On the first Saturday of Beer Week, the Press Club offered a flight of the Mikkeller Yeast Series. Mikkeller, a Danish beer maker, took a Pale Ale wort and fermented it six different ways with a Saison, English, Lager, American, Brettanomyces Bruxellensis, and Brettanomyces Lambicus style yeasts to about 6.5% abv. The beers were riveting for their similarities, their differences and, in reflecting upon them, for the ways that they mirrored the best attributes of SF Beer Week. Read More