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HOPS TO TABLE
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Oct/Nov 2014
BEER AND BRUNCH | SAISON REVIEWS | COFFEE BEER
what’s inside
HOPS TO TABLE
®
A magazine dedicated to covering the Greater Sacramento and Chico beer and food scene
October/November 2014 • Issue 5/Volume 2
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FEATURE
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12 Beer Reviews
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This new feature reviews six local saisons. Look to see what our expert reviewers picked and see how it stacks up against your favorite beer.
Blackbird Kitchen + Beer Gallery has received critical acclaim and has developed a reputation as a craft beer bar destination. Join us as we walk through a five course pairing menu that features an array of farm-to-fork paired with Calicraft Brewing Co. beer.
ON THE COVER
Beer and Brunch Join us as we review craft beer bunch locations in and around Greater Sacramento.
14 Beer Travels In this issue, we travel to historic Nevada City in search of awesome beer and delicious food.
10 Industry Spotlight
Pictured are the Hop Broads. They are a group of women who love to taste, talk and learn about craft beer. Look for their feature article in the December/ January 2015 issue of Hops to Table Magazine. Photo Credit: Sarah Maren Photography www.sarahmaren.com
Restaurant Profile
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In this issue, we interview Rob Archie, owner of Pangaea Bier Cafe. Join us while we talk to Rob about his history and contribution to the local craft beer industry in Sacramento.
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Homebrew Recipe of the Month
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This issue features the Fresh Hop Barleywine made for our Sacramento Fresh Hop Festival. This beer features fresh Cascade Hops from the Hood Hops Ranch in Hood, CA.
Ask the Expert The law firm of RADOSLOVICH | KROGH, PC discuss the legal implications of trademarks to the brewing industry.
Beer Inspired Recipes This month, we feature a delicious Hawaiian Poke Dish. This wonderfully complex dish is easy to make and sure to please your entire friends and family.
28 Craft Beer Directory
facebook.com/hopstotable facebook.com/hopstotable
@hopstotable
We have updated and expanded our craft beer directory. Take a look and see what new places have rotating craft beer handles!
Final Gravity taproom and bottleshop
Publisher John Zervas
Over 400 bottles 26 Rotating Craft Beer Handles
Editor-in-Chief Moni Bull Homebrew Coordinator Cory Meyer Featured Artist Jacquelyn Bond www.jacquelynbond.com Guest Contributors Aimee Chilson Matteo Sargentini Dan Scott
ADVERTISING INQUIRES monique@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 October/November 2014, Volume 2, Issue 5
Final Gravity taproom and bottleshop
9205 Sierra College Blvd. | Suite 100 Roseville | 916.782.1166
Š 2014 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.
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t is appropriate that we interview Rob Archie from Pangaea for this particular issue. Like Pangaea, Hops to Table has striven to provide the consumer and the industry with knowledgeable, relevant and engaging content. And like Archie, I am passionate, competitive and willing to invest in the things I love. I love our craft beer community. This issue is a departure from past issues. Most noticeably, it is a full glossy, traditional magazine format. However, if you look deeper, you will see other changes and content improvements. It is hard to look into a crystal ball and predict exactly what the future will hold. However, I can say with certainty that the craft beer movement in Greater Sacramento has taken hold, and we are humbled and blessed to be a part of it. As always, we love you Sactown! Cheers!
John Zervas Publisher and Homebrewer
Where locals go for craft beer in Nevada City
Ol’ Republic Brewery is definitely a locals spot (and a little tricky to find), but if you ask real nice they’ll tell you where it is! It’s nestled behind a supermarket just outside of downtown in the 7-Hills Business District. The same locals will also tell you how good the beer is, and with 11 awards in the last 2 years at the California State Fair, it’s not just them that think that way! From elegant German lagers and lively English ales, to robust Imperial stouts and specialty seasonals, there’s a beer style for everyone. 124 Argall Way, Nevada City, CA 95959
530-264-7263
www.facebook/olrepublicbrewery Dog fri e n Dly, ki D fri e n Dly, fooD fri e n Dly...bri ng you r own!
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WHAT’S FOR BRUNCH
SACTOWN’S HOTTEST BRUNCH SPOTS What is better than Sunday brunch? Sunday brunch and craft beer, of course. Here are some of the best beer brunch spots Greater Sactown has to offer.
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Auburn Ale House auburnalehouse.com Auburn Ale House just might be the perfect reason to drive up the hill on a lazy day Sunday for brunch. In addition to brewing award-winning beer, they have a full restaurant run by Chef David Hill, formerly of Chef ’s Table and winner of the Sacramento Burger Battle. “Breakfast at the Brewery” highlights include Chicken Fried Bacon, Eggs Florentine and everything in-between. Enjoy your breakfast with any one of their world-class beers or a selection from their full bar.
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Boneshaker Community Brewery boneshakerbrew.com
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Located in Rocklin, CA, Boneshaker Community Brewery is one of the first brewpubs to open in the Greater Sacramento area in the last seven years. They have a 3.5 barrel brewhouse and a full service restaurant that specializes in house-made, farm-to-fork items.
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Highlights of their brunch include Chicken and Waffles, fried chicken breast with house-made waffle and bourbon-maple syrup; and Hash and Eggs, roasted fingerling and sweet potatoes with onions, red bell pepper, sausage and bacon, served with two medium eggs topped with hollandaise sauce. 6 Hops to Table Magazine
Pictured counterclockwise: Corned Beef Hash and Eggs at Capital Dime; Chicken and Waffles at Pangaea Bier Cafe and the Irish Bacon Benedict at de Vere’s Irish Pub.
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Dad’s Kitchen ilovedadskitchen.com After being featured in Diners, Drive-ins and Dives on the Food TV Network, it’s hard to think of Dad’s Kitchen outside of their signature Dad’s Burger. But those adventurous foodies looking to venture towards other menu choices might look to their signature brunch menu. One of our favorites is the Dad’s Omelet with chicken jalapeño mango sausage, bacon, spinach, tomato, and pepper jack cheese served with a side of home fries and a biscuit - perfect with any one of their 28 craft beers available on tap!
Capital Dime www.capitaldime.com Capital Dime have been reinventing themselves since they opened a few years ago. Now under the management team of Broderick Roadhouse, they have been working hard to dial in their menu and consistency, while maintaining a stellar selection of craft beer choices. Come with an appetite because their brunch lineup is outstanding. Whether you chose the House Corned Beef, with peppers, duck fat, roasted garlic, potatoes and eggs or Fried Chicken with scratch made funnel cake, you can’t go wrong here.
de Vere’s Irish Pub deverespub.com de Vere’s has always been known for one of the most outstanding Irish Whiskey and Bourbon line up in this town, but craft beer industry insiders know that de Vere’s also has an amazing craft beer line up, including frequent rare beer offerings from Firestone Walker Brewing Co., Drakes Brewing Co, Auburn Ale House and many others. They also have an innovative brunch menu featuring Irish Bacon Benedict with grilled cheddar-scallion biscuits, poached eggs, chili hollandaise and breakfast potatoes; Fry Up with eggs, house-made Irish bacon, Irish Banger, tomatoes, mushrooms and house-made black and white pudding served with Irish bread and their decadent Vanilla Belgian Waffle with maple pecan butter and maple syrup.
