Aug/Sept 2014 Issue by Hops to Table Magazine

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HOPS TO TABLE Your Ultimate Greater Sacramento and Chico Craft Beer And Food Source

Aug/Sept, 2014

HOPPY BREWING CO.. 20 YEARS IN THE MAKING

MOTHER RESTAURANT INSPIRED VEGETARIAN DINING AT ITS FINEST

ABBEY TRAPPIST PUB THE INSPIRATION BEHIND STOCKTON’S PREMIER CRAFT BEER BAR

P LUS.. . . .

AWARD WINNING HOMEBREW RECIPE

what’s inside

HOPS TO TABLE

A magazine dedicated to covering the Greater Sacramento and Chico beer and food scene

August/September, 2014 • Issue 4/Volume 2

12 FEATURE

DEPARTMENTS

Hoppy Brewing’s 20 Year Anniversary

18 Beer Inspired Recipes This month, we feature a delicious Crock Pot Kalua Pork. This dish is made and paired with 21st Amendment Brewing Co’s He Said (Baltic Porter). This one pot meal is easy to make and sure to please your friends and family.

This issue features a profile interview of Hoppy Brewing Co. The founder, Troy Paski, talks about his background, how the brewery evolved and how the Greater Sacramento beer scene has changed over the last 20 years.

Homebrew Recipe of the Month This issue features the Hops to Table Magazine/Device Brewing Co. award winning homebrew recipe for their Sacramento Beer Week contest. The winning beer is a Belgian Blonde brewed by Phil Csik and featured on Device Brewing Co.’s Tap Handle.

Restaurant Profile Mother Restaurant has received critical acclaim and one of the few vegetarian restaurants that serve craft beer. Join us as we walk through a five course pairing menu that features an array of farm-to-fork and delicious prepared dishes.

MORE..... 5

Industry Spotlight In this issue, we feature The Abbey Trappist Pub located in Stockton, CA. Join us while we talk to the Abbey about their history and their contributions to the local craft beer industry in the Central Valley.

16 Roadtrip: Michigan We take a trip to beautiful Michigan in search of some of the world’s most celebrated breweries and brewpubs Bell’s Brewery, Founders Brewing Co and HopCat to name a few.

18 Educational Series: Oktoberfest This is an installment series that looks at the history of beer and its influence on current styles and trends. This series discusses Oktoberfest.

22 Craft Beer Directory We have updated and expanded our craft beer directory. Take a look and see what new places have rotating craft beer handles!

facebook.com/hopstotable facebook.com/hopstotable

@hopstotable

note from the publisher

Publisher John Zervas Editor-in-Chief Moni Bull Homebrew Coordinators Cory Meyer Featured Artist Jacquelyn Bond www.jacquelynbond.com Guest Contributors Aimee Chilson Matteo Sargentini Dan Scott Hops to Table Magazine is published every other month by Hops to Table Publishing Company, a division of Hops to Table, LLC. It is distributed to key locations throughout the Greater Sacramento Area. If you would like us to distribute Hops to Table Magazine to your business, please email us at info@hopstotable.com.

ON THE COVER John Janosko, Vice President and General Manager of DBI Beverage, holding the commemorative Track 7 Brewing Co. California State Fair Best of Show Beer Panic IPA

n several distinct ways, the brewing community is like a family. Sure there are rivalries here and there, but for the most part everybody works together in the spirit of producing a good product, and there is a certain sense and feeling of camaraderie that I have rarely found in other business circles. I have learned in my brief tenure as a beer publisher that loyalty, respect and reputation go a long way in the brewing industry. There tends not to be a whole lot of industry patience for folks lacking passion, business ethics or understanding about the industry. It quickly becomes evident when people are trying to make a quick buck and eventually they get weeded out. I have made no secret that I admire those in our industry who have stood the test of time. To me, it means that if they have survived in this industry for any number of years, they must have demonstrated loyalty, respect, hard work and determination. There were two individuals who fit that category and recently passed away. They are Mark “Fraggle” Martone and Mark Martin.

Fraggle is pictured third from the left.

Mark Martin was the owner of Sutter Buttes Brewery in Yuba City, CA. Martin was a long-time, passionate brewer, who weathered the economic storms of the brewing industry while always keeping his humor and goodnatured spirit intact. He built a brewery in Yuba City that was the fabric of the community and a frequent topic of discussion among the locals and the surrounding area. My condolences go to the friends and family of Fraggle and Mark. They made important contributions to our local industry, and both will be missed. My greatest regret is that I did not get the chance to interview them for this magazine. I say that both from a professional point of view, as well as personal. I would have enjoyed the conversation and the sharing of ideas and history. I would have liked to share their stories in their own words, as we do in our brewer and industry profiles.

Fraggle’s professional and personal accomplishments were many. He was the co-founder of the venerable Beer Revolution in Oakland, CA. In this capacity, he was a pioneer of craft beer and a passionate and vocal supporter of the industry.

Perhaps there is a lesson to be learned. I am fortunate and blessed to be around some of the greatest people I have ever met in my life in this industry - hard working, loyal and determined. Life is short, enjoy it, learn from it and above all have fun! Cheers Sactown and stay tuned we have lots of good things to come.

As a person, Fraggle was kind, gentle, good natured and had a genuine love for animals and people alike. He inspired many, both personally and professionally and left an indelible mark on the craft beer scene.

John Zervas Publisher and Homebrewer

sacramento vaLley's largest & most authentic OKtoberfest event

German BEERs and foods carnival  LIVE MUSIC C

LOCAL CRAFT BEERS

WHAT WE’RE DRINKING

GAMES  ENTERTAINMENT

Here are the noteworthy beers that Hops to Table’s editors and contributors are enjoying now.

AND MORE

CMY

During this time of year, I will generally gravitate towards lighter beers. I am really enjoying Loomis Basin Brewing Co’s Buxom Blonde Pils. It is light and clean and a perfect summer drink during our hot summer nights. - John Zervas, Publisher

I am enjoying Bike Dog Brewing Co.’s Coffee Milk Stout. This beer is loaded with chocolate and coffee and reminds me of a rich delicious dessert. It’s a moderately low ABV beer also at 4.7%, so it’s very easy to drink. - Moni Bull, Editor-in-Chief

VISIT SACTOBERFEST.COM FOR TICKETS AND INFORMATION

I am drinking St. Archer Brewing Co. Pale Ale. This beer has a crisp, clean body and an ABV that is just right for the warm months with an aroma that smells about as dank as any beer I’ve had. - Ryan Graham, Guest Contributor

In summer, I love a good lawnmower beer, one that is crisp and refreshing to beat the heat. One of my local favorites is American River Au Golden Ale, which proves that lighter beers don’t have to be watery and boring. - Dan Scott, Guest Contributor

Presented by spaten beer and sactown magazine

Industry spotlight Hops to Table Magazine sat down with the team at The Abbey Trappist Pub - Kiel Batanian, Lauren Sage, Josh Dick and Brian Pollard to talk about the beer scene in Stockton, CA, Stockton Beer Week and what motivates them to create a craft beer experience at their pub. What was the inspiration for opening the Abbey Trappist Pub? Kiel: The original owners are from Stockton, so that was a huge influence in deciding to take a risk on such a cutting edge beer bar. They wanted to feature Belgian and Trappist beer, along with a lot of stuff from Europe. They also wanted to capitalize on American craft beer at the time. It was the synergy of all of those things: the imported beer and the domestic craft beer that brought this together. There are not a lot of craft beer bars in the Stockton area. How was Stockton chosen as a location? Kiel: The original owners took a big chance because Stockton was not the biggest beer town. They really drew on some influences from Oakland and the Bay Area and that vibe. They wanted to create a nice synergy. How has Stockton evolved since the time that you have been here as a craft beer destination? Kiel: Josh and I have been here for two years and Lauren has been here for about a year and a half. We have seen a lot of changes in that time and the selection has gotten a lot better. We are becoming a craft beer destination slowly and the valley has started to pick up a lot with an amazing amount and variety of craft beers coming through in the past three years. What are you going for in terms of your craft beer list? Josh: It is more of a Belgian style and American style craft. We wanted to infuse some of the stuff around the world and here is what we also do in our own backyard. Kiel: It is a balance of standards and rotating. I think there are always going to be some things we have here and people can have a nice beer that they have always come to know and love; or they can try something entirely different that they have never had before. We always try and get ahead of the curve a little bit with what we bring in and highlight some brand new stuff and some old returning classics.

