Hops to Table Feb/Mar 2014 by Hops to Table Magazine

FREE

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

AUBURN ALEHOUSE AUBURN’S ORIGINAL CRAFT BREW PUB

DAD’S KITCHEN

THE ULTIMATE COMFORT FOOD AND CRAFT BEER PAIRING

P LUS.. . . .

Greater Sac Craft Beer Directory now including Chico!

Beer Week Issue

FEB/MAR 2014

what’s inside

HOPS TO TABLE

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

February/March 2014 • Issue 1/Volume 2

14 FEATURE

DEPARTMENTS

12 Sacramento Beer Week

Sacramento Beer Week was founded in 2010 with a goal of getting more people to celebrate the wonderful beer culture. Now, Sacramento Beer Week is bigger than ever with hundreds of events happening between February 27th and March 9th. Take a look at Sacramento Beer Week’s special advertising supplement, which has an interactive guide sheet to help you decide which one of the many events you want to attend.

19 8

26 Homebrew Recipe of the Month

MORE..... 4

This month Hops to Table collaborated with New Glory Brewing Co. to brew a whopper of a Russian Imperial Stout inspired by Portsmouth Brewing Co.’s Kate the Great, which was named the Number One Beer in the USA (Number Two on Planet Earth) by Beer Advocate Magazine.

Brewery Profile Auburn Alehouse is one of Auburn’s original craft brewpubs. They have had a series of Gold Medals at the GABF and California State Fair over the past several years. We interview Brian Ford, the brewery’s owner, about his extensive background and experience in the industry and his thoughts on the local craft beer movement.

Restaurant Profile Dad’s Kitchen specializes in homestyle comfort food and craft beer. They prepare a delicious beer pairing with their most popular menu items.

Beer Inspired Recipes This month, we feature the Best of 2013 Recipes chosen by our editors, contributors and readers.

Sacramento Beer Week Collaborations Take a look at which breweries are collaborating on special beer for this year’s Sacramento Beer Week.

Industry Spotlight In this issue, we feature a new section featuring retailers, vendors, suppliers and distributors. The first feature of this series is Capitol Beer and Taproom. Join us while we talk to Co-owner, Kenny Hotchkiss about what motivates him to search out some of the best beer in the world and what inspired him to build a specialty craft beer bar in Sacramento.

25 Beer Dinner: Soups Celebrated Beer Judge, pairing expert and TV Personality Big Mike Moore guides us through pairing beer with soup.

26 Roadtrip: New Belgium Brewing We take a trip to beautiful Fort Colllins, CO to New Belgium Brewing Co. We had a fascinating and inspirational look at the company from the perspective of Brian Callahan, the company’s first employee owner.

33 Capturing History: Bill Henson’s 10,000th Ratebeer.com beer review Learn about Bill Henson and his historic 10,000th Ratebeer.com review and what is behind his journey to rate craft beer.

facebook.com/hopstotable facebook.com/hopstotable

@hopstotable

hops to table 1st year anniversary foreward

note from the publisher

By Ryan Graham, Co-Owner Track Seven Brewing Co. introduction of two themes that have been missing from the industry – perspective and historical narrative.

Publisher John Zervas

Alley Katz

Editor-in-Chief Moni Bull Homebrew Coordinator Brian Palmer Featured Artist Jacquelyn Bond www.jacquelynbond.com Guest Contributors Connor Adam Ron Davis Ryan Graham Mike Moore Rick Sellers 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. FEEDBACK: Send feedback to info@hopstotable.com © 2014 Hops to Table Magazine. All rights reserved.

ON THE COVER This issue honors the 4th Annual 2014 Sacramento Beer Week held from February 27th to March 9th. Featured is the Sacramento Beer Week Commemorative Glass.

he statement, “time flies” always strikes me as cliché. It is cliché due to it’s overly simplistic, predetermined outlook. As a metaphor, however, it can be a useful tool by which to if nothing else slow down and appreciate the impermanence of today. We become so engrossed in the happenings of our daily lives that too often we don’t take the time to appreciate the moment. There is always the next task at hand, the next call to make, and the next deal to broker. I find that I too often am so fixated on my next mash or our next transfer that I don’t spend enough time appreciating the end product—craft beer. I suspect that John Zervas, Moni Bull and the rest of the Hops to Table contributors may fall into this pattern as well. I couldn’t imagine the degree of difficulty that goes into coordinating an interview with a feature brewery, working with busy chefs to create beer and food pairings, taking the time to formulate, brew and evaluate a home brew recipe, recounting beer road trips and updating the constantly expanding craft beer directory. So, I implore the Hops to Table team to sit back and appreciate all that you have made this past year. It’s been a great year! I’m a goal driven person. With that comes a fixation on tangible achievements. How writing this foreward, I wanted to break from this pattern in thinking about the Hops to Table contributions. I believe the most fundamental contributions made are not readily identifiable, tangible goals at all but rather the

Perspective is arguably the more important of the two. Having an independent publication that is free to articulate points of view separate from the financial interests or constraints of anyone else in the industry is invaluable. Challenging the status quo is how this industry will avoid falling into the trap of dogmatic ambivalence. Because of that John, I hope you never decide to censor yourself. Keep voicing your opinion. While not everyone will agree with you and some of your points of view will be unpopular with the special interests of our industry, someone needs to begin the dialogue. Thank you for taking on that challenge. The historical narrative is another part of why I believe Hops to Table represents something unique and important within the Sacramento craft beer community. Breweries and restaurants will come and go. Styles will change. The craft beer palate will evolve and who knows what craft beer will look like in 10 years. Triple and mega-IPAs may be fading, barrel-aged beers may be more entrenched than ever and the currently niche fascination with sour beer may be the new mainstream. Whatever the future holds, I am glad to know that there is a publication that is our own that will be there to document and recount the industry’s happenings. Looking back at Hops to Table is a lot like a yearbook – fun now and probably embarrassing in the future. Seizing on this notion of contributing to our historical narrative, I have always found it slightly humorous about the way John recounts our first meeting. The one part we both agree on is that we met at Track 7’s 1st Anniversary Party, but how we met differs. John’s version of the story includes a brand new magazine, a very nervous publisher and my willingness to open up Track 7 to him for his first photo shoot. My version of the story includes a brand new brewery, a very nervous brewer and a failure to understand why someone would want to photograph us. Both stories are undoubtedly correct, just recounted from a different perspective. And it is this chance encounter where I have found one of my favorite people and best friends in this industry. For the general public, the casual observer or the first time reader, please know that there is not a harder worker or more generous group of individuals in the Sacramento craft beer industry. Please take the time to read or re-read the Hops to Table issues from the first year. It is a magazine that should be embraced because it truly is special. With that, please raise a glass (preferably filled with a Sacramento craft beer) and toast Hops to Table on an awesome first year. Cheers!

his issue marks our 1st Year Anniversary. During Track 7 Brewing Co.’s 2nd Anniversary Party in December, they had a time capsule that will be opened in ten years. Hops to Table Magazine was in that time capsule. It never really hit me until I read Ryan Graham’s foreword on the preceding page. He said, “The historical narrative is another part of why I believe Hops to Table represents something unique and important within the Sacramento craft beer community.” We work hard and put in countless hours and dollars to publish our magazine. It makes me appreciate the pioneers of this industry and how hard they worked during the boom and busts of craft beer: Tom Dalldorf, Ken Grossman, Charlie Papazian, Fritz Maytag, the late Michael Jackson, Fred Eckhardt and Dave Keene to name a few. They paved the way for magazines like ours, and without their contributions, along with many other dedicated individuals, craft beer would not exist in the manner we now appreciate it.

Being this is our 1st Anniversary Issue, I want to pay tribute - not to Hops to Table Magazine and our achievements over the last year, but to those individuals who helped pave the way for this magazine before and immediately after we published our first issue. Louie Toro, Jr. and Chris Ithurburn Prior to 2007, I was a wine and single batch bourbon drinker. I was unfamiliar with craft beer and thus had no palate or appreciation for it. That changed overnight when Louie and Chris brought over a growler of Blackfoot Brewing Co.’s IPA to a BBQ. I was hooked - line and sinker. It was also Louie who introduced me to the craft beer world outside of Sacramento: specifically the Oregon beer scene and Great American Beer Festival. Kenny Hotchkiss If I wasn’t one of Capitol Beer and Taproom’s first customers, I was damn near close. His place represented (and in many ways still does) more the Oregon/San Diego beer scene than Sacramento. Let’s just say he has an amazing palate for American craft beer - so when I go there, my problem is not what to drink, but where to start. I am dead serious about that - his beer list is consistently amazing. So one day I am sitting there, he walks over to me, plops an issue of the West Coaster on the table and says, “Dude, can you explain why we don’t have something like this in Sacramento?” I looked at it, thought for maybe five seconds, slapped the table and with my big mouth said, “Bro, I can do this.” A month or so later, Greater Sacramento had it’s first craft beer magazine. Chris Miller When I first started publishing, the first wave of craft brewers were just emerging. I remember a time when breweries like Berryessa Brewing Co. and Track 7 Brewing Co. had difficulty getting food trucks out to their facilities. I saw opportunity in providing food and was debating whether to do the magazine or food. I remember asking Chris Miller what he thought. Chris grinned and said, “Forget fucking food dude. Do the magazine.” Now looking forward at the myriad of constantly rotating food trucks at breweries, I am thankful I followed his advice. Steve Swinford Steve has since moved on to other ventures, but when I first met Steve he worked for Pacific Libations. At the time, they distributed Green Flash and North Coast to name a few. This may have been before he was Executive Director of the Northern California Brewers’ Guild. If there was a festival I was pouring at, a beer dinner I attended or just about any organized beer event, it was Steve who got me in. He also was the one who connected the dots and introduced me to Glynn Phillips at Rubicon Brewing Co., who ultimately was the first actual brewer to “bless” Hops to Table. Ryan Graham Ryan’s recollection of our meeting is funny. Trust me, he is being humble. If he was at all nervous, it’s probably because I was a fumbling spaz. Hell, I didn’t even know how to use the camera. Thank God Ryan was cool. If he was not, I am not sure I would have continued. Rob Archie

WHAT WE’RE DRINKING Here are the noteworthy beers that Hops to Table’s editors and contributors are enjoying now. I am thoroughly enjoying Loomis Basin Brewing Co.’s Still Jacked Recession Ale right about now. This is a limited issue beer by this outstanding local brewery. I was able to find some bottles at Final Gravity and bought them out. (Sorry folks!) This beer is perfect for cold winter nights. It has a boat load of chocolate and vanilla undertones and just the perfect hint of oak from aging in whiskey barrels. This beer will age well and I can’t wait to try it next year! - John Zervas, Publisher

Looking at the craft beer scene in Sacramento now, it’s hard to remember a time when craft beer was not as popular. Pangaea and The Shack were really pioneers “back in the day,” and I hung out at those places a lot. And anybody who knows me, knows I have strong opinions. So when I first published the magazine, I recall Rob saying, “Now you have to own that shit you talk.”

