ABV Magazine Winter 2019 by ABVmagazine_BayArea

ON TAP • THE NAME GAME • BOOZE REVIEWS • LOCAL SPIRITS • LOCAL FLAVOR • MEET THE BREWER

Winter 2018 BEST BAY AREA TIKI BARS PLUS Love, chocolate and beer • Locally made rum • Ken Weaver’s Massive Potions • Moksa’s Derek Gallanosa • Drake’s Brewing • Humble Sea • DIY Velvet Falernum

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In Historic Downtown Santa Clara near SCU 1171 Homestead Rd. (408) 709-2990 Winter 2019

The Name Game

Winter 2019

THE STORIES BEHIND THE NAMES BEHIND THE BEER

Drake’s Brewing Alcohol by Volume Celebrating Bay Area’s Craft Beverage Community Beer | Spirits | Wine

www.abvmagazine.com

STAFF Publisher / Editor Everard G. Strong editor@abvmagazine.com

an Leandro’s Drake’s Brewing Company has become synonymous with the Bay Area’s burgeoning craft beer scene. With their headquarters located in the old Caterpillar production facilities (behind a Walmart), they have been bottling and pouring crowd-pleasing beers since now-owner John Martin took over the brewery. Opening Drake’s Dealership in Berkeley only added to their brew cred, and with their brand-new The Barn opening in Sacramento, they are now poised to take flight and soar (pun intended). Along the way, they’ve introduced some memorable names to go along with their quafs. We asked head brewer John Gillooly to give us some background on Drake’s Name Game. (Full story available online.)

JOHN GILLOOLY

Sales & Marketing All photos courtesy Drake’s Brewing

Christina Strong sales@abvmagazine.com

Creative Director Everard G. Strong editor@abvmagazine.com

Contributing Writers

Lou Bustamante, Mitch Colbert, DiscoPedro, Becca Wyant, Clayton Schuster

Contributing Photographers

DiscoPedro, Peter Roehm, Becca Wyant, Mitchell Colbert

Inspiration & Mascots

Trevor, Skylar, Tikki and Tavi Fuzzypants, RickyBobby (RIP), and … Kiwi the Moon Dog! The end.

1500 (American Pale Ale): Named because this was the fifteenhundredth batch of beer brewed at Drake’s.

Samples & Contact 712 Bancroft Rd, Ste 109 Walnut Creek, CA 94598 (415) 842-BOOZ www.abvmagazine.com Unless otherwise noted all content, including photography, copyright ABV magazine, 2018/2019. Cow it!

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DRAKE’S BREWING 1933 Davis St #177, San Leandro drinkdrakes.com #drakesbeer

DENOGGINIZER (Double IPA): The story here is that this was a batch of double IPA that was being dryhopped (hops added to the fermenter for extra aroma). When the cap was removed, it blew off the tank because the tank was still under pressure and nearly took someone’s head off — or “denogginizesed” them.

FORAGING RACCOON (IPA): This is a San Diego-style IPA. The main San Diego style IPA is Ballast Point’s Sculpin. A sculpin is a kind of fish. And, per Wikipedia, foraging raccoons prey on sculpin.

THE VOID (Imperial Stout): The Void is a high ABV, barrel-aged Imperial Stout. We named it “the Void,” as it is extremely black and very strong.

ABV MAGAZINE ONLINE EXTRAS Found only at www.abvmagazine.com) • •

Local tiki cocktail recipes An exclusive interview with Phil Cutti, the new head brewer at San Francisco’s Speakeasy

• An expanded directory of local tiki bars (worth visiting) in the Bay Area • Build your own tiki bar (with instructions)! • Mucho mas!

Raccoons are related to the South American coatimundi.

Effigy Brewing: A Gypsy’s Journey AS TOLD BY BENJAMIN WARD, OWNER AND HEAD BREWER, EFFIGY BREWING

Effigy’s Benjamin Ward 4

ffigy Brewing has been a part of me for several years now, since I made the cross-country move from Ithaca, New York to Santa Cruz over six years ago. My roommate back in Ithaca taught me the basics of fermentation, which he learned from his time as an undergraduate at Georgia Tech. We would go to the local brewing supply shop and buy whatever extract kit was cheapest. We’d supplement with whatever we had on hand: maple syrup, local bourbon, freshly-roasted coffee, left-over Easter candy. Around this same time, I had just taken a job at a place called Ithaca Coffee Company. The front was an old-school coffee shop, but the back had a cheese counter, a general store, a tavern, and an amazing beer collection. Because I was the only available person over 21, I was offered the position of Beer Specialist. Their offer to give me a mixed six pack every week to study at home, combined with the mandatory beer break every time a new beer went on tap and needed a description — that was just too cushy to resist. That job, combined with those sessions brewing weird shit with my Ivy-League physicist roommate, were more than enough to spark a passion for craft beer. With an increasing sense of wanderlust taking me over, however, I decided to leave Ithaca, travel slowly across the country, and eventually land in Santa Cruz (I had a friend who lived there and after he described the mountains and the ocean, I told him I was coming out to visit, and gave my two-week notice). After all that experience, I had time to reflect on the places I had visited, and there was something unique about Santa Cruz: it had the right combination of location, people, weather, and size. I started homebrewing with a friend – Chris Pester – who introduced me to the craft beer scene in Santa Cruz. I remember when my friend pulled out EFFIGY BREWING a growler from a brewery in www.effigybrewing.com Capitola I couldn’t pronounce, #effigybrewing Sante Adairus Rustic Ales, and it tasted like nothing else I had ever had up to that point. (Years later, Chris would take on the role of head chef at Sante’s new tap room in midtown Santa Cruz.) It was during these years I really decided I wanted to be a brewer. Chris and I talked at lengths about organic, local, rustic foods, and fermentation. We brewed, and we drank. I brewed more, I bought a lot of equipment. I upgraded. Bought a Kegerator, a fleet of kegs. I was hooked. One day I just said, “F*ck it, I’m starting a brewery.” After working as a barista at a local coffee shop, I eventually took a job at Seven Bridges Cooperative Brewing Supply (since shut down). I had applied to just about every brewery in town, and was told I needed experience. Almost every brewery in town had a connection to Seven Bridges, so I put my eggs in that basket. I learned a lot there, and made many valuable connections with the local beer scene — professional and hobbyist alike. >>

The word “Gypsy,” is a shorter adaptation of the word “Egyptian.”

