Gold Country
On TAP SUMMER 2014
PREMIUM PUBLICATION ON CRAFT BEER IN THE GOLD COUNTRY
KNEE DEEP
DRINK A PINT WATCH THEM BREW
inside
Beer Tasting Map Home Brewers Hops Education Brewer Features Tap Houses and Much More!
Gold Country
On TAP
On the Cover
18
Inside
Knee deep brewing Freshly brewed Grow your own Hops Sam Horne’s tavern Boneshaker Deconstructing Craft Beer California Cajun cuisine My Love Affair with Craft Beer Three Forks bakery & brewery Tap folsom What’s trending? OT two handles Erik’s IPA - Homebrew Recipe Beer Tasting Map
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The Labels of Knee Deep Gold Country
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AUGUST 2014 Quartery publication highlighting the Craft Beer Industry in the Gold Country 1030 High Street, Auburn • www. auburnjournal.com General Info: (530) 885-5656 or (800) 927-7355 CEO: Jeremy Burke (530) 852-0200, jeremyb@ goldcountrymedia.com General Manager: Jim Easterly, (530) 8520224, jime@goldcountrymedia.com Editor: Dennis Noone, (530) 852-0231, dennisn@goldcountrymedia.com Features Editor: Paul Cambra, (530) 852-0230, paulc@goldcountrymedia.com Production supervisor: Sue Morin, susanm@ goldcountrymedia.com Copyright 2014. All rights reserved. No part of this publication may be reproduced without written permission of the publisher. The publisher shall not be responsible for any liabilities arising from the publication of copy provided by any advertiser for the Gold Country On Tap. Further, it shall not be liable for any act of omission on the part of the advertiser pertaining to their published advertisement in the Gold Country On Tap. A publication of the Gold Country Media.
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Knee deep brewing Auburn’s Knee Deep Brewing impresses with hoppy ambience, nationally recognized brews
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By Gus Thomson - Gold Country On Tap
he glass sparkles in your hand and the light catches the lace of foam on the edge. You’re at Knee Deep Brewing Co. in Auburn. The beer is cold and the conversation is flowing. Beer aficionados and Knee Deep newbies peruse the ample choices of in-house brews, many opting for the four-glass flight of samplesize tastings. Nearby are tables to taste and talk, while watching the beer-making process in action. Giant kettles and vats occupy most of the warehouse space. Lips meet amber liquid and an explosion of sensory satisfaction begins to engulf the taste buds. Perhaps it’s the light citrus notes dancing off a wheatcolored Auburn Lights that engulfs the palate. Perhaps it’s the sweet orange and coriander infusing the Belgian wit that tickles your tongue with smoky notes and a nutlike finish. Or a flavorful Last Minute Session IPA that combines six different hops for that distinctive “hoppy” experience. Is that lemon coming to the fore as your mind wraps itself around a complex blend? “Almost like a hops stew,” Kneed Deep taproom manager Kelly Crismon says. Then there’s the impact of the Simtra – a punchy mouthful whose bold hoppiness is a distinctive, lasting pleasure.
Gus Thomson, at left, and his son, Wes Thomson, make their beverage choices with the help of Knee Deep Brewing Co. taproom manager Kelly Krismon at the Auburn brewer’s taproom.
A visit to Knee Deep means a chance to sample nationally respected craft beers. Tucked away in an industrial building in the Auburn Airport Industrial Park and open in Auburn since 2013, Knee Deep is creating a stir in the world of craft brews – picking up prizes like a gold medal at the U.S. Beer Championships in Atlanta for its Belgo Hoptologist. And it’s also picking up loyal fans – one beer drinker at a time. Well-known local musician Bob Woods was enjoying a Simtra Triple IPA on a recent Tuesday evening. Conversation turned to everything from the Giants (he witnessed the Bumgarner-Posey battery grand slam) to a chance he once had to “duel” onstage with guitar great Albert Lee (Lee left an admiring Woods with his jaw on the floor. But the Simtra was also in Woods’ thoughts as well as his taste buds. “It’s like a pale ale times three or four,” Woods said. “Yet it’s still smooth, not bitter. This is dangerous.” Woods was a first-timer at Knee Deep and the experience was a positive one. “I like this kind of industrial ambience,” Woods said. “It’s the kind of place you can just come to, relax, have a beer.” At a nearby table, Loomis resident Dan Anderson, his wife, Ella, and daughter, Danielle, were sampling – first from three individually bought pints shared among the trio, and then from a further flight of four. In total, they were able to sample seven beers that way. They too were firsttimers. They two were having a good time. Anderson sheepishly admitted that he’s a fan of a certain Loomis brewery but had heard good things about Knee Deep – enough to give it a try. “We feel like traitors – but we heard they
Knee Deep Brewing Co. 13395 New Airport Road, Suite H, Auburn Phone: (530) 797-HOPS
Taproom hours: Monday-Thursday 3-8 p.m. Saturday 1-9 p.m. Sunday 1-8 p.m.
have some good beers,” Anderson said. Anderson said he was particularly impressed with the Last Minute Session IPA. “I like IPAs (India Pale Ales) and this one had a nice aroma and the taste was good from start to finish,” Anderson said. “It’s very mellow.” The Knee Deep surroundings reminded the Andersons of Southern California’s Hangar 24, which also allows patrons to watch the brewing process. “It’s a fun part of the craft beer experience, to see the kegs and the hops and grains stacked up,” Anderson said. “It’s fun to see folks making good beer.” Jerry Moore, Knee Deep CEO and majority owner, says the key message the Auburn beer maker wants to impart is that people can continue to enjoy high-quality beers as the business expands. “We’re not going to compromise for the sake of growth,” Moore said. “We’ll keep making beers we love and we’re good at making.” Founder Jeremy Warren started out as a home brewer
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in a Reno garage. Knee Deep became a business in June 2010. Moore came onboard in October of that year and the growing brew maker moved lock, stock and barrels to Lincoln. In the summer of 2013, Knee Deep found a home at an 18,000-square foot space in the Auburn Airport Industrial Park. Warren continues to oversee final recipes and formulas for beers. This year, the Knee Deep brand has reached into new markets in North Carolina, Michigan and New York. “That puts us into seven states and other states are interested,” Moore said. “But we’re waiting until we have the capacity.” In Auburn, Knee Deep’s taproom is an easygoing go-to place for locals and visitors. “Easygoing is the way we want it and that’s the way the beer business ought to be,” Moore said. “The first thing that attracts people is the beer. But along with the beer, people are drawn to the experience – the smells, sights and sounds of the brewing and packaging process – of the brewery.”
