to be celebrating our fifth year hosting the Mountain View Oktoberfest! Since its inception, the festival has grown to become a city staple and one of the most anticipated events of the year.
“This year at the Mountain View Oktoberfest guests will be able to choose from seven different beer offerings: six authentic styles from German beer houses and a special local brew combining sweet Munich malts and west coast hops.
“Additionally, there will be plenty of eats as Teske’s Germania and others serve up delicious German cuisine.
“Come out and join us for another fun-filled Oktoberfest! All ages welcome!”
Food & Beer
A variety of food will be available for purchase from four different vendors, including traditional German dishes from German restaurant Teske’s Germania.
German (and German-style) beers include:
Doppelbock Dunkel – Andechs
Pilsner – Paulaner
Helles Lager – Weltenburger
Oktoberfest – Hofbräuhaus
Grapefruit Radler – Steigl
Hefeweizen – Weihenstephaner
Hoptoberfest – South Bay
Prices and Ticket Information
￼$11 for 0.5-liter commemorative stein; requires 1 drink ticket to fill
$16 for 1-liter commemorative stein; requires 2 drink tickets to fill
$25 for 1-liter boot (limited quantities); requires 2 drink tickets to fill
Drink tickets: $9 for 1 drink ticket and $35 for 4 tickets.
Food: $6-$15 (depending on the dish).
A portion of proceeds from the event will benefit SOAR – Student Outreach Award Resource – a partner charity with the Chamber of Commerce. SOAR is known throughout the community for its financial help and scholarship awards for high school and community college students looking to advance their education.
After a series of soft openings, along with some last-minute construction updates, Steins Beer Garden & Restaurant officially opens today in Cupertino (10088 N. Wolfe Rd., Ste. 130).
Located just down the road from the new Apple campus, the Cupertino site marks the second location for Steins restaurant.
An official ribbon cutting ceremony in honor of today’s grand opening is set to take place at 3:30pm with complimentary appetizers and beer tasters to be served afterwards.
Owner Ted Kim and executive chef Colby Reade have retained the original Mountain View location’s beer-focused beverage program (30 draft beers; 20 year round staples and 10 rotating seasonal brews) and made-from-scratch food menu.
The interior features an updated industrial-inspired atmosphere. More below from a recent media release:
Steins again enlisted Marc Dimalanta of D-Scheme Studios to head the architectural design of the new space. The restaurant interior boasts a 6400 ft² dining room accented with bright copper, reclaimed wood panels and filament bulbs glowing on metal-worked light fixtures for an industrial interpretation of the classic European beer hall. The space’s earth-toned metal highlights are juxtaposed with a lush living wall designed by Habitat Horticulture to bring a touch of the traditional outdoor biergarten inside.
Paired with an accompanying 1568 ft² al fresco patio, the entire restaurant space is reservable and can also accommodate smaller private events as sectioned parties.
Akin to its Mountain View location, Steins Cupertino employs an innovative direct-draw beer draft system designed for dispensing each pour under optimal conditions for near-perfect flavor and consistency. Guests can expect a great international beer list with a focus on local craft brewers. Steins offers 30 draft beers; 20 year round staples and 10 rotating seasonal brews.
In addition to the myriad craft and import beers on draft, Steins Cupertino offers a robust wine program as well as a full-bar and seasonal craft cocktails.
Upholding a high standard of beer service, all front-of-house staff must successfully complete Steins’ stringent beer training program. Additionally, all bar staff must successfully complete and pass the Cicerone Certified Beer Server program.
Executive Chef Colby M Reade (Hawthorne Lane) parallels the quality characteristic of Steins’ ambitious beer selection with an all-scratch kitchen featuring New American comfort food. The opening menu at Steins Cupertino includes favorites like the Steins Burger made from a house-ground blend of dry-aged short rib, brisket and sirloin, the Fresh Baked Pretzel with caraway beer mustard and the Sonoma Lamb Trio’s brown butter green beans and salsa vert.
The kitchen will open with lunch, happy hour, and dinner with brunch to follow shortly.
Steins Beer Garden & Restaurant is the vision of Bay Area native Ted Kim. Kim has more than 20 years of small business experience, including his tremendous success with Northern California’s Paris Baguette stores.
