California brewers pioneered the hoppy IPA craze, and it shows no sign of abating. But in a hopped-up world where it sometimes seems like brewers are vying to see who can cram the most hops into a tank, North Coast Brewing Co. offers a refreshing alternative.
An early player in the craft beer movement, North Coast opened its Fort Bragg brewpub in 1988. A carpenter by trade, founder Mark Ruedrich set his sights on brewing after a visit to England, where he discovered there was more to life than watery, mass-produced American beers.
Red Seal Ale, a hoppy-for-its-time amber ale, was the first North Coast brew to get beer lovers’ attention. Scrimshaw Pilsner and Old 38 Stout followed, along with the Old Rasputin Russian Imperial Stout, now considered an iconic example of the style. North Coast Californians aren’t the only ones to have noticed: To date, the brewery has won more than 110 awards in national and international competitions.
In addition to its brewing excellence, the company always has an eye on sustainability; TRUE Platinum Zero Waste Non-GMO Project–verified beers, and spearheaded an innovative carbon farming project to reverse its carbon footprint and advance the science of carbon sequestration in agriculture.
Today, North Coast makes 16 year-round and seasonal beers, plus an array of barrel-aged pours and reserves. Many of those are available on draft—in samplers and pints—at the brewery’s Mendocino Coast pub. Not everything served here comes out of a tap—the food menu is extensive. Choose from shared plates of cheese curds, bacon banh mi sliders, and Baja fish tacos, or mains such as salads, fish ‘n’ chips, and a rock cod sandwich. All menu items have a suggested beer pairing.