Hops to Table Oct/Nov Final by Hops to Table Magazine

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

RN ORIG U B U A INA E L TH

OCT/NOV 2013

KNEE DEEP BREWING TAKING THE INDUSTRY BY STORM

Established 2006

SPECIAL SACRAMENTO FARM-TO-FORK ISSUE

ADAM PECHAL

SACRAMENTO CELEBRITY CHEF’S ULTIMATE FOOD AND BEER PAIRING

AUBURN’S ORIGINAL CRAFT BREWERY

P LUS.. . . .

offers a large variety of hand crafted Ales and Lagers brewed on site. Enjoy flavorful brew that pairs exceptionally well with our fresh California Cuisine.

Greater Sac Craft Beer Directory

GASTROPUB • LUNCH, DINNER & SUNDAY BRUNCH PATIO DINING • OPEN SEVEN DAYS 530.885.2537 • www.auburnalehouse.com

now including Chico!

289 Washington Street • located in Historic Old Town Auburn, CA

HopstoTable.indd 1

9/24/13 8:32 AM

SAN FRANCISCO BEER GUIDE

JOIN US FOR A FUN ROAD TRIP TO THE BEAUTIFUL BAY AREA

what’s inside

HOPS TO TABLE

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

October/November 2013 • Issue 5/Volume 1

14 FEATURE

DEPARTMENTS

8 Wet Hop Harvest Season

The Farm-to-Fork movement meets craft beer with more breweries than ever growing and brewing with fresh hops. This article features many of our local craft breweries and shows just how innovative and creative our brewers are becoming in using freshly grown local hops.

19 20

18 Homebrew Recipe of the Month This month Hops to Table collaborated with two veteran homebrewers, Cory Meyer and Ron Davis, officers of the Gold Country Brewers’ Association to brew an Imperial Chocolate Pumpkin Porter.

Brewery Profile Knee Deep Brewing Co. is the talk of the beer industry. Join us as we travel to Auburn, California to interview the owners behind one of the largest and fastest growing new breweries in California.

Beer Inspired Recipes This month’s featured recipe is beer jelly. Beer jelly is easy to make, versatile and a staple for any pantry. Follow this recipe with fun illustrations by our featured artist Jacquelyn Bond.

Restaurant Profile Chef Adam Pechal prepares a delicious beer pairing using farm-to-fork ingredients. He expertly pairs the meal with three beers from Drake’s Brewing Co.

MORE..... 5

Beer and Politics Assemblyman Wesley Chesbro has been a strong advocate for the craft beer industry. We have a question and answer session that is both interesting and informative.

10 Brewery Start-ups Ken Anthony, the brewmaster and owner of one of Sacramento’s newest nano-breweries, Device Brewing Co. talks about his experience opening a nano-brewery.

20 Roadtrip: San Francisco We take a trip to the beautiful San Francisco, California on a world wind tour of nine craft beer establishments.

23 BSG CRAFTBREWING’S HUMULUS U 2013 Track 7 co-owner and brewer, Ryan Graham discusses his experience at the BSG Craftbrewing Humulus U.

27 Beer Dinner: Salads Celebrated Beer Judge, pairing expert and TV Personality Big Mike Moore guides us through pairing beer with salad.

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

facebook.com/hopstotable

@hopstotable

just my opinion and was reading the latest issue of Delta Sky Magazine. In that magazine, there was a full feature article on Sacramento that went into great detail about this wonderful city and our many attractions. As I continued to read the magazine, I was struck that our local beer scene did not get mentioned at all. Instead, the article mentioned Sacramento’s industry as being almonds, rice and wine.

Publisher John Zervas

Yes, the last word is not a typo. The article said wine. And while I love our local wineries, there are few. Now breweries - different story. We have many breweries; and, quite frankly, Greater Sacramento is fastly becoming a beer destination.

Editor-in-Chief Moni Bull Homebrew Coordinator Brian Palmer Featured Artist Jacquelyn Bond www.jacquelynbond.com Guest Contributors Connor Adam Ken Anthony Ryan Graham Jim Lewis Tom McCormick Mike Moore Ed Murrieta Wendy Weitzel Hops to Table Magazine is published every other month by Hops to Table Publishing Company, a division of Hops to Table, LLC. It is distributed to key locations throughout the Greater Sacramento Area. If you would like us to distribute Hops to Table Magazine to your business, please email us at info@hopstotable.com. FEEDBACK: Send feedback to info@hopstotable.com © 2013 Hops to Table Magazine. All rights reserved.

ON THE COVER Sacramento Mayor Kevin Johnson is featured on the cover. Mayor Johnson has been an advocate of the farm-to-fork movement in Sacramento and recently proclaimed Sacramento the Farm-to-Fork Capital of America.

have been publishing Hops to Table Magazine for just under a year now. I went from a passionate consumer to a part of our local brewing community in a fairly short amount of time.

I am blessed and humbled to have many people who support this magazine. I will go as far to say that I don’t even see Hops to Table as MY magazine. Sure, I publish it and am the person most widely associated with it; but efforts like this take a village, and there are many people that contribute to make this a successful endeavor.

With that said, I see this magazine as a community magazine. A place where we can showcase our awesome local brewing community and provide resources to consumers. Beyond a community magazine, I also see our role as an advocate and facilitator for our local brewing industry. A resource - one of many - that can help bridge gaps between many different ideas without seeking to be the dominant voice - or worse -seeking ridiculous and unreasonable profit. I understand that I have a voice and an opinion; but I also understand that I am hardly THE voice in our local brewing industry. There are actually many voices to be heard. These voices include, but are not limited to, brewers, retailers, distributors, vendors, hop growers and consumers. We are going through a boom time; however, we have a way to go before we can get too comfortable. And I do not believe we will reach our full potential until we come together as a local industry and promote our collective interests. This became crystal clear to me recently on a flight home from Las Vegas. I was traveling on Delta Airlines

Saturday, October 26 , 2013 th

E i Submitted: Entries b d 12pm Judging: 2pm • Awards: 6pm

I spoke about this with my college buddy from the Central Coast during his stay here. We both studied public policy and management, so we understand the importance of community, culture and economic development. After college, I chose a different career. He went on to get the Truman Scholarship with a full ride to Syracuse University, where he received his graduate degree.

Featuring Live Music & Craft Beer Tasting!

Now he is a city manager in a town that can more accurately be described as a “wine town.” During his stay, I said let’s take a tour of our Greater Sacramento beer scene and let me show you what this town has to offer. He was so impressed that he wrote an article about it (see page 6).

Prizes: Awarded to Each Standard Category:

Oktoberfest Olympics • Home Brew Contest

• Ciders/Meads Categories 24-28 • Lagers g - European p Amber, Dark, Bocks Categories 3, 4, 5 • Brown Ales - American Brown, English Brown Categories 10c and 11

This month, I go to the Great American Beer Festival in Denver, CO. The economic benefit to the city is enormous. According to the GABF, the stats read as follows:

1st Place:

• The festival sold out in 20 minutes during the public ticket sale in 2013, compared to 45 minutes during the public ticket sale in 2012. In 2007, the festival sold out the week of the event.

• 2nd Place:

• 3rd Place:

Event Proceeds E P ds Benefi d Benefit fi the h C Colusa l C Community mmunity D Development l Program. Program Form must be completely filled out. One form per entry. Thank you for your support! Participants must register by Noon on October 26th to compete. Participants will receive $10 in Free Slot Play.

• 49,000 attendees (includes ticketed attendees, brewers, judges, volunteers and journalists).

Each contestant must enter three (3) 12oz unlabeled bottles of beer. A basic label must be attached to each bottle with rubber bands. Brewers can enter one (1) or all three (3) categories which include Ciders/Meads (categories 24-28), Lager - European Amber, Dark, Bocks (categories 3, 4, 5), Brown Ales - American Brown, English Brown (categories 10c and 11) to be taste tested by a panel of judges. Entry Fee Per Category: $10. Limit of 1 entry per category per contestant.

• 616 U.S. breweries served in the festival hall (38 more breweries than 2012).

Name:

Please make checks payable to:

Address:

• GABF has a $7 million economic impact on the city of Denver, according to Visit Denver, the city’s convention and visitors bureau.

Colusa Casino Resort

City:

State:

Send completed form and payment to:

Zip:

Colusa Casino Resort

Attn: Colusa Casino Boos and Brews

Email:

Greater Sacramento has a vibrant and exciting beer scene, and I say this respectfully - the Sacramento beer scene is much more than a week a year.

3770 Hwy 45 Colusa, CA 95932

Phone #: Category:

I say let’s get all our voices heard, so we are loud, proud and driven to be the best beer destination in the world. Wayne Gretzky said, “You miss 100% of the shots you don’t take.” I am down for taking a shit load of shots!

Liability Waiver: I the undersigned participant hereby agree to indemnify, save and hold harmless, Colusa Casino Resort, it’s subsidiaries, agents, volunteers, sponsors or any other persons or representatives from any liability arising out of or in any way relating my participation in the Colusa Casino Resort Boos and Brews on October 26th, 2013. Colusa Casino Resort reserves the right to refuse admittance to any persons in our sole opinion that is not in keeping with the quality or safety of the show. Fees are non-transferrable and no refunds will be given. For official event rules see Rewards Club. Management Reserves All Rights © 2013

Signature:

Thank you Greater Sacramento! I am proud to call this town my home.

Date:

For more information please contact: Darcie Mohar (530) 458-8844 ext. 6922 • www.ColusaCasino.com

Hold on to your Lederhosen, it’s time for the Colusa Casino Resort Oktoberfest Olympic games!

John Zervas Publisher and Homebrewer

FR AdmissEiE o

WHAT WE’RE DRINKING

Here are the noteworthy beers that Hops to Table’s editors and contributors are enjoying now. I always look forward to wet hop beers this time of year. Right now, I am drinking Track 7 Brewing Co.’s Fresh Hop Hoppy Palm Citra Pale Ale. It’s light, refreshing and extremely clean. This is a beer I can’t get enough of. - John Zervas, Publisher

Individual Games:

• Masskrugstemmen (Beer-Stein Holding) Keg Roll) R • Das Fass (Keg 1st Place:

• 2nd Place:

• 3rd Place:

Team Games:

The minute I had Berryessa Brewing Co.’s Freshie Pale Ale, I fell totally in love. It is very clean, easy to drink and the hops come through in a very subtle and delicate way. Absoutely delicious! - Moni Bull, Editor-in-Chief Lately I have been enjoying Russian Imperial Stouts because they’re the blackest of the black and totally metal! Beers such as Great Divide Brewing Company’s Oak Aged Yeti Imperial Stout and North Coast Old Rasputin. - Jacquelyn Bond, Featured Artist

October 26th, 2013 • 2pm-6pm

I am drinking Mendocino Brewing Co.’s Single Hop Cascade 30th Anniversary Pale Ale nowadays. I enjoy the back to basics style that this beer represents. It has tons of cascade citrus and grapefruit flavor. It is everything I enjoy in a pale ale on a warm sunny afternoon. - Brian Palmer, Homebrew Coordinator

Registration form available at colusacasino.com/entertainment.

• Die Wurst Toss (Slippery Sausage Toss) • Bier Pong (Beer Pong) Winning team in each category receives Must be 21+. Visit the Colusa Rewards Club for full details ails or to register. register Management Reserves R All Rights ©2013.

3770 Hwy 45 • Colusa, CA • 530.458.8844 • www.colusacasino.com Page 2

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note from the CCBA

beer and politics

Assemblyman Wesley Chesbro has been a strong advocate for the craft beer industry. He is the author of AB647. The bill would permit beer manufacturers to refill any growler as long as the previous manufacturer and bottler of the beer is removed or completely obscured.

WESLEY CHESBRO What is your background in craft beer?

By Tom McCormick

Over the years, I made beer at “Brew It Up” when it was open. I was really saddened when that opportunity went away because for busy people it was a great way to be able to make beer and enjoy the whole process without necessarily having to do it at home.

Growler. The mere mention of the word elicits a sensation of artisanal liquid joy: Delicious, fresh craft beer straight from the source. It also uncaps confusion—and questions. Why is it that while some breweries sell growlers, others don’t? Why do some breweries refill used growlers while many breweries only sell beer filled in their own growlers? Why do some retail stores sell growlers but most do not? To answer these questions, we must wade into the deep, dark confines of the California Alcoholic Beverage Control Act (ABC Act), which comprises the Business and Professions Code and the Code of Regulations. If you are looking for some nighttime reading to put you to sleep, you can find it on the ABC website, www. abc.ca.gov. The ACB code is the legal statute by which manufacturers, distributors and retailers of alcoholic beverages must abide. The rules of the road, so to speak.

