A shock to your 'buds. A booze-y bite. An ex-beer-imental supper club created by an aspiring chef and a scrappy homebrewer. We host intimate beer pairing dinners in various locations around San Francisco. Think modern Korean dishes paired thoughtfully with local and homegrown brews.
We want our supper club to be an extension of the experimentation we do in our Sunday night test kitchen sessions, where no two menus, beer lists, or experiences are ever the same. We’re on a mission to learn everything we can about pairing beer with food, and we’d like to take you along for the ride.
sample seasonal menu
seasonal san francisco shandy
sirloin, carrots, scallion, shiitake, spinach
fort point park
congee, napa kimchi, red peppers, carrots, surprise
almanac assorted hoppy sours
pork shoulder, lettuce wrap, mint, cucumber, daikon kimchi
green st. aleworks "marge" honey brown ale
founders project pam bourbon barrel-aged black ipa
korean miso, straus cream, sugar
green st. aleworks chocolate porter
In Fall of 2015 Sonya and Sarah started getting together for weekly Sunday night dinners; Sonya to experiment creating dishes inspired by her childhood, and Sarah to practice pairing beer and food for the Certified Cicerone exam (and let’s be honest, for the free meal). These delicious and boozey Sunday nights led to lots of experimentation, a couple of glorious accidents, and a feeling that we wanted to share this menu and experience with more people. Aubrey, our wordsmith and resident food critic, gave us the words and confidence to tie it all together, and Amuse Booze was born.
With no formal culinary training, my food is heavily inspired by my Korean-born mother's home cooking. The dishes are meant to be complex yet comforting, developed to highlight Sarah’s homebrews and flavor profiles that remind me of my wacky half Korean-American childhood. Friends have always said my food is good. But, really, I’m just a fat kid and have learned what’s edible.
By day I’m a marketer at Eventbrite, by night I’m filling growlers and bottling brews for Amuse Booze. San Francisco’s microbreweries are my version of the farmer’s market; I change up the beer menu weekly depending on what’s fresh on tap, and always include a few of my own creations. As a brewer I try to incorporate flavors inspired by Sonya’s badass menu to create unexpected, yet balanced brews.
To pay the bills, I work in HR at a software company. To recover from that, I console myself with Korean-inspired food and delicious home brews. I never met a cheese I didn't like, and definitely spend too much time thinking about my next meal. At dinner, I will be the one running around explaining exactly how kimchi gets that funk. And my job title used to be wordsmith. No joke.
We love private parties! Get in touch if you'd like to host a gathering for your friends for a special occasion. We can adjust the menu, pairings, and beer education level to your group.
We release tickets to our twelve-person test kitchen dinners monthly. We'll be serving a four-course meal complete with beer pairings, informal and family-style. Sign up for our newsletter below to receive invites to upcoming dinners. View Live Events.