New Albion Ale returns using original recipe, yeast. Collaborators McAuliffe, Koch at Russian River Brewing
Craft beer pub moving to Santa Rosa’s JC neighborhood
Brewhouse chain opens a massive 250-seat restaurant in Santa Rosa’s Coddingtown Mall
More than home brewers, less than craft brewers: A new breed of artisan beer-makers emerges
Where are the best places to get a beer/drink in the sunshine? For such an outdoorsy place, most places are so indoors and gloomy.
Every once in a while, I’m lucky enough to find a combination of flavors that just works, a minor chord born of a Beatles-like marriage of flats and sharps. Many of the classics never tire, and I use and re-use them without apology – and then there are beer snacks, the holy grail of sports fans and wannabe man-cooks everywhere, the perfect balance of heat, salt, and icy bitter froth, a marriage to read about in the self-therapy section of an airport book nook.
Anthony Bourdain once wrote – I believe I’m paraphrasing Kitchen Confidential, but I can’t find the citation – that anyone who cooks with pre-minced garlic should be sentenced never to taste fresh garlic again, and I have to agree: I adore garlic, but the stuff in the jar is just plain nasty and, unfortunately, it is all over the inexplicably famous Garlic Fries at AT&T Park.