MAGNOLIA GROG BLOG

EVER WANT TO SEE PHOTOS OF WHAT IT TAKES TO BREW ONE MILLION PINTS OF MAGNOLIA BEER EACH YEAR?

Well you’re in luck. For starters, it takes two eighteen wheelers, a load of custom-made fermenters from Craftwerk Brewing Systems, a crane and a bunch of beer-lovers. Magnolia’s new brewery in the Dogpatch received its first massive batch of heavy equipment on Thursday, and installing it was fun. And by fun, we mean death defying. You can read more about how it went down on the brand new SF Brewer’s Guild website.

And see more great photos from the day by Brian Stechschulte here.

Brewmaster Dave McLean, Head Brewer Ben “Big Siphon” Spencer, Kevin Landwehr & Devin Becker of Nothing Something NY and Project Manager Eric Heid do their best to lift this giant fermenter. And the only thing they stretched beforehand was the truth.

This Article About NOLA Jazz Fest Got Chef Ronnie New All Misty

Tilde Herrera’s article, “NOLA Jazz Fest Stirs Food Memories for SF Chefs” had Ronnie and a host of our favorite SF Chefs talking Cajun, we guar-an-tee.

5 AMAZING REASONS MAGNOLIA DUCK WINGS ARE BACK

Yes, they’re back. But do you know why?

1. To help people with Anatidaephobia - The Fear That Somewhere, Somehow You are Being Watched by a Duck

2. Because we need to see what happens when wings are slow cooked in duck fat, deep fried, tossed in fish sauce, sugar, rice wine vinegar, garlic, and chili flakes.

3. Because what happens is after eating Magnolia duck wings you will feel like this guy:

4. Because we miss the slaw. Our wings are served over a slaw of sliced celery root, carrots, red onion and celery leaf that we tossed in a vinaigrette of blue cheese, champagne vinegar, and olive oil.

5. Popular. Demand.

QUACK IT, TWEET IT, JUST DON’T FORGET TO EAT IT.

MAGNOLIA BEER BRUNCH 2/16 & 17: 9am-2:30pm
When Saturday #2 of SF Beer Week rolls around, we’re all a little worse for wear. Somewhere along the line, we probably forgot it was to be a marathon, not a sprint. And, yet, there’s still more to come these final two days, not the least of which is the big granddaddy of them all, the Toronado Barleywine Fest (2/16), just down the street, and the Celebrator Anniversary Party/Closing of SF Beer Week in Oakland on 2/17. Your survival strategy starts with a good breakfast and we give you an extra hour these two days to help you out. We open at 9am for brunch both days, an hour earlier than most weekends.

And we have three great brunch specials planned, each with a suggested beer pairing, if you’re ready for the transition from our Blue Bottle coffee to the beer portion of your day. To add to your options, each day will see the limited release of a vintage beer from our dwindling cellar (we keep doing things like this rather than saving the beer — time to start laying down more of it for future years).

WHATEVER, RATHER BE FAMOUS THAN INFAMOUS

As we recover from SuperBowl XLVII, we in San Francisco find ourselves with a better understanding of the term infamous. So thank the fates for Esquire Magazine, who awarded San Francisco an even better championship: Best Gameday Snack. Yes, Our very own Chef Ronnie New has taken the trophy with his Char-Broiled Oysters. And since the one thing our town loves more famously than sports is food, we’ll toast to Ronnie tonight (over a couple of oysters, of course) for making sure all of us in our fair city still have a legit win to celebrate. Slurp it, Baltimore.

Ronnie New & Magnolia Gastropub & Brewery win best SuperBowl Gameday snack in Esquire