Hops to Table Dec 2013/Jan 2014 by Hops to Table Magazine

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

DEC 2013/JAN 2014

TWO RIVERS CIDER CO. REVOLUTIONIZING THE CIDER INDUSTRY

DE VERE’S IRISH PUB

A NEIGHBORHOOD PUB IN THE HEART OF DOWNTOWN SACRAMENTO

Greater Sac Craft Beer Directory

now including Chico!

P LUS.. . . .

2013 GABF NORCAL RESULTS

what’s inside

HOPS TO TABLE

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

December 2013/January 2014 • Issue 6/Volume 1

FEATURE

DEPARTMENTS

MORE.....

4 2013 GABF Nor Cal Results

16 Children at Breweries

Hops to Table went to the 2013 Great American Beer Festival in Denver, CO to see our Northern California brewers and industry win several key medals and awards. We have pictures of the event and a list of all the Northern California award winners.

Homebrew Recipe of the Month This month Hops to Table collaborated with the band, Burn Halo to brew an awesome Imperial Red IPA.

Brewery Profile Two Rivers Cider Co. has been a pioneer in the cider industry and a member of our local brewing community for over two decades. We have a fascinating interview about our local scene and everything you want to know about fermenting cider.

Beer Inspired Recipes This month’s featured recipe is a Chocolate Dopplebock Lava Cake. We baked this cake using Sudwerk’s Dopplebock Ultimator. The best part of this cake is pairing it with the amazing beer you will have left over from the recipe.

Restaurant Profile In this issue, we profile de Vere’s Irish Pub in downtown Sacramento. Executive Chef Wesley Nilseen puts together a 5-course beer pairing that showcased the best pub food has to offer.

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Track 7 co-owner, brewer and father, Ryan Graham discusses children at breweries from a business owner and parent perspective.

17 Beer Dinner: Seafood Celebrated Beer Judge, pairing expert and TV Personality Big Mike Moore guides us through pairing beer with seafood.

18 Beer Directory Take a look at our updated and expanded craft beer directory to see all the places you can get awesome local fresh craft beer.

just my opinion “Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven’t found it yet, keep looking. Don’t settle. As with all matters of the heart, you’ll know when you find it. And, like any great relationship, it just gets better and better as the years roll on. So keep looking until you find it. Don’t settle.”

Publisher John Zervas Editor-in-Chief Moni Bull Homebrew Coordinator Brian Palmer Featured Artist Jacquelyn Bond www.jacquelynbond.com Guest Contributors Connor Adam Ryan Graham Tom McCormick Mike Moore 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 © 2013 Hops to Table Magazine. All rights reserved.

ON THE COVER Sudwerk Brewer Brennan Fleming adding a Christmas tree to Sudwerk’s brewing kettle to brew their limited release winter collaboration IPA with Burgers and Brew called “Pinus.”

note from the CCBA

owe a lot to Apple Computer. The pure simplicity and usability of the Macintosh Plus got me through college. Prior to that time, Windows 3.x was clunky, awkward to use and I hated it. But the Mac was different. This simple machine was amazing - it required no code or advanced knowledge; and, because it was so intuitive, it taught me how to actually think and learn. This machine literally changed my life. Of course there were many talented engineers and designers behind the Mac, but Steve Jobs was a driving force that made it all come together. And whether you love Steve Jobs or hate Steve Jobs, it is hard not to respect the man. He was a genius - pure and simple. He understood the consumer and refused to settle. I respect that. Like the above quote from Jobs alludes, part of understanding oneself is knowing who you are and what you want in life. And once you find something you love truly love - then it all falls into place. Work becomes fun, passion becomes second nature and settling for less isn’t an option. Many brewers understand this. They love what they do and it shows in their product. The good ones will never settle for making second rate beer, and they constantly strive to make even the most venerable recipe better. This magazine is no different. We are now on our 6th issue and have been publishing now for almost a year. Being more beer lovers than publishers, the road to this point has been a learning experience. And while this magazine is far from “perfect,” we work hard to give the consumer information and material that is interesting, fun and engaging. And creating good content is a whole lot easier when you love what you do and you are having fun doing it. And make no mistake, we have fun. But it is also easy for time to go by and forget to thank those that make our job fun and rewarding. So during this holiday season, I want to extend some sincere “Thank You’s!”

By Tom McCormick Feeling Good Drinking a craft beer makes you feel good.

Thank you to all the industry folks who generously contribute your time and financial resources to support this magazine and our beer industry. Without you, we would cease to exist. Thank you to all our awesome guest contributors, who work for no more than thoughtful appreciation and - although not often enough - free rounds. Mike Moore, Brian Palmer, Connor Adam, Ryan Graham, Tom McCormick, Dan Scott, Jacquelyn Bond, Ed Murrietta, Ken Anthony, Rick Sellers, Aaron Taylor and Monique, you are seriously the best! Thank you to the readers of the magazine. I can’t say how cool it has been to write for you, drink with you and share this awesome experience living in the Greater Sacramento area. A heartfelt thanks to Kenny Hotchkiss, Julio Peix, Kyle and Amy Ruthnick, Mike Moore, Chris Miller and Ryan Graham. If I had a dime for every good time drinking beer and hanging out during the last year, it would be seriously criminal. You remind me exactly why I love what I do. Finally, I want to thank my amazing editor. I couldn’t ask for a more hard working, passionate and loyal person in the world. You have taught me the meaning of never settling for less and always striving to do better. This magazine would simply not exist without your endless enthusiasm, devotion, patience and abilty to make me smile when I least want to. I wish you a happy holiday and wish each and every one of you an awesome new year filled with great beer and fun times. Cheers!

