The Rare Barrel
November 28, 2018 | The Rare Barrel

We're Hiring | Sales & Marketing Coordinator

Hours: 5 days per week (40+ hours per week). Monday through Friday from 8AM - 4:30PM, and occasional events.
Position reports directly to the Director of Sales and Marketing
The Rare Barrel, an all-sour beer company based in Berkeley, CA, has an opening for a Sales & Marketing Coordinator. We are searching for someone who can provide efficient and accurate inventory management, order fulfillment, maintains sales compliance, facilitates shipping, is an effective communicator, provides excellent customer service, is responsible, trustworthy and can match our passion for sour beer. Prior experience in inventory management, order fulfillment, and/or logistic planning is required.


Employee should have excellent communication skills and communicate effectively with co-workers, vendors, accounts, and customers in person and on the phone. Employee is required to interact with other people on a regular basis.
This is a physical position. Applicants must be able to lift 60 lbs. regularly, be able to stand for long periods of time, and be comfortable working on their feet. This is a bona fide requirement of the job.
Employee must be able to drive a forklift and become forklift certified within 2 weeks of starting this position. The Rare Barrel will provide the training for this.
Safety must always be a priority. Due to the physical nature of the job and the inherent risks of working in a production facility doing this job safely must be your first priority.
Employee must be highly organized and detail oriented.
Proficiency in Microsoft Word, Excel, Google Docs, Google Sheets and Windows OS is required.
Employee must maintain ABC LEAD certification (alcohol service) within 60 days of commencing employment. Employee must renew these certifications (or their equivalent if changed over time) thereafter in accordance with company policy and regulatory requirements.
Applicants must be honest, trustworthy, dedicated, hard-working, self-motivated as well as possess a great attitude and attention to detail. A personal commitment to cleanliness and organization is required.
Must love sours.


Physical Inventory Management (~ 15%)

Primary Responsibilities:
  • Monitor weekly inventory levels of bottles, kegs, and merchandise available for all sales channels.
  • Verify, receive, and input all physical inventory transferred from production
  • Notify the General Manager to reorder merchandise when needed.
  • Schedule, organize and conduct monthly inventory counts. Work with the Director of Sales and Marketing if there are larger discrepancies between book and physical inventory and take steps to discover where the inventory discrepancies are coming from.
  • Secondary Responsibilities:
  • Count and receive new merchandise inventory.

Material Movement Coordination (~40%)

Primary Responsibilities:
  • Work with the Director of Sales and Marketing to develop a monthly strategy for inventory movement and organization based on production packaging dates, bottle release dates, DTR sales, and TR sales.
  • Coordinate material movement and organize the bottle and keg inventory to have it easily accessible for all sales channels as well as creating space for new brands that are transferred from production.
  • Coordinate material movement and organize the bottle and keg cellars.
Secondary Responsibilities:
  • Work with the Director of Sales and Marketing to schedule and prepare off-site event beer and equipment.
  • Work with production to coordinate and schedule forklift use.
  • Work with production to schedule bottle and keg brands for QC approval for each sales channel.

Order Fulfillment (~20%)

Primary Responsibilities:
  • Accurately pack all shipping orders so that any order placed by 9am on a TRB shipment day will be picked up by the courier by the end of the day.
  • Schedule additional staff to fulfill shipping orders on days that you will not be able to complete fulfillment yourself.
  • Develop processes to measure accuracy and efficiency of shipped orders each day.
  • Maintain an advanced level of comprehension of our order fulfillment software and tools.
  • Contact customers to correct any order issues and respond to any service issues in a timely fashion.

Marketing (~10%)

Primary responsibilities may include but are not limited to and are subject to change based on applicants qualifications:
  • Manage all product related content on the website. Ensure that all information is accurate and updated regularly.
  • Develop process to maintain all off-site event equipment and promotional material.
  • Develop POS material and support Sales team for off-site sales

Shipping, Purchasing, & Organization (~5%)

Primary Responsibilities:
  • Coordinate shipping and pickups with shipping couriers
  • Manage inventories for packaging materials and make purchases from vendors as needed
  • Maintain clean and organized areas for order fulfillment, shipping supplies, and inventory warehouse.

Department Administrative Duties

Primary Responsibilities:
  • Data Entry - ensure that all data entered into the Inventory Master Sheet and Winedirect are accurate.
  • Sales Regulatory Compliance - ensure that all data is correct and compliant for sale within California (include brand approval, price posting, and price amendments). Director of Sales and Marketing will review and submit.
  • Communication - this position will need to make sure that information is accessible to the Director of Sales and Marketing, General Manager, Kitchen Manager and Chief Operating Officer concerning inventory availability of bottles, kegs, and merchandise.
  • SOP Creation, Maintenance, and Training Tools - create and maintain Standard Operating Procedures for the the Sales & Marketing Coordinator position and and look for areas of improvement in the position. Develop training tools on how to accurately fulfill shipping orders for TR staff.

Other (~10%)

Primary Responsibilities:
  • Sales & Marketing Coordinator will also be expected to assist the COO, Director of Sales and Marketing, and Cellar Manager with a variety of other sales related tasks as needed.


The Rare Barrel is an Equal Opportunity Employer. Qualified applicants are considered for employment without regard to age, race, color, religion, sex, national origin, sexual orientation, disability or veteran status. Hiring is contingent upon passing a background check and drug screen.
To apply, please send a resume and cover letter in a single PDF to with the subject “Sales & Marketing Coordinator Application: LAST NAME, FIRST NAME”. Thank you!


