FREE Your Ultimate Greater Sacramento and Chico Craft Beer And Food Source
HOPS TO TABLE April/May 2015
PLACER COUNTY BREWERIES | BEER AND BURGERS | SUDWERK BREWING CO.
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what’s inside
HOPS TO TABLE
®
A magazine dedicated to covering the Greater Sacramento and Chico beer and food scene
April/May 2015 • Issue 2/Volume 3
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FEATURE
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10 Beer and Burgers
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Join us while we explore the Greater Sacramento region to find the best beer and burgers in the area!
INTRODUCING OUR NEW MOBILE APP!
Industry Spotlight Q & A with Tom McCormick, Executive Director of the CCBA, about the upcoming California Craft Brewers Summit and Brewers Showcase.
14 Brewer Profile In this issue, we interview Sudwerk Brewing Co. to learn about their fascinating history and how the new owners are re-inventing the company.
THE #1 PREMIUM SOURCE FOR CRAFT BEER LOCATIONS AND EVENTS IN GREATER SACRAMENTO AND CHICO
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Beer in Art Parody This issue features a fun Beer in Art parody from the winners of the Sacramento Beer Enthusiasts Facebook Group. Go to www.hopstotable.com/ selfiecontest to get all the pictures submitted for this contest.
ON THE COVER Julio Peix, co-owner of Dad’s Kitchen, shows off his signature Dad’s burger with a Bike Dog Brewing Co. beer!
New and Notable We interviewed the folks behind the new mobile app, Requested to learn about this exciting name-your-ownprice for restaurants app.
20 Ask the Expert A local beer enthusiast shares his wisdom on how to how a bottle share.
22 Beer Travels Join us while we explore breweries along the Placer County Brewery Trail.
26 Beer Inspired Recipes This month, Celebrity Chef Adam Pechal cooks up one of his signature recipes using English-style Extra Special Bitter beer!
28 Craft Beer Directory We have updated and expanded our craft beer directory. Take a look and see what new places have rotating craft beer handles!
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BEER REVIEWS
am a firm believer in the concept of corporate social responsibility. What does this mean you may ask? The Business Dictionary defines Corporate Social Responsibility as “A company’s sense of responsibility towards the community and environment (both ecological and social) in which it operates. Simply put, it means being a strong community partner and doing the right thing.
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 Sam Blackmon Darren Mendenhall Adam Pechal
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 April/May, 2015, Issue 2, Volume 3 © 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.
Hops to Table Magazine has always striven to be a strong corporate partner with the craft beer community, as well as the community in which we live. We do that in several ways, including charity donations, in-kind contributions and unselfishly volunteering our time and resources to further our industry. Another way that we are strong community partners is our willingness and courage to be honest. We are honest in our dealings, our words and our actions. In an era where all too often people are told what they want to hear, we are honest and direct when it is least convenient for us to do so. For example, I was quoted in the Sacramento News & Review in their Sacramento Beer Week issue that I believed that some brewers in our area are brewing sub-par or average beer. It was a very honest statement to a direct question, and I stand by it. That is not to say that ALL brewers in the area are brewing average beer. In fact, I would put some of our brewers up against any in this state or nationally for that matter. But for this magazine to be a cheerleader for all local brewers irrespective of the quality of the liquid they produce is a disservice to the industry. I believe that we can be stronger social partners if we are honest, fair and transparent in our dealings. For that reason and that reason alone we embarked on the path of reviewing beer. I recognize that doing so is not without controversy and that we will lose valuable advertising dollars as a result, but I also believe that this magazine has a fundamental role in helping to educate the consumer and lead the industry by conducting fair, transparent reviews by local industry professionals. In doing so, we are not being mean-spirited or vindictive, but rather seeking to open discussion about beer quality, while simultaneously working to open new markets for those breweries that brew outstanding beer. We also understand that there is a certain amount of subjectivity in reviews; and, while our judges either certified or industry professionals, there is a certain amount of subjectivity involved. Moreover, we understand our local breweries are brewing small batch craft beer that is subject to change over time and one beer may not be indicative of past or future beers. We, therefore, offer our reviews simply as a general guideline and basis for discussion. At the end of the day, we encourage each consumer to make their own decision based on their own individual preferences, likes and dislikes. After all, the fun of craft beer is the art of discovering new and interesting beer, and we are certainly not here to dictate opinions. I want to thank my panel of review judges: Dan Scott, Dave Morrow, Rob Rasner, Steve Allcock, Tyson Herzog, Adam Pechal, Aimee Chilson, Mike Raines, Brian Crass, Matteo Sargentini and Charles McClain. Without your dedication and willingness to step forward, our vision could never be realized. I would also like to acknowledge and thank our local brewers who have supported this project and recognize our good intentions - whether they agree with our reviewers or not. I believe in my heart that it is the brewers who have a willingness to hear other people’s opinions that will make our region great over the long-term.
Happy Spring Sactown. Cheers!
John Zervas Publisher and Homebrewer
“Many banks didn’t even want to look at us.”
Small Business Loans from $250K to $10M “First Community Bank took the initiative to look at our business plan, meet us, and work with us. They are our go-to first choice for a lending partner for future projects. They’ve been very good to us.”
Oak Park Brewing Company
Dave Estis & Tom Karvonen, co-founders opbrewco.com
www.FCBconnect.com
888-886-2170
Requested
G
et ready for the next best thing in mobile app technology! The owner behind the Red Rabbit has created a mobile app where you can name your own price at restaurants you know and love!
NEW AND NOTABLE
The concept is simple. Download the app. Choose a participating restaurant in Sacramento, Roseville or San Francisco and name the time and amount you are willing to pay for a tab. Best of all, you are guaranteed a response within 15 minutes. For example, say you are willing to pay $40 for a $50 credit. You would go to the app, choose the establishment(s), date and time and submit your bid for $40. Once submitted, the app will match places that will accept your bid. If accepted, you submit payment and get a credit for $50. Simple. For the merchant, the idea is very similar to Priceline; the merchant has complete control whether to accept the bid or not depending on how busy the establishment is at any given time. They can either manually accept bids or pre-set a range of amounts they will accept during a given time period and the program will auto-accept bids within that given range. Currently, the app has a limited number of breweries and craft beer bars participating, including Alley Katz, New Helvetia Brewing Co., Broderick’s Roadhouse, Oak Park Brewing and Bunz Sports Bar. However, as word of the app spreads, there are sure to be an increasing number of craft beer establishments participating. You can download the app using the following QR Codes: Pictured from right to left: Sonny Mayugba,CEO/Co-founder; Randy Balzarano, Sales Director and Coco Barnum,COO/Co-founder
Google Play
Apple Store
Requested hello@requestedapp.com 844-908-9559
requestedapp.com
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20 TAPS | 300+ BOTTLES | 1 BEER ENGINE
EVENTS 4/22 - Ballast Point Brewing Night 4/30 - Maui Brewing Co. Night 5/2 - Clown Shoes Brewing Night 5/9 - Avery Brewing Co. Night 2222 Fair Oaks Blvd, Sacramento, CA 95825 (916) 922-1745 - capitolbeer.com
NOW FLOWING.
