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