Fort Point Beer Company

You might already know KSA as our flagship beer—it makes up over 50% of the beer we produce! But here are a few things you might not know...

1. KSA is a Kölsch Style Ale because “true” kölsch can technically only be made in its birthplace Cologne, Germany. Sort of like champagne.

2. We use a Scottish Ale yeast for KSA, which surprises a lot of people. But it’s one of the ingredients that makes KSA so special, thanks in part to its wide range of character and ability to ferment at cooler temperatures.

3. Two of KSA’s distinct flavor notes are orange blossom honey and Kix cereal—almost impossible not to notice once you know they’re there!

4. The can has Nob Hill’s Grace Cathedral on it, which is a nod to the Dom Cathedral in Cologne, where kölsch was born.

5. When we released our original lineup of 6-packs, we thought Park Pale Ale would be the bestseller. We were wrong. It was KSA. 🍻

When you hear “Double IPA” you probably think big, bold, and intensely hoppy. But in the case of our Double IPA, Dipper, it’s more like a 🎢 of 🍓🍦🍍🥭🍋!

When we first put Dipper in cans back in 2020, we asked our Head of Innovation, Mike, a ton of questions like...is it normal for my Double IPA to taste like strawberry ice cream?! As usual, Mike had all the answers.

“’Normal’ is tricky because you’ll find a wide variety of flavors across all of the different hop varieties. Pliny the Elder from Russian River Brewing is a hugely respected standard for Double IPAs, leaning toward the pine/citrus side. We wanted to put our Fort Point spin on a traditional West Coast Double IPA, so Dipper has a more...zany flavor profile. It’s way more fruity than piney.

By focusing on hops with fruity profiles (think mango, pineapple, citrus, and strawberry ice cream) we were able to make a beer that’s really smooth and really easy to drink. It’s a beer that even non-IPA drinkers would likely enjoy. One of my friend’s parents is a staunch non-beer drinker, but they tried an initial batch of Dipper and really liked it. For me that was a definite ‘hell ya’ moment.”

So...do we have ya hooked?! Come try it at our Dipper Summer Carnival, this Sunday 12-4pm at our Ferry Building Beer Garden! If you’re not around on Sunday, Dipper will be on draft for a limited time at both our Ferry Building and Valencia locations.

SF Trivia Night w/ Western Neighborhoods Project is headed to...Fort Point Valencia!! Join us Tues, August 20th at 7pm for an extra special trivia night inspired by the SF neighborhoods and landmarks on our beer cans.

As usual, our very cool historian friends will be hosting, and we’ll have fun prizes for the winners (and the losers). And just because we feel like going all out for this one, we’ll have some delicious new dishes to introduce you to as well!

Trivia Night is always a packed house, so we definitely recommend arriving before 7pm to lock down a table for your team.

Get all the details in our bio...and study up on your SF history if you want to beat reigning champs 🏆 the Richmond Specials.

Wait is that...a Fort Point Cutty Bang??!⁠
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Yes, yes it is. Ziploc packaging, outta bounds ABVs, 100% inconsistent ratios, and NSFW names probably aren't the first things you think of when you hear "Fort Point" but we love a Bay Area tradition, and were feeling *inspired* after sevvveral Yuzu KSAs this past weekend. ⁠
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For the uninitiated, Cutty Bangs are DIY cocktails in a Ziploc, made famous at liquor stores in the Bay and known for the aforementioned traits. Turns out Yuzu KSA Radler, tequila, and pineapple juice are delicious together, so we figured why not make it a Cutty Bang? ⁠
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Now, all it needs is a really good name...drop your ideas below, no wrong answers!!!

Early July is the unofficial season of beer, pork missiles, and long lazy days on warm(ish) bodies of water, so a while back our team created a list of our favorite semi-secret swimming holes around the Bay. Our endorsements still stand, so we figured why not share the list ahead of the long weekend?! A few highlights...

🏖️ 49er Crossing — Where the Yuba River meets Highway 49, you’ll find clear pools surrounded by giant, granite boulders — set up for the day on the flattest one you see.

🏖️ Crown Beach — this local’s favorite in Alameda has a sandy beach, insane views, and some of the warmest water in the Bay.

🏖️ Bass Lake — a short coastal hike from Bolinas takes you to this lake that’s perfect for lounging on a floaty, and even comes with a rope swing.

🏖️The Russian River “Secret Spot” — called the “secret spot” for a reason, the water’s got just enough current for a nice, calm float.

🔗 to our handy Google Map with 10 of our favorite spots in the bio!

