It’s B eer Week in Sacramento, that time of year when it’s not just OK, but encouraged to partake in a pint or two of the fine foamy amber, pale, nut-brown, or other hued liquid.
So long as it’s a local brew.
Sacramento Beer Week, which began Thursday and continues through March 9 (the fact that this week lasts 11 days means there’s that much more to love), is more than just an excuse to imbibe a brew or two. It’s about celebrating the local craft beer scene and, in so doing, supporting sustainable consumption and the Sacramento Valley economy, and making the world a better place.
In the four years since Dan Scott brewed up the idea for a series of beer-related events, both Beer Week and the ranks of Sacramento’s craft brewers have exploded.
Beer Week, like Baconfest in January, is one part of the thriving Sacramento Valley farm-to-fork movement that is galvanizing a hotbed of locavorism in homes and dining establishments. These events help to forge a deeper connection between people and the food they eat – or the food they drink – through both education and entertainment. In this case, it’s also a reason for Sacramento-area brewers to debut some new concoctions.
It goes without saying that those who enjoy any of the many Beer Week activities ought to do so responsibly – that means drinking modestly and, please, no underage drinking or drunken driving.
Once you designate that driver, then visit one of the local breweries or restaurants hosting tastings of locally crafted beers or pairing them with food, and celebrate the longest week of the year. Salud!