Janet’s Brown Ale is an American Style Brown Ale features Cascade and Centennial hops with chocolate and light caramel malts which combine for a toasty and chocolate-like malt body dry hopped with American hops for an elevated hop aroma.

This beer is a tribute to Mike "Tasty" McDole, one of the most prolific and well known homebrewers in the world. He passed away late last year after a battle with cancer. Janet's Brown Ale was an open source recipe he provided to home brewers and pro brewers and it has since been made all over the world.

”Tasty was always generous with his time, with his advice, his homebrew and with his treats. The way he would give feedback on beers was constructive, real and without fail, kind. He influenced countless homebrewers and probrewers through his time on the Brewing Network or just chatting at a beer festival or conference. He will be sorely missed around festivals and Bay Area pubs when we can all gather again.”

-Peter Hoey
Brewmaster & Cofounder of Urban Roots

Chef Greg has an extensive collection of food-centric books that not only inspire him but taught him so much of what he knows about cooking.

Here are 5 of his favorite books:
Street Food of Mexico by Hugo Ortega
Momofuku by David Chang
Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman & Brian Polcyn
Franklin Barbecue by Aaron Franklin and Jordan MacKay
Heritage by Sean Brock

Support your local bookstore and try to pick these books up from someone in your neighborhood! If you're in Sacramento check with Beers Books, Time Tested Books, Avid Reader at Broadway Station or Capital Books.

Our Christmas Takeout shop is now open for preorders! This year we’re featuring a Certified Angus Beef Smoked Brontosaurus Beef Rib family meal served with Charred Broccolini + Gruyere & Parmesan Potatoes au Gratin. We’ll also be dishing out our full selection of whole smoked meats (brisket, ribs, turkey breast, etc.) and all of your favorite sides.

Check out the menu, get all the details and place an order online right now at www.urbanrootsbrewing.com/christmas. The last day to order is Thursday, December 17 at Midnight but some items may sell out sooner so don’t wait too long!

Cooking on Thanksgiving is hard. So why don't you just crack open a beer, kick back and let our team do it for you?! ⠀

Our Thanksgiving takeout shop is now open and accepting orders for Whole Smoked Turkeys plus we've got all the sides including cornbread stuffing, turkey gravy, mac n' cheese, and sweet potatoes. ⠀

Pre-orders are open now and will be available to pick up on Thanksgiving Day. Orders are limited and will close on Monday 11/20 so be sure to get yours in early! ⠀

If you have any questions please reach out to us at hello@urbanrootsbrewing.com ⠀

We’re open only for TAKEOUT food and beer from 12pm to 8pm starting now and continuing through this weekend due to the unsafe air quality. We believe this is the best thing to do for the safety of our staff and our guests. ⠀

We will continue to monitor the air quality throughout the weekend and keep all of you updated on when we will reopen for outdoor dining. ⠀

Until then we encourage everyone to use our online ordering option with curbside service. Thanks for your support and understanding.

Happier Meal: Pick two sandwiches + two fries + a 32 oz. Crowler OR two 16 oz. cans of beer all to go for only $25. Available every Wednesday through Sunday from 12pm until 9:30pm. ⠀⠀
⠀⠀
Our Happier Meal menu includes the Jr. Burger, the Jr. BBQ Burger, Fried Chicken Sandwich or Fried Fish Sandwich. ⠀⠀
⠀⠀
This special is also available for dine-in and includes two 16 oz. draft beers instead of a Crowler/cans for $30.

Brisket is one of our most popular smoked meats and is always in high demand. On a typical Saturday we sell over 200 pounds of brisket. So it’s no surprise that on most nights we sell out before closing time. This is a common occurrence at the hottest BBQ joints in Texas — in fact some places just close for the day once they sell out. ⠀

Make no mistake — we want to sell out of our meats on a daily basis. But why does this happen you might ask? We pride ourselves on putting out high quality product so reheating leftover food isn’t an option. Anything that we don’t sell is at risk of going to waste and we don’t want that either. ⠀

The process for smoking our brisket starts almost 24 hours before it even goes into the smoker. Our butchers trim, rub, and season each brisket before letting it marinade for 12 to 24 hours. Each brisket is then smoked for 9 hours and then wrapped with butcher paper and placed back into the smoker to finish.

As you can tell a lot of hard work, time and love goes into all of our smoked meats. We spend all night smoking for lunch service and all day smoking for dinner service. So there’s no magic way to make more quickly — when it’s sold out, it’s sold out. And that’s really something to be excited about.