I had the opportunity to try 21st Amendment Brewing Co.’s He Said Belgian-style Tripel at the Art of Beer and fell in love. This is an ale that is brewed with pumpkin, galangal and tarragon. It is smooth as silk and delicious, with just the perfect amount of mouth-feel and spice. - Moni Bull, Editor-in-Chief

And sure enough no sooner than the second issue, Rob came over to me and said, “Dog, let me give you a word of advice. Your layout looks like shit. I open the page and don’t even want to continue. It looks BORING!” I responded with some choice words - but after that conversation, I walked out (with my finger in the air and my tail between my legs) and revamped the entire look and layout of the magazine from top to bottom. The magazine is better because of it.

I recently returned to drinking a wonderful food beer Mammoth’s brewing IPA 395. This double IPA is brewed with local white sage and juniper berries. It is spicy and fruity with a big malt backbone. The beer would be wonderful served with pork tenderloin stuffed with sage, ricotta and dried apricot. - Mike Moore, Food Pairing Contributor

Looking back on all the last several years makes me nostalgic. It also makes me think about the finite nature of our existence here on this earth, compels me to savor every moment and every now and again take time out of my busy schedule to acknowledge those who have paved the way. With that said, I want to say from the bottom of my heart - RIP Big Lou. You raised one helluva family, and you are missed.

I work at Track 7 Brewing Co., and we just released our Track 7 Brewing Co. Motherland Triple IPA. It’s a beast but still remarkably easy to drink. It has big citrus flavors from the hops and plenty of malt that makes the beer drink incredibly smooth. My normal stout consumption is on hold for now. - Connor Adam, Hop Talk Contributor

Peace and Cheers! John Zervas Publisher and Homebrewer

Hops to Table Magazine

Page 2

Over 300 bottles

26 Rotating Craft Beer Handles

local industry news

SACRAMENTO BEER WEEK COLLABORATIONS

Each year, breweries get together for Sacramento Beer Week to brew unique and outstanding collaboration beers. This year, we are aware of the following beers being worked on: 21st Amendment/Capitol Beer and Taproom/Homebrew Team IBU “Quaker’s Revenge” Instant Oatmeal Maple Stout Berryessa Brewing Co./Auburn Alehouse “Cease and Desist” Belgian Rice Ale New Glory Brewing Co. and Hops to Table Russian Imperial Port Barrel Aged Stout Drakes Brewing Co./Alley Katz/Capitol Beer & Taproom/Dad’s Kitchen/Devere’s/ Fat Rabbit/Golden Bear/Hook & Ladder/ Kupros, and Samuel Horne’s “Drake’s SAC-Ness Monster” Scotch Ale Track 7 Brewing Co. and Device Brewing Co. “Friendly Fire” English Barleywine New Helvetia Brewing Co. and River City Brewing Co. “Predecessor Successor” Rye Double Red IPA New Helvetia Brewing Co. and Hoppy Brewing Co. “Gluteus Minimus” 100% Rice Malt Ale New Helvetia Brewing Co. and Gold Country Brewers’ Association “Berliner Ryeisse”, a rye-forward Berlinerwiesse and “Gluttony”, a Rye Wine

Hops to Table Magazine

Page 4

retail spotlight Capitol Beer and Taproom is a premier local and regional craft beer destination, earning the number one local craft beer destination category on both Beer Advocate and RateBeer.com. They have 20 craft tap handles, an extensive bottle shop selection and conveniently located minutes from Downtown and Midtown. How did you get involved in craft beer? I was a craft beer fan for 20 years. I decided to get into the business when my former career didn’t work out due to the economic downturn in construction. At that time, I decided to take a different route and follow my passion. You opened at a time when craft beer was just becoming popular in Sacramento. How did you ultimately decide to locate in Sacramento?

I was introduced to the Sacramento craft beer movement when I first moved here from San Bernardino in 1994. I was familiar with the area and the existing craft beer scene here. Patti and I did our research and knew that our business model would be a good fit in this area.

P E E R & TA

It was a bold move to open a high end craft beer bar and bottle shop without a restaurant. How did you decide on this business model?

20 ROTATING TAPS | 300+ BOTTLES

Food was never our focus. Instead, Patti and I wanted to focus on what we were passionate about, which is craft beer. We definitely gained inspiration from Belmont Station up in Portland, which focuses on craft beer and their bottle shop. We also gained inspiration from Beer Revolution and Toronado, which have great beer bars, but also allow food to be brought in. You have 20 craft taps and a rotating firkin. With so many craft beer options available, how do you decide on what to serve? We just try to keep it fresh and interesting. We like to try new beers all the time, and we think the customers really enjoy trying new beer constantly. We try to find new fresh brands and new seasonal beers that aren’t really around that much.

CAPITOL

BEER

From an industry perspective, how do you see the craft beer scene in Sacramento compared to say San Francisco or San Diego?

LB AND TAP A P we are going Sacramento is definitely up and coming - it’s a strong market already but to get better.ROOM We EER & T are not quite where Portland or San Diego is, but we are on the right track. We have some great new breweries, and I think it starts there first. As our breweries get better, then our beer bars will get better because we have more great beer from the local guys.

Are you in favor of beer bars being able to fill growlers?

SACRAMENTO BEER WEEK EVENTS

March 1st Locals Only Night

March 6th Bear Republic Night

March 2nd 2nd Annual 21st Amendment Homebrew Comp.

March 7th Hops to Table 1st Year Anniversary Party

March 3rd Oregon Vs Colorado

March 8th IPA Day

March 4th Dogfish Head Brewing Night

March 9th The Sour Finish

Without a doubt it is Pliny the Elder- no question. This time of year, it is Pliny the Younger. What are your future business plans for Capitol Beer and Taproom? That’s a good question. Right now there are no immediate plans for changes except for getting better. We are constantly focused on providing a good experience for our customers. We strive to provide an awesome craft beer experience with a wide selection of the best craft beer available to the consumer. We also want to offer that beer at competitive prices in a cool and approachable atmosphere. What do you see as the future of craft beer in Sacramento? I think it is going to get better and better and will ultimately be a destination where people actually come for great beer. The new brewers are getting so good and so interesting and the craft beer bars are getting better. Not everyone is going to make it, but those that do will set the scene for years to come. How do you see your role as a retailer in Sacramento Beer Week? Obviously, it is the Sacramento celebration for beer and our role is at the forefront. We have some really great events lined up for Beer Week. I know some other places have some really great events too. But, as far as Patti and I are concerned, it is Beer Week every week here at Capitol - not just one week a year, but every day. We put out the best product available consistently. Throughout the year, we constantly have featured breweries and craft beer that is hard to get, rare and special. If you could change one thing about Sacramento Beer Week, what would it be? I don’t like the close proximity to San Francisco Beer Week. I don’t think we should be on San Francisco’s coattails and should separate our respective beer weeks over a reasonable period of time. I can only speculate that the beer reps and the brewers get pretty tired by the time they get to Sacramento after San Francisco Beer Week. Plus, if Sacramento wants to be a beer destination, then don’t make the out-oftown consumer make a choice between Sacramento and San Francisco.

2222 Fair Oaks Blvd Sacramento, CA 95825 (916) 922-1745

capitolbeer.com

Mon-Thu 11am - 10pm Fri-Sat 11am - 12am Sun 11am - 8pm

You have a bottle shop and a taproom. What is the advantage of doing that?

If you had to name a beer your customers most request, what is it?

March 5 Green Flash/Ballast Point Night

We obviously have a role in it, but at the same time it is more about fun and trying new beers. We don’t want to force the education down our customer’s throats. We want them to just enjoy the type of beers they enjoy. If they engage in the conversation and want to be educated on something, then we love to have that talk. We want to have a comfortable environment; we do not want to be too uptight or pretentious.

February 28 Knee Deep Brewing Night

Absolutely, we wish we could. How do you see your role in educating the consumer about craft beer?

