Category Archives: Featured

Featured, or content of special interest.

History of Oktoberfest

Today is the greatest in beer drinking holidays. It’s the start of Oktoberfest in Munich and marks the beginning of the world’s biggest beer event. The season also brings out my favorite style of beer. Everyone knows about Oktoberfest and the great beers that it comes with, but where does it all come from? The answer may surprise you!s_o01_14560857

First things first, though:
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Horse Races?

The history of this beer and festival lies in the coincidence of the timing of the marriage of a Bavarian prince and the brewing calendar. In the mid 16th century, shortly after the implementation of Reinheitsgebot (German Purity Law), Bavaria implemented another impactful law, which stated that beer may only be brewed between September and April. This law prohibited brewers from making beer in the summer months. This meant that most brewers would stock up on a Vienna-Lager-based recipe that would hold for up to 6 months so that they had enough beer for the season. Most brewers at the time would then have a stock pile of the beer called Marzenbier or Marzen for “March Beer,” at the end of September and early October that they wanted to sell off quickly in order to fill it with new beer.Adam_Pferderennen_Oktoberfest_1823

On October 12, 1810, Prince Ludwig, the crown prince of Bavaria married Princess Therese of Saxe- Hildburghausen and wanted to share the celebration with the people of Bavaria. He called for a horse race to take place in the fields of a fairground, which are now called Theresienweise or Wiesn for short.

(note: Weisn is not to be confused with Weizen, the German word for wheat or wheat beers)

The timing of the wedding was a fantastic coincidence where the brewers saw an opportunity to bring their stockpiles of their Marzen beer to offload onto the people of Munich. The horse races became a tradition and so did the imbibing of the Marzen beer, which has evolved into the Munich Oktoberfest held on the same festival grounds today.

Why September?

Oktoberfest starts in September every year and ends on the first Sunday in October. It’s a 16-day festival…unless the first Sunday in October happens to be the 1st or 2nd, in which case, the festival goes until the 3rd, which is German Unity Day, celebrating the re-unification in 1990.

Oktoberfest Beer

oktoberfest-2013
Gimme!

There are only 6 breweries in Germany that are allowed to use the word Oktoberfest for their beers by law.

  • Paulaner
  • Hacker-Pschorr
  • Lowenbrau
  • Spaten
  • Hofbrau
  • Augustiner

Other German brewers use the terms Marzen or Festbier to denote that they are brewing the Oktoberfest-style beers. In the U.S. we do not have a law that dictates the use of the word, so most breweries use “Oktoberfest” as a name and style.

Most Americans will recognize Oktoberfest beers as a rich Amber colored beer with rich malty and caramel notes with Sam Adams Oktoberfest as our iconic benchmark. You’ll be surprised to find out that most beer served in Munich for the festival is much lighter in body and color with flavors we would more closely identify with a Helles or Pils.

Ironically, the rich caramel notes of the Oktoberfest from the American brewers is closer to the original recipe than modern German representations. Over time, the German beers have become lighter in body, perhaps as a means to allow more easy consumption in hot weather.

If you’re wondering which ones to buy, last year, I did a survey HOMEPC - WIN_20140812_151006with some other beer aficionados and ranked 30 Oktoberfest beers along with detailed descriptions. Take a look at http://mnbeeractivists.com/newsfeed/oktoberfest

Here’s to happy drinking for the next 16 days! Cheers!

Modist Brewing Company

I have known the guys of Modist for several years and was excited to sit down with them in the space that will soon become Modist Brewing Company. We met and talked about their origins in the beer world and the future of the brewery.

Modist Brewing Company consists of: Eric Paredes, Chief Manager; Keigan Knee, Head Brewer; Kale Anderson, Head of Operations: and John Donnelly, Head of Sales

Modist Brewing - Photo by Danica Donnelly
Eric Paredes, Keigan Knee, Kale Anderson, and John Donnelly.
Photo by Danica Donnelly / http://danicadonnelly.com

Origins

Keigan, Kale, and John met in Middle School in Delano, Minnesota and have been friends ever since. Keigan and John started their journey in the local beer scene working at Harriet Brewing filling growlers and pouring samples in the tasting room. After two weeks of working there, Keigan approached the owner Jason Sowards and said, “I want to own my own brewery someday. How do I do it?” He was told to start homebrewing and bring in samples. He did just that and soon was learning to brew under the instruction of Paul Johnston, who had attended Siebel Institute. All the while, Keigan, John, and Kale spent the next two years brewing up weekly batches of their own beer at their home in South Minneapolis. Keigan moved on to become Head Brewer at Dangerous Man, and Kale and John went to work at Lucid Brewing.

