Our hometown brewery once again hosts and co-presents Fairfax Brewfest!

In September 2012, Mike and Anne Altman celebrated 8 years of running the thriving brewpub which has become our local public house; “Fairfax’s Living Room”. Here’s the story.

Get Rescued by the Ambrewlance

by Christina Mueller Welter, San Anselmo-Fairfax Patch, April 2011

During a visit to Oakland with his wife, Anne, in the summer of 2004 for a short-term consulting opportunity, Mike Altman learned the Ross Valley Brewing Company was for sale. With 20 years of restaurant management and brewery experience already under his belt, many of those years with the McMenamins portfolio of brew pubs in Oregon and Mountain Sun Pub & Brewery in Boulder, Altman visited the 765 Center Blvd. location for the first time.

Mike “Malty” Altman & Ann Altman, Iron Springs founders and co-owners

He walked away that day thinking, “there’s an opportunity here.”

A few months later, the now-owner of Iron Springs Pub & Brewery in Fairfax, made the then-owners an offer and in September 2004, it was his. “I threw the dice,” said Altman, “but I knew what I was getting into.”

Altman closed the doors for three weeks to do an interior remodel and opened Iron Springs Pub & Brewery in October 2004. The short turn-around enabled him to keep most of the staff. “My staff is terrific,” said Altman. “They are as important here as the food and the beer.”

Altman, an award-winning brewer with two medals from the World Beer Cup and seven medals from the Great American Beer Festival between 1998 and 2000, managed the restaurant and the brewery for the first four years. He worked with Head Chef Luis Carrillo to tweak and fine-tune the menu to meet customer requests, added a children’s menu and source more locally-grown products.

A successful community giving program, Give Back Tuesdays, is another Altman creation. Every Tuesday of the year, a percentage of the day’s sales goes to support local nonprofit organizations. “The Ross Valley YES! Foundation gets three months of Tuesdays every year,” said Altman, “and in the last three years, we’ve raised over $45,000 with the support of our customers.” That’s some powerful beer!

Altman, who lives “within pedaling distance” of the brewery, continued to build awareness of the Iron Springs brand but changed his pace a bit after his two boys, Aaron and Joey, were born. Head Brewer Christian Kazakoff joined the Iron Springs staff in July 2008.

Iron Springs Website Iron Springs on Facebook Iron Springs on Beer Advocate

Christian Kazakoff, Iron Springs’ Head Brewer

Head Brewer Christian Kazakoff

Kazakoff, who grew up in Pacifica, originally wanted to be a chef. While attending the culinary arts program at CCSF, he worked in the kitchen at Triple Rock Brewery & Alehouse in Berkeley and spent hours of his own time in the brewery there. “Brewing, like baking, has an exactness to it,” said Kazakoff. He took to it immediately and changed the course of his culinary career.

Altman began a wholesale arm of Iron Springs in 2007 and expanded into bottles in 2009. He and Kazakoff continue to expand the wholesale and retail sales channels for the brand. A few Iron Springs-labeled beers, such as Epiphany Ale, Casey Jones IPA, Sless’ Oatmeal Stout and Kent Lake Kölsch, are found on draft or in bottles in Marin, San Francisco and the East Bay. “We do all the distribution ourselves,” said Kazakoff.

Seasonal beers are a typical method for the brewmasters to hone their craft and have some fun with flavors and food pairings. Begun in December 2009, the Holiday Winter Four-Pack needed a full 365 days to ferment, condition and develop the flavors and aromatics to Kazakoff’s exacting requirements for great-tasting beer.

Like wines made by a single winemaker, each of these beers is subjected to a unique but similar brewing process. In this past year’s Winter’s Four-Pack, look for the ’09 “Menace” Barley Wine, fermented in stainless steel barrels; the ’09 Winter Scotch, aged in an oak brandy barrel; the ’10 Winter Scotch with flavors similar to an Export Ale and the ’09 “Malice” Bourbon Barrel Barley Wine, aged in oak.

“There’s a natural correlation between food and beer,” said Altman, who lists food pairings on the menu for every beer on draft. Kazakoff concurs; “I could live on Cowgirl Creamery Red Hawk and our Double IPA. Try one of our Barley Wines (the Menace or the Malice) with a stinky blue cheese.”

Coming up this year, Altman and Kazakoff plan to release a cherry stout and a fresh hop beer made with hops from (no kidding) Hopland, California later this year. (they did release these beers in 2012 and they were great! – ed.)

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In the late 1980’s, Craig Tasley, a Marin County native with a background in restaurant management, teamed up with Brendan Moylan, an accountant turned brewer, with a specific goal in mind: provide the residents of Marin County with a brewpub offering the highest quality brews, a comfortable welcoming atmosphere, and delicious pub fare. With the help of their supportive families and a handful of eager investors, this dynamic pair was able to create their dream.

