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Sour / Wild Ale

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All About Almanac Beers

Almanac Beer Co.'s approach to beer making has many similarities to winemaking. Headquartered in Alameda, California, it certainly has enough great wineries around to learn from. Almanac sources its ingredients from local small farmers. These brewers age many of their products in oak and believe a great craft beer deserves a place on the dining table next to fine cuisine.

Their "farm to bottle" philosophy first took liquid form in 2010, when founders Jesse Friedman and Damian Fagan released their Blackberry Ale. It was made from four varieties of blackberries from Sebastopol and aged for 11 months in red wine barrels.

They moved on to a Farmhouse Pale brewed with San Joaquin Valley plums and Glenn County wheat. San Francisco's Fairmont Hotel offered a variety of this ale on tap that was blended with the hotel's own rooftop-sourced honey.

Almanac makes small-batch artisanal brews. Supplies are limited and whimsical. Stay on your toes for seasonal Almanac beer releases like the Heirloom Pumpkin Barleywine or the Farmer's Pluot. Enjoy them now or plan ahead. Many of their beers, like wine, benefit from cellaring and will be even better after some time to mature. Friedman and Fagan never stop hunting for fine ingredients for their next creation.