“I want to own my own brewery someday. How do I do it?”

Keigan and John met Eric while working at Harriet and reconnected to start up Modist. Eric received his MBA 10 years ago and had spent that time working in corporate marketing “punching a time clock”. Keigan explains, “I’ve always kept tabs on Eric as a friend, but also what he’s into. One day Eric tells me that he quit his job in the corporate world…and things just lined up”. Kale says Eric was the missing piece of their brewery puzzle. Now, with a partner who has an eye for branding and marketing, the puzzle is complete.

The Brewery

The brew house will consist of a 20 barrel system with 8 tanks. That includes 6 – 40 barrel tanks and brite tanks. Also, they will have a 10 barrel pilot system for experimental and one-off beers.They will use their taproom as research and development.  Experimental beers will be on tap and, if they become popular, they could become specialties, seasonals, or even regular offerings. John says 10 barrels make a lot of sense for their plan. If a taproom beer isn’t a hit the small batch size ensures will be gone quickly enough. Plus it means frequent turnover, aka “fresh beer.”

Modist Brewing has a unique philosophy on growlers. There are no plans to sell their own glass growlers, but they will fill any clean growlers that are brought in. With that in mind, they do want to sell “crowlers”. Crowlers are 750 ml (to meet state standard) empty, aluminum cans that are filled and sealed at the brewery. This means less storage and cleaning of glass and more time spent focusing on the beer. Plus, crowlers are portable, staying fresher for a longer period, and can be recycled.

Modist Brewing Company - photo by Danica Donnelly / http://danicadonnely.com
Lots of elbow room. 
Photo by Danica Donnelly / http://danicadonnely.com

Education

Part of Modist Brewing Company vision includes education. It is a piece of the puzzle that you don’t often see, but is a welcome addition. They guys seek to involve guests on a basic level and educate them on Modist and beer as whole. Keigan says,  “It’s getting to a time where there’s so much beer out there… the quality isn’t always there and you wouldn’t know, but you’d know if you got a shitty pizza. It comes with time, but we want to help move that along.”

“It’s getting to a time where there’s so much beer out there… the quality isn’t always there and you wouldn’t know, but you’d know if you got a shitty pizza.”

Educating the Minnesota beer consumer is very important to the leadership at Modist Brewing Company. Head Brewer Keigan Knee, “You already have them there. It doesn’t have to be a crazy curriculum where you have to be there every Wednesday. But, they could learn about alcohol content, or attenuation, or IBUs. We have the opportunity to give them something to take with them. We want people to be inspired when they come to Modist Brewing.”

Modifying Beer

We discussed styles and style guidelines and they told me that they don’t want to get boxed into specific styles. It reminded me of Surly and how they have remained successful while resisting the urge to put every beer into a specific category. This is also where the name “Mod”ist comes in. These guys all like to create, manipulate, and modify things. Kale  builds and modifies motorcycles, Keigan and John like playing around with their Volkswagens, and Eric enjoys cooking and creating new dishes.

Thoughts

The space is huge and there is some definite room to grow into. I was shocked when they told me that is was completely cleaned out and they had to do zero renovation. I look forward to stopping back in the coming months and keeping everyone posted on their progress. They told me, with a few chuckles, that they are hoping to be ready before the end of the year.

Modist Brewing Co.
Website: http://modistbrewing.com/
Twitter: @ModistBrewing
Facebook: https://www.facebook.com/modistbrewing
505 North 3rd St Minneapolis, Minnesota

A Salute to Four Firkins

The news of the closing of the Four Firkins stores in St. Louis Park and Oakdale has come as saddening logonews to craft beer lovers in the Twin Cities. The store served for eight years as a destination for craft beer lovers to make a pilgrimage to find beers that may have otherwise been unavailable at local liquor stores. Friday will be the last day of operation for the St. Louis Park store and the Oakdale store has already closed.

Owner and founder Jason Alvey cites many factors into the sudden closure. Many liquor stores have popped up in the area around the original store. Alvey claims the “nail in the coffin” was the recent construction on highway 100, which made access to the St. Louis Park store very inconvenient. Four Firkins in the Oakdale/Woodbury proved to be successful and popular, but is closing as well.

