Almanac Beer Co. of San Francisco is an outfit whose motto is “farm-to-barrel.” Phil Emerson, Almanac’s head brewer, works with locally sourced ingredients to create seasonal artisan ales capturing the essence of Northern California.
***NEW BOTTLE RELEASE THIS FRIDAY + MEET THE BREWER*** ——————————— Join Head Brewer & Barrel Monkey Phil Emerson and the Almanac team from 5-7pm this Friday for the exclusive release of our latest barrel-aged creation! (Bottle sales start at 3pm) ——————————— Passion Project is a combination of exotic ingredients and processes that created something crazy delicious and original. In addition to brettanomyces, saccharomyces, and lactobacillus, this beer was fermented with Pichia – a yeast rarely found in beer. Carefully controlled, it can unleash intense tropical aromas and flavors. We added ginger, grains of paradise, and passionfruit to this farmhouse ale, aged it in oak barrels with cedar spirals, and dry-hopped it with Citra, Mosaic, and Galaxy hops. ———————————- 6.5% ABV | Available in 375ml bottles and on draft.
69 Likes, 7 Comments – Almanac SF Taproom (@almanacsftaproom) on Instagram: “***NEW BOTTLE RELEASE THIS FRIDAY + MEET THE BREWER*** ——————————— Join Head…”
For Passion Project, Emerson fermented “rare Pichia Kluyveri yeast” with brettanomyces according to an Instagram post. To this coriander, ginger, grains of paradise and passionfruit are added, accentuating the passionfruit aromas created by the Kluyveri. The beer is then aged in oak barrels with cedar spirals and dry-hopped with Citra, Galaxy and Mosaic hops. It sports 6.5 percent ABV and is bottled at 375ml according to a label submitted to the Alcohol and Tobacco Tax and Trade Bureau (TTB).
Passion Project will be released exclusively at the Almanac taproom Friday March 10 at p.m. In a few weeks time, the beer will become available across the Almanac distribution footprint.
An email sent to almanac seeking additional details was not immediately returned.