Today Liz and I headed to Petaluma to pick a half of a pastured pig carcass that we had ordered. Before heading to the meat processor, we he drove a bit further north, to Santa Rosa, and had lunch at the Third Street Aleworks.
I started off with a pint of their dry Irish stout. The brewery took home a gold medal with this recipe at last years Great American Brew Fest in Colorado.
It was very nice. Smooth, dry, with a toasty, coffee note, but without being a big or heavy beer.
I followed it with a pint of their red IPA, which garnered them a bronze at GABF. Liz had a tasting portion of their Annadel Pale Ale, served straight from the conditioning cask. It was smooth, malty, but not being force carbonated, came off a bit flat, specially having been kept and served at room temperature.