40 years of brewing experience goes into every beer we make. Available at select retailers and fine beer-drinking establishments everywhere.
Follow the River... Brewery & Tasting Room
Wed - Fri | 4:00pm - 8:00pm Sat | 2:00pm - 7:00pm CA PROP 65 WARNING: This product contains a chemical known to the State of California to cause birth defects or other reproductive harm.
American River Brewing CA PROP 65 WARNING: Company This product contains a chemical known toJust thetwo miles from the cool, flowing waters of State of California to cause birth defectsthe or American River you’ll American River other reproductivefind harm.
American River Brewing CA PROP 65 WARNING: Company This product contains a chemical known toJust the two miles from the cool, flowing waters of State of California to cause birth defectsthe or American River you’ll American River other reproductivefind harm.
American River Brewing CA PROP 65 WARNING: Company This product contains a chemical known toJust the two miles from the cool, flowing waters of State of California to cause birth defectsthe or American River you’ll American River other reproductivefind harm.
GOVERNMENT WARNING: (1) According to the Surgeon General, women should not drink alcoholic beverages during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery and may cause health problems.
GOVERNMENT Founded in 2012, we’re dedicated to the art and WARNING: science of our craft, (1) According to the fueled by the passion we Surgeon General, have for brewing and women should notliving drinklife to the fullest. alcoholic beverages during pregnancy You hold in your hands because of the riskaoftrue Irish-style red ale birth defects. with malty caramel (2) Consumption ofnotes and a touch of roasted chocolate. We alcoholic beverages support your impairs your abilityproudly to local firefighters by drive a car or operate donating a percentage machinery and may of every sale of Fire cause health problems.
GOVERNMENT Founded in 2012, we’re dedicated to the art and WARNING: science of our craft, (1) According to thefueled by the passion we Surgeon General, have for brewing and women should notliving drinklife to the fullest. alcoholic beverages during pregnancy With a tip of our brewer’s because of the riskhat of to the amazing birth defects. impact hops have had on (2) Consumption ofthe history of the Sacramento, CA region, alcoholic beverages impairs your abilitywe to present Hop Canyon. A true West Coast IPA drive a car or operate with a floral aroma and machinery and may delicate citrus notes. cause health problems.
GOVERNMENT Founded in 2012, we’re dedicated to the art and WARNING: science of our craft, (1) According to thefueled by the passion we Surgeon General, have for brewing and women should notliving drinklife to the fullest. alcoholic beverages during pregnancy In chemistry, “AU” is because of the risk GOLD. of For this delicious birth defects. ale, it also means GOLD. (2) Consumption ofCalifornia’s statehood alcoholic beverageswas granted after the of GOLD. This impairs your ability discovery to crisp, clean refreshing ale drive a car or operate machinery and mayis perfect for any beer-drinking moment. cause health problems.
Deposit: CA Cash Refund
charity. Deposit: CA Cash Refund
simpler times when hops Deposit: CA Cash Refund ruled CA farmlands.
your GOLD. Deposit: CA Cash Refund
1 pint, 6 fl. oz. (650ml) (6.0% Alc. by Vol., 35 IBU)
1 pint, 6 fl. oz. (650ml) (6.2% Alc. by Vol., 70 IBU)
1 pint, 6 fl. oz. (650ml) (5.0% Alc. by Vol., 20 IBU)
1 pint, 6 fl. oz. (650ml) (5.5% Alc. by Vol., 35 IBU)
Break Red Ale to a regional fire fighter's
FIRE BREAK
Brewed and Bottled By American River Brewing Company Rancho Cordova, CA
RED
AmericanRiverBrewingCompany.com Find American River Brewing Co. online
5¢ CT, DE, IA, FL, MA, /7 /: 03 75 Ŕ a .*
HOP CANYON
Brewed and Bottled By American River Brewing Company Rancho Cordova, CA
AmericanRiverBrewingCompany.com Find American River Brewing Co. online
INDIA PALE ALE
ALE
AmericanRiverBrewingCompany.com Find American River Brewing Co. online
Follow the River to
5¢ CT, DE, IA, FL, MA, Follow the River and /7 /: 03 75 Ŕ a .* support your firefighters.
IPA
5¢ CT, DE, IA, FL, MA, /7 /: 03 75 Ŕ a .*
Brewed and Bottled By American River Brewing Company Rancho Cordova, CA
Brewing Company.
American River Brewing Company Just two miles from the cool, flowing waters of the American River you’ll find American River Brewing Company. Founded in 2012, we’re dedicated to the art and science of our craft, fueled by the passion we have for brewing and living life to the fullest.
Brewing Company.
In 1848, gold was discovered on the banks of the American River at Sutter’s Mill in Coloma, CA. This rich, chocolate-colored ale with a hint of coffee will transport you back to the days of gold rush excitement.
Follow the River to
Follow the River and discover your treasure.
5¢ CT, DE, IA, FL, MA, /7 /: 03 75 Ŕ a .*
Brewed and Bottled By American River Brewing Company Rancho Cordova, CA AmericanRiverBrewingCompany.com Find American River Brewing Co. online
GOLDEN
COLOMA
ALE
Brewing Company.
ALE
GO WITH THE FLOW.
BROWN
American River Brewing Company 11151 Trade Center Drive, Suite #104 | Rancho Cordova, CA 95670 (916) 635-2537 | www.AmericanRiverBrewCo.com
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The California Craft Brewers Association has been in the news lately talking about an upcoming event. Can you tell us what to expect at the California Craft Beer Summit and Brewers Showcase in September? The CCBA is very excited to launch this first-of-a-kind event that connects California’s thriving craft brewing industry to beer enthusiasts across the state. California boasts more than 500 craft breweries, more than any other state in the nation. This summit is a celebration of the craft beer culture in California, the birthplace of the craft beer movement. Attendees will be able to see, touch, smell, and taste beer.
Q & A about the California Craft Brewers Association Summit and Brewers Showcase in September, 2015
What kind of educational events will this include? Will people be able to connect directly with their favorite brewers? This event will be a hands on, experiential and educational experience. There will be educational seminars, talks, demos, and interactive displays on all things craft beer. The topics will cover such things as how beer is made, beer styles and trends, how to do a beer tasting, the history of California craft beer, food and beer parings, home brewing, sour beers, and much more. Attendees will be able to hear from industry icons such as Ken Grossman, founder of Sierra Nevada; David Walker, co-founder of Firestone Walker Brewing Co.; Natalie and Vinnie Cilurzo, owners of Russian River Brewing Co.; and Greg Koch and Steve Wagner, co-founders of Stone Brewing Co. There will be more than 200 craft brewers at the event to meet, mingle and drink beer with attendees. How many breweries do you expect to pour at the brewers showcase? Will this be set up like a typical beer festival? The Brewers Showcase on Saturday evening will have more than 200 California brewers pouring, many of who have never been to the Sacramento area to pour beer. This is no ordinary beer festival, the setup will feature a village-style set up with brewers grouped by region. The focus will be on engagement between the brewers and their fans. A brewery owner and/or brewmasters from every participating brewery will be on-site pouring beer and talking directly with beer enthusiasts. This seems like a noteworthy event for craft beer enthusiasts. Do you think you will draw from fans across the state? We do, we’ve already seen a lot of interest from San Diego area and the Bay Area and more. We hope to grow this event in future years to attract craft beer enthusiasts nationwide. How has craft beer impacted California’s economy? Do you see a growth for the industry over the next decade?