Winter 2019

Photo courtesy Benjamin Ward/Effigy Brewing

Meet the Maker

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In particular, I had the pleasure of working with the last graduating class of Seven Bridges before it closed its doors permanently: Nick Menacho (New Bohemia Brewing Company), Michael Megill (Cellarmaker Brewing Company), Shane Winkler (Humble Sea Brewing Company), and Tallula Preston of the forthcoming Fruition Brewing Company. When I came up with the idea for Effigy, it was more of a fluke. I just wanted to feel creative, to give my hobby a brand and an artistic direction, even if no one drank it. But then, people drank it, and more than just the usual captive audience. The beer and the brand were gaining traction. I bought stickers. I printed shirts. But, I was also pretty naïve back then. My style of brewing and understanding of the brewing industry wasn’t mature enough, and I had only the slightest idea about how much shit the city, state, and country want to bury you in before you can start a brewery. My real brewing industry schooling began when I took a job as assistant brewer at Humble Sea Brewing Company. At the time, they were brewing professionally in a carport on agricultural land in Ben Lomond with a far underutilized permit from the county that allows such activity. I worked with Nick Pavlina, Taylor West, Frank Krueger, and Jacob Luna to develop their style of brewing and voice as a brewery. As Humble Sea grew, their popularity grew as well. My position expanded from assistant brewer to just plain “brewer.” We brewed our asses off in order to supply various accounts, festivals, our own tap room, and our egos. Those two years were intense. Things blew up, valuable connections were made, lessons were learned, major events were attended, and the parties grew almost as fast as the tensions. As things end up doing, my time at Humble Sea ended. While my departure was rather sudden, my time there was illuminating when it came to the inner workings of start-up breweries. I know now what it takes to start a brewery, and I know exactly what the brewing industry looks like; the good and the bad. Had I seriously tried to start a brewery two years ago, I’m

Written records of mankind drinking beer go back almost 5,000 years.

sure it would have grown, but it would look so much different than it does today. After leaving Humble Sea, some good friends at Shanty Shack Brewing extended their hand, and I spent a few very enjoyable months serving their beer and crushing their grain. I learned a lot from that experience in terms of the brewery I wanted to be. This brings us to today. We’ve settled on the simplest form of a brewing business we could think of for Effigy; a gypsy brewery. Gypsy brewing is the off-color industry term for a brewer or brand that does not have its own space. Instead, the gypsy brewer forms a contract, know as an alternating proprietorship, with an existing brewery in order to use their equipment, space, and resources. There is no shortage of brewing facilities these days: we’re approaching a point in the industry in which opening such a facility is less viable. With so many facilities opening and planning for future growth, there is a lot of unused capacity. A lot of unused capacity means a lot of lost money. Gypsy brewers help fill out vacancies without contributing to the problem of overcrowding. For me, the main attraction of gypsy brewing is the freedom to focus on quality and style. With less overhead comes less of a pressure to play the hits, so to speak. Effigy doesn’t have to rely on brewing 50-percent double IPAs in order to keep the doors open, because it has no doors. That’s not to say that we won’t brew any crowd pleasers, but our main focus will be on lowABV, mixed-culture beers, raw beers, and seasonally-inspired ales and lagers. Most importantly, gypsy brewing is the model that gets Effigy beer to you in the shortest amount of lead time. For now, Effigy Brewing is an LLC. It’s not an official, licensed brewery yet. I’m currently collaborating with other breweries, using Effigy as a brand to get the name out there, and gain the momentum I need to launch the brewery. We aim to have a glass of our beer in your hand by early next year. Stay tuned for the rest of this story. >> Read the full interview online at www.abvmagazine.com

Winter 2019

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Crafting a company can be as complex as crafting a beer. We work closely with our beverage industry clients to advise on any legal complexities in order to support long term growth, expansion, and trademark protection.

To find out more, visit BFASlaw.com/stories (805) 966-7000 | BFASlaw.com 820 State Street, 4th Floor, Santa Barbara CA 93101

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That Brew You Do

HUMBLE SEA BREWING 820 Swift St., Santa Cruz www.humblesea.com #humblesea

18 Quality Taps & Hundreds of Meticulously Chosen and Well Cared for Bottles

Humble Sea Brewing Tiki Decór

1541 Giammona Dr., Walnut Creek oel.beer@gmail.com • www.beer-shop.org

Keyes

Third St

Second St

First St

oom

crowlers • game station Thursday 4 -10 pm dog and family-friendly 4 -10 Friday sports package TVs pm Saturday 12 -10 pm HOURS: Wed – Fr: 4-10:00 pm 12 - 8 pm Sunday Sat: Noon-10:00 pm Sun: Noon-8:00 pm

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umble Sea Brewing is pure Santa Cruz. As a brewery, Humble Sea 12+ embraces Rotating Taps the spirit of its environs, crafting suds thatBiergarten blend a unique POV Outdoor with inspiration from the sea that defines Growlers & and Crowlers Santa Cruz in shape identity. Head +Family brewer NickFriendly Pavlina coDog founded Humble Sea with his friends Sports Package TVs and roommates Frank Scott Krueger Game and Taylor West.Station The triumvirate each charge different aspects their 980take South 1ST of Street San Jose, CAof95110 burgeoning business, but the beer has Martha always been Nick’s domain.4 He -10started pm as a home brewer testing out recipes 12+ Rotating Taps -10Taylor pm and concoctions on Frank4and Outdoor Biergarten while they lived together in Santa Cruz’s 12 -10 pm Growlers & Crowlers Pleasure Point neighborhood. It is Nick’s vision 12 - 8program, pm Keyesthat fosters the brewery’s Dog +Family Friendly highlighting bold styles anchored in fresh Sports Package TVs and crisp flavor profiles. Read on for an 980 South 1st Street, San Jose CA 95110 interview with Nick about one of Humble Game Station www.clandestinebrewing.com Sea’s most popular brews, an evolving and 980 South 1ST Street San Jose, CA 95110 12+ rotating taps • outdoor groundbreaking Lactose IPA known as Martha biergarten • growlers & the Tiki Décor.

Thursday Friday Saturday Sunday

When did the name “Tiki Décor” come to you as a name for your IPA?

We’re in Santa Cruz. It’s a tourist town and we’ve got a nautical brand. We like to poke fun at the kitschy side of tourist and beach

culture. A lot of our beer names play off of that. The fruit we initially started using for the beer was very tropical, so Tiki Décor merged all of those aspects of our brewery and the beer itself. The beer also just has a Tiki drink vibe. Where did the inspiration for the beer style come from?

A lot of breweries back East are making this style. We hadn’t seen anybody doing it out here yet, so we wanted to be the ones to break that ground. It got really popular really quick, so we kept making it. We change out the fruit and tweak it regularly and try to make it better and better. What drew you to the lactose IPA style?

I liked the newness of the style, and it was cool to work on something that nobody was really experimenting with. The Tiki Décor isn’t necessarily my go-to beer (I’m really into German lagers and pilsners right now), but it’s a great representation of that particular style. We get a good mix of tourists and locals in here. Everyone who comes in sees Lactose IPA on the menu and thinks it’s different and intriguing and wants to give it a try. — By Clayton Schuster

The In the word mythology “robot”ofisseveral of Slavic Polynesian root, from cultures, the word Tiki “rabota” was the first which man on means Earth. “forced labor.”

