On Tap Dec 14 PDF

gold country
ON TAP
DECEMBER 2014
LOCAL CRAFT
BEER
MONKS
CELLAR
takes Belgium theme to

higher level
On Tap_Dec 2014.indd 1
12/2/14 2:43 PM
12/2/14 1:02 PM
on the cover
DECEMBER 2014
Owner of Monks Cellar Andy Klein
gold country
ON TAP
VOLUME 01 ISSUE 02
GENERAL INFO (530) 885-5656 or

(800) 927-7355
CEO Jeremy Burke
(530) 852-0200
photography by Michael Kirby
inside
EDITOR Dennis Noone

(530) 852-0231
FEATURES Paul Cambra
EDITOR (530) 852-0230
PRODUCTION Laura Smith
DESIGNER (530) 852-0276
Monks Cellar
Craftbeer Cookbook
Brewmeister
Beer vs. Wine
10
Its all in the Yeast
14
Folsom Alehouse
15
Hop House
18
Signature Drinks
21
Lockdown
22
18
GENERAL Jim Easterly

MANAGER (530) 852-0224
CONTENT Nick Kvaal

DIRECTOR (530) 852-0280
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 Country
1030 High Street, Auburn
www.auburnjournal.com
Copyright 2014. All rights reserved. No part of this

publication may be reproduced without written
permission of the publisher. The publisher shall not be
responsible for any liabilities arising from the publication
of copy provided by any advertiser for the Gold Country
On Tap. Further, it shall not be liable for any act of
omission on the part of the advertiser pertaining to their
published advertisement in the Gold Country On Tap.
A publication of the Gold Country Media.
12/2/14 1:02 PM
MONKS CELLAR
takes Belgium theme to higher level
BEER, WINE, FOOD MAKE FOR
HEAVENLY EXPERIENCE
By Scott Thomas Anderson
onks Cellar is looking to make its

mark 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 who
are 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 different
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 neighborhoods 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 accented 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 can

look in on the gleaming closed cylinders that
brew Monks Belgium-influenced beers, and
then, walking past the bar, view the open,
chrome vats that brew its English-influenced
selections.
While were really featuring a Belgium-style
of beer-making and even a Belgium monastery look to the place our open-fermenting is really a traditional way to do it, Gould
said. It lets the yeast breathe a little bit. Its a
small brewing system that really keeps things
fresh, and keeps us having variety.
All three of Monks owners intentionally
avoided looking for an anchor in a strip mall
or new, sterile shopping center, instead opting
for Vernon Streets old walls and old bricks
to help realize their vision. In keeping with
the motif of silent, beer-brewing monks being
at the center of a towns community hub,
4 - Gold Country On Tap - A Gold Country Media Publicaiton
12/2/14 1:02 PM
photo by Michael Kirby
photo by Michael Kirby
Monks Cellar plays music low and doesnt

busy up its walls with blinking television
sets. The owners stressed that theyre trying
to create an environment where people can sit
down and truly enjoy beer, wine and conversation.
Elevated pub food is meant to be another
part of that equation. The chefs at Monks
hand-bake breads and buns, hand-roll
sausages and mix all of their sauces and key
ingredients in-house. The extra effort shows
when you bite into a Monks burger, with
its 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. The
sausages 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
flavor 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 expecting
upscale pub grub.
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. For
Gould and Klein, remarks from one particular group of customers strike a positive
nerve in their hometown sensibilities.
I think, between the beer and the food,

everything were doing is just a little north of
everyones comfort zone.
I love the fact that so many people who

have lived in Roseville for more than 50
years are flocking in, along with the younger 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 see
some life here again.
Monks is also teaming up with several of

