Alaro Craft Brewery

Saturday night special you ask? Ora King Salmon over Farro, Butternut, Bloomsdale, Cherry Tomatoes & Olive Tapenade. Reservations always recommended! ... #freshfish #orakingsalmon #kingsalmon #salmon #sustainable #seafood #goodfoodnotfastfood #eatwell #sacramentorestaurants #sacramentobrewery

"Ice cream is exquisite. What a pity it isn't illegal."- Voltaire #fridayvibes #tgif #beerandicecream #eatdessertfirst #organic #softserve #flights #dessert #desserts #icecreamandbeer

Why do we leave the head and shell on our Gambas al Ajillo? There are several reasons First, the shells protect the prawns from the intense heat of a flash sauté and keeps all those delicious juices from escaping, guaranteeing much tastier, moister meat. The shell & head are full of flavor and leaving them on when cooking helps to heighten the flavors, color & texture and promises greater nutrition. The shell also helps them keep their shape instead of curling up as they ...are so prone to do. Besides, sitting around a table peeling and eating enhances the experience, and don’t worry, we score the back to make it easy to remove. Believe us, the little extra effort will pay you back with tons of flavor. Now imagine these succulent Head-On Prawns cooked and served in a bright sauce of Garlic, Smoked Paprika and a touch of Lemon Juice! Reservation highly recommended, #foodandbeer #tapas #sacramentobrewery #craftbeerandfood #sacramentorestaurants #seafoodlover #spanishwine #craftcocktails #patiodining

Always make decisions that prioritize your inner peace. #beerorwine #californiacraftbeer #beerflavoredbeer #beermadehere #sacramentobeer #supportlocalcraftbeer #drinkindependent #spanishwine

Apparently Chris's favorite four letter word is GOLD! 11 shiny new Medals from the El Dorado County Commercial Beer Competition arrived in the mail just in time for a celebratory Brunch! Once again, great job Chris Keeton, Alaro's Duke of Alchemy!... #alarocraftbrewery #doublegold #tasteslikegold #beerflavoredbeer #awardwinningbeer #thisonegoesto11 #beerawards #sacramentocraftbeer #togetherwebuildthecastle See more

The name "Empanada" comes from the Spanish verb empanar, which translates as "enbreaded", that is, wrapped or coated in bread. Now that you know that, did you know that we often have freshly made empanadas as our daily special? The flavors and fillings are always amazing but today, they are mind-blowing! Two Handmade Empanadas stuffed with Confit Tuna and Wild Octopus, served with crema and a Small Side Salad. Open 11-8pm for takeout, curbside pickup & delivery... https://www.toasttab.com/alaro-brewing-company/v3/ Or call (916) 436-7711 #eatanddrinkwell #foodandbeer #beerpairing #foodie #instafood #foodlover #culinary #gastronomy #sustainableseafood #deliciousfood #SaveSacRestaurants #GiveAForkSac #SactownProud

Want to accomplish something on a hazy lazy Sunday? Stock your beer fridge without ever leaving your home! We have 11 styles of beer in sexy 500ml bottles ready to go. Order all one style or mix it up, you have the freedom of choice! ... Delivery: https://www.doordash.com//alaro-craft-brewery-sacra/en-US Curbside Pickup: https://www.toasttab.com/alaro-brewing-company/v3/ Or call (916) 436-7711 #imlazy #lazysaturday #beerdelivery #sendmebeer #beermail #supportlocal #deliveryservice #mixed4pack #4pack #beerfridge #beerflavoredbeer #beermadehere

If you are a craft beer fan you certainly have heard the term Dry Hopped by now, but do you really know what Dry Hopping is? Dry hopping refers to any hop addition after the wort (pre fermented beer) is done boiling and has been cooled. By adding hops to the wort once cooled, we can extract the essential oils from hops without concern of boiling off this fresh aroma. We take it one step further and do this after primary fermentation is complete so we can retain as much of ...the delicate aroma compounds as possible since the beer is essentially quite at this stage and the act of fermentation can also blow off aroma. For maximum flavor and aroma, Dry Hopping helps us to preserve as much of the volatile oils as possible that gives our beer that floral hop essence and an intense flavor that is so desirable in hoppy beer styles like pale ales and IPAs. Some of our beers that are dry-hopped include our Castillo IPA, Avenida IPA, Balhazar Red IPA, Bennett Pale Ale and of course all of our Rotating Hop Ballesta IPA’s! Insider tip - Keep an eye (or nose) on the lookout for our soon to be released Long Nights IPA and our heavily dry-hopped Vaquero DIPA! #beerflavoredbeer #dryhopping #dryhopped #balancedbeer #beereducation #beerstyles #beerknowledge #knowyourbeer #beerscience #scienceofbeer #craftbeerenthusiast