The Steins concept is a modern American take on the classic German biergarten, infusing rustic elements of nature with brilliant contemporary architecture. Each location offers the perfect escape for guests to drink and be merry.
With locations in Mountain View and Cupertino, Steins is open everyday from 11am – 11pm and until 11:30pm on Friday and Saturday. For more information, visit www.steinsbeergarden.com and visit the restaurants on Facebook, Instagram and Twitter.
Simply put, the “Spring Fling” pairing dinner featuring Hitachino out of Japan’s Kiuchi Brewery – held last month at Steins Beer Garden & Restaurant – was epic. It was festive, warm and intimate, elevated and delicious… and I could go on, but instead, let’s just skip ahead to the photos from the memorable dinner.
Hitachino Nest White Ale (Witbier). Beautiful tablescape.
Executive chef Colby Reade introducing the first pairing of the evening.
A Queen City-inspired cocktail featuring Kiuchi Brewery’s unique Kikusakari Asamurasaki – Red Rice Sake – served with a savory cream puff with creme fraiche, caviar and chai blossom.
Very much enjoyed the sweet and savory combination, and the mini-bursts of salt from the caviar provided an extra pop of flavor and texture.
Bar manager Ryan Hummel detailing the delicious cocktail – whiskey, lemon juice, amaro and grapefruit liqueur.
Second course: Mumm Napa Brut Prestige (Sparkling Wine) paired with Japanese Style Egg Custard with shiitake mushrooms, spring garlic and dashi.
In addition to the tasty flavors, the textures stood out with this pairing. The bubbly mouthfeel of the sparkling wine helped balance the creamy custard and mushrooms.
We then got to try the Red Rice Sake from the earlier cocktail by itself. Fruit and herbal aroma and flavor notes stood out.
Third course: Hitachino Nest Saison Du Japon paired with Apple and Asian Pear Salad with white miso vinaigrette, mizuna and daikon radish.
The lightly sweet yet tart and citrusy Saison Du Japon matched well with the fruits and vegetables from the dish, as well as with the acidity from the delicious and abundant dressing.
Manager Lynna Nguyen checking in with guests Chris and Van.
A surprise pour of Kiuchi No Shizuku, a unique whiskey-like spirit distilled from Hitachino Nest White Ale. Fine and clean tasting.
Cheers with Chris and Van. It was great meeting them – couldn’t have asked for better tablemates.
Before the fourth course, chef Reade brought out the service and culinary teams behind the pairing dinner.
He expressed great appreciation for the teams, including among others manager Rachel Rohrenbach, chefs (and brothers) Paco and Cheke Guzman, Ryan and manager Toby Yi.
Hitachino Nest Extra High XH (Oak-Aged Strong Ale).
Ryan imparting knowledge about both the Hitachino Nest Red Rice and Hitachino Nest Extra High XH ales.
Kurobuta Pork Belly with sesame wonton noodles, miso au jus, toybox mushrooms and sauce gribiche.
The malty heft from the Extra High XH was in sync with the pork belly while the carbonation and the beer’s dark fruit profile cut nicely through the protein’s richness. I enjoyed the sauce right down to the last drop.
A bonus plate of Gulf Prawn Paella with mussels, clams, chorizo, crispy rice cake, smoked white fish, bottarga and spiced tomato sauce. Exquisite.
Hitachino Nest Sweet Stout (Milk Sweet Stout) paired with Yakitori Chocolate Cake with macerated raspberries, sour cherry and truffle cream.
The slightly roasty bitterness from the Sweet Stout – plus its dry finish – provided a well-balanced counterpoint to the very moist and sweet chocolate cake.
I thought all the pairings were successful and showcased in delicious fashion the versatility of beer given its wide variety of aroma, flavor and mouthfeel characteristics. The kicker is the carbonation aspect of beer (Andrea has previously written about this aspect) that helps refresh the palate with every sip; food and beer can be enjoyed and appreciated to the fullest.
Steins next beer-and-food pairing event won’t be for a while, as a lot of energy will be devoted to the opening of Steins Cupertino. The memories from this one – good company, roaring laughter, excellent service, warm vibes and delicious pairings – will suffice in sustaining me (barely) until their next one.
Fresh off last month’s four-year anniversary celebration, Steins Beer Garden & Restaurant (895 Villa St., Mountain View) is set to host a five-course Spring Fling Pairing Dinner featuring a number of Hitachino Nest Beer offerings from Japan’s Kiuchi Brewery.
