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HOPS TO TABLE February/March 2013



Rubicon Brewing Co. is one of Sacramento’s longest running breweries. Owner Glynn Phillips talks about Rubicon: past, present and future.


The Kitchen prepared a special six course beer pairing menu. We talk The Kitchen’s history, food and beer pairing and Farm to Fork. PAGE 7


Follow us as we fire up our new MoreBeer 1550 Tippy Dump brew system for our batch of all Citra Pale Ale. PAGE 13


Pliny the Younger Opening Day, Local Event Pictures, Food and Beer Recipes, The ABC’s of Food and Beer Pairing and our New Crossword Puzzle (Play and Win!)




HOPS TO TABLE A magazine dedicated to covering the Greater Sacramento beer scene FEBRUARY/MARCH 2013



Letter from the Publisher


CHECK US OUT ON THE WEB Local Beer Mapping Beer Recipes & Pairings Event Pictures & Promotions And More.....

Featured above is the original art of Aaron Taylor.

Dear Reader, Welcome to Hops to Table Magazine. I created this publication to celebrate beer - the people behind it; the people who sell it and the people who drink it. And, as the name of the magazine suggests, Hops to Table Magazine will have a strong food component, which is only fitting given we are in America’s Farm to Fork Capital!

Publisher John Zervas Editor-in-Chief Monique Toro Homebrew Coordinator Brian Palmer Featured Artist Aaron Taylor Guest Contributors Connor Adams Mike Moore Dan Scott Hops to Table Magazine is published every other month by Hops to Table Publishing Company, a division of Hops to Table, LLC. It is distributed to key locations throughout the Greater Sacramento Area. If you would like us to distribute Hops to Table Magazine to your business, please email us at

FEEDBACK: Send feedback to © 2013 Hops to Table Magazine. All rights reserved.

Why did I start this magazine? It’s very simple. I love craft beer. And I love it even more when I can go to my neighborhood pub, brewery or bottle shop to get it. I do not commercially brew, distribute or sell beer. I am a consumer - a very loyal consumer. I have been to more breweries, tap takeovers, beer pairings, festivals, cask openings and beer events than I can count. And during the course of these events, I have met more great people - those who make, sell and drink beer than I have in any other hobby I have had in my life. Sacramento has come a long way in the craft beer revolution. We now have more breweries, brew pubs and places that serve craft beer than I can keep track of on a day to day basis...and new ones are opening just about every month. I believe that the interest in craft beer is attributable to many factors, including consumer education about craft beer, industry marketing and, most important, the dedication of many industry professionals dedicated to raising the bar in our industry. These individuals include all those folks behind the scenes that make it happen: the suppliers, the distributors, the breweries and the retailers. And while these are the faces that we most often identify with beer, it is equally important that we recognize the hard work and dedication the organizations that support the industry as a whole. Of these, I want to pay special appreciation to the Northern California Brewers’ Guild. Quite frankly, this magazine would simply not exist without the mentorship and guidance of Glynn Phillips and Steve Swinford at the NCBG. I would be remiss if I did not give a shout out to our advertisers. We made a decision early on to provide the magazine free of charge to the consumer. We believe this business model more adequately gets the word out about quality craft beer. But it also means that the printing, distribution, the website and all costs associated with providing interesting and engaging content is subsidized solely by advertising. Therefore, if you like this magazine, please be vocal about it. You can do this by spreading the word around about the magazine to your friends; “like” us on Facebook; follow our website and, most importantly, support those advertisers that support us. Let our advertisers know that you appreciate their support of this magazine. Patronize them and do so often - please. Without their generous support, we cannot exist. Lastly, we promote responsible driving. If you are too intoxicated to drive, please use alternative transportation. For more information about safe driving, please visit Cheers,

John Zervas Publisher and Homebrewer


Letter from the Brewers’ Guild Dear Craft Beer Lovers,



Rubicon Brewing Co. is the longest running brewery in Sacramento. Hops to Table sat down with Glynn Phillips, Owner of Rubicon Brewing Co. to talk about Sacramento brewing history, the Northern California Brewers’ Guild and Rubicon’s past, present and future.



The Kitchen has been a Sacramento institution for over 22 years. They are at the forefront of Sacramento’s Farm to Fork movement with the food quality and creativity of the French Laundry and the use of ingredients that are local and fresh like Chez Panisse.

9 BEER INSPIRED RECIPES We feature a chopped salad paired with the Prohibition Pilsner from Berryessa Brewing Co., Maytag Blue Cheese Stuffed Burger paired with Track 7 Brewing’s Big 4 Strong Ale and a Mocha Porter Brownie paired with a Sutter Buttes Brewing Mocha Porter.


The Northern California Brewer’s Guild is privileged to support Hops to Table and their effort to further extend our message to the savvy consumer who wishes to stay in tune with our unique market position. Our new styles and innovations rely on market exposure, beer dinners and collaborations require photography and media coverage! We openly welcome another strong source providing these services. In this inaugural edition of Hops to Table, let’s take this opportunity to introduce and better understand the Brewers’ Guild as a resource, along with the established trade associations. There are currently Five Regional Guilds in the State of California. Each Guild generally acts as a promoter with Member Breweries. The California Craft Brewers’ Association is statewide and is heavily involved in monitoring the Legislative and Legal process which affects and protects our business at State and Federal levels. The Brewers’ Association, located in Boulder Colorado, is the “Mothership.” The BA holds their annual fundraiser and ultimate celebration of beer annually in October: the Great American Beer Festival in Denver, Colorado. The regional Guilds also rely on fundraisers and membership dues to deliver their local message. The goal is to promote beer literacy and encourage responsible consumption which supports the local brewer of any size. Camaraderie is paramount, we know that the small brewer is stronger and more likely to succeed when there is willing support from fellow brewers. Together we recognize all the laws that allow us to grow within a very competitive marketplace. Each Guild has its unique opportunities and challenges, the events that are posted on respective Guild websites are events that directly support or resonate with their region and its Brewer’s. California beer quality levels are world class and proven by brilliant sales growth. Special thanks to the smart consumers we all love and work for.

In this issue, we head down to Russian River Brewing Co. to meet with Vinnie and Natalie Cilurzo during the opening day of Pliny the Younger.

CHEERS to another year of growth, education and discovery! Steve Swinford Executive Director Northern California Brewers’ Guild


We set out on a beautiful Sunday afternoon to brew an all Citra Pale Ale. Our inspiration was Three Floyds Brewing Co.’s Zombie Dust, which has been described as a medium bodied single hop beer showcasing Citra hops from the Yakima Valley.

tSs nT vEeN RrYy EeV Aa ru bU fBeR FE sy feb 22nd: Speakea t brewers feb 23rd: Humbold mad river, lost night, Eel river, coast, six rivers endment home Am st 21 h: t 24 b fe brewers o brewers day. feb 26th: colorad oskar blues New Belgium and vada feb 27th: sierra ne e walker feb 28th: fireston /track 7 Mar 1st: knee deep

15 THE THREE C’s OF FOOD AND BEER PAIRING Mike Moore, a BJCP National Beer Judge, teaches what to look for when pairing beer and food.

19 SAC EATS AND DRINKS Pictures of Greater Sacramento events and happenings from Winterfest, Track 7 First Year Anniversary, The Shack, Art of Beer and More.


