Here’s a look at Iron Springs in the news lately:
We are now open for lunch Wednesday – Sunday!
Starting tomorrow we begin our new lunch hours:
Wednesday-Sunday we open starting at NOON
Monday & Tuesday we open at 4:00
Check out our quick hop Sack Lunch Specials we will be offering during the week Wednesday – Friday. Great food on the fly!
Pressed Tukey Cuban: Kettle cooked turkey breast, melted Swiss, pickles, whole grain Dijon mustard
Griddled Meatloaf Reuben: Niman Ranch meatloaf, sauerkraut, Russian dressing, Emmentaler cheese
Tofu Wrap: Fried local tofu, arugula, tomato, onion and chickpea sour cream
Avocado Roll Up: Whole sliced avocado, tomato, crispy onion strings, romaine lettuce, chipotle and jalapeño – cilantro aioli
Includes house made potato chips
Mother Day Brunch Specials at Iron Springs
Our mother’s day brunch is sure to please the whole family. Beginning at noon on Sunday, May 13th.
Pastries, Fruit, and Cheese
Lemon poppy seed scone, cheese blintz, apple, strawberries, orange pinwheels, Marin French breakfast cheese, Farmstead Toma, wild flower honey
Corn Beef Hash Benedict
Crispy corn beef potato croquettes, poached Skillman Ranch eggs, Creole mustard hollandaise, arugula salad
Petite Quiche Lorraine
Pork shoulder bacon, gruyere cheese, sliced tomato, baby spinach, sabayon
Seared Hawaiian Tuna Salade Nicoise
Haricot vert, new potatoes, grape tomatoes, coddled egg, Nicoise olives, Spanish boquerones
Bucatini Pasta Putanesca
Kalamata olives, anchovies, San Marzano tomato, roasted garlic, capers, Calabrian chilies, Pecorino Romano
We will be offering a special Mother’s Day Grapefruit Mimosa to go with the lineup of 15 great beers we have on tap.
Make your reservations today at (415) 485-1005.
See you at the pub!
–The Iron Springs Team
Iron Springs is very proud to announce a partnership with Marin Produce of San Rafael to donate additional funds to local nonprofits through its Give Back Tuesday program Currently, each Tuesday, Iron Springs donates 10% of the day’s sales to a local nonprofit. Starting in February of 2012, Marin Produce will contribute an additional 5% of daily sales, for a total of 15%.
In May of 2008, Iron Springs Pub implemented its successful “Give Back Tuesdays” program. During the past four years, over $60,000 has been donated to a variety of local causes, many of them environmental & educational in nature. In addition to the financial contribution, local groups are highlighted during their Tuesday at the pub, giving patrons an opportunity to learn about great local Bay Area groups. By adding Marin Produce as a partner, Iron Springs hopes to have given away over $100,000 by the end of 2013.
“We feel so fortunate that we have been able to give back to the community that we love in this way, and help spread the word about so many great non-profits,” said Anne Dubinsky Altman, co-owner of Iron Springs. “We are a public house, and this program has been a great way for us to give back. We are thrilled to work with Marin Produce and be able to donate even more.”
Since the program was implemented, it has benefitted a variety of local groups, including:
- Point Reyes Bird Observatory
- Homeward Bound of Marin
- Pine St. Foundation
- Conservation Corps North Bay
- Marin Community Food Bank
- Adopt a Family of Marin
- Marin Stables
- Marin Agricultural Land Trust (MALT)
- San Anselmo Cooperative Nursery School
- San Geronimo Valley Community Center
- Drake HS Mountain Bike Team
- Cascade Canyon School
- Five for Five
- Marin Human Society SHARE a Book
- Community Action Marin
- Point Reyes Seashore Foundation
- Trips for Kids
- Marin Open Space Trust
- Marin Youth Center
- Sustainable San Anselmo
- IN SPIRIT
- Lily’s Legacy
- Surfrider Foundation of Marin
- Hungry Owl Project
- Center for Domestic Peace
- Marin Arts Council
- Marin Community Bicycle Coalition
- Marin Search & Rescue
- Sea Stewards
- Daycaring Preschool
- San Geronimo Valley Community Center
- Audubon Canyon Ranch
- The Bicycle Works
- San Anselmo Preschool
- Fairfax Open Space Committee
- Cascade Canyon School
- YES Foundation
- Bread and Roses
- Ceres Care Program
- Bay Area Ridge Trail
“The Iron Springs Give Back Tuesday events provide an opportunity for MCBC to connect with our members, while raising money for important programs that encourage people to get out of cars and onto bikes. It’s a natural fit, given that so many bicyclists visit the pub on a regular basis. It’s easy for them to stop by and spend money knowing it supports two things they love, bikes and beers! With the generous support of Iron Springs we’ve raised over $2,000 for bicycle advocacy in Marin. Thank you Iron Springs!” – Tom Boss, membership director for Marin County Bicycle Coalition
“I’ve been a cyclist in the Ross Valley for the past 15 years, and the director of the local high school mountain bike team for the last nine. One of the most important developments in the cycling community in that time has been the arrival of Iron Springs Pub and Brewery. Iron Spring’s “Give Back Tuesdays” program has provided Drake Mt Biking with much needed funds through a wonderful community gathering. Our Give Back Tuesday event is one of our favorite among a year-long calendar of events.” – Dan Freeman, Drake Mt. Bike coach
“Give Back Tuesdays at Iron Springs provides Bread & Roses with a great opportunity to educate our neighbors about our mission and to lift their spirits through live music. The icing on the cake (or head on the beer) is the generous donation that follows. Thank you Michael and Anne for shining your light in our community!” Cassandra Flipper- Executive Director, Bread & Roses
Iron Springs is a family-friendly, locally owned and operated pub and brewery located in Fairfax, California. With delicious food and 16 award-winning handcrafted beers on tap, everything on the table – from the hot sauce to the ales – is lovingly hand crafted on the premises.
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.
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]
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 »
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/ci_3757495
Brewpub in Fairfax looks to the future: http://www.marinij.com/ci_3144438