One, and potentially the biggest factor is a bittersweet realization of the progress of the craft beer scene within Minnesota. Eight years ago, there was no craft beer store, no “build-your-own-6-pack” shelves, and no craft beer aisle. Eight years ago, there were 17 breweries in the state (compared to over 100 currently). The Four Firkins helped to create a marketplace for new breweries to get into the hands of beer enthusiasts.

Ace Spirits
Ace Spirits opened in 2013 and has a huge bottle selection

Fortunately for the Twin Cities beer drinkers, it worked. Often, however, a pioneer is the one who ends up making sacrifices for their cause. The store has done such a successful job of creating their own niche that other retail liquor stores have created their own mini versions. It’s rare to come across a liquor store at this point that does not have a craft beer selection larger than their domestics or does not have a selection of individually-sold bottles. This convenience of availability of craft beer has taken over as the preferred method of shopping for many.

“Part of the reason that the Four Firkins [is closing] is that brands that were once carried almost exclusively by them can now be found in almost any liquor store. Even the rare whales that were once reserved as rewards for loyalty and sales of breweries main-line brands are now routinely given instead to big box stores who sell them at deeply discounted prices. What the Four Firkins offers today’s market isn’t access to more brands, but knowledge, service, freshness, and respect for the product. If consumers care more about price than service, then a place like the Firkins can’t compete.”                                              -Michael Agnew, A Perfect Pint

Again, it is a bittersweet realization that our growing demand for quality beverages has created this situation, but we must thank the tiresome, pioneering efforts of Jason Alvey and the crew at Four Firkins for being the tip of the sword for building the beer scene that we have come to grow and love. Cheers and best wishes!

Follow me on twitter @TCBeerDude

Certified Cicerone Exam – The Road Becoming a Beer Sommelier

It’s late on a Saturday night and you wander into a neighborhood bar with two of your friends. It’s a quaint little room dimly lit by overhead lights and small candles at each table. Your host escorts you to a table, you can’t hear her last words over the music, but her gesture towards the open chairs will suffice. She places the drink and food menus on the table in front of you before informing you that someone will be right with you.

Moments later, to your table arrives a server, clad in a black green flash palate wreckerdress shirt, that proceeds to introduce himself while serving up cocktail napkins in front of each of you. You haven’t touched the drink menus yet, so you ask him for his opinion. This server actually the bar’s beer expert, who is highly trained to help you make your selection of beer and guide you through the process while providing you with information both about the style of beer and the brewery it comes from. He asks you about your taste preferences, offers samples that may or may not be what you’re used to and is just as pleased as you are to settle on a choice that’s perfect for the occasion and a perfect pairing to your meals. This is the job of a Certified Cicerone®.

My biggest goal over the last few years was to achieve certification at this level and I finally have. As of October 31, 2014, I am a Certified Cicerone®. This level of certification has opened a lot of doors for me and now I want to share that experience with you. The next exam in Minnesota will be in July, so if there is someone who would like guidance preparing for this test or the Certified Beer Server exam, please feel free to contact me. I would love to help. Contact me @TCBeerDude or seanmcooke@gmail.com

I would also like to congratulate the other new Certified Cicerones® in MN that took the test with me in October. I know that the Four Firkins had two staff members and JJ Taylor had one team member become certified, so congrats to them and any others I missed.

Please note that the titles “Certified Cicerone®” and “Master Cicerone®” are protected certification trademarks of the Cicerone Certification Program.

Certified Cicerone®

For anyone working in a brewery or craft beer bar, Sen Yai Sen Lek - Thai Rice & Noodles“Cicerone®” is a household term. The word comes from European museums, be they art or historical, where one may guide you through your tour and answer your questions, but may not give you the same rehearsed speech that the last guests received. They are there to customize your experience while providing any supplementary knowledge. I personally love this analogy. I would personally like to see more of a “tour guide” approach to your entire experience at a bar.

The Cicerone Certification Program out of Chicago has three levels of certification. Certified Beer Server is the first level, which many bartenders, servers and other jobs in the beer world receive their certification. Certified Cicerone® is the second level, which I equate to a Masters Degree in beer. There are roughly 30 at this level in the Twin Cities. Finally, the third level, Master Cicerone®, is analogous to an encyclopedia of beer knowledge. There are only 9 Master Cicerones in the United States and Canada.

If you want to go for the Certified Cicerone®, you should know that it is very difficult even for people who work in the best craft beer places in the industry. You will have to dedicate serious amounts of time even outside of work in order to get up to speed. If you have never worked in the industry, specifically with craft beer, this is going to be extremely difficult for you. The program is designed for bartenders, managers, servers, and other people on the service side of beer.

