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Okay, So I will fully admit I am too lazy to read 366 pages. I need all of your help.

If I have 1 day in SF on Nov. 23rd. Where do I go?
Will be driving in from Elk Grove. Will probably do Alcatraz as the only tourtisty thing before driving back.
Would probably try to hit Fieldwork in Berkeley as well.
Ready..........Set........Go.

Cheers!

Cellarmaker
 
Okay, So I will fully admit I am too lazy to read 366 pages. I need all of your help.

If I have 1 day in SF on Nov. 23rd. Where do I go?
Will be driving in from Elk Grove. Will probably do Alcatraz as the only tourtisty thing before driving back.
Would probably try to hit Fieldwork in Berkeley as well.
Ready..........Set........Go.

Cheers!
As mentioned, Cellarmaker is the answer. You should get tickets now for Alcatraz if you want to do it. The tours that actually drop you off at the island and not just go around it sell out well ahead of time. I've heard they have stand by, but that is a gamble.
 
So quarterly shipments of Tartare Rogue?

https://wild.bearrepublic.com/Wild-Club

$30/bottle for Bear Republic?

VHFVT.gif
 
‘Twas the Beer Before Christmas is a blend of Old Baba Yaga, Tartare Noir, Tartare Apricot and “Epic”, huge brown ale. It gets its peanut butter roast malt character, dried apricot dustiness, clean tartness from a battle royale of house yeast and adopted critters. The base beers have additions of licorice, dried apricots and peaches and have been barrel aged for up to 28 months, resulting in a reddish-black colored ale.

OK, this one seems like a joke.

Goat Rock Funk is created with a spontaneous ferment starter from Goat Rock Beach on the Sonoma Coast. This process allows the natural yeasts in that area to provide a unique flavor drived from this particular "terroir". We have a series of four terroir diven beers that will be released over the first 4 VIP club shipments. This starter is added to the wort in a single neutral reused wine barrel and then fermented. The natural yeasts and unique barrel creates an enjoyable wild ale that has lemon-lime tartness, citrus and pineapple notes, with a fruity and estery nose. A briny, gose-like, pale yellow ale with a woody tannic backbone and a slight dairy finish create a unique flavor experience.
 
Here from SD. Anything open on Thanksgiving
Day or should we focus on Muir Woods & cereal bars for the entire day?
 
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