Winter 2019

MASSIVE SUCCESS

Author Ken Weaver Brings Beer Industry Humor, and Truth, to His Massive Potions Comic Strip

f you’ve been following the reading, editing, and engaging with craft beer industry, the name me through the comic, and keeping Ken Weaver should be familiar them amused and interested is to you. Formerly All About Beer’s priority one. Massive Potions is main beer editor (as well as FSR), ultimately about trying to make he’s also been part of RateBeer a brewery work in the middle of Weekly, valued contributor of nowhere, with a less-than-ideal ABV magazine, and also wrote crew, while the world seems to just the Northern California Craft want to keep kicking the shit out of Beer Guide. In other words, the you. That seems vaguely relatable. guy knows his craft beer. But Vaguely’s good. not that long ago, Ken decided to chuck most of his hop-related How did you delve into the world responsibilities and pursue of comics and illustration? what was for him a true passion: My childhood, like a lot of folks, was Massive Potions. filtered through strips like Calvin & Massive Potions is, in Ken’s Hobbes, The Far Side, Bloom County words, a “post-apocalyptic beer … I think my family was often at its comic.” Written and self-illustrated best when we were communicating by Ken, the strips are part inside through the humor in those strips. It beer jokes, part gentle jabs at the was a shared language. industry, and part old-style comic More recently, I’ve been digging strip fun. The plot loosely follows the catalogs of Image and Panel a group of characters – Zo, human Syndicate for some of the most and head brewer; Whalefeather, impactful experiences with fiction I’ve Zo’s cat that can now talk; Owl, had in any format. There’s just a ton second human and forager; Far of cool, deeply emotive, smart stuff the soothsaying sword demon; happening in this space right now. Dennis, the talking cow as the Ken Weaver surrounded by his cast of Massive Potion characters bartender; and Disembodied Voice You’re pretty honest in the strip — who are trying to run a brewery after the world has ended. about the beer industry. Is Massive Potions the Dr. Jeckyll to We chatted with Ken about how he went from writing beer your Mr. Hyde? reviews to illustrating comic strips. (Full interview available at I feel like it’s a reasonable mix of playful and painfully honest. My www.abvmagazine.com) job as a beer writer and reviewer had me writing about what we were drinking more often than not. The comic’s a better way for me What came first — the idea for Massive Potions the story, or the to get at topics like why we drink. comic strip? I’ve been kicking around parts of this world for a while. I’d tried Which celebrity would do the best voice over for which this space as a short story (“Dr. Owl’s Nanobrewery and Tubeworks character? Emporium”...), then some sort of novel, then I tried to go down the (Ken’s wife) Ali’s thinking Chris Hemsworth as Whalefeather. road of writing a script for a graphic novel. I was teaching myself I’m in for Steve Buscemi as The Sand. Also James Earl Jones as to draw to get a better sense of page flow, and the characters Disembodied Voice. clicked as a webcomic. Who would compose your theme music for the soon-to-come Massive Potions seems to be targeted toward a specific group animated series, “Massive Potions”? of people — those who follow the craft beer industry closely SZA. Something apocalyptic but cozy. (craft beer nerds), and those in the industry. There’s definitely some inside beer humor, but I’m also trying to Follow Zo and company’s further shennanigans at keep my mother-in-law amused. My family and close friends are www.massivepotions.com

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Richard Outcault’s The Yellow Kid, was the first published comic strip, debuting in February, 1896.

On Tap

Photo couurtesy Otto Von Stroheim

Otto Von Stroheim:

Keeper of the sacred [Tiki] torch

s far as this story is concerned, the origins of the Tiki culture began at 6500 San Pablo Ave., Oakland. It was at this now-empty lot that Victor Bergeron first opened Hinky Dinks, a cozy little saloon serving “exotic drinks.” After a trip abroad, the Tiki spirits descended upon him, and Mr. Bergeron re-branded himself as “Trader Vic,” in the process changing the design, decór, and ethos of his bar into a Polynesian paradise, with a strong focus on rum-based cocktails mixed with exotic spices and herbs, and equallly exotic and romantic names. From these humble origins the Tiki craze grew into a national and then global Otto Von Stroheim phenomenon, peaking in the late fifties before dying an ignominous death in the early seventies, with once-classic drinks like the daiquri and the mai tai national radio, including NPR’s “California Report.” Along with his reduced to mechanically churned unnaturaly blue and red atrocities. wife Baby Doe, Otto is the co-curator of “Tiki Oasis,” the first and Today, thanks in part to a renewed interest in hand-crafted largest Tiki convention in the world. And, he still finds time to DJ cocktails and a focus on reviving once-lost recipes, the spirit of Tiki once a month at Forbidden Island, in Alameda. has resurfaced, with the Bay Area becoming home to several true We caught up with Otto to talk more about the renweed Tiki Tiki establishments (more on that later). Even before this ruminterest, his involvement in it (yesterday, today, and tomorrow), soaked resurgence, however, several brave souls strived to keep the and, if he had a friend coming into town tomorrow and only twelve Tiki torches burning: authors and historians Sven Kirsten and Jeff hours, which area Tiki bars would be on the not-to-miss list. Berry, artists like Shag and Robert Williams (and the magazine (NOTE: Due to space limitations, the whole interview will be Juxtapoz, which celebrated their artwork), and Bay Area’s own available at www.abvmagazine.com) (via Los Angeles) Otto Von Stroheim. (Okay, we also need to give a shoutout to Will “The Thrill” Vicaro — RIP Thrillsville at the We’re experiencing a Tiki renaissance in the Bay Area. What do Parkway Theatre.) you think is behind it? Author, DJ, ex-magazine publisher, and promoter Otto Von The Bay Area has a sophisticated and discerning drinking audience. Stroheim got his start publishing his Tiki (bar) travel memoirs in They are willing to support a quality establishment and pay the his magazine, Tiki News (1995 - 2001). In 1994 Otto began DJing proper price for a proper drink. and hosting Tiki events such as “Exoticon,” the first Tiki/Exotica Tiki bars are popular when the weather is warm because it music festival. In 1996, Otto teamed with L.A.’s La Luz de Jesus makes people think of the islands; they are even more popular Gallery to launch “21st Century Tiki,” the world’s first group Tiki when it is cold because people want to escape to the islands. The art exhibit in a real gallery. He has also appeared on local and Bay Area is cold, and that’s why Tiki is hot here.

Season Four of the 1970s show The Brady Bunch centered around a cursed tiki statue.

Winter 2019

Photo couurtesy Smuggler’s Cover

Why are there no Tiki bars in the North Bay? There was a short-lived Tiki bar in downtown Fairfax started by singer Vice Grip called The Bamboo Bar. In the heyday of Tiki there was Tiburon Tommie’s and Barney West had his Tiki carving business roadside in Sausalito. The Beats and bohemians and hippies don’t really dig the Tiki scene though, and that’s why no new Tiki bars have sprung up in the North Bay. There are over forty Tiki-style bars listed in Google for the Bay Area: What rule of thumb do you use to differentiate between what is bad, and worth visiting? A Tiki bar is all about the ambiance. A Tiki drink well made can tickle your taste buds, but it must be experienced in an escapist atmosphere in order to truly transport you away from the daily bustle of the city. What’s your go-to cocktail at home? The Daiquiri is the perfect tropical cocktail. It is minimalist, like a martini, and it’s balance is fragile yet forgiving. It allows a lot of experimentation and variation among it’s three basic ingredients: Lime (more or less? Key Lime or Mexican limes?), sugar (Simple syrup? Honey syrup? Turbinado sugar? Demerara sugar?), and rum.

