On Tap Dec 14.pdf

8/10/2019 On Tap Dec 14.pdf

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ON TAPgold country

MONKSCELLAR

takes Belgium theme tohigher level

LOCAL CRAFT

BEER

DECEMBER 201


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Monks Cellar 4

Craftbeer Cookbook 7

Brewmeister 8

Beer vs. Wine 10

Its all in the Yeast 14

Folsom Alehouse 15

Hop House 18

Signature Drinks 21Lockdown 22

VOLUME 01 ISSUE 02

DECEMBER 2014

CONTRIBUTING EDITORS

Paul Cambra

Laura Newell

Steven Wilson

Scott Thomas Anderson

Nick Kvaal

GOLD COUNTRY

Quarterly publication highlighting the

Craft Beer Industry in the Gold Country1030 High Street, Auburn

www.auburnjournal.com

Copyright 2014. All rights reserved. No part of thispublication may be reproduced without written

permission of the publisher. The publisher shall not beresponsible for any liabilities arising from the publicationof copy provided by any advertiser for the Gold Country

On Tap. Further, it shall not be liable for any act ofomission on the part of the advertiser pertaining to theirpublished advertisement in the Gold Country On Tap.

A publication of the Gold Country Media.

GENERAL INFO

CEO

GENERAL

MANAGER

EDITOR

FEATURES

EDITOR

PRODUCTION

DESIGNER

CONTENT

DIRECTOR

(530) 885-5656 or(800) 927-7355

Jeremy Burke(530) 852-0200

Jim Easterly(530) 852-0224

Dennis Noone(530) 852-0231

Paul Cambra(530) 852-0230

Laura Smith(530) 852-0276

Nick Kvaal(530) 852-0280

ON TAPgold country

inside

on the cover

4

18

photography by Michael Kirby

Owner of Monks Cellar Andy Klein


4/244 - Gold Country On Tap - A Gold Country Media Publicaiton

MONKS CELLARtakes Belgium theme to higher levelBEER, WINE, FOOD MAKE FOR

HEAVENLY EXPERIENCEBy Scott Thomas Anderson

Monks Cellar is looking to make itsmark on Downtown Roseville, and

its using an open, austere elegance

with centuried bricks, chocolate Old World

oak and vaulted mission-style ceilings to

prove it understands the monastic mastery of

detail on the highest levels.

For fans of handcrafted food and beer whoare searching for more than the carbon

facsimile served by the areas many chain

restaurants, Monks Cellar says its making an

argument for an approach altogether dierent

an approach thats intentionally genuine.

Monks Cellar is the brainchild of three men,

two of whom have considered Roseville their

home since theyve known each other in

preschool. Paul Gould and Andy Klein both

grew up in the citys tree-lined neighbor-

hoods near downtown.

We went to movies together at the Tower

Theatre when we were kids, Klein recalled.

Back then, downtown Roseville was the

place everyone was always going.

When Rosevilles Community Development

Corp. started looking for a business to open

up next to Sammys Rockin Island Bar and

Grill as part of Vernon Streets resurgence,Gould and Klein could envision the avenue

returning to the bustling days of their youth.

So could Tom Rotelli, a restaurateur who

teamed up with the two in order to make

Monks Cellar a reality.

And that reality includes a style and feels all

its own within the greater Sacramento area:

Its bare, rustic European ambiance is accent-

ed by the rods and steel of hanging lamps.

Monks brews all its own beer, but, unlike

many of its fellow tap houses, its operating

both open and closed fermentation. Walking

through its abbey-like doors, customers ca

look in on the gleaming closed cylinders th

brew Monks Belgium-inuenced beers, anthen, walking past the bar, view the open,

chrome vats that brew its English-inuenc

selections.

While were really featuring a Belgium-st

of beer-making and even a Belgium moastery look to the place our open-fermening is really a traditional way to do it, Go

said. It lets the yeast breathe a little bit. It

small brewing system that really keeps thi

fresh, and keeps us having variety.

