Damian Fagan

Damian Fagan is the co-founder and current CEO of Almanac Beer Company, a craft brewery based in the San Francisco Bay Area.1 He established the company in 2010 alongside Jesse Friedman, whom he met at a homebrewers club three years prior.1

Company Background

Almanac Beer Company was founded with a unique vision that blended craft brewing with culinary influences. The brewery drew inspiration from Alice Waters' emphasis on regional, seasonal ingredients, which set them apart in the craft beer industry.1 This approach led to Almanac becoming known for building bridges within the culinary world and maintaining strong ties with Northern California's sustainable farming community.1

Business Strategy

Under Fagan's leadership, Almanac developed a distinctive business strategy:

1. Pricing and marketing beer like wine
2. Releasing limited quantities
3. Aging some beers in oak barrels
4. Promoting beer as a companion to fine dining

Fagan's background in design is evident in the company's branding, as he created die-cut labels for their bottles that drew inspiration from both wine and 19th-century scotch bottles.1

Company Growth

Since its inception, Almanac has experienced significant growth and recognition:

• Opened their first taproom in San Francisco's Mission District in December 2016
• Established a 30,000 square foot production facility in Alameda in February 2018
• Received accolades such as being named a San Francisco Bay Guardian Best of the Bay 2012 editor's pick

Recent Developments

As of 2024, Fagan continues to lead Almanac Beer Company as its CEO. The company is focusing on expanding its operations in the East Bay, with plans to open a second taproom in the summer of 2024.2 While Almanac is transitioning out of the Ferry Plaza Farmers Market in San Francisco, they are looking forward to new partnerships, including involvement with the West Oakland farmers market.2

Damian Fagan's leadership has been instrumental in shaping Almanac Beer Company into an innovative and respected craft brewery that pushes the boundaries of beer production and presentation in the culinary world.3