Moksa Brewing Company
Brewery · Rocklin ·
Gluten reduced beers, slushy & stout, outdoor patio
Gluten reduced beers, slushy & stout, outdoor patio
"Specializing in barrel-aged imperial stouts, Moksa Brewing Co. — led by head brewer Derek Gallanosa (formerly of Abnormal Beer in San Diego) — uses oak aging plus spices, fruit, chocolate, vanilla, unique sweeteners, and coconut to build layered flavors; I found their fruit sours and imperial stouts transformed after long oak aging, from the tart, fruit-forward One Million Blueberries to Smells Like C.R.E.A.M. Spirit, an imperial stout aged with port barrel maple syrup, vanilla beans, and coffee that drinks like a dessert wine after roughly 20 months in oak when the ingredients concentrate and coalesce." - Lou Bustamante
"Located at the foot of a sacred mountain and home to Japan’s oldest steam bath, the village of Yase has long served as a retreat for mind and body. Moksa, a modern ryokan-style inn on the banks of the Takano River, taps into the region’s healing powers. The name derives from a Sanskrit word meaning “liberation from earthly cares,” and the hotel’s peaceful spaces, from a quiet tea room overlooking ancient moss gardens to a series of wood-lined saunas available for private bookings, feel like a respite from the world outside. Rooms are silent and minimalist with pale wood paneling, tatami mats, built-in modular furnishings, and sliding paper screens that open to reveal views of the river or the gardens. Three seatings of Japanese and Western-style breakfasts are served at the restaurant, and the Kikyorai lounge offers a selection of teas, craft cocktails, and beer brewed in nearby Kyoto." - Tablet Hotels
"A multi-concept plant-based venue that combines a culinary academy, yoga and martial-arts dojo with a restaurant fed by surrounding permaculture gardens; expect colourful, seasonal dishes with strong local flavours. All-day breakfast is available but the mains stand out — try the Nasi Goreng Subak (Indonesian curried fried rice served on a plant-based omelette), the chef’s bowl with green curry rice, eggplant, kimchi, braised greens, tempeh “bacon”, tofu “char siu” and sautéed mushrooms, or the showy raw Caprese Ravioli featuring basil pesto, cashew cheese, sun-dried tomatoes in pumpkin dough with tomato coulis, coconut sour cream and nut parmesan. A tempe ribs dish with mashed sweet potatoes, mixed greens and grilled tomato is another highlighted plate." - Cat Woods
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