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Feb/Mar 2015
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what’s inside
HOPS TO TABLE
®
A magazine dedicated to covering the Greater Sacramento and Chico beer and food scene
February/March 2015 • Issue 1/Volume 3
1614
16
26
FEATURE
DEPARTMENTS
MORE.....
20 DIPA Beer Reviews
10
14 Beer and Cheese
We scoured the local area to find twelve Double IPA’s. Check out the reviews to see how your favorite brewery fared in our contest!
INTRODUCING OUR NEW MOBILE APP!
Industry Spotlight In this issue, we feature Oak Park Brewing Co. They opened their brewpub in Oak Park last month. Join us as we talk about their unique history and the beer and food they are featuring at their pub.
16 Brewer Profile In this issue, we interview Mike Mraz at Mraz Brewing Co. Join us while we talk to Mraz about their history and contribution to the local Greater Sacramento craft beer industry.
THE #1 PREMIUM SOURCE FOR CRAFT BEER LOCATIONS AND EVENTS IN GREATER SACRAMENTO AND CHICO
31
Homebrew Recipe of the Month This issue features a Session Pale Ale brewed in collaboration with Sacramento Area Media. This fun and exciting collaboration is the first of its kind and the beer will be featured at the Sacramento Brewers’ Showcase!
ON THE COVER An original art piece by the very talented Jacquelyn Bond commemorating the 2015 Sacramento Beer Week.
We went to the Block Butcher Bar in Sacramento to pair their delicious and artisanal cheese board with beer.
24 Ask the Expert New to homebrewing? No worries Erik Schmid from The Brewmeister will help you get to the next level with the Brew in the Bag technique.
26 Beer Travels In this issue, veteran traveler Louie Toro, Jr. takes us on an inspiring trip to Germany and Belgium. Learn about the beers, food and culture of this wonderful and historical area.
28 Beer Inspired Recipes This month, we feature a delicious Chocolate Raspberry Cupcakes. This wonderfully tasty dish is easy to make and sure to please your friends and family.
32 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!
Serious Programs for Serious Brewers UC Davis has been the leading provider of university-level qualification in brewing science and brewery engineering since 1958. If you’re passionate about brewing, visit our website to learn how the professional brewing programs at UC Davis Extension can help you take your craft to the next level.
T
his issue will mark our second year in business. We started with a shoestring budget, a love and respect for the craft beer industry, a commitment to work hard, pride in our product and, above all, a desire to give back to the industry that supports us.
As I reflect on the past couple of years, I go back to what drove me to the craft beer industry in the first place. This one single industry has more history, camaraderie and good, caring people than I can count; and I have made many friends along the way. I am proud to call this industry my home. Although we have yet to turn a profit, I believe in my heart that this magazine has succeeded in what we set out to accomplish. We have a full glossy magazine, print anywhere between 12,000 and 15,000 copies every other month and distribute to over 225 locations from North Lake Tahoe to Winters to Yuba City to Stockton and everywhere in-between. Our Facebook likes have hit over 4400, and we have a stronger than ever Twitter following. We had our first festival, the Sacramento Fresh Hop Fest, where I am proud to say that we earned money for charity and paid the brewers for their beer at the same time. We launched our new mobile app and have hosted the Sacramento Beer Week calendar for two years running. We completed our second scavenger hunt and have given thousands of dollars to local charities. Above the University of Colorado Norlin Library reads, “WHO KNOWS ONLY HIS OWN GENERATION REMAINS ALWAYS A CHILD.” It means that we should be students of history, because understanding that which has come before us gives one a far more mature perspective of the present and, arguably, the future. I would like to think that Hops to Table Magazine came to this industry with an appreciation of our beer culture and history. We never expected anything, there was no silver spoon, and we earned our small place in the industry. As I move forward, I always remain humble and grateful for the opportunity. Let’s all have fun during Sacramento Beer Week and be safe! Cheers,
Courses and Programs include: Master Brewers Program Professional Brewers Certificate Program Intensive Brewing Science for Practical Brewing Introduction to Practical Brewing Brewing Basics: Going Beyond the Kit
extension.ucdavis.edu/brew
John Zervas Publisher and Homebrewer
Publisher John Zervas Editor-in-Chief Moni Bull Food Editor Anna Zervas Beer Judge Coordinator Dan Scott Featured Artist Jacquelyn Bond www.jacquelynbond.com Guest Contributors Aimee Chilson Matteo Sargentini Louie Toro, Jr.
ADVERTISING INQUIRES info@hopstotable.com MARKETING, EVENTS OR TO CARRY HOPS TO TABLE MAGAZINE john@hopstotable.com ARTICLE REPRINTS john@hopstotable.com A publication of Hops to Table, LLC 2121 Natomas Crossing Drive, Ste. 200 Sacramento, CA 95834 Hops to Table Magazine is published bimonthly by Hops to Table, LLC, 2121 Natomas Crossing Drive, Ste. 200, Sacramento, CA 95834 www.hopstotable.com February/March, 2015, Issue 1, Volume 3 Š 2015 Hops to Table Magazine. All rights reserved . No part of this publication may be reproduced in any form or by any electronic or mechanical means without prior written permission from the publisher. All items submitted to Hops to Table Magazine become the sole property of Hops to Table, LLC. Hops to Table does not assume responsibility for claims by its advertisers or contributors.
EL DORADO HILLS TOWN CENTER | 4364 TOWN CENTER BLVD., SUITE 128 | EL DORADO HILLS NEXT TO BISTRO 33 ON THE WATERFRONT
916.358.3977 HOPHOUSEEDH.COM
HAPPY HOUR 3-6PM EVERYDAY • TRIVIA NIGHT TUESDAY’S 6:30PM WINE DOWN WEDNESDAY’S 1/2 OFF ALL BOTTLES OF WINE AFTER 3PM LATE NIGHT HAPPY HOUR SUNDAY-WEDNESDAY 9PM TILL CLOSE
Beer Week Survival Guide by Aimee Chilson & Matteo Sargentini
Hey People of Beer Week! We’ve compiled a basic list of things to help you make the best of your beer week based on our experiences as patrons and staff members of numerous beer week events throughout the years… 1. Plan. Check the Hops to Table calendar. Download their mobile app. Decide what you’re looking for - Look closely to find the things that you don’t want to miss to make sure that you’re there. 2. Expand your horizons. Don’t forget about the little hidden gems outside of Midtown. Whether it be Elk Grove, Folsom or Rocklin, there are some awesome beer places just a little further away that may have the event you’ve been waiting for your whole life. 3. Have an open mind. You may hate dark beers and try a peanut butter porter that revs your engine. Get outside your comfort zone and try new things… you never know. 4. Don’t take chances. Arrive early. Having worked at establishments that sold out of the super rare - can’t ever find it - beer in an hour, I’ve seen the look of horror on beer week. Get it while it’s available and enjoy it. 5. Don‘t burn out. It’s beer week. WEEK. There’s something else amazing to go to tomorrow night. Go home. Get some sleep because tomorrow there will be another event that you can’t miss. 6. Last, but definitely not least, be safe. If you’re driving have a plan to get home. Oh, and if you plan on using a ride app for the first time, sign up BEFORE you get drunk.
HAVE FUN! HAPPY BEER WEEK ALL!
OAK PARK BREWING CO.
