of 7
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PETE’S PIZZAND TAP HOUS
DANETTEBRICK OVEN PU
Craft beer, artisan pizza a
great atmosphereGrass Val
COME FOR THE BE
STAY FOR THE FOO
NFUSION TAPROOMThe “hoppiest place in Lincoln”
WELSH RAREBIT RECIPEA savory, melty, cheesy side to make
your lunch a little more British
ON TAPgold country AUGUST 2015
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VOLUME 02 ISSUE 02
AUGUST 2015
CONTRIBUTING
WRITER/PHOTOGRAPHER
Anne Stokes
GOLD COUNTRY
Quarterly publication highlighting the CrafBeer Industry in the Gold Country
1030 High Street, Auburnwww.auburnjournal.com
Copyright 2015. All rights reserved. No part of publication may be reproduced without writtepermission of the publisher. The publisher shnot be responsible for any liabilities arising fro
the publication of copy provided by any advertfor the Gold Country On Tap. Further, it sha
not be liable for any act of omission on the paof the advertiser pertaining to their publisheadvertisement in the Gold Country On Tap.A publication of the Gold Country Media.
GENERAL INFO
CEO
GENERAL MANAGER
EDITOR
FEATURES EDITOR
PRODUCT DIRECTOR
& ADVERTISING INFO
PRODUCTION
(530) 885-5656 or(800) 927-7355
Jeremy Burke
(530) 852-0200
Jim Easterly
(530) 852-0224
Penne Usher
(530) 852-0245
Paul Cambra
(530) 852-0230
Rebecca Regrut
(530) 852-0222
Tony Easter
Laura Smith
ON TAPgold country
On the Cover
Inside
15PUBLICATION DESIGNED BY:
Gold Country Media Services. Small businAsk us about our Design Services!
S E R V I C E S
photography by Anne Stokes
PETE’S PIZZA ANDTAP HOUSEThe Grass Valley restaurant features
local microbrews & artisinal pizzas ina newly renovated space.
04
03 PETE’S PIZZAAND TAP HOUSE
07 LOOMIS BASINBREWING COMPANY
10 LOCAL BEER MAP
12 FAIR OAKS BREW PUB
14 DANETTE’S BRICK OVEN PUB
07
INFUSION TAPROOM06
WELSH RAREBIT RECIPE08
15 GOATHOUSE BREWINGCOMPANY
14
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While Pete’s Pizza & Tap House may
not be the rst to combine pizzaand beer, they denitely know how
o do it right. The popular restaurant recent-
y moved to a new, larger location in Grass
Valley’s historic downtown, beautifully reno-ating their new space on West Main Street.
The family-friendly eatery oers artisanal piz-
as, salads, calzones, sandwiches and smallerites, along with a revolving selection of craft
eers on tap.
When we rst took over Pete’s [in 2008], theynly had two beers on tap and the rest were
ll in bottles. About two years ago, I kind of
noticed the beer trend coming back around.
At the old Pete’s, we used to carry domesticsn tap like Budweiser and Sierra, so I started
to replace it with Old Republic, Knee Deep
Brewery out of Auburn. I wanted to see how it
would take o. Slowly but surely, people start-
ed to catch on to it,” says owner Aaron Flores,who runs Pete’s along with his wife, Lorri. “I
gured why don’t we add in more taps, makeit sort of a tap house/pizza parlor and see
how that works? And so far it’s working pret-
ty well.”
Many of the rotating taps feature brews from
local breweries in Placer and Sacramentocounties and beyond, as well as locally pro-
duced Crispin Cider and Sprecher’s root beer.
Pete’s even has a dedicated nitrogen tap forstout-like brews such as Oskar Blue’s Brewing
Company’s “Old Chub,” which currently oc-
cupies the tap.