From the first sip, a craft beer stimulates a wide variety of triggers that make us feel good: the range of warm colors, from gold to amber to deep caramel or espresso, the satisfying aromas and flavors, from sweet to toasty to fruity or crisp, the rich, bubbly slide across the tongue. Most of all, after a few more sips comes a simply delicious sensation of warmth and delight that inspires creative and thoughtful conversation among those with whom we are imbibing. But wait...there is another reason to feel good when you enjoy a craft beer. You are creating jobs and supporting the economy. See, the craft brewing industry is happily inefficient. This equates to jobs—a lot of jobs. When people ask me what makes a beer a “craft beer” the first distinction I make is that it is made by hand. This is not an exaggeration. Even the largest craft breweries produce their beer on mostly manual brewing systems with very little automation. The hops are carefully measured and then literally poured into the brew kettle in large buckets by hand. Many of the smaller craft breweries bottle their beer one at a time on a completely manual system. Even most of those who run automated bottling lines hand-pack the case cartons and pallets. The numbers tell the story. Large corporate breweries produce over 2,000 barrels per employee. The average for craft brewers is about 250 barrels per employee. That’s decidedly inefficient—but something to be proud of! Add to that the kitchen and wait staff at brewery pubs, servers at brewery tasting rooms, sales and marketing staff out on the street selling beer, and the California craft brewing industry creates a lot of jobs. A little over 10,000 direct jobs, in fact, for full-time equivalent employees who work directly for a craft brewery in our state. Nationally, the craft beer industry makes up 6.5 percent of the total market share, but employs over half of the overall brewing industry workforce. And these are good jobs. The vast majority are above minimum wage. The average annual wage at a California craft brewery is $37,500. And the higher tier craft breweries have some of the best employee benefit plans anywhere in either the private or public sector. And that craft beer you are enjoying right now is good for the economy too. Let’s start with taxes. Yes, craft brewers pay all the same taxes as any other business in the state. But craft brewers also pay a state and federal excise tax. All told, in 2012 the craft brewing industry in California paid a total of $504 million in state taxes alone and a combined $872 million in both state and federal taxes. The total economic impact of the craft brewing industry in California? It’s $4.7 billion (with a “B”).

John Zervas Publisher and Homebrewer

Enough numbers. What really makes the craft brewing industry exciting is the “why” behind its growth. Back in the ‘90s, we were told craft beer was just a fad that would come and go. That turned out to be wrong. Recently some have suggested that craft beer is experiencing a bubble that will soon pop. But bubbles look like bubbles. And if you look at the growth of craft beer on a chart, it’s a steady, consistent straight growth line. No bubble, no pop. The craft beer industry is steadily growing because it is fueled by people. People like you, the beer enthusiast.

WHAT WE’RE DRINKING Here are the noteworthy beers that Hops to Table’s editors and contributors are enjoying now. Right now, I am drinking 21st Amendment Brewery’s Marooned on Hog Island. It’s a rich, delicious stout brewed with Hog Island Sweetwater oyster shells which gives it a super silky mouth feel and finish. - John Zervas, Publisher This time of year, I gravitate towards darker beers. I really loved the Sudwerk Dopplebock Ultimator we paired with the Chocolate Lava Cake recipe featured in this issue. This beer has notes of brown sugar and caramel and goes perfectly with many holiday desserts - Moni Bull, Editor-in-Chief Lately I have been enjoying Russian Imperial Stouts because they’re the blackest of the black and totally metal! Beers such as Great Divide Brewing Company’s Oak Aged Yeti Imperial Stout and North Coast Old Rasputin. - Jacquelyn Bond, Featured Artist I just drank an awesome IPA in St. Louis: the Alpha Brewing Co. Bisikel IPA. To my surprise, it was very much a West Coast IPA style beer. It explodes with Galaxy hop aroma and yet it is very drinkable and balanced. - Brian Palmer, Homebrew Coordinator

And craft breweries are independently owned by ordinary folks from all walks of life who have one thing in common: a passion for the art and science of making beer. These are not businesses started by wealthy absentee owners who are looking for a tax write-off or venture capitalist looking for a turn-andburn get-rich-quick scheme. These are not publicly owned, large corporations with a primary goal of pleasing the shareholders. The priority for craft brewery owners is creating art in a bottle. It’s for the love of beer and brewing. So as you hold that beer in your hand, you have yet another reason to cherish each sip. You are creating jobs, stimulating the economy, and supporting real people with a real passion. Cheers to that! ______________________________ Tom McCormick currently serves as Executive Director of the CCBA. The CCBA is a nonprofit trade association. The primary function of the CCBA is to monitor legislative activity at the state Capitol and to provide a single and coherent political voice that represents the interests of all of California’s craft breweries.

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GABF 2013 results

NORTHERN CALIFORNIA 2013 GABF RESULTS There were 745 breweries from 49 states, plus Washington, D.C. and 4,809 beers judged at the Great American Beer Festival in Denver, CO this year. Hops to Table congratulates the following Greater Sacramento and Bay Area 2013 GABF winners: Silver for Knee Deep Brewing Co.’s Belgo Hoptologist Silver for Sierra Nevada Brewing Co.’s Barrel-Aged Narwhal Bronze for Auburn Alehouse’s Gold Country Pilsner Mussetter Distributing for the Craft Beer Distributor Recognition Award Gold for Speakeasy Ales & Lagers’s Prohibition Ale Gold for Campbell Brewing Co.’s Scottish Ale Silver for Drake’s Brewing Co.’s Black Robusto Porter Silver for 21st Amendment Brewery MCA Session Beer Silver for Russian River Brewing Co.’s Sanctification Bronze for Black Diamond Brewing Co.’s Belgian-Style Strong Specialty Ale The Twelve Bronze for Bear Republic Brewing Co.’s Heritage Scotch Ale Silver for Seabright Brewery Loose Lucy Scotch Ale

Hops to Table Magazine

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homebrew recipe

A COLLABORATION BREW WITH THE BAND, BURN HALO

Original Gravity: 1.085 Final Gravity: 1.012 ABV: 9.6% IBU: 86.1 Color: 17.4 SRM Mash - Single Infusion, Light Body: 75 min @ 148F Mash Out: 168F Primary Fermentation: 10 days @ 68F Secondary Fermentation: 14 days @ 68F Cold Crash: 4 days @ 40F

Hops to Table Magazine

T h ey h ave tou red wi t h m a ny h i g h p rofi l e b a n d s a l l a rou n d t h e US , i n cl u d i n g Pa p a Roa ch . Fol l ow t h em o n Fa ceb ook for m ore i nfor m at i on a b out tou r d ates a n d t h ei r n ew a l b u m : w w w.fa ceb ook . com / b u r n h a l o. I n d oi n g t h i s col l a b orat i on , we s et ou t to b rew a ver y b i g a n d com p l ex b eer u s i n g a ton of m a l t s a n d h ops i n cl u d i n g Hop S h ot s . T h e m a l t b i l l i s fa i r l y st ra i g ht for wa rd for a n I m p er i a l Red I PA . Th e on l y com p l i cat i n g fa ctor wa s t h e a m ou nt of g ra i n we s h oved i nto t h e m a s h t u n a n d t h e con sta nt attent i on req u i red i n keep i n g g r i st to water rat i o at t h e p rop er l evel . T h e h ops were p rett y st ra i g ht for wa rd a l s o. However, t h e verd i ct on u s i n g Hop S h ot s i s st i l l ou t , a s i t ten d ed to l eave a st i ck y res i d u e t h at took a l i tt l e wh i l e to cl ea n .