A
good word to describe Oak Park Brewing Co. is “approachable.” In fact, walking into this brewpub is like walking into your own living room. Whether you decide to lounge in the overstuffed couches overlooking Broadway Street or hang out on the spacious patio, this is a place designed for you to stay awhile. This is no accident, and the owners took great care in renovating this 90-year old building to create a level of detail and styling that would make the brewpub comfortable and inviting. One could describe it as a rustic-chic ambiance similar to many boutique coffee shops.
NEW AND NOTABLE
The owners started as homebrewers in their garage in Oak Park. They are loyal to the area and want their business to be a fabric of the community. They succeed on many levels - the most notably being that the majority of their employees and their patrons live within blocks from the brewpub. By definition and design, this makes it a neighborhood destination; and they want to be seen as approachable, inviting and accessible. This is evident not only in their decor, but their beer selection. They offer a selection of beer in a varied amount of styles from stouts to IPA’s and everything in-between. If there is one word to describe their beer, it is “balanced.” What you won’t find on the current beer list is your “West Coast hop bomb”; however, that may soon change as the brewery is looking to expand their beer style options in the future. For now, their beer has notable Belgian and British style characteristics. Pictured: Monk’s Cellar founder, Andy Klein in front of the brewery’s open fermentation vessels
Pictured from left to right: David Estis, Tom Karvonen, Shannon Karvonen and Bonnie Peterson
OAK PARK BREWING CO. 3514 Broadway Sacramento, CA 95817 www.opbrewco.com
The brewpub also has a full service restaurant, which offers a selection of local, seasonal, and sustainable foods. The menu items compliment the beer and are well constructed and affordable. Several of their menu items use their beer and/or spent grains as part of the recipe. The owners take pride in their business and their role in the community. With their beers, dining, spacious outdoor patio, live music and convenient location, this brewery stands to be a go-to place for now and beyond.
The Oak Park Neighborhood Bound by I-50, Stockton Blvd, CA-99 and Fruitridge Road, Oak Park is a resurging live-work community and boasts one of the fastest growing neighborhoods in Sacramento. It is one of the oldest neighborhoods in Sacramento home to McGeorge School of Law, Christian Brothers High School and University of California Davis Medical Center.
10 Hops to Table Magazine
Dad’s Kitchen Land Park
Fair Oaks
Pint Nights, Pairings, Pig Roast, Lagunita's Mini Circus, a Beer Brunch and oh so much more! Check www.ilovedadskitchen.com for all the details! February 27thMarch 8th!
11 Hops to Table Magazine
ALE YEAH! Sacramento Beer Week. WELCOME BEER ENTHUSIASTS!
Come visit us during Sacramento Beer Week! We will be serving up some of Auburn Alehouse’s favorites! FEB 27TH, 28TH AND MARCH 1ST Artisan Cheese and Beer Pairings. MARCH 2ND, 3RD, AND 4TH Sweet & Savory with Guest Beer Pairings. March 5th, 6th, 7th and 8th Bacon and Beer Pairings.
530.885.2537
www.auburnalehouse.com 289 Washington Street • located in Historic Old Town Auburn, California
HANDCRAFTED ALES AND LAGERS SINCE 2007 Hops2Table_HalfPage.indd 1
2/5/15 12:28 PM
INDOMITABLE HOPS AT Over 20 Different Beer Labels A Dozen Craft Brews on Tap Including Rubicon | Knee Deep | Heretic REPUBLIC FC OPENING NIGHT
MARCH 28
2015 SEASON TICKETS START AT $260 20 MATCHES | 14 USL REGULAR SEASON & 6 SPECIAL MATCHES
CHEESE + BEER 14 Hops to Table Magazine
Pictured: Cheese Board at the Block Butcher Bar Sacramento
Block Butcher Bar 1050 20th Street Sacramento, CA 95840 blockbutcherbar.com
Epoisses: Cow’s Milk Cheese from Burgundy Tasting Notes: Stinky, Nutty, Sour Tangy, Sweet Butter Flavor. Paired DGFHDFGHDGFHGF with Telegraph Brewing Co. Reserve Wheat - a wild ale brewed with the addition of locally grown lemon verbena herb, as well as lactobacillus and wild brettanomyces yeast. Bayley Hazen: Cow’s Milk Cheese Blue Cheese. Tasting Notes: Anise, Peppery, Grassy. Paired with North Coast Brewing Old Stock Ale - an old ale with notes of dark fruits, brown sugar, and candied cherry. Garrotxa: Goat Milk Cheese from Spain. Tasting Notes: Fruity, grassy, creamy, slight twang. Paired with Ninkasi Brewing Co. Dopplebock sweet, toasted malt notes with mild bitterness. Humboldt Fog: Goat Milk Cheese from Cyprus Grove, CA. Tasting Notes: Fresh buttermilk with a citrus twang. Paired with Ninkasi Brewing Co. Lux - a clean Helles Style Lager with lightly toasted malt notes and smooth bitterness. Fiscalini San Joaquin Gold: Cow’s Milk Cheese from Italy. Tasting Notes: Nutty, caramel tones, sweet and salty. Paired with Erdinger Weissbier - a wheat beer with notes of banana, orange, and clove.
What motivated you to open a brewery and what is your background? INDUSTRY PROFILE MRAZ BREWING CO.
Mraz: I have always been a big beer geek, even in my early 20’s. I had a friend that was a home brewer, and I didn’t know you could make beer at home. I went to his house, and we put a kit together and figured out that obviously it is possible at home and not only that, but you can make amazing beers at home just like the store stuff. Most of the beers I made in the beginning were the Belgian styles, because those were the ones that were the most expensive in the store. So I said why not make five gallons of a Golden Strong or a Dark Strong that costs quite a bit of money at the store. I kind of ran with that idea and continued to use all different kinds of ingredients, barleys, hops, malts, yeast just to get a nice understanding of all the ingredients – kind of like a chef in the kitchen. If you are limited to only four ingredients you are going to be limited to only making a certain amount or number of styles. I wanted to be able to make whatever thought I had in my mind and build with that and understand that the beers we make come out somewhat decent. What was the learning curve going from a homebrew system to a commercial brewery?
P
Pictured: Mike and Jessica Mraz
ublisher’s note: I am often asked to name my favorite brewery. I usually cringe when asked that question. As an independent neutral media outlet, I don’t like to use the term “favorite;” rather, I say, “I love all breweries equally.” And I do. However, when I am asked what type of beer I personally drink and enjoy, the beer from Mraz Brewing Co. consistently comes to mind; and, in my humble opinion, this brewery ranks in the top 5 regional breweries. Why do they rank so high? First and foremost, they consistently nail a wide range of styles, and they do so exceptionally well. In fact, I could and did drink their 100% Brett Saison all day....same goes for the EDH IPA...same goes for the Coffee Pot Porter...same goes for The Cardinal...same goes for the Saison de Peach...the list goes on. I am not the only one who loves Mraz beer. In fact, as a homebrewer, Mike Mraz has more awards than he (or I) can count. This has continued into his commercial career winning two Gold Medals at the 2014 California State Fair Competition for his The Cardinal and Window of Opportunity. He also has scored nearly back-to-back 4 star reviews on the Hops to Table Magazine panel for his Saison and EDH. We sat down with Mike Mraz to talk about his background, his motivation and his future expansion plans. 16 Hops to Table Magazine
Mraz: On the beer side of it, there wasn’t much difference. Our system doesn’t have a steam jacket, and we aren’t a full production brewery. Ours is more of an artesian brewery, I built pretty much everything we have by hand, so I kind of knew how it works. It is more of a giant home brew system. As far as making the beer, there wasn’t much of an issue with the transition. Creativity didn’t change much because of the batch size. If we were making 30 barrels then I probably wouldn’t be as creative as I am; that was my main objective, to stay small and organic at least for now and continue to be creative. We made 30 different beers just last year, not including our Window of Opportunity, EDH and beers I consistently make. With the beers I made in 2013, we have probably made over close to 40 different beers in less than two years.
