JUNE/JULY 2005 | REGIONAL |
BJ’s Restaurant & Brewery Opens In Roseville
By John W. Ostrom
The variety of locally crafted beer in the Sacramento region
just took another leap forward with the April opening of BJ’s
Restaurant and Brewery in Roseville. The rapidly
expanding BJ’s Restaurant chain chose this growing community
for its 38th restaurant and 11th brewery, bringing together
BJ’s strong food menu and attractive family-friendly
restaurant with a 30-barrel regional brewhouse.
|Busy bar staff at the
April 23 opening. Photo by Brook Ostrom
The brewery opens quickly on the heels of a new BJ’s
restaurant-only location in nearby Folsom, which will get
its draft products from the Roseville brewery. As the only
Northern California brewery location, Roseville will also
supply the San Jose and Cupertino restaurants.
For the uninitiated, the first impression of BJ’s is
that everything is generously proportioned: the high-ceilinged
dining room, the oversized artwork, the dinner servings and
the extensive beer selection with styles that tend toward
big flavors and high starting gravities.
Like the menu and the architectural style, the beers are
standard across the company’s various breweries. The
lightest selections are the Brewhouse Blonde, a crisp kolsch-style
ale (4.5% abv), and the Harvest Hefeweizen, an unfiltered
wheat beer with a true weizen character (4.8% abv). The Piranha
Pale Ale (5.5% abv) has a strong aroma and flavor of Cascade
hops, which also characterizes two of the available specialty
brews, the dry-hopped Owen’s IPA and Double IPA.
A standout in the beer line is the Jeremiah Red, a strong
ale (7.3% abv) with the appealingly aromatic character of
Belgian malts. The flavor of this beer is only intensified
in the massive Goliath barley wine, essentially a much larger
version of the Jeremiah Red that manages to be rich without
becoming cloying. Rounding out the beer selection is the Nutty
Brewnette brown ale (5.4% abv), the big PM Porter (5.7% abv)
and the Tatonka Stout, an Imperial-style stout that weighs
in at 8.3% abv. For the brewery opening, the beer selections
also included BJ’s own cider.
to great beer is evident not only in the quality of
its own products, but also in the selection of guest
Head brewer Andy Armstrong comes to Roseville from Portland,
where he brewed at BJ’s Jantzen Beach location. He was
joined at the April 23 opening by Northern California Regional
Brewmaster David Mathis and Senior Vice President of Brewing
Operations Alex Puchner, a former homebrewer who has put both
his MBA and homebrewing talent to good use.
The commitment of BJ’s brewing staff to great beer
is evident not only in the quality of their own products,
but also in the selection of guest brews they offer. Tipping
off the preference of most of the brewers for Belgian ales,
the Roseville location has Dupont Moinette Blonde and Lindemans
Framboise on draft, along with the Sierra Nevada Pale Bock
and the local Beermann’s Barley-wine Ale.
BJ’s is particularly well-known for its deep-dish pizza,
but the menu includes a wide selection of salads, hamburgers
and sandwiches, pastas, giant stuffed potatoes and such classic
entries as Baby Back Pork Ribs and New York Steak. Come with
an appetite, because a serving is often enough to be a meal
for several people.
With the new brewery and restaurant completely up and running,
new events and beers are under consideration, including cask-conditioned
ales on Thursdays starting in June and some seasonal beers
throughout the year. More than just another successful restaurant
chain, BJ’s is already making good on its commitment
to be an active part of the brewing scene in the Sacramento
BJ’s Restaurant &
1200 Roseville Pkwy.
Roseville, CA 95678
John W. "Brook" Ostrom is an associate
editor of the Celebrator Beer News. He is a national
beer judge and an award-winning homebrewer living in Davis,