Pictured: Tom McCormick
Yes, I see tremendous growth in craft beer over the next 10 years. Growth in the craft beer industry remains steady, healthy and consistent. There is still significant market share to be gained. The rate of new breweries opening will eventually slow down and the number of breweries going out of business will slowly increase, but craft beer has plenty of room for growth. The overall beer industry (which includes all beer brands, not just craft) is another story. Industry economists predict overall, beer will grow by 1-3 percent a year over the coming years, which is far better than the last five plus years when it has been down or flat. The “core” brands of the two major brewing companies (Anehuser-Busch and MillerCoors) will continue their slow, gradual but eventual path to extinction. The economic impact California brewers have to the state continues to grow. California breweries contributed $5.5 billion to the California economy in 2013 inclusive of all goods and services both directly and indirectly. California produces more craft beer than any other state with approximately 3.4 million barrels of craft beer produced in 2014. Why did you choose to host the summit in Sacramento? We chose Sacramento to host the first annual California Craft Beer Summit for several reasons including the city’s recent explosion of new breweries, its relative affordability and how well craft beer fits with the city’s evolving farm-to-fork movement. What events are you most excited about attending at the upcoming summit? Everything! I’m really excited about the expo, which will feel and smell and look like a brewery with all kinds of interactive demos going on and great beer to taste. Meanwhile, there are some incredible speakers who will be conducting an array of educational seminars in a classroom-type setting. The culminating beer festival is also a highlight, it will not be overly crowded (we are limiting ticket sales) and will feature breweries from all over the state, many of which do not have beers available for purchase in the Sacramento market. The casual, outdoor setting in front of the state Capitol at sunset will also include good food and good music, the perfect grand finale to a full two days of beer. Where can we purchase tickets, find a schedule of events and get more information? You can go to the event website www.cacraftbeersummit.com and find the Summit schedule of events as well as purchase tickets. We’ll be releasing the full speaker schedule and workshop topics in May. The list of confirmed breweries participating in the Summit is also updated frequently. 8 Hops to Table Magazine
TOM McCORMICK
Executive Director California Craft Brewers’ Assoc.
Join us
Sept. 11 & 12, 2015
/
Sacramento
THE CALIFORNIA CRAFT BEER SUMMIT & BREWERS SHOWCASE Experience the art, culture and community of the craft brewing movement from the brewers who create the world’s finest beers. To purchase tickets or learn more about the event, visit
cacraftbeersummit.com
Burgers & Beer!
What’s not to love about a delicious, juicy burger? A good burger is more than a piece of meat placed on a bun. A truly well made burger is a thing of beauty. At its best, the meat is freshly ground, properly seasoned and tender. Paired with craft beer, this may be a perfect meal. Pictured: The Black Truffle Burger from Hop House
BURG E RS O N !
Dad’s Kitchen Dad’s Signature Burger
10 Hops to Table Magazine
Pangaea Bier Cafe Pangaea Burger
Hoppy Brewing Co. Build Your Own Burger
Jernigan’s Grill Beer Glazed Burger
Bar 101 www.bar101roseville.com Old Town Roseville is making a come back and Bar 101 has the food and beer to prove it. They feature 1/2 pound Angus beef burgers from a variety of 6 styles. Whether you opt for the Hangover Burger - Topped with a fried egg, bacon, hash browns, cheddar cheese on a toasted brioche bun; the Blue Cheese Bacon Burger - Topped with blue cheese crumbles, crispy bacon on a toasted brioche bun or anything in-between paired with any one of their 27 rotating beers on draft, you are sure to walk away a happy camper!
Brodericks Roadhouse www.broderick1893.com Nestled in emerging West Sacramento, Brodericks Roadhouse has fastly made a name for featuring an eclectic and exciting selection of burgers that are mouthwateing good. In fact, their Johnny Cash Burger won the 2013 People’s Choice Award in the Sacramento Burger Battle. They have 8 specialty burgers in all and the names say it all: Duck Burger; Bahn Mi Burger; Johnny Cash Burger; Lamb Burger; El Charro Burger; Gold Rush Burger; True Bleu Burger; Old School Burger. They don’t have the biggest selection of craft beer in town, but the selection they do have is predominately local and well thought-out.
Burgers and Brew www.burgersbrew.com The name says it all. Burgers and Brew specializes in Niman Ranch burgers and craft beer in each of its 3 locations: Sacramento, Davis and Chico. With 12 burgers and endless combinations, there is something here for the entire family and with 44 craft beer tap handles and a seemingly endless supply of bottles, there is a beer to suit even the pickiest of craft beer afficianados.
Hop House hophouseedh.com
Monk’s Cellar monkscellar.com
Pictured: Broderick’s Roadhouse Bhan Mi Burger
New on the scene in Old Town Roseville is Monk’s Cellar. They feature belgian-inspired beer with a West Coast edge with a selection of seasonal farm-to-fork fare. They have one burger on the menu, but it is good enough to make our list. It’s called the Monk’s Burger and it has arugula, house pickled onions, gruyere, garlic aloli and Russian Dressing. Served with their signature Duck Fat Fries, it’s a match made in Heaven! Pangaea Bier Cafe pangaeabiercafe.com Since opening their full kitchen earlier this year, Pangaea has been serving up some fresh and inspired cuisine and receiving quite a bit of critical acclaim for dishes, particularly their custom ground Angus beef burger. This custom ground, certified Angus patty with melted cheddar, bacon, house pickles and sauce is melt in your mouth juicy and delicous. With 27 tap handles and a large selection of bottles, you are sure to find just the right beer to pair with this burger.
Hook and Ladder Manufacturing hookandladder916.com
Located in beautiful El Dorado Hills, Hop House has everything a beer enthusiast could ask for: 12 tap handles dedicated to some of the best craft beer available and burgers to die for! The Black Truffle Burger alone is worth the drive out - it’s seriously one of the best burgers we’ve ever had! For this burger, they put together a special blend of beef, truffle tremor chevre cheese with black truffle aioli. Pair this with the Candied Bacon Stick and a great craft beer and it’s the recipe for a perfect meal!
As leaders in the farm-to-fork movement in Sacramento, it comes as no suprise that Hook and Ladder Manufacturing would come to the plate with a world class burger. In fact, their Hook & Ladder Burger was named one of the 20 best underrated burgers in Sacramento by CBS13 CBS Sacramento! Each day, they feature a new chef ’s choice burger; and with 8 tap handles and a decent bottle selection, Hook and Ladder Manufacturing has a great selection of beer to suit any taste.
