AltBrau

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04/28/2026

Looking forward to bottling some new stuff soon and hopefully get back out to in 2027 to share. Unfortunately it’s not possible this year for me but if you can make it CB … go!

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04/27/2026

Anybody still holding on to bottles of Old Friend?

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04/13/2026

One wort… three yeasts. Today I bottled some “clean” (single yeast, no bacteria) R&D batches I’m doing to test different cultures…a phenolic strain, an ester forward strain, and a neutral strain. This experiment is for a project in the works with some fellow mixed culture saison brewer friends. Still in the early stages, but our goal is to come up with a simple but expressive beer that we will want to drink a bunch of… and hopefully you will too. No oak, no fruit… just a nice little rustic beer we can sell around the West Coast.

I’m going to let this naturally carb over the next couple weeks and if all goes to plan I’ll be bringing some bottles up to the Pacific Northwest to taste with friends (and make some tacos).

More info to come.

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03/04/2026

Several years back, Scandinavian farmhouse yeast (aka Kveik) hit the “craft” scene thanks to the research of academics, bloggers, authors, and lab guys such as Lars Marius Garshol, Richard Preiss, and Mika Laitinen (just to name a few). Conversations in Facebook groups such as “Milk the Funk” spread info amongst homebrewers and when commercial breweries heard about how fast this yeast ferment, any conversations about the farmers, their beers, or best practices were set aside and brewers tried to crank out whatever styles were currently trending in as little time as possible.

Unsurprisingly, this yeast that had passed down through generations to make rustic farm ales didn’t behave as expected by modern commercial standards and it was largely dismissed. Brewers went back to using their reliable strains… the same 5-10 strains everybody else uses.

It may seem strange for me to start experimenting with these cultures now … but I’m rather happy the dust has settled. What’s left are accounts from brewers across a wide spectrum of perspectives and intents who have documented their experiences. I’ve done a few beers with kveik over the last 10 years or so… but I haven’t taken a deep dive. I’m excited to try some simple backyard recipes with these strains.

This week I brewed what should come out to a 5% golden ale fermented with Lutra Kveik from Omega. Known for making “pseudo lagers” for how clean it ferments… I feel like it’s a good starting point before I explore more expressive cultures.

3 days into fermentation and it’s just about done… but I learned my lesson from my last kveik beer back and I plan to let this condition for at least 2 more weeks.

If you’ve had success with kveik, let me know in the comments. And if you’ve tried to brew hazy DIPA on a commercial scale with it and didn’t like it… you can comment too, I guess.

- 39% Admiral Feldblume
- 27% Admiral Pils
- 24% Root Shoot Munich Wheat
- 5.5% Dingemans CA 20
- 3.5% Dry Malt Extract
- 1% Acid malt
- California grown Bitter Gold @ 60 mins
- German Spalt @ 15 mins

02/25/2026

Throw back to racking barrels with some help from friends. This was a blend of 5 oak barrels aged 2 years in neutral oak that formerly held red wine from the Napa Valley.

Looking forward to doing some barrel work again someday.

Footage 🎥 by shot over at back around 2021(?). Thank you for the assist on racking.

02/13/2026

Temescal X AltBrau X Chidos
WE GOTTA KNOW
Mexican Dark Lager
Tuesday February 17th

Come hang with us at Temescal Brewing in Oakland CA for this special SF Beer Week release. Featuring malted blue corn from Colorado’s and California grown floor malted barley from the Bay Area’s own … this lager is an homage to the NorCal craft beer legends that came before us as well as a shout out to the brewers and chefs of Mexico and those of Mexican and Latin descent making their mark right here in the U.S.

If you can’t make it on Tuesday, start out SF Beer Week right on Friday 2/20 at the brewery and enjoy several other special releases as well as amazing pies by Chidos Pizza.

02/04/2026

It’s not pretty… but it’s mine. Trying to keep the space organized and everything clean but sometimes it can get a bit cluttered.

What’s new:

- I just picked up some Feldblume, Pils, and Capay Rye from yesterday… looking forward to brewing again asap.

- New labels coming from for one of the beers I’m sending to for their event in Copenhagen in May.

- Collab with / is coming along nicely and will be ready for and to pair with some pizza from

- 500ml bottles need to get cleaned and then I plan to bottle up a small batch of saison I’ve had resting on Arkansas Black apples and will get dosed with some herb tinctures from my garden (Sage and basil)

01/23/2026

Balanced bitterness… the goal both when picking hops fo rmy beers and when managing my feelings as I read headlines.

Working on dialing in my IBUs and hop aromas. Seen here are my 60 minute boil additions I’m focusing on… a combination of California grown pellets from folks like and some whole leaf aged hops grown in Oregon. 10 min additions are typically European noble hop varieties. My hope is to build some farmhouse inspired beers that incorporate both local ingredients and a rustic character you may find in an old world saison or lambic. Aiming for 20-30 IBUs, enough to restrict quick acidification from lactobacillus but low enough to still not overwhelm a beer with very low residual sweetness.

Brewing makes for some decent temporary escapism… giving you something in your immediate sphere of influence that you feel like you have some control of at a time when so much feels chaotic.

Address

Sacramento, CA

Website

http://www.altbrau.com/

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