All three of Monks owners intentionally

avoided looking for an anchor in a strip mor new, sterile shopping center, instead op

for Vernon Streets old walls and old brick

to help realize their vision. In keeping with

the motif of silent, beer-brewing monks be

at the center of a towns community hub,


5/24Gold Country On Tap - A Gold Country Media Publicaiton

photo by Michael Kirby photo by Michael Kirby

Monks Cellar plays music low and doesnt

busy up its walls with blinking televisionsets. The owners stressed that theyre trying

to create an environment where people can sit

down and truly enjoy beer, wine and conver-

sation.

Elevated pub food is meant to be another

part of that equation. The chefs at Monkshand-bake breads and buns, hand-roll

sausages and mix all of their sauces and key

ngredients in-house. The extra eort shows

when you bite into a Monks burger, with

ts juicy, popping taste gradations and array

of authentic subtleties. Monks kitchen also

respects customers enough to send out a rare

burger thats actually rare, when ordered. Thesausages at Monks also impress, showcasing

a peppery potency in their textures and a

minty, herb insignia buried deep in the center

of their meat tangle. One of the most talked

about items on the Monks menu thus far is

the fries cooked in duck fat, which have a

slight, salty singe to their soft, browned spud

avor superbly highlighted with a tangy

aioli spread on the side.

For Rotelli, the early reaction to the food has

been what is most exciting.

Just seeing peoples eyes light up when they

read the details of the menu, Rotelli said.

I dont know if everyone was expectingupscale pub grub.

Gould agrees.

I think, between the beer and the food,everything were doing is just a little north of

everyones comfort zone.

Monks is also teaming up with several of

Rosevilles nonproft organizations, including

the Blue Line Gallery and Roseville Theatre

Arts Academy, to lend a helping hand as

Downtown revitalizes.

Just a few weeks into its opening, Monks

Cellar has been seeing new faces and new

crowds circle through almost every day. Fo

Gould and Klein, remarks from one partic-

ular group of customers strike a positive

nerve in their hometown sensibilities.

I love the fact that so many people who

have lived in Roseville for more than 50

years are ocking in, along with the young

er crowd, Klein observed. To hear how

happy people are, who remember the way

Vernon Street used to be, coming in and

hanging out they are just grateful to seesome life here again.

Scott Thomas Anderson can be reached a

[email protected]. Follow hi

on Twitter at ScottA_RsvPT



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7/24

CRAFTBEER

cook book

THE SNEAKY BELGIANThis is a light in color Belgian Golden Strong Ale with an alcohol

content that sneaks up on you very quickly if youre not careful!The trick to this beer is a good strong fermentation that doesntleave it too sweet

Type: All GrainBatch Size: 5.5 galBoil Time: 60 MinutesSystem Efciency: 70.0%

*OG: 1.076*FG: 1.006*IBU: 32.8*SRM: 6.1

*ABV: 9.3%* All values above are estimates.

RecipeGrains11 lbs Continental Pilsner Malt (Ger)1 lbs White Wheat Malt12.0 oz Aromatic Malt

Adjuct1.0 lbs. Table Sugar

Hop2.0 oz. Hallertauer (4.00%)

Yeast2 vials or 2 liter Starter (recommended) of White LabsWLP550 (or any other Belgian Style Yeast)

OtherWhirlflock Tablet (optional)

Add milled grains to4.5 gallons of 159Fwater in your mash

tun to target a 148F mashtemperature. Hold at thistemperature for 1 hours.Ether Fly sparge or batchsparge with 4.5 gallons of168 F 170F water to colleapproximately 7.0 gallons owort in your boil kettle.

Boil wort vigorously for 90minutes. Add hops with 60minutes left in the boil, andsugar and Whirlflock with 10

minutes left in the boil.

After boil chill wort rapidly to65F to collect 5.5 gallons in yofermentation vessel. Aerate wand pitch two vials of yeast, otwo liter starter into wort.

Ferment at 65F for two day thelet temperature free rise to 72Fover the next 5 days. Hold at 7until fermentation is complete(~14 days dont rush this). Aft

fermentation is complete, chill bto clarify (


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Aformer software sales exec-utive who holds a nancialdegree has found his callingwith something once dubbed liquid

bread beer.Erik Schmid is 44, married to Lisa, andhas a 7-year-old son named Oliver. Raisedin Cameron Park, Schmid and his wifesettled in Folsom more than 10 years ago.

