We opened Fieldwork in 2015 with the pretty straightforward idea to brew the kind of beer we wanted to drink, serve it in places we wanted to hang out, and keep things interesting for the customers and for ourselves. That started in Berkeley and has since grown into 10 locations around Northern California. Each one feels a little different, but the goal’s the same: make fresh, thoughtful beer and create a space where people want to spend some time.

Our draft list changes constantly. Some beers come back every month, some every year, others never show up again. We lean hard into hops, but we’re into pretty much everything from Japanese rice lagers and German pilsners to tropical sours, Belgians, classic stouts, and all sorts of IPAs. We keep around 20 beers on tap at any given time, alongside a growing non-alcoholic lineup that includes N/A beers, hop water, mocktails, and more. And because good drinks deserve good food, the menu leans into the things we like to eat while drinking: salads, small plates, sandwiches, and the star of the show, our pizzas.

At the end of the day, Fieldwork is meant to feel easy. Come by for a beer, come in for dinner, stay longer than you planned, bring your kids and your dog or your D&D group from college. It doesn’t need to be a big thing. Just come through, try something new, and enjoy the moment. That’s kind of the whole idea.