📸: .jayubo, Marc Crumpler,

Ever wonder how the IT’S-IT came to be the official ice cream sandwich of SF? We’ve got the scoop. 😏

1928
George Whitney, owner of SF’s bygone amusement park 🎢 Playland, has the genius idea to put vanilla ice cream between oatmeal cookies, and dip the whole thing in chocolate.
..MOMENTS LATER
George’s ice cream sandwich is decidedly IT. He starts serving them exclusively at his Playland hot dog stand.

1970
Playland is eventually torn down, but the IT’S-IT recipe (and all those good memz of riding the Big Dipper) remain. A new owner continues making IT’S-ITs by hand in SOMA.

1980
Other states realize they’ve been missing out on more than just sourdough, Fernet, and Irish coffee. IT’S-ITs land in Oregon, Arizona, Hawaii, and New York.

1990
Low carb diets gain momentum, but San Franciscans give zero f*cks, and keep eating IT’S-ITs. Because they love themselves.

TODAY
We make our own version: the Not-Exactly-It. Bite-sized with house made oatmeal cookies, dipped in Dandelion Chocolate. Not IT, but pretty close.

You know we had to make a special glass 🍻 to celebrate our 10 Year Anniversary...and today we're releasing it online!!⁠
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Typically only available at our locations, we've been using these 17oz tumblers as our anti-beer-glass, beer glass for the past decade. We love them for their clean design and sturdy weight — plus they're great for pretty much anything. Beer, cider, water, smoothies, a really large cocktail...sure, why not?⁠
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Our 10 Year Anniversary emblem (which incorporates some of our original can illustrations - can you spot which ones?!) makes these glasses *extra* special.⁠
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Find 'em on our site, with 1-hour delivery in SF and overnight shipping throughout CA as always!

Remember how we gave y’all 25% off KSA and free delivery every time SF got hot last summer? Well SF’s first heatwave feels like a good time to bring Hot Days Happy Hour back!!

Hot Days Happy Hour is our way of making the most of the days that Karl goes on vacay, and we got a little heat in the Bay. Thanks to a partnership with our favorite microclimate app, , we’ll send you a note anytime every SF neighborhood hits a scorching 68 degrees, which means you get 25% off KSA and free 1-hour (or next day) beer delivery.

We’ll be running this allllll summer long, so you’ve got a lot of cold, crisp, KSA drinking in your future. Sign up and find out if it’s hot today at isithotinsftoday.com 🔥🔥🔥

Our 🍓Strawberry Darling🍓 Release Party is Thursday, and we’re dreaming of a sip of our tart Berliner Weisse, anddd stocking up on Dirty Girl Produce’s perfectly sweet berries - they’re hosting a pop-up strawberry shop at the event!

We asked Dirty Girl owner Joe Schirmer a few questions to get to know the farm behind some of our favorite local produce a little better.

FORT POINT: What’s a fruit or veg Dirty Girl grows that you think is underrated?
JOE SCHIRMER: Everybody knows us for our dry-farmed early girl tomatoes and our strawberries, but we grow some of the best lettuce around! Lettuce tends to be overlooked, even taken for granted, but it’s a fundamental part of any good meal, and if you start buying the good stuff you will notice a big difference in quality. Not everyone gets excited over a salad, but our butter or little gem lettuce is next level good.

FP: What’s your favorite way to eat Dirty Girl berries?
JS: Eating them straight from the basket is the purest form of indulgence. We never get tired of seeing kids’ eyes light up at the markets when they taste a bright, red berry. That said, we love to make strawberry poppyseed salad dressing, strawberry galette, a strawberry agua fresca/strawberry limeade or just good old fashioned strawberry shortcake.

FP:What’s something about Dirty Girl’s farming practices that you wish more people talked about?
JS: We’ve been CCOF certified organic for over 25 years and we are committed to sustainable, organic farming practices. We also dry-farm our tomatoes, which means that after an initial watering during the planting phase, we don’t irrigate them at all. The result is this totally great tomato. This obviously conserves water, and it also makes a smaller fruit with a real thick skin that’s highly acidic and sweet, with high mineral content.

FP: Where’s your favorite place in the Bay Area to pop open a nice cold can of beer?
JS: Our favorite places to have a beer are at the beach or at a backyard BBQ with friends! Never a bad time to crack a cold Sfizio open, though.

Come by Fort Point Valencia for the Strawberry Darling Release Party this Thursday, 5-10pm, to get your strawberry fix!

