Tuesday, February 2, 2010

SF Beer Week 2010

So here's the line-up for this years San Francisco Beer Week:

Monday 2/8: 50% off all bottled beers
Tuesday 2/9: 5-course dinner with Steve Wagner from Stone Brewery.
Friday 2/12: Meet Tyler King from The Bruery, 4 beers on tap, and 4 in the bottle.
Sunday 2/14: Dessert and beer pairing with Pastry Chef Boris Portnoy, formerly of Campton Place and Winterland restaurant.

Every night, 2/5-2/14: Beer geek happy hour, 11pm-1am, $4 pints and half-price bar snacks.
We will also be attempting a different beer cocktail each night.

See you soon.

Friday, January 22, 2010

January already?

It's been something of a hectic holiday season, followed by an equally busy start to the new year. I feel like this whole month has slipped right past us.
Anyway, just wanted to update everyone on what's new and exciting around Alembic v.2010.

First, and most exciting, we are now open for lunch, 7 days a week at noon, special menu and all.
We've also got a new menu layout and a bunch of great new additions to our dinner menu.
In the cocktail department, we've a few new cuts destined for the menu soon, but I just decanted a fresh batch of cranberry infused Campari that we're mixing up with a little Cachaca and a splash of sparkling wine. It's a pretty dangerous combination.

Second, which is most likely a first for our fair city, we've got Sutton Cellars Brown Label vermouth pouring on tap. Delicious, bracingly cold, and the perfect pairing for a few bar snacks in the afternoon.

Also, be sure to keep Monday nights free, if beer is your thing (and I know it is!) Every Monday night we are offering our bottled beer selections at 50% off, all of 'em. Aside from our regular list, we'll also be pulling out a few little surprises each week, so follow our Twitter feed to stay in the loop.

Speaking of beer, we are also putting together a tight roster of events for the upcoming SF Beer Week festivities, details to come. Feb 5 through the 14th.

And finally, this Sunday, January 24th, is this months Savoy Stomp with Mr. Erik Ellestad and a few other friends who will be swinging by. 6pm till late.

Whew! I'm gonna go take a nap. Hope to see you soon.

Friday, December 11, 2009

Guest bartender....

I know it's last minute, but come by from 5 to 7 tomorrow and try some drinks by Elizabeth Markham from Beaker and Flask in Portland, OR.

Friday, December 4, 2009

Tis the season....

I must admit, I am not the most festive holiday sort of person, I usually grow tired of having Christmas songs shoved down my throat, ridiculous schedule requests, the flu, etc...
I guess the only saving grace are some of the flavors of the holiday season that somehow make it all go away, offering some respite from the madness and even the occasional bout of nostalgia.
If it comes with an ABV, all the better...
So, I introduce to you our latest round of special holiday beers:
From Germany:
Mahr's Brau Christmas Bock, a light to medium body, mildly spicy, easy drinking holiday lager. 6% abv. 500ml

Weissenohe Monk's Christmas, Medium to full bodied, toasty, warming lager with a lingering, hoppy finish. abv unknown. 500ml

From The UK:
Hook Norton Twelve Days, Medium to full bodied strong ale, malty, nutty with a hint of dried fruit and floral hops. 5.5% abv. 500ml

From Norway:
Nogne O Winter Ale, sweet porter, rich chocolate, coffee, caramel, woody aromas. Viscous, sweet and malty. 8.5% abv. 500ml

From California:
The Bruery's Two Turtle Doves, strong, dark, Belgian style ale. Nutty, dark chocolate aroma and flavors, dark fruit and malt, well balanced hoppiness, complex. Warming, lengthy finish. 12% abv. 750ml

Also on draft, for a limited time:
Life and Limb, a collaboration between Sierra Nevada and Dogfish Head brewery, this beer is made with estate grown barley from Chico, maple syrup from Massachusetts and birch syrup from Alaska.
Cheers and happy, um, holidays...

Tuesday, November 3, 2009

Primal, this Saturday....

This Saturday, November 7th
This is going to be awesome.
Details and tickets at
Hope to see you there.

Monday, October 12, 2009

A word from our sponsors....

It's an exciting week for whisk(e)y lovers here in San Francisco, this Friday's Whiskyfest event brings spirit lovers and makers from all over and events abound.
Here at Alembic, we've got some fun stuff happening, love to see y'all for a sip.

This Wednesday, we've got a special (and sold out) private dinner with High West whiskey from Utah. The good news is, we open to the public after 9pm and plan to have a little extra to share.
Here's the menu:
Crispy ocean trout w/ turnips, gnocchi, carmelized onion dashi
- High West Rendezvous rye
Tamarind glazed sweetbreads w/ tart apple, cranberry beans, horseradish
- High West 16yr rye
Foie gras terrine w/ huckleberry, caramel corn, cashew, upland cress
-High West 21yr rye

On Thursday, it's a happy hour with Heaven Hill. Come taste Evan Williams single barrel and Elijah Craig bourbons, and indulge in $5 Old Fashioned or Manhattans. It's only from 5 to 7pm so come early.

On Sunday, it's Savoy time! We are going to be doing some special $7 whiskey drinks featuring Rittenhouse rye. 6pm till late.

Hope to see you there!


Tuesday, October 6, 2009

2007 York Creek Touriga

Admittedly, wine is not the biggest horse in our stable, but every once in a while I get excited about it and have to run my mouth a bit, not that I consider myself an expert or anything....

Touriga Nacional is a somewhat unusual varietal from Portugal, usually used to make fortified wines. It tends to be a fairly muscular grape, producing wines with intense black fruit and firm tannins. I definitely expected a monster out of this wine but was pleasantly surprised with it.
There is definitely some rich, dark fruit but also some really nice floral notes as well. It's just a tad chewy, but with a nice acidity. Medium to full bodied and a modest 13% abv, I think it makes a nice sipper as well as a good workhorse for pairing with our eclectic menu.
We liked it so much, we bought all of it. So if you want to try it, better come over here (or down the street at Magnolia) where we will be pouring it by the glass until it runs out.