Com e for the BEE R, stay for the FOO D!

This issue’s crossword puzzle challenge tests your knowledge of local craft beer names, beer pub menu items and brewery technical questions. Answer the questions and win!




An all inclusive source for breweries, brew pubs and places that serve craft beer in the Greater Sacramento area.






E E R & TA

2222 Fair Oaks Blvd Sacramento, CA 95825 Page 3

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Mon-Thu 11 am - 9 pm Fri-Sat 11 am - 12 am Sun 11 am - 6 pm Hops to Table Magazine

Brewery Profile

STEWARDS OF THE INDUSTRY Rubicon Brewing Co. is the longest running brewery in Sacramento. Hops to Table sat down with Glynn Phillips, Owner of Rubicon Brewing Co. to talk about Sacramento’s brewing history, the Northern California Brewers’ Guild and Rubicon’s past, present and future.

so much of that these days; and it flows so fresh on draft - the hops and everything else are just delicious.

foundation for Rubicon to be so successful for so long. I always have to really give him credit where credit is due. What was your background prior to owning Rubicon? I have had a long history in the brewing business before Rubicon. I was the general manager at Marin Brewing Company and worked for Brendan Moylan for seven years before I bought this place. Before that, I was the restaurant manager at the Great Basin Brewing Company in Sparks, Nevada, where I worked with Eric McLary, Tom Young and Denise Jones. That’s where I really found my love for beer, and they taught me my passion and what a true beer palette is. I really had no idea prior to that point. Sacramento has a ton of new breweries out right now. What do you think of the new interest in beer?


Glynn Phillips pictured with Rubicon’s Brewmaster, Scott Cramlet

ditors Note: Rubicon Brewing Co. has been a part of Sacramento’s beer scene for over 25 years. A lot has changed in the brewing world since Rubicon’s doors first opened, but one thing that has remained constant is Rubicon’s commitment to the brewing industry. Glynn Phillips, Rubicon’s owner, was one of the founding members of the Northern California Brewers’ Guild and continues to take an active role as President. Just days before our meeting, news came that the NCBG was officially taking over the brewing competition at the California State Fair. The past judging has not been without controversy and this new development marks an important milestone for the NCBG. We sat down at Rubicon’s pub over a pint of Irish Red to talk about Rubicon’s beer, Rubicon’s history, future and the NCBG. How long has Rubicon Brewing been in business? Rubicon Brewing has been in business for twenty-five years. Our anniversary is November 1st, and it was 1987 when we first opened. If I am not mistaken, we were one of the first twenty-five brew pubs this side of the Mississippi. I think there are only five left of those first twenty-five: Rubicon, Triple Rock, Sierra Nevada, Anchor Steam and Buffalo Bills. What do you attribute to Rubicon’s longevity? The previous owner, Ed Brown, owned Rubicon for 18 years prior to me purchasing it in 2005. Ed had a vision for this place and really laid the

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I think Sacramento was overdue, really. I came in at the right time when there were only 4, maybe 5 breweries in Sacramento: Beermann’s, Hoppy, Sacramento Brewing Company (Oasis), Hogs Head, and River City Brewing Company were the only ones. Several of those have gone out of business and some of them are still here. I think that the beer culture in Sacramento has certainly become more vibrant, and I really think it kind of started with Sacramento Beer Week. People really started to look for different beers. It’s not only different breweries opening up but we are starting to see quality beer bars serving more than just 3 or 4 different beers on draft. They are actually exploring a variety of avenues to receive good beer from places outside of the normal ways of doing it (buying beer and serving it to their customers), and it’s exciting. Maybe it’s taking a little business out of here, but I think we are doing a whole lot more business outside because of it. How would you describe Rubicon’s beer style? We try to stick to a more traditional style beer; and, of course, we like to make beer that we like to drink. Our staff is a beer drinking group. But we do also make some beers that we know our customers will like, and that is part of the equation as well. It could be this straightforward beer that’s made right; and that’s what we try to do - make a really good beer. If you look at our board right now: India Pale Ale, Monkey Knife Fight, Amber Ale, Irish Red, Capricorn Black, Ol’ Moe Porter, Irish Stout. I would say five of those are very sessionable beers, but ALL of them are surprisingly good and that is what I look for when I got into a pub, sit down and taste a couple of beers. I see a lot of GABF awards on the wall. Tell me about them? Yes, we were the first to win back-to-back awards for the IPA in 1989 and 1990. That was not duplicated until a few years ago with Firestone Walker. We have been decorated for our beers; it’s not something that we get out there and pound our chest about, but our medals are up there on the wall, and we are proud of it. We like to say that we were the first to come out with an IPA that was our flagship beer. We invented the winter wheat wine style, which was actually a homebrew mistake. We like to take our spot as one of the innovators, but not crazy innovators. We just make good beer and all of the sudden something else comes out. That’s the fun of it; the fun of beer. What’s your favorite beer at Rubicon?

how amazing all the beers in California are. We just heard news that the Northern California Brewers’ Guild is taking over the judging for the California State Fair. That’s exciting news.

When you’re not drinking Rubicon what is your favorite beer? You know last night, I had a couple of Celebration Ales from Sierra Nevada. I really like that beer and the story behind that. I’m also very fond of our good friends at Bear Republic and their Racer 5. Whenever I can get it or see it, Ichthyosaur India Pale Ale from Great Basin Brew Company is one of my all-time favorites. I had Ballast Point’s Sculpin IPA the other day which was really good. I just really like a good clean beer. If you’re gonna put it in front of me, I’m gonna take a taste and enjoy it. Monkey Knife Fight is an interesting name for a beer. What’s the story behind the beer? When I first bought this place there was only one brewer, Scott Cramlet. When I hired our other brewer Al Griffin, they told me that they wanted to come up with a new beer. They came up with a Pale Ale. Once you design the beer you have to come up with a name; you can’t just name it Rubicon Pale Ale. Al’s a speed metal guy, so he wanted to name it Scurvy or Death Metal. I’m like, “Come on guys, we need positive imagery.” Then they came to me one day and said “Glenn, we want to call it Monkey Knife Fight”. I said, “Monkeys? Knives? The animal activists are not going to like that.” But they insisted monkeys were funny and convinced me to put it up on the board; and it was gone just like that. Now IPA and Monkey Knife Fight makes up about 60-70% of all of our production. I understand that you are opening a new place in West Sacramento. Is it going to be a pub also? We have been working feverishly for a year now. I’ve been ordering equipment the last few weeks. We are finishing the loan with the bank, and I hope to make our first batch around St. Patty’s day. It’s going to be a production facility only; there are only so many mountains I can climb at once. I need to get the brewery open, and then I will decide what’s next. We will probably do private tours and tastings for folks, depending on how my license ends up. It has to go through the ABC and the city of West Sacramento. As a long established brewer here in Sacramento, Rubicon is what I would call a “steward of the industry.” In other words, as an established brewer, you give back to the industry. For example, it is my understanding

that you were one of the founding members of the Northern California Brewers’ Guild. What is the background behind the Guild? I had been active with the San Francisco Brewers’ Guild when I was the general manager at the Marin Brewing Company. After I bought Rubicon, I said “Where’s the Guild?” And I was told, “What Guild?” I said, “Well, I guess we’d better start one. “ How many brewers were involved when it first started? A few were involved from the beginning. It was Capm Petersen from Sacramento Brewing Co, myself, the guys from Blue Frog, Jay Prahl, Dave Mathis who was working at BJ’s at that time. We all got together, had a BBQ and voted to start a Guild. How did it expand to include all of Northern California? At first, we were going to be just the Sacramento Brewers’ Guild, but then people from all over Northern California started saying “We want to join in”. At that time, I was also working with the California Small Brewers Association which is now the CCBA – California Craft Brewers’ Association . I had some good contacts with Sierra Nevada and Lagunitas and a variety of those folks. When we started that whole thing, it caught on like wild fire, and we changed it to the Northern California Brewers’ Guild. How many are in the Northern California Brewers’ Guild now?

