It Takes More Than a License To Brew Authentic Craft Beer

If you’ve ever visited the Auburn Alehouse, chances are you’ve seen me hanging around.  I’m the huge metal sculpture that not only dominates the center of the building, but also serves as the icon representing the restaurant and the craft beers we brew.  Just because I am mute doesn’t mean I have nothing to say, so I’ll be using this blog to let you know what I’m thinking.  Check back often because I love to rant!

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Are you like me and have noticed that brew pubs seem to be popping up everywhere?  When the Auburn Alehouse opened more than four years ago, we were the only true craft beer pub in the area.  And even though at least three other joints are or plan to make beer here, we’re still the only authentic Craft Brewery in town.

Here’s the difference.  At the Alehouse, brewing craft beer is our passion. . .it’s why we exist!  We have invested heavily in sophisticated brewing equipment and the facilities to house it in our quest to make a wide variety of premium ales and lagers.  Our staff is professionally trained and has extensive knowledge, experience and passion for the art of Craft brewing; this is the career they have chosen for their life’s work.

It’s quite a different picture with the other so-called brewers that operate locally.  Basically, they are posers, making beer on premise for reasons other than the quest to produce outstanding craft beers.  They are working a subterfuge in order to obtain an ABC license to serve spirits (hard alcohol), an automatic award if you brew on premise with a specific license.  Placer County dispenses just a few spirits licenses to restaurants each year, so some people seeking to open restaurants brew the minimum quantity (or do they?)—100 barrels—in order to score a license to sell spirits.

These joints end up serving inferior beer, often made by inexperienced staff or they simply pay the excise tax and dump the beer down the drain.  Most don’t have the proper equipment or even a brew master.  Some even stoop to using extract kits with pre-boiled mix to which they add hot water and yeast, we call them “Betty Crocker”  brewers.

Our feeling is if you’re going to call yourself a brewer, you’d better put out a good beer, or everyone else who is serious about it suffers.  It is essential that the public be able to distinguish between true crafter brewers and imposters!