The Rare Barrel
August 8, 2018 | The Rare Barrel

5th Anniversary Day Party | Saturday, October 6th

​We want to personally invite you to attend our 5th Anniversary Day Party on Saturday, October 6th. This is a big milestone for us so we are going big and changing our party up a bit.
Tickets are now on sale, please check out details below on the different tickets available online.

5th Anniversary Day Party Details

  • $5 beers - this included TRB sours )many coming out of the cellar) as well as guest beers
  • 5th Anniversary Sour bottles - we packaged our first bottle of an Anniversary Sour. We’ll have bottles of 5th Anniversary Sour available to go (while supplies last)
  • DJs all day
  • Food Trucks
  • New Merchandise
  • Raffle (to benefit ALS research)
  • Dunk Tank
  • Games & more…
There are just a few things to note…
  • You must have a ticket to enter however, your ticket will allow you to leave and re-enter the party
  • There will be no entry after 6PM
  • You must show a valid for of ID at the door along with your ticket to enter
  • There will be no growler fills during this event
  • We will not be able to accomodate Ambassador pick-ups during this event
  • No outside food and drinks will be allowed
  • Due to this event there will be limited parking, we suggest taking alternative forms of transportation to and from The Rare Barrel

click here to purchase tickets


Day Party Ticket Types

General Admission | Saturday, October 6th 1PM - 7PM
$25 online, $30 at the door ticket includes entry, commemorative glass, 1st pour, 1 raffle ticket, and access to purchase 5th Anniversary Sour bottles.
Designated Driver/Under 21 | Saturday, October 6th 1PM - 7PM
$10 ticket includes entry
*tax and processing fees will be applied to all ticket orders
The Rare Barrel
May 7, 2018 | The Rare Barrel

Blurred... somewhere between beer and wine

In a continued attempt to expand our processes and knowledge, The Rare Barrel team decided to delve into the world of beer/wine hybrids. As we have steadily forged our way into the world of fresh and unpasteurized fruits, wine grapes inevitably became an ingredient of interest.
Before we made moves to actually get the grapes in hand however, we had to answer a few questions. We were going to combine two incredibly different fermentation processes, so it was important that we were thorough in our planning to ensure a unique and expressive product. After months of research and a load of information from our friends at other breweries, we came to a few simple questions that we needed to ask ourselves.
What varietals were we going to use?
How would we process the ingredients?
What beer would work best with wine grapes?
How would we ferment everything?


Due to a number of circumstances, there were some mild limitations on the varietals available to us. Our intent for a red wine hybrid was to truly showcase the fruit, which led us to lean toward the fruitier, jammier, richer varietals such as Pinot Noir, Syrah, Merlot, and Zinfandel.  As for a white varietal, we specifically had our eyes set on Chardonnay. We have some phenomenal oak forward Chardonnay barrel aged beers in the cellar and we were looking to compound upon this character with the addition of grapes. Unfortunately, we were unable to source any fresh white wine grapes as we had started the search too late into the harvest season. We were also barred from tapping into our immediate neighbors to the north in Napa and Sonoma due to a series of devastating wildfires. Much of the remaining crop was either affected by smoke taint or destroyed outright, which resulted in a number of particular varietals becoming unobtainable. Fortunately, there are a number of other beautiful grape growing regions in Northern California which allowed us to follow through with the idea of using a local grape source. We eventually made contact with a vineyard in Amador County who was able to supply us with nearly one ton of incredible late season Merlot and Petite Sirah.
Our timing could not have been better, as we were able to clip the grapes just a few days before the first major storm of the fall.  The sudden rainfall would have either caused rot or destroyed the fruit, ultimately ending the harvest season and closing our window. Pushing the harvest so late into the season however, allowed the fruit to ripen much longer on the vines than typical. This yielded a much higher sugar level, a more concentrated fruit flavor, and drier/less green stems. All of these factors helped contribute to an accentuated fruit character in the final product.


After harvesting the grapes came the processing. We at first attempted hand processing the grapes, which we quickly realized was an incredibly painstaking process that would have resulted in the fruit spoiling before we could finish. We decided to reach out to a local wine cellar who was kind enough to lend us their grape processing equipment. The crusher/destemmer made quick work of the ton of whole fruit and really saved the day for us. The fruit that we yielded from the crushing/destemming process provided us with the base fruit we would utilize for the majority of our wine/beer experiment.
As it was our first year using this fruit, we wanted to gather as much data as possible on its interaction with our beer. There were numerous methods through which we could have introduced the fruit into the beer, but we settled on utilizing three different fruit processing methods: purée, destem/crush, and whole cluster.
The degree to which we processed the fruit seemed to exhibit the biggest impact on the flavor of the final product. The idea of pureeing the grapes was both intriguing and worrisome; we felt that the pureed fruit would result in the best extraction, as the contact between the fruit and beer would be maximized. This maximized extraction however, could potentially pull out some of the less desirable characters from the wine grapes, such as tannin and astringency. In the end, the pureed grapes produced the juiciest, fullest, and most flavorful beer. None of the anticipated tannin or astringency translated to the final product and the fruit character was some of the most expressive we have ever experienced. The more traditional fruiting method of crush/destem worked well too. The crushed/destemmed fruit allowed us to pull strong fruit character without any of the harsher qualities of the grape expressing themselves.
Whole cluster fruiting was by far and away the most unique fruiting method we have attempted. Before we crushed/destemmed the bulk of our stock we set aside about 500 lbs. of whole grape clusters.  We took a page from a more traditional method of wine fermentation and added whole clusters of the fruit (stem and all) to the beer. The thought process behind this method of addition was to allow the fruit to undergo a semi-carbonic maceration fermentation method. The theory we had for this fermentation method was that each individual grape would undergo its own internal fermentation, and as CO2 was built up, the fruit would burst and release its contents into the main body of the beer. This would allow for a steady flow of fermentables to work their way into the beer as it aged in the barrel, as opposed to the immediate flood of sugar introduced in a more standard fruiting method. This fruiting method seems to have created a more complex final product. Not only was there a noticeable flavor contribution from the stems, but the slower pace of fermentation seems to have helped promote the retention of some more delicate aromatic profiles.