What is your favorite style of beer? I would say red or brown ales. I’m always looking for a new favorite. How did you get involved in craft beer legislation? I represented the wine country for many years: Napa, Sonoma, Mendocino and Lake when I was in the Senate for eight years. I got involved in advocacy for the small wineries that have many regulatory burdens. I quickly realized that the small wine producers could not compete politically and economically with the large producers and the wholesalers, but they did have a wonderful product that people loved. So I set about trying to help small wine producers to make a connection to the Capitol by introducing people to their products by having wine tastings and organizing tours of the wineries in Napa and Sonoma. That was very successful. We were able to pass some laws to make it easier for the small wineries to ship wine over the Internet. I also passed a bill to protect the Napa label from large producers using labels with Napa in the name but making it with grapes from elsewhere.

A good starting point when contemplating all things growler is to note that the term doesn’t even exist in the ABC code. The growler is considered a “container” by the ABC, just as a bottle or keg, and has no special meaning or separate set of rules. To answer our first question, some beer manufactures simply choose not to sell growlers. They may be so small that they sell all of their beer in pints through the tasting room. Some craft breweries don’t have a tasting room or retail store and instead sell everything through a wholesaler. Some simply may not make enough beer. So although most craft breweries do sell growlers, some do not. This is by choice, not because of regulatory constraints.

When the craft brew movement began to really take off, I was in the Assembly. There, I decided to help the Craft Brewers’ Association focus on the same kind of strategy in the Capitol. I would say the small brewers are, in the most cases, even smaller and with less political clout than the small wine makers. So we’ve had a number of beer events, and we’ve done a couple of brewery tours. I have a kegerator in my office that at any one time features three different craft brews, so whenever there is a social event I try to be the provider of fresh beer. This included an event a couple months ago where I poured the Governor a beer out of a growler. At that time, he recalled that in his first time around as Governor, he had signed the original Tom Bates Legislation, which authorized brew pubs in California. That is an example of helping to raise the profile for an industry that doesn’t have a lot of political clout.

Addressing the second question regarding the refilling of growlers is more complex. Prior to last year, the ABC did not allow breweries to refill a growler from another brewery. For a variety of reasons, the ABC recently reinterpreted the regulations and they now allow a beer manufacturer (holder of an ABC type 01 or type 23 license) to refill for sale any sealable container (such as growlers) as long as specific regulatory guidelines are met. Just like a bottle of beer, all growlers must have an affixed label that has been approved by the ABC and meets all of the state’s labeling requirements. The container must also be sealable (screw top, cork, flip top, etc.) to distinguish it from a glass of beer or other open container. And most notably, any and all information pertaining to another beer manufacturer other than the one filling and selling the container must be removed or obscured. This last requirement is sometimes difficult to accomplish. When a consumer brings an empty growler that was previously filled and labeled by Brewery A into Brewery B to be refilled, Brewery B must completely remove or obscure any and all information from Brewery A. No easy task. This can be time-consuming for a bartender at a busy tasting room. It can also be very difficult to obscure etched or painted labels. Thus, brewers may not be able to comply with label requirements of refilling certain growlers.

What do you feel is the significance of craft beer in California? Culturally, economically, what is the impact? Culturally the craft brewers are succeeding in reversing a hundred years of consolidated sameness and boringness. The American consumer has settled for mediocrity in order to not take a risk with most consumer products. The wine industry actually led this, at least in California, but the craft brewers have picked up the cultural change and are leading it now. They are introducing people to such a huge variety of different tastes in beer. They are convincing people they should take a risk and try something new. I also think it’s very significant economically that we are going to local production and decentralized production of beer, which connects the beer to a local community. It very much helps develop the whole sense that local communities have about the relationship to food and beverages.

Perhaps of greatest concern for many breweries is the cleanliness of the growler. Craft breweries take great pride in their products. It is of utmost importance that the quality and integrity of the beer they produce be maintained from the time it leaves the brewery until the moment it is consumed. The cleanliness, functionality and integrity of the growler are critical, and not all growlers are created equal. Cheaper growlers do not seal well the second time they are filled, and some growlers have thin glass that will not withstand certain filling methods. The cleanliness of the container when it is brought in for refill is also a big concern. It may not be practical for the filling brewery to take the time to ensure that each growler they refill is properly cleaned and sanitized.

How would AB647 (Growler Law) affect consumer and brewers? The governor has not passed it yet, but I would say we are pretty optimistic after my conversation with him about him having signed the original craft brewery legislation. The bill would allow individual breweries to refill growlers that originated from another brewery. Currently under the law, it is not legal for someone to come into a brewery with a growler from another brewer and have the brew pub fill it up. The main purpose of the bill is to make more fresh draft beer available to as many Californians as possible. It is optional and not all breweries are going to take advantage of it. I have talked to several that are concerned about the loss of quality control. They know exactly what beer is going in what container if it is done in their own establishment. The Craft Brewers’ Association were the ones who asked me to do the bill. So I think there is a very substantial number of the craft brewers that would make this available to their customers.

Add up all of these issues and you have a lot of good reasons that many craft brewers choose not to refill growlers previously filled by another brewery. Refilling growlers is a great way for consumers to sample beers from different breweries in an affordable way and offers an environmentally favorable method of doing so. But in many situations it simply isn’t practical or may diminish the quality of the beer. Our final question about retailers selling growlers is easy. Retailers are allowed to sell growlers, but they cannot fill growlers. Only a licensed beer manufacturer may fill a container with beer. Retailers can buy growlers either directly from a brewery or through a licensed wholesaler and more retailers will likely sell growlers as brewers develop better filling methods that will allow for a longer shelf life (similar to bottles).

Member of the California State Assembly from the 2nd District. The Second District covers the North Coast: Humboldt County, Mendocino County, Del Norte County, Trinity County and parts of Sonoma County.

Born: August 20, 1951 (age 62) Political party: Democratic Residence: Arcata, California Alma mater: University of San Francisco

What do you see as the future of craft beer in California? I would hope that with the way things are going we will be able to see in every town and every neighborhood the local craft brewery and the local brew pub. I think it will become a mainstream part of our culture and frankly it is happening very rapidly. It Is quite common in my district in the North Coast from Sonoma up to Humboldt over the last 25 to 30 years, but you see it happening all over the state.

For a more detailed explanation of refilling and other growler details, visit the California Craft Brewers Association website at californiacraftbeer.com. Cheers! Tom McCormick currently serves as Executive Director of the CCBA. The CCBA is a nonprofit trade association. The primary function of the CCBA is to monitor legislative activity at the state Capitol and to provide a single and coherent political voice that represents the interests of all of California’s craft breweries. Hops to Table Magazine

Pictured: Ken Anthony

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Hops to Table Magazine

note from the mayor Sacramento’s agricultural heritage is what makes our region America’s Farm-to-Fork Capital.

For the first time in more than one hundred years, hops are growing in the Sacramento region. Hops farmers from the Delta to Dixon are working cooperatively to build a hops drying kiln to ensure that our local brewers can make high-quality local products from high-quality local ingredients. From the Gold Rush to Prohibition, Sacramento was the brewing capital of California, with large breweries like Buffalo Brewing serving markets in San Francisco and Los Angeles. Today, our region’s breweries are smaller but no less important to Sacramento’s economy and community. There are currently 37 craft breweries in the greater Sacramento region. At least a half dozen more are due to open soon. Craft breweries are not only creating jobs and economic opportunities in our region; they are creating community. Take, for example, food trucks. Many of our local micro-breweries are partnering with food trucks to feed their clientele, and in some cases, food truck operators have established brick-and-mortar kitchens inside new breweries.

A Central Coast winemaker’s perspective on the Greater Sacramento beer scene. By Jim Lewis

eat. drink. relax!

t had been years since I had seen John Zervas, one

Host a Holiday Beer Party With 28 craft beers on tap, Ten22 has Sacramento’s largest craft tap handle selection! Why not reserve our private dining room for your next holiday beer party?

of my best friends from college. Back in those days at USC we both scraped by living in humble apartments, eating noodles, and pulling dollar bills

together for the occasional bottle of wine or nice meal. While I look back on those days fondly and wouldn’t do

Pictured above: Jim Lewis enjoying a burger at Dad’s Kitchen

anything over, I was excited to catch up and hear about how my friend was doing now. When we first reconnected by phone, I was delighted to hear that John was doing well and was astonished to hear that he was publishing a magazine- a magazine about beer! John went on and on about the bustling Sacramento beer scene. He

I invite you to taste Sacramento.

becoming the social buzz of the Sacramento region. I then was quick to tell

Farm to Fork or Hops to table. It’s all In Good taste.

usually found in the best wines? Who cared! We promptly ordered a burger to share and again I was struck by the 28 offerings of beer being served, all very different.

As a city, as a region and as America’s Farm-to-Fork Capital, Sacramento is dedicated to the development, growth and success of craft brewing in Sacramento.

Mayor Kevin Johnson Sacramento

my vineyards and the aromas of currant, blackberry, tobacco and cocoa

couldn’t speak enough about the breweries, pubs, and events that were

After enjoying a pils and the best darned hamburger of my life, I continued to glimpse around the room at the patrons. Again, all were having a great time, interacting with one another. The crowd was diverse in age, eth-

John that I was drinking very little beer these days and had in fact become

nicity and income. It was truly a common ground where all were coming

a winemaker doing over 125 cases of Syrah, Merlot, and Zinfandel. Even

to share. I was gaining a new appreciation for the term “pub” or public

though I live in Paso Robles, a stone’s throw from Firestone Walker’s Brew-

house. I overheard talks about family, neighborhood issues, the economy

ery I prefer to drink off the vines and enjoy a lazy picnic with my family

and politics. Indeed it was a common ground to share ideas.

and friends playing bocce ball or just enjoying the scenery. So, while I was excited to spend time with my friend, I was a little anxious when he said we’d be touring the Sacramento beer scene during our Friday together. Where would we go? How different could beer really be? Who would we be hanging out with? Little did I know the treat I was in for.

50% off all draft Beers! Explore the taps of Ten22 from 3-7 pm on Tuesday, November 5. All draft beer will be 50% off so come taste a new style, try a new brewery or find a new favorite! We’re now doing this quarterly so you can taste the new seasonal beers too! free live Music Every Friday and Saturday experience free live music from Sacramento’s most popular local musicians from 7-10 pm.

1022 Second Street, Sacramento 916.441.2211 Ten22oldsac.com valet & validated parking Like us on Facebook and we’ll like you back with special offers!

We next went to Track 7 Brewing Co., a brewery located in an industrial area ripe for new investment. As we pulled up, I was shocked to see families sitting together, playing games and hanging out in chairs brought by the customers themselves. It was a pleasure to be amongst such humility, laughter and of course great beer. In addition to the families hanging out

were listed on several chalk boards, and I must say it was an impressive array of styles. John and I enjoyed pumpkin ale,a stout aged in scotch barrels, unique beers from Oklahoma and other locales and, finally I was

was so impressed at the sense of belonging and community emanating

scene, a brick-lined back room trimmed with beer taps. The days offerings

oven making gourmet pizzas for all who were interested. Wow! Again, I

impressed by the hospitality exhibited by the owner, Kenny. I enjoyed the

outside the roll up doors of the brewery, a chef was on scene with a pizza

We began our day going to Capitol Beer and Taproom. I was immediately

from the patrons. This was truly a gathering place where the locals were getting together to lament about the week sharing the ups and downs, both giving and getting encouragement. The scene was quite different from a winery and pleasantly so!

This is Sacramento’s Year of Food. That includes the contributions of local brewers and farmers who are reaching into Sacramento’s history to shape its future.

CONFESSIONS OF A WINEMAKER

While our talented local chefs showcase our local farmers’ bounty of produce, grains, meat and fish, Sacramento area brewers, like our winemakers, are producing food-friendly beverages whose local ingredients capture our region’s traditions and inspire a fresh generation of entrepreneurs.

P E E R & TA

20 ROTATING TAPS | 300+ BOTTLES

introduced to Saisons. While catching up, John explained to me the many nuances of the beer making process and I was impressed. I also agree that

And so I admit, the beer scene in Sacramento is not only thriving it is truly

with so many options, a perfect beer can be found for almost any type of

special. Over beer, fantastic beer, people are coming together as a com-

weather or meal. Ok, I will say it, beer actually can be paired more specifically with food than wine and I think it is a great accompaniment to any nice dinner.

beer styles from around the world, and they are enjoying camaraderie and supporting business people located in their neighborhood. I am impressed and admit that I now know I was part of something special.