Rosevilles nonprofit organizations, including
the Blue Line Gallery and Roseville Theatre
Scott Thomas Anderson can be reached at

scotta@goldcountrymedia.com. Follow him
on Twitter at ScottA_RsvPT
Gould agrees.
Gold Country On Tap - A Gold Country Media Publicaiton - 5
12/2/14 1:02 PM
Were one of the

finest venues in the
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12/2/14 1:02 PM
This Recipe brought to you by :
CRAFTBEER
cookbook
THE SNEAKY BELGIAN
This 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 doesnt
leave it too sweet
Type: All Grain
Batch Size: 5.5 gal
Boil Time: 60 Minutes
System Efficiency: 70.0%
*OG: 1.076
*FG: 1.006
*IBU: 32.8
*SRM: 6.1
*ABV: 9.3%
* All values above are estimates.
Recipe
Grains
11 lbs Continental Pilsner Malt (Ger)
1 lbs White Wheat Malt
12.0 oz Aromatic Malt
Adjuct
1.0 lbs. Table Sugar
Hop
2.0 oz. Hallertauer (4.00%)
Yeast
2 vials or 2 liter Starter (recommended) of White Labs
WLP550 (or any other Belgian Style Yeast)
Other
Whirlock Tablet (optional)
PLACER
ULTIMATE
BREWING
SOCIETY
Submitted by David Long
dd milled grains to
4.5 gallons of 159F
water in your mash
tun to target a 148F mash
temperature. Hold at this
temperature for 1 hours.
Ether Fly sparge or batch
sparge with 4.5 gallons of
168 F 170F water to collect
approximately 7.0 gallons of
wort in your boil kettle.
Boil wort vigorously for 90
minutes. Add hops with 60
minutes left in the boil, and
sugar and Whirlock with 10
minutes left in the boil.
After boil chill wort rapidly to
65F to collect 5.5 gallons in your
fermentation vessel. Aerate wort
and pitch two vials of yeast, or a
two liter starter into wort.
Ferment at 65F for two day then
let temperature free rise to 72F
over the next 5 days. Hold at 72F
until fermentation is complete
(~14 days dont rush this). After
fermentation is complete, chill beer
to clarify (<45F), or carefully rack to
Secondary and let settle.
Keg and carbonate with CO2, or
bottle condition using 4.0 oz. of Corn
Sugar to a carbonation level of 2.3
vols. Store at room temperature until
fully carbonated if bottle conditioning.
Enjoy! This beer will age 2 6 months
easily.
12/2/14 1:02 PM
HOME BREWING
HOBBY FERMENTS
INTO CAREER
former software sales executive who holds a financial

degree has found his calling
with something once dubbed liquid
bread beer.
brewer, I bought all my supplies at this

store (The Brewmeister) when it was
down on Riley Street (near Sutter Street).
Eventually, the owners talked to me
about buying the business.
Erik Schmid is 44, married to Lisa, and

has a 7-year-old son named Oliver. Raised
in Cameron Park, Schmid and his wife
settled in Folsom more than 10 years ago.
He said his skills in business, finance and

sales were the perfect marriage with his
hobby and The Brewmeister.
His business, The Brewmeister, is located at

802 Reading St., Folsom. They also opened
a second store in Roseville and a third in
West Sacramento.
I did all sorts of stuff before this, said
Schmid. I went to school in Chico (and
earned) a finance degree.
He jumped into a financial company, which
led him to software sales and the dotcom
boom. For a while he toiled away at IBM,
before joining a tech startup. Thats when the
dotcom bubble burst and he found himself
unemployed.
Through all those changes, one thing remained
constant his love of home brewing.
A friend urged him to take his home brewing
hobby and turn it into a career by going to
brewing school. So he did.
My friend convinced me to do the American
Brewers Guild, he said. Thats when I met
Lisa. I had aspirations to open a pub, but as
newlyweds, we didnt think it would be good
(for our marriage) because of the stress and hours
involved.
He took his sales skills and turned them to real
estate.
I started selling homes, he said. But as a home
We bought it (in 2004) and grew out

of that spot within two years, he said.
Thats when we moved here (to 802
Reading St.) so we could have a warehouse, better parking and offer classes.
Parking was a real issue in the Historic
District.
Schmid has held many jobs with more
than a few companies. He said he has 27
different business cards representing the
various organizations and jobs he held
over the years, including coaching JV
basketball at Oak Ridge High School.
Who might be the common customer for
The Brewmeister? Just about anyone, he
said.
I have Folsom police officers and firefighters who are brewers or winemakers,
but its engineers who really get into it,
Schmid said. The basic kitchen-type
brewers could be male or female in their
late 20s to early 40s. It really varies.
He said the winemakers who shop his
store are a completely different clientele.
When you add in winemaking, its a
little more upscale, he said.
What kind of traffic comes through the
doors?
12/2/14 1:02 PM
We probably have 4,500 customers I see