Brendan Moylan

Brendan had been a home brewer and a member of San Francisco’s homebrew club, the San Andreas Malts, for years. His enthusiasm for the club’s events and the art of brewing beer led to his serving as the President of the club in 1986.

Brendan’s experiences have translated into an in-depth knowledge of the brewing business. Brendan has not only gained first hand experience in the retail and sales business but he has extensively studied brewing science and technology.

His commitment led him to U.C. Davis where he took classes that include “Microbiology and Sanitation for the Practical Brewer”, “Microbreweries in the United States” and “Intensive Brewing Science”. He has communicated extensively with industry professionals; including brewmasters, brewing professors, and brewing organizations. Trade journals and market publications have also been used to further his awareness of market trends and the state of the industry at large.

Craig Tasley

On April Fools Day, 1989, Craig and Brendan proudly opened the doors of Marin Brewing Company, offering Marin County its first taste of what would go on to be a globally award winning Microbrewery. Right out of the gate, in October 1989, Marin Brewing Company won the first four of what would become many medals at the Great American Beer Festival in Denver. Meanwhile, back at home, Marin Brewing Company was quickly becoming the go-to place for beer enthusiasts.  It was a dream come true for long-time die-hard home brewer, Brendan Moylan.

Head Brewer Arne Johnson

Arne Johnson has been the Brewmaster since he joined the MBC team in 1995, after successfully finishing a structured apprenticeship under brewer/mentor, Grant Johnston, who was Marin Brewing Company’s first Brewmaster, in conjunction with the American Brewers Guild. Well known and admired throughout the brewing community, Arne continues to brew high quality ales that are produced on-site with all natural ingredients. He keeps the restaurant full of award winning classic brews named after our beloved local landmarks, such as Mt. Tam Pale Ale, San Quentin’s Breakout Stout, Pt. Reyes Porter, and Eldridge Grade White Knuckle Double I.P.A., while also pushing the envelope with innovative new brews such as the E.S. Chi Herbal Tonic Ale and Orange & Black Congrats Ale brewed as a special celebration ale for the World Champion San Francisco Giants. Over the years, as the demand for its award winning beer grew, Marin Brewing Company expanded, added additional fermentation tanks, and still struggles to keep up with the high demand.

“I believe a good quality beer can unite people and bring many seemingly different cultures together to share the experience of a finely crafted brew. What better place to enjoy that brew than Marin Brewing Company.” ~ Brendan Moylan

Marin Brewing in Larkspur Landing

Marin Brewing Company is one the few restaurants that serve a full menu until midnight seven days a week. Our classic pub dishes include Fish & Chips and Bangers & Mash as well as tasty wood fired pizzas, juicy burgers, fresh salads and savory sandwiches. All sauces and dressings are made to perfection in-house. With its easy access to the Larkspur ferry, MBC is not only one of the best Marin County hotspots, but also a destination for the entire San Francisco Bay Area. The expansive outdoor seating area is “The Place To Be” on a sunny day and our indoor dining and bar areas are spacious and inviting with their unique decors. Mountain bikes hang from rafters and the walls feature sports highlights from the likes of Muhammad Ali – a nod to Craig, who passed away December 1996. He was an avid bike rider, runner and had a love of boxing. Photos of MBC employees and customers adorn the walls as well, especially as they don their “Brewed in Marin” shirts in various locales throughout the world. And Marin Brewing Company is especially known for unique “coaster art”. On any given day Marin Brewing Company can be found filled with an abundance of hikers, bikers, walkers and Marin County residents enjoying an afternoon of sunshine and delicious beer indoors or out. MBC prides itself on providing excellent customer service and on creating a casual and welcoming atmosphere for all its patrons.

AWARD HIGHLIGHTS

• Great American Beer Festival • Almost 30 medals 1989-2011 • Gold Medal • Silver Medal • Bronze Medal
• World Beer Cup • Three Golds • Three Silvers • Four Bronzes
• West Coast Cask Ale Championships • Festival Champion
• California State Fair • 18 Gold Awards
• World Beer Championships • 10 Gold Awards

Marin Brewing Website Marin Brewing on Facebook Marin Brewing on Beer Advocate

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The 44-year-old co-owner of Marin Brewing Company in Larkspur, Brendan brought more than 28 years of brewing experience to Novato, which began with his first home brewing kit one year after college.

“One January I went out and bought the Christmas gift I really wanted: a beer brewing kit, and one thing led to another” Moylan said. “I got a degree in accounting and decided I didn’t want to go there and started working for a beer importing company, then one day I walked into Buffalo Bill’s brewpub in Hayward and my eyes got big and I knew it was what I wanted to do.”