Bay Area berries are at their prime right now, and the only thing better than grabbing a fresh pint at the farmer's market is picking them yourself — straight off the vine. Here are some of our favorite spots ⁠
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🍓 Blue House Farm - Pescadero: We love year-round for their produce and flowers, and their strawberries are no exception. Plus, Pescadero is adorable and a great excuse to go by Harley Farms to see the goats and stock up on cheese. U-Pick is open Saturdays and Sundays, 12 noon - 5pm. ⁠
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🍓 Berry Island Farms - Gilroy: Another Bay Area favorite, you've probably had berries at some of your favorite restaurants, and you can pick them yourself on Saturday mornings from 9am - 1pm. Cash only, closed toe shoes required!⁠
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🍓 Swanton Berry Farm -Davenport: Fun fact, was the first unionized organic farm in America, and you can pop in to pick your own berries Saturdays and Sundays from 9am - 5pm. Just check in at their farm stand first - no reservations needed. ⁠
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🍓 Gizdich Ranch - Watsonville: Open on weekends from 9am - 5pm for strawberry picking, you can stock up on berries for just $3.65/lb here, which according to our calculations, is a really good deal. ⁠
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🍓 Boring Farm - Sebastapol: Curveball! This is a U-Pick raspberry farm that's anything but boring. does require advance reservations, which you can book on their site.

And just like that Memorial Day weekend is basically here. If you’re like us, maybe you also forgot to make those campsite reservations 6 months ago...

We rounded up a few of our favorite “no reservations” campsites, perfect if you’re up for a little bit of risk, and heading out of work early on a Friday 🙃

🏕️Pomo Canyon: in the middle of a Redwood forest off the coast of Jenner, where the Russian River hits the Pacific, this site is basically the definition of forest bathing. It’s an “environmental camp,” which means it’s a little more rustic — i.e. no running water, but there is a basic toilet. With 21 first-come first-serve campsites, it’s the perfect escape from the city, with the beach within reasonable hiking distance and Guerneville not too far away, either.

🏕️Carr Lake: prepare for a bumpy 3 miles as you near the campground (and a short hike to claim your site) but it’s all worth it. With a handful of lakes within short hiking distance (Carr, Feeley, Island, and Penner) it’s the perfect campsite for a hot weekend spent swimming in crisp, clear mountain water.

🏕️Sunset-Union Valley Reservoir: outside of Tahoe in Eldorado National Forest, the Sunset-Union Valley campground has just about everything you could want from a weekend off the grid: forests of cedars and pines, cotton candy sunsets, trails for hiking or biking, and a lake for alll the water activities - you can even fish for trout and kokanee salmon!

🏕️Mount Tam’s Bootjack & Pantoll Campgrounds: if a longer drive isn’t your thing, head up to Mt. Tam early to claim a spot at the Bootjack or Pantoll campgrounds, right off Panoramic Hwy. While it might not feel as remote as the other options, you’ll have easy access to amenities (water, toilets), and all the hiking trails (and views) you could want. Plus, you’re just a couple miles from Stinson Beach.

Happy camping!

Feels like a good day for this kinda situation…

followed by drinking Park on Valencia ;) see y’all tonight!!

We’re pretty excited to host Jess Thornton Murphy, artist and creator of , for a pop-up shop at our Park Release Party tomorrow night! What goes better with a park beer than a park (or beach) towel that’s a literal piece of art?!

You don’t always get to turn an art project into your full time gig, but in Jess’s case, you do. She started Plunge during the pandemic as a way to support some of her local artist friends, and lower the barrier to purchasing art. When her first run of terrycloth towels bearing original art instantly sold out, she knew she was onto something.

Ahead of the party, we asked her a few Qs so you can get to know her better:

Fort Point: What keeps you excited about San Francisco? Where do you find creative inspiration?
Jess Murphy: The art scene is a giant part of what makes me feel so lucky to live in San Francisco. Not only does it have that small-town family feeling, it also has everything from garages-turned-galley spaces to world-renowned museums, community art studios, residencies, city-funded art programs, small presses, and tons of young activist artists using their work to speak out and make the world a better place. SF has such a rich history of art and artists and they continue to emerge left and right and make it work to stay here through all the city’s changes and phases.

FP: What’s something most people don’t know about Plunge, that you wish they did?
JM: Alongside our towels we publish “Plunge Rag”, a recurring magazine featuring studio visits and in-depth interviews with the local artists behind Plunge! This has been such an important and inspiring part of the project ~ connecting to our art community and sharing the stories of the people who make Plunge possible.