The dinner takes place Wednesday, April 26 from 6pm-8pm, and the recently announced menu is below.
Poached Oyster paired with Mumm sparkling wine
Japanese-Style Egg Custard paired with a sake cocktail
Apple and Pear Salad paired with Hitachino Nest Red Rice (Pale Ale)
Main Entree of your CHOICE:
Monterey Spot Prawn paired with Hitachino Nest Saison Du Japon
– OR –
Kurobuta Pork Belly paired with Hitachino Nest Extra High XH (Belgian Strong Dark Ale)
Chocolate Cherry Black Forest Cake paired with Hitachino Nest Sweet Stout
Tickets are $75 (not including tax and gratuity), and reservations are required. Click here to make your reservation.
The dinner represents executive chef Colby Reade’s last big event at the Mountain View restaurant. He’ll be at the Cupertino location which is set to open in the coming months.
Steins Beer Garden & Restaurant in downtown Mountain is celebrating its four-year anniversary with a BBQ celebration – featuring a pig roast and a slew of special draft beers – on Saturday, March 25.
The BBQ will be available beginning at 11am (Steins opens at 10am with their regular menu as well).
BBQ Menu for Outdoor Patio Guests
There’ll be a walk-up window for guests sitting outside.
Choices of meat: Ribs, roast pig, spicy pork sausage
Choices of sides: Baked beans, mac & cheese, cole slaw.
Pricing for outside:
$8: Your choice of one protein and one side
$14: Choice of 2 proteins and two sides
$20: All proteins and all sides
Note: Extra sauces will be available outside only
Pre-Fixed BBQ Menu for Guests Dining Inside
For guests dining inside the restaurant, there’ll be pre-fixed BBQ plates available for $16.
Pig and ribs with cole slaw and baked beans OR mac & cheese
Pig and sausage with cole slaw and baked beans OR mac & cheese
Ribs and sausage with cole slaw & baked beans OR mac & cheese
All with housemade Maker’s Mark BBQ Sauce
Steins manager Lynna Nguyen has provided a sneak peek to some of the beers to be tapped:
Allagash Hibernal Fluxus 2016 Belgian-Style Stout
Avery Oak-Aged Samael’s Barley Wine
Cascade Cranberry Sour Ale
Clown Shoes Hammer of the Beast Imperial Stout and Barleywine Ale
Elkhorn Slough Vierra Golden Ale
Goose Island Bourbon County Stout 2015 Imperial Stout
Lagunitas WTFarmhouse Sour Farmhouse IPA
Logsdon Oak-Aged Bretta Farmhouse Ale
The Bruery Poterie Anniversary Ale (Old Ale)
Included on the tap list will be the winner of last year’s annual Steins homebrew competition – Lower Ground American Stout brewed by Scott Wilson. All proceeds from this beer will go to a local charity of Scott’s choice.
Lynna – who’s been with Steins since the beginning – shares:
“We have come so far and worked so hard to make this restaurant what it is today. I am so proud of everyone and all that we have accomplished together. There is actually still a handful of us that have been here since the beginning, too.
“To watch this place develop into what Ted envisioned is amazing. I am so thankful and blessed to be a part of this company. This year is a big year for us. As you know, we are opening our Cupertino location soon, hopefully in Summer 2017! We are so excited for this expansion of our company and are looking forward to the journey.”
Q & A with Ted Kim and Colby Reade
Steins owner Ted Kim and executive chef Colby Reade graciously took time out of their very busy schedules to share some thoughts about reaching the 4-year milestone.
How does it feel to reach the 4-year mark?
Ted Kim: It’s a very humbling experience. We started this endeavor hoping for the best but being realistic about the crushing odds that all new restaurants face.
Four years later, to see the success and impact we’ve been able to have as a business and on the community is nothing short of amazing.
Chef Reade: It’s great! You know, Ted and I always joke about it, how it sometimes seems like we just started. It’s funny like that, but then we think about certain experiences and memories, and we realize that it was a while ago.
For us, we know that there’s always room for improvement, and that’s the key that keeps us young and looking forward.
What have been your greatest highlights?
Ted Kim: Steins marriages and babies! Four years in we’ve seen our first marriages and babies being born from staffers who met and fell in love at Steins. Very, very cool stuff.