Actually there are four things that we are taking over at Cal Expo and the State Fair. 1) The professional competition for beer – which would involve all of California breweries. Right now we are working hard to contact all of the local guilds to give them ideas of what we are up to. 2) We are also taking over the home brew competition. So we are reaching out to all of the home brew shops, and it’s just an enormous task. Steve Swinford has been doing such a great job with it all. 3) We are also taking over the Gala and the Brewfest out at Cal Expo during the State Fair. 4) We intend to increase attendance there and to increase the quality of the beer and the number of the breweries that participate. We are just trying to rebrand the whole thing and give it something that all the brewers can be proud to enter, to display that golden bear or medal from the State Fair and say “You know I won that”. Bragging rights are great, and we are all about that. We are trying to turn a corner, and we are excited about that. Where do you see Rubicon in the future? We are aiming to ensure the Rubicon is here for Sacramento and to continue some of our philanthropic donations and everything we do for the neighborhood. I think we want to grow our footprint, starting with the West Coast and continue to grow the business as long as it makes sense, to continue to make a good beer and to put good beer in a bottle that speaks for itself. There are other beers out there that have grander flavors and bigger names. I don’t need that. I just need to make a good living and support my family and support the neighborhood that supports us. Sacramento is kind of a gateway place to the Bay area, Lake Tahoe and Los Angeles. People come here on their way to those places. They need a spot to come, and there is a good beer waiting for them at Rubicon. We will always be here. So basically, make good shit people like to drink.

We have 95 breweries in the Guild now. Our Executive Director Steve Swinford was saying the other day that makes us the largest Guild in the United States. That is kind of crazy to think about. What is the primary goal of the Northern California Brewers’ Guild? We are really trying to do things that help inform the public about the craft beer revolution and

That’s right!

Rubicon Brewing Company 2004 Capitol Ave. Sacramento, CA 95811 Phone: 916. 448. 7032 Hours: Mon- Thurs 11am to 11:30pm Fri - Sat 11am to 12:30am Sun 11am to 10pm

The beer that I drink most of the time at Rubicon is the IPA. We are making

Hops to Table Magazine

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Hops to Table Magazine

Restaurant Profile

Buttered Maine Lobster with Puff Pastry, Tarragon, Potato, Celery Heart and Mascarpone

Guinea Hen Pot Pie with Parsnip, Onion, Potato, Crisp Sweetbreads and Gravy


Patagonian Toothfish with Artichoke Hearts, Pasta, Black Olive Tapenade, Goat Cheese and Lemon-Chicken Jus

The Kitchen has been a Sacramento institution for over 22 years. They are one of Sacramento’s top rated restaurants and at the forefront of Sacramento’s Farm to Fork movement. They also provide thoughtful and inspired beer pairings.


hat do we say about The Kitchen Restaurant that has not already been said? They were a 2012 James Beard Outstanding Restaurant semi-finalist; won the AAA 5 Diamond Restaurant award for the last 3 years; 5 stars on Yelp; 29 Zagat food score; 4 stars from the Sacramento Bee and Open Table Diners’ Choice Top 100 Best Overall for 2009, 2010, 2011 and 2012. There is a reason why The Kitchen wins so many awards; the food is top notch. If I were to try and summarize the experience here, it would be the food quality and creativity of the French Laundry; the use of local and fresh ingredients like Chez Panisse; the service and attention to detail of Gary Danko and the comfortable and welcoming quality of being at your best friend’s house. The Kitchen is not just for fine dining; it is an evening of entertainment. The restaurant’s first rule is that there are no rules. The customer is practically in Page 7

the kitchen itself. In fact, the whole theme of the restaurant is one of a “demonstration”. You can walk around, ask questions, check out what the chefs are doing in the back and even request second or more helpings of any of the six courses. Like many of the restaurants in its class, The Kitchen has a phenomenal wine menu second to none. However, it also has an outstanding and diverse beer menu. In fact, their Sommelier Ryan Bailey is also a Certified Beer Server in the Cicerone Program and has a genuine passion for beer. During our beer pairing, The Kitchen expertly and creatively prepared thoughtful and inspired beer pairings to find just the right marriage and harmony of flavors. It was obvious that they excelled in the technical skills of food and beer pairing coupled with an intimate and detailed knowledge of the ingredients and menu. We started out with a Buttered Maine Lobster with Puff Pastry, Tarragon, Potato, Celery Heart

and Marscarpone paired with a Hopf German Hefeweizen. This is a wonderfully crafted dish with an underlying note of citrus dust in the sauce. It paired beautifully with the clove, lemon and bready malt notes in the beer. The second course was Guinea Hen Pot Pie with Parsnip, Onion, Potato, Crisp Sweetbreads and Gravy paired with Samuel Smith English Nut Brown Ale. They made gravy out of the guinea hen with some parsnip purée, which goes beautifully with the rich flavor profile of this beer. The third course was the sushi, sashimi and crudo intermission paired with Hitachino Nest Japanese White Ale. This witbier has beautiful undertones of citrus that paired perfectly with the eel, hamachi, cured salmon and broiled oysters. The fourth dish was a Patagonian Toothfish with Artichoke Hearts, Pasta, Black Olive Tapenade, Goat Cheese and Lemon-Chicken Jus paired with Reutberger German Dunkel. This beer has enough body to marry the flavor components of the ravioli and olive tape-

Wagyu Beef Tenderloin with Mushrooms, Pork Jowl, Black Truffle, “Cheesy Potatoes” and Cabernet

nade with a crisp lightness that did not mask the flavor of the fish. The fifth dish was Wagyu Beef Tenderloin with Mushrooms, Pork Jowl, Black Truffle, “Cheesy Potatoes” and Cabernet partied with a St. Peter’s English Cream Stout. This beer is smooth with a clean finish and not overbearing. The bitter sweet chocolate mocha mimics the flavor of the beef. The final dish was a Nancy’s Orange Custard Cake with Chocolate, Walnuts, Raspberry-Blood Orange Sorbet and Crème Frâiche Ice Cream paired with Saison DuPont Belgium Farmhouse Ale. The cake is light and the beer is light, so they play off each other. The beer makes the citrus in the cake really pop.