Pictured: Owners Kenny Hotchkiss and Patti Aguirre

P E E R & TA

CAPITOL

BEER

AND TAP ROOM ADDRESS 2222 Fair Oaks Blvd Sacramento, CA 95825 PHONE (916) 922-1745 WEBSITE www.capitolbeer.com HOURS Mon-Thur 11:00 am – 10:00 pm Fri-Sat 11:00 am – 12:00 am Sun 11:00 am – 8:00 pm

I’m not sure there is an advantage, but I think it separates us from other retailers and makes us different. It allows us to offer that much more variety of product. As a consumer, I always liked the idea of going to a place, being able to have a beer and take a bottle home. Hops to Table Magazine

Page 7

special section: project beers

DRAKE’S 25TH ANNIVERSARY BREW: 25% HEADZO by John Gillooly, Drake’s Brewing Co. Head Brewer

t the Craft Brewer’s Conference this spring, I noticed this beer called “Class of ‘88”, which was a collaboration between a couple different breweries celebrating their 25th Anniversary. This made me immediately curious, because while I know Drake’s is about that old, I wasn’t sure exactly what we consider to be our anniversary. With the help of Roger Lind, I eventually chased down the original brewlogs and found the first time we brewed here was August 8th, 1989, so I’m calling that the official anniversary date. Anyway, I wanted to do something special for our 25th anniversary, so my staff and I cooked up an idea to make a 25% ABV beer to release next year. I’ve done a few beers over 20% ABV in my time at Dogfish Head, including the 2002 World Wide Stout, which we managed to bring home at 23.3% ABV. When we realized that the yeast was still active at 18%, DFH owner Sam Calagione told us to keep going and to push it as far as we could, so every day we fed it a little more brewer’s sugar, and hoped the yeast would eat it. While it really wasn’t that much work, I still joked it was like climbing a mountain. It seemed strenuous! The yeast finally croaked at a little over 23%, and it’s always been in the back of my mind to try again to go even higher. This looked like a good opportunity, especially since I wanted to do something special for our owners, John Martin and Roy Kirkorian, on our 25th – and getting a beer up to 25% seemed the way to go. Anyhow, enough history. We just got this beast in a tank this week. We made two separate mashes and collected the first runnings from them both, and knocked out a burly 28.1 Plato beer. The beer itself is a Brown ale, I guess – the recipe was just a whole mess of two row and a couple partial bags of specialty malt that we didn’t want to inventory at the end of the month (a little chocolate malt, a little crystal malt, some brown malt). Now that it’s in the tank and fermenting on our house ale yeast, we’ll introduce a special alcohol tolerant yeast, and feed it a variety of sugars (we got some really nice local wildflower honey, and I’m sourcing some muscavado sugar). It should be a fun project, and as it gets stronger and stronger we’ll really have to babysit the yeast. Honestly it’s a pretty heavy nerd project, but it should be awesome. And when it’s all done and our yeast drunkenly flips us off while it falls asleep for good, we are going to stick it in a combination of High West Rye and Four Roses Bourbon barrels. And next year we are going to drink it.

Hops to Table Magazine

Page 8

Ten22_Hops2Table_v2_1-30-14.pdf

homebrew recipe

1/30/14

2:09 PM

homebrewer ’s technical notes

Kate the Great C

Pictured: Ron Davis

AWARD WINNING RECIPE: RASPBERRY BERLINER WEISSE

A Collaboration with New Gloring Brewing Co. RIS STOUT Type: All Grain Batch Size (Gallons): 10.00 Boiling Time (Minutes): 75 Fermentation: Ale, Two Stage Equipment: B3 10 Gallon Brew System Ingredients 22 lbs Pale Malt (2 Row) US (2.0 SRM) 2 lbs 2 oz Carafa III (525.0 SRM) 1 lbs 13 oz Special B Malt (180.0 SRM) 1 lbs 11 oz Roasted Barley (300.0 SRM) 1 lbs 10 oz Wheat Malt, Dark (9.0 SRM) 1 lbs 10 oz Barley, Flaked (1.7 SRM) 1 lbs 3 oz Aromatic Malt (26.0 SRM) 15 oz Caramel/Crystal Malt - 40 L (40.0 SRM) 13 oz Black (Patent) Malt (500.0 SRM) 13 oz Chocolate Malt (350.0 SRM) 9 oz Caramel/Crystal Malt - 120L (120 SRM) 4.6 oz Magnum [14.0%] (75 min) 0.7 oz Centennial [10.0%] (Boil 15 min) 0.8 oz Styrian Goldings (5.40%) (Boil 0 min) 0.8 oz Willamette (5.50%) - (Boil 0 min) 0.5 oz Palisade (7.50%) - (Boil 0 min) 2 pkgs California Ale (WPL001) 6.0 oz Port Soaked Medium Oak Cubes (Secondary) Water Profile RO Water with added 22g Gypsum (Calcium Sulfate) Original Gravity: 1.120 SG EST Final Gravity: 1.026 SG ABV: 12.6% IBU: 68.0 Color: 62.3 SRM Mash: 60 @ 152F Mash Out: 168F Primary Fermentation: 7 days @ 68F Secondary Fermentation: 30 days @ 66F Hops to Table Magazine

ith respect to worldclass beer, living on the West Coast has its advantages. We have a plethora of outstanding breweries and access to any number of award winning beer at our disposal, especially in the DIPA category. However, there are other Midwest and East Coast beers that are very difficult to get on the West Coast - Three Floyds Brewing Co’s. Dark Lord, Cigar City Brewings, Hanahpu’s Imperial Stout and Portsmouth Brewery’s Kate the Great come to mind. Fortunately as homebrewers, we have the unique and blessed ability to recreate commercial beers (and in some parts skill, luck and devine inspiration can expand and perfect a recipe). Thus was the ambitious goal with this recipe - to brew a version of Portsmouth Brewery’s Kate the Great. Kate the Great is a Russian Imperial Stout (RIS) made by Portsmouth Brewery out of New Hampshire. Kate the Great is a very rare and highly rated beer. It scores a 100 on Beer Advocate and a 100 on Rate Beer. It was named the Number One Beer in the USA (Number Two on Planet Earth) by Beer Advocate Magazine, Kate is one of the rarest and most talked about beers. When the head brewer of Portsmouth, Todd Mott, still worked there, he provided a step by step breakdown of the recipe to a homebrewer. That homebrewer - as most homebrewers are apt to do - published the recipe. The recipe and associated blog entries can be found at homebrewtalk.com under Multiple - OFFICIAL Kate the Great Russian Imperial Stout Clone. We set out to brew this beer with our friends at New Glory Brewing Co., who graciously agreed to brew the pilot batch on our MoreBeer Tippy Dump.

CMY

By Ron Davis, President Gold Country Brewers’ Association

In evaluating and researching this recipe, we made some tweaks based on some commentators noting that their finished product came out a bit thin and lacking in roasted malt character typical for a RIS. In order to take those comments into consideration, we decided to increase the roasted malts by 50%. The original recipe called for the addition of 1.6 oz Pearle Hops and 2.4 oz Magnum at 75min. Since the additions were for bittering, we simply combined the numbers, adjusted for our IBU’s and used Magnum as the sole bittering hop. The brew day was difficult for many reasons. First, for a homebrew setup, this is an ambition project because of the large volume of grain used. In fact, this particular recipe required us to purchase a 26 gallon mash tun in order to properly mash this recipe with the proper water/ grist ratio. But the real problem during brew day (aside from the one day during the dry spell this year that it rained!) was the high viscosity of the runnings. The runnings were like ink and flowed just about as thick. This resulted in difficult recirculation and pumping problems in general. In retrospect, we would have been well served using a couple pounds of rice hulls in the mash to assist with drainage. Aside from a brutal sparging process, the brew day was pretty straight forward. We hit our targets and terminal gravity was reached in seven days. After primary fermentation, we dumped the trub and added our port soaked, medium toast oak cubes. As with any RIS, this beer is best aged 3-6 months. So now we wait and will report its progress in future issues. Page 10

erliner Weisse is one of my favorite styles of beer, and I’ve made many batches of it. Most homebrewers make a batch, add in a Berliner Weisse blend from one of the big yeast companies and then wait 6 months for their beer to sour up. That is how I did it the first couple times. I’m just not really that patient. The souring component of this beer is lactobacillus, and given the right conditions it works very fast. This is the same bacteria that produces yogurt, and you wouldn’t want to eat six month old yogurt. Here is my technique for making a fast sour beer, you should be drinking this beer in two weeks if you keg your beer. An added advantage of this technique is the souring is done before boiling, so all souring bacteria is killed off before the beer reaches the fermenter. Mash 3 pounds wheat malt, and 3 pounds pilsner malt. I aimed for 148F. Collect runnings and sparge into the kettle. Chill to 100F. If you use a cooler for a mash tun transfer the warm wort back into the cooler. Add half a pound of acidulated malt. Wait a few minutes for the acid to mix in. Using a pH meter or strips to check the pH. We want to get the pH down to 4.3, lower is okay. You won’t be there yet. I use https://sites.google.com/ site/brunwater/ to help determine how much liquid lactic acid to add. Stir, wait 15 minutes and check the pH again. Adjust if you need. At this point you need a source of lactobacillus. A handful of malt will give this to you, but if you are really in a rush you can pitch a lacto vial from one of the yeast companies. Cover the cooler well, and try to keep it warm. You need this to stay in the range of 95-100F. Check the pH after 8 hours and see where you are. You really want to get below 3.4, but you can judge by taste, and make it as sour as you want. Be careful, you CAN make it too sour. Once you get the right sourness transfer to kettle for boiling. I like to fill a mason jar at this point, and store in the fridge. This jar is the perfect starter for the next batch, which will sour even faster.

Turn it wrong side up, responsibly! Celebrate Sacramento Beer Week with us! Coming Soon!

Add around 8 IBU of hops. This was about a third of an ounce of Vanguard for this batch. Boil 90 minutes, chill, transfer to fermenter, and pitch German Ale yeast. German Ale does well in an acidic environment. I added the raspberries once the fermentation had slowed down. I used 4 pounds for a 5 gallon batch, frozen organic. Let the berries thaw, then refreeze. This breaks down the cells, and makes for bright raspberry flavor in the finished beer. Don’t worry about sanitizing the fruit. Primary fermentation is done, you are not likely to get an infection at this point. sanitize the outside of the bags, cut the corner and pour in. If you try to soak them in alcohol first, your beer will taste like that alcohol. If you want to sanitize your fruit in Pappy van Winkle, that is fine, just give me a bottle. Total fermentation time if kept to 68F should be less than two weeks. Hops to Table Magazine

INFO@DUSTBOWLBREWING.COM • DUSTBOWLBREWING.COM TURLOCK, CALIFORNIA Page 11

special advertising supplement

brewery profile

AUBURN ALEHOUSE: AUBURN’S ORIGINAL CRAFT BREWERY How did you get started in the brewing industry? Ford: Home brewing like many others. Then in 1996, I went through the Fermentation Science and Engineering Program at the American Brewers’ Guild. After graduating, I opened my first brewery in 1997 called Crawford Brewing Company. Later, we changed the name to the Stonehouse, which was located in Nevada City. I brewed there until 1999. Then I opened up Beermann’s in Roseville and Lincoln and brewed there until about 2003. I then went back to my construction roots doing concrete construction, as I was putting this (Auburn Alehouse) together. The end goal was always to open my own brewery, even though I have had the opportunity to build four breweries before this one. Did you have a mentor? Ford: The guy that got me into brewing, Paul Zawilenski, lives in San Diego. My wife was a roommate of he and his wife while she was attending college there. I think one Thanksgiving we were brewing beer on his stove in his kitchen in Tierra Santa. Paul went on to have a company called Big Cat Brewing Company in the early 90’s that contract brewed. He had one beer called Wild Cat Wheat that was very popular at the time. We just recently brewed that beer here at the Alehouse, kind of a 20 year anniversary of that beer. He got me into beer and got me excited about it. Come to think about it, I have never really worked for anyone else except for a short period in 1997. So you have been around a long time and have seen a lot of change in this industry. What advice would you give to new breweries coming into this market?

