Daniel Barnes is a freelance writer, film critic, beer enthusiast and member of the San Francisco Film Critics Circle. His work has appeared in the Sacramento Bee, Sacramento News & Review, East Bay Express, Philadelphia Weekly, Sacramento Magazine, San Antonio Current and many other fine print and online publications across the country.
Even for a brewery based on embracing history, six years old is a little young to be over the hill.
In 1971, UC Davis became the first university in the country to add a fermentation science major to its undergraduate course catalog. However, even though — nearly five decades later — California is nearing 1,000 craft breweries, and despite the legal and regulatory morass that awaits every new brewery owner, Dan Croxall believes that earlier this year, he conducted the first-ever craft beer law class at an American law school.
The battered metal lockers inside the gargantuan walk-in freezer at Roseville Meat Company have been around for 72 years — since this popular butcher shop first opened up.
The Dad’s Kitchen owner signed a lease on a 1,000-square-foot property on 24th and K streets in Midtown Sacramento in August 2017. Julio Peix planned to convert the former dental office into Cider House — the city’s first cider bar — for an early 2018 debut, but construction delays stretched on for over a year.
Things change fast in the craft beer world. The industry trends from five years ago are already outdated, which is evident with the new East Sacramento eatery The Other Side by Track 7 Brewing Company. The classic industrial vibe of the first two Track 7 locations has been replaced by bright, warm colors and a sprawling layout.
Over 70 breweries are currently operating in the greater Sacramento area, but only four of them — Solid Ground in Diamond Springs, Gold Hill in Placerville, Dueling Dogs in Lincoln and the Dancing Fox — are also licensed to make and sell wine, cider, mead or other types of alcoholic beverages.
Originally conceived as a Pan Pacific pissing match, the World Butchers’ Challenge has since exploded into a truly global competition. It began in 2011 when Beef + Lamb New Zealand CEO Rod Slater bet an Australian colleague a bottle of whiskey that his country boasted the better butchers.
Traditional butcher shops are making a comeback in the Capital Region.
There are several reasons why Sac City Brews Neighborhood Tap House at the Tallac Village Shopping Center in Tahoe Park has quickly become one of the most laid-back beer bars in the Sacramento area.
As a Core Member of the National New Play Network, the B Street Theatre has produced over 100 new works in the last 30 years. However, out-of-the-box ideas like the New Comedies Festival underline the need for theaters to continue evolving to meet shifting customer demands.
New beers are prime currency in the world of craft beer. Walk into any of the 60-plus independent craft breweries in the Sacramento region and you’ll probably encounter an enormous tap list filled with 10-20 beers in a diverse range of styles. Come back a month later and you’ll probably find that at least half of those taps have changed to different beers.
There is probably no stronger indication of the strength and maturity of the Sacramento beer scene than the fact that so many breweries, both local and out-of-town, have opened or plan to open second or third locations in the area.
Comstock’s spoke with a few women brewery owners in the Capital Region about their diverse backgrounds, their paths to leadership and their thoughts on getting more women into craft beer.
Placer County will soon be home to it’s third farmhouse brewery, marrying farm-to-fork ideals with the craft beer craze. Do these breweries offer the area trappings to make it a tourist destination?
As Sacramento’s craft beer scene exploded, breweries opened on the outskirts, but now breweries and beer bars are migrating to the grid.
Why is Auburn beer blowing up? Besides the amenable climate, perhaps the appeal lies in the area’s clean and balanced water that originates as the Sierra snowpack.