Nancy’s Orange Custard Cake with Chocolate,Walnuts, Raspberry-Blood Orange Sorbet and Crème Frâiche Ice Cream

If you are one of the lucky few to get a reservation, don’t be shy about asking for a beer pairing. They are all too happy to oblige, and you might be surprised at how well beer shines with fine dining! The Kitchen Restaurant 2225 Hurley Way Sacramento, CA 95825 Reservations: (916) 568-7171 Hops to Table Magazine

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Hops to Table Magazine

wild mushroom,beer infused caramelized onions and blue cheese/ soft-ripened chèvre stuffed burgers

Beer Inspired Recipes

MAKE IT TONIGHT Beer inspired Dishes, start to finish

Crank up the grill and grab a growler...or two of Track 7 Brewing’s Big 4 Strong Ale to pair with this burger. Your burgers and your buddies will thank you for it - serves 4 to 6. Ingredients: Basic Burger 2 lb ground sirloin, (at least 80% lean, a.k.a. 80/20) Salt and pepper, for seasoning 6 oz 1 6 oz 6 oz 2 tbs 2 tbs

mixed wild mushrooms, sauteed and drained red onion, chopped Maytag Blue Cheese, crumbled Cyprus Grove Bermuda Triangle Soft Ripened Chèvre Worcestershire sauce Track 7 Big 4 Strong Ale

Directions: For all of the stuffed burgers you are going to season the meat with salt and pepper and form 8 to 12 patties (depending on if you want 4 larger or 6 smaller stuffed burgers). Saute the chopped onions with the Worcestershire and Strong Ale until all liquid is absorbed and the onions are caramelized. Saute mushrooms with 1/2 cup water until all liquid is absorbed. Distribute the caramelized onions, mushrooms and blue cheese/chèvre evenly on top of half of the patties. Top each with another patty and press the edges together to form a seal. Cook on a hot grill for 3 to 5 minutes per side depending on desired doneness. All burgers can be served on the bun of your choice. But toast them, they're better that way. Pairing Notes: We paired this dish with Track 7 Brewing Co’s Big 4 Strong Ale. This beer starts off with citrus, pine, and resin with caramel and biscuit malt overtones. It pours a copper/amber with a frothy white head. This beer has a balanced medium hop bitterness. This burger is a full throttle taste explosion. The earthiness of the mushrooms, ale infused caramelized onions and creamy complexity of the Maytag Blue and Cyprus Grove cheeses absolutely needs a beer that has strong characteristics. This ale pairs perfectly because the malt is forward enough to complement the burger and the hops marry perfectly without overpowering the ingredients.

farmhouse chopped salad with beer basil garlic dressing Chopped salad can work as a side dish or as a great entree when you are in the mood for a little something lighter. This complex, amazingly light salad pairs perfectly with the Propaganda Pilsner by Berryessa Brewing Co. - serves 4

Track 7 Brewing Co. is centrally located near the Land Park area of Sacramento. They are family, dog and picnic friendly. 1/4 cup golden raisins 1/4 cup sunflower seeds 1/4 cup thickcut bacon, crumbled 1/3 cup fresh tomatoes, chopped 1/3 cup Irish white cheddar cheese, grated 2 green onions, chopped 6 romaine lettuce hearts, chopped 1 tsp red peppercorns, whole Garlic Croutons Brush round baguette slices with olive oil and freshly grated garlic. Bake in oven for 30 minutes at 400° F. Remove, let cool and cut into 1/2 inch croutons. Beer Basil Garlic Dressing 1/4 cup beer (a light pilsner or lager) 1/2 cup olive oil 1/8 cup basil, finely chopped 2 cloves garlic, finely minced 2 tbs honey 1 tbs stone ground mustard Freshly ground pepper and salt to taste Page 9

Rinse and dry the lettuce. As with any salad, the lettuce must be absolutely clean and dry. A salad spinner does this with ease and is the staple of any kitchen. Cut the romaine lettuce. A good trick to cut the romaine hearts in uniform sizes is to make five length wise incisions and then cut in 1/2” intervals. After all ingredients are prepared and ready to serve, mix and serve cold. If it is more convenient, you can make part of this salad several hours in advance. The lettuce can be washed, cut, and spun dry about an hour ahead and put back in the fridge to chill and remove the last bit of moisture in a low humidity environment. Just don’t weigh it down with the other ingredients or dress it, until the last minute. Pairing Notes. We paired this dish with Berryessa Brewing Co.’s Propaganda Pilsner. This beer starts off with a nice citrus lemon aroma with some biscuit malt present. It has a transparent, yellow-golden body with a frothy, white head and good lacing. The beer starts a

bit hoppy, has notes of sweetness in the middle and finishes mildly bitter. The salad has layers of complex flavor characteristics and needs a beer that is light enough to compliment the crispiness of the romaine lettuce, but also formidable enough to take on the assertiveness of the smoky bacon and earthy sharpness of the Irish white cheddar. This beer has the perfect amount of body and just the right hint of sweetness and bitterness to pair perfectly with these ingredients.

Track 7 Brewing Co. 3747 West Pacific Ave, #F Sacramento, CA 95820 Phone: (916) 520-HOPS www. Hours: Wed ~ Fri from 5PM - 9PM Sat 12PM - 9PM and Sun 12PM - 6PM

Ingredients 12 oz Sutter Buttes Brewing Mocha Porter 1 cup cocoa powder, unsweetened 2 cups sugar ½ cup butter, melted 2 tsp vanilla extract 4 eggs 2 cups flour ¾ tsp Kosher salt ½ cup semisweet chocolate, chopped (NESTLE TOLL HOUSE Semi- Sweet Morsels are the perfect size) ½ cup milk chocolate or white chocolate, chopped 1-½ tbs course ground sea salt Directions: Preheat oven to 350° F. Line a 13x9x2 baking pan with aluminum foil, letting the foil extend 2 inches beyond the short side. Whisk chocolate stout and cocoa powder in a large bowl until blended and smooth. Add sugar, butter, vanilla extract, and eggs, one at a time, whisking until well blended. Add flour and salt, whisking until smooth. Stir in chocolate. Spread mixture in foil-lined pan and level batter with a spatula. Bake 42 to 45 minutes until the top of the brownies are dry (there may be a few cracks in the top) and a wooden toothpick comes out of the center with just a few moist crumbs attached. Remove brownies from the oven and let cool completely in the pan on a rack. When cool, lift foil out of pan and transfer brownies to a cutting board. Pairing Notes: We paired this dish with a Mocha Porter from Sutter Buttes Brewing. This beer is dark, full bodied and earthy. It pours a rich black with a creamy tan head. It resonates with mocha and coffee overtones and finishes mildly bitter.

Berryessa Brewing Co. is located in Winters, CA. They are approximately 40 minutes from Sacramento and 20 minutes from Davis. They are family, dog and picnic friendly.

This rich slightly moist brownie pairs perfectly with the mocha and coffee in the Mocha Porter. The course ground salt adds a rich complexity to the brownie. Try this beer instead of espresso - you will LOVE it. Sutter Buttes Brewing is located in Yuba City, approximately 50 minutes from Sacramento.

Berryessa Brewing Co. 27260 Hwy 128 Winters, CA 95697 Phone: (530) 795-3526

Sutter Buttes Brewing 421 Center St. Yuba City, Ca. 95991 Phone: 530-790-7999

Hours: Friday from 3pm – 8pm; Saturday and Sunday from 12pm – 6pm.

