In 2012, Founder and CEO Caitlin Landesberg started her search for the perfect beer to quench her thirst after long trail runs in and around San Francisco… but didn’t find a beer that fit the bill when it came to supporting her athletic lifestyle and diet. So, taking matters into her own hands, Caitlin learned to brew and spent years making the beer she wanted to see in the world. After teaming up with an all-star brewmaster to perfect her recipes, Caitlin started to share her beer with friends and fellow trail runners. In late 2015, Caitlin left her job to pursue Sufferfest Beer Company full-time and officially launched her beer to market in May 2016. Focused on athletes and serving up more nutritious beer than ever, Sufferfest can be found at retailers, restaurants, run and bike shops, climbing gyms and CrossFit boxes up and down California (and always expanding!).

Sufferfest beer contains naturally occurring vitamins and micronutrients, including potassium-rich barley, sodium, iron and fiber. Sufferfest beer is fermented from grains containing gluten and crafted to remove gluten. The finished beer is analyzed in a lab that uses best-in-industry R5- Gliadin ELISA assay and registers at the lowest detection limit possible. Each brew is batch tested at under 5 parts per million gluten.