LowBrau www.lowbrausacramento.com Nightclub by night and cool lunch hangout by day, what remains consistent about LowBrau is its dedication and commitment to having some of the best craft beer available - both locally and internationally. Let’s just say this - rare beer is common here. And on those lazy day weekend afternoons, this is a great place to try said rare beer. And what better way to try beer than with brunch! They have a great selection of menu items, but a crowd favorite includes the Breakfast Sandwich. Don’t let the simple name fool you, - this is no ordinary breakfast sandwich. LowBrau’s take on it includes a fried egg, bacon, bacon-sriracha aioli, Gruyère cheese and arugula coming together in a hearty, yet surprisingly light brunch option.
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. Their brunch menu is impressive and features quite a few breakfast staples. These include French Toast with fresh berries and whipped cream; Grilled Steak and Eggs with Bearnaise Sauce; Chicken and Waffles and for the health conscious, House Made Granola and Fruit. And, of course, you can’t go to Pangaea without sampling some of its world-class beer. They have some of the best selections in town, so be sure and ask your beertender for recommendations.
Fox & Goose Public House foxandgoose.com If you are a fan of traditional English pubs, this is the place for you. They feature primarily traditional English ales with a smaller collection of Belgian and American beer. Their menu items are also English inspired, with traditional ingredients like bangers, crumpets, delicious, fresh scones with Devonshire cream, Quiche, Benedict Arnolds and Corned Beef Hash. For those more adventurous, they offer a “Creative Omelet” selection where you can choose between over 40 items.
The Porch www.theporchrestaurantandbar.com Nothing screams brunch more than good old fashioned Southern food. The Porch has it all and then some. We are talking Beignets, Chicken & Waffles; Catfish Benedict and BBQ Shrimp & Grits. And yes, The Porch has an actual porch. So you can have Sunday brunch eating Southern food, sipping delicious craft beer and people watching on a porch at The Porch! Cool, huh? 7 Hops to Table Magazine
BEER PAIRINGS
BLACKBIRD KITCHEN + BEER GALLERY BEER DINNER FEATURING CALICRAFT BREWING CO.
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lackbird Kitchen + Beer Gallery reopened last year to critical acclaim, receiving positive media and consumer reviews for its fresh, local approach to farm-to-fork dining. In a town that bills itself as “The Farm-to-Fork Capital,” this restaurant’s approach is not unique; however, what is unique about Blackbird - and what sets them apart from other restaurants is their approach to craft beer. Simply put, Blackbird has an amazing and diverse craft beer list. They house 50 tap handles for craft beer and six tap handles for craft cider. The handles are balanced between a selection of local, regional and out-of-state breweries. And every single beer on those tap handles are A+ beers. In addition to fresh, innovative cuisine and beer, Blackbird goes outside the box and features craft beer and food pairings each Wednesday, which includes three pours, three menu items and free raffle prizes. Past pint nights have featured a number of local and regional breweries, including Berryessa Brewing Co., Sierra Nevada Brewing Co, Anchor Brewing Co and many others. The pairings are reasonably priced and a great way to sample regional and local beer and food. We attended the Calicraft Brewing Co. beer dinner. This event featured five dishes expertly paired with five Calicraft beers. The first pairing was the Yellowtail Crudo, Tomatillo Salsa dish paired with Buzzerkeley – Sparking Ale. This Peruvian inspired dish was beautifully complex, featuring thinly shaved Yellowtail sashimi drizzled with tomatillos. The tomatillos were sealed in a vacuum sealer with cilantro and jalapeno. Buzzerkeley is a Belgian Strong Ale that drinks part beer and part wine. It has a spicy nose with a subtle, earthy, light sweetness from the Starthistle honey and Champagne yeast used for finishing this beer. This dish was very simple but deeply complex. The sashimi is very delicate and the honey thistle Calicraft uses in the beer brought out the slight sweetness in the sashimi, while the effervescence from the champagne yeast beautifully cleansed the palate for the next bite. The second pairing was the Heirloom Tomato Chili Peaches – Nut Crumble Paired with The City – American IPA.
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Notwithstanding, the chef was able to pull this challenge off expertly using the crispy lengua and soft boiled egg which provided a beautiful earthiness and texture against the delicate citrusy pepper components in the beer.
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The fourth dish was the Roasted Pork Loin with Kefir Lime, Coconut and Bosc Pear paired with The Wobblies – Imperial Wet Hop Ale.
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This dish had notable Thai influences and is beautifully and artistically presented. The roasted pork was prepared perfectly with a beautiful crust and topped with gourmet salt crystals.
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The Wobblies Imperial Wet Hop Ale is very rare. It is made only once a year and only eight kegs are produced. It is not overly hoppy on the front end, but had some hop bitterness that lingered in the background. This bitterness was added to balance the Thai flavors and wash away the palate for the next bite.
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The final dish was the Chocolate Tart, Blackberry Texture – Candy Shard paired with the Oaktown Brown – American Brown Ale.
ng he This dish had fresh peaches and heirloom tomatoes that were marinated in chili powder, topped with two different greens and dusted with crushed cashews and peanuts.
This beer is not hop forward, so it did not compete with the deep chocolate flavors. Instead, the chocolate was really able to shine through, while the breadiness from the crust married perfectly with the caramel malts used in the beer.
The City is a very interesting layered beer. The beer has a nice malt backbone balanced by complex bittering from the addition of blackberry root, bitter orange peel from Seville oranges and Cara Cara dried oranges.
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The peaches and tomatoes provided a nice backdrop to the malt in the beer, while the bitter greens provided a touch of bitterness and the crushed nuts rounded out the dish with a nice earthly component. The third dish was Chilled Corn Soup, Soft Egg – Crispy Lengua Paired with Chez Panisse – Fresh Hop Ale.
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This dish was a complex soup with “hidden treasures” throughout. The base of the soup was corn, cream, fresh herb, rosemary, oregano and vinegar. This was presented with crispy lengua and a perfectly cooked soft boiled egg. This Farmhouse Ale is a collaboration with Chez Panisse for its 33rd anniversary. The ingredients for the beer are sourced from local California farms. All beer sale proceeds are donated to the “The Edible Schoolyard” started by Alice Waters.
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As is the case with many fresh hop beers, this beer is very delicate with a smooth bitterness derived from the fresh hops with nice pepper, citrus notes from the use of organic anise hyssop, lemon verbena blossom, and Meyer lemon leaf. The pairing of creamed corn and beer is a challenge because cooked corn is an off-flavor of beer (DMS) and the use of this ingredient particularly in a chilled soup - can confuse the palate. 9 Hops to Table Magazine
You opened Pangaea in 2008. What was your inspiration for opening a craft beer bar at a time when craft beer wasn’t nearly as popular in Sacramento?