Dr. Tim Dozier, of Rocklin, is president of PUBS. Here he speaks to the group on their monthly Thursday meeting at Boneshakers Community Brew in Rocklin. Photos by Matthew Whitley
Freshly Rocklin home beer brewers hit the bright notes
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brewed
By Matthew Whitley Gold Country On Tap
t’s a warm night in Rocklin. Boneshaker’s Community Brew is playing host to group of locals devoted to the timeless craft of making beer. A small, 2 oz glass of a commercial beer is being poured out for the 50 home beer-makers gathered on Boneshaker’s patio. They look on at a wheel and a chart filled with phrases, categories and descriptions to learn from, critiquing and ranking the concoction in front of them. This is a serious business for these brew aficionados since many are going on to compete in national beer brewing competitions. A few may even tackle a beer business, hoping to become the next Sierra Nevada Brewing Co.
Getting back to our roots
For most of American history we were an agrarian society. People raised
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Dr. Tim Dozier shows off a sample. Photos by Matthew Whitley
livestock, made milk and cheese and baked their own breads. Making beer, cider and mead were skills that were almost automatic. After the Industrial Revolution, as more Americans moved from farms to cities, harvesting food and brewing beer became commercial enterprises. The Prohibition era that started in 1919 put the final nails into the coffin for most home brewers. Even when after the unpopular law was repealed in 1933 home brewing remained illegal until President Jimmy Carter brought it back into the fold in 1978. Slowly but surely, home brewing began to make a comeback. The last two decades have seen a profound shift to local communities taking back farming and food production. Home beer brewing has become a special wing of this agricultural revolution. Dr. Tim Dozier, president of the Placer Ultimate Brewers Society, or PUBS, says his group has a mission to “promote the spirit of goodwill and fellowship between members while dedicating its efforts toward the advancement of Placer County’s beer culture.”
Learning the Art
PUBS looks to raise awareness of the complexities of beer, as well as the brewing process itself. On this summer evening in Rocklin Dozier and member Cynthia Lee go over the minutes before introducing their speaker for the night, Michael Johnson of Goat Head Brewery. Johnson’s recently opened business is in Lincoln off Wise Road. With the beer brewing movement as diverse as the wine industry, masters of the craft are specializing in porters, ales, stouts, India pale ales, lagers: Each are different, affected by the grains, hops, yeasts, sugars put into them. Johnson helps Placer’s PUB members discuss hops, acidity, clarity, fruit, smoke, phenols, harshness, and how all of the different elements create beers with complex flavors.
Cynthia Lee and her husband, Rick Lee of Rocklin, oversee events for the Placer Ultimate Brewing Society, or PUBS; Pictured here at Boneshakers Community Brew a popular meeting hub for beer aficionados. Photo by Matthew Whitley
Dozier recently had a 2nd place regional win at the National Homebrew Competition with his India Pale Ale. He says after 20 years of making his own creations he’s still in search of the perfect brew. He doesn’t see his passion as a difficult hobby to get into. A basic set-up can be started for around $150. Dozier added that home brewing can be done on a stove-top or in a 5 gallon recipe, using a propane tank. Fermentation time varies according to brew: Ale can be ready in three to four weeks while a lager can take as long as 60 days. New breweries have been popping up around Placer County, along with the home brew stores such as the Brewmeister, in Roseville, which provides supplies and classes to the growing community. Aspiring brewers gather in spots like Brewmeister and Boneshakers to share information and recipes — not to mention stories of their successes and failures. In the same spirit PUBS has trips and contests for its 75 members, including a family camp and funinspired competitions. Currently, PUBS is preparing for the California State Fair Brew Fest, and competing in a summer ale competition. “The laws have recently changed that allow home brewers to donate their home brews to a nonprofit,” Dozier pointed out. This allows the nonprofits to sell as much homemade beer as they need — and earn enough money for their causes in the process — all while giving budding brewers a chance to have an audience for their beers. What could be better than seeing which offerings of a creative passion are most popular and best received while helping fight for the best causes around? For more information about Placer Ultimate Brewing Society, visit its website at http:// www.placerbrewers.org. And while you’re at it, lift a glass.
Gold Country On Tap - A Gold Country Media Publicaiton - 9
Placer Herald - 2014 Best Brewery!
Sac N&R - Best Place to Get a Beer
Bold Brew, Fresh Food 4810 Granite Drive Rocklin, CA 916.672.6292 boneshakerbrew.com 10 - Gold Country On Tap - A Gold Country Media Publicaiton
2168 Sunset Blvd. Rocklin, CA 916.259.2337 boneshakerpub.com
Grow your own Hops
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By Tamen Eidam - Gold Country On Tap
ver thought of growing your own hops? If you have the space for hops to climb, a sunny location, and decent soil is all you need. My wife and I live in “zone 7”, at 1450 feet. The soil on our five acres is heavy red clay. The summers are hot, with temperatures climbing over 100 degrees. In the winter, we get down into the mid 20s. This will be the second season for the Cascade hops we planted and they are thriving. In fact, the sheer weight of the hops this year is the biggest problem. A year ago, we traded a neighbor some thornless black berries for a handful of hop rhizomes. After a bit of research, I divided and potted the rhizomes, ending up with approximately a dozen plants. While the rhizomes grew in the one-gallon pots we prepared the soil and secured the arbor. Organic compost and composted chicken manure was tilled into the soil in two long rows thirty feet long and twelve feet apart to loosen the clay soil and provide nutrients for the hops. An existing arbor was used at the north end of the planting area to support the metal cable that ran overhead between the two rows. The south end is supported by a twenty-foot metal pole secured with metal cable guy lines anchored with eyebolts in cement on the south side. Strings were run from the ground over the metal cable to provide support for the young hop vines. Drip irrigation was installed to provide water. The plants were spaced to allow for “filling-in” the following spring. We planted tomatoes in the empty spaces. Growing hops are an amazing thing to witness. They grow very quickly — a foot a day in good conditions. Bamboo is the only other plant I have seen that grows as quickly. Up the strings they went and were soon in bloom.
