Hops to Table June/July 2013

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Come to the brewery taproom and enjoy a sampler fight then take home a cool stainless steel growler of your new favorite brew.

ol’ Republic Brewery, 124 Argall Way, Nevada City, CA 95959 • 530 264-7263 • olrepublicbrewery.com F O L L O W u s O n Fa c e b O O k

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

ol’ Republic Brewery is a small-batch brewery located in the historic mining town of Nevada City, in the Sierra Foothills of California.

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June/July 2013

ol’ REPUBLIC BREWING CO.

BEER & RUNNING

BREWING GOLD IN HISTORIC NEVADA CITY

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STUDY SAYS BEER IS GOOD FOR RUNNING!

TEN22 RESTAURANT

UP-TO-DATE NEWS EVENTS IN THE GREATER SACRAMENTO BEER AND FOOD SCENE

AMAZING FOUR COURSE BEER PAIRING YOU WON’T WANT TO MISS!

MAUI BEER GUIDE

P LUS.. . . .

Greater Sac Craft Beer Directory

NOW COVERING CHICO!

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what’s inside

HOPS TO TABLE

®

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

June/July 2013 • Issue 3/Volume 1

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FEATURE

DEPARTMENTS

19 Beer and Running: The Ultimate Recovery Drink

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After a hard workout, there is nothing more refreshing than an ice cold beer. But did you know that there may be health benefits too? A study shows that drinking beer after a workout may not only replenish necessary carbohydrates, but it may also help boost the immune system and decrease inflammation.

We also list the local running groups and upcoming race schedules for the next year. If you are a runner, you will not want to miss this article!

ce n a h c a r o f d 3r h and y l u J y b r e t s Regi over $425 in caswin over t o win and a chance t o e drawing! pr izes 0 in our grand pr iz $100

Scavenger

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Ten22 in historic Old Sacramento prepares a delicious beer pairing using farm-to-fork ingredients. They expertly pair the meal with four beers from their extensive 28 tap handle and bottle list.

Beer Inspired Recipes

This month’s featured recipes use craft beer to make preserves and condiments.

Brewery Profile

ol’ Republic Brewery is the talk of the beer industry. Join us as we travel to Nevada City to interview the owners behind one of the only lager houses in California. Learn what inspires and motivates them to make flawless beer.

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Hops to Table

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Restaurant Profile

Homebrew Recipe of the Month

The winner of the 21st Amendment Brewery/Capitol Beer and Tap Room Capital City Homebrew Contest shares their Double Instant Oatmeal Stout Recipe.

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What’s new in the Greater Sacramento Brew Scene

New Breweries, Planned Breweries, Expansions, New Hires, Awards and more....

17 Roadtrip: Maui, Hawaii

We take a trip to the beautiful island of Maui, Hawaii in search of tropical weather and great beer.

18 How-to Guide on Packing Beer for Traveling

Learn how to pack a ton of beer for travel.

21 The Community Pub Brewing guru Sam Plato discusses the historical and social significance of the pub in our culture.

22 Beer Dinner: Learning by Example Celebrated Beer Judge, pairing expert and TV Personality Big Mike Moore guides us through an actual beer pairing.

23 Beer Art

The talented Aaron Taylor shares a selection of his unique beer art.

24 Beer Festival Calendar

Like beer festivals?!? We list the dates and times for the remainder of the year.

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25 Sactown Pictures Check it out to see if you are in one of the pictures from the Ruhstaller Gilt Edge Event, Davis Brewfest or Auburn Brewfest.

27 Greater Sacramento Craft Beer Directory The definitive directory to breweries, beer bars and craft beer restaurants in Greater Sacramento - now including Chico!

just my opinion

Publisher John Zervas

Homebrew Coordinator Brian Palmer

Guest Contributors Connor Adam Mike Moore Sam Plato Steve Swinford

Hops to Table Magazine is published every other month

by Hops to Table Publishing Company, a division of Hops to Table, LLC. It is distributed to key locations throughout the Greater Sacramento Area. If you would like us to distribute Hops to Table Magazine to your business, please email us at info@hopstotable.com.

FEEDBACK: Send feedback to info@hopstotable.com © 2013 Hops to Table Magazine. All rights reserved.

for the record....

In a humbling literary fumble, we dropped the ball on two Berryessa Brewing Co. articles.

In the Feb/Mar 2013 issue, we incorrectly named Berryessa’s pilsner used in the chopped salad recipe.

The correct labeling of the beer is Propaganda Pilsner.

If that weren’t enough, in the Apr/ May issue, we inadvertently used the phonetic spelling of Maestro in the interview with Berryessa’s Chris Miller. We have no clue what a “Mistro” is, but we do know Miller is the Maestro of Hops.

We take this opportunity to publicly thank Chris and Lori Miller and the staff at Berryessa Brewing for being gracious in light of the aforementioned errors. We promise to stick to Berryessa’s more sessionable beers in subsequent editing!

Also in the Apr/May issue, we inadvertently left off the tasting notes for the 2011 Sierra Nevada Celebration Ale in Mike Moore’s article. The corrected article is available on our website at www.hopstotable.com.

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hold writers to a higher standard than customers.

We have the ability to influence a large number of people, so it’s important that we think carefuly before putting pen to paper. I always get a little concerned when a professional food critic decides to start reviewing beer and beer establishments. On one hand, I certainly welcome mainstream media attention on our craft beer industry. On the other hand, some food critics know very little about craft beer or beer culture.

It also might surprise you that some food critics don’t have culinary backgrounds. Of course, that doesn’t stop them from acting like they do. They use fancy culinary terms, descriptive adjectives and act with a pompous authority one who actually knows what they are talking about dare exhibit. It’s not until they write something completely ignorant, like not knowing the difference between pasta and rice, that their “expertise” comes into question.

Of the critics that have weak culinary backgrounds, some cleverly disguise it by peppering their reviews with sarcastic, acrimonious quips about nuances completely unrelated to the quality of food or service.

I certainly understand that some restaurant critics write provocative reviews to engage and maintain readership. They have to make a living and who the hell wants to read boring reviews. But then we have Yelp, so….

The other day I read an article by a food critic who writes a series of articles about our beer scene. The article was informational, generally well written and highlighted many outstanding beers from our local brewers. However, one paragraph caught me a little off guard because it was terribly out of place and odd given the tone of the article.

The critic stated that he had driven 70 miles to get to a local brewery and when he got there ordered a flight (six small samples of beer). The server explained that they were too busy to serve flights, but pints were available. The critic wrote, “Somehow the beer didn’t taste as good after that, considering my 70-mile round trip just to taste their beer.”

As a “beer critic” saying that a beer didn’t taste as good because of some extraneous factor unrelated to how it actually tastes is like Siskel and Ebert saying the “Godfather” was lousy because the popcorn was too salty. In the beer world, it’s like saying Westvleteren XII wasn’t as good because you had to travel to the Belgian monastery where it’s made to get it. Those statements are irrelevant and have absolutely nothing to do with quality or taste.

What’s going to happen when the critic drives to another brewery or restaurant for a particular beer only to have the keg blow before he got there? How about when he doesn’t like the decor, the temperature of the taproom or the heft of the glass? What if he doesn’t like kids or dogs? What if the lighting is dark or the bar is granite instead of brushed stainless steel?

My point is that none of these variables translate to bad tasting beer.

The critic was very positive and spot on with his assessments of the other local breweries mentioned in the same article. Therefore, the only thing I can reasonably deduce by this off-the-wall comment is that the critic’s ego got a little bruised. OK, I get it. We don’t always get what we want. But why punish the small, local, understaffed brewery by lashing out at them in a widely distributed newspaper?

Scavenger Hops to Table

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DURING THE HUNT Teams can solve the clues by using their own navigational aids, by calling family and friends, or by asking strangers for assistance.

AFTER THE HUNT Once teams believe they have successfully completed all of the clues and challenges, they must travel to the designated Finish Line to have their answers checked by the Hops to Table organizers. Any penalties incurred by missing or incorrectly solving clues are given to teams at the Finish Line.

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WINNERS SIGN UP Teams of two can register for Hops to Table Scavenger Hunt. Forms are available on our website at www.hopstotable.com. Participants must be 21 years old to enter and submit a waiver and release form. All teams must be pre-registered to be eligible. The deadline to pre-register is July 3, 2013.

START OF THE GAME

The first team to successfully complete all of the clues and challenges and submit them at the Finish Line is crowned the winning team of Hops to Table Scavenger Hunt Challenge and receives a cash prize of $200 and gift certificates worth over $150 at the sponsoring locations. The second place team receives gift certificates worth $50. The third place team receives gift certificates worth $25.

CELEBRATION PARTY

The game will commence on July 5, 2013 and end on July 26, 2013.

All registered teams that have completed a minimum of 20 challenges successfully will be eligible for the Hops to Table’s Hosted Celebration Party.

CHALLENGES AND CLUES

GRAND PRIZE!

At each clue destination, teams complete different challenges. There will be a total of 40 challenges. Starting July 5th and for each Friday thereafter until July 26, 2013, we will issue a set of 10 challenges and clues on our website and Facebook page.

All winners will be entered in a drawing to be held during the end of the 2014 Sacramento Beer Week for a Grand Prize worth over $1000 in cash and prizes (it will be BIG!).

That’s not nice, and it’s not what I expect from our local beer writing community. I say, “Dude, suck it up, be happy you can get that good of a beer locally and enjoy the damn pint.” If you can’t bring yourself to do that then, as the Soup Nazi would say, “No beer for you! Come back one year. Next!”

Maybe I’m old school. I know it’s hard running a small business, and I therefore give a little slack. If I had a dime for every time I helped pour beer when a festival was slammed or tended the tap while a brewer got lunch or helped move a heavy keg or ran an errand when a supply was out or bought a round or three to help a local craft beer place, I would be a billionaire.

Challenges may range from taking a team picture at a location, solving a specific answer to a question, and completing mental or physical tasks.

Teams that miss or incorrectly solve clues will receive a 1 point penalty.

Hunt

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We know that pouring beer is an art. We know that serving beer to a bunch of people is like triage; you just try to keep up. We also understand that pouring six 3oz samples can eat up time if the beer is pouring foamy that day, and we actually appreciate those servers who care more about the 50 thirsty people in line than the one dude at the bar who wants to sample the whole kit and caboodle.

Editor-in-Chief Moni Bull

Featured Artist Aaron Taylor

Compete for a chance to win over $425 in cash and prizes and a chance to win the Grand Prize drawing worth over $1000 in cash and prizes.

of us who love beer chase it. We stand in line for it.

We travel great distances for it. Most of us admire the small, local brewers who break their back every day to make it; the distributors who shuffle and lift those heavy kegs and most of all the folks behind the counters serving it.

REGISTRATION STARTS JUNE 21ST www.hopstotable.com

This Issue’s Hops to Table Scavenger Hunt is co-sponsored by the following businesses: BIK E DOG

After reading this article, it solidified my feeling that Hops to Table Magazine will never ever do reviews.

There are many magazines that have knowledgeable, expert staff on hand to review beer, and I value those reviews. But I don’t have the requisite background to critique beer. I have decades of experience drinking craft beer and can describe it, but to be critical of it requires training.

BREWING CO W E S T S A C R A M E N T O | B L O O D , S W E AT, A N D B E E R S

So always the eternal optimist, I have to look at the bright side; it could have been worse. The majority of articles written by our beer community have been positive and informative. I say let’s keep them this way.

As always, I give my continued and humble thanks to the thousands of you who support this magazine.