INDUSTRY PROFILE
Archie: I wanted to do something I care about and am passionate about, so I opened Pangaea to share my passion with a broader audience. I would like to view myself as someone who believed in Sacramento. I believed Sacramento would get what I was trying to do. The people here are world traveled, but there is not a lot of pretense here. People are somewhat blue collar, and they want real stuff that is not fake or plastic; they want substance. I always said Sacramento was a beer place, even before we got as many beer spots, breweries and beer bars that we have now. How did you decide on this location (Curtis Park)? Archie: One day, I was sitting across the street at Gunther’s thinking about what could be done with this building that my family owned. I always wanted to do a café. From my previous experience living overseas, I felt like this was a perfect neighborhood spot. You have a lot of people here who are well educated and well traveled. They tend to have an artisanal appreciation for things and it just made sense to do something here. I love the neighborhood. What experience do you want the customer to feel when they come to Pangaea?
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Pictured: Rob Archie
ublisher’s note: As one of the first craft beer bars in this area, Pangaea has paved the way for the Greater Sacramento’s craft beer culture. Owner Rob Archie has worn a lot of hats over the years, from professional athlete to youth mentor to craft beer bar owner and now restaurateur. What has remained consistent, however, is Archie’s discipline, strive for excellence and passion for his craft. Along with a handful of people, Archie is a pioneer who had the guts to invest in a Belgian centric beer bar in Sacramento at a time where beer was not nearly as popular as it is now. We sat down with owner, Rob Archie, to discuss the history of Pangaea, the beer culture in Sacramento and how Pangaea has evolved into the business it is today.
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Archie: No pretense. When it comes down to drinking beer, there are no so-called answers. My goal is to be able to get you what you like with no pretenses in a cool environment. In addition, we want to provide an honest place. That is a place that tells a story; that is at least what I enjoy. In my opinion, small business is just someone telling their story, as they learned as if it is passed down from generation to generation. I think that is always the challenge.
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What style of beer or what beer are you passionate about? Archie: Probably sour beers and farmhouse beers because of the impermanence of them. I like that you can have a particular beer one day and then have it again a month later and it is a different beer. I feel like it was the way beer was first made; spontaneous fermentation. When I went to Cantillon and got to see what they were doing there and met the owner and brewer, it was just pure passion. They were saying, “This is the style we do; it is not because it is popular, it is because this is how I learned to brew it and this is what we continue to do. With so much beer in the marketplace now, how do you determine what to buy? Archie: Tasting, researching and education. I always tell our staff that they need to have passion to work here. My expectation of when people work here is that beer is what they do. We collaborate on what we should bring in so we can represent a variety of quality styles, and we can stand behind what we serve. Everything is curated, and once again I feel like that is part of our story. That is what we are selling and that is what we stand behind. It is not just about bringing in every skew.
What inspiration do you get from going to beer places abroad? Archie: It gives you a chance to look at things objectively, to look at yourself and not taking ourselves so serious. It is not to bastardize things; there is tradition to what we do. Sometimes as Americans, we see dollars and opportunity, so we take advantage of it. When you get the opportunity to travel, you see that it is not so much money driven as much as a livelihood. I went to Chimay, and you see the monks - real monks. When I go to Cantillon, it is him and his father, and they are brewing beer. There is no pretense, and it is not packed there. It humbles me. I get that we all have to make a living, but what matters the most is the people we are around and the environment we are in. That is what makes it a challenge for me to think about expanding because I love the environment, I love the people; it is a safe haven in a sense. Brewers are brewing stuff, and they put their heart and soul into brewing. These guys are making honest salaries. They are doing barrel-aged beers and taking chances on sour programs, paying for real estate; there is a price that comes with that. We owe it to these breweries to tell their story and for our staff to be able to explain why you are
paying $25/30 for a bottle of beer. In five years where do you see the craft beer market in Sacramento? Archie: Just like anything, I feel that good beer is here to stay; it is not going backwards. Customers are going to have more of a discerning opinion. It is going to be a challenge just like it is in any restaurant; it has to be good. It will correct itself if people are not taking note and really looking at the idiosyncrasies of what customers want, staying competitive and delivering value for what they are charging for all this stuff. Where do you see Pangaea in the future? Archie: Right now it is just about sustaining and providing the highest quality. I love Pangaea and have the platform that I love participating in right now. I like the neighborhood, I like that it gives people an alternative that come out of midtown and can come into this neighborhood. Yes, Pangaea is beer centric but even if you are not a beer lover and you just want to come and have some really great food, and we have a good wine list as well. You get introduced to beer in a way that there is a chance that you have never been introduced to before. 11 Hops to Table Magazine
JUDGES CORNER
HOW WE REVIEW BEER We assembled a testing panel comprised of certified beer judges, craft beer industry professionals and knowledgable consumers. The grading was done under the guidelines of the BJCP Sanctioned Competition Program Judge Procedures Manual.
RATINGS Poor Fair Good Excellent Outstanding
TASTING PANEL Chief Steward Dan Scott Executive Director Sacramento Beer Week
Panel Member Aimee Chilson Beertender LowBrau Bierhall
California State Fair 7 Years Craft BeerCraft Beer Competition tending experience Steward Experience
Panel Member Matteo Sargentini
Panel Member Ron Davis
Beertender LowBrau Bierhall
President Gold Country Brewers Association
6 Years Craft Beer Buyer and Beertender
BJCP Certified Judge/ Award Winning Homebrewer
STYLE AND PAIRINGS Saisons are a group of refreshing summer ales made by farmers during the summer months. They have historically included ingredients that were available on the farm and in season. Saison are refreshing, fruity/spicy ales. They are pale to yellow-orange in color, very carbonated and dry. Food pairings include Asiago, Colby, Goat Cheese (aged Chèvre), Fontina, Gorgonzola, Parmesan, Triple Crème cheese and Salads, Shellfish, Fish, Chicken and Curried Dishes.
