Get Connected!
Want full access to all things Gordon Biersch?
Let us keep you in the loop and never miss out on the exciting promotions and events at your local Gordon Biersch Brewery Restaurant!
*$10 Welcome value is uploaded to your Passport Rewards card after card registration. The value is valid for 30 days. To register your card visit gordonbiersch.com/rewards.
GB Cinema
Welcome to GB Cinema, headquarters for all manner of documentaries and webisodes to inform and entertain you about all the great things happening behind-the-scenes at Gordon Biersch Brewery Restaurants.
SOPHISTICATED GOURMET FOOD.
AUTHENTIC GERMAN LAGERS.
PERFECTLY CRAFTED.
Inspired by the Reinheitsgebot of 1516, the Gordon Biersch experience rests upon the foundations of purity, simplicity and precision. This philosophy is most recognizable in our selection of authentic German lagers, each crafted on-site using only malted barley, hops, yeast and pure, filtered water. This same dedication extends to our kitchen, where our chefs create fresh dishes that perfectly balance comfort and excitement. Explore the links to the left to learn more about how we continue to build the Gordon Biersch experience.
Award Winning Fresh
Brewed Beer
World Beer Cup® |
|||||||||||||||||||||
|
|
|
|||||||||||||||||||
Great American Beer Festival(SM) |
|||||||||||||||||||||
|
|
|
|||||||||||||||||||
How We Brew Our Pure, German Lagers
1. Weighing and milling of the malt: The kernels are cracked, maintaining coarseness of the husk while pulverizing the flour.
2. The milled malt is held in the grist hopper for transfer to the mash tun.
3. Mashing: Heating the cracked malt with water for programmed times at specified temperatures.
4. Lautering: Separating the liquid (sweet wort) from the solid matter.
5. Boiling the sweet wort with hops.
6. Cooling the hopped wort.
7. Primary Fermentation: The cold, hopped wort is held at 9°C for 7-9 days. The yeast converts the extract into alcohol and carbon dioxide.
8. Secondary fermentation: This aging process, also referred to as lagering, occurs at near freezing temperatures over a period of 4-6 weeks. Byproducts of the primary fermentation are gradually broken down. The beer is held under pressure and natural carbonation occurs.
9. Filtration: Any yeast remaining in suspension is removed.
10. Dispensing: The beer is tapped from serving vessels.
History
How It All Began
What began over twenty years ago as a dream of bringing together fresh, handcrafted beer and made-from-scratch, world class cuisine - is today a reality at Gordon Biersch Brewery Restaurants from coast to coast and across the Pacific to Hawaii and Taiwan.This dream of exceptional beer and delicious food became a reality on July 6, 1988 when the first Gordon Biersch opened in Palo Alto, California. Acquired by Big River Brewing Company in 1999, Gordon Biersch currently operates 35 restaurants in the United States, including Honolulu, Hawaii. Additionally, four Gordon Biersch Brewery Restaurants operate in Taiwan. The Gordon Biersch heritage of superior beer, great food and good times are now being served up fresh daily.
Follow Us On Twitter
Friend Us On Facebook