Chef Reade: We strive for consistency with our dishes, and one of the things I’m proudest of is the kitchen crew we’ve built. We have two amazing sous chefs – brothers Paco Guzman and Cheke Guzman. Paco worked at Johnston’s Saltbox in San Carlos, and both have worked at Pixar and Google. They’ve been with us the last couple years, and now they have chefs under them. I couldn’t take on our new Cupertino restaurant without them.
I’m constantly amazed by how many dinner items we sell other than burgers and sandwiches. We have a really good spread. Our lamb trio – we go through 3-4 whole lambs a week – steaks, seafood… there’s really nothing I want to push more. The burgers are still most popular, but we’ve tweaked the menu and fine-tuned it enough to sell everything according to our expectations.
What’s the latest on Steins Cupertino?
Ted Kim: Coming Summer of 2017. We are hiring key management positions, so interested parties can visit our Facebook page for more info.
Aesthetically, Cupertino will be have an updated modern look. The food menu will be the same but with differing specials.
The beer list will be different as well. Same 30 taps of beer, but the selection will ride heavily on the respective bar manager’s preferences. Both are fantastic and I’m looking forward to seeing the varying directions they decide to go. You can definitely count on a great list either way!
Chef Reade: It’s coming faster than you think. From a kitchen perspective, we’ll open and start with the same menu as the Mountain View restaurant. We’ll let that run while taking a look at what the community wants.
Two pigs again for this year’s anniversary BBQ celebration?
Chef Reade: Yes, we’ll have two 80-pound pigs.
Anything else to add?
Ted Kim: We’ve officially launched our catering program. We received a lot of requests for it and finally decided to formalize our offerings. The reception has been great so far.
The Mountain View Oktoberfest was another stunning success. Every year seems to grow exponentially, and we’re already gearing up for 2017.
We also expanded and offered more hosted events throughout the year – the summer beer series, various pop-up dinners and pairings as well as showcasing some amazing new breweries. We even had a champagne brunch, flower-arranging class!
Chef Reade: Look out for a special spring Asian-French fusion dinner featuring Hitachino. It’s set for Wednesday, April 26 at 5:30pm. It’ll be our most formal dinner to date with six courses.
The first two courses will feature an unfiltered cold sake followed by a scotch distilled from the well-known Hitachino Nest White Ale. Four Hitachino beers will round out the rest of the dinner.
Steins Beer Garden & Restaurant will be hosting three beer events during the coming week, and Steins manager Lynna Nguyen invites one and all to come out and enjoy good food, service, atmosphere and – of course – tasty beer.
Cascade Brewing Tap Takeover, Saturday, Feb. 11 at 5pm
The beer list featuring Oregon’s Cascade Brewing:
Cranberry, ABV: 7%. This NW style sour wheat ale was barrel aged for up to 12 months with cranberries, orange peel and cinnamon. Soft aromas of cranberries and light floral notes start this beer off. Tart, dry notes of sweet cranberries with hints of wild strawberries on the palate give way to a pronounced dryness and a lingering finish of cranberries and spice.
Strawberry, ABV: 7.1%. This NW style sour ale is a blend of wheat and blond ales aged oak wine barrels with strawberries and vanilla beans for up to twelve months. Bright and crisp, the 2015 Strawberry captures the essence of fresh strawberries with subtle notes of oak, vanilla, and fruit preserves.
Pumpkin, ABV: 11.4%. This NW style sour old ale is no trick, it’s all treat. We smashed and triple roasted 50 lbs of pumpkin down to 6 lbs, then aged the beer for 11 months on the roasted pumpkin in rum barrels. The aromas of spiced rum, mingled with the soft notes of roasted pumpkin, are notice up front. Spice, roasted pumpkin and rum is followed by a soft warming from within.
Blueberry, ABV: 7.33%. This NW style sour ale blends wheat & blond ales that were oak aged in barrels for 6 mths, then additionally aged 4 mths on fresh blueberries. Huge herbal notes of dense blueberries in the nose give way to hints of oak & a dusty floral note. Rich earthy notes of dark fruit on the palate lead to a tart finish that dries out to a base note of blueberry skins.
