Allagash Lobster Bash '17

lobster

Once again our friends at Allagash Brewing Company are flying out fresh lobsters and supplying us with rare beers for what will be a full day of food and fun.

We'll be serving up lobster specials all day long and pouring these rare Allagash brews: Avance, Emile, Jospehine, Cuvee d'Industrial, Mattina Rossa, Windfall, Curieux, White, Hoppy Table Beer &  St. Klippenstein.

This is an all day event with free entry, no tickets needed. Lobster specials and rare beers available for purchase while supplies last.

Upcoming Events at Pangaea

Summer is here, like it or not, but we're helping you beat the heat with three excellent events to kick the season off right.  


A Very Awesome Evening featuring Modern Times
Wednesday, May 31, 5:00 PM

We've carefully selected a list of hazy, barrel-aged and sour brews from one of our favorite San Diego purveyors of radness, Modern Times.  The following list will be flowing at 5:00 PM (some may make an earlier appearance during the day), so come down, get stoked and sip some killer San Diego Beers.

Here's the list (subject to change, but we sure hope not):

Attack Frequency: Hazy IPA with Citra, Amarillo, El Dorado and Rakau hops, with guava and apricot added
Centaur Gardens: Hazy IPA with Simcoe, Citra and Souther Passion hops
Dinosaur World: Hazy Double IPA with Amarillo, Mosaic and Citra hops
Clear and Present Dankness: Hazy IPA collab with Cellarmaker, with Simcoe, Citra, Galaxy and Nelson Sauvin hops
Drop Art: Tart Saison brewed with mango and orange zest
Oracle of the Bottle: Red Wine Barrel-Aged Sour with Cabernet grapes added
Monsters Park: Imperial Stout aged in Bourbon Barrels

The Sour Side of Sudwerk Thursday, June 8, 5:00 PM Sudwerk out of Davis is well known for their excellent interpretations of German-style beers.  But in recent years, they've been experimenting with funked up, sour and barrel-aged beers, with great success.  We'll be tapping four of these funky, barrel-aged sours for your sipping pleasure.  We'll have the following beers on tap: Funke Hop Farm: funky, tart saison, aged in Petite Syrah and Grenache barrels, dry-hopped with Nelson Sauvin, Citra and Simcoe hops Pluot is Not A Planet: sour saison aged in Pinot Noir barrels with pluots Buffalo Theory: sour oatmeal stout aged in Bourbon barrels Uncle Fester: barrel-aged sour doppelbock

The Sour Side of Sudwerk
Thursday, June 8, 5:00 PM

Sudwerk out of Davis is well known for their excellent interpretations of German-style beers.  But in recent years, they've been experimenting with funked up, sour and barrel-aged beers, with great success.  We'll be tapping four of these funky, barrel-aged sours for your sipping pleasure. 

We'll have the following beers on tap:

Funke Hop Farm: funky, tart saison, aged in Petite Syrah and Grenache barrels, dry-hopped with Nelson Sauvin, Citra and Simcoe hops
Pluot is Not A Planet: sour saison aged in Pinot Noir barrels with pluots
Buffalo Theory: sour oatmeal stout aged in Bourbon barrels
Uncle Fester: barrel-aged sour doppelbock

Sante Adairius/Peter Hoey Hoeybier Batch 2 Release & Urban Roots Celebration
Wednesday, June 21, Time TBD

We've teased this event for a while now, but the beer has spoken, and Hoeybier Batch 2 is finally ready to be released!  Some of you may have joined us during Sacramento Beer Week 2016 for the release of Hoeybier Batch 1.  But for those of you not in the know, Hoeybier is a collaboration between Capitola's Sante Adairius Rustic Ales, makers of amazing oak-aged saisons, and Peter Hoey.  Brewed to celebrate a shared love of saison, and as an homage to Peter's legendary Odonata Saison, this beer is aged in Chardonnay and Riesling barrels from Hoey's brother (an excellent winemaker in his own right), then hopped to high heaven.  Tart, funky, hoppy and dry — this beer is high on the list for best beer we've ever quaffed.  We'll have the beer in bottles for sale (bottle limit TBD) and on draft.  Peter will be in the house, along with Tim and Adair from Sante, to toast to this beautiful beer and Urban Roots, Peter's new venture with our own Rob Archie. This is truly an event not to be missed.