Not too many people are doing sours in this general area. What is your motivation behind that, what is your vision? Mraz: Brewing sours is about balance and understanding the acidity levels to some extent; it is more of a mouthfeel thing for me. I make what I like, and I drink what I like so that kind of leads me to some of those styles of beer. But back in early 2007 we were at Magnolias in San Francisco for a birthday dinner for my younger brother. I said I am going to run down to Toronado to get a beer called Pliny because they do not distribute it out where we are. I didn’t know much about it so I had a pint of that and I said do you have any Temptation? He said they had a batch one in the back, so I had a batch of Temptation. Then a light bulb went off and I said this stuff is amazing, this is what beer could be. That was when I discovered what style of beer I would like to make. We have all had Cantillon and some of them are amazing and my palate has changed and they are a little bit more drinkable. Some of them are really sour and if you give someone a Cantillon or a Rodenbach, those are pretty intense. A little bit of wine character from the Temptation and batch one was really heavily chardonnay, a nice little balance of oak and the brett acidity. It was just a really really nice beer. So I went up to Russian River every chance I got and bought a few bottles here and there. They were really limited back then so I would buy a couple of cases and hold onto them and use the dregs. It is funny I looked at an old email I was looking for Vinnie’s (Russian River) email awhile ago for 3 liter bottles and I found an old email
from 2007. I said “Hey, I made a beer from the dregs”. It is pretty funny to look back into history and talking to Vinnie about how we used his dregs to make his beer. Things have changed quite a bit since then. You brew a wide range of styles. Which one of your beers are you most proud of? Mraz: As a home brewer, my background definitely helps tremendously by being able to build recipes. Obviously as a national and California State winner, I have pretty much brewed almost every single style. It’s not difficult for me to go out on a limb and make something that I haven’t made. I will just pull the trigger, and we will make a full five or ten barrels, that’s usually what the fermenters are – it’s not difficult to do that. I would say some of the saison we are making right now are probably what I am most proud of. I love our EDH IPA; it is a fabulous beer. The West Coast King - we just made is a really nice right in between an extra pale and IPA category. I’m happy with the cream ale, and we make the Coffee Pot Porter too. I’m extremely happy with the beers we have on tap, and with what we have in bottles. Our bottle selection is very nice. There is a lot of movement to farm to fork, small craft artisanal products. How does Mraz fit into that? Mraz: We have always had the small artisanal brewery in mind. We hand-built our brewery and tasting room, my motherin-law did the curtains and I welded the stainless for the brewery. It is hands on
from start to finish for us. It is a little bit more labor intensive brew process for us because of the system we have, but it is no different than half of the artisanal places we see. I enjoy making beer on the things that I made, literally - old dairy tanks. The only modern thing we have in our brewery is our two fermenters, and I’m happy with that. I think that transpires into some of the beer we make, and we are not typical. We have some of the typical beers that we make our Cream Ale, IPAs and our double IPAs. But then we have beers like our Coffee Pot Porter which is a little out of the norm and then you start talking about some of our Belgian style beers like the Morning Star, which is an Imperial Golden Ale, with cherries. Then we have our Dark Strong in Petite Sirah barrels and that kind of leads us into our barrel stuff that we do. Most of those are sour and we enjoy playing with that. Where do you see yourself in the future? Mraz: We are opening a new production facility and taproom in conjunction with our existing taproom. Our new facility will give us the ability to have more than 12 barrels because that is kind of the limit in the space we are in right now. Short term future would be to be able to fill that facility up with plenty of barrels. I have ideas when I make a beer recipe, but I also have visions of an idea of blending things. If we have 100 different barrels we can pull from to make a beer, I can be able to blend those barrels back into what I’m thinking. That gives us way more options and that is kind of the fun part of blending - simliar to wine. That’s the style of beer I like and what I enjoy making. 17 Hops to Table Magazine
berr yessabrewingco.com
THE BACKWOODS COUSIN OF BEER
JUDGES CORNER
HOW WE REVIEW BEER We assembled a testing panel comprised of certified beer judges, craft beer industry professionals and knowledgeable consumers. This is not a sanctioned BJCP Competition, but the judging panel followed the basic procedural guidelines for judging contained in the BJCP Sanctioned Competition Program Judge Procedures Manual. While style guidelines and technical issues are taken into consideration, our panel is judging the beer primarily on his/her educated and experienced taste preferences. In all instances, we recognize that the recipe, brewing process and other factors can change over time; and we, therefore, encourage consumers to try the beer for themselves and make their own individual conclusions based on individual taste preferences.
RATINGS Poor Fair Good Excellent Outstanding
TASTING PANEL Chief Steward Dan Scott
Asst. Steward Stephanie Davidson
Former Executive Director Sacramento Beer Week
Craft Beer Consumer
Craft Beer Buyer LowBrau Bierhall
California State Fair Craft Beer Competition Steward Experience
Craft Beer Competition Steward Experience
6 Years Craft Beer Buyer and Beertender
Panel Member Bryan Crass
Panel Member Mike Raines
Panel Member Dave Morrow
Brewer at Out of Bounds Brewing Co.
Craft Beer Consumer
Commercial Craft Brewer and Certified Cicerone
BJCP Certified Judge
20 Hops to Table Magazine
Panel Member Matteo Sargentini
Panel Member Rob Rasner Owner The Winchester Goose Chico, CA 10 Years Craft Beer Experience, as an Owner and Beer Buyer
Panel Member Panel Member Charles McClain Dave Morrow
Panel Member Adam Pechal
Celebrity Chef and Restaurateur Restaurant Owner, Chef and Craft Beer Buyer
Panel Member Aimee Chilson
Craft Beer ManagerCraft Beer Manager Craft Beer DBI DBI Consumer Distributing Distributing
Beertender LowBrau Bierhall
Craft Beer Former Commercial Former Commercial Brewer and Certified Brewer and Enthusiast Certified and Homebrewer Cicerone Cicerone
7 Years Craft Beertending Experience
Diminished Returns Imperial IPA Berryessa Brewing Co., Winters, CA
Dave Matteo
Rob
Charles
Beautiful c-hop aromas. Big beautiful head! Unusual flavors of banana with peppery spice. Long lingering & bitter. Slightly thin mouthfeel. Lots of citrus, lighter on hops, floral. Citrus, grapefruit, hop flavor, less bitterness, floral. Lighter in flavors & colors but good DIPA. Big pine & citrus, very floral. Big hops! Tropical. Medium bitter. Balanced and sweet. Medium – thin Mouthfeel. This is my kind of DIPA. Citrus, pineapple. Big hop flavors, tropical fruit, bitter, citrus, biscuit. Medium, finishes with some heat, dry. Refreshing.