After fruit processing, we had to decide the types of beer we would ferment the fruit in.  Again, to obtain a better understanding of the interaction between our beer and wine grapes, we chose a number of different bases to fruit. The first two base blends we settled on were a more standard approach to fruited beer. We utilized an aged blend (the typical approach we would apply to any other fruit refermentation) as well as a fresh/young mixed culture beer.  As we were expecting a significant drop in pH and a corresponding increase in acidity, we tried to fruit blends that were less acidic than our typical bases. The acidity of the aged blend in particular was something we tried our best to keep in check, as an aggressive acid profile could end up masking the more delicate characteristics of the fruit. To our surprise, the resulting products picked up relatively little acidity even though an incredible amount of readily fermentable fruit sugar had been added. Both the aged and young blends ended up showcasing a pronounced fruit profile while maintaining the expressive, yeast forward foundation set forth by the base beers.
As aforementioned, the majority of the barrels we fermented were with a varied collection of mixed culture blends, and those more or less panned out as we expected. We did however, employ a number of atypical processes to ferment our beer/wine hybrids as well. One of the more unique fermentations we did attempt was a “natural,” fermentation process.  We added the grapes to unfermented wort and let the naturally occurring yeasts on the grape skins take on the brunt of the fermentation tasks. Though there were a few days of lag before any noticeable fermentation took place, the beer eventually took off and has been aging nicely.
Another unique fermentation process we experimented with was open fermentation. We removed the heads from a number of our oak barrels, added the fruit, and racked beer on top. There are obvious risks involved with this practice as the beer is exposed directly to the open air, which could quickly lead to the development of undesirable off flavors. The pay-off would be a potentially more expressive and unique final product. We punched down the fruit twice a day for the first week and once a day for the second week. To mitigate the surface’s constant exposure to oxygen, we employed another strategy from the wine world and laid a small layer of dry ice on the fruit’s surface. This was done in hopes of creating a thin blanket of CO2 after the majority of the initial fermentation had ceased.  Seemingly the layer of CO2 curbed the growth of acetobacter and yielded a fairly clear expression of yeast and fruit. Ultimately, the open fermentation has resulted in a beer that has expressive yeast character while retaining the grape’s intrinsic wine elements. Though it was one of the more involved methods, this beer actually reached stability before the others and was the first to be released.


These beers are the result of a collaborative effort and could not have been created without the kindness of our local community.  We were fortunate enough to have the help our neighboring winemaking friends to accomplish the production of these beers. We’d like to give special thanks to John of Golden Leaves Vineyards in Amador County for providing such amazing fruit for us to work with. We would also like to thank Bob of Urbano Cellars for not only providing us with the machinery we needed but with priceless advice on our overall process. These beers took a lot of time to figure out and think through as we were attempting something quite foreign to us here at The Rare Barrel. We hope that the results are worth the effort and that we can share the products with everyone in the coming months.
Tommy Kim
Senior Cellar Technician
Time Posted: May 7, 2018 at 10:35 AM
The Rare Barrel
March 15, 2018 | The Rare Barrel

