Our Golden Gate Gose is inspired by the classic wheat beer hailing from Leipzig, Germany. 5% ABV.

Barrel-aged wild ale brewed with California cherries and aged in wine barrels. 7.5% ABV

Farmers Reserve Grand Cru is an ode to our favorite aromatic white wines. The result seamlessly melds the tartness of a Belgian-inspired sour ale with the sun-ripened boldness of white wine grapes.

Almanac Extra Pale Ale is handcrafted from farm-to bottles. Brewed with Califonia 2-row barley, Marshall Farm's Bay Area Honey, fresh ginger and french oak.

Almanac Biere de chocolate is brewed with a blend of hand-roasted cocoa beans from Madagascar and Rio Caribe, Venezuela. Brewed with California 2-row barley and Ivanhoe hops from Clearlake California.

Citra, Mosaic, Simcoe, and Mandarina Bavaria hops provide a melon and citrus nose backed by 100% Pilsner malt. This beer is crushable, always begging for another sip.

An expressive fermentation provides hints of pineapple and white pepper, while a dry-hop of Mosaic and Hallertau Blanc doubles down on tropical aromas of mango and passionfruit.

This West Coast IPA features an explosive aroma of citrus, tropical fruit & dankness from a blend of Citra, Mosaic, Simcoe, Hallertau Blanc & El Dorado hops. Intensely hoppy without overt bitterness.

The combination of crisp tartness, tangerines and the citrus aromas of Mandarina Bavaria and Citra hops puts this farmhouse ale's fruity aroma over the top.

We layered hand-picked lavender and aromatic wildflower honey with our oak-fermented brettanomyces blonde base beer to create this this funky, floral delight.

Muscat Blanc grapes and German Hallertau Blanc hops blended in wine barrels. The combination of white grapes and tropical-aroma hops creates a luscious nose of ripe apricot, lychee and lemongrass.

We start with heirloom pumpkins and roast them to create a caramelization. We add the pumpkins to a bright brettanomyces-fermented beer, then age in oak casks with a selection of our favorite spices.

This inky black ale blends flavors of coffee, chocolate, dried fruit and Kentucky Bourbon with a pleasant tartness and funk. Pair with hearty winter stews or freshly shucked oysters.

Rich and toasty dark sour ale brewed with organic heirloom pumpkins and spices, aged in red wine barrels for a year.

We combine barley, rye and Sonoran Wheat grown in Mendocino County and ferment the beer with our house Saison yeast. Dry hopped to create a Saison with flavors of white pepper and melon.

This eccentric ale is brewed by blending a Belgian-style tripel with California-grown summer apricots and dry-hopped generously with Citra and Hallertau Blanc for an intensely citrus and melon aroma.

Warmed by the summer sun and cooled by marine breezes at night, Swanton???s fields grow the sweetest strawberries in California. We added these to our Dogpatch Sour ale before aging it in wine barrels

Pluots are some of our favorite fruits. Blossom Bluff Orchards picks each variety at its peak and four varieties were added to a sour blonde ale and aged in wine barrels to create this oak-aged brew.

A sour blond ale aged in oak barrels with Buddha's Hand Citrons, Yuzu and Blood Oranges.

We added a dozen different Brett strains to our Saison Dolores, then aged it in white wine barrels for several months. The result is an intricate saison with the kind of nuance only Brett can create.

We layered California Zinfandel, Syrah, Tannat, Petite Sirah, and Tempranillo grapes with an imperial version of our Dogpatch Sour ale, combining the best characteristics of the beer and wine worlds.

Red sour ale with a ridiculous amount of cherries to each barrel for a juicy, intense cherry flavor. 7.5% ABV.

Saison Dolores is a bright, aromatic brew for all seasons inspired by San Francisco's Mission District. 6.8% ABV.

Picked at peak ripeness, we add the nectarines to a sour base beer, combining the funky flavors of brett with a bright acidity to highlight the fruit.

A collaboration with Stillwater Artisanal Ales, we blended together a blonde ale aged in both oak barrels and foedres, then added California-grown blueberries and blackberries.

A sour ale brewed with Montmorency and Balaton cherries resulting in Brettanomyces funk with cherry pie aromas that creates a rich, crimson, cherry bomb of a beer.

A sour ale with 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.

Fermented with twelve brettanomyces strains, then aged in oak barrels with plenty of peaches and nectarines. A balance between early funk and stone fruit sweetness with a dry, white wine-like finish.

We combine Apollo, El Dorado, Simcoe and Mosaic hops to create our own unique twist on the IPA style with intense aromas of grapefruit and tangerine peel, melon, pineapple and pine trees.

Traditionally brewed with salt and coriander, our tart California-inspried version is brewed with San Francisco sea salt, lemon verbena from Dixon, and coriander from Santa Cruz.

We combine barley, rye and Sonoran Wheat grown in Mendocino County and ferment the beer with our house Saison yeast. Dry hopped to create a Saison with flavors of white pepper and melon.

This decadent dark Quad was brewed with dark candi sugar, dried flame grapes, and orange peel, then fermented with a French ale yeast. Pair with Roquefort cheese and visions of a grand tomorrow!

We added a new seasonal twist to our classic Golden Gate Gose. We took our tart, Leipzig-style recipe of pale malt, wheat, coriander, and SF Bay sea salt and ramped up the flavor with spicy ginger.

Barrel aged a base sour in oak resulting in deep barrel aging flavors with bright, aromatic hoppiness built on our favorite hops, mingling aged and fresh beers together to make something delicious.

Layers of apricot flavor. Brettanomyces yeast creates tropical and stone fruit flavors in the barrel, which are matched with a small mountain of San Joaquin Valley apricots and finished with a delicate dry-hop of aromatic hops. From the yeast, to the fruit, to the hops, every aspect of this beer adds apricot flavor and aroma – resulting in a delicious wild ale.

Dry-hopped sour farmhouse ale with peaches and spices.

Featuring a new single hop every month, this blonde ale is fermented with our house sour culture and aged in wine barrels; then dry-hopped to create a delicious contradiction of flavor and style.

Double India pale ale dry-hopped with mosaic, cashmere, & simcoe.

American Sour. Bursting with mango, lemon, pine, and stone fruit flavors and aromas.7% ABV

Sour Blonde Ale infused with blackberries and aged in wine barrels. 7% ABV

Our Farmhouse Pale is bright, aromatic, gently acidic, and pairs well with a wide variety of cuisine. Try it with rich, flaky, whitefish such as halibut or sea bass and finish with a wedge of lemon.

Brewed with wheat from Massa Organics, layered in a blend of organic winter blood oranges from Hamada Farms, and added a touch of fresh ginger root to impart a hint of spicy, tangy heat. 7% ABV.

A traditional French-style farmhouse ale is noted for its caramelized malt body and clean finish.

Almanac Extra Pale Ale is handcrafted from farm-to bottles. Brewed with 2-row barley, mandarin oranges from Blossom Bluff Farms and American Oak. Dry hopped with Cascande and Columbus hops.

We combine Apollo, El Dorado, Simcoe and Mosaic Hops to create our own unique twist on the IPA style with intense aromas of grapefruit and tangerine peel, melon, pineapple and pine trees.

We selected the best hand-picked blueberries grown in Butte County and added them to a sour golden ale aged in wine barrels. With a delicate blueberry essence, it is a reminder of far off summer days.

Aged in used wine barrels and oak foeders with an array of tropical fruits and brewed with Galaxy hops from Australia. 6% ABV.

Brewed with California-grown tangerines and oranges for big citrus flavors, balancing tropical peel aromas and a hint of citrus bitterness. 6.5% ABV.