New Bohemia Brewing Company—aka Nubo—is housed in a modern industrial building with rustic accents on the Pleasure Point end of 41st Avenue.
Founded in 2015, it offers a barbecue-centric food menu and is open every day from noon-8pm. Owner and brewmaster Dan Satterthwaite learned to make beer in Germany’s Black Forest and has over 20 years of brewing experience. He is deeply passionate about the beermaking process, saying it satisfies not only his artistic and creative side, but that he also loves the social, technical, and chemistry underpinnings of the craft as well. GT caught up with him recently to talk about beer and barbecue.
What are a few of your flagship beers?
DAN SATTERTHWAITE: I would say our number one is our Pilsner Soquel, which is a modern Czech-style lager brewed with local grown and malted barley and modern German hops, and fermented with special house Czech lager yeast. It’s crisp, light, refreshing and smooth. One of our other most popular beers is called “The Fuzz” and is a Japanese white peach hazy IPA. It smells and tastes like peaches, but finishes like a hazy IPA. It’s juicy and delicious, and has a really nice combination of fruit and beer. Another one that people really enjoy, whether it be in our outdoor beer garden or at home, is our Pineapple Express. It’s a traditional Bavarian-style Hefeweizen, and we blend fresh pineapple puree into the finished product. The flavors come out as a combo of banana, clove, and pineapple. It’s extremely refreshing and pairs very well with food.
What is most popular on your barbecue menu?
We’ve decided to create a kitchen focused on house-smoked meats and freshly made, locally sourced sides and condiments. We make our barbecue sauce with our Cherry Bomb stout and our beer cheese, from scratch, and then add some of our Vienna-style lager to it. We serve it with our “best in the Western hemisphere” extra large freshly baked soft pretzel. We always have smoked pulled pork sliders, as well as traditional Texas-style brisket. It’s served with our housemade mac and cheese with gruyere for a little funk and tang. On the weekends (Friday-Sunday) we also offer St. Louis-style pork ribs. We make our own dry rub with a proprietary blend of spices, including smoked paprika. They’re fall-off-the-bone tender and juicy, and go great with all of our IPAs and lagers.
1030 41st Ave., Santa Cruz. 831-350-0253, nubobrew.com.