Samuel Horne’s Tavern samhornes.com
Flaming Grill Cafe www.flaminggrillcafe.com
Samuel Horne’s Tavern, located on Sutter Street in Historic Old Town Folsom, has long been known for their outstanding craft beer bar; however, they also have a great burger selection. Highlights include the popular Cootie Burger, 1/3 lb Angus beef, pepper jack cheese, raw spinach, serrano aioli, roasted Serrano chilies topped with an over-easy fried egg.
In the mood for a Wagyu beef burger? How about a Venison, Elk, Wild Boar or Antelope burger? If so, Flaming Grill is your place! They serve up some of the best exotic meat and regular beef burgers in the area in just about any variation you can imagine. They have 32 craft tap handles too, so you are sure to find that perfect beer to pair with the burger of your choice. 11 Hops to Table Magazine
Manderes www.manderes.com Located in Folsom, Manderes has been serving craft beer well before the local craft beer boom. In fact, they were named one of the top 200 craft beer bars by Draft Magazine in 2009. They have 18 taps and a large selection of bottles to choose from. Their signature burger is a half pound of USDA Grade A Angus beef served with lettuce, tomatoes and pickles with your choice of cheddar, jalapeño or blue cheese, add bacon or pastrami. It’s simple, delicious and cooked to perfection. Jernigan’s Grill & Tap House www.jernigansgrill.com Jernigan’s Grill & Tap House is tucked away in beautiful and historic Nevada City. They have 13 craft beers on tap and seven delicious burgers to chose from. A crowd pleaser is their Beer Glazed Burger featuring Niman Ranch Ground Beef, topped with their Beer of the Week Beer Glaze, Caramelized Onions and Portabella Mushrooms with Chili Aioli. Hoppy Brewing Co. www.hoppy.com Hoppy Brewing Co. has been serving the Sacramento Community for over 20 years. In addition to their hand-crafted beers brewed onsite, they have a full menu. They have a great selection of Build your own chargrilled to order “burger” that come with their housemade Red Pepper Aioli and served on a fresh toasted roll. Choose from turkey, freshly ground Angus beef, Bison, veggie or portobello. Formoli’s Bistro formolisbistro.com Formoli’s Bistro was established in the spring of 2008 by husband and wife team Aimal Formoli and Suzanne Ricci. They have 7 craft tap handles and a variety of bottles. In the “Burger World,” they are the talk of the town for their Whiskey Burger. This burger is a 5 dot ranch burger with whiskey demi, cheddar cheese, habanero aioli and mixed greens on a ciabatta bun. The Happy Viking www.thehappyviking.com Located in Downtown Yuba City, The Happy Viking has everything a craft beer and burger lover could want. They have a total of 55 tap handles and 12 signature burgers, including crowd pleasers like the Prime Rib Burger, a half pound of ground prime rib topped with your choice of cheese and dressed with lettuce, tomatoes, pickles and red onions. Rubicon Brewing Co. www.rubiconbrewing.com With seven signature burgers to chose from and a sellar selection of in-house craft beer, it’s hard to go wrong at The Rubicon! For those with big appetites, try the Triple Dare: 3x the meet and 3x the cheese. We dare you! 14 Hops to Table Magazine 12 Hops to Table Magazine
Pictured: Formoli’s Bistro Whisky Burger
Dads Kitchen ilovedadskitchen.com Dad’s Kitchen has two locations: one in Land Park and one in Fair Oaks. They were featured in Diners, Drive-ins and Dives on the Food TV Network for their signature Dad’s Burger. This yummy burger features a bleu cheese bacon-crusted 5 Dot Ranch beef patty with tomato, lettuce, onion & aleppo chile spread on an artisan bun. They have 28 craft beers available on tap, so there is no need to walk away thirsty! Oak Park Brewing Co. www.opbrewco.com The newly opened Oak Park Brewing Co. is cooking up some delicous, inpired food in their kitchen. Their burgers are no exception. The Dave’s OPBurger – 1/3 lb patty, seasonal toppings, aioli and tomato chutney - is exceptionally good paired with any one of their fresh craft beers brewed onsite. Auburn Alehouse auburnalehouse.com The venerable Auburn Alehouse has been brewing up award winning beer for over a decade. They have a wide variety of beer that is hand-crafted onsite by their team of talented brewers. They have a full kitchen that specializes in delectable meals to pair with their beer. Their signature burger is the Alehouse Burger - an All-natural, charbroiled beef patty served with applewood smoked bacon, cheddar cheese, lettuce, tomato, onion and house-made Dijon aioli on a brioche bun. Boneshaker Community Brewery www.boneshakerbrew.com Located in Rocklin, Boneshaker Community Brewery is quickly developing a name for outstanding beer and food. The burger is no exception featuring 3 options: the Boneshaker Burger ~ Aged white cheddar, gem lettuce, tomato, onion,house pickles, aioli; BBQ bacon burger and Lamb burger ~ Tzatziki, grilled onion, feta, arugula. Relish Burger relishburgerbar.com Located in El Dorado Hills, Relish Burger has 12 signature and unique burgers, including a customer favorite - the Napa Valley American Kobe Burger, featuring Painted Hills American Kobe all natural beef, goat cheese, roasted red peppers, red pepper aioli and mesclun greens. They have a respectable selection of craft bottles available to pair with their delicous burgers.
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
Tell me about the history of the brewery? Yackzan: My grandpa Dean Unger was co-founder. He and his buddy Ron Broward started in 1989. They were both local construction guys and wanted to start the brewery as a hobby. They were both German guys who loved beer and couldn’t really find much at the time. We are really fortunate to go to most stores now and have so many options; whereas back then, there was only Miller, Coors, Bud, maybe Sierra Nevada if you were lucky, and a couple other local pioneers.
SUDWERK BREWING CO.
So they got together and started the brewery. They went over to Germany and found German brewing equipment and a German brewmeister, Karl Eden and brought him back here for the first five years. They quickly picked up steam and got a lot of press - rating No. 1 brewery in North America for the first five years, and they sold more beer over the counter than any craft brewery in the US. They were getting tons of traction and maxed out the original system of 3,000 barrels by 1995 and then expanded to a 20,000 barrel production capacity, which is what we have now. As soon as they started in distribution, they couldn’t quite figure out the sales and marketing angle. They were successful with the brewpub, and they didn’t have to promote; they thought the product would be a draw itself. That really only took them so far, and they started to decline in the mid 2000’s. How did you guys get started in the business?
Pictured: The Sudwerk Brewing Co. Crew
P
ublisher’s note: I grew up with Sudwerk Brewing Co and remember fondly when they first opened. At that time, there was not a lot of craft beers in the Greater Sacramento market, let alone craft lagers. Sudwerk changed that and became a Greater Sacramento institution in a short amount of time. Like many breweries in the mid-2000’s, they suffered a decline in sales. It is through this decline that this endearing story emerges of the grandson graduating from college with his first job to close the brewery and then deciding with his college buddy to instead bring the brewery back to life. It is this mix of passion, tenacity, dedication to tradition and willingness to take chances that sets this company in the league of breweries that will survive over the long-haul. They are doing something special at the brewery. You can feel it in the air; employees are excited; things are happening; they are taking chances and succeeding. It’s electric, and I respect the direction they are taking. We sat down with co-owners Trent Yackzan and Ryan Fry to discuss the interesting history of Sudwerk Brewing Co.’s, the company’s current operations and where they are headed in the future.