“We’re trying to go across the board with
ferent types, dierent styles, ranging f
IPAs, which are the popular, trendy bdown to a lager or pilsner,” says Flores. “W
highlighting a lot of the handcrafted brew
lot of them coming out of our local area,Old Republic out of Nevada City, AuburnHouse, we have Loomis Basin Brewery w
is just down the hill, we carry some from
ramento, we actually have some beersof San Diego and San Luis Obispo as w
There’s something for everyone.”
01Peter Unger, left, and Jessyka Herrera o
vada City enjoy lunch at Pete’s new G
Valley tap house. (Photos by Anne Stoke
PETE’S PIZZAAND TAP HOUSE
POPULAR RESTAURANT BASES SUCCESS ON LOCAL BREWS, FOOD, AND ARTISANSBy Anne Stokes
— STORY CONTINUED ON NEX
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PETE’S PIZZA & TAP HOUSE114 W. Main St. Grass Valley, CA 95945(530) 274-9600
PETES-PIZZA.COM
I think it goes with the trend right now. I
hink people are willing to pay a little bit moreor a quality, handcrafted beer,” he adds. “The
acramento region, Loomis Basin, all the way
up to Nevada City, have little microbrewer-
es popping up all over the place. I denite-y wanted to highlight the local stu, and it
eems to be tting the demand from people
oming in. They want local, handcrafted beer.”
That local focus extends to Pete’s artfully
handmade pizzas as well.
We buy from our local farmers markets,
whenever we can we buy local, denitely in
eason,” explains Lorri. “We have a peach piz-
a right now with Gorgonzola cheese, aruguland bacon. It’s to die for!”
“We also do the best gluten-free crust that youcan get,” she adds. “It’s a specialty bakery that
we order from, it’s an all gluten-free bakery
in the East Bay. I searched high and low—it’svery hard to get a good gluten-free crust. They
ship it to us half-baked. It’s fantastic and veryfresh.”
From the simply crafted Margherita, which
showcases locally-grown heirloom tomatoes
from Greg’s Organics, to the popular Yuba
(Oh, Yeah!) pie, which is topped with jalape-
nos, bacon, cheddar and a white sauce, Pete’s
unique pizza creations and local, seasonal top-
pings compliment the arrangement of beers
on tap.
“As far as [beer pairing for the Yuba pizza], I
would probably do something light and c
because the Yuba has so many strong a
Erik Gustavson slices up an artisan pizz
right out of the oven at Pete’s Pizza & Ta
House in downtown Grass Valley.
Pete’s Pizza & Tap House features locall
sourced pizza toppings such as heirloom
tomatoes from Greg’s Organics on thei
Margherita, front, and combo pizza.
Pete’s Pizza & Tap House owner Aaro
Flores focuses on local craft brews on ta
at his popular Grass Valley restaurant.
02
02
03
04
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oing on with the jalapenos, the bacon and theheddar cheese,” says Aaron. “Our Conamara,
which has creamy goat cheese, I would tend
o go with maybe an IPA, because it’s sharpnough to cut through that creamy cheese.
We’re actually working on some tasting notes
ight now, to highlight the menu with brewers
asting notes, like a wine pairing.”
Aaron and Lorri Flores’ local focus shines
hrough even in their new space’s renova-
ions, including their handmade furniturerafted from repurposed materials by local
artisans from Naked Tree Woodworking andFunk Yard.
“We feel like this is part of [Grass Valley’s] re-
vitalization, the new trend, we’re swanking it
up a notch,” explains Lorri. “We’re using local
craftspeople to do our furniture, everything is
handmade, and it’s dierent. It’s not like weran up to a restaurant supply store and bought
furniture. We’re pretty proud of it.”
Between the artful décor, good food and care-
fully crafted brews, there’s little mystery as to
why Pete’s Pizza & Tap House is a popular with locals. The restaurant also features reg
specials, such as $2 “Tallboy Tuesdays.”