Hops to Table Magazine

salted mocha porter brownie

Hours: Mon 11PM- 4PM Tues - Thurs 11AM - 10PM Fri - Sat 11AM - 11PM Page 10

Hops to Table Magazine

Roadtrip Chronicles

PLINY THE YOUNGER We travel to Santa Rosa, CA for the opening day of Russian River Brewing Co’s legendary Pliny the Younger release.


road trip is its own special category of travel. It’s the chance to get on the road and experience something we can’t get every day in our hometown. In our opinion, road trips are less about the destination than the journey. It’s cliché, we know. But if all you cared about was getting from Point A to Point B, you wouldn’t call it a road trip; you’d call it driving. Our favorite road trips involve beer, of course. We love that certain quest for either a new brewery or a tried and true brewery that has a special beer. For this road trip, the category fell into the later, as we set out to cover the legendary and anticipated opening day of Pliny the Younger at Russian River Brewing Co. in Santa Rosa, CA. Simply put, this beer is special. What makes this beer so special? For one, it is consistently ranked among the top beers in the world. Beer Advocate gives it a score of 100 out of a possible 100. In addition, distribution is extremely limited. It is served at the Russian River Brewing Co. pub for only two weeks in February. Kegs are distributed outside the brewery, but the pubs getting those kegs are few and far between, the supply is limited and the kegs blow lightning fast. We set out to Santa Rosa from Sacramento on the morning of Friday, February 1st. We were a little worried about the rain, but it turned out to be a gorgeous day. The sun was shining, the traffic was light and our Peet’s Major Dickason’s coffee was freshly brewed and piping hot. Unlike most road trips we take for beer, we were able to drive there in less than 2 hours. We got there at 10:00 am, one-half hour before the doors to the brewery opened. Not surprisingly, given this beer’s popularity, there was a huge line stretching Page 11

all the way down the block in front of the brewery and down the block adjacent to it.


As we walked the line and spoke to people, it was amazing how far people had traveled just to try this beer. In a period of 1 hour, we talked to people in the line that came from Illinois, Texas, Nevada, Kansas, Philadelphia, Connecticut, New Jersey, Virginia, North Carolina, New York, Florida, Tennessee, Washington, Virginia, Seattle, Denver and even Canada. And they came early. The first person in line came at 3:00 am. Those that were there about half way down the line came at 7:00 am. When they did open the doors, the line moved quickly. People were seated immediately, and one could tell that the staff knew exactly what they were doing. Once inside, the buzz was electric with the anticipation of drinking this beer. You could tell that people were there just as much for the beer as for the experience. It was a fun time with a good crowd. Vinnie and Natalie Cilurzo were mingling with people, the food and beer were flowing and the beer was outstanding. Pliny the Younger doesn’t need to be tapped for an excuse to make the trip to Russian River Brewing Co. They are only two hours away from Sacramento and their regular lineup of beer is second to none. And if that’s not reason enough, Vinnie and Natalie are gracious hosts and really the nicest people you’ll ever want to meet. Well worth the trip. Russian River Brewing Co. 725 4th Street Santa Rosa, CA 95404

Pliny the Younger Triple India Pale Ale Pliny the Younger, the man, was Pliny the Elder’s nephew and adopted son. They lived nearly 2,000 years ago! Pliny the Elder is our Double IPA, so we felt it was fitting to name our Triple IPA after his son. It is almost a true Triple IPA with triple the amount of hops as a regular IPA. That said, it is extremely difficult, time and space consuming, and very expensive to make. And that is why we don’t make it more often! This beer is very full-bodied with tons of hop character in the nose and throughout. It is also deceptively well-balanced and smooth. Availability Pub draft only, VERY limited distribution locally and to distributors on draft only, seasonally released at our pub the first Friday of February and is available for just 2 weeks, available at select accounts during February. Original Gravity: 1.088 Alcohol by Volume: 10.50% Color: Copper Bitterness: Medium

Hops to Table Magazine





6 4


BREW DAY CREW: Pictured from left to right. Front Row: Louie Toro, Jr. , Mike Ryan, Dave Prillwitz, Owen Roswald, Brian Palmer. Backrow: Kenny Hotchkiss, Connor Adams, Aaron Taylor and Chris Ithurburn. Not pictured: Dan Scott and John Zervas

C I T RA BOMB PAL E A L E We set out on a beautiful Sunday afternoon to brew an all Citra Pale Ale. Our inspiration was Three Floyds Brewing Co.’s Zombie Dust, which has been described as a medium bodied single hop beer showcasing Citra hops from the Yakima Valley.

C I T R A B O M B PA L E A L E Type: All Grain Batch Size (Gallons): 10.00 Boiling Time (Minutes): 60 Fermentation: Ale, Two Stage Equipment: B3 1550 Ingredients 22lbs 1 lb 1 oz 13.8 oz 12.0 oz 10.8 oz 1.50 oz 1.00 oz 1.00 oz 2.00 oz 2.00 oz 2.00 oz 2 pkg 5.00 oz

Pale Malt 2 Row Grain Munich Malt - 10L (Grain Carafoam (2.0 SRM) Grain Caramel/Crystal Malt - 60L Grain Melanoiden Malt Grain Citra (First Wort Hop) Citra Boil (30.0 min) Citra Boil (15 min) Citra Boil (10 min) Citra Boil (5 min) Citra Boil (1.0 min) SafAle English Ale (#S-04) Citra (Dry Hop 10 days)

Original Gravity: 1.059 Final Gravity: 1.010 ABV: 6.4% IBU: 68.9 Color: 6.8 SRM Mash Temp: 156 F Mash Out: 168 F Primary Fermentation: 10 days Secondary Fermentation: 10 days

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he inspiration for the recipe is simple; it’s hard, if not virtually impossible, to get Zombie Dust on the West Coast. It’s brewed by Three Floyd’s Brewing Co. out of Munster, Indiana and maintains an impressive 100 out of 100 on Beer Advocate. While the Zombie Dust recipe is not posted by the brewer, it is rumored to contain 100% Citra hops from the Yakima Valley. We started out our brew day with the lofty goal of mirroring Zombie Dust. We began by scouring the web for a recipe. Not surprisingly, we found no shortage of homebrewers developing clones for this brew. After reading hundreds of blog entries, we settled in on a base recipe posted in under “Multiple - Three Floyds Zombie Dust Clone.� We followed this recipe by the letter with some minor exceptions. First, this was no ordinary brew day. For starters, all the equipment was new and untested. The new 1550 Tippy Dump Brew Sculpture from MoreBeer was purchased about a month ago and the conical fermenter about the same time. As luck would have it, a fitting was missing on one of the connectors of the Tippy, and we were unable to recirculate our wort. Consequently, we had to adjust our original recipe in Beer Smith. Second, we adjusted the grain bill for a lower SRM to take into account some blog commentators stating that the original recipe created a beer with a higher SRM than the real Zombie Dust.

Illustrated Brewing Steps: 1) 1 cup of DME was boiled with water for 20 minutes, then cooled 70 degrees. Mixed with two packets of dry yeast and left on the stir plate overnight. 2) Weigh the grain according to recipe. 3) Place grain in mash tun. 4) Heat water and pump into the mash tun. Stir to distribute water throughout grain bed. Let rest for 60 minutes. 5) Sparge into the boil tank. 6) Add hops. Important: 7) Make food and 8) start drinking beer! 9) Cool wort to 75 degrees. 10) Oxygenate wort for 1 minute. 11) Add yeast and 12) Take measurements before putting in fermenter.