Preparation

The first rule of Certified Cicerone® training – don’t train alone. The second rule of Certified Cicerone® training is DON’T TRAIN ALONE!!! When I decided to set out to train for this exam, I got together a small group of friends who wanted to learn more about beer for different reasons. At the time, I managed the tap list at Zeke’s Unchained Animal with 20 local breweries on tap, each different styles of beer. I couldn’t have done it without a studying partner as well versed and driven as I was. My good friend, Gill, who is my homebrewing partner and manages the taps at Longfellow Grill, had a similar level of knowledge and we learned a lot together.

I would make sure that you are studying with a Certified Cicerone® or someone who has taken the exam. Their experience will allow you to know exactly how prepared you need to be compared to your current knowledge base. The Cicerone website offers a practice exam from 2008, the format and difficulty of which is very similar to the exam I took in July. If you feel like you can do the 2008 test and provide an educated answer to every question, then you are doing well, but I wouldn’t say that you are ready quite yet. It’s a good base. You should make flash cards of the most common beer styles and have 3 commercial examples of each style. That will help immensely.

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The main part of our studying was doing tastings. We had a rotating cast of bartenders, servers, beer sales reps, and brewers that participated in our study sessions and provided a nice variety of palates to have a discussion on the beers and their flavors. We spent 10 weeks going through beers by type and region and describing them. If you want to do this, I would strongly suggest reading my article on Active Tasting first and encouraging more detailed tasting discussions among a small group.

Also, you should brew. You should brew with someone who knows what they’re doing if you aren’t experienced. Much to my benefit, Gill had been homebrewing for over a year when we first met and was able to explain some of the more intricate processes of brewing that I could not have understood without participating. And no, brewery tours will not suffice. You need to do it yourself. Make sure that you are developing recipes using all-grain and not just copying recipes online so that you get used to choosing the different hops and grain that are available. It is very likely that you will have to come up with a recipe for a specific beer style on your Certified Cicerone® Exam.

After you are familiar with all the beer styles, you need to have long, in-depth conversations about beer pairings with someone who knows what they’re doing. For me, a good friend, Nate Walters, had taken the exam previously and knew what the Cicerone program was looking for as far as pairings and it was much more in depth than I had originally planned. I also have an article on Food & Beer Pairings if you need a starting point for your conversations. Make it into a game and see what you all can come up with while sitting around a bar table.

Lastly, you should do at least 2 off-flavor seminars at different times with different groups of people. This was incredibly important for me when I re-took the tasting exam.

The Exam

Holy crap! This is a tough exam. I’ve done a lot of really difficult things in my lifetime and this may have been the toughest 4 hours of my life. I originally took the full exam in July, taking a week off work to take the exam in Chicago. It requires full attention and concentration, so make sure not to have any major life events going on at the time. The written exam is not as intimidating as it seems if you’ve done the 2008 practice exam. There is an extensive section on short answer, which you should be able to breeze through without thinking too hard.

There is a section on pairings, which you must keep in mind is objective, but provide the best answer you can. Safe, easy pairings are totally acceptable. Then there is an essay where you pick a beer that pairs with a dish they describe. You brick-ovenshould make note of all the flavors in that dish, interpreting it how you see fit and describe all the flavors of your beer style and how they pair. For example, Chicken Fettuccine Alfredo has a lot of cream flavor, but you should make note of sweetness from the carmelization from the  grill marks on the chicken. You can modify the dish, saying that it comes with a grilled piece of bread, lending toasty and nutty flavors or add a pinch of tomato and basil for a garnish, which may allow you to further explain how your choice of beers would work with those flavors as well. That you can play around and make the dish and the pairing your own, putting yourself more in the figurative driver’s seat than you could otherwise.

This sounds obvious, but read the directions carefully and make sure you cover all your bases on the essay questions. Many times, the essays have multiple questions in them and it is easy to gloss over a few easy points.  The essays are your time to shine, so throw in any knowledge you have. The most important thing to note on the written exam is that most of us haven’t written anything extensive using pen and paper in a long time.  It’s physically draining.

The Tasting Exam

Never in my life have I been more intimidated than I was walking into the room above the Chicago bar, where we did our exam in July. Waiting outside, I was with a group of complete strangers that had a ton of things in common and we became best of friends for the half hour in between the two parts of the exam. We were talking about the essays, our jobs, and our favorite beers. Then we were called into the room for the tasting exam. Everyone went silent. On each table sat 13 small, clear plastic cups, many with the same light gold hue. On them, small stickers with the letters ‘A’ through ‘L.’ We all knew this was coming, yet there was a palpable feeling of intimidation lingering in the air.

