Pac Brew Lab started in a garage as a place for Bryan to experiment with new beer flavors, styles, and brewing techniques. What started out as a place to share new creations with friends grew into a bi-monthly, totally free event with hundreds of our “new” friends and great local street food vendors.
Bryan brews small batches which allows for constant beer experimentation. They have been known to create exotic beer styles such as their Hibiscus Saison, Squid Ink Black IPA, Chamomile Ale, Lemongrass IPA, and Szechwan Peppercorn Red ale, wine soaked oak aged Brown Ale. Pac Brew Lab is always on the lookout for new ingredients and inspirations that will help them create new and tantalizing yet pleasing and palatable beers for the public.
Born and raised in the SF bay area, Bryan comes from a science background with a BS in Biomedical Engineering. His jobs ranged from wine chemist in Sonoma to human bone scientist at UCSF. Soon he decided it was time to try something new. Beer brewing offered skills in science, engineering, and fun. Decision made. @BryanBrews