FP: Where’s your favorite place in SF to pop open a nice cold can of beer?
JM: You can usually find me sprawled out on a sunny spot somewhere at the west end of Golden Gate Park with my lil family, some Plunge gear, and a cold Sfizio ;)

Come meet Jess and find your new fave blanket or towel tomorrow night at FP Valencia!

The first beer we ever brewed, the internal favorite, and arguably the most "Fort Point" beer we've ever made—Park Pale Ale was always an extra special beer in our lineup, and we can't wait to drink it once again at our Park Release Party this Thursday at FP Valencia!⁠
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If you've been a Park fan since the beginning, you'll remember the gold cans and slightly idiosyncratic "Hoppy Wheat Beer" description. Park was our answer to wheat beers, but Mike, our Director of Innovation, couldn't stand the classic Hefeweizen flavor. So we decided to chart our own course: free of banana-bubblegum flavor and inspired by the feeling of laying in the grass under the sun. We made a beer style that didn't exist—taking inspiration from the classics while defying modern beer conventions. Not too hoppy, not too bitter, full-flavored yet refreshing.⁠
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So how did we get there? The yeast played a huge role. We used Biere de Garde, a strain originally from Fantôme, a legendary brewery in southeast Belgium. It imparts a unique tartness, dry finish, and faint spice character.⁠
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We knew hop selection was crucial to maximizing crossover appeal between wheat beer lovers and hoppy beer fans. Eventually, we landed on Citra, which provides an extremely pleasant grapefruit flavor and aroma, kinda like a citrus slice on the rim of your glass.⁠
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We found that the Biere de Garde yeast took a hold on Citra hops in the best possible way, making the grapefruit notes deeper and more vibrant than we ever expected. A few years after we released Park, we started wondering how the base recipe might transform other hop varieties, and so the Park series - and transition from Park Hoppy Wheat Beer to Park Single-Hop Pale Ale - was born, with a series of three green cans (Citra, Mosaic, and Galaxy) that rotated throughout the year.⁠
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As they say, all good things eventually come to an end, and we retired Park from cans in 2022. Not a week goes by that we don't miss this one, so we're psyched to reunite with an old favorite on Thursday...hope to see ya'll at Valencia!

We’ve been working on something biiiiig, and it’s finally landing at at our favorite place to shop for 72 lb blocks of parmesan cheese, personal saunas, barns bigger than your first SF apartment, and of course, bulk snacks and TP.

If you 👀 ‘em in the wild, we highly encourage you to take & share Louvre-style forced perspective pics of your own.

Shrimp Cocktail, Green Goddess Crudité, Louie Salad, and a Warm Soft Pretzel (sorry, she's camera shy) have entered the chat...and by chat we mean the menu at our Ferry Building Beer Garden. Whether you've had your fill of glizzies (lol, never) or just want something a little more "snack-y" while you drink a cold, fizzy beer or cider, we're pretty psyched about these new additions!⁠
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Our wild caught shrimp are perfectly poached and paired with our house-made cocktail sauce—a little bit of preserved lemon gives it a nice zing. Our warm pretzels are served with your choice of Villager IPA mustard or Westfalia beer cheese (also made in-house). Our Louie Salad is a fresh, herby version of this SF classic, and our Green Goddess Dip (another SF classic) is served with loads of crispy farmer's market veggies.⁠
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It just so happens to feel like a good day for a late afternoon beer & snack...hope to see y'all on the Embarcadero soon!

There’s nothing like watching a movie on the big screen, cold beer and hot dog (or crab roll) in hand, as the sun sets behind one of SF’s most iconic buildings — so we’re pysched to announce that Ferry Flicks returns to our Ferry Building Beer Garden this May!!

This season is dedicated to some of our favorite films about birthdays – a nod to Fort Point’s 10 Year Anniversary celebration this year.

- THE LINEUP -

SIXTEEN CANDLES
Fri, May 3rd | 8:00pm

BIG
Fri, May 10th | 8:00pm

THE PRINCESS DIARIES
Fri, May 17th | 8:00pm

HARRY POTTER & THE SORCERER’S STONE
Fri, May 24th | 8:00pm

Tickets sold out quickly last season, so grab yours from the link in our bio. Walk-ups, kids, and pets are welcome too!