His business, The Brewmeister, is located at802 Reading St., Folsom. They also openeda second store in Roseville and a third inWest Sacramento.

I did all sorts of stu before this, saidSchmid. I went to school in Chico (and

earned) a nance degree.He jumped into a nancial company, whichled him to software sales and the dotcom

boom. For a while he toiled away at IBM,before joining a tech startup. Thats when thedotcom bubble burst and he found himselfunemployed.

Through all those changes, one thing remainedconstant his love of home brewing.

A friend urged him to take his home brewinghobby and turn it into a career by going to

brewing school. So he did.

My friend convinced me to do the AmericanBrewers Guild, he said. Thats when I metLisa. I had aspirations to open a pub, but asnewlyweds, we didnt think it would be good(for our marriage) because of the stress and hoursinvolved.

He took his sales skills and turned them to realestate.

I started selling homes, he said. But as a home

brewer, I bought all my supplies at thistore (The Brewmeister) when it wasdown on Riley Street (near Sutter StreeEventually, the owners talked to me

about buying the business.He said his skills in business, nance asales were the perfect marriage with hhobby and The Brewmeister.

We bought it (in 2004) and grew outof that spot within two years, he saidThats when we moved here (to 802Reading St.) so we could have a ware-house, better parking and oer classesParking was a real issue in the HistoricDistrict.

Schmid has held many jobs with morethan a few companies. He said he has dierent business cards representing tvarious organizations and jobs he heldover the years, including coaching JV

basketball at Oak Ridge High School.

Who might be the common customer fThe Brewmeister? Just about anyone, hsaid.

I have Folsom police ocers and reghters who are brewers or winemake

but its engineers who really get into it

Schmid said. The basic kitchen-typebrewers could be male or female in thelate 20s to early 40s. It really varies.

He said the winemakers who shop hisstore are a completely dierent cliente

When you add in winemaking, its alittle more upscale, he said.

What kind of trac comes through thedoors?

HOME BREWING

HOBBY FERMENTS

INTO CAREER



We probably have 4,500 customers I seeonce a quarter between the three stores,he said. Its bigger than you think.

What does he enjoy about his job?

Its similar to cooking, he said. Itscreative and there is a real sense youvedone something special. Many homebrewers keg it and when you have yourown tap at home, it takes you to the nextlevel with your friends.

He said that unlike other high-stress jobshes had in the past, twhis one is moreabout having fun.

The cool part about this job is its ahobby shop, he said. We arent dealing

with crushing, critical issues like a doctoror mechanic. Usually, everybody comesin with a smile on their face because theyare doing something they love and youare helping them do it.

Aside from the home brewers, he said,the shop also links him with the craftbrewers, as well, like Lockdown Breweryor Jack Russell. Almost all those craftbrewers started as home brewers. Theyall have that dream (to earn a living attheir hobby), but only a small percentage

will ever do it.He said people looking to get into theeld should love the hobby of homebrewing rst.

This was something I loved so it waseasy for me to do, he said. It took along time, too. You need a partner will-ing to support you. It took three to fouryears before we made any money. Now Ido this full time.

Erik Schmid owns The Brewmeister in Folsom, Roseville and West Sacramento. Herehe is building a 45-gallon brewery on a trailer to transport among his shops.


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300 Commercial St., Nevada City, CA 95959530.265.0782

matteospublic.com

A Family Friendly

Beer & Wine PubPUB SNACKS ENTREES

WINE & BEVERAGESLIVE MUSIC

Mon - Thu 4 - 9:30pm Fri 4 -11pmSat 11:30am -11pm Sun 11:30am - 9:30pm

The characteristics of Belgium beervary greatly in color, avor andhead retention. But as a whole, Bel-

gium beers stand alone on the shelf and aremuch dierent from the brews of any otherpart of the globe.

Belgium brewing practices have a deep his-

ory, going back to the 3rd and 4th century,when brewing was considered a womenscraft.

You can nd remains of early breweries inhe Belgian cities of Ronchinne, Anthe and

Mette.