The Next Search for The Rare Barrel | Barrel N6Z

Long story short... We conducted our first Search for The Rare Barrel back in September of 2016 and found Barrel p9t. Over the course of 3 days, our friends along with some of our Ambassadors of Sour participated in an extensive tasting of our barrel house in order to find the best barrel of beer...aka “The Rare Barrel.” Well, the time has come for us to conduct our second Search for The Rare Barrel this April! We’re changing it up a little so make sure to check out more info below.
Long story long... our namesake, The Rare Barrel, and The Search for The Rare Barrel, is inspired by the epic story of pH1. pH1 is an oak barrel, and she was crafted in France from French oak in 1990. After a few years of housing wine, she found her way to New Belgium Brewing, where she was part of their original sour beer program. With Lauren Salazar as pH1’s shepherd at New Belgium, pH1 helped define the process and flavor profile of La Folie, an amazing and pioneering sour brown ale.  Around 2003, pH1 disappeared (or was secretly gifted, depending who you ask) to Vinnie Cilurzo at Russian River Brewing Company. While at Russian River, pH1 contributed to the first batches of Beatification, their spontaneously fermented beer, and spent the following 11 years contributing to their exceptional sours. When we heard this story about the travels of pH1 and her impact on these breweries, we were inspired by an idea… the idea that there is one barrel that stands out from the rest. There’s a rare barrel that houses an amazing, and possibly perfect, blend of yeast and bacteria. We named ourselves The Rare Barrel because of pH1.  Shortly after our first Search for The Rare Barrel, Barrel pH1 mysteriously showed up at our back door. No joke! We received an unexpected delivery at the back door of our warehouse and when the truck rolled up its door, Barrel pH1 sat there alone, waiting to call The Rare Barrel her next home. We were lucky enough to shepherd her for the next year and bottled a single barrel of her beer. She now has traveled on to her next journey, back with old friend Peter Bouckaert, one of her original shepherds at New Belgium Brewing and now at his own brewery Purpose Brewing. We are looking forward to continuing to follow her story while we continue to search for our very own rare barrel.
WHAT | The Search for The Rare Barrel will spanned 4 days. A group of our Ambassadors of Sour and some friends in the Industry  (a.k.a. The Search Party) tasted and ranked barrel samples throughout the final two days of The Search. We crunched the data from The Search Party to find the best barrels in our barrel house. Founders Jay Goodwin, Alex Wallash, and Brad Goodwin tasted through the selected best barrels from The Search and, from those, select The Rare Barrel 2018, barrel N6Z.
TOP TEN TO THE RARE BARREL 2018 | The top 10 oak barrels selected from The Search for The Rare Barrel were blended along with a splash of The Rare Barrel 2018 (the majority of The Rare Barrel 2018 will be used to ferment future batches) and bottled on Wednesday, May 2nd 2018.
N6Z (The Rare Barrel 2018)
Time Posted: Mar 15, 2018 at 9:00 AM
The Rare Barrel
March 8, 2018 | The Rare Barrel

Fifth Annual Allagash Saison Day at The Rare Barrel | Saturday, April 14th

We’re doing it again! We are more than honored to host another Saison Day. The Fifth Annual Allagash Saison Day will be held at The Rare Barrel on Saturday, April 14th starting at 1PM. Join us, along with Allagash Founder Rob Tod, in the Tasting Room & Kitchen as we celebrate this amazing style along with 15 other Northern California breweries. So who else is going to be raising a glass and partying down with us? Check out the list of breweries that will be showcasing saison for Saison Day below. 
Astrid | mixed fermentation saison aged in Aquavit barrels
Belfius | blend of spontaneously fermented beer and saison
Hibernal Fluxus | saison milk stout
Shiro's Delight | mixed fermentation saison aged in plums and pluerries
Saison Gratis | open- fermented saison hopped in a coolship
Bay Saison | saison with California bay leaves
Lost Wisdom | solera style saison
Brett Midler | sauvignon blanc barrel aged saison with Brettanomyces
Citraison | saison brewed with citra hops
Aces Rye | rye saison dry-hopped with citra hops
Resonance | blended saison
Champ Rochaux | saison with nectarines
Saison Sandwich | mixed fermentation saison aged in chardonay barrels
Paid Vacation | hoppy saison
Brouwerij Kat | mixed fermentation saison aged in gin barrels
The Goose that Laid the Golden Egg | solera aged saison with Brettanomyces 
Admiral Loral Saison | strong saison brewed with Admiral Maltings Maiden Voyage, loral hops, and Fantome's primary yeast strain
Yeoman's Pride | oak-kissed saison
Take The Time | keg conditioned saison
Roads Diverge | tart saison aged in oak barrels
Fork in the Rose | tart saison aged in oak barrels with rose hips and rose petals
Leaf in the Grassland | tart saison aged in oak barrels with sumac and lemon grass
Tomorrow's Verse | classic saison
Saison Apotheca | open fermented warehouse saison
Hungry? Tacos El Rey will be on site to dish up some tacos, burritos, and quesadillas to eat while drinking saison! So come thirsty, come hungry, come ready to cheers to this time-honored style.
The Rare Barrel
January 30, 2018 | The Rare Barrel

GRAND OPENING | Tasting Room & Kitchen

The time has come… we are thrilled to announce the grand opening of our new kitchen on February 1st! Executive Chef Charis Wahl joined our team last August and has been secretly creating an amazing food program that extends far beyond the grilled cheeses we’ve been grillin’ up for you over the last couple of years. Charis Wahl was most recently the Executive Chef at Gather and before that worked at other local favorites such as Rivoli, The Advocate, and Ozumo. With over 17 years of culinary experience, Chef is ready to share her new food with you.
So, what can you expect from our new kitchen? We’re a from-scratch kitchen, making almost everything in house. We want to focus on crafting flavor profiles and serving the best dishes possible from locally sourced, seasonal produce and seafood. And why are we only using locally sourced, seasonal produce and seafood? Because it’s a fresher product, environmentally responsible, supports the local community, and we think it will show in our dishes and create amazing flavors. That means our menu is also going to change as the seasons do, which will keep things exciting for you and fuels Chef’s creativity. Our menu will also showcase charcuterie boards and cheese boards, which we love because the acidity in sour beer cuts through the fats in the meats so well. We also love that boards can be a communal experience and can be a great adventure of unlimited flavor combinations. With a few options to share and a few entres, you’ll be set to come in and enjoy our menu for dinner or snacks. We’re also using our sour beers as an ingredient in our food… because it tastes really good and is a unique ingredient that we have the opportunity to cook with. How does pork belly braised in our dark sour beer sound?
We’re not huge fans of pinning down specific styles, but we guess you could say that puts us in the loose category of New American cuisine. Seating is still first come first serve and you’ll order your food at the bar like normal. With our new and expanded menu, we kindly ask that our guests please refrain from bringing outside food into the new Tasting Room & Kitchen. We appreciate your understanding. While we’re still a brewery and bar first, you can expect something quite different from your typical bar food!
You know what they say though… a bite is worth a thousand words. Swing on by the Tasting Room & Kitchen when you’re ready for some food to pair with your sour beers!
The Rare Barrel
January 18, 2018 | The Rare Barrel

