As mentioned previously in our blog, we’re very proud to be the first brewery to team up with Blue Bottle Coffee for a production brew. Partially because we know their name pulls weight in the coffee world, but more because our break room is often littered with the brown paper carcasses of used-up bags of Blue Bottle coffee beans.
Archive for the ‘Event’ Category
Just in case SF Beer Week isn’t enough for you, our friends at 21st Amendment and Magnolia have declared every February for the past decade plus to be Strong Beer Month. Not ones to miss a party, we sent lead brewer Alexandra Nowell westward to 2nd & De Boom to collaborate with 21A’s Shaun O’Sullivan on an Imperial IPA sure to hold its own against the rest of what Strong Beer Month has to offer. Then on the brew day January 5, the Drake’s crew (including John Martin, Packaging Supervisor (and former 21A brewer) Mike Pawlicki, Marketing Director Kelsey Williams, and Sales Manager Dow Tunis) came out in force to lend a hand (or drink and supervise) as the brew commenced.
Nelson, Jade, and Helga, which was brewed Saturday, January 5 at 21st Amendment, will be a Triple IPA made with 2-row, caramalt, rye, chocolate malt, and a little roasted barley, along with a combination of New Zealand (Nelson Sauvin & Pacific Jade) and American hops (Centennial & Amarillo) set to hit 10.5% ABV.
The concept of this beer harkens back to a cask Alex made for the Aroma Coma and Aroma Prieta release on July 28th of 2012. Alex had decided to do a yin and yang sort of thing, adding NZ hops to a cask of Aroma Coma US-hopped IPA, and some US Chinook hops to a cask of Aroma Prieta NZ-hopped IPA.
Anyone who experienced the latter cask on that day can attest to its brilliance. It had all the elegant, aromatic gooseberry, lemon, tropical fruit experiences of the Nelson Sauvin, Pacific Jade, and Motueka hops with an added sturdy backbone of pine-woodsy aromas from the Chinook. It was a tremendous cask. Those who received it were lucky bastards indeed. So, Alex brought the idea to Shaun, and together they came up with the final Drake’s Collaboration submission to the strong beer month lineup at 21A.
“Expect an incredible hop aroma with a firm malt backbone, but the hops are gonna be the showcase here,” said Shaun during the brew day.
“It will have notes of tangerine, gooseberries, and muscat grapes from the NZ hops with the pine and citrus US hop backing,” added Alex.
Don’t know about you guys, but it sounds like its gonna be pretty damn good to us. The beer will be released on Friday, February 1st at 21st Amendment alongside a lineup of five other beers over 8.5% ABV at the pub and 6 other strong offerings at Magnolia. If you manage to try all 12 beers within the month, you will receive your own Strong Beer Month glass to commemorate your staunchness in the face of delicious, liver-crushing dangers. Drink Drake’s and Godspeed.
Enjoy Pics from the Brew Day below.
It’s in the tanks. It’s preparing for the onslaught of thirsty beer hoards. It will be ready. Will you?
Drake’s Hopocalypse DIPA and Hopocalypse Black Label Triple IPA will be returning on Saturday, February 2nd, 10am to 9pm, at Drake’s Barrel House.
Doors will open to the Barrel House at 10am.
Hopocalypse DIPA (9.3% ABV, 100+ IBUs) will be available on tap, on cask, in 22 oz bottles (1 case per person limit), in growlers (2 per person), and in Brew Rhino kegs (limited availability, first come first served).
Hopocalypse Black Label (12.5% ABV, 100+ IBUs) will be available on tap, on cask, and in 22oz bottles (2 per person limit) at the Barrel House only.
For the hungry, Fists of Flour Wood-Fire pizza, Me So Hungry, and Fiveten Burger will be stopping by to crank out good grub for your beer-filled stomachs.
Expect casks of Hopocalypse, brewery tours, great food, Hopocalypse swag, and enough hops to send you to the end of days tasting the dank hoppy deliciousness forevermore.