Pictured: Auburn Alehouse Owners, Brian and Lisa Ford at the California State Fair Gala.

ublisher’s Note: I formally met Brian Ford and Bill Wood at the Auburn Alehouse/Berryessa Brewing Co. Cease and Desist collaboration brewday last year. It was the first time I officially witnessed a commercial brew operation, and it was impressive. What was more fascinating was witnessing the individual styles each brewer brought to the table. My impression was that Brian and Bill were methodical and disciplined brewers who demonstrated a solid knowledge about the ingredients and methods of brewing. I will also add that they were hella nice guys! As I delved deeper in the craft beer scene and gained more experience and exposure, my initial impressions proved correct. The fact is that Ford and his team are outstanding brewers and demonstrate the best of what the Greater Sacramento craft beer scene has to offer. Let’s take aside the medals. Suffice to say that Auburn Alehouse makes outstanding beer and wins a ton of them. What makes this brewery special in my humble opinion is that they brew consistently good beer, have an important industry role and run a cool brewpub. Beer. Like I said, it’s good - damn good. So good that I have a hard time deciding on which one to drink when I travel to their brewpub. And that brewpub is much closer to Sacramento than most people think - less than a 1/2 hour from Sac. Industry Role. Ford is really quite humble when discussing his role in the industry. That’s a good thing BTW. The fact is that he has been around this industry for a long time, he built his brewpub the hard way over several periods of a downturn economy and people in this industry respect him. This respect has earned him a seat on the Northern California Brewers’ Guild Board of Directors and a place at the table on many matters affecting our industry.

Ford: Right now, it feels like the late 90’s when everyone got into the industry for not quite the right reasons; there was a big spike of new breweries followed by a big surplus of used equipment. I think the difference between now and then is that craft beer drinkers are educated and understand what craft beer is and what it is supposed to taste like, and they know if you are not doing it right. People will know if you are not in it for the right reasons and that culture of craft beer drinker is your key to success. It wasn’t quite like that before in the past. So my advice is to do your homework, have a love of the liquid and do a good job. If we are all brewing good beer, we are all going to be friends and have fun. Auburn Alehouse has a reputation for brewing world class beer and winning awards. For example, in 2010, 2012, 2013 you won GABF Medals for your Gold Country Pilsner. How do you decide on style and what was your inspiration for that particular beer? Ford: That beer is funny because people automatically assume it is a German Pilsner. We even have some German folks in the tech industry here who love it. It is really my interpretation of a Pre-Prohibition style Pilsner. We use maize, wheat, barley and have a pretty unique strain of Lager yeast that we use that is very underappreciated. But I think with the back-to-back GABF awards, we have proven that it is a great little yeast strain and it does have European origins. You have been brewing in Auburn for some time now. How do you see the role of the brewery in your community? Ford: Charitable causes are a great way to give back to the community. Because my wife and I are owners, it gives us the opportunity to give back to people and causes that mean something to us. In addition, I think a pub or a public house is just a great place where folks can share ideas and conversations. It brings people together and that is what I am most proud of. I love walking out of the bar and seeing the beer lined up and seeing people share a beer and enjoying their day. Being located in Auburn, what is your feeling about Sacramento and the brewing scene in that area?

Brewpub. The brewpub is probably one of the best examples I know of a quality operation. The food and service are as consistent as the beer. And they have recently hired David Hill (formally of Chef’s Table and winner of the 2012 Sacramento Burger Battle held in Raley’s Park.

Ford: We are much closer than people think. We are only a half an hour drive from Sacramento, so we consider ourselves part of that scene. People think we are way up in the boondocks, but we are the first exit off of I-80 when you get into Auburn, so it is pretty easy to get here.

We sat down with Ford to discuss the history of Auburn Alehouse, the current state of the Greater Sacramento craft beer scene and the brewery’s plans for the future.

Sacramento is just a great town and people love good beer in Sacramento. It is a good place to do business. I think the Sacramento brewers are making some great beer, and there are a few brewers who

Hops to Table Magazine

Page 14

I really have a good relationship with and enjoy, such as Rubicon. I did my internship with the Rubicon back in ’96 and drank a lot of Rubicon beer. I also worked at Rubicon for a short while and worked with Scott Cramlet and Vincent from Two Rivers Cider when he was working there. I love that guy and remember when he first started his cider company. Can you comment on the inside brewer scene and how everyone works together? Ford: It is a tight knit community and for the most part brewers are willing to help each other. When people come to me and need something, I always think of it in terms of them wanting to make good beer and me being able to help. That makes me happy. I truly feel like I am lucky to be in an industry like this where I can go to any brewery and say I am out of hops or glycol and for the most part everyone is willing to help you. It’s really just about being helpful and respectful to other brewers. There are going to be a lot more of us coming up sharing and fighting for retail space. Some of us have been around for a while and some of us are just getting started. I don’t think of it as “us vs. them,” but you have to be respectful of brewers who have been there and pushed ahead. Hopefully we can all exchange information and be part of that community. It is definitely a good industry to be in. With the popularity and success of your brewery, are you planning to expand at some point in your future?

my beer. They understand that I might call them up one day and say “I’m hitting the road tomorrow morning. Can I bring you something?” I think that area really likes Northern California beer. We just hired another sales person who is going to concentrate on San Francisco and the North Bay. Right now in the East Bay, we are in a lot of great spots. We are going to expand a little bit and work on some hot spots in Orange County, and he is going to open San Diego a little more hopefully in the next year. Do you have any plans to do any barrel aging? Ford: Yes we do. We have the barrel aged Barleywine, Prospector, that comes out every year. We use wine barrels that we source from Dono dal Cieloa, a winery from Placer County. I would like to get back into the bourbon barrels and the whiskey barrels. That is kind of my roots and something I did in 2000 in Beermann’s. If you had to drink one beer from your brewery, what beer would that be? Ford: Of the beers we produce, I really like our Gold Digger IPA. I generally judge a brewery by its IPA, and their fish and chips if they are a restaurant. If you can make me happy there, you are doing a good job. The Gold Country Pilsner too; there’s a lot of hop flavor in there. I got a slip back from a judge at GABF. They said good for you for not being afraid of using hops in a Pilsner. What about other beers outside of Auburn. What beers would you drink?

Ford: Yes, we are undergoing probably the last expansion that we can do here. We have one new 20 barrel fermenter and a 20 barrel brite tank being plumbed in now. I have another 20 barrel fermenter on the way. That is probably going to max us out at this location. We did 1,870 barrels last year in 2013. If we can hit our stride and with some contract brewing that I already have established, then I think we can get to about 3,500 barrels before we have to move into a new facility. We are in the early stages of space planning with our architect and are determining what we need based on that square footage. I want to build the new brewery from the ground up. You have a reputation for hiring talented staff. Bill Wood is one of your key brewers. He was with Elk Grove Brewery, where he won two gold medals at the GABF and his brewery was named “Small Brew Pub of the Year.” In addition, you hired David Hill, who was the owner of Chef’s Table in Rocklin and has won his share of culinary awards. Yes, we hire talented staff. We are putting out good food and good beer that should be enjoyed together. We have good staff whose main focus is making people feel comfortable. We are serious about it and we want to do it right. I just hired another brewer who has a background in chemistry and lab work. As we expand, we are looking to develop more lab and analytical abilities as well as a taste for new beer styles. He is kind of a young guy, where Bill and I are a little older. We like what we like, so we need some of that young fresh blood that can experiment and bring a little variety, more of what is becoming popular. How far do you distribute your beer? Ford: Right now, I would say the farthest we distribute is San Diego. That is more for the love of San Diego, and I have some family down there. My wife went to school in San Diego, and I lived down there for a while. I am also down there a lot and there are probably five or six accounts that steadily take Hops to Table Magazine

Ford: Offsite, I drink a lot of Sierra Nevada. I like anything from Steve Altimari at High Water Brewing. Obviously I drink a lot of Rubicon. I really like the San Diego scene beer. If I can get a fresh one up here, I am really happy about that. I need to get out more often; there are breweries in Sacramento that I have never even been to. I have never even been to Track 7 Brewing Co., and they are producing some great beers. I am kind of held captive here most of the time because I run the company. Thank god for my wife who runs the restaurant side. Where do you see yourself in the future? Where do you want to be in five years? Ford: I want to keep doing what we are doing. I want to continue to attract good people, keep it fresh and keep them excited about making good beer. Building a new production brewery here in Auburn should keep me busy through the next few years. At some point I really would like to move beyond the restaurant side and get back in the brewery five days a week, that is something I see myself doing in the next couple of years. I love traveling around. I could see myself retiring to Bend, Oregon in a heartbeat. I want to continue to do a great job and continue to have fun. It sounds cliché, but I want to slow down a little and enjoy some of the success before my doctor says I can’t drink beer anymore! Do you have anything special or any big projects you are working on for Sacramento Beer Week? Ford: We are getting plans together right now. For Sac Beer Week this year, hopefully we will be doing Cease and Desist again with Berryessa Brewing Co. I have a couple of other people I haven’t confirmed with yet. You might see us doing up to three collaborations and that is pretty exciting. I know that we talked to a couple of restaurants downtown about doing some beer dinners. We want to do a beer dinner up here with Chef David Hill. We will probably do some tap takeovers up here at the pub to support the industry. You’ll see us doing a lot of cask ales and a lot of fun stuff. We are definitely doing ZZ Top for San Francisco and Sacramento Beer Week and maybe even a preview of our seven-year anniversary ale. Page 15

GET YOUR FLASH OF FAME #SNAPSHOTWHEAT

snapshot wheat beer is brewed by new belgium brewing fort collins co

Snap! You just captured an unfiltered wheat that drinks refreshing and finishes tart. New Belgium’s affinity for sour beers inspired a blending process that puckers up Snapshot’s base and induces smiles after every sip.