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Panel Member Tyson Herzog Beertender Dad’s Kitchen 12 Years Craft Beer Buyer and Beertender
Panel Member Dave Morrow Craft Beer Manager DBI Distributing Former Commercial Brewer and Certified Cicerone
Saison
Saison
Mraz Brewing Co., El Dorado Hills, CA
Berryessa Brewing Co., Winters, CA
Dave Aimee Matteo Ron Tyson
Malty biscuit aroma with toffee notes, Belgian yeast esters, brisk soft malt, refreshing and dry Straw color, lightly spicy, candied banana and citrus notes, soft mouthfeel, medium bodied Hazy, bready notes, slight tropical fruit, fuller body, apple and caramel notes, Belgian phenols Hazy, white dense head, fruity esters, medium mouthfeel, nice phenol characters, slightly sweet Meyer lemon, vanilla and slight toffee notes, slightly sweet
Spring Saison
Bike Dog Brewing Co., West Sacramento, CA
Dave Aimee Matteo
Dave
Bright gold color, some banana, nice and round mouthfeel, slight brett yeasy notes
Aimee
Golden color, earthy nose with notes of apple and hay, very dry
Matteo
Light golden color, Belgian esters, soft body, sweet apricot notes
Ron
Golden color, warm and inviting aroma, medium bitterness and phenolic flavors. Highly drinkable
Tyson
Light color, clear, great nose that doesn’t overpower with phenolic yeast characteristics
Fleur de Saison
New Glory Craft Brewery, Sacramento, CA
Dave
Golden color, green apple nose, effervescent, phenolic nose and bone dry Golden color, clear, spicy nose, cloves, bitter citrus rind notes, roast spice, nice funky, dry finish Light yellow color, spicy, medium body, Belgian phenols, slightly tart citrus notes, dry
Beautiful rose color, red rose nose, strawberry and raspberry notes
Aimee
Clear rose color, yeasty, notes of grapes (champagne), apples, very floral, clean finish
Matteo
Red, pink color, flowery fruit nose, light mouthfeel, crisp and dry
Ron
Pale straw color, clear, apple aroma, light phenols, crisp, citrus, dry
Ron
Dark color, very clear, huge rose aroma - slightly overpowering, spicy phenols, red apple esters
Tyson
Pale color, bright and clear, banana notes, not bitter
Tyson
Hibiscus and grape notes, light yeast, really good beer
Saison Solon
Saison
Jackrabbit Brewing Co., West Sacramento, CA
New Helvetia Brewing Co., Sacramento, CA
Dave
Clear, Vognier aroma, stone fruit notes and medium bodied
Dave
Dark golden color, subtle yeast forward nose, slightly sweet, drinkable
Aimee
Golden color, banana aroma, bready and funky bitter notes that linger
Aimee
Golden amber color, toasty nose, medheavy body, sweet,orange notes
Matteo
Clear golden-orange color, bready, soft mouthfeel, peppery and light
Matteo
Amber golden color, stone fruit and apple notes, belgian yeast character
Ron
Red apple aroma, lightly sweet, estery and low hop bitterness
Ron
Clear, spicy sweet aroma, bready, low to medium mouthfeel
Tyson
Light golden color, subtle bitterness, soft fruit - drinkable beer
Tyson
Medium color, sweet, slightly tart and acidic mouthfeel
13 Hops to Table Magazine
HISTORIC NEVADA CITY, CALIFORNIA
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evada City is located 60 miles northeast of Sacramento and 30 miles north of Auburn.
The population hasn’t changed much over the years. In 1900, 3,250 people lived in Nevada City; in 1910, 2,689 lived there; at the 2000 census, the population was 3,001, and at the 2010 census it was 3,068. Despite limited population growth, the town has embraced economic development with tourism being its main economic revenue source. There are bed and breakfast inns, boutique shopping stores and the quaint, local restaurants typical of small tourist towns. While many small tourist destinations gravitate towards the wine industry, Nevada City sets itself apart by fastly becoming a craft beer destination. In recent years, there has been a virtual explosion of craft breweries and beer bars in the area. There are now two breweries in Nevada City: ol’ Republic Brewery and Three Forks Bakery & Brewing Co. ol’ Republic Brewery stands out from the crowd in its approach to brewing craft beer by specializing in classic handcrafted American and European lagers and ales. And, while the beers they brew are classic, they are far from the beer our grandfathers drank. In fact, they are world class beers and, since opening in 2012, ol’ Republic Brewery has received significant critical acclaim, including a series of recent gold and silver medals from the California Craft Brewers’ Competition. The other brewery in Nevada City is the recently opened Three Forks Bakery & Brewing Co.. They have a 7-barrel brew system and feature primarily West Coast style beers. In addition to a brew house, Three Forks also houses a restaurant and
bakery, where they serve up a variety of fresh farm-to-fork menu items and wood-fired pizza. In addition to the two breweries, Nevada City has a surprising number and variety of craft beer bars and restaurants. Jernigans Grill is located within a stone’s throw from ol’ Republic Brewery. Owner Sean Cox runs this pub with a passion for finding the best craft beer possible and each and every one of his 13 tap handles reflect this passion. Jernigans also has a full restaurant with a wide and varied selection of Niman Ranch burgers and Creekstone Farms tri-tip sandwiches, soups and salads. In the center of town, there are several other popular craft beer bars and pubs: Cooper’s Ale Works; Lefty’s; New Moon Cafe and Matteo’s Public to name a few. Matteo’s Public is a center stone of the community. They have frequent fundraisers and are committed to operating their establishment in a sustainable manner by composting all their waste, including meats and oil. They have rotating craft tap handles and bottles available in their restaurant. They have a full and extensive menu featuring farm-to-fork, organic ingredients. If you are into live music, Matteo’s Public is a must stop place. They have live music nightly with a line up of everything from Blue Grass to Brazilian jazz. Whether you are stopping by on the way to Lake Tahoe or just looking for a relaxing weekend getaway, you don’t need to look much further than Nevada City. Live music, good food, craft beer and friendly people - sign us up!
Pictured clockwise from left: Jernigans Bar and Grill, ol’ Republic Brewery (photo credit: Heather Mandeville) and Three Forks Bakery & Brewing Co.
ASK AN EXPERT
The law firm of RADOSLOVICH | KROGH, PC discuss the legal implications of trademarks to the brewing industry.
Pictured: The attorneys and staff of RADOSLOVICH | KROGH, PC
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rademarks are vital to breweries of all sizes, ranging from the nation-wide recognition of Samuel Adams’ enduring blue label, to more regional marks like Track 7’s railroad tracks or Russian River Brewing Company’s fir tree. A trademark is any phrase, word, symbol, or design that identifies your particular brewery as the source of the golden draft your customer is enjoying. A service mark is much the same, except it identifies the source of a service, such as brewing itself, rather than a specific beer.
white shark label, or even just their names. For the light-hearted this can result in new friendships, like the “Collaboration, Not Litigation” ale from Avery Brewing and Russian River. However, some breweries have been forced to redesign their hallmark, change their name, and overhaul the successful style they had built for themselves. For an example of how much brewers love trademark conflicts, check out the label on Clown Shoes’ “Undead Party Crasher,” featuring the slaying of a trademark attorney monster.
As the number of small breweries increase, the potential for conflict over trademarks increases. Recently, breweries have been clashing over iconic logos, such as the current dispute between Lost Coast Brewing and Aviator Brewing over a great
Gone are the days when it was enough just to have your label approved by the Alcohol and Tobacco Tax Bureau. Now you need to take your business a step further; registering your trademark with the United States Patent & Trademark Office can
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provide you with many advantages, including notice to other brewers or businesses of your claim to ownership of the mark, legal presumption of ownership nationwide, and the exclusive right to use your mark on beer labels or in connection with brewing. You can also use a U.S. registration as the basis to register your mark in foreign countries. Trademark protection can give you official recognition for your mark and proof of legitimacy in the event you need to defend your creation. In a perfect world, you would never have to worry about defending your image. Energy should be spent on preparing your next recipe or finding the next spark of inspiration for your new concoction. Protecting your logo can allow you to focus on your passion, not on a struggle over your image.