once 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. Its
creative and there is a real sense youve
done something special. Many home
brewers keg it and when you have your
own tap at home, it takes you to the next
level with your friends.
He said that unlike other high-stress jobs
hes had in the past, twhis one is more
about having fun.
The cool part about this job is its a
hobby shop, he said. We arent dealing
with crushing, critical issues like a doctor
or mechanic. Usually, everybody comes
in with a smile on their face because they
are doing something they love and you
are helping them do it.
Aside from the home brewers, he said,
the shop also links him with the craft
brewers, as well, like Lockdown Brewery
or Jack Russell. Almost all those craft
brewers started as home brewers. They
all have that dream (to earn a living at
their hobby), but only a small percentage
will ever do it.
He said people looking to get into the
field should love the hobby of home
brewing first.
This was something I loved so it was
easy for me to do, he said. It took a
long time, too. You need a partner willing to support you. It took three to four
years before we made any money. Now I
do this full time.
Erik Schmid owns The Brewmeister in Folsom, Roseville and West Sacramento. Here
he is building a 45-gallon brewery on a trailer to transport among his shops.
12/2/14 1:02 PM
infographics designed by:
designed for:
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designed for:
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designed for:
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designed for:
12/2/14 1:02 PM
BELGIUM
BEER
its all in the yeast
By Nick Kvaal | The Auburn Journal
he characteristics of Belgium beer

vary greatly in color, flavor and
head retention. But as a whole, Belgium beers stand alone on the shelf and are
much different from the brews of any other
part of the globe.
Belgium brewing practices have a deep history, going back to the 3rd and 4th century,
when brewing was considered a womens
craft.
You can find remains of early breweries in
the Belgian cities of Ronchinne, Anthe and
Mette.
At this time, Gruit (alternately grut or gruyt) was used as a bittering

agent for beer before the cultivation of
hops. This was a jealously guarded secret
herbal mix which could include myrica,
sage, rosemary, achillea, bay, juniper berries, caraway, aniseed and resins, among
other ingredients.
At this time, brewery guilds controlled the
secular breweries, but in time, small home
breweries began to spring up around the
banks of rivers and streams.
These beers were dark in color and unfiltered an often subject to wild yeasting.
It was the abbeys and nunneries that were
A Family Friendly
responsible for taking the quality of beer to

the level to which we are now accustomed.
In the 12th century, hops began dominating
as the primary bettering agent when German abbess Hildegard von Bigen provided
a detailed description of the workings of
hops. In the 13th century, the first hopped
beers took sail from Bremen to Bruges,
Belgium.
Some beers in and around Brussels and
the valley of Zenne developed their own
unique characteristics using wild yeast to
create Lambics such as Geuze and Kreiks
In Belgium and the rest of Europe at this
time, beer consumption jumped to approximately 1.5 liters per person per day, as it
was seen as a healthy alternative to water.
From 1783 to 1787, most of the abbeys and
nunneries were destroyed under the rule
of Joseph II and later by Napoleon. Now
the only authentic brewing monks can be
found under the Trappist orders, six of
nine of which reside in Belgium. In contrast
to abbey beers, Trappist beers are brewed
only within the walls of the abbey.
In 1870, Louis Pasteur managed to isolate
the yeast from other harmful micro-organisms, leading the way to Carl Emil Hansen,
who discovered how to cultivate yeast
from a single cell using sugar.
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So though some
beers like Lambicks
are made using
wild fermentation,
many commercial
breweries cultivate
their own yeast
strains and are considered part of the
brewers signature.
Some beers, such as
agricultural saison,
are determined by
specific yeast, so
when using others,
the beer will cer-
tainly taste different and take on different