It's a hazy overcast Friday and we have the plan... Sit down to a crispy, piping hot plate of joy paired with classic Pub Ale and you might just think you took a trip across the pond! Beer-Battered Wild California Rock Cod, Mustard Slaw & Fries with Caper Aioli.... Our 5.2% Emeritus Pub Ale is truly a beer flavored beer. With a focus on four ingredients (water, malt yeast and hops) in perfect balance, this pub ale gets its special influence from discussions with Dr. Micheal Lewis and an experimental hop #13459 from Hopsteiner. Order online: https://www.toasttab.com/alaro-brewing-company/v3/ Or call (916) 436-7711 #sustainableseafood #wildcaught #ohanaseafood #pubale #hopsteiner #experimentalhops #tgif

A little taste of craft beer history- The California Common is the oldest indigenous beer style in the United States and some of the world’s leading beer experts believe that it is the first craft beer. A West Coast original, brewed originally as Steam Beer in the Gold Rush era. Fermented with a lager yeast at warmer temperatures lends light fruity esters but a clean, refreshing finish. Our Potrero California Common is made using Admiral Maltings hand-malted and freshly kil...ned Sacramento Grown barley, it has a firm, grainy malt character that is toasty, not roasted with traditional American hop flavors that are woody, rustic and ever so mildly minty. Not too heavy, not too malty and at 4.3%, our Potrero Amber Lager the perfect NorCal session beer! 500ml Bottles, 4-Packs & Cases available to take out & delivery! Call (916) 436-7711 Pickup: https://www.toasttab.com/alaro-brewing-company/v3/ Delivery: https://www.doordash.com//alaro-craft-brewery-sacra/en-US #californiagrown #californiacraftbeer #californiacommon #beerflavoredbeer #beermadehere #sacramentobeer #supportlocalcraftbeer #drinkindependent #californiabeer

"Blue skies smilin' at me" #alarohopgarden #beermadehere #sacramentobrewery #patiodining #outdoordining #sacramentorestaurants #craftbeer #tapas #cocktails #wine #sacramentopatio

Good morning Midtown! #beermadehere #myhappyplace #midtownsac #sacramentobrewery #patiodining #outdoordining #supportlocalbeer #craftbeer #tapas #cocktails #wine

I don't know about you but today seems like a good day for a cocktail. Have you had a chance to try any of our new Fall Cocktails yet? This is our "Maise Me", a spirit forward cocktail of both Bourbon & Rye, Anise and Absinthe. #whiskeywednesday #whiskeylover #whiskeyandrye #absynthe #sacramentococktails #beerandwhiskey #craftedcocktails #cocktailsofinstagram #cocktaillovers

Our Fall Menu has landed. Vote, Eat, Drink. #fallmenu #voteeatdrink #friedbrusselsprouts #farrosalad #butternutbruschetta #eatwell #beerandfood

Feed your head Our Rabbit Hole Saison is not your typical Saison. This unfiltered, unpasteurized golden farmhouse ale is made using a rare French Saison yeast and Admiral Maltings Munich-style malted barley that was grown in Sacramento valley. With a reddish-amber color and fruity esters of orange, lemon & spicy notes of clove & white pepper this farmhouse ale plays delightfully on the tongue. ... Available in sexy 500ml bottles, growlers and of course, on fresh from the tap. "Curiouser and curiouser!" #curiouser #curiouserandcuriouser #saison #feedyourhead #rabbithole #beerflavoredbeer #alarocraftbrewery

Alaro is bringing a little Portugal to Midtown for Brunch! We teased you a bit yesterday and today, IT IS ON! The Francesinha is to Porto what Poutine is to Quebec, or the Croque-Monsieur is to France, or the Monte Cristo is to California. Make sense?... Contrary to the look, it is not just not just a mixture of messy, various foods. It is the complexity and beauty in blending its indulgent, but otherwise simple, ingredients. Imagine a sandwich layered with housemade Canadian Bacon & Chorizo, covered with a generous helping of cheese, baked until melty and puddling around the bottom. Then, because that’s not enough, smothered in a spicy beer, tomato and whiskey sauce. The sauce is not just tomatoes, beer and whiskey. It’s food of love. Cooked right, it’s a medley of extensive seasoning and spice blended with a deft hand and simmered many hours over a low fire. It should be milled to a puree and thick enough to lightly coat a spoon. It's what some call one of the world’s greatest sandwich. We open at 10:30, just sayin' #sacramentobrunch #francesinha #hangoverfood #pubfood #portugal #itsthesauce #beerandfood #beerandfoodpairing