This section is extremely difficult and requires a very good palate. There’s a little bit of luck from time to time depending on the beers chosen to represent each style. For example, Salvator Doppelbock has a lot of fruity esters that can easily confused for a Dubbel. My best advice on the tasting…train your nose HARDCORE!!!!  If you develop your ability to smell the differences in beer, you can save your palate from getting over-worked. On my tasting re-take, I didn’t try 3 of the beers until after I was done because I knew what they were by smell and did not want to tax my palate any more than I had to. Also, be sure to eat something very heavy that morning. You do not want the alcohol to affect your ability to taste.

I should also mention the demonstration portion. This is all about the service and maintenance side of things. You will be asked to demonstrate your knowledge on camera. This could be hooking up a keg, pouring a perfect beer, cleaning a faucet, how to tell if a glass is beer-clean, or something along those lines. Don’t fret too much about it, but know that it’s there and, again, read the directions and make sure you cover all the questions.

Grading

So, you finish the exam. The proctor will then tell you that you will get your results back in 4-6 weeks. After torturing yourself for 4 1/2 hours, 4-6 weeks feels like an eternity. The first 4 or 5 days will drive you crazy as you think back on the questions you know you missed or the details you should have included. After about 5 days, it will slowly fade into memory and you won’t worry so much. You’ll get an email a few weeks later explaining your scores broken down like this:Untitled-1

The tasting exam is a weighted average of the 12 questions from the tasting, which you must get at least 70% to pass. Then that is factored into the “Beer Flavor & Evaluation” category along with your answers from the written exam. Then the overall score is calculated as a weighted average of the 5 categories. After my first attempt, I passed the tasting portion with exactly 70%, but the overall score was just barely too low (77%), so I chose to re-take the tasting with the hopes of raising the full score a few percent to get me up to that 80% mark. I scored an 86% on the tasting the second time, which brought my overall score up high enough to receive my certification.

My biggest advice would be to make sure you can score very high on the written portion of the exam. If you need to take one portion over, it is much better to have to take the tasting over than the written. Retaking the written means studying styles, history, draft systems, brewing ingredients, etc. Instead, taking the tasting again means you only have to focus on a couple different parts of the exam (off flavors and style guidelines). I can attest from experience, it’s much easier and much less stressful.

Again, if you need any help along your journey to learn more about beer and become certified, I would love to offer you any advice I can and I know that the other Certified Cicerones® in town would say the same. Follow me on twitter @TCBeerDude

Eating Spent Grain: Granola

Spent Grain Granola

Spent grain is healthy and full of protein and fiber. Granola is healthy and full of protein and fiber. Combine the two and you have a tasty and deceivingly healthy protein-packed snack to balance your bacon and beer.

Spent Grain Granola
Spent Grain Granola

This recipe is on the sweeter side, but filled with savory nuts, and fiber from the spent grain, so it’s okay! It’s great to just munch on with a beer, but also nice as cereal with milk, or with fruit and yogurt.

The nuts are specified as chopped just to distribute them and let the flavors work together, but you can also leave some of them whole for more bite.

Ingredients:
2 oz hazelnuts, chopped
2 oz almonds, chopped
2 oz walnuts, chopped
2 oz pecans, chopped
1/2 cup shredded coconut(optional)
4 cups old fashioned  rolled oats
1 cup spent grain, dried
1 cup honey
1 cup brown sugar
1 tablespoon vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground clove
1 cup raisins or other dried fruits(optional)

Directions:
Roughly chop the nuts and combine with the oats and dried spent grain. Mix together and set aside.
In a small sauce pot, combine the honey, brown sugar, spices, vanilla, and butter. Let the mixture dissolve and then simmer on med-low heat for 2-3 minutes, stirring often.
Using caution (HOT!) quickly stir the liquid into the dry ingredients and spread out in a baking pan in a layer 1-2 inches deep.
Place the mixture into a 350 degree oven and stir(gently) every 5-7 minutes until evenly golden brown and dry. 25-35 minutes.
Lastly, add any raisins or dried fruits right out of the oven, give it a final stir, and leave it alone until cool.

Note: For big chunks of crunchy granola pieces, it’s all in the handling. When stirring the granola, try to just swap the corners with the middle and the outside with the inside and leave it at that. The more you agitate it the more fine the texture will end up. This is especially true towards the end of the baking time, and even more so once it begins to cool. So, when it comes out of the oven, just leave it alone!