Two Rivers Cider From tree to table The cider beer drinkers reach for Ask for it by name •

www.tworiverscider.com

restaurant profile

DAD’S KITCHEN: COMFORT FOOD DONE WITH LOVE

Pictured: From left to right: Tyson Herzog, Luis Becerra, Julio Peix and Chris Haney

hat is there to say about Dad’s Kitchen that hasn’t already been said? After all, they were featured on Food Network’s Diners, Drive-in’s and Dives, where Celebrity Chef, Guy Fieri raved about Dad’s Signature Burger. What’s interesting about Dad’s is not that they were featured on TV. Far from it. What is interesting about Dad’s is that they actually live up to the hype...and more. Dad’s Kitchen is owned and operated by restaurateurs Julio Peix and Sukhbir Kaur Collins. Peix is the frugal and knowledgeable, decade long ex-beer rep (Anchor Brewing), who is perpetually and emphatically on the hunt for the next great craft beer. And Collins is the marketing and health conscious brains of the operation that makes sure it all comes together as seamlessly as...well, mom’s home-cooked meals. The end result is home-cooked style dining with a common theme - organic, healthy, value-oriented and a craft beer menu to die for.

brown mustard, pickles and red bell pepper aioli and onion rings. This was paired with Lagunitas Brewing Co’s Little Sumpin’ Sumpin’. Little Sumpin’ Sumpin’ has a dry grapefruit nose with citrusy, earthy undertones. It has biscuity and caramel notes with a nice malt backbone. This beer paired beautifully with the earthiness of the roast pork and mild acidity of the pickles. The second pairing was the Meatloaf Dinner Plate paired with the Heretic Brewing Co’s Shallow Grave Porter. This is not your mom’s meatloaf. It is made from grass-fed ground beef, veal, pork and wrapped with bacon topped with housemade BBQ sauce. It is served with mashed potatoes, gravy and seasonal vegetables. The tangy sweetness of the barbecue sauce married perfectly with the malty, coffee and chocolate notes of the Porter. Even the mashed potatoes came into play, acting to cleanse the palate between tasty bites.

Did we mention craft beer - they have a boat load of it. And this beer isn’t your run of the mill industrial beer. This is straight craft beer (mostly local) - 27 craft tap handles to be exact. And, like the food, you get your money’s worth. They serve full pints at prices Peix would approve of if he were paying out of his own pocket. Peix takes his business model seriously and is proud of saying, “We seek value, so we can pass those savings on to our customers.”

The third dish was the famous Dad’s Signature Burger served with Blue Cheese Habanero Fries. This dish was paired with the Auburn Alehouse PU 240 Imperial IPA.

And, while the beer is priced at about what you can buy directly at a brewery, the food is equally affordable and delicious. On our visit, we had five pairings. Each of the pairings showed the diversity and depth of their menu and craft beer list.

The Auburn Alehouse PU 240 IPA has an explosive hop flavor, aroma, malt and balanced bitterness and is one of the few beers that are formidable enough to go head-to-head with this burger.

The first pairing was the Cuban sandwich with roast pork, melted Swiss cheese, Hops to Table Magazine

This whopper of a burger is made from 1/2 pound grass fed beef encrusted with two ounces of blue cheese crumbles and two ounces of chopped bacon. It sits on top of an artisan Village Baker bun with tomato, lettuce, red onion and chili spread.

The next dish was the Veggie Delight, which is a quinoa patty with red bell pepper hummus. It is served with an organic spinach

salad tossed in sesame lemon dressing and sprinkled with toasted sesame seeds. The quinoa patty is made in-house with carrots that are finely chopped, roasted mushrooms, celery, roasted garlic and bell peppers and gluten free flour mixed with various spices. This dish was paired with Two Rivers Blood Orange Cider. The red bell pepper hummus and the earthy components of the quinoa pair nicely with this gluten free cider. Alternative pairings are the Two Rivers Pear Cider and the Kombucha. The final dish was the Zesty Chicken Salad paired with North Coast Brewing’s Scrimshaw. The dish is constructed with Romaine lettuce tossed with red onions, tomatoes, pepperoncini peppers, organic spicy chicken, deep friend garbanzo beans topped with blue cheese crumbles and served with a side of chipolte ranch. Scrimshaw has a subtle hop character, a crisp, clean palate and a dry finish. It is brewed at lager temperatures and has a nice Pilsner quality. The clean, refreshing qualities of this beer did not overwhelm the delicate qualities of the salad, and provided a nice and refreshing go-back-towork light lunch offering. Dad’s has opened another location in Fair Oaks with a similar food theme and now with beer and cocktails. With both locations, its safe to say, “Come for the food and stay for the beer!” ____________________________ Dad’s Kitchen 2968 Freeport Blvd Sacramento, CA 95818 Dad’s Kitchen - Fair Oaks

8928 Sunset Ave Fair Oaks, CA 95628

ilovedadskitchen.com Page 18

LOOMIS BASIN BREWING CO. Serving Freshly Handcrafted Premium Ales and Lagers to the Communities In and Around the Loomis Basin.

ALWAYS FRESH ALWAYS LOCAL Come visit us in the tasting room Tuesday-Thursday 3:00pm-7:00pm Friday & Saturday 3:00pm-8:00pm Family Owned And Operated Since 2010

BIKE DOG BREWING CO BIKEDOGBREWING.COM

find us

2534 INDUSTRIAL BLVD WEST SACRAMENTO, CA

YOUR BEST FRIEND LOVES THIS BEER

SMALL BATCH BREWING

WEST SACRAMENTO

3277 SWETZER RD., LOOMIS • (916) 259-BREW (2739) • LOOMISBASINBREWING.COM

beer inspired recipes: the best of 2013! We are constantly testing and developing interesting food and beer recipes and pairings, and each issue we feature several beer-inspired recipes. For this issue, we polled our editors, contributors and readers and asked them to rank their favorite recipes of 2013. The following recipes represent the Best of 2013.

wild mushroom, beer infused caramelized onions and blue cheese/ soft-ripened chèvre stuffed burgers

breakfast pizza with applewood smoked bacon, crispy fried potatoes and perfectly cooked eggs

We paired this dish with Track 7 Brewing Co’s Big 4 Strong Ale. This beer starts off with citrus, pine, and resin with caramel and biscuit malt overtones. It pours a copper/amber with a frothy white head and has a balanced, medium hop bitterness.

We paired this dish with Rubicon Brewing Co.’s Monkey Knife Fight. MKF is an American Pale Ale. It is a very sessionable beer coming in at 5.0% ABV. The beer pours a light amber with a nice white head and a mild hop bitterness coming from the Mount Hood Hops. There are notes of toffee and toasted bread that pairs perfectly with the earthy combination of the bacon and eggs in the pizza.

This burger is a full throttle taste explosion. The earthiness of the mushrooms, ale infused caramelized onions and creamy complexity of the Maytag Blue and Cyprus Grove cheeses absolutely needs a beer that has strong characteristics. This ale pairs perfectly because the malt is forward enough to complement the burger and the hops marry perfectly without overpowering the ingredients.

Ingredients: Dough: 5 cups 1 tbs 1 tbs 1 package 3 1/2 tbs 1 3/4 cups

stout infused stone ground mustard This is a very complex and versatile stone ground mustard that is the perfect companion to fresh and cured meats, cheeses and pretzels. Infused in the mustard is 21st Amendment’s Marooned on Hog Island Stout. This rich and complex beer is made with oyster shells, which gives it a very silky mouth feel. It gives the mustard just the right amount of balance without overpowering it. Ingredients: 12oz can 3/4 cup 3/4 cup 1 cup 1 tbs 1 tsp 1/4 tsp 1/4 tsp 1/4 tsp 1/4 tsp

21st Amendment Brewery Marooned on Hog Island Stout whole yellow mustard seeds whole brown mustard seeds red wine vinegar sea salt fresh ground pepper ground cinnamon ground cloves ground nutmeg ground allspice

all-purpose flour sugar Kosher salt instant yeast olive oil water

Ingredients: Basic Burger 2 lb ground sirloin, (at least 80% lean, a.k.a. 80/20) Salt and pepper, for seasoning

Toppings: 8 wedges Laughing Cow cheese Pinch of salt and pepper (sauce) 6-8 slices Applewood smoked bacon 2 Russet potatoes, cubed 1 cup spinach, roughly chopped 10 oz mozzarella or pepper jack cheese 6 eggs, 3 per pizza

farmhouse chopped salad with beer basil garlic dressing

Directions: 1. Mix the ingredients for the dough and let proof until doubled in size. Punch down dough and divide into two equal portions. Let rise a second time and roll into 14 inch circles. Place on a pizza pan. 2. While the dough is rising, roughly chop the bacon and cook it in a large skillet for about 10 minutes over medium heat until it starts to turn crispy. Remove the bacon and cook the potatoes in the same pan using the bacon grease. 3. Put the Laughing Cow cheese in a mixing bowl and mix with 3 tbs. hot water until smooth and creamy. 4. Assemble the ingredients on the pizza starting with the sauce and ending with the eggs. 5. Preheat oven to 500° for 30 minutes. After preheating, bake the pizza at 450° for 14-18 minutes. The eggs will take the most time to cook. They should be set, but still runny in the center.