Fe rm e ntat i o n we nt a s p l a n n e d a n d t h e b ee r atte n u ated we l l . At t h e e n d o f t h e seco n d a r y ferm entat i o n , we co l d c ra sh ed i t fo r 4 d ays, w h i c h gave u s a c r ysta l c l e a r b ee r w i t h n o n o t i c ea b l e t ra c e s o f se d i m ent . T h e f i n i sh e d b e er wa s o u t sta n d i n g a n d d i d n o t d i sa p p o i nt . It p o u rs a b ea u t i f u l , d a rk a m b e r co l o r w i t h n o tes o f t ro p i ca l f ru i t , gra p ef ru i t a n d p i n e. T h ere i s a n i c e b i ttern ess t h ro u gh o u t a n d t h e m a l t b a c k b o n e i s m o re p ro n o u n c ed a s i t wa rm s a n d b e co m es m o re d o m i n a nt a s a f i n i sh i n g f l avo r a s we l l . T h e re i s l i tt l e i f a ny f l avo r co m p o n e nt s f ro m t h e h a b a n e ro - so a si d e f ro m a sy m b o l i c gest u re, t h i s a d d i t i o n d i d n o t a d d a ny t h i n g.

Pale Malt (2 Row) US (2.0 SRM) Pale Malt, Maris Otter (3.0 SRM) Carared (20.0 SRM) Munich Malt - 10L (10.0 SRM) Caramel/Crystal Malt - 60L (60.0 SRM) Caramel/Crystal Malt -120L (120.0 SRM) Roasted Barley (300.0 SRM) Warrior [15.00 %] - Mash 75.0 min Hop Shot Extract Northern Brewer Amarillo Gold [8.50 %] - Boil 15.0 min Habanero - Boil 5 min Citra [12.00 %] - Boil 0.0 min Simcoe Dry Hop for 7 days Safale US-05 Ale Yeast

14.0 lbs 14.0 lbs 2.0 lbs 2.0 lbs 1 lbs 8.0 oz 8.0 oz 6.1 oz 4.0 oz 20 mil (4) 2.0 oz 1 2.5 oz 2.0 oz 2.0 pkg

We wa nted to a d d so m et h i n g d i fferent t h at wo u l d b e u n i q u e to t h e b a n d . S i n c e t h e b a n d i s n a m ed Bu rn H a l o, we d ec i d ed to a d d a w h o l e h a b a n ero . It wa s a d d ed to t h e b o i l at 5 m i n , w h i c h gave t h e wo rt a ve r y sl i ght t ra c e o f h eat .

Ingredients

We d e b ate d w h at yea st to u se a n d sett l e d o n t h e S afa l e U S- 0 5 A l e Ye a st . T h i s p a rt i c u l a r ye a st h a s a stel l a r rep u tat i o n fo r p ro d u c i n g we l l b a l a n c e d b ee rs w i t h l ow d i a c et y l a n d a ver y c l ea n , c ri sp p a l ate .

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Type: All Grain Batch Size (Gallons): 10.40 Boiling Time (Minutes): 75 Fermentation: Ale, Two Stage Equipment: B3 10 Gallon Brew System

ops to Ta b l e col l a b orated o n t h i s h om eb rew wi t h t h e b a n d B u r n Ha l o. B u r n Ha l o i s a h a rd rock b a n d , or i g i n at i n g from O ra n ge C ou nt y, C a l i for n i a a n d Tu l s a , O k l a h om a . I t wa s for m ed by Ja m es Ha r t , for m er l ea d s i n ger of O ra n ge C ou nt y m eta l core b a n d E i g hteen Vi s i on s .

HABANERO IMPERIAL RED IPA

Pictured from left to right: Owen Roswald, Brian Palmer and Burn Halo band members, Jon Duarte and Joey Roxx

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

capitolbeer.com

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

brewery profile

CIDER PIONEERS: TWO RIVERS CIDER CO. Two Rivers Cider has been making small production craft cider for almost two decades in the Greater Sacramento area. They are a defining force in the cider industry and work hard to produce worldclass and innovative products.

My first day here I didn’t think I was going to last two weeks. Everything I knew about alcohol just blew my mind once I started here. There was so much going on, racking, fermentation and filtration was a nightmare. Literally two months later I was able to pick everything up and six months later he let me go by myself. Is making cider much different than brewing beer?

Sterne: It is an entirely different science. That was the biggest challenge when I started Two Rivers. I didn’t know what the hell I was doing. I was hoping you could just throw some yeast into the apple juice and it would turn into hard cider. It does, but it just doesn’t taste good. I had to put on my thinking cap and do a lot of homework. I had to travel to England, Spain and France and drink a lot of cider. It is definitely different than brewing beer and more like wine making. When I think about wine, it is often said that God determines the quality of that year’s vintage. Beer is different because you have more consistency in ingredients and can replicate the recipe, so the brewer determines the beer.

Sterne: We don’t have the fortune of being in a time and day where there are cider varietals readily available. So we imitate the flavors by using apples which are table apples but make good cider. Like Gravenstein, McIntosh and Sierra Beauties; a tarter more complex apple make good cider. I think with the popularity of hard cider, we are going to see more and more planting of cider varietal trees. Vellanoweth: There is a difference in that we are not brewing anything. We are not bringing anything to a boil. We get the juice, and we throw the yeast in and then start fermentation. When it comes to brewing you bring things to a boil, you’re adding your grain at a certain time, you’re adding your hops at a certain time and then you have to cool it down as well. We don’t have to bring the juice to a certain temperature. In the past we had to in order to start our fermentation, and that was about seventy degrees. Now our juice comes in at mid sixties, and we let it sit overnight and start the fermentation.