Noyaux, ABV: 8.94%. This NW style sour ale features blonds and triples aged on oak for 18 to 24 months, then additionally aged for 12 months on raspberries and apricot noyaux.
Sang Royal, ABV: 10.12%. This NW style sour ale was made with various red ales that were aged in oak with Cabernet Sauvignon grapes, then blended with red ales that were aged in Port and Pinot Noir barrels.
Along with individual pours, flights will be available.
‘My Bitter Valentine’ Featuring Fort Point Beer Company, Tuesday, Feb. 14 at 5pm
Steins will be offering up a special ‘Crispy Sweet, Salty Pork’ appetizer along with the following offerings from SF’s Fort Point Beer Company:
SFBW Collaboration Beer (Kölsch style, ABV 5.3%). This year’s annual collaboration beer – New Frontier – was brewed at Fort Point Beer Company. Japanese satsuma provides notes of zesty citrus, while Pacific Northwest Douglas Fir lends a light pine aroma to the finish. It’s a balance of old-world tradition and modern technique.
Standard American Pale Ale, ABV 5.5%. A moderate, refreshing ale with noticeable hop aroma balanced by supporting malt flavors.
Animal Tropical Modern IPA, ABV 7%. This is a big, wild and aromatic IPA. Amarillo and Meridian hops give the beer a sticky orange mid-palate that’s balanced with a classic IPA bitterness from an early addition of Centennial. All of this wild hop action sits on top of a fairly simple malt bill. We use a blend of winter-grown Pearl and Pilsner malts to create a light and delicately sweet foundation.
Moonphase Bourbon Barrel-Aged Quadruple Ale, ABV: 13.0%. A unique reflection of old-world Belgian Quadrupel ales, Moon Phase shines brightly full of bourbon and charred oak. Notes of gingersnap, toasted almond and toffee elevate Moon Phase’s smooth alcohol warmth and fade into a gentle, sustained finish. A delicate blend of smoky Buffalo Trace and Smooth Ambler Rye bourbon flavors, Moon Phase’s complexity rises with every sip.
Look for flights of the four beers to be available as well.
The following four-course, beer-pairing menu features offerings from Watsonville’s Elkhorn Slough Brewing. Brewmaster Michael Enos specializes in small batch specialty beers – with a focus on barrel-aged wild ales – crafted from locally sourced ingredients.
Amuse (a bite-sized appetizer served to prepare your palate for the meal):
Chef Selection Amuse
Paired with Starlight (mixed-culture wild rye ale with brett, ABV 6.8%)
Winter Squash Soup
Paired with Goose Blind (juicy central coast IPA, ABV 6.9%)
Manager Lynna Nguyen shares, “We had such a great turnout the first time, we thought why not ring in the New Year with another taco & beer pairing event… This time we will be doing seafood.”
Made with house-made tortillas, the event features three prix-fixe pairings of tacos and beers (including beer cocktails) selected by bar manager Ryan Hummel:
Shrimp Ceviche Tostada paired with Steins’ Michalada
Veracruz Seabass Taco paired with Paloma Cocktail
Fried Rockcod with Chipotle Salsa paired with Moody Tongue Applewood Gold (smoked pilsner)
There’ll be a salsa bar as well: Guacamole (mild), Roasted Tomato (medium), Tomatillo (hot).
Simply visit the restaurant and let the host know that you are looking to join the taco event.
SF Beer Week Events at Steins
SF Beer Week is coming up quickly, and Steins has a couple of events scheduled:
Tues., Feb. 14: Fort Point Beer Company “My Bitter Valentine” – Featuring an IPA with Satsuma mandarin and fir tips, Steins will be offering up a salty pork dish to pair with the beer for Valentine’s Day. Other Fort Point beers will be on tap as well.
Thurs., Feb. 16: Look for a collaboration beer dinner with Elkhorn Slough Brewery Co.
Steins’ 3rd Annual Home Brew Competition and 4th Anniversary Party
For their 3rd annual home brew competition, Steins is inviting homebrewers to craft any beer style within the 2015 BJCP guidelines with the caveat that the beer will be called “Nägar The Destroyer,” named after one of their employees.
The drop-off period for home brews is March 11 – 16, and the winner will be announced at the 4th anniversary party to be held on Sat., March 25. Check out the Facebook event page for additional info. regarding the home brew competition.