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*IN DOG YEARS
OCTOBER
Radoslovich | Krogh, PC Attorneys
HELP US CELEBRATE
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SPECIAL BEER RELEASES, FOOD TRUCKS, LIVE MUSIC
Practicing the craft of law since 1995 916 565-8161 radkro.com
BIKEDOGBREWING.COM
SMALL BATCH BREWING
YOU KNOW HOW TO MAKE IT, WE KNOW HOW TO MAKE IT LEGAL
YOUR BEST FRIEND LOVES THIS BEER
WE ARE TURNING
WEST SACRAMENTO
YOU LIKE BEER, WE LIKE BEER
CALICRAFT BREWING CO.
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s the brewing scene in Northern California continues to evolve and rapidly expand, new breweries are thinking outside the box to both define and distinguish themselves from their established competition.
NEW AND NOTABLE
For these new breweries, no longer is it sufficient to brew a really good IPA or pale ale or stout. Rather, the new wave of breweries are venturing into specialty beers: sours, barrel-aged beers, wet hopped and other uniquely styled beers that separate them from the crowd. Calicraft Brewing is one of those new breweries that are expanding and stretching the definition of beer. That is not to say they are trendy - they are far from it - at least in the brewing world. Yes, they have good marketing and have a business sense for what sells in the Bay Area. But that’s only half of the story. Calicraft shines because of their focus and innovative use of native California ingredients. California influences are evident throughout their branding, brewing and ethos. According to owner Blaine Landberg, “Calicraft Brewing Co. is trying to capture the spirit of California in a bottle.” In fact, what they do well is bridge the gap between California’s love of wine and its discovery of craft beer. As Landberg describes it, “It is an ethos between where beer meets wine.” Next time you want to try something a little off the beaten path or want an alternative to wine, give Calicraft a try. You won’t be disappointed. Pictured from left to right: Thomas, Zac, Blaine and Cynthia
Sparkling Ale 7% Alc/vol
Farmhouse Ale 5.3% Alc/vol
Kolsch-style Ale 5.2% Alc/vol
Brown Ale 6.7% Alc/vol
Buzzerkeley has a a spicyfruity nose using California Starthistle honey and Champagne yeast for an intriguing, dry finish.
A collaboration with Chez Panisse, Chez Panisse Farmhouse Ale is infused with organic anise hyssop, lemon verbena blossom, and Meyer lemon leaf.
Cali Coast has California-grown malt that gives it body, while German noble hops give this Kolsch-style brew complexity and a crisp finish.
Oak Town Brown is a blend of three oaks added during fermentation. California Cascade hops bring the local flavor that goes from roasted and bitter to chocolate finish.
FRESH HOP BEER
For a short window of time starting anywhere from late August to mid-September, brewers rush to get whole, fresh hops straight from the field to the brew kettle. Almost immediately after picking the bines, the hops start to degrade. Thus, brewers most often harvest the hops and brew the very same day. Fresh hops add a vibrant, citrusy and tropical fruity guava, mango and other tropical fruit qualities not found in dried hops. 18 Hops to Table Magazine
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WE DON’T JUST SERVE IT WE LIVE IT
2222 Fair Oaks Blvd, Sacramento, CA 95825 (916) 922-1745 - capitolbeer.com
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A BREWER’S PERSPECTIVE ’ve been prompted to ponder our place in Sacramento’s budding beer scene because we get asked about it with regularity. We are told that Track 7 is a success and asked how it feels to be a success. I suppose everyone’s definition of success is different, and for me it’s more of an “I’ll know it when I see it” situation. But the funny thing for me is I don’t feel like a success. It’s probably because we fail and we fail a lot. If anything, it’s our willingness to fail that has helped us become better as brewers and a brewery. It is these reflections on our failures not success that is contained here.
When we started making beer, we approached it fairly restrained. Yes we had some “big” beers and some beers that didn’t fit neatly into a style. But we were always pretty straightforward. This tended to exemplify our approach to the better part of our first year, until a conversation we had with our friend Knee Deep Brewmaster and Hoptologist Jeremy Warren. We were discussing our approach to dry-hopping our beers. He made a comment to me that still resonates beyond even our dry-hopping. The gist of the comment was “go big . . . go as big as you can. If you don’t you’ll never know how high you can take it and you may stop pushing before you truly reach greatness.” I love it. That’s also why I love his beers so much. He pushes the envelope perhaps better than anyone else I know and seemingly does so with ease. So we did. The next imperial beer we dry-hopped, we loaded it up. Unfortunately, we weren’t fast enough and a green geyser ensued. Disappointed, we cleaned up our mess, finished out the beer and loved the results. We’ve gotten faster and green geysers fewer, but I still love that rush when about to dry-hop one of our beers. We also fail a fair bit because we are willing to take risks. We don’t take needless risk or act careless, but we look to take risks that can be transformative or educational. My philosophy is that we will learn more from failure than we will success. If that batch is perfect and I don’t know exactly why, that’s great if I can repeat it. Even better though is when I take a risk, fail, contemplate about the issue and solve what went wrong. At Track 7, almost everything we have done has been a first for us as professional brewers. Geoff and I never brewed a solo commercial batch prior to the first fill of our mash tun. We were advised to do a water batch, to get used to moving liquid around the vessels. That seemed pointless to us. We threw malt in the tun, boiled the wort, added some hops and transferred it to our fermenter. Ultimately, we dumped our first two batches (for other reasons stemming from a contaminated used brewer’s hose), so from a big picture perspective, we failed. But from another perspective, our first brew days were a series of successes with a less than ideal outcome. We learned immensely from those first batches. Probably more so than the next twenty we brewed successfully. We took a risk, failed and learned from the failure.
Left to right: Ryan Graham pictured with Jeremy Warren, Knee Deep Brewing Co
It’s only fitting that we are currently using a similar approach to our wild, sour and barrel program. Prior to our first barrel-fermented brett beer, our brewer Dan expressed some reservations about the pending brew day. He was nervous because I didn’t have all the answers. I had my suspicions, speculations, conjecture about how things would go, but I didn’t know the outcome. Ultimately, the beer is now finished fermenting and aging nicely. But those of you that watched the process know that things didn’t go smoothly. I chased blowing barrel bungs, Geoff received a nice yeast facial from a barrel, and our taproom server Andy ate his dinner while holding a barrel bung in place. But we had enough contingency plans in place to make things work. We
SUCCESS OR FAILURE A Professional Brewer Shares His Personal Experience Regarding The Risks And Rewards Of Brewing by Ryan Graham, Co-owner Track 7 Brewing Co. 20 Hops to Table Magazine
learned how to make blow off tubes for barrels on the fly. As mad as I was that night, when I got home, cracked a beer and reflected on that night, I couldn’t help but smile. We could have given up in the face of adversity. But we didn’t. Even if it comes out bad, I’ll look at the batch as a success. I know there is a lot of attention right now on craft beer, and in particular, the explosion of craft beer in the Sacramento region. But a sobering reality is that a lot of businesses fail. Good businesses too. Sacramento Brewing Co. was quite big, with an award winning portfolio and isn’t here anymore. Bloomberg states that 8 of 10 businesses will fail in 18 months and the Washington Post reports it a little less pessimistically that 5 of 10 businesses will fail in 5 years. We clearly have no intentions of failing in the grand sense, but it could happen. It’s a reality of business. That’s also what keeps us motivated and focused. But, we will keep failing a little at a time along our journey, always looking to take those lessons and evolve.