After much squeezing and sniffing, we harvested in late summer 2013. Because we had such a small number of plants it was easy enough to harvest with a bucket, a ladder and a pair of scissors. The blossoms were trimmed by hand at the dining room table them moved to our drying racks in the garage where temperatures hover just above a 100 degrees in the afternoon. When dried, the hops were vacuumsealed labeled and placed in the freezer. To date, we harvested forty ounces of dried weight hops. Spring of 2014, I divided the hop roots and filled in the empty places with the new plants. Both old and new were feed with organic, liquid fertilizer. Hop vines grew out of the mounds in every direction. They needed to be cut back consistently, leaving only the largest and most vigorous. Despite repeated trimmings, the persistent sprouts sprung right back again. As I write, the plants are heavy with large blossoms. Heavy enough to pull the cement anchor out of the ground on one side of the support pole and sag the cable. Heavy enough that as the wind blew and the vines swayed, the metal cable sawed through the twine supports and dropped some of the vines on the ground. As you can see, I still have a lot to learn. After the next harvest I will rebuild the support system for next year taking in to account the extra weight of the older plants. Tying the support twine to metal rings that hang from the metal cable may help with winds cutting the supportive twine. We have dozen or so new hop plants waiting in one-gallon containers. We’ve run cables from the south side of our barn down to the ground allowing space to climb and a sunny location. We just need to prepare the soil. Just the thought of all this work is making me thirsty. I guess it’s time for a cold IPA.
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Above: Beer fans enjoy a Friday evening at Sam Horne’s Tavern on Sutter Street in Folsom. Right: Sam Horne Tavern has a catchy and unusual atmosphere. Photos by Scott Thomas Anderson.
Folsom’s tavern Sam Horne’s tavern is one of of times remembered Old Folsom’s hottest destinations for craft beer.
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By Scott Thomas Anderson - Gold Country On Tap
olsom’s Sutter Street is a clean, Gilded Age corridor that runs between the American River and the Gothic, stone turrets of Old Folsom Prison. While its boardwalks are lined with stylish drinking holes, few of its portals have the genuinely timeless feel of Sam Horne’s Tavern. During the daylight, the pub’s front windows are shielded by ornate Oriental curtains matching the late Victorian décor and subtle Art Deco touches found inside. Between old, half-rusted metal beer insignias on the walls and vintage blackand-white photographs of American brewing in its heyday, Sam Horne’s has a premier Prohibition-era ambiance for enjoying what’s on tap. The tavern’s mission statement is clear: To offer the finest All-American craft beers available today. Sam Horne’s starts by having at least 25 different selections ready to flow into its mugs. Lately, one of its most popular beers has been the Maui Kerkona. This dark oatmeal stout has a fat, Kona coffee depth with a rough, salty streak lingering over its malty carbonation. Most regulars at the tavern think the best food item to pair the Maui Kerkona with is Sam Horne’s famous Johnny Cash burger, a charbroiled beast slathered in bacon, cheddar, grilled onions and Bourbon-espresso Red Eye sauce. The tavern is just three miles from the Granite ramparts where Johnny Cash had convicts cheering wildly during his 1968 Folsom Prison concert; and mixing a mug of Maui Kerkona with the Cash burger is a sure fire way to get your own senses rocking — hopefully without resulting in jail time. Another popular option at Sam Horne’s is the Firestone Walker DBA. A Gold Medal winner at the Great American Beer Festival, this double-barrel ale glides down the gullet without being too hoppy or sweet, though still maintaining a salient honey and citrus taste across the top. On the food end
of things, patrons of Sam Horne’s often enjoy pairing the Firestone Walker with the tavern’s steak and peppers sandwich, a slightly spicy Philly cheese tribute packed with scarlet cherry peppers, grilled onions and provolone. Other hot beer selections at Sam Horne’s include the 21st Amendment Monk’s Blood, a Belgium stout made in San Francisco. Thick and unyielding, the Monk’s Blood has a smooth, earthy intensity highlighted by a cherry liquorish finish. For a real change of pace, try the Berryessa Lavender Salon. Sam Horne’s bartenders describe it as unusually “perfumey,” and one sip of this pale brew floods the taste buds with searing flower notes under a sharp shock up front. The Lavender Salon is one of those beers you won’t find anywhere else in Folsom. “They really know what they’re doing at Sam Horne’s,” observed Folsom beer connoisseur Erich Nicholson, who frequents the tavern. “All you have to do is look at the crowds it draws every night — people love the place.” Folsom’s Sutter Street may have nine bars to choose from beneath its classic gables and balconies, but Sam Horne’s continues to be a frontrunner and flagship for the historic quarter, combining rough-and-tumble attitude with bygone, “old school” elegance — all in a way that lovers of beer magic and quality food seem to find irresistible.
Sam Horne’s Tavern
WHERE: 719 Sutter Street HOURS: Mon. - Tues. 11:30 a.m. - 11 p.m. Wed. - Sun., 11:30 a.m. - 12 p.m. CONTACT: (916) 293-8207
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483 Grass Valley Highway Auburn, 95603 530.823.2900
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Boneshaker
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By Andrew Westrope - Gold Country On Tap
he time had come – he felt it in his bones. Rocklin business owner J.J. Anderson realized a long-held ambition this spring with the opening of his first brewery, Boneshaker Community Brewery, after years in the craft beer industry and more than two in success with Boneshaker Public House on Sunset Boulevard. Anderson said the new brewery, which opened at 4810 Granite Drive in Rocklin at the end of April, is an expansion of what he started with the Boneshaker pub in October 2011 but a different concept – a beer manufacturer and full restaurant, as opposed to a tap house for other local beers. It’s a new endeavor for the long-time connoisseur, and the product of many years studying the trade. “I grew up here but I went to school at Chico, so Sierra Nevada was kind of like mother’s milk to me. I was never a big fan of the mass-produced beers,” he said. “Then when I moved on several years later, we started a restaurant in Oregon with my mom, who is the general manager here as well, and there you’re immersed in the craft beer culture.” After graduating from consumer to businessman, Anderson decided he wanted to one day brew his own ales but couldn’t afford it right away. He moved back to Rocklin to be with his family and open a pub, which he did on Sunset Boulevard, finding little competition in the local market at the time. “It was always my goal to open a brewery when I first came back to this area, but starting out with a full-scale brewery is a pretty expensive proposition,” he said. “I wasn’t in a position to be able to do that right away, and this whole area was pretty void of craft beers at the time, so we decided to open up the tap house and bring in quality microbrews from all over the place.” Anderson said the local craft beer scene has grown considerably over the past two years, and now Boneshaker Public House is going strong with 21 beers on tap from other local brewers. Given the success of the pub, Anderson wanted to revisit his original vision – a brewery. He took a “leap of faith” on incorporating a restaurant, too, when he found a venue with a kitchen, outdoor patio and ample seating. “The space was available, and we felt like if we wanted to do an actual brew pub with a restaurant and everything, we wanted to do it in Rocklin and stay in the community we started in,” he said. Bar manager Paul Ruano at the pub said the difference between the two Boneshakers comes down to selection – a lineup of local craft brews and bar food at one, and in the other a smaller selection of in-home beers and full restaurant service.