Otto’s Grottoe’s

Here are Otto’s Top Five Tiki Bars in the Bay Area:

1 2 3 4

TRADER VIC’S 9 Anchor Dr., Emeryville, tradervicsemeryville.com Where it all began, and therefore where you should too. Don’t just order a Mai Tai here, most drinks are originals from the Trader himself.

TONGA ROOM 950 Mason St., San Francisco (in the basement of the Fairmont Hotel, Union Square), www.tongaroom.com Operating continuously since 1945, this tropical den has undergone a recent re-visit, with new bartenders and a cocktail menu update. PAGAN IDOL 375 Bush St., San Francisco, www.paganidol.com From the folks behind Bourbon and Branch, a décor of tiki huts and erupting volcanoes are matched by top-quality, authentic drinks.

SMUGGLER’S COVE 650 Gough St., San Francisco, www.smugglerscovesf.com Martin Cate, the brains behind the Cove, is our modern-day Trader Vic. With four other tropical-themed locales around the country under his belt, he must be doing something right.

FORBIDDEN ISLAND 304 Lincoln Ave., Alameda, www.forbiddenislandalameda.com One of the first retro-modern Tiki bars to come to the Bay Area since Trader Vic’s and Tonga Room, cocktails are broken down by era. Also featuring live music and entertainment. HONORABLE MENTIONS Kon-Tiki and Kona Club, both in Oakland; Last Rites, Luau Lounge (both in SF); Dive Bar,Sacramento (because live mermaids, that’s why.) Who are we missing? Let us know at editor@abvmagazine.com. www.abvmagazine.com

Tiki’s Secret Weapon Exotic Spices Aren’t Just for Cooking Anymore IF YOU WERE TO ne for DESCRIBE what an Go onli ipe to exotic tiki cocktail the rec able mid was like, you’d the For n. mention things D r a go .com like fruit garnishes gazine a bv m a and juices, rum, nautical/tropical themes, and the customary paper umbrella. However, a vital building block for an exotic cocktail is so obvious, it’s not: spices. “They’re critical, as they also help to distinguish the category from boat drinks and other tropical cocktails,” says Martin Cate, The Formidable Dragon Tiki historian, author, and owner of San Francisco’s Smuggler’s Cove. “Spices add depth and character, making the drink more complex and engaging,” says Cate. His original drink, the Formidable Dragon, is imbued with holiday spice from an unlikely source — amaro. Angostura Bitters, with its heavy cinnamon notes, plays well with just about everything, and is the easiest way to add instant depth to an exotic cocktail. Amari (the plural to amaro), are closely related to bitters and can add the same depth, if used wisely. But amari can be challenging to work with since each brand has a different botanicals recipe, and some ingredients can overpower when mixed, so Cate recommends using the Angostura brand here. It’s a lesson he learned this summer. “When we recently put the Formidable Dragon on a menu for a promotion over the summer, the venue didn’t have Amaro di Angostura,” says Cate. “We had to play with three other amari to find a good substitute: two of the three just clashed… and didn’t work.” The thought of refreshing cocktails in SMUGGLER’S COVE winter may make your teeth chatter, but an 650 Gough St, San Francisco exotic cocktail checks all the right boxes www.smugglerscoversf.com for the holidays: warming baking spices #smugglerscovesf associated with the celebrations, and an escapist nature meant to replicate twilight on the lanai at the cocktail hour. “So many people taste one of our exotic cocktails and exclaim, ‘It tastes like Christmas!’” says Cate. By Lou Bustamante

A bar owner in Seattle used over three cases of Angostura bitters bottles to stain and decorate his bar.

Booze Reviews

THE 140 BREW REVIEW Capturing the essence of a brew in 140 characters or less. All reviews and photos by discopedro WESTLY

DUBIOUS SURPRISE

Sante Adairius Rustic Ales, Capitola www.rusticales.com STYLE: Saison/Farmhouse Ale, Fruited (8.5% ABV) World-class without exception. Fresh farmhouse funk layered w/ an insane amount of chewy, pulpy apricot assaults the senses.

The Rare Barrel, Berkeley

SONG PAIRING: Onward Brass Band w/ Louis Cottrell, “Paul Barbarin’s Second Line”

(4.75 out of 5 cows)

www.therarebarrel.com Style: Sour ale (8.8% ABV) Dark, woody notes of oak barrel and mortal sin. Wisps of dry vermouth melds brilliantly with seductive bourbon lowlights. Song Pairing: Death in Vegas, “Girls”

(4.25 out of 5 cows)

RAD BERRY SWIRL

KOKONATI

Moksa Brewing Co., Rocklin www.moksabrewing.com STYLE: Stout - Imperial Milk, Fruited (10.3% ABV) Brisk, juicy raspberry tartness compliments the sweet, vanilla ice-cream notes & light bitter roast. Brilliantly balanced & utterly sublime.

Shadow Puppet Brewing, Livermore

SONG PAIRING: Syd Barrett, “Love You”

www.shadowpuppetbrewing.com Style: Coconut Baltic Porter (8.1% ABV) Baltic Porters are a gift from God. Kokonati is a gift from Hawaiian Tropic. Notes of sweet coconut are synthetically overpowering like suntan oil. Song Pairing: Burl Ives, “Pearly Shells”

(4.25 out of 5 cows)

(3.5 out of 5 cows)

BOOZE HAIKUS By Peter Roehm

STRAWBERRY OBVLIVION

JUICE CRUZ

(6.5% ABV // IBU 21)

(8.5% ABV)

Cellarmaker Brewing Company, San Francisco STYLE: Sour, fruited All blenders hail The wonders of Watsonville. Berries and cream and funk.

Alvarado Street Brewery, Monterey STYLE: IPA, milkshake Thun’drous thickshakin’, Collaboration with RAR. Tart juice maelstrom.

Strawberries are the only fruits with seeds on the outsides, and hence aren’t technically “fruits.”