NO OP W EN !
Yolo Brewing Company
West Sacramento ~ Yolo County Beer hall & outdoor beer dock. 12 beers on tap, growlers & 22oz bottles to go. RAISE YOUR GLASS HIGHER. 1520 Terminal Street West Sac, CA 95691 (corner of Terminal & Del Monte)
yolobrew.com facebook.com/yolobrew IG or Twitter: @yolobrew
ALWAYS BREWING SOMETHING NEW
award winning | innovative beers 2222 FRANCISCO DRIVE | SUITE 510 EL DORADO HILLS, CA 95762
916.607.3557 M R A Z B R E W I N G C O M P A N Y. C O M
HOMEBREW RECIPE FRESH HOP BARLEYWINE
In celebration of the Sacamento’s Farm-toFork Week, Hops to Table Magazine brewed a Fresh Hop Barleywine using Cascade hops from the Hood Hops Ranch, located in Hood, CA. The beer was featured at the Sacramento Fresh Hops Beer Fest and received favorable peer review. The beer pours medium brown with copper hues and a tan head. It has a dark fruit, caramel, brown bread and toffee notes with a medium bitterness and earthy, citrus overtones from the wet cascade hops. Fresh Hop Barleywine Type: All Grain Batch Size: 8.00 gal Boil Size: 13.79 gal Boil Time: 120 min Equipment: B3 1550 (20 Gallon) Efficiency: 72.00 % Ingredients 15 5 2 1
lbs lbs lbs lbs
9.0 oz 2.0 oz 1.0 oz 13.0 oz 9.8 oz 6.0 oz 6.0 oz 6.0 oz 2.0 pkg 6.0 oz
Pale Malt (2 Row) 61.8% Pale Malt, Maris Otter 20.3% Crystal 75, 2-Row 8.1% Victory Malt (biscuit) 7.3 % Carapils 2.4% Cascade (Fresh Hop) Boil 120.0 min Cascade (Fresh Hop) Boil 60.0 min Cascade (Fresh Hop) Whirlpool California Ale (White Labs #WLP001) Cascade (Fresh Hop) Dry Hop 5.0 Days
Original Gravity: 1.082 Final Gravity: 1.010 ABV: 9.4 % Bitterness: 75.5 IBUs SRM: 13.2 SRM Mash: Mash Out:
152F @ 60 Min. 166F
Fermentation: Primary: Secondary:
67F (7 Days) 67 (10 Days)
BREWING WITH COFFEE Brewing with coffee is part science and part art. The coffee origin, roast, amount and extraction method all play important roles. When done correctly, the resulting beer is flavorful and balanced with clear coffee notes. When added incorrectly, the added coffee will impart harsh, bitter flavors and have unfavorable results. Porters and stouts, which already have caramel and roasty flavors from malts and specialty grains, seem to benefit the most from the addition of coffee. This is not to say that other styles such as bock, altbier, brown ale, strong ale, rauchbier, dark lagers, or others might benefit from the addition of coffee. There are two major varieties of coffee grown in the world: robusta and arabica. Most commercial brewmasters who make a coffee beer use arabica beans. Depending on the roast, these beans can result in a wide range of flavors from mellow nuttiness to dark, roasted chocolate. There are two ways to add coffee to a brew: pre-fermentation or post-fermentation. Each type of method has its supporters, but most commercial brewers add the coffee post-fermentation so they have the ability to titrate the amount of coffee to the taste they are looking to achieve.
BIKE DOG BREWING CO. COFFEE MILK STOUT
MRAZ BREWING CO. COFFEE POT PORTER
SUDWERK BREWING CO. 3 BEST FRIENDS
NEW HELVETIA BREWING NAKED COFFEE STOUT
TRACK 7 BREWING CO. CHOCOLATE FISH STOUT
Bike Dog Brewing Co. brews the quintessential Milk Stout. It pours a beautiful dark brown and has a nice medium body with smooth, creamy, sweet chocolate notes. With the addition of Insight Coffee, this beer takes on further subtleties of bittersweet chocolate and a lively spice character from the roasted beans.
This Imperial Porter pours a beautiful, rich dark brown and has deep dark chocolate and roasted coffee notes. It is brewed with hemp seeds, which provide a subtle touch of nuttiness to the finish. The addition of Insight Coffee is very predominate and provides a strong roasted espresso note that further enhances the roasted coffee flavors obtained from the malts.
This Coffee Vanilla Lager is a marriage of smooth, dark chocolate locally roasted coffee from the Pepper Peddler and vanilla beans. This beer has light hints of coffee, chocolate, and vanilla. It is a very balanced and clean beer with a slightly dry finish. The coffee component is not a predominate flavor but complimentary to the beer as a whole.
This beer is a twist on New Helvetia’s award winning Homeland Stout. It is brewed with over four pounds of Naked Coffee’s Mexico Turquesa per barrel. The coffee adds a thick, rich, spicy body that does not overpower, but rather perfectly compliments the strong roasted barley and chocolate flavors of this outstanding stout.
This limited release offering from Track 7 Brewing Co. uses coffee from Chocolate Fish Coffee. This beer pours a deep dark brown with a creamy tan head. The coffee has subtle roast chocolate and spice notes that compliment the dark chocolate and roasted coffee present in this delicious stout.
24 Hops to Table Magazine
RECIPES
HAWAIIAN POKE INGREDIENTS
Recipe by Dan Recipe Scott/ Photo and Pairing Credit:byGarland Dan Scott Lamb Photo Credit Garland Lamb
1 lb. fresh ahi steaks, cut into cubed, bite-size pieces 1/4 cup soy sauce (shoyu) 1/4 cup chopped green onions (tops included) 1/4 cup chopped Maui onion (or yellow onion) 2 tsp. sesame oil 1 tsp. grated fresh ginger 1 chili pepper, cored, seeded and diced (optional) Sea salt, to taste 2 tsp. toasted sesame seeds PROCEDURE In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving. If you can find these ingredients for an authentic Hawaiian touch, try: 3 Tbsp. limu kohou (a reddish-brown seawood) 1 Tbsp. inamona (ground innards from roasted kukui nuts) 2 oz. chopped ogo (fresh seaweed) PAIRING We found two outstanding beers for this challenging pairing. 1. Fort Point Westfalia is a lagered red ale inspired by Nuremberg Rotbier. Bright and rich German malts envelop this dish like a favorite sweater. The velvety mouthfeel accentuates the creamy tuna fat, which tastes fresh off the boat. 2. Almanac Golden Gate Gose melds with the poke into a lemony tuna temaki. The tart and salty wheat ale pops the sesame oil umami while embracing the sweet fish.