At this time, Gruit (alternate-y grut or gruyt) was used as a bittering

agent for beer before the cultivation ofhops. This was a jealously guarded secretherbal mix which could include myrica,age, rosemary, achillea, bay, juniper ber-

ies, caraway, aniseed and resins, amongother ingredients.

At this time, brewery guilds controlled theecular breweries, but in time, small home

breweries began to spring up around thebanks of rivers and streams.

These beers were dark in color and unl-ered an often subject to wild yeasting.

t was the abbeys and nunneries that were

responsible for taking the quality of beer tothe level to which we are now accustomed.In the 12th century, hops began dominatingas the primary bettering agent when Ger-man abbess Hildegard von Bigen provideda detailed description of the workings ofhops. In the 13th century, the rst hopped

beers took sail from Bremen to Bruges,Belgium.

Some beers in and around Brussels andthe valley of Zenne developed their ownunique characteristics using wild yeast tocreate Lambics such as Geuze and Kreiks

In Belgium and the rest of Europe at thistime, beer consumption jumped to approx-imately 1.5 liters per person per day, as itwas seen as a healthy alternative to water.

From 1783 to 1787, most of the abbeys andnunneries were destroyed under the rule

of Joseph II and later by Napoleon. Nowthe only authentic brewing monks can befound under the Trappist orders, six ofnine of which reside in Belgium. In contrastto abbey beers, Trappist beers are brewedonly within the walls of the abbey.

In 1870, Louis Pasteur managed to isolatethe yeast from other harmful micro-organ-isms, leading the way to Carl Emil Hansen,who discovered how to cultivate yeastfrom a single cell using sugar.

So though some

beers like Lambicksare made usingwild fermentation,many commercial

breweries cultivatetheir own yeaststrains and are con-sidered part of the

brewers signature.Some beers, such asagricultural saison,are determined byspecic yeast, sowhen using others,

the beer will cer-

tainly taste dierent and take on dierenqualities.

The emphasis of Belgian beers is on hopmore than malt, so in reality you could ta Belgium-style wort and add a Belgiumyeast and have a Belgian beer, but one okeys to bringing out the Belgian characte

istic of a rich sparkling beer with a beautiful collar of froth is bottle fermentationFor this reason, yeast and sugar are adde

before bottling. This allows for a naturalcarbonation process as the beer continueto ferment in the bottle, producing CO2and creating a natural carbonation withothe need for forced CO2 carbonation.

As previously mentioned, many of theseyeasts are grown in-house and become pprietary to that specic brewery. So howwe as home brewers duplicate the avorand style of a specic favorite without h

ing access to these incredible yeasts?

We spoke about bottle-conditioning beerand the addition of yeast before bottlingOnce the yeast has used all the residu-al sugar in the beer and converted it toalcohol and CO2, the yeast will fall out osuspension and become dormant in the

bottom of the bottle. It is quite commonwhen pouring a Belgium beer to leave thlast quarter-inch in the bottle -- so not topour this in your glass. Despite the excelent vitamin boost it provides, it does nooer the most complimentary avor. Th

being said, instead of foolishly throwingthis away, it can be cultivated for home u

Your success or failure will largely depeon the condition of the yeast you try toculture. If you have fresh beer that has

been kept at cooler temperature with lowalcohol, you will have a better chance atrecovering the yeast.

SANITATION

Cleanliness in brewing is the most im-portant part of culturing yeast cells. Keeall of your equipment as sanitary or mor

than you would when brewing beer. The

BELGIUM BEERits all in the yeastBy Nick Kvaal | The Auburn Journal



number of healthy yeast cells is boundto be very low, so any micro-organisms

introduced to your culture could growmuch faster than the yeast, rendering ituseless. You will be using the initial bottleyour beer came in, so be sure to keep itclean and sanitary by either recapping orcovering the bottle after to empty the beer.It is recommended to sanitize the top of thebottle with alcohol and place over a ameto kill any bacteria that might have beenpresent under the cap

WORT

You will need to create a wort to bringthe yeast cells back to life. This should be

at low consideration and have a specicgravity of about 1.015 to 1.02; you willneed only a few milliliters, just enoughto cover the bottom of the bottle. You willwant to aerate the wort before to add it tothe bottle. This can be done by shaking thecontainer you used to make the wort -- bea-ker, bottle or growler will work. You willwant to add just a pinch of complete yeastnutrients to provide all the carbohydratesand nutrients your yeast needs. Place yourculture out of direct sunlight and prefera-bly around 70 degrees and let rest for oneto three days or until growth is evident.