Aside from the inability to recirculate our wort, everything else about the day was perfect. The weather was gorgeous; we had smoked a pork shoulder that came out excellent; Dave Prillwitz hooked us up with at least 12 rare beers and we all had a blast.



The ingredients and brewing equipment must be readily available to local homebrewers. For example, experimental hops are cool - but we want recipes you can replicate.


We will test the recipe under real world conditions using standard homebrewing equipment. Our in-house brew system is the Tippy Dump 1550. We will use others from time to time.


The finished beer will be submitted to a panel of 5 industry professionals, who will critique it - good and bad. We publish the findings in the next issue.

Hops to Table Magazine


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Hops to Table Magazine

food and beer pairing




The Three C’s of Beer and Food Pairings By Mike Moore


ine and food pairings have rules that pretty much everyone knows, White wine with fish, Red wine with beef and Champagne with special occasions. There are no such rules with pairing beer with food. Beer has two main ingredients: Hops and Malt, the carbonation or effervesce in beer also helps. Wine has only one ingredient. Beer is more complex has more going on inside the glass, which makes it a better choice for pairing with food. By paying a little attention to the flavors and aromas of your beer and food, you might just impress yourself and find a whole new world of taste out there. With that said it’s time to explore. Here are some guidelines to consider: Beer and food combinations fall into what I call the "Three C's", Cut, Contrast, and Complement.

CUT Hops and the resin from them that contribute to the bitterness in beer are excellent scrubbers of fat. Nothing cuts fat or fat fried foods better than a highly hopped ale or lager. Hops literally wash away the fatty film from

your tongue leaving a clean palate inviting another bite of food. The carbonation in beer greatly helps in this process of cleansing your palate. An example of this is the iconic Cheeseburger with Pale ale or an IPA, double cheese go for a double IPA. The more fat the more hops, it could not be easier. Other examples are thick marbled steaks with an IPA, even Prime rib with an IPA, Leg of lamb bring on the hops. Heavy sauces or fat laden gravies are cut nicely by hoppy brews. Match the gravy's intensity and color with the malt in a hoppy beer. For example a brown sauce would go perfectly with hoppy brown ale. Hops are also referred to as the spice in beer; this can "cut" both ways. Fiery spicy foods can be toned down by a hoppy beer. Some Mexican foods come to mind here. Just be sure that the alcohol is not too high in the beer, because then the spicy heat lingers. If the food is very spicy (hot) then a sweet malty beer does the trick. If the food is savory and spicy (not hot) then a hoppy beer works just fine.

CONTRAST Many mild beers like lagers or mild ales are used to contrast against heavy or rich foods. At times they are used to refresh the palate. The great everyday example of this is the classic "loaded" hot dog, you know the one at the ball park with everything on it but the kitchen sink. A light lager or ale simply refreshes the entire mouth to get you ready for the next bite. Fish is another example; poached fish with a heavy sauce is likewise contrasted by a lager or pilsner. Sushi with a lager or a light pilsner is another example of contrasting food and beer. The most classic pair that demonstrates this is oysters and dry stout. This match is so legendary because it works for almost everyone, every time. The stout with its roast bite and clean carbonate water are perfect to counterbalance the Oyster's texture and briny flavors.

COMPLEMENT This is the most versatile method of beer and food matching of flavors. Pairing like flavor in food with like flavors in beer opens up so many possibilities from salads to desserts. Take salads, bitter greens go with bitter beer, fruit salad with fruit beers. Beer blends wonderfully with acid salad dressings, Wheat beers are somewhat acidic so they match mild vinaigrettes. If apple-cider vinegar dressing is used this matches easily with a tart/sour Flanders red. If your salad dressing is very acidic or tart then a very sour/lactic Lambie or Berliner Weiss beer can be matched up here. Meats and Poultry are matched on how you cook the meat and what spices or sauces are added

Page 15

or served with the dish. A mildly herbed chicken can match an Extra Special Bitter or mildly hoppy Amber ale. If the meat is rich or in a heavy sauce, then go with a German dunkel or bock beer; Thanksgiving turkey with a Dunkel is fabulous! If the meat is smoked, then try a range of smoked beers from Scotch ale to smoked porter to a very smoky Rauchbier. Want that with BBQ sauce, then match the beer to the flavor of the sauce. Lastly desserts, especially chocolate, is so very well matched with beer it has a following all its own. Go with the intensity of the chocolate here light chocolate a porter, more chocolate then try Stout and with intensely decadent go with an Imperial stout or even Bourbon flavored stout. These are some of the best combinations on the planet! Just a word of warning here, make sure your beer is sweeter than the dessert. In all my years of matching beer and food I can only think of two pairings that don't match well at all. The first is any raw fish with a very hoppy beer. What happens here is that the hops intensify a chemical in the fish that makes it very unpleasant and "fishy" tasting, it also makes the fish take on a metallic flavor. Second is hoppy beer in a reduction sauce, while it is OK to marinate food in a hoppy beer, never use a hoppy beer to make a reduction sauce. The reduction of the hop oils makes the sauce extremely bitter tasting. In summary, just have fun and don't take yourself too seriously who knows you might just make some new friends. Mike Moore is a BJCP National Beer Judge. He has planned and hosted hundreds of beer dinners. Made appearances on local television to explain the How & Why beer and food work so well together. Hops to Table Magazine

Hop Talk: What’s Your Favorite Brew and Why By Connor Adams






Rodenbach Grand Cru

Ballast Point Indra Kanindra

Green Flash Palate Wrecker

It was one of the first sours I had. It is a very delicious, complex, and drinkable sour.

I like how the spice from the curry builds and is balanced by the sweetness of the coconut.

Nice big hoppy flavor. I used to live in San Diego, so it reminds me of drinking at Hamiltons.

By Dan Scott This magazine is an indicator that Sacramento is near the forefront of America's craft beer boom. The signs are everywhere. Neighborhood liquor stores have lackluster wine and spirits selections but dozens of six-packs and bombers, several made in Sacramento. Most restaurants offer more beer from California than from St. Louis. The question from a visitor, "Where can I get a good beer in this town?" is met with an eye roll, headshake and a wry smile. "Dude, where CAN'T you get a good beer in this town?" Nationwide, craft beer has been recession proof and is creating jobs across Sacramento. A handful of veterans have been here for decades, but the number of local breweries has doubled in recent years. A new spot emphasizing craft beer opened once a month in 2012. More of both are scheduled to open in 2013. Several local breweries are at least doubling in size. Later this year, Rubicon will become the Sacramento Valley's largest brewery by increasing their capacity ten-fold with a new production facility in West Sacramento. With the supply of local beer foaming over the rim of our collective mug, the source of this demand must be considered. Who is drinking all this beer? More than any other market segment, Sacramento's craft beer success story is being written by the millennial generation. They are the 100 million Americans born between 1980 and 2000, exceeding baby boomers by 25 million. Their ages are 12 to 33, they comprise 30% of the population, and they are hooked on craft beer. Half of millennials who drink beer prefer to drink craft beer, which is double the number of Gen X and five times the number of baby boomers. They comprise about half of all new craft beer drinkers. Breweries must consider the qualities and tastes of this generation. They think differently about what they eat and drink, and their behavior as consumers reflects a new type of craft beer enthusiast. Like baby boomers and wine, millennials view beer as an affordable luxury item. They value sharing beer with both friends