After leaving Capitol Beer and Taproom, we went to Pangaea, a small pub featuring craft beer and lambics in the Curtis Park area of Sacramento. I was immediately struck by the liveliness of the conversations, the diversity of the patrons and the energy in the room. It was indeed a scene, a scene

I write this as I fly home with fond memories of my time with a dear friend and beer advocate. While I am still a proud winemaker, will enjoy my next sip of Zin, and am glad to live amongst vineyards and rolling hills, you can bet I will now pay a little more attention to and spend a little more time at

that was very positive. We enjoyed a cherry saison and a raspberry lambic.

our upstanding breweries, Firestone Walker and Tap It. I could only be so

Who knew fruit could add such fantastic flavors! Everyone was polite and

lucky to experience a bit of what you all do day in and day out. Beer is for

friendly, and I continued to learn more about “sours”.

all, it brings us together, and it is.... Wonderful.

Our next stop was Dad’s Kitchen where the intoxicating smell of bacon, blue cheese and ground beef about took me off of my feet. Where were VISITSACRAMENTO.COM

Hops to Table Magazine

munity to bond, share and support. People are learning about beers and

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Jim Lewis is the City Manager of Pismo Beach. He is passionate about public service and is committed to building quality and sustainable organizations that serve the public to their best and most efficient ability.

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Monday Nights are Pitcher Night! Selected Beers for $15-$20 for a 60 oz. pitcher. 4pm – close. Tuesday Nights are Trivia Night! 7pm – close. Auburn Alehouse Keep the Glass Night 5pm – close. Wednesday, October 9, 2013 Ballast Point Tap Takeover 4pm – close. Friday. October 18, 2013 Almanac Night 5pm-close. Wednesday. October 23, 2013 Colorado Brewer Flood Relief Fundraiser All day, Saturday. October 26, 2013

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

capitolbeer.com

Mon-Thu 11am - 10pm Fri-Sat 11am - 12am Sun 11am - 8pm Hops to Table Magazine

A TASTE OF HISTORY: HARVEST BEERS Harvest beers using fresh, local hops showcase Sacramento’s past. By Wendy Weitzel Wet-hop harvest beers are the new taste of fall, and area breweries are hopping on the vine-to-kettle craze. This European tradition of making a fall beer – featuring the season’s just-harvested hops – emerged in the U.S. in 1996, when Sierra Nevada made its first Northern Hemisphere Harvest ale. The popular beer returns every year in 22-ounce bottles. J.E. Paino, founder of Ruhstaller Beer, loves the trend ¬– and the use of local ingredients. “The wet-hop beer has a different taste and experience – one you can never replicate,” he said, comparing single-hop beers to wine varietals. “It’s an expression of a moment in time.” Before Prohibition in 1920, the Sacramento region was one of the country’s hop-growing powerhouses. After the dry spell, however, few farmers went back to hops. Today’s biggest grower is Yakima, Washington., and its Pacific Northwest neighbors. Most beers are flavored with dried or pellet hops, because delicate fresh hop flowers degrade quickly. Hop cones contain the oils and resins that provide a beer’s floral aroma and bitterness. When fresh, “wet” hops are used, more of those resins remain. They’re added at the end of the brewing process, and produce a fresher, subtler tang. Sean McNamara, owner of Blue Heron Hop Yard in Winters, said it’s easier for him to deal with wet hops, because he doesn’t have to dry them or worry about mildew in the hop sacks. He said his acre of Chinook hops requires lots of water, but grows well in the silty-clay soil. With the dry heat, mildew is less of a battle than in the Northwest. “I love beer, and I like the challenge of hops,” McNamara said. It’s also a fun way to connect the brewer and the farmer, because beer makers often help harvest the small crops. When Sudwerk Brewing Co. created its first wet-hop lager this fall, a dozen brewery employees met McNamara in Winters. It was before 7 a.m. on Aug. 22. By noon, their mesh bags full of Chinook hops, they headed for the Davis brewery, and crafted the beer that day. Sudwerk co-owner Ryan Fry said they named the beer Resinator Xtra Pale Lager “because all of our hands were covered in resin after picking the hops.” With the farm-to-fork movement creating demand for local ingredients, brewers are having fun with these same-day harvest beers – if they can find the hops. There are only a handful of Sacramento-area hop yards – some just a quarter-acre.

Hops to Table Magazine

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WET-HOP BEERS A sampling of Sacramento Valley harvest beers this fall: NEW HELVETIA Harvest Thunderbeast IPA, Fresh Hop Double IPA, Indomitable City Double IPA, and Honey Blonde Ale, all using Sacramento area hops. RUHSTALLER Hop Sac First Leaf, using hops from its Dixon farm; and Hop Sac Kuchinski, using hops from Lake County. BERREYSSA BREWING CO. Freshie Pale Ale using fresh hops from Yakima Valley, WA SUDWERK BREWING CO. Resinator Xtra Pale Lager, using hops from Blue Heron Hop Yard in Winters. TRACK 7 BREWING Hoppy Palm Citra Pale Ale, using Citra hops air-freighted from Yakima, Wash.; and Hoppy Palm Hood Ranch Pale Ale, using hops from Hood.

That’s doesn’t deter Dave Gull, owner of New Helvetia Brewing Company in Sacramento, which also uses local wheat and honey, and California barley in some brews. “It costs more, and all these hop farms are very small. We’re trying to support the rebirth of the hop industry in Sacramento. We’re trying to let growers know that there is a market here.” Ryan Graham, owner of Track 7 Brewing in Sacramento, said he’s happy to support the cause with one or two harvest beers a year, but it’s not yet practical to do more.

scene, but remains skeptical. “I am interested more than anyone to see what a really talented farmer can do.”

“It’s great to minimize the footprint where we can, but not at the cost of overall quality,” Graham said.

Paino, of Ruhstaller, doesn’t need convincing. “We know we can do it. (Sacramento) was once supplying the world with hops.”

Like many West Coast IPAs, his signature beers rely on sought-after varieties like Citra, a hop vine more suited to Washington’s long, cool afternoons. The hops most prized for their flavor and aroma don’t grow as well in Sacramento’s heat, he said. In the early days, Sacramento made mostly steam beers. These “California Common” ales featured the rough, hardy hops that do well in the Valley, and “didn’t require the piney and citrusy aromas you do now for IPAs,” Graham said. Graham is curious to hear how his customers react when they can compare his recent harvest ales, made with the same recipes but different hops: one from Yakima, the other from Sacramento County. In mid-September, Track 7 released Hoppy Palm Citra Pale Ale, using Citra hops air-freighted from Yakima, Wash., and brewed 24 hours later. A week later came the Hoppy Palm Hood Ranch Pale Ale, using Cascade hops grown on his business partner’s pear and apple farm in Hood. Like others, Graham is rooting for the regional hop

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Ruhstaller’s 1-acre Farm & Yard in Dixon tests seven hop varieties: Center, Cascade, Nugget, Liberty, Willamette, Brewer’s Gold and Pearl. The first three are the hardiest so far. “We don’t grow a high yield here, but I believe our quality is better,” he said, noting that the “California Grown” brand is marketed for its quality, not quantity. To help farmers and brewers network, Ruhstaller hosted a Hop Exchange on Oct. 3. “Let’s learn how to grow great beer together,” Paino said. The Dixon farm is building a hop-drying kiln, which Paino plans to make available to other farmers. Gull, from New Helvetia, likes that idea. He thinks growers would benefit from a cooperative, to share equipment and reduce their costs. Today’s neighborhood breweries are less competitive than those of the 1990s. They want to honor Sacramento’s heritage, and welcome the rebirth of the brew scene in Sacramento. Gull said fresh hop beers are a great example. “Customers seem to appreciate it,” Gull said. “It’s more challenging for us, but ultimately more rewarding.”

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SO YOU WANT TO START A BREWERY? by Ken Anthony It’s a warm evening in late summer. The barbecue is heating up in the back yard. You proudly show your guests the shiny homebrewing equipment that occupies half of your garage. The kegerator dispenses frothy pints of your latest creation much to the delight of your guests. Everyone marvels at the high quality brew you’ve made and you couldn’t be happier. Someone remarks, “I could drink this all day!” and you wholeheartedly agree. This scenario is commonplace at your home and you’re repeatedly told that your beer is delicious. Your friends and coworkers routinely tell you that you could sell your beer and you begin to wonder…”Could I?” You start doing your research and pricing equipment. Pretty soon you’re keeping an eye on commercial real estate prices and making a phone call here and there. You start piecing together a crude business plan to see if your model is viable. You spend hours on the online forums reading endless posts and asking questions. Before you know it, you’re planning a brewery. What you may not know is that starting and operating a brewery is an extremely difficult venture to embark upon. Being that alcohol is involved, there is a host of additional government regulations that must be adhered to. Brewing equipment is so expensive that it’s almost criminal. Most city zoning ordinances aren’t very brewery-friendly, if they even have a provision for them in the first place. If that weren’t enough, the competition is getting fiercer with each passing year. I talk to homebrewers all the time who, like me not long ago, want to get into the commercial brewing industry. What they all seem to have in common is a lack of understanding of what it really takes to open and operate a commercial brewery. I openly admit that I too needed to figure out a lot of that over time and develop the understanding. I’m still learning the nuances of this business, and I don’t think that’ll ever end. In fact, I’ve had to make on-the-fly adjustments to my plan because of a lack of understanding. There are certain things you just can’t know until you get there. While there is too much information to provide in detail here, I’d like to take the time to share some of my experiences with you so that you’re better-equipped to decide if you really want to risk it all and start a brewery. Let’s start at the beginning. Everything revolves around money whether you want to believe it or not. The very first thing you’ll need to determine is where the money will come from. Will it come from personal savings, partners, investors, bank loans, credit cards, or some combination of these? If you’re independently wealthy and money is no object to you, then have fun. Retain a consultant, build a state- of-the-art facility, hire a professional brewer from a well known brewery and see if the thing succeeds. If you’re not, then the source of funds will be of utmost concern. Without money, and a lot of it, starting a commercial brewery of any size is near impossible. The key is recognizing how much money you’re going to need. That will dictate whether or not you’ll need to find partners and/or investors, or if you can take this on alone. You must first decide what size brewery you’re going to operate. To determine this, you must create a business model based on what type of brewery you want to open. Knowing how much volume you want to produce will help you determine what size brew house you’ll need. A typical locally-distributed microbrewery will operate a 7-15 barrel brew house. Constructing such a facility will likely cost $350,000 to $500,000 or higher depending on how much infrastructure is already in the building.

A regionally distributed microbrewery using a 30 barrel brew house may cost closer to $1,000,000 or more to construct. A neighborhood nanobrewery can typically be constructed for under $100,000. The first hard lesson that I learned when opening my brewery was that everything costs more than expected. Unless you’ve started a brewery previously, you will have a challenging time trying to. Above all, provide a quality product. A million-dollar brewery isn’t much good if the beer is subpar. Let the beer lead the way, not the equipment. Great equipment will not guarantee great beer. But great beer will pave the way to better equipment. Account for every little expense that will come along. Now would be a good time to meet with your accountant as well and set up a system to manage your business finances. Get proficient with whatever software you choose ahead of time. Once you’ve established what size brewery you plan to build, you’ll want to find your building. Location is very important, but typically the better the location the higher the rent. Get a hold of your local zoning ordinance and associated zoning map. You’ll need to know whether or not your location is zoned for brewery use. When in doubt, call the city planning department. You will want to find a building that has as much of the essential infrastructure that you need already in place. Things like natural gas, threephase power, floor drains, plumbing, and HVAC cost a great deal of money to install. Your capital is better spent on brewing equipment. Also, be sure to negotiate some free rent with your prospective landlord as the licensing and permitting period, as well as the build-out, can be lengthy. If possible, include a contingency clause to let you out of your lease should you be unable to obtain all your approvals for that location. Once your lease is signed, it’s time to submit your application to the Alcohol and Tobacco Tax and Trade Bureau (TTB). Start the application early then finalize and submit as soon as you can. Follow this with your California Department of Alcoholic Beverage Control (ABC) application. I cannot overemphasize the importance of submitting a thorough and correct application. Complete applications move through the system much quicker than those with errors or omissions. Congratulations! You’ve got the keys to your building and applications in process. Now it’s time to source your equipment. Hopefully, you’ve been researching this for months or longer. There are many options out there and not all of them are good ones. Be careful not to purchase and install anything that is permanent until you are fully approved for brewery operations. Shop around too, saving money here and there will add up. Naturally, all this time you’ve been telling everyone about your planned brewery and you’ve already begun to secure retail accounts using your pilot batches. Continue to spread the word and generate enthusiasm for your upcoming launch. With your equipment in place and your approvals in-hand, it’s time to start brewing. I recommend brewing your least expensive beer first in case something goes wrong. Document every detail of the process, not only because you’re required by law to maintain brewery operation logs, but because you’ll want to look back on what you did so you can either make necessary adjustments or repeat the process verbatim. Don’t rely on your memory; it’ll fail you in a moment of panic. Next comes making the sale. The sources of revenue will also be dictated by the type of brewery you have. In my case, it’s kegs and taproom. Delivering kegs yourself is fine in California, but beware that you can offset any savings from self-distribution by delivering inefficiently. Set up a map of your accounts and deliver to all customers in each region at the same time. Pick up your empties when you’re making your next delivery to reduce the number of trips. As with any business, customer service is paramount. Without your customers, wholesale and retail, you’re business is dead. Take good care of your customers and they will take good care of you. Be quick to respond and don’t make promises you can’t keep. It’s much better to tell a customer that the keg they want is not available than to lead them on knowing full-well that they’re going to be waiting a while for it. Ken Anthony is the founder/owner of Device Brewing Co., one of Greater Sacramento’s newest nano-breweries.