“We’re focusing more on craft beers of different local breweries, while the brewery on Granite (Drive) is only going to have the beers they’re brewing there,” he said. “The kitchen is huge there, so they have more food and it’s more of a restaurant feel. There you’ll have a waiter and host. Here you have to come up to the pub to order drinks and food.” Anderson said the brewery has 12 taps, one of which is reserved for a featured guest cider while the other 11 are in-house brews. “Style-wise, because we’re small, it’s kind of fun. We actually have five different yeast strains we’re working with, so every batch we’re doing something different,” he said. “It’s almost the brewery equivalent of the pub, where we’re rotating all the beers … from the super-hoppy to German-style lagers, some Belgian styles, English pub ales and then traditional west-coast hoppy beers as well.” Anderson said he has already started looking for another off-site venue in either Rocklin, Roseville or Lincoln to increase his brewing capacity, not to become a huge franchise but to broaden Boneshakers’ selection and distribution.
Boneshaker Public House
WHERE: 2168 Sunset Blvd. #104 Rocklin, Ca HOURS: Mon. - Wed. 3 p.m. - 11 p.m. Thurs. 11:30 a.m. - 11 p.m. Fri.-Sat. 11:30 a.m. - 12 a.m. Sun. 11:30 a.m. - 10 p.m. CONTACT: (916) 259-2337 Gold Country On Tap - A Gold Country Media Publicaiton - 15
Dingus McGee’s staff: from left, Devon Nelson, Michael Scagliotti, Dave Nelson, and Brian Demartini. Photo by Kayla Lardner
California Cajun cuisine
Back in business after 10 years off, and better than ever
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By Kayla Lardner Gold Country On Tap
ingus McGee’s, which reopened 2 years ago after nearly a decade out of business, has reemerged and is taking Auburn by storm. The California Cajun cuisine is unlike anything else in the area. “Basically we’re a steak, seafood, and pasta house,” said Dave Nelson, owner of the restaurant since 1995, “We specialize in a California Cajun cuisine. I think we really hit more of the Cajun market up here than anybody ever has.” The restaurant is not only very broad in terms of food, but also in terms of price. “Our menu is very diversified price-point wise,” Dave Nelson said, “Entrees start at $9.95and they go up from there. We try to appeal to a broad spectrum. We don’t want anybody to feel left out. If you’ve got a guy making a million bucks or you got a guy making $10,000 a year, they can eat at the same table, which is pretty important to us.” Today, the place that was once open in Colfax, has opened where the Headquarter House used to call home. “The Headquarter House was the restaurant that was here before,” said Devon Nelson, assistant manager and son of Dave Nelson, “It was open around the same time as Dingus originally.
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Dingus’s signature Bayou Burger showcases both the restaurants unbeatable burgers and their Cajun flair making this dish a must-eat at Dingus McGee’s. Photo by Kayla Lardner
Dingus McGee’s lays out a small sampling of their menu, including Cajun Popcorn, made from the tail of a crawfish, Dingus Flatbread Pizza, Bayou Burger, Alligator Nuggets made with real alligator imported from Louisiana, and Spicy Green beans. Photo by Kayla Lardner
They’ve been closed for eight or 10 years. So it’s kind of a good merger of two past entities from this area coming together.” Executive Chef Michael Scogliotti said the former owners are now guests. “Even the old owners of the Headquarter House still come in quite frequently,” he said. “They’re really excited to see this location be revitalized after being dormant for so long.” For those who remember Dingus from its days in Colfax, the food, even ten years later, is just as good. “The whole kitchen staff came back after 10 years,” Dave Nelson said, “They used to work in the old location and they all came back after 10 years. So it’s the same kitchen staff it was in the early 2000’s.” The staff, all Auburnites, has had 10 years to revitalize and revamp their menu and each team member has their own favorites. “I’m real partial to our Dirty Dingus,” Devon Nelson said, “It one of our signature steaks. It’s got a real Cajun flair to it.” The blackened, top-cut sirloin, is rubbed in Cajun spices and blacked in a cast-iron skillet,then smothered on a bed of a crawfish etouffee. “I really like our rib-eye,” Scarlatti said. “It’s a nice, thick, one pound rib-eye. We don’t put anything on it but salt and pepper, because our meat is that good.” You can’t beat the burgers, he said. Dingus also offers a wide array of tasty and interesting appetizers. “As far as more kind of pub food, one of our appetizers that is real popular is our Alligator Nuggets,” Devon Nelson said, “One of those things you can’t really find around.”
