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12 | 2 | 19

From Beer to Whole Hog Butchery

Posted in Sustainability, Food & Beer

Lunch is hours away, but our Taproom races toward it. Bakers prepare 1,000 hamburger buns for the coming days. A line cook dices endless carrots. Our garden supervisor washes the morning harvest of greens. A stack of kegs heads to the beer cooler—then another, and another. Surrounded by the action, Matt Hanbury stands calm before two sprawling tables of butcher block. He sharpens an impressive lineup of knives, focused. “Sharp...

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10 | 8 | 19

Hazy Little Thing IPA Beef Sliders

Posted in Food & Beer

Take top honors at the party with these beef sliders infused with Hazy Little Thing IPA for a food pairing packed with citrusy, smoky, and spicy flavors. Check the detailed ingredients and directions below the video. Thanks to our friends @the.beer.belly for the recipe and jaw-dropping footage. Ingredients – Hazy Little Thing IPA Beef Sliders 2/3 cup Hazy Little Thing IPA 3-3.5 lbs boneless chuck roast Kosher salt and black...

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10 | 2 | 19

Barrel-Aging Sauerkraut

Posted in Beyond the Brewhouse, Food & Beer

One rowdy weekend down, one more Oktoberfest marathon to go. Here in Chico, Calif., it’s our 10th year of bringing the Munich tents to stateside beer lovers. We go all out, and so do our guests. Whether it’s festive attire—lederhosen, dirndl dresses, massive pretzel necklaces—or tall pours of German-American collaboration, these parties feel like a trip across the pond. And you better believe we prepare an outright feast so no...

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09 | 9 | 19

Oktoberfest Braised Pork

Posted in Food & Beer

We used our 2019 Oktoberfest collaboration to headline mouthwatering braised pork shoulder. The beer lets loose its malt complexity and caramel sweetness. It’s a lengthier cook time of 3-4 hours, but the reward is unreal. “The braise breaks down the [pork],” says Jessie Massie, our executive chef in Mills River. “It pulls apart, it’s a lot more tender.” And right when the meat nears the finish line, consider whipping up...

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09 | 4 | 19

Mills River Mushrooms

Posted in Beyond the Brewhouse, Food & Beer

Under the forest canopy, tucked into a quiet nook, there’s a neighborhood of log cabins. But standing just 4 feet tall, they’re not home to humans. Instead, the residents bust through the bark: mushrooms. Some stand straight and rigid; others curve toward the sky. Their clusters look like umbrellas on a crowded beach. When the time is right, Mike Somich will harvest the caps, take a 60-second gator ride, and...

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08 | 19 | 19

Pale Ale Bratwurst

Posted in Food & Beer

When the sun seems angry—your car’s a furnace, your clothes feel like Scotch tape—sometimes you’re desperate for relief. Just give me a body of water, stat. And if you skip town to find your oasis, you might leave some essentials behind. Like your next meal. Dang! Dan Grice, our head chef in Chico, has an easy fix: Pale Ale-poached bratwurst. “If I’m going to the river or going to the...

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07 | 24 | 19

Trails Day Recap

Posted in Beyond the Brewhouse, Sustainability

American Hiking Society (AHS) had an ambitious goal: set a world record on National Trails Day® for the most people participating in trail restoration in a single day. We rallied our employees and community, and on Saturday, June 1, we were part of history! Our efforts wrapped into the record-setting numbers nationwide: 41,424 = people who improved trails in a single day, National Trails Day® 1,164 = registered National Trails...

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06 | 3 | 19

Pouring from the Garden

Posted in Sustainability

Jim Belles surveys the brewery garden, walking a groomed pathway. The sun is still groggy, rising slowly. Jim pivots left, takes a few steps into a row and crouches down. He pops up and holds out a gift. “Give this a try,” he says. It’s an alpine strawberry. A tiny thing—the size of a fingernail—with a curious off-white color. By looks alone, it doesn’t seem that promising. But why would...

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05 | 15 | 19

Way Back with the Wildflower

Posted in Beyond the Brewhouse

The 38th annual Chico Wildflower Century, one of California’s top cycling events, saw 3,300 people in the saddle. They sign up for various reasons: tradition, camaraderie, or crossing one off the bucket list. “I just ride so I can eat pizza for the rest of my life,” says Ben, a 33-year-old from San Francisco who’s made the trek to Chico for the past five years. Ben’s taking a breather at...

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04 | 9 | 19

The State of Trails

Posted in News

National Trail System: Underfunded & Overused When you’re hiking on a trail, you often focus on details: the crunch of ground beneath your boots, chirps of wildlife, the wind purring in the trees. In all likelihood, you aren’t thinking about who maintains the trail, much less who provides the dollars to do so. Well, the reality is that we’re all on deck to help. While there are federal groups playing...

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