Cheers,

John Zervas Publisher and Homebrewer

However, what statements like this tell me is that the critic needs a course in Beer Culture 101. Many

Hops to Table Magazine

Hops to Table Magazine

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letter from the brewers’ guild

letter to the editor

crossword puzzle challenge

Dear Craft Beer Lovers,

HOW WE CAN BREW ECONOMIC GROWTH

The Northern California Brewers’ Guild has taken on the CA State Fair Craft Beer Competitions for 2013. The thought came to our attention when Deputy Program Manager at the State Fair Greg Kinder approached me and Glynn Phillips with the concept and goal of re-establishing the pride and strong credibility involved with one of the world’s oldest Agricultural Expositions!

A discussion of the Small Brew Act and how the recalibration of federal beer excise taxes will support local breweries, our community and ultimately create more local jobs.

This issue’s crossword puzzle challenge tests your knowledge of craft beer. The first person to email the completed puzzle with the correct answers to puzzlechallenge@hopstotable.com will win a $25 gift certificate to Auburn Ale House. The winners will be announced on our website, Facebook and Twitter sites.

We just completed the Homebrew Competition and drew over 205 homebrewers with 600 entries statewide. This was an indication of potential realized with the many newly founded brew clubs. Their desire to volunteer and compete was welcomed to establish a fun and professional atmosphere.

Special thanks to Head Judge David Teckam and a strong support cast, including Darrell Amerine in the cellar and Larry Zinky handling registration.

Next year we hope to create a bond with Southern CA homebrew clubs and provide them additional resources to participate locally in regards to judging and the overall process.

Next on the schedule is the commercial craft beer judging, which will occur June 21st through June23rd in West Sacramento at DBI Beverage. Celebrator Beer News Publisher Tom Dalldorf will bring his long craft beer tenure as Head Judge. The entries to date have increased from 60 Breweries/ 460 entries in 2012 to 83 Breweries/680 entries this year. Judging will be done over three full days; the overall process will include 30 judges each day, 15 stewards and approximately five cellar staff to properly assemble entries.

The evaluation requires six full sessions, then a final review session to determine Best of Show involving Gold Medal Winners from all 23 beer categories. The Commercial Awards’ Ceremony will take place on July 20th at Cal Expo during the Fair at the grandstand where the Thoroughbreds will be running, as we invite most of the participating breweries to pour for the public. For more information on the “Brewers’ Festival” and Awards Ceremony go to www.bigfun.org.

What is better than a hot summer day, a little friendly competition and some cold frosty craft brews at the State Fair? To celebrate the best of our region and rich brewing history: this is why we do it…

CHEERS! Steve Swinford // Executive Director –Northern California Brewers’ Guild

by Scott Patterson Food and drink have long been weaved into the very DNA of this country, and there is nothing more patriotic than consuming artisanal products made in our very own backyard.

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I recently had the opportunity to meet with small and independent craft brewers from across the country at the Craft Brewers Conference & BrewExpo America® in Washington, D.C., not only for inspiring dialogue on the craft beer revolution, but also to discuss ways we can grow our small businesses.

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As one of more than 2,400 breweries currently operating in the U.S., at Hoppy Brewing Company we are working to create jobs and bolster the economy, all while providing locally made products to our neighbors and community. My colleagues at craft breweries across the country are all working to do the same in their areas.

However, as we work to support the community, we must recognize that small brewers are not immune to the host of issues experienced by all small businesses, including rising costs of essential expenditures. Hop and malt prices have increased dramatically due to a number of factors, and rising fuel prices also add high freight costs to the cost of production and distribution, as raw ingredients and finished products are heavy. And we face these challenges in one of, if not the most, highly regulated and taxed industry sectors in the country.

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Like other small businesses, we need a tax code that will help us expand, remain competitive in the marketplace, protect existing jobs and stimulate new employment opportunities. A bill is currently being considered in Congress which would help all small brewers do just that. The Small BREW Act seeks to recalibrate the federal beer excise tax that small brewers pay on every barrel of beer they produce.

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Under current federal law, brewers making less than 2 million barrels annually pay $7 per barrel on the first 60,000 barrels they brew, and $18 per barrel on every barrel thereafter. The proposed legislation would create a new rate structure that reflects the evolution of the craft brewing industry. The rate for the smallest brewers and brewpubs would be $3.50 on the first 60,000 barrels.

For production between 60,001 and 2 million barrels the rate would be $16.00 per barrel. Any brewer that exceeds 2 million barrels would begin paying the full $18 rate. Breweries with an annual production of 6 million barrels or less would qualify for these tax rates.

rethink Summer Dining Eat, Drink, rElax!

Where else in Sacramento can you find a spacious brick outdoor patio, 28 beers on draft, delicious food and a 16-seat fire pit?

Cap City SipS Every Wednesday from 3–7 pm This summer enjoy $2 beers, $3 wines and $4 cocktails.

Blt WEEk July 15–20 Try our delicious classic made with house-cured bacon, organic lettuce and tomato.

FrEE MuSiC Join us every Friday & Saturday night from 7–10 pm for free live music.

1022 Second Street, Sacramento 916.441.2211 Ten22oldsac.com

To give this some perspective: The largest domestic brewer produces about 100 million barrels of beer in the U.S. and more than 300 million worldwide. At Hoppy Brewing Company we brewed ~1200 barrels in 2012. Any savings that we would receive through this legislation would be invested right back into our brewery, enabling us to increase production and in turn, hire more people to handle this increased production.

Congress has not recalibrated the excise tax on small brewers since 1976. At that time, there were 30 small brewers; today, there are more than 70 times as many. If this legislation is enacted, it would provide small brewers with an additional $60 million per year that would be used to support significant longterm investments in equipment and job creation by growing their businesses on a regional or national scale.

On average, every American lives within 10 miles of a brewery, and millions have toured or tasted at their local brewery. California alone is home to more than 330 craft breweries. We urge our Congressional representatives to support the Small BREW Act and stand firmly behind the craft brewing community—one of America’s true national treasures.

valet & validated parking Like us on Facebook and we’ll like you back with special offers!

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ACROSS

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6 meet me at the _ shoppe 8 "something" in French 9 The Monster ____ 14 an old German beer style using Green malts which are literally dried over an open fire of beech wood, imparting a unique smokiness 17 style of hops found in the western part of the U.S.A 18 ___ to Table 20 vessel to hold your beer in Germany 21 a German word meaning "yeast" 26 farmhouse ales 27 person in charge of it all 29 "saison" style 31 Gold Digger is a good one 32 arguably the best way to enjoy beer 33 festival in Germany, found in Autumn 36 sweet ingredient used in brewing 37 stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple.

38 very strong German lager 42 Alcohol By Volume 43 do it yourself beer maker 45 "Soulman's" for one 47 result from doing lots of crunches 48 a beige to dark-brown cooked sugar that is used to add color and alcohol content to beer. It is often used in place of more expensive malted barley 49 necessary ingredient for brewing 50 one-half barrel, or 15.5 U. S. gallons 52 16 fluid ounces 55 place where it all comes together 56 _ belly 57 "slang" term for beer 58 catalysts that are found naturally in the grain 61 "Molson Export" for one 62 a fermented beverage made from apples 63 beers produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales 64 this is produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices

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_ and beer. The two go hand in hand Deutschland vessel to hold your beer one of the two types of yeast used in brewing. Also referred to as "lager yeast" 5 "Weisse" in German 7 person with a drinking problem 10 term for a beer that has gone bad, or "light-struck" 11 generally, style of beer when fruits are added 12 the vessel in which wort from the mash is boiled with hops. Also called a copper.

13 party like atmosphere where people usually have fun 15 wheat style beer 16 tool used to get inside 19 brewers' term for milled grains 22 conversion of sugars into ethyl alcohol and carbon dioxide through the action of yeast 23 process of sugars when yeast is added 24 cask holding 54 imperial gallons (243 liters) 25 favorite at Halloween 28 the stopper in the hole in a keg or cask through which the keg or cask is filled and emptied 30 country where Sleeman's comes from 34 a place that makes its own beer and sells at least 50% of it on premises 35 consequence of drinking too much of a good thing!

39 person who takes your luggage 40 sometimes used when brewing stouts 41 a place where female undergarments could be made?

44 This scale is used to indicate colors in malts and beers 46 taste sensation cause by acidic flavors 51 the term for unfiltered and unpasteurized beer which is conditioned (including secondary fermentation) and served without additional nitrogen or carbon dioxide pressure 53 International Bitterness Units 54 usually made out of aluminum. pl.

55 a unit of measurement used by brewers in some countries 56 monks from here brew good beer 59 single-celled microorganisms that reproduce by budding

Scott Patterson is the Director of Sales and Marketing for Hoppy Brewing Company.

Hops to Table Magazine

Hops to Table Magazine

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hop talk: what’s your favorite brew and why

what’s new in the greater sacramento brew scene

By Connor Adam

If you are a craft beer establishment and have something new to share, let us know by filling our our What’s New Form at www.hopstotable.com/industryform Last updated June 10, 2013

NEW BREWERIES Mraz Brewing Co. 2222 Francisco Drive, Ste. 510 El Dorado Hills, CA 95762 www.mrazbrewingcompany.com

Bill

Aaron

Tim

Lilly

“Mraz Brewing Company will not have a set line up of beers. We plan on always brewing something new and fresh. Like the great and refreshing new west coast IPA’s, IIPA’s and extra pale ale as well as rich and tasty brown ales.

Josh

Ballast Point Habanero Sculpin

Firestone Wookey Jack

Russian River Sanctification

Green Flash Hop Head Red

Russian River Pliny the Elder

“I love spicy food. It isn’t overwhelmingly spicy, but just spicy enough to liven up your mouth. Never had anything like it before.”

“Love the balance between the dark roasty grains and the peppery rye flavor. Nothing is overpowering, just a nice combination of flavors.”

“The beer that holds a special place in my heart is Sanctification.

This was my first experience with sours and it was love at first sip. I now love sours but still haven’t met its equal. A sour without being too sweet is what every sour should strive to be.”

“Hoppy reds are my favorite style. I like the malty backbone of a red with a hoppy finish. I enjoy IPA’s too but sometimes they are too bitter and the hops are too strong.”

“I am not a professional beer drinker and am not an expert on hop varieties, but the flavors in Pliny just seem to be different than any other beer I’ve tasted. Really, when it comes down to it, it’s all about the blend and the balance and RRBC just does it right with Pliny.”

We will also be brewing with the great Belgian yeasts to make many Belgian inspired beers.

From the Belgian White Ale with it’s orange floral aroma. To the Saison with it’s dry and spicy finish. To the Dark Strong Ale with the dried plum and fig flavors like a fine wine you get from these great beers. We will also be doing even more with sour beers and barrel aging program.”

Tap room hours: Wednesday: 3pm-10pm Thursday: 3pm-10pm; Friday: 3pm-11pm Saturday: 12pm - 11pm; Sunday: 12pm - 6pm

“Old Glory Brewing Company was founded in Sacramento in 2012. Our ales and lagers are inspired by our rich heritage and brewed with an American twist. We commit ourselves to Quality, Integrity & Sustainability.”

Conveniently Located in Midtown at 24th & K Street

Beers: - Country Ale: An American Farmhouse Ale - California Red Ale: A West Coast-Style Red Ale with full hop flavor - 1849: California Common.

Tasting room projected to open October 1, 2013.

Out of Bounds Brewing Co. 4480 Yankee Hill Road, Suite 100 Rocklin, CA 95677 www.outofboundsbrewing.com “Out of Bounds Brewing Company brings 16 years of Pacific Northwest brewing experience to Placer County and celebrates the Northern Californian lifestyle at it’s best. Chico-native and Head Brewer, Bruce MacPhee spent 10 years at the famed, Deschutes Brewing Company in Bend, Oregon before being hired by a Portland start-up, Coalition Brewing.”

