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HOPS TO TABLE Your Ultimate Greater Sacramento Craft Beer And Food Source
JUNE/JULY, 2014
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THE STORY BEHIND THE NAME
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A LOCAL BREWPUB IN THE HEART OF ROCKLIN
P LUS.. . . .
CALIFORNIA STATE FAIR BREWERS’ AWARDS
1ST PLACE
®
what’s inside
HOPS TO TABLE
®
A magazine dedicated to covering the Greater Sacramento and Chico beer and food scene
June/July 2014 • Issue 3/Volume 2
16 FEATURE
DEPARTMENTS
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8
CA State Fair Brewers’ Competition
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12
This issue features the results of the 2014 California State Fair Commercial Craft Brew Competition and California State Fair Homebrew Competition, Take a look and see if your favorite local brewery or homebrewer won a medal this year!
Homebrew Recipe of the Month This issue features the 21st Amendment - Capitol Beer and Tap Room Capital City Brewers’ Battle award winning recipe for 2014. The winning beer is a Black Wheat IPA brewed by Phil Csik and Darrell Amerine.
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Brewery Profile Dust Bowl Brewing Co. has been brewing outstanding beer for over five years. They are located in Turlock, CA. We talk to them about the story behind their brand, their history and philosophy of brewing and where the company is headed in the future.
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Restaurant Profile Boneshaker Community Brewery opened this year in Rocklin, CA. They are one of the first brewpubs in Greater Sacramento in a long time. Join us as we walk through a five course pairing menu that features an array of farm-to-fork and home-style dishes.
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Beer Inspired Recipes This month, we feature a delicious Belgian Style White Cookie This dessert is light and perfect for summer.
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Industry Spotlight In this issue, we feature a new section featuring retailers, vendors, suppliers and distributors. We feature DBI Beverages, Inc. Join us while we talk to DBI about their history and their contributions to the local craft beer industry.
16 Roadtrip: Outside Land Music Fest We take a trip to beautiful San Francisco to the Outside Lands Music Festival - a celebration for 65,000 music fans in San Francisco’s world famous Golden Gate Park.
18 Educational Series: The history of the Saison This is an installment series that looks at the history of beer and its influence on current styles and trends. This series discusses Saisons.
19 Industry Discussion Award winning brewer, Ryan Graham asks, “So Another IPA?” Graham discusses IPA’s and their influence on beer culture and industry production.
22 Craft Beer Directory We have updated and expanded our craft beer directory. Take a look and see what new places have rotating craft beer handles!
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note from the publisher
Publisher John Zervas
YOU LIKE BEER, WE LIKE BEER
Editor-in-Chief Moni Bull Homebrew Coordinators Cory Meyer Brian Palmer Featured Artist Jacquelyn Bond www.jacquelynbond.com Guest Contributors Aimee Chilson Ron Davis Ryan Graham Matteo Sargentini Dan Scott
Hops to Table Magazine is published every other month by Hops to Table Publishing Company, a division of Hops to Table, LLC. It is distributed to key locations throughout the Greater Sacramento Area. If you would like us to distribute Hops to Table Magazine to your business, please email us at info@hopstotable.com. FEEDBACK: Send feedback to info@hopstotable.com © 2014 Hops to Table Magazine. All rights reserved.
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his year’s 2014 California State Fair’s Commercial Craft beer competition had a record number of 867 entries, which came from 139 craft breweries throughout California. In order to judge all the entries, the organizers called upon brewers, BJCP judges and industry professionals. There were over 70 judges and over 40 stewards that volunteered to assist in this year’s competition. I was one of those volunteers. For those of you who follow my editorials, I don’t believe that I am qualified to grade beer on a professional level - or at least not enough to publish the results. Sure I know enough about beer as a consumer and can describe it - but professionally I would consider myself an apprentice at best. My feelings have been reinforced by judging next to actual professionals. Trust me - when done right, it’s an exhausting process. Notwithstanding, it was an honor and a privilege to be able to apprentice this year under qualified judges. I learned a lot. During the judging process, I was surprised at just how hard the process is. It’s akin to picking fly shit out of pepper. The nuances of aroma, taste, balance, conformance with style all came into play in a grueling process that I can only describe as painstaking. By the end of the day’s judging, my palate and mind were physically exhausted. Let’s just say I knew it was time for me to throw in the towel
YOU KNOW HOW TO MAKE IT, WE KNOW HOW TO MAKE IT LEGAL
when I started evaluating the nuances in the cucumber/lemon water served at lunch! The time, effort and energy that went into organizing this event was enormous. The Lead Organizer of the event was Darrell Amerine and the Head Judge was Mike Moore. There were many others who assisted in the event, including DBI distributing in West Sacramento and the Northern California Brewers’ Guild.
Radoslovich | Krogh, PC Attorneys
Three of the lunches were catered by Chef Janet Moranda with Catering by Design located in Rocklin, CA. The Friday lunch was provided by Chef Patrick Mulvaney of Mulvaney’s B & L.
Practicing the craft of law since 1995 916 565-8161 radkro.com
Victoria Suan, a CSUS film student will be creating a documentary that will encompass the entire judging competition.
Ten22_Hops2Table_5-30-14.pdf
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This year, many Greater Sacramento breweries won medals. Track 7 Brewing Co.’s Panic IPA won a gold medal in the IPA category and Best of Show for the overall competition.
2014 California State Fair Commercial Brewers’ Gold Medal Award Winning Beers
The success of all our local brewers is something that we - as a community should all be proud of and my congratulations go out to all our brewers and their families for the hard work, dedication and pride they give to Greater Sacramento! Cheers! John Zervas Publisher and Homebrewer C
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WHAT WE’RE DRINKING
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Here are the noteworthy beers that Hops to Table’s editors and contributors are enjoying now.
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We are publishing this issue only a few days after the California State Fair Brewers’ Competition, and I am taking advantage of all the Best of Show and Gold Medal winning Track 7 Brewing Co. Panic IPA I can possibly get right now...before the beer runs out! - John Zervas, Publisher
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I am enjoying Mraz Brewing Co. Summer IPA. This beer is very flavorful, balanced and has just the right amount of hops for those hot Greater Sacramento nights. - Moni Bull, Editor-in-Chief
I am drinking St. Archer Brewing Co. Pale Ale. This beer has a crisp, clean body and an ABV that is just right for the warm months with an aroma that smells about as dank as any beer I’ve had. - Ryan Graham, Guest Contributor
I am drinking Lassen Ale Works Volcanic, a double IPA. A friend brought it as I am always looking for new beer from corners of California. It is a straightforward DIPA with a wonderful sweetness. - Dan Scott, Guest Contributor
2222 FRANCISCO DRIVE | SUITE 510 EL DORADO HILLS, CA 95762
Industry spotlight DBI is a premier beer distributor committed to the promotion of craft beer. Many consumers see DBI, but do not understand the symbiotic relationship they have with brewers and retailers. It would surprise many to know that they do much more than simply deliver beer. In fact, DBI has been instrumental in the creation of Sacramento Beer Week, the California Commercial Craft Competition and other important industry programs designed to support and promote local craft beer. What is the role of the distributor in the brewing industry (3 tier system)? Our number one job is insuring the right product, makes it to the right accounts, in the right quantities, at the right time. We also perform many other duties such as collecting the tax, insuring product is sold to only licensed accounts, enabling tremendous variety and assortment of products from around the world and the towns we live in to the stores in our local markets, and insuring our products are enjoyed in a responsible manner and by only those of legal drinking age. How long has DBI been distributing craft beer here in the greater Sacramento area? We believe all beer is highly crafted by very talented and knowledgeable artisans. That goes for both big and small, as well as in-house and competitive brewers. If you don’t believe it, try making the same style and recipe over and over again without taste variances. We have great respect and admiration for the brewer’s art. However, we have always had a small group of local and not so local beers that are produced in small batches with great care and pride. Over the past few years with the growth in that segment we have added to our portfolio in such a way that we have a good balance of local, regional, and national beers produced in small batches by entrepreneurial and passionate brewers. We offer some of the most iconic brands in the world, and from right up the street. With our portfolio and support of our supplier partners we can provide and satisfy the most demanding of consumer palates. DBI has a strong craft brew emphasis. Can you describe your craft beer program? At the center of everything we do is training. As part of our onboarding procedure, new employees learn about beer, its history, the styles, and evolution. Training is a part of our sales meetings and we regularly conduct tutored tastings at our warehouse to develop the sensory perception of our people. We have a commercial brewer on staff who works with our people and our suppliers, to better educate our personnel, and help to develop the best educated beer personnel in the business. To provide a sharper focus we have craft-centric sales routes which include the top accounts in the market, where we pair up our best educated beer personnel. We want to make sure our personnel are able to speak on par with even the most highly educated consumers and retailers on beer. We currently have 20 Level One Cicerones in Sacramento. What role did DBI play in establishing Sacramento Beer Week? A number of years ago several folks in the area talked about having a Beer Week for Sacramento. Pete Leesha, Dave Morrow, John Janosko met at the Rubicon with Glynn Phillips. We decided to have a meeting at DBI to see if there was interest amongst brewers and a variety of licensees. We determined there was strong interest, but we needed to come up with a way to drive it. After discussions with Hanney and Associates we determined the need to maintain a distinct separation between retail licensees, brewers, and distributors to avoid potential legal ramifications. We discussed the need for a web site and someone to run it. Dan Scott stepped up, put the web site together, solicited support, and we were off and running. Lots of credit goes to all the suppliers and retailers who have used their entrepreneurial skills to build Sacramento Beer Week, and Dan Scott who got the ball rolling. Recently DBI has become involved in the California State Fair Brew Competition. What is your role and thoughts about the competition? Early in 2013 we were asked for our assistance. In order to attract some more prominent brewers, we were asked to cellar over 2,000 samples in our cold box. We said we would be happy to support the industry. A couple of months later we were again asked to help, this time in the form of hosting the judging competition. Again we said yes to help support our industry. So over a Friday, Saturday, and Sunday last summer we hosted the judging competition. It was an “eye opener” and learning experience to hear the judges speak about taste, aroma, mouth feel, etc. We did a lot to help make for a better competition this past year, but the knowledge and friendships made far outweighed any investment on our part. We are excited to again be participating this year.