Pictured from left to right: Lauren Sage, Kiel Batanian, Brian Pollard and Josh Dick

Lauren: I would say it is tradition meets innovation. Brian: From an owner’s perspective, we are already past that point where our customer base wants the unusual and hard to get stuff because they know they can go to the restaurant across the street and get Blue Moon, but this is the only place you are going to get Lost Abbey and some of that other stuff. That is where we narrowed our focus down a little more by getting the selection and talking to the people to find out what they want. They want that variety and Kiel and Lauren make sure they know what is hot and what is coming out. We get a jump on what is coming out, and we are setting the bar in this area for what is available and what we can get. Lauren: The big difference is the amount of education we give ourselves and the passion we have; from us pouring to us handing the glass over, there is a general caring about these unique styles and the efforts that went into making it. Kiel and I are going through the Cicerone program, and I have been a beer blogger. We try to build our relationships through that and bring it here whether it is through events or general conversations. People come here and want to sit down and ask me if I had this beer or that beer. We try to create a haven for this new palate and these new customers who are eager and excited to try new things. We are great for either the experienced or the newbie, and I think we cover it all. Kiel: The most telling sign too is when people that have been here a lot bring in their craft newbie to the bar here. More often than not they say, “You need to trust Lauren; she knows what she is talking about.” I think there is always that feeling here that we will help you find something you like if you are willing to work with us and tell us what you like. It is a non-standard operating procedure here that we will walk you through the styles and tell you a little bit about each thing that you want to experience. Brian: The bartenders here like to do that. That is what they are here for and it is not an inconvenience for them to have somebody sit at the bar for 45 minutes and have them talk their ear off about it. These guys like that and will talk beer all day with you. You have eight rotating craft handles, a large bottle list and a full service restaurant. Do you do a lot of events here? Kiel: Yes, we do dollar oysters on the half shell on Tuesdays. That brings in our regular food crowd, and they like to pair the beers obviously. On Wednesdays, we do pub quiz where we write up a nice trivia contest. It rotates who writes it so we all bring in a little bit of our own influence and fun into it. Thursdays would be the really hardcore craft beer nights. We do either a complete tap takeover or a themed takeover. Lauren came up with Throwback Thursday, so we did eight different beers that got people into craft beer. We were pouring Anchor Steam, Sierra Nevada Pale Ale, Arrogant Bastard, Great White - the beers that we have gotten away from a little bit but wanted to feature again. I think that people really responded to that positively.

ADDRESS 2353 N Pacific Ave Stockton, CA 95204 PHONE (209) 451-1780 WEBSITE abbeytrappistpub.com FACEBOOK facebook.com/theabbeytrappist

Tell me about Stockton Beer Week, how many years has it been now? Kiel: This is the third annual Stockton Beer Week and it is happening from August 22 – 31st. I would say we are the premier spot of the week. We have an event every day of that week that is centered on beer. We even made a collaboration with Dust Bowl Brewing Company for a Session Beer. We are registered with the www.stocktonbeer.com site, and Lauren manages all of our social media events. If people really knew about some of the stuff we were doing they would make the 45 minute drive out here. Hops to Table Magazine

Page 5

beer inspired recipes: crock pot kalua pork

MAKE IT TONIGHT A beer inspired recipe from start to finish 21st-amendment.com

CROCK POT KALUA PORK Impress your friends or family with this simple, delicious and easy to prepare dish that be made ahead of time and enjoyed after a long dayâ&#x20AC;&#x2122;s work. This complex, amazingly light dish is low calorie, healthy and pairs perfectly with the He Said (Baltic Porter) by 21st Amendment Brewing Co. - serves 4

4 lbs pork tenderloin, cubed 1 cup good quality, double strength coffee 1 can 21st Amendment Brewing Co. He Said (Baltic Porter) 1/2 cup dark brown sugar, packed 2 tbs soy sauce 1 tbs garlic, crushed 1 tbs ginger, grated fine 1 tbs Kosher salt Instructions

Remove all fat from pork and cut into large pieces. Place in crock pot. Place all other ingredients in a small saucepan and bring to a boil. Lower heat and simmer for 8-10 minutes, until liquid is reduced by about 1/2. Pour mixture over pork, toss to coat, then cook on high for 4-5 hrs, or low for 6-8 hrs. Hops to Table Magazine

Remove from Crock Pot, break up pork cubes and serve over rice or on a toasted bun with coleslaw, which can be purchased in the ready-made salad section of the grocery store. Drizzle with remaining sauce from the crock pot. Pairing Notes. This dish pairs perfectly with the 21st Amendment Brewing Co. He Said (Baltic Porter). This beer pours pitch black with a nice frothy beige head. It has prominent notes of roasted malt, cocoa, molasses, earthy pumpkin and

He Said (Baltic porter) is brewed with 2-row, Carafa II, Carafa III, Cara-Vienne, and Dark Munich malts. They use both pumpkin juice and pumpkin puree. The spices are Vietnamese Cinnamon and caraway. The hops used are German Northern Brewer and Syrian Golding. The beer is available in four packs - with two cans of He Said (Baltic Porter) and two cans of He Said (Tripel). As a side note, we used the porter, but the tripel also pairs quite well. The 21st Amendment Brewery is located In San Francisco, between Bryant and Brannan and just 2 blocks north of the SF Giants Ballpark. Easy

hints of pumpkin spice. It is a medium body

access to BART, Muni and Caltrain.

and finishes clean.

__________________________

elysianbrewing.com

Ingredients

The beer perfectly complements the sweet, salty and roasted ingredients of this dish - both as an ingredient and in the pairing. This beer has the perfect amount of body and just the right hint of sweetness and bitterness to pair perfectly with these ingredients.

21st Amendment Brewery 563 2nd Street San Francisco, CA 94107 Phone: 415-369-0900 21st-amendment.com Page 6

award winning homebrew recipe

W ! O N EN P O

Yolo Brewing Company

West Sacramento ~ Yolo County Beer hall & outdoor beer dock. 12 beers on tap, more on the way. Growlers & 22oz bottles to go.

Pictured: Phil Csik brewing his Belgian Blonde at Device Brewing Co

AWARD WINNING BELGIAN BLONDE RECIPE

Thursday & Friday 3p-9p Saturday 11a-9p; Sunday 11a -8p RAISE YOUR GLASS HIGHER.

The first place winner of the Device Brewing Co./Hops to Table Magazine Homebrew Competition shares his winning Belgian Blonde recipe.

