Beer Baron--Pleasanton (Craft Beer & Food)

For hard-to-find craft beers, this is the place that will make your heart sing. The location I visited was in Pleasanton (336 Saint Mary Street), which serves a fine selection of beer and food. For just drinks, their Livermore location may have what you're looking for.

The atmosphere is quaint and cozy. There's a section in the back where one can get warm by the fire on plush, leather chairs. There's some seating inside and also some seating outside. The wicker-like pattern on the ceiling is made from old aging barrels and provides something interesting to look at while you raise your head in astonishment at how tasty your beer is.

Here are some of the things I've enjoyed.


https://www.beerbaronbar.com/bar-restaurant/



Baron Martini. Made with Few Barrel Aged Gin, Cocchi Americano, orange bitters and an orange twist. I like a good dry martini and this was well-made and balanced.

Breaking Bud. From Knee Deep Brewery, this is an IPA made from Simcoe, CTZ and Mosaic hops. This was a crisp beer with a floral nose, hints of citrus and a clean finish.

Horchata Imperial Milk Stout. From Belching Beaver Brewery, this 9% ABV stout might be my second favorite stout, ever. So thick I almost had to chew it, the luscious foam tickled my taste buds with a nose of vanilla, and hints of cinnamon and rice. Met with a creamy malty-ness, this made for an incredibly enjoyable beer.

Chicken Tacos. The grilled chicken was moist with a nice crust from the grill. The roasted tomatillo salsa, Fresno chili cabbage slaw and adobo sour cream made this a tasty appetizer.

Hoisin Chili Lamb Riblets. Topped with sesame seeds, orange zest, and an herb blend of Thai basil, mint, and cilantro, these super tender and succulent ribs fell off the bone into my very happy mouth. The hoisin was caramelized into a sweet and savory glaze and made for some finger licking good riblets.

Baron Burger. This montrosity was a seven ounce mix of short rib, tri tip, and brisket. The house-ground beef burger was seasoned well, cooked well, topped with cheddar cheese and placed between a bioche bun. Fresh veggies were served on the side as well as ale mustard, aioli and pickles.

Duck Sausage. This house-made duck and fig grilled sausage was nicely charred, sliced and placed on a bed of thick and creamy polenta with a raspberry vincotto and a garnish of watermelon radish. It had a nice springy texture with a mild, but still complex, flavor.

I'm absolutely looking forward to the next time I can visit to see what's on their ever-changing rotation of beers and pair them with delicious food.