You’re driving through that industrial stretch of South San Francisco—the part where the "Industrial City" sign looms on the hill—and it feels like you're surrounded by nothing but biotech labs and warehouses. Then you find it. 47 Hills Brewing Company isn't trying to be a polished, corporate taproom. It feels more like a well-kept secret shared among locals who actually know where the good beer is hidden.
The location is basically a repurposed warehouse space on Grand Avenue. It's gritty in the right ways.
People come here for the atmosphere, sure, but the technical brewing happening behind those roll-up doors is what actually keeps the lights on. It’s not just about the IPA hype. While everyone else was chasing the haze, 47 Hills was quietly perfecting the art of the European-style lager and the California Common. They’ve built a reputation on being "eco-friendly," which usually sounds like a marketing buzzword, but here it actually means something regarding their equipment and sourcing.
The Reality of 47 Hills Brewing Company and the South City Vibe
If you walk into the taproom on a Tuesday afternoon, it’s quiet. Maybe a few tech workers on laptops. But Friday night? It’s a different beast. The space is huge. It’s got that high-ceiling, industrial echo that makes a crowd sound twice as large as it is.
What most people get wrong about 47 Hills Brewing Company is that it’s just another suburban brewery. It isn't. It’s a community anchor in a city that is rapidly changing. As San Francisco gets more expensive and the "Biotech Bay" expands, 47 Hills has managed to stay approachable.
The taproom serves as a bridge. You see people in high-vis vests sitting next to guys in Patagonia vests. Honestly, that’s a rare sight in the Bay Area these days. They have this massive outdoor patio which, let's be real, is a lifesaver when the fog isn't too aggressive. They’re dog-friendly. They’re kid-friendly. It’s basically the backyard that most people living in South City apartments wish they had.
The Beer: Beyond the Standard Pour
Let's talk about the liquid.
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The G-Town Grapefruit IPA is probably their most recognizable flag bearer. It’s crisp. It doesn't taste like artificial candy, which is a trap many fruit-forward IPAs fall into. But if you really want to know what the brewers are capable of, you look at the Lenticular Cloud. It’s a Hefeweizen that actually respects the style’s German roots. You get that banana and clove hit without it feeling heavy or cloying.
- Their Czech Pilsner is a masterclass in restraint.
- The Russian Imperial Stout (when they have it) is a heavy hitter that’ll make you want to sit down for an hour.
- They often experiment with seasonal sours that use local California fruit.
The brewing philosophy here leans toward tradition. They use a custom-made brewing system that was specifically designed to be more energy-efficient than standard setups. It’s a "green" brewery not because they put a leaf on the logo, but because the actual engineering reduces water waste and electricity consumption.
Why the Location Actually Matters
South San Francisco is often overlooked. People pass through it on the way to SFO. But 47 Hills Brewing Company occupies a space that used to be a printing press. That history matters. The "47" in the name isn't random; it refers to the year 1947, a nod to the post-war industrial boom of the area.
They aren't trying to pretend they're in the Mission District. They embrace the industrial aesthetic.
The food situation is also worth noting. It’s not just pretzels. They’ve got a kitchen that pumps out elevated pub grub. Think smash burgers that actually have a crust on them and fries that stay crunchy even after you've finished your first pint. The menu changes, but the focus is always on stuff that pairs with high-carbonation lagers.
The Sustainability Factor
Most drinkers don't care about the boiler in the back. They just want a cold beer. But the founders of 47 Hills, including Drew Guldalian, baked sustainability into the floor plan. They use a specialized mash filter.
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Why does a mash filter matter? Basically, it allows them to extract more flavor from less grain and significantly less water. In a state like California, where water is always a point of contention, this is a big deal. Most breweries use a "lauter tun," which is the industry standard but can be incredibly wasteful. By opting for a mash filter, 47 Hills can use about 30% less water than their competitors. It also allows them to use local grains that might be harder to process in a traditional setup.
It’s nerdy. It’s technical. But it’s why the beer tastes "clean."
Community and the "Discover" Factor
Google Discover loves 47 Hills because it’s a "destination" brewery. It’s the kind of place people find when they’re looking for things to do before a flight or after a hike at San Bruno Mountain.
The brewery hosts a ton of events. Live music. Trivia nights. They even do "Yappy Hours" for dog owners. This isn't just a place to drink; it's a social hub for a part of the Peninsula that—frankly—doesn't have many of them.
You’ve got a lot of options for beer in the Bay Area. You could go to the big names in Santa Rosa or the trendy spots in Oakland. But 47 Hills offers something different: consistency without the ego. You aren't going to find people lining up for five hours for a limited release bottle here. You’re going to find people enjoying a pint and talking to their neighbors.
What You Should Order Right Now
If it’s your first time, don't overthink it. Get a flight.
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- Start with the Pilsner. It’s the ultimate palate cleanser.
- Move to the South City Pale. It’s a classic West Coast style—piney, bitter, but balanced.
- Finish with whatever seasonal kettle sour is on tap. They’ve done some incredible work with stone fruits in the past.
The ABV (alcohol by volume) on most of their core beers stays in the 5% to 7% range. They aren't trying to blow your head off with 11% Triple IPAs. They make "sessionable" beer, which is a fancy way of saying you can have two and still hold a conversation.
The Future of 47 Hills
Business-wise, 47 Hills Brewing Company is navigating the same post-pandemic world as everyone else. Costs are up. Aluminum prices for cans are volatile. But because they own their niche in South San Francisco, they’ve remained resilient.
They’ve expanded their distribution, so you might see their cans in local Whole Foods or independent bottle shops. However, the taproom remains the heart of the operation. There is a specific kind of magic in drinking a beer ten feet away from the tank it was fermented in.
One thing to watch is their commitment to "real" ingredients. No extracts. No shortcuts. If a beer says it has grapefruit, it has real grapefruit. This transparency is rare in a world where "natural flavors" is a catch-all term for laboratory chemicals.
Actionable Tips for Your Visit
- Check the Calendar: Before you go, check their social media. They often have food trucks or live bands that change the vibe of the evening.
- Parking Strategy: It’s an industrial area. Street parking is usually available on Grand Ave or the side streets, but it gets tight during lunch hours.
- Take a Growler: They do fresh fills. If you find a seasonal tap you love, grab a 64oz growler to go because their small-batch stuff moves fast.
- Bring the Dog: The patio is one of the most welcoming spots for pets in the entire Peninsula. Just keep them on a leash.
- Look for the "Industrial City" Sign: If you’re a photographer, the brewery is a great starting point for a walk to catch the sunset hitting the famous South San Francisco hillside sign.
47 Hills Brewing Company isn't just a place to grab a drink; it's a testament to the idea that you can build a sustainable, community-focused business in the middle of an industrial park. It’s authentic. It’s a bit rough around the edges. It’s exactly what a brewery should be.
Go for the beer, stay for the community, and appreciate the fact that someone is still doing things the hard way for the sake of a better pint.