OUR STORY
SOPHISTICATED GOURMET FOOD. AUTHENTIC BEER. PERFECTLY CRAFTED.
Gordon Biersch, founded over 25 years ago, is where German precision brewing meets American craft beer. Each restaurant has an onsite brewery where local Brewmasters brew to the highest German standards and use the purest ingredients to create clean, fresh German lagers and the finest American craft beer.
Everything on the menu is prepared fresh-to-order by chefs, creating an elevated brewery restaurant menu crafted to pair perfectly with the locally brewed beers.
Gordon Biersch currently operates 13 restaurants in the United States. Additionally, six Gordon Biersch Brewery Restaurants operate in Taiwan. Gordon Biersch has won numerous gold medals at both the Great American Beer Festival® and World Beer Cup.
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. Since that time, Gordon Biersch has served our scratch made dishes to millions of guests and poured so many of our brewed in-house beers, we’ve lost count.
The Gordon Biersch heritage of superior beer, great food and good times are now being served up fresh daily.
HOW WE BREW OUR FRESH, AUTHENTIC BEER
- Weighing and milling of the malt: The kernels are cracked, maintaining coarseness of the husk while pulverizing the flour.
- Holding and transferring: The milled malt is held in the grist hopper for transfer to the mash tun.
- Mashing: Heating the cracked malt with water for programmed times at specified temperatures.
- Lautering: Separating the liquid (sweet wort) from the solid matter.
- Boiling: Boiling the sweet wort with hops.
- Cooling: Cooling the hopped wort.
- 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.
- 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.
- Filtration: Any yeast remaining in suspension is removed.
- Dispensing: The beer is tapped from serving vessels.