Pictured from left to right: Nick Vellanoweth, Production Manager and Vincent Sterne, Owner

ublisher’s Note: Even though Two Rivers Cider Co. is technically not a brewing operation, I didn’t have to put too much thought into whether or not it was appropriate to profile them in this craft beer magazine. The fact is that Two Rivers Cider Co. has earned an important place in our craft brewing community by a function of time and involvement in the industry. Plus, it’s hard not to like Vince and Nick. Let’s take Vince for example. He started working at Rubicon Brewing some two decades ago before he branched off into cider production. He has history in this industry - more history than most. And, more important, he is a damn nice guy. As we were waiting to do the interview, he points out an employee and says, “You know, he has been with me for a long time, and I could streamline operations and save a little money, but I would rather keep people employed because it’s the right thing to do.” How many people say things like that nowadays? And what’s not to like about Nick. He is hardworking, a fun guy to hang out with and has a better sour and barrel aged palate than almost anybody I know. I found this out drinking bottle after bottle of Cantillon at LowBrau one night. Good times! We sat down with Vince Sterne and Nick Vellanoweth at their production facility in Sacramento to talk about Two Rivers Cider Co.’s past, present and future. How did you get started in this business?

Sterne: I wanted to be in the beer industry and saw an opportunity 17- 18 years ago with cider making because there weren’t any micro ciders. For me it was kind of a short cut into the fermentation industry because I could do out of pocket without going to a bank. A brewery takes a big investment, especially in the brew house. I knew that in starting a cider company I wouldn’t need to build a brew house. All I would need to do was ferment, age, package and sell. So I started making hard cider without a lot of background only in beer. I realized cider making wasn’t like beer making; it was definitely more like wine making. At the same time I learned how to make cider; I also learned how to make wine and became real active in the local home wine making community in 1998. What about you Nick? How did you start in this business?

Vellanoweth: I went to school for sports and business. When I was taking business classes some of my projects were how to expand a company. I pretty much started in this industry by doing research papers on Two Rivers Cider. Hops to Table Magazine

Sterne: We’ve experimented with dozens and dozens of yeasts and different processes, and we continue to. I think that is why we have such a reputable cider and good reputation because we are constantly trying to make a better cider. I’m excited about the growth in the industry because people are now more open to what we make in artisanal cider. We are not making the factory production swill with added sugars and concentrate. We are proud to stick by our guns and use only 100% fresh pressed juice. Coincidentally, I ended up making almost a healthy alcohol beverage. We don’t take shortcuts with fermentation. The problem with taking shortcuts in fermentation by using sugars or concentrates is they don’t ferment the same. Different alcohol chains develop. The run of the mill hard ciders might taste good, but they don’t feel good the next day. I’m proud to say I can drink a lot of my cider and get up the next morning and feel great. I have never had a hangover from my cider. Vellanoweth: That does play into the whole fermentation side and the difference between brewing beer and making cider. I know some breweries add sugar. We won’t add sugar because you do feel that effect the next day. It can be the same thing with wine, people can have a horrible hangover with wine, and it’s the amount of sugar that’s in there. Also with your cheap beers and other alcohols, it is just how much other stuff they add to it. Where do you currently distribute and what did you learn when you first started distributing? Vellanoweth: We are distributed from Northern California to Oregon. Santa Cruz to Santa Rosa, Placerville, San Francisco Bay Area and in Oregon our distributor in Portland have their own outlet that goes as far east as Bend and south as Ashland - pretty much all of Oregon. We also have one account in the Los Angeles area.

Sterne: Originally when I first started the company it was only going to be draft ciders. I got side-tracked right away when a large retailer ordered two pallets of cider from me. They promised if they bought it they would put it in their refrigerator right away knowing that my cider was perishable. Well that didn’t happen and it did not get put into the refrigerators. Six weeks later this

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same retailer called me to say the bottles were exploding. So I went back to draft, and I stuck to draft for quite a few years. Though we do have our Dry English Cider, which is stable in the bottle because it is completely dry and there is no chance of secondary fermentation. What most other cider companies will do is use a preservative or pasturazation. Pasteurizing is very energy consuming, and it takes me back to originally trying to be sustainable before sustainable was cool. If you are just selling cider in draft you are getting those kegs back every time and you’re refilling them, so there is no waste. There is no cardboard box, no glass, no caps and no storage; it’s just kegs, and we love that. I also think the draft product is more stable, and it’s a better way to serve our cider I think.

Sterne: Micro everything. I see smaller wineries and breweries coming in; hopefully more distilleries. Vellanoweth: I would love to see more distilleries showing up. In Sonoma County, they have four or five distilleries. In Sacramento County, we don’t have a single one. I would personally love to start making brandy because I think it is something unique and different. We aren’t seeing a lot of brandy; we see more whiskey than anything. That would be great to see some distilleries that just focus on whiskey and will actually work with some of the breweries here in town. Where do you see Two River Ciders in two years?

You mentioned sustainable and green. Can you elaborate on what you do at Two Rivers?

Sterne: One thing I always like to emphasize about Two Rivers is about how we got our start by delivering in a F150 truck, Volkswagen bus, bicycles, and we continue our philosophy by using energy efficient vehicles. We like to set an example to be green. What is your most popular cider?

Vellanoweth: Our most popular is our pomegranate. We’ve made other ciders to try to compete with it, but people love the pomegranate. They love the tartness from the pomegranate and the sweetness and they also love the dryness. It is the blend of a cider that hits every need and want that you desire. Blood orange is running a close second now and really hit our beer drinkers. You guys have been producing a lot of innovative products – cider pioneers in a sense. You have the blood orange, the pomegranate, collaborations with Rubicon and Berryessa. What other products do you have in the pipeline?

Sterne: Collaborations are a lot of fun. We do like using hops, it makes a nice cider. So we continue to play with hops. Nick also loves sours. Vellanoweth: We do have a barrel program now where we are aging our ciders in different types of barrels: wine, red, white and whiskey barrels. We are using different yeasts, and we are adding back wild bacteria to make sour ciders. We are just having a lot of fun with the barrels. The barrel program is where we will be coming out with our 750ml flip top returnable bottle. We are really excited about our returnable bottle. Being around this industry for a long time, what advice would you give to people coming into the field?