We're opening Urban Roots Brewing & Smokehouse in Downtown Sacramento!

The proverbial cat is out of the bag - WE'RE OPENING A BREWERY! 
 

You may have already read in the Sacramento Bee, but our fearless leader, Rob Archie, is partnering with brewing legend Peter Hoey to start Urban Roots Brewing & Smokehouse. 

This new project has been in the works since 2011, when Rob and Peter first dreamt of opening a brewery.  With their combined experience in the brewing and restaurant worlds, Urban Roots hopes to be a welcome addition to the already vibrant Sacramento craft beer community.

Rob, Peter, and the entire Pangaea Crew want to extend a big thank you to all of our loyal fans and customers.  We could not have made it nearly nine years—or embarked on this exciting new endeavor—without all of your love and support. 

Since we opened in 2008 to when we first had beer on draft in 2009 (shout out to St. Bernardus ABT 12 and Blanche de Bruxelles for still holding it down to this day), the wonderful people of the Oak Park and Curtis Park neighborhoods, as well as everyone throughout Sacramento, have given us the drive to deliver our best. 

Looking ahead, we hope to continue to provide the same experience through good food, good beer and good company both at Urban Roots and here at Pangaea Bier Cafe.

The Urban Roots family cannot wait to bring you the best in beer and food as soon as possible.  Watch this space for continuous updates on how things are coming along in the brewhouse and kitchen. Also follow us on Urban Roots social media.

While you wait, we're throwing a little party here at Pangaea in the coming weeks to celebrate the launch of Urban Roots.  Some of you may remember Hoeybier, Peter's phenomenal saison collaboration with Sante Adairius out of Capitola.  This beautiful beverage was brewed as an homage to Peter's storied Saison when he was the co-owner and brewer of Odonata Beer Company.  Well, batch two of this delicious brew is just about ready, and we've been allocated a keg and some bottles. 

Pangaea will be the only place that this beer will be available outside of the brewery in Capitola.  So come down, grab a couple bottles to go and toast to the past, present and future of Pangaea Bier Cafe and Urban Roots Brewing & Smokehouse.

We'll announce the official date once we get word from Sante that the beer is all packaged, kegged up and ready to enjoy.

Cellarmaker Beer Dinner

Thank you to everyone who joined us on Friday night to kick off Sacramento Beer Week at our Beer Dinner with Connor and Tim from Cellarmaker. We had a great time listening to stories from Connor and Tim and enjoying all of the delicious beers they brought with them. Chef Brett and Greg put together a killer menu including a Chili Glazed Pork Belly that was to die for. If you haven't experienced a Pangaea Beer Dinner yet then you should certainly add it to your to-do list! We will have some great beer dinners coming up in the next few months, sign up for the Brewsletter at the bottom of this page to be the first to find out about what's coming up next.

Sacramento Beer Week is upon us! 


Join us on Friday night for the Cellarmaker Beer Dinner.

cellarmakerdinner

Tickets are on sale now at the cafe for our Cellarmaker Beer Dinner this Friday, March 3. Chef Brett and Chef Greg have been working hard to put together a truly excellent menu to pair with Cellarmaker's amazing beers.  We're excited to announce here what we'll be serving:

First Course
Dim Sum: Shrimp and Chicken Gyoza, Steamed Pork Bun, Fried Spring Roll
Paired with Mahr's Brau (Bamberg, Germany) Ungespundet Unfiltered Lager

Second Course
Chili Glazed Pork Belly w/ Cauliflower Puree, Bull's Blood, Apple Daikon Salad, Garlic Chips
Paired with Cellarmaker The Glow Pale Ale

Third Course (Double Course)
Baked Chile Relleno w/ Beer Braised Chicken, Red Rice, Queso Oaxaca, Red Chile Sauce, Cilantro, Sour Cream
Chile Verde w/ Crispy Polenta, Pickled Red Onions and Fresno Chiles
Paired with La Cumbre (New Mexico) Elevated IPA and a TBD West Coast IPA from Cellarmaker w/ Simcoe, Citra and Centennial

Fourth Course (Dessert)
Brulee Bananas, Buttermilk Ice Cream, Butter Cookie
Paired with Cellarmaker Wagoner Porter

Fifth Course:
Cellarmaker Bourbon Barrel Vastness of Space, Imperial Stout aged in Bourbon Barrels

Tickets are going fast, so stop by the cafe today to grab one before they're gone.

We will be closed to the public on Friday evening for this special event.

millertime



Miller Time! Nick's Picks Vol. 1 - Saturday, March 4th
While Brett and Greg are prepping hard for the dinner, Rob is making his way down to the Bay Area to pick up kegs for our Miller Time!, our event curated by former SN&R editor and beer lover Nick Miller.  Here's what we have incoming for the tap list on this Saturday, March 4:

Faction (Alameda, CA)
-Alternative Facts Session IPA
-Hemi 5.4 Pale Ale
-Hop Soup Double IPA

Drake's (San Leandro, CA)
-Cocoa Caliente Bourbon Barrel Aged Imperial Porter with Cocoa Nibs and Ancho and Chipotle Peppers
-Hopocalypse Green Label Double IPA

The Rare Barrel (Berkeley, CA)
-Dubious Vacation Oak-Aged Golden Sour w/ Strawberries, Peaches, Pineapple, Apricot
-Apropos of Nothing Oak-Aged Golden Sour w/ Elderberries and Lavender

Temescal (Oakland, CA)
-TBD IPA
-TBD Pale Ale

Fieldwork (Berkeley, CA)
-Grove Stand Double IPA
-Coffee and Milk IPA
-Galaxy Sauce Double IPA

Barebottle (San Francisco, CA)
-Tahoe Sunrise West Coast Style-IPA
-Espresso Macchiato Nitro Coffee Milk Stout

Alameda Island (Alameda, CA)
-Island Haze NE-Style IPA

Novel (Oakland, CA)
-Agnostic Amber Ale

If you're a fan of both Pangaea and hops, this event isn't to be missed.  The fun starts at 2:00 PM and goes until close or we run out of beer!

Cheers to Beer Week, stay tuned next week for more information on Sante Adairius Night and the Barrel-Aged Beer Night & Pig Roast!

Mama - A Night of Food & Beer with Chef Greg Desmangles

Mama - A Night of Food & Beer with Chef Greg Desmangles

We kicked off the new year with a very special pop-up dinner hosted by the one and only, Chef Greg Desmangles. This was Greg's first pop-up dinner and he created a six-course dinner that was unforgettable. The dinner sold out and we had a packed house which made this night even more fun.

The first course was a charcuterie board unlike any I've ever seen before; it was loaded with Hog Head cheese, cajun mortadella, pickled shrimp, pimento cheese, assorted pickled vegetables, deviled eggs and Tennessee hot chicken skin and pork rinds. It was paired it with a Blackberry Lemonade Spritzer that balanced out everything perfectly. 

Course number two was the Rockfish Po'Boy paired with Jolly Pumpkin Bam Di Castagna. This was one of the highlights of the night and it was clear at this point that we were in for four more courses of killer dishes. 

Just when I thought things couldn't get much better, out comes course number three, Ramen. Now we've all had Ramen before, but this wasn't your ordinary Ramen, you could taste the love that was put into this. Greg spent hours hand making noodles which were cooked perfectly and paired with a smoked hock ham broth, egg, smoked pork AND brisket, plus pickles. I washed this down with a glass of Allagash Dubbel and prepared myself for the next course. This dish was by far the crowd favorite of the night.

Course number four was Fried Chicken and Waffles. A confit duck fat chicken wing, a crispy cornmeal waffle with a spiced honey bourbon syrup paired with Firestone Walker's Pivo Pils. The fifth course was Greg's famous Gumbo which makes an appearance on our specials board from time-to-time and it was delicious as always. 

Last, but not least, course number six, dessert. A spiced yam doughnut with bourbon caramel and bacon, plus a sweet tea creme brûlée. I was lucky enough to try both of these desserts earlier in the week when he was prepping for the dinner and I had looked forward to them ever since. 

Thank you to everyone that joined us and made our first event of the year, and Greg's first pop-up dinner such a success. If you missed out on this, you will have an opportunity to experience it soon! We will be hosting a beer dinner during Beer Week in March with Cellarmaker that is sure to be a good time. More information will be sent out in the Brewsletter, so sign up at the bottom of this page if you want to know about it first!