qualities.
The emphasis of Belgian beers is on hops
more than malt, so in reality you could take
a Belgium-style wort and add a Belgium
yeast and have a Belgian beer, but one of
keys to bringing out the Belgian characteristic of a rich sparkling beer with a beautiful collar of froth is bottle fermentation.
For this reason, yeast and sugar are added
before bottling. This allows for a natural
carbonation process as the beer continues
to ferment in the bottle, producing CO2
and creating a natural carbonation without
the need for forced CO2 carbonation.
As previously mentioned, many of these
yeasts are grown in-house and become proprietary to that specific brewery. So how do
we as home brewers duplicate the flavor
and style of a specific favorite without having access to these incredible yeasts?
We spoke about bottle-conditioning beers
and the addition of yeast before bottling.
Once the yeast has used all the residual sugar in the beer and converted it to
alcohol and CO2, the yeast will fall out of
suspension and become dormant in the
bottom of the bottle. It is quite common
when pouring a Belgium beer to leave the
last quarter-inch in the bottle -- so not to
pour this in your glass. Despite the excellent vitamin boost it provides, it does not
offer the most complimentary flavor. That
being said, instead of foolishly throwing
this away, it can be cultivated for home use.
Your success or failure will largely depend
on the condition of the yeast you try to
culture. If you have fresh beer that has
been kept at cooler temperature with low
alcohol, you will have a better chance at
recovering the yeast.
SANITATION
Cleanliness in brewing is the most important part of culturing yeast cells. Keep
all of your equipment as sanitary or more
than you would when brewing beer. The
12/2/14 1:02 PM
number of healthy yeast cells is bound

to be very low, so any micro-organisms
introduced to your culture could grow
much faster than the yeast, rendering it
useless. You will be using the initial bottle
your beer came in, so be sure to keep it
clean and sanitary by either recapping or
covering the bottle after to empty the beer.
It is recommended to sanitize the top of the
bottle with alcohol and place over a flame
to kill any bacteria that might have been
present under the cap
WORT
You will need to create a wort to bring
the yeast cells back to life. This should be
at low consideration and have a specific
gravity of about 1.015 to 1.02; you will
need only a few milliliters, just enough
to cover the bottom of the bottle. You will
want to aerate the wort before to add it to
the bottle. This can be done by shaking the
container you used to make the wort -- beaker, bottle or growler will work. You will
want to add just a pinch of complete yeast
nutrients to provide all the carbohydrates
and nutrients your yeast needs. Place your
culture out of direct sunlight and preferably around 70 degrees and let rest for one
to three days or until growth is evident.
yeast cells. Place an air lock or sanitized

piece of aluminum foil on top of your 15ml
sample to keep it sterile.
Once again keep out of direct sunlight and
at around 70 degrees for 1-3 days or until
fermentation is obvious.
SECOND STEP UP
If your 15ml culture ferments, you should
have yeast healthy enough you withstand
a more dramatic multiplication process.
For this step we will introduce our culture
to 150ml of wort with a specific gravity of
1.030-1.035. Once again, let it ferment under the previous conditions for 1-3 days.
ASSESSING THE YEAST
At this point, you should see all the activity
you typically would in a small batch of
beer. Kraussen should form at the top
and yeast should rise and fall. You have
basically created a beer. You should decant
a small amount to chill overnight and taste
it in the morning. If it tastes like beer with
a now sour or off taste, you are ready for
the final step up to make a full 5-gallon
batch of beer at home with your favorite
yeast strain.
FINAL STEP UP
You need approx 1500ml or 51 fl oz to
FIRST STEP UP
make a standard 5-gallon batch of beer at
After three days or evidence of fermenhome. This is when a growler from your fatation you are ready for the first step up.
vorite brewery comes in handy. Once again
For this step you will be introducing your
we will need a 1.030-1.035 wort. You will
now-fermenting culture to 15ml of fresh
wort. They sell 15ml culture tubes at scien- need to sanitize your vessel (growler) and
tific supply stores and, if you are looking to add the 51 fl oz wort and introduce your
yeast culture. As soon as you see activity,
do this regularly, they are a great investyour yeast is ready to pitch. Alternatively,
ment. Simply puncture a whole in a cardboard box to hold upright. You will want to you can perform another tasting to ensure
add a tiny pinch of Lysozyme to your wort. that no contaminants sneaked in during
the final step.
This is an enzyme that kills lactic acid and
certain types of bacteria and will provide
Good luck -- and happy brewing!
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12/2/14 1:02 PM
Owner James Fales serves up