PHIL CSIK’S BELGIAN BLONDE “ZOT” Type: All Grain Batch Size (Gallons): 10.00 Boiling Time (Minutes): 90 Fermentation: Ale, Single Stage Equipment: 40 qt rect. Cooler with “racetrack” extraction manifold & single-tub fly sparge Measured Efficiency: 79% Ingredients 22.0 lbs 1.0 lb

3.2 oz

Rahr 2-row Malt (1.9ºL) Canadian Malted Wheat (2ºL) Hallertau (4% AA)

2.0 lb Light Candi Sugar (45 min) 1 .0 lb Cane Sugar (45 min) 1/2 Star Anise Pod (crushed, not powdered) (15 min) Zest of 2 Navel Oranges (15 min) Zest of 1 Lemon (15 min) 2 tbs Irish Moss (10 min) 2 pkgs Trappist Ale Yeast (WLP500) 1 pkg Belgian Ale Yeast (WLP 550) Original Gravity: 1.070 Final Gravity: 1.014 ABV: 7.2% IBU: 28 Mash: 150F @ 60 Min. Mash Out: 166F Fermentation: 70F (10 Days)

Hops to Table Magazine

uring Sacramento Beer Week, Device Brewing Co. and Hops to Table Magazine hosted a homebrew competition. Greater Sacramento homebrew teams competed for a chance to brew a commercial batch of beer with Device Brewing Co. and have that beer featured at Device’s taproom. We sat down with the winner of this year’s competition, veteran homebrewer Phil Csik, and owner of Device Brewing Co., Ken Anthony, to talk about their experience brewing this beer. Phil, what was your motivation for this beer? What were you going for? Phil: My wife and I took a trip to Belgium a few years ago and toured around the country side and toured around Europe. This was also before I started judging. There was a quaint and charming little brewery in a town called Bruges. They had two beers on tap, a dark ale and a blonde ale. I fell in love with the blonde ale. It had the perfect balance of light fruit, great malt character, noble hops and turns out some orange. I really enjoyed that recipe and that was my inspiration. Ken, how do you feel about working with the home brewer community in Sacramento? Ken: As a former home brewer I had every intention of continuing to home brew and that ended about last August. I haven’t home brewed since then. As a member of the home brew community I was very inspired to do something with the home brewing community in the area and even from beyond. We got entries from Nevada, Bay area and

1520 Terminal Street West Sac, CA 95691 (corner of Terminal & Del Monte)

even Southern California. The home brewing community here is very good at what they do. There are a lot of very talented brewers, and I was just thrilled to work with them and have an opportunity to give back to the brewing community. To give somebody that has the talent to brew on commercial system the opportunity to have their beer served in a tasting room for people to enjoy. That is not an everyday thing for most home brewers. What was the feedback on the beer and are you going to brew it again? Ken: The feedback I received on the beer was that it was extremely well received. I had a number of very qualified Belgium drinkers who came in and drank that beer and were extremely impressed. We had a lot of casual drinkers who were looking for Blondes and a beer that was not too hoppy and tried that beer and thought it was fabulous. They weren’t necessarily looking for an Imperial beer but it was the lightest beer we had. A lot of people really loved the beer. We get asked for it on a daily basis; people come in and say “You are sold out of the Belgian Blonde.” I still have it on the board with a piece of tape on it that says sold out. The reason I have it there is because I have every intention of brewing it again. If I had no intention of brewing it again it would be off the board. But it is to keep that in people’s minds that we are going to do it again. I’m planning to brew it again this week if I can get the ingredients because it is a little out of my scope. Would you do it again? Phil: Absolutely. Page 8

yolobrew.com facebook.com/yolobrew IG or Twitter: @yolobrew

YOU LIKE BEER, WE LIKE BEER

YOU KNOW HOW TO MAKE IT, WE KNOW HOW TO MAKE IT LEGAL

Radoslovich | Krogh, PC Attorneys Practicing the craft of law since 1995 916 565-8161 radkro.com

DAD’S KITCHEN Golf Classic

Prize packed golf tournament Amazing craft brews and cocktails Great food and live music Silent auction and raffle After tournament happy hour Proceeds benefit Allegiant Giving “Reinvesting in Military Veterans Services”

FORE! DadsGolfClassic.com

brewery profile

HOPPY BREWING CO.: 20 YEARS IN THE MAKING Tell me about the background of Hoppy Brewing Co. How did you get started and how did you end up brewing beer? Paski: I started home brewing when somebody gave me a home brewing kit for Christmas in December, 1991. I did that as a hobby off and on for a few years. After a couple of years, I was working on this project at Litton Computer Services as a subcontractor to IBM. We used to throw this big party down at the beach every year between Lockheed, IBM and the Air force contractors where I worked. We called it the “Beach Bash”. I designed this label for it and called it Beach Bash Amber Ale. I had all this beer I made for the party and it was a big hit, and people said I should enter it into a contest. I ended up entering some beer into some contests and won first or second place in the Santa Clara County Fair in 1992 or 1993 for the IPA category for what was then the Amber Ale. I also won first place for label design. Brewpubs are very expensive to open, upwards of over a million dollars. I was working as an engineer, so I did not have that kind of money. So I looked at three models: Gordon Biersch, Sierra Nevada and Pete’s Wicked Ale. I said we could use someone else’s facility to start. We could get our beer out on the market and see if anyone likes it, and if they keep buying it then we can work on building a place where we can brew our own beer. I got some money, some friends, investors and got our product out on the market in July of 1994. We made our debut at the Small Brewers Festival in Mountain View, CA. Our flagship beer was Hoppy Face™ Amber Ale. So how did you end up in Sacramento?

Pictured: The Dust Bowl Brewing Co. Crew at their 5th Year Anniversary Party

Pictured from left to right: Troy Paski and Scott Patterson

ublisher’s Note: Hoppy Brewing Co. has defined itself as one of the few longstanding breweries in the Greater Sacramento region, and I give respect to any brewery - or any business for that matter - that can stay in business for 20 years.

To be sure, the story of Hoppy Brewing Co. is an interesting one. The founder of the company, Troy Paski has a degree in physics and has worked for Lockheed, Litton Computer Services and as a subcontractor developing global positioning satellite simulators used by the U.S. Air Force. Whatever the combination of factors that led from physics to software programming to brewing, there is little question that Hoppy Brewing Co. has stood the test of time. And, in my opinion, that counts for a whole lot more than a ton of gold medals on the wall...not that there is anything wrong with that. That is not to say that Hoppy has not won its share of medals. In fact, they won the 1997 Silver Medal for the Herb/Spice Category at the Great American Beer Festival for their Hoppy Claus™ Holiday Ale. But it’s not the founder’s history or medals that make this brewery successful. What makes this brewery successful is that it has a clear formula for doing business and they are tenacious in sticking to that formula. What is that formula you may ask? Two things: Consistency and Marketing. If Hoppy is anything, it is consistent. Simply put, they make and sell beer that their customers want to drink. It may not be the sexiest quad IPA on the planet or the multi-barrel aged, blended stout, but it’s well made, solid beer and quite frankly that beer pays the rent. Good, solid beer that pays the rent...sounds like one hell of a formula to me. That is not to say that they don’t have special offerings from time-to-time. They do, and I have made no secret that their Wasabi Wheat Ale is one of my guilty pleasures on a hot summer day - and, yes, I drink it with the cucumber. Hoppy also employs an extensive marketing strategy - grassroots, guerrilla marketing as Paski calls it. And chances are if you’ve ever been to a crab feed, running event or any community function in the last 20 years, you’ve seen Hoppy pouring there. Something else. Before the new breweries came into town 2-3 years ago, there was only a handful of breweries in Sacramento. Hoppy was one of them, and I can honestly say that I enjoyed their beer over the years. Hoppy Brewing: I wish you a sincere congratulations for 20 years of brewing, and I wish you many more to come. Cheers!

