Beer 511

Exploring the Craft Beer and Homebrew Scenes in Peru (Country Code 51) and the USA (Country Code 1)

Category: Bay Area Beer (Page 1 of 6)

Upcoming releases of Resilience IPA

As Resilience Butte County Proud IPA comes out fermentation, breweries all over are preparing release events in the coming weeks, including a number of  breweries around the greater San Francisco Bay Area.

Fieldwork Brewing Company already released their version (hazy, of course!) on December 6th, and Altamont Beer Works in Livermore poured theirs on the following day.

Monk’s Cellar Brewery and Public House, in Roseville started pouring theirs today.

Del Cielo Brewing, in Martinez, and Shadow Puppet Brewing Company, in Livermore,  will each start pouring Resilience IPA at 4 pm on Wednesday, December 12th.

On Saturday, December 15th, Martinez’ Five Suns Brewing will release their version of Resilience in time with their one-year anniversary party, and it seems that Sierra Nevada’s own Resilience IPA will also be on tap on Saturday, at Jack’s Taps in Pleasant Hill.

On Wednesday, December 19th, Calicraft Brewing Company will be having Sierra Nevada’s Resilience IPA on at the Calicraft tap room in Walnut Creek.  However, Blaine Landberg, Calicraft’s founder and owner, has taken thing one step further, and, on the 22nd, will be holding a “Resilience Day” and pouring Calicraft’s own Resilience IPA “5 Ways”: Classic, POG, OPM, Coffee, and 2 firkins!

 

UPDATE (12/12):  I’ve got word that Drake’s Brewing Co., in San Leandro, is pouring Resilience today. New Helvetia, in Sacramento, is doing the same, starting at 4 pm; so is Grillin’ and Chillin’ Alehouse in Hollister.

Danville Brewing Company, in Danville, is releasing its version of Resilience IPA on Thursday, Dec. 13th.

The Bistro, in Hayward, will be serving Resilience starting on Friday, Dec. 21st.

Rock Bottom Brewery & Restaurant in Campbell will hold a release party for Resilience IPA, in conjunction with the Santa Clara County Firefighters union, on December 28th.

 

Blue Oak Brewing Co. (San Carlos, CA)

I found Blue Oak Brewing more or less by happenstance.  Liz and I were at the south end of the SF Peninsula, and having finished an errand, we decided to treat me to a beer before making the long trip back home.  We turned to the AHA‘s Brew Guru app and it led us to Blue Oak.

Blue Oak Brewing is the brainchild of Alex Porter, who is the owner, brewer, and (when we were there) bartender.  He opened the brewery almost two years ago. Most of that time, I surmise, it was sharing space with the cidery nextdoor, but in September, Porter expanded into a larger adjacent space and made it into the current taproom.

The space is set up on an open floor plan, appointed with tables and barrels to sit at, in addition to the bar, with a trio of fermenters tucked into one corner.

As for the beers, Porter’s got a good mix of IPAs, Belgians, kettle sours, and fruited beers on tap.  When I was there this weekend there were twelve beers on tap. Not bad for what seems to be essentially a one-man operation on a 7-bbl brewhouse.

I opted for a flight of Cordilleras Kriek, Brother Joshua, Junipero Citra, and Ginny and the Giant Peach.

The Cordilleras Kriek (5% abv, 2 IBU) had a nice sourness with plenty of cherry flavor. It was little sweet in the mouth, but finished surprisingly dry at the back end. It was my favorite by far. I would’ve taken home a crowler of it, but it’s only served by the glass.

Junipero Citra (5.6%, 25 IBU) is a saison brewed with juniper berries and coriander, and dry-hopped with Citra hops. It tasted piney and citrusy, and was quite effervescent. I did take home a crowler of this one!

Brother Joshua (7%, 18 IBU) is a nice, dry, Belgian dubbel. Quite enjoyable.

The only one of the set, that was a bit of a disappointment was Ginny and the Giant Peach. It is 6% abv kettle sour fermented with white peaches. It was nicely sour, but the peach flavor was not very strong and it was also somehow hollow, like it dried out too much. There was a nice funkiness to it, though.

It just goes to show that, although San Francisco and the East Bay tend to get a lot of the buzz, there are other corners of the Bay Area brewing scene that are well worth exploring .

 

 

Blue Oak Brewing Co.
815 Cherry Lane
San Carlos, CA 94070

www.blueoakbrewing.com

Gilman Brewing (Berkeley, CA)

Over the weekend I stopped in at Gilman Brewing, on Gilman St, in Berkeley.

The space is fairly cozy. One is greeted by the taproom immediately upon entering, in a small, low-ceiling foyer, leading onto a passage backed by a long standing bar pushed up against the backside of the fermenters.  However, above there is a two-level deck overlooking the brewhouse, with a selection of tables and bar stools.

Off to one side there is a game room, with corn-hole, and -I think- a fussball table.