Ingredients 1/4 cup 1/4 cup 1/4 cup 1/3 cup 1/3 cup 2 6 1 tsp

golden raisins sunflower seeds thickcut bacon, crumbled fresh tomatoes, chopped Irish white cheddar cheese, grated green onions, chopped romaine lettuce hearts, chopped red peppercorns, whole

mixed wild mushrooms, sautéed and drained red onion, chopped Maytag Blue Cheese, crumbled Cyprus Grove Bermuda Triangle Soft Ripened Chèvre Worcestershire sauce Track 7 Big 4 Strong Ale

Directions: For all of the stuffed burgers you are going to season the meat with salt and pepper and form 8 to 12 patties (depending on if you want 4 larger or 6 smaller stuffed burgers). Saute the chopped onions with the Worcestershire and Strong Ale until all liquid is absorbed and the onions are caramelized. Saute mushrooms with 1/2 cup water until all liquid is absorbed. Distribute the caramelized onions, mushrooms and blue cheese/chèvre evenly on top of half of the patties. Top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness. All burgers can be served on the bun of your choice. But toast them, they’re better that way.

Garlic Croutons Brush round baguette slices with olive oil and freshly grated garlic. Bake in oven for 30 minutes at 400° F. Remove, let cool and cut into 1/2 inch croutons.

Directions: 1. Combine all ingredients in a non-reactive (glass or plastic) mixing bowl. Cover and let sit at room temperature for two days. This will allow the mustard seeds to soften and the flavors to combine.

Beer Basil Garlic Dressing 1/4 cup beer (a light pilsner or lager) 1/2 cup olive oil 1/8 cup basil, finely chopped 2 cloves garlic, finely minced 2 tbs honey 1 tbs stone ground mustard

2. Transfer mixture to a blender and process on high until the mixture thickens. Transfer to a jar and cover. 3. Allow to rest at room temperature for three days. This resting period allows the mustard to mellow as the condiment ages.

Freshly ground pepper and salt to taste

4. Refrigerate in a covered jar for up to six months.

After all ingredients are prepared and ready to serve, mix and serve cold.

Makes 3 1/2 cups.

Hops to Table Magazine

We paired this dish with Berryessa Brewing Co.’s Propaganda Pils. This beer starts off with a nice citrus lemon aroma with some biscuit malt present. It has a transparent, yellow-golden body with a frothy, white head and good lacing. The beer starts a bit hoppy, has notes of sweetness in the middle and finishes mildly bitter. The salad has layers of complex flavor characteristics and needs a beer that is light enough to compliment the crispiness of the romaine lettuce, but also formidable enough to take on the assertiveness of the smokey bacon and earthy sharpness of the Irish white cheddar. This beer has the perfect amount of body and just the right hint of sweetness and bitterness to pair perfectly with these ingredients.

6 oz 1 6 oz 6 oz 2 tbs 2 tbs

Page 22

Hops to Table Magazine

Page 23

food and beer pairings

BISTRO DINING: BEER AND SOUP PAIRINGS This is an installment series that pairs various ingredients with beer. This segment pairs beer with soups. By Mike Moore Minestrone soup Either vegetarian or not, this tomato based soup has vegetables galore. To match all those different veggies and flavors a malty beer is needed. The best choice here is a Vienna Lager or Oktoberfest beer. Two great local choices to choose from are Vienna lager from Ol’ Republic and the seasonal Oktoberfest from Auburn Alehouse. These beers match the complexity of the soup and make it somewhat sweeter and richer as a whole. Chicken Noodle soup Another popular soup, thick rich and somewhat salty, if made with roasted chicken then beer even matches up better. You will need a malty beer for the noodles and some hops to cut the fat and the salt in the soup. Many different beers work here, but the best are Steam beer known as California Common style beer. The classic is Anchor Steam beer, but some good local ones work as well. Berryessa Brewing’s Common Sense adds a nice sweetness with the soup. Maibock is another style that is a good match with Chicken Noodle soup. Butternut Squash Soup Great for fall as squash is in season; this soup is very rich and filling too. You can make the soup butter sweet or somewhat spicy. If you like more of a spicy style of this soup, then a perfect match is a Pumpkin beer. A great local Pumpkin beer is American River’s Pumpkin Falls Ale all the spices match up perfectly with this soup. If you want your soup buttery and sweet then a nice Belgian style Dubbel is in order, none better than Brother Thelonious from North Coast. You can use both of these beers in your soup to add more flavor and complexity.

Potato Leek Soup oups are old country staples and have been around for a long time,

This is a popular Belgian/German soup that is at the same time garden

almost medieval and soul-satisfying in bringing comfort. The same

fresh and very hearty rich potato flavored. It is no surprise that Belgian and

can be said with beer. These two foods (yes beer is food - just ask a

German style beers match this soup. The best Belgian match is a Tripel of

monk) can be cooked together in many ways, some work, some do

the likes of Chimay White (Cinq Cents) or Tripel Karmeliet. The Chimay ale

not. Match the texture of the soup and beer, rich soup, richer beer. You can

is somewhat spicy and the Karmeliet is very complex using three different

even add beer to your soup, malty beers work best, but all will work in some

grains in the beers malt profile. The best German match is Schwarzbier or

type of soup. Just a word of caution here, very hoppy beers that are added

Dunkel beers. These beers make the potato in the beer stand out, earthy and

to soups then reduced do not work too well making the soup extremely bitter

delicious. The best match is Monchshof from Kulmbach, but the best locally

(unless that is what you were looking to achieve). However some hoppy beers

is Ol’Republic’s Schwarzbier (Bavarian Black Lager). Get a growler of this

are good to drink with soup.

and share with friends and family. That is what soup is all about, family and sharing.

I will choose five different soups and the best beer to match each to maximize the flavors of both foods.

Have a great fall season and try a few of these wonderful beer and food combinations. Remember life is too short not to eat and drink the best you

Beer and Cheese soup This is a time tested style of soup and very satisfying and filling on a cold winter day. Use sharp cheddar cheese and add the matching beer toward the end of the recipe. The classic match here is Fullers ESB, as I wrote about in my last article on beer and cheese; it produces a very creamy buttery mouth feel and taste. A seamless match!! Other beer matches are good Brown Ales; they would add a bit more complexity. A great example is Coloma Brown from American River Brewing, a very nice full flavored brown ale. Hops to Table Magazine

can! Bon Appétit and Cheers!!!

_____________________________ Mike Moore is a National Beer Judge with over 20 years of judging experience. He has planned and hosted beer pairing dinners for the last 15 years and has made appearances on local television to explain how and why food and beer work so well together. Mike has also traveled extensively to Europe to study the beer and food scene.

Page 25

road trip chronicles 1. WELCOME RECEPTION WITH BRIAN CALLAHAN, FUN DIRECTOR AT NEW BELGIUM BREWING CO. 2. ORIGINAL BREWING EQUIPMENT 3. SMALL BATCH PILOT BREW SYSTEM 4. OWNER EMPLOYEE MOTIVATIONAL PLAQUE 5. FERMENTATION TANK FARM 6. WOOD CELLAR TASTING NOTES 7. REAL TIME ENVIRONMENTAL IMPACT MONITOR 8. EXPERIMENTAL BEER NOTES 9. NEW BELGIUM BREWING CO. BARREL ROOM

TIP: When in Fort Collins, CO, be sure to check out Choice City Butcher & Deli. They have an amazing and extensive tap list, the food is awesome and they have been consistently rated as one of the top beer destinations in the world by Ratebeer.com.

1 5

New Belgium Brewing Co Fort Collins, Colorodo

here are times when a craft brewery is so successful that they are associated with industrial beer.

To be sure, New Belgium Brewing Co. has been very successful. In 2012 the company had 424 coworkers. In 2011, it produced 712,800 barrels of its various labels and in 2012, it produced approximately 800,000 barrels. As of 2010, it was the third-largest craft brewery and seventh-largest overall brewery in the United States. As of 2013, the company is distributing its beer in 29 states.

9 Hops to Table Magazine

That’s a lot of beer. And yet despite its success, the company works hard to stay true to their craft beer roots, emphasizing the use of sustainable energy and 100% employee ownership. The brewery was founded by husband and wife (now divorced) team Jeff Lebesch and Kim Jordan in 1991. Kim, social worker by day and mother to two began the marketing process by knocking on their neighbor’s door. Anne Fitch was that neighbor and her watercolors are the artwork they continue to use on their labels today.

During our trip to the brewery, we were given a tour by Brian Callahan. Callahan started with the company as an aspiring brewer and was New Belgium’s first employee-owner. He is now the official Fun Director.

Fat Tire, an amber ale, the company’s flagship beer originates from a co-founder’s bicycle trip through Belgium from brewery to brewery. The company promotes its Fat Tire ale locally by the public placement of colorful vintage bicycles outside its brewery, which is located adjacent to the public bike path.

7 They also have a commitment to wellness and health. Once a month the brewery’s Wellness Committee meets to discuss activities, such as bike tours, for employees to participate in.

The company is deeply loyal to its employees and one can sense this immediately when visiting the brewery. Perhaps this is because the company works hard to make employees feel part of the team. And, in fact, employees are not only part of the team, they are part owners of the team.

New Belgium Brewery also is very environmentally friendly and has made it a goal to be entirely windpowered. Rather than directly using wind-generated power, the brewery elects to pay an increased rate for their electrical energy, which is supplied by the City of Fort Collins Utilities to ensure it comes from the cleanest source possible. About 10% of the brewery’s power comes from methane gas created as a byproduct of their on-site water treatment plant.

Along with their own one-year anniversary cruiser bike, employee ownership is awarded at one year of employment. In December 2012, the Employee Stock Ownership Program (ESOP) purchased the balance of company shares, making it 100% employee-owned.

