Left to right: Bryan Hermannsson (Pac Brew Labs), Damian Fagan, Steve Altimari (Highwater Brewing), Jesse Friedman & Ryan Farr / Photos © Brian Stechschulte
Sometimes the best SF Beer Week events aren’t just about beer, but instead highlight what goes well with it at the dinner table. Case in point is Butchers & Beers, which took place on February 13 at The Beast & The Hare in San Francisco’s Mission District. Jessie Friedman and Damian Fagan of Almanac Beer teamed up with butcher extraordinaire Ryan Farr of 4505 Meats for a piggy breakdown lesson, dinner and charity auction.
The first half of the Almanac dinner event was dedicated to Farr’s butchering demo and the guest of honor was splayed out in all its glory in the center of the restaurant. Attendees huddled around the table and were perched on top of chairs to get a glimpse of the action. For forty-five minutes Farr hacked, sawed and sliced his way through each portion of the animal, pointing out tasty sections, telling stories and answering questions.
During the demo appetizers were available in the form of chicharrones, corn dogs, sausage, green beans and sauerkraut. To wash it all down, Almanac served it’s new Winter Wit alongside the Nautilus Saison by Pacific Brewing Laboratories, Speakeasy’s Double Daddy IPA and No Boundary IPA from Highwater Brewing. Representatives from each brewery were on hand to talk about the beer and mingle with guests.
While the lesson was going on attendees could also bid on the various pig parts and take them home at very reasonable prices. All of the proceeds benefited the Food Pantry and according to Almanac, $550 in total was raised during the event.
Once demo was finished, the remaining portion of the evening was dedicated to a feast prepared by Farr and is crew from 4505 Meats. One succulent pig part after another was brought out on a platter, carved and quickly scooped up by the hungry flock of guests.
Overall the evening was fun, informative and delicious. The Almanac duo have been carefully crafting beer dinners since they launched last year and if you get the chance to attend one of their events, do it. Your stomach will thank you.