Today is the 32nd birthday of Justin Crossley, the man behind the mic at The Brewing Network, one of the industry’s best voices. He’s an avid homebrewer and talker, a deadly combination, especially on radio. He also filmed Porter’s Porter Day last year and it will fun to see the result of that project. Of course, he’s been busy opening the Hop Grenade, the next piece of the growing Brewing Network empire. Join me in wishing Justin a very happy birthday.
Today is Nico Freccia’s 50th birthday. Nico is the co-founder of 21st Amendment Brewery & Restaurant. Nico also used to write for the Celebrator, too. His current title with 21st Amendment is “Chief Watermelon Officer.” Join me in wishing Nico a very happy birthday.
BigLeaf Maple Autumn Red, Anchor Brewing‘s fall seasonal, is back on store shelves and on draft in bars from now until the end of October. This is just the second year for the 6% a.b.v. red ale, which debuted last fall. The beer uses a “unique blend of hops — Nelson Sauvin, Citra, and Cascade for dry hopping — specialty malts including a combination of two caramel malts and pale malt,” with a hint of maple syrup that makes it “unlike any other red ale today.”
First released in August 2013, BigLeaf Maple Autumn Red was inspired by a native California tree, its incredible leaves, its delicious syrup, and the colors of fall. The tree, known as Bigleaf maple, thrives along the banks of California’s mountain streams. Native Californians once made rope and baskets from its bark. Bigleaf maple sugaring in California dates to the 1800s; yet this tree’s unusually flavorful syrup remains the product of a small group of hobbyists. A hint of maple—including bigleaf maple—syrup in every brew perfectly complements the malty complexity, balanced hoppiness, and rich fall hue of BigLeaf Maple Autumn Red.
Anchor also released a video about their fall seasonal.
Today is the birthday of Jim Woods, founder of MateVeza, an organic brewer headquartered in San Francisco. I first met Jim when we were classmates at U.C. Davis for the brewing short course before he launched his unique business. All Jim’s beers are made with Yerba Mate, a South American herb that’s similar to tea. Technically, it’s part of the holly family, but contains caffeine and the leaves are used like tea. It works surprisingly well as a spice in beer. Last year, Jim opened the Cervecería de MateVeza, a small brewpub in San Francisco, right next to a corner of Dolores Park. Jim also puts on the Beerunch one morning (usually a Sunday) during SF Beer Week, the last few years at the Public House at the Giants’ stadium. Join me in wishing Jim a very happy birthday.
Jim at his Beerunch during SF Beer Week in 2010.
Today is my friend Pete Slosberg’s 64th birthday. Pete is, of course, best known for Pete’s Wicked Ales. After that he toyed with the idea of making barbecue but decided instead to make some incredible chocolates and had a small company, Cocoa Pete’s. A few years ago, I traveled to South America with Pete (where we took to calling him “El Pete“), where we both spoke and judged beer at a beer conference/competition in Argentina, the South Beer Cup, and then flew to Brazil to attend a pair of beer dinners Stephen Beaumont was hosting. More recently, he’s doing a lot of traveling and was working on Mavericks, a new line of canned session beers, along with Half Moon Bay Brewing. While his son Alex is still working woth Mavericks, Pete;s just relaxing and looking for the next adventure. Join me wishing Pete a very happy birthday!
This was taken the first time I met Pete, over fifteen years ago at the KQED Beer and Food Festival in San Francisco, when I was more or less still a civilian. It was after I’d written a book on beer, but before I started working as the beer buyer for BevMo.
Pete with his wife Amy and Celebrator publisher Tom Dalldorf at one of Bruce Paton’s beer dinners at the Cathedral Hill Hotel in February 2006.
Martin Boan, who organized and ran the South Beer Cup, with Pete in Buenos Aires.
Today is the birthday of David Zamborski, better known to the brewing world as simply “Zambo.” He used to brew for BJs in Southern California but a number of years ago moved to San Francisco to take over the brewpub operations at 21st Amendment. Zambo’s been a welcome addition to the Bay Area brewing scene, and he’s a terrific brewer. Join me wishing Zambo a very happy birthday.