14 Hops to Table Magazine
Yackzan: Ryan and I went to Cal Poly. We both grew up in Davis and around the brand. We moved back here after college and there were no jobs because it was the bottom of the economy. We started working here and saw an opportunity because they wanted to close this place. So my first job was to help close Sudwerk. I was looking at the books and saw all red numbers because they really weren’t selling and had no sales team. They were trying to support a 15,000 plant only doing 3,000 barrels, and it wasn’t working out. We basically put together a business plan and got my grandpa and his buddy fired up. We went out and started selling again, and we saw how excited people got tasting the liquid. They also recognized the equity in the brand. We would go out people would say, “Oh I met my wife at Sudwerk”, or they hadn’t seen it in so long and when they did their eyes would light up and they had this nostalgia behind the brand. That is hard to recreate, and the only way you can do that is with time, and we had 20+ years behind the brand, so we said let’s make this happen.
How are you different than a traditional lager house? What are you doing to reinvent your brand? Yackzan: When we took over we didn’t want to lose our heritage, so we still have our pilsner, marzen, hefeweizen. What we did with our lager is we ended up dry hopping it; introducing West Coast hops. That is how we differentiate ourself from a traditional lager house, by bringing in a West Coast influence. These piney, citrusy West Coast hops, more like aromatic, a lot more Cascade, more Mosaic, Amarillo; the hops that are happening right now in the West Coast but are generally being used in double IPAs. We didn’t see that happening in the lager wheelhouse so it’s awesome for us when people taste it and say, “Wow I didn’t know lagers could taste like this.” We say lagers can taste like that and still have all that hop flavor, but you don’t have to jeopardize that clean crisp finish which lagers are known for and that is essentially what we are trying to do. Fry: Our goal was to really honor our lager foundation here and take the German lagers and try to make them better. Our goal is to always brew the best quality beer and the best quality lagers. When we came the beer tasted great, but we always wanted to dial it in and make it more authentic and make it better; at the same time, we grew up drinking a lot of West Coast pale ales: Sierra Nevada, Lagunitas, and Stone. We had a craving for hops that we weren’t necessarily getting in our lagers, so we wanted to bring that in. We started experimenting with some dry hopping and British brewing techniques. It wasn’t really conflicting with the Reinheitsgebot, but at the same time we were stepping a little outside the traditional realm. That is why you might look at us a little differently than the traditional German lager house; but in terms of a lager house, we are very pure to the lager style. We use a lager yeast that comes from Germany, and we also have a cold cellar here. That is one of the decisions we had to make - do we want to abandon the lager and go with the ale? We
could have pretty much been profitable from day one and just said, “Let’s just make pale ales,” but we thought we owed it to our loyal customers, our community and to ourselves that really love the lager to endure many shortcomings in terms of cost and pioneer through and develop a style of beer that we loved. Eventually we knew the numbers would make sense. Tell me about your relationship with UC Davis and their brewing program. Yackzan: Upstairs we have the University Master Brewers Extension Program that was started by Dr. Michael Lewis, and he is the founding father of the Beer School at UC Davis in the 1960’s. He was the guy who gave a lot of advice to Ken Grossman and Fritz Maytag in the early days. He ended up starting this Masters Extension Program in 1994, and they moved it to Sudwerk in 1995. Ever since, it has been upstairs and the first six months out of every year with about 40 students - there is usually a three year waiting list and the cost is about $15,000. How do you see the brewery’s role in the Davis community? Fry: We are a partner in the community. Everything we do is to give back to the community and help out. Almost every week or multiple times a week, we have fundraisers here for different community organizations. If you go back in history, breweries have always been a cornerstone in the community and that really is our long term goal: to be here for multiple generations and a cornerstone of positivity in the community. It is exciting being able to work really hard at something you love and being able to benefit your family, friends and community members. We just did a fundraiser for Trent’s preschool, my elementary and high school. We also did a fundraiser for the rugby team, and we both played rugby together. It is one of those things where you get to be an active part of your community and it is probably one of the best perks of the job.
Tell me about your sour and barrel-aged program and what you have going out here. Yackzan: We are really treating this as a “Let’s showcase our innovative side; the brewers playground, what ideas do you guys have?” Let’s get weird, local fruit, brett beers. You need a variety of sours. We didn’t see a Sacramento regional brewery, aside from Mraz, extensively experimenting on the sour side of things. We get new customers in here every week who have never tried a sour and it just opens up a whole new world of what beer can be for them. We are treating sours similar to a lager - a gateway sour beer, not so sour that you can’t have a full glass; a more sessionable sour. The Funky Hop Farm is our flagship right now when it comes to the sessionable sours. Most people know about your brewpub, but the Dock Store is a whole different experience on its own. Tell me a little about it, and what are the hours? Yackzan: The Dock Store is open Tuesday, Thursday and Friday from 4-8pm; Saturday from 2-8pm and Sunday from 2-8pm (Starting May 1st). The Dock store is a loading dock that was not really being used when we started working here. We started doing a lot of experimentation, and we could only bring so much beer home with us. So we hooked up a tap to one of our cold boxes, and we rolled the loading dock door, and it is really a tasting room where people can have the brewery experience and try our beers. It is located next to the restaurant with a big roll up door that is spray painted with Sudwerk on it. We have different beers here every week it is usually just experimental beers that we are experimenting with, and we try to get everyone’s feedback. The ones that people like we usually try to brew again and do it better; the ones that people don’t like we go back to the drawing board. _____________________ Sudwerk Brewing Co. 2001 2nd St, Davis, CA 95618 (530) 758-8700 sudwerk.com 15 Hops to Table Magazine
THANK YOU SACRAMENTO for our first 5 years! 2010-2015
2968 Freeport Blvd. 8928 Sunset Ave
Sacramento, Ca. 95818 Fair Oaks, Ca. 95628
(916) 447-DADS (916) 241-9365
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Blind tasting of the top DIPAs from the February issue Hops to Table. Starting April 18th. Come vote your palate! Mraz Brewing Co. tap takeover starting April 25th. EXTREME HAPPY HOUR! All Pours are only $3.75. (Except during beer week)
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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
Panel Member Dave Morrow
Panel Member Rob Rasner
Panel Member Adam Pechal
Panel Member Steve Allcock
Former Executive Director Sacramento Beer Week
Craft Beer Manager DBI Distributing
Owner The Winchester Goose Chico, CA
Celebrity Chef and Restaurateur
Craft beer Enthusiast and Homebrewer
California State Fair Craft Beer Competition Steward Experience
18 Hops to Table Magazine
Former Commercial 10 Years Craft Beer Brewer and Certified Experience, as an Cicerone Owner and Beer Buyer
National Guild of Wine Restaurant Owner, and Beer Judges Chef and Craft Beer Certified (UK) and Former Buyer Commercial Brewer
Extra Special Martin ESB
Track 7 Brewing Co., Sacramento, CA
Dave Steve
Very appropriate for style. Pleasant and inviting. Fantastic balance. Very delicate malt finish, long and awesome. Very traditional ESB. Nice Work! Slightly sweet, malt aroma with low hop aroma. Copper, effervescent and clear. Slightly sweet with caramel notes. An enjoyable beer and good for style.