Dingus McGee’s also features a set of signature sauces ranging from Cajun Cocktail Sauce to Smokin’ Gun BBQ. Photo by Kayla Lardner
Dingus McGees
WHERE: 14500 Musso Rd. Auburn, CA HOURS: Mondays Closed Tuesday - Wednesday 3 p.m. - 9 p.m. Thursday - Sunday 11:00 a.m. - 9 p.m. CONTACT: (530) 878-1000
My Love Affair with Craft Beer
DINGUS continued from previous page
A big part of what makes their food so good is the quality of the ingredients they use. “Our salmon is craft raised salmon from Scuda Bay,” Dave Nelson said. “Our steak is from the corn-fed belt of Nebraska. The stock yard has been around since 1892. One of the best, top-choice beef.” With that, the kitchen tries to mix quality with local flavor by buying from northern California as much as possible. “Being in California, we’re working with our produce providers using all of the local farms from West Sacramento Newcastle, trying not to go too far down south,” Scagliotti said.“We try and definitely keep it right here in Northern California.” Since reopening, Dave Nelson has set his sights on opportunities to grow and expand their expertise. “We are working towards next year getting our farm complete,” Dave Nelson said, “We’re converting part of the golf course into a farm. We’re going to start planting produce along the out-of-bounds area.” Dingus McGees also brews their own beer. “We started to brew our own beer,” Dave Nelson said, “We have since we’ve been opened. Right now we have our signature, a derringer pilsner. We have a double-down ale. It’s produced for us. We can only produce three types of beer right now. We have a buck-shot brown, and we have one called Winchester. They’re all gunfighter names. We’re kind of like the outlaw cast out here. Wailing Jennings of the restaurant world.” The most popular draw during the summers at Dingus is their Summer Concert Series. “We do a lot of summer concert series, a lot of music,” Dave Nelson said, “We do a lot of national touring acts. We do really a bang-up job with tribute acts.” “A lot of times we’ll bring in country acts,” Devon Nelson said, “We have a really good following for that. It’s Kind of a smaller setting. We do them out on our patio, on our deck bar out there. It’s kind of a nice, more intimate setting. You get really up close. Everyone seems to have a good time.”
I
Brenda Studabaker Auburn Alehouse Representative
fell into this industry by Laura Ulrich from Stone, Ruth Martin chance. I was a young, from Sierra Nevada and Darcy and I starving student and brewed ourselves with the guidance was told by a family of Rubicon’s then-brewmaster, Al member about a local Griffin, now Boneshaker brewmaster. microbrewery by the We each brewed a special beer that name of The Rubicon. I expressed who we are. There was a variety of beer as had heard tales of The Rubicon and its faithful customers, different and amazing as each of the women who brewed it. The employees and amazing beer. I was hired in 2004 as a waitress spectrum consisted of a vanilla stout by the new owner, Glynn Phillips, to the original Ruthless Rye from who had just bought the business. Sierra Nevada. I brewed a beautiful IPA, balanced and The Rubicon was not strong and am still in new by any means an IPA “phase” nearly and was getting a decade later. ready to celebrate its And so began 20th anniversary. I the first Women in was going through a Brewing. I collected breakup with my first long-term boyfriend donations from and didn’t want to go over 25 breweries home alone. spanning all across I found solace in California. Not one the brewery. The brewery turned me head brewmaster, down. Every Rubicon Scott Cramlet, would employee pitched talk to me about the in, and owner Glynn many processes and Phillips supported us methods and the in any and every way Brenda Studabaker history and evolution to make it happen. of beer. The day would end with us Local and distant business, artists sharing a beer and talking about life and patrons donated thousands of as a whole. Before I knew it, I was dollars in goods and services. Onecleaning out mash tons and knew I hundred percent of the proceeds had found something special. were donated to WEAVE. We raised In 2005, a fellow Rubicon employee thousands of dollars our first year, was brutally attacked. I had become and by our fifth year we were made close as family with everyone at the lifetime honorary WEAVE members. brewery, especially this beautiful Now, tell me what industry would young girl. I watched the mental and show up and show love and support physical decline of this once-joyful like that? and powerful friend and coworker Ten years later, I have still yet to and found myself lost and distraught, see love, support and camaraderie to say the least. I knew there had to as I have in this industry. Thank you be a way out of feeling this way -- to Glynn Phillips of The Rubicon for and I found it. being a mentor and captain to us all. I sat down with my good friend Thank you to every single person and co-worker Darcy Quinn and who helped make it happen year after proposed she and I create an year. Thank you, Scott Cramlet, for event that raises money for the teaching me what craft is, and thank organization that helped my friend you, Al Griffin, for holding our hands and co-worker. It was a local while Darcy and I found our way. nonprofit called WEAVE. I sat down No matter what your role or job is with Glynn Phillips and told him in this business, there is an unspoken what I wanted, and his immediate brother and sisterhood. May we response was, “Absolutely, you have always stay united in our love of my full support and total freedom.” each other, our commitment to craft I called up Barbra Groom from Lost and the glorious gift of friends, family Coast, Denise Jones from Moylan’s, and beer.
Three Forks bakery & brewery
W
By Eyragon Eidam - Gold Country On Tap
hen the creative minds behind Three Forks Bakery and Brewery decided to make their longtime passions into a local business, 211 Commercial St. in Nevada City was just a dilapidated old steelframe building. But the warehouse had lived a long and interesting life in its time. From storing dynamite in the 1970s to storing furniture, it seemed to have been just about everything but a modern, socially conscious eatery and brewery. For Shana Maziarz and Dave Cowie, business partners and friends, the dream to open their own local eatery, bakery and beer joint was a longtime coming. The duo had once focused their energies toward their individual passions, only ever talking about how great a place of their own would be with their combined skill sets. Maziarz, a baker since childhood, certainly knows her way around an oven and fresh dough. Cowie has spent the last
Right: Architectural details, like the section of steel train rail used as a bar footrest, are scattered throughout Three Forks. Owners Shana Maziarz and Dave Cowie had help from family and friends to make the brewery and bakery unique and comfortable. Photo by Eyragon Eidam
Gold Country On Tap - A Gold Country Media Publicaiton - 21
Dave Cowie, a brewer, and Shana Maziarz, a baker, pose behind their newly finished bar top. They used repurposed materials, like old growth Douglas fir, throughout the brewery and bakery. Photo by Eyragon Eidam
23 years perfecting his West Coast craft brewing style. “We both love our crafts. We love baking. We love brewing,” Maziarz explained. “We also felt Nevada City needed a gathering place, a place that was accessible and comfortable and high-quality.” The co-owners took the large industrial space from a steel-framed hull and turned it into a modern, brick-lined hangout designed to be welcoming morning, noon or night. Whether customers are grabbing a cup of fresh coffee and a pastry or an afternoon beer, the environment promises the perfect atmosphere to gather, converse and enjoy those around you. Perhaps the most visually striking feature in the revitalized space is the use of reclaimed lumber. Old-growth Douglas fir beams, found in the subfloor of a nearby loading dock, were sanded, refinished and turned into glossy, character-rich tables. “It’s very much at the heart of what we do,” Maziarz said. “From the very beginning, we both knew that we wanted to create a place that makes the world better.” Overhead, the natural tones of the large, oldgrowth beams stand out against the blackened industrial ribcage of the ceiling. Along the front wall, large roll-up doors are poised to allow ease of access to both customers and fresh air. On tap, the beers are just as well balanced as the combination of modern decor and repurposed building materials. “There’s this saying about going from home brewing to professional that for a long time resonated with me: ‘Why would I want to take a
Samples of Cowie’s Easy Ugly Stout (left) and Emerald Pool IPA (right) sit on the newly finished reclaimed wood bar top. Photo by Eyragon Eidam
perfectly good hobby and make it a job?’” Cowie joked. “At some point after that, playing it over and over in my mind, I was like, ‘Why wouldn’t I want to take a really good hobby and make it my job?’” Behind large glass windows, seven brewing tanks sit ready for the throngs of beer lovers that are sure to come. Cowie brews in the West Coast style and shoots for balance and flavor — if the three beers we tried are any indication he hits the mark very often. Cowie and Maziarz hope to finalize the permitting process and location preparations within the next few weeks and open their doors shortly thereafter.