“The old shop was really fun, and rock
roll, and had a young atmosphere,” expl
Aaron. “When we transferred over heredidn’t want to make it a high-end, seri
adult-like atmosphere. We wanted to k
that open range of kids and adult, so anyb
could come in and have a root beer on dracould come in here and have a double IPA
draft with some delicious food as well.”
06
06
Pete’s Pizza & Tap House features locally sourced pizza toppings such as
heirloom tomatoes from Greg’s Organics on their Margherita pizza.
Pete’s Pizza & Tap House oers a selection of revolving taps featuri
local craft brews, as well as cider, and root beer.05
05
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nfusion Taproom, Lincoln’s newest water-
ing hole recently opened its doors this July
and features 20 rotating labels of local andegional craft beers and ciders, both on tap and
ottled.
Conveniently located on Twelve Bridges Driveust o of Highway 65, the “hoppiest place in
Lincoln” will focus on highlighting local Plac-
r County craft beers, with permanent rotating
eer handles featuring brews from Loomis Ba-
in Brewery, Auburn Ale House, Knee Deep,
nd Lincoln’s own Goat House Brewery.
We want to be able to showcase our localreweries, so we’re shooting for about 75 per-
ent local (labels) and then 25 percent from
ther states such as Oregon, Alaska and Colo-
ado,” says Andrea Marshall, who is openinghe taproom with husband Jake Marshall.
I like a small town’s personality, and that’s
what Lincoln is like,” Jake says. “That’s what
we want to build o of — keep everything lo-
cal and showcase what Lincoln has to oer and
help it grow.”
That local focus extends to the furnishings as
well.
“Our bar was built locally; we had someonefrom Lincoln build it, the countertop and all the
furniture. Every piece is handmade, from an in-
dividual out in Rescue,” says Andrea. “We’retrying to stay as local as we can.”
Infusion will partner with nearby Siino’s Piz-
za, Pasta & Grill, allowing customers to ordersmall plates and appetizers to go with their ev-
er-evolving list of craft beers and ciders.
Featuring local labels such as Common Cider
out of Auburn, Sierra Cider and Fox Cider, “Wewant to have at least two ciders here because
cider is growing just as rapidly [as craft beers],”
says Andrea.
INFUSION TAPROOM
The “hoppiest place in Lincoln”y Anne Stokes
INFUSION TAPROOM845 Twelve Bridges Drive, Suite 125
Lincoln, CA 95648(916) 409-2274
HOURS OF OPERATION
Mon – Wed: 10:00 am – 9:00 pmThurs: 10:00 am – 10:00 pmFri – Sat: 10:00 am – 11:00 pm
Sun: 10:00 am – 8:00 pm
HAPPY HOURMon – Fri: 3:00 pm – 6:00 pm
INFUSIONTAPROOM.COM
Infusion Tap Room owners Jake and An
drea Marshall are keeping their focus lo
cal, with Placer County labels like KneDeep, Loomis Basin Brewery, Auburn Al
House, and Goat House Brewery on tap
(Photo by Anne Stokes)
01
01
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The Loomis Basin Brewing
Company is a family-owned
and operated microbrewerywith a local cult following. Father
nd son brew masters Jim and
Kenny Gowan, who have nearly
0 years of commercial brewing ex-
erience between them, opened up
he 20-barrel beer center ve years
go.
We’re very hands-on,” says Ken-
ny. “We handle the product from A
o Z, even as far as packaging it into
ottles. We run it all. Our tagline isAlways fresh, always local.’”
With roots that go back several
enerations, the Gowan family haseceived and appreciated some
erious support from their home-
own of Loomis. Their products arelways released rst at their own
asting room on Swetzer.
It’s kind of got a cult followingnow—it’s kind of a high demand
roduct. So we release it here at the
ront door to make sure my town
nd my locals have the rst crack att,” Kenny observes.
The Loomis Basin Brewing Com-
any also handles its own productdistribution, eschewing the large
orporation route.