Hops to Table Magazine

Paski: In 1996, we had over 600 retail accounts in the Bay Area. We were actively looking in the Central Valley to expand our wholesale growth. Trying to build a brewpub in the San Jose area, and I couldn’t find the right building or right deal to make it work out for both our investors and myself. I had plenty of opportunities to take a deal where I had no ownership, but I didn’t think that was a good deal. In 1999, we found this place for sale on the Internet. I did some research and there were a lot of things wrong with it, and a lot of things I like about it. In theory it was close to a 20,000 to 30,000 student university [Sacramento State], but in hindsight, it is not really a university like you think of a university. It is more of a commuter college - Sacramento isn’t a college town; it is a political town. We felt that it was between Tahoe and San Francisco, that it was close enough to the Bay Area and in the Central Valley, so it made some logistical sense for us to expand here. Was it difficult to get brewing equipment when you first opened? Paski: You have to remember the heyday of the microbrewery growth was in the mid to late 90’s. A lot of people got into the business with quick money and soon realized it wasn’t easy money. That being said, a lot of people got out of the business before the Silicon Valley bubble burst in 2000, just like the real estate market tends to do here in California in a cyclical fashion. Those same people that got in, got out of it really fast, and they just left whatever behind them because it was easier to leave it then to try to salvage it. At the time, we thought we had a pretty good deal when we were moving to Sacramento. Was there a brewery in this facility before you moved here? Paski: Yes, this place had been two other iterations before we took it over. Originally, this was the East Sacramento Feed Store from what I have come to gather in my history lessons. It was converted from a Feed Store to a brewery in 1996. It was open for nine months from April 1996 to December 1996 as Sutter Brewing. Then it was closed for nine months and remodeled. It was reopened for 17 months as Hop Street Bistro and Brewery after that. We took it over on June 1, 1999 and have been here ever since. What changes in the Greater Sacramento Brewing Scene have you seen over the last 15-20 years? Paski: I basically started as a nomad brewer. I was brewing wherever someone would give me an opportunity. In the brewing scene here in Sacramento, you have seen a lot of established places close. Most recently in the newest incarnation of the craft beer boom a lot of roll-up doors open with small brewery aspirations. I think that is good for the consumer but tough on the retailer. I think it is an overall good thing that people are becoming aware of locally brewed beer and we have some really good beer here in Sacramento coming online. At the end of the day, variety is nice, but how much shelf space and tap handles are available out there, and that is ultimately what you have to ask yourself. Page 12

What is your philosophy of brewing and how do you approach what style of beer you brew? Paski: We don’t brew any one beer by style. In my opinion, styles come and go. When I got into the business 20 years ago people bought beer by color - was it light, red or dark? I think the majority of people today still look at whether it is a light, medium or dark beer. We don’t pigeon-hole our beers to any style per say, except maybe the Hefeweizen. I always say that we brew beer by color; we have a blonde, amber, red and black. They can fall into whatever category de jour is popular. The red, blonde, amber, black are all good IPAs, but they are different IPAs. It just depends on what you want to call an IPA and that definition is a moving target. High alcohol beers come and go; low alcohol beers come and go. Everyone is starting to trend in session beers because people are starting to figure out that they can’t sit and drink eight pints of beer a night when it is 8% ABV, unless you are at home. Why do you want to be at home by yourself when you want to go to the pub anyway? With all these new breweries opening up and given all of your years of experience, what advice would you give new brewers right now? How do they stay in business for another 15 – 20 years? Paski: I tell a lot of people that get into this as a hobby that think it is a fun thing to do that it is a lot of work and it is not a lot of money. If you have a hobby that is making beer and you get into your hobby for a job, you have to find a new hobby. I will tell you a word of advice I got when I entered the business. I called Pete Slosberg in November, 1993, and asked him if he were in my shoes if he would get into the beer business, and he said no not at all. He was the first person standing in line when we were setting up the jockey box at the Small Brewers Festival in Mountain View. He waited for us to get our stuff together to try the beer. He looked at it, tasted it and asked if that is what I was hoping for. I said it was pretty close for the first large scale batch, but we would work with it. He said, “99% of people talk about doing things, and almost never do it. Less than 1% of people actually do what they say they are going to do and you actually did it. You should pat yourself on the back and take a moment to enjoy yourself. Most people never get to celebrate something they talk about doing. Remember on Monday that it is back to work because this is a business.” You carry a lot of your flagship beers, with some specialty beers now and again. I have been a fan of your Wasabi Wheat for a long time. Do you ever have plans to get that out on the market or more of your specialty beers? Paski: We have our regulars that drink the same thing all the time. When there is a new special, of which we have two each month, they will come in and try it, but they usually go right back to the beer that they know and that they like, unless the monthly special is really good to them and then they’ll drink it till it’s gone. The Wasabi Ale comes out this month, and we have allocated a very small amount in keg to hit the market in specific places this year. My issue is that we have to deal with the situation of brand management and SKU proliferation. Most people don’t have a clue what SKU proliferation means, but ask most any retailer and they’ll tell you – it’s a nightmare for them. I have spent the last 20 years building brands that have a staying power. They may not be the hottest kids on the block, they may not be the ugliest kids on the block, but people show up every day and drink them, and go to the stores and buy them. They may not get the rave reviews that some new hot shot beer does or whatever, but that new hot shot beer may not be around in a couple of years. When I got into the business 20 years ago people did not take our logo or beer seriously because they thought it was a flash in the pan or a fly by night contract brew. I think after 20 years there are still people saying that. I don’t know what we have to do to prove to them that our quality products are out there, and we stand the test of time. We have some proponents who say, “I have had that, what do you have new for me?” New gets old really fast. I like knowing that when I go somewhere I am going to get the same thing. I like consistency. I don’t want to walk into someplace and the chairs have changed, the lights have changed, why is the TV on some stupid drama channel, and asking who is running this place anyway? I think that is what brings people back here over and over to Hoppy. It may not fit the model of some draft houses or tap rooms where everyone wants to know we’ve been down the blonde, amber,

Hops to Table Magazine

and black road before, and we now need something new. We can’t compete with the new mid major brewers out there who are your New Belgium’s, Sierra Nevada’s and Bell’s of the world. They are the big juice factories right now and getting bigger. Boston Beer is so big they are a major brewer and if you didn’t know it, they make 64 different brands. How many fricking brands can come out of the craft brewery on a large scale? It’s basically all the same stuff, except for slapping a different label on the bottle and none of it is all that good compared to some of the smaller more local brands that are out on the market putting out quality stuff. We have seen a huge growth in craft beer. Do you see it lasting? Paski: Yes, because I would say unfortunately Sacramento is about ten years behind San Diego, San Francisco, Seattle, and Portland markets. Ironically, when I moved here 15 years ago, I thought this place is like five years behind the Bay Area; and it really is more than that. More and more people have moved from the Bay Area over the years; it is helping to push this town forward. When I moved here, I tried to get anyone in town to listen to me (besides trying to run this place and make it grow), I talked about opening up a tap house with acid jazz in it. There was just no good music place to go with that style of music – and to their credit – the place that has opened up in the last five years is Firestone Public House with their beer selection, food, and TVs in Midtown is awesome, but there’s still no acid jazz to be found. I thought that type of tap house is what Sacramento has needed forever, and now they’re popping up all over the place. Where do you see Hoppy going in the future? Where are you going to be in the next five to ten years? Do you have any plans on expansion? Paski: Probably right here. We are always expanding. I have been expanding for 20 years. For roughly the last ten years we have been looking at buying property. We have an opportunity to expand the restaurant on a couple of occasions. We have had the opportunity to expand our production distribution should the opportunity present itself correctly. When you get into the microbrewing business, the wholesale business, it is a very capital intensive business; the more you sell the more money you need to make more beer to make more sales. It never seems to catch up with itself, you always need more money. Would I have gotten into the business 20 years ago if someone told me I would never have enough money? Probably I would still be stupid enough to do it because I really have a passion for good beer. I think if it wasn’t for that passion my logical sense would have said let’s do something else that makes money. You have to really have your head examined to be in this business. You do a lot in terms of charity and are very involved in charitable causes. How do you see Hoppy’s role in the community and what are your thoughts on that? Paski: Not only do we get some visibility in the charitable landscape via creative marketing, but we are also doing good things for the community. The dollar amounts of the charitable contributions we give are pretty significant for our little operation. In beer alone (just the liquid product) we have given over $40,000 last year. When you include the gift cards and other contributions we are at nearly $60,000 a year that we contribute to the community. We are busy in the local communities with this all of the time, and after 20 years you’re basically looking at us as a very small business contributing roughly over a million dollars to various charitable organizations back into the community. Can you name another business in town that contributes so much with so little to work with? If you wanted people to know one thing about Hoppy Brewing what would it be? Paski: Genuine. We sincerely give a genuine attempt to be fair to you the customer, to give you an honest product, at a fair price and a fair value. We may not be the hottest thing on the en vogue crowd in the beer or food scene, but when you have 25,000 twitter followers, and we have over 6,000 active people on our newsletter emailing list, we definitely have common folk people who follow us. Those are organic numbers, that isn’t something we paid someone to do for us. Those are real people we’ve generated here over time. I think that is something to be really proud of. Love us or Hate us, it’s your choice…

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Restaurant profile 1

CREATIVE, DYNAMIC...VEGETARIAN

other opened earlier this year to a landslide of positive reviews. People may focus on the vegetarian menu, but coowner Ryan Donahue prefers to tout American comfort food that happens to be meatfree. He credits Mother’s success to loyal relationships with high quality growers and a “fiercely local” philosophy from the kitchen led by Chef Mike Thiemann. In addition to an unusual menu, Mother offers an eclectic selection of international beer.