homebrew recipe

A FALL RECIPE SPECIAL: IMPERIAL CHOCOLATE PUMPKIN PORTER

Imperial Pumpkin Porter Type: All Grain Batch Size (Gallons): 10.40 Boiling Time (Minutes): 60 Fermentation: Ale, Two Stage Equipment: B3 10 Gallon Brew System Ingredients 21 lbs 6.0 lbs 8 oz 3.0 lbs 8 oz 12.4 oz 12.4 oz 12.0 oz 6.0 oz 1.0 oz 1.0 oz 10.0 oz 5.0 oz 2 pkgs

Pale Malt (2 Row) US (2.0 SRM) Fruit - Pumpkin, Roasted (3.0 SRM) Munich 10L (Briess) (10.0 SRM) Chocolate Malt (350.0 SRM) Chocolate Rye Malt (250.0 SRM) CaraBrown (55.0 SRM) Black (Patent) Malt (500.0 SRM) Magnum [12.0%] (60 min) East Kent Goldings [5.0%] (Flameout) Cocoa Nibs (Boil 5 min) Toasted Pumpkin Seeds (Secondary) White Labs Beford Ale (WPL006)

Water Profile RO Water with added Ca 49ppm, Mg 3ppm, Na 8ppm, S04 48ppm and CI2 62ppm. Original Gravity: 1.077 EST Final Gravity: 1.017 EST. ABV: 7.9% IBU: 19.0 Color: 28.5 SRM Step Mash :20 min @ 90F and 40 min @ 154F Mash Out: 168F Primary Fermentation: 7 days @ 65F Secondary Fermentation: 10 days @ 65F

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ops to Table set out to brew an Imperial Pumpkin Chocolate Porter for this issue. We knew it would be no easy task, so we solicited the expertise of two veteran homebrewers Ron Davis and Corey Meyer, who are officers in the Gold Country Brewers’ Association. True to our suspicions, this beer proved a challenging beer to make from start to finish - made challenging primarily by the use of pumpkin. The first decision was whether to use pumpkin at all. Our research indicated that many pumpkin beers on the market taste like “pumpkin” because of the use of pumpkin pie spices: cinnamon, nutmeg and allspice. This presented a conundrum because we couldn’t legitimately call this beer a pumpkin beer and forgo the actual pumpkin. So we committed to the task at hand and researched how best to use it. We knew up front that we wanted to use fresh cooked pumpkin. We debated smoking it on apple wood, but decided that smoke flavors might detract from the beer. We ended up quartering the pumpkin and roasting at 400F for one hour until the sugars in the pumpkin browned and caramelized. Our next decision was how and when to use the pumpkin seeds. The seeds have flavor potential and can add complexity, so we decided to toast them for 45 min at 350F and use in secondary fermentation. The malt bill is fairly standard for a porter. We had most of the ingredients on hand including a Breiss CaraBrown left over from a fig beer we made. It imparts a very smooth, biscuity quality to the finished product. This

is a specialty malt that can be hard to find. We ordered ours online from Rebel Brewer. Our first recipe called for the addition of cinnamon, nutmeg and allspice during the last 5 min. After tasting the wort, it was so smooth and delicious, we elected not to add the spices. The pumpkin came through and spices would have only distracted from the full bodied flavors coming through from the roasted pumpkin. We initially had the hop bill at 2oz Magnum at 60 min and 1oz EK Goldlings at 5 min. When we added the Magnum hops, they imparted too much bitterness. Hopefully, this will dissipate during fermentation. We therefore adjusted the recipe for only 1oz Magnum instead of the initial 2oz.

LOOMIS’ BEST KEPT SECRET

The yeast was a toss up between Wyeast Denny’s Favorite and Beford Ale. We used Beford Ale because we had it readily available, but Denny’s Favorite would be a solid choice to use for this beer.

Drake’s

As noted, the brew day did present some significant challenges. These were all related to the use of fresh pumpkin. We did a beta glucanase mash at 90F for 20 min to help break down the pumpkin starches. We also used a very high water to grist ratio in our mash to help prevent a stuck sparge. And despite our best efforts...we had a stuck sparge. The pumpkin simply gummed up the mash.

Serving Freshly Handcrafted Premium Ales and Lagers to the Communities In and Around the Loomis Basin.

TUES - THURS 3-7 P.M. FRI - SAT 3-8 P.M.

The recipe on this beer is solid. The wort turned out amazing. In order to improve this beer, Homebrewers may want to further dial in the hops and consider how best to use the pumpkin - perhaps even using it in the boil or using canned pumpkin, which would be less viscous and gummy. Page 12

TASTING ROOM HOURS

3277 SWETZER RD., LOOMIS 916-259-2739 LOOMISBASINBREWING.COM

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SUN - MON CLOSED

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brewery profile

SMART GROWTH: THE RISE OF KNEE DEEP BREWING CO. Knee Deep Brewing Co. has recently relocated to historic Auburn, CA. In a relatively short amount of time, they have blown up from a modest 15 barrel system to a 40 barrel system in addition to doubling their space from 960 square feet to 18,000 square feet.

last year of college bored just writing recipes in every class and studying raw materials. I just got real frustrated. The first batch I did, an IPA, had two plastic buckets, some hops and yeast with some instructions basically telling me how to boil water. It didn’t say when to add the hops; it didn’t tell me when to do anything. The first one came out really well, and I didn’t even know how to chill my wort. I just left it in the garage, and it didn’t get infected. From that point on and for about three months after, the beer never tasted good. Instead of getting frustrated and walking away I just kept at it. So you learned just by doing? Warren: Trial and error. It was never enough information. I just wanted to keep learning and progressing. How big is your brew system right now? Warren: We currently brew on a 15 barrel, two vessel brew house. We only have seven 15 barrel fermenters. We are expanding to a five vessel, 40 barrel brew house with 60 barrel tanks and 90 barrel tanks. We will have 120 barrel tanks in operation by March. And we will also be operating a two vessel, three and a half barrel pilot system with three and a half barrel and seven barrel tanks. Is this in Auburn? Will you have a tap room and food available? Moore: Yes, we are opening up a taproom. It will be all about our beer and introducing people to our beer and having them available so people can try them. We will not be involved with a restaurant at all, although we will have food trucks come out there and will schedule it based on how busy we are. It could be one night a week or seven, we will just have to see. There are some beers that defines breweries. I s there a beer that defines Knee Deep?

Pictured: Knee Deep Brewing Co. CEO Jerry Moore and Brewmaster, Jeremy Warren at their Lincoln, CA brewery.

ublisher’s Note: There is little question that Knee Deep Brewing Co. has evolved to be a very celebrated brewery of West Coast style beer. They have won their share of awards, including the 2012 Bistro Double IPA Festival and several others. They also rank in Beer Advocate’s Top 250 Beers of the World. There success is by no means an accident. After talking to these guys for a few hours, it became clear that they have a certain combination of strategy, business sense and raw talent. In other words, they know how to brew AND run a business. This month, they will be expanding into their new brewhouse and taproom in Auburn, California. This move will significantly expand their beer distribution, both locally and in other states. It will also allow increased space to experiment with different styles of beer. We sat down with Knee Deep Brewing Co’s CEO Jerry Moore and brewmaster Jeremy Warren to talk about Knee Deep Brewing Co’s past, present and future. How did you guys meet? Moore: When I decided I wanted to get into the beer business I spoke to a family friend who was a distributor and he gave me several contacts of small breweries and people that might be interested in investments and partnerships. So I interviewed several people and included in that was Jeremy. Jeremy, what were you doing at the time? How did you start brewing? Warren: I had already founded Knee Deep Brewing out of Reno, Nevada. At that time we were brewing our beers ourselves out of a now defunct brewery in South Lake Tahoe. I started brewing during my last two years of college at University of Nevada, Reno. My now ex wife bought me a homebrew kit for Christmas and that just started it all. I basically spent the

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Warren: I think there are actually two beers that define Knee Deep. The two beers are the Hoptologist and the Simtra. The first one to truly define us was the Hoptologist and what really kicked that one off is when we won the gold medal for the 2012 Bistro Double IPA festival. Which if you take out the GABF and World Cup, it’s kind of like the Super Bowl of IPA/ Double IPA fests, depending on which one you go to. When we won gold at that, we beat out Russian River’s Pliny the Elder and Stone’s Ruination. We beat out a lot of amazing beers. That one really defined us and put us on the map. Then later on when we did the Simtra Triple IPA, and we take a bronze for that in the 2013 Triple IPA category of the Double IPA fest. That one is also on the top 250 beers of the world according to Beer Advocate. If there was one point that you said “I am successful,” what point is that? Moore: I don’t know that we would jump into that and say we are successful. I would say we are well on our way to that. We have made some good choices and make some really good beers, in our opinions and in some other people’s opinions. I don’t think I would jump ahead and jinx us by saying “we are successful”. We have made a few mistakes along the way as everybody does. Jeremy in my mind is a natural as a brew master. He has a passion for it and a real talent. That is really the heart and soul of what is going on. I think that letting things evolve into the Hoptologist, Simtra and some of the hoppy beers has been the right move for us. I think that is what is putting us well on our way to where we want to be. Warren: You have to look at where we are today; we brew in 960 square feet and are getting ready to move into an 18,000 square foot facility. So it is almost like we are starting over again. We are fortunate enough to have some good beers that we produce. For me as a brew master, what will let me know when we are successful is not just based on barrelages, but letting Knee Deep be known for its barrel aging and for potentially it’s funky sour production as well. That is going to be in the future– we are going to have over 2,000 square feet of barrel aging in Auburn. In the initial rounds of it, it is going to be experimental. We still have a lot to learn as a brewery and as brewers.

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That was my next question. At least as a consumer I know you for big hoppy West Coast style beers. Do we see any lagers, any kolschs?

and maintaining the same aroma and flavor profile but only making it 4 ½%. A sessionable Simtra.

Warren: We definitely do. Jerry has really been wanting something along those lines.

Moore: That would be amazing. Or maybe we should say that will be amazing. That is the thing that I like about our beers is all this creativity here, and we are now going to have the opportunity to take advantage of and try out. Some of these things are not going to work, but at least we will be trying them and have the opportunity to try them and see what does work. It is also important that we foster creativity amongst our brewers. Once a month Jeremy conducts training for all the members of our company, which consists of half a dozen people because we have sales there as well. He goes over different styles of beers, what do you taste, what do you think and just talks about things. Hopefully that promotes creativity from some of the other guys who are brewing our beers for us.

Moore: We want to have a variety of beers. There are going to be a lot of people coming into our tasting room who are new to IPAs. Starting them out on an IPA is just not the right way to go for them because that would turn them off. Eventually they could work their way into an IPA, so we need something on the lighter end. But something that still has some flavor and body to it. Something we can still call craft beer. So lagers and some of the other things that Jeremy has on the back burner because of lack of capacity will be coming out in Auburn. We will start with our 3 ½ barrel pilot system, which gives us the opportunity to get a lot of different beers available in the tasting room to try out and see what people like. We’d like to have an environment where people can come in and say, “I’ve heard about your IPAs, and I want a Hoptologist or a Simtra”. Other people can say, “I have never tried your beer before and don’t really know too much about IPAs”. Then we can start them out on something different, let them sample that and then see where it goes from there. What advice would you give new brewers coming into the fold?

Warren: This is a very labor intensive industry, so make sure you truly have the passion to go through the day-to-day grind. But most importantly you need a business sense. Making good beer is not enough. If you don’t have a solid business background or a business partner that has that, I really don’t feel that you are going to succeed in today’s industry.

