After visiting family near Sacramento last week, I made my designated driver pull over at the first brewpub en route to the airport.
If you ever need a “drink” in a Sacramento brewpub, Brew It Up is your bar. I ordered the sampler (five-ounce pours of schwarzbier, Saison, IPA and nut brown ale) but contemplated beer cocktails, something new on me. Here are some:
Oatmeal stout with ruby port;
Chocolate stout with Godiva chocolate liqueur;
Wit beer with peach schnapps
Nut brown ale with Frangelico, a hazelnut liqueur;
Nut brown ale with Chambord, a berry liqueur;
Helles lager with lemonade.
That last one sounded refreshing on a 90-degree afternoon: sort of an Arnold Palmer with Munich malt. Cocktails were served in 14-ounce glasses, presumably with about 12 ounces of beer and one healthy shot of liqueur each.
Anyone want to make these cocktails with Northwest brews? Send me recipes and pictures of your cocktails. I’ll post tasty entries here.
E-mail them to: email@example.com.
Brew It Up is an interesting concept: a brewpub and brew-on-premises facility. For about 1 buck a pint, you can brew your own ales, bitters, porters, stouts and lagers. Brew It Up provides has a bunch of recipes, including recipes for Pabst Blue Ribbon and Budweiser, if you wish. Brew It Up offers all the ingredients and equipment. Brew one day, come back in a couple of weeks to bottle it. They even clean up your mess. The customer-brewing operation is smack in the middle of the dining room.
On a whim, I’ll go out on a limb and say a place like Brew It Up is just what Tacoma needs. I can see a brewpub/brew-on-premises place downtown (where the Harmon folks are planning a new microbrewery) or Sixth Avenue.
Here are the brew-on-premises guidelines, from the Alcohol and Tobacco Tax and Trade Bureau, if any microbrew folks are interested. Hint, hint, hint.