Three forks bakery & brewery
211 Commercial Street Hours of Operation: Brewery is not opened as of publication date. Please check their website. Nevada City, CA 95959 Phone: (530) 470-8333 Web: www.threeforksnc.com
Tap folsom W
Tap Folsom will highlight craft beers from 6-10 p.m., Friday, Aug. 15, at Lake Natoma Inn. Courtesy photo
By Laura Newell - Gold Country On Tap
ith craft beer taking the nation by storm, Folsom is joining in the excitement with a new craft beer event this month. People can learn what the buzz is about from 6-10 p.m., Friday, Aug. 15, as Historic Folsom hosts its first craft beer event, Tap Folsom. “Craft beer is booming throughout the country. This is a great chance for the Folsom community to learn more about the craft beer industry and some of the great local and national beers that are making a name for themselves in the beer world,” said Michael Kennett, with the Folsom Chamber of Commerce. “We work very closely and have a wonderful relationship with DBI Beverage Distributing and as they continue to grow their craft beer division, this is an opportunity to help them do so in Folsom.” The event will also include an exclusive beer brewing experience at 5 p.m. on Aug. 14, called the Ultimate Brew Experience, Kennett said. The two-night event will allow beer lovers the experience to share the passion of craft beer with brewers, brew masters and avid home brewers, he said. The package allows people to brew four different styles of craft beer including porter, Belgian, pale ale and a New Experimental IPA, alongside James Murray, brew master for Ballast Point
Brewing Company. People can discuss craft brewing techniques with Rick Piccirrilli from 21st Amendment Brewing, David Morrow, former brewer at Sudwerks Brewery. Guests will then receive a bottle of each beer brewed during the event upon the completion of fermentation, Kennett said. “This is truly an event for the ultimate beer geek,” Kennett said. “This is a really cool thing and will really set us apart from other craft beer events.” Thursday’s event includes a hosted dinner and craft beer pairings. Ultimate Brew Experience ticket also includes VIP admission to Friday night’s Tap Folsom event. “There are only 40 tickets available for this exclusive brewing experience,” Kennett said. “So don’t miss out and get your tickets early.” The Ultimate Brew Experience tickets are $100. On Friday, Aug. 15, Tap Folsom will highlight approximately 30 craft breweries, live music and food trucks on the Lake Natoma Inn property. Live music will include Humble Wolf, Thunder Cover and Midnight Players. The party will continue at Powerhouse
Gold Country On Tap - A Gold Country Media Publicaiton - 23
What’s trending? in the brewery industry I
By Penne Usher - Gold Country On Tap
ndia Pale Ales, better known as IPAs, continue to remain the No. 1 style across the board for beers. “IPAs are trending nationally right now in multiple markets,” said Julia Herz, program director for the Craft Beer Association. “Behind IPA and commonly at the top, but No. 2 now, is season beers – beers that change throughout the year. “ California is known for “hop-centric beers,” Herz said. “California is the state with the largest amount of brewers and continues to be a state with innovative craft beer,” she said. Scott Marks, with the California Brewers Association, said California trends usually track with the industry nationwide. “It’s pretty much the same,” he said. Currently, “session beers” are making a run for the top. “They are becoming more and more popular,” Marks said. “They are lighter on alcohol with all the flavor.” For example, a session IPA would be the most popular -- or the most well-known -- and it has an alcohol content between 4.5 and 5.5 percent, Marks said. Compare that to a full IPA with a 7 to 8 percent alcohol content. “They typically contain all the flavor, and a lot of times people will go want an ice cold beer and want to enjoy drinking for a long time,” Marks said. “A session IPA is perfect for those times.” Herz also mentioned that seasonal beers have continued to be popular. “Pumpkin beer is reigning supreme and fall is coming up, so I believe that will continue,” she said. “There is such romance behind pumping beer. I have been here seven years, and pumpkin is entered more strongly in our beer fests, and more breweries continue to make them.”
Wheat beers down; new business models; and more here are the latest beer style rankings: 1. Seasonal 2. IPA 3. Pale Ale 4. Variety 5. Amber Ale 6. Amber lager 7. Wheat Of note here is the 39 percent volume growth of IPAs and the 3 percent and 4 percent decrease in volume growth from amber lagers and wheat beers, respectively. Amber ales didn’t fare much better at only 2 percent growth. “Bucket beers – or “other specialties” – are trending up and is actually the fastest craft share gainer. The top five states for brewery openings were: California (56), Colorado (29), Texas (25), Washington (25) and Michigan (19). This is interesting considering how many breweries several of these states already have, which may show that instead of becoming oversaturated, the more developed a craft region is, the more ripe it actually is for more brewing business. Information courtesy of the Craft Beer Association
TAP FOLSOM
continued from previous page
Pub, Scarlet’s and Hampton’s On Sutter, all on Sutter Street, after Friday’s event. According to officials, there will be free admission for all Tap ticket holders with a wristband. “The craft beer movement is only going to continue to grow,” Kennett said. “It’s something that can no longer be ignored and it’s important for the Folsom community to familiarize itself with this growing trend. Plus, there are a number of great bars and restaurants in Folsom that are embracing the craft beer movement and it helps them to have more knowledgeable clientele that can truly appreciate what they are offering.” Tickets for Friday include $25 for general admission, $50
24 - Gold Country On Tap - A Gold Country Media Publicaiton
for the VIP experience and $100 for the Ultimate Brew Experience. For a full list of participating breweries and tickets, visit tapfolsom.com.