Two Headed Rooter Double IPA Out of Bounds Brewing Co., Rocklin, CA
Dave Matteo
Dark copper, slight haze. Flavor is malty & warm with slightly sweet start & finishes pleasant. Malty big bitter back end, little fruity mid palette. Smooth, heavy/ medium body.
PU 240 Imperial IPA
Auburn Alehouse, Auburn, CA
Dave Matteo
Awesome! Holy S Batman! Delicious! Extremely balanced, wonderful malt backbone that delivers great hop flavor all the way to the end. Hop forward. Lots of tropical fruits – guava, passion fruit, mangos. Delicious, balanced, extremely well, bready mid palette. Medium body, great balance.
Rob
Bitter fruity hops. Tropical malty and floral. Bitter, grassy, peppery, biscuit, fruity and a little boozy. Great representation of style, quite good.
Charles
Nice hoppy aroma. Citrus, tropical fruit, floral, peach, pear. Refreshing, clean flavors.
Pandemic Imperial IPA Cool Beerwerks, Cool, CA
Dave
Wonderful melon nose. Bright golden. Delicious! Pit fruit flavors with a long lingering finish, soft & round.
Matteo
Hops/medium bitterness all the way through. Medium/heavy body. Lacking balance.
Rob
Mild fruit, little booze. Nice color, slightly hazy. Bitter til the end. Malty. Good carbonation, slightly viscous.
Rob
Golden orange, very clear. Malty. Wanting for hops! Tastes like no dry hop? Lacks bitterness.
Charles
Subtle, citrus. Fairly opaque, brown/orange. Caramel, alcohol, biscuit, grapefruit. Medium mouthfeel.
Charles
Slight citrus. Clear, orange-brown. Biscuit, caramel malt, a little apricot.
Avenger XX IPA
Loomis Basin Brewing Co.., Loomis, CA
Dave Matteo
Anguish Double IPA
Device Brewing Co., Sacramento, CA
Gorgeous amber color. Bitter, astringent. Tasted more like an English barley wine. Malty & slight sherry notes. Heat on the sides of the tongue.
Dave
Malt forward, faint hops. Dark, bitter end, big malt. Medium body and medium carbonation.
Matteo
Rob
Dark orange with thin head. Very malty, bitter. Decent Mouthfeel, somewhat resinous. Tastes like a Barleywine?
Charles
Subtle fruitiness. Hazy, slightly dark. Caramel malts, bread, bitter. Thin side of medium, slightly syrupy. Malty end of the DIPA scale.
Rob
Charles
Huge West Coast aroma! Mango, citrus. Slightly hazy golden. Big dry apricot flavor. Very hoppy. Delicious, luscious and large. Apricot white peaches/nectarines. Hazy, medium gold, bitter head. Hop forward, bitter back end. Balanced and solid DIPA. Big citrus & stone fruit. Slight booze. Yellow, orange. Clear. Hoppy, fruity, bitter. Good balance and refreshing. Well done and delicious. Very floral, citrusy. Slightly opaque. Bitter grapefruit, pine, mangos. Medium, nice carbonation. Big, West Coast-style flavors. 21 Hops to Table Magazine
Hoptologist
Knee Deep Brewing Co., Auburn, CA
Tendem IPA
Boneshaker Community Brewery, Roseville, CA
Bryan
Mellow aroma of pine & tropical fruit. Light malt flavor, dry, lingering hop bitterness floral and piney flavors. Well balanced, solid example of the style.
Bryan
Notes of honey, Sauvignon Blanc, hop resin. Mandarin, stone fruit, but very subtle. Lots of honey flavors, a little sweet but finishes bitter.
Mike
Pineapple, grapefruit, low pine hops dominate. Strong bitter aftertaste, well balanced malt to hops, grapefruit. Good balance of malt to hops.
Mike
High malty sweetness. Candied fruit, honey & biscuit malt. Cloyingly sweet. Low alcoholic warmth. Medium bodied. Resinous finish, unbalanced.
Adam
Light floral. Mellow tropical, pineapple. Good weight of the palate but finishes fairly clean. Well balanced malt character with a smooth subtle hoppiness.
Adam
Honey aroma. Malty sweet and sticky. Seems like it’s fallen off, too sweet, lack of hop.
Aimee
Very light hoppy aroma, some citrus pith. Well balanced malt to hop dry finish with lingering bitterness. Medium body Nice drinkable balanced IPA
Aimee
Honey, fruity medley (salad). Bready, toasty, honey, jam resin bitter linger.. Sweet toasty, with resinous linger, needs balance.
Hopsauce Double IPA
Rubicon Brewing Co., Sacramento, CA
EDH IPA
Mraz Brewing Co., El Dorado Hills, CA
Bryan
Very bitter, piney and resinous. Biscuity malt profile hidden by bitterness. Medium bodied and resinous from the hops.
Bryan
Lots of fruit, citrus, tropical, a little floral notes. Very pleasant. Light flavor dominated by big, fruity hops. Very complex and enjoyable.
Mike
Mild biscuity malt. Piney/earthy hop finish. hop funk bitterness dominates the back of the palate. Medium body, astringent, slightly harsh aftertaste. Candied grapefruit. Light caramel, slightly astringent with a light mouthfeel. A little sweet and lacking balance.
Mike
Pine, earthy, resign, stone fruits, biscuit malt. Complex blend of subtle hops & malt. Excellent balance of pine, citrus, grapefruit complement.
Adam
Bright fruity hops. Smooth mouthfeel. Finishes strong yet clean. Fruity hop character with a nice toasty malt note.
Aimee
Dry earthy hop aroma, grassy with hints of wildflowers. Peppery, spicy, earthy, roses, grapefruit & pear. Complex, interesting, balanced.
Adam
Aimee
Big citrus front, nice malt presence in the middle, bitter passion fruit in the back. Some biscuit after the hop bitterness.
Fear Itself Double IPA
New Glory Craft Brewery, Sacramento, CA
Go For Broke, Double IPA
Wildcard Brewing Co., Redding, CA
Bryan
Tropical fruit, piney Slight caramel sweetness from malt. A little on the sweet side for a West Coast DIPA. Nice fruity hop finish. Medium bodied.
Bryan
Citrus fruit. Picking up lots of grainy munich malt. Low bitterness. Phenolic and astringent. Light bodied. Not a great representation of the style.
Mike
Citrus, grapefruit, sweet candied fruit, no malt. Pine & grapefruit flavor. Medium body, very clean. This is a West Coast DIPA! One and done, but excellent.
Mike
Brilliant copper color. Munich malt? Spicy noble hops. light astringent. Not balanced. Phenolic, diaectyl, band-aid flavors dominate.
Adam
Grassy, straw, pumpkin. Deep amber. Rich caramel malt, fruity hop finish dried apricot, ripe peach. Big, bright, fruity with a floral hop finish. Sweet. Lots of candied fruit, grapefruit, caramel sweetness in the middle lingering bitter citrus & resin. Seems boozy, viscous big hoppy beer. Resinous and sweet.
Adam
Deep orange color. Rich toasty malt, slightly acidic tangerine & citrus qualities. Surprisingly light on the palate with a bright yet strong finish. Thin and toasty, caramel candied orange, soapy finish. Not a great representation of an imperial IPA, hop presence is lacking, overly malty.