DBI BEVERAGE INC. ADDRESS 3500 Carlin Drive West Sacramento, CA 95691 PHONE 916-373-5780 WEBSITE www.dbibeverage.com FACEBOOK facebook.com/DBIBeverage
There have been many new breweries opening in Sacramento. What is your assessment of the Sacramento brewing market? This is very healthy for the beer business. We have great respect for those people who follow their dream, and go “all in” to brew beer. We have some great brewers in and around Sacramento that are producing both traditional and cutting edge offerings. We’re really looking forward to the next new beer that they all produce.
Where do you see the Greater Sacramento beer industry in 3-5 years? At one time, Sacramento was famous for the production of hops. In fact, television commercials spoke about hops grown in the world famous Sacramento valley. In general Sacramento is around the 30th largest municipality in the country. However, it is the number 7 craft beer market in the country by volume. Per capita, Sacramento ranks 4th nationally in terms of craft beer consumption. We have hops, water, the greatest garden in the world surrounding us, breweries, and brewers. There is no reason Sacramento can’t become the number one destination in the United States for beer. I guess if we are dreaming, why not the world? Hops to Table Magazine
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featured section: california state fair commercial brewers’ awards - 2014
featured section: california state fair homebrews’ awards - 2014 Note: Orange highlights denote Greater Sacramento and Chico Breweries
Category Class Award Beer Name Brewery City Category Class Award Beer Name Brewer Club
Category Style Award Beer Name Brewery City Best of Show American IPA Gold Panic IPA Track 7 Brewing Co. California Common Silver California Common Ol’ Republic Brewery Blonde Ale Bronze Bruin Blonde San Pedro Brewing Co 1: Light Lager (16 entries) Munich Helles Gold Blue Eyed Blonde Solvang Brewing Co. Munich Helles Silver Helles Lager Hangar 24 Craft Brewery Premium American Lager Bronze Buxom Blonde Pilsner Loomis Basin Brewing 2: Pilsner (22 entries) Bohemian Pilsner Gold Czech Pilsner Rubicon Brewing Co German Pilsner Silver Northern Pilsner Sudwerk Brewing Co.. German Pilsner Bronze Elemental Pilsner Lightning Brewery 3: European Amber Lager (5 entries) Oktoberfest/Marzen Gold Zen Amber Lager Sudwerk Brewing Co.. Oktoberfest/Marzen Silver Ballast Point Oktoberfest Ballast Point Brewing and Spirits Vienna Lager Bronze Una Mas Left Coast Brewing Co.
Sacramento, CA Nevada City, CA San Pedro, CA
Best of Show
Weizen/Weissbier Vienna Lager Baltic Porter Lite American Lager
1st 2nd 3rd 4th
Haight St. Hefeweizen Vienna Lager Baltic Porter Nappy Light
Alex Larrabee Brett Gent Greg Rasmussen Sonoma Beerocrats Annie Johnson East Sac Brewers
Solvang, CA Redlands, CA Loomis, CA
1: Light Lager (18 entries)
Lite American Lager Munich Helles Premium American Lager
Gold Silver Bronze
Nappy Light To Helles & Back PPB PAL
Annie Johnson Lee Theuriet Virg Redman
East Sac Brewers
Sacramento, CA Davis, CA Poway, CA
2: Pilsner (20 entries) German Pilsner (Pils) Gold Pils Classic American Pilsner Silver Bust a CAP Deux Bohemian Pilsener Bronze Bohemian Pilsner 3: European Amber Lager (13 entries) Vienna Lager Gold Vienna Lager Oktoberfest/Marzen Silver Marzen Vienna Lager Bronze O-Face
Brad Nixon Wes Steimle Co-Brewers: Dylan Vaughan & Craig Vilhauer Sean Wood
BrewCommune
Brett Gent Doug Pominville Wes Steimle Co-Brewers: Dylan Vaughan & Craig Vilhauer
Home Brew Mart
4: Dark Lager (5 entries) Schwarzbier Gold Schwarzbier Silver Munich Dunkel Bronze 5: Bock (13 entries) Doppelbock Gold Traditional Bock Silver Dopplebock Bronze 6: Light Hybrid (69 entries) Blonde Ale Gold Kolsch Silver Cream Ale Bronze 7: Amber Hybrid (10 entries) California Common Gold California Common Silver Dusseldorf Altbier Bronze 8: English Pale Ale (18 entries) Standard/Ordinary Bitter Gold English Pale Ale Silver English Pale Ale Bronze 9: Scottish/Irish Ale (22 entries) Strong Scotch Ale Gold Scottish Heavy 70/ Silver Strong Scotch Ale Bronze
Davis, CA San Diego, CA San Clemente, CA
The Brewing Network San Joaquin Worthogs
The Brewing Network
Terminal Island Black Lager Black Lager Dunkel Bock
San Pedro Brewing Co Ol’ Republic Brewery Ol’ Republic Brewery
San Pedro, CA Nevada City, CA Nevada City, CA
4: Dark Lager (15 entries)
Munich Dunkel Schwarzbier Schwarzbier
Gold Silver Bronze
Munich Dunkel Schwartz Beer Black Pearl
Greg Rasmussen Tim Dozier Bob MacKay
Sonoma Beerocrats Placer Ultimate Brewing Society QUAFF
Doppel Down Doppelbock Wild Bill Winter Bock Ultimator Dopplebock
Feather Falls Casino Brewing Co. Feather Falls Casino Brewing Co. Sudwerk Brewing Co..
Oroville, CA Oroville, CA Davis, CA
5: Bock (14 entries)
Eisbock Doppelbock Eisbock Doppelbock
Gold Silver Bronze HM
Eisbock Doppelbock Eisbock Doppelbock
Greg Rasmussen Greg Rasmussen Kevin Margulieux Kevin Margulieux
Sonoma Beerocrats Sonoma Beerocrats Brewluminati Brewluminati
Bruin Blonde Castle Beach Kolsch American
San Pedro Brewing Co Santa Cruz Ale Works Schooner’s Grille & Brewery
San Pedro, CA Santa Cruz, CA Antioch, CA
6: Light Hybrid Beer (38 entries) Kolsch Gold Kolsch American Wheat Silver Mullen American Wheat Kolsch Bronze V.B. Blonde
James Targos Gabriel Mullen Co-Brewers: The Brewing Network Chris Kelly Valley Brewers
California Common Anaheim 1888 Sticke Alt
Ol’ Republic Brewery Anaheim Brewery Dust Bowl Brewing Co
Nevada City, CA Anaheim, CA Turlock, CA
7: Amber Hybrid Beer (23 entries)
Northern German Altbier California Common Beer Dusseldorf Altbier
Gold Silver Bronze
Altbier Cal Common Altbier
Brett Gent Jennifer Jordan Andrew Mohsen
DBA E.S.B. What The Fuggle ESB
Firestone Walker Brewing Co. Ol’ Republic Brewery Anacapa Brewing Company
Paso Robles, CA Nevada City, CA Ventura, CA
8: English Pale Ale (18 entries)
Standard/Ordinary Bitter Standard/Ordinary Bitter Special/Best/Premium Bitter
Gold Silver Bronze
Bitter Blurry-Eyed Bitter PPB ESB
Lonny Fawver Eric Maki Virg Redman
Marauder Maltopia Clan Ross Scotch Ale
Schooner’s Grille & Brewery Hermitage Brewing Company Legacy Brewing Company
Antioch, CA San Jose, CA Oceanside, CA
9: Scottish and Irish Ale (20 entries)
Scottish Export 80/ Scottish Heavy 70/ Scottish Light 60/
Gold Silver Bronze
George G. Anderson David Coleman Sr Abernethy Ale
Jim Williams/Jason Williams David Coleman Sr Reef Atwell
Sudzer
River City Brewing Co. Track 7 Brewing Co. Drake’s Brewery
Sacramento, CA Sacramento, CA San Leandro, CA
10: American Ale (49 entries)
American Amber Ale American Brown Ale American Brown Ale
Gold Silver Bronze
Beholder Amber Get Down Brown Brown
Jamie Simpson Mike Riddle Jennifer Jordan
SF Homebrewer’s Guild
10: American Ale (101 entries) American Amber Ale Gold Woodenhead Amber Ale American Pale Ale Silver Hoppy Palm Pale Ale American Pale Ale Bronze 1500 11: English Brown (14 entries) No. English Brown Ale Gold Ironwood Dark No. English Brown Ale Silver Barrel Harbor Brown Ale No. English Brown Ale Bronze Downtown Brown 12: Porter (32 entries) Brown Porter Gold Brown Bear Porter Robust Porter Silver Black Robusto Porter Robust Porter Bronze Party Foul Porter 13: Stout (58 entries) Foreign Extra Stout Gold Ale Of The 2 Tun Imperial Stout Silver Imperial Stout American Stout Bronze Big Bear Black Stout
Tied House Brewing Barrel Harbor Brewing Co Lost Coast Brewery
Mountain View, CA Vista, CA Eureka, CA
11: English Brown Ale (12 entries)
Mild Northern English Brown Southern English Brown
Gold Silver Bronze
Lil Mac’s Mild English Brown Southern English Brown
Rod McKeon Jeff Lillie Greg Rasmussen
Oroville, CA San Leandro, CA Roseville, CA
Baltic Porter Robust Porter Robust Porter
Gold Silver Bronze
Baltic Porter Robust Porter Abominable Porter
Greg Rasmussen Jeff Koehler Rod McKeon
Sonoma Beerocrats Yeastside Brewers
Feather Falls Casino Brewing Co. Drake’s Brewery Lazy Daze Brewery
12: Porter (28 entries)
San Jose, CA Ukiah, CA Healdsburg, CA
Imperial Stout American Stout Sweet Stout
Gold Silver Bronze
Czar Ivan’s Stout Marble Stout Chocolate Stout
Mike Riddle Michael Kenny Dana Cordes
HOME
Hermitage Brewing Co Mendocino Brewing Co Bear Republic Brewing Co.
13: Stout (50 entries) 14: India Pale Ale (62 entries)
Imperial IPA Imperial IPA American IPA
Gold Silver Bronze
Cliny Plone Alpha Hopmega American IPA
Alex Larrabee Zack Frasher Rob Proffitt
Placer Ultimate Brewing Society Strand Brewers Club
14: IPA (178 entries) American IPA Other IPA American IPA Other IPA
Gold Silver Bronze HM
Panic IPA Evil Twin Kermit The Hop Hop Rod Rye
Track 7 Brewing Co. Heretic Brewing Co Bison Organic Beer Bear Republic Brewing Co.