Winter 2019

Meet the Brewer

CABERNET SAUVIGNON (2014) Lapis Luna Wineries, Lodi www.lapislunawines.com The mysterious label brought me in, the full-bodied flavors of blackberries with hints of oak and slight spiciness made me stay. Went perfect with a quick, butter-seared skillet steak. ($15.99) — Jake Speed

Derek Gallanosa, Head Brewer Moksa Brewing, Rocklin

Song Pairing: “Sail to the Moon,” Radiohead

FELLOWS & FORAGERS ABSINTHE (60% ABV) Young & Yonder Spirits, Healdsburg www.youngandyonder.com Color is light chartreuse. Initial nose is very citrusforward with anise and some fennel, but with very little alcohol coming through. Let it sit before sipping to really bring out the ginger, lemon peel, tarragon, and slight eucalyptus flavors. Added a couple drops water to expand flavors (no sugar though). Licorice comes through in the finish with hints of sweetness. A bit too strong for drinking straight (IMO), but I could see this working in a Sazerac or their own Absinthe Mojito (recipe on website). ($54.99) — Jake Speed Song Pairing: “These are my Friends,” lovelytheband

On August 31, 2018 the day before its public release, I sat down with Head Brewer Derek Gallanosa of Moksa Brewing to discuss his newest stout masterpiece, Rad Berry Swirl. (The interview has been condensed for spacing issue. The full article is available online.) I want to talk to you about your newest release, the Rad Berry Swirl. I’ve heard you guys describe this as an ice cream stout. Did you use Astronaut ice cream when you made this? Yes. It was mainly lactose and vanilla. Like a little creaminess but also some vanilla to increase that creaminess. You have the fruit addition too. That was our thinking, instead of calling it milk stout, we call it the ice cream stout. We also added three pounds per gallon of raspberry puree. A healthy percentage of the beer is actually fruit. It’s a very fruit-forward beer. That’s why I chose it. It has a lot of fruit characteristics, it’s definitely MOKSA BREWING fruit beer. 5860 Pacific St, Rocklin www.moksabrewing.com

BREAKING & ENTERING AMERICAN WHISKEY (43% ABV) St. George Spirits, Alameda www.stgeorgespirits.com Starting with barrels bourbon and rye whiskies sourced from Tennessee and Kentucky and blended with their own California malt whiskey, the result is superbly silky and velvet. (I can’t get over how smooth and balanced this is.) Neat or on the rocks, this is not a cocktail mixer. B&E is meant to be enjoyed and contemplated all on its own. ($34.99) — Jake Speed Song Pairing: “Been Caught Steeling,” Jane’s Addiction

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Where did you get the idea for #moksabrewing this beer? Just talking to the team that we collaborated with, which is Toronado, out of San Francisco. They drove down and hung out for the day to brew with us. We were trying to come up with the concept. They wanted Imperial Stout, I said “There’s a really big ice-cream scene going on in San Francisco.” so we all decided, “All right. Let’s pay homage to the San Francisco ice cream scene.” Which, I didn’t know there was. Apparently, that’s a thing. When drinking it, I noticed that the vanilla sweetness of the stout and the bitterness of the roast are juxtaposed with the tartness of the berries; they all interplay equally. How do you think this beer will sit and age? I think it’s going to age beautifully, especially with those raspberries. We develop our recipes around real ingredients to create that long-lasting real fruit flavor. The tartness will mellow out and make a nice sweeter raspberry flavor down the road. — Story and photos by Peter Roehm.

“Moksa” is a Hindu belief in the release of the soul from the cycle of rebirth.

Food & Booze

Beer plus Chocolate equals Love PAIR YOUR WAY TO YOUR [WO]MAN’S HEART

s your gal (or guy) a beer lover? If you are that lucky, express your love this Valentine’s Day in a way that will win her (or his) hop-loving heart, while also throwing in some traditional chocolatey goodness. This past September we here at ABV had the opportunity to go to the annual Craft Beer Summit held in Sacramento and hosted by the good folks at the CCBA (California Craft Beer We’ve invited three other couples over for a chocolate and beer pairing. Now what? What are the first things to think about and start organizing? Plate all the chocolates on individual plates for each person and have them laid out in the order you would like them to sample. If a round table, starting at 12 O’clock and going clockwise; if rectangular, going left to right. Pour the first beer then proceed with each pairing. Dump buckets should be made available unless you will be giving guests a fresh glass for each beer. A printed menu with the pairings handed out before the event gives it an elegance and something they can follow along with. Do I pick the chocolates first and then the beer? What guidelines do I need to map out before putting the event together?

Association). One of the many seminars we attended was hosted by “Dr.” Bill Sysak, who led the lucky attendees on an hourlong, hands-on journey into pairing beer with chocolates. An eye-opening and mouth-watering experience, we asked the good “Doctor” for his thoughts on how to organize a beer and hops pairing party of our own.

My “Master Pairings” philosophy is to pick the food items first. Chefs historically taste a wine, and then create the food around it. The problem with this method is that chefs, bakers, and confectioners are artists and should be allowed to create whatever they want. They also have the tendency to change ingredients as something fresh or exciting becomes available, potentially ruining the pairing. As much as I love wine, the range of flavors and variable is much more limited being based primarily on grape varietals, ripeness/brix, cépage, terroir, and aging vessels. Whereas craft beer — with the potential range of additives and adjuncts, along with other variables — allows for a much broader spectrum of aromas and flavors. Pick the chocolates first, and then find beers you like to go with them.

Is there a tasting gradient to follow when setting this up? Do you start at a certain “level” of taste (either in the beer or chocolate) and then build up to a different plateau? Traditionally, you would start a pairing with more subtle flavors and strengths, and then progress to more intense dishes and higher ABV beers. For example, if you were looking to pair a whole meal, you might start with a summer salad and a Belgian Wit, then a fish course with a Saison, followed by Elk Tenderloin with a Belgian Dubbel, then a chocolate dessert with an Imperial Stout. I have done inverse pairings where I did very intense flavors to start, and then finished with a lighter pairing, but this can be very tricky if you haven’t done it before.

It takes roughly 400 cocoa beans to make one pound of chocolate.

Winter 2019

Food & Booze

Do I focus only on a certain style (stouts, porters) that has an inherent chocolate/ cocoa taste as part of its tasting profile? Stouts and porters are a natural slam dunk and should be included in any article about beer and food pairing. I usually include one or two, but I’ve also done many pairings without using any. At my CCBA lecture, I paired three IPA’s with four chocolates. The kind of chocolate used is going to be the main consideration in any pairing: • White chocolates pair well with IPA’s or fruited sours, or Saisons. • Milk chocolate goes great with certain brown ales, Belgian Dubbels, barley wines, and Flemish reds. • Dark Chocolate tends to pair better with more heavily roasted grains like stouts and porters. Then there is also the factor of additions being added to the chocolate; fruits, nuts, spices, and so on, which adds more complexity. At the seminar you offered this salted caramel chocolate that started out sweet and then rocketed into a spicy hot overdrive thanks to the addition of some North Carolina Reaper pepper thrown in there. How can I plan something similar? Pairing craft beer with anything has certain basic truths: • All craft beer has carbonation, which acts like tiny scrubbing bubbles, cleansing the palate in between each bite • Bitterness in beer cuts through the richest fats and proteins — meats, cheeses, and chocolates, for example • Beer can have malt sweetness that subdues the most intense heat or spice The roasted malts in beer creates a Maillard reaction, a non-enzymatic browning. The Maillard reaction is that wonderful aroma and flavor when fresh baked bread is browned, or meat is seared and grilled. A great brown ale can be the perfect accompaniment for a grilled New York strip steak, for example. Bitterness can also intensify spice or heat especially on the mid palate. That’s what I did with the spicy truffle and IPA.