Proprietors Kyle and Amy Ruthnick

9205 Sierra College Blvd. #100 | Roseville, CA 916.782.1166 | www.finalgravitybeer.com Mon-Wed 3-11pm | Thurs-Sat 12pm-12am | Sun-12-8pm Sun Happy Hour All Day - $1.00 off draft beer and wine by glass

Featuring Lite German Fare with 25 Handles of Great German, Belgium and Local Brews

Beers: They will brew 10-12 beers all year long and two seasonal brews per season.

Tasting room projected to open summer 2013.

Hops to Table Magazine

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Hops to Table Magazine

EXPANSIONS (Con’t)

Big Sexy Brewing Co. Expected location: Sacramento, CA www.bigsexybrewing.com

Tenth Inning 7753 Mariposa Ave, Citrus Heights - Added eight craft tap handles.

Bike Dog Brewing Co. 2534 Industrial Blvd, Suite 110 West Sacramento, CA 95691 www.bikedogbrewing.com - Projected opening: Summer 2013

Track 7 Brewing Co. www.track7brewing.com - 4,400 square feet expansion to increase brewing capacity and add tasting room area.

Boneshaker Community Brewery 4810 Granite Drive, Suite A-1 Rocklin, CA 95677 www.boneshakerbrewing.com - Projected opening: Summer 2013 Device Brewing Co. 8166 14th Ave. Sacramento, CA 95826 www.devicebrewing.com - Projected opening: October 2013 Grass Valley Brewing Expected location: Grass Valley www.facebook.com/GrassValleyBrewing Oak Park Brewing Co. Expected location: Sacramento www.facebook.com/OakParkBrewingCompany

Old Glory Brewing Co. 8251 Alpine Avenue Sacramento, California 95826 www.facebook.com/OldGloryBrewingCompany

COMING SOON!

BREWERIES IN PLANNING STAGES

Twelve Rounds Brewing Co. 866 57th Street Sacramento, CA 95819 www.twelveroundsbrewing.com - Expected opening: August 2013

EXPANSIONS Dad’s Kitchen www.ilovedadskitchen.com Added beer bar with 28 craft handles.

Knee Deep Brewing Co. www.kneedeepbrewing.com - New brewery planned for Auburn. 16,000 square feet and will house a 40-barrel brewhouse along with indoor and outdoor tasting areas.

Loomis Basin Brewing Co. www.loomisbasinbrewing.com - Added another 30BBL fermenter and a 30 BBL Brite tank. That brings them to (3) 30BBL and (2) 15 BBL fermenters. Also completed 2nd walk in cooler, which is about 500 sq/ft.

Expanded distribution in convenience stores w/ their complete line up of beers in 22oz.

Pangaea Two Brews Cafe www.pangaeatwobrews.com - Added nine tap handles devoted to lambics.

Rhustaller Hop Farm www.rhustallerbeer.com - Growing a variety of hops on two acres of farm land in Dixon. They will operate a solar-powered hop kiln and host beer tastings.

Rubicon Brewing Co. www.rubiconbrewing.com - New 16,380 square feet production facility in West Sacramento. Projected production increase of 15,000 to 20,000 barrels/year.

The Shack www.eastsacshack.com - Remodeled with expanded tap handles.

OPENING SOON Der Biergarten 24th Street and K Street Sacramento, CA 95816 www.beergardensacramento.com Will feature Lite German food with 25 handles of premium German, Belgium and Local Brews.

PROMOTIONS/HIRES/TRANSFERS River City Brewing Co. www.rivercitybrewing.net - Brennan Holmes has been hired as the new brewmaster. Brennan has worked in varing capacities at Lagunitas Brewing Co. and Berryessa Brewing Co. He is a graduate of the UC Davis Brewers’ Program.

AWARDS Berryessa Brewing Co. www.berryessabrewingco.com - Awarded the Gold Medal at the North American Beer Awards for their Whippersnapper, a mild ale.

NEW BREWS Mendocino Brewing Co. www.mendobrew.com -Talon Double IPA is the first installment of our new, year-round, high-end “Talon Collection.” Talon Double IPA in aggressive and old-school American double IPA.Its combo of five malts and six hops. Malts: Specialty 2-Row, Wheat, Munich, Vienna, CaraMunich 40. Hops: Warrior, Cascade, Amarillo, Summit, Pilgrim, Centennial. Dry Hop: Amarillo, Summit, Simcoe. 10.0% ABV, 100 IBU. American River Brewing Co. www.americanriverbrewingcompany.com - On June 20 at 4:30 pm at their tasting room, they will be releasing a special beer celebrating and honoring the Rancho Cordova Chamber of Commerce. This is a beer brewed to celebrate the 50 years of the Rancho Chamber of Commerce being active and helping support local business.

ANNIVERSARIES Pangaea Cafe www.pangaeatwobrews.com - Pangaea Cafe will celebrate their 5th year anniversary June 20, 2013.

Final Gravity Taproom and Bottleshop www.finalgravitybeer.com - Final Gravity Taproom and Bottleshop will celebrate their 1st year anniversary August 2, 2013.

Capitol Beer and Tap Room www.capitolbeer.com - Capitol Beer and Tap Room will celebrate their 1st year anniversary August 3, 2013.

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restaurant profile

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EAT, DRINK, RELAX

Located on the bottom floor of the Orleans Hotel in historic Old Sacramento, Ten22 boasts an impressive and diverse 28 handle craft beer selection with a menu developed around local, organic and seasonal ingredients. Throw in a casual-chic vibe and a beautiful outdoor patio dining area and you have the perfect formula for a fun, relaxing evening.

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hat makes a restaurant stand out from its peers? Location, reputation, quality and consistency all come to mind.

Now let’s take that thought to the next level.

What would make a “stand out restaurant” a neighborhood hangout you want to go to again and again? You would need to add fun, validated parking and an awesome beer menu.

Ten22 hits all those marks and then some.

It is a family run restaurant that is located in historic Old Sacramento not far from its award winning sister restaurant, The Firehouse. Much like The Firehouse, the food at Ten22 is outstanding; what sets it apart is its relaxed, casual-chic vibe.

The atmosphere is highlighted by several key architectural elements, from the open kitchen to the modern and spacious bar area to the stunning outdoor patio with a built-in fire pit.

Under the culinary direction of Executive Chef Jay Veregge, Ten22 embraces the farmto-fork movement by sourcing organic, sustainable, local, seasonal products whenever possible by supporting local growers. This guarantees that your food is healthy, tastes delicious and at the peak of freshness.

If the location, vibe and farm-to-fork food are not enough, here is the closer...they

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have one of the largest craft selections in Greater Sacramento with a total of 28 taps and an extensive bottle selection.

Their craft beer selection is well thought out, balanced and diverse. On the day we were there, they had craft brews from Belgium, San Diego, Portland, California (San Francisco Bay and North Bay), East Coast and, of course, a selection of local breweries from Greater Sacramento. In fact, many of the beers are special and not readily available on tap in our local market.

On the day of our pairing, we had four expertly prepared dishes. Each dish was well executed and showed the kitchen was cognizant of the ingredients and cooking styles that go with beer.

The first course was a charcuterie platter consisting of cured meats made on premises, cheese, pickles and strong mustard. It was paired with Knee Deep Brewing Co’s Hoptologist DIPA. This was a classic marriage of flavors and depth with the salty cured meats pairing beautifully with the slight malt sweetness, undertones of citrus and pine and dry finish of this beer.

The second course was wood fired, thin crust pizza with chicken, garlic, wild arugula, pesto and a drizzle of smoked olive oil. It was paired with the Napa Smith Organic IPA, which has just enough malt and hops to balance the earthy complexity of this pizza without overpowering the inherent lightness of the ingredients.

The third course was a magnificent cut of swordfish on a bed of flash cooked Delta asparagus, pea shoots, spring ramps, cherry tomatoes, olive oil and 100 year old balsamic vinegar. It was paired with Chimay Première (Red). This beer starts with a malty sweetness and finishes with a spicy note. It complimented well with the earthy, farm fresh complexity of this dish and provided just enough effervescence to cleanse the palate for the next bite.

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The final course was a double bone-in chop that was cured as bacon. It was served with braised apple, bacon greens and maple demi sec. The chop was perfectly cooked showing wonderful bits of caramelization throughout the outer crust. The spinach had savory chunks of bacon throughout and the apple provided a nice tart finish. The dish was paired with a Stone Brewing Co. Arrogant Bastard, which has moderate bitterness and roasted, caramel malt notes with some pine, citrus and floral flavors. This beer provided complimentary flavors with the sweetness of the apple and caramelization on the chop.

Whether you are looking for a night on the town, a family friendly restaurant or just a place to hang out for a delicious craft beer, Ten22 has a lot to offer. It’s worth a trip to Old Sacramento. You won’t be disappointed.

Ten22 1022 2nd Street Sacramento, CA 95814 (916) 441-2211 www.ten22oldsac.com Hops to Table Magazine

Hops to Table Magazine

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beer inspired recipes: condiments and preserves

Smoked Porter BBQ Sauce

Dried Apricot Strong Aleinfused Jam

You will never go back to store bought bbq sauce after making your own. This version is easy to make and will last all summer stored in the refrigerator...if all your friends don’t take it first! The Speakeasy Brewing Payback Smoked Porter has the perfect amount of roasted malt, mild caramel and chocolate malt undertones to really enhance this sauce.

This jam can be made year-round using dried apricots that are readily available at the grocery store. This jam is deeply flavored, with a texture that is somewhere between a jam and a marmalade.

Rather than compete or overpower the jam, the Loomis Basin Brewing Co’s Alohawk accentuated and complimented it. This beer is an American Strong Ale that has a low IBU (18). It is smooth, round and has overtones of honey and citrus.

This base sauce is suitable to most tastes. You can always adjust the ingredients to suit your taste. If you like your sauce sweeter, you can add more sugar or even prune juice for a deeper flavor. By the same token, you can add or delete red pepper flakes to make it more or less spicy. Experiment and have fun.

Ingredients:

Ingredients: 2 cups 16 oz 6 oz 1/2 cup 1/4 cup 1/2 cup 1/4 cup 1/2 cup 1 tbsp 1 tsp 1 tsp

8 oz 1 1/2 cups 1 1/4 cups 2 tbsp 2 1/2 cups 2 tbsp

beef broth Speakeasy Brewing Payback Smoked Porter tomato paste granulated sugar brown sugar prepared yellow mustard cider vinegar Worcestershire sauce chili powder crushed red pepper flakes kosher salt

Directions: 1. Chop up 8 ounces of dried apricots, place them in a bowl and cover them with the water and beer. Cover the bowl and let it sit overnight. The next day, the apricots should be rehydrated.

2. When you’re ready to cook the jam, pour the soaked apricots into a non-reactive pot with 2 tablespoons lemon juice and bring to a boil.

Cover the pot, reduce the heat to low and simmer for 30 minutes.

Directions: 1. Combine all ingredients in a large saucepan.

2. Simmer on low, approximately 1 1/2 hours uncovered, stirring occasionally, until thickened. Add water if it becomes too thick.

Watch closely so it doesn’t burn.

Stout Infused Stone Ground Mustard

4. Refrigerate in a covered jar for up to six months.

Makes 4 cups.

This is a very complex and versatile stone ground mustard that is the perfect companion to fresh and cured meats, cheeses and pretzels. Infused in the mustard is 21st Amendment’s Marooned on Hog Island Stout. This rich and complex beer is made with oyster shells, which gives it a very silky mouth feel. It gives the mustard just the right amount of balance without overpowering it.

Barleywine Bacon Jam

Makes three 8 ounce jars.