Sterne: That is a good question! I have changed direction many times in my life: school, personally and professionally. We definitely want to continue growing the industry. The original dream was to grow here in California, Oregon and in the Northwest. Vellanoweth: In about three years, I believe you will see us open to the public, and we will have multiple ciders offered. It won’t just be our standard pomegranate, but also some seasonal varieties like a fig cider we had on tap. We are able to get bitter sweet apples from the East Coast. Since the popularity of cider is starting to grow, people are starting to understand it more and more. Five years ago a cider pub wouldn’t exist. Now I think we are at that point where it can happen. Where people actually come to us, especially because of the different styles of cider we offer: our one-offs and our small batches of cider. Sterne: We did a cider fermented with honey (more cider like, than mead like). If you have that captive audience over a bar, we are able to test market with that face-to-face. In addition, we are sports nuts, but more active than spectator. So I don’t see us having a sports bar, but I do see us having a game room with vintage skee-ball tables and other vintage games. It is fun being involved in the community, and we enjoy doing local events. If we are not retailing this spring, there is a facility in Sacramento which would be a great venue for concerts and other events that we would like to get involved with. I am a big bike aficionado and, if I can get involved in any bike events in the cider community, then count me in. As you know, we have a bicycle capable of delivering up to six five-gallon kegs. We have another couple delivery bicycles that will hold cases in the baskets. Who knows what is next in our bicycle escapades. Where do you see the cider industry headed?

Vellanoweth: Be passionate and believe in what you are selling. Beer and cider drinkers are smart and they are not going to be fooled by some knock off beer or cider and they will call us out on it. Sterne: I see the successful trend leaning toward nano breweries; the small breweries that can become real competitive. It is going to be really hard to compete with the larger brewers because they are big and have staying power. They have the shelf space now, and, if you are trying to come out with a new 22oz or 12oz bottle, you have a lot of competition out there. But if you can place a 7 barrel system in a warehouse in a neighborhood that doesn’t have a brewery, and all of a sudden people are lining up outside your warehouse in the heat of the day or the cold of the night, then you are going to succeed - like Track 7.

Sterne: National Public Radio just had a thing on cider, and I think it is a phenomenon that it has had as much growth in this industry. When I first started 17 years ago there weren’t even statistics kept on cider. We were a half of 1% of the alcohol market. There is a cider conference coming up in Chicago and the growth of the conference alone has been good for cider. I see the industry growing. __________________________

Two Rivers Cider Co. 4311 Attawa Ave #103 Sacramento, CA 95822 www.tworiverscider.com

So stay small and stay focused. Where do you see the Greater Sacramento industry in the next three years?

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Hops to Table Magazine

Ten22_eatdifferently_12-17-13 (PRINT).pdf

12/17/13

11:33 AM

beer inspired recipes

CMY

CHOCOLATE DOPPLEBOCK LAVA CAKE

Ingredients: 1 stick (4 ounces) unsalted butter 6 ounces bittersweet chocolate, preferably Valrhona 2 tablespoons Sudwerk Dopplebock Ultimator 2 eggs 2 egg yolks 1/4 cup sugar Pinch of salt 3 tablespoons all-purpose flour

COMING SOON! Conveniently Located in Midtown at 24th & K Street

Directions: Preheat the oven to 450째. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs, egg yolks, sugar and salt at high speed until thickened and pale. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Dust with powdered sugar. Serve immediately. You can make this dish ahead. The batter can be refrigerated for several hours; bring to room temperature before baking.

Featuring Lite German Fare with 25 Handles of Great German, Belgian and Local Brews Hops to Table Magazine

Page 10

restaurant profile

DE VERE’S IRISH PUB

5 Located in the heart of downtown Sacramento on 15th and L Street, de Vere’s Irish Pub is a local area institution. They are known for their classic approach to Irish Pub food and beverages. What sets them apart, however, is their outstanding craft beer list.

Pictured: de Vere’s Executive Chef Wesley Nilseen.

ake no mistake about it, de Vere’s Irish Pub is first and foremost an Irish pub. The restaurant has that certain comfortable look and feel that defines it as such.

This dish was paired with the Firestone Walker Pivo Pilsner. This is a traditional German style Pilsner with a hoppy twist from dry hopping with German Saphir, bergamot zest and lemon grass.

The fourth dish was the “This N’ That” an assortment of artisanal cheeses, cured meats, preserves, olives, fruit, crackers, Irish Brown Bread and Irish butter.

Two things, however, set them apart. First, they are serious about their food - very serious. This makes perfect sense once you look at the background of their Executive Chef Wesley Nilssen.

This beer matched the dish perfectly showing enough backbone to compliment the batter without overpowering the delicate components of the white fish.

This was paired with the Affligem Noël - a Belgian Strong Dark Ale style beer brewed by Brouwerij De Smedt / Brouwerij Affligem.

Nilssen has worked at Ink Eats and Drinks, Icon and two years at the venerable The Kitchen Restaurant. This versatile background comes into play when you get deeper into their menu offerings and discover a certain flare for innovation and creativity. This versatility and attention to detail was evident during our pairing, as there was little question that the food was the star of the show. The second thing that sets them apart is their craft beer list. It may take some searching for the craft taps (they are in the back room); but once you find them, you will see that the list is both diverse and outstanding. And it should be since de Vere’s has significant buying power as one of the top sellers of beer in this town. During this pairing, Ryan Graham of Track 7 Brewing Co. joined us for a five course pairing. The first course was a brilliantly constructed fish and chips. This really was no ordinary fish and chips dish. The batter was fresh, light and crispy. It was perfectly fried without the slightest hint of residual oil. It was served with thick cut wedge fries, tartar sauce and lemons. Hops to Table Magazine

The second pairing was beer mussels with Italian sausage, red onion, fennel, cherry tomatoes and toasted levain. This was paired with the Lagunitas IPA. Simply put, this dish was simply delicious. The mussels were extremely fresh and tasted like they were plucked straight from the ocean. The sausage, fennel and tomatoes added just the right amount of earthiness, acidity and fresh complexity to pair nicely with the malt and hoppy overtones of the IPA.

This Christmas Ale showed tons of raisins, brown sugar and molasses with slight caramel bready components that really complimented the creamy, rich cheese and cured meats. The last dish was decadent and amazing Crispy Bread Pudding served with Davis Creamery salted caramel ice cream and Jameson caramel sauce paired with the Flying Dog Brewery Gonzo Imperial Porter on Nitro.

The third course was buttered pretzel served with house-made sausage, pimento beer cheese and whole grain mustard. This was paired with the Track 7 Brewing Panic IPA.

The beer had notes of dark fruit, chocolate and a nice full silky mouth feel from the nitro which really complimented the creamy salted caramel ice cream and sauce.

This dish and pairing was amazing. The house-made pretzel was both light and airy almost like a perfectly constructed New York bagel. The type that is actually made in New York by folks that know how to make bagels; it was just that good.