Our lead brewer Alex kinda smells like wood, wine, booze, and beer. No, we’re not commenting on Ms. Nowell’s hygenic routines. Rather, for the past few weeks, Alex has regularly been found in the barrels- pulling tastes, climbing barrels, taking notes, creating blends. After all her efforts, we now have a list of beers currently at their prime state to enter into the 7th Annual West Coast Barrel Aged Beer Festival being held in Hayward tomorrow. Fans of the barrel take note, get yourself to the fest tomorrow (before or after stopping by our Jolly Rodger Release here at the Barrel House) and put these on your must try list. Hope to see you there.
Beer name- Pinot She Didn’t
Beer/Barrel Type- Drakonic Imperial Stout, Pinot Barrel
Aged- 2 years
Characteristics_ Light sour barrel aged Imperial Stout with Blackberry, Chocolate mouthfeel
Beer name- Merlot To-Go
Beer/Barrel Type- Drakonic Imperial Stout, Merlot Barrel
Aged- 2 years
Characteristics_ Delightfully tart aroma with moderate cherry fruity mouthfeel
Beer name- Dire Straits
Beer/Barrel Type- Barrel-aged Barleywine Ale, Bourbon
Aged- 1 year
Characteristics_ Big fat alcoholic cinnamon raisin cookie with slight wood, bourbon, boozy mouthfeel
Beer name- Apes of Wrath
Beer/Barrel Type- 33% American Strong Ale, 33% Scotch Ale, 33% Barleywine Ale, Bourbon
Aged- 2 years
Characteristics_ Delightfully rich blend of bourbon barrel-aged ales, fruity esters, caramel, boozy,
As the winds rise and the chill begins to fall on the Bay Area, the brewers at Drake’s beckon forth again their swashbuckling seasonal Jolly Rodger from the fog. On Saturday, November 10 at 12pm at Drake’s Barrel House, this year’s incarnation of our always bold Jolly Rodger will emerge from the tanks to greet craft beer fans on tap and in 22 oz. bottles.
Fans of Jolly Rodger will know that this brew has over the years taken many forms and styles. Now, after years of scallywagging about and dallying with any style that caught its fancy, good ole JR is returning to it’s original form, an American Barleywine.
Originally crafted as a holiday brew that Drake’s brewers could get behind, Jolly had all the warming powers of malt and alcohol, minus the strange holiday beer ubiquitousness of overpowering pie spices, and finished with the open handed smack of bold Northwest American hops.
The 2012 Jolly Rodger is full-bodied with rich caramel malt undertones and mild biscuit malt character. Sufficient additions of West Coast hops balance the malt with pine needle aromatics and satisfying bitterness.
Release Event Details:
When: Saturday, November 10 from 12-9pm
Where: Drake’s Barrel House- 1933 Davis St., San Leandro, CA 94577
Food: Oakland’s Fist of Flour Wood-fire Pizza
Jolly Rodger will be available on tap, on cask, in growlers (2 per person), in (very limited) 5 gallon kegs (1 per person), and in 22oz bottles (6 per person limit).
We will also be pulling some barrel-aged Barleywines from our barrels to put on tap at the Barrel House for a Drake’s Barleywine Flight opportunity for the beer geeks to drool about.
Drake’s Black Robusto is a deep, dark “Robust Porter,” a beer style known for being darker, fuller-bodied, and stronger than a standard Brown Porter. Each pint goes down smoothly with flavors of bittersweet chocolate and slight roast from Crystal and Chocolate malt. A touch of spicy, herbal hop character from Willamette hops balance out the finish. Enjoy a pint, and now a bottle, with dark lingering satisfaction.
With it’s malt backbone, chocolate, and roasted flavors, the Black Robusto also plays an exceptional role on the table as it pairs well with smoked meats, BBQ brisket, mole, chocolate, and much more.
Just bottled Monday, you are welcome to grab the Black Robusto here on the shelves at the Drake’s Barrel House starting today, and it should make it to stores in the Bay Area within the next week or so. Further out in SoCal and up past Sacramento, our fans can expect to see it sometime in November. Cheers to more Drake’s beers.
