If you can’t make Thursday’s Almanac night at The Pine Box then you have some more options.

On Wednesday July 31st The Red Hot (2914 6th Ave  Tacoma, WA 98406) will be hosting Almanac Beer Company including their Honey Saison, Biere de Chocolate, Extra Pale Ale, and Dogpatch Sour.

That same day, in Seattle, The Sixgill (3417 Evanston Avenue North) will also be featuring Almanac’s beers as well. Current confirmed available Almanac beer include their Honey Saison, Extra Pale Ale, Bier de Chocolat, and Dogpatch Sour. Stop by either way.

More on Dogpatch Sour barrel-aged Wild Ale

image sourced from Almanac Beer Company's websiteThis barrel-aged wild ale is named for our San Francisco neighborhood and pays tribute to the Flanders Red style of beer. Aged in wine barrels, this lightly tart ale is brewed with California Rainier cherries using a house blend of wild yeasts, bacteria and SF sourdough yeast. Pair this complex ale with ripe figs & blue cheese or seafood bouillabaisse.

Farm to Barrel

Our Farm to Barrel beers focus on the eons old tradition of aging beers in oak barrels. This American wild ale was aged in used wine barrels for eight months. In the barrels we blended a classic Belgian-style red ale with local cherries and a cocktail of wild Belgian and American yeasts, including San Francisco Sourdough starter. The yeasts slowly morph the beer from a traditional ale into something wild, creating a mild acidic bite as well as pulling oak and vanilla flavors from the barrel. After maturing, the barrels are blended back together—creating a vinous, delicate beer that captures a specific moment in time from our select Northern California Farms. Farm to Barrel Beers are alive in the bottle, and will continue to mature gracefully for up to 3 years.

Other beers featured at The Red Hot and The Sixgill.

  • Honey Saison. 4.8% ABV

    image of Honey Saison sourced from the brewery's websiteOur Honey Saison is a beer for all seasons. Brewed with Bay Area honey from Marshall Farms, wheat, California two-row barley, French oak and fresh, local ginger root for a hint of spice. Balanced with earthy Mount Hood and Saaz hops, this is a refreshing brew enjoyed best with your favorite seasonal fare.

  • Extra Pale Ale. 6% ABV

    Our Belgian-style Extra Pale Ale is brewed with heaps of sweet Mandarin oranges from Blossom Bluff Farms and California two-row barley. We dry-hop with generous doses of aromatic Cascade and Columbus hops and finish the beer with a hint of lightly toasted American oak. Enjoyed best with your favorite seasonal fare.

  • Biere de Chocolat. 5.5% ABV

    Our Biere de Chocolat celebrates the long and lauded history of chocolate production in San Francisco. Our aim was to create a beer bursting with cocoa flavors and aromas, balancing sweet and savory to create a complex but quaffable chocolate brew. To accomplish this we partnered with Dandelion Chocolate in San Francisco to create this rich brew brimming with chocolate character. Working with the unique flavors of Dandelion’s single-source beans, we created this decadent beer by layering in smoked and dark-roasted malts with citrusy Ivanhoe hops from Clearlake, CA. Finally, we added a blend of hand-roasted cocoa beans sourced from Madagascar and Río Caribe, Venezuela. The Madagascar beans add bright berry-cocoa flavors, while the Río Caribe adds dark chocolate and bourbon notes. A touch of vanilla rounds out the supporting flavors to create an eminently drinkable beer that is a chocolate lover’s beer through and through.

For information regarding Honey Saison, Biere de Chocolate, Extra Pale Ale visit our previous Almanac story, here.


About Almanac Beer Company

Almanac Beer Company brews original ales inspired by the farms of Northern California. Each release is a unique vintage rooted in the place and time it was crafted.

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. [more]

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