Just a few images from Thursday night’s Meet-the-Brewer event at Øl Beercafe & Bottleshop in Walnut Creek, featuring Danville Brewing Company and their award-winning head brewer, my friend, Matt Sager …
The Rake has the distinction of serving only beers made by local breweries using Admiral Maltings’ own malts. And, for the cherry on top, it is one of the very few beer bars –probably the only one, in fact– which overlooks the very malting floor where that malt is produced!
651A W Tower Ave
Alameda, California 94501
On February 10th, I attended Admiral Malting‘s “Open Malthouse Day”, hosted by Admiral’s founders, Ron Silberstein (of ThirstyBear Brewing) and Dave McLean (of Magnolia Brewing), as part of San Francisco Beer Week.
Guests were taken on thirty- to forty-minute behind-the-scenes of the malthouse, where we were able to learn about and observe the full production process. Both farmers and brewers were also on hand to experience the tour and to share their stories and speak about their experiences with Admiral’s malt.
Today, industrial malting is typically done in what is referred to as the “compartment process”, in which grain is passed through large, stainless-steel tanks able to accommodate tens, or even hundreds, of tons of grain. The grain is agitated with auger and aerated with large fans, as it passes through a series of alternating wet and dry stages, before being kilned.
Floor malting, on the other hand, is a more traditional, slower and more labor-intensive method, which is said to produce superior malt with deeper, richer flavor. Upon opening in July of last year in an old dry-goods storage facility on the former Alameda Naval Air Station, Admiral Maltings became the first commercial floor malting facility in California since before Prohibition, and California’s first maltster with a California Certified Organic Farmers (CCOF) certification.
On my tour Silberstein explained that the barley spends 38-42 hrs steeping in the hydration tanks, then 4-5 days germinating on the malting floor, before being sent into the drying kiln for 24 hrs.
The malt is then passed through another machine which removes the rootlets before it is bagged. A ton of rootlets are removed from each 10 ton batch of barley. With the addition to husks and other debris that is removed, there is a 20% loss, per weight, in the malting process, such that each 10-ton batch of barley results in 8 tons of finished malt. Currently, Admiral is approaching ten batches per month, but are looking into some material improvements which would enable them to attain fourteen batches per month.
With the Bay Area being a hub of the growing farm-to-table (or in this case, farm-to-glass) movement, the opportunity to avail themselves of locally-produced, small-batch, and certified organic, malt has generated a great deal of interest among local brewers. Enough so that Admiral has been able to outfit it’s own taproom exclusively serving beers brewed using its malts.
The tour ended with tastings of Admiral malts and of beers made with those malts, guided by the brewers who made them. On hand were brewers from Harmonic Brewing Co. (serving Prague Rock, made with Admiral Pils malt), Armistice Brewing Co. (serving Berthday Beer English Golden Ale, made with Feldblume malt), Social Kitchen & Brewery (serving California Grown Lager, made with Gallagher’s Best malt), and Independent Brewing Co. (serving Escaped the Island Blonde Ale, made with Maiden malt).
It’s February, and February in the Bay Area means SF Beer Week!
SF Beer Week is California’s premier beer festival. Over the course of a week it features hundreds of official beer-centered events (623 at last count for this year!) and dozens of unofficial and “warm up” events, throughout the nine Bay Area counties, and beyond.
This year’s Opening Gala –which officially opens Beer Week on February 9th– alone has more than 12o breweries confirmed to pour their best, most special, and rarest beers.
With this being it’s 10th anniversary, the organizers predict that this will be the most epic Beer Week thus far.
Last weekend I had the opportunity to check out the digs for Five Suns Brewing in downtown Martinez (California).
Five Suns is the brainchild of five friends (though I think a couple of ’em might be brothers) who decided to open a brewery together. By putting in a great deal of “sweat equity” into their space they’ve managed to put together what is already a pleasant, welcoming, comfy-feeling place, with a nice bar, vintage sofas paired with modern tables, set in a modern “industrial” space with pleasing interplay between cement, wood, old brick work, and exposed pipes.
They are set up as a 3-bbl. nano brewery, and the plan is to initially be open only on weekends (I presume that means Fri. evening through Sunday), until they can develop enough of a following to be able to afford to increase their brewing capacity.
A big regulatory hurdle has been surpassed with the granting of their ABC license this week, which clears the way for Five Suns to produce and sell beer on premises. Other local and state permits still need to be cleared, however. Thus, an opening date has not been set –they wouldn’t even speculate on it– but the owners told me they expected to launch some soft-opening events for friends and backers early in the coming year.
Five Suns Brewing
701 Escobar St Unit C
Update (12/19/2017): Five Suns Brewing is now open! Check their website for the hours.
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