The brewery also uses an energyefficient kettle for the brewing process. The Steinecker Merlin kettle heats twice as quickly by boiling thin sheets of wort in the entire kettle at once. This provides significant savings in natural gas consumption. Page 26

Callahan explained the history of the company and showed us the inner workings of the brewery from the company’s humble craft brewery beginnings (see Picture No. 2 with their original, homemade metal fabricated equipment to the company’s current operations. One thing that jumps out at you early on is the company’s commitment to being on the cutting edge of producing quality craft beer. This is evident in the small pilot brew system they have on premises, which illustrates that they are not shy about experimenting with recipes and unique specialty ingredients. In fact, during our trip, they were experimenting with single hop varietal beer, mint beer and an absolutely delicious Brown Ale. In addition to their experimental beer, they have an amazing barrel program. Their barrel room literally has barrels as far as the eye can see, including specialty whiskey and Hops to Table Magazine

6 wine barrels. This should be fairly obvious to those who appreciate their Lips of Faith Series beer, several of which are barrel aged. But to actually see the rows and rows of barrels and smell the beautiful aromas emanating from that room was truly special. After touring the facilities, we ventured into the bottling plant. If one didn’t know New Belgium Brewing Co. produced a lot of beer, it would certainly be evident after seeing the bottling operation. It was HUGE and this was one impressive and finely tuned operation. During the tour, we had an opportunity to taste beer - a lot of it. We had many of their special beers, including their unique Coconut Curry Hefewieisen, Paardebloem Ale fermented with wild Belgian yeast and blended with woodaged beer, Cascara Quad

brewed with dates and coffee cherries and the Yuzu, and the Imperial Berliner Weisse Ale brewed with Yuzu juice. In addition to the special beers, we also had their year-round beers. These beers sometimes get lost in the shuffle with craft beer chasers gravitating towards their specialty beers, but one thing for certain is that they are well constructed, delicious and certainly worthy of year-round drinking. New Belgium Brewing Co. is a special brewer and deserving of its success. If you haven’t had one of their beers lately, take another look. The beer is good - really good!

_______________________ New Belgium Brewing Co. 500 Linden Street Fort Collins, CO 80524 (970) 221-0524 newbelgium.com Page 27

opinion and analysis

CELEBRATE BEER: THE LIQUID & THE PEOPLE By Rick Sellers

eer, it’s the liquid of celebration and the focus of this publication. Whether your choice is a porter, pale lager or the current craze of hopped-up IPAs, you are blessed with a selection unlike we’ve seen in our lifetime. Yay, beer! That understood, as the legendary publican of Portland, Don Younger, famously said: “It’s not about the beer, it’s about the beer”. For those that have been in and around the beer industry the word “beer” is so much more than liquid in a glass (or a can), it’s made up of people and personalities. For us, Beer Week is a celebration of the many people that make up our little industry – brewers, drivers, distributors, retailers and those that promote the liquid we love. Think about it, at many breweries and brewpubs in the area patrons can learn about the process of making beer – it usually starts at the mash tun and magically ends in your glass. That’s the process of brewing, in a nutshell. That’s nowhere near the whole story. Before the beer is brewed there’s a wholesaler that sells raw ingredients to the brewer. For many this is Brewers Supply Group – which deals in hops, grains and the things that go into your pint glass. The brewers’ take the raw ingredients and manufacture them into a tasty beverage. From here a growing number of our local brewers utilize the efficiency and expertise of our region’s distributors, like Markstein, DBI, Mussetter, Saccani and NorCal Beverage. There are smaller distributors that bring beer to your favorite watering hole, too; like Lime Venture, California Craft, Wine Warehouse and Southern Wine & Spirits. Often these distributor delivery trucks are painted with big national brands (Markstein is the Anheuser-Busch/InBev house, DBI is the MillerCoors house). Make no mistake; if you’re a fan of craft beer, you’re a fan of these guys – even if you don’t know it. There are two ‘craft-focused’ distributors in the region: Saccani, which has been in business forever and a day, and Mussetter, which won top honors at the Great American Beer Festival in 2013 for its distribution. These guys don’t get a lot of press, but in addition to beer delivery they all work to keep your draft lines clean and are the central nervous system for our region’s better beer scene. Moreover, the ‘big boys’ at DBI and Markstein have both moved to bolster their craft offerings in the past year or so, hiring craft beer experts that have brought in brands like Hangar 24, Ninkasi, Avery in the past year or so. If the draft lines at your local watering hole aren’t being cleaned by the major distributors, there’s a good chance the team at HUPP (based in Chico) are doing the dirty work. HUPP is contracted by several local breweries (those that deliver their own beer) and smaller distributors to maintain the beer lines that touch their product. If you’ve ever had a beer on a dirty beer line, you’ll certainly appreciate the work these guys do ensure the beer you have is clean and served as the brewer intended. Obviously if you’re enjoying a pint out on the town we also have the retailers to thank. It isn’t just the tap houses that deserve credit, but many of our local restaurants have moved to embrace the craft and local beer options, discovering how well a good beer pairs with the meals they put out. That a certain beer you like is available at your favorite eatery is no mistake; brewery and distributor representatives most likely played a major role at getting the beer in the mix. Selling beer is mostly a thankless job, often owners and managers just don’t want to talk to sales folks and it takes thick skin to make it in this industry. To put it mildly, beer reps work their ass off to get the beer you want in the places you want. While we enjoy the fruits of their labor, they’ll be working long hours, driving many miles and doing their best to properly represent their brand – Beer Week for them is a grueling endeavor. This, for us in the industry, is beer. More than the liquid, it is a whole lot of people working in concert to make Sacramento’s beer scene the best it can be – and we have one of most vibrant beer cultures in America today! So, as you pub crawl, beer fest and generally taste your way through Beer Week, take a few moments to say thanks to the people that make Beer Week happen. If you see a tired dude lugging heavy kegs into your watering hole, a draft tech cleaning beer lines, someone representing his/her brand at a beer event – shake their hands and wish them well. This week is as much about them as it is the beer they played a role in getting to you.

industry hop talk: what is one of your favorite beer and food pairings? By Connor Adam

AUBURN’S ORIGINAL CRAFT BREWERY

Rob Pangaea Cafe

Yoshi Reb Rabbit Kitchen and Bar

Ryan Dad’s Kitchen

Wes de Vere’s Irish Pub

Alyss, Taylor & Natasha Broderick’s Roadhouse

“2009 Cantillion Kriek with a Duck confit. The beer had a nice cherry flavor that is a classic pairing for duck. Arugula Dijon was added as well. The richness and saltiness of the duck paired beautifully with the mild tartness of the Kriek.”

“Our West Coast Choppers comes with locally sourced, center cut porkchops with crispy fried shallots and a spicy Argentinian chimichurri sauce, fresh garlic and herbs that pairs amazingly with Track 7s Panic IPA.”

“My buddy and I almost wrote a coffee table book called “On the wings of love”, chronicling the best wings across the state of California. So if I had to pair a delicious, spicy plate of wings with a beer I would go with a crisp, balanced, and light bodied IPA. Our “Spicy Chick” chicken sandwich would be great with a similar IPA as well.”

“On a day off there is nothing better than a bourbon barrel aged stout with a bacon cheeseburger. The sweetness from the bourbon and dark, roasty flavors from the beer are great with the grilled beef. We serve something similar on the menu... our “BBB” is a Bacon Cheesburger, shot of bourbon, with a Double DBA from Firestone.”

Our servers Alyss, Taylor and Natasha all agreetheir pairing of choice is a Track 7 Panic IPA with our Johnny Cash Burger - smoke pepper crusted Angus beef, pickled peppers, smoked cheddar, scratch BBQ sauce & fried onions!

Offering a large variety of hand crafted Ales and Lagers brewed on site. Enjoy flavorful brew that pairs exceptionally well with our fresh California Cuisine.

Open Seven Days • Lunch & Dinner Sunday Brunch • Patio Dining

HANDCRAFTED ALES & LAGERS BREWED ON SITE!

530.885.2537

www.auburnalehouse.com 2289 8 Washington Street • located in Historic Old Town Auburn, California nia

AASacBeerWeeklyHalf.indd 1

1/22/14 8:43 AM

Beer Week is Back ! February 28th though March 9th come join us for the

Best Beers on Tap. See Events at: www.RiverCityBrewing.net

BOTTLES IN STORES NOW!

Sac Beer Week Events

Don’t forget to join us every Wednesday from 6pm to close for $2.50 pints of any of our microbrewed beers River City Brewing Company 545 Downtown Plaza 1115 Sacramento, CA 95814

Brewery and Tas5ng Room Open Daily! Hops to Table Magazine

916- 447-BREW Page 30

CAPTURING HISTORY: BILL HENSON’S 10,000TH RATEBEER.COM BEER REVIEW award winning | innovative beers

Pictured above: Bill Henson

t’s a rare opportunity to capture history and participate in an epic bottle share! But that very thing happened on February 9, 2014 at Capitol Beer and Taproom when Bill Henson rated his 10,000th beer review on Ratebeer.com. This makes him one of a handful of people in the world to enter so many ratings. We sat down and talked with Henson before the bottle share to discuss how he got started reviewing beers and his experience tasting beers over the years. Henson, a former self described “wine snob, ” started reviewing beers on Ratebeer.com in 2001 and became very active in 2006. His passion came from traveling to Europe, where he had the opportunity to taste a wide variety of beers not readily available locally. The amount of beers Henson has been able to try recently is directly correlated to the craft beer boom, with many new and different beers being produced. And yet despite the many craft beers available, Henson (and his “partner in crime” Dave Prillwitz, pictured immediately to the right of this paragraph), concentrate on the most highly rated beers available in the 90 and above range. In addition, the Internet and the proliferation of websites and online trading has assisted in rare and out-ofstate regional beers being available that 10 years ago would otherwise have been virtually impossible to find. Interestingly enough Henson says that he won’t go more than 200 miles outside of the local area for a single beer and added “I get most of the beers I review off the Internet.” With rare craft beer and shipping costs escalating, a craft beer hobby can be an expensive habit. When asked how much he has spent on craft beer over the years, Henson said it was “a scary amount.”

2222 FRANCISCO DRIVE | SUITE 510 EL DORADO HILLS, CA 95762

After trying so many different beers, Henson has some interesting memories of the best and worst beer. He describes the worst as being a Belgian grapefruit beer that is ground into his memory and taste buds with a flavor he described as one he “couldn’t scrub from his mouth.” The best beer: Synergy, an American Wild Ale by Port Brewing Co./Pizza Port. For more on Henson’s ratings, look for him on Ratebeer.com. His handle is bhensonb. We look forward to being there when he rates his 20,000th beer!

