Ok. after consuming damn near a keg of this stuff (by myself, barefoot and backward) recently, and having to drive, like three hundred miles to buy a pint of it... anyone got the goods on how those boys (and/or girls--- I just talked to one of the wait staff there who said she was starting to brew for them) in Sacramento (of all places) can and do repeatedly produce the best ****** IPA on god's green earth?
jp
jp