Warren: We start the day off with sensory training and we do between six or seven different compounds. Some of them repeat, we usually repeat the main compounds that you would usually look for. We then go into more of a PowerPoint presentation on a specific style. We get into the history and everything we can dig in from that beer, how they brew what are the techniques that define specific styles. Once we go through those slides we go into the tasting part. We started off doing between 20 and 30 samples, but now we are going to reduce that because we lose focus. They get to taste all these different beers from all the different breweries around the world and then we get to talk about it. It is an open thing where any member of the company can ask a question at any time and can jump in and cover some of their insights that we didn’t cover. Where do you see the industry in three years?

Moore: Some of these people who are getting into the industry now are getting in because of the wrong reasons. There is a lot of buzz out there about craft beer and people who aren’t brewers and don’t have beer experience are getting into it without the right tools. When everything is spiking up, people are probably going to buy your beer. When it starts to level a little bit because of the abundance of breweries out there, some of these guys who got into it strictly as a business without a passion for the beer are going to have some issues.

Warren: I see the industry obviously growing. I’ve seen the trends of beer as a whole declining but craft brew keeps going. We got a bubble and then we are going to burst, then we are going to have another bubble and burst. But we are still going to be moving forward and craft beer is going to continually grow. I think craft beer is here to stay and people are changing what they want to drink. One of the reasons why I think it is a bubble and going to burst because some of the people are in it for the wrong reasons.

Name two breweries that have inspired you.

Moore: I would say in the next three years the percentage of craft beer is going to continue to increase. I think the number of new breweries starting up will decline. There will still be new start ups because there will still be enough industry and creativity out there for new people to start out. But I feel the overall number of craft breweries will level off and some will fall by the wayside. There is still a lot of opportunity. There is a lot of the public that still needs to be introduced to craft beer. I think that is going to continue and it is going to be a great business and industry for people to make great beer.

Warren: The first one is going to be Russian River. That goes back to my dad. My dad has been into craft beer since the very beginning. One time before I got serious into home brewing, we were sitting at Hopyard Alehouse in San Ramon. One of us was drinking Pliny the Elder, and the other was drinking Blind Pig. It was a father and son moment and our glasses were empty. My dad says “Do you want to know one of the main reasons why this beer is so good? Smell your empty glass; it still smells full.” He was absolutely right and that has always been something I think about when I’m designing our beers like Hoptologist or Simtra. Making sure we have the aroma and the flavor, but most important when your glass is empty, it still smells full. The second brewery that is inspirational is Great Basin Brewing in Sparks, NV. It was our local brewpub, and it was a place to go talk to the brewers, pick their brain and get advice. I’d go in there order a pint and bring my own mason jar and talk them into giving me yeast and hops. Those are the main two. Moore: I would probably turn that around a little bit because I have to admit I don’t have a lot of history in the craft beer industry. I really had my exposure once I got to see Jeremy. I am more inspired by some of the mistakes or things I have seen as mistakes from other breweries that I try to avoid as we grow. I wouldn’t want to name those people, but I would have to say that has inspired me a lot. Jeremy has the creativity for the beer, and he is giving you the right answers for who inspired him and why. I’m kind of the guy who is steering the ship on where we are going with his ideas. I probably focus more on things I see out there that look like mistakes and we want to avoid those mistakes. If you had to only brew and drink one beer until you were done. What beer at Knee Deep would that be?

Warren: It’s not the beer we make yet, but it would be me taking the Simtra

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Where do you see Knee Deep in three years?

Moore: In three years Knee Deep will most likely be in half the states in the U.S. Several provinces in Canada, maybe a little bit of international for the sake of saying we can do it. We have had some inquiries from Europe and Australia, but we will see how that goes. Obviously there are some costs involved with shipping outside of the country but we still may give that a try. As far as capacity some of that is going to be based on demand, some based on the hop contracts we currently have because that realistically does limit how fast we can grow with our existing products anyway. Warren: Barrelage wise in three years I see us being between 24,000 to 34,000 barrels that is what we have contracts for. We can always kind of change those as we go. I also see that in three years from now, we will better at barrel aging; and hopefully, we will be doing some really good sour beers. Moore: We’d like to have a variety of beer so that everyone who is drinking craft beer likes something that we make. We recognize that not everyone is going to like the same thing and that is perfectly fine. But hopefully we will have something that appeals to all of the craft drinking public.

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beer inspired recipes

how to section

BASIC STEPS for making perfect beer jelly

Making perfect jelly takes time, patience and a little practice. Making beer jelly is even more challenging because hops can overwhelm and dominate the flavors of the jelly. However, if you start with a good recipe and follow these simple instructions, you will have perfect jelly every time.

REINFORCE IT The final step in the beer jelly making process is to add the beer reduction to the finished mixture. The jelly will still be quite liquid at this point, but don’t worry, it will set up perfectly after a short while.

REDUCE IT Most beer jelly recipes have you empty the entire bottle into a pot, add ingredients and start cooking. However, caramelizing the beer through reduction adds complexity. Reducing two 16oz bottles down to 2 cups can take 40 minutes, so it’s best to get it going first, even though the reduced beer won’t go in until the end.

SPICED BEER JELLY Ingredients (Makes twelve 4oz jars or six 6oz jars) 24 oz of craft beer (You can try whatever beer appeals, but I really like the flavor of our local Strong Ale from Out of Bounds Brewery). 2 sticks cinnamon 1/4 teaspoon cardamom Grated zest of 1 orange 2 cups 100% apple juice Juice of 1 lemon 5 1/4 cups sugar 2 pouches liquid pectin

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SWEETEN IT Procedure • Put beer, cinnamon, cardamom and orange zest into a medium-sized, stainless steel pot. Bring to a boil over high heat. Remove from heat, cover and allow ingredients to steep for 20 minutes.

Sugar plays an important role in jelly making: it helps preserve, set, and flavor the final product. It is important to remember not to cut back on the sugar because the sweetness helps balance the bitterness of the hops.

SET IT

Transfer your finished beer jelly to jars and let cool to room temperature. Keep in mind that it may take up to 24 hours for the mixture to set. Be patient and let nature take its course. The finished product will be worth the wait.

• Remove and discard cinnamon sticks. • Transfer beer mixture to large, stainless steel pot. Stir in apple juice, lemon juice and sugar. Heat on high, stirring constantly. Bring mixture to a full, rolling boil that can’t be broken by stirring. Add both pouches of pectin and continue stirring. When mixture comes back to a full, rolling boil, continue boiling hard and stirring constantly for two minutes, or until mixture begins “sheeting” off a spoon. • Fill jars • Remove from heat, quickly skim foam and fill hot jars to 1/4” headspace. Wipe rims with clean, wet cloth and cover with lids and bands. Tighten bands to fingertip tight (just until you feel resistance). Place jars into water bath canner. Bring to a boil, reduce heat to simmer and cover. Process for 10 minutes at sea level. • After 25 minutes, turn off heat and remove canner lid. Allow to sit for 5 minutes. Allow to sit for 12 to 24 hours until all jars have “popped,” indicating an adequate seal. Reprocess or refrigerate and promptly use any jars that don’t seal properly.

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THICKEN IT

EAT IT

Pectin is naturally occurring in many fruits. It is a carbohydrate (a polysaccharide) found in and around the cell walls of plants, and helps to bind those cells together. It is often not necessary when using whole fruit; however, when using juice it helps to bind the final product.

Once it’s set, it is ready to serve. Beer jelly goes perfect with cheese, on toast or be creative and mix it with soy sauce, sesame oil and chili paste for an awesome dip or marinade.

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Restaurant profile

RESTAURANT THIR13EN

Restaurant THIR13EN is the second restaurant opened and run by Chef/Owner Adam Pechal, who has been working in the culinary field for more than half his life. A graduate of the Culinary Institute of America in New York, Chef Pechal has trained and worked for such renowned chefs as Mark Miller and Thomas Keller.

hat is there to say about Restaurant Thir13en Head Chef and Owner Adam Pechal that hasn’t already been said?

Make no mistake, he is a brilliant and talented chef. So talented in fact that he landed a spot on ABC’s reality cooking show, The Taste. But there is more to Chef Pechal. He has confidence, panache and a flair for pairing beer with food that makes him stand out from the crowd. During this pairing, Chef Pechal paired his dishes with Drake’s Brewing Co. out of San Leandro, California. Drake’s Brewing has a stellar variety of outstanding craft beer that marries perfectly with a wide variety of meals - both simple and complex. The first course was a brilliantly constructed Scallop Fritters with Meyer Lemon Remoulade topped with a medley of micro-greens and watermelon radish. The first bite of the fritter brought forth wonderful bready notes from the beer batter. This was followed by the sweet and earthy components in the scallops. All this was expertly tied together by the subtle tart and creamy flavors of the Meyer Lemon Remoulade. This dish was paired with a Drake’s Hefe. This beer is an unfiltered, Bavarian style wheat beer. This beer has some slight banana and clove notes inherent in the hefewieisen yeast. What separates this beer from your standard Hefe is that it is Hops to Table Magazine

fermented at low temperatures, which gives it an extremely dry and refreshing quality.

beer that comes together with citrusy dank hop notes.

This dish brought out significant citrus undertones in the beer that were otherwise not as pronounced on its own. The bready characteristics of the fritter matched the Hefe perfectly and it was all tied together by the dry and clean finishing characteristics of this beer.

The final course was Honey Roasted Pears with Jimmy Nardello Pepper, House-made Lomo Embuchado Dry-cured Meat and Sierra Nevada Goat Cheese.

The second course was Firecracker Headon Prawns with Green Papaya Salad, Nuoc Cham, Thai Basil and Fresh Hops. The flavors of this dish were so intense that it literally exploded on our taste buds. It was everything you could possibly want in a dish and more. It had sweet from the farm fresh cherry tomatoes, salt from the Nuoc Cham, spice from the peppers, earthiness and smoke from the grilled prawns and texture from the green papaya. This was all tied together by the fresh hop garnish, which gave a beautiful and complex citrus and bitterness component that is almost impossible to match with any other herb. For a dish as formidable and complex as this, a big and complex beer is needed to compliment the dish. Chef Pechal expertly paired this with Drake’s Denogginizer. This beer is a whopper of an Imperial India Pale Ale. This beer - like the dish - has a variety of complex flavors and taste notes. The nose is ripe, bitter orange with tropic fruit and caramel notes throughout. This is followed by a complex, malty, full-bodied

It is a beautiful thing when a dish acts as both dessert and entrée, and this dish certainly qualified. The pears added an earthy sweetness, the peppers acidity, the dry-cured meats salt and the goat cheese a sublime creaminess that was tied together by the grilled crostini. This course was paired with Drake’s 1500. This beer is a hop-forward American Pale Ale that is a highly versatile and drinkable beer. It is so light and refreshing that it brought out the delicate components of the dish without overpowering it. At the same time, the beer had a wonderful and complex nose of citrus and pine that makes you not want to put the glass down. It is also a very sessionable beer at 5.5% ABV, so it’s perfect for those times when you want full flavor but not a filling beer. If you like beer and farm-to-fork food pairings and you haven’t tried Thir13en or its sister restaurant Tuli, you really should make the effort to head out there. These restaurants go to show that sometimes the hype is totally justified. Restaurant Thir13en 1300 H St Sacramento, CA 95814 thir13en.com Page 18

road trip chronicles 1. 21ST AMENDMENT BREWERY 2. SOUTHERN PACIFIC BREWING 3. MAGNOLIA GASTROPUB AND BREWERY 4. SOCIAL KITCHEN AND BREWERY 5. MIKKELLER 6. MONK’S KETTLE 7. CITY BEER

an Francisco is consistently ranked in the top tourist destinations in the world. The city is renowned for its cool summers, fog, steep rolling hills, eclectic mix of architecture, and landmarks including the Golden Gate Bridge, cable cars, the former prison on Alcatraz Island, and its Chinatown district. It is also a primary banking and finance center. San Francisco is also home to many world-class breweries, brew pubs and beer bars. Like the city itself, these establishments offer an astonishing array of variety one

During our second day, we visited beer bars. Our first stop was Mikkeller. The business is a partnership between Chuck Stilphen, founder of the Trappist and Trappist Provisions in Oakland, and Danish brewer Mikkel Borg Bjergsø.