ALL BEERS SAMPLED THAT EVENING Firestone Walker Brewing Co. PNC Imperial Buckwheat Stout AleSmith Brewing Co. Speedway Stout (Kopi Luwak) The Rare Barrel The Rare Barrel Wise Guise The Bruery The Bruery Bottleworks XII Alagash Brewing Co. Alagash Midnight Brett FiftyFifty Brewing Co. BART (2013) Alpha Brewing Company Alpha AleSmith Brewing Co. Rye Barrel Aged Old Numbskull North Coast Brewing Co. Barrel Aged Old Rasputin XVI Three Floyds Brewing Co. Behemoth Barleywine The Bruery Papier (Rye Whiskey Barrel Aged) Firestone Walker Brewing Co. Firestone XVII - Anniversary Ale Lompoc Brewing Monster Mash Porter Drakes Brewing Co. Reunion Barleywine Humboldt Brewing Co. Nectar Ales Black Xantus Samual Adams Utopia (2013) Brouwerij Westvleteren Trappist Westvleteren XII

local news and information

UC DAVIS EXTENSION GRAD SCORES BIG!

By Michelle Risser or the fifth time in six years, a UC Davis Extension Master Brewers Program student has won the London-based International Institute of Brewing and Distilling’s prestigious JS Ford

Award for the best overall performance on the Diploma in Brewing Exam. “It’s a great honor,” said Minneapolis resident Ben Smith, a 2013 UC Davis Extension Master Brewers Program graduate. Smith achieved the top score, surpassing more than 200 students worldwide. He also took home the Brewers Engineers Association Engineering Award for the highest mark on the Module 3, Packaging and Process Technology exam. Administered by the Institute of Brewing and Distilling in London, the exam is a comprehensive test measuring theoretical knowledge of brewing science and technology; if passed, it is an international recognition of achievement.

Pictured above: Ben Smith at Surley Brewing Co.

he apparently has an incredible understanding of technical brewing!” said Todd Haug, head brewer at Surly Brewing. “He’s going to learn a lot on the job brewing alongside our team, but he clearly has the talent to develop into a great brewer here at Surly Brewing.” “Brewing is a labor of love and hard work,” explained Smith. “But at the end of the day, you get to enjoy a tasty beverage that you made.”

“I love beer, number one. I enjoy the process of making beer,” explained Smith, who began as an avid homebrewer and quickly became interested in the science of fermentation with the hopes of turning his hobby into a career. Recognizing the Master Brewers Program as a way to distinguish himself in the industry, Smith turned to UC Davis Extension for the opportunity to expand his knowledge of fermentation and the associated technologies in the brewing trade. “The program gives me a great base of knowledge to turn to in almost any circumstance that arises in the brewery,” said Smith, who this July began working as a shift brewer at the award-winning Surly Brewing Company—one of the breweries that inspired him to become a professional brewer. He praises the Master Brewers Program instructors’ undeniable passion and dedication to the program, especially Michael Lewis, Ph.D., UC Davis professor emeritus of Brewing Science and academic director and principal instructor of UC Davis Extension’s Professional Brewing Programs, and Charles Bamforth, Ph.D., D.Sc., Anheuser-Busch endowed professor of Malting and Brewing Sciences and distinguished professor at the University of California, Davis. “We have a lifetime of experience and deep knowledge to share with our students and a dedication to finding and educating the next generation of brewers,” said Lewis. Armed with the knowledge and enthusiasm for all things beer, Smith is excited to embark on his career at Surly—which is currently building a $20-plus million Destination Brewery in Minneapolis—where he will likely be working by the end of next year. “Not only has Ben proven to be a super competent brewer in our manually operated brewhouse, ©2013 Shock Top Brewing Co., Shock Top® Belgian-Style Wheat Ale, St. Louis, MO

Hops to Table Magazine

Page 34 Brand: Shock Top Item #:PST201310438 Job/Order #: 258555

Closing Date: 2/3/14 QC: CS

Publication: Hops to Table

Trim: 10" x 16" Bleed: none Live: 9.5" x 15.5"

sac eats and drinks THE ART OF BEER INVITATIONAL

WINTERFEST BEER & WINE SOCIAL 2014

Taken at The Aerospace Museum of CA on January 24, 2014

Hops to Table Magazine

Taken at Woodlake Hotel Sacramento on January 17, 2014

Page 36

Hops to Table Magazine

Page 37

greater sacramento brewery, brewpub and craft beer directory

PLACER COUNTY BREWERY

SACRAMENTO COUNTY BREWERY American River Brewing 11151 Trade Center Drive Suite 104 Rancho Cordova, CA 95670 (916) 635-2537 www.americanriverbrewingcompany.com Device Brewing Co. 8166 14th Ave. Sacramento, CA 95826 devicebrewing.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 Two Rivers Cider 4311 Attawa Avenue Sacramento, CA 95822 (916) 456-1614 www.tworiverscider.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

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

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

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

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

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

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

De Vere's Irish Pub 1521 L St Sacramento, CA 95814 (916) 231-9947 www.deverespub.com Extreme Pizza 1140 Exposition Blvd, Ste 200 Sacramento, CA 95815 (916) 925-8859 www.extremepizza.com Firestone Public House 1132 16th St Sacramento, CA 95814 (916) 446-0888 firestonepublichouse.com Flaming Grill Cafe 2319 El Camino Ave Sacramento, CA 95821 (916) 359-0840 www.flaminggrillcafe.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

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

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

Black Dragon Brewery 175 West Main St Woodland, CA 95695 (530) 668-4677 www.blackdragonbrew.com

Tulí 2031 S St Sacramento, CA 95814 (916) 451-8854 www.tulibistro.com Thir13en 1300 H St Sacramento, CA 95814 (916) 594-7669 www.thir13en.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

Bella Bru Cafe - Natomas 4680 Natomas Blvd Sacramento, CA 95835 (916) 928-1770 www.bellabrucafe.com

Kupros Bistro 1217 21st Street Sacramento, CA 95816 (916) 440-0401 kuprosbistro.com

Lockdown Brewing Co-Tasting Room 718 Sutter St. Suite 200 Folsom, CA 95630 (916) 358-9645 www.facebook.com/lockdownbrewingco

Bonn Lair 3651 J Street Sacramento, CA 95816 (916) 455-7155 www.bonnlair.com

LowBrau 1050 20th St Sacramento, CA 95811 (916) 706-2636 www.lowbrausacramento.com

Manderes 1004 E. Bidwell Street, Suite 600 Folsom, CA 95630 (916) 986-9655 www.manderes.com

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

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

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

Hops to Table Magazine

BREWERY

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

The Fat Rabbit Public House 825 Decatur Street Folsom, CA 95630 (916) 985-3289 facebook.com/thefatrabbitpublichouse

Burgers and Brew 1409 R St Sacramento, CA 95811 (916) 442-0900 www.burgersbrew.com

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

Kilt Pub 4235 Arden Way Sacramento, CA 95864 (916) 487-4979 www.kilt-pub.com

Magpie Cafe 1409 R Street, Ste. 102 Sacramento, CA 95811 (916) 452-7594 www.magpiecafe.com

CITRUS HEIGHTS

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

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

Alley Katz 2019 O Street Sacramento, CA 95811 (916) 442-2682 www.facebook.com/alleykatzpubngrub

Bows & Arrows 1815 19th Street Sacramento, CA 95811 (916) 822-5668 www.bowscollective.com

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

Samuel Horne's Tavern 719 Sutter St Folsom, CA 95630 (916) 293-8207 www.samhornes.com

BREW PUB Sudwerk Restaurant and Brewery 2001 Second Street Davis, CA 95616 (530) 758-8700 www.sudwerk.com

CRAFT BEER MENU DAVIS

WEST SACRAMENTO

Sudwerk Riverside 9900 Greenback Ln Folsom, CA 95630 (916) 989-9243 www.sudwerkriverside.com

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

EIK GROVE BJ's Brewhouse - Elk Grove 9237 Laguna Springs Elk Grove, CA 95758 (916) 753-1500 www.bjsbrewhouse.com

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

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

University of Beer 615 3rd St Davis, CA 95616 (530) 759-1990

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

Page 38

BREWERY

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

G Street Wunderbar 228 G St Davis, CA 95616 (530) 756-9227 www.gstreetwunderbar.com

BREWERY 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

NEVADA COUNTY

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 Pete’s Restaurant and Brewhouse 5540 Douglas Blvd Granite Bay, CA 9574 (916) 797-4992 petesrandb.com/locations/granite-bay World Pub 3021 Grass Valley Hwy Auburn, CA 95602 (530) 392-3603

Hops to Table Magazine

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

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

Lefty’s Grill 101 Broad Street Nevada City, CA 95959 (530) 265-5838 www.leftysgrill.com

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

Matteo's Public 300 Commercial St Nevada City, CA 95959 (530) 265-0782 matteospublic.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 Brick Oven Pub 2875 Ray Lawyer Dr Placerville, CA 95667 (530) 622-7420 Independent, The 629 Main St Placerville, CA 95667 (530) 344-7527 www.independentplacerville.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 Lodi Beer Company 105 S. School Street Lodi, CA 95240 (209) 368-9931 www.lodibeercompany.com Valley Brewing Company 157 West Adams Street Stockton, CA 95204 (209) 464-2739 www.valleybrew.com

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

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

BUTTE COUNTY BREWERY Butte Creek Brewing Company 945 W 2nd St Chico, CA 95928 (530) 894-7906 www.buttecreek.com Feather River Brewing Company 14665 Forest Ridge Rd Magalia, CA 95954 (530) 873-0734 www.featherriverbrewing.com

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 Burgers and Brew - Chico 201 Broadway, Ste 150 Chico, CA 95928 (530) 879-9100 burgersbrew.com The Graduate 344 W 8th St Chico, California 95928 (530) 343-2790 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

Page 39