Admiral Maltings Opens On-Site Pub, The Rake
It joins the 20,000-square-foot malt-production outfit at Alameda's former Naval Air Station.
Image courtesy of Admiral Maltings
The team that brought you Admiral Maltings -- the state's first post-Prohibition craft barley-malting outfit, which opened last summer in a 20,-000-square-foot WWII-era military dry-goods facility at Alameda’s former Naval Air Station — is now launching an on-site pub.
Set to open Jan. 26, The Rake boasts original Douglas fir ceiling beams and, forming the base of the bar, Alameda railway tracks from the Transcontiental Railroad. Reclaimed virgin old-growth redwood banquette seating enhances the cozy rusticity.
The Rake will serve only suds brewed with Admiral malts, featuring twenty beers on draft along with two cask-conditioned ales. Customers can sip those and nibble bar bites such as smoked-whitefish toast, hoagies, and pickled quail eggs while enjoying the unique spectacle of golden Northern Caifornia barley being dried, raked, and cured — aka floor-malted. In other words, they can watch in real time the production of the malt that produces the very beers they're drinking.
Merging modern technology with traditional methods, the team behind this venture includes Ron Silberstein of ThirstyBear Organic Brewery, Dave McLean of Magnolia Brewing, and head maltster Curtis Davenport, who has an extensive background in organic farming and small-batch malting.
More than fifty breweries and distilleries now purchase Admiral malts, resulting in such brews as Russian River Brewing Company's Key Grip, Anchor Brewing's Admiral Nelson Ale, Faction's McCrary Pale, Cellarmaker's Double Dry-Hopped Questionable Origins #4, Almanac and ThirstyBear's collaboration Hazy Voyage, Magnolia's Admiral Ashbury and Old and in the Haight, and many others.