It was my first time there, and the staff were very helpful in steering me toward good beer selection

s for my flight.  I tried  (clockwise from top center, in the picture above) La Ferme Noire (dark saison with brett, 7.7% abv), Old Rusty (Belgian golden strong, 8%), Pineapple Jardin (Belgian golden sour, 5.8%), Cheval de Fer (limited-release dry-hopped Belgian saison, abv not specified), and Fuzzy Dice (hazy IPA, 7%).

I liked all the beers, but I was kind of rushed and didn’t take notes, so I can’t remember details of all of them.  Fuzzy Dice was good, I do remember that.  So were Cheval de Fer and Old Rusty, but, for me that day, the real standouts were the two sours.

Le Jardin is a kettle sour, which means that it was soured with lactobacillus before the wort was boiled.  It is dry, and mildly tart, not puckeringly sour, which makes it a good “gateway” into the world of sour beers.  That it was then fermented with Belgian yeast strains adds pleasant complexity to the flavor -some citrus, stonefruit, ….  It is no wonder that I liked it, as I am partial to both, sours and Belgian-styled beers.

Pineapple Jardin is Le Jardin with the addition of a half-ton of fresh pineapple per batch. So, take what I said above about Le Jardin and picture that with the sweetness and tartness of pineapple, with loads of pineapple flavor on top of that, and you’d be getting the picture.

 

 

Gilman Brewing Co.
912 Gilman St.
Berkeley, CA

gilmanbrew.com

 

Autumn Beer Tasting at Anchor

About a week and a half ago, took advantage of invitation to attend an Autumn Beer Tasting Session led by Dane Volek, Anchor’s Pilot Brewer at Anchor Public Taps.

Up until now Anchor’s tap room has not been generally open to the public, and the only way to taste Anchor beer at the brewery was to attend a special event or manage to grab a hard-to-get spots on a tour.  Anchor’s new taproom, Anchor Public Taps, changes that by being open 7 days a week and offering pretty much all of Anchor’s beers on tap to the public, hence the name “Public Taps”.

Located just across the street from the main Anchor brewery itself on Potrero Hill in San Francisco, Anchor Public Taps also houses Anchor Brewing’s 7-bbl pilot brewery, which produces many beers offered only on tap, and only at Anchor Public Taps. In addition it also hosts Anchor’s growing barrel-aging program, including some “funky” barrels.

Volek led our group through a line-up of four beers that “you would want to drink on an evening in the Fall”.

These are my notes from that night on each of the beers:

Blood Orange Blonde
orange prominent in the nose, some hop aroma.  light body, gold to light-amber in color  not much maltiness or bitterness, slight fruity sweetness lingers on the palate

Fog Breaker IPA
citrus and pine hoppiness in the nose  Pine and citrus bitterness in the mouth   gold in color, light body and mouthfeel  bitterness lingers

Third I
triple IPA  9.3%    fruitiness in the nose: citrus and then … strawberries!   Marked strawberry character in the flavour as well.  Hop bitterness is attenuated by the sweetness.  The sweetness lingers on the palate, leaving a sharp bitterness as it fades. Very interesting beer.

Coffee Porter
Pronounced coffee notes in the aroma and taste.  Coffee, roast, and hop bitterness balanced by malty sweetness.

In addition to those four, Volek threw in a few additions and surprises.

The first of these was a Märzen, of which we got serve ourselvesdirectly from the sampling port on the fermenter.   Next, the group was able to taste a brown ale that had been fermenting for only 24 hours.  It pretty much was like tasting unconverted wort –which is, in fact, what it was.

Finally, we got a preview taste of this year’s Merry Christmas and Happy New Year beer and a sneak peek at the label and packaging.

Produced afresh each year from a different recipe, and with a different image of a tree on the label, Merry Christmas and Happy New Year changes from year to year.  This year’s version –which goes on sale in November– is less robust or roasty than previous years’ versions. Less like a stout and more like a barley wine, but still with some spice character: coriander, cloves, …

Opening: Ghost Town Brewing (Oakland, CA)

Ghost Town Brewing opens the doors to its taproom and brewery to the public tonight after a long wait and many hurdles.

I had the opportunity to visit last night at its soft opening event, and I must say the place is very nice indeed.   It is located in a large warehouse space, split roughly down the middle between the shiny 15-bbl brewhouse and assorted fermentation tanks, and the serving and public areas of the house.

Care was given to making sure the small details were not overlooked, down to having sleeves with the brewery’s logo wrapping around the table supports and coffin-shaped bike posts in one corner.  (Both, incidentally, were sourced locally from a steelworks just a couple of blocks away.)

With plenty of room at the bar, lots of seating, and a corn-hole court, the taproom is the kind of place that makes you just want to hang out. Hang out and drink beer.

As to the beers -crafted by Justin Burdt, recently of the now-closed Black Diamond Brewing Co.- are all excellent.  I tasted a fair selection of what they had on offer and there was not one that would quibble with, but I would particularly recommend asking for Lecherous Haze, a 6% NE IPA;  Melmac, a 5.5% pale ale; or Old Trepanner,  10.7% barley wine.

 

Ghost Town Brewing
1960 Adeline St (corner of Adeline and 21st St)
Oakland, CA

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