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!
We are thrilled to be featured in the Art of Barrel Aging episode of Brew Age. We took them behind the scenes for a peek at our barrel blending process, visited our friends at Sutton Cellars, and mostly stood around in dramatic light while they filmed us. So crack open a barrel aged beer, put the video on in full screen mode and enjoy the show!
Brewdogs is a great new show on the Esquire Network featuring James Watt and Martin Dickie of Scotland’s Brewdog traveling around the US, making crazy beers and highlighting the local beer scene. Last week they visited San Francisco, made a beer out of fog with Anchor, and enjoyed some Almanac Biere de Chocolat in a fortune cookie factory. Check out the clip above, or watch a hi-res version here.
Almanac is proud to announce the latest additions to our seasonal barrel aged beer program! Combining our love of barrel aged sour beers and local farms, our Farmer’s Reserve series capture seasonal harvests in complex sour ale form. These new offerings are available in 375ml bottles and limited draft starting mid-May.
Farmer’s Reserve No. 3
Ale aged in wine barrels with strawberries and nectarines
6% ABV | 375ml bottles & limited draft
Our third entry in our barrel-aged
We’re proud to announce the release of our new line of 375ml Farm to Barrel beers. Since Almanac’s very beginning we’ve worked hard at developing an epic barrel-aging program. Simply put: we are infatuated with barrel aging. Oak aged beers are some of the most exciting and flavorful brews out there. Drawing inspiration from the sour beers of Belgium and bourbon barrels of the American South, oak aging offers a slower, more complex, and ultimately more rewarding way to craft unique flavors
We’re happy to announce that we are bringing our beers to sunny Southern California starting January 1st, 2013! We’ve partnered with California Craft Distributors to distribute our Farm-to-Bottle beers in Los Angeles, Orange and San Diego counties. We’re thrilled to be expanding availability outside of the Bay Area and getting our craft beers into the hands of our thirsty Southern California friends.
Southern California has a phenomenal craft beer scene, and we’re very excited to become a part of it.
We’re proud to introduce our year-round, farm-to-bottle California Table Beer Series.
Our Honey Saison and Extra Pale Ale are the first Almanac brews available year-round in convenient 12oz. bottles. Perfectly balanced, these beers are brewed with California barley, hand-selected additions from local farms, citrusy hops and a touch of oak. Whether shared with friends over a celebratory dinner or afternoon picnic, we invite you to enjoy a new line of beers that could only come from California. Available in
As long as man has been stuffing ground anonymous bits of pork into other unmentionable parts of the pig, he has also been pairing it with beer. Beer and sausage are such a natural pairing that it’s the gold standard of baseball games and most Anthony Bourdain “No Reservations” episodes. We decided to up the ante a bit in the sausage and beer game, and paired up with Taylor of Fatted Calf to do it.
Chef Brett Cooper was nice enough to let us into his kitchen as he prepared a pairing to go with our Farmhouse Pale with Plums. What he came up with was simply delicious: local black cod atop a mix of seasonal beans with a mushroom-umeboshi stock. Here is how he put the dish together:
Local black cod is seared, then moved to the oven to finish.
After years of work, paperwork and anticipation, it feels almost surreal to type these words: Almanac Beer Co’s inaugural release is finally here. On June 30th, we’ll begin releasing 750ml bottles in the San Francisco Bay Area, and all of our hard work will be available on draught, in bottles and in your glass. Here’s how we got there.
After 11 months of aging in red wine barrels, our beer was ready for blending. We pulled samples from every