We’re now serving Device Brewing Craft Beer at MacKenzie’s Sports Bar & Grille located at the Haggin Oaks Golf Complex.
Device Brewing remains a top pick in the Sacramento community and it is for good reason! Their philosophy is to do everything with a real passion and genuine purpose. That same desire translates into the unique process and approach they take when brewing beer. We recently had the unique opportunity to speak with the owner of Device Brewing – Ken Anthony to find out what sets them apart in Sacramento.
At MacKenzie’s Sports Bar & Grille, you’ll find Integral IPA as well as Made in Sac which is their flagship IPA.
MADE IN SAC WEST COAST IPA
Made with Simcoe, Amarillo and Citra (SAC). Bright flavors of ripe oranges, apricots, and melon with an aroma that’ll wake your pallet up and give you a super clean, refreshing, drinkable, and CLEAR change from all the hazies out there.
6.2% ABV – 30 IBU
West coast-style India Pale Ale brewed with Midwest malt, Northwest hops, and California ale yeast. Copper color. Medium body, dry finish, medium bitterness, and light caramel malt flavors. Dry hopped with Mosaic hops to give a very pleasant hop aroma of berries, citrus, and tropical fruits.
7.0% ABV – 50 IBU
What their process for brewing fantastic craft beer?
The typical brew day starts very early in the morning. They circulate 165F water through a spray ball in the mash tun to preheat. Their milled grain is loaded from one of the silos into the grist case where a computer monitors the total weight. The hot liquor tank delivers hot water into the grist hydrator as the malt falls into the mash tun. This process takes about 40 minutes depending on the size of the grain bill. After a single mash rest, the vorlauf begins and continues until the wort has clarified. After that, the runoff starts along with sparging until the boil kettle is full and the desired pre-boil gravity is achieved. The wort is boiled with hops, a whirlpool is performed, and the knockout is commenced through a stainless steel heat exchanger. The chilled wort is moved into a clean, sanitary fermenter and the line is chased with 185F water. A yeast sample is then taken from the brink and placed under a microscope. A cell count and viability test are performed to determine the density and health of the yeast slurry. The required number of healthy yeast cells required is calculated (for Basilica, roughly 12 trillion cells!) and the appropriate poundage of yeast slurry is determined and injected into the fresh, oxygenated brewers wort in-line. The temperature is set on our cellar computer and the fermentation begins.
Come out to MacKenzie’s Sports Bar & Grille for a great time with awesome views of the golf course plus refreshing cold beer on tap including Device Brewing and many other excellent choices that are brewed locally. To get the latest information visit our website https://www.hagginoaks.com/mackenzies-sports-bar-grille/ or give us a call at 916-808-2532.