When people ask me what local beer I like to drink, I always tell them that I love whatever our breweries are doing in small, seasonal batches. I dropped by Rubicon yesterday to see what they have brewing up, and Brewer Al Griffin filled me in on two beers that I am excited to try this week.
First, Hopsauce is returning soon! As if this monstrously hoppy Double IPA wasn’t enough, today they are tapping a special cask of Hopsauce. It is brewed with 880 lbs of all crisp pale malt in a 10 barrel batch, and an obscene amount of hops, mostly Summit and Columbus with some Chinook and a few others to round it out. The cask has also been dry hopped with 2oz of Falconers Flight. As Al says, “It is freaking awesome.”
On Saturday, Rubicon will be tapping a special pin (5 gallon cask) of Winter Wheat Wine that they made for Sacramento Beer Week, but it wasn’t ready yet. It has been aged on Hungarian oak cubes and dry hopped with some Centennial hops. Careful, this one is 11.5% abv. To celebrate St Patrick’s Day, they also have Moylans Ryan O’Sullivan’s Imperial Stout.
The Sac Rag 