We can’t wait for SF Beer Week 2014 to get here! We’re incredibly excited to share three very special barrel-aged releases that represent what Almanac is all about: boldly flavorful beers that draw inspiration and ingredients from our rich Northern California agricultural bounty.
We’ve got an incredible lineup of events including epic beer dinners, beer education and sipping sessions. Come out and join us in celebrating all things beer and try some of our latest and favorite offerings yet!
Sourdough Wild Ale
Brewed with a mash of raw and malted barley, oats, rye, spelt and lemon, this beer is fermented in used wine barrels with a blend of Brettanomyces wild yeasts and Marla Bakery’s San Francisco Sourdough yeast. The finished beer is dry-hopped with tropical Mosaic hops. This unfiltered ale is alive in the bottle: drink fresh for a bright, passionfruit aroma or age to develop the wild yeast funk.
Valley of the Heart’s Delight
This sour ale is inspired by the agricultural history of the Santa Clara Valley. Long before it became Silicon Valley, it was known as the Valley of Heart’s Delight, a fertile basin overflowing with fruit orchards. Brewed with foraged apricots, loquats and cherries handpicked by the Garden To Table non-profit, this collaborative beer celebrates and supports their mission to promote urban farming in San Jose.
Brandy Barrel Pêche
Historically, fruit-infused sour beers were a way of preserving the summer harvest. In that tradition, this blonde ale was added to brandy barrels with high-summer peaches, hand-picked by the Loewen family at Blossom Bluff Orchards in Reedley, California. We aged this liquid gold for six months until we needed a reminder that summer will come again. Pair with Prosciutto, crusty bread and fruit preserves.