Kelsi talks with Jon Messier and Mark Shotick about Lucid Brewing Company, home brewing, and the Top Brewer competition.
http://www.topbrewer.org/
http://www.LucidBrewing.com
Canal Park Brewery Opens
Canal Park Brewery is finally opening. These guys have been keeping a fairly low profile, but they have been working steadily at getting everything in place for the big day.
Built on the grounds of the Duluth Spring Co., an old manufacturing facility, the land was rehabbed to clean up environmental contaminates such as lead and other industrial waste. The cleanup was no small feat, a state grant to make the site usable totaled over $400,000.
Well-known local developer Rocky Kavajecz, has built an impressive facility and put veteran brewers Badger Colish and Dan Aagenes at the helm. Both men have earned their stripes in the brewing industry at Muskie Capital and Anheuser Bush, respectively.
The brewpub plans to brew 2,000 – 2,500 barrels of beer this year. All the brews will be made with as many locally sourced ingredients as possible. And of course, the beer names will be Duluth relevant too, with titles like Wetsuit Malfunction Wit and Pack Sacker Oatmeal Stout. Checkout a full breakdown of the beer details here, a nice touch.
Half of any good brewpub is the food. Canal park has a great array of burgers, salads, and appetizers. One thing that really impresses is the suggested pairings on the menu. For example, Coco Lime Ale Mussels paired with Dawn Treader Tripel. It baffles me why more great brewpubs (and restaurants) don’t do this.
Canal Park Brewing Company
300 Canal Park Drive
Duluth, MN 55802
218-464-4790
HOURS
Monday – Saturday11 – Close
Food served until 11pm
Sunday10 – Close
Food served until 11pm
Bright Ideas with Omar Ansari
Price: FREE
Dates: November 27, 7:00PM-8:30PM
Venue: UBS Forum at Minnesota Public Radio
Address: 480 Cedar St., St. Paul, MN 55101
For MPR’s November Bright Ideas, Stephen Smith is joined by Omar Amsari, the founder of Surly Brewing Company. They’ll talk about running a company, his fight to change Minnesota’s law, and beer.
For full details and reservations CLICK HERE
Beer Brined Turkey
Turkey can easily become dry and tasteless. I don’t care for that, so I decided to look for a new recipe. It wasn’t long before I found The Homebrew Chef– Sean Paxton had a beer brined turkey recipe. What could be better? Pick a beer and add it to my poultry? Hell yeah, sounds great! First I had to choose a beer to use for the brine. I chose the hometown Summit Winter Ale; it’s fresh on the shelves and has the perfect caramel, nut, and spicy hop flavors that should really perk up the bird.
This recipe basically called for the use of a 12 pack of beer. I couldn’t help myself; I used eleven of the beers and drank the last one while making this brine. Now, I’ve been known to put em back before, but this is the fastest I’ve ever gone through twelve beers.
Ingredients:
4 Quarts Beer*
4 Quarts Ice or Water
2 Cup Kosher Salt
1 Cup Sugar
4 Each Bay Leaves
3 Bunch Thyme, fresh
3 Each Yellow Onion, peeled and chopped
3 Stocks Celery, sliced
3 Each Carrots, peeled and sliced
2 Each Lemon, quartered
4 Each Garlic Cloves, peeled and sliced
I don’t know the best way to say this, but simmer this brine early in the morning before you leave to run errands and turn on the scentsy or plug in the glade before you leave. This part stinks, it will smell your whole house up. It is not pleasant, maybe making this before bed was a bad choice, my wife spent the night sleeping with the sheets over her nose.
I know what I just wrote doesn’t sound appealing, but after it cooled down it became a lot better. A little bit of a spicy, earthy hop aroma and some great nutty notes really came out. I put the brine and turkey in a sanitized cooler for over 30 hours. When it was time to make the turkey, I pulled it out of the brine and dried it real well, so to help the skin crisp. Then I put the bird in the oven and roasted it for around 3 hours, keeping an eye on the meat thermometer. I never touched or basted the bird, I just let it cook. I then pulled the turkey out of the oven and let it rest on the counter for 30 minutes.
This turkey was amazing, easily the best bird I’ve ever made. It was extremely moist, tender and delicious. It tasted pretty strongly of the Summit Winter Ale, which really did compliment the bird. I really couldn’t believe how much the beer flavor stayed in that wonderful turkey. Go find this recipe and use it, you won’t be disappointed.
Bent Paddle Brewing Makes a Stir
Bent Paddle Brewing is the new brewery being opened by veteran brewers Colin Mullen and Bryon Tonnis. Both brewers have local ties to the Duluth area, and are not rookies in the brewing industry. Colin spent years at Barley John’s in New Brighton, and Bryon was a brewer at Rock Bottom in Minneapolis.
The new venture will be a family affair, the wives of both men are owners and partners. They’ll bring their own area of expertise to the operation with experience in distribution and event planning and design.
When I last talked to Colin he was super excited about the progress being made at the brewery, and the location in particular. The brewery & taproom (The Bent Tap) will be in West Duluth on Michigan St.
No word yet on what kind of beer they will be brewing. But, they plan being available in kegs, 12 oz. cans, and growlers.
Follow links for the full story & keep up on progress.