Sacramento, CA Fairfield, CA Berkeley, CA Healdsburg, CA
15: German Wheat/Rye (9 entries)
Weizen/Weissbier Weizenbock Weizen/Weissbier
Gold Silver Bronze
Haight St. Hefeweizen Wheated Goat Nick’s Hefeweizen
Alex Larrabee Casey Kaminski Nick Corona
Placer Ultimate Brewing Society Quaff
15: Wheat/Rye Beer (27 entries) Weizen/Weissbier Weizen/Weissbier Weizen/Weissbier
Gold Silver Bronze
Hefeweizen Riverbend Hefeweizen Windansea Wheat
Faultline Brewing Company American River Brewing Co Karl Strauss Brewing Co
Sunnyvale, CA Rancho Cordova, CA San Diego, CA
Belgian Specialty Ale Belgian Specialty Ale Belgian Specialty Ale
Gold Silver Bronze
Three Letter Acronym Oud Kreik Don and Dagan’s Gooseberry Saison
Michael Enos Annie Johnson Don Isbell/Dagan Henderson
East Sac Brewers Placer Ultimate Brewing Society
16: Belgian/French Ale (46 entries)
Belgian Specialty Ale Belgian Specialty Ale Saison
Gold Silver Bronze
Rhinoceros Fullsuit Belgian Brown Ale Silent Partner Saison
Telegraph Brewing Co. Karl Strauss Brewing Co Telegraph Brewing Co.
Santa Barbara, CA San Diego, CA Santa Barbara, CA
16: Belgian/French Ale (43 entries) 17: Sour Ale (18 entries)
Flanders Red Ale Fruit Lambic Gueuze
Gold Silver Bronze
Vermeersch-ish Sour Brad Volume 0 Gueuze
Michael Patterson Justin Bosch Robert Horst
Pacific Gravity Greenbelt Brewers Association BASS
17: Sour Ale (9 entries)
Flanders Red Ale Gueuze Flanders Red Ale
Gold Silver Bronze
Flander Red Sour Farmhouse Cuvee
Mraz Brewing Co Woodfour Brewing Co Boulder Creek Brewery
El Dorado Hills, CA Sebastopol, CA Boulder Creek, CA
18: Belgian Strong Ale (25 entries)
Belgian Dark Strong Belgian Tripel Belgian Golden Strong
Gold Silver Bronze
Kai’s Birthday Commemorative Beer Tripel Monk Mullen Belgian Golden Strong
Ryan Penrod Strand Brewer’s Club Derek Edinger/Jon Danckwerth Gabriel Mullen/Brewing Network
Belgian Tripel Belgian Dark Strong Belgian Dubbel
Gold Silver Bronze
Window of Opportunity Axiom Brother Thelonious
Mraz Brewing Co Valiant Brewing Co North Coast Brewing Co
El Dorado Hills, CA Orange, CA Fort Bragg, CA
American Barleywine English Barleywine Old Ale
Gold Silver Bronze
Barley Standing Barley Wine Olde English Eightball
Chris Kelly Gabe Martin-Dempesy Alex Larrabee
Valley Brewers Greenbelt Brewers Association
18: Belgian Strong (30 entries)
19: Strong Ale (24 entries)
19: Strong Ale (30 entries)
English Barleywine English Barleywine Old Ale
Gold Silver Bronze
Old Diablo Stentorian Old Stock Ale
Schooner’s Grille & Brewery Valiant Brewing Co North Coast Brewing Co
Antioch, CA Orange, CA Fort Bragg, CA
20: Fruit Beer (12 entries)
Fruit Beer Fruit Beer Fruit Beer
Gold Silver Bronze
Raspberry Brown Voignier Ale Rockliner Weisse
Jeff Lillie Robert Horst Christopher Burgess
BASS The Brewing Network
21: Spice/Herb Beer (22 entries)
Christmas/Winter Spice, Herb, or Vegetable Spice, Herb, or Vegetable
Gold Silver Bronze
Christmas in July Wee Denny Chocolate Milk Stout
Tim Monroe/Krystal Michaels Annie Johnson Greg Rasmussen
East Sac Brewers Sonoma Beerocrats
20: Fruit Beer (22 entries)
Fruit Beer Fruit Beer Fruit Beer
Gold Silver Bronze
Rosie’s Strawberry Wheat Flatbed Blueberry Cream Tangerine Wheat
Six Rivers Brewery Garage Brewing Co. Lost Coast Brewery
McKinleyville, CA Temecula, CA Eureka, CA
22:Wood-Aged Beer (27 entries)
Wood-Aged Beer Other Smoked Beer Wood-Aged Beer
Gold Silver Bronze
Bourbon Barrel Stout Churchill Stout Nightshade
Robert Horst Lucinda Harrison/Nathan Jones Symeon Manoglou
21: Spice/Herb (16 entries)
Spice, Herb/Vegetable Spice, Herb/Vegetable Spice, Herb/Vegetable
Gold Silver Bronze
Gourdgeous Wreck Alley Imperial Mo’ Tcho Risin’
Hangar 24 Craft Brewery Karl Strauss Brewing Company 21st-Amendment Brewery
Redlands, CA San Diego, CA San Francisco, CA
23: Specialty Beer (27 entries)
Specialty Beer Specialty Beer Specialty Beer
Gold Silver Bronze
Malty’s Thalken Honey Hazelnut Brown RemBrew-Bourbon Vanilla Imperial Porter
Patrick Thalken Sarah Luker/Matthew Luker Chris Remensperger
Yeastside Brewers Strand Brewers Club
22: Wood-Aged (30 entries) Wood-Aged Beer Wood-Aged Beer Wood-Aged Beer Wood-Aged Beer
Gold Silver Bronze HM
Barrel Aged Great Impression Barrel-Aged Good Faith Jacked Again BA Vanilla Wreck Alley Imp Stout
Dust Bowl Brewing Co Discretion Brewing Loomis Basin Brewing Karl Strauss Brewing Co
Turlock, CA Soquel, CA Loomis, CA San Diego, CA
24: Traditional Mead (3 entries)
Sweet Mead Semi-Sweet Mead Semi-Sweet Mead
Gold Silver Bronze
Blue Dragon Celebration Mead Chris’s Mead The Only Good Thing About Starthistle
Gwen Sato-Herrick/Arnold Herrick Darrell Amerine/Chris Podesta Alexander Taylor
Greenbelt Brewers Association
Gold Silver Bronze HM
Campfire Stout NightTime Ale 3 Best Friends Great Ape Nectar
High Water Brewing Lagunitas Brewing Co Sudwerk Brewing Co Monkey Paw Brewing Co
San Leandro, CA Petaluma, CA Davis, CA San Diego, CA
Gold Silver Bronze
Blackberry Mead Blueberry Mead Cyser
Greg Rasmussen Brady Silkman Greg Rasmussen
Sonoma Beerocrats
23: Specialty Beer (30 entries) Specialty Beer Specialty Beer Specialty Beer Specialty Beer
25: Melomel (Fruit Mead) (10 entries) Other Fruit Melomel Other Fruit Melomel Cyser
26: Other Mead (9 entries) Open Category Mead Gold Apple Pie Cyser Greg Rasmussen Open Category Mead Silver Blood Eagle Robert Eltringham Metheglin Bronze Vanilla Bean Metheglin Greg Rasmussen
Sonoma Beerocrats
27: Standard Cider/Perry (8 entries)
Common Cider
Silver
Pacific Coast Ciders
Cider Brothers
Lodi, CA
28: Specialty Cider/Perry (4 entries)
Fruit Cider Fruit Cider
Gold Bronze
Blood Orange Tangerine Hibiscus Saison
Common Cider Co Common Cider Co
32: Chili Beer (12 Entries)
Chili Beer Chili Beer Chili Beer
Gold Silver Bronze
French Mexican War Imperial Dragon Kiss Where There’s Smoke
33: Session Beer (31 entries)
Session Beer Session Beer Session Beer
Gold Silver Bronze
Mosaic Session Ale MCA Stout Easy Jack
SF Homebrewers Guild The Brewing Network
SF Homebrewer’s Guild
Sonoma Beerocrats
Maltose Falcons
BASS
Sonoma Beerocrats
Sonoma Beerocrats
27: Standard Cider and Perry (4 entries) Common Cider
Bronze
Cider
Robert MacMeekin/Mike Frink
McSwiggin Brewing
Drytown, CA Drytown, CA
28: Specialty Cider and Perry (10 entries) Other Specialty Cider Fruit Cider Note: Categories 27 & 28 were combined
Gold Silver
Spiced Cider Cherry Apfelwein
Jeffrey Temple Dana Cordes
Greenbelt Brewers Association Maltose Falcons
Highway 1 Brewing Co Stumblefoot Brewing Twisted Manzanita Ales
Pescadero, CA San Marcos, CA San Diego, CA
30: Chili Beer (7 entries)
Chili Beer Chili Beer Chili Beer
Gold Silver Bronze
Jalapeno Saison Jalapeno Hefeweizen Hot Mess
Tobin Boyd Tim Dozier Paul Brown
Elk Grove Brewers Guild Placer Ultimate Brewing Society DOZE
Karl Strauss Brewing Co 21st-Amendment Brewery Firestone Walker Brewing Co
San Diego, CA San Francisco, CA Paso Robles, CA
31: Session Beer (17 entries)
Session Beer Session Beer Session Beer
Gold Silver Bronze
Invisible Kitty Rye IPA Session Pale Ale
Jonathan Fuller Derek Smith Greg Rasmussen
Greenbelt Brewers Association Gold Country Brewers Association Sonoma Beerocrats
CA
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award winning homebrew recipe: 21st Amendment/Capitol Beer Homebrew Challenge
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20 ROTATING TAPS | 300+ BOTTLES Saturday, July 12th Firestone Walker Brewing Co. Tap Takeover Wednesday, July 16th Sierra Nevada Beer Across America Tap Takeover
AWARD WINNING BLACK WHEAT IPA
Pictured from left to right: Phil Csik and Darrell Amerine
August 2nd Capitol Beer and Tap Room 2nd Year Anniversary Party
The first place winner of the 21st Amendment Brewery/Capitol Beer and Tap Room Capital City Brewers’ Battle 2014 share their winning Black Wheat IPA recipe.
