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Drink These 7 Beer Cocktails Right Now

Don't miss your chance to snag one of these doubly-desirable cocktails.

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It's a classic question: Beer or cocktails? With so many great beers in the spotlight for SF Beer Week, that decision can be harder to make than ever. Luckily, there are more than a few spots throughout the Bay Area where you can have them both in a single glass: Say hello to beer cocktails. Check out these seven places in the Bay Area to get the best of both worlds.

Have another favorite beer-spiked cocktail in mind? Tell us in the comments.

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Belga is known for its Californian twist on Belgian food, and integrating beer into its drink list is yet another example of it. Its regular drink menu has been known to feature several cocktails using beer. Its Beer Week libations offer a twist: Instead of using beer in the cocktails, the staff whips up drinks inspired by various beer flavor profiles. The five-drink beer cocktail menu is available only from Jan. 25 to Jan. 31. Highlights include the To Wit, a drink inspired by Wit Bier that incorporates bourbon, amaro, curacao, bitters, lemon, and rose. The Potent Porter mimics barrel-aged stout with aged rum, cognac, whisky, cacao, coffee, and egg.

Belga

Chino (The Restaurant Formerly Known As)

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Tacolicious winds down SF Beer Week with a “decompression party” on Jan. 30, co-hosted with San Francisco Brewing Co in the now-shuttered Chino space. In addition to beer tastings, a taco bar, and a DJ, the bar will be pouring out beer cocktails. If you miss the party, you can still head to Tacolicious to wash down tacos with one of the most classic of beer cocktails, a Michelada—a straight-forward combo of Tecate, lime juice, salt, Tapatio hot sauce, and a few other secret ingredients. Available for four bucks a pop.

Dirty Habit

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In celebration of beer week, Dirty Habit Bar Manager Brian Means is debuting a new beer cocktail called Beers in the Trap. The new drink mixes beeswax-washed Evan Williams Bonded Bourbon, Anchor Porter, Italian bitters Cynar, Abbot’s bitters, and acid phosphate.

Maven in the Haight is well-known for its smart cocktail pairings with food. The kitchen’s grilled pork chop comes with a recommended pairing of The Unwritten Law—a concoction of rum, Asian pear, cinnamon Belgian white beer reduction, and hopped whipped cream.

Maven

Namu Gaji

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Namu Gaji offers a uniquely Korean take on the Michelada, typically a savory mix of beer, tomato juice, lime, and other salty elements. The Korean American restaurant switches it up by making their version with house-grown tomatoes, gochugaru (Korean pepper flakes), bulldog vegetable and fruit tonkatsu sauce, tamari (Japanese soy sauce from miso), wasabi, ginger, and unfiltered Asahi beer.

Old Bus Tavern

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Old Bus Tavern Bar Director Ryan Linden likes to integrate the housemade beers into the menu whenever he can. The Big Short is a newcomer to the menu: Four Roses bourbon, cinnamon, chocolate, and Old Bus Tavern's housemade chili nitro porter.

Ryan Linden

Ramen Shop

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Faced with the challenge of pairing cocktails with steaming bowls of ramen, Ramen Shop Bar Manager Chris Lane features the savory Double Barrel Fizz—a tall, frothy drink combining Rittenhouse Rye whiskey, fresh lemon juice, tangy cherry gastrique, cinnamon, and a float of Roddenbach Grand Cru, a sour Belgian ale.

Belga

Belga is known for its Californian twist on Belgian food, and integrating beer into its drink list is yet another example of it. Its regular drink menu has been known to feature several cocktails using beer. Its Beer Week libations offer a twist: Instead of using beer in the cocktails, the staff whips up drinks inspired by various beer flavor profiles. The five-drink beer cocktail menu is available only from Jan. 25 to Jan. 31. Highlights include the To Wit, a drink inspired by Wit Bier that incorporates bourbon, amaro, curacao, bitters, lemon, and rose. The Potent Porter mimics barrel-aged stout with aged rum, cognac, whisky, cacao, coffee, and egg.

Belga

Chino (The Restaurant Formerly Known As)

Tacolicious winds down SF Beer Week with a “decompression party” on Jan. 30, co-hosted with San Francisco Brewing Co in the now-shuttered Chino space. In addition to beer tastings, a taco bar, and a DJ, the bar will be pouring out beer cocktails. If you miss the party, you can still head to Tacolicious to wash down tacos with one of the most classic of beer cocktails, a Michelada—a straight-forward combo of Tecate, lime juice, salt, Tapatio hot sauce, and a few other secret ingredients. Available for four bucks a pop.

Dirty Habit

In celebration of beer week, Dirty Habit Bar Manager Brian Means is debuting a new beer cocktail called Beers in the Trap. The new drink mixes beeswax-washed Evan Williams Bonded Bourbon, Anchor Porter, Italian bitters Cynar, Abbot’s bitters, and acid phosphate.

Maven

Maven in the Haight is well-known for its smart cocktail pairings with food. The kitchen’s grilled pork chop comes with a recommended pairing of The Unwritten Law—a concoction of rum, Asian pear, cinnamon Belgian white beer reduction, and hopped whipped cream.

Maven

Namu Gaji

Namu Gaji offers a uniquely Korean take on the Michelada, typically a savory mix of beer, tomato juice, lime, and other salty elements. The Korean American restaurant switches it up by making their version with house-grown tomatoes, gochugaru (Korean pepper flakes), bulldog vegetable and fruit tonkatsu sauce, tamari (Japanese soy sauce from miso), wasabi, ginger, and unfiltered Asahi beer.

Old Bus Tavern

Old Bus Tavern Bar Director Ryan Linden likes to integrate the housemade beers into the menu whenever he can. The Big Short is a newcomer to the menu: Four Roses bourbon, cinnamon, chocolate, and Old Bus Tavern's housemade chili nitro porter.

Ryan Linden

Ramen Shop

Faced with the challenge of pairing cocktails with steaming bowls of ramen, Ramen Shop Bar Manager Chris Lane features the savory Double Barrel Fizz—a tall, frothy drink combining Rittenhouse Rye whiskey, fresh lemon juice, tangy cherry gastrique, cinnamon, and a float of Roddenbach Grand Cru, a sour Belgian ale.

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