Bent Paddle Brewing Co
1912 West Michigan Street
Duluth, MN 55806
Web: http://www.bentpaddlebrewing.com
Facebook: http://www.facebook.com/bentpaddlebrewing
Twitter: https://twitter.com/bentpaddlebeer
Republic: Episode 2 – A New Hope
I’ve lived in Uptown for five years now. Moved four times and managed to stay in the same zip code (which has been a bitch to figure out where to vote). I love Uptown, what it used to be. I remember a time, the first time I had a Surly, at Old Chicago. I would go for their fantastic happy hour and a shot at something I’d never had in a beer before all with great friends by my side and a place where I could have a conversation. At that time my favorite beer was Moose Drool, so when Bender came around you can guess my mouth’s excitement. The beer was great the atmosphere was people like me, 20-somethings within a few years of college graduation who were out to live in a city with a night life. The legends grow from there.
Then there’s Williams. I loved it because it reminded me of Iowa, where I’m from. These were the people who I went to high school with, the ones I wanted to get drunk with. I would have two beers there (and by two I mean six because they continue not to screw around there with head sized glasses) and go over to the Uptown to catch the a midnight classic I had yet to see on the big screen. I was Donny in his element.
And the Independent, I never loved it, but it passed. Always filled with guys faking style and even manners to hook up or keep the women who were interested in them and ladies that were ready for a night where the town and they would end up covered in red paint. My friends and I came for the happy hour apps and stayed because a $4 Two Hearted was the best deal on Saturday at 10 at night. The best deal also in an atmosphere that allowed a desire to communicate without being shoulder to shoulder with your fellow humans.
The times they have changed for the Kingdom of Prince in the heart of Uptown. I’ll credit Parasole for a great idea with Chino Latino that has brought business to the area. Their gain is our loss. A business model has brought rise to the Kitchy bar/restaurant that has falling down drunken people flocking and falling out of most nights of the week for a chance at overpriced food and the idea exclusivity. It’s Downtown in Uptown with a dash of chic (try driving down 1st ave at 11pm on a Saturday and you’ll see what I mean). This gave birth to Drink (God dance on its dead soul), Cafeteria, Bar Abilene (although it was here before them all as adapted), even Williams has been overrun with the stand in line/tub girl/get smashed mentality. Even Cowboy Slims, the bar without the pretention of Uptown (which earned it a little of my respect) is now tore down for condos, don’t get me started on that trend…
Folks, I’m here to tell you something is happening in Uptown. There is an eye in the hurricane that is Uptown and it’s the Republic. There are no Macro beers on tap. Let me repeat that. THERE ARE NO MACRO BEERS ON TAP. No taps of Miller, no cans of PBR. The closest thing you can get is Goose Island and the jury is still out on that …situation. What is on tap is 50+ beers of craft goodness including, 12 local, four nitro, four that aren’t on the tap list, another four that rotate, and ten international. In short a great selection and that’s just the beer.
Here’s what greets you as you walk in; unfinished floors, the smell of paint, someone who greets you and nothing electric but lights and POS terminals (no TV’s what so ever). The first thing encountered, once you enter, is the bar. It’s in the same place as the Independent but not surrounded by the distraction and happen stance of yore. This is a bar and its main attraction is craft beer, abandon all hope ye who enter looking for something else. Gone are all of the walls that separated the old place into their trendy sections. In its place conversations are heard, overheard and real interaction is left to reside where distractions and artificiality reigned. I was able to meet Steve, a veteran of the beer community before there was one and before he knew there was a community. He was drawn to the potential of what this new Republic could be. Drawn to the chance to try and form a better union with input from the people that make it up (he insisted on crafting a black and tan from the drafts on top to compliment the dessert to at least ten people). He came to be part of the something I want to be a part of, a community; a community on the verge of not having a face that I could recognize. But also a community that wanted to take back what it had lost.
I’ve been here for three hours at this point; enjoyed three beers I’ve never had before, had a great burger, and made a friend I never had or would have had because of this place. It’s Monday and although it’s the “official” opening of the Uptown Republic this place isn’t open as we will know it. It’s open for dialogue, for what it will be. Already it’s a refuge for what I used to know Uptown as (and this is better than it was) and what it can be. In the entire time I’ve been here it’s stayed above 50% capacity. Vita.MN and Twitter were the only places the publicized the opening. The people are speaking. This bar is needed and greeted with open arms.
Great beer, good food, and a place to talk; that’s what the Republic is known for in Seven Corners and brings to Uptown (now about that live music…). It brings that same atmosphere in Uptown knowing exactly what it is and exactly who it will attract with no apologies. All in all is all it is and I can only wait to see what it becomes. Regardless of what it becomes, I’m pledging my fealty as a loyal member of the new Republic.
Republic * Uptown
Calhoun Square
3001 Hennepin Ave S.
Minneapolis, MN 55408
Eat a Beer: Thanksgiving
I see it only fitting that the first recipe I post is for America’s favorite day of food consumption – Thanksgiving!
We all have a coveted favorite dish.
Mine? Well, it’s stuffing. Complete with beer infusion, of course!
Crack a beer & let’s get this started!
Chicken Beer Stock:
Place stripped chicken carcass(es) in large stock pot (8qt or bigger).
Pour in 12-24 oz or more of your favorite beer. I used a Rye Stout homebrew. Add water or beer as needed. I cooked for 2 hours on high heat.
Boil down & reduce to half.
Remove carcasses & strain to be sure there is no bones or inedibles hanging around.
Set aside for later. You can make this days in advance.
You will need