BLACK WHEAT IPA Type: All Grain Batch Size (Gallons): 5.00 Boiling Time (Minutes): 60 Fermentation: Ale, Two Stage Equipment: Stainless Steel Pot Measured Efficiency: 75.00% Ingredients 11 lbs Pilsner (2 Row) Bel (2.0 SRM) 1 lb 8 oz Midnight Wheat (550.0 SRM) 1 lb 8 oz Wheat Malt, Ger (2.0 SRM) 1 lb Wheat, Flaked (1.6 SRM) 0.50 oz Bravo [15.10%] - (60 Min) 0.50 oz Centennial [10.00%] (60 Min) 0.30 oz Cascade [5.60%] (15 Min) 0.30 oz Centennial [10.00%] (15 Min) 0.30 oz Cascade {5.60%} (10 Min) 0.30 oz Centennial [10.00%] (10 Min) 0.30 oz Cascade [5.60%] (5 Min) 0.30 oz Centennial [10.00%] (5 Min) 0.60 oz Coriander Seed (5 Min) Zest of 3 Navel Oranges (5 Min) 1 pkg California Ale (White Labs #WPL001) 1.00 oz Cascade [5.60%] - Dry Hop 7.0 Days Original Gravity: 1.050 Final Gravity: 1.014 ABV: 4.7% IBU: 52.3 Color: 47.4 SRM Mash: 150F @ 75 Min. Mash Out: 168F Primary Fermentation: 68F (7 Days) Secondary Fermentation: 40F (5 Days) Hops to Table Magazine
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uring Sacramento Beer Week, 21st Amendment Brewery and Capitol Beer and Tap Room hosted a homebrew competition. Greater Sacramento homebrew teams competed for a chance to brew a commercial batch of beer with 21st Amendment Brewery and have that beer featured at retail establishments. We sat down with the winners of this year’s competition, veteran homebrewers Darrell Amerine and Phil Csik and asked them for their background and inspiration. How did you guys come up with this style?
2222 Fair Oaks Blvd Sacramento, CA 95825 (916) 922-1745
Phil: I think it is great. It is really cool when you can scale up a recipe and it matches the style guide that you are after, your target conditions, the flavor and the aroma. It’s a great honor to have the beer that Darrell and I brewed that will be available for commercial sale on tap. It is an honor, super delightful and almost shocking to be alerted that we won the competition amongst a lot of great brewers that were part of the competition. Do you have anything to say to Kenny at Capitol Beer and the folks at 21st Amendment Brewing?
This is the second year of the contest. How do you feel about it? Are you guys having fun out there?
Darrell: We appreciate you putting on this competition. We are glad that you have done it now two years in a row. We are looking to repeat as champions again in the third year.
It is a great camaraderie because people are now starting to find out about this competition. “Hey I’m kind of interested in homebrewing, can you tell me about what you’re doing?” We can talk to everybody right there and tell them about what we are doing and the style. We can network with them and try to get them to one of our meetings and just introduce them to the idea of homebrewing.
capitolbeer.com
Mon-Thu 11am - 10pm Fri-Sat 11am - 12am Sun 11am - 8pm
How do you feel about your beer being brewed and available commercially to the world?
Phil: I have made a white wheat IPA similar to Deschutes’s Chainbreaker, so I added a pound and a half of black wheat malt, and we came up with a black wheat IPA.
Darrell: We are having a great time. It is a great way to meet a bunch of homebrewers within the Greater Sacramento area. It is also a great forum for us to try out a recipe that we have been thinking about but weren’t really sure about.
Saturday, July 26th Heretic Brewing Co. Meet the Brewer and Book Signing
Phil: We are definitely looking forward to brewing on 21st Amendment’s big system. We look forward to hanging out with real brewers, rubbing elbows and learning from those guys. It is just going to be a real exciting thing. Darrell: We are interested in the feedback from the people that come into 21st Amendment to try a beer us little guys from Sacramento have created. Beer drinkers from San Francisco tend to have wider/broader palettes so knowing that 21st amendment thought it was good enough to put on their bigger system is an honor. Page 8
Hops to Table Magazine
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brewery profile
DUST BOWL BREWING CO.: THE STORY BEHIND THE NAME When did Dust Bowl Brewing get started? Brett: We started in 2009 and recently celebrated our Five Year Anniversary. In 2008, we started the planning of the brewery, and Don’s education at UC Davis began then. But I’d like to think we started all the way back in 2006 when Don entered the Samuel Adams National Homebrew Competition. I didn’t know him then, but that is what resulted into what we are today. Don: So thank you Jim Koch!
The craft beer movement has exploded. How many barrels do you brew and what is your capacity right now?
Whenever we get the opportunity to tell our story, we will do so to keep the story alive.
When you started the brewery, the craft brewing industry wasn’t nearly as explosive as it is today. What really motivated you to start a craft brewery?
Don: We should top out at about 4,200 barrels this year.
Don: Another thing about the spectrum of beers that we cover at Dust Bowl, we have approachable beers for new craft drinkers - but then that range goes all the way up for the more adventurous types. We do go out there and dive into the barrel aging and the little higher octane beers and things like that. There are lots of opportunities for every type of beer drinker to try something at Dust Bowl.
Brett: Don did. I saw his picture in the paper from winning the contest and saw he was from Hilmar, the town I live in now. I had an interest in business, and I really didn’t know where I was going to go with that. But then when I saw his picture, it inspired me to go into the direction of craft beer. I said, “You know what, he is right here; let’s go, let’s do this thing!” What was your inspiration for starting the company in terms of nuts and bolts? If you were going to look at another brewery or another model what were you looking at? Brett: We basically just started it from scratch. Instead of investing my money into land or houses or real estate, I basically invested in a person and an idea. I picked the craft beer industry because he was here locally, available and willing. We are telling the story of the Dust Bowl through the beer.
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Pictured: The Dust Bowl Brewing Co. Crew at their 5th Year Anniversary Party
ublisher’s Note: I had the pleasure of sitting next to Dust Bowl Brewing Co.’s owner Brett Tate during their 5th Year Anniversary Party. As the night progressed, I got to know Tate a little better and what struck me was a man with a fierce sense of family history and pride. I left thinking that the saying. “You don’t know where you are going unless you know where you’ve been” fit perfectly. From the pictures in the taproom to the names of the beers to the very name of the brewery, Tate is committed to keeping his family’s story alive. What is that story? The Dust Bowl.
Don - What beer did you enter into the Samuel Adams Homebrew Contest, what was the inspiration for the beer and what was your background in craft beer at the time? Don: I entered “Old Ale” into the competition. I was a home brewer for about eight years and, if memory serves, that was only the second competition I had ever entered. I am a big fan of North Coast Brewing Co’s “Old Stock Ale.” I wanted to make a beer like that; a big winter sipping beer for around the fire. That was the only beer I had ready at the time, so I sent it in and ended up doing well. Was it difficult going from a home brewer to a commercial batch system or was it fairly seamless?
Historically, the Dust Bowl was a period of significant dust storms that damaged the prairies during the 1930s and caused a severe drought. This drought affected 100,000,000 acres primarily in Texas and Oklahoma. This forced tens of thousands of families to abandon their farms. Many of these families, known as “Okies” because so many of them came from Oklahoma, migrated to California in search of better conditions. The Grapes of Wrath and Of Mice and Men were written about such people.
Don: They are two different worlds and a lot of people think it is exactly the same thing. For me it didn’t translate, and I didn’t think it was the same. It wasn’t this huge difficulty being able to brew on the commercial system but there was a learning curve.
Tate’s family migrated to California during the Dust Bowl. True to most families that migrated during that time, they came from nothing and had to reinvent themselves during one of the worst economic times in our history: The Great Depression.
Brett: The Tate family, my surname, came out from Oklahoma in 1936. My dad was eight years old, and they ended up in the Central Valley in California. They spent their time laboring, picking fruit and cotton and whatever field work they could pick up. What drove them out West was the search for a new lifestyle where they could raise a family and make money. That wasn’t happening back there, it was simultaneous with the Great Depression and natural phenomena of the Dust Bowl that drove people West.
Though some combination of hard work, determination and sheer will, Tate’s family survived and prospered. This is the story of America, the story of the people surviving the Dust Bowl and the story of Dust Bowl Brewing Co. Tate started the brewery during a time when the craft beer market was dormant. By his own admission, he did not know much about brewing at that time. But what he did have was a vision, some investment money and faith in a homebrewer, who would later become his brewmaster. Fast forward to today. Tate’s vision and hard work came to fruition. By every measure conceivable, Dust Bowl Brewing Co. is successful. They consistently brew outstanding beer, they are a major influence on their local community and they are positioned to soon become a regional brewery. And it couldn’t happen to a better group of folks - good, honest and hardworking. I see that a lot with this industry and it’s endearing. We sat down with Brett Tate, Dust Bowl’s Brewmaster, Don Oliver and their Marketing Manager, Michelle Peterson to talk about Dust Bowl Brewing’s past, present and future.
Hops to Table Magazine
Brett - How did you come up with the name Dust Bowl Brewing?
You have various different styles. How do you determine style and what is your brewing philosophy? Don: “Hops of Wrath” IPA is a little over sixty percent of production. We have an idea of a product mix for the new brewery that’s coming up, so we test batch for that. We also service the taproom by trying to always have 12 of our own beers on tap. If demand for “Hops of Wrath” increases, then we scale back a little sometimes. What is your go-to beer? Don: It depends on who I’m with, what’s going on, the environment and that kind of thing. Typically I can drink a Russian Imperial Stout any day of the year. Brett: Don turned me on to the IPAs, in general. My first IPA was [Firestone Walker Brewing Co.] “Union Jack”, and it jaded me a little bit because it’s really good. I’m like Don; I’m a mood drinker. Last weekend when I was in San Francisco, I just realized how good [Anchor Brewing Co.] “Anchor Steam” is. I really like all types and styles of beer; I love sours, IPAs - anything with complexity and flavor really. Dust Bowl is located in Turlock, CA. Where do you see the brewery in terms of the community? Peterson: For Dust Bowl in Turlock, it has just completely breathed new life into the economy and the downtown allure. People in this town have a real sense of Dust Bowl being almost like their hometown college team, something to root on. They are proud to have Dust Bowl in this neighborhood, and they tell everybody about it. The taproom only seats 80 people and over 120,000 have come through there every year since we opened. People are driving in and experiencing the lineup of beer, and when they go home they are asking for Dust Bowl by name. Don: The first week and a half the taproom was open, we were surprised to see people from Sacramento and San Francisco driving two plus hours to come to a little taproom in Turlock. They just happened to hear about us. Now that the word is out, we have a lot of people coming in from out of town, and it has been good for the local community. How many people does Dust Bowl Brewing employ? Don: We have five full-time and two part-time employees in the brewery.