We still self-distribute, we’re onef the lone breweries locally that
till own our distribution rights,” he
ontinues. “Everything is in-house.We can control where our product
oes and who has it and say yes or
no. Your hands are a little more tied
when you’re with a distributer.”
According to the California Craft
rewing Association, localized
rewing is becoming an exploding
force across the Golden State, con-
tributing $6.5 billion to the econo-
my in 2014 alone. The CCBA also
states that the economic impact of
craft brewing jumped more than 18percent in that same year.
Loomis Basin Brewing Company’s
coveted concoctions are available bottled and on tap in restaurants,
bars and supermarkets throughoutNorthern California.
“We’re in the Sacramento Valley,
Placer County all the way up to
Auburn, Grass Valley and NevadaCity,” Kenny says. “We’re in all
the Bel Airs and Rayley’s. We’re
in all the Nugget Markets out to
Vacaville and Elk Grove, all the lo-
cal Whole Foods, all the local Total
Wine & More.”
But it is still the tasting room inLoomis where locals most enjoy
grabbing a pint, bottle or growler.
Tuesdays through Saturdays alsofeature various food trucks to pair
with the pale ale, IPA, pilsner, as
well as live music on Friday and
Saturday evenings. And while theLoomis Basin Brewing Company
is on a successful track, its focus is
still taking care of Placer County’s
community.
“We’re not in a big hurry, we’re try-
ing to grow organically and smart,”
Kenny acknowledges. “We’re nottrying to conquer the West Coast in
the rst 5 years. I want to be doing
the same thing in 20 or 25 years.We’ll grow as we keep expanding,
but we want to make sure that be-
fore we’re in any other state or the
Bay Area or anything like that, rstand foremost, we’re taking care
of our locals before we go any-
where else.”
LOOMIS BASINBREWING COMPANY
“ALWAYS FRESH, ALWAYS LOCAL”
y Anne Stokes
01
Owners and brew masters Jim Gowan, left, and his son Kenny Gow
run the Loomis Basin Brewing Company, located on Swetzer Roa
“Our family is very appreciative of how Loomis supports us,” says Ke
ny. “We’re just ecstatic to be here, and we’re looking forward to bei
here for the next 20 years.” (Photo by Anne Stokes)
LOOMIS BASINBREWING COMPANY
3277 Swetzer Rd. Loomis, CA 95650(916) 259-BREW (2739)
TASTING ROOM HOURS: Tuesday-Wednesday: 3 to 8 p.m.Thursday-Saturday: 3 to 9 p.m.
Sunday-Monday: Closed
LOOMISBASINBREWING.COM
1323 Terminal St., West Sacramento
www.jackrabbitbrewingcompany.com
We specialize in hand-craftedBelgian and English styled ales.
Our Taproom
Our taproom is kid-friendly, dog-friendly and bike friendly.
is now open to the publicat the following hours:
Friday: 3 PM to 9 PM
Saturday: 12 PM to 9 PM
Sunday: 12PM to 6 PM
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BRITISH LUNCHs i d e d i s h r e c i p e
welsh rarebit
Welsh rarebit or Welsh rabbit (original spelling) is a dish made with a savory
sauce of melted cheese and various other ingredients and served hot, after
being poured over slices of toasted bread, or the hot cheese sauce may
be served in a chang dish like a fondue, accompanied by sliced, toasted
bread. The names of the dish originate from 18th-century Great Britain.
Welsh rarebit is typically made with cheddar cheese.
directions
total time: 25 minutes
Prep: 15 minutes Cook: 10 minutes
ingredients
3 tablespoons unsalted butter
3 tablespoons all-purpose our
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
3/4 cup heavy cream
1/2 cup dark beer, either a porter or a stout
1 3/4 cups shredded sharp Cheddar
2 drops hot sauce, if desired
Melt the butter in a medium saucepan over medium-high heat, then whiskin the our. Whisk in the Dijon and season with some salt and pepper.