TAP Folsom
What: Tap Folsom When: 6-10 p.m., Friday, Aug. 15 Where: Lake Natoma Inn, Historic Folsom Info: tapfolsom.com
Bartender Michelle Chyzy serves a beer to patrons at World Pub in Auburn. The World Pub has two dozen taps on site serving beers from microbreweries. Photo by Philip Wood
OT two handles
D
By Eyragon Eidam - Gold Country On Tap
rinking mass produced, domestic beer from a can is so 1980s. You might as well pop one open, lean on your Trans Am and let your mullet float on the warm breezes of Def Leppard hits. With all of the incredible microbreweries kicking around these days, there is more reason than ever before to abandon beer-flavored water and pick up something a little more, well, beer flavored. New microbreweries and an infusion of “new blood” in the brewing industry are offering more selection when it comes to enjoying a cold one. For Scott Kendrick, co-owner of the World Pub in Auburn, local, California brews are what he and his business partner, Deric Nordby, set out to supply to their customers more than five years ago. The pub may not have much floor space, but what they lack in real estate they make up for in an impressive selection of local craft handles – and darts, of course. World Pub features 24 Cali-craft draft beers, and more than 60 bottled brews in their refrigerator. From the well-established breweries on the coast of California to
the foothill powerhouses like Knee Deep and Loomis Basin, World Pub doesn’t stock “bad beer.” Kendrick said he prides himself on turning domestic beer drinkers into craft beerlovers with just a few simple questions. “We don’t carry corporate beer,” Kendrick said. Among the notable area breweries, like Auburn Alehouse and Loomis Basin, Kendrick said he has been consistently impressed with Jeremy Warren of Knee Deep Brewing Company in Auburn. “Knee Deep, coming out of nowhere, has made more of a global effort.” Kendrick said. “They’re going to be in 13 states next year.” Changes in the brewing industry have paved the way for microbrewers throughout California and the world. “Microbrew isn’t something new. Most of the beers I keep are 17, to 25, to 30 years in business and they paved the way for just anybody to open up.” Kendrick said. “But Jeremy comes across and he’s not just anybody. He beats the people that have been doing it for decades and he’s four years in the business.” The small pub is frequented mostly by a regular crowd; in many cases, Kendrick normally has a beer waiting on the bar for them if he spots them in the parking lot. Kendrick doesn’t use the standard measurements of success when it comes to his business – instead, he chooses to focus on “beers of experience.”
LOOMIS BASIN BREWING COMPANY Always Fresh! Always Local!
Live M u s ic ever y w eek
40 B eer s on t a p 40 w h is k ey s S pec ia lizin g in
loc a l m ic r o b r ew s H or s es h oe pit s Ou t d oor ga m es A M A ZIN G B EER GA R D EN
B b q s m ok eh ou s e
c om in g s oon
Tasting Room Hours: T-Th 3-7pm • F-Sat 3-8pm
3277 Swetzer Road • Loomis
(916) 259-BREW (2739)
M on d a y t h r u T h u r s d a y 1 2pm - 1 2a m F r id a y & S a t u r d a y 1 2a m - 2a m S u n d a y 1 0a m - 1 1 pm
4007 T a y lor r oa d • 9 1 6.652.4007 Loc a t ed on Old H is t or ic R ou t e 40 in Loom is , C A
w w w .c ou n t r y c lu b s a loon .n et
Erik’s IPA $39.95
India Pale Ale is a style of ale noted for its alcoholic strength and bitterness. Erik’s IPA has
RECIPE SPECIFICS Batch Size (Gal): Wort Size (Gal): Total Grain (Lbs): Anticipated OG: Plato: Anticipated SRM: Anticipated IBU: Brewhouse Efficiency: Wort Boil Time:
5.00 5.00 10.00 1.062 15.28 8.4 81.5 75% 60 min
S-05, S-04
GRAIN/EXTRACT/SUGAR % 68.5 10.5 10.5 10.5
Amount 7.00 lbs. 1.00 lbs. 1.00 lbs. 1.00 lbs.
HOPS
an American hop profile and character. The Galena hops are a very clean bittering variety and the Columbus and Cascade hop combination provide an excellent flavor and aroma.
INSTRUCTIONS:
Put the malted grains into the grain bag. Add 1-1/2 to 2-1/2 gallons of cold water and slowly bring to a near boil (~160 F). Shut off heat and let grain steep for 30 minutes. Remove grain bag and drain it completely. Dissolve liquid and dry malt extract/dextrose and then return the pot to the heat. Add .5 ounce of Galena (bittering) hops, boil 30 minutes. Add .5 ounce of Galena and .5 oz of Columbus (flavor) and boil for 15 minutes. Add Irish Moss, boil for 10 mins. Add 1 oz of Cascade and .5 oz Columbus (aroma) hops and boil for 5 minutes. Turn off heat and add 1 oz of Cascade (aroma) hops. Let aromatic hops steep for 15 minutes. Cool wort by placing the pot into a sink full of cold water. When temp is below 100 F, strain into primary fermenter. Add cold water to make 5-1/2 gallons. When wort is cooled below 85 F, cut with scissors and add yeast. Ferment in cool place (~70 F). When fermentation ceases, rack into secondary leaving all the sediment behind. When clear (3-5 days) rack again, leaving sediment behind. Prepare bottling sugar by dissolving in 1 cup Hot water. Stir into clear beer. Bottle and cap. Age a minimum of 1 month to carbonate and hop sharpness to decrease. Drink fresh and enjoy it with BBQ!