craft beers and simple American
food at Canyon Grill and
Alehouse in Folsom.
Folsom Alehouse
photo by Laura Newell
oers craft beer, simple American food
By Laura Newell | The Telegraph
wner 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 summer

at 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 housemade 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 find them on Facebook.
Q. WHAT MAKES YOUR RESTAURANT UNIQUE?

A. We offer simple food done right. Everything here is made in house from fresh,
local ingredients. Our menu may look simple, but we are always consistent with
what we offer. I know people will always be satisfied with our menu.
Q. HOW WOULD YOU CHARACTERIZE YOUR STYLE OF FOOD?
A. We offer classic American food including cheeseburgers, sandwiches, salads
and fresh cut french fries.
Q. WHAT IS YOUR SIGNATURE MENU ITEM?
A. The chicken club is one of our signature sandwiches. The sandwich includes
boneless, skinless chicken breast, aged cheddar, lettuce, onions, avocado and
applewood smoked bacon with a chipotle aioli. All of our breads are delivered
fresh from Grateful Bread Company in Sacramento. The chicken club is served
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 bar
for 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 happy
hour from 4-6:30 p.m., every weekday.
from the menu...
meatloaf sliders
shrimp sandwich
the cuban
12/2/14 1:02 PM
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12/2/14 1:02 PM
opens in El
By Laura Newell | The Folsom Telegraph
fter successfully opening four restaurants in the Sacramento region, Jason Enyeart recently launched Hop
House in El Dorado Hills Town Center next to Bistro 33
on the Waterfront.
Ive worked in the restaurant business my entire life, starting
as a busboy and working my way up the ranks, Enyeart said.
Enyeart is a graduate of Oak Ridge High School and recently
moved back to El Dorado Hills in June. He wanted to join the
craft 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.; today
there are nearly 2,400.
The restaurant offers beer and wine.
Enyeart said he plans to rotate his craft beers regularly and
change the food menu seasonally with Chef Tyler Mort. For
more information and updated food and beer specials, visit
hophouseedh.com.
12/2/14 1:02 PM
Dorado Hills
q&a
Q. WHAT MAKES YOUR RESTAURANT
UNIQUE?
A. Our ingredients make us unique. We
create our menu seasonally to use the
freshest ingredients available year-round.
Q. HOW WOULD YOU CHARACTERIZE
YOUR STYLE OF FOOD?
A. We offer an American craft beer themed
menu. We have all the bar classics, but keep
it fresh with our rotating menu.
Q. WHAT IS YOUR SIGNATURE MENU

ITEM?
A. Our signature dishes are cheeseburger
and chorizo macaroni and cheese.
Q. WHAT KIND OF ATMOSPHERE DOES
YOUR RESTAURANT OFFER?
A. We offer an upscale, casual atmosphere.
You can bring your family to the restaurant,
but we restart happy house at 10 p.m. for a
more social atmosphere.
Q. DO YOU OFFER ANYTHING SPECIAL
FOR YOUR CUSTOMERS?
A. We offer hoppy hour with food and beer
specials from 3- 6 p.m., everyday, and a late
night hoppy hour at 10 p.m. We serve food
everyday until 11 p.m.
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. The
American craft beer themed restaurant recently opened in El Dorado Hills Town Center.
12/2/14 1:02 PM
Home of the Folsom Prison Brews!
Happy Hour
3-6pm M-F
718 Sutter St.