Ingredients:

21st Amendment Brewery Marooned on Hog Island Stout whole yellow mustard seeds whole brown mustard seeds red wine vinegar sea salt fresh ground pepper ground cinnamon ground cloves ground nutmeg ground allspice

12 oz 4 cloves 1/2 cup 6 oz 1/4 cup 3/4 cup 1/4 cup

bacon, thickcut (8-10 strips) garlic, smashed yellow onion, chopped Sierra Nevada Bigfoot Barleywine Style Ale apple cider vinegar brown sugar Vermont maple syrup

Directions: 1. Cook the bacon until medium crisp. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off the bacon grease saving 1 tbsp. bacon drippings.

Directions: 1. Combine all ingredients in a non-reactive (glass or plastic) mixing bowl. Cover and let sit at room temperature for two days. This will allow the mustard seeds to soften and the flavors to combine.

2. Add the bacon grease to a pot. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic and stir for about 45 seconds. Add the beer and vinegar and scrape to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer.

2. Transfer mixture to a blender and process on high until the mixture thickens. Transfer to a jar and cover.

3. Allow to rest at room temperature for three days. This resting period allows the mustard to mellow as the condiment ages.

4. Refrigerate in a covered jar for up to six months.

3. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 30 minutes. Transfer to a food processor and pulse until most of the large pieces have been chopped.

Makes 3 1/2 cups.

Serve at room temperature.

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3. Once the apricots are tender, raise the heat and add 2 1/2 cups of granulated white sugar and 2 tablespoons good quality vanilla extract. Bring to a boil and cook over high heat until the liquid is reduced and the jam has become quite thick and sticky. When it passes the plate test, it is done.

This condiment is a wonderful explosion of earthy, complex flavor components. The Sierra Nevada Bigfoot Barleywine Style Ale really comes through with deep, concentrated flavors of raisin, toffee and caramel with medium to subtle hints of bitterness from the hops. This condiment is so versatile and easy to make, it just might end up a staple in your pairing repertoire.

Ingredients: 12oz can 3/4 cup 3/4 cup 1 cup 1 tbsp 1 tsp 1/4 tsp 1/4 tsp 1/4 tsp 1/4 tsp

dried apricots water Loomis Basin Brewing Co. Alohawk lemon juice granulated sugar vanilla extract

Hops to Table Magazine

Hops to Table Magazine

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brewery profile

THE PERFECT PINT ol’ Republic Brewery is located in historic Nevada City, CA. They operate one of the few lager houses still in existence in the United States. Hops to Table sat down with owners, Jim Harte and Simon Olney to talk about opening a brewery, the Greater Sacramento brewing scene and what ol’ Republic Brewery has planned for the future.

How did you start brewing?

Simon: I used to help my dad when I was a kid. My dad used to make beer and wine. I think it was more about economics than the skill, because it was cheaper than going to the store and buying it. So I sort of grew up around it not actively involved but used to help my dad. I didn’t get into home brewing until my late teens, early twenties. It was sporadically it wasn’t like I jumped into it, and it became my passion. My wife at the time was from Grass Valley, and she is a home brewer, so we brewed together. Jim ended up marrying my ex-wife’s sister. That is actually how we met; we were brother-in-laws. We realized we both liked making beer.

You lager a lot of your beer. It is a difficult style to brew. How did you decide on that style of brewing?

Jim: We lager about 75% of our beer. There is no room for shortcuts with that.

We didn’t really set out to doing these lager styles. It just kind of evolved into it.

We did know that we wanted to do more ales from the British Isles for example and some continental style beers. We knew we didn’t want to come out of the gate with an IPA or a double IPA or West Coast style because everyone was doing it.

Simon: I think a big part of the beer we make is that every one of the beers we have on tap I want to drink. That was a really important part. We wanted to make beer we would enjoy drinking. With my heritage growing up in England, I love those big malty ales. That’s what the English style of drinking is. We haven’t even tapped into doing real ales like cask conditioning, but it’s certainly something we have talked about doing a bit down the road. I just like that style of beer.

When people think lagers, they usually think big commercial brand beers.

Education about beer and styles are important. Do you find a lot of new beer drinkers converting to craft beer after trying your lagers?

P

Pictured: ol’ Republic owners Simon Olney and Jim Harte

ublisher’s Note: It was during December of last year when I first ventured out to Nevada City, CA on a pilgrimage to visit one of the few craft lager houses still in existence. What brought me to that point was by word of mouth. They were the talk of the industry with one person after another singing the praises of this brewery. I heard terms used, such as perfect, brilliant, clean and flawless. These are not terms normally associated with a new brewery and especially not from the industry folks I was hearing it from.

Never one to shy from a roadtrip, I ventured to Nevada City on a cold December day. Nevada City is about 60 miles northeast of Sacramento and 28 miles north of Auburn. It is a quaint little town with historical remnants of the California Gold Rush.

What I found in Nevada City was not gold; it was better and more unique. Ol’ Republic’s beer is different on several levels. For one, their equipment is old school. They judge the feel and temperature of the grain before and during the mash; they compute math on the fly during all points of the brewing process and when they clean their equipment, they jump in the hole with a shovel and scrub brush.

However, the most significant thing that sets ol’ Republic apart is that they lager all their beer. Lagering is one of the most demanding and difficult styles of beer to brew. It requires attention to detail, superior quality ingredients and a long, arduous conditioning processes. Any deviation from near perfect brewing processes results in flawed beer that no amount of hops, malt or adjuncts can hide.

My first meeting with owners Simon Olney and Jim Harte was at the Hops to Table launch party. They had brought a few kegs to that party, and it marked the first time the beer was distributed in Sacramento. On the day of the interview, I sat down with owners Simon Olney and Jim Harte on a beautiful Saturday morning to talk about their brewery.

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Simon: It’s all very well making good beer, but it’s getting that person to cross over and experiment with beer. I think one of the coolest beers we have here is the Bavarian Black Lager. For a lot of people that come in here who are willing to take the next step after they have gone into craft beer, they come to this beer. They are thinking I want to try something a bit bolder, just a bit darker or whatever it is. That black lager converts more people than any other beer that we have.

Jim: Especially for wine drinkers who don’t really drink beer. I have a friend of mine who I worked with at three different wineries. She is not a beer drinker at all but she came in here and said I will taste some beer. She had a sampler and now we see her all the time. She didn’t realize that beer can be so good. That is one of the lagering aspects of these beers. They have a malt complexity, but a simplicity about them. They don’t make you over think it, you just start drinking it and before you know it you’re done, and say “Wow I’m satisfied that was a really good drinking experience.” ol’ Republic Brewing is located in Nevada City. How did you choose your location?

Jim: I live here. Simon had spent a lot of time up here also. What is not to like about it? They list Nevada City in many magazines as the Carmel of the foothills. It has so much rich history, especially brewing.

Simon: There wasn’t a brewery here, so as a marketing strategy it seemed to make a lot of sense. The water is awesome, definitely great here.

What is your brewing capacity?

Jim: It is seven barrels, with five fermenters and 11 brite tanks. Which is small and basically feels like we are home brewing with that size. We realized a couple weeks in that it was grossly undersized. We didn’t think that we would have that kind of response. We thought it would take two years to kind of build something here in the community Simon: It was funny before we opened. We were thinking, “How on earth are we going to sell all this beer?” There is going to be gallons of it. There was a Hops to Table Magazine

certain amount of intimidation as well; it was certainly the biggest brewing system I have ever worked on. It was a couple of weeks before we said we haven’t got a big enough system, we are screwed; there is no way we are going to have enough beer. We were brewing as fast as we could. We were excited when we got an additional fermenter and three extra brite tanks.

Do you have any expansion plans in the future?

Jim: Yes, we are going to have twelve fermenters and twenty-seven bright tanks.

We aren’t expanding the size of the system, but we are expanding the quantity of tanks. About one hundred feet away is the doorway to the other warehouse space. We are going to modify it so we are doing more production based brewing. We are going to add a few more vessels so we can create some efficiencies.

Outside of that it is still seven barrels a batch. Instead of doing 2 batches a week we will do six batches a week, doing three double days.

What are the logistics to lagering on a big commercial system?

Jim: Yes, you need some kind of coolant, typically glycol. It helps reduce the freezing point like antifreeze in your radiator. The logistics are everything has to be cool. When you come out of your kettle with your heat exchanger instead of being between 65 – 80F, you have to be closer to 50F. So it takes a lot more cooling capacity to get it there. Once it’s in the fermenter it’s going to stay in there for two weeks. That is a typical cycle for us for most of the lagers and we even treat our ales on the same cycle. That cooler temperature, we need good refrigeration for that, and then it goes into an aging room that sits at about 36F. There are three units hanging outside the wall there, and then we will have another two or three more down there.

Simon: It’s definitely a commitment making beer the way we do, there is no doubt. Even our quick turnaround beers are still four weeks. Four weeks of aging.

Jim: We can have our ales ready to sell within four to five weeks. Our lagers are at their best two months from the day we brew it. Which is nice because when we get down in there (with our 27 tanks) we can dedicate an entire row just to a lager or a particular program. Vienna lager is a six month process.

Any big IPA’s or Belgians in the future?

Jim: We did a West Coast style which was hugely popular, and we can’t keep it in stock. It’s called Sierra Lightning. It’s interesting, because we brewed during a lightning storm and we got the hops from a local hop farm here that own Sierra Moonshine, so all of the things kind of came together. We are trying to decide whether we package it that way. That was our interpretation of a West Coast style hoppy beer, a very unique, very different unusual hop combination. Lighter in color and we called it a Golden IPA. We have a second one we are working on. In the next week we might knock it out. Our interpretation of a French Saison called “Bière de Garde”, it is not a sour. When you think about French beers you think of French wine. You think of this luxurious kind of characteristic and have this high anticipation that is going to be this other worldly experience. It has about 11 or 12 different kinds of malts in there. The yeast selection and the hops combination are perfect. It is fully lagered and takes about three to four months of aging before it is released.

Bière de Garde - “Beer to keep or age” Like all Saisons the sky is the limit. There are no set rules unless you’re looking at beer guidelines.

Simon: It was the first time we both had a crack at this kind of beer. Not very many people do Bière de Garde. It is a pretty unique beer that people aren’t making.

Jim: We were at a gathering of brewers before an event and we had our Bière de Garde out. It was kind of a miserable way to introduce the beer for the first time to all of those guys because we had to pull it off a tank value and then it went into a growler. By the time it got there it was working toward a bit flat. I recall listening to someone’s comment, “They said I really like it, I’m just not familiar with this style and I don’t know how to rate it”. People aren’t familiar with it; they don’t know where to place it. It’s just a good beer. Too many people get caught up in trying to slot it into a right hole “is it square, round”.

brewing community has the friendliest people of just about any industry that I think we have been involved in. You’ll find that you can pick up the phone and talk to just about any brewer. If you called Sierra Nevada and asked for Ken Grossman there is probably a high likelihood that you will get him on the phone and he will talk to you. What other industry does that? The other thing too is don’t be in a hurry. It is easy to get impatient. It took us eleven months to open and then another two to three months to finish. We are still doing it, we are 2 ½ years in and we are still changing things.

Simon: We really sat down and started this project in September 2010. There was a lot of planning and getting all of our ducks in a row. And there were a lot of ducks that we missed, things we didn’t realize we had to do. It was one of the most complicated and hardest things I have ever done in my life, but also probably the most rewarding.

Jim: Brew great beer and don’t sell it if it isn’t right. Do not compromise, especially if it is your first beer. Don’t believe your own palette, or as my friend used to say “don’t believe your lying eyes”. You need to have other people taste it and have confidence in what you do.

Simon: We have been fortunate; we have not made a bad batch of beer yet.

I’m sure it will happen eventually. We are going to goof up somewhere. Jim and I will probably fight over it, unplugging it and letting it go down the drain because there is no way it will go out on the market. One bad batch of beer in the market will hurt your reputation more than you can repair it. We are really sensitive around our beers. When people ask, “Why is the beer not ready yet.”