So You Want to Start Your Own Distillery? Ten Key Legal Steps You Need to Take

By: Jeff O’Brien

Introduction

Recent law changes in Minnesota have paved the way for a microdistillery boom. Starting a distillery, however, can be a daunting task. Besides purchasing equipment and supplies, owners also have to navigate the myriad of legal issues in this heavily regulated industry. Without proper planning and advice, you may end up back at square one (or worse).
Here are ten key steps to start your own distillery business on a sound legal foundation:

Step #1: Choose a Name

Before any document is filed with a government office, you must determine if the desired name of your distillery is available. Nothing could be worse than paying additional fees to change a name that conflicts with an existing distillery, reprint letterhead and business cards, or dealing with a cease and desist demand from another distillery’s lawyer.

The easiest and cheapest way to clear your proposed name is to Google the proposed name. Also check your state Secretary of State’s website for similarly named business entities or assumed names, and the United States Patent and Trademark Office’s trademark database for similar trademarks. These databases are limited in scope and for additional expense you can perform a comprehensive search that will more conclusively show whether you can proceed with your selected distillery name (and brands of spirits).

Step #2: Form an Entity

Use of a business entity serves two primary purposes: (1) your personal assets are shielded from the liabilities of your new venture; and (2) where you have multiple owners, clear and unambiguous agreements amongst the owners as to who owns what, what rights each of the owners have, and what happens if an owner wishes to leave, help minimize later disputes.

Most business owners choose either the limited liability company and the Subchapter S corporation for their entity form. Use of LLCs or corporations can be a valuable planning and asset protection tool for business owners, and most attorneys can form these entities at reasonable fees in a short period of time.

Step #3: File a Trademark for Your Distillery Name

Distillery Equipment GraphicA trademark is any individual or combination of words, phrases, symbols or designs that identifies or distinguishes the source of goods of one party from those of another. A service mark does for services what a trademark does for goods. Trademarks protect the goodwill that owners create to identify goods and services, not the goods and services themselves. Trademarks can also exist indefinitely (subject to ongoing use and renewal requirements).

The process of registering a trademark or service mark begins by filing an application with the U.S. Patent and Trademark Office (USPTO). The USPTO employs attorneys who will review the application for proper legal and procedural grounds. In many cases, the examining attorney responds to the application with an “office action.” The attorney highlights any conflicts with the proposed mark, or any other objections to granting registration in the office action. The applicant has the opportunity to respond to any conflicts or problems noted in the office action within six months. After six months, if the applicant does not respond, the application is deemed “dead.” If the application either receives no objections for registration, or if the applicant overcomes any objections within the six month period, the USPTO publishes the mark for opposition. Any party, who may contest the registration of the mark, must do so within 30 days of the publication date. If no one contests the mark, then the USPTO will register the mark, typically 12 weeks following the publication date. Once you select a mark, the overall USPTO process from start to finish averages between 12 and 18 months.

Careful trademark and service mark management can lead to a successful brand development and greatly increase the value of a company or product. However, use and registration of trademarks and service marks can be a complicated and treacherous landscape. The knowledge of an experienced attorney can help navigate the terrain of trademark law, and lead to an outcome of branding success.

Step #4: File Trademarks for Your Product Names

With new distilleries, wineries and breweries launching every day, the competition for product names is fierce. The Trademark Office treats all liquor names the same; i.e., if the proposed name of your gin is already registered for a wine, you should choose a different name and avoid the fight with the Trademark Office. Once you select the names and design logos, you need to file trademark for these as well (NOTE: if you have your product names selected at the time you apply for a Federal trademark for the distillery name, you can submit the applications for the product names at the same time – up to 36 months before the launch of the product itself).

Step #5: Lease a Space for Your Distillery

As the old cliché goes, in real estate it’s all about “location, location, location,” and this is especially true for a distillery business. If you’re looking to be the neighborhood hangout complete with a cocktail room, you’ll need to find a suitable space close to home. Should you have larger ambitions, you may seek a more strategic location amenable to later expansion. Whatever the case may be, you’ll need to have a space secured in order to complete the licensing process.

A new distillery owner will most likely lease a building at the start, and negotiating a suitable lease is a crucial step in the process.
Commercial lease agreements typically come in one of two varieties: “triple net” and “gross.”

In a triple net, the tenant pays rent to the landlord, as well as a pro rated share of taxes, insurance and maintenance expenses. In the typical triple net lease, the tenant pays a fixed amount of base rent each month as well as an “additional rent” payment which constitutes 1/12 of an estimated amount for taxes, insurance and maintenance expenses (also called CAM or common area maintenance expenses). At the end of the lease year, the estimated amounts are compared to actual expenses incurred and adjusted depending upon whether the tenant paid too much or too little through its monthly payments.

In a “gross” lease, the landlord agrees to pay all expenses which are normally associated with ownership. The tenant pays a fixed amount each month, and nothing more.

Step #6: Have Your Key Employees Sign Employment Agreements

Most employees in Minnesota and other states are “at will” employees; that is, they can leave their employment whenever they wish, for any reason or no reason. If a business owner has a key employee that is integral to its success, that employee should have a written employment agreement that provides for a fixed term of employment. A covenant not to compete can be included to deter a key employee from leaving to work for a competitor. Absent this type of agreement, the key employee can leave at any time.

A written employment agreement is imperative for those employees who know a distillery’s product formulas could do the most damage to the business working for the competition. Hence, an employment agreement for these key employees should include a covenant not to compete and provisions that clearly state that the product formulas are “trade secrets” and thus the property of the distillery.

Covenants not to compete must be narrowly tailored to balance the interests of employer and employee. The employer must show (i) the covenant not to compete was supported by consideration when it was signed (if the consideration for the covenant is the continued employment of the employee, then the covenant must be signed prior to the start of employment to be valid); (ii) the covenant protects a legitimate business interest of the employer; and (iii) the covenant is reasonable in duration and geographic scope to protect the employer without being unduly burdensome on the former employee’s right to earn a living.

Step #7: If You’re Raising Money, Comply with Federal and State Securities Laws

Dollar sign graphicFinding suitable financing for a startup venture such as a new distillery can be difficult. Perhaps that’s why many startup distillery operators are turning to private funding sources for their new venture.

When private funds are sought, federal and state securities laws must be complied with. The definition of a “security” is very broad and not limited to shares of stock. It includes partnership and LLC interests, promissory notes and many other financing instruments. Securities must either be registered or exempt from the registration requirements of state and federal laws. Certain written disclosures and information must be made or made available to investors so they can have the appropriate information to make an investment decisions. Whenever possible, focus on “accredited investors,” which are essentially those persons who have a million dollar net worth excluding their house or persons with annual gross income of $200,000 if an individual, or $300,000 for a married couple, with an expectation that it will continue. The disclosure requirements are the least for these sophisticated investors. However, even if you have an exemption from registration, liability for any fraud by the issuer still remains.

The consequences for not complying with federal and state securities laws are severe and can include administrative, civil and criminal penalties. Thus, before seeking private financing for your new distillery, be sure to consult with an attorney knowledgeable and qualified to handle securities matters.

Step #8: Apply for Your Distiller’s License with the TTB

Perhaps the most important – and most time consuming – step along the path to owning and operating your own distillery is the process by which you obtain a license for the distillery from the Alcohol and Tobacco Trade and Tax Bureau (“TTB”). TTB collects Federal excise taxes on alcohol, tobacco, firearms, and ammunition and assures compliance with Federal tobacco permitting and alcohol permitting, labeling, and marketing requirements to protect consumers.

If you intend to make distilled spirits for other than family or personal use, TTB must approve your operations, recipes, labels and the like. You have to apply for a distilled spirits manufacturer’s license and TTB must approve your operations before you begin to make products. TTB may initiate an on-site inspection of the proposed premises and operations prior to the issuance of your license. Background checks on directors, officers and significant owners are also required. This process typically takes three to four months to complete.

Step #9: Apply for Applicable State and Local Licenses

Besides TTB approval, a new distillery will need to apply for a state wholesaler’s license as well as any licenses required by the municipality in which the distillery will operate. An example of the latter is a taproom license. In Minnesota, if the distillery intends to construct and operate a cocktail room where patrons can purchase cocktails at the distillery, the cocktail room license must be issued through the municipality, not the State of Minnesota.

Step #10: Choose Distributors Carefully

Distribution is one of the most important, yet commonly overlooked components in the operation and success of a distillery. Unlike brewers, distillers do not have the option to self-distribute.

