Who’s Who in Sonoma: The Beer Man

Northern California beer connoisseurs are likely familiar with the Gordon Biersch Brewery Restaurants. Less familiar: Dean Biersch, the entrepreneur and beer lover behind the chain of restaurants.

In 1999 Biersch moved to Sonoma, and now he brings his years of experience to on Broadway. The restaurant receives high accolades for fresh beer, a casual menu and hip music.  

The New Year’s Eve bash will feature music by Megan Slankard, a 20-something talent who has sold more than 30,000 copies of her four CDs.

HopMonk is a relaxing departure from the Sonoma wine scene. However, while wine isn’t front and center at HopMonk, it does flow there. After all, it is Sonoma.

According to Dean, HopMonk is all about the sensory experience.  “Sharing a beer with friends, pushing tables together, enjoying food and live music - - that’s just plain civilized!”

Sonoma Patch: Where did you grow up?

Dean: Born in San Francisco, grew up in Chico - - have always thought of Sonoma as the sweet spot in between.

SP:  What do you find sweet about Sonoma?

Dean: Our diverse cast of characters, and our collective aspirations to live the good life while working our fannies off.

SP:  What’s the difference between fresh beer and what you get at Safeway?

Dean: Beer only goes downhill once packaged in bottles, cans or kegs. Sunlight and heat are the bane of fresh beer.

SP: What food do you like to pair with beer?

Dean: Beer goes with everything (in my world).

SP: What was the first beer you ever tasted?

Dean: The first time I understood that beer could taste “different” was with a bottle of Heineken Dark at a backyard party.

SP: What’s the most challenging thing about making beer?

Dean: Drinking it all! Unfiltered beer is simply better than filtered or even pasteurized beer. It’s a little tricky to keep it pouring properly. That’s why you don’t see it around more.

SP: Do you drink wine?

Dean: Of course, but I’m convinced I don’t have the palate for it. I get to the texture before the taste. Never waste expensive wine on me.

SP: What will you toast with on New Year’s?

Dean: Sparkling wine from here in the Valley.  Sparkling wine says, “Pause and celebrate”.

SP: Do you sell wine at HopMonk?

Dean: Lots of wine! Eighty percent of our wines come from within 30 miles of the Tavern. And a few from from Washington state.

SP: A lot of winemakers drink beer.

Dean: Winemakers tend to be keenly interested in ALL beverages. It’s easy and fun to take them out of their beer comfort zone.

SP:  Favorite beer story?

Dean: I was with a group of German brewers in New Orleans. When we arrived for a tour of the legendary Dixie Brewery, we realized the place was way more than a little long in the tooth—originally constructed in the 1890’s. Back in the day, large breweries were chilled using ammonia. There were leaks everywhere in the system and the smell was overwhelming. The guy giving us the tour seemed completely unaware of the ammonia bath we were taking. He rattled on about this and that beer as we covered our noses and backed down the stairs.

SP: What do you do when you’re not drinking/making beer?

Dean:  This year? Getting married, raising three teenagers, moving, getting the Sonoma tavern up and running, remodeling our beer garden in Sebastopol, updating the website and becoming a Niner fan again.

SP: Wow. Happy New Year!