The 4th annual Mountain View Oktoberfest celebration is set for this coming weekend, Saturday and Sunday (October 1st and 2nd). It’ll take place both days from 11am-7pm in the open-air parking lot located at Bryant Street at Dana Street, directly behind Steins and one block west of Castro Street. Each day will kick off with a ceremonial cask ale tapping at 11am.
I’ve said it before, and I’ll say it again – the Mountain View Oktoberfest – in my humble opinion – is the biggest and best of the local Oktoberfest-themed celebrations.
The celebration is Steins Beer Garden’s take on the traditional German beer festival, with a 7,000 sq. ft. beer tent, traditional German fare, live entertainment and plenty of German beer.
Steins owner Ted Kim says about this year’s festival:
“This year at the Mountain View Oktoberfest, guests will be able to choose from 8 different beer offerings: five authentic styles from German beer houses and three special brews from local breweries.
“Unlike years past, this year each beer house will be pouring from its own tent with proper signage. This way guests won’t be confused as to which line to stand in, and it will help speed up the lines. Come out and join us for another fun-filled Oktoberfest!”
Tied House director of marketing Carolyn Hopkins-Vasquez adds:
“Mountain View Oktoberfest encompasses the true spirit of German Oktoberfest festivities with traditional German bands, food, beer and people from all walks of life enjoying the raucous celebration.
“We are proud to partner with Steins Beer Garden and Restaurant and the Chamber of Commerce Mountain View to bring this celebration to Silicon Valley for a fourth year.”
Beer and Food
The following beers will be on tap:
Steigl Grapefruit Radler
South Bay Church Lemon Basil Hef
South Bay Church Apricot Hef
Tied House Oktoberfest Lager
A variety of food options will be available for purchase from different vendors, including Aroma Concessions, Gourmet Faire and traditional German dishes from Teske’s Germania.
Commemorative steins with Mountain View Oktoberfest logo
$10 for 0.5-liter stein
$15 for 1-liter stein
$8 for 1 ticket
$30 for 4 tickets
1 ticket fills a 0.5-liter stein. 2 tickets fill a 1-liter stein. Attendees can bring their steins from past Mountain View Oktoberfest celebrations.
$6-$15 (depending on the dish)
Entertainment and Family Fun
There will be plenty of fun, family-friendly entertainment. Throughout the weekend, there will be live German music with performances by Big Lou’s Accordion, The SF German Band and Alpiners USA. There will also be kid-friendly activities, including bounce houses, face painting and games, pretzel eating contest, chicken dance and more.
A portion of proceeds from the event will benefit Community Services Agency, located in Mountain View, and SOAR, a partner charity with Chamber of Commerce Mountain View. Student Outreach Award Resource (SOAR) is known throughout the community for its financial help and scholarship awards for high school and community college students looking to advance their education. Community Services Agency is a non-profit serving low income individuals and families.
About Steins Beer Garden & Restaurant
Steins Beer Garden & Restaurant is the vision of Bay Area native Ted Kim. Kim has more than 20 years of small business experience, including his tremendous success with Northern California’s Paris Baguette stores. Steins is a salute to the traditional European beer hall and garden, infusing rustic elements of nature with brilliant contemporary architecture. The Beer Garden will offer the perfect escape for guests to drink and socialize, and the Beer Hall will offer an ideal environment for guests to “eat, drink, and be merry.” Steins is open every day, Sundays 11am-10pm, Monday-Thursdays 11am-11pm (patio closes at 10pm), Friday-Saturdays 11am-11:30pm (patio closes at 11pm). Steins is located at 895 Villa St., Mountain View, CA 94041. For more information, visit www.steinsbeergarden.com and visit the restaurant on Facebook and Twitter.
About Tied House Microbrewery
Tied House was founded in 1987, and poured its first pint in January of 1988. Nearly 30 years later, Tied House continues its loyalty to the community and provides a dynamic, fun space where guests continue to enjoy their favorite Tied House beer, and a handcrafted, laidback menu. Since 2010, Tied House acquired over fifteen awards for their beer, including back-to-back Gold Medals for Ironwood Dark from the California State Commercial Craft Brewers Competition. In 2015, Tied House earned a prestigious Great American Beer Festival Bronze Medal for its Alpine Gold Ale.
Additional photos below courtesy of Mountain View Oktoberfest: