Drink up

Illustration by Mark Stivers

What’s brewing: Now that we’ve fully recovered from Sacramento Beer Week, a few more breweries are ready to open and pummel us with more.

Fountainhead Brewing Co. (4621 24th Street) will open at 5 p.m. on Friday, April 1, with live music, barbecue and, of course, beer. Fountainhead—not to be confused with Fountainhead Brewing in Missouri—had a presence at Beer Week, pouring standards at Capitol Beer Fest.

On the same day over in Elk Grove, Tilted Mash Brewing (9110 Union Park Way, Suite 107) will also host its own grand opening festivities, starting at 3 p.m. This brewery had some kegs floating around Beer Week as well, but expect some more experimental work in the near future, like the “White Gummy Bear Saison.” Yup.

You might have also tasted Moonraker Brewing Co. (12970 Earhart Avenue, Suite 100 in Auburn) at Capitol Beer Fest. Its taproom isn’t quite ready yet, but it’s shooting for an April opening.

Finally, there’s Big Stump Brewing Co. (1716 L Street), next door to Old Soul Co. With a focus on German and Belgian styles, it’ll be the first full-scale brewery in Midtown. According to Sactown Magazine, Big Stump is aiming for an April launch as well.

Drinking food: Binchoyaki Izakaya Dining softly opened last week, taking over what used to be Doughbot (2226 10th Street). Izakaya-style dining is like the Japanese version of Spanish tapas: lots of small plates shared with friends over drinks. In Japan, this is late-night munchies fare, but for now, it’s open between the more typical hours of 11 a.m. to 2 p.m. for lunch and 4 p.m. to 10 p.m. for dinner.

Binchoyaki specializes in skewered meats—chicken, steak, prawns, saba and more—cooked over a charcoal grill. But it also serves more composed plates, such as basil- and miso-marinated black cod ($15), seared tuna with a sesame miso sauce ($15) and shio ramen ($8).

Yum, sopes: Speaking of late-night eats, start looking for a new sopes and taco cart ready to feed the drunk and dazed. MAIZ916 comes from Brandon Martinez and Brock McDonald of Block Butcher Bar, and they make the tortillas, salsas and everything else from scratch. Look for it next on Saturday, April 9, from 11 p.m. to 3 a.m. outside LowBrau (1050 20th Street).