Our reply is because it isn’t ready yet, you’re going to have to wait. We are here for the long haul. Like any industry the bubble is eventually going to burst. It has to tap out at some time and we want to come out the other end. ol’ Republic has had a lot of industry recognition. How do you feel about that?

Jim: It has amazed us with how much press we have gotten since we started.

We were featured in Sunset and got our sticker in the window before we even opened. We have been leading a little bit of a charmed life. We didn’t set out to do this kind of program, it just kind of evolved. We have probably had a dozen brew masters from all over the place come up here. We have a beer judge who lives up in this area and he has become a big fan. We feel pretty good like we are doing something right.

We owe a lot of credit to a guy named Don Mattson from Canada. Don became a friend of ours by way of buying the brewery. In Canada they don’t have limitations on their home breweries. The brewery you see in there besides the modifications we made was his home brew system. He had a big building with 2,500 sq ft of brewing space and a walk in cooler. He had his kettle in his garage and about 75 feet away were his tanks, he had his mash tun and mill room outside. It was a seven barrel home brew system for him. He was trained by a German brew master. He has been a great inspiration; it has been nice having him as a resource. We never did a single test batch on this system.

Every beer you taste is a first generation recipe. I think there are 2 or 3 beers where we have made slight changes where we were looking for a different malt characteristic. The ESB we changed a bit. Since it was really good, it just didn’t stand out. We had to stack up on an international level. So we changed it around so that it had a lot going on.

When you aren’t drinking your beer, what do you like?

Simon: Last night I was drinking Speakeasy. I ’m not a big fan of the IPA’s.

Lagunitas IPA, I like, “Eye of the Hawk”. Sometimes I like specialties.

Jim: We certainly like to try a lot of different beers to see what is going on out there because it is easy to get a house palette if you don’t. Every so often my wife comes home and brings a lite Mexican beer, something like a Modelo. For me it is more about reminiscing about the old time I spent in Mexico. Limes aren’t allowed in here, no citrus here.

Any message to the consumer?

What is your advice for people who are coming into this industry just starting out?

Simon: Yes, come to Nevada City and drink our beer. It doesn’t have to be that bacon maple syrup beer or something extreme.

Jim: That is a good question; because it is like where do you start? It never hurts to plan a lot. Have a good network and talk to everybody. Befriend people. The

Jim: Be adventurous, dare to try something different - something you have never tried before. Try a nice light lager. You might be impressed.

Hops to Table Magazine

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homebrew recipe

homebrew industry evaluation

LAST ISSUE’S SPRING FLING SAISON: A FAILED HOMEBREW During the last issue, we brewed a saison that did not turn out as we had planned. We discuss what went wrong and offer tips on how to avoid the dreaded stalled fermentation.

A Judging panel (pictured from left to right): David “Zambo” Szamborski, Kenny Hotchkiss, Shaun O’Sullivan, Quinn Gardner, Bottom Row: Rob Strasser and Nico Freccia

Team IBU (pictured from left to right): Brian Palmer and Mike Ryan (Not pictured) Owen Roswald

AWARD WINNING DOUBLE INSTANT OATMEAL STOUT The first place winner of the 21st Amendment Brewery/Capitol Beer and Tap Room Capitol City Brewers Battle 2013 share their winning Double Instant Oatmeal Stout.

DOUBLE INSTANT OATMEAL STOUT Type: All Grain Batch Size (Gallons): 10.00 Boiling Time (Minutes): 60 Fermentation: Ale, Two Stage Equipment: Stainless Kegs (10 Gal/37.8 L) Ingredients 16.0 lbs 2.0 lbs 1.0 lb 8 oz 1.0 lbs 1.0 lb 11.0 oz 11.0 oz 1.0 lb 8 oz 1.0 lb 3.75 oz 2.0 oz 2 pkgs

Pale Malt, Maris Otter Oats, Flaked Victory Malt Caramel/Crystal Malt - 80L Roasted Barley Biscuit Malt Chocolate Malt Maple Syrup Brown Sugar, Dark East Kent Goldings (60 min) Fresh Orange Peel (5 min) SafAle English Ale (#S-04)

Original Gravity: 1.080 Final Gravity: 1.020 ABV: 7.9% IBU: 31.4 Color: 33.5 SRM Mash Name: BIAB, Full Body Saccharification: 156F Mash Out: 168F Primary Fermentation: 7 days Secondary Fermentation: 21 days

D

uring Sacramento Beer Week, 21st Amendment Brewery and Capitol Beer and Tap Room hosted a homebrew competition. Eight Greater Sacramento homebrew teams competed for a chance to brew a commercial batch of beer with 21st Amendment Brewery and have that beer featured at retail establishments.

The inspiration for the idea came from a meeting between 21st Amendment Brewery Co-Owner and Brewmaster Shaun O’Sullivan, 21st Amendment Brewery Northern California Regional Sales Manager Quinn Gardner and Owner of Capitol Beer and Tap Room Kenny Hotchkiss.

According to Hotchkiss, “Quinn came up with a [Sacramento Beer Week] event that would feature a homebrew exhibition. We met with Shaun, and he took the idea to a new level by offering to have the winning team brew at the 21st Amendment brewpub.”

The rules of the competition were as follows: 1) Each team was limited to extract or partial mash brewing. 2) The complete mash process had to be completed during brew day. 3) Fermentation and bottling was done off-site. 4) The beer had to be bottled and delivered within 30 days and 4) All ingredients and specifications had to be documented and turned in with the bottles.

The judging took place at 21st Amendment Brewery and was done according to BJCP guidelines with blind samples of each beer grouped by style. The judging panel was comprised of O’Sullivan, Gardner and Hotchkiss along with 21st Amendment Brewery co-owner Nico Freccia; Brewpub Head Brewer David “Zambo” Szamborski and General Manager Rob Strasser.

After blind tasting all the beers and discussion, the judging panel picked the top three winners.

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The results were announced as follows: First Place: Team IBU for their Double Instant Oatmeal Stout. Second Place: Team MASH for their Belgian Session and Third Place to Team Eviction and their Black IPA. Team IBU is based out of Sacramento, California. The team members are Brian Palmer, Mike Ryan and Owen Roswald. When asked what motivated them to create this particular style of beer, Palmer recalled, “Before I started brewing, I was eating instant oatmeal with my kids and thought how fun it would be to brew an oatmeal stout based on instant oatmeal cereal.” Soon thereafter, Palmer started brewing with his father-in-law and fellow TEAM IBU member, Mike Ryan. The rest is history.

t the onset of this magazine, we committed to brewing each and every recipe we publish under real life conditions. Further, we committed to submitting our beer to a judging panel comprised of national beer judges, industry professionals and beer connoisseurs.

This publication’s homebrew team is made up of amateur enthusiasts. We brew on common equipment and use ingredients anyone can get at the local homebrew store. We understand that homebrew can be expensive, and we are unwilling to simply post a recipe without the finished product undergoing judging in real life conditions by real people. In this way, the reader can decide if the recipe is worth replicating or tweaking to make better.

In the last issue, we posted a saison recipe. Unfortunately, this beer suffered a stalled fermentation, and we did not hit our marks as expected. We started off with 1.056 OG and estimated it would hit 1.012 FG. After a total of 30 days in fermentation, the gravity stalled at 1.021; and it remained stalled for the next 15 days. After a total of 45 days in fermentation, we pulled the beer.

We now have a sessionable, “sweet” saison. The beer tastes good, so the foundation is there. However, it would be much better if our marks were hit, which would have resulted in a drier beer. Because the beer was not what we envisioned, we elected not to submit this beer to our industry Judging panel. Instead, we decided to analyze our brewing process and consult with commercial industry professionals to determine why the beer stalled in order to provide tips on how to better brew saisons.

Lesson No. 1: Keep a Brew Day Checklist We are experienced homebrewers; however, it was raining during brew day. Moreover, we were concurrently doing our industry evaluation for the Citra Bomb Pale Ale, and we weren’t as focused as we could have been.

As a consequence, we missed critical steps.

As it relates to fermentation, we failed to oxygenate the wort prior to adding the yeast. We also failed to add yeast nutrient. These are important and critical steps because the yeast cells require oxygen and nutrition for cell growth; and without it, the fermentation can (and, in fact, did) under-attenuate.

With a brew day checklist, we could have insured that all steps during the brewing process where completed...even through the rain!

Lesson No. 2: Use a fermentation vessel appropriate for the style.

We used a stainless steel conical fermenter; this turned out to be another critical error. Saison yeast requires higher than normal temperatures. The Wyeast French Saison yeast has an optimum temperature of 65°- 77° F.

Because of the cooler than normal temperatures this time of year, we were hovering in the low end of that range. We tried everything to get the conical to heat up. We turned the ambient temperature up; used a FermWrap; put it in the garage, put a blanket over it - nothing worked.

As a homebrewer, if you need to brew a beer that requires you to raise the temperature of the beer, use a glass carboy. The FermWrap with a Ranco Digital Temperature Controller works perfectly with a glass carboy and would have been the appropriate choice for this style.

Lesson No. 3: Reconsider when to dump the trub.

We followed conventional brewing thought and dumped the trub in our conical after seven days. This was before terminal gravity was reached.

There are different schools of thought with commercial brewers when exactly to dump the trub.

With today’s modern and advanced yeast, autolysis is significantly mitigated. Therefore, removing the trub before terminal gravity was reached gained us no additional benefits in this brew.

Like many commercial brewers, O’Sullivan started out as homebrewer, and, therefore, is tuned in to what the ultimate prize for winning a brewing competition would be. He recalls, “When I first started out home brewing, if there was a competition where the prize was being able to brew my recipe on a professional system, I would have been all over that. That’s as big time as it gets.”

Continuing events like this give back to the homebrewing community by helping to motivate and inspire the next generation of aspiring commercial brewers. O’Sullivan acknowledged and added, “Kenny was so gracious to hold the brew-off at his place; what a great day. I can’t wait until next year!”

Publisher’s note: Brian Palmer is Hops to Table’s Brewing Coordinator. Palmer entered the competition independent of his affilation with this magazine; and, while Hops to Table observed the judging, we took no part in the judging process and/or panel discussions.

Hops to Table Magazine

Hops to Table Magazine

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6

roadtrip chronicles

how-to section

BASIC RULES for packing beer for the flight home

Our staff at Hops to Table travel extensively. During these travels, we make a point to ALWAYS bring back local beer to share with our colleagues and friends. Usually, we fly with a few bottles stashed away in our suitcase. However, during our trip to Chicago, we went a little overboard. As the picture below illustrates, we had much more beer than space, so we had to buy another suitcase. Here are the six rules we learned.

4

Find Some Newpaper Even though you have your precious cargo securely packaged in socks, you should line the top and bottom of your suitcase with newspaper to add another level of cushion and absorption should there be a mishap.

ESCAPE TO MAUI

Pictured: Mama’s Fish House Restaurant in Paia, HI

We travel to the beautiful island of Maui, Hawaii in search of sun, beach and craft brew.

T

he island of Maui is the second largest of the Hawaiian Islands. It possesses three big cities, including Lahaina, Kahului and Wailuku. The region lures many visitors because of its tropical climate and physical landmarks, such as the highest volcanic mountain called Haleakala. The western part of the island, including Kaanapali, Lahaina and Kapalua, has the most luxurious and elegant resorts, golf courses, beaches and dining.

While there is an abundance of outstanding restaurants serving the freshest of food indigenous to the region, one has to search a little deeper for craft beer. Actually, we had to do more than search; we had to scour the island to find establishments serving a reasonable selection of craft beer.

