It’s that time of year again, where San Francisco kicks up its normal love of the micro-brew and really geeks out. Count us in! Join us for one of the below events at 18 Reasons (this week and through March). Beginning to advanced beer nerds welcome:
Farmhouse Beer & Farmstead Cheese
Tuesday, February 12, 7-9PM:$60 for 18 Reasons members; $70 for the general public; tickets here.
Hello Beer Week! We have missed you so. Join 18 Reasons for a night of beer pairing to celebrate one of the best weeks out of the year. In this beer-pairing workshop, Master Cicerone Nicole Erny and Kirstin Jackson, author of “It’s Not You, It’s Brie: A Guide to Unwrapping American Cheese Culture,” will collide two fascinating worlds of flavor: farmhouse beer and farmstead cheese. Participants will taste through 5 beers and 5 cheeses to learn what defines these terms and walk away with an arsenal of experiential knowledge on how to pair the two.
18th Hour Cafe: BEER WEEK Edition
Thursday February 14th, 6-10PM, Drop-In – Everyone is welcome-No reservations needed
Meet the brewers from some of our favorite breweries! Jesse Friedman from Almanac Beer Company, Andrew Ritter from Linden Street Brewery and Adam Krammer from Lucky Hand will be here to hang out, drink beer and eat the delicious pairings we have crafted up with Bi-Rite Market.
18th Hour Cafe: Salted Caramel Beer Edition
Thursday February 21st, 6-10PM, Drop-In – Everyone is welcome-No reservations needed
We’re pouring fresh Salted Caramel beer made by Cervecería de MateVeza, the brewers down the block, with the help of Anne & Kris from the Creamery. Here’s what Jim from MateVeza had to say about brew day:
“To achieve a deep caramel flavor, we used an assortment of caramel malts and caramelized our own sugar by combining malt extract with organic demerara sugar; turns out this process is very similar to the way that Kris and Anne caramelize their sugar for Salted Caramel Ice Cream! We stirred the mixture in our boil kettle on low heat for almost an hour, Kris and I watching the color closely, until we achieved a deep mahogany. We then transferred the wort (unfermented beer) from the mash tun into the boil kettle and added Saaz (subtle spiciness) and Fuggle (earthy aroma) hops for aroma and bitterness. At the end of the boil, Anne added a few ounces of kosher salt (the same used in the ice cream) for the signature salt character. Fermentation started quickly and finished in about 7 days. We added a touch of lactose (for a subtle milky sweetness), filled and carbonated our keg and voilà! The beer is lovely, with plenty of rich caramel notes and a subtle touch of salt, but balanced by a dry finish and crisp hop character.”
Wednesday, February 27, 7-9PM; $40 for 18 Reasons members; $50 for the general public. Tickets here.
Spring Beer Pairing with Rich Higgins
Wednesday, March 6, 7-9PM, Ticketed; $60 for 18 Reasons members; $70 for the general public. Tickets here.