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Survey Says ... We asked several local brewers and distillers to pair one of their own with a chocolate of their choice. We happen to make a beer called LOVE IPA which is perfect for Valentine’s Day. This IPA has a bright citrus aroma and tropical flavor so we recommend pairing it with something on the fruity or floral side, like Lavender Salted Caramels by Nosh This or Mango Chili 65% by Amano. — Annalena Barrett, Almanac Brewing

“I would go with our Chocolate Hazelnut Porter. 7% ABV with rich Guittard chocolate and the warm taste of hazelnuts. I am a huge fan of rich, fudgy brownies, so probably a caramel pecan skillet brownie.” — Jamil Zainasheff, Chief Heretic, Heretic Brewing

“Death in the Afternoon is the first to come to mind. It’s absinthe and champagne, and since champagne is traditional for Valentine’s Day, I think it would be great. Also it’s delicious! I would pair it with an absinthe chocolate from Ta Bouche Chocolate.” — Absinthia, owner, Absinthia Absinthe

“A Manhattan made with our new Breaking & Entering American Whiskey paired with a salted caramel dipped in dark chocolate.” — George Winters, Head Distiller, St. George Spirits

“Nutty Operator is a peanut butter version of Smooth Operator; a smooth, rich, fullbodied oatmeal stout with a medium roast character, followed by huge flavors and aromas of peanut butter; like drinking a Reese’s Peanut Butter Cup. Pairs well with any desert that has chocolate or peanut butter in it!” — John Ernst, Director of Marketing, Altamont Beer Works

“Our favorite Sloe Gin cocktail also happens to be perfect for Valentine’s day! We call it the Sloe Royale. As for a chocolate treat, a must have with the Sloe Royale is the Sage and Honey chocolate bon bon from Blue’s Chocolates in Berkeley.” — Ashby Marshall , Co-Founder, Spirit Works Distillery “Our Nutty But Nice Peanut Butter Stout is brewed with a bittersweet chocolate base stout, so the peanut butter perfectly complements the flavor. I would pair this with a Reese’s heart-shaped peanut butter treats that come out at Valentine’s Day!” — Holly Brown, Co-Owner, Epidemic Ales “Campfire Stout would be great for a romantic Valentine’s Day because the s’more flavors are not only delicious, but also reminds one of being carefree around a campfire, setting a relaxing mood. A perfect pairing would be a bittersweet chocolate volcano cake, resting on an island of graham cracker crumbs, topped with a bruléed marshmallow and a sprinkling of Black Lava Sea Salt.” — Barri Altimari, Chief Flavor Officer (CFO), Highwater Brewing

“Our Citra Single Hop IPA would pair wonderfully with any chocolate treat because of the contrasting bitterness in both. The rich and creamy chocolate has high contents of fat, and when paired with the orange and citrus notes from Citra, the flavors form the perfect balance of contrasting flavors.” — Peter Licht, BrewMaster, Hermitage Brewing

“Our Blood Orange Brew Free! or Die IPA coupled with TCHO’s Dark Chocolate Coconut Crisp.” — Jeff Eaton, Brewing Operations Manager, 21st Amendment

Louis-Camille Maillard was a French chemist who in 1912, first observed the chemical “Mailliard” reaction.

Day Trippin’

All illustrations 2018® Damon Guthrie, exclusive to ABV magazine.

Rum Gumption Quality rum? Made in the Bay Area? Oh, yes! DAY RUM (45% ABV, $21 — 750ml) Mosswood Distillery, Berkeley www.drinkmosswood.com Mosswood’s Day Rum is blended and small-batch bottled in Berkeley from select Caribbean rums distilled in the West Indies, including Trinidad, Barbados, Puerto Rico, and Florida. No artificial flavors sweeteners or colors added. Five percent of all Day Rum proceeds are donated to Direct Relief. Pours a light yellow, like a sauvignon blanc. “I get faint notes of vanilla and butterscotch, but way in the back. Like a slightly toasted meringue. Flavors are muted.” – Peter R. “Subtle, not overwhelming aroma. Stronger than I thought it was going to have. This would be a good mixing rum: you can use this for a mojito or daiquiri.” – Jeff P.

BARBARY COAST RHUM AGRICOLE (50% ABV, $42 – 750ml) Raff Distillerie, San Francisco www.raffdistillery.com Rhum agricole is distilled from fresh sugarcane juice (unlike regular “rum,” which is distilled using molasses). This rhum is bottled unaged. For several in the tasting group, it was their first experience with rhum, and found it intriguing and unique, with vegetal notes and herbal flavors. Best sipped straight (in our opinion). “I get a lot of pear blossom on the note — floral and fruity. Reminds me of sugar shine. Finish is short, exhale is fantastic. Very little alcohol burn.” – Peter R. “Notes of lemongrass. I was expecting a bit more of the grassy, earthiness from a rhum style, but I would like to try this in a Mai Tai.” – Jeff P.

RUMSLINGER (42.5% ABV, $37 — 375ml) Napa Valley Distillery, Napa www.napadistillery.com Originating from Florida, this rum has been matured in their distillery for ten months before being aged for four years in casks previously housing Napa Valley port wine. Pours a rich mahogany color. “I get a note of toasted caramel. Earthand clay-like aromas. A little bit of burnished caramel. Sweet without cloying. Slightly on dry end. Amazing color. It looks like good bourbon. Serious legs on my glass.” – Peter R. “Smells like modeling clay, but in a good way. Has that earthy quality. More toothiness to it. Sweet, maybe because of the Port. A good rum. I’m really enjoying this. Want to try this in several cocktails.” – Jeff P.

Alcohol made from distilled sugarcane goes back to ancient India and China.

Winter 2019

Cookin’ W/Booze

hile craft booze drinkers are becoming more aware of the many spirits being distilled in the Bay Area, few realize how many distilleries are turning out some decent rums as well. Here are the standouts we tasted. While we only feature six bottles in this issue, we had over a dozen different varieties and brands to choose from: all made locally and all really good (the rest of the reviews will be online at abvmagazine.com along with some great cocktail recipes). Also, a big thank you to all who supplied us with the samples. All illustrations by Damon Guthrie.

AGED RUM (45% ABV, $55 – 750ml)

SPICED RUM (40% ABV, $24)

Wright & Brown Distilling Company, Oakland www.wbdistilling.com Made from natural Georgia blackstrap molasses, this rum undergoes a long fermentation. Double distilled in an allcopper pot still, and matured in a mix of new charred American oak barrels, used bourbon barrels, and toasted oak barrels for two years. Non-chill filtered with no added colorings or flavors. Copper-colored.

Humboldt Distillery, Fortuna www.humboldtdistillery.com Distlled from organic sugar cane grown, milled and packaged in the United States. Double distilled, once with a custom column still and then again in a traditional pot still. Certified organic and non-GMO. “Smells like a Bomb Pop! Allspice, bananas. Belgian yeast esthers. This is really good, I like this a lot. Exceeded all expectations. Finish is spot on. I get an oatmeal raisin cookie on the exhale. I would buy this all day long.” – Peter R.