Cook for three minutes, whisking continually. Whisk in the Worcestershire,then the cream and beer; whisk out any lumps. Bring the mixture to a boil
and cook out the alcohol, about one minute. Stir in the cheddar and letmelt. Keep stirring over medium-high heat until thickened, four to ve
minutes. Serve with slices of sourdough.
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36 Handles 1010 White Rock Rd, El Dorado Hills(916) 941-360636handles.com
50/50 Brewing Co 11197 Brockway Rd #1. Truckee(530) 587-2337ftyftybrewing.com
Bar 101101 Main St, Roseville (916) 774-0505bar101roseville.com
Bone Shakers Brewery 4810 Granite Drive #A-1 Rocklin, Ca (916) 672-6292
www.boneshakerbrewcom
Bone Shakers Public House 2168 Sunset Blvd. Rocklin(916) 259-2337www.boneshakerpub.com
Cool Beerwerks 5020 Ellinghouse Dr. Coo (530) 885-5866www.cbwbeer.com
Cool River Pizza 6200 Stanford Ranch Rd #700 Rocklin (916) 772-0505 coolriverpizzarocklin.com
Country Club4007 Taylor Rd. Loomis(916) 652-4007
www.countryclubsaloon.com
Final Gravity9205 Sierra College Blvd #100.Roseville(916) 782-1166nalgravitybeer.com
Goat House Brewing Co 600 Wise Rd. Lincoln, CA(916) 740-9100goathousebrewing.com
Gold Hill Brewery 5660 Vineyard Lane, Placerville530 626 6522www.goldhillvineyard.com
Jack Russel Brewing 2380 Larsen Dr. Camino(530) 647-9420www.jackrussellbrewing.com
Jernigans 123 Argall Way. Nevada City (530) 265-6999 jernigansgrill.com
Knee Deep Brewing 13395 New Airport Rd. Auburn(530) 797-4677www.kneedeepbrewing.com
Lockdown 718 Sutter St. Folsom(916) 358-9645www.lockdownbrewingcompany.com
Loomis Basin 3277 Swetzer Rd. Loomis, (916)259-2739loomisbasinbrewing
Matteo’s Public 300 Commercial St. Nevada City (530) 265-0782www.matteospublic.com
Mellow Fellow Tahoe 9980 N Lake Blvd. Kings Beach(530) 553-1333www.mellowfellowpub.com
Mellow Fellow Truckee 10192 Donner Pass Rd. Truckee(530) 214-8927www.mellowfellowpub.com
Mraz 2222 Francisco Dr #510, El doradoHills (916) 934-0744www.mrazbrewingcompany.com
Ol Republic Brewery 124 Argall Way. Nevada City (530)264-7263olrepublicbrewery.com
Out of Bounds 4480 Yankee Hill Rd #100. Rocklin(916) 259-1511www.outofboundsbrewing.com
Placerville Brewing Co. 155 Placerville Dr. Placerville(530) 295-9166www.placervillebrewing.com
Roseville Brewing Co.501 Derek Pl. Roseville(916) 783-2337rosevillebrewingco.com
Samule Hornes Tavern719 Sutter St. Folsom CA(916) 293-8207www.samhornes.com
Sudwerks Riverside 9900 Greenback Ln. Folsom (916) 989-9243sudwerkriverside.com
Tahoe Mtn Brewing Co475 N Lake Blvd. Tahoe City (530) 581-4677www.tahoebrewing.com
Tahoe Mtn. Brewing Co,Truckee tasting room 10990 Industrial Way.Truckee (530) 587-3409www.tahoebrewing.com
The Monks Cellar 240 Vernnon St. Rosevillewww.monkscellar.com
Three Forks Brewery & Bakery 211 Commercial St. Nevada City www.threeforksnc.com
World Pub 3021 Grass Valley Hwy. Auburn (530) 392-3603www.facebook.com/pages/World-Pub/244564571550
Yard House 1166 Roseville Pkwy. Roseville(916) 780-9273www.yardhouse.com
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The newly opened Fair Oaks Brew Pub isa great place to grab a beer and a bite to
eat, and enjoy Fair Oaks Village’s quaint
tmosphere, antique shopping, Comedy Un-
der the Stars or even just chicken-watching in
he park. Brewmaster Gary Juels’ restaurant is
n ideal mix of casual ambiance, artisan-style
ntrées and uniquely crafted brews.