During our trip, we visited no less than 22 places that claimed to have a reasonable selection of craft beer. Of the places we visited, we found one brewery and two craft beer restaurants that would qualify under the same guidelines we use to define craft beer establishments for our Sacramento Beer Map Directory.

Maui Brewing Co. reigns supreme in Maui. They have two facilities: the brewpub and the production facility tap room both located about seven miles of each other off the Honoapiilani Hwy in Lahaina.

The production facility tap room is a cool place to hang out and chat with the locals. They have a limited selection of tap handles and beer available for off-site sale. There is an active homebrew club on the island, and they have a good selection of homebrew supplies.

The brewpub had a wide variety of craft beer.

During the time we were there, they had 19 tap handles devoted to their beer and two tap handles for guest beer. The beer was all outstanding and represented a very diverse array of styles. They had “tropical” varieties, traditional varieties and barrel aged specialty beer. The tropical varieties were Mana Wheat (made with pineapples), Coconut Porter, Barefoot Brew (an amber made with local honey), Lemon grass Saison and Aloha Baktun (a Belgian stout made with local cocoa and chilies).

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The traditional varieties included three IPA’s, an ESB, an Irish Stouts, an Amber, a Brown Ale, a Scotch Ale, a Cream Ale and a Pilsner. Further, they had one Strong English Ale oaked in bourbon barrels.

In addition to a great selection of beer, the brewpub has an eclectic variety of food items. We sampled a number of dishes, all of which were good. We had the coconut porter beef stew, a delicious rich, hearty stew made with Maui Cattle Co. beef; the “Adult” Mac and Cheese, made with andouille sausage, mushroom, provolone and Parmesan cheese, garlic, and truffle oil; and an off-menu special order pizza with white sauce, mushrooms, olives and andouille.

In addition to Maui Brewing Co., we discovered two other craft beer places: the Monkeypod Kitchen by Merriman and Honu Seafood & Pizza.

The Monkeypod Kitchen by Merriman is located in Kihel, Hawaii. It is a few blocks from the ocean, but close enough to provide a beautiful ocean view. They have 36 craft beers on tap along with an impressive bottle selection. The beers were all outstanding, with an impressive mix from around the US and abroad.

The food is equally outstanding and features sustainable, organic dishes. Go during Happy Hour.

We had wood-roasted free range chicken with garlic, chili, rosemary and tzatziki sauce; Kiawe-roasted squash ravioli, chevre, spinach, sage brown butter; a Big Island lobster wood-fired pizza, Hamakua wild mushrooms, white sauce and truffle oil and four beers for under $50.

Honu Seafood & Pizza is located on the beach in Lahaina, HI. They have 12 tap handles of mostly craft beer and 48 carefully selected craft beers from around the world. The food is extremely fresh and represents a variety of local ingredients from around the region. We had a dozen Kumumoto oysters with a Porterhouse Oyster Stout from Ireland, and it was outstanding.

If you are a craft beer lover, you will not be disappointed visiting any one of the aforementioned establishments. From beautiful views to fresh and local food to craft beer, Maui has it all.

Quick Facts Timeline Established: 2005 Production Facility Opens: 2006 Beer Available in Cans: 2007 Beer Debuts in CA: 2008 Brewery Doubles in Production: 2009

5

1

Watch the Weight of your Luggage An average 22oz beer bottle weighs 2.3lbs. Almost all airlines charge for luggage over 50lbs. With the weight of the bag, socks and beer, it adds up quickly. You don’t want to be at the airport trying to unload beer to make weight. Trust us - very bad idea!

Research Airline Baggage Cost Security regulations prohibit carry-on items that contain more than 3.4oz of liquids; therefore, you will have to check bags. Many airlines now charge for baggage. See www.airfarewatchdog.com for a list.

Sustainability and Community Their Ford F250, Jeep Liberty, and the brewery deliver truck all run on an environmentallyfriendly gasoline alternative derived in part from their used cooking oil.

The production facility in Lahaina has been outfitted with solar panels to provide a clean, environmentally-friendly power source.

Half of the profits from every sale of the Beer Battered Onion Rings appetizer are donated to the Maui Humane Society.

The brewery also recycles all HI 5 cans and bottles and donates the profits to the Humane Society.

2

Bring an Extra Suitcase You will need an empty suitcase to bring back your beer.

Hint: You typically can carry on luggage anywhere between 22” x 14” x 9” and 24” x 16” x 10” depending on the airline. Since the luggage will be empty going to your destination, you don’t have to check it in. This step will save you time.

3

Bring Extra Socks...Lots and Lots of Extra Socks!

Once you score your local beer, you will need to protect them from breaking. One of the best ways we have found is to stuff them in socks!

Thick tube socks work best, and try to double stuff them just to be safe.

GABF Awards 2012 Gold: Hawaii 90 Wee Heavy (Scottish-Style Ale) 2011 Silver: La Perouse White (Belgian-Style Witbier)

6

Read the Fine Print!

Different airlines have different rules regarding traveling with beer. Know them and don’t break them. Remember, beer is fragile. Pack them at your own risk.

Read the Fine Print

2009 Bronze: Father Damien Abbey Ale (Belgian Style Strong Specialty Ale) 2007 Silver: Maui Gold Summer Ale (Specialty Beer) 2005 Silver: Belgian Abbey Ale (Belgian-Style Strong 2005 Silver: Honolua Lager (Cellar or Unfiltered)

Hops to Table Magazine

Hops to Table Magazine

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special feature: beer and running

special feature: beer and running

BEER: THE ULTIMATE RECOVERY DRINK

Sacramento Area Running Groups If you are looking for a formalized group to start running, we have compiled a list in the Greater Sacramento Area and a summary of each group to fit your needs along with their website information.

Not only does beer help your body recover lost carbs, but a study indicates that it may actually help your body reduce inflammation and stress after a hard run.

By Moni Bull After reading this study I was more intrigued than ever. As a novice runner and novice beer drinker myself, drinking beer after a run not only fascinated me, but also helped keep me motivated to finish many a half marathons. Currently having finished my sixth half marathon in less than a year, I think these running beer drinkers are on to something.

As I progress through my running repertoire and expand my beer palette –I think these two pastimes will go quite nicely together. As told by quite a few people I know who love beer, nothing creates a greater bond than a discussion over a pint. I think the same holds true with running. Now if I add both running and beer, it is the perfect pairing! And let’s not forget that many races actually feature beer. There are many in the area that have booths set up for participants to enjoy a delicious cold beer after they finish their race. I say that if you haven’t tried it, give it a try. You’ll have fun, meet some great people and find that beer really is the ultimate recovery drink.

“I run to drink beer,” my fellow running buddy Sabrina said one day, as we were trekking through an evening half marathon in Davis last July.

“No really,” she said, “I drink beer because I run. It’s the perfect recovery drink”.

Sabrina’s comment rang true when I ran my second half marathon with her again this past St. Patrick’s day. Not only was beer the first thing on her mind, but a few of our fellow running buddies actually set up a beer aid station along the race course. Now don’t get me wrong, I don’t recommend drinking beer while actually running a marathon, especially if you are trying to win the race; but for runners who want to just get out there and have fun, a “beer aid” station is a pretty good motivation to keep going.

Whether you are an experienced or novice runner, one thing everyone in the sport can agree upon is that a recovery drink is essential in order to let your body recuperate from the pounding after a race. Beer is high in carbohydrates, so it fits the bill perfectly.

But there may be even better benefits to drinking beer after a race than simply to recover lost carbs. A new study indicates that wheat beer reduces post-marathon muscle inflammation and respiratory illness.

The study was called “Be-MaGIC” (Beer, Marathons, Genetics, Inflammation and the Cardiovascular system). It looked at 277 marathoners who each drink 34 to 50 ounces of either non-alcoholic wheat beer or a placebo drink with the same amount of calories and carbs every day for three weeks leading up to the 2011 Munich Marathon, and for two weeks following the race.

After the marathon, the researchers measured the participants’ muscle inflammation and tracked signs of respiratory illness. They found that the beer drinkers were more than three times less likely to experience upperrespiratory infection, and their markers for inflammation were 20 to 32 percent lower than the placebo groups.

The reason they found was that beer (particularly wheat beer) has a lot of polyphenols. These compounds contain antioxidants which capture free radicals and reduce inflammation and stress. The best news is that alcoholic wheat beer includes double the polyphenols of non-alcoholic wheat beer.

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UPCOMING 2013 RUNS IN THE GREATER SAC AREA (10k and over) July 4, 2013: Folsom Firecracker - 10K/5K www.folsomfirecracker.com *July 14, 2013: Davis Moo-nlight Race - Half Marathon/10K/5K & Kids www.changeofpace.com/davis-moonlight-race *July 28, 2013: Blood Sweat and Beers Trail Run – 5.9 mile / 10.5 mile www.bloodsweatbeers.com August 18, 2013: Run on the Sly – 12K/Half Marathon/ 20M and 50K www.runonthesly.com September 8, 2013: Buffalo Stampede - 10 mile run/walk www.buffalochips.com/stampede

*October 6, 2013: Urban Cow – Half Marathon and 5k Run/Walk www.urbancowhalfmarathon.com *October 12, 2013: Ocktobrewfest (10K/5K & Kids) www.changeofpace.com/oktobrewfest/ *October 19, 2013: Folsom Blues Breakout – Half Marathon www.folsomblueshalf.org November 23, 2013: Davis Turkey Trot - Half Marathon/10K/5K & Kids www.changeofpace.com/davis-turkey-trot December 8, 2013: California International Marathon www.runcim.org *denotes a run that serves beer at the finish line/post race celebration.

Hops to Table Magazine

Buffalo Chips Running Club - www.buffalochips.net “The Buffalo Chips Running Club is the Sacramento area’s largest, oldest, and most friendly running club. Although some speedy Chips belong, the majority of our members are beginning runners, recreational joggers, and middle- to back-of-the-pack fun run participants. We have a walkers group of Buffalo Chips, too, and a very active youth program, the Chip Youths. Join us for safe, friendly, advice-filled runs, jogs, or walks at one of our many workout locations. You need not be a member to participate, but once you give it a try, you won’t be able to resist joining to take advantage of all the great perks available to card-carrying Buffalo Chip.”

Folsom Trail Runners - www.meetup.com/FolsomTrailRunners “We run on the dirt and in the trees. Why? Trail running is...FUN, less impact on the body than running on pavement, utilizes more muscles groups so you get stronger, balance and agility improves, mentally stimulating, a great way to connect with nature, and you're having so much fun you want to keep running! We schedule group runs every weekend, night runs, morning runs, weekly interval and hill workouts and meet for races. We're a crazy group that likes to have fun. You'll meet runners and build relationships with others who share similar running goals and schedules, whether the goal is to improve fitness, race a 5k or ultra distance event; the Folsom Trail Runners has a diverse group of members from beginners to ultra distance runners. Training with us will help improve your form, distance, pace and you'll be more motivated to go beyond your comfort zone and run distances you never dreamed of. We are your support team. We welcome all levels of runners, however, it is recommended that you be able to run at least 3 miles prior to joining the group at a minimum "trail" pace of 11-12 minutes per mile or road pace of 10-11 minutes per mile to keep up with the group.”

Running for Rhett - www.runninforrhett.org “Run or walk your way to your first half marathon finish or improve your best time by training with the ‘sea of blue’. The Runnin' for Rhett's half marathon training program is designed to prepare you to run, run/ walk, or walk a half marathon. All fitness levels are welcome and encouraged to join us! Your success is our success! Pace groups are led by trained pace group leaders who will lead you and support you through the training and we will ultimately have you prepared to race in the Urban Cow Half Marathon on Sunday, October 6th, 2013.”

t7_chili_ad.indd 1

5/29/13 5:57 PM

SacFit - www.sacfit.com “We’re the same outfit that produces the American River Parkway Half Marathon and 5K. So if you like that race, you'll love Sacfit because our training programs share the same level of quality service, attention to detail, high value, and safety that we provide for our race - and then some! Sacfit specializes in training beginning, intermediate, and advanced runners and walkers with any goal they might have - from getting a little more fit for Summer to completing their first 5K, 10K, half marathon, full marathon and beyond! And our earlier start provides a longer training season to give you plenty of time for any goal you might have.”

