Tucked into the lower corner spot of City Center Bishop Ranch, Fieldwork’s sixth taproom has been a Tri-Valley hub for craft beer — we’re talking 20 on tap ranging from light to Belgian, sour, hoppy and dark — going on three years. But, this spring, increased indoor capacity and a new food program centered on Neapolitan-style pizzas has given it an air of rediscovery.

The patio: A massive outdoor beer garden was also part of that spring expansion. At 2,700 square feet, it includes rectangular fire pits with Adirondack-like chairs, shaded tables, heat lamps and tons of greenery. Dog- and family-friendly, too.

The dish: Delivery Boy ($18), a pizza topped with pepperoni, Castelvetrano olives, roasted jalapenos, red onion and mozzarella, is the bomb. Going lighter? Try a starter or salad, like the Cast Iron Cauliflower ($9) or the Chopped Kale Salad with Brussels sprouts, apple, radish, pepitas and cotija cheese in balsamic pomegranate dressing ($12).