The casual eatery, which opened four months
go, carries an ever-revolving selection of craft
eers on tap, ranging from porters and stoutso white beers and ciders. The menu also fea-
ures Juels’ four in-house beers, which include
his Zachary Jacks Pilsner, Hammer IPA, Roost-
r Red and Queen Tangerine brews, as well asfth rotating seasonal brew. His latest is a
rown ale due out in July.
They’re pretty average beers. I don’t’ go overhe top,” explains Juels. “I don’t do super hop-
py, I don’t do a super-high alcohol content, but
I want something that has a unique character
that is slightly dierent than normal, with alittle twist. I want them to be very approach-
able and very drinkable so people can enjoy
them.”
Rather than limit his on-tap selection to his
own creations, Juels rounds out the menuwith other unique regional and international
brews, as well as wines and ciders.
“I can carry Belgium quads, or Petrus sours, or
this newer brewery out of San Diego, Acous-
tic Ale’s double IPA,” he says. “It gives me anopportunity to carry other people’s brews, try
them out and also present them to the public.
So far it’s been a pretty good success.”
“The cool thing about this business model is
that I get to bring in a Belgian pilsner, compare
it with my pilsner and let people decide,
adds. “[It’s the] same thing with the redsthe IPAs.”
In compliment to the unique selection of
beers, the dining menu features a balancartisanal and comfort foods, including art
style pizzas, gourmet salads and sandwic
Smaller bites, like pub fries and pork shousliders (which are smoked for 14 hours), weekly specials, like sweet potato tater
and ceviche, keep the menu fresh, with “
things here and there to pique everybointerest and have something dierent e
time they come in,” says Jules.
From the Blue Rooster pizza (chicken, and mozzarella cheeses, sun dried to
toes, and thinly-sliced Yukon potatoes) to
smoked salmon and capers pie, the thin c
artisan pizzas are as unique as the craft be
OLD FAIR OAKS VILLAGE’S NEW NEIGHBORHOOD EATER
FAIR OAKS BREW PUBBy Anne Stokes
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13/16Gold Country On Tap - A Gold Country Media Publicaiton
We try to use dierent ingredients,” Juels says. “So we’ve got blueheese, we’ve got prosciutto and some zero-nitrate salami on our pizzas.”
n the warm summer weather, Juels suggests trying one of his lighter
rews, namely the Zachary Jacks Pilsner or Queen Tangerine.
“When it gets to be about 90 degrees and up, people come in andthe pilsner, since I’ve put it out it’s been a huge success,” he says. “
pilsner and the tangerine, those are two popular ones for the sum
especially as hot as it’s been.”
FAIR OAKS BREW PUB7988 California Ave. Fair Oaks, CA 95628
(916) 241-3108
INFUSIONTAPROOM.COM
HOURS:Monday: 3 to 10 p.m.
Tuesday: ClosedWednesday- Saturday: 11 a.m. to 11 p.m.
Sunday: 11 a.m. to 10 p.m.
Fair Oaks Brew Pub owner Gary Juels brews ve dierent house craft
beers available at his new restaurant, which also oers a revolving listof regional and international brews, wines, cider, as well as a dining
menu including artisan pizzas, gourmet salads, and smaller bites.