Fire Break Red
American River Brewing Co., Rancho Cordova, CA
Dave Steve
Rob
Grain, bready, earthy hops, malt aroma. Slight astringency, sweet, honey. Medium Mouthfeel. Overall pleasant beer.
Rob
Adam
Sweet malty notes, rye bread, orange blossom. Well balanced, honey subtle floral, bitter lingering finish. Unique and Interesting.
Adam
OPB ESB
Oak Park Brewing Co., Sacramento, CA
Slight toffee & chocolate. Amber malt is accented by pleasant minty hoppiness. Mild & appropriate mouthfeel! Very nice version of Irish Red! Low malt, toffee aroma (mild). Slight caramel, sweetness (mild), medium-dry finish. Light/medium body. Easy drinker, balanced. Boozy, sweet, malty, and dry finish. Medium Mouthfeel with sharp edges. Aggressive. Nice caramel/toffee notes with subtle accents of melon. Great mouthfeel, solid bubble. Rich malt cleans up with a subtle bitter finish. Solid balanced.
McFord’s Irish Red Ale (Nitro) Auburn Alehouse, Auburn, CA
Nutty aroma. Hazy amber. Nice malt backed by wonderful bittering hops. Nice carbonation. Excellent ESB. Balanced and bitter.
Dave
Beautiful caramel nose. Very soft & smooth, which is to be expected from this style. Soft but appropriate Mouthfeel. Nice Irish Red with good flavor.
Steve
Malt, caramel, subtle hop slight fruit aroma. Hazy copper/amber. Sweet, caramel, bitter (slight), nutty slight hop. Enjoyable, slightly boozy.
Steve
Bready, mild malt. Slight malt (toast). Thin, light body (nitro). Good session ale, but lacks a distinct character.
Rob
Malty, astringent and sharp bitterness. Finish fades quickly with a medium carbonation.
Rob
Malty, nutty aroma. Slight roast, malt, very mild hop bitterness, lingers. Medium-thin, dry at the very end. Decent, balanced.
Adam
Subtle toasty notes, light toffee. Bready up front, then malty sweet with some subtle herbal notes. Slighly boozy but good drinking beer.
Adam
Toasty grain, awesome sourdough, freshly baked. Creamy with tones of toasted bread but with a subtle hoppy middle & finish.
Dave
ESB
ol’ Republic Brewery, Nevada City, CA
Riley’s Red
Sutter Buttes Brewing Co., Yuba City, CA
Dave
Big roasty nose with slight toffee & caramel. Slightly smoky. Good caramel malt, but wanting more bittering in the finish. A bit thin for a 5.6% ABV.
Dave
Massive hop aroma! Chocolate & mint notes. Bitter, astringent, chocolate and slightly sour. This is not an Irish Red.
Steve
Vanilla, slightly hoppy and nutty malt aroma. Creamy, light, moderate malt. The beer is dry with light body, and a thin mouthfeel. Malt, roast, grain, mild chocolate. Dark amber, sustained head. Mild bitter, malt. Easy drinking beer with good balance
Steve
Toffee, hoppy and malty. Caramel, not to style. Bitter finish, medium body.
Rich, coffee notes, unami aroma. Deep toasty malts with not a lot of hop. Light mouthfeel but overall enjoyable.
Adam
Rob
Adam
Rob
Fruity hops, dank, candy sweet aroma. Hoppy, dank, fruity, malty, bitter - is this an Imperial Red? Full, dry, sharp. Delicious! But not to style. Piney and earthy. Deep dark color with solid tan head. Slightly acidic and dank. 19 Hops to Table Magazine
BEER CLUB RULES
1st RULE: You do not talk about BEER CLUB.
2nd RULE: You DO NOT talk about BEER CLUB.
3rd RULE: If someone says "stop" or goes limp, taps out, the share is over.
4th RULE: Only two bottles per person. 5th RULE: One beer at a time. 6th RULE: No beer, no pour.
7th RULE: Shares will go on as long as they have to. 8th RULE: If this is your first night at BEER CLUB, you HAVE to prove yourself.
Y
ou may notice the above rules closely resemble those of Fight Club. Truth be told, some bottle shares are that serious. Great minds drink alike. When it comes to those like minded people getting together to pop some bottles, every level of novice craft beer drinker to extreme beer nerd would agree with several basic rules: designate a driver, enjoy responsibly, arrive on time, be courteous, keep the number of attendees manageable, take care of the host, have fun. Here are three Cardinal Rules (a fundamental rule, upon which other matters hinge) for an enjoyable bottle share.
#1. BRING WORTHY BEER People attending your share have most likely put a lot of thought and effort into getting a brew they are proud of. Your bottles should represent the same level of thought. Depending on your group, nobody wants you to bring a bottle that you can get at most local grocery stores. By no means does this mean bringing whales only. Strive to bring a beer that is unique, rare, desirable, etc. The beer you bring should be on par with the others. Don’t be afraid to have a shared spreadsheet prior to the share. It is good to see what others are bringing, so you can step up your game if needed. If your beer has a story, tell it. Beer nerds appreciate the lengths others went through to acquire a certain brew. The beer journey matters too. If you are not the host, don’t open a person’s bottle without the thumbs up. Give them the option of opening the bottle, having the first pour, and passing it. Respect the beer and respect the person. Use appropriate glassware, i.e. BYOG (bring your own glass). Your glass should be appropriate for the event. Don’t bring your 2 liter Das Boot. Bring a taster type glass that will allow you no more than an honest pour. If this is a public share, all bets are off. Just know your audience and bring beers accordingly.
#2. BRING ENOUGH / POUR ENOUGH
Be mindful of your bottle size and how many people are at the share. If it’s a 12 ounce whale so be it. If you have a smaller size bottle you want to share, then try to bring 2-3 of them. Bring enough for everybody. Don’t be a mooch. If everyone else is bringing two or three bottles, then do the same. Pour and pass. Monitor your pours carefully and don’t over pour
Pictured: Sam Blackmon
yourself. A two ounce pour is a good rule of thumb. Take the time to enjoy the beer, but keep the bottle moving. Ideally that bottle needs to make it around the table. It’s a share. Everybody gets some, and you know those beer nerds at the end of the line are anxiously waiting. Don’t pound your pour and immediately look for what’s next. Appreciate the beer and the person who brought it.