Aimee
22 Hops to Table Magazine
Aimee
BEEREvents WEEK ___ ___ saturday feb
th
san diego brewery night! $ pints of
ballast point, coronado, green flash, stone _______________
thursday mar th
central cali brewery night! dust bowl, firestone, tap it, slo, kern brewery & more peoples choice award for favorite ipa _______________
friday mar th
humboldt brewery night! eel river, lost coast, mad river, north coast & six rivers brewery favorite porter award _______________
saturday mar
th
BREWERY OLYMPICS & IPA FEST! auburn alehouse, berryessa, loomis basin heretic, out of bounds, knee deep, track 7 & more _______________ on airstream diner food truck serving grub! 4007 Taylor Road, Loomis, CA Exit I-80 to Sierra College *916.652.4007
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ASK AN EXPERT The owner of The Brewmeister, Erik Schmid discusses HOW TO TAKE YOUR HOME BREWS TO THE NEXT LEVEL ON A BUDGET
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re you looking to increase the quality of your home made beers? Do you have some basic equipment for brewing extract batches but aren’t necessarily ready to invest hundreds of dollars on an All-Grain set up for your garage? Or, maybe you have some space constraints and just don’t have the room for some three-tier, gravity-fed monster brew system because you live in a condo or apartment? Or maybe you have no idea what a three tier system is. One of the fastest growing home brewing methods is called Brewing In A Bag (BIAB) and it may be the process for those of you who answered “yes” to any of the questions above. BIAB will allow you to gain all the advantages of full-grain brewing (better tasting and more diverse, fermentable wort) using equipment you probably already have. Instead of just ‘steeping’ specialty grains, you essentially steep an extra 8-9 lbs of base
24 Hops to Table Magazine
malt that provides the fermentable sugars normally provided by malt extract in extract batches. You will need a 5 gallon brew pot and a large grain/straining bag, preferably nylon and large and strong enough to hold about 10 lbs of malt. It might make sense to start by making a 3 gallon batch, one that your 5 gallon kettle can easily handle the volume without topping up with water after the boil. Here is how it works: Consult your local home brew shop for a good 3 gallon BIAB recipe. Something like 8.5 lbs of 2-Row, and .5 lbs of Crystal 40L and whatever hops you desire would be a good, generic pale ale recipe to start with a final gravity of about 1.050. Heat about 2.5 gallons of water (or a quart for every # of grain) to about 165 F, then turn off the heat and insert the bag followed by the milled grain. Stir the grains (inside the bag) until there are no dry spots and then cover the kettle and let stand on the stove.
After an hour, lift the bag out and let the liquid contents (your wort!) drain into the kettle. Using a sturdy colander to hold the bag up is helpful. You can also sparge (rinse) the grains with about ½ gallon of 170 F water to extract as much fermentable sugar as possible. Keep sparging, or top up wort with water until you have about 4 gallons of wort prior to boiling. Discard the grains and bring to a boil and follow your normal brewing process of adding hops and finings, cooling and fermenting like you would any other batch. You will find that your beers ferment better, resulting in drier, better tasting results. Another benefit is saving money with every batch as malt is much cheaper than malt extract. ________________________ The Brewmeister Folsom • Roseville • West Sacramento www.shopbrewmeister.com
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20 ROTATING TAPS | 1 BEER ENGINE 300+ BOTTLES SAC BEER WEEK EVENTS 2/27 - Locals Only Day Local brewers take over the taps 2/28 - Barrel-Aged Day 3/1 - Capital City Homebrew Competition featuring 21st Amendment Brewery Eight teams from Local homebrew clubs compete for the chance to brew the winning beer at the 21A brewpub in San Francisco 3/2 - Sierra Nevada & Firestone Walker 3/3 - Oregon Day Deschutes, Gigantic, Caldera, Upright, ... 3/4 - Bay Area Day 3/5 - San Diego Day 3/6 - Hops to Table Magazine 2nd Anniversary Party and Rare Beer Night
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Requiem for Beer: An Epic Journey By Louie Toro, Jr.
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or a while, “Epic” was a buzz word strongly associated with beer. My beer buds Chris Ithurburn, John Zervas, and I thought everything beer-related was Epic: beers, beer travels, breweries, beer people, and beer paraphernalia. We still see remnants of the term today in beer names and breweries, i.e., Epic Brewing and Epic IPA. The use of epic has subsided, but the word resurfaced recently on my last beer voyage. This is an epic beer tale. If Homer wrote an epic adventure about beer, this might be the tale he would share. My fellow beer warrior and I landed in Munich; immediately, we were off to conquer the breweries of Bavaria. In the historical section of Munich at the acclaimed Hof Brau, the beer halls are enormous, with high ceilinged rooms and communal picnic tables stretching as far as the eye can see, so large, that they are like an “Eye of the Hawk” hallucination. The far end of the hall contains cages full of classic German family steins hundreds of years old opposite a live, traditional German band. Next was Augustiner Brau, 26 Hops to Table Magazine
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the brewery of choice for Munchner. This 200 year-old brewery has some of the best pork knuckles, potato dumplings, kraut, and dunkel in Munich. We feasted and drank beer like knights while exploring the depths of the cellars that stretch under the brewery grounds. Morning in Munich made evident the beauty of the German Purity Law--no hangover. Off to Austria. Taking the route that touches the edge of the snowcapped Alps, we arrived at a brewery attached to a church at the edge of a lake, service was in full swing with gregariously loud beer mug-clanking occurring and “PROST” announced continuously! A team of beer-tending Germans manned the taps, slinging liters out like it was the national sport, and after experiencing our Pliny the Elder, they were nodding in an almost bow with puckered lips and big smiles. We left the reverent Beer Church behind to enter Austria, seeking out Stierwascher’s most idyllic beer meeting place, one beer, one people- Salzburg. Above the central subway station, they served
only one beer in three large halls, holding hundreds of people. This wasn’t the elevated, varying beer and atmosphere that us Cali folks prefer, so we continued our search for Salzburg’s best beer. As it neared midnight, we happened upon Siegel, a beer monument. Unlike German and Austrian beer, experimental brewing and a vast selection of bottled beers from around the world can be found within its walls. This was the setting for our first Pliny trade, and we soon discovered Pliny is the gold bouillon of beer currency. We scored two bottles of a five year old rare sour from the brewery. Next was the Czech Republic. We are beer guys, so you know we were going to Pilsen, to have the world famous Pilsner Urquell. Is Urquell a town dedicated to beer or a town created for beer? Or a brewery the size of a town? If you’ve had Urquell in the states, justice was not done. You must have it pure and fresh from the source to know the beer, the story, the brewery, the legend- Urquell. Onward to Prague, known for great antiquated architecture and old European charm. We discovered in
the heart of Old Prague, a charming architect of beer, representing Prague’s spirit, uniqueness and strength. The beer is X33, brewed above a restaurant right in front of you, where the patrons can see, hear, and smell gurgling, bottling, fermenting beer all around. This brought another score for the beer warriors. We traded a bottle of Pliny for two bottles of X33. Back on the Autobahn, we burnt rubber through a large click of Germany to Bamberg, the Beer City. Bamberg is a small university town, boasting nine breweries, all revolving around two merging rivers. It was the perfect place for “beerlaxing.” After a grand day filling ourselves with fine German brews, we found ourselves in Frankfurt. Frankfurt is grand, but not like the beer Meccas we’ve experienced, so we chill and recollected here. In a central Frankfurt bottle shop, It came to me, in a rush of thoughts of our beer journey thus far, and where the journey was leading and how it would end; I found the beer, “requiem for a dream” that I would take home, summing up my trip.