📸:

A small, draft-only batch of Resonance Blended Saison is hitting our taps on Wednesday - with a Release Party at Fort Point Valencia from 5-10pm featuring fresh pours, a vinyl set from , and some other surprises! ⁠
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Some of you might remember Resonance by the yellow cans, or even the 22oz bottles. Maybe you’ve been dreaming of the day your favorite saison would return. Resonance was a seasonal beer first released in 2016 and last brewed it in 2019 (basically a lifetime ago). It's one of the most technical beers we've ever brewed, and also one of the most elegant and refined. To make it, we blend two different saison fermentations (one dry and earthy, one that's on the tart side) which makes for juicy citrus notes, subtle spice, and a really effervescent finish. ⁠
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This approach was part of the inspiration for the name. Similar to an orchestra, where several sounds weave together to combine into something powerful and layered, Resonance is the product of multiple yeasts and bacterias working their individual magic, then combining into something greater than the sum of their parts. And to answer your question, the main illustration is a fog horn, which we deemed the official sound of SF.⁠
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We could wax poetic on this one till we hit our character limit, but suffice to say, it's a good one, so come drink it with us on Wednesday at the Resonance Release Party. Details in our bio!

If you're a Giants fan, you're probably wondering how to make one of these at home, right? Luckily, we were able to convince our sales team to share their tips.

STEP 1: Acquire 73 KSA 6-packs and 39 Animal 6-packs.

STEP 2: Send your roomie or partner out for lunch. Tell them you're working on a *surprise.*

STEP 3: Cue "Eye of the Tiger" on the bluetooth speaker.

STEP 4: Remember everything Jenga taught you, and start building.

STEP 5: This is when the temptation starts to kick in, and we're here to tell you it's ok to stop and drink a KSA. 99.9% percent of the time, the structural integrity persists even with a can missing. Don't ask about the other .1%.

STEP 6: With the display complete, step back and revel in the glory of what you've created. And probably have another beer. 🍻

What if you got a $5 Fort Point draft special any time you bought a book, record, or movie ticket from an indie shop or theater?

Starting today we’re making that happen at our Ferry Building & Valencia St locations. Just show us a receipt for your book, record, or movie stub and we’ll pour you a $5 beer or cider - think of it as happy hour, any time. It’s our way of saying thanks for supporting fellow indie businesses in SF.

Wondering where to go first? Here are a few of our favorites...

📚BOOKSTORES







💿RECORD STORES





📽️MOVIE THEATERS

We’re back with the Fort Point Weekend Guide...our first of 2024!

FRI - Sunset at Baker Beach: Right around 3pm today, the temp hits 70 and the wind dies down. Sneak out early, grab a 6-pack at , 25th Clement Produce Market, or Bourbon County (they’ve got cider, too) and head to Baker Beach. If you’re more of a “post hike beer” than a “laying on the beach beer” kinda person, take the Baker Beach Sand Ladder up to the Batteries to Bluffs Trail and reward yourself with a cold, fizzy beer and some of our favorite views.

SAT - Art and Oysters: Take a trip up the coast to Marshall to catch a special Mask Art Show from . Their tiny gallery is delightfully charming — wait till you see the sign out front. is conveniently right across the street, so head over after for oysters on the Bay. Pro tip: book a table in advance online.

SAT - Drink German Beer Made by an Irishman: In the mood to celebrate St Patty’s Day this weekend? There’s no shortage of great Irish bars to help you do just that. We’re partial to the ones that serve Guinness anddd KSA, like , , , , and (we could keep going...). If you want to go all-in on the celebrations, you can’t miss the Block Party, where Mike (the guy responsible for all our beers), is playing with his Irish rock band, The Quiet Men from 4:30 - 7pm.

SUN - Immersive Art & Tamales: We’re excited to check out The Mending Project, an interactive installation from Lee Mingwei at the . Bring some clothes that need a little love, and Lee or another host will mend them (and possibly add some embellishment) for you. The activation is live from 11am - 3pm, so get there early and then walk over to to grab one of their delicious tamal bowls for lunch.

Enjoy!

Tomorrow’s the night!! 🌷🍋🌿✨🧁🍻 We’re releasing this year’s batch of Coven Botanical Rice Lager on draft at our SF locations, with a launch party at our Valencia Beer Hall starting at 5pm.

The release date is always the same, and that’s no accident. March 8th is International Women’s Day, and for three years now we’ve released Coven (which is made by the women at Fort Point) as a way to celebrate the women in our lives.

