About us

Welcome to Loomis Basin Brewing Company, your local 21+ brewery! We proudly serve craft beer and host weekly game nights and live music at our location: 3277 Swetzer Rd. Loomis, CA 95650.

In 2016, we opened LBB GastroPub & Smokehouse, where you can enjoy craft beer, cocktails, and delicious pub fare in a family-friendly atmosphere. Visit us at 3640 Taylor Rd. Ste. C Loomis, CA 95650.

Beginning their interest in the restaurant industry, Kenny and Linda Gowan first delved into the food service scene in 2006, when Kenny became partners with Jon Mangini. Together, he and Kenny built Basic Urban Kitchen and Bar in downtown San Diego which was part of the re-development project in the East Village of the city. After running the day to day operations of Basic for three years, Kenny decided to move back "Home" and started his venture into Loomis Basin Brewing Company and LBB Gastropub & Smokehouse. During the same time, Linda was also gaining her experience with the Cohn Restaurant Group on Harbor Island in San Diego. She started at the bottom and worked her way up through the customer service industry. Her love and passion of taking care of guests has shown through and into the opening of the Gastropub with her now partner and husband Kenny.

Once in Loomis, they decided to bring their entrepreneurship and restaurant experience to the next level. They wanted their handcrafted beer paired with delicious BBQ comfort food in a cozy atmosphere.

To see their vision become whole, they paired with Chef Alan Davis, a 20+ year veteran to the food service industry. Chef Alan originated from the Boston area, later setting his sights west after college in Florida. From there, he ended up on Donner Summit in the resort industry. This is where Chef and Kenny first teamed up to run a restaurant. After 20 years on the mountain, a change was in order, and the opening of the Gastropub provided a new journey in Loomis. Together with the talents of Chef Alan, the Pub strives to approach our menu in a straightforward manner with a clear goal in mind: produce fresh, quality, and inviting food, while consistently sourcing from local farms and purveyors. Our smoker starts Tuesday afternoon and runs 24/7 until Sunday evening to produce meats that are smoked in-house daily and prepared to order, never reheated. Every day is a menu rebuild, and all meats, sauces, and specialty items are produced daily, as we continue to strive to be "Always Fresh, Always Local."