The Abbot’s Cellar Opens in San Francisco

By Andy Sparhawk

On Wednesday, July 25, The Abbot’s Cellar in San Francisco opens to the public. Chef and Owner, Adam Dulye, also of The Monk’s Kettle, has a rich history in beer and food and played an instrumental role in this year’s pairings at SAVOR: An American Craft Beer & Food Experience.

The Abbot’s mission statement emphasizes a focus on food and beverage pairing so that, “each menu carries on an endless conversation with the other.”

Opening Night Menu by Chef Adam Dulye

Carrot soup, puffed quinoa, carrot salad
Chilled turnip, hot smoked salmon, blackberries, and coriander
Braised goat ragu, gnocchi, pecorino
Beef bone marrow, house pastrami, spicy greens, pickled mustard seed, rye
Little farm lettuces and greens, marinated vegetables, herb vinaigrette

Roast pork loin, string beans, caraway spaetzle, peaches, tarragon
Braised white sea bass, poached potato, snap peas, carrot broth, clams
Dry aged strip loin, spring onions, padron peppers, and crispy hen of the woods
Grilled squid, marinated shell beans, cherry tomatoes, harissa, herb salad
Roasted quail, green garlic sausage, apricots, spelt granola
Ricotta agnolotti, peas, pea tendrils, smoked lemon butter

Opening Night Beer Menu (Abbreviated)

A balance of U.S. craft beers and imports from around the world make up the “20 draughts, two casks, and about 100 bottles” on the beer list at The Abbot’s Cellar overseen by Christian Albertson and Mike Reis.

Draught

Firestone Walker Brewing Company | Pivo Pils
Deschutes Brewery | Twilight Summer Ale
Stone Brewing Co. | Stone Pale Ale, Liberty Dry-Hopped Levitation (cask)
Ballast Point Brewing Company | Sculpin IPA
Pacific Brewing Labs | Squid Ink, Dark IPA
Dying Vines Brewing | Brown Friday, Doyle’s Dubbel, Dee’z English Mild (cask)
Moonlight Brewing | Death & Taxes Black Beer, Working for Tips
Heretic Brewing Company | Shallow Grave, porter
Allagash Brewing Company | 2011 Confluence, golden ale;  Bourbon Barrel Black
Golden Road Brewing | Berliner Weisse
Great Divide Brewing Company | Yeti, imperial stout
AleSmith Brewing Company | Nut Brown Ale
Jolly Pumpkin Artisan Ales | 2009 Biere de Mars
The Lost Abbey | 2009 Cuvee de Tomme

Bottles

Port Brewing | Hot Rocks Lager, 2010 Older Viscosity
Pretty Things Beer and Ale Project | Lovely St. Winefride, brown lager; Field Mouse’s Farewell, farmhouse ale
Mission Brewery | Blonde
Alaskan Brewing | Amber
Anchorage Brewing Co. | Whiteout Wit, Galaxy White IPA
Grand Teton Brewing Company |  Sweetgrass APA
Firestone Walker Brewing Company | Union Jack, IPA
Deschutes Brewery | Obsidian Stout
Alesmith Brewing Company | Speedway Stout
Logsdon Farmhouse Ales | Seizoen Bretta
Russian River Brewing Co. | Redemption, blonde ale; Damnation, golden ale; Consecration, sour dark ale; Supplication, sour brown ale; Sanctification, 100% Brettanomyces Fermented Golden; 2009 Consecration Batch 2 (3L)
New Belgium Brewing Company | 2007 La Folie, sour brown ale
Stone Brewing Co. | Smoked Porter with Chipotle


Andy SparhawkAndy Sparhawk, the Brewers Association’s Craft Beer Program Coordinator, is a Certified Cicerone® and BJCP Beer Judge. He lives in Arvada, Colorado where he is a homebrewer and avid craft beer enthusiast. On occasion, Andy is inspired to write on his experiences with craft beer pairings, and if they are not too ridiculous, you might see the results here on CraftBeer.com.

Andy Sparhawk, the Brewers Association's craft beer program coordinator, is a Certified Cicerone® and BJCP Beer Judge. He lives in Arvada, Colorado where he is a homebrewer and avid craft beer enthusiast. On occasion, Andy is inspired to write on his experiences with craft beer, and if they are not too ridiculous, you might see the results here on CraftBeer.com.

Read more from Andy Sparhawk

Tags: