Here’s a trio of great breweries and taprooms to check out in the Tri-Valley. Danville Brewing, anyone?
. This time, I headed for the East Bay’s Tri-Valley to sample the beer in Danville, Dublin and San Ramon. Here’s what I found.When John and Jenny Samples noticed that their hometown was heavy on the restaurant chain front, they decided to do something about it. They opened Dublin’s only brewpub in 2017 and gave it a name inspired by the city — INC 82. Dublin was founded in 1835, but it wasn’t incorporated until 1982, hence the name.
Landrum keeps a dozen or so beers in a nice variety of styles. He’s got hoppy covered, of course, with six brews, including my favorite, No Tanlines, a West Coast IPA. It has a great nose of dank, vegetal aromas from Mosaic and Nelson hops, with a creamy mouthfeel and solid bitterness throughout. His Citra Clouds, a hazy IPA brewed with 100- percent Citra hops, is also nice.
The taproom front is a bit obscured by outdoor tents and enclosures, no doubt leftover from pandemic measures. But inside, it’s warm and inviting, with lots of bench and table seats and a small bar along the back. There’s a mural on one side and several big screen TVs, plus a menu that includes sandwiches, burgers, pasta, tacos and fish and chips.
Dublin’s Inc 82 Brewing is named after the year the city was incorporated: 1982, nearly 150 years after the town was founded. Marcus Maita and his Maita Distributing were longtime fixtures in the East Bay beer community, so when he sold his business and began looking for new opportunities, they involved beer, of course. In 2016, Maita and local restaurateur Randy Negi open the Danville Brewing Co. and hired brewer Matt Sager. The latter has been knocking it out of the park ever since.
Sager keeps around a dozen beers on at any given time — and sometimes as many as 18. Several of his beers have won medals at the Great American Beer Festival, the World Beer Cup and other festivals. His Chux Double IPA came in second at last year’s Bistro Double IPA Fest and took a bronze at GABF in 2017. So it’s no surprise, it’s a tasty hop blast with old-school tart, bitterness.
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