Oktoberfest is approaching, and as far as we’re concerned any holiday season that basically revolves around great beer and sausage is flockin’ chill in our book. Still, we find that most of the time we can do without wearing leather shorts and the polka.
But that’s what’s so great about being American… we can do whatever the flock we want. At Drake’s we’re doing Oktoberfest our way, keepin’ the large quantities of Fest Beer and seasoned encased meats and ditching the leather underwear and accordions. It’s Flocktoberfest again and we’re planning to rock out.
On Friday September 28th from 6-9pm, come to Drake’s Barrel House for your chance to Oktoberfest our style.
That night we will be releasing our seasonal HausFest Oktoberfest beer- a lighter, balanced version of the classic Marzen style. Made with Pilsner, German Munich, and Vienna malt hopped with classic German Spalt hops, HausFest is golden orange in color with an enticing aroma of biscuity malt and spicy noble hops with a crisp dry finish. 5.5%, 28 IBUs
A limited number of Drake’s Flocktoberfest .5L Beer Steins will be available for purchase, and throughout the evening we will fill your stein with pints of our HausFest and year-round beers for $4.50 (strong and barrel-aged excluded).
For your noshing needs, we have partnered with Fatted Calf to make two kinds of Drake’s Beer Sausage made with pork or duck that we throwin down on the grill. Vegetarians, no worries, we grabbed some vegan sausages from Rosamunde for you to get into the flockin’ spirit too.
Lastly, here to help us ditch the polka for the night, our friend DJ TophZilla will be throwin’ down tracks of punk and rock to kick the festing to the next level of awesome.
Pre-Order Tickets are sold out, but there will still be some steins and sausages available at the Barrel House starting Friday at 6pm. (For those that miss out on the steins, we still have plenty of perfectly good pint glasses that are quite good at holding beer.
Time to Fest the flock out at Drake’s. Prost!
No Pets allowed (Service Animals welcome)
To honor that gift and the many more your Dads have given over the years, we suggest you get down to the Barrel House on Father’s Day (so long as you’re over 21… sorry kiddos).
Sunday, June 17th, we will have a special firkin of a beer we’ve named “Father Knows Best”- a blend of bourbon-aged and regular Drakonic with espresso added. Also, the first 5 people that come into the barrel-house with their Dad will get their old man a pint on us. Also, whoever brings in the best picture of themselves with their Dad will win a Drake’s Growler + Beer Fill of your choice (bonus points if you are drinkin’ beer with Dad in the picture, extra bonus points if you’re drinkin’ Drake’s with Dad in the shot). We will announce the winner at 3pm along with a full bar toast to all Dads.
James and Co. from Fists of Flour pizza will be here making pies for Pops. The Barrel House opens at 12pm and closes at 7pm on Sundays.
**As always the DBH is 21+ only**
For more Barrel House info including current tap list, food truck & events calendar, hours, and retail sales, click here.
Alpha Session Available Now
Our latest addition to our annual seasonal line-up, Drake’s Alpha Session, is now available on tap and in stores throughout California.
We had an incredible time at the Craft Brewers Conference this year. Thanks to the Brewers Association for putting it on. So, many incredible brewers and friends were there. Now we’re back and more ready than ever to get back to brewing beer, but first here are a few highlights.
2. Drake’s and Triple Rock Night at Small Bar- was great to get out into the town and meet some local San Diego Drake’s fans alongside our sister brewery, Triple Rock. Anyone who met us that night, please come visit us here in San Leandro anytime.
3. All the Glorious Beer- Every night the Tiki Bar was filled with 137 different, awesome beers from all over the country (and possibly the world) It was so great to be able to sample some things we had never had alongside the brewers that made them.
Thanks to all the folks at the Brewer’s Association for putting on, once again, one of the highlights of our year. For a gallery of more pictures from the night, check out our Facebook page here.