“Definite oak finish to it. I love this. This is fantastic. Light caramel, almond, a bit of orange blossom, vanilla ice cream. Almost no burn to it. Light toffee twinge. Great, long finish. Very well-balanced, very smooth. I would drink this straight.” – Peter R. “Smells like blooming apricots, hint of anise. This would be great in a $100 Mai Tai. Top-tier rum.” – Jeff P.

DOUBLE-AGED RUM (68.4% ABV, $42 $350-$450 — 750ml) Charbay Distillery, Ukiah www.charbay.com Distilled in their pot-style Cognac still in 2005, from Hawaiian and Jamaican firstpress sugar cane. Aged in stainless steel for five years then put into French oak Chardonnay barrels for three more years, before being bottled two years later at cask strength. Small-batch. Distiller recommends this as a sipping-only rum, not for mixing.

“I smell banana bread with a hint of anise. Much better than I expected from a spiced rum. This is the first time I’ve tried spiced rum straight, and I like it a lot.” – Jeff P.

“Definite flora notes of marigold, very pleasant notes. It’s got some heat. Dulce de leche, with dandelion with a sprinkle of cayenne pepper on it. My favorite so far.” – Peter R. “Has a lot of complexity — every sip you get something more. Peppery-strong hits balanced with slight caramel flavors. One of the best straight rums I’ve tasted, and I don’t drink straight rums.” – Jeff P.

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Rum was given as a daily ration to sailors in the Royal Navy, along with lime juice, to fight off scurvy.

Booze It Yourself

VELVET FALERNUM

elvet falernum is each recipes uses different a difficult to find methods to extract the liqueur, and even intense flavors of the spices harder to find using organic and limes. While McCoy ingredients. As someone who effectively makes a nonis very health conscious, I alcoholic falernum simple stopped consuming corn syrup mixture to which syrup years ago, which is he then adds rum, Clarke one of the major reasons I uses the rum to extract the began to make my own simple flavors of the spices, and syrups and falernum; nearly then combines that with the everything in the store uses simple syrup. junk ingredients. Alcohol is a better For those not familiar extractor than sugar, and the with it, velvet falernum is a extra soaking time would sweet, sour, and spicy liqueur further aid the extraction flavored with lime, almond, process. For this reason, I clove, ginger, and potentially opted to use Clarke’s method, other spices like star anise or but using the overproof rum allspice. that McCoy recommends. I According to tiki expert am also using less sugar than Jeff “Beachbum” Berry, either of them recommends, velvet falernum was a “secret which plays to my personal ingredient for Donn Beach,” tastes. If you like things the creator of Don the sweeter, add more sugar. Beachcomber’s café, which opened in Hollywood in 1934, and is credited for creating the genre of the tiki bar. Berry explains, GETTING DOWN TO IT “It wasn’t really popularized by him — more kept close to his Step one in making falernum is to roughly chop some almonds, chest,” which is why there are variant recipes for many classic place them in a mason jar covered with one cup of water, and then tiki cocktails that do not feature it. Traditionally, however, soak them overnight, ideally giving them a good shake every once the Zombie, the Royal Bermuda Yacht Club, and Bermuda in a while. After soaking them, or blanching them if you don’t Rum Swizzle should include it. While the tiki craze died off want to take the time, throw them into a pan on low-heat to toast in the Sixties and Seventies, it is currently seeing a revival, them for about five minutes. Wash out the jar, then put the cooled and falernum is appearing in some neo-tiki cocktails like the toasted almonds back into the jar with all the aromatics (lime zest, Montegomatica, Heaven is a Place/This is the Cocktail, and the spices, ginger) and cover it with your rum. Let that mixture sit Juke Cup. at room temperature for 24 hours, and while it is sitting around One of the major advantages of making your own falernum make yourself a simple syrup with the remaining two cups of is playing with the flavors: I love the water and sugar. Pour the contents of the Falernum Ingredients spiciness of clove, ginger, and allspice, so mason jar through a cheesecloth to strain 3 C water, divided I tend to bring those flavors to the front. out the solids. Squeeze the cheesecloth to 1 C sugar For a change, you could play up the lime get every drop of rum out of it. Add the 1 C overproof rum and sugar to make a falernum that is fresh lime juice and simple syrup to the rum 3/4 C soaked/blanched & toasted almonds reminiscent of a spicy Rose’s lime juice, mixture, and pour into a container and shake (see text for process) which could be better suited for inclusion until well-mixed. Congratulations, you have 1/2 C lime zest (around 7-9 limes) in less traditional drinks, like a margarita. now made velvet falernum! 3 Tbsp lime juice (about 3 limes) This recipe is a cross between Paul (Note: It will keep refrigerated for at least 3-inch piece of ginger, julienned 30 cloves Clarke’s Falernum #9, and an adaption of a month, but I have kept it around much 7 allspice berries a recipe used by Boston bartender Bob longer and it still is very drinkable, but the 7 star anise pods McCoy. In addition to different ingredients, flavor isn’t as complex.)

“Falernum” is the latin world for an old Roman wine known as falernian.

Winter 2019

Photos provided by Mitchell Colbert

You can’t Tiki without it.

Movers & Shakers

Tropical Treats WE ASKED BEX WYANT, ABV’S RESIDENT MIXOLOGIST, TO COME UP WITH HER OWN UNIQUE SPIN ON SOME TIKI-THEMED COCKTAILS. SHE DELIVERED, WITH UMBRELLAS ON. (Bonus points: both recipes use locally-distilled spirits!) Recipes and photos by Bex Wyant, exlcusively for ABV magazine

Mango Morning Coffee

We all have our morning rituals: That something we do that gets us going for our day. For some of us that’s coffee; for some of us, that may be a morning run or surf. Maybe, it’s just splashing cold water in your face or driving with the windows down. Whatever wakes you up before you go-go, here’s a cocktail to encompass that splash of freshness and give you the kick you need to step into gear. With a dark rum, coffee, mango, spice and cream in the mix (and that vision of paradise in mind) this drink takes your morning on an enlightening spin and warms your heart with some pure love and deliciousness. 2 oz Wright and Brown Aged Rum 0.5 oz St. George Coffee Liqueur 0.25 St. Elizabeth Allspice Dram 1 oz Mango Juice 2 oz Cream Nutmeg (for garnish) Add all ingredients into a mixing glass and shake vigorously with ice. Double-strain over fresh crushed ice in a rocks glass. Top with more crushed ice and garnish with grated nutmeg.

Skipped Flight

For those who didn’t get a chance to hit that dreamy destination over the summer, who are reminiscing on the ones they returned from, or who just love tropical endeavors — here’s that sunny, poolside lifestyle in a glass. Explore the flavors, revel in the quirkiness, and have a good time with this pineapple, orange, spice, and cherry marvelousness. Close your eyes and dare to dream what it’d be like to have just one more day in paradise.