Halloween plans? We still have a few reservations available! Join us for our Día de Muertos Paella Negra Dinner this evening after 4 pm We will be serving an exotic Black Squid Ink Paella with a sofrito of garlic, onion and tomato, spiced with Saffron followed by the briny, umami-rich squid ink that flavors and stains the Bomba Rice. Topped with fresh Clams, Mussels, Head-on Shrimp, Octopus, Squid, and a touch of Aioli. Reservations are mandatory and can be made on Open Tab...le or by calling us directly: 916.436.7711 Also available for take out!: https://www.toasttab.com/alaro-brewing-company/v3/ #halloweendinner #paellanegra #arroznegro #spanishfood #diadelosmuertos #dayofthedead #sacramentofoodie #sacramentofoodscene See more

One of our Chefs has wanted to bring something from his home to our menu. His name is Carlos, and he is from Portugal and wanted to introduce one of his favorite classic dishes to our brunch menu. Introducing the Francesinha, which Carlos explains as the ultimate hangover breakfast and an adaptation of the Croque-Monsieur. A sandwich of housemade Canadian Bacon, Chorizo, Cheese topped with a fried egg and surrounded by a bed of fries doused in a famous sauce complimented with a fino, which in this context refers to draught beer. If you could only smell this sauce!!!! Available today and tomorrow and it may just be the perfect start to your Halloween! #sacramentobrunch #francesinha #hangoverfood #pubfood #portugal #itsthesauce #beerandfood #beerandfoodpairing

Tonight is the night (well, so is tomorrow!) Alaro is hosting a Día de Muertos Paella Negra Dinner in celebration of Halloween & Día de Muertos. Beginning at 4 pm, we will be serving an exotic Black Squid Ink Paella that starts with a sofrito of garlic, onion and tomato, spiced with Saffron followed by the briny, umami-rich squid ink that flavors and stains the Bomba Rice. Topped with fresh Clams, Mussels, Head-on Shrimp, Octopus, Squid, and a touch of Aioli. We will be offer...ing pairings of our La Luna Nitro Oat Stout, Sangria and Spanish Wines. Paella will be served from 4 pm - close each evening and reservations are mandatory and can be made on Open Table or by calling us directly: 916.436.7711 Also available for take out!: https://www.toasttab.com/alaro-brewing-company/v3/ #paellanegra #arroznegro #spanishfood #diadelosmuertos #dayofthedead #sacramentofoodie #sacramentofoodscene

Left wing, right wing, chicken wing it’s all the same to me, - Woody Guthrie Rocky Free Range Chicken Wings on the menu today while supplies last.... #beerandfood #chickenwings #thirstythursday #scratchkitchen #pubfood #beerandfoodpairing #sacramentobrewery #sacramentofoodie #sacramentofoodscene

Our Fall Cocktail menu is on! Starring here is our "Fall Fizz" featuring your choice of Boodles British Gin or Gruven Potato Vodka, housemade Clove Syrup, Cranberry, Orange and Italian Prosecco. #fallcocktails #drinksofinstagram #autumnvibes #cocktailhour #imbibe #craftcocktails #cocktails #drinkupsacramento #drinklocal

Alaro will be hosting a Día de Muertos Paella Negra Dinner in celebration of Halloween & Día de Muertos this Thursday-Saturday. Chef Santana will be serving an exotic Black Squid Ink Paella that starts with a sofrito of garlic, onion and tomato, spiced with Saffron followed by the briny, umami-rich squid ink that flavors and stains the Bomba Rice. Topped with fresh Clams, Mussels, Head-on Shrimp, Octopus, Squid, and a touch of Aioli. We will be offering pairings of our La Luna, Nitro Oat Stout, Sangria and Spanish Wines. Paella will be served from 4 pm - close each evening and reservations are mandatory and can be made on Open Table or by calling us directly: 916.436.7711 Market Price. #paellanegra #arroznegro #spanishfood #diadelosmuertos #dayofthedead #sacramentofoodie #sacramentofoodscene