Fair Oaks Brew Pub recently opened up in the historic village neighbor-
hood, oering craft beers (such as the house Zachary Jacks Pilsner, left,
and Hammer IPA), wines, and food. (Photos by Anne Stokes)
Fair Oaks Brew Pub has indoor seating as well as a shaded patio from
which diners can enjoy the quaint historic village.
03
01
02
02
A Family Friendly Beer & Wine Pub
Pub Snacks • EntreesWine & Beverages
Live Music
300 Commercial St., Nevada City, CA 95959
530.265.0782 • matteospublic.com
Mon 4pm-9:30pm • Tues,Wed,Thurs,Sun 11:30am-9:30pm • Fri-Sat 11:30am-11:00pm
W e now hav e 10
cr af t beer s on t ap!
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14/16
At Danette’s Brick Oven Pub in Placerville,you may come for the beer, but you’ll
most likely end up staying for the food.
Recently taken over by Danette and Tom In-
man, the new owners have made it a priority
o oer diners more than mere bar snacks to go
long with the 30 craft beers on revolving taps,
evamping the menu to include entrées such aslack Angus burgers, hearty salads, deli sand-
wiches and made to order pizza.
We’d been customers here for years. We’dlways loved the 30 craft beer selection, but it
needed better food. We rebuilt the kitchen and
ut in the grills, fryers, hired a chef and a sous
hef, and we make everything in-house now,”ays owner Danette Inman. “When I took over,
hey had a sandwich bar with potato chips,
nd they did have great pizza. We came in
and we now have Sierra Nevada beer-battered
sh and chips, garlic fries, deep-fried pickles,
panko-breaded onion rings, we make our sal-
ad dressings, and we try to buy mostly organ-
ic produce. We just really want to serve good,
wholesome food.”
The family-friendly restaurant is also a fami-
ly-run aair, with Danette, husband Tom, as
well as their son and daughter all working to-
gether at the Placerville eatery.
“We’ve always loved to please people with
food. It’s been a family tradition. [We’re] a
mom-and-pop business with good food, de-
cent portions, quality ingredients and friendly
sta,” says Inman. “We’re growing! We’re get-
ting busier, and busier, and busier! It’s reallycoming together. We bought the place last year
DANETTE’S
BRICK OVEN PUB
Come for the beer, stay for the food!
in August, so it hasn’t even been a year. Wein some TVs and we’re putting in more bo
to make it more homey and comfortable
cause it had a little bit of a cold feeling beIt’s family-friendly. We have a kids’ menu.
Danette’s Brick Oven Pub carries an
er-changing array of 30 beers on tap, ranfrom light lagers to dark stouts, as well as
sonal brews as they’re available.
“They’re always revolving. We try to [carrcal labels] and we do have some out of t
beers,” says Inman. “There’s just such a g
selection out there, it’s hard to just have 30
Those labels include local breweries suc
Auburn Alehouse, Knee Deep, Sacramen
Rubicon and even local ciders from Two Ri
More regionally they carry Lost Coast, S
Nevada and Lagunitas, as well as imports fafar. Locally produced wines are also avail
including Placerville’s Boeger, Madrona, Sierra Vista labels. They also serve wines f
Narrow Gate and Colibri Ridge in El Dora
In addition to the new extensive menu, brews on tap and updated dining rooms,
nette’s also has weekly entertainment spec
such as live music on Wednesdays, Frid
and Saturdays. Thursday nights are trivia gnights (a la Jeopardy), which regularly dr
crowd.
“You’re forced to get o your cell phone, yoforced to talk and communicate,” expl
Inman. “People eat pizza and drink beer
learn! It’s pretty cool.”
y Anne Stokes
BRICK OVEN PUB2875 Ray Lawyer Dr.Placerville, CA 95667
(530) 622-7420
DANETTESBRICKOVENPUB.COM
Danette’s Brick Oven Pub’s owner and n
sake Danette Inman, who has been in th
industry all her working life, recently too
the restaurant with her family, putting an
emphasis on a new and improved menu.
