On August 21, 2012 I had the privilege to attend the Almanac Beer Preview Event at Salumeria in San Francisco. This party was one of the first opportunities top try the two newest beers from Almanac: Extra Pale Ale and Honey Saison.
The event featured Almanac’s new California Table Beers, bread, cheese, Salumeria house-made pickles, and a two special dishes to pair with the beer.
The first the new beer is the Extra Pale Ale made with Blossom Bluff Farms’ Mandarin oranges, lightly toasted American oak, and dry-hopped with Cascade and Columbus hops. The next beer is a wonderful Saison made with local SF Bay Area honey from Marshall Farms, fresh local ginger, French oak, and hopped with Mount Hood and Saaz hops. One of the best thing about these fantastic beers is that they will be available year round.
The bread, cheese, and pickles pair perfectly with the beer but the real treat was a special pairing prepared by the chef of Four + Water, Thomas McNaughton. The Extra Pale Ale was paired with cremant, figs, prosciutto, and corn cakes. The Honey Saison was paired with beer sausage, fresh cranberry beans, sauerkraut, and mustard.
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Read more about Almanac Beer Co on Spoke.
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