(Thanks, toddler bounce house Nick!)

Chocolate + pumpkin = Sept/Oct/Nov in the Mission! (Only at Shotwell’s!)

We stopped by for a pint last night and it was pretty cool. A rare twist on one of the most classic (and consistent) tastes in SF (and the world).

[Photo by Bender's on Instagram]

Now please enjoy all these past Drinks of the Weeks…

Those exact circumstances might be hard to duplicate — but you can definitely pick up Lo-Fi Aperitifs products at Royal Cuckoo Market on 19th Street, just a couple blocks from the park, which gets you about halfway there. Here’s what the bottle looks like:

And here’s a closeup of the label, which gives you a nice hint of what to expect:

And all those ingredients are local! Read all about it, and Lo-Fi Aperitifs’ other fine products, here.

Note also that this stuff goes really good in cocktails, like this one my pal Jess had:

(That photo is by Jess.)

Now please enjoy all these previous Drinks of the Weeks…

Pouring Two Rivers Cider blackberry tonight. Fruity, yet dry. Ask for a little ice in your glass. 😍

— Shotwells Bar – Beer (@Shotwellsbar) July 26, 2016

Here’s a photo:

[Photo by Amy K.]

Now please enjoy all these other Drinks of the Weeks…

It’s a Radeberger beer that’s not just regular ol’ Radeberger! It’s still a pilsner, but it’s unfiltered! And really good. And so tall, I couldn’t fit the whole thing in the picture!

Available now at Schmidt’s.

Now please enjoy all these previous Drinks of the Weeks…

[via Alamo Drafthouse SF on Instagram]

Now please enjoy all these other great Drinks of the Weeks…

Local hop-head David Enos hipped us to this new brew:

There is a new dog in town, hailing from Sonoma County – this is not a lap dog we have here. He is the dog that bites you in a hateful way and does not let go until you say “Uncle”.

Read on for more.

Half Fernet, half Campari. All good.

Old Bus Tavern, man. Do it.

I’m not gonna be able to walk past that place without popping in for a round of these. (And probably the cheeseburger too.)

I’d never seen a can with a different color top before. Pretty trippy.

Yesterday I drank the second half of a bottle of Liberty that had been sitting open on my kitchen table since Tuesday afternoon — and it was absolutely delicious. How many beers could you say that about? I reckon not many.

Everybody’s so gaga over Anchor California Lager these days, but hopefully not at the expense of good ‘ol Liberty, a true San Francisco original:

The champagne-like bubbles, distinctive hop bouquet, and balanced character of Liberty Ale® revives centuries-old ale brewing traditions that are now more relevant than ever. First introduced in 1975, Liberty Ale® is brewed strictly according to traditional craft brewing methods, and uses only natural ingredients — pale malted barley, fresh whole-cone Cascade hops and a special top-fermenting yeast, and water.

The yeast used during fermentation produces many of Liberty Ale’s subtle flavors and characteristics. A natural process called “bunging” creates gentle carbonation, and the practice of dry hopping (adding fresh hops to the brew during aging), revived by Anchor, creates its unique aroma.

Liberty Ale® was first brewed to celebrate the bicentennial of Paul Revere’s historic ride. As the first modern American IPA brewed after prohibition and the first modern American single-hop ale and dry-hopped ale, Anchor’s Liberty Ale® is the original craft brewed ale and the historic beer that started a revolution. [link]

Float a little Fernet on top of a pint of Anchor Flying Cloud Stout. It’s a variation on the San Francisco classic The Bottom of the Bay. Dark and stormy.

They contain gin, sloe gin, apricot and lime, and they’re real fun to try to pick up and transfer to your gullet.