Suite 200
Folsom, CA 95630
2 blocks East of historic Folsom Light

Rail Station
(916) 358-9645
Tasting & Retail Sales
Hours:
Mon. - Tues. 11am-8pm
Wed. - Thurs. 11am - 10pm
Fri. - Sat. 11am - Midnight
Sun 11am - 6pm
BREWERY &
TASTING
ROOM
113277 Trade Center Dr. #350
Rancho Cordova
Call (916) 358-9645 for hours
Free Wi-Fi in BOTh rOOms!
Live music
Open mic Wednesdays
Trivia Thursdays
Like us on
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Placer Herald - 2014 Best Brewery!
FolsomTaphouse.com
TAP ROOM
$1 OFF Craft Beer

$1 OFF Wine
$4 Well Cocktails
$1.99 Street Tacos
$1.99 Pork Sliders
916.292.5711
Sac N&R - Best Place to Get a Beer
Bold Brew,
Fresh Food
4810 Granite Drive
Rocklin, CA
916.672.6292
boneshakerbrew.com
2168 Sunset Blvd.

Rocklin, CA
916.259.2337
boneshakerpub.com
12/2/14 1:02 PM
signature
DRINKS
Craft beer: EDH Imperial IPA
Craft beer: Emmas Blonde Ale
Type/style of beer: Double IPA
Type/style of beer: Blonde Ale
Tasting room location: Mraz

Brewing Company, 2222 Francisco
Drive, Suite 510, El Dorado Hills
Tasting room location:

Lockdown Brewing Co., 718 Sutter
St., Suite 200, Folsom
Description of beer: This is a

balanced IPA using a blend of an
eldorado experimental hop, 5256
hop and citra hop. The IPA is named
in honor of El Dorado Hills, the town
the brew masters live and work in.
Production Facility/Tasting Room,

11327 Trade Center Dr., Suite 350,
Rancho Cordova
More Information: (916) 934-0744
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: Light and

refreshing straw colored ale made
with a blend of pale, pilsner and
wheat malts. This craft beer is lightly
hopped with noble hops and a tiny
bit of orange peel for a crisp, light
citrus nish. The beer is named after
a female philanthropist in Folsoms
past, who ran the town brothel in the
early 1900s.
More Information:
lockdownbrewingcompany.com
Description of beer: This is a

very oral and spicy West Coast
IPA. It has notes of citrus on the
nose, followed by a light grassy and
ginger avor. This IPA is extremely
well balanced between sweet malty
avors and the wonderous character
of hops.
More Information: (916) 635-2537,
americanriverbrewingcompany.com
12/2/14 1:02 PM
LOCKDOWN
TAPS HISTORY, LOOKS TO FUTURE
12/2/14 1:02 PM
FOLSOM BREWMEISTER TURNS PASSION INTO PUB, PROFITS

By Steven Wilson for On Tap
n a town once made famous by Johnny

Cashs Folsom Prison Blues and
Walk the Line, Robert Whistler
turned a garage dream into a successful
business model. An entrepreneur by day
and beer lover by night, Whistler took his
hobby of brewing beer and morphed it
into one of the best-kept secrets in all of
Sacramento County.
Today, Lockdown Brewing Co. so
cleverly named for its proximity to the
Folsom penitentiary is comprised of
two tasting rooms and a newly renovated
brewery which houses a 15-barrel, double-fermentation stainless-steel system.
It was a hobby, and we had some friends
who wanted to start a pub in town,
Whistler explained. There was a space
opening up on historic Sutter Street, and
they wanted to use our name that we
came up with. We agreed and went commercial with the beer we were brewing at
that time.
In those days, Whistler lived just a mile
away from the brewery and another mile
from the prison.
We would routinely hear an alarm go off
around 5 oclock, he said. We jokingly
called it the lockdown bell, so it made
sense to us to call ourselves Lockdown
Brewing Co.
Named after the Stony Bar Gorge on