FIRST STEP UP

After three days or evidence of fermen-tation you are ready for the rst step up.For this step you will be introducing yournow-fermenting culture to 15ml of freshwort. They sell 15ml culture tubes at scien-tic supply stores and, if you are looking todo this regularly, they are a great invest-ment. Simply puncture a whole in a card-board box to hold upright. You will want toadd a tiny pinch of Lysozyme to your wort.This is an enzyme that kills lactic acid andcertain types of bacteria and will provide

a little extra protection for your forming

yeast cells. Place an air lock or sanitizedpiece of aluminum foil on top of your 15ml

sample to keep it sterile.Once again keep out of direct sunlight andat around 70 degrees for 1-3 days or untilfermentation is obvious.

SECOND STEP UP

If your 15ml culture ferments, you shouldhave yeast healthy enough you withstanda more dramatic multiplication process.For this step we will introduce our cultureto 150ml of wort with a specic gravity of1.030-1.035. Once again, let it ferment un-der the previous conditions for 1-3 days.

ASSESSING THE YEAST

At this point, you should see all the activityyou typically would in a small batch of

beer. Kraussen should form at the topand yeast should rise and fall. You have

basically created a beer. You should decanta small amount to chill overnight and tasteit in the morning. If it tastes like beer witha now sour or o taste, you are ready forthe nal step up to make a full 5-gallon

batch of beer at home with your favoriteyeast strain.

FINAL STEP UP

You need approx 1500ml or 51 oz tomake a standard 5-gallon batch of beer athome. This is when a growler from your fa-vorite brewery comes in handy. Once againwe will need a 1.030-1.035 wort. You willneed to sanitize your vessel (growler) andadd the 51 oz wort and introduce youryeast culture. As soon as you see activity,your yeast is ready to pitch. Alternatively,you can perform another tasting to ensurethat no contaminants sneaked in duringthe nal step.

Good luck -- and happy brewing!

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Owner James Fales grew up in the restaurant

business, and recently started his own

restaurant and alehouse in Folsom.

The Canyon Grill and Alehouse opened last summerat 9580 Oak Avenue Parkway Suite 8, in Folsom. The

restaurant is open from 11 a.m.-10 p.m., seven days a

week.

The casual, family style restaurant specializes in house-

made American style dishes and craft beers.

I started working in the restaurant business at 16

years old, Fales said. Ive worked every job in the

restaurant business, starting as a busboy. Ive managed

restaurants for 15 years in the Bay Area.

When Fales decided he was ready to open a restaurant

himself, he looked to Folsom.

My family and I were living in the Bay Area, but had

friends up here, he said. When this location became

available in American River Canyon, we knew it was

perfect.

Fales and his family now live in Granite Bay.

For more information and daily specials visit

canyonalehouse.com or fnd them on Facebook.

offers craft beer, simple American fooFolsom Alehouse

from the menu...

Owner James Fales serves ucraft beers and simple Amefood at Canyon Grill andAlehouse in Folsom.

Q. WHAT MAKES YOUR RESTAURANT UNIQUE?

A. We offer simple food done right. Everything here is made in house from local ingredients. Our menu may look simple, but we are always consistent what we offer. I know people will always be satised with our menu.

Q. HOW WOULD YOU CHARACTERIZE YOUR STYLE OF FOOD?

A. We offer classic American food including cheeseburgers, sandwiches, saland fresh cut french fries.

Q. WHAT IS YOUR SIGNATURE MENU ITEM?

A. The chicken club is one of our signature sandwiches. The sandwich includboneless, skinless chicken breast, aged cheddar, lettuce, onions, avocado aapplewood smoked bacon with a chipotle aioli. All of our breads are delivefresh from Grateful Bread Company in Sacramento. The chicken club is serv

on a hamburger bun.

