Almanac De Brassuer
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Tasting Notes
Almanac's De Brasseur is a farmhouse-style wild ale that typically leads with bright citrus and stone fruit on the nose, layered over a backdrop of funky barnyard and light oak from barrel aging. The flavor profile balances tart acidity with fruity esters — think lemon zest, underripe peach, and a faint brett earthiness that builds through the sip. The body sits on the lighter side of medium, with a dry, puckering finish that lingers without becoming harsh. It's a disciplined wild ale — the funk and acid complement rather than dominate.
About the Brewery
Almanac Beer Co. is based in San Francisco, California, and has built a strong reputation around barrel-aged and farm-to-barrel sour ales since its founding in 2010. The brewery sources local California produce for many of its fruited sour releases, and that farm-driven ethos runs throughout the lineup. They're particularly well regarded in the American wild ale and mixed-fermentation space, with releases like their Farmer's Reserve series earning consistent attention from sour beer enthusiasts on the West Coast and beyond.
Food Pairings
The tartness and funk here work well with a fresh chèvre or aged goat cheese, where the acidity cuts through richness and mirrors the lactic tang in the cheese. Grilled salmon or trout pair naturally because the fruit-forward acidity brightens fatty fish without overwhelming it. A simple arugula salad with shaved parmesan and lemon vinaigrette echoes the ale's citrus notes and dry finish. Charcuterie — particularly cured pork like saucisson or prosciutto — plays nicely against the barnyard brett character, a classic pairing logic borrowed from wine country.
Style Guide
American Wild Ale is a loosely defined category that encompasses beers fermented or conditioned with wild or non-Saccharomyces yeast strains — most commonly Brettanomyces — and often lactic acid bacteria. The result is a broad spectrum from mildly funky farmhouse expressions to aggressively tart, barn-forward ales, frequently with fruit additions or barrel aging in the mix. ABVs range widely, though 6–8% is common for this style. Unlike Belgian lambic, which follows strict regional and production rules, American Wild Ale is an open-canvas category that American craft brewers have used to experiment freely with mixed fermentation techniques.