Team in Training Greater Sacramento Area www.teamintraining.orgsac/2154906 “Team In Training (TNT) is The Leukemia & Lymphoma Society's groundbreaking charity sports training program! For the past 22 years, TNT has been unparalleled in training beginner to seasoned athletes to complete marathons, half marathons, triathlons and 100-mile bike rides while raising funds for lifesaving cancer research. We have trained over 450,000 athletes and raised over $1 BILLION to further the mission of LLS. Depending on the event you register for, you will be required to fundraise anywhere from $1,000 to $5,000.”

In addition to the above list, training groups are also created at different times throughout the year for specific race events by the following organizations: Change of Pace Foundation - www.changeofpace.com Fleet Feet - www.training.fleetfeetsacramento.com Sacramento Running Association - www.runsra.org Hops to Table Magazine

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THE COMMUNITY PUB

food and beer pairing

The historical and social significance of the pub in our culture, our community and our lives.

By Sam Plato

I

f you were asked which social institution do you think is the most

in Portland, OR has made a name for itself by reusing buildings such as an

important for your community, how would you respond? Certainly at the

elementary school, a church, a ballroom and a funeral home. Sacramento too

top of most lists would be the usual suspects like schools, churches and

has our unique pubs like New Helvetia in a former tortilla factory, the Golden

parks. Community centers and government buildings (civic center, police

Bear in a converted house, and Shady Lady in a rehabilitated bread warehouse.

and fire) might even find their way onto the list. But shouldn’t the pub (insert tavern, bar, speakeasy, tap room, brew pub etc.) be high on the list? The pub

While the buildings contribute to making these places interesting, it’s the

isn’t for everyone, but neither is attending a council meeting for that matter.

people that make them special. The sharing spirit of his patrons amazes Rob Archie, Pangaea’s Owner. “I love seeing the excitement in their eyes when

For all the talk and literature about the negative social consequences and costs

they come back from traveling with a beer they can’t wait to share,” he said.

of alcohol, pubs have the surprising power to instigate change, inspire people

Going to the pub is like getting together with your family that you like. I asked

and bring communities together. They serve as a forum for social interaction,

Kenny Hotchkiss, Owner of Capitol Beer and Taproom, which he thought was

for the dissemination of information and for a place to simply let off a little

more important the beer or the people? Tongue-in-cheek, he responded with

steam.

a question of his own, “How can you have a craft beer bar without craft beer?”

Pubs are a source of revolution. Colonial American pubs were hot spots for

It seems pretty obvious that a craft beer bar needs craft beer, but it also

dissent and revolution. The Green Dragon Tavern in Boston housed the Sons of Liberty where the Boston Tea Party

needs people to survive, much less thrive. I went back home last month and was going to head over to one of my favorite gastropubs. The food was great and

was planned and Paul Revere began his famous

the beer list top notch. But, they never

ride. The first US Marines were recruited

could quite put together that steady,

at the Tun Tavern in Philadelphia.

consistent crowd. Meanwhile, their

Buckman Tavern in Lexington was

neighbor with an equally good craft

where the first battle of the

beer selection remains filled to

Revolutionary War was fought.

capacity with eager beer fans.

Fraunces Tavern in New York was where George Washington bid

Build it and they will come

farewell to his officers at the

doesn’t always work.

end of the Revolutionary War. Robert Putnam’s work Bowling Pubs are a source of artistic

Alone uses the decline in

inspiration. Heinold’s First and

bowling league membership

Last Chance Saloon was where

as a metaphor for the broader deterioration in community and

Jack London could often be found

social cohesion. Bowling alone

writing and served as inspiration

was a great activity yet it stunted the

for his novel Call of the Wild. White

development of human and social capital,

Horse Tavern in New York’s Greenwich

so the argument went. I argue that drinking

Village was a center of Bohemian culture and

alone presents a similar analogy. It’s easy to take

a gathering spot for writers and artists during the 1950s. Vesuvio in San Francisco was the Beat counterpart to the White Horse and was a popular spot for writers such as Jack Kerouac.

that great beer home and drink it in the comfort of our own HD family rooms. However, in doing so we are forgoing that opportunity to forge bonds and build relationships. Pubs are more than the location for special occasions.

Pubs are a source of community. As a Sacramento outsider, I was most amazed by the role of the neighborhood. The neighborhoods have proud

Like people and communities themselves, pubs too have personalities and go

histories and strong identities. And pubs are increasingly becoming an integral

through life cycles. Next time you sit down for a pint at your favorite pub, it

part of these identities. The Shack in East Sacramento has been a staple of

may be worth thinking about its personality. What about it draws you there?

the area since 1931 despite its many incarnations. Pangaea Two Brews Café

How does it influence you and your personality? Lastly, in what ways do you

has provided Curtis Park with a diverse offering of global beers and regional

contribute to its identity?

favorites for the past five years. Samuel Horne’s Tavern is integrated within the fabric of old Folsom. Which future pubs will emerge as synonyms of their

If I had one point to make with this piece it is that pubs represent an amazing

neighborhood? I have my thoughts but only time will tell.

backdrop to life. They can be a place where the world changes course, where art is born and where communities are forged. How will you contribute?

Pubs come in all shapes and sizes, some very interestingly so. McMenamin’s Page 21

Hops to Table Magazine

A BEER DINNER: LEARNING BY EXAMPLE How to pair food and beer. Everything you need to know about matching meals with a variety of beers using an actual beer dinner as a guide.

By Mike Moore

T

o better understand how to plan a beer dinner and pair different beers with a wide variety of foods I will use a real example. The following is the actual menu I devised recently for a party of 40 people.

Let’s start with the fundamentals. Just remember, these are generalities and there are no rules, so just have fun and enjoy. Menu possibilities are endless, so I try to start with a theme like Italian, Mexican or even French. Progress the menu along by making the food and the beer more intense as you work down the courses. Start with lower alcohol beers and then slowly continue upward. I like to intro with a beer that is fresh and very crisp just to stimulate the taste buds in anticipation of what is to follow. This can be a hoppy pilsner, a spicy wheat beer or a brightly hopped IPA. Beer enthusiasts “really” like their food, so be generous with the portions. With that said, let us move forward with the food and beer pairing.

Chicken Fennel & Tomato Bruschetta Crostini Think of the two main food items to match here: the fennel and the tomato. Fennel is a savory spice and hops are the spice of beer, so the beer must have some kind of hops. Next is the tomato; this is about texture and some malt to balance. In addition, this is the first pairing, so think crisp and fresh. The beer I would choose is a fresh hoppy pilsner, possibly from Bohemia or your local brewery. See that was not so difficult was it?

Portobello Parmagiano Crepes The two ingredients here are mushrooms and Parmesan cheese. Mushrooms are earthy and meaty with lots of texture; the cheese is salty, nutty and rich in flavor. So what style of beer will match all of these characters? To match the richness, you need malt; meaty texture - more malt; and nutty - how about nutty malt flavors. You could go with a slightly smoky beer like a scotch ale or a smoked porter (which is great with mushrooms,) but you would overpower the cheese. A better match is a malty beer with nutty flavors; therefore, a nice brown ale or, better yet, a nut brown ale would go well. With that beer, you would have the malt (mushrooms) and the nutty (Parmesan cheese) flavors covered.

spices plus a sweet apricot and a neutral but salty feta cheese. The root veggies consist of sweet potato, parsnips, carrot and leeks. Adding this all together, we have mostly earthy and spicy flavors with the sweet texture of pork. Hops equal earthy and spicy, so we can dig deeper and see which type of hops match the type of spices in this course. These are earthy and savory spices here, not the citrus, resin or hot type of spices.

Now getting really into hops here, some of the earthy varieties are: Kent Goldings, Brewers Gold, Fuggles, And Willamette. Those types of hops are used in mainly English-style IPA’s, so we have a match!

Tiramisu Finally, with much giddy anticipation, we arrive at dessert, and it couldn’t be sweeter (pun intended). Anytime you have chocolate and beer together, wonderful things happen. This is a match made in heaven. Tiramisu is a rum and coffee infused dessert dusted with cocoa powder. The natural match here is stout; but which one? Match the intensity of the beer to the desserts intensity. A coffee stout would work, a flavored stout would work and a bourbon barrel aged stout definitely could work here. I chose a Russian Imperial Stout because of its high alcohol and coffee notes, plus the rich esters of dark fruits like prune, plum and raisin. This works seamlessly to make the dessert last longer and longer, and who wouldn’t want that to happen?

I invite you to try a beer dinner on your own. Nothing is more satisfying that sitting down with friends and marveling about the way beer and food interact and complement each other. Remember there are no rules; just have fun experimenting with all the possibilities. After you are finished, someone will always ask, “When is the next beer dinner?”

Mike Moore is a national beer judge with over 20 years of judging experience. He has planned and hosted beer pairing dinners for the last 15 years and has made appearances on local television to explain how and why food and beer work so well together. Mike has also traveled extensively to Europe to study the beer and food scene.

Spring Mix Salad with Avocado, Orange and Red Onion When matching salads, always take into consideration the type of lettuce used and the salad dressing. For example, iceberg, butter, leaf and romaine lettuce are somewhat mild; however, radicchio, arugula and frisee are very bitter greens. Spring salad has a bit of both in the mix. Next the dressing; think about how much vinegar and what type, any spices used and how much oil also. The salad dressing here is made up of orange juice, apple cider vinegar, allspice and a touch of olive oil. The salad also contains avocado, oranges and red onions. Sounds complicated? Not if you are like me and your love of food is just as high as beer. So we have tart (vinegar and orange), spicy (allspice and possibly some of the lettuce) and texture (avocado). An IPA would work here, but that would leave out the avocado and possibly the orange juice. We need something acidic and tart. A wheat beer is acidic, plus it has a bigger mouthfeel and the hops work with the lettuce and red onion. But let’s not forget about that entire orange flavor, so what about an orange infused wheat beer. Yes, that is what I chose to match with this salad; it was tart, clean and very refreshing to clear the palate for the main course.

Herb And Garlic Crusted Pork Tenderloin, Stuffed with Sage, Juniper, Apricot and Feta Cheese, Drizzled with a Fig Balsamic Glaze, Over Roasted Root Vegetables This is a very intense and complex main course; lots of things going on here. Well let’s break this down and match as many items as possible. Pork equals malt, but pork rubbed in all those spices; now that spells hops. The stuffing consists of even more Hops to Table Magazine

Page 22

Beer Art

Beer Festival Calendar The following is a list of scheduled festivals in and around the Greater Sacramento area from now until the end of the year. All festival dates and times are subject to change or cancellation, so please check directly with the venue before making plans.

Featuring the beer art of Aaron Taylor.