Q. WHAT KIND OF ATMOSPHERE DOES YOUR RESTAURANT OFFER?

A. We offer a family-friendly restaurant atmosphere with a full L shaped bfor adults to socialize. Everyone is invited here.

Q. DO YOU OFFER ANYTHING SPECIAL FOR YOUR CUSTOMERS?

A. We offer a fun trivia night at 7 p.m. every Wednesday. We also have happhour from 4-6:30 p.m., every weekday.

By Laura Newell | The Telegraph

photo by Laura Newell


17/24



After successfully opening four restaurants in the Sac-ramento region, Jason Enyeart recently launched HopHouse in El Dorado Hills Town Center next to Bistro

on the Waterfront.

Ive worked in the restaurant business my entire life, startinas a busboy and working my way up the ranks, Enyeart sa

Enyeart is a graduate of Oak Ridge High School and recentl

moved back to El Dorado Hills in June. He wanted to join thcraft beer movement with his new restaurant.

Craft beer is gaining both popularity and respect, he said.30 years ago there were 50 craft breweries in the U.S.; todaythere are nearly 2,400.

The restaurant ofers beer and wine.

Enyeart said he plans to rotate his craft beers regularly andchange the food menu seasonally with Chef Tyler Mort. Formore information and updated food and beer specials, visithophouseedh.com.

opens in ElBy Laura Newell | The Folsom Telegraph



Dorado Hills

Q. WHAT MAKES YOUR RESTAURANT

UNIQUE?A. Our ingredients make us unique. Wecreate our menu seasonally to use thefreshest ingredients available year-round.

Q. HOW WOULD YOU CHARACTERIZE

YOUR STYLE OF FOOD?

A. We offer an American craft beer themedmenu. We have all the bar classics, but keepit fresh with our rotating menu.

Q. WHAT IS YOUR SIGNATURE MENU

ITEM?

A. Our signature dishes are cheeseburgerand chorizo macaroni and cheese.

Q. WHAT KIND OF ATMOSPHERE DOE

YOUR RESTAURANT OFFER?

A. We offer an upscale, casual atmospherYou can bring your family to the restauranbut we restart happy house at 10 p.m. formore social atmosphere.

Q. DO YOU OFFER ANYTHING SPECIA

FOR YOUR CUSTOMERS?

A. We offer hoppy hour with food and beerspecials from 3- 6 p.m., everyday, and a latenight hoppy hour at 10 p.m. We serve foodeveryday until 11 p.m.

q & a

Hop House owner Jason Enyeart serves beer to customers from left, Robert Hartwig, 23,of El Dorado Hills, Jesse Ulmer, 21, of Rescue, and Brandon Perry, 21, of Sacramento. TheAmerican craft beer themed restaurant recently opened in El Dorado Hills Town Center.



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2 blocks East of historic Folsom LightRail Station

(916) 358-9645

Tasting & Retail Sales

Hours:

Mon. - Tues. 11am-8pm

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Sun 11am - 6pm

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Call (916) 358-9645 for hours

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21/24

signaturDRINKS

Craft beer: Emmas Blonde Ale

Type/style of beer: Blonde Ale

Tasting room location:

Lockdown Brewing Co., 718 SutterSt., Suite 200, Folsom

Production Facility/Tasting Room,11327 Trade Center Dr., Suite 350,Rancho Cordova

Description of beer:Light andrefreshing straw colored ale madewith a blend of pale, pilsner andwheat malts. This craft beer is lightlyhopped with noble hops and a tinybit of orange peel for a crisp, lightcitrus finish. The beer is named aftera female philanthropist in Folsoms

past, who ran the town brothel in theearly 1900s.

More Information:lockdownbrewingcompany.com

Craft beer: SSB IPA

Type/style of beer: IPA

Tasting room location:

American River Brewing Company,11151 Trade Center Drive, Suite 104,Rancho Cordova

Description of beer: This is avery floral and spicy West CoastIPA. It has notes of citrus on thenose, followed by a light grassy andginger flavor. This IPA is extremely

well balanced between sweet maltyflavors and the wonderous characterof hops.