How do you develop your beer names? Brett: A lot of times the brewers here come up with names that don’t really associate directly with the Dust Bowl era, and I am more of the traditional name giver. I think you have to have a little of both. Oddly enough some of the names they come up with actually work for the Dust Bowl era, which is really funny. We were talking to our trademark lawyer, and she says, “Wow, that is perfect for Dust Bowl,” and we didn’t even think about it. Names like “Soul Crusher” and “Shame and Desperation”. They are very clever and creative here; and I try to be, but I am more into the traditional thinking of the brand and telling the story. We are kind of mixing the two together, and it works. Don: It’s a goofy industry, and we get to have our fun with it. Kevin, one of my brewers, and I come up with some weird stuff out here. Like “Brain Spear” doesn’t exactly fall into the Dust Bowl end of the house. It’s a catchy name though, and it pokes you in the head. Page 10
What are your plans for expansion? Don: We are going to build a new brewery from the ground up. Our initial capacity at that site will be 17,000 barrels with growth for upwards of 85,000 to 100,000 barrels, depending on product mix. It is a pretty big expansion and a big jump for us. Will you be expanding your style of beers with the increase in production? Brett: It is going to be a creativity process between all of us and collaboration. We are pretty much open to anything at this point, and there are numerous styles we haven’t even explored yet. So the new site will be a brewery and taproom? Brett: Yes, in the beginning; and it can evolve into a lot more than that. Where do you see our industry headed in three to four years? Don: It could go two ways. There are so many brewers out there now, a lot of small brewers especially. If we don’t maintain the quality focus, there is going to be a lot of bad beer in the market. Then there are going to be fewer brewers in the market. For us personally, we are very aware of that, and I am dumping a batch of beer today because it doesn’t taste like it should. We are not here to produce beer that is just ok, and you can drink it. We are trying to produce great beers. The competition is going to be a huge factor. When we look at opening the next brewery and immediately having 17,000 barrels of production, that is a lot of beer; the local area is not going to service that and we are going to have to broaden that market out there. In terms of distribution and the retail market, if I go to random store X and pick up a six pack of anything, I am always checking dates if they are on there and try to determine how is that beer is treated? Sometimes not that well. So there is a lot of bad or stale beer on the market, and I think that is going to increase unfortunately.
Brett: We have forty plus employees working at the taproom. Where do you see Dust Bowl Brewing in the next five years? What differentiates you from your competitors as a brewery? Don: There are a lot of beers out there, and it’s not like we are trying to reinvent beer. We want to make top quality beers that are consistent; and, if the beer is going to change, it is because we are improving it. We don’t want to put out a beer in a 22oz that gets purchased occasionally. We want a person that tries one of our 22oz beers to be someone who wants a six pack to a case of that beer. Brett: Speaking to the brand, we have an advantage in that we have the Dust Bowl story in our brand. It is something that occurred, and we are not making it up out of thin air. We are dedicated to telling that story and not letting that story die. Hops to Table Magazine
Brett: We will be a regional brewery, and our new site will be a destination point. We are going to commit to that and make it a pleasurable experience. We will try to involve the public into our process as much as we can. We are going to dive deeper into our local market, and we will branch out into California and possibly the west, one step at a time. _________________________________ Dust Bowl Brewing Co. 200 W Main St Turlock, CA 95380 (209) 250-2042 www.dustbowlbrewing.com Page 11
Restaurant profile
BONESHAKER COMMUNITY BREWERY
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Pictured from left to right: J.J. Anderson and Susan Pasquetti
oneshaker Community Brewery is the second craft beer establishment owned and operated by restaurateur, JJ Anderson.
Boneshaker Community Brewery differs from Boneshaker Public House in Rocklin in that they operate a 3.5 barrel system at the brewery and have a full kitchen. The brewery’s team consists of brewmaster Al Griffin, who previously worked at Rubicon Brewing and Sac Brewing; Executive Chef Corey Belanger, who spent four years as the Sous Chef at Paul Martin’s in Roseville, and General Manager Susan Pasquetti (Anderson’s mother), who operated Staccato at the Firehall, an award-winning fine dining restaurant in Bend, Oregon. The menu at the brewery is diverse with a variety of inspired and fresh dishes designed to compliment their tap list. What sets this restaurant apart from many other brewpubs is that most of their dishes are made in-house, including the sausages, preserves and pickled items. This attention to detail and quality showed throughout our pairing. The first pairing was the Crab Cakes. These are made with lump crab, bacon, sweet corn, jalapeno, honey dijonnaise and red pepper puree. The crab is wild caught Canadian rock crab from B.C. This was served with the Beach Cruiser Belgian Blonde, featuring Belgian wit and Forbidden Fruit yeast. It is a light, dry, sessionable Belgian-style beer that is perfect for summer. It pours straw, pale yellow and is light to medium bodied. The beer has notes of citrus, banana, coriander and slight hints
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of white pepper and paired well with the sweetness of the corn and the brightness of the red pepper puree and lemon zest. The second dish is the Hoison Glazed Pork Belly. These are decadently crispy pieces of pork tossed in a caramelized Hoison glaze, served with a side of jicama slaw. The pork was expertly prepared from Duroc pork, which is raised naturally in Iowa by Vande Rose Farms. This dish was paired with 3 Shades Imperial Black Ale. This beer is brewed in the West Coast style, showing a deep, slightly roasted malt backbone and citrus hop characteristics indicative of that style. These flavor components complimented the savory, unami characteristics of the Hoison. An alternative pairing would be the Brown to the Bone Caramel Brown Ale. This beer has noticeable caramel notes, with hints of toffee brown sugar and dark fruits that compliment and balance the sweetness of the Hoison sauce. The third dish was the Buttermilk Fried Chicken, served with roasted garlic, mashed red potatoes, sautéed spring vegetables, garlic butter, house-brewed stout gravy. They use all natural, free range chicken from Petaluma. The carrots, snap peas, and asparagus are all sourced from a variety of northern California Farms. This was an outstanding fried chicken dish. The chicken was perfectly prepared and fried to perfection. The roasted root vegetables were fresh and beautifully earthy, while the mashed potatoes were creamy and delicious. This dish was paired with the ALT 3847. This
German-style altbier has a balanced malt character with undertones of molasses, toffee and dark fruit. This is a very hop forward beer and shows a slight smokiness that complimented the fried chicken and roasted root vegetables. The fourth dish was the Lamb Burger, served with tzatziki, grilled onion, feta and arugula. The house-ground lamb is from Superior farms in Dixon. The dish is complemented with daily house cut fries. This dish was paired with the 00’Quinn, served on Nitro. This beer is a light-colored pub ale with a subtle, balanced malt character and minimal hop bitterness. The smoothness of this beer compliments the natural flavors of the lamb. The final dish was the Sausage Platter. The sausages are made in-house as well as the bread, pickles, beer cheese and house ground mustard. This is a very complex dish with flavors and textures throughout. This dish needs a well balanced, yet hoppy IPA to compliment these textures. The Fast Foot IPA fit the bill perfectly. This is a very clean and balanced IPA that pours a slight golden. It has nice pine, grapefruit and citrus hop aromas from the Falconer’s Fight 7 C’s hops with a balanced hop bitterness that provide a great platform to play off the spiciness and seasonings of the sausages and sides. ________________________ Boneshaker Community Brewery 4810 Granite Drive Suite A-1 Rocklin, CA 95677 916-672-6292
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beer inspired recipes: belgian style white cookies
Belgian Style White Cookies These cookies are light and bright...and perfect for those hot summer nights in Greater Sacramento! Ingredients 2 bottles (12 ounces each) Belgian style white beer 5 tablespoons honey 1 1/2 sticks unsalted butter, at room temperature 1 1/4 cups powdered sugar 1 large egg 1/2 teaspoon vanilla extract 1 medium orange, zested 2 teaspoons ground coriander 2 cups all-purpose flour 1/2 teaspoon baking soda Icing: (Optional) 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 tablespoon orange juice 1 tablespoon whole milk 1 orange zested using a bar grater, optional Directions Place the beer and honey and reduce to 1/3 cup of liquid. Let cool. Mix the butter and sugar together, add the egg and blend thoroughly. Then add the vanilla, orange zest, coriander, and beer reduction. Mix the flour and baking soda together and add to the batter. Preheat oven to 350 degrees F. Bake for 20 minutes or until done. Optional Icing: Mix all ingredients together into a consistent icing. Let the icing harden to desired hardness and consume or store.
Enjoy Responsibly
Š 2014 Shock Top Brewing Co., Shock TopŽ Lemon Shandy Flavored Belgian-Style Wheat Beer, St. Louis, MO
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Brand: Shock Top Item #:PST201410592 Job/Order #: 261111
Closing Date 5/1/14 QC: CS
Publication: Hops To Table
Trim: 10" x 16" Bleed: none Live: 9.5" x 15.5"
road trip chronicles
OUTSIDE LANDS MUSIC FESTIVAL An intimate celebration for 65,000 music fans in San Francisco’s world famous Golden Gate Park.
