Gilman Brewing Santa Cruz 817 Soquel Ave

We took or golden Belgian style sour and aged it with Guava and Blood Orange for a crazy tropical experiment. The tangy, funky guava fruit pairs perfectly with the crisp, citrusy, malty notes of the sour. Aromas of sharp, funky, tangy fruit transition into tangy, sour tinged, tropical fruit flavors and a soft, malty, biscuity finish. Translation: tangy, tart, tropical fruit, biscuit/malt. ABV 6%

An aggressively hopped West Berkeley style IPA. Old-school style with light balanced body, aggressive bittering hops, massive fresh hop aroma and flavor (grapefruit/pine). 8.5%

A modern West Coast style IPA. Light body, aggressive bittering. Massive tropical/dank/citrus aroma and flavors from huge late additions of Amarillo, Simcoe, and Mosaic hops.

A classic, traditional German Pilsner, no corners cut. With a nod to our German friends just down the street producing a fantastic lagerbier here in Berkeley. Soft water, German Pilsner malt, a big dose of Saaz and Tettnanger hops…lagered bright for over six weeks to allow for that classic malty smoothness to develop…. Crisp malt notes perfectly balanced against moderate, firm bitterness. Spicy and floral hop notes with a smooth refreshing finish…. What more could you want in a beer? ABV 4.9%

Classic, refreshing Lager. Smooth, light, crisp. Our homage to the red-white-and-blue beers that helped build this brewery ABV 5%

A lightly smoked ruby brown porter with a toasted malt and lightly smoked flavor. Medium/light body, mild english hop aroma.

Two grass-fed beef patties, cheddar, burger sauce, shredded lettuce, onion, dill pickles, and potato bun. 52P | 58F | 62C

Grass-fed flat iron steak, house chimichurri, crispy shoestring fries, and side green salad with choice of lemon vinaigrette, miso dressing or classic Caesar. 58P | 64F | 76C

Breaded tenders, your choice of sauce (Buffalo, Korean BBQ, Ranch). Extra sauces +.75 42P | 42F | 68C

Buffalo or Korean BBQ wings with pickled Fresno peppers. Blue or Ranch on the side. 46P | 56F | 24C

Just really good fries. 6P | 28F | 62C

Crisp Romaine, classic Caesar dressing, aged Parmaseano Reggiano, Crouton. Classic tangy, savory and crisp. Recommended Protein: Antibiotic-Free Chicken

Romaine and kale, cucumber, heirloom cherry tomatoes, pickled onion, banana peppers, crispy garbanzos, pita crumble, hummus, tahini dressing, lemon vinaigrette, chimichurri, harissa, parsley, and pickled Fresno peppers. Creamy, crunchy, spicy and layered with fermented brightness. 20P | 42F | 68C

Roasted beets, arugula, goat cheese, pepitas, fresh mint, lemon vinaigrette, and watermelon radish. Fresh, earthy and vibrant with layered acidity and crunch. 13P | 26F | 42C

Arugula and spinach, goat cheese, green apple, candied walnuts, fresh mint, watermelon radish, and lemon vinaigrette. Crisp, bright and lightly sweet with balanced acidity and texture. 14P | 34F | 46C

Fresh mozzarella, house marzano sauce, fresh basil and extra virgin olive oil. 34P | 42F | 98C

Fresh mozzarella, grated mozzarella, cupping pepperoni, Parmigiano Reggiano, and hot honey. 46P | 58F | 101C

Roasted maitake, shiitake and cremini mushrooms, Pecorino Romano, and white truffle oil. 36P | 48F | 96C

Organic garlic quinoa, spinach, arugula, kale, avocado, pickled red onion, heirloom cherry tomatoes, pepitas, pickled Fresno peppers, house chimichurri, and lemon vinaigrette. Bright, herb-driven, fresh and balanced with healthy fats and layered texture. 18P | 36F | 58C

Organic garlic quinoa, organic farro, roasted beets, roasted mushrooms, avocado, pickled carrot ribbons, pickled onion, heirloom cherry tomatoes, fresh herbs, and house miso dressing. Earthy, umami-forward and built around warm ancient grain flavors. 19P | 34F | 74C

Lundberg regenerative brown rice, arugula, kale, pickled cucumber, pickled carrot ribbons, pickled red onion, furikake, wasabi, and Japanese BBQ glaze. Savory, clean and balanced with acidity, texture and subtle heat. Recommended Protein: Sustainable White Shrimp or Grass-Fed Flat Iron Steak Base Macros - 14P | 20F | 84C

Hummus, EVOO, chimichurri, harissa, and garlic flatbread. 17P | 28F | 74C

Falafel, tzatziki, heirloom tomatoes, and greens. 18P | 28F | 56C

Mixed pickled vegetables, EVOO, chimichurri or tzatziki. 6P | 18F | 28C

Roasted Brussels sprouts, balsamic glaze, Parmigiano Reggiano, and pickled Fresno peppers. 12P | 24F | 38C

Tempura cauliflower, buffalo sauce, ranch, and Fresno peppers. 10P | 34F | 56C

Warm pretzel with mustard and beer cheese. 20P | 28F | 88C

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