My first introduction to Sante Adairius Rustic Ales began as a small seed that unexpectedly grew into a beautiful tree. What was meant to be a simple trip to Santa Cruz unexpectedly introduced me to a cult brewery with many loyal members. One night, I stopped to eat at their Santa Cruz gastropub, and while the beer did impress me, I didn’t pay it much attention.. But, after I had returned to San Francisco, I mentioned to a friend that I had visited Sante Adairius, and he was impressed. Curious, I asked him the cause of his reaction, and he told me of the zealous following this brewery has. Sure enough, not even a week later, a customer walked in asking if we had any of their beers. This prompted me to discuss Sante Adairius with Justin, who told me that we had been on their distribution waitlist for a few years at that point. Luckily for us, a few months later (and several more customer inquiries), we got an email letting us know that we’d been brought onboard and could now share their beers with you! 

Owned and operated by Adair Paterno, Sante Adairius Rustic Ales is known for their rustic ales (shocking, I know). This category includes styles like Saisons, Bière de Gardes and other earthy, fruity, and spice driven beers. True to its name, this type of beer focuses on traditional production practices using various yeasts and bacteria throughout the fermentation process. Some contemporary brewers even go the extra mile and open ferment their beers, allowing for the outside environment to influence how the beer tastes. Returning to Sante Adarius, their beers typically fall under the umbrella term of Farmhouse Ale, following in the tradition of Belgian Saisons. They often utilize a blend of yeasts, and age their beers in a variety of barrels, adding more complexity and depth while maintaining an approachable demeanor. 

What struck me about their beers was how they always feel one step ahead, yet maintain a distinctly traditional aura. For example: one of their recent releases, the 831 IPA, presents with the texture of a Hazy IPA while maintaining the body of a West Coast IPA, a balance not easily achieved. 

Fitting with this oxymoronic teeter totter, I have decided to feature a farmhouse ale that has been aged in, of all things, vermouth barrels as well as a bourbon barrel aged imperial stout that was finished in cognac barrels. Just a heads up that these beers are a little pricier than the average Beer of the Month selection, but they were just too good to pass up. Next month we’ll focus on something a little less economically heavy. 

Have a wonderful holiday season, and I hope to see y’all in the next year.

Santé!

Daniel Ruppert

Beer Buyer