26 Hops to Table Magazine
FALL LIMITED RELEASE 22oz Bottles The PROPHET Bourbon Oak-Aged Stout & BIG GUN Chocolate Maple Porter Available for a Limited Time in Stores & Brewery Tasting Room & Brewery OPEN 7 days a week!
www.outofboundsbrewing.com
4480 Yankee Hill Rd Rocklin, CA 95677
SACRAMENTO COUNTY BREWERY
CRAFT BEER MENU (CONT)
American River Brewing 11151 Trade Center Drive Suite 104 Rancho Cordova, CA 95670 (916) 635-2537 www.americanriverbrewingcompany.com
Cordova Restaurant & Casino 2801 Prospect Park Drive Rancho Cordova, CA 95670 (916) 293-7470 cordovacasino.com
The Porch Restaurant and Bar 1815 K Street Sacramento, CA 95811 (916) 444-2423 www.theporchsacramento.com
Device Brewing Co. 8166 14th Ave. Sacramento, CA 95826 devicebrewing.com
Dad’s Kitchen 2968 Freeport Blvd Sacramento, CA 95818 (916) 447-3237 www.ilovedadskitchen.com
Pour House 1910 Q St Sacramento, CA 95811 (916) 706-2465 www.pourhousesacramento.com
Dad’s Kitchen - Fair Oaks 8928 Sunset Ave Fair Oaks, CA 95628 (916) 241-9365 www.ilovedadskitchen.com
The Rind 1801 L Street, Suite 40 Sacramento, CA 95811 (916) 441-7463 www.therindsacramento.com
Berryessa Brewing Company 27260 Hwy 128 Winters, CA 95694 (408) 917 2295 www.berryessabrewing.com
De Vere's Irish Pub 1521 L St Sacramento, CA 95814 (916) 231-9947 www.deverespub.com
The Shack 5201 Folsom Blvd Sacramento, CA 95819 (916) 457-5997 www.eastsacshack.com
Bike Dog Brewing Co. 2534 Industrial Blvd #110 West Sacramento, CA 95691 (916) 432-3376 www.bikedogbrewing.com
Easy on I 1725 I St Sacramento, CA 95811 (916) 469-9574 www.facebook.com/easyoni
Streets of London Pub 1804 J Street Sacramento, CA 95814 (916) 498-1388 www.streetsoflondon.net
Yolo Brewing Co. 1520 Terminal St West Sacramento, CA 95691 (916) 379-7585 yolobrew.com
Extreme Pizza 1140 Exposition Blvd, Ste 200 Sacramento, CA 95815 (916) 925-8859 www.extremepizza.com
Tank House BBQ and Bar 1925 J Street Sacramento, CA 95811 (916) 431-7199 tankhousebbq.com
Firestone Public House 1132 16th St Sacramento, CA 95814 (916) 446-0888 firestonepublichouse.com
Ten22 1022 Second St Sacramento, CA 95814 (916) 441-2211 www.ten22oldsac.com
Flaming Grill Cafe 2319 El Camino Ave Sacramento, CA 95821 (916) 359-0840 www.flaminggrillcafe.com
University of Beer 1510 16th St, Ste 300 Sacramento, CA 95814 (916) 996-4844 www.theUoB.com
Lockdown Brewery 11327 Trade Center Drive #350 Rancho Cordova, CA 95742 (916) 835-7416 www.facebook.com/lockdownbrewingco New Helvetia Brewing Co. 1730 Broadway Sacramento, CA 95818 (916) 469-9889 www.newhelvetiabrew.com New Glory Brewing Co. 8251 Alpine Avenue Sacramento, California 95826 (916) 760-8306 www.oldglorybeers.com Track 7 Brewing Co. 3747 West Pacific Ave Sacramento, CA 95820 (916) 520-4677 www.track7brewing.com 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 River City Brewing Company 545 Downtown Plaza Sacramento, CA 95814 (916) 447-2739 www.rivercitybrewing.net Rubicon Brewing Company 2004 Capitol Avenue Sacramento, CA 95811 (916) 448-7032 www.rubiconbrewing.com
CRAFT BEER MENU Alley Katz 2019 O Street Sacramento, CA 95811 (916) 442-2682 www.facebook.com/alleykatzpubngrub Bella Bru Cafe - Natomas 4680 Natomas Blvd Sacramento, CA 95835 (916) 928-1770 www.bellabrucafe.com Blackbird Kitchen + Beer Gallery 1015 Ninth Street Sacramento, CA 95814 (916) 498-9224 blackbird-kitchen.com/ Bonn Lair 3651 J Street Sacramento, CA 95816 (916) 455-7155 www.bonnlair.com Burgers and Brew 1409 R St Sacramento, CA 95811 (916) 442-0900 www.burgersbrew.com
Fox & Goose Public House 1001 R St Sacramento, CA 95814 (916) 443-8825 www.foxandgoose.com Hook & Ladder Manufacturing Co. 1630 S St Sacramento, CA 95811 (916) 442-4885 hookandladder916.com Hot City Pizza 5642 J St Sacramento, CA 95819 (916) 731-8888 www.hotcity-pizza.com Kilt Pub 4235 Arden Way Sacramento, CA 95864 (916) 487-4979 www.kilt-pub.com Kupros Bistro 1217 21st Street Sacramento, CA 95816 (916) 440-0401 kuprosbistro.com LowBrau 1050 20th St Sacramento, CA 95811 (916) 706-2636 www.lowbrausacramento.com Magpie Cafe 1409 R Street, Ste. 102 Sacramento, CA 95811 (916) 452-7594 www.magpiecafe.com
Capitol Beer and Tap Room 2222 Fair Oaks Blvd Sacramento, CA 95825 916-922-1745 www.capitolbeer.com
OneSpeed Pizza 4818 Folsom Blvd Sacramento, CA 95819 (916) 706-1748 www.onespeedpizza.com
Capital Dime 1801 L St #50 Sacramento, CA 95811 (916) 443-1010 www.capitaldime.com
Pangaea Two Brews Cafe 2743 Franklin Blvd Sacramento, CA 95818 (916) 454-4942 www.pangaeatwobrews.com
Capitol Garage 1500 K Street Sacramento, CA 95814 (916) 444-3633 www.capitolgarage.com
Midtown BierGarten 2332 K St Sacramento, CA 95816 (916) 346-4572 beergardensacramento.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 Decatur Street Folsom, CA 95630 (916) 985-3289 facebook.com/thefatrabbitpublichouse Lockdown Brewing Co-Tasting Room 718 Sutter St. Suite 200 Folsom, CA 95630 (916) 358-9645 www.facebook.com/lockdownbrewingco Manderes 1004 E. Bidwell Street, Suite 600 Folsom, CA 95630 (916) 986-9655 www.manderes.com Samuel Horne's Tavern 719 Sutter St Folsom, CA 95630 (916) 293-8207 www.samhornes.com
CITRUS HEIGHTS
Tenth Inning 7753 Mariposa Ave Citrus Heights, CA 95610 (916) 726-0751
YOLO COUNTY BREWERY
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 University of Beer 615 3rd St Davis, CA 95616 (530) 759-1990
WEST SACRAMENTO
