Crust Brewing

The culinary identity of this brewpub is anchored by its 8,000-pound Neapolitan ovens and a proprietary dough enriched with house-brewed lager and honey. This technical foundation yields a crust with a distinct mineral depth and a structured, airy crumb in Roseville. The Fig pizza exemplifies this precision, layering a garlic-infused béchamel base with whole milk mozzarella and dried figs, finished with a vibrant pistachio pesto and salt-cured prosciutto. Beyond the wood-fired hearth, the menu explores textures through shareables like beer-steamed mussels bathed in a creamy basil broth with smoky bacon accents. The empanadas offer a crisp, golden exterior housing a savory core of Italian beef and piquant giardiniera, served with a concentrated au jus. Aromas of toasted malt and charred oak permeate the industrial space, where the kitchen balances the sweetness of balsamic glazes against the sharp heat of pickled Fresno chilies. It is a robust, technically proficient exploration of casual dining.