Follow Sean Inman to the best in craft beer
A couple years back I had a Limoncello IPA from Mikkeller from the bar in San Francisco but now I have something a little closer to try from Surf Brewery and Head Brewer Nick Velasquez. Candy Lemon IPA is made using local lemons to create lemon peel candy that is then added into the boil then dry hopped with Galaxy, Sorachi Ace and Motueka hops.
Pair it with Lemonheads candy perhaps?
Two new beers are on the way from Almanac…
Farmer’s Reserve No. 3
Ale aged in wine barrels with strawberries and nectarines
“Our third entry in our barrel-aged Farmer’s Reserve series is an ode to summer. When summer comes to California’s farmer’s markets, the stands explode with mountains of stone fruit and strawberries. We selected the sweetest coastal strawberries from Swanton Berry Farm and high summer Crimson Baby nectarines from Blossom Bluff Farms to make this tart, wild ale as a celebration of our California summer. Aged for 12 months in used white wine barrels with a blend of wild belgian yeasts and bacteria, this tart and bright wild ale has a huge aroma and tart finish.”
Farmer’s Reserve No. 4
Ale aged in wine barrels with cara cara oranges, meyer lemons and buddha’s hand citrons
“This tart, citrus-infused wild ale is the story of a farm. In 1921, Shotaro Hamada founded Hamada Farms in the San Joaquin Valley. Today, his grandson Cliff manages 235 acres of bountiful land. Brewed with a tantalizing blend of Hamada’s winter citrus—tart Cara Cara Oranges, sweet Meyer Lemons and fragrant Buddha’s Hand Citrons—this refreshing ale is aged in used wine barrels for over a year.”
I just love the concept of beer with Farmer’s Market fruit and of the two new Reserve beers, I would try the #4 first because I firmly believe that citrus and beer work really well together.