Almanac

Farm-to-barrel brewing is about selecting the best in locally sourced fruit and blending it into beers inspired by the great brewing traditions of the world. We aim to create something special and uniquely Northern Californian. How we make our craft beers: Before brewing ever begins, we collaborate on ideas for interesting, unusual and seasonal beers. Once we’ve settled on that idea, we carefully select our partner farm—focusing on small family run operations, just like us. Then we start with the basics. Water, malt, yeast and hops are combined to create a balanced beer with equal parts sweet and bitter. Then the fruit is added, so that the hungry yeast can eat the sugars in the fruit as well. This creates a beer that has all of the flavors of the fruit, without overbearing sweetness. All of our base recipes are rooted in, but not limited to, classic beer styles and brewed in small batches. For our barrel aged beers, the beer is racked into oak barrels. The beer—alive inside the barrels—continues to evolve during this secondary fermentation. The beer absorbs hints of toasted vanilla and oak from the barrel, and melds with fruits we sourced from local farms.