Whether you go for the craft beer or the food - or the combination - de Vere’s is a sure fire win and will please even the most discriminating food and beer aficionado.

The sausage was smoked to perfection giving it a perfect balance of texture and flavor. Together with the beer cheese, mustard and Track 7 Panic IPA, the combination was so flavorful and intense that there was literally an explosion of flavors and textures.

de Vere’s Irish Pub 1521 L Street Sacramento, CA 95814 deverespub.com

__________________________

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Hops to Table Magazine

ALWAYS BREWING SOMETHING NEW

By Connor Adam

award winning | innovative beers

Zach Track 7 Brewing

Jennifer Magpie

Sculpin IPA Ballast Point

Campfire Stout Highwater Brewing Co.

Firestone Walker Union Jack IPA “My favorite beer? I have to admit, after a long week when I go home, open the fridge and there’s a Union Jack in there... It makes my heart happy! Eight different kinds of hops used, makes for a beer that’s a little bitter, little sweet and approachably complex... Like me :)”

NOW INTRODUCING OUR NEW BARREL ROOM PROGRAM

Panic IPA Track 7 Brewing

Lou Pepe Gueuze by Cantillon

10% DISCOUNT ON GROWLER FILLS (AT BREWERY) AND MERCHANDISE IN TASTING ROOM

“Track 7s Panic IPA is absolutely my favorite beer. If I am going to drink a craft beer than I always go with something hoppy, so why not the best local IPA? It has a wonderful marriage of fruity hops and malty sweetness.”

“The best beer that I’ve ever had was Cantillon Lou Pepe Gueuze. I can’t remember the year. My favorite beer always comes back to La Folie from New Belgium. Such a consistent sour and a beer you can always count on being delicious.”

FOUR 375ML, SIX 500ML BOTTLES OF SOUR AND BELGIAN BEERS (ALL BARREL AGED)

ONE 32OZ GROWLER AND ONE FREE 32OZ FILL PER MONTH ($137 VALUE) ONE BARREL ROOM BREWERY SHIRT TWO BELGIAN STYLE STEMMED GLASSES FIRST RIGHT FOR MOST BOTTLE RELEASES AND 2015 MEMBERSHIP COST - $199 (+TAX )*

2222 FRANCISCO DRIVE | SUITE 510 EL DORADO HILLS, CA 95762 916.607.3557

M R A Z B R E W I N G C O M PA N Y. C O M * MAY CHANGE OR SUBSTITUTE BEERS. SEE BREWERY FOR ADDITIONAL DETAILS.

WEST SACRAMENTO

“I’m going to go with Campfire Stout by Highwater because it’s perfect for the winter time. It’s a very unique and drinkable stout. Brings to mind chocolate, marshmallow, and graham crackers without being overly sweet.”

Kyle Final Gravity

SMALL BATCH BREWING

“Sculpin IPA. The combination of piney and citrusy flavors is unmatched among IPAs that are so readily available. It is one of the most consistent beers out there. Definitely my favorite.”

Kat Pour House

BIKE DOG BREWING CO BIKEDOGBREWING.COM

find us

2534 INDUSTRIAL BLVD WEST SACRAMENTO, CA

YOUR BEST FRIEND LOVES THIS BEER

Jason Alley Katz

SEPARATION

ANXIETY

hop talk: what’s your favorite brew and why

Berryessa Brewing Co. 27260 HWY 128 • Winters, California

opinion and analysis

food and beer pairings

A BREWER’S PERSPECTIVE: CHILDREN AT THE BREWERY

FRESH CATCH, FRESH BEER: SEAFOOD AND BEER PAIRINGS This is the third in a five part series that will pair various ingredients with beer. This segment pairs beer with seafood.

A local brewer and father discusses children at breweries from a business owner and parent perspective.

By Mike Moore

eer and the seas have been associated together for centuries. Have you ever been on a boat or ship without a beer? Fishing and beer, sailing and beer, or even cruising and beer, me neither. Throughout history men have been fishing the seas for food, nutriment and also sport. Beer was always on that journey, both during the catch and enjoying beer with the bounty that followed. Seafood and beer match so very well together and some are classic in the historical sense. The original pub food of the old world was oysters and fish, which were smoked or deep fried served with potatoes on the side. We still serve these today, along with menu items such as fish tacos or deep fried calamari.

By Ryan Graham

he role and place of children within the current microbrewery explosion is garnering more and more attention. Much of it divisive. Those in favor of allowing children are wildly so and those who are against are just as adamant. As a brewery owner and a father, I’m hopeful there is a place for both inclusion of children and - by extension - family, while managing to maintain an environment that is welcoming to those who aren’t looking for an afternoon at a playground.

For me, the issue is a pragmatic one. I have two children and a business that requires significant amounts of my time. We run a family business and when we decided to open Track 7, we were not about to restrict the ability of our family to gather. The original plan for Track 7 even included a kids lounge and play area. In the end that element did not make the final cut. But that was more a function of our desire to not incorporate TVs at Track 7. I hadn’t thought about it much since we opened until recently. However, a recent article in the Sacramento Bee prompted me to begin thinking about the issue again. I’d let it go for a while, that is until our Thanksgiving vacation. In typical Graham family fashion, we balanced our kid-centered time at Disneyland with a trip to our family’s favorite brewery (outside Track 7 of course). Our family travel has always been equal parts kid-centered and adult activity. In fact, prior to our opening, our family did a three-week trip up the West Coast seeing museums, zoos and breweries. This brewery experience, however, proved to be different. We had been to this particular brewery before with our kids. And we are not inexperienced when it comes to taking our children to craft breweries. We went armed with iPads and pizzas and our kids were quietly plucking away at their electronics while my wife and I enjoyed an adult conversation. It felt great. That was until a group of younger adults walked in and stared down my wife. I saw them do it to her. They didn’t make any gesture to me. I was fine. But my wife and our children