3 would expect from a large city. During this trip, we covered a lot of ground and decided to make it a two day trip. In total, we visited five breweries and four beer bars. During the first day, we visited breweries and on the second day, we visited brewpubs/beer bars. Our first stop was 21st Amendment Brewery. This brewery is conveniently located only a short distance from the San Francisco Giants Stadium. They have eight rotating beers on tap and a full service restaurant. Their beers are all solid and several have won awards, including

the 2010 World Beer Cup Gold Medal for their Imperial Jack, a collaboration brew with Elizabeth Street Brewery. Our second stop was Southern Pacific Brewing. They have 20 beers on tap, including several guest taps. They also feature a full service restaurant. They have plenty of indoor and outdoor seating and the beer and food lineup is solid. During our visit, we had the Baked Cast Iron Mac ‘n Cheese made with elbow macaroni, Tillamook cheddar and feta béchamel, diced crispy pork belly and garlic breadcrumbs. It was delicious.

They have a simple and approachable menu ranging from cured meats, artisan cheeses sausages and other pub fare.

Hops to Table Magazine

9. SPEAKEASY ALES & LAGERS

Our next visit was Magnolia Gastropub and Brewery. They have 10 rotating craft handles with a range of their signature beer, guest taps and cask ales.

8. TORONADO

Our next visit was Social Kitchen and Brewery. They have seven

tap handles and a full service restaurant. They have a wide variety of beer styles that range from pilsners to IPA to stouts to barley wines. We had a unique and tasty brew called the Citrodora Elegans, a Belgian wheat beer, spiced with pineapple, sage and lemon. For our final brewery of the day, we went to Speakeasy Ales & Lagers. They are located on the outskirts of the city, but the trip is well worth the drive. The theme of this brewery is - like the name suggests - a 20’s style speakeasy with separate cozy rooms located throughout the building. There is something there for every beer palate, with a stellar selection of beers ranging from IPA’s to barrel aged porters. While they do not have a full service restaurant, they do have food trucks available with a wide selection of choices. They also feature awesome live music by local bands. Page 20

They have an amazing 42 tap craft beer selection. The beer is divided into three categories according to tap temperature: 40, 45 or 50 degrees. They also have food available. We had the butchers’ board of daily charcuterie and it was amazing: house-made duck mousse, smoked salami and head cheese. Our next stop was Monk’s Kettle. Beer Geeks beware! You will want to either take an entire day and pace yourself and/or rent a hotel close by. They have 24 tap handles of beers one will rarely - if ever - see on draft. They also have an amazing bottle selection that is available for onsite consumption. There were so many quality beers, it seemed indulgent just looking at the beer menu. They also have food available. The menu is modest and not nearly as extensive as their beer - but it is solid and offers several good choices for nibbling in-between beer pours. Page 21

6 Our next stop was City Beer. City Beer is unique because it is a beer bar and bottle shop. They have 15 tap handles and a diverse quality draft selection, including several local Greater Sacramento beers. Their bottle selection is expansive with over 400 beers available for sale. The bottle shop is separated in two areas: one area has bottles available for take home/onsite consumption and the other bottleshop area (behind the main bar) must be consumed on premises. They do not have food for sale, but they do have light snacks should you want something to hold you over. Our final stop of the day was Toronado. Simply put, Toronado is an institution. The beer bar is not like any on this list. It is not fancy; it is not pretentious;

TIP: Anchor Brewing was one of the first pioneers of the craft beer movement. They have a very interesting and informative tour available that you do not want to miss. Plan early however, because the tours are very popular and sell out months in advance.

they don’t have food; there are beer stickers everywhere; graffiti in the bathroom and just about every tap handle in existence on its walls. Some of their bartenders have been there for decades. And yes, this legitimately qualifies as a “dive bar.” But make no mistake, this is not your typical industrial beer hangout. In fact, if Toronado hasn’t had it on tap, it probably isn’t available on tap. These folks have it all and if you are on the tap list, you’ve made it. Period. End of story.

A word to the wise, however. This place is busy, and it is not uncommon for there to be four people deep waiting in line for a beer. When it’s your turn to order, it’s a good idea to know what you want. This is not the place to ask for samples. This is the place to get good beer at reasonable prices and have fun.

Hops to Table Magazine

opinion and analysis

A BREWER’S PERSPECTIVE: BSG CRAFTBREWING’S HUMULUS U 2013 The BSG Craftbrewing’s Humulus U 2013 bills itself as an insiders guide to the 2013 hop crop. It is attended by many breweries and classes include: 2013 Harvest Hop Report, Quality Assurance Programs on the Farm, Dry Hopping Research and Technique and Understanding Whirlpool Hopping.

By Ryan Graham

y original article on the 2013 Hop Harvest was originally written as a personal narrative about my experience with my business partner Geoff Scott and the crew from Knee Deep Brewing Co. during a mid-September trip to Yakima, WA. While the dayto-day happenings of the trip would be worth the read, I’ve opted to focus this article instead on what I learned from Humulus U (BSG’s name, not mine). First, hops are fun! In a beer industry that is still dominated by the impetus to cultivate hops with more alpha acids, the craft beer industry has grabbed the attention of the hop growing community. Farmers are actively engaged in hop breeding programs designed to generate the next aroma/flavor hop that will be all the rage. Simcoe, Amarillo, Citra and increasingly El Dorado have added to the brewer’s arsenal and the consumer’s experience.

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

Nothing could showcase this sentiment more perfectly than our experience at Bale Breaker’s Brewing Co in Yakima, WA. This amazing up-and-coming brewery only opened in April 2013 in the middle of a field of Cascade hops. The whole article could digress into a piece about the amazing brewing facility. But their beer says it all. The three year round releases include a Pale Ale, IPA and a Double IPA. All three featured generous amounts of hop flavor and over-the-top aroma. While the Top Cutter IPA was a thing of beauty, all of us marveled at the sessionable simplicity of Field 41 Pale Ale. It brilliantly showcased all that Ahtanum, Mosaic and Simcoe have to offer. When we tried to figure out how they were able to obtain such large amounts of these amazing hops so soon after being open, the answer was more impressive. The great-grandparents of the owners have been growing hops in the region for 81 years and have been active in the hop-breeding program that has resulted in Simcoe, Citra and Mosaic. Super cool, right? Second, hops are more than a commodity. Sure, the public and us brewers both have an affinity for our lupulin-laced gift from Ninkasi. The modern craft beer movement would not be the same without copious amounts of these beautiful green nuggets thrown in at all phases of the production process. And more is never enough. Yet with all the love we feel for hops and the pleasure we derive from their amazing array of flavors and ability to overload our olfactory senses, the craft beer industry has a propensity to buy, sell, hoard, and barter hops as a matter of routine. And in an up market with hop prices on the rise and availability

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of certain types scarce, there is evermore economic incentive teetering on the edge of contractual over-exuberance. Beyond being a commodity, in Yakima they are a way of life. The whole region rises and falls with harvest and the principal employer of the region are hop-centered agricultural interests. The shear amount of acreage devoted to hops is beyond impressive and the scale is best understood from the air. A flight into Yakima is worthwhile for additional perspective. There is approximately 32,000 acres of hops planted within the Yakima Valley and this accounts for approximately 75% of the total United States hop acreage and 77% of the United States total hop yield. A typical hop field will yield 1,500 – 3,000 pounds of hops per acre. If 23,000 acres produced on average 2,000 pounds per acre that is approximately 46,000,000 pounds of hops. I wonder how many acres of hops are dedicated to Stone’s beers? Hmmm? Beyond the raw acreage of hop fields needed to sustain craft beer, lies the challenge of growing the hops and processing them into a stable form suitable for use in the production system. There are three monumental spikes in labor demand throughout the hop cycle – twining, training and harvest. Hops grow best vertically and each hop vine requires a twine structure anchored to the ground and the overhead trellis support structure. Each of these twine structures are hand created by skilled laborers in the field. The best of them can run two twine structures at a time requiring ambidexterity to be achieved. The second spike in labor occurs when each of the hop shoots are trained to grow up the twine structure. Field laborers at this point take each hop vine and wrap them around the twine to encourage the vine to grow upwards. The most impressive part of the process is the harvest. Hop harvest process begins when either a field worker or a large top cutter cuts the vine down into the back of a truck. The trucks then back up into the entrance of the production facility where workers tie the vine onto a track with a series of hooks. Each vine is hung up-side-down on a hook and then pulled upward about twenty feet off of the ground. The hop vines are then pulled into a machine with fingers that strip the hop cones from the vine. The rest of the vine is discarded and mulched. The hops then travel across a series of belts and rollers designed to separate out any of the additional stems and leaves that were pulled off along with the hop. Once the hops have been

fully separated they are moved into a kilning room. The kilning room looks like a two-foot deep pool of hops. They are then kilned to remove the moisture of the hop. Once the hop has been dried, the hops are then dumped into a holding room and prepared for baling. Baled hops are then generally shipped out for pelletization. Last, there are reasons for concern on the hop horizon. Kevin Riel from Double R Hop Ranches provided us with a wonderful presentation on the overall state of the hop industry. In that presentation, the key take-aways were that the farming community has responded to the pressure for aroma hops. Aromatic hop acreage has increased from 27% of total acreage in 2008 to 42% today. Aromatic hops require mid-season harvest for optimum flavor and aroma profiles. However, as more and more acres are dedicated to aroma hops, the craft beer industry is compressing the growing season. Bottlenecks at the processing facility are already creating incentives to harvest aroma hops earlier than desirable, leading to grassy, mild and underdeveloped hops. In addition to the changing crop dynamics, key components of the hop industry are in short supply, namely access to relatively cheap land and labor. Agricultural land can be put to a number of uses. California had once been home to a robust hop industry. The Town of Hopland is named after its hoppy roots, but that’s about all that remains of its namesake. Those fields were pulled up and largely replaced by grapes. In Yakima, the threat to agricultural land wasn’t from the wine industry but the apple industry, the pear industry, etc. Competition from these other competing agricultural interests will put pressure on the industry in one of two ways – remove hop fields for a more lucrative alternative or charge more per pound for hops. We are already seeing relatively small increases in hop prices over the past several years, and breweries have largely absorbed those increases. The question that remains to be answered is whether or not the end consumer will tolerate a corresponding increase in beer price. So despite the fact that a beer was never far from my hand and as much time was spent drinking as was learning, I gleaned something from Hop School and hopefully you did too. Cheers! Ryan is co-founder and first full-time employee and the primary brewer responsible for production at Track 7 Brewing Company, located in Sacramento, CA. Hops to Table Magazine

hop talk: what’s your favorite brew and why

crossword puzzle challenge

By Connor Adam

This issue’s crossword puzzle challenge tests your knowledge of craft beer. The first person to email the completed puzzle with the correct answers to puzzlechallenge@hopstotable.com will win a $75 gift certificate to American River Brewing. Winners will be announced on Facebook and Twitter.

. The winners will be announced on our website, Facebook and Twitter sites. 1

2 5

6 9

22 23

Anna

Dustin & Vanessa

John

Mario

Samantha

Anchor Brewing Anchor Steam

Jester King Wytchmaker

Knee Deep Hoptologist

North Coast Brewing Pranqster

Berryessa Double Tap

33 34

“I used to live in San Francisco and drink Anchor Steam all the time. It is such a smooth, flavorful beer and can always be enjoyed. Definitely one of my favorite beers. ”

“We were stripped naked in Mexico by federales...and it’s delicious!”

“It’s local and delicious. It’s a Double IPA that I think is one of the best available. Even better than Pliny!”

“My favorite beer is North Coast’s Pranqster. It is a Golden style Belgian beer and I always drink it with a lemon slice - the perfect summer beer”

“My go to beer in any overwhelming situation. Perfect balance of hops, tropical fruitiness, and floral undertone. Refreshing for this Sacramento heat as well as a great local beer.”

37 38

43 44 45

47 48 49

56 57

62 63

SEPARATION

ANXIETY B R E W I N G C O M PA N Y S a c r a m e n t o ,

C a l i f .