SF Beer Week is Coming! Sneak Peek Into What's Going On at The Rare Barrel

NorCal vs. SoCal  Showdown  & Cellar Bottle Sale

Saturday, February 10th, 1PM - 10PM @ The Rare Barrel

NorCal vs SoCal Showdown
Which region’s beer reigns supreme…NorCal or SoCal? This friendly competition will pit 10 NorCal breweries up against 10 SoCal breweries and  let our guests vote on their favorite beers . Participating breweries will be matched up with a brewery from the opposing region depending on style. Guests will be asked to blind taste by style and cast votes on which beer they like better (not knowing who brewed what). The region with the most points at the end of the day will be announced victor. Winners will not only be able to brag about which region makes better beer but be able to put an end to the long standing debates on who makes a better burrito, if "hella" is a legitimate word, and if it is ever appropriate to put the word "The" in front of a freeway name. Well, at least for the next year.
So who won?  NORCAL WINS! Check out each category and what was served below.
Non-fruited tart saison
Saison Bernice | Sante Adairius Rustic Ales | pink
Mellona | Cellador Ales | orange
spiced saison
Apropos of Nothing | The Rare Barrel | green
La Vie En Rose |Pure Project | yellow
stone fruit sour
Stone Hearted  |Alvarado St : Yeast of Eden | red
Careful With That Aprium, Eugene |Beachwood Blendery | blue
fruited sour
Compunction | Russian River Brewing Company | green
Highbinder | Societe Brewing Company | yellow 
spirit barrel aged sour
4th Anniversary Sour | The Rare Barrel | red
Black and Blue BBLs | The Bruery | blue
blonde ale Lite Idea | Temescal Brewing | green
Refresh | Highland Park Brewery | yellow
hazy pale ale Moonage Daydream | Cellarmaker Brewing Co. | pink We Bought A Bench | Green Cheek Beer Company | orange
IPA Turok Juice | Cellarmaker Brewing Co. | green

That's It | Highland Park Brewery | yellow

hazy IPA Tiny Umbrella | Humble Sea Brewing Co. | red Two Thousands of Money | Pure Project | blue
west coast DIPA Hop Soup | Faction Brewing | pink Noble Ale Works | orange
hazy DIPA From Yakina With Love | Cellarmaker & Moonraker | pink Always in Love | Green Cheek Beer Company | orange
imperial stout Narwhal | Sierra Nevada Brewing Co. | red Night Rider | Pizza Port Brewing | blue
barrel aged stout Eclipse Elijah-Craig | Fiftyfifty Brewing | green Devil's Teeth Cuvee (Rum & Rye) | Modern Times Beer | yellow
Cellar Bottle Sale 
We’ve been cellaring bottles from every bottle release since our very first bottling run of Skus Me back in 2013. We’ll have about 10 different bottles from our cellar available for purchase to go! This will be our first and biggest cellar sale of this scale, but quantities will still be limited and bottles will be sold on a first come first served basis. We’ll post more details about this on social media as we get closer to the event.
Real Smoked BBQ is bringing a massive smoker to our parking lot again and will dishing up some amazing BBQ for this weekend. Come hungry and thirsty!

Cellarmaker Sunday - Tangerang Bottle Release + Growler Fills

Sunday, February 11th, 1PM - 8PM @ The Rare Barrel

We get so excited hanging with our buds from Cellarmaker Brewing Company. The creative juices start flowing and we put our heads together to come up with some new (and old favorites) collaborative brews. This year we are sharing 3 beers with y’all! What makes this year’s party more special than years past? We bottled Tangerang!
Yes, that’s right, for the first time ever you can take Tangerang! bottles home with you, and on top of that for 1 day only we will be filling any clean 32oz and 64oz growler brought in with one of the other Cellarmaker collaboration beers. There are just a few requests we need to ask prior to bringing in your growlers to this Cellarmaker + The Rare Barrel event.
  • Growlers must be a marked 32oz or 64oz growlers with a lid
  • Please tape over any logo that is not The Rare Barrel logo
  • Please clean your growler prior to attending this event
Stay tuned for more details to come on pricing, limits, and draft styles.
Looking for grub? Real Smoked BBQ will be hanging out Sunday as well to fill bellies with tasty BBQ dishes!

pH1 Beer Dinner (ticketed event)