The second dish is based on Donahue’s fascination with an unusual new stout sporting a “cool label” which he excitedly showed us. He also wanted to show diners that stout pairings are not limited to the dessert menu. He chose jalapeño corn bread with molasses butter dressed with corn, radish and cilantro. The cornbread is typical, but the star of this dish is the molasses butter and sweet corn, make sure you order extra on the side. The corn is so crunchy and sweet, I swear it is still attached to the stalk.

To stand up to the greens, we try something with deep malt and opt for the complex Angry Boy Brown Ale from Japan’s Baird Brewing Company. This beer is full of diverse malty notes, with caramel, nuts, roasty grain, and a pleasant sweetness. The hops present more citrus and herbal flavors than earthy and bitter ones, which lets it play nicely with the chard juice. The sweet aftertaste finishes clean. Unfortunately, the latkes are lost in the shuffle.

“Farm to Fork has been done forever in Sacramento but now it has a name,” notes Donahue. Ingredients come from numerous local sources, but more than half of their product is grown at West Sacramento’s Watanabe Farms. Heidi Watanabe visits the restaurant twice a week, brings in whatever is fresh from the soil, and the culinary crew makes it shine. The seasonal menu changes constantly.

Our final dish is baked ratatouille, a traditional French vegetable stew sometimes secretly created by itinerant rodent chefs. It features squash, eggplant, peppers, onion, capers, olives, and mozzarella with a salty egg crown. Like so many of Mother’s dishes, what could be mundane shines brilliantly thanks to fresh, high quality produce and a delicate touch from the kitchen.

Our first dish is a chicken fried mushroom po’ boy. Oyster mushrooms are battered, fried and topped with shaved lettuce, pickles and one of their several housemade hot sauces inside a soft roll. Essentially, it is a vehicle for the plump and juicy mushrooms whose coating is both surprisingly tangy and spicy.

Malka Dry Stout is from one of Israel’s first craft breweries and flows with Middle Eastern terroir. The malts are intensely black and a touch oily, reminiscent of Turkish coffee, Jewish dark rye bread and baking chocolate, while the well water from the local Ga’aton Springs provides an incredible minerality and texture. The cornbread’s crispy edges and caramelized crunchy exterior pairs well with the dry roasted malts, particularly with a heavy dose of sweet butter to add a creamy note, but the delicate corn is overpowered. The radish cuts through the darkness and accentuates a ruby sweetness in the beer, a delightful surprise. We are curious how this dish would pair with a less aggressive Schwarzbier like ‘Ol Republic Black Lager or even with a Dopplebock that leans to the drier side.

Donahue pairs this with Iron Springs JC Flyer, an IPA which worked with this dish on a number of levels. The front end presents the “C” hops typical of a West Coast IPA, but flows into a bready and herbaceous wash of pale and caramel malts more typical of an English IPA. The spicy, citrus hops dance alongside the hot sauce and citrusy breading, while the earthy mushrooms comfortably stretch out on the sweet malty carpet with a clean finish. An extra dose or three of hot sauce makes the hops pop even more.

Our third dish is squash latkes with a dollop of Greek yogurt which doubles for sour cream, a traditional latke condiment. On the side is a mound of swiss chard and romano beans dotted with dried heirloom tomatoes. I would prefer this dish without the chard as the earthy, bitter greens dominate it and limit beer pairing choices as many hop varietals will clash, not complement. The tomatoes are incredibly sweet, the yogurt delightfully tart and the latkes crunchy and lighter than the standard potato version.

Hops to Table Magazine

Four Peaks Sunbru Kölsch-Style Ale on draft is a perfect beer for the 100 degree day, with soft, sweet malts, a touch of German noble hops and a crisp dry finish. This pairing reminds us that sometimes simpler is better with a great dish and a great beer forming a winning combo. Neither the Provençal stew nor Köln’s traditional brew crossed the Maginot Line, as the rich and sweet vegetables took turns with the most refreshing beer I had all week. Food isn’t the only seasonal offering at Mother. ____________________ Mother Restaurant 1023 K St Sacramento, California (916) 594-9812 mothersacramento.com Page 14

Hops to Table Magazine

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road trip chronicles

MICHIGAN T his is our second roadtrip to the Midwest beer scene. We covered a lot of ground and decided to make it a four day trip. In total, we visited 10 breweries and eight beer bars.

Our first stop in Michigan was Bell’s Brewery. This brewery is in the heart of Kalamazoo, Michigan and is host to both a brewpub and gift shop that sells homebrew supplies, bottles and growlers.

We started our trip in Chicago, Illinois, where we visited Hopleaf and The Map Room before proceeding to Munster, Indiana to visit Three Floyds Brewing Co. and then eventually up to Kalamazoo and Grand Rapids, Michigan.

They have 40 beers on tap and a full service restaurant. Their beers are all solid and several have won awards. In 2011, the American Homebrewers’ Association rated Bell’s Brewery Two Hearted Ale the second-best beer in the United States.

During this roadtrip, we traveled with two veteran beer aficionados, Kenny Hotchkiss (Capitol Beer and Tap Room) and Julio Peix (Dad’s Kitchen). We have covered the Chicago and Indiana beer scene in previous issues, so we won’t go into much detail about these areas. We will say, however, that Peix is very familiar with the Chicago beer scene, and it would be worth the effort to stop by Dad’s Kitchen and pick his brain on the best places to go if you ever plan on going there. We decided on Michigan because it is consistently ranked as one of the top craft beer tourist destinations in the world. In fact, the state has some of the highest rated beers from well known breweries, such as Bell’s Brewery and Founders Brewing Co. Hops to Table Magazine

While Midwestern Pale Ale, Porter, Kalamazoo Stout, Third Coast Beer, Oarsman, Amber Ale and Two Hearted Ale are on tap at the brewery year around, their other beers are available seasonally. Unfortunately, Hopslam was not available when we were there, but their other craft beer offerings were equally outstanding, so much so that we ended up purchasing several cases of Bell’s Two Hearted Ale, Smitten Golden Rye Ale, Expedition Stout and a growler of their Experimental Hop 2013-2 Black IPA. Our next stop in Kalamazoo was the Kalamazoo Beer Exchange. They have a full service restaurant with 28 taps and 40 bottles.

The beer list here was amazing. They had specialty craft beers from all over the United States, including many regional breweries that we were unfamiliar with, such as Right Brain Brewery, Dark Horse Brewing Company, Kuhnhenn Brewing, Cellar Brewing Company and several others. The food was equally good and both the beer and food were reasonably priced. From Kalamazoo, we traveled up to Grand Rapids, Michigan. Grand Rapids is the second largest city in Michigan and has the look and feel of a college town with over 15 institutions of higher education in the metro area. Our first stop in Grand Rapids was Founders Brewing Co. Founders has a full service, modern restaurant with 18 taps and bottles for sale in the gift shop. The restaurant was extremely busy and seating was limited. However, we were eventually able to get seats at the bar, where we sampled the majority of their beers. The beers were - as expected outstanding with the Stouts and Old Ales jumping out as favorites of the bunch.