#3. BE A BEER SNOB, BUT DON’T BE A SNOB Depending on your definition, we are all some level of a beer snob. It’s ok to only want to drink good beer, just don’t be high and mighty about it. Don’t be a one upper. If a person brings a beer you’ve had, you don’t need to announce to everyone that you had it first. Or that you were at the brewery and got a one off
HOSTING A BOTTLE SHARE A Seasoned Beer Aficionado Shares His Personal Experience How to Conduct a Successful Bottle Share by Sam Blackmon
20 Hops to Table Magazine
version that was so much better, and there’s no way anybody else could ever get it. Don’t be arrogant and pound your chest about the beer you brought. The person bringing a certain beer worked hard for it. Don’t steal their thunder. Be sure to thank people for sharing their beer, and a toast never hurts. Also, don’t bust out your big words like diacetyl, phenolic, or dimethyl sulfide. Don’t tell me what you predict the mash temperature was or what you think it should have been for better mouth feel. If a beer is bad, then it’s bad. Beer is not an exact science, and some of these rare beers are far out there experimental brews. It’s not your duty to point out that the beer was not good. Overall, be courteous and respect the beer. This is not a party where there just happens to be good beer. It’s an event and the beer is showcased. Pour mindfully, inhale deeply. Cheers. Sam Blackmon is a member of the Elk Grove Brewers Guild and an award winning home brewer. He has rated over 2500 beers in the last two years. Blackmon is an active member of the Sacramento community and is a 16 year veteran of the Sacramento Police Department.
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.
By Toro, Jr.
26 Hops to Table Magazine
Placer County Craft Brewery Destinations By Darren Mendenhall
P
lacer County is known for the discovery of gold, breath taking views, rich history, and the Southern Pacific Railroad, but let’s refocus on a path less traveled known as the “Placer County Wine and Ale Trail”. So grab a glass and let’s tap into nine of Placer Counties prominent craft breweries. Stationed in the heart of Old Town Auburn, the Auburn Alehouse is an alluring place that fits perfectly inside the historic ambiance of gold country. With its original brick walls, tin ceiling tiles, big glass windows; it creates an atmosphere perfect for this long-standing town. As gold was being discovered in the Auburn ravine in 1848, Auburn’s first brewery was crafting batches of liquid gold (beer) just a 10th of a mile where the Alehouse now stands. Keeping the iconic tradition alive, Auburn Alehouse creates Gold Digger IPA, Fools Gold Ale, Old Prospector’s Barley wine along with award winning stouts like the Shanghai with its roasted, dark body, the ZZ hop IPA that is big and hoppy, and the Isotope PU240 Imperial IPA- A hop bomb you won’t see coming. Auburnites are no strangers to the golden delights, so “pan” out your next trip up the hill to Auburn, where liquid gold flows. Nestled above the fog line and below the snow, Knee Deep Brewing Company is showing hop-heads what West Coast style IPAs are all about. They have an astonishing nine versions of (IPA) Indian Pale Ales ranging from: Single IPAs, DIPAs, 3xIPAs, and even 4xIPAs! Their award winning brews such as Hoptologist (Which beat out both Pliny the Elder from Russian River Brewing and Ruination from Stone Brewing) along with 43 other DIPAs in a blind tasting contest back in 2012. Partnered with Simtra, Midnight Happiness, and Hopde-ranged, it will leave you doing the snoopy dance. If you are not a “hop-a-holic”, Knee Deep Brewing offers porters, stouts, Belgians, and red ales for you to adore. Bottom line, if you appreciate worthy beer, you will want to head up to Auburn and check these hop specialists out, but don’t drive too far or you’ll end up on the tarmac. GoatHouse Brewing Company’s husband and wife team truly embrace the farm-to-glass experience from the ground up. All the ingredients you would find in their craft beers come from the very farm the brewery was built and operates on. From the lemons in their Titey Witey’s (it’s not what you think) the mandarins and grapefruits in their Ménage, to the nearby honey that is harvested for the Honeyweizen. GoatHouse Brewing Company grows 11+ varieties of hops (only 17 feet away) from the tasting room. This family run brewery truly focuses on fresh ingredients to produce superior beer. Before you depart, make sure you visit the farm and say hello to Georgia, the family dog, Rory the donkey, and Mala and Dulce the goats. Be on the lookout for the geese Oompa and Loompa, they truly live up to their names. So, tractor on up to Lincoln’s best kept secret for a brew because this family pours love in everything they do.
22 Hops to Table Magazine
Out of Bounds Brewing Company in Rocklin,
hop aromas (has 4 varieties of hops) before you
CA incorporates a rustic bar as you walk in,
taste and smoothness as you drink. Come and
iron lights hang from exposed rafters, a huge
ride the rails at Roseville Brewing Company,
projector screen and cozy leather couches
where this homey operation puts distinction in
giving an ambiance that would give Restoration
their brews.
Hardware a run for their money. Besides the business in front, venture on back where the
With custom arches, dark stained floors, iron
real party begins (mullets not included) foosball
fixtures and dim lighting; The Monks Cellar
tables, ping pong tables, corn hole, food trucks,
of Roseville, CA creates a serene touch, found
and the occasional live band. Keeping with the
predominantly in European Abbeys. Monks
North West feel, Out of Bounds uses water
Cellar uses traditional ways of brewing (you can
from the Sierra snowpack and ingredients such
see this in action) by using modern equipment
as grains and hops from the Pacific Northwest.
and exposing the fermentation process allowing
This California touch, give their stouts a toasted
the flavors of Europe to come through. This
but not burnt taste, reds a taste of smoothness
style displays beers such as Belgian Style
and definition, leaves IPAs hoppy and crisp,
whites that are light and fresh, to English style
and the porters decadent. The ingredients are
pales which are malty but balanced. European
strong but yet still delicate enough to make the
Porters which have a chocolaty toasted tone.
lighter ales soft and creamy. Come out and play
The Monks Cellar also features other classic
while living and drinking…..Out Of Bounds.
beers from Belgium and beyond including Grand Cru’s, Chimays, Triple Karmeliets, and
Tucked away in a cul-de-sac, yards away from
Kriek Lambics. If you are looking for traditions
the tracks, Roseville Brewing Company’s tap
and familiarities of beer the Monks way, then
room is streamlined with a bar directing the
travel down to The Monks Cellar and enjoy a
helm. Tables, chairs, TV’s create a comfortable
pint-sized taste of Europe.
atmosphere and provide seating in the warehouse area putting you in the center of
Dragas Brewing Co. is a beer liar with floor
the operation. This brewery produces beers
to ceiling windows consuming you as you
that take on their own personality like their
enter with leather couches and chairs for your
Blackberry Wheat that’s refreshing with a
luxury and an enchanted copper U shaped
berry twist, their Orange Chocolate with its
bar to complete the mystique. Dragas focuses
rich malt flavors with a hint of orange zest.
on creating extraordinary craft ales that do
The Armstrong Amber- copper colored with
not fall in the typical abyss of categories you
pleasant caramel malts. Heavy Rail Pale Ale
know. Caliko (California Kolsch) for example,
mild and malty. Roseville Brewing Company’s
historically is brewed in Cologne, Germany but
seasonal beers include: Imperial Cherry Stout,
adding a CA twist leaves it light bodied and
Apricot Wheat, Strawberry Wheat and even a
crisp. The IPA is a traditional British IPA using
cinnamon stout. But the Spike Driver Double
west coast hops giving it a low bitter feel. The
IPA is the big engine in this yard carrying big
Stout of Fire is a sweet milk stout infused with
Pictured from top to bottom: Knee Deep Brewing Co. receiving their award winning medal at the 2013 GABF; GoatHouse Brewing Co’s beer in Lincoln, CA; Auburn Alehouse receiving their winning medal at the 2014 GABF and Dragas Brewing Co’s Chili Stout.