Wednesday, February 14th @ The Rare Barrel

pH1 is the name of a barrel. Crafted from French oak in 1990, she’s traveled from brewery to brewery, positively shaping every beer she touches.
pH1 is an idea. The idea is that there is one barrel that’s better than the rest. She’s better than the rest because she is the perfect home for the perfect mix of yeast and bacteria.
pH1 is the original rare barrel, whose story inspired us to search for that perfect barrel with the perfect mix of yeast and bacteria.  
We will be exploring pH1’s influence on sour beer and showcasing some of the fruits of her labor throughout this beer dinner. Our intention is for guests to enjoy the destination as much as we have enjoyed her journey. Check out the details below.
Seatings | Each seating is intended to provide a more intimate dining experience for you to enjoy the beer, food, and shared company.
Seating 1 | 5PM - 7PM
Seating 2 | 8PM - 10PM
Ticket Price & What’s Included | $175 + tax (includes gratuity)
Each ticket will include a 5 courses paired with 5 sours including a serving of The Rare Barrel’s bottled release pH1. In addition to the beer dinner, each attendee will receive 1 bottle of pH1 to take home. This is a single barrel release with less than 200 bottles in existence. This will be the only chance to take home a bottle of this limited beer since bottles of pH1 will not be sold and will likely only be available for special events. 
How to Purchase | Click here to enter the 24 hour lottery at 9AM Pacific on Wednesday, January 24th.
Due to the limited amount of tickets per seating we will be holding a lottery for tickets. This lottery will be open to the public and sold through our shop page. Please see details on lottery entry below.
  • 1 entry per person, duplicates will be removed
  • No entries will be accepted after the lottery closes
  • Entry does not guarantee your ticket
  • 32 lottery winners will be randomly selected and contacted by 12PM Pacific on Thursday, January 25th.
  • Winners will be required to purchase their ticket within 24 hours in order to secure their seat.

Central Coast Showcase & Benefit

Thursday, February 15th, 4PM - 10PM @ The Rare Barrel

A lot has been going on in the Central Coast outside of brewing some phenomenal beers. Much of our state has been victim to devastating fire and flood, most recently Santa Barbara and Ventura Counties. However, we find ways to persist, support each other, and continue to produce awesome beer! Join us on Thursday, February 15th to get a taste of the Central Coast and raise money to help our California neighbors.
In addition to a variety of our beer that will be on tap, we will be showcasing 10 beers from some of our friends in the Central Coast. $2 from every guest beer sold will be donated to the Thomas Fire and Flood Fund in order to help those that were affected. Check our what breweries we will be showcasing for this event below.
Buellton, CA
Santa Barbara, CA
Oxnard, CA
San Luis Obispo, CA
Buellton, CA
Paso Robles, CA
Ventura, CA
Come for beers and stay for dinner. The Tasting Room & Kitchen will be in full swing and dishin’ up some awesome food to enjoy with these tasty brews.

Sour Vibez Music Festival

Friday, February 16th, 4PM - 10PM @ The Rare Barrel

We’re putting out the vibe, the sour vibez. Come move to the groove, tap your toes, and enjoy the musical tunes from various local artists!
We are excited to celebrate our music program by bringing back all of the artists who have played our 2nd Friday series to present the Sour Vibez Music Festival! It'll be 5+ hours of live music, including our featured band Sharkmouth. Sour Vibez will showcase a variety of sounds, from folk to soul and all the genres in between. PLUS The Rare Barrel's very own Alex Wallash, as the loser of our fantasy football league, will kick off the evening with some ukelele tunes.
Check out the line up below for a full night of music at The Rare Barrel.
Music By…
Token Girl
Ash Powell (with Rob Dietrich and Emily Studden)
Justin Cohen
Rick Hardin
Natalie Smith
and Tall Alex
Come for the music, sip on some sours, we’ll also have a few non-sour guest brews on from friends, and enjoy some grub from our kitchen.

Celebrating Women in Beer

Saturday, February 18th, 1 - 10PM @ The Rare Barrel

We are throwing a party to celebrate all of the women in beer that continue to help this industry grow and thrive. Outside of the variety of our beer that will be on draft, we will have beers from 14 breweries that were founded and/or have Head Brewers that are women. To further empower women in beer, we are donating $2 from every guest beer sold to the Pink Boots Society, a non-profit organization that assists to advance careers for women beer industry professionals by raising money for educational opportunities.
Check our what breweries (and some of the women behind making awesome beer) we will be showcasing for this event below.
Richmond, CA
Alex Zobel - Co-Founder & Brewer
Los Angeles, CA 
Devon Randall - Head Brewer
Portland, OR 
Natalie Baldwin - Brewer
Los Angeles, CA 
Ting Su - Co-Founder
Alameda, CA
Claudia Davis - Co-Founder
Redwood City, CA
Alisha Blue - Head Brewer
McMinnville, OR 
Lisa Allen - Head Brewer
Austin, TX 
Averie Swanson - Head Brewer
San Francisco, CA 
Regan Long - Co-Founder & Brewmaster
Sarah Fenson - Co-Founder
Kihei, HI 
Kim Lutz - Brewmaster
Fort Collins, DE
Kim Jordan -  Co-Founder
Lauren Limbach - Wood Cellar Manager
Capitola, CA
Adair Paterno - Co-Founder
Torrance, CA 
Laurie Porter - Co-Founder
Inglewood, CA
Lynn Weaver - Founder
Alex Nowel - Brewmaster
We will also have a food truck on site to fill your bellies with tasty grub throughout the day.

Sunday Brunch

Sunday, February 19th, 11 - 5PM @ The Rare Barrel

If you like mimosas but don’t want to commit to champagne, then you are in for a treat! We will be serving beermosas and 2 other brunch cocktail inspired sours during Sunday Brunch at our Tasting Room & Kitchen. We are adjusting our hours from 11AM to 5PM so that you can wind down from a fun and busy SF Beer Week by enjoying a beermosa and some of our brunch-inspired dishes from our kitchen. If you weren’t able to try any of the beer from our events during the week or want to get another chance to grab a glass of something that was offered during one of these events, Sunday Brunch will be your last chance to try some of these amazing guest beers. We’re not sure what will be on tap yet but our draft list will be updated on site throughout the day.

