Get Rescued by the Ambrewlance

Restaurateur Mike Altman and brewer Christian Kazakoff of Iron Springs Pub & Brewery craft beer to pair with food and the seasons.

By Christina Mueller Welter: April 6, 2011

During a visit to Oakland with his wife, Anne, in the summer of 2004 for a short-term consulting opportunity, Mike Altman learned the Ross Valley Brewing Company was for sale. With 20 years of restaurant management and brewery experience already under his belt, many of those years with the McMenamins portfolio of brew pubs in Oregon and Mountain Sun Pub & Brewery in Boulder, Altman visited the 765 Center Blvd. location for the first time.

He walked away that day thinking, “there’s an opportunity here.”

A few months later, the now-owner of Iron Springs Pub & Brewery in Fairfax, made the then-owners an offer and in September 2004, it was his. “I threw the dice,” said Altman, “but I knew what I was getting into.”

Altman closed the doors for three weeks to do an interior remodel and opened Iron Springs Pub & Brewery in October 2004. The short turn-around enabled him to keep most of the staff. “My staff is terrific,” said Altman. “They are as important here as the food and the beer.”

Altman, an award-winning brewer with two medals from the World Beer Cup and seven medals from the Great American Beer Festival between 1998 and 2000, managed the restaurant and the brewery for the first four years. He worked with Head Chef Luis Carrillo to tweak and fine-tune the menu to meet customer requests, added a children’s menu and source more locally-grown products.

A successful community giving program, Give Back Tuesdays, is another Altman creation. Every Tuesday of the year, a percentage of the day’s sales goes to support local nonprofit organizations. “The [Ross Valley] YES! Foundation gets three months of Tuesdays every year,” [sic] said Altman, “and in the last three years, we’ve raised over $45,000 with the support of our customers.” That’s some powerful beer!

Altman, who lives “within pedaling distance” of the brewery, continued to build awareness of the Iron Springs brand but changed his pace a bit after his two boys, Aaron and Joey, were born. Head Brewer Christian Kazakoff joined the Iron Springs staff in July 2008.

Kazakoff, who grew up in Pacifica, originally wanted to be a chef. While attending the culinary arts program at CCSF, he worked in the kitchen at Triple Rock Brewery & Alehouse in Berkeley and spent hours of his own time in the brewery there. “Brewing, like baking, has an exactness to it,” said Kazakoff. He took to it immediately and changed the course of his culinary career.

Altman began a wholesale arm of Iron Springs in 2007 and expanded into bottles in 2009. He and Kazakoff continue to expand the wholesale and retail sales channels for the brand. A few Iron Springs-labeled beers, such as Epiphany Ale, Casey Jones IPA, Sless’ Oatmeal Stout and Kent Lake Kölsch, are found on draft or in bottles in Marin, San Francisco and the East Bay. “We do all the distribution ourselves,” said Kazakoff.

Seasonal beers are a typical method for the brewmasters to hone their craft and have some fun with flavors and food pairings. Begun in December 2009, the Holiday Winter Four-Pack needed a full 365 days to ferment, condition and develop the flavors and aromatics to Kazakoff’s exacting requirements for great-tasting beer.

Like wines made by a single winemaker, each of these beers is subjected to a unique but similar brewing process. In this past year’s Winter’s Four-Pack, look for the ’09 “Menace” Barley Wine, fermented in stainless steel barrels; the ’09 Winter Scotch, aged in an oak brandy barrel; the ’10 Winter Scotch with flavors similar to an Export Ale and the ’09 “Malice” Bourbon Barrel Barley Wine, aged in oak.

“There’s a natural correlation between food and beer,” said Altman, who lists food pairings on the menu for every beer on draft. Kazakoff concurs; “I could live on Cowgirl Creamery Red Hawk and our Double IPA. Try one of our Barley Wines (the Menace or the Malice) with a stinky blue cheese.”

Coming up this year, Altman and Kazakoff plan to release a cherry stout and a fresh hop beer made with hops from (no kidding) Hopland, California later this year.

For the original article, click here.

Entering 11 of their brews in the U.S.’s biggest beer competition, Iron Springs team is off to Denver looking for luck and medals.

One of the world’s biggest events in beer — aside, perhaps, from Munich’s Oktoberfest — is the annual Great American Beer Festival, held each year in Denver. And several area breweries are getting pumped for this year’s proceedings, which takes place Sept. 29 – Oct. 1.

Phil Meeker, assistant brewer at Iron Springs Pub and Brewery in Fairfax, will make his third visit on behalf of the Center Boulevard brewpub and his eighth overall… <more>

American beer has really come of age as of late, with micro breweries are opening all over the United States. But the competition is tough and it’s not easy to get recognized, which becomes even harder when you’re located in a small town, but that didn’t stop Michael Altman from taking Iron Springs Pub & Brewery from a corner restaurant to a well respected name in bottled beer.

From Chef to Brewmaster

Michael Altman grew up on Eastern Long Island and stayed in New York to attend culinary school. He traveled the world working as a chef. When he had finally burnt out from being in the kitchen… [read more]

Celebrator Beer News (http://www.celebrator.com/) recently profiled Iron Springs! For details, click here: Celebrator Beer News.

Marin Dining

Iron Springs Pub brews up a winner

Published: Wednesday, January 6, 2010 2:09 PM PSTLeslie Harlib

When a brew pub is functioning at peak capacity, it’s a lot more than a restaurant — it becomes a community center, thanks to good home-brewed beers, large portions of hearty, inexpensive food, personal attention from the owners and an atmosphere that encourages people to adopt the place as a home away from home.

I found all these elements at Iron Springs Pub and Brewery. It celebrated its fifth anniversary in October and has become one of Fairfax’s most popular hangouts for all kinds of people: families, mountain bikers, musicians, you name it.

It’s easy to see why. First of all, Read the rest of this entry »

Here’s a great article from the folks at Bottom’s Up about our food and beer pairings: click here.

LEADING BAY AREA ENVIRONMENTAL ORGANIZATION ANNOUNCES RESULTS OF FIRST-EVER GREEN RESTAURANT CONTEST IN THE US

San Franciso, Calif., August 18, 2008 –Thimmakka, an award winning non-profit organization that has helped over hundred Bay Area restaurants become green, conducted the first ever contest to determine the most environmentally friendly restaurants in the Bay Area. The nomination period for the “Who’s the Greenest of Them All” contest was from April 22 to May 31, and winners were determined in early August. “San Francisco Bay Area is a hub of the green restaurant industry in the United States – it was the perfect place to have the first annual green restaurant contest.” says Executive Director for Thimmakka, Ritu Primlani, who started Thimmakka in 1998 and its Thimmakka Certified Green program in 2002.

There were over 40 entries from all over the Bay Area for this first contest, Read the rest of this entry »

Marin IJ: http://www.marinij.com/marinnews/ci_11134650

Marin IJ: http://www.marinij.com/marinnews/ci_11448082

Marin IJ: http://www.marinij.com/marinnews/ci_10340265

Marin IJ: http://www.marinij.com/marinnews/ci_9023208?IADID=Search-www.marinij.com-www.marinij.com

Marin IJ: http://www.marinij.com/ci_3757495

Brewpub in Fairfax looks to the future: http://www.marinij.com/ci_3144438

This year, our anniversay aligned with Biketoberfest, and it was a gas.