Hops to Table Magazine

were not. And it was not a matter of us neglecting our children. They were quietly entertained. This certainly was not the perspective of the brewery, since the owner was there and greeted us with a nod as we walked in. The most striking aspect of the interaction is that patrons of establishments are taking it upon themselves to enforce a new set of norms bent on exclusivity. It was this experience coupled with another event that put this topic back in the forefront of my thoughts. The second event was a reminder from a friend of a George Orwell quote. The quote reads, “[T]he Puritanical nonsense of excluding children and therefore to some extent women from pubs has turned these places into mere boozing ships instead of the family gathering places they ought to be.” And there is a lot of truth in the statement, which is echoed in popular culture by the notion of a guys night at the bar. Recently, women have been making the same claim to a night out away from the family. That too is great, but this type of behavior fragments the family and bifurcates time into his and hers as opposed to ours. Now I could not stop thinking about the issue, especially since it hits so close to home for me. Most of the arguments for the exclusion of children begin from the premise that breweries and their tasting rooms constitute a bar. But this is only a half-truth. Yes there are groups that come into Track 7 and enjoy pints in fellowship with each other. At the same time, however, there are also groups that come into the brewery to enjoy the food truck with a beer and there are others still that bring their own food. So in this instance it really functions no differently than a restaurant. But beyond the food and drink, the tasting room represents a social gathering point - a focal point of the community and community is by definition inclusive. Whether or not there is an open acceptance of alcohol and the role it plays in family and social relations (both good and bad) is besides the point. We have hosted birthday parties, charity and fund-raising events and family reunions. We’ve also hosted political gatherings, industry meetings

and private parties. We have proudly positioned Track 7 to be an inclusive environment where people come together and this does include children. Alcohol and alcohol consumption in the presence of minors is not against the law and it is a matter of personal choice for the members of that family. At the same time, I am also very mindful of the fact that the choice of a parent or a family to bring children to our brewery should not degrade or diminish the experience of those who come without children. And this is a point that we with families sometimes forget. I get that nobody likes to be told how to parent, but part of parenting is preparing our children to be members of society and these lessons can only be taught in public. I was a terrible child and in trouble more than not. One Christmas, I went so far as to topple the Macy’s Christmas tree. But my mom kept at it and at one point I became deemed fit to reintroduce to the public. It is a point worth reiterating. We would not take our children to a restaurant and turn them loose with reckless abandon. We would not go shopping at a department store and let them run up-and-down the aisles unsupervised. We take for granted that these places are public places, but they are public places and, as a result, require norms of social responsibility. There are other breweries that take a different viewpoint than we do and prohibit the ability of a parent to bring their children with them. Having children of my own, this was never a thought of mine. But all it takes is one kid to be injured. One person to be injured as a result of an unsupervised child or one who has damaged or tampered with equipment. And there will be those that will take notice and begin to legislate solutions. Despite the relaxation in a number of our social norms in favor of individualism we are still at root a puritanical society. In the interest of enlightened self-preservation, I beseech my fellow parents to encourage proper manners and to be mindful of the experience of others around you. _______________________________ Ryan is co-founder and first full-time employee and the primary brewer responsible for production at Track 7 Brewing Company, located in Sacramento, CA.

Page 16

Oysters were once so plentiful; they were sold as fast food on the streets of London. Beef and oyster pie was and still is a classic Victorian dish. Oysters were always served with a pint of Stout (usually Dry Stout). This match was so popular because of the contrasting of the strong flavors of each, plus Stout was very inexpensive. The claims of Stout being nutritious (i.e. Guinness) made the pairing a perfect cheap meal for the working class. Fish and Chips is another working class meal served in pubs for much the same reasons. The fish was mostly of lower quality, so it was battered and deep fried to hide off flavors, and served with a highly hopped (at that time) beer to cut and clean the palate of the fishy and greasy taste. Thus a classic food match was born and carries on to this day. Just a note here on this pairing, the “hoppy” beers of England were, and sometimes still are, called Bitters ( Best Bitter, Extra Special Bitter (ESB)) along with Pale Ales and India Pale Ales (IPA). These beers are not at all like the extreme alpha-acid hop bombers we have in the US, So be careful with this food match. The English Bitters and IPA’s have a much lower and different style of alpha-acid hops. You can still have American hoppy beers with Fish and Chips just don’t go too crazy. As I have said before too many IBU’s (double and triple IPA’s) with fish will make it taste metallic and extend the fishy taste. Today’s pub seafood items include fish or shrimp tacos and calamari. Now this opens up a whole new territory in beer pairings, because of so many different flavors going on at once. For fish tacos the matching depends on what is in the taco besides the fish, and if the fish is grilled or deep fried. Beers ranging from Pale Ales to Bocks to Belgian styles work here. If the fish is grilled then lower the hops, if the taco is very spicy then increase the hops. My personal favorite with spicy fish tacos is a hoppy Red Ale or Amber Ale. Calamari is most often deep fried so like Fish and Chips the same beers match, however calamari is a bit salty and sweeter, therefore you can increase the malt component. My favorite here is a Dark Lager from Moonlight Brewing called Death and Taxes. Whitefish are the rich, meaty and fleshy types of fish and the category includes; sole, perch, catfish, halibut, salmon and tuna to name a few. Dover Sole or even flounder (not the guy in Animal House) are delicate flakey fish, usually prepared with just a bit of butter and lemon. Pair this fish with like beers, Kolsch comes to mind as does an American Wheat, also a Mild Pilsner. Halibut and other like fish including swordfish pair nicely with mild beers with low or very low hops. These include Lagers, Summer Ales, Belgian Blond Ales, and Witbiers. My favorite is Hoegaarden Wit or Allagash White. Salmon and tuna are very fatty and rich in protein with a meaty texture; it is of no surprise that so many different beers match here. Again how the fish is prepared and what it is served with are the key points in pairing the beer. This is exactly why salmon and tuna are so popular at many restaurants because of its versatility! Listed here are the different preparations and what beers to match, remember toppings on the fish will also decide how the beer works... You really can’t go wrong. Baked: Czech pilsners, Saisons, Dark Lagers, Belgian Tripels Poached: Witbier, Biere de garde, Weissbier Grilled: Altbier, Porter, Sweet Stouts, Bocks Blackened: IPA, Dry stout, Schwarzbier, Black IPA’s