More Information: (916) 635-2537,americanriverbrewingcompany.com

Craft beer: EDH Imperial IPA

Type/style of beer: Double IPA

Tasting room location: MrazBrewing Company, 2222 FranciscoDrive, Suite 510, El Dorado Hills

Description of beer: This is abalanced IPA using a blend of aneldorado experimental hop, 5256hop and citra hop. The IPA is namedin honor of El Dorado Hills, the townthe brew masters live and work in.

More Information: (916) 934-0744



LOCKDOWNLOCKDOWNTAPS HISTORY, LOOKS TO FUTURE



In a town once made famous by JohnnyCashs Folsom Prison Blues andWalk the Line, Robert Whistler

turned a garage dream into a successfulbusiness model. An entrepreneur by dayand beer lover by night, Whistler took hishobby of brewing beer and morphed itinto one of the best-kept secrets in all ofSacramento County.

Today, Lockdown Brewing Co. socleverly named for its proximity to theFolsom penitentiary is comprised of

two tasting rooms and a newly renovatedbrewery which houses a 15-barrel, dou-ble-fermentation stainless-steel system.

It was a hobby, and we had some friendswho wanted to start a pub in town,Whistler explained. There was a spaceopening up on historic Sutter Street, andthey wanted to use our name that wecame up with. We agreed and went com-mercial with the beer we were brewing atthat time.

In those days, Whistler lived just a mileaway from the brewery and another milefrom the prison.

We would routinely hear an alarm go oaround 5 oclock, he said. We jokinglycalled it the lockdown bell, so it madesense to us to call ourselves LockdownBrewing Co.

Tucked down an alleyway, the brewerystasting room in Folsom is right acrossfrom the Opera House and down thestreet from the Folsom Hotel, which oers

second-story guests on the balcony aquintessential view of historic downtown.

Its really cozy up there, Whistler noted.The building has one of the best deckson the street, and people love it.

The beers of Lockdown Brewing Co. arehand-crafted with all natural ingredientswithout adjuncts such as cereal, rice orllers. They are known for their SutterStreet Common, a unique lager with acrisp chocolate malt taste.

The Common is my personal favor-ite, said longtime employee RobbieAimsworther. Its a steam-style beer,similar to Anchor Steam.

Steam beers were created back in the1900s.

They called it that because in the olddays, when they tried to open the barrels,there would be a big burst of steam, saidWhistler. Our Common is the oldeststyle of beer brewed on the West Coast

and it has a rich, dark avor.

In the companys infancy, Whistler wasfamous for his Indian Pale Ale recipe. Itwas the rst beer he brewed when he wasstill working out of his garage, and itsstill a fan favorite to this day.

I love their IPA, said Larry Laverdure,a frequent customer and friend of thebusiness. But if you are in the moodfor something a little dierent, then theScotch is really good its a little more

avorful than the bitterness of an IPA.

Named after the Stony Bar Gorge onthe American River, the Scotch Ale is anamber-colored brew made from the nhops and malts from the United King-dom. It has a sweet, smoky, almost eartnish and has become the brewerysbest-seller.

Our Scotch ale is what were known focontinued Aimsworth. Thats one of omost popular beers. Its a darker, moretraditional ale.

Lockdown is also known for its everydbeers -- Emmas Blonde Ale, PowerhouPale Ale, Represa Red Ale and RainbowRoot Beer -- as well as its seasonal selections of Honey Porter and 406.

Most of the people who do come in hehear about us through word of mouth,Aimsworth said. The craft breweryindustry itself is small, so we get a lotof people who seek us out. Maybe itstheir rst time in Northern California otheyre visiting Ive met people from

Oregon, Arizona, you name it but all them love it.

With a good brew in hand, customers calso enjoy the convenience of an ExpresBeach Hut Deli, adjacently located in thtasting room, as well as open-mic nighton Wednesday, Trivia night on Thursdaand live bluegrass and blues music onweekends.

Find out more on Facebook by searchinfor Lockdown Brewing Co.

FOLSOM BREWMEISTER TURNS PASSION INTO PUB, PROFITS

By Steven Wilson for On Tap


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