After taking extension classes on brewing techniques at UC Davis, Moylan became a founding partner in Marin Brewing Company, which opened in April of 1989.

Brendan Moylan

Moylan moved his family from San Francisco to Novato in 1989 because he wanted to raise his two children in the city’s small town atmosphere. In 1991 Moylan decided to expand on his brewing ideas. “My adopted home town was the natural choice for a brewery” he said.

Moylan’s Brewery & Restaurant, Novato’s only brewpub, was $3.5 million project that has established a strong following among North Marin’s beer connoisseurs. Moylan’s features a 57 foot long bar, a dart room with a fireplace and a reading library featuring brewing books and magazines from Brendan’s personal collection. By constructing the brewpub in an empty lot from his own vision, Moylan was able to increase efficiency and productivity, while still leaving room for expansion as the establishment’s popularity grows. According to Moylan, the location at Rowland Plaza provides good freeway visibility and helps attract a greater number of customers from the nearby theatre and corporate offices. When Moylan co-founded Marin Brewing Company back in 1989 there were only about a 100 brewpubs across the country. Today, there are more than 2000.

Moylan’s Crew

It all seemed to fit, “he said. “I decided to go for this spot and build my own building because I knew I wouldn’t have to second guess myself. “I could have put in pool tables and turned it into just a bar, but I preferred it this way because Moylan’s is more of a family-style gathering place where people feel comfortable. It’s a nice blend of good food and good beer. “We are a family restaurant where it’s okay to bring the kids. You can come here to hang out with your friends or meet new friends. You can play darts, watch some sports, or enjoy our outside beer garden”

“Prohibition in this country ended our brewing tradition,” Moylan explained. “Budweiser and a few others moved in fast and captured many of the larger markets. Now we’re entering into a new phase of beer brewing. I think you’ll see it continue to grow.” In fact the craft brewing market share grew by 7% in 2004.

Moylan’s makes many popular beers such as its Kiltlifter Scotch Ale, India Pale Ale, Tippperary Pale ale and Ryan O’ Sullivan’s Imperial Stout. Moylan’s packages its fine beers in 22 ounce bottles made right on site in Novato and distributes them all over California and five other states. Moylan’s beers have won global recognition in the Great American Beer Festival, The California State Fair and the World Beer Cup, the Olympics of brewing held every two years at a different venue. In 2005 Moylan’s introduced its newest bottled product: Hoppsickle, Imperial India Pale Ale, the hoppiest beer on earth.

Moylan’s Website Moylan’s on Facebook Moylan’s at Beer Advocate

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In the words of founder Tony MacGee:

“From our earliest days of striving to make consistently good beer, and instead making beer that ranged from vile, to barely drinkable, to wonderful, to elegant, to questionable-at-best. From being castigated by our West Marin neighbors to finally suffering an ‘eviction’ by our West Marin septic system. From landing in the welcoming arms of Petaluma, and actually getting our beer into bottles, onto the streets, and into the hands of sympathetic beer geeks, to steadily losing less money each month.

From all this and more, Lagunitas Brewing Company is emerging as a battle-tested brewery capable of making great beer out of goat’s milk, brambles, and asphalt on the surface of the Moon, if need be. Brewed in a bizarre old world tradition using only water, hops, yeast, and malted barley. No dogs are harmed in our brewing process. We sell our beers locally and across the states.”

Lagunitas has been one of the fastest-growing craft breweries in the United States, increasing from 27,000 barrels in 2004 to 106,000 barrels in 2010. As of March 2011, the company has 92 employees and sells its beer in 32 states. The brewery announced a $9.5 million expansion which started in early 2012 which will increase its brewing capacity to 600,000 barrels.

Lagunitas Brewing Website Lagunitas Brewing on Facebook Lagunitas Brewing on Beer Advocate

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AVBC has supported the Fairfax Brewfest from the early days, and we are very glad to have our old friends back.

Founded in 1987, the Anderson Valley Brewing Company brewed out of a 10-barrel brewhouse, located in the lower level of its brewpub, The Buckhorn Saloon. Gleaming stainless steel vats brewed and fermented barley and other specialty grains to create outstanding ales, porters, stouts, and wheat beers. These brews began as a dream of Kenneth Allen to create the smoothest tasting ales available anywhere.

When the demand for their award winning ales exceeded the capacity of their 10-barrel brewery below the pub, they built their present 30-barrel facility at the corner of Highways 128 and 253, a mile from the center of Boonville. That was in 1996, and this brewery saw Anderson Valley Brewing through a dramatic period of growth, which included the introduction of a 12 ounce bottling line and a production level of 15,000 barrels in 1998, twice the amount brewed in 1997.

