“Beer is proof that God loves us and wants us to be happy.”
Daniel Joseph Signature Series: English Barleywine aged in oak barrels. Reddish, very rich and strongly malty with caramel-like aroma with dark-fruit flavors. Hints of toffee and molasses. Aging in oak barrels intensifies and enhances the flavors. A must-try for the beer enthusiast.
DJSS: Russian Imperial
Daniel Joseph Signature Series: Russian Imperial Stout aged for several months in whiskey barrels. Espresso-black in color with a dark caramel foam. This beer comes in at 10.5 ABV. The time spent aging in the whiskey barrels brings out the oak, whiskey, caramel, vanilla and dark fruit flavors – resulting in a wonderful, complex beer meant for savoring.
A very hop forward, in-your-face IPA. Citrusy, grapefruity, piney. Weighs in at 7.4 ABV.
This pale ale won second place in the 2011 California State Fair, hence the name! A well-balanced ale that accentuates the hops with an expected ABV of 6.52.
This English-style porter is well balanced and finishes with a good crisp bite. Expected ABV at 4.7
This dark chocolate stout knocked out the competition in the 2011 California State Fair by taking the 1st place blue ribbon! A dark, creamy English style stout brewed with cocoa, chocolate malt and coffee malt. 5.2 ABV.
This American strong ale presents a malt forward, full body with hints of vanilla and caramel. Comes in at 8% ABV.
This hefeweizen is a German-style wheat beer with hints of clove and banana. Light in color with an expected ABV of 5.5. An easy drinking beer.
“Give me a woman who loves beer and I will conquer the world.”
Dan is co-owner and Brewer at Twelve Rounds Brewing. He has been brewing with a passion for over 20 years and has won many awards for his creations.
He has been pushing the envelope with special ingredients that create complex Ales and Lagers. His specialty is Barrel-Aged Beers.
Elle is co-owner and Business Manager at Twelve Rounds Brewing. She has put up with Dan’s obsession with brewing. Oops! I mean she is very supportive of Dan’s brewing.
While Elle is great with numbers, her one outlet of creativity is in the kitchen. She loves the challenge of creating great dishes with whatever ingredients are available.
Our passion for great brews and great food both began in the kitchen. Dan started brewing around 1990, using extracts. He took up the hobby in earnest which meant taking over the garage 5 years ago and transitioning to all-grain brewing. Both Dan and Elle love to cook and brewing days became a natural outlet for hosting all days BBQs with family and friends. The 5-gallon kettle over the kitchen stove grew to a half-barrel, propane-fueled brew rig. And the backyard gained a pellet-smoker alongside the Weber grill. That’s what we call going the distance with brewing and charcuterie!
With family and friends raving about our creation, it’s time to take it seriously. We entered the 2011 California State Fair and won three medals including first place for our Knock-Out Stout and second place for The Contender – our Pale Ale. The following year we won first place for our Scottish Ale which we plan on featuring as one of our seasonal brews.
In early 2012 we decided to pursue opening our own microbrewery. Our first challenge seemed almost insurmountable: finding a name! We hit trademark snags with our first three names and finally scored with Twelve Rounds.
“I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.”
Twelve Rounds Brewing is excited to announce the addition of three new partners. Celebrated Executive Chef and pioneer in the seasonal farm-to-fork movement John Bays will be running all kitchen operations and menu development. John shares our vision of a Brewery that makes high quality beer paired up with high quality Charcuterie (salted, smoked and cured meats) coupled with food that is approachable not fussy and delicious. John is the Executive chef and founding partner at the The Red Rabbit Kitchen & Bar, a restaurant and craft cocktail bar that was voted “2012 Best New Restaurant” (Sacramento News & Review) and “2012 Most Influential Bar Program” (US Bartender’s Guild). Working with us, John will get to branch out in a new and exciting culinary experience. John’s talents will help Twelve Rounds Brewing stand out as Sacramento’s premier Brewpub. Also joining us from the The Red Rabbit ownership team are restaurateur and marketing maven Sonny Mayugba and celebrated barman Matt Nurge. Sonny and Matt will be amplifying our marketing, communications and menu efforts. In addition, this team brings a wealth of vendor and restaurant relations. Together with John, they bring a collective 65 years of restaurant, bar and marketing experience to the team. We have met together several times and the chemistry that we have together is amazing. Look for great things from Twelve Rounds Brewing.
We are on track to open in Spring of 2014. We will update to an exact date as we get closer.
Twelve Rounds will serve food that showcase its craft brews. Our restaurant will go beyond the typical deep-fried pub fare. Like our craft brews, Twelve Rounds will use fresh and local ingredients in preparing our menu items. We will have recommended food pairings, such as The Haymaker, our Hefeweizen served with seared ahi tuna with crispy pancetta on a ciabatta roll with our homemade garlic aioli. Our Black EyePA pairs well with a spicy chipotle sausage served on whole wheat bun with a side of potato salad. We will feature daily specials highlighting these pairings which will serve as an extension of educating our guests on the nuances of craft brews.
Our restaurant will specialize in charcuterie – a variety of cured and smoked meats and sausages. Smoked brisket, pancetta, bratwursts, smoked bacon marinated in rum and maple syrup – these are samples of what our unique menu will offer. Our test kitchen is busy coming up with the perfect pairings for our guests. Stay tuned for our sample menu!