Happy Hour #0003 rapidly approaches. Feast your gustatory imagination on this menu by Mark Amezquita.
Grilled Rice Ball
filled with slow roasted pork or fried egg plant
with spicy mayo served on dressed greens
margarita, hot coppa, eggplant, garlic,
available with green salad
Chicken adovada wings
in a spicy New mexican style chile rojo sauce
on top of crema jicama carrot slaw
These will all pair very nicely with our beers on tap this Friday evening. Come wash down some pork-filled rice balls with beer from beneath the underground.
Comrades is gearing up for a busy spring, and while it is tempting to kick back and relax whilst serving someone else’s beer with our name on it, we feel that our comrades deserve a little something more. Thus, we brew late into the night to bring you…
The Birra Fernet
A tribute to the finest Italian Aperitif/Digestif/Fire-Water ever invented, you will relish its spicy pretentiousness.
The Smoked Salted Caramel Belgian Quadrupel
A delicious re-imagining of an old hit. Prepare to be smoked out of your own mind.
We’ve tweaked our existing recipe to make it as dry and cool as a breezy spring evening in the East Bay.
Surely our most celebrated and sought-after beer, if you haven’t tasted this yet, you’ve probably never been to one of our events.
Comrades’ very best yeast is working 24/7 to get this beer properly fermented for your enjoyment at Comrades’ Happy Hour #0003 on Friday, March 29th. Don’t miss it!
Everywhere we go, people demand to know:
“Where is it that I can taste these ridiculous beers?”
So be it. We will tell you where (and when) to taste these ridiculous beers.
Friday, March 29th at 6pm
1798 McAllister St @ Baker, San Francisco
Family House Fundraiser **NEW TIME***
Saturday, April 6th from 6pm-10pm
Saturday, April 13th from 6pm-10pm
80 Tehama Street, San Francisco
Thursday, April 11th from 6:30-10pm
2455 Third Street, San Francisco
If you had a chance to taste one of our gluten-free beers, you know we like to play with the concept a little. Most of the gluten free beers out there are pretty mediocre, or well made but simply uninteresting. How many gluten-free pale ales do we really need? This lack of variety partially comes from a lack of variety in the raw materials. Sorghum extract is the main ingredient in most gluten free beers. There aren’t many easy ways to spice up the recipes from there, so most breweries seem to just add hops and call it a day.
I’ve been trying to move beyond this, to see what you can really achieve with gluten free raw materials. I started out by jumping straight into a style that I thought would actually compliment the few raw materials you can easily use, the saison style. This worked really well, as the flavor characteristics created by the yeast blend naturally with the sorghum extract, and I’d throw in some cane sugar and honey as well. I went one step further by experimenting with herbs and spices that I thought would further blend well with the existing flavors. I first did a lavender, vanilla, and grains of paradise gluten free saison. That’s one of my favorite recipes I’ve ever created. Next was the Norcal Winter gluten free saison with douglas fir tips, juniper berries, bay leaves, and some bright spicy hops. Continue reading