Menu for Happy Hour #0005 – Tonight!

Mala Hot Pot Double IPA

Four different types of hops give this ale a complex taste complimented by the influence of galangal, chili flakes and lemongrass. Sichuan peppercorns add a final tincture, lending each sip a gentle numbing effect.
(7.3% A.B.V)

Vanilla Orange Caramel Gluten-Free Saison

Eschew the usual intestinal adventures brought on by other farmhouse ales. Using orange-blossom honey, madagascar vanilla pods and home-made caramel, the floral and citrus aroma says “Never let gluten get in the way of a good time.”
(5.6% A.B.V)

Let Them Drink Kake

Hey Philly, we got your TastyKakes right here, in this here beer (two pounds of them in this one keg to be exact). We San Franciscans offer this as a symbol of an enduring friendship between cities based around a mutual hatred of the Dallas Cowboys and Terrell Owens. Wash down that Krimpet with a taste of honey, vanilla and lemon zest. For those about to boo Santa Claus, we salute you.
(6.7% A.B.V)

Il Birra Fernet (release candidate 1.3)

This is the next big thing: A beer inspired by an aperitif inspired by stomach medicine. There might not be enough space to list all the spices in this beer: chamomile, myrrh, Ceylon cinnamon, anise seed, gentian root, cardamom, wormwood, echinacea, peppermint, saffron, mugwort, Yerba Santa, Crystal hops and licorice root. Made it!
(6.0% A.B.V)

Happy Hour #0004 – What to Expect

Tomorrow, Friday May 3rd at 5pm @ Workshop SF


Il Birra Fernet (Release Candidate 1.0)
5.6% A.B.V.
Dark and laden with a plenitude of spices bordering on arrogance, Il Birra Fernet will seep into your consciousness with its complexity and boldness. This beer is spiced with Chamomile, Myrrh, Ceylon Cinnamon, Anise Seed, Gentian Root, Cardamom, Wormwood, Echinacea, Peppermint, Saffron, Target Hops and Licorice Root, and you will taste them all.

The Roasted Banana and Donut Bread Pudding Weizenbock (The People’s Choice Award Winner)
9.5% A.B.V.
Made with Bavarian Weizen Yeast, its recent successes reveal that, contrary to common myths, many people enjoy donuts, many people enjoy bananas and many people enjoy beer. It is only natural that we would decide to put it all together. Taste the notes of rum, raisins and gingerbread. Love them. Be the People.

The Orange Caramel Gluten-Free Saison
6.6% A.B.V.
We continue to improve upon our original saison, proving that you don’t need gluten to have a good time/beer. This time, we used orange blossom honey and home-made caramel to create a brightly fragrant beer, exuding a floral aroma tinged with honey and citrus.

The Mala Hot Pot Double IPA
8.0% A.B.V.
Still the flagship, still the most popular, and still awesome. It will make your mouth numb while your emotions well up inside your taste center. This batch is brewed with more galangal and lemongrass than usual, honing the shiny edge of spice that this makes this beer so popular.


Justin Navarro and Wes Rowe present these delicacies…

Cheeseburger Soup (Weather-Permitting) $7

Veggie Bao $7

Korean Pork Bao $8

Bring cash, an appetite and a thirst. See you there!

The People have Spoken, and they say “More Weizenbock, Please.”

We’re proud to announce that on Saturday, April 13th, 2013, Comrades Brewing took home the “People’s Choice” award at YPAC’s Brewtastic Bash for our Roasted Banana and Donut Bread Pudding Weizenbock, taking home a gorgeous trophy hand-made(!) by the talented Julie Vandermeer of Family House.

While we’re flattered even to be nominated, the real winners were everyone who attended, drank all the great beers at the event and who gave generously to Family House, an organization that serves as a home away from home for families of children with cancer and other life-threatening illnesses by providing physical comfort and emotional support, free from financial concerns.

To all those whom we met and raised glasses with, it was an awesome time and we hope to see you at one of our upcoming events. If you couldn’t make it, you were missed, but we have a busy summer ahead of us, and we hope to see you soon.

Before the award…


…and after! (Can you spot the difference?)


Food Menu For Happy Hour #0003

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

Grilled pizzas

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.

Now Fermenting: The Birra Fernet and Some Old Favorites

Milled Barley

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.

The (improved) NorCal Winter Gluten-Free Saison

We’ve tweaked our existing recipe to make it as dry and cool as a breezy spring evening in the East Bay.

The Mala Hot Pot Double IPA

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!

You can taste 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.

Comrade’s Happy Hour #0003

Friday, March 29th at 6pm
Workshop SF
1798 McAllister St @ Baker, San Francisco

Family House Fundraiser **NEW TIME***

Saturday, April 6th from 6pm-10pm
Saturday, April 13th from 6pm-10pm
Barrel House
80 Tehama Street, San Francisco

Location TBD.

World Savvy Gala Fundraiser

Thursday, April 11th from 6:30-10pm
Dogpatch WineWorks
2455 Third Street, San Francisco
Buy Tickets

Full Grain Gluten Free Trial

Gluten Free GrainsIf 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