Our next stop was HopCat. HopCat is a brewpub with 49 taps and over 150 bottles. The beer list was extensive, well thought out and deep with hard to find, specialty beers. Our final stop was Brewery Vivant. This brewery is housed in a gorgeous, former chapel. They specialize in Belgian style beers and have an outstanding selection of inspired food. This was the surprise of the trip and definitely worth a visit if you are in the area. One word of caution when traveling in Grand Rapids. The airport is small and all baggage is individually inspected by the TSA. We had two suitcases, each weighing over 100 pounds each full of individually wrapped beer. The TSA had to pull each bottle out, unwrap them and scan them for dangerous chemicals. It was an hour and a half ordeal. If you are not on time for your flight, you will miss it. The good news is there is a Bell’s Brewery at the airport, so you can get there early, check your baggage and have one last local beer before getting on the flight.

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Beer History

PROST! OKTOBERFEST! higher ABV and larger hop additions made sure that this beer would keep, as long as kept cool, until it was needed in September. Some time around the 1840’s Anton Dreher made use of the freshly isolated lager yeast to come up with the Vienna Lager style. Following soon after, Gabriel Sedlmayr developed a similar style, the Marzen. Marzens are a amber colored lager, brewed in accordance to the Reinheitsgaboot (German purity law pertaining to brewing beer) with an ABV of around 6%. Marzens are an obvious choice to be the beer of Oktoberfest. At their best, they are smooth, malty, flavorful lagers with a slightly elevated alcohol level (minimum 6%). Not just anyone can brew a Marzen and participate in Oktoberfest however, only breweries found within Munich are allowed to serve beer at the official Oktoberfest. These include Paulaner, Hofbrau Munchen, Hacker Pschorr, Augustiner Brau, Spaten, and Lowenbrau. Oktoberfest is organized by tents with one of these breweries being served in each tent, as there are 14 large tents and 20 small tents, each of these breweries is represented in several tents.

By Matteo Sargentini and Aimee Chilson

uring St Patrick’s day, we all wear green, drink Guinness and pretend to be Irish. In the beginning of May, we don sombreros, drink Corona and pretend to be of Mexican heritage. I’ve even seen people celebrating Queen’s Day from the Netherlands or Belgian Independence day. We all enjoy these days immensely as an excuse to throw a few back, however none of these days are celebrated quite the same in their own countries. They are occasions that we as Americans have modified into what we want: an excuse to let loose and party. There is however one sacred time for drinking. Dating back over two hundred years, an event that, no matter how much we over-imbibe, no matter how commercial it gets, will

never get close to the original. Our local bars will have parties, our breweries will make special beer, our grocery stores will advertise for a month, but our parties will shrink in comparison, our breweries won’t come close to the 7 million liters of beer required for the original, and our marketing will do nothing compared to the history that is a major world renowned event. If you haven’t figured it out yet, I’m talking about Oktoberfest. Yes there is one beer drinking event that is impervious to our contrived marketing tactics, one event with such a strong tradition that we can’t taint it with our American consumerism. There is one event that when you go to a bar to celebrate, you can’t drink enough beer to do it justice. All across Sacramento, Northern Californians will pretend to be German (or get in touch with some long lost roots), drink giant beers, eat a ton of sausage and pretend to like polka music, all in the name of Oktoberfest. All to celebrate a wedding that happened 200 years ago in Germany. In 1810, Prince Ludwig I married Princess Therese of Saxe-Hildburghausen on the fields outside of Munich. All of Munich was invited and it was such a success that they decided to repeat the event every 4 years. The original festivities included horse races along with the customary feasting and drinking. An agricultural fair and carnival were soon added. Eventually the festival was moved to a yearly event, the horse races were removed and, most importantly to this article, a special beer was brewed. It now takes place every September, lasting 16 days, and ending on the first Sunday in October. In 1533, a law was created in Bavaria, stating that beer could only legally be brewed from September 29th to April 23rd. The summer months had proven to be too hot to make beer. The Germans could brew through the spring to make beer for summer, but what would they do about the autumn months? How would they have beer ready for September and October? The answer was Marzens. They would brew beer in March, and store it in caves or underground until September. This paved the way for having beer ready for Oktoberfest. The

If you can’t make it to Germany this September, there are many American breweries creating Oktoberfest beers for domestic consumption. Firestone Walker from Paso Robles will make Oaktoberfest on a limited draft-only basis, You will also invariably see an offering from everyone you would expect; Karl Strauss makes one, so does Ninkasi, Sam Adams, Sierra Nevada, etc. If that isn’t local enough for you, check out Track 7 sometime in late September/October to try their “Tracktoberfest” beer and attend the corresponding party. You can also try the originals as Hacker-Pschorr, Paulaner, Hofbrau, and Spaten are all widely distributed in this area or you can taste the “fest” beers from the rest of Germany that appear at the same time. Weihenstephaner, Ayinger, and Schoenramer are not brewed in Munich and therefore not allowed to participate in Oktoberfest however all of these and more German Breweries make excellent fest beers brewed to the same guidelines as Oktoberfest beers. Today Oktoberfest draws more than 6 million people to southern Germany every year, requiring over 7 million liters of beer for the event. Most of us probably won’t be part of that 6 million beer drinking party goers, but we can still celebrate. Locally, I would assume that any of the German themed bars in town such as LowBrau or the Midtown Beir Garten will be celebrating Oktoberfest with parties and beer specials. Food pairing with the Marzen/Oktoberfest beer style is a no brainer. They pair well with many foods from chicken and pork to a wide range of chesses, but if you’re not having these in sausage form with a Bavarian pretzel you’re doing it wrong. So throw some sausages on the BBQ or head down to Lowbrau for one of their house made sausages and a pretzel. This fall, when you’re itching to delve into some world culture or just splash around with a few liters of beer, find your local Oktoberfest celebration and join the millions of beer drinkers around the world and imbibe a gorgeous amber elixir. Prost! Matteo likes beer - maybe too much. You will see him around town working with Low Brau, Drake’s Brewing Co. and as a Guest Contributor with Hops to Table Magazine. In his spare time, he is engineering a team of flying monkeys as a way to get to Russian River Brewing faster. Aimee lives and breathes beer and can be seen beertending at LowBrau.

Over 300 bottles

Happy Hour 3-6 PM | MON-SAT NOON-8 PM | SUN

26 Rotating Craft Beer Handles

Events:

Wednesday, August 13th @ 6 pm Midnight Sun Brewing Co Tap Takeover and AK Trivia Thursday, August 21st @ 6 pm Heretic Brewing Co Pint Night Thursday, August 28th @ 6 pm Oskar Blues Brewing Co Pint Night Saturday, September 13th All Day Sierra Nevada Brewing Co Tap Takeover

Final Gravity taproom and bottleshop

9205 Sierra College Blvd. | Suite 100 Roseville | 916.782.1166

21 and Over

F I N A LG R AV I T Y B E E R . CO M Hops to Table Magazine

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sac eats and drinks CALIFORNIA STATE FAIR BREWERSâ&#x20AC;&#x2122; AWARD DINNER AND FESTIVAL Taken at Cal Expo on July 19, 2014

C H R I S T I A N B R O T H E R S A L U M N I A S S O C I AT I O N

Presents

Wine, Beer & Food

a z n a g a v a Extr FRIDAY, SEPTEMBER 5, 2014

For Tickets: www.cbhswinetasting.com

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Hops to Table Magazine

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greater sacramento brewery, brewpub and craft beer directory

PLACER COUNTY BREWERY

SACRAMENTO COUNTY BREWERY

CRAFT BEER MENU (CONT)

American River Brewing 11151 Trade Center Drive Suite 104 Rancho Cordova, CA 95670 (916) 635-2537 www.americanriverbrewingcompany.com

Cordova Restaurant & Casino 2801 Prospect Park Drive Rancho Cordova, CA 95670 (916) 293-7470 cordovacasino.com

