There's nothing like guzzling down a drink actually brewed in-house, unless it's Dr. Gregory House, and it's fermented as a last-ditch cure for a rare, yeast-related disease...which'll probably happen, give 'em a few more seasons. Brewing you up some great, more traditional medicine: Mad Fox Brewpub.
Set to open today, the Fox is 9,000sqft of home-brewed beauty: a sprawling 225-seat gastropub lined with plush brown leather stools and booths, stained-cedar tables, and a 60-foot solid maple bar ending at six massive, shining "serving tanks", which (combined with some others in the back) are capable of an annual production of just about 4,000 barrels, or what John Daly calls "the back nine". All suds're created in-house by the owner/UC Davis "Master Brewers Program" grad, with the five currently offered selections including their signature Kolsch (noted for its "restrained hop bitterness"), a summer-friendly Saison (farmhouse-style) with a "honeyish malt", and a caramel-noted "80 Shilling" that's colored deep copper, also famous for their hit song Smelt on the Water. Eatin' means apps like 12-hour slow-roasted Virginia Pork Belly, entrees like a Cali-style cioppino and a half-rack of Porter BBQ-drenched St-Louis-Cut Ribs, plus two separate-but-equal pizza lists (NY-style and Neapolitan), highlighted respectively by the pineapple/ham/bacon "Two Pigs in Paradise" and "The Mob", a pepperoni, ham, salami, bacon, ground beef, sausage, and sopressata monstrosity whose single-seating eating will prove you're anything but wise, guy.
They've also got two, non-house ciders: Minnesota's Crispin, and higher-ABV Blackthorn imported from Somerset, England -- where they're just like us, except they call a flashlight a "torch", and an overly crass physician a "Laurie".