Buffalo Craft Lager • Saison Solon • ThunderBeast IPA • Rough & Ready Red IPA • Homeland Stout • Indomitable City Double IPA

New Helvetia Brewing Co. 1730 Broadway Sacramento, CA 95818 (916) 469-9889 www.newhelvetiabrew.com

ACROSS

DOWN

6 meet me at the _ shoppe 8 "something" in French 9 The Monster ____ 14 an old German beer style using Green malts which are literally dried over an open fire of beech wood, imparting a unique smokiness 17 style of hops found in the western part of the U.S.A 18 ___ to Table 20 vessel to hold your beer in Germany 21 a German word meaning "yeast" 26 farmhouse ales 27 person in charge of it all 29 "saison" style 31 Gold Digger is a good one 32 arguably the best way to enjoy beer 33 festival in Germany, found in Autumn 36 sweet ingredient used in brewing 37 stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple. 38 very strong German lager 42 Alcohol By Volume 43 do it yourself beer maker 45 "Soulman's" for one 47 result from doing lots of crunches 48 a beige to dark-brown cooked sugar that is used to add color and alcohol content to beer. It is often used in place of more expensive malted barley 49 necessary ingredient for brewing 50 one-half barrel, or 15.5 U. S. gallons 52 16 fluid ounces 55 place where it all comes together 56 _ belly 57 "slang" term for beer 58 catalysts that are found naturally in the grain 61 "Molson Export" for one 62 a fermented beverage made from apples 63 beers produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales 64 this is produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices

1 2 3 4

_ and beer. The two go hand in hand Deutschland vessel to hold your beer one of the two types of yeast used in brewing. Also referred to as "lager yeast" 5 "Weisse" in German 7 person with a drinking problem 10 term for a beer that has gone bad, or "light-struck" 11 generally, style of beer when fruits are added 12 the vessel in which wort from the mash is boiled with hops. Also called a copper. 13 party like atmosphere where people usually have fun 15 wheat style beer 16 tool used to get inside 19 brewers' term for milled grains 22 conversion of sugars into ethyl alcohol and carbon dioxide through the action of yeast 23 process of sugars when yeast is added 24 cask holding 54 imperial gallons (243 liters) 25 favorite at Halloween 28 the stopper in the hole in a keg or cask through which the keg or cask is filled and emptied 30 country where Sleeman's comes from 34 a place that makes its own beer and sells at least 50% of it on premises 35 consequence of drinking too much of a good thing! 39 person who takes your luggage 40 sometimes used when brewing stouts 41 a place where female undergarments could be made? 44 This scale is used to indicate colors in malts and beers 46 taste sensation cause by acidic flavors 51 the term for unfiltered and unpasteurized beer which is conditioned (including secondary fermentation) and served without additional nitrogen or carbon dioxide pressure 53 International Bitterness Units 54 usually made out of aluminum. pl. 55 a unit of measurement used by brewers in some countries 56 monks from here brew good beer 59 single-celled microorganisms that reproduce by budding

Berryessa Brewing Co. 27260 HWY 128 • Winters, California Hops to Table Magazine

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Hops to Table Magazine

regional news and information

food and beer pairings

SACRAMENTO BREWERY HARVESTS HISTORY

BISTRO DINING: BEER AND SALAD PAIRINGS

Ruhstaller returns to region's local hops roots.

This is the second in a five part series that will pair various ingredients with beer. This segment pairs beer with salads.

By Ed Murrieta

By Mike Moore

efore J-E Paino could brew local beer, he first had to grow local beer. Paino learned this lesson shortly after Christmas 2011. He had just sold 20 cases of his Ruhstaller ale to Corti Brothers, the Sacramento specialty grocer that Pulitzer Prize-winning food writer Jonathan Gold calls “the Valhalla of supermarkets.”

staller -- although neither grow enough to meet all their needs. In terms of overall hops farming in the state, Paino said there are just 50 acres planted. Twenty-five of those acres are in Lake County, west from that farm, plus some from a smaller farmer in Clarksburg south of “We have a legacy that’s rich in beer,” Paino said. “We’re still farmers at heart.”

Paino went to the store to thank owner Darrell Corti.

Noting the Sacramento Valley’s Mediterranean climate, the terroir of clayrich soil near the Sacramento and American rivers, and the deep, loamy soil toward the Coastal Mountain range, Paino said Sacramento-area brewers and farmers today “have an opportunity to approach beer from the ingredients’ perspective, to say, ‘Let’s see what this ingredient wants to be.’ Just like a chef can take a tomato and say, ‘What does this tomato want me to do with this tomato today?’”

Sacramento’s epicure grise put the start-up brewer in his place. Pointing to the names Ruhstaller and Sacramento on a bottle of one of Ruhstaller’s ale, Corti told Paino: “You don’t deserve those words until you start growing local hops.” Like a schoolboy explaining himself in the principal’s office, Paino replied, “But I’ve tried.” Corti then delivered his patrician punch. “He said, ‘I’ll help you,’” Paino recalled. Well-connected Corti introduced Paino to Virginia Signorotti, widow of California’s last commercial hops grower, and to the current owner of George Signorotti’s Sloughhouse farm, Dave Utterback, who had saved some of Signorotti’s California Common hops rootstock. Today, nearly two years after planting 2.5 acres of California Common hops and recently building a hops drying kiln for community use 20 miles west of Sacramento, Paino has grown Sacramento’s very own beer: Hop Sac First Leaf 2013.

Paino called Hop Sac First Leaf “the first act of our hop yard.” “As farmers we’re still learning how to farm that hop,” he said. “As brewers we’re learning how to brew that hop.” Throwing a curve into the learning curve, Paino wet-hopped Hop Sac First Leaf, using all freshly harvested hops. “There’s something scary and surprising with a wet hop,” Paino said. “It’s always tricky knowing when to harvest. Then we don’t know what kind of beer we’re going to get. It keeps us up at night.” The payoff was an eye-opener: a vibrant, peppery, smoky ale with a touch of honey that got more luscious the longer I nursed it. “Wet-hopping provides the opportunity to have a lot of hoppiness -- but that hoppiness doesn’t equate to bitterness,” Paino said. “It equates to floral, herbal, mineral. You get stuff from the soil, the air. You get influences that are a lot more layered than just the oils in the concentrated dry hops.”

“This is what defines us,” Paino said recently, cradling a burlap-covered bottle of the locally hopped ale he served Sept. 25 at an event sponsored by Hops to Table Magazine during Sacramento’s weeklong Farmto-Fork Capital of America festivities. Hop Sac First Leaf 2013 was also served at the $175-per-person Farm-to-Fork gala dinner on Sacramento’s iconic Tower Bridge Sept. 29. “Brewing beer does not define us,” Paino said. “Growing beer defines us. You can’t grow hops in St. Louis. You can’t grow hops in San Francisco, San Diego or Austin, Texas. You can grow hops in Sacramento.” After the Gold Rush and after Prohibition, Sacramento was the brewing capital of the West Coast. The Sacramento Valley grew the most hops in the world. In 1881, beer pioneer Capt. Frank Ruhstaller established Sacramento’s Buffalo Brewery, eventually becoming the largest brewer west of the Mississippi, shipping his beer to Hawaii, Alaska and South America.

Five beers were served at Hops to Table’s Farm-toFork Craft Beer Experience on Sept 25th, and they all featured beers that used local fresh hops. “They were all across the board,” Paino said. “Some expressed aromatics. Some the more herbal. Some were more bitter.” In a taste test of Sacramento’s terroir, Ruhstaller has brewed another limited release -- just 200 units, less than a keg’s worth of each of the four beers that comprise Hop Sac Flight, a four-pack containing four 8-ounce bottles, each brewed from the same recipe but using California Common hops grown in four different areas in the Sacramento region: Elkhorn north of Sacramento, Clarksburg south of Sacramento, Sloughhouse east of Sacramento and at Ruhstaller’s Farm & Yard in Dixon, west of Sacramento.

Salads can contain so many simultaneous flavors it can be difficult to choose the right beer pairing. They can be spicy, sweet, savory, herbal, tart, fruity and funky, mostly all at once. The bitterness of certain greens for instance and the acidity of vinaigrette can be hard to match together. But it is precisely all these flavors that make beer with all its different style categories the perfect beverage match. Beer can stand up to a wide range of flavors with anything you can slice, dice or simply toss into a salad. Here are a few basic guidelines to keep in mind when you make the selection.

Gold Country Pilsner is a pre-prohibition lager from Auburn Alehouse. The beer is smooth and balanced with just a bit of hops to cut the fat, but the malt still grabs most of the flavors. Pure Americana; cobb salad and pre-pro pilsner!

Light weight or somewhat simple salads need a light and refreshing beer to match. Reach for an American Wheat, Hefeweizen or a good Pilsner. If you prefer raw vegetables in your salad, then wheat beers match up nicely. If the vegetables are caramelized then go for a richer more complex beer. Carbonation and hops cut fat. Salads with fatty components such as; Tri-tip, steak, cheese, mayonnaise or avocado can have the palate cleansed by hoppy and highly carbonated beers. Beers such as Strong Belgian Golden ales, or highly carbonated Saisons, plus some Pilsners work too. India Pale ales and even some Double IPA’s would work also. Another good guideline with salads to keep in mind is this; acidic or sour beer plus acidic salad or salad dressing = a pleasant neutralizing effect. Hard to believe, but this actually works give it a try. So apple cider vinaigrette with pickled anything (cucumber, herring, fish) goes great with a Flanders red or a Lambic. Lots of lemons in the salad or dressing then try a Berliner Weisse. I once had a salad in Belgium consisting of: bitter greens, radishes, white asparagus, French stinky runny cheese (Pont l’Eveque) and some fresh raspberries and matched it with a Gueuze from Cantillon (Rose de Gambrinus), the effect was sensational!! Some salads have so much going on it is easy to get lost. Pick the strongest flavor in the salad and enhance or neutralize that flavor. It might be rich blue cheese or tart vinaigrette, focus on that item for the overall best taste experience. I am going to choose five different salads and match the best beer style to maximize the best overall experience. Caesar Salad: The hallmark of a good Caesar is the piquant-garlic dressing matched with the crunch of fresh romaine lettuce and good croutons. The anchovies also make the salad somewhat salty and add to the overall experience. Three great beers come to mind here: Orval from the Trappist abbey in Belgium; this beer has hops and a bit of sourness to cut the dressing. Festina Peche a Berliner weisse from Dogfish Head which make the flavors soar in addition to adding just a bit of fruit sweetness. Cuvee Rene a Belgian Gueuze-Lambic from Lindeman’s will clean your palate of the garlic and anchovies. Mixed Greens with Grilled Salmon, Raspberries, Slivered Almonds and a Ginger/Wasabi Dressing: Concentrate on the fruit tartness and the spiciness of the dressing. The salmon will pick up most any flavor it comes in contact with. A tart fruit wheat beer works in this case. Raspberry Tart a Sour fruit beer from New Glarus adds richness to the salmon and mimics the raspberry/ almond notes plus the tartness cuts the wasabi dressing.

Is Paino trying to brew up an appellation?

Framboise de Amorosa an American Wild Fruit Beer from Lost Abbey just sings and ties the whole salad together.

es the result of the beer.”

“Normally, brewers approach beer as if ingredients don’t matter,” Paino said. “What matters is the recipe and the brewer. There’s nothing wrong with that because in most regions of the world you can’t grow the hops, you can’t grow the barley.”

“I don’t know if beer is like wine and if hops are like grapes,” he said, “but let’s find out.”

Hops to Table Magazine

items: ham, diced chicken, bacon, tomatoes, romaine lettuce, hard boiled eggs, blue cheese and avocado. The salad dressings are usually buttermilk or Dijon Mustard vinaigrette based of which I prefer the latter. Wow what and how to match things here! Pick the richest or most predominate flavor in the salad and match that, or try to cut everything with hops. The beauty is just about everything works with this type of salad. Here are my three favorites.

“We’ve done numerous test batches where we’ve taken the same recipe using hops grown in different locations and the results were dramatically different,” Paino said. “We have learned that climate and soil greatly influenc-

Setting the example that a small craft brewer like J-E Paino follows 132 years later, Capt. Frank Ruhstaller worked directly with local hops and barley farmers to produce the highest-quality ingredients for his ale and lager.

Paino said there are only two commercial breweries in California that grow hops on farms they own or individually control -- Sierra Nevada and Ruh-

ormally one does not even consider matching beer with salads. The standard is always sandwiches or the main course. But in today’s healthier lifestyles, salads can act as the main course. These salads are not just simple greens and Thousand Island dressing, no they are complex and full of ingredients plus many have a protein mixed in such as chicken, fish or steak.

Sacramento journalist Ed Murrieta writes about food for the Sacramento Convention and Visitors’ Bureau.

