The Linden Street Brewery is small and unpretentious, but its owners are proud of their brewing tradition, which goes back to the early 1800’s, when settlers from Germany first made Oakland their home.
The West Coast tradition of brewing, or the California lager, is a steam-brewed ale that is made at a temperature closer to that of lagers. This method creates a “hoppy, more bitter taste”, says Andrew Ritter, lead brewer at Linden Street.

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CommonWealth Café and Pub owner Ross Adair works on repairs to his business, which has been closed since a July 8 fire.

After a July 8 fire forced CommonWealth Café and Pub’s owners to close their business for repairs, other Oakland bar and restaurant owners stepped in to help. In the months since the fire CommonWealth’s owners have collaborated with a number of these local businesses on food and beer events that have benefited the pub and kept their employees working.

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Two local businesses—Linden Street Brewery and Chop Bar—came together in Oakland Sunday for their annual pig roast celebration, held on the third Sunday of every month between April and September. Dynamic, an Oakland based band, performed throughout the evening. The four pigs they roasted came from Langley Farm in Petaluma, about 50 miles north of…

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At the first stop on the bike tour, Linden Street Brewery, Robert Mueller (right) chats with owner Adam Lamoreaux about his beer brewing methods while group leader Karen Hester sips the Burning Oak Black Lager.

At the Eat Real Festival in Oakland’s Jack London Square on Saturday afternoon, crowds of people gathered on the waterfront, queuing up for $4 miniature sweet-potato pies and $5 citrus pork sandwiches on organic, brick oven flatbread. But in front of Bay Area Bikes, four cyclists had a different idea—riding gloves were slipped on, four helmet locks clicked shut, and the group rode away from the food festival to get an inside look at some of Oakland’s local food and drink makers.

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Perched above a steaming stainless steel cauldron, Adam Lamoreaux rhythmically stirs the contents with a large metal oar. Inside, a thick amber-colored concoction of cracked grains and hot water simmers. As he continues to stir, a sweet malty smell fills the air. Lamoreaux looks down into the vat and studies his mixture, then says, “For the first two years of my daughter’s life, she thought I made oatmeal.”

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The big screen

Organic tofu burritos, newly smoked sausages, cold beer and popcorn—the vendors were not serving these at a famers’ market, but at the second night of the Oakland Underground Film Festival, which on Friday turned into a combination of live music, improvised video projection and outdoor film screenings at the Linden Street Brewery.

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