By Dan Scott
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ounded in 2008, Outside Lands Music Festival is an intimate celebration for 65,000 music fans in San Francisco’s world famous Golden Gate Park. The fest is named for the western half of the city which was uninhabitable in the mid-1800s and scattered with sand dunes, squatters and heavy industry. While the musical acts have always been top notch, the amenities frequently fell short of what one would expect from a cultural cornerstone such as San Francisco. In 2012, organizers scuttled their model and reformed as the world’s only gourmet music festival. One of the additions in 2012 was Beer Lands, a craft beer garden for local brew. Its popularity that year allowed curator Dave McLean of Haight Street’s Magnolia Gastropub and Brewery to double its size. Last year, Beer Lands featured 44 beers from 15 Northern California breweries ranging from industry stalwarts like Anchor, North Coast and Mad River to newer local spots such as Almanac, Linden Street and Pacific Brewing Labs. Weather changes fast at Outside Lands as microclimates battle for meteorological dominance, but there is always a beer to match the atmosphere. Guests gulped Magnolia Kalifornia Kolsch to chase away the afternoon heat while dancing to Vampire Weekend. Hours later, they sipped boozy warmers like North Coast Old Rasputin to fortify their resolve against the early evening fog and mist that accompanied The National and Nine
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Inch Nails. The eye catching Nautilus from Pacific Brewing Laboratory was bright pink, prompting several to buy the hibiscus saison based on appearance alone. I spoke to several beer geeks, defined as those wearing more than one piece of brewery attire, who were raving about the extreme hoppiness and black density of PBL’s Squid Ink Black IPA. The Beer Lands selection that spoke most to me most often that weekend was Anchor California Lager with its beautiful, clean balance of light malts and bright hopping. On the other side of the festival from the main stage, Sierra Nevada Brewing set up a mini Beer Camp. Everything about their outpost reflects their dedication to being radically eco-friendly and ultra green, a strategy that helps their bottom line as well as our habitat. The beer trailer is solar powered by day and hydrogen powered in lower light. Its self-sufficiency allows travel off the grid to events in mountains, deserts and everywhere in between. The seats are re-purposed kegs, the tables were once beer barrels. Even my Sierra Nevada pen is recycled cardboard. Their ethos is a natural fit with the eco-consciousness of Outside Lands. Plates, drinking glasses and flatware are all compostable. The event shoots for zero waste each year.
the dunes. In 2011, they introduced OL Saison, one of their many brews with musical inspiration. It is a traditional French-style Saison, finishing at a bone dry .17 plato with the yeast supplying nose-filling sweetness punctuated by zesty black pepper and coriander. Creating a signature beer was only the beginning of Outside Land’s craft beer renaissance. The next logical step was to create a local craft beer garden to accompany Wine Lands, their tasting area with dozens of wineries. Sullivan pitched a number of ideas, including having Outside Lands take on a craft beer sponsor. “If it wasn’t going to be us, I wanted it to be someone like us. But we threw our hat into the ring and are happy to have been chosen.”
Sullivan is also proud that Sierra Nevada has made custom brews for a number of bands and music festivals across the country. While OL Saison suits the Golden Gate Park fog, Bonnaroo Brew is a made for the hot Tennessee sun. Also introduced in 2011 at the Bonnaroo Music and Arts Festival, this American-style Saison is crisp, clean and sessionable at 4.8% abv. In 2010, key folks from the High Sierra Music Festival were invited to Chico to brew what started as Beer Camp #28 but was redubbed High Sierra FestivALE. Appropriate to California’s Gold Country, it is a bright and floral Golden Ale at 4.8% abv, perfect for washing the dust out of your throat. That same summer, the staff at Telluride Blues and Brews Festival created Beer Camp #32, a hoppy, biscuity pale lager later named Back Porch Lager. A second festival beer available at Outside Lands was FOAM Pilsner. FOAM Pilsner was brewed for Festival 8, Phish’s 2009 Halloween festival held over three days at Empire Polo Fields, home to the Coachella Valley Music and Arts Festival. This German-style pilsner is a smear of subtle earthy, grassy, herbal and bready undertones. It is light and clean, versatile enough for relaxing in the desert, pairing with a kind veggie burrito or candy flipping to Phish playing Exile on Main Street in its entirety. Originally available exclusively at concerts, this lesser known favorite now makes sporadic appearances at special events and local bars when Phish is playing in town. A third festival brew allowed me to get up close and personal to one of my favorite California bands. Chico’s favorite hometown band, The Mother Hips, played the Panhandle Stage while Sierra Nevada honored their appearance with a rare pouring of Hips Helles. In addition to playing a fantastic set of California rock and roll, Hips Tim Bluhm and Greg Loiacono performed a four song acoustic set while relaxing in the Sierra Nevada beer garden and sipping their namesake brew. I shared a few beers with Tim as we chatted about his long and storied history with Sierra Nevada Brewing. The Mother Hips formed in 1990 while members were attending Chico State. While they preferred drinking the local Pale Ale, their college budgets usually constrained
I sat down with Brew Master Terence Sullivan to learn about his Outside Lands experience, and how he and Sierra Nevada ended up here out in
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Hops to Table Magazine
them to lesser brands such as Natural Light. For more than twenty years, they have performed in NorCal, including several shows at the Sierra Nevada Brewery. One year at High Sierra, Garner brought the band a special brew to try, a barrel-aged imperial porter. Tim liked it, but expressed indifference toward the craft beer trend of bigger, stronger and bolder beer. He wished for a locally made all-day drinker that would be light enough to enjoy while playing music and keeping spry. They spoke of celebrating The Mother Hips’ 20th anniversary with a Sierra Nevada beer for their upcoming 2011 Family Hipnic, a small music festival on the California coast. Sullivan was surprised that unlike most Beer Campers, Bluhm and company arrived knowing specifically what the band wanted. He requested a light, session lager as even lighter pilsners were too heavy for their purpose. Tim spun magic into the beer by sitting next to the tanks, strumming his guitar and crooning tunes supportive of fermentation. Hips Helles Lager was born weighing in at 4.7 abv and is nothing but clean refreshment that goes down as easy as the sun over Big Sur. It is possible that this beer may find its way into bottles in a variety pack. Until then, you’ll have to check out The Mother Hips in concert to get a taste of this rare celebratory beer. Dan Scott misses living spitting distance from Golden Gate Park and can still navigate it in pitch black fog. He plans to continue enjoy a fine craft beer under its redwood arms for several future decades. Page 17
educational series
industry discussion
BEER STYLE HISTORY: SAISONS
SO ANOTHER IPA? A local brewer discusses IPA’s and its influence on beer culture and industry production.
This is an installment series that looks at the history of beer and its influence on current styles and trends. This series discusses Saison’s.
By Ryan Graham
By Matteo Sargentini and Aimee Chilson
will still occur at the shelves of their favorite retailer or the tap counter of their favorite pub. When the bulk of craft beer consumers and retailers are looking to make a purchasing decision, they tend to look for the familiar, the comfortable and have grown accustomed to finding that in a name. We have done that with IPA. IRI data from 2013 indicate that the sale of IPAs grew by 44% by dollar sales last year. That doesn’t even include those transactions where IRI data is unavailable. And so it’s easy to fall into the trap of labeling everything an IPA.
Jackson. The beer was completely new to the American market. Dupont’s fears about how the beer would be received were soon alleviated as Saison Dupont became a huge success in the states. Saison Dupont has come to define the saison style. Being named best beer in the world in 2005 by Men’s Journal, Saison Dupont is a dry, fruity, effervescent beer with a nice spice component and a hint of that famous Belgian funkiness. Interestingly enough, Dupont’s saison is not brewed with any actual spices, and the famous dry quality that has become expected of saisons is due to a necessity of high attenuation with the purpose being to not leave enough sugar in the beer for wild yeast to ferment and sour the beer.
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t’s the 1600’s in southern Belgium, on the border of France, in a place known as Wallonia. Farms covered most of the land. This is where you will find most of Belgium’s barley growing. The advent of industrialized farming is still decades away, requiring a sizeable human workforce to run a farm. Working the farm through the summer for harvest in early fall means hot working conditions. Potable water is not a commodity you will come by here. The farmers face the predicament of keeping their workers hydrated and healthy amidst these harsh circumstances. They find their seasonal salvation in the long respected craft of brewing beer. The elixir that powered Belgium’s farming industry for hundreds of years is referred to as saison. Saison is the French word for season. Before potable water, there weren’t a lot of options to drink and stay cool and hydrated without the threat of getting deathly ill, so farmers would brew saisons to make sure that their field workers had something to drink as they worked. These beers were brewed in the colder months and left to ferment through spring and be ready for summer. Saisons were generally brewed to higher alcohol contents (6-8%) and with lots of hops as both are natural preservatives that would help the beer keep for the months prior to being needed. Before being served to the “saisonniers” (seasonal farm workers) the beer would be blended with a freshly brewed beer of a much lower alcohol content to help keep the saisonniers functional during their work day. The final beer usually came in at an alcohol by volume of 3-5%. It is estimated that they were given a ration of 4-5 liters of beer per day. Because saisons were made on many different farms with many different ingredients by many different people, the saison style wasn’t clearly defined. Some were reddish to amber in color while others were a straw yellow and they were often spiced with whatever happened to be grown on the farm. But, this was all about to change. Beginning in 1844, the brewery associated with the name Rimaux began brewing a beer that became extremely popular in the region. This brewery was family owned for over 50 years until 1920 when it was sold to Alfred Dupont. Alfred’s son Louis immediately took over and what we now know as Brasserie Dupont was born. Brasserie Dupont began brewing the saisons the area was known for, starting with Saison Dupont and continuing over the next 50 years with other regional specialties. Saison Dupont was wildly well received as a traditional 3% alcohol saison, though in the 1950s it would raise the alcohol to comply with the growing demand for stronger beer. Over the next 30 years, as the need for beer as a form of safe hydration lessened due to cleaner water conditions and modernized farming, saisons waned in popularity. Dupont continued to brew their beer even though sales were worsening. The Dupont brewery actually survived on the brewing of lagers for two decades despite their fame and history with saison ales. Beginning with Alfred Dupont, the Brasserie has had a succession of family heirs and contributors with degrees in agricultural engineering, brewing engineering and food science. Undoubtedly, the ability of the establishment to survive societal and environmental changes is due to the level of educated innovation this family brought to the table. In the late 1980’s, Vanberg and Dewulf began importing Saison Dupont to the United States due to a recommendation from noted beer reviewer Michael Hops to Table Magazine
