Cutting-edge gypsy brewer Mikkel Borg Bjergso teamed with Trappist and Trappist Provisions founder Chuck Stilphen on Mikkeller Bar in San Francisco. This Tenderloin outpost of Mikkel’s famed Copenhagen beer bar became an instant craft beer destination. Marble tiles give way to people-focused murals, art lined brick walls, clean wood flooring, booths, and communal tables. Mikkel and Stilphen created a massive beer menu. 42 taps serve beer at 40, 45 and 55 degrees. They also have a sizable bottle list and absolutely no tasters. Of course Mikkeller beers feature prominently.

I asked the beertender to suggest Mikkeller beers that are only available in-house. He pointed me toward Mikkeller Spontanframboos. They brew this 7.7% ABV Lambic with raspberries and age in oak barrels. The most expensive beer available on draft ($13) was well worth the price.

The name Spontanframboos refers to the brewing process (spontaneous fermentation) and references the beer’s base style, framboise. Spontanframboos spilled from the tap at 55 degrees and sported a beautiful violet hue. My beer delivered lingering tartness beneath a short foam cap. This was a special beer. Mikkeller Bar will inevitably become a regular haunt.