6/14/2013 6/15/2013 6/15/2013 6/15/2013 6/21/2013 6/22/2013 6/29/2013 6/29/2013 6/29/2013 7/6/2013 7/6/2013 7/13/2013 7/20/2013 8/3/2013 8/10/2013 8/10/2013 8/17/2013 8/24/2013 8/24/2013 8/31/2013 8/31/2013 9/8/2013 9/21/2013 9/28/2013 9/28/2013 9/29/2013 10/4/2013 10/4/2013 10/11-12/2013 10/19/2013 10/19/2013 10/19/2013 10/26/2013 11/11/2013 12/20/2013

Fri Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Sat Fri Fri Fri/Sat Sat Sat Sat Sat Sun Fri

6p-10p Noon-6p Noon-5p 4p-8p 2p-7p 6p-11p 6p-10p Noon-5p Noon-5p Noon-7p 3p-6p 2p-6p 2p-6p Noon-5p 2p-8p Noon-5p Noon-5p 5p-11p 2p-6p Noon-4p 2p-6p Noon-4p Noon-4p 2p-6p 11a-5p Noon-5p 5p-10p 5p-10p TBD 6p-9p 3p-7p 11a-6p 8a-1p Noon-5p 5p-10p

Laguna Lions BrewFest

Folsom Rhythm & Brews Monterey BeerFest Brews & Blues Festival BBQ, Blues & Brews Fest A Tropical Affaire Bell Tower BrewFest

Santa Cruz Hops & Barley Fest.

California Beer Festival - Marin Northstar Brews & Bluegrass

Kirkwood Firemen's BBQ BreastFest 2013 California State Fair BeerFest Bluesapalooza Brews, Jazz & Funk Fest CA Beer Festival - Santa Cruz Stumptown Beer Revival Reno CANFest Sierra BrewFest Kirkwood Chili Cook-off FoamFest Taste of Chico

California Brewer's Festival

Oktoberfest Rock for Autism Sac Sliders & Suds Festival

Taste of Sacramento

Oktoberfest Oktoberfest Whole Lotta Brews Sudz in the City California Beer & Wine Festival Capitol Apocalypse Zombie Run SNOWBOMB Ski, Board & Brew Best of Sac

Laguna Town Hall Palladio @ Broadstone Monterey Cty Fairgrounds St. Monica's Parish Hall Eldorado Resort & Hotel Shriner's Hospital Downtown Placerville Sky Park Stafford Lake Park Northstar Resort Kirkwood Village Plaza Fort Mason Center CalExpo Mammoth Lakes Resort Squaw Valley Lake Tahoe Aptos Village Park Stumptown Brewery Peppermill Nevada City Fairgrounds Kirkwood Village Plaza Squaw Valley Lake Tahoe Downtown Chico Discovery Park Squaw Valley Lake Tahoe Engelmann Cellars Fremont Park Sacramento Conv. Ctr. John Thurman Field Turn Verein Whole Foods Fulton Mall Downtown Yuba City Sutter's Landing Park CalExpo Thunder Valley Casino

Elk Grove Folsom Monterey Willows Reno Sacramento Placerville Scotts Valley Novato Truckee Kirkwood San Francisco Sacramento Mammoth Squaw Valley Aptos Guerneville Reno Grass Valley Kirkwood Squaw Valley Chico Sacramento Squaw Valley Fresno Sacramento Sacramento Modesto Sacramento Folsom Fresno Yuba City Sacramento Sacramento Loomis

P UBLIC SERV ICE ANNOUNCEMENT

Resources to help get you home safe...

Last Call Sacramento www.lastcallsacramento.com (916) WEDRIVE

Jay’s Taxi Services (916) 504-8500 www.jayscab.net

BeMyDD www.bemydd.com (877) UBEMYDD

KMM Cab Service www.sacramentocab.com (916) 821-4471

Driver Please www.driverplease.com (877) OURDRIVER

Taxi Sacramento www.sacramentoairporter.net (916) 222-9092

Yellow Cab www.yellowcabsacramento.com (916) 444-2222 Page 23

Hops to Table Magazine

Hops to Table Magazine

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sac eats and drinks RUHSTALLER’S RETURN OF THE GILT EDGE LAGER CELEBRATION

DAVIS BREW FEST

Taken at the Ruhstaller Hop Farm on June 6, 2013

Taken at Sudwerk on June 1, 2013

AUBURN BREW FEST

Taken at Gold Country Fairgrounds on June 8, 2013

TRACK 7, PANGAEA CAFE AND PETER HOEY 3X IPA COLLABORATION Taken at Track 7 Brewing Co. on June 12, 2013

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Hops to Table Magazine

Hops to Table Magazine

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greater sacramento brewery, brewpub and craft beer directory

PLACER COUNTY BREWERY

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

BREW PUB Hoppy Brewing Co. 6300 Folsom Blvd.

Sacramento, CA 95819 (916) 451-6328 www.hoppy.com River City Brewing Company 545 Downtown Plaza Sacramento, CA 95814 (916) 447-2739 www.rivercitybrewing.net Rubicon Brewing Company 2004 Capitol Avenue Sacramento, CA 95816 (916) 448-7032 www.rubiconbrewing.com

CRAFT BEER MENU Alley Katz 2019 O Street Sacramento, CA 95811 (916) 442-2682 www.facebook.com/alleykatzpubngrub Bella Bru Cafe - Natomas 4680 Natomas Blvd Sacramento, CA 95835 (916) 928-1770 www.bellabrucafe.com BJ's Brewhouse - Arden Fair 1689 Arden Way Sacramento, CA 95815 (916) 570-1920 www.bjsbrewhouse.com

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

Capitol Garage 1500 K Street Sacramento, CA 95814 (916) 444-3633 www.capitolgarage.com

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

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

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

Dad’s Kitchen 2968 Freeport Blvd Sacramento, CA 95818 (916) 447-3237 www.ilovedadskitchen.com

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

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

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

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

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

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

Enotria 1431 Del Paso Blvd Sacramento, CA 95814 (916) 922-6792 www.enotria.com Extreme Pizza 1140 Exposition Blvd, Ste 200 Sacramento, CA 95815 (916) 925-8859 www.extremepizza.com Firestone Public House 1132 16th St Sacramento, CA 95814 (916) 446-0888 firestonepublichouse.com Flaming Grill Cafe 2319 El Camino Ave Sacramento, CA 95821 (916) 359-0840 www.flaminggrillcafe.com Fox & Goose Public House 1001 R St Sacramento, CA 95814 (916) 443-8825 www.foxandgoose.com Hook & Ladder Manufacturing Co. 1630 S St Sacramento, CA 95811 (916) 442-4885 hookandladder916.com Hot City Pizza 5642 J St Sacramento, CA 95819 (916) 731-8888 www.hotcity-pizza.com

Ten22 1022 Second St Sacramento, CA 95814 (916) 441-2211 www.ten22oldsac.com Tulí 2031 S St Sacramento, CA 95814 (916) 451-8854 www.tulibistro.com Thir13en 1300 H St Sacramento, CA 95814 (916) 594-7669 www.thir13en.com

FOLSOM BJ's Brewhouse - Folsom 2730 East Bidwell Street Folsom, CA 95630 (916) 404-2000 www.bjsbrewhouse.com Cellar Wine Bar 727 Sutter Street Folsom, CA 95630 (916) 293-9332 www.thecellarwinebar.com The Fat Rabbit Public House 825 Decatur Street Folsom, CA 95630 (916) 985-3289 facebook.com/thefatrabbitpublichouse

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

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

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

Blackbird Kitchen + Bar 1015 9th Street Sacramento, CA 95814 (916) 498-9224 www.blackbird-kitchen.com

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

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

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

La Trattoria Bohemia 3649 J Street Sacramento, CA 95816 (916) 455-7803 www.latrattoriabohemia.com

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

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

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

Sudwerk Riverside 9900 Greenback Ln Folsom, CA 95630 (916) 989-9243 www.sudwerkriverside.com

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

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

Whole Foods Market - Folsom 270 Palladio Pkwy Folsom, CA 95630 (916) 984-8500 www.wholefoodsmarket.com/stores/folsom

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EIK GROVE

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

BJ's Brewhouse - Elk Grove 9237 Laguna Springs Elk Grove, CA 95758 (916) 753-1500 www.bjsbrewhouse.com Old Town Pizza & Tap House 9677 Elk Grove Florin Rd Elk Grove, CA 95624 (916) 686-6655 www.facebook.com/oldtownpizzeria

CITRUS HEIGHTS

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

YOLO COUNTY BREWERY

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

CRAFT BEER MENU DAVIS Burgers & Brew 403 3rd St Davis, CA 95616 (530) 750-3600 burgersbrew.com City Hall Tavern 226 F Street Davis, CA 95616 (530) 756-4556 www.sro-inc.com Davis Beer Shoppe, The 211 G St Davis, CA 95616 (530) 756-5212 www.facebook.com/thedavisbeershoppe Davis Graduate, The 805 Russell Blvd Davis, CA 95616 (530) 758-4723 www.davisgrad.com G Street Wunderbar 228 G St Davis, CA 95616 (530) 756-9227 www.gstreetwunderbar.com University of Beer 615 3rd St Davis, CA 95616 (530) 759-1990

WEST SACRAMENTO Broderick Roadhouse 319 6th Street West Sacramento, CA 95605 (916) 372-2436 www.broderick1893.com Streets of London Pub 2200 Lake Washington Blvd, Ste 100 West Sacramento, CA 95691 (916) 376-9066 www.streetsoflondon.net

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

Hops to Table Magazine

Fox Barrel Cider Co. 1213 S. Auburn Street Colfax, CA 95713 (530) 346-9699 www.foxbarrel.com Knee Deep Brewing Co. 645 5th Street Lincoln, CA 95648 (916) 757-1861 www.kneedeepbrewing.com Loomis Basin Brewing 3277 Swetzer Rd. Loomis, CA 95650 (916) 259-2739 www.loomisbasinbrewing.com Out of Bounds Brewing Co. 4480 Yankee Hill Rd #100‎ Rocklin, CA 95677 (916) 259-1511 outofboundsbrewing.com Roseville Brewing Company 501 Derek Place Roseville, CA 95678 (800) 978-3713 www.rosevillebrewingco.com

BREW PUB Auburn Alehouse 289 Washington Street Auburn, CA 95604 (530) 885-2537 www.auburnalehouse.com BJ's Restaurant and Brewery 1200 Roseville Parkway Roseville, CA 95678 (916) 580-2100 www.bjsbrewhouse.com Power Club Restaurant & Brewery 195 Harrison Ave Auburn, CA 95603 (530) 305-5052 www.powerclubauburn.com

CRAFT BEER MENU Bar 101 101 Main Street Roseville, CA 95678 (916) 774-0505 www.bar101roseville.com Boneshaker Pub 2168 Sunset Blvd #104 Rocklin, CA 95765 (916) 259-2337 www.boneshakerpub.com Chef's Table, The 6843 Lonetree Blvd.

Rocklin, CA 95765 (916) 771-5656 www.chefdavidstable.com Final Gravity Taproom and Bottleshop 9205 Sierra College Blvd, Ste 10 Roseville, CA 95661 (916) 782-1166 www.finalgravitybeer.com Gordon Biersch Tavern - Roseville 1151 Galleria Blvd., Space 9211 Roseville, CA 95678 (916) 772-2739 www.gordonbiersch.com Little Belgium Deli and Beer Bar 780 Lincoln Way Auburn, CA 95603 (530) 820-3056 Owl Club, The 109 Church St Roseville, CA 95678 (916) 782-5222 www.owlclubroseville.com Perfecto Lounge 973 Pleasant Grove Blvd #110 Roseville, CA 95678 (916) 783-2828 www.perfectolounge.com Pete’s Restaurant and Brewhouse 5540 Douglas Blvd Granite Bay, CA 9574 (916) 797-4992 petesrandb.com/locations/granite-bay World Pub 3021 Grass Valley Hwy Auburn, CA 95602 (530) 392-3603 Yard House - Roseville 1166 Roseville Parkway Roseville, CA 95678 (916) 780-9273

Hops to Table Magazine

EL DORADO COUNTY

NEVADA COUNTY

BREWERY

BREWERY

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

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

CRAFT BEER MENU

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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