Although very unique in the own right, these Placer County breweries share one thing in common, a moment of silence. Those few seconds after that first drink where the enticing flavors dance with your senses captivating you out of reality. Come out, explore, and experience what the “Placer County Wine and Ale Trail” has to offer and craft your own moment of silence.
Photo Credit: County of Placer (www.placer.ca.gov)
Thai chili peppers and a touch of vanilla
Traveled - an imperial stout, showcasing
citrusy brew; Red Robin- a deep copper
creating a complexity of flavors for a
the rich aromas of coffee, chocolate
red ale; and the Golden Eagle - an
unique experience. If you can’t brave the
and roasted malt. For those of you
American wheat, it will leave you soaring
fire, you can indulge on the Apple Weiss
who embrace variety, Boneshaker also
to new heights. The Avenger XX IPA and
- an apple wheat ale, the porter which
has blondes, bocks, and ever changing
Vindicator will please even the biggest
is dark and brooding, and the Pacific at
ales crafted to perfection. Boneshaker
IPA enthusiast. The dark richness of both
Sunset- the malty amber ale. If you are
Community brewery is a true diamond
the oatmeal stout and Whiskey Barrel
looking for a mystical place devoted to
in the rough built by a passionate craft
Porter, and the cleanliness of the pilsner
beer, Dragas is your home.
beer lover, for the passionate craft beer
and Scottish ale will complete your taste.
community.
Come out and embrace the rich history of
If you are looking for an old-fashioned,
Loomis’ small town feel and embark on its
eclectic, urban modern, comforting place
Loomis Basin Brewing Company is
which allows for a priceless experience,
one of the greatest discoveries in the
Boneshaker Community Brewery is it.
quaint town of Loomis. As you walk in,
Although very unique in their own right,
With vintage Edison lighting, roughhewn
you really get a feel of how inviting a
these Placer County breweries share one
wood paneling, metal piped tap handles,
small community is by having a cozy bar
thing in common. They are all interesting
and a bar top made of real pennies (I dare
accompanied by tables like where life
and unique and provide the consumer
you to count them all), you’d be lucky to
existed out in a cabin. In the back, they
a choice of atmosphere that will suit
find hidden gems to quench your thirst.
have a seating area with picnic tables,
anyone’s taste. Come out, explore, and
Treasures such as Tandem Double IPA -
Adirondack chairs (google it) and fire pits
experience what the “Placer County Wine
refreshing, hoppy but surprisingly smooth
to complete the camp like experience.
and Ale Trail” has to offer and craft your
for a 9.8% ABV. Or take the Road less
After the freshness of the Alohawk - a
unique experience.
big flavored brews.
25 Hops to Table Magazine
Kicked up Pork & Beans with craft beer Ingredients Directions 2 Pork Rib-eyes (any pork chop will do)
1.
For the Brine: 12oz ESB 2T Kosher Salt 3 cloves Garlic, smashed 1sprig Rosemary
Combine Brine ingredients and soak chops overnight but no more than 18 hours. Soak your beans while you’re at it.
2.
Combine glaze ingredients which can also be done ahead and store in your fridge for up to 2 weeks.
3.
Place beans in a pot with everything but the salt. Cover with cold water, bring to a gentle simmer and cook for 3545 minutes or until the beans are tender. Season with salt, pepper and sherry vinegar. Let beans cool in their liquid, then strain, reserving the liquid.
4.
Preheat oven to 375. Heat a small sauté pan over med-high heat, add butter and cipollinis in one even layer, season with salt and pepper and cook until the onions begin to caramelize. Deglaze with beer, cover with foil and place in oven for 45 minutes to an hour. The onions will be soft and the beer reduced to a sticky glaze.
5.
Remove the chops from brine and pat dry. Fire up your grill good and hot, I prefer mesquite charcoal, but regular charcoal or gas will work. Drop your chops and cook for 7 or so minutes before flipping. In the meantime, in a medium sauce pot, start rendering your bacon. Once the bacon is crispy, add onions and garlic and cook till lightly caramelized. Then add brown sugar, beer, beans, 1/4c of the cooking liquid and the greens. Simmer until the beans are nice and saucy. Flip your chops and glaze, cook for another 7 minutes before flipping and glazing again. At that point move your chops to lower heat and cook until an internal temp of 135, glazing additionally as needed.
6.
Ladle up some beans, drop your chops and finish with the beer soaked onions. If you’re lucky like me, your neighbor might have some Rosemary blossoms that look great and taste even better.
For the Beer Mustard Glaze: 1/4c ESB 1/4c Mustard 1/4c Brown Sugar 1 clove garlic 1t Coriander, ground 1T Adobo Sauce Pinch of Salt
Impress your friends or family with this simple, delicious and easy to prepare Pork & Beans and Beer. This amazing recipe was created by Celebrity Chef Adam Pechal and pairs perfectly with English Style Beers.
For the Beans: 1c Heirloom Beans (soaked overnight) 1 small Onion, peeled, root on, cut in half 1 Carrot, cut in half 1 Celery stalk, cut in half 1 Bay Leave 2 cloves Garlic, smashed Salt and Pepper 1T Sherry Vinegar
To finish the Beans: 1/2 lb Bacon, diced 2T Garlic, chopped 1 sm Onion, diced 2T Brown Sugar 1/4c ESB 1c Mustard Greens (any braising greens will do)
26 Hops to Table Magazine
For the Cipollini Onions: 2T Butter 10 Cipollini Onions, peeled left whole 1c ESB 2 sprigs Thyme
BEER AND CHILI LOVERS, PURCHASE YOUR TICKETS NOW!
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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
SACRAMENTO BEER ENTHUSIAST’S GROUP BEST SELFIE CONTEST WINNERS Ryan McKillop and Renee Cashmere
Renè Magritte "Son of Man" with Ruhstaller Captain CA Black IPA.
Paul Gauguin "Two Tahitian Women," featuring Renee Cashmere with Hopworks Urban Brewing IPA and Modern Times Brewing Blazing World Amber Ale.
Parody titled: Man and Beer.
Norman Rockwell "Girl Reading the Post" with Track 7 Panic IPA and various brewing books.
Jean Auguste Dominique Ingres "Grand Odalisque" with Funkwerks Tropic King Saison.
Parody titled: “Ryan McKillop getting ready for his selfie.”
Johannes Vermeer "Girl With a Pearl Earring" drinking Russian River Pliny the Elder Imperial IPA, earring made from top of Russian River Consecration Sour Ale.
Rolling Stone Magazine Issue #335 (mirrored) kissing a Moylan's Brewing Kilt Lifter Scotch Ale.
Artist Unknown "Laundry Day is Serious Business" featuring various beer shirts and Heathen Brewing Transcend IPA.
ALL FLAVOR. NO PULP. Grapefruit Sculpin, now available in cans, bottles, and on draft at a bar near you. CRAFTED IN_ SAN DIEGO, CALIFORNIA