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1. BRASSERIE CANTILLON IN ANDERLECHT, BELGIUM 2. AUGUSTINER-KELLER BRAU BEER GARDEN 3. BREWERY IN BAMBERG, GERMANY 4. THE WESTVLETEREN BREWERY 5. BREWING X33 - a STRONG LAGER STYLE BEER BREWED BY MINIPIVOVAR U MEDVÍDKŮ IN PRAGUE, CZECH REPUBLIC 6. BRASSERIE CANTILLON
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En route to Belgium, Cologne, the city where Kolsch was invented, was a must stop. In surprisingly un-German fashion, Cologne was not ready to serve us their beer at 11 a.m., so we found one good beer to set us on the road to the Beer Promised land, Belgium! Beer is the blood and life source in this country. From over the top beer bars with glass floors looking into the cellar with a catalogue of thousands of beers, to the 150 year old brewery and restaurant with a beerinspired menu, we were blown away... Our second day in Belgium, and we were beer soldiers, going straight to conquering. Cantillon was the first stop. This brewery rocked our beer world! The tour and tasting was done in a beer trance, and we continually dropped our jaws in awe! From the 100 year old brewery, and 100 year old equipment, to three generations of family brewing; this is probably the perfect brewery. We spent the next couple days sight-seeing, beer emphasis, of course! Brussels and Gent showed us ancient architecture, breweries and beer bars; we even found cool beer art, Belgium’s Pissing Prince. However, our biggest surprise in Belgium is Grut, where they brew the ancient way, using a combination of spices instead of hops to brew the beer. The flavor profiles and complexity was amazing.
Monks and the Westie Westvleteren was closed. Still, we pressed on, as beer crusaders. We went to St. Sixtusabdij to see a glimpse of this great monk compound, only to have arrived at a nondescript, simple country production complex. Nevertheless, our trip was not wasted. The real beauties of this area were pastoral hop fields and discovery of De Struise and St. Bernardos. This is the beery countryside, Pastoral Belgium, home of the Hop and another setting for a spontaneous Pliny trade. We stopped at De Struise which was closed. No stopping beer experts! We flagged down a forklift worker and initiated a trade. After language adjustment, beer drinking communication kicked in, and he took a bottle of Pliny into the brewery, only to rapidly reappear with a six pack variety of beer goodies! He then directed us to a beer bar in the center of town. This is the spot of this region, where hop farmers and brewers meet to drink good beer and bond as men. We couldn’t help ourselves; another bottle of Pliny is handed over in exchange for two bottles of Belgian rare-aged goodness! Bruges was base-camp for a few days. There are many breweries, beer bars, and shops in the nooks and crannies of this storybook city, surrounded by waterways and walls.
We headed toward France to Belgium’s farming area. Brasserie Dupont is a picture perfect pastoral brewery on the outskirts of a small farming village in the farmhouse/Saison region. Although Dupont is well known for its Saison, we came here to share a secret and a great treat. Dupont’s Redor Pils is probably the best pilsner in the world. It is thirst-quenching, with a grassy hop note and an almost beef fat mouth feel. We enjoyed this beer while surrounded by grassy fields clustered with dairy cows and wandering chickens. Back to big beer halls, liters, and pork knuckles. We headed through lower Belgium to visit Orval. We were in the middle of Nowhere, Belgium, going through small village after small village, over beautiful rolling hills and all of a sudden, we lucked upon a brewery compared to the likes in America as Kern River, Brewing Lair or Beer Valley. A brewery so much off the grid, we asked ourselves, “ Who are they brewing for? Why are they brewing here?” And “Why was this so Damned good?” Situationally, this was a Pliny trade, begging to occur. We scored another six pack of a brewery’s best beers, for a bottle of Pliny. After snaking through forests, farms, and foothills, Orval, a brewery monastery castle appeared around a bend. We sipped a brew from their pub while taking in the magical scenery, daydreaming about Oktoberfest to come and reflecting on our journey. Not being German, not drinking beer like Germans, not eating like them or singing or dancing like them, we could never really experience Oktoberfest as they do, but still we drank our share of the 7,000,000 liters consumed, and ate one of the millions of chicken served. We yelled “PROST,” clanked beer mugs with strangers, and even bonded with a few Germans. Surrounding the 18 tents are masses of people, and carnival-like games and amusement rides. After a day of walking and enjoying 4 liters of beer each, we staggered to Augustiner Brau for a farewell to our favorite Munich brewery to have dinner and our last liter. As I tore into my pork knuckle and gulped beer from my mug, I thought, “How do I tell people back home about this, and make it real for them?” I couldn’t: It’s a requiem for beer. Take a Euro beer tour and experience the epic passionate Beerland that is Europe! 27 Hops to Table Magazine
CUPCAKES with an elegant twist makes 24 cupcakes Impress your friends or family with this simple, delicious and easy to prepare dessert. These delicious chocolate raspberry cupcakes are featured by Bellina Bakery and pair perfectly with Mraz Brewing Co.’s Repentance Belgian Dark Strong Ale.
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Preheat oven to 375 degrees F. Line two 12-cup muffin tins with liners and set aside.
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In a large bowl stir together flour, sugar, cocoa, baking soda and salt. Add eggs, buttermilk, melted butter and vanilla. Beat until smooth, about 3 minutes. Using a rubber spatula, stir in hot coffee. Batter will be very runny.
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Divide batter among prepared muffin tins, filling about two-thirds full. Filling cups too full will not result in larger cupcakes, it will only create a big mess.
4.
Bake 20-24 minutes, or until cupcakes spring back to the touch. Transfer cupcakes to cooling rack to cool completely before frosting.
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Using a blender/ food processor blend raspberries until a fine powder forms.
6.
In a large bowl cream butter and cream cheese together. Add powdered sugar and raspberry powder. Mix well until frosting forms.
7.
Spoon into a frosting bag and pipe onto cupcakes. Top with a fresh raspberry.