2 oz Raff Distillerie Barbary Coast Rhum Agricole 1 oz Orange Liqueur 0.5 oz Falernum 0.5 oz Lime Juice 0.25 Luxardo Maraschino Liqueur 2 oz Pineapple Juice Maraschino cherry, pineapple wedge, umbrella (for garnish) Add all ingredients into a mixing glass and shake vigorously with ice. Strain over fresh ice cubes in a highball or tiki glass. Top with a Luxardo maraschino cherry, pineapple wedge or slice, and an umbrella if that tickles your fancy. www.abvmagazine.com

Harry Yee, a bartender at the Hilton Waikiki, is credited as the first to serve drinks with tiny umbrellas.

BEVERAGE DIRECTORY & SPOTLIGHT

Cato’s Ale House

Ben ‘N Nicks Bar & Grill

CATO’S ALE HOUSE (Oakland)

BEN ‘N NICKS BAR & GRILL (Oakland)

www.catosalehouse.com • (510) 655-3349

www.benandnicks.com • (510) 923-0327

Over 23 craft beers on tap and delicious house-made food with weekly live music nights makes Cato’s a great destination. Fresh Pliny tapped every Tuesday!

Founded in 1997, at Ben ‘N Nicks Bar & Grill we focus on great pub food, local and hardto-find beers and well-crafted cocktails. The best in Rockridge!

Clandestine Brewery & Taproom

CLANDESTINE BREWERY & TAPROOM (San José) www.clandestinebrewing.com Open Wed-Sun. Enjoy our outdoor biergarten, choosing from over 12 rotating taps of your favorite brew! Growlers and crowlers available, and we are dog- and family friendly!

Blue Brew Bus

BLUE BREW BUS

www.bluebrewbus.com • (925) 233–7777 contact@bluebrewbus.com

O 20

ur Brew Tours in the San Francisco Bay Area are a full day with friends or family experiencing the area’s hottest and upcoming Craft Breweries. Throughout the year brew festivals, special tours, or your own Private Charter aboard the Blue Brew Bus bring you to the forefront of our region’s growing presence in the world of Craft Beer!

Winter 2019

BEVERAGE DIRECTORY & SPOTLIGHT

Nom Burger

TAP’T Beer & Kitchen

Family-owned, we use all local, natural ingredients. Our all-natural burger patties are ground in-house daily, using sustainable, hormonefree and antibiotic-free California beef. Pair with our daily-baked brioche buns and one of the 12 rotating craft beers available on tap. We also have wine on tap and made-to-order milkshakes. Sign up for our online newsletter to get a preview of our special Burger of the Month!

24 rotating craft beers on tap, including many local breweries. A full kitchen offers breakfast, lunch, and dinner options – this isn’t just bar food, it’s great food! Enjoy Happy Hour specials on select taps and food items every weekday from 3-6pm, and $1.50 wings every Wednesday after 3:00pm. Check our website for what’s currently on tap, special events, tap take overs, and more.

NOM BURGER

TAP’T BEER AND KITCHEN

251 W Washington Ave., Sunnyvale • (408) 720-8880 • nom-burger.com

259 W Washington Ave., Sunnyvale • (408) 617-8278 • justgottapt.com

HOURS Sun, Tues-Thurs: 11:00AM – 9:30PM

Fri-Sat: 11:00AM–10:00PM Mondays: Closed

HOURS Mon-Thurs: 7:00AM – 10:00PM

Fri-Sat: 7:00AM–11:00PM Sunday: 8:00AM–10:00PM

Charbay Distillery

CHARBAY DISTILLERY

www.charbay.com (707) 462-2249 Ukiah, Mendocino County, CA

HOURS By prior reservation only (sorry!)

ur family is one of the early pioneers in the modern American artisan distillery movement, distilling in CA since 1983. Our lineup includes whiskeys distilled from bottle-ready beer, brandy distilled from Northern California grapes, vodkas flavored with 100% real fruit or tea and rum distilled from sugar cane syrup.

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BEVERAGE DIRECTORY & SPOTLIGHT

Canyon Lakes Golf Course & Brewery

anyon Lakes is the only golf course in California with its own award-winning brewery on premise! Stop by to play our immaculate course – we are a daily fee public course with competitive rates. After you play, stop by our brewery and enjoy one of over 15 brews on tap, like our cream ale, several IPA styles, a stout, wheat, red ale, porter, or more!

CANYON LAKES GOLF COURSE & BREWERY www.canyonlakesgolfbrew.com • 640 Bollinger Canyon Way, San Ramon HOURS: Sun-Wed 7:30AM – 8:00PM, Thurs-Sat 7:30AM – 9:00PM

Bear Republic Brewing Co.

Visit our original brewpub in historic Downtown Healdsburg for traditional pub fare with a twist, including signature burgers, salads, and so much more. Bear Republic’s newest brewpub – located in Sonoma County’s Rohnert Park is a fun, kid-friendly departure from your tour of wine-country. Enjoy quality, handcrafted craft beers, cocktails, and a relaxed dining experience including our scenic outdoor beer garden by the lake.

BEAR REPUBLIC BREWING CO. www.bearrepublic.com

ROHNERT PARK

HEALDSBURG

5000 Roberts Lake Road (707) 585-BRBC

345 Healdsburg Avenue (707) 433-BEER

TapLands LOCAL INSPIRED BEER, FOOD AND ATMOSPHERE

e offer over 20 different craft beers on tap, over 50 bottled craft beers, and a menu of snacks and sandwiches using local, fresh ingredients. We also brew our own beer, using 20-plus years of home-brewing experience, allowing us to sell growlers.

TAPLANDS

www.taplands.com (408) 709-2990

LOCATION 1171 Homestead Road, Santa Clara

HOURS

Sunday: 10:00 a.m. — 10:00 p.m. Thurs: 11:00 a.m. — 10:00 p.m. Mon – Wed: 3:00 p.m. — 10:00 p.m. Fri – Sat: 11:00 a.m. — 12:00 a.m.

Winter 2019

BEVERAGE DIRECTORY & SPOTLIGHT

Buynak, Fauver, Archbald & Spray LLP

BUYNAK, FAUVER, ARCHBALD & SPRAY LLP www.bfaslaw.com • (805) 966-7000

LOCATION 820 State Street, 4th Floor Santa Barbara, CA 93101

ur firm’s Beverage and Hospitality attorneys advise wineries, breweries, distilleries, bars, hotels and restaurants to navigate the maze of governmental regulations involved with the production, distribution and sale of alcoholic beverages. We provide legal solutions that support long term growth, litigation defense, licensing, trademarking and more.

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Sacramento’s Ben Rice travels to breweries and has conversations with the makers of your favorite beers and the people who drink them.

LISTEN ON ITUNES 23

Winter 2019

Youâ&#x20AC;&#x2122;re missing out! Subscribers of our digital edition get a fully immersive experience, featuring longer stories (and more of them), slideshows, audio, video, clickable maps, and much more! All for only a buck a month! Go to www.abvmagazine.com and get a free preview!