The Porch Restaurant and Bar 1815 K Street Sacramento, CA 95811 (916) 444-2423 www.theporchsacramento.com

Device Brewing Co. 8166 14th Ave. Sacramento, CA 95826 devicebrewing.com

Dad’s Kitchen 2968 Freeport Blvd Sacramento, CA 95818 (916) 447-3237 www.ilovedadskitchen.com

Pour House 1910 Q St Sacramento, CA 95811 (916) 706-2465 www.pourhousesacramento.com

Dad’s Kitchen - Fair Oaks 8928 Sunset Ave Fair Oaks, CA 95628 (916) 241-9365 www.ilovedadskitchen.com

The Rind 1801 L Street, Suite 40 Sacramento, CA 95811 (916) 441-7463 www.therindsacramento.com

Berryessa Brewing Company 27260 Hwy 128 Winters, CA 95694 (408) 917 2295 www.berryessabrewing.com

De Vere's Irish Pub 1521 L St Sacramento, CA 95814 (916) 231-9947 www.deverespub.com

The Shack 5201 Folsom Blvd Sacramento, CA 95819 (916) 457-5997 www.eastsacshack.com

Bike Dog Brewing Co. 2534 Industrial Blvd #110 West Sacramento, CA 95691 (916) 432-3376 www.bikedogbrewing.com

Easy on I 1725 I St Sacramento, CA 95811 (916) 469-9574 www.facebook.com/easyoni

Streets of London Pub 1804 J Street Sacramento, CA 95814 (916) 498-1388 www.streetsoflondon.net

Yolo Brewing Co. 1520 Terminal St West Sacramento, CA 95691 (916) 379-7585 yolobrew.com

Extreme Pizza 1140 Exposition Blvd, Ste 200 Sacramento, CA 95815 (916) 925-8859 www.extremepizza.com

Tank House BBQ and Bar 1925 J Street Sacramento, CA 95811 (916) 431-7199 tankhousebbq.com

Firestone Public House 1132 16th St Sacramento, CA 95814 (916) 446-0888 firestonepublichouse.com

Ten22 1022 Second St Sacramento, CA 95814 (916) 441-2211 www.ten22oldsac.com

Flaming Grill Cafe 2319 El Camino Ave Sacramento, CA 95821 (916) 359-0840 www.flaminggrillcafe.com

University of Beer 1510 16th St, Ste 300 Sacramento, CA 95814 (916) 996-4844 www.theUoB.com

Lockdown Brewery 11327 Trade Center Drive #350 Rancho Cordova, CA 95742 (916) 835-7416 www.facebook.com/lockdownbrewingco New Helvetia Brewing Co. 1730 Broadway Sacramento, CA 95818 (916) 469-9889 www.newhelvetiabrew.com New Glory Brewing Co. 8251 Alpine Avenue Sacramento, California 95826 (916) 760-8306 www.oldglorybeers.com Track 7 Brewing Co. 3747 West Pacific Ave Sacramento, CA 95820 (916) 520-4677 www.track7brewing.com Ruhustaller 630 K Street Sacramento, CA 95814 (916) 447-1881 ruhstallerbeer.com

BREW PUB Hoppy Brewing Co. 6300 Folsom Blvd. Sacramento, CA 95819 (916) 451-6328 www.hoppy.com River City Brewing Company 545 Downtown Plaza Sacramento, CA 95814 (916) 447-2739 www.rivercitybrewing.net Rubicon Brewing Company 2004 Capitol Avenue Sacramento, CA 95811 (916) 448-7032 www.rubiconbrewing.com

CRAFT BEER MENU Alley Katz 2019 O Street Sacramento, CA 95811 (916) 442-2682 www.facebook.com/alleykatzpubngrub Bella Bru Cafe - Natomas 4680 Natomas Blvd Sacramento, CA 95835 (916) 928-1770 www.bellabrucafe.com Blackbird Kitchen + Beer Gallery 1015 Ninth Street Sacramento, CA 95814 (916) 498-9224 blackbird-kitchen.com/ Bonn Lair 3651 J Street Sacramento, CA 95816 (916) 455-7155 www.bonnlair.com Burgers and Brew 1409 R St Sacramento, CA 95811 (916) 442-0900 www.burgersbrew.com

Fox & Goose Public House 1001 R St Sacramento, CA 95814 (916) 443-8825 www.foxandgoose.com Hook & Ladder Manufacturing Co. 1630 S St Sacramento, CA 95811 (916) 442-4885 hookandladder916.com Hot City Pizza 5642 J St Sacramento, CA 95819 (916) 731-8888 www.hotcity-pizza.com Kilt Pub 4235 Arden Way Sacramento, CA 95864 (916) 487-4979 www.kilt-pub.com Kupros Bistro 1217 21st Street Sacramento, CA 95816 (916) 440-0401 kuprosbistro.com LowBrau 1050 20th St Sacramento, CA 95811 (916) 706-2636 www.lowbrausacramento.com Magpie Cafe 1409 R Street, Ste. 102 Sacramento, CA 95811 (916) 452-7594 www.magpiecafe.com

Capitol Beer and Tap Room 2222 Fair Oaks Blvd Sacramento, CA 95825 916-922-1745 www.capitolbeer.com

OneSpeed Pizza 4818 Folsom Blvd Sacramento, CA 95819 (916) 706-1748 www.onespeedpizza.com

Capital Dime 1801 L St #50 Sacramento, CA 95811 (916) 443-1010 www.capitaldime.com

Pangaea Two Brews Cafe 2743 Franklin Blvd Sacramento, CA 95818 (916) 454-4942 www.pangaeatwobrews.com

Capitol Garage 1500 K Street Sacramento, CA 95814 (916) 444-3633 www.capitolgarage.com

Hops to Table Magazine

Midtown BierGarten 2332 K St Sacramento, CA 95816 (916) 346-4572 beergardensacramento.com

FOLSOM BJ's Brewhouse - Folsom 2730 East Bidwell Street Folsom, CA 95630 (916) 404-2000 www.bjsbrewhouse.com Cellar Wine Bar 727 Sutter Street Folsom, CA 95630 (916) 293-9332 www.thecellarwinebar.com The Fat Rabbit Public House 825 Decatur Street Folsom, CA 95630 (916) 985-3289 facebook.com/thefatrabbitpublichouse Lockdown Brewing Co-Tasting Room 718 Sutter St. Suite 200 Folsom, CA 95630 (916) 358-9645 www.facebook.com/lockdownbrewingco Manderes 1004 E. Bidwell Street, Suite 600 Folsom, CA 95630 (916) 986-9655 www.manderes.com Samuel Horne's Tavern 719 Sutter St Folsom, CA 95630 (916) 293-8207 www.samhornes.com

CITRUS HEIGHTS

Tenth Inning 7753 Mariposa Ave Citrus Heights, CA 95610 (916) 726-0751

YOLO COUNTY BREWERY

BREW PUB Black Dragon Brewery 175 West Main St Woodland, CA 95695 (530) 668-4677 www.blackdragonbrew.com Sudwerk Restaurant and Brewery 2001 Second Street Davis, CA 95616 (530) 758-8700 www.sudwerk.com

CRAFT BEER MENU DAVIS

Gold Hill Brewery 5660 Vineyard Lane Placerville, CA 95667 (530) 626-6522 www.goldhillvineyard.com/brewery.html

Loomis Basin Brewing 3277 Swetzer Rd. Loomis, CA 95650 (916) 259-2739 www.loomisbasinbrewing.com Out of Bounds Brewing Co. 4480 Yankee Hill Rd #100‎ Rocklin, CA 95677 (916) 259-1511 outofboundsbrewing.com

Jack Russell Brewing Company 2380 Larsen Drive Camino, CA 95709 (530) 644-4722 www.jackrussellbrewing.com

Roseville Brewing Company 501 Derek Place Roseville, CA 95678 (800) 978-3713 www.rosevillebrewingco.com