When it comes to a day that appears only once every four years that just so happens to land smack in the middle of Sacramento Beer Week, we figured it was the perfect
excuse chance to have a tremendous, Epicurean night of food and craft beer. Chef Adam Pechal has been making a name for himself in his role as head chef of two of Sacramento’s more inventive restaurants Tuli and Restaurant Thir13en, so when he brought up the idea to do a beer dinner at Thir13en, we jumped at the opportunity to put it together.
With a contagious exuberance that likely hasn’t waned much since he was a small boy and an undeniable talent in the kitchen, Chef Pechal worked with our Head Brewer Brian Thorson and created a 5-course menu of sumptuous dishes each paired with a different Drake’s beer.
As guests began to arrive early in the evening, we poured our light and crisp Kolsch-style Blonde ale, to pair with the first dish of the night: Lobster and Blonde Beer Fritters with Meyer Lemon Aioli.
Hungry from set-up and the choice to eat very lightly throughout the day pre-beer-dinner, the intoxicating smell of these delicious golden puffs of beer batter and lobster made it difficult to keep from promptly stuffing four into our mouths and washing down with a full Blonde, but we refrained. Good thing too, because the hits just kept on coming.
Chef Pechal finally instructed us all to take our seats for the next course and introduced to the crowd our owner John Martin and Brian. Then, when the opening remarks were complete, the wait staff brought in dish and beer number 2. Drakes Amber paired with 12 Hour Pork Belly with Honey Amber Mustard, Toasted Pistachios, sauteed Blueberries, and Red Mustard Frisee.
After the delicious and almost mandatory infusion of pork belly, we moved on to course three: House Made Squid Ink Pasta with Grilled Monterey Squid, Calabrian Chilis and Arugula paired with 1500. The lightness of the 1500 and the citrus in the hops perfectly paired with the richness of the pasta, lightness of the squid and the spice from the chilis.
Now that we had hinted at the hops and the spice, the fourth course took it to the next level. Glasses of our seasonal Hopocalypse Double IPA made their way to each guest as servers dropped vintage martini glasses filled with Fort Bragg Rockfish Ceviche with Blood Oranges, Habeñero, and Hopocalypse-Avocado Mousse garnished with a crispy corn chip.
Then, the night got even more interesting. In a mad scientist turn, Chef Pechal brought a table to the front of the room and had his sous chef bring in a large metal container filled with liquid nitrogen. After donning protective gloves and goggles the two chefs began to pour the -320 degree liquid nitrogen into a container filled with a hefty amount of our latest sour Theia (an American Strong Ale aged in Chardonnay Barrels with Brettanomyces), thus creating tableside sorbet. Fog from the liquid nitrogen billowed out of the top of the container as Chef Pechal stirred the mixture to a perfect sorbet consistancy– the perfect palate cleanser for a beer dinner. Chef Pechal served small spoons of the Theia sorbet with garnish of carbonated blood oranges (made by putting oranges and beer into a keg and cranking up the psi to carbonate the juice inside the oranges) and a glass of the non-frozen Theia.
After the entertainment of the evening was finished, and all of our palates thoroughly cleansed, servers began to bring out the fifth pairing: Black Robusto Porter with Porter Braised Beef Shortribs with Crispy Fingerlings, Carnival Cauliflower, and Toy Box Carrots. We had no words…
Nearly stuffed, a bit red faced, and very happy at this point, every cheerfully welcomed the final pairing for dessert that was both delicious and inventive. Dessert paired our well-named Barrel-aged Barleywine blend, The Good Shit with Apple-Barleywine Bundt Cake with Cardamom Ice Cream and Apple Barleywine Granita.
We left that night full, completely satisfied, and absolutely certain to dream about the foods and beers we had had. Both Brian and John agreed it was one of the more excellent pairing dinners they had ever had the pleasure to experience, and if Chef Pechal wants to do another dinner with us… you can be sure that we’re in.
Quick shout out to the servers and staff that made the dinner as wonderful as it was. Probably going to dream about this food again tonight. Cheers.