second-story guests on the balcony a
quintessential view of historic downtown. the American River, the Scotch Ale is an
amber-colored brew made from the finest
Its really cozy up there, Whistler noted. hops and malts from the United KingThe building has one of the best decks
dom. It has a sweet, smoky, almost earthy
on the street, and people love it.
finish and has become the brewerys
best-seller.
The beers of Lockdown Brewing Co. are
hand-crafted with all natural ingredients
Our Scotch ale is what were known for,
without adjuncts such as cereal, rice or
continued Aimsworth. Thats one of our
fillers. They are known for their Sutter
most popular beers. Its a darker, more
Street Common, a unique lager with a
traditional ale.
crisp chocolate malt taste.
Lockdown is also known for its everyday
The Common is my personal favorbeers -- Emmas Blonde Ale, Powerhouse
ite, said longtime employee Robbie
Pale Ale, Represa Red Ale and Rainbow
Aimsworther. Its a steam-style beer,
Root Beer -- as well as its seasonal selecsimilar to Anchor Steam.
tions of Honey Porter and 406.
Steam beers were created back in the
1900s.
They called it that because in the old
days, when they tried to open the barrels,
there would be a big burst of steam, said
Whistler. Our Common is the oldest
style of beer brewed on the West Coast
and it has a rich, dark flavor.
In the companys infancy, Whistler was
famous for his Indian Pale Ale recipe. It
was the first beer he brewed when he was
still working out of his garage, and its
still a fan favorite to this day.
I love their IPA, said Larry Laverdure,

a frequent customer and friend of the
Tucked down an alleyway, the brewerys
business. But if you are in the mood
tasting room in Folsom is right across
for something a little different, then the
from the Opera House and down the
Scotch is really good its a little more
street from the Folsom Hotel, which offers
flavorful than the bitterness of an IPA.
Most of the people who do come in here

hear about us through word of mouth,
Aimsworth said. The craft brewery
industry itself is small, so we get a lot
of people who seek us out. Maybe its
their first time in Northern California or
theyre visiting Ive met people from
Oregon, Arizona, you name it but all of
them love it.
With a good brew in hand, customers can
also enjoy the convenience of an Express
Beach Hut Deli, adjacently located in the
tasting room, as well as open-mic night
on Wednesday, Trivia night on Thursdays
and live bluegrass and blues music on
weekends.
Find out more on Facebook by searching
for Lockdown Brewing Co.
12/2/14 1:02 PM
12/2/14 1:02 PM

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gold country

takes Belgium theme to

Owner of Monks Cellar Andy Klein

GENERAL INFO (530) 885-5656 or

photography by Michael Kirby

EDITOR Dennis Noone

Beer vs. Wine

Its all in the Yeast

GENERAL Jim Easterly

CONTENT Nick Kvaal

Copyright 2014. All rights reserved. No part of this

onks Cellar is looking to make its

We went to movies together at the Tower

through its abbey-like doors, customers can

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

photo by Michael Kirby

photo by Michael Kirby

Monks Cellar plays music low and doesnt

about items on the Monks menu thus far is

Arts Academy, to lend a helping hand as

I think, between the beer and the food,

I love the fact that so many people who

Monks is also teaming up with several of

Scott Thomas Anderson can be reached at

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

Were one of the

Come taste our great seasonal

Open 7 days a week

11197 Brockway Road TRUCKEE, CA

This Recipe brought to you by :

This is a light in color Belgian Golden Strong Ale with an alcohol

former software sales executive who holds a financial

brewer, I bought all my supplies at this

Erik Schmid is 44, married to Lisa, and

He said his skills in business, finance and

His business, The Brewmeister, is located at

We bought it (in 2004) and grew out

We probably have 4,500 customers I see

infographics designed by:

infographics designed by:

infographics designed by:

infographics designed by:

he characteristics of Belgium beer

At this time, Gruit (alternately grut or gruyt) was used as a bittering

responsible for taking the quality of beer to

Beer & Wine Pub

PUB SNACKS ENTREES

Mon - Thu 4 - 9:30pm Fri 4 -11pm

300 Commercial St., Nevada City, CA 95959

tainly taste different and take on different

14 - Gold Country On Tap - A Gold Country Media Publicaiton

number of healthy yeast cells is bound

yeast cells. Place an air lock or sanitized

While Supplies Last Valid thru 12/7/14

Save for the

SARATOGA DARK RUM

Gold Country On Tap - A Gold Country Media Publicaiton - 15

Owner James Fales serves up

photo by Laura Newell

oers craft beer, simple American food

By Laura Newell | The Telegraph

wner James Fales grew up in the restaurant