AltBrau is Tim Decker’s ongoing brewing project, blog, photo journalism, and podcast formed to share stories and experiences told through the lens of fermentation.
AltBrau has brewed collaborations in California, Oregon, Washington, Germany, France, and Belgium and poured our fermentations at select locations and festivals in the United States and Europe. We’ve worked with yeast labs to capture and isolate wild microbes and we’ve used beer to raise money for youth homelessness. AltBrau has shared the story of organic hops grown on goat farms and multi-generational family farmed floor malted barley.
What will AltBrau do next? Stay Tuned.
At this time AltBrau is not a commercial brewery and our collaborations are fully owned and sold by the participating breweries.
Our goal is to promote the importance of thoughtful ingredient selection and supporting small farmers whenever possible. We utilize local craft malt, yeast from small labs, unique hop varietals, and whole fruit in our recipes. We prefer organic, sustainably grown, and or regeneratively farmed ingredients whenever possible while maintaining the quality, consistency, and flavor we aim for.
We do not use any pasteurized fruit purees or flavor extracts. We filter as little as possible, preferring gravity and time to naturally clarify our beer. We prefer re-conditioning and natural carbonation over forced carbonation. Our goal is to keep processing aids to a minimum.
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