Old Hangtown Beer Works 1117 Elm Avenue Placerville, CA 95667 (530) 919-5166

BREW PUB Auburn Alehouse 289 Washington Street Auburn, CA 95604 (530) 885-2537 www.auburnalehouse.com Lazy Daze Brewery at Mary’s Pizza Shack 711 Pleasant Grove Blvd., Ste. 160 Roseville, CA 95678 916-780-7600 www.facebook.com/MarysRoseville

CRAFT BEER MENU Auburn Thai Garden Restaurant 175 Palm Ave Auburn, CA 95603 (530) 887-8696 www.auburnthai.com

Boneshaker Pub 2168 Sunset Blvd #104 Rocklin, CA 95765 (916) 259-2337 www.boneshakerpub.com

G Street Wunderbar 228 G St Davis, CA 95616 (530) 756-9227 www.gstreetwunderbar.com University of Beer 615 3rd St Davis, CA 95616 (530) 759-1990

WEST SACRAMENTO

Sudwerk Riverside 9900 Greenback Ln Folsom, CA 95630 (916) 989-9243 www.sudwerkriverside.com Whole Foods Market - Folsom 270 Palladio Pkwy Folsom, CA 95630 (916) 984-8500 www.wholefoodsmarket.com/stores/folsom

Streets of London Pub 2200 Lake Washington Blvd, Ste 100 West Sacramento, CA 95691 (916) 376-9066 www.streetsoflondon.net

Old Town Pizza & Tap House 9677 Elk Grove Florin Rd Elk Grove, CA 95624 (916) 686-6655 www.facebook.com/oldtownpizzeria

Knee Deep Brewing Co. 13395 New Airport Rd., Ste. H Auburn, CA 95602 (530) 797-HOPS www.kneedeepbrewing.com

City Hall Tavern 226 F Street Davis, CA 95616 (530) 756-4556 www.sro-inc.com

Broderick Roadhouse 319 6th Street West Sacramento, CA 95605 (916) 372-2436 www.broderick1893.com

EIK GROVE

Cool Beerworks 5020 Ellinghouse Dr. Suite H Cool, California 95614 (530) 885-5866 www.coolbeerco.com

Bar 101 101 Main Street Roseville, CA 95678 (916) 774-0505 www.bar101roseville.com

Davis Graduate, The 805 Russell Blvd Davis, CA 95616 (530) 758-4723 www.davisgrad.com

WINTERS Preserve Public House 200 Railroad Ave Winters, CA 95694 (530) 795-9963 www.preservedrinkery.com

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BREWERY

GoatHouse Brewing Co 600 Wise Road Lincoln, CA 95648 916.740.9100 www.goathousebrewing.com

Burgers & Brew 403 3rd St Davis, CA 95616 (530) 750-3600 burgersbrew.com

Davis Beer Shoppe, The 211 G St Davis, CA 95616 (530) 756-5212 www.facebook.com/thedavisbeershoppe

EL DORADO COUNTY

Chef's Table, The 6843 Lonetree Blvd. Rocklin, CA 95765 (916) 771-5656 www.chefdavidstable.com Country Club Saloon 4007 Taylor Road Loomis, CA 95650 916.652.4007 www.countryclubsaloon.net Final Gravity Taproom and Bottleshop 9205 Sierra College Blvd, Ste 10 Roseville, CA 95661 (916) 782-1166 www.finalgravitybeer.com Little Belgium Deli and Beer Bar 780 Lincoln Way Auburn, CA 95603 (530) 820-3056 Perfecto Lounge 973 Pleasant Grove Blvd #110 Roseville, CA 95678 (916) 783-2828 www.perfectolounge.com

Mraz Brewing Company 2222 Francisco Drive. Ste. 510 El Dorado Hills, CA 95762 (916) 601-6339 mrazbrewingcompany.com

BREW PUB Placerville Brewing Company 155 Placerville Drive Placerville, CA 95667 (530) 295-9166

CRAFT BEER MENU 36 Handles 1010 White Rock Rd El Dorado Hills, CA 95762 (916) 941-3606 www.36handles.com

BREWERY ol' Republic Brewery 124 Argall Way Nevada City, CA 95959 (530) 264-7263 www.olrepublicbrewery.com

CRAFT BEER MENU Cooper's Ale Works 235 Commercial St Nevada City, CA 95959 530-265-0116 Jernigan's Tap House & Grill 123 Argall Way Nevada City, CA 95959 (530) 265-6999 jernigansgrill.com Lefty’s Grill 101 Broad Street Nevada City, CA 95959 (530) 265-5838 www.leftysgrill.com Matteo's Public 300 Commercial St Nevada City, CA 95959 (530) 265-0782 matteospublic.com

SUTTER COUNTY BREW PUB Sutter Buttes Brewing 421 Center St. Yuba City, CA 95991 (530) 790-7999 www.sutterbuttesbrewing.com

BUTTE COUNTY BREWERY

Brick Oven Pub 2875 Ray Lawyer Dr Placerville, CA 95667 (530) 622-7420

Butte Creek Brewing Company 945 W 2nd St Chico, CA 95928 (530) 894-7906 www.buttecreek.com

Independent, The 629 Main St Placerville, CA 95667 (530) 344-7527 www.independentplacerville.com

Feather River Brewing Company 14665 Forest Ridge Rd Magalia, CA 95954 (530) 873-0734 www.featherriverbrewing.com

Powell's Steamer Co 425 Main St Placerville, CA 95667 (530) 626-1091 www.powellssteamer.com Pub at Fair Play, The 7915 Fairplay Rd Somerset, CA 95684 (530) 620-1500 www.thepubatfairplay.com Stumble Inn, The 3500 Carson Rd Camino, CA 95667 (530) 957-5245 Wine Smith, The 346 Main Street Placerville, CA 95667 (530) 622-0516 www.thewinesmith.com

SAN JOAQUIN COUNTY BREW PUB

BREW PUB Feather Falls Casino Brewing Company 3 Alverda Dr Oroville, CA 95966 (530) 533-3885 www.featherfallscasino.com Sierra Nevada Brewing Company 1075 E 20th St Chico, CA 95928 (916) 893-3520 www.sierranevada.com Western Pacific Brewing 2191 High St Oroville, CA 95965 (530) 534-9101 westernpacificbrewing.blogspot.com

CRAFT BEER MENU The Banshee 132 W 2nd St Chico, CA 95928 (530) 895-9670 www.bansheechico.com

Lodi Beer Company 105 S. School Street Lodi, CA 95240 (209) 368-9931 www.lodibeercompany.com

Burgers and Brew - Chico 201 Broadway, Ste 150 Chico, CA 95928 (530) 879-9100 burgersbrew.com

Valley Brewing Company 157 West Adams Street Stockton, CA 95204 (209) 464-2739 www.valleybrew.com

The Graduate 344 W 8th St Chico, California 95928 (530) 343-2790

CRAFT BEER MENU

Pete’s Restaurant and Brewhouse 5540 Douglas Blvd Granite Bay, CA 9574 (916) 797-4992 petesrandb.com/locations/granite-bay

Abbey Trappist Pub, The 2353 Pacific Ave Stockton, CA 95204 (209) 451-1780 abbeytrappistpub.com

World Pub 3021 Grass Valley Hwy Auburn, CA 95602 (530) 392-3603

Woodbridge Uncorked 18911 N Lower Sacramento Rd, Woodbridge, CA 95258 (209) 365-7575 www.woodbridgeuncorked.com

Hops to Table Magazine

NEVADA COUNTY

The Handle Bar 2070 E 20th St, #160 Chico, CA 95928 (530) 894-2337 www.facebook.com/handlebarchico University Bar 191 E 2nd Street Chico, United States (530) 898-0630 www.facebook.com/theubar Winchester Goose 800 Broadway Street Chico, CA 95928 (530) 715-0099 thewinchestergoose.com

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