Yeast of Eden’s Grand Opening on January 17th to Benefit Monterey County Food Bank

1. Yeast ofEden Carmel Plaza Suite112 Carmel-by-the-Sea,CA Contact: J.C. Hill,831-747-0841 jc@alvaradostreetbrewery.com FOR IMMEDIATERELEASE Yeast of Eden’s Grand Opening on January17th to Benefit Monterey County FoodBank Yeast of Eden, the newly renovated restaurant & brewery that occupies the south end of the Carmel Plaza is announcing its grand opening on Thursday, January17th. Carmel-by-the-Sea, CA, January 14, 2019 - Yeast of Eden, the newly renovated restaurant & brewery that occupies the south end of the Carmel Plaza is announcing its grand opening on Thursday, January 17th. After opening quietly last month, the hip, contemporary designed 120 seat restaurant (plus40 outdoor patio seats) is partnering with the Monterey County Food Bank by donating 100% of the proceeds from the evening’ssales. “It’s a priority for us to align with a local, charitable cause in conjunction with announcing our opening to the community,” said J.C. Hill, Co-Owner. “We’re here not only as a community gathering place, but as a community partner,” he said. Hill and his father, John, are also the owners of Alvarado Street Brewery in Monterey and Salinas. It was a “no brainer” for them to align with the Monterey County Food Bank, as the holiday season tends to place a strain on the organization’s resources as they head into the newyear. Yeast of Eden began as a side project of Alvarado Street Brewerystarting in 2015, as Hill and (now) Head Brewer Andrew Rose were barrel aging beers with some of Rose’s experimental “mixed” cultures. “Mixed fermentation just refers to the variety of organisms used to metabolize sugars produced during the brewing process,” said Rose. “Our cultures contain multiple varieties of brewer’s yeast, but also native yeasts & lactic acid producing microflora, creating a sense of terroir in each of ourbeers.” A common thread among all the Yeast of Eden beers is a crisp, dry profile that sets the stage for fruit forward, fermentation-derived flavors and assertive effervescence that creates an almost champagne-like finish. Each has a varying level of acidity, almost to the same degree as wine, which presented a food pairing opportunity that Hill was eager to pursue. “We wanted bright, bold flavors to align with the soft acidity and layered flavors of Andrew’s beers. Sweet, spicy, savory & umami – combined with the beer, we wanted your entire palate to dance over the course the meal,” said Hill. The result was a global, street food-inspired menu with Southeast Asian & Latin American influence. Hill says he was lucky enough to bring on Chef Stephen Paulson, formerly of Ba Bar & Elysian Fields in Seattle, to curate a menu specifically designed to pair with mixed fermentationbeers. Some of the quickly adopted fan favorites in their short four weeks of existence are the crispy battered Saigon wings tossed in a spicy fish sauce caramel, as well as the miso creamed kale that features a mix of foraged & domestic mushrooms. The menu offers street tacos withhand

2. made corn tortillas for both lunch and dinner, but also offers a range of share plates and large entrees. Customers so far have been emphatic about the Red Curry Duck, which is hot smoked & dry aged Peking duck breast served in a spicy red curry sauce with grilled pineapple. Burger lovers will find satisfaction in their kobe grind “Publican” burger with rosemary & sagefrites. Beyond the 26 beer taps and eclectic eats, Yeast of Eden offers a full bar where Assistant General Manager Adam Ono is slowly building out a promising cocktail program, and one that will eventually feature four on draft. Ono, formerly of Future Bars (SF), 1833, and most recently California Market at Pacific’s Edge, has created several promising libations already. “Thou Mayest” is another Steinbeck reference and an egg white cocktail with rye, Campari, fernet branca, amaro &lime. Yeast of Eden is currently open from 11 am until 10 pm (kitchen until 9 pm), but after their Grand Opening on the 17th,hours will change. The restaurant brewery will be open from 11:30 am to 10 pm, Sunday through Wednesday, with kitchen hours extended until 11 pm Thursday through Saturday. The bar will stay open until midnight on those days. Reservations and more information is available online atyoebeer.com. Contact Co-Owner J.C. Hill for all press relatedinquiries. Cell – 831-747-0841 Email –jc@alvaradostreetbrewery.com