Yet, the brewery’s growth was outpacing its larger space and expanded capacity. In 1998, construction began on a state-of-the-art, three-story Bavarian-style brewhouse. The centerpieces of the brewhouse are gleaming 100- and 85- barrel copper brew kettles rescued by Ken Allen from a defunct German breweries during a trip to Europe in 1995. The new brewhouse went online in August of 2000.

By 2010 Ken Allen decided to retire and began to search for a successor to continue the Anderson Valley commitment to quality. In April of 2010 the brewery sold to industry veteran Trey White. In September of that year Fal Allen (former general manager 2000 – 2004, no relation to Ken) returned to the brewery as brewmaster. White has focused on innovation and quality, introducing the Bahl Hornin’ Series, expanding the barrel aged program, and increasing brewing capacity.

Anderson Valley Brewing Company on the Web
Anderson Valley Brewing Company on Facebook
Anderson Valley Brewing Company on Beer Advocate

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The Broken Drum was founded on the idea of combining good food, fine beer and entertainment all in a welcoming setting in downtown San Rafael.

Handcrafted Beers, Brewed Locally – delicious IPA,, famous Whamber, or the Big “T”errifico lager.

All beers are brewed on premises!

Broken Drum Website Broken Drum on Facebook Broken Drum on Beer Advocate

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In addition to eight rotating taps of multiple award-winning hand-crafted house beers, the pub has been voted “Best Brewpub”, “Best Burger” and “Best Happy Hour” by the San Francisco press.Freccia and O’Sullivan met in early 1995 in San Francisco. Both had just moved from southern California to the Bay area when they heard the calling of beer. O’Sullivan, a former photographer and paralegal, “traded his suits for boots and was saved by beer”. He moved to Berkeley and took a job as assistant brewer at the Triple Rock Brewery there.

21st Amendment founders Nico Freccia and Shaun O’Sullivan

Freccia, a writer, actor and, by extension, restaurant professional, was also an avid homebrewer. Frustrated with the lack of beer culture in the L.A. area, he moved to San Francisco and began writing for the Celebrator Beer News, the west’s largest beer publication.

Freccia and O’Sullivan met, became friends and, while sitting together in a summer class on brewing science at UC Davis, hatched their plan for what would become the 21st Amendment.

What is the 21st Amendment?

Around the turn of the 20th century, in the year 1900, there were thousands of small breweries operating across America.

When Freccia and O’Sullivan were researching old San Francisco breweries (trying to find a cool name for their new brewery), what really made an impact was the discovery that there were about 40 breweries operating just within the city limits of San Francisco (by comparison, today there are eight with a population more than double what it was in 1900). They realized that the brewery captured the essence of the neighborhoods of San Francisco. They were the local gathering places. Places to exchange ideas, debate politics and philosophy. Places for families to come together on weekends. Places that provided something unique—hand crafted beer that was different at every brewery and that defined the taste of a neighborhood.

In 1920, Prohibition wiped out this culture and put the “local” out of business. For 13 years, social interaction was largely driven underground, to the speakeasies, where regular citizens became a nation of outlaws.

But with the passage of the 21st Amendment, repealing Prohibition, we, as a society, were able to begin the slow climb back to reclaiming the essence of the neighborhood gathering place. At the 21st Amendment, they celebrate the culture of the great breweries of old, making unique, hand crafted beers, great food, and providing a comfortable, welcoming atmosphere that invites conversation, interaction and a sense of community.

21st Amendment Website 21st Amendment on Facebook 21st Amendment on Beer Advocate

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Legit Since 1997

The Speakeasy crew will cross the Golden Gate to once again take part in Fairfax Brewfest!

Speakeasy Ales & Lagers was founded in 1997 in San Francisco’s Bayview District.  Since that time it has grown to become a San Francisco landmark, and become famous locally for their Big Daddy I.P.A., Prohibition Ale, and other delicious ales and lagers likw Untouchable Pale Ale, Double Daddy I.P.A. with twice the malt and hops.

Speakeasy sets out to make legit beers for people in American cities and other areas that appreciate beers built for a more discerning palate.

Their brewhouse is steam-fired and designed for hands-on operation and to maximize consistency and shelf-life.  Most of their beers are dry-hopped, a western U.S. tradition, and filtered bright for improved shelf-life, clarity, and a more focused flavor.

Speakeasy’s introduction of packaged beer in 2000 brought their beers beyond the doors of the brewhouse, and now are found in over 15 U.S. states, Japan, the U.K., Ireland and other European countries.

Speakeasy Ales & Lagers Website Speakeasy Ales & Lagers on Facebook Speakeasy Ales & Lagers at Beer Advocate

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