Off-site Events

Sours from The Rare Barrel can also be enjoyed at the following events: SFBW Opening Gala (2/9), Sour Sunday at Jupiter (2/11), SARA’s Friends at Sante Adairius Santa Cruz Portal (2/11),  Homies night with Alvarado St, Cellarmaker, Sante Adairius, and The Rare Barrel at Toronado (2/12)
Enjoy an epic Beer Week and see y’all in the Tasting Room!


The Rare Barrel
December 20, 2017 | The Rare Barrel

Terminal Acidic Shock and Sour Ale Bottle Conditioning

Here at The Rare Barrel we bottle condition all of our bottled beers. While bottle conditioning can be a little more challenging that force carbonation, we believe that this is an important step for creating the best flavor profile.  In short, bottle conditioning means that we add a simple sugar (Dextrose) and new dry yeast to a beer before packaging. And then we wait… A new fermentation occurs in the bottle to carbonate it, this also adds a richness and body that we are fond of.
Unfortunately, most yeasts do not perform optimally at a very low pH or at a high alcohol content. In the past we, along with other breweries that bottle condition sour beers, have had issues with inconsistent and under carbonated conditioning results. Even experiencing batches where carbonation nearly completely fails. This is obviously an incredibly disappointing incident, we love the beer we make and we want you to experience the best presentation of our beer.  As Quality Manager, I wanted to help overcome this issue. After doing a bit of research on yeast shock and speaking with a few breweries, we created a protocol to improve consistency in carbonation and bottle conditioning.

What is Terminal Acidic Shock (or TAS)?

Terminal Acidic Shock refers to the death or dormancy of Saccharomyces cerevisiae during fermentation in a high acidity and high ethanol content environment (Rogers To combat this many breweries will temper a yeast addition slurry with a portion of the beer to be carbonated. This allows the yeast to slowly adjust to the severe conditions and have a few generations of growth within a few steps to increase the productivity once pitched into the beer and bottled.

The Experiment

To test different mediums and processes I created an experiment where I took the dry yeast and hydrated it with a sugar solution.  A few different types of low sugar content solutions were tested in this experiment including wort and varying sugar water concentrations. After adding the same amount of yeast to every sugar solution I allowed 2 days for some growth and fermentation. I then added a 50:50 solution of more low sugar solution and sour beer and waited another 2 days. I then tested cell viability and density as will as pH and gravity changes. I concluded that a 2 degree Plato water and dextrose with nutrient added yielded the healthiest yeast at the end of the beer tempering. The slurry was then added to a small bottling run. I also compared this experimental slurry to a control of just day-of rehydrated dry yeast which was our current method of yeast preparation. I concluded that the tempering increased yeast health and decreased conditioning time (tested by yeast viability and pH/gravity changes).
*QA/QC Manager Jenna Blair counting cells of Saccharamyces and Brettanomyces mixed cultures under a microscope.

Our New Procedure

We now boil dextrose and water with a small amount of yeast nutrient to a vessel cool to an optimized fermentation temperature, add yeast and allow for 24 hours of fermentation, then add a 50% 2 Plato sugar water and 50% beer solution the day before bottling and count the yeast each day during tempering in order to assure the yeast we pitch is healthy. On bottling day we add sugar to the beer which is calculated based on the desired CO2 volumes and then count the slurry of tempered yeast and pitch by weight for a goal of 2 million cells/ml. This may seem like a lot as it is far over what would be recommended for a pale ale but for sour/barrel aged beers even with the tempering 1.5-3 mil cells/ml is recommended.
*Weighing dextrose before adding to boiling water.
Scaling this experiment up to our needs was interesting, anyone who we had known that had tried anything like this had small enough bottling runs where the liquid and yeast additions could all be contained in a small flask! We adopted the procedure to yeast brinks converted from full half barrel kegs and eventually into our 5 barrel fermenter for our largest bottling batches.
* Top Photo: Cellar Technicians weigh dry yeast that will NOT be added to the dextrose mixture to ensure that the yeast added is not contaminated.
Bottom Photo: Yeast starter after dry yeast has been added to the dextrose mixture prior to transfering to a brink 24 hours before bottling day.
Though not without challenges we have experienced favorable results with this procedure. We have seen shorter carbonation times as well as more bottle to bottle consistency. We are however continuously tweaking the procedure. We plan to play with different liquid addition volumes and sugar water to beer rations as well as pitch rates. Our goal is first and foremost to make good beer, we get to accomplish this by continuing research and experimentation not only in fermentation and blending but also by conducting experiments that can streamline process and improve the quality of our product.
Consistency and predictability are often regarded as some of the pillars in beer quality assurance and control. Sour beer is a beast that refuses to be controlled but with continuous experimentation we are enthusiastically working towards higher caliber beers.
If you have any questions, feel free to comment below.
Jenna Blair
QA/QC Manager

Rogers, C. M., Veatch, D., Covey, A., Staton, C., & Bochman, M. L. (2016). Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae. Food Microbiology,57, 151-158. doi:10.1016/


Time Posted: Dec 20, 2017 at 9:00 AM
The Rare Barrel
December 11, 2017 | The Rare Barrel

We're Hiring | Line Cook


The Rare Barrel, an award winning, all-sour beer company based in Berkeley, CA, has an opening for a part-time line cook! We are searching for someone responsible and trustworthy who can match our passion for sour beer and food. Prior experience working in a commercial kitchen is a must. The new kitchen at The Rare Barrel will serve New American food with a focus on seasonal and local ingredients. We make as many things in house as possible and the menu will change to reflect seasonal and exciting ingredients.