Thanks in large part to Dupont, saison as a style has enjoyed a massive resurgence in recent years with American brewers jumping on the trend in waves. There seems to be two classes of saisons emerging, those modeled after Saison Dupont, and those more avant garde saisons closely resembling the old farmhouse ales with varying ingredients. Modern breweries everywhere are revisiting the original form of the style where each brewer puts their own personal spin on their saison. Many brewers prefer the term “farmhouse” to sever the connotation to Saison Dupont, giving brewers all the freedom they want without having their beer compared to Dupont’s world famous ale. Biere de Garde is another term that many people use interchangeably with saison. Traditionally, this was a French farmhouse beer, very similar to the standardized Dupont style saison, but usually darker, heavier and more robust. American breweries have embraced the saison style so fervently that many of our breweries have become famous for their saisons in their own right. Saisons have become so popular in the United States that at the 2006 Great American Beer Festival, saison entrants had a 76% increase over the two previous years, the largest growth of any style. We now have dry hopped saisons (such as St. Feuillien’s canned saison), black saisons (like Existant from Stillwater in Maryland), saisons with fruit added (New Belgium Brewing’s Prickly Passion Saison with passion fruit and prickly pear) and flower saisons (Prairie Spectrum with hibiscus from Prairie ales in Krebs, Oklahoma). Upright Brewing from Portland, Oregon makes a number of incredible saisons, each with its own unique twist. Upright 4 is mostly a wheat saison, Upright 5 is their hoppiest version, Upright 6 is done with rye, and Upright 7 is their closest beer to a traditional Belgian saison. Saisons are fantastic beers for food pairings, their spice notes make them easy to pair with a variety of different foods. An arugula salad with a vinaigrette dressing is a classic pairing; the spiciness of the beer accentuates the peppery notes of the arugula perfectly. Saisons also make a great pairing for mild cheeses. Wavreumont cheese, a Belgian goats milk cheese is a wonderful compliment to St. Feuillien’s original saison. Any food on the lighter side will generally go great with this style; chicken, seafood, salads, even a light pasta dish will make a great meal with a saison. Sacramento is heating up and saisons are the crisp, refreshing beer you’ve been missing. There’s nothing like showing up to a barbecue with a couple of four-packs of St. Feuillien Saison cans to replace the general silver cans with blue mountains that everyone expects to see. Or going to a dinner with a cork finished bottle of Fantome Saison to drink with your meal (just don’t forget to have your cork screw handy when you pop the cap off). Try a bottle of Stillwater’s “Of Love and Regrets” with brunch instead of a mimosa; the lavender, sage and other herbs are a great compliment to eggs benedict and home fries. Next time you’re doing some local beer tasting, find time for Track 7’s Delta King Saison amidst the bounty of local IPAs and pale ales. Its summertime in the year 2014. In the capital city of California, on the west coast of the United States, temperatures are breaching 105 degrees Fahrenheit. Cool river water to defy the heat is in low supply. The answer to quench your thirst and beat the heat is written in history. We need only look back to the age old elixir of Wallonia, Belgium’s farmers. After all, summer is the season for saisons. Matteo likes beer - maybe too much. You will see him around town working with Low Brau, Drake’s Brewing Co. and as a Guest Contributor with Hops to Table Magazine. In his spare time, he is engineering a team of flying monkeys as a way to get to Russian River Brewing faster. Aimee lives and breathes beer and can be seen beertending at LowBrau. Page 18
W
e are in the midst of an interesting paradox within American craft beer. On one hand, brewers are afforded the unrivaled freedom and creativity to craft beers of all shapes, sizes and derivations for a fan base that is equally eager and willing to search high and low for the best. This is part of the same synergy that has fed off of the home-brewer entrepreneurial spirit and the can-do attitude, which acts as our siren call. On the other hand, the industry as a whole suffers from an almost equally inane inability to label, categorize or create a language for consumers to use when ordering, enjoying or discussing these amazing beers. I find this paradox to be nowhere more apparent than in the broad category of India Pale Ale. A quick glance down your local beer aisle would suggest that everything is now an IPA. The craft beer industry’s collective barrier to creative style designations has produced non-descriptive gems such as Black IPA, White IPA, Rye IPA, Brett IPA, Session IPA, Belgian-style IPA, Southern IPA, English IPA, Single Hop IPA and India Pale Lager to name a few. And these fail to include IPA’s higher-octane brethren such as Double IPA, Triple IPA and even more recently Quad IPAs. Despite wildly different grain bills, ranges in hop bitterness, flavors and aromas, alcohol content and yeast profiles, everything has been reduced to an IPA. So what is an IPA? In the United States it is generally considered an ale light in color, with a palpable hop aroma, full of American citrus, floral, piney or fruity hop flavors. Yes it can be bitter as well, although the best examples find a way to balance both the hop bitterness and malt profile. Examples such as Societe’s, The Pupil, contain limited malt ingredients yet find balance with hops through the use of acidulated malt and water chemistry adjustments. It’s not enough to be just bitter, or just aromatic. You must have both. So why in an industry teaming with creativity and innovation have we collectively whiffed in our attempts to differentiate these new styles of beer now entering the marketplace? I believe there are two primary answers. First, the pace and speed of innovation in craft beer is occurring at breakneck speed. The revolution, upheaval in conventional knowledge usually produces confusion in the marketplace. Purchasing queues such as name recognition, style recognition, fresh dates, etc., are all powerful tools for decision-making by a consumer. But when it’s hard for a brewer to keep up, and we have regional, national and global conferences that provide a forum for the dissemination of information, it’s bound to be even harder for the customer. The industry is doing its best to help. Local tap rooms can be a great place for education. Same with the national beer festivals such as the Great American Beer Festival (GABF) and local festivals such as West Coast Brew Fest, which both provide opportunities for customers to engage with breweries and learn about new and emerging styles. These opportunities still account for a very small percentage of interactions a brewery will have with a customer. Most Hops to Table Magazine
Second, on our inability to creatively name is a byproduct of the division within the industry itself. The divide is particularly acute with respect to the Black IPA, India Black Ale, American Black Ale or Cascadian Dark Ale conversation. There is no consensus within the industry or its major stylistic coordinators. (There is a particularly good discussion of the origin written by Marc Martin and published in BYO magazine titled “Birth of a New Style – Cascadian Dark Ale”). The term Cascadian Dark Ale pays homage to the hops of the Pacific Northwest that are heavily present in the style as well as the Cascade mountain range where the hops tend to be found. The Beer Judge Certification Program or BJCP which is responsible for one of the major beer certification programs as well as maintaining a compendium of styles and stylistic guidelines, however, has chosen to maintain Black IPA as the designation. The Brewers Association and its GABF competition organizers have countered with another option American-style Black Ale, indicating that a region-specific designation implies exclusivity of style. We are a brewing nation great at co-opting and putting our unique spin on foreign regional styles such as Pilsner, Alt or Flanders Red. So, regional cues contained within stylistic descriptions do not inhibit any brewer that I know from taking a crack at brewing one. I for one, rather embrace stylistic naming conventions that evoke imagery over the mundane. A Black IPA or White IPA are more than a color, just as Imperial IPAs are more than IPA with more alcohol. As a final anecdote, my wife and I recently traveled to Brussels to spend a day at Bier Circus. We had set aside a full day to make our way there and quaff a variety of amazing Belgian and French ales. In particular, I was interested in Bier de Garde. When I asked the beerkeep for a glass, he stared at me with a quizzical look. His response was “what is this Bier de Garde you speak of?” Having a number of beer conversations with the same beerkeep over the years and always impressed by his knowledge, I was a bit surprised with his answer. So I responded, “I’m not an expert on the style, but I understand Bier de Garde to be a Northern France farmhouse ale, with similarities to Saison.” His response surprised me. As he lined up a half dozen bottles, he says, “I don’t understand the American need to categorize everything. Look at these bottles. All are from Northern France and none of them say Bier de Garde but people understand what they are.” After he made his point, he shook his head and carried on with the rest of the patrons. Dwelling on this for some time, it occurred to me that we have some ways to go in our education of the American Craft Beer consumer. The average level of knowledge has grown significantly since I started pouring from behind a tap counter two and a half years ago. With an improved base, we can now work to provide more nuance and dimension to this conversation. A Black IPA, American Black Ale or Cascadian Dark Ale is not just black in color. The best varieties, in my opinion, tend to balance the roast, coffee and deep toffee notes that contribute the black color with the use of American hops. However, the naming shakes out, I hope we avoid the generic and opt for something unique. Everything is not an IPA just because it uses hops, just as not all dark beers are Stouts. Ryan is co-founder and first full-time employee at Track 7 Brewing Company, located in Sacramento, CA.