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Supplication a Sour/Wild beer from Russian River made with sour cherries and aged in Pinot Noir Oak barrels. The combo of cherry, almond and ginger flavors seamlessly meld together so one does not know where the salad ends and the beer begins. Quite fantastic!! Keep some beer left to match cherry pie with maple Ice cream… Cobb Salad: This salad has everything but the kitchen sink as an ingredient. All Cobb salads are a bit different depending on the restaurant but most have these Page 27

Aecht Schlenkerla Rauchbier is a smoked beer from Bamberg, Germany. This beer works on so many levels; it matches all the heavy items in the salad, ham, bacon, chicken, eggs and blue cheese. The smoke flavor makes these ingredients much richer plus who does not like smoked ham, bacon and chicken? After a few bites and swallows, you will become a big fan of this combo. Double Tap IPA is a Double IPA from Berryessa Brewing. While this beer will do nicely, it lets us cut all the rich flavors and clean the palate inviting another taste. This is a big beer with a fresh citrus hop aroma and plenty of malt to back up the bitterness. This beer/salad combo will keep the mouth and stomach very happy and refreshed! Asian Chicken Salad: A complex salad with two different kinds of cabbage plus chicken, scallions, carrots, garlic, soy sauce and sesame oil has many contrasting but great tasting flavors. Allagash White is a Belgian Wheat from Allagash. This spicy wheat beer matches very nicely with the garlic and scallions, but also the acid of the cabbage goes very well with the acidic nature of wheat beer. Duvel is a Strong Belgian Golden ale from Moortgat brewery in Belgium. A classic beer from Belgium it is full bodied and re-fermented three times so it is very carbonated. This carbonation helps it clean the palate of salt and oils in the salad, then the malt can concentrate on the rest of the dish. A very versatile beer and goes with many styles of food. Saison from St.Feuillen in Belgium is a farmhouse style of ale with a complex flavor profile of earthy spice and a bit of yeast and orange to follow in addition it is also very carbonated. As with Duvel this beer cleanses the palate of oils, but it also very much matches the earthy carrot, scallion and cabbage mixture. One of the best Saisons in Belgium and very well crafted. Spinach Salad with Bacon and Mushrooms: This is a very popular style of salad which can be served cold or with warm bacon vinaigrette. The vinaigrette usually is apple cider based or can be balsamic vinegar either way some great beers pair up with this salad. Jacked Again a Whiskey Barrel Aged Porter made by Loomis Basin is part of their Barrel aged program, a fine Baltic Porter aged in Jack Daniels Whiskey Barrels. The beer imparts a nice cocoa/vanilla taste with the honeyed oak spirit of Jack Daniels in the finish. No one would think that this beer could match a salad, but you would be pleasantly surprised it does so wonderfully! The rich, sweet caramelized bacon dressing picks up on the Jack Daniels flavor in this beer and the cocoa notes add a nutty earthy complexity to the mushrooms. It would not hurt to add a little beer to the salad dressing also. Outstanding!! Celebrator is a Doppelbock from Aying, Germany. This beer is the world famous double bock beer from Bavaria, a beer of great complexity and flavor. Again the two matches here are the bacon dressing and the mushrooms. The beer has a molasses earthy graham cracker taste then follows with dried fruit and nuts, finishing warm and toasty. Try with pumpernickel bread on the side. German yes, delicious you bet!! Pursuit of Hoppiness is Imperial Red ale from Grand Teton Brewery. Another grand beer that is big on hops and using German specialty malts to round out the taste. I like this beer because not only is it very hoppy, but the malt always shows its presence. Earthy floral even piney, then candied fruit, brown sugar and salted caramel that is just the beer! A great match with the dressing which almost has the same exact flavors, but also bitter enough to match the spinach. _____________________________ Mike Moore is a National Beer Judge with over 20 years of judging experience. He has planned and hosted beer pairing dinners for the last 15 years and has made appearances on local television to explain how and why food and beer work so well together. Mike has also traveled extensively to Europe to study the beer and food scene. Hops to Table Magazine

sac eats and drinks

BERRYESSA BREWING CO.â&#x20AC;&#x2122;S 1ST YEAR ANNIVERSARY

HOPS TO TABLE/TEN22 FARM-TO-FORK WEEK BEER DINNER

Taken at Berryessa Brewing Co. on September 7, 2013

Hops to Table Magazine

Taken at Ten22 on September 25, 2013

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greater sacramento brewery, brewpub and craft beer directory

PLACER COUNTY BREWERY

SACRAMENTO COUNTY BREWERY American River Brewing 11151 Trade Center Drive Suite 104 Rancho Cordova, CA 95670 (916) 635-2537 www.americanriverbrewingcompany.com Device Brewing Co. 8166 14th Ave. Sacramento, CA 95826 devicebrewing.com Lockdown Brewery 11327 Trade Center Drive #350 Rancho Cordova, CA 95742 (916) 835-7416 www.facebook.com/lockdownbrewingco New Helvetia Brewing Co. 1730 Broadway Sacramento, CA 95818 (916) 469-9889 www.newhelvetiabrew.com Old Glory Brewing Co. 8251 Alpine Avenue Sacramento, California 95826 (916) 760-8306 www.oldglorybeers.com Track 7 Brewing 3747 West Pacific Ave Sacramento, CA 95820 (916) 520-4677 www.track7brewing.com Two Rivers Cider 4311 Attawa Avenue Sacramento, CA 95822 (916) 456-1614 www.tworiverscider.com

BREW PUB 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 95816 (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 BJ's Brewhouse - Arden Fair 1689 Arden Way Sacramento, CA 95815 (916) 570-1920 www.bjsbrewhouse.com BJ's Brewhouse - Natomas 3531 N. Freeway Blvd Sacramento, CA 95834 (916) 570-1327 www.bjsbrewhouse.com

CRAFT BEER MENU (CONT) Capitol Beer and Tap Room 2222 Fair Oaks Blvd Sacramento, CA 95825 916-922-1745 www.capitolbeer.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

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

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

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

Dad’s Kitchen 2968 Freeport Blvd Sacramento, CA 95818 (916) 447-3237 www.ilovedadskitchen.com De Vere's Irish Pub 1521 L St Sacramento, CA 95814 (916) 231-9947 www.deverespub.com Enotria 1431 Del Paso Blvd Sacramento, CA 95814 (916) 922-6792 www.enotria.com Extreme Pizza 1140 Exposition Blvd, Ste 200 Sacramento, CA 95815 (916) 925-8859 www.extremepizza.com Firestone Public House 1132 16th St Sacramento, CA 95814 (916) 446-0888 firestonepublichouse.com Flaming Grill Cafe 2319 El Camino Ave Sacramento, CA 95821 (916) 359-0840 www.flaminggrillcafe.com 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

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

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

CITRUS HEIGHTS

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

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

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

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

Ten22 1022 Second St Sacramento, CA 95814 (916) 441-2211 www.ten22oldsac.com

Black Dragon Brewery 175 West Main St Woodland, CA 95695 (530) 668-4677 www.blackdragonbrew.com

Tulí 2031 S St Sacramento, CA 95814 (916) 451-8854 www.tulibistro.com Thir13en 1300 H St Sacramento, CA 95814 (916) 594-7669 www.thir13en.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

Hot City Pizza 5642 J St Sacramento, CA 95819 (916) 731-8888 www.hotcity-pizza.com

Lockdown Brewing Co-Tasting Room 718 Sutter St. Suite 200 Folsom, CA 95630 (916) 358-9645 www.facebook.com/lockdownbrewingco

Kilt Pub 4235 Arden Way Sacramento, CA 95864 (916) 487-4979 www.kilt-pub.com

Manderes 402 E Bidwell St Folsom, CA 95630 (916) 986-9655 www.manderes.com

Kupros Bistro 1217 21st Street Sacramento, CA 95816 (916) 440-0401 kuprosbistro.com

Samuel Horne's Tavern 719 Sutter St Folsom, CA 95630 (916) 293-8207 www.samhornes.com

BREW PUB 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

Bonn Lair 3651 J Street Sacramento, CA 95816 (916) 455-7155 www.bonnlair.com

LowBrau 1050 20th St Sacramento, CA 95811 (916) 706-2636 www.lowbrausacramento.com

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

Bows & Arrows 1815 19th Street Sacramento, CA 95811 (916) 822-5668 www.bowscollective.com

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

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

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

EIK GROVE BJ's Brewhouse - Elk Grove 9237 Laguna Springs Elk Grove, CA 95758 (916) 753-1500 www.bjsbrewhouse.com

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

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Fox Barrel Cider Co. 1213 S. Auburn Street Colfax, CA 95713 (530) 346-9699 www.foxbarrel.com Knee Deep Brewing Co. 13395 New Airport Rd., Ste. H Auburn, CA 95602 (530) 797-HOPS www.kneedeepbrewing.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 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 BJ's Restaurant and Brewery 1200 Roseville Parkway Roseville, CA 95678 (916) 580-2100 www.bjsbrewhouse.com Power Club Restaurant & Brewery 195 Harrison Ave Auburn, CA 95603 (530) 305-5052 www.powerclubauburn.com

CRAFT BEER MENU 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 Final Gravity Taproom and Bottleshop 9205 Sierra College Blvd, Ste 10 Roseville, CA 95661 (916) 782-1166 www.finalgravitybeer.com Gordon Biersch Tavern - Roseville 1151 Galleria Blvd., Space 9211 Roseville, CA 95678 (916) 772-2739 www.gordonbiersch.com Little Belgium Deli and Beer Bar 780 Lincoln Way Auburn, CA 95603 (530) 820-3056 Owl Club, The 109 Church St Roseville, CA 95678 (916) 782-5222 www.owlclubroseville.com Perfecto Lounge 973 Pleasant Grove Blvd #110 Roseville, CA 95678 (916) 783-2828 www.perfectolounge.com Pete’s Restaurant and Brewhouse 5540 Douglas Blvd Granite Bay, CA 9574 (916) 797-4992 petesrandb.com/locations/granite-bay World Pub 3021 Grass Valley Hwy Auburn, CA 95602 (530) 392-3603 Yard House - Roseville 1166 Roseville Parkway Roseville, CA 95678 (916) 780-9273

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EL DORADO COUNTY

NEVADA COUNTY

BREWERY

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

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

CRAFT BEER MENU

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

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

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

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

Old Hangtown Beer Works 1117 Elm Avenue Placerville, CA 95667 (530) 919-5166 Wheat Beer Company 2380 Larsen Dr Camino, CA 95709 (916) 799-8142

BREW PUB Placerville Brewing Company 155 Placerville Drive Placerville, CA 95667 (530) 295-9166

CRAFT BEER MENU 36 Handles 1010 White Rock Rd El Dorado Hills, CA 95762 (916) 941-3606 www.36handles.com Brick Oven Pub 2875 Ray Lawyer Dr Placerville, CA 95667 (530) 622-7420 Independent, The 629 Main St Placerville, CA 95667 (530) 344-7527 www.independentplacerville.com Powell's Steamer Co 425 Main St Placerville, CA 95667 (530) 626-1091 www.powellssteamer.com Pub at Fair Play, The 7915 Fairplay Rd Somerset, CA 95684 (530) 620-1500 www.thepubatfairplay.com Stumble Inn, The 3500 Carson Rd Camino, CA 95667 (530) 957-5245 Wine Smith, The 346 Main Street Placerville, CA 95667 (530) 622-0516 www.thewinesmith.com

SAN JOAQUIN COUNTY BREW PUB Lodi Beer Company 105 S. School Street Lodi, CA 95240 (209) 368-9931 www.lodibeercompany.com Valley Brewing Company 157 West Adams Street Stockton, CA 95204 (209) 464-2739 www.valleybrew.com

CRAFT BEER MENU Abbey Trappist Pub, The 2353 Pacific Ave Stockton, CA 95204 (209) 451-1780 abbeytrappistpub.com

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

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

BREW PUB Sutter Buttes Brewing 421 Center St. Yuba City, CA 95991 (530) 790-7999 www.sutterbuttesbrewing.com

BUTTE COUNTY BREWERY Butte Creek Brewing Company 945 W 2nd St Chico, CA 95928 (530) 894-7906 www.buttecreek.com Feather River Brewing Company 14665 Forest Ridge Rd Magalia, CA 95954 (530) 873-0734 www.featherriverbrewing.com

BREW PUB Feather Falls Casino Brewing Company 3 Alverda Dr Oroville, CA 95966 (530) 533-3885 www.featherfallscasino.com Sierra Nevada Brewing Company 1075 E 20th St Chico, CA 95928 (916) 893-3520 www.sierranevada.com Western Pacific Brewing 2191 High St Oroville, CA 95965 (530) 534-9101 westernpacificbrewing.blogspot.com

CRAFT BEER MENU The Banshee 132 W 2nd St Chico, CA 95928 (530) 895-9670 www.bansheechico.com Burgers and Brew - Chico 201 Broadway, Ste 150 Chico, CA 95928 (530) 879-9100 burgersbrew.com The Graduate 344 W 8th St Chico, California, 95928 (530) 343-2790 The Handle Bar 2070 E 20th St, #160 Chico, United States (530) 894-2337 www.facebook.com/handlebarchico University Bar 191 E 2nd Street Chico, United States (530) 898-0630 www.facebook.com/theubar Winchester Goose 800 Broadway Street Chico, CA 95928 (530) 715-0099 thewinchestergoose.com

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