Sudwerk Riverside 9900 Greenback Ln Folsom, CA 95630 (916) 989-9243 www.sudwerkriverside.com
Broderick Roadhouse 319 6th Street West Sacramento, CA 95605 (916) 372-2436 www.broderick1893.com
Whole Foods Market - Folsom 270 Palladio Pkwy Folsom, CA 95630 (916) 984-8500 www.wholefoodsmarket.com/stores/folsom
Streets of London Pub 2200 Lake Washington Blvd, Ste 100 West Sacramento, CA 95691 (916) 376-9066 www.streetsoflondon.net
EIK GROVE Old Town Pizza & Tap House 9677 Elk Grove Florin Rd Elk Grove, CA 95624 (916) 686-6655 www.facebook.com/oldtownpizzeria
WINTERS Preserve Public House 200 Railroad Ave Winters, CA 95694 (530) 795-9963 www.preservedrinkery.com
PLACER COUNTY BREWERY
EL DORADO COUNTY BREWERY
GoatHouse Brewing Co 600 Wise Road Lincoln, CA 95648 916.740.9100 www.goathousebrewing.com
Cool Beerworks 5020 Ellinghouse Dr. Suite H Cool, California 95614 (530) 885-5866 www.coolbeerco.com
Knee Deep Brewing Co. 13395 New Airport Rd., Ste. H Auburn, CA 95602 (530) 797-HOPS www.kneedeepbrewing.com
Gold Hill Brewery 5660 Vineyard Lane Placerville, CA 95667 (530) 626-6522 www.goldhillvineyard.com/brewery.html
Loomis Basin Brewing 3277 Swetzer Rd. Loomis, CA 95650 (916) 259-2739 www.loomisbasinbrewing.com Out of Bounds Brewing Co. 4480 Yankee Hill Rd #100 Rocklin, CA 95677 (916) 259-1511 outofboundsbrewing.com
Jack Russell Brewing Company 2380 Larsen Drive Camino, CA 95709 (530) 644-4722 www.jackrussellbrewing.com
Roseville Brewing Company 501 Derek Place Roseville, CA 95678 (800) 978-3713 www.rosevillebrewingco.com
Old Hangtown Beer Works 1117 Elm Avenue Placerville, CA 95667 (530) 919-5166
BREW PUB Auburn Alehouse 289 Washington Street Auburn, CA 95604 (530) 885-2537 www.auburnalehouse.com Lazy Daze Brewery at Mary’s Pizza Shack 711 Pleasant Grove Blvd., Ste. 160 Roseville, CA 95678 916-780-7600 www.facebook.com/MarysRoseville
CRAFT BEER MENU Auburn Thai Garden Restaurant 175 Palm Ave Auburn, CA 95603 (530) 887-8696 www.auburnthai.com 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 Chef's Table, The 6843 Lonetree Blvd. Rocklin, CA 95765 (916) 771-5656 www.chefdavidstable.com Country Club Saloon 4007 Taylor Road Loomis, CA 95650 916.652.4007 www.countryclubsaloon.net Final Gravity Taproom and Bottleshop 9205 Sierra College Blvd, Ste 10 Roseville, CA 95661 (916) 782-1166 www.finalgravitybeer.com Little Belgium Deli and Beer Bar 780 Lincoln Way Auburn, CA 95603 (530) 820-3056 Perfecto Lounge 973 Pleasant Grove Blvd #110 Roseville, CA 95678 (916) 783-2828 www.perfectolounge.com
Mraz Brewing Company 2222 Francisco Drive. Ste. 510 El Dorado Hills, CA 95762 (916) 601-6339 mrazbrewingcompany.com
BREW PUB Placerville Brewing Company 155 Placerville Drive Placerville, CA 95667 (530) 295-9166
CRAFT BEER MENU 36 Handles 1010 White Rock Rd El Dorado Hills, CA 95762 (916) 941-3606 www.36handles.com Brick Oven Pub 2875 Ray Lawyer Dr Placerville, CA 95667 (530) 622-7420 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 Stumble Inn, The 3500 Carson Rd Camino, CA 95667 (530) 957-5245 Wine Smith, The 346 Main Street Placerville, CA 95667 (530) 622-0516 www.thewinesmith.com
SAN JOAQUIN COUNTY BREW PUB Lodi Beer Company 105 S. School Street Lodi, CA 95240 (209) 368-9931 www.lodibeercompany.com Valley Brewing Company 157 West Adams Street Stockton, CA 95204 (209) 464-2739 www.valleybrew.com
CRAFT BEER MENU
NEVADA COUNTY BREWERY ol' Republic Brewery 124 Argall Way Nevada City, CA 95959 (530) 264-7263 www.olrepublicbrewery.com
CRAFT BEER MENU Cooper's Ale Works 235 Commercial St Nevada City, CA 95959 530-265-0116 Jernigan's Tap House & Grill 123 Argall Way Nevada City, CA 95959 (530) 265-6999 jernigansgrill.com Lefty’s Grill 101 Broad Street Nevada City, CA 95959 (530) 265-5838 www.leftysgrill.com Matteo's Public 300 Commercial St Nevada City, CA 95959 (530) 265-0782 matteospublic.com
SUTTER COUNTY BREW PUB Sutter Buttes Brewing 421 Center St. Yuba City, CA 95991 (530) 790-7999 www.sutterbuttesbrewing.com
BUTTE COUNTY BREWERY Butte Creek Brewing Company 945 W 2nd St Chico, CA 95928 (530) 894-7906 www.buttecreek.com Feather River Brewing Company 14665 Forest Ridge Rd Magalia, CA 95954 (530) 873-0734 www.featherriverbrewing.com
BREW PUB Feather Falls Casino Brewing Company 3 Alverda Dr Oroville, CA 95966 (530) 533-3885 www.featherfallscasino.com Sierra Nevada Brewing Company 1075 E 20th St Chico, CA 95928 (916) 893-3520 www.sierranevada.com Western Pacific Brewing 2191 High St Oroville, CA 95965 (530) 534-9101 westernpacificbrewing.blogspot.com
CRAFT BEER MENU Burgers and Brew - Chico 201 Broadway, Ste 150 Chico, CA 95928 (530) 879-9100 burgersbrew.com The Graduate 344 W 8th St Chico, California 95928 (530) 343-2790 The Handle Bar 2070 E 20th St, #160 Chico, CA 95928 (530) 894-2337 www.facebook.com/handlebarchico
Pete’s Restaurant and Brewhouse 5540 Douglas Blvd Granite Bay, CA 9574 (916) 797-4992 petesrandb.com/locations/granite-bay
Abbey Trappist Pub, The 2353 Pacific Ave Stockton, CA 95204 (209) 451-1780 abbeytrappistpub.com
University Bar 191 E 2nd Street Chico, United States (530) 898-0630 www.facebook.com/theubar
World Pub 3021 Grass Valley Hwy Auburn, CA 95602 (530) 392-3603
Woodbridge Uncorked 18911 N Lower Sacramento Rd, Woodbridge, CA 95258 (209) 365-7575 www.woodbridgeuncorked.com
Winchester Goose 800 Broadway Street Chico, CA 95928 (530) 715-0099 thewinchestergoose.com
TAP FOLSOM
Taken at Lake Natoma Inn in Folsom, CA