Hope you’ve caught a breather after SF Beer Week and Strong Beer Month
because this Saturday afternoon, March 3, is the Bay Area Brew Fest at Fort Mason. This is the third year for the San Francisco event which is hosted by Eat.Drink.Play, a West Coast group that’s tucked a lot of beer-related event experience under its belt.
Although we’re in the middle of SF Beer Week, we’re also near the midpoint of Strong Beer Month. To help you better plan your itineraries for both, it seemed like a good time to check in with the strong beer brewers to see how their supplies of the heavyweights are holding up.
Although the 49ers didn’t make it to the Super Bowl this year, we fans can still drink like champions while we watch the game. Because as far as beer goes in San Francisco, there’s no contest: Who’s got it better than us? That’s right, Nobody!
Chris Lawrence (former sales manager for Speakeasy) and Anthony LaVia (former owner of both Gestalt Haus and the Matador) partnered up to create Southern Pacific and brought Andy French (former brewer at Speakeasy) on board as brewmaster.
There are too many craft beers to choose from, even when narrowing the choices down to just this season’s beers. So it’s a complicated yet still welcome dilemma to face: What beer to take to a holiday party?
If the gray skies and cold temperatures at this time of year are reminding you more of foggy London than sunny California, embrace your inner beer-loving Brit and order a properly pulled pint of cask ale on your next pub visit.
If you’ve been looking for a good excuse to visit the recently expanded and re-opened City Beer store, your search is over. Next Friday, November 18 at 6 p.m., Almanac Beer Company is holding the bottle release event for their second and latest seasonal ale.
Almanac’s co-founders, Jesse Friedman and Damian Fagan, settled on a Belgian Farmhouse style ale to create this limited release brew: Almanac Autumn 2011 Farmhouse Pale with Organic Plums.
If you enjoy the mild spice of summertime Belgian ale, it's an easy seasonal transition to a fall pumpkin beer. Pumpkin beer was an American original, a colonial beverage invented out of necessity by beer-loving pilgrims, who had more access to Native American squash than English barley malt.
When cooked at a low heat, enzymes in the pumpkin flesh convert starch to sugar, which the yeast can later ferment into alcohol. Pumpkin beer recipes improved over the years and the rustic style remained popular from the 17th to the 19th century, when it was swept into the dustbin of beer history by malt-based beers produced by increasingly large industrial breweries.
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