SF BEER WEEK! 1.22.16 - 1.31.16

We're only a few days away from SF Beer Week!  We couldn't be more excited here at Armstrong Brewing Co.  If you haven't had a chance to purchase your tickets for our upcoming events, then do so soon as we fully expect that these events will sell-out soon. 


Open For Business!

We're back and open for business!  At the moment we have four of our own brews on tap and four guest taps.  Not sure what to order?  Then start off with a flight and sample six of current brews on our beer board.  Are children allowed at the brewery? Yes, yes they are and in most instances you will find one of our own running around the tap room.  Our operating hours are Wed-Fri 5-10PM and Sat-Sun noon-10PM.  We also do private events or can reserve a table for you upon request.  For more information on our brewery shoot us over an email at


Almost there, but not yet!


It's been some time since we closed our doors on Littlefield.  Though we don't yet have a grand opening date set for our new 415 Grand location across from City Hall in South San Francisco, we do know that we should be open within the next few months.   We still have some floor work, painting and brew house items to finish up in the next few days before we can nail down an opening date.   We can’t wait to once again be open and serve our community who continues to be so supportive through this move and build transition.


No Beer Left Behind!!!

Over the last few weeks, we have put most of our effort into moving all of our equipment out of the old space and into storage until the new space is ready.

We were left with a decision to make.  In Oct 2012, we started a traditional lambic with the intent to allow it to age for a few years, but we unexpectedly had to move.

This left us with 3 choices:

1.  Leave it behind and start over (Boo!)

2.  Drop a straw in there and drink it

3. Find some way to transport 600+lbs of beer/barrel without disturbing it too bad

Here at Armstrong, we have rule: No Beer Left Behind, so the choice was easy.  We were either carrying it out of there in our bellies or in the barrel.  We chose the latter for our livers' sake.

We want to send a huge thank you to Edgar Fergoso for all of this help moving the equipment!  It's amazing what you can do with friends.


Nick & Ben