At the Anchor Christmas Party a few years ago: Zambo, Rich Rosen (Pi Bar, Chenery Park), Jen Garris (Pi Bar), my wife Sarah, Lloyd Knight (21A), Dave Suurballe (everywhere), James Renfrew (formerly with Potrero Hill Brewing) and Shaun O’Sullivan (21A).
Originally a sculptor, Jen Garris, has been involved in San Francisco’s beer scene as long as anyone I know. She’s worked for Magnolia and New Belgium, as well as many others in the Bay Area. A few years ago she opened the Pi Bar in San Francisco, along with boyfriend Rich Rosen, who also co-owns Chenery Park. I absolutely love Pi’s white bacon pizza. Today is Jen’s 29th or so birthday. Join me in wishing her a very happy birthday.
Jen and Matt Salie, from Big Sky Brewing, at the 18th Celebrator Anniversary Party.
Today is Mark Carpenter’s 71st birthday. Mark has been the head brewer at Anchor since 1971 and is responsible for much of their success over the years. Recently, he celebrated his 40th anniversary at Anchor, and he’s also started stepping back from his day-to-day duties, not exactly retiring, but sort of, although still involved in the big brewing decisions and as official “brewmaster.” He’s a terrific person and one of the nicest people I know. Join me in wishing Mark a very happy birthday.
Today is the 59th birthday of Dave Keene. Dave, of course, owns the best beer bar in San Francisco, the Toronado, which this year has been around for 27 years. Dave is one of the great figures in the San Francisco beer scene and also one of my favorite Washoe partners, and we’ve had some monumental games and vanquished many fine players — you know who you are! Join me in wishing Dave a very happy birthday.
Dave Keene and me at the Summit Hop Festival held at Drake’s Brewing several years ago.
Dave with Vinnie Cilurzo, from Russian River Brewing, last year at the “Toronado 25th Anniversary Dinner and Blending Session.”
Anchor’s newest beer was apparently inspired by a trip taken recently by their longtime brewmaster, Mark Carpenter. He and his family vacationed on Saaremaa Island, a part of Estonia, and located in the Baltic Sea. According to Anchor’s press release, this “ancient island has been inhabited more than 8,000 years, and has been occupied by Germany, Denmark, Sweden, czarist Russia, and the Soviet Union. Its culture is a rich and fascinating melting pot. Yet few outside of Estonia have ever experienced its uniquely native beers. Mark enjoyed them so much that he not only brought back his memories of Saaremaa but some brewer’s yeast, as well. Inspired by Mark’s Estonian beer journey, Anchor’s Zymaster No. 6 takes you on a journey to Saaremaa by way of San Francisco.”
Beer is a journey. Wine is defined by time – on the vine and in the bottle – and place, known as terroir. But beer, thanks to the miracles of modern science, can now be made virtually anywhere in any style, transporting the beer-lover to whatever time, place, and flavors he or she desires.
“My wife and I were traveling through the Saaremaa Island countryside and we stopped at a bar,” said the Anchor Brewmaster. “I asked for a local draught beer and the unfiltered brew I was served was completely unique. It was the native yeast that intrigued me and ultimately become the inspiration for Zymaster No. 6. After returning to San Francisco, the Estonian yeast was isolated and cultured becoming the cornerstone of our pale ale which is complimented by the medium bitterness from Northern Brewer, a favorite hop here at Anchor. The result is a one-of-a-kind brew that transports me back to that countryside bar. We hope you’ll enjoy this beer journey, as well.”
Zymaster No. 6 (6% ABV) is a medium-bitter pale ale with Old World hop flavor and aroma. Made with pale barley malt, it has a light body and clean finish. But what makes Saaremaa Island Ale exceptional is the native yeast that Brewmaster Mark Carpenter clandestinely brought back from his Estonian beer journey. It took months for Anchor to isolate and culture this special strain, so essential to the unique character of Saaremaa Island’s indigenous beers. Anchor’s trial brews confirmed that this yeast, reminiscent of some Belgian varieties, contributes a richly complex piquancy to this deliciously distinctive ale with overtones of freshly ground clove and allspice.
Anchor Zymaster No. 6: Saaremaa Island Ale will be available in limited release in 22 oz. bottles and on draught in select restaurants, bars, and at the Anchor Brewing Taproom in San Francisco.