Page 17

and strangers. They talk about beer, especially online. Despite never brewing a drop, they discuss the merits of different hop varietals. They know about Reinheitsgebot; most think it is silly and outdated. They appreciate cask beer, sour beer and barrel-aged beer. They swirl, smell and savor. They want more. Breweries that respond to the demographic shift will benefit, while the ones rooted in the traditional brewpub model may fall by the wayside. I fondly remember the previous brewpub frenzy of the mid-1990s, and I miss the many spots that were able to ride the crest, but were soon lost in the trough. In ten years, I don't want to look back at a Sacramento brewery with nostalgia; I want to toast their successful future. Analyzing this generation provides a few strategies that could help our breweries thrive over the next decade. Be like Fonzie. This generation's love for craft beer is rooted in the belief that local beer is cool. They find local breweries even cooler with effective branding. Regardless of the beer, fans want a brewery they can relate to. Branding tells a story, and customers like stories that are fun, adventurous, sexy, creative, strong and magical. Cool breweries tell this story with logos, beer labels, and art, through beer names, descriptions and stories, via mascots, special events and personalities. Cool breweries are displayed on hats, T-shirts and tattoos by their fans. Uncool breweries are forgettable. Meet them online. This generation is wired to instant information and they judge businesses that don't provide the basics. Breweries must have a website. Consumers want to know hours of operation, address, phone number, what is on tap and what it tastes like. The right information encourages customers to visit one establishment over another, especially new customers. Poor information is like accidentally leaving the closed sign in the window. Facebook, Google+, Twitter, Yelp, and Instagram are not acceptable substitutes for a website, they are tools in an online strategy. There are dozens of websites, blogs and mobile phone apps that are trusted sources of information for beer drink-

ers. These sites are free marketing for brewers who choose to engage them.

Knee Deep Hoptologist

Make new beer. Previous generations value reliability and consistency in their favorite beer. This generation also values adventure and novelty in trying new beers. Nationwide, sales for both variety packs and seasonal beers are skyrocketing. Locally, every new release facilitates a conversation between the brewery and the customer. Once fans get the news, they will talk to each other about wanting the new beer, tell their friends that they are going to get the new beer, check in to the brewery upon arrival, take a picture, post it to one or more websites, and finally drink the beer. Rare and limited-release beers accelerate this process and give incentive to act sooner than later. Vintage kegs will have an even higher demand.

Best balance of a double IPA for hops, malt, and overall flavor.

Make weird beer. Consider Sacramento's culinary diversity. Between our local agricultural bounty and our vast ethnic diversity, we eat globally without leaving home. Millennials grew up eating sushi and crepes, curries and salsas, gelato and sorbet. If they crave diverse beer flavors that challenge them, Sacramento is not meeting this demand. Where are the fruit beers? Where are the spiced beers? Where are beers with chillies, coffee, chocolate, lemongrass, ginger or coriander? Beer styles that Sacramentans find adventurous, challenging, or unique will find a market with current beer fans and encourage new ones to get on the bus.

Beer Comics

Drake’s IPA Good, solid IPA that has a nice hop flavor.

By Aaron Taylor

If these strategies do not hit home, consider this last detail. Only half of the millennial generation has reached the legal drinking age. Every year for the next nine years, between four and five million more Americans will turn 21. The youth-driven brew boom is only getting bigger. Ride that wave, Sacramento. Dan Scott is the founder and director of Sacramento Beer Week. Please send him chili beer and lots of it.

Hops to Table Magazine

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Hops to Table Magazine

Sac Eats and Drinks

WINTERFEST BEER AND WINE SOCIAL 2013 Taken at Woodlake Hotel Sacramento on January 18, 2013

Track 7 Brewing First Year Anniversary Party Taken at Track 7 Brewing Co. on December 31, 2012

The Art of Beer: A Celebration of Craft Beer and Fine Art Taken at Fusion International Art Center on February 1, 2013

Ninkasi Brewing Release Night

Taken at Capitol Beer and Taproom on December 20, 2012

Hops to Table Magazine

crossword puzzle challenge: complete it and win! This issue’s crossword puzzle challenge tests your knowledge of local craft beer names, beer pub menu items and brewery technical questions. The first person to email the completed puzzle with the correct answers to will win a $50 gift certificate to Capitol Beer and Tap. The winners will be announced on our website, Facebook and Twitter sites.

Page 21

Hops to Table Magazine

Greater Sacramento Brewery, Brewpub and Craft Beer Directory



BREWERY American River Brewing 11151 Trade Center Drive Suite 104 Rancho Cordova, CA 95670 (916) 635-2537

BJ's Brewhouse - Natomas 3531 N. Freeway Blvd Sacramento, CA 95834 (916) 570-1327

Hot City Pizza 5642 J St Sacramento, CA 95819 (916) 731-8888

Lockdown Brewery 11327 Trade Center Drive #350 Rancho Cordova, CA 95742 (916) 835-7416

Bonn Lair 3651 J Street Sacramento, CA 95816 (916) 455-7155

Kilt Pub 4235 Arden Way Sacramento, CA 95864 (916) 487-4979

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

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

Two Rivers Cider 4311 Attawa Avenue Sacramento, CA 95822 (916) 456-1614

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

Lockdown Brewing Co Folsom Tasting Room 718 Sutter St. Suite 200 Folsom, CA 95630 (916) 358-9645 LowBrau 1050 20th St Sacramento, CA 95811

Track 7 Brewing 3747 West Pacific Ave Sacramento, CA 95820 (916) 520-4677

Capitol Beer and Tap Room 2222 Fair Oaks Blvd Sacramento, CA 95825 916-922-1745

Manderes 402 E Bidwell St Folsom, CA 95630 (916) 986-9655

Capitol Garage 1500 K Street Sacramento, CA 95814 (916) 444-3633

Mulvaney's B & L 1215 19th St Sacramento, CA 95814 (916) 441-6022

Dads Kitchen 2968 Freeport Blvd Sacramento, CA 95818 (916) 447-3237

Pangaea Two Brews Cafe 2743 Franklin Blvd Sacramento, CA 95818 (916) 454-4942

De Vere's Irish Pub 1521 L St Sacramento, CA 95814 (916) 231-9947

Pour House 1910 Q St Sacramento, CA 95811 (916) 706-2465

Enotria 1431 Del Paso Blvd Sacramento, CA 95814 (916) 922-6792

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

Extreme Pizza 1140 Exposition Blvd, Ste 200 Sacramento, CA 95815 (916) 925-8859

The Shack 5201 Folsom Blvd Sacramento, CA 95819 (916) 457-5997

Alley Katz 2019 O Street Sacramento, CA 95811 (916) 442-2682

Firestone Public House 1132 16th St Sacramento, CA 95814 (916) 446-0888

Shady Lady, The 1409 R Street Sacramento, CA 95811 (916) 231-9121

Bella Bru Cafe - Natomas 4680 Natomas Blvd Sacramento, CA 95835 (916) 928-1770

Flaming Grill Cafe 2319 El Camino Ave Sacramento, CA 95821 (916) 359-0840

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

BJ's Brewhouse - Arden Fair 1689 Arden Way Sacramento, CA 95815 (916) 570-1920

Fox & Goose Public House 1001 R St Sacramento, CA 95814 (916) 443-8825

Swabbies 5871 Garden Hwy Sacramento, CA 95837 (916) 920-8088

BJ's Brewhouse - Elk Grove 9237 Laguna Springs Elk Grove, CA 95758 (916) 753-1500

