Sante Adairius Rustic Ales Cellarman

A bright, tart and lemony 6.5% oak-fermented dry mixed-fermentation saison that began as a collaboration with Jeff Kimpe, Triple Rock's brewmaster, for San Francisco Beer Week.

Their goal was to illuminate the versatility of the saison style, and to pay homage to those unsung brewery workers whose efforts go largely unrecognized. This beer has morphed since its original inception, and Cellarman now spends all of its time in French oak.

Cellarman celebrates cooperation, friendship, and hard work. From SARA’s foudres to your glass, Sante!

Sante Adairius Rustic Ales Cellarman

Sante Adairius Rustic Ales is a small, but daring, brewery located in Santa Cruz County.

We are a brewery founded on respect for quality and authenticity. We focus our attention on producing well-constructed beers with an eye towards simplicity and character. SARA takes liberty in emulating those memorable beers, their brewers, and the experiences they foster, never forgetting those giants on whose shoulders we stand.

Our approach to beer making is one of whimsy, highly inspired by the Belgian tradition, but also in harmony with brewers all over the world who push against boundaries of style with a nudge, not a shove. Often our beers are barrel-aged, usually in wine barrels, with various yeast and bacteria. As often as not though, Sante Adairius brews beers more approachable and traditional in nature, yet no less flavorful or distinctive.

Owned and operated by Adair Paterno, Sante Adairius Rustic Ales is our attempt to bring people together over great beer. SARA is an expression of our many years of beer geekery, the rabbit hole of tasting every beer we could get our hands on, and trusting we could contribute to the canon of those beers of the highest esteem. We believe great beer comes first. We stay true to our brewing roots. We take seriously the fact that we are brewing for you, and for ourselves. We appreciate your interest in our efforts. Sante!

Saison elaborada en colaboración para la SAN FRANCISCO BEER WEEK. Buscaron elaborar una cerveza como homenaje a todos aquellos trabajadores cerveceros que generalmente pasan desaparecidos. Se transformó, desde el comienzo, y ahora pasa todo el tiempo en roble francés. Agria y alimonada con una sequedad arida, muyagradable al paladar.