For the Cupcakes 1 3/4 cup all purpose flour 2 cups granulated sugar 3/4 cup cocoa powder 1 1/2 teaspoon baking soda 3/4 teaspoon salt 2 eggs 1 cup buttermilk
Recipe courtesy of Bellina Bakery www.facebook.com/bellinabakery
1/2 cup butter, melted 1 Tablespoon vanilla extract 1 cup hot coffee For the Raspberry Sorbet Frosting 1- 8oz package cream cheese 1 cup butter, softened 2 cups powdered sugar 1- 1.2 oz package Freeze Dried Raspberries Raspberry for garnish
28 Hops to Table Magazine
BEER WEEK EVENTS THU, FEB 26 BREWERS SHOWCASE @ AUTO MUSEUM FRI, FEB 27 BOTTLE RELEASE (SAN DOG IPA & MILK STOUT) SAT, FEB 28 MILK STOUT GONE WILD SUN, MAR 1 PB SOC (DOG ORG) FUNDRAISER MON, MAR 2 BIKE GOLDSPRINTS TUES, MAR 3 BOWLING NIGHT @ CAPITOL BOWL WED, MAR 4 CHEF BREEDLOVE DINNER (TICKETED EVENT) THUR, MAR 5 KEEP THE GLASS NIGHT FRI, MAR 6 GRAPHIC PHANTOM ART SHOW SAT, MAR 7 IPA YEAST FEST SUN, MAR 8 FATRAC (BIKE ORG) FUNDRAISER
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HOMEBREW RECIPE SACRAMENTO MEDIA COLLABORATION “REPORT CARD IPA” We set out to brew the first ever Sacramento Media Collaboration with Sacramento News and Review and Hops to Table Magazine. Join us at the Sacramento Brewers’ Showcase where we will be pouring this beer and watch while brewers get the opportunity to judge this beer. Call it “Report Card IPA” or “Payback IPA” - either way, it will be a fun time! Type: All Grain Batch Size: 16.00 gal Boil Time: 60 min Equipment: B3 1550 (20 Gallon) Efficiency: 72.00 % Ingredients 40 lbs 4.0 oz 1 lb 8.0 oz
Golden Promise (Simpsons) - 96.4 % Acid Malt - 3.6%
1.75 oz
Amarillo - Boil 60.0 min
1.25 oz
Amarillo - Boil 20.0 min
2.00 oz
Amarillo - Boil 15.0 min
2.00 oz
Amarillo - Boil 10.0 min
2.00 oz
Amarillo - Boil 5.0 min
2.00 oz
Amarillo - Steep/Whirlpool (Hopback)
5.00 oz
Amarillo (Dryhop) - 5 days
2.00 Items
Servomyces (Boil 10.0 mins)
2.00 Items
Whirlfloc Tablet (Boil 15.0 mins)
2.0 pkg
California Ale (White Labs #WLP001) (Starter)
RO Water with added Gypsum (CaSO4) 8.8g and Calcium Chloride (CaCl2) 11.8g. Original Gravity: 1.070 Final Gravity: ABV:
7.3 %
Bitterness: SRM:
1.015
38.8 IBU 4.2 SRM
Mash:
152F @ 60 Min.
Mash Out:
168F
Fermentation: Primary:
65F (7 Days)
Secondary:
67 (10 Days)
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
Bella Bru Cafe - Natomas 4680 Natomas Blvd Sacramento, CA 95835 (916) 928-1770 www.bellabrucafe.com
Fox & Goose Public House 1001 R St Sacramento, CA 95814 (916) 443-8825 www.foxandgoose.com
Ten22 1022 Second St Sacramento, CA 95814 (916) 441-2211 www.ten22oldsac.com
Device Brewing Co. 8166 14th Ave. Sacramento, CA 95826 devicebrewing.com
Blackbird Kitchen + Beer Gallery 1015 Ninth Street Sacramento, CA 95814 (916) 498-9224 blackbird-kitchen.com
Hook & Ladder Manufacturing Co. 1630 S St Sacramento, CA 95811 (916) 442-4885 hookandladder916.com
University of Beer 1510 16th St, Ste 300 Sacramento, CA 95814 (916) 996-4844 www.theUoB.com
Bonn Lair 3651 J Street Sacramento, CA 95816 (916) 455-7155 www.bonnlair.com
Hot City Pizza 5642 J St Sacramento, CA 95819 (916) 731-8888 www.hotcity-pizza.com
Z Pizza Tap Room 7600 Greenhaven Drive Sacramento, CA 95831 916-424-4222 www.zpizza.com/greenhaven
Burgers and Brew 1409 R St Sacramento, CA 95811 (916) 442-0900 www.burgersbrew.com
Kilt Pub 4235 Arden Way Sacramento, CA 95864 (916) 487-4979 www.kilt-pub.com
Capitol Beer and Tap Room 2222 Fair Oaks Blvd Sacramento, CA 95825 916-922-1745 www.capitolbeer.com
Kupros Bistro 1217 21st Street Sacramento, CA 95816 (916) 440-0401 kuprosbistro.com
Capital Dime 1801 L St #50 Sacramento, CA 95811 (916) 443-1010 www.capitaldime.com
The Lodge 2801 Prospect Park Drive Rancho Cordova, CA 95670 (916) 293-7480 www.lodgecordova.com
Capitol Garage 1500 K Street Sacramento, CA 95814 (916) 444-3633 www.capitolgarage.com
LowBrau 1050 20th St Sacramento, CA 95811 (916) 706-2636 www.lowbrausacramento.com
Dad’s Kitchen 2968 Freeport Blvd Sacramento, CA 95818 (916) 447-3237 www.ilovedadskitchen.com
Magpie Cafe 1409 R Street, Ste. 102 Sacramento, CA 95811 (916) 452-7594 www.magpiecafe.com
Dad’s Kitchen - Fair Oaks 8928 Sunset Ave Fair Oaks, CA 95628 (916) 241-9365 www.ilovedadskitchen.com
OneSpeed Pizza 4818 Folsom Blvd Sacramento, CA 95819 (916) 706-1748 www.onespeedpizza.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 Jackrabbit Brewing Co. 1315 Terminal St West Sacramento, California (209) 612-0259 jackrabbitbrewingcompany.com New Glory Brewing Co. 8251 Alpine Avenue Sacramento, California 95826 (916) 760-8306 www.oldglorybeers.com Track 7 Brewing Co. - Curtis Park 3747 West Pacific Ave Sacramento, CA 95820 (916) 520-4677 www.track7brewing.com Track 7 Brewing Co. - Natomas 826 Professor Ln Sacramento, CA 95834 (916) 520-4677 www.track7brewing.com Ruhustaller 630 K Street Sacramento, CA 95814 (916) 447-1881 ruhstallerbeer.com
BREW PUB Hoppy Brewing Co. 6300 Folsom Blvd. Sacramento, CA 95819 (916) 451-6328 www.hoppy.com Oak Park Brewing Co 3514 Broadway, Sacramento CA 95817 (916) 660-2723 www.opbrewco.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 Twelve Rounds Brewing Co 866 57th St Sacramento, California (916) 500-1059 www.twelveroundsbrewing.com
CRAFT BEER MENU Alley Katz 2019 O Street Sacramento, CA 95811 (916) 442-2682 www.facebook.com/alleykatzpubngrub
Duke’s Plates and Pints 510 La Sierra Dr Sacramento, CA 95864 (916) 514-8430 www.dukesplatesandpints.com
Pangaea Cafe 2743 Franklin Blvd Sacramento, CA 95818 (916) 454-4942 www.pangaeatwobrews.com
FOLSOM BJ's Brewhouse - Folsom 2730 East Bidwell Street Folsom, CA 95630 (916) 404-2000 www.bjsbrewhouse.com Cellar Wine Bar 727 Sutter Street Folsom, CA 95630 (916) 293-9332 www.thecellarwinebar.com The Fat Rabbit Public House 825 Sutter Street Folsom, CA 95630 (916) 985-3289 facebook.com/thefatrabbitpublichouse Folsom Tap House 25005 Blue Ravine Road Folsom, CA 95630 (916) 292-5711 folsomtaphouse.com 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
de Vere's Irish Pub 1521 L St Sacramento, CA 95814 (916) 231-9947 www.deverespub.com
Midtown BierGarten 2332 K St Sacramento, CA 95816 (916) 346-4572 beergardensacramento.com