Golden Bear 2326 K St Sacramento, CA 95816 (916) 441-2242

BJ's Brewhouse - Folsom 2730 East Bidwell Street Folsom, CA 95630 (916) 404-2000

Hook & Ladder Manufacturing Co. 1630 S St Sacramento, CA 95811 (916) 442-4885

BREW PUB Hoppy Brewing Co. 6300 Folsom Blvd. Sacramento, CA 95819 (916) 451-6328 Pyramid Brewing Co. 1029 K Street Sacramento, CA 95814 (916) 498-9800 River City Brewing Company 545 Downtown Plaza Sacramento, CA 95814 (916) 447-2739 Rubicon Brewing Company 2004 Capitol Avenue Sacramento, CA 95816 (916) 448-7032


Page 23

Sudwerk Riverside 9900 Greenback Ln Folsom, CA 95630 (916) 989-9243 Ten22 1022 Second St Sacramento, CA 95814 (916) 441-2211

Tulí 2031 S St Sacramento, CA 95814 (916) 451-8854 Thir13en 1300 H St Sacramento, CA 95814 (916) 594-7669 Whole Foods Market - Folsom 270 Palladio Pkwy Folsom, CA 95630 (916) 984-8500

Knee Deep Brewing Co 645 5th Street Lincoln, CA 95648 (916) 757-1861 Loomis Basin Brewing 3277 Swetzer Rd. Loomis, CA 95650 (916) 259-2739 Roseville Brewing Company 501 Derek Place Roseville, CA 95678 (800) 978-3713


CRAFT BEER MENU Pistol Pete's Brew and Cue 140 Harrison Ave Auburn, CA 95603 (530) 885-5093

Stumble Inn, The 3500 Carson Rd Camino, CA 95667 (530) 957-5245

World Pub 3021 Grass Valley Hwy Auburn, CA 95602 (530) 392-3603

Wine Smith, The 346 Main St Placerville, CA 95667 (530) 622-0516

Yard House - Roseville 1166 Roseville Parkway Roseville, CA 95678 (916) 780-9273


Auburn Alehouse 289 Washington Street Auburn, CA 95604 (530) 885-2537

Fox Barrel Cider Co. 1213 S. Auburn Street Colfax, CA 95713 (530) 346-9699

Berryessa Brewing Company 27260 Hwy 128 Winters, CA 95694 (408) 917 2295

BJ's Restaurant and Brewery 1200 Roseville Parkway Roseville, CA 95678 (916) 580-2100

Gold Hill Brewery 5660 Vineyard Lane Placerville, CA 95667 (530) 626-6522

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

Power Club Restaurant & Brewery 195 Harrison Ave Auburn, CA 95603 (530) 305-5052

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


BREW PUB Sudwerk Restaurant and Brewery 2001 Second Street Davis, CA 95616 (530) 758-8700

CRAFT BEER MENU Burgers & Brew 403 3rd St Davis, CA 95616 (530) 750-3600 Davis Beer Shoppe, The 211 G St Davis, CA 95616 (530) 756-5212 Davis Graduate, The 805 Russell Blvd Davis, CA 95616 (530) 758-4723 de Vere's Irish Pub 217 E St Davis, CA 95616 (530) 204-5533 G Street Wunderbar 228 G St Davis, CA 95616 (530) 756-9227 Preserve Public House 200 Railroad Ave Winters, CA 95694 (530) 795-9963 Streets of London Pub 2200 Lake Washington Blvd, Ste 100 West Sacramento, CA 95691 (916) 376-9066 University of Beer 615 3rd St Davis, CA 95616 (530) 759-1990

Hops to Table Magazine

CRAFT BEER MENU Bar 101 101 Main Street Roseville, CA 95678 (916) 774-0505

Wheat Beer Company 2380 Larsen Dr Camino, CA 95709 (916) 799-8142


Boneshaker Pub 2168 Sunset Blvd #104 Rocklin, CA 95765 (916) 259-2337

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

Chef's Table, The 6843 Lonetree Blvd. Rocklin, CA 95765 (916) 771-5656 ‎


Club Car, The 836 Lincoln Way Auburn, CA 95603 (530) 887-9732 Constable Jack's 515 Main St Newcastle, CA 95658 (916) 663-9385 Gordon Biersch Tavern - Roseville 1151 Galleria Blvd., Space 9211 Roseville, CA 95678 (916) 772-2739 Little Belgium Deli and Beer Bar 780 Lincoln Way Auburn, CA 95603 (530) 820-3056 Owl Club, The 109 Church St Roseville, CA 95678 (916) 773-1919 Perfecto Lounge 973 Pleasant Grove Blvd #110 Roseville, CA 95678 (916) 783-2828

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36 Handles 1010 White Rock Rd El Dorado Hills, CA 95762 (916) 941-3606 Brick Oven Pub 2875 Ray Lawyer Dr Placerville, CA 95667 (530) 622-7420 Forester Pub & Grill 4110 Carson Rd Camino, CA 95709 (530) 644-1818 Independent, The 629 Main St Placerville, CA 95667 (530) 344-7527 Pete's 2023 Vine Street El Dorado Hills, CA 95762 (916) 933-3400 Powell's Steamer Co 425 Main St Placerville, CA 95667 (530) 626-1091 River Shack Deli & Pub 7170 Hwy 49 Lotus, CA 95651 (530) 626-1334

NEVADA COUNTY BREWERY ol' Republic Brewery 124 Argall Way Nevada City, CA 95959 (530) 264-7263

CRAFT BEER MENU Cooper's Ale Works 235 Commercial St Nevada City, CA 95959 530-265-0116 Jernigan's Tap House & Grill 123 Argall Way Nevada City, CA 95959 (530) 265-6999 Matteo's Public 300 Commercial St Nevada City, CA 95959 (530) 265-0782 Mine Shaft, The 222 Broad St Nevada City, CA 95959 (530) 265-6310 Pub at Fair Play, The 7915 Fairplay Rd Somerset, CA 95684 (530) 620-1500 Tailgator's Sports Bar and Grill 12075 Nevada City Hwy Grass Valley, CA 95945 (530) 274-2141

YUBA COUNTY BREWERY Sutter Buttes Brewing 421 Center St. Yuba City, CA 95991 (530) 790-7999

SAN JOAQUIN COUNTY BREWERY Lodi Beer Company 105 S. School Street Lodi, CA 95240 (209) 368-9931

BREW PUB Valley Brewing Company 157 West Adams Street Stockton, CA 95204 (209) 464-2739

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

Hops to Table Magazine

Hops to Table Feb/Mar 2013  

Hops to Table Feb/Mar 2013

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