This position will require availability for a minimum of 3 shifts (Friday, Saturday, and Sunday) per week (25-30 hours per week).
Kitchen shifts are Fridays, Saturdays, and Sundays . Must be available afternoons and evenings. Availability for special events, which occur around 5-7 times per year, is also required. Hours of operations are subject to change.


Hourly rate: DOE
In addition to hourly rate, employees receive a monthly allowance for The Rare Barrel beer, food, and merch, as well as bottles of each new release.


  • Applicants should have a great attitude and take pride in communicating effectively with fellow employees.  
  • Applicants must be able to stand for long periods of time and be comfortable working on their feet. Applicants must also be able to lift 60 lbs (this is a bona fide requirement of the job).
  • Successful applicants must have their ServSafe Food Server certification prior to first day working in the Tasting Kitchen. Successful applicants must renew these certifications (or their equivalent if changed over time) thereafter in accordance with company policy and regulatory requirements.
  • Applicants must be a team player, honest, trustworthy, dedicated, hard-working, self-motivated, and possess a keen attention to detail. A personal commitment to cleanliness and efficiency is required.
  • Must love sours.


  • Prepping ingredients for service
  • Setup food and equipment for service
  • Work stations - cooking and plating as directed by Chef
  • Stock/restock stations
  • Ensure seasoning, quality, and appearance of all dishes
  • Communicate any inventory or repair needs to Chef
  • Change out all pans and clean gaskets
  • Clean inside fridges, oven, induction burners, immersion circulators, and panini press
  • Maintain dishwashers as directed by Chef
  • Assist food runners in washing dishes
  • Turn off food warmer, oven, circulators, cryovac, panini press, and dishwasher
  • Cool down leftover food per safe food handling guidelines
  • Participate in closing cleaning responsibilities


Pre-employment background check and drug test are required.
The Rare Barrel is an Equal Opportunity Employer. Qualified applicants are considered for employment without regard to age, race, color, religion, sex, national origin, sexual orientation, disability or veteran status.
To apply, please send a resume and cover letter in a single PDF to with the subject “Kitchen Application: LAST NAME, FIRST NAME”. Thank you!
The Rare Barrel
October 31, 2017 | The Rare Barrel

We're Hiring - Tasting Room Server


The Rare Barrel, an award winning, all-sour beer company based in Berkeley, CA, has an opening for a part-time tasting room server! We are searching for someone responsible and trustworthy who can match our passion for sour beer and commitment to excellent service. Prior experience working in food service, beverage, sales, and/or customer service is preferred.


This position will require availability for a minimum of 3 days per week (10-30 hours per week).
Tasting Room shifts are Thursdays 3:00-11:30PM, Fridays 3:00PM-11:30PM, Saturdays 12PM-11:30PM, and/or Sundays 12:00PM-9:00PM. Availability for special events, which occur around 5-7 times per year, is also required. Hours of operations are subject to change.
This position will have the opportunity to progress into a 3-5 days per week position as shifts open up. If the new hire is interested, there is also the opportunity to work shifts outside of Tasting Room hours that include  prep work for the Tasting Room, Kitchen prep, Inventory Management, and Beer Club during the weekdays (typically Monday, Tuesday, or Wednesday mornings and afternoons).


$13.25/ hour + tips


  • Applicants should have a great attitude and take pride in communicating effectively with customers and fellow employees.  
  • Applicants must be able to stand for long periods of time and be comfortable working on their feet. Applicants must also be able to lift 60 lbs (this is a bona fide requirement of the job)
  • Successful applicants must pass the ABC LEAD certification (alcohol service) within 60 days of commencing employment, and ServSafe Food Server certification prior to first day working in the Tasting Room. Successful applicants must renew these certifications (or their equivalent if changed over time) thereafter in accordance with company policy and regulatory requirements.
  • Applicants must be a team player, honest, trustworthy, dedicated, hard-working, self-motivated, and possess a keen attention to detail. A personal commitment to cleanliness and efficiency is required.
  • Must love sours.


  • Greet guests in a welcoming manner
  • Verify age from a government issued ID card before serving alcohol
  • Efficiently take orders and promptly serve guests (food, bottled/draft beer, merchandise)
  • Maintain a knowledge of the TRB brand to address any guest questions
  • Demonstrate a comprehensive understanding of what sour beer is and how it is made
  • Be able to competently describe all products available for sale
  • Accurately calculate food and merchandise bills, collect payments, and handle cash
  • Prepare hot food according to safe food handling practices
  • Act as an overall outstanding ambassador for our growing company.
Cleaning and Maintenance:
  • Wash and rotate glassware
  • Maintain a clean bar during and after service
  • Assist in cleaning draft system on a regular basis
  • Bus tables, clean dishes, and clean kitchen at closing
  • Maintain clean bathrooms
  • Rotate kegs and help keep the cold box organized
  • Participate in opening and closing cleaning responsibilities.


Pre-employment background check and drug test are required.
The Rare Barrel is an Equal Opportunity Employer. Qualified applicants are considered for employment without regard to age, race, color, religion, sex, national origin, sexual orientation, disability or veteran status.
To apply, please send a resume and cover letter in a single PDF to with the subject “Tasting Room Application: LAST NAME, FIRST NAME”. Thank you!


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