All of our beers have a story behind them, and Coven’s started on a hike through the Presidio in the depths of the pandemic. The women of Fort Point took in the sights and smells of the park, considering the local flora and fauna that would make for a delicious beer. After a few recipe iterations, we found the perfect balance of lavender, sage, and citrus — now Coven has become the beer that we look forward to every March. This year we swapped fresh citrus (from our Director of Production’s backyard!) for dried, so there may be a zesty kick.

Whether you want an excuse to gather your “coven” or just want to drink a special beer, join us tomorrow for the very first pours, fresh flowers (in Europe, it’s tradition to give the women in your life flowers on March 8th), and delicious cake from .

If this rain has you dreaming of something slightly more...🌴🦜🌺🍍... join us at 4505 Burgers & BBQ this Friday night for our annual SF Beer Week Luau!

Fort Point will be flowing on the taps (with a limited quantity of branded pint glasses available as gifts!) while 4505 serves up special Hawaiian-inspired BBQ plates. We’ll even have live ukulele music setting the vibes from 6-8pm.

Get all the details at http://sfbeerweek.org or through the link in our bio. See you there!

Curious about the new name for our Korean Style Lager? Ganada is a reference to the Korean alphabet song — a nod to Korean language and culture, and the beauty in the simple things.

During our brainstorm the SAN HO WON team shared, “The Korean alphabet song starts with 가 나 다 라 마... which sounds like ‘Ga Na Da La Ma.’ By swapping the last sound ‘Ma’ for ‘Ga,’ it’s a fun play on the alphabet song that matches ‘Ganada Lager’ almost perfectly.”

You’ll see the Korean alphabet letters incorporated onto the new cans, a reference to the new name and the inspiration behind the beer.

This view never gets old.

Shoutout to Charlie on our quality team for snapping this beaut this morning! 🌈

Dang, we’re really feeling the birthday love 🥹 thank you!As promised, we have a little treat in store for all of you — we’re celebrating 10 years by bringing 10 beers back from our release archive! And the best part is...you get to choose them!!

If you’ve ever wished you could snap your fingers and magically bring a Fort Point beer back...it’s kinda like that.

Here’s how it works:
1. Go to http://bit.ly/10beers10years and vote on your favorites (also linked in our bio).
2. Vote as many times as you want until Feb 23 - and hey, tell your friends!
3. Keep an eye out for the lineup in early March (we’ll share the calendar with anyone who votes!), with the first release hitting the taps at our Ferry Building and Valencia locations in April.

Whether you’ve been dreaming of a tart sip of 🍓Strawberry Darling, always need more 🪵Manzanita in your life, or never stopped thinking about 🌁 Nitro Summer Porter...now’s your chance to reunite with an old favorite.

We’re doing our best not to get overly sentimental over here (a decade is a big deal!) but we’re so grateful for each and every one of you, and can’t wait to celebrate this milestone by drinking some really good beers together allll year long.

Hi there, Justin and Dina here with a special note: this year we’re celebrating a big milestone–Fort Point is 10 years old!

A little over 10 years ago, our team got keys to a Presidio warehouse right on Crissy Field, did some donuts inside to really feel out the space, and started working on what we hoped would become San Francisco's new hometown beer company.

The 10 years that followed brought a lot of firsts: brewing our first tank of beer (Park), getting our first account (Columbus Cafe), landing on the shelves at TJs and Whole Foods, and even seeing our beers on the menus of the very restaurants (like Rich Table, Cotogna, and Delfina) that inspired us to start in the first place.

We did things we thought would be fun, just to see if they'd work: building our own self-distribution model, hand making each of our tap handles, making Kolsch with Scottish Ale yeast...some worked, others didn't. We were always looking for a better way.

We also saw a lot of change. We launched new things we loved (hello, cider!), and retired old favorites (miss you, Export). Again and again, we restructured how we did things to respond to the chaos of the pandemic and the new normal that followed.

And while, yes, so much has changed in a decade, there’s still a lot that’s stayed the same. We're still brewing the first beers we ever canned (KSA, Westfalia, Villager). We're still independent and family-owned, and we sell 90% of our beer in the Bay Area. Nearly everything we do is still inspired by the city – its wavy streets, insane golden hours (did y’all see the sky last Sunday??), incomparable bars and restaurants, and community of fellow San Franciscans.

We’re grateful to our dedicated, passionate teammates past and present who have pushed Fort Point towards our north star of being SF's independent hometown brewery. And to anyone who’s ever cracked open a can, put Fort Point on a menu, or stacked our 6-packs on their shelves, thank you.

10 years does feel like a long time, but we hope that it's only the beginning. We’re excited to celebrate this milestone with all of you…more on that tomorrow.