Danette’s Brick Oven Pub’s new owners
recently revamped the restaurant’s m
adding delicious entrees to go with th
craft beers, ciders, and local wines avai
(Photos by Anne Stokes)
Danette’s Brick Oven Pub features 30beers and ciders on tap, as well as severa
winery labels.
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GOATHOUSE BREWINGCOMPANY
600 Wise Road, Lincoln, CA 95648(916) 740-9100
TASTING ROOM HOURS:Thurs & Fri: 2–6 p.m.
Sat & Sun: 11 a.m.–4 p.m.
GOATHOUSEBREWING.COM
GOATHOUSEBREWING COMPANY
f you nd something you like at GoatHouse
Brewing Company, get it while you can!The farmhouse brewery specializes in sea-
onal, artisanal batches of beer, featuring the 20
arietals of hops grown on-site at the 11-acrearm in Lincoln.
Everything is very seasonal. What’s in season
now, you get now. So when the citrus is gone,he beers made with citrus are gone. They don’t
ome back until the next harvest,” says Cathy
ohnson, who owns and runs the business to-
ether with husband and brew master Michaelohnson.
rom Pilsners and IPAs to dark ales and stouts,
he nano-brewery’s tasting room typicallyeatures eight or nine beers at a time, an im-
ressive selection considering each batch only
ields about six kegs. Seasonal fruits, vegeta-
les, herbs and honey produced on the farm
re incorporated into brews as well. With theirrewery in such close proximity to their hops
upply, GoatHouse is known for their fresh-hopped beers, which are only available once a
ear during late summer harvest times.
Each hop has its own kind of alpha acid andmparts dierent avors—it could be oral, it
ould be spicy, it could be fruity,” says Michael.
It depends on the varietal and how you use it
n the brewing process.”
The sky is the limit as to what you can addn and create with, just like with a chef,” says
Cathy. “There’s so many varietals that you cani on and come up with. It’s all up to the pal-
te and the style of the brewer who does it.”
GoatHead’s business model varies from mostreweries in size as well as the fact that they
row their own hops on-site.
We’re a farmhouse brewery. We’re probablyone of the few) breweries in the state that is
actually farming and brewing at the same loca-
tion,” said Cathy. “Typically there are farmers
and there are brewers. Brewers are in commer-
cial districts where they (focus on) volume anddistribution. Our model is that we married the
two. It’s not about volume and distribution; it’s
about the experience of seasonal farmhouse
beers. It’s connecting people to the land andto the agriculture. It is a completely dierent
model.”
Transplants from the Bay Area, Cathy and Mi-
chael Johnson came to Lincoln to leave behind
the rat race and create a better life for their
family. After working 80-hour work weeks atcorporate jobs, “We just stopped and asked,
‘Is this it?’ So we came up with a plan to see if
we could take our dream into a reality,” Cathy
said. “We knew we wanted to be able to growthe ingredients and connect people back to
agriculture, back to the experience of where
things come from, to go out into the eld, see
Nano-brewery offers seasonal artisanal batches of craft beersy Anne Stokes
and smell the dierent varietals, come in
taste the small batch of artisan beer. So m
people aren’t connected to the land, they dknow where their food comes from, they d
know where their beer comes from, they
think beer comes in a bottle.”
The transition from the San Francisco co
rate world to a Lincoln nano-brewery wa
abrupt change of pace for the Johnsons, b
rewarding one.
“It’s denitely a passion. We’re putting w
we love and what we believe in out for peto experience and enjoy. There’s denite
risk in that, but there’s huge rewards,” C
says. “This is our world and we’re very pr
of what we’ve created.”
“It’s a lot of work, for sure, but at the end o
day we’re still smiling,” adds Michael. “I
labor of love.”
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Owners of Goathouse Brewing Compan
Cathy and Michael Johnson are both enjo
ing one of their seasonal brews. (Photo
Anne Stokes)
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