Samuel Horne's Tavern 719 Sutter St Folsom, CA 95630 (916) 293-8207 www.samhornes.com
Easy on I 1725 I St Sacramento, CA 95811 (916) 469-9574 www.facebook.com/easyoni
The Porch Restaurant and Bar 1815 K Street Sacramento, CA 95811 (916) 444-2423 www.theporchsacramento.com
Sudwerk Riverside 9900 Greenback Ln Folsom, CA 95630 (916) 989-9243 www.sudwerkriverside.com
Extreme Pizza 1140 Exposition Blvd, Ste 200 Sacramento, CA 95815 (916) 925-8859 www.extremepizza.com
Pour House 1910 Q St Sacramento, CA 95811 (916) 706-2465 www.pourhousesacramento.com
Fahrenheit 250 BBQ 7042 Folsom Blvd Sacramento, California (916) 476-4508 www.fahrenheitbbq.com
The Rind 1801 L Street, Suite 40 Sacramento, CA 95811 (916) 441-7463 www.therindsacramento.com
Federalist Public House & Beer Garden 2009 N St Sacramento, California www.federalistpublichouse.com
The Shack 5201 Folsom Blvd Sacramento, CA 95819 (916) 457-5997 www.eastsacshack.com
Firestone Public House 1132 16th St Sacramento, CA 95814 (916) 446-0888 firestonepublichouse.com
Streets of London Pub 1804 J Street Sacramento, CA 95814 (916) 498-1388 www.streetsoflondon.net
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
Whole Foods Market - Folsom 270 Palladio Pkwy Folsom, CA 95630 (916) 984-8500 www.wholefoodsmarket.com/stores/folsom
EIK GROVE Boulevard Bistro 8941 Elk Grove Blvd Elk Grove, CA 95624 (916) 685-2220 blvdbistro.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
PLACER COUNTY (Cont)
EL DORADO COUNTY BREWERY
Berryessa Brewing Company 27260 Hwy 128 Winters, CA 95694 (408) 917 2295 www.berryessabrewing.com
Knee Deep Brewing Co. 13395 New Airport Rd., Ste. H Auburn, CA 95602 (530) 797-HOPS www.kneedeepbrewing.com
Cool Beerworks 5020 Ellinghouse Dr. Suite H Cool, California 95614 (530) 885-5866 www.coolbeerco.com
Bike Dog Brewing Co. 2534 Industrial Blvd #110 West Sacramento, CA 95691 (916) 432-3376 www.bikedogbrewing.com
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
Gold Hill Brewery 5660 Vineyard Lane Placerville, CA 95667 (530) 626-6522 www.goldhillvineyard.com/brewery.html
Yolo Brewing Co. 1520 Terminal St West Sacramento, CA 95691 (916) 379-7585 yolobrew.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 Burgers & Brew 403 3rd St Davis, CA 95616 (530) 750-3600 burgersbrew.com 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
Roseville Brewing Company 501 Derek Place Roseville, CA 95678 (800) 978-3713 www.rosevillebrewingco.com
BREW PUB Auburn Alehouse 289 Washington Street Auburn, CA 95604 (530) 885-2537 www.auburnalehouse.com
Jack Russell Brewing Company 2380 Larsen Drive Camino, CA 95709 (530) 644-4722 www.jackrussellbrewing.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
Lazy Daze Brewery at Mary’s Pizza Shack 711 Pleasant Grove Blvd., Ste. 160 Roseville, CA 95678 916-780-7600 www.facebook.com/MarysRoseville
36 Handles 1010 White Rock Rd El Dorado Hills, CA 95762 (916) 941-3606 www.36handles.com
The Monk’s Cellar 240 Vernon St Roseville, CA 95678 (916) 786-6665 monkscellar.com
Danette’s Brick Oven Pub 2875 Ray Lawyer Dr Placerville, CA 95667 (530) 622-7420
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 Boneshaker Pub 2168 Sunset Blvd #104 Rocklin, CA 95765 (916) 259-2337 www.boneshakerpub.com
Hop House 364 Town Center Blvd. #128, El Dorado Hills, CA 95762 (916) 358-3977 hophouseedh.com 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 Wine Smith, The 346 Main Street Placerville, CA 95667 (530) 622-0516 www.thewinesmith.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
Lodi Beer Company 105 S. School Street Lodi, CA 95240 (209) 368-9931 www.lodibeercompany.com
Broderick Roadhouse 319 6th Street West Sacramento, CA 95605 (916) 372-2436 www.broderick1893.com
Final Gravity Taproom and Bottleshop 9205 Sierra College Blvd, Ste 10 Roseville, CA 95661 (916) 782-1166 www.finalgravitybeer.com
Valley Brewing Company 157 West Adams Street Stockton, CA 95204 (209) 464-2739 www.valleybrew.com
Streets of London Pub 2200 Lake Washington Blvd, Ste 100 West Sacramento, CA 95691 (916) 376-9066 www.streetsoflondon.net
Little Belgium Deli and Beer Bar 780 Lincoln Way Auburn, CA 95603 (530) 820-3056
University of Beer 615 3rd St Davis, CA 95616 (530) 759-1990
WEST SACRAMENTO
WINTERS Preserve Public House 200 Railroad Ave Winters, CA 95694 (530) 795-9963 www.preservedrinkery.com
PLACER COUNTY BREWERY GoatHouse Brewing Co 600 Wise Road Lincoln, CA 95648 916.740.9100 www.goathousebrewing.com
Owl Club 109 Church St, Roseville, CA 95678 (916) 782-5222 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
SAN JOAQUIN COUNTY BREW PUB
CRAFT BEER MENU
NEVADA COUNTY BREWERY ol' Republic Brewery 124 Argall Way Nevada City, CA 95959 (530) 264-7263 www.olrepublicbrewery.com
BREW PUB Three Forks Brewery and Bakery 211 Commercial St Nevada City, CA 95959 (530) 470-8333 www.threeforksnc.com
CRAFT BEER MENU 151 Union Square 151 Mill Street Grass Valley, CA 95945 (530)205-9513 www.151unionsquare.com 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
BUTTE COUNTY BREWERY 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 Burgers and Brew - Chico 201 Broadway, Ste 150 Chico, CA 95928 (530) 879-9100 burgersbrew.com
Abbey Trappist Pub, The 2353 Pacific Ave Stockton, CA 95204 (209) 451-1780 abbeytrappistpub.com
The Graduate 344 W 8th St Chico, California 95928 (530) 343-2790
Woodbridge Uncorked 18911 N Lower Sacramento Rd, Woodbridge, CA 95258 (209) 365-7575 www.woodbridgeuncorked.com
The Handle Bar 2070 E 20th St, #160 Chico, CA 95928 (530) 894-2337 www.facebook.com/handlebarchico
SUTTER COUNTY Sutter Buttes Brewing 421 Center St. Yuba City, CA 95991 (530) 790-7999 www.sutterbuttesbrewing.com The Happy Viking 741 Plumas Street Yuba City, CA 95991 (530) 671-7492 www.thehappyviking.com
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
WINTERFEST 2015
Taken at the Red Lion Woodlake Hotel on January 16, 2015
SlowRide SESSION IPA
Sit Back and Session in Style.
Padded with citrus aromas and a bevy of hops, this could be the most comfortable ride you can have with a sessionable IPA. Experience life in slow-mo at newbelgium.com
#GoSlowMo
SLOW RIDE SESSION IPA IS BREWED BY NEW BELGIUM BREWING FORT COLLINS, CO
D OW N LOA D