Moving on to shellfish and a larger dent in the wallet, these include; lobster, crab, shrimp, clams and mussels. Let us start with lobster, because we all love this pricy crustacean. Lobster is very rich and sweet tasting usually served with plenty of butter or a rich sauce. You need a big, rich and balanced beer with lots of carbonation to compare and contrast this meal. One perfect beer comes to mind; DUVEL! This is the gold standard of Belgian Golden Strong Ales, conditioned three times for complexity and huge carbonation. This match is very close to perfect, just the right amount of malty sweetness, good amount of hops, and champagne like carbonation to clean the palate. Bring on the LOBSTERS!! Other beers do match and match well including most all Belgian Tripels, Belgian Blond Ales, Saisons, and even a Brown Porter. As for crab, most of the same beers as above work very nicely, as does a bit more malt forward beers. Two of my favorites are Leffe Blonde and Pranqster from North Coast Brewing. Shrimp are also sweet and pick up almost any flavor of food you pair with this shellfish. A bit more malt and hops work here, Extra Special Bitter works nicely like Fullers ESB. Mussels or “moules,” as they are referred to in Belgium and France, are quintessential bistro food and standard fare in these countries. They are always served with Frites (Fries) to round out the pairing. You know Belgium is the birthplace of French fries, nobody does them better. The rule of thumb here is to match the beer you are drinking with the same beer used to steam the mussels. I have had moules (mussels) many different ways in Belgium; all were great especially when prepared (steamed) with the same beer you are drinking. Here are a few examples: Gueuze: Cantillon classic 100% Lambic Witbier: Hoegaarden (most common) Flanders Red: Rodenbach Grand Cru (adds a sweet fruit taste with just a touch of vinegar, very common around the city of Ghent) Saison: Saison DuPont (very common in the countryside, adds an earthy touch) A few months ago, while at the Great American Beer Festival in Denver tasting some of the greatest beers this country has to offer, I got to thinking about how many of these great beers can match foods. Some were great, others not so good, but it was not until after the festival when I visited New Belgium Brewing with a few friends that I came across one of the best food/beer pairings of all time. Touring the brewery and tasting multiple beers we were led into a tasting room that contained the entire line up of the “Lips of Faith” series. It is there that I came across a beer called Coconut Curry Hefeweizen and all I could think about was all the foods that would match this beer. I took some home and (you guessed it) used this beer in the recipe to steam mussels. Served the finished mussels topped with fried leeks and a few slices of toasted garlic bread. Simply put, it was one of the very best beer pairings I ever tasted. Oh Mike, you say all this and not a word about sushi and beer. I just love sushi and all its complex umami tastes and sensations, but only one style of beer really complements and at the same time cuts all those flavors. And that beer is what is always served at Japanese restaurants, a Japanese Lager. Does not matter which one, be it Sapporo, Kirin, or Asahi. If it is not broke don’t fix it, and that is true with sushi and Lager. Wow I am getting very hungry, time for a trip to Belgium with a short stop to my local Japanese restaurant. Keep eating and drinking the best. Cheers my dear friends. _____________________________ 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.

Smoked: Smoked beer, Imperial Porter, Stout. Nothing hoppy!

Page 17

Hops to Table Magazine

greater sacramento brewery, brewpub and craft beer directory

PLACER COUNTY BREWERY

SACRAMENTO COUNTY BREWERY

CRAFT BEER MENU (CONT)

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

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

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

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

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

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

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

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

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

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

Enotria 1431 Del Paso Blvd Sacramento, CA 95814 (916) 922-6792 www.enotria.com

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

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

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

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

Tulí 2031 S St Sacramento, CA 95814 (916) 451-8854 www.tulibistro.com

Hoppy Brewing Co. 6300 Folsom Blvd. Sacramento, CA 95819 (916) 451-6328 www.hoppy.com

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

Thir13en 1300 H St Sacramento, CA 95814 (916) 594-7669 www.thir13en.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 95816 (916) 448-7032 www.rubiconbrewing.com

Fox & Goose Public House 1001 R St Sacramento, CA 95814 (916) 443-8825 www.foxandgoose.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 Old Glory Brewing Co. 8251 Alpine Avenue Sacramento, California 95826 (916) 760-8306 www.oldglorybeers.com Track 7 Brewing 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

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 Bonn Lair 3651 J Street Sacramento, CA 95816 (916) 455-7155 www.bonnlair.com Bows & Arrows 1815 19th Street Sacramento, CA 95811 (916) 822-5668 www.bowscollective.com

Hook & Ladder Manufacturing Co. 1630 S St Sacramento, CA 95811 (916) 442-4885 hookandladder916.com Hot City Pizza 5642 J St Sacramento, CA 95819 (916) 731-8888 www.hotcity-pizza.com Kilt Pub 4235 Arden Way Sacramento, CA 95864 (916) 487-4979 www.kilt-pub.com Kupros Bistro 1217 21st Street Sacramento, CA 95816 (916) 440-0401 kuprosbistro.com LowBrau 1050 20th St Sacramento, CA 95811 (916) 706-2636 www.lowbrausacramento.com

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

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

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

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

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

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

Hops to Table Magazine

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

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

CITRUS HEIGHTS

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

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

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

CRAFT BEER MENU DAVIS

City Hall Tavern 226 F Street Davis, CA 95616 (530) 756-4556 www.sro-inc.com Davis Beer Shoppe, The 211 G St Davis, CA 95616 (530) 756-5212 www.facebook.com/thedavisbeershoppe Davis Graduate, The 805 Russell Blvd Davis, CA 95616 (530) 758-4723 www.davisgrad.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

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

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

BREWERY

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

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

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

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

Cooper's Ale Works 235 Commercial St Nevada City, CA 95959 530-265-0116

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

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

Jernigan's Tap House & Grill 123 Argall Way Nevada City, CA 95959 (530) 265-6999 jernigansgrill.com

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

Wheat Beer Company 2380 Larsen Dr Camino, CA 95709 (916) 799-8142

BREW PUB Auburn Alehouse 289 Washington Street Auburn, CA 95604 (530) 885-2537 www.auburnalehouse.com

CRAFT BEER MENU Auburn Thai Garden Restaurant 175 Palm Ave Auburn, CA 95603 (530) 887-8696 www.auburnthai.com Bar 101 101 Main Street Roseville, CA 95678 (916) 774-0505 www.bar101roseville.com

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 Mary’s Pizza Shack - Roseville 711 Pleasant Grove Blvd., Ste. 160 Roseville, CA 95678 916-780-7600 www.facebook.com/MarysRoseville Owl Club, The 109 Church St Roseville, CA 95678 (916) 782-5222 www.owlclubroseville.com 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

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NEVADA COUNTY

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

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

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

EL DORADO COUNTY

Page 19

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

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

CRAFT BEER MENU

Matteo's Public 300 Commercial St Nevada City, CA 95959 (530) 265-0782 matteospublic.com

SUTTER COUNTY BREWERY Blind Ferrets Brewery 732 E Hillcrest Yuba City, CA 95991 (530) 713-0099

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, United States (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

Hops to Table Magazine