Name Alexander LME - Pale Dextrose Pale Malt Crystal 40L
Origin America America America Britain
Potential 1.037 1.044 1.035 1.033
SRM 2 8 3 40
Potential represented as SG per pound per gallon.
Amount
Name
Form
Alpha
IBU
Boil Time
.5 oz. .5 oz. .5 oz 1 oz. .5 oz. 1 oz.
Galena Galena Columbus Cascade Columbus Cascade
Pellet Pellet Pellet Pellet Pellet Pellet
16.9 16.9 12.3 6.7 12.3 6.7
39.2 20.0 18 9.4 3.9 0
60 min 30 min 30 min 5 min 5 min 0 min
EXTRAS Amount
Name
Type
Time
1.00 Tsp 0.75 Cup(s)
Irish Moss Bottling Sugar
Fining Other
15 Min.(boil) 0 Days(boil)
Grill & Tap House
Open 7 Days a Week!
Fresh Food. Fresh Beer. Fresh People. Sunday, Monday, Tuesday: 11:30am-9pm Wednesday-Saturday: 11:30am-10pm Wednesday Night pint Nights 5:00 pm to close
123 Argall Way, Nevada City, CA 95959 530.265.6999
jernigansgrill.com
we offer brewing & winemaking classes Schedule your classes for Bachelor/ Bachelorette Parties or Birthday Parties. You can even make custom batches for special events like weddings or anniversaries!
802A Reading Street • Folsom • 916.985.7299 1031 Junction Blvd., Ste. 802 • Roseville • 916.780.7299 1409 Shore Street • West Sacramento • 916.371.7299 28 - Gold Country On Tap - A Gold Country Media Publicaiton
A Family Friendly
Beer & Wine Pub
PUB SNACKS • ENTREES WINE & BEVERAGES LIVE MUSIC
Best Bicycle Shop Cheers to Good Friends, Good Bikes, Good Beers
Mon - Thu 4 - 9:30pm • Fri 4 -11pm Sat 11:30am -11pm • Sun 11:30am - 9:30pm
300 Commercial St., Nevada City, CA 95959 530.265.0782 • matteospublic.com
A Giant Leap for Man Kind
Tap in to our N ew 2015 L in e up of B ikes.M tn ,R oad,K ids w w w .victoryvelo.com
NOVELTIES, RARITIES, GIFTS & MORE! 530.823.8541
923 Lincoln Way • Downtown Auburn
835 Lincoln Way • Downtown Auburn
530-885-3986
B icycles for K ids & A du lts
Gold Country On Tap - A Gold Country Media Publicaiton - 29
30 - Gold Country On Tap - A Gold Country Media Publicaiton
1010 White Rock Rd, El Dorado Hills
(916) 941-3606 36handles.com
Jernigans 123 Argall Way. Nevada City (530) 265-6999 jernigansgrill.com
Placerville Brewing Co. 155 Placerville Dr. Placerville (530) 295-9166 www.placervillebrewing.com
50/50 Brewing Co
Knee Deep Brewing
Roseville Brewing Co. 501 Derek Pl. Roseville (916) 783-2337 rosevillebrewingco.com
36 Handles
11197 Brockway Rd #1. Truckee
(530) 587-2337 fiftyfiftybrewing.com
Bone Shakers Brewery
13395 New Airport Rd. Auburn (530) 797-4677
www.kneedeepbrewing.com Lockdown 718 Sutter St. Folsom (916) 358-9645
www.lockdownbrewingcompany.com
Samule Hornes Tavern 719 Sutter St. Folsom CA (916) 293-8207 www.samhornes.com
2168 Sunset Blvd. Rocklin
(916) 259-2337 www.boneshakerpub.com
Loomis Basin 3277 Swetzer Rd. Loomis, (916) 259-2739 loomisbasinbrewing
Sudwerks Riverside 9900 Greenback Ln. Folsom (916) 989-9243 sudwerkriverside.com
Cool Beerwerks
Matteo’s Public
Tahoe Mtn Brewing Co 475 N Lake Blvd. Tahoe City (530) 581-4677 www. tahoebrewing.com
4810 Granite Drive Suite A-1 Rocklin, Ca
(916) 672-6292 www.boneshakerbrewcom
Bone Shakers Public House
5020 Ellinghouse Dr. Coo
300 Commercial St. Nevada City
(530) 885-5866 www.cbwbeer.com
(530) 265-0782 www.matteospublic.com
Country Club 4007 Taylor Rd. Loomis (916) 652-4007 www.countryclubsaloon.com
Mellow Fellow Tahoe
Final Gravity 9205 Sierra College Blvd #100. Roseville (916) 782-1166 finalgravitybeer.com
Mellow Fellow Truckee
Goat House Brewing Co 600 Wise Rd. Lincoln, CA (916) 740-9100 goathousebrewing.com Gold Hill Brewery
5660 Vineyard Lane, Placerville
530 626 6522 www.goldhillvineyard.com
Jack Russel Brewing 2380 Larsen Dr. Camino (530) 647-9420 www.jackrussellbrewing.com
9980 N Lake Blvd. Kings Beach
(530) 553-1333 www.mellowfellowpub.com
Tahoe Mtn. Brewing Co, Truckee tasting room 10990 Industrial Way. Truckee (530) 587-3409 www.tahoebrewing.com
(530) 214-8927 www.mellowfellowpub.com
10192 Donner Pass Rd. Truckee
The Monks Cellar 240 VERNON ST. Roseville www.monkscellar.com
Mraz
Three Forks Brewery & Bakery
2222 Francisco Dr #510, El dorado Hills
(916) 934-0744
www.mrazbrewingcompany.com
Ol Republic Brewery 124 Argall Way. Nevada City (530) 264-7263 olrepublicbrewery.com Out of Bounds
4480 Yankee Hill Rd #100. Rocklin
(916) 259-1511
www.outofboundsbrewing.com
211 Commercial St. Nevada City www.threeforksnc.com
World Pub
3021 Grass Valley Hwy. Auburn
(530) 392-3603 www.facebook.com/pages/ World-Pub/244564571550 Yard House
1166 Roseville Pkwy. Roseville
(916) 780-9273 www.yardhouse.com
31 - Gold Country On Tap - A Gold Country Media Publicaiton
32 - Gold Country On Tap - A Gold Country Media Publicaiton