Historically speaking, Sacramento benefited from a gold rush, an agricultural boom, and more recently, a brewing renaissance. The region’s craft beer scene exploded from six to more than sixty breweries in about a decade and the roots of that culture stretch back more than a century. Before Prohibition, thousands of acres of local hops supplied brewers across the country. Local farms are once again taking advantage of the temperate climate. In 1958, the University of California, Davis started America’s first brewing science program, producing some of California’s top brewers. Rubicon’s 1989 award-winning IPA was just the beginning of the current, innovative resurgence. Author Justin Chechourka explores the complexities and nuance of this fermenting heritage.