Rocks glass with iceNormally, each market will contain two to three major distributors, who do business with virtually all restaurants, bars and liquor stores. They have excellent contacts within the retail trade, including important chain store buyers. The disadvantage for the distiller is that most distributors manage huge portfolios of products, and your products may be just a blip on the radar. Of particular note, due to laws imposed in most states, it is often very difficult to terminate a distributor agreement. Once you enter an agreement with a distributor (whether or not written), these laws protect the distributor from suppliers terminating at will.

When selecting a distributor, choose one that not only suits your needs now, but that will also be appropriate down the road. Before letting a distributor promote your spirits, obtain price sheets from each wholesaler so you know which distributors carry the various brands in the market. Talk to retailers to gain insight into which distributor they prefer dealing with. Ask questions about service, product knowledge, enthusiasm, etc., of the salespeople and which distributor understands and sells microdistilled spirits the best. Look around the retail accounts and festivals to find out which distributor seems have the more meaningful presence, and best shelf positioning for craft spirits. Talk with other distillers in that market to get their opinion from the supplier side. Once you have chosen a distributor willing to carry your products, be sure to have your attorney draft a written distribution agreement.

Conclusion

The ever-changing legal requirements for properly establishing a new distillery are numerous and complex and they can become a distraction from routine business operations if not handled properly. That’s why working with an attorney knowledgeable in these issues is essential as you can focus on developing delicious spirits and catering to customers, versus dealing with what seem to be a never-ending array of legal issues. Based on experience, if you integrate your lawyers into your distillery team early, you will hopefully avoid monster issues down the road.

Jeffrey C. O’Brien is an attorney and shareholder with the Minneapolis-based law firm Lommen Abdo, P.A., and Chair of the firm’s Food, Beverage and Leisure Activities Practice Group. He handles a wide variety of legal issues for several local microdistilleries. He can be reached at 612-336-9317 or via email at jobrien@lommen.com.

 

Minnesota home brewers earn acclaim at National Homebrew Conference

Several Minnesota homebrewers returned from AHA’s National Homebrewers Conference in Grand Rapids, Michigan with heads held high and awards held even higher. Over 8,000 brewers across the country took part in the competition last weekend. Seven Minnesotans placed in the top 3 of their entered categories, a remarkable feat. We have a lot of talent here in Minnesota.

Minnesota Homebrewers National Homebrewers Conference
Chris Smith, Brett Glenna, Steve Fletty
Picture via @EganPatty

Minnesota Home Brewers Association won the Gambrinus Club Award.

Named for King Gambrinus, the (unofficial) Patron Saint of Beer, this award is given to the club having the most Final Round points per the number of entries from the club in the National Homebrew Competition. Matthew Weide, Brett Glenna, and Sean Kampshoff combined to earn the prize for their club, MHBA.

“This year’s National Homebrew Competition fielded the largest group of entrants in the competition’s 36 year history. The level of competition has never been higher, meaning the National Homebrew Competition winners are truly among the most talented brewers in the world.”
-AHA director Gary Glass.

Matthew Weide took home Meadmaker of the year & 1st place for his Melomel (fruit mead). The Meadmaker of the Year award is awarded to the maker of the mead of all gold medal winners in all three mead categories.

1st Place

Matthew Weide
Melomel (Fruit Mead) 25C
Minnesota Home Brewers Association

1st Place

Sean Kampshoff
Specialty Beer 23A

Minnesota Home Brewers Association

1st Place

Steve Fletty
Other Mead 26A

Saint Paul Homebrewers Club

2nd Place

Brett Glenna
Standard Cider and Perry 27A

Minnesota Home Brewers Association

2nd Place

Christopher Smith
Specialty Cider and Perry 28B

Northern Brewer Fermentation Brigade

3rd Place

Juma Essie
German Wheat and Rye Beer 15A

Nordeast Brewers Alliance

3rd Place

Mike Spores
Light Lager 1A
Saint Paul Homebrewers Club

Target begins selling liquor in Minnesota

targetAccording to Sam Black at Minneapolis/St. Paul Business Journal, Minnesota’s own Target Corporation is set to begin selling wine, liquor, and beer in the land of 10,000 lakes.

The retail giant isn’t jumping into the deep end of liquor retail just yet, more like dipping a toe in the water. The Ostego, MN Target store is the only location has been approved for a liquor license so far. It will serve as a test to see if concept works in Minnesota. It is unknown if other stores will needed for a proof of concept

Target is a retail juggernaut. They have sold alcohol in other parts of the country for almost two decades. It would be odd to see the retail heavyweight get into the liquor game if they didn’t think it made sense.

What do think, would you buy your liquor, wine, or beer at Target?