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sac eats and drinks
SEPARATION
DUST BOWL BREWING CO. 5TH YEAR ANNIVERSARY Taken at Dust Bowl Brewing Co. on May 12, 2014
ANXIETY
Berryessa Brewing Co. 27260 HWY 128 • Winters, California Hops to Table Magazine
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Hops to Table Magazine
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greater sacramento brewery, brewpub and craft beer directory
PLACER COUNTY BREWERY
SACRAMENTO COUNTY CRAFT BEER MENU (CONT)
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 Alley Katz 2019 O Street Sacramento, CA 95811 (916) 442-2682 www.facebook.com/alleykatzpubngrub Bella Bru Cafe - Natomas 4680 Natomas Blvd Sacramento, CA 95835 (916) 928-1770 www.bellabrucafe.com Blackbird Kitchen + Beer Gallery 1015 Ninth Street Sacramento, CA 95814 (916) 498-9224 blackbird-kitchen.com/ Bonn Lair 3651 J Street Sacramento, CA 95816 (916) 455-7155 www.bonnlair.com
Cordova Restaurant & Casino 2801 Prospect Park Drive Rancho Cordova, CA 95670 (916) 293-7470 cordovacasino.com
Midtown BierGarten 2332 K St Sacramento, CA 95816 (916) 346-4572 beergardensacramento.com
Dad’s Kitchen 2968 Freeport Blvd Sacramento, CA 95818 (916) 447-3237 www.ilovedadskitchen.com
The Porch Restaurant and Bar 1815 K Street Sacramento, CA 95811 (916) 444-2423 www.theporchsacramento.com
Dad’s Kitchen - Fair Oaks 8928 Sunset Ave Fair Oaks, CA 95628 (916) 241-9365 www.ilovedadskitchen.com
Pour House 1910 Q St Sacramento, CA 95811 (916) 706-2465 www.pourhousesacramento.com
De Vere's Irish Pub 1521 L St Sacramento, CA 95814 (916) 231-9947 www.deverespub.com Easy on I 1725 I St Sacramento, CA 95811 (916) 469-9574 www.facebook.com/easyoni 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
Tank House BBQ and Bar 1925 J Street Sacramento, CA 95811 (916) 431-7199 tankhousebbq.com Ten22 1022 Second St Sacramento, CA 95814 (916) 441-2211 www.ten22oldsac.com
FOLSOM
Hot City Pizza 5642 J St Sacramento, CA 95819 (916) 731-8888 www.hotcity-pizza.com
Capitol Beer and Tap Room 2222 Fair Oaks Blvd Sacramento, CA 95825 916-922-1745 www.capitolbeer.com
OneSpeed Pizza 4818 Folsom Blvd Sacramento, CA 95819 (916) 706-1748 www.onespeedpizza.com
Hops to Table Magazine
Streets of London Pub 1804 J Street Sacramento, CA 95814 (916) 498-1388 www.streetsoflondon.net
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
Capitol Garage 1500 K Street Sacramento, CA 95814 (916) 444-3633 www.capitolgarage.com
Bike Dog Brewing Co. 2534 Industrial Blvd #110 West Sacramento, CA 95691 (916) 432-3376 www.bikedogbrewing.com
Cellar Wine Bar 727 Sutter Street Folsom, CA 95630 (916) 293-9332 www.thecellarwinebar.com
Magpie Cafe 1409 R Street, Ste. 102 Sacramento, CA 95811 (916) 452-7594 www.magpiecafe.com
Pangaea Two Brews Cafe 2743 Franklin Blvd Sacramento, CA 95818 (916) 454-4942 www.pangaeatwobrews.com
BREWERY
The Shack 5201 Folsom Blvd Sacramento, CA 95819 (916) 457-5997 www.eastsacshack.com
Hook & Ladder Manufacturing Co. 1630 S St Sacramento, CA 95811 (916) 442-4885 hookandladder916.com
LowBrau 1050 20th St Sacramento, CA 95811 (916) 706-2636 www.lowbrausacramento.com
YOLO COUNTY Berryessa Brewing Company 27260 Hwy 128 Winters, CA 95694 (408) 917 2295 www.berryessabrewing.com
BJ's Brewhouse - Folsom 2730 East Bidwell Street Folsom, CA 95630 (916) 404-2000 www.bjsbrewhouse.com
Kupros Bistro 1217 21st Street Sacramento, CA 95816 (916) 440-0401 kuprosbistro.com
CITRUS HEIGHTS
Tenth Inning 7753 Mariposa Ave Citrus Heights, CA 95610 (916) 726-0751
The Rind 1801 L Street, Suite 40 Sacramento, CA 95811 (916) 441-7463 www.therindsacramento.com
Fox & Goose Public House 1001 R St Sacramento, CA 95814 (916) 443-8825 www.foxandgoose.com
Kilt Pub 4235 Arden Way Sacramento, CA 95864 (916) 487-4979 www.kilt-pub.com
Old Town Pizza & Tap House 9677 Elk Grove Florin Rd Elk Grove, CA 95624 (916) 686-6655 www.facebook.com/oldtownpizzeria
Lockdown Brewing Co-Tasting Room 718 Sutter St. Suite 200 Folsom, CA 95630 (916) 358-9645 www.facebook.com/lockdownbrewingco Manderes 1004 E. Bidwell Street, Suite 600 Folsom, CA 95630 (916) 986-9655 www.manderes.com Samuel Horne's Tavern 719 Sutter St Folsom, CA 95630 (916) 293-8207 www.samhornes.com
BREW PUB Black Dragon Brewery 175 West Main St Woodland, CA 95695 (530) 668-4677 www.blackdragonbrew.com Sudwerk Restaurant and Brewery 2001 Second Street Davis, CA 95616 (530) 758-8700 www.sudwerk.com
CRAFT BEER MENU DAVIS
Gold Hill Brewery 5660 Vineyard Lane Placerville, CA 95667 (530) 626-6522 www.goldhillvineyard.com/brewery.html
Loomis Basin Brewing 3277 Swetzer Rd. Loomis, CA 95650 (916) 259-2739 www.loomisbasinbrewing.com Out of Bounds Brewing Co. 4480 Yankee Hill Rd #100 Rocklin, CA 95677 (916) 259-1511 outofboundsbrewing.com
Jack Russell Brewing Company 2380 Larsen Drive Camino, CA 95709 (530) 644-4722 www.jackrussellbrewing.com
Roseville Brewing Company 501 Derek Place Roseville, CA 95678 (800) 978-3713 www.rosevillebrewingco.com
Old Hangtown Beer Works 1117 Elm Avenue Placerville, CA 95667 (530) 919-5166
BREW PUB Auburn Alehouse 289 Washington Street Auburn, CA 95604 (530) 885-2537 www.auburnalehouse.com Lazy Daze Brewery at Mary’s Pizza Shack 711 Pleasant Grove Blvd., Ste. 160 Roseville, CA 95678 916-780-7600 www.facebook.com/MarysRoseville
CRAFT BEER MENU Auburn Thai Garden Restaurant 175 Palm Ave Auburn, CA 95603 (530) 887-8696 www.auburnthai.com
Boneshaker Pub 2168 Sunset Blvd #104 Rocklin, CA 95765 (916) 259-2337 www.boneshakerpub.com
G Street Wunderbar 228 G St Davis, CA 95616 (530) 756-9227 www.gstreetwunderbar.com University of Beer 615 3rd St Davis, CA 95616 (530) 759-1990
WEST SACRAMENTO
Sudwerk Riverside 9900 Greenback Ln Folsom, CA 95630 (916) 989-9243 www.sudwerkriverside.com Whole Foods Market - Folsom 270 Palladio Pkwy Folsom, CA 95630 (916) 984-8500 www.wholefoodsmarket.com/stores/folsom
Streets of London Pub 2200 Lake Washington Blvd, Ste 100 West Sacramento, CA 95691 (916) 376-9066 www.streetsoflondon.net
BJ's Brewhouse - Elk Grove 9237 Laguna Springs Elk Grove, CA 95758 (916) 753-1500 www.bjsbrewhouse.com
Knee Deep Brewing Co. 13395 New Airport Rd., Ste. H Auburn, CA 95602 (530) 797-HOPS www.kneedeepbrewing.com
City Hall Tavern 226 F Street Davis, CA 95616 (530) 756-4556 www.sro-inc.com
Broderick Roadhouse 319 6th Street West Sacramento, CA 95605 (916) 372-2436 www.broderick1893.com
EIK GROVE
Cool Beerworks 5020 Ellinghouse Dr. Suite H Cool, California 95614 (530) 885-5866 www.coolbeerco.com
Bar 101 101 Main Street Roseville, CA 95678 (916) 774-0505 www.bar101roseville.com
Davis Graduate, The 805 Russell Blvd Davis, CA 95616 (530) 758-4723 www.davisgrad.com
WINTERS Preserve Public House 200 Railroad Ave Winters, CA 95694 (530) 795-9963 www.preservedrinkery.com
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BREWERY
GoatHouse Brewing Co 600 Wise Road Lincoln, CA 95648 916.740.9100 www.goathousebrewing.com
Burgers & Brew 403 3rd St Davis, CA 95616 (530) 750-3600 burgersbrew.com
Davis Beer Shoppe, The 211 G St Davis, CA 95616 (530) 756-5212 www.facebook.com/thedavisbeershoppe
EL DORADO COUNTY
Chef's Table, The 6843 Lonetree Blvd. Rocklin, CA 95765 (916) 771-5656 www.chefdavidstable.com Country Club Saloon 4007 Taylor Road Loomis, CA 95650 916.652.4007 www.countryclubsaloon.net Final Gravity Taproom and Bottleshop 9205 Sierra College Blvd, Ste 10 Roseville, CA 95661 (916) 782-1166 www.finalgravitybeer.com Little Belgium Deli and Beer Bar 780 Lincoln Way Auburn, CA 95603 (530) 820-3056 Perfecto Lounge 973 Pleasant Grove Blvd #110 Roseville, CA 95678 (916) 783-2828 www.perfectolounge.com
Mraz Brewing Company 2222 Francisco Drive. Ste. 510 El Dorado Hills, CA 95762 (916) 601-6339 mrazbrewingcompany.com
BREW PUB Placerville Brewing Company 155 Placerville Drive Placerville, CA 95667 (530) 295-9166
CRAFT BEER MENU 36 Handles 1010 White Rock Rd El Dorado Hills, CA 95762 (916) 941-3606 www.36handles.com 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
BREWERY ol' Republic Brewery 124 Argall Way Nevada City, CA 95959 (530) 264-7263 www.olrepublicbrewery.com
CRAFT BEER MENU Cooper's Ale Works 235 Commercial St Nevada City, CA 95959 530-265-0116 Jernigan's Tap House & Grill 123 Argall Way Nevada City, CA 95959 (530) 265-6999 jernigansgrill.com Lefty’s Grill 101 Broad Street Nevada City, CA 95959 (530) 265-5838 www.leftysgrill.com Matteo's Public 300 Commercial St Nevada City, CA 95959 (530) 265-0782 matteospublic.com
SUTTER COUNTY BREW PUB Sutter Buttes Brewing 421 Center St. Yuba City, CA 95991 (530) 790-7999 www.sutterbuttesbrewing.com
BUTTE COUNTY BREWERY 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
Lodi Beer Company 105 S. School Street Lodi, CA 95240 (209) 368-9931 www.lodibeercompany.com
Burgers and Brew - Chico 201 Broadway, Ste 150 Chico, CA 95928 (530) 879-9100 burgersbrew.com
Valley Brewing Company 157 West Adams Street Stockton, CA 95204 (209) 464-2739 www.valleybrew.com
The Graduate 344 W 8th St Chico, California 95928 (530) 343-2790
CRAFT BEER MENU
Pete’s Restaurant and Brewhouse 5540 Douglas Blvd Granite Bay, CA 9574 (916) 797-4992 petesrandb.com/locations/granite-bay
Abbey Trappist Pub, The 2353 Pacific Ave Stockton, CA 95204 (209) 451-1780 abbeytrappistpub.com
World Pub 3021 Grass Valley Hwy Auburn, CA 95602 (530) 392-3603
Woodbridge Uncorked 18911 N Lower Sacramento Rd, Woodbridge, CA 95258 (209) 365-7575 www.woodbridgeuncorked.com
Hops to Table Magazine
NEVADA COUNTY
The Handle Bar 2070 E 20th St, #160 Chico, CA 95928 (530) 894-2337 www.facebook.com/handlebarchico University Bar 191 E 2nd Street Chico, United States (530) 898-0630 www.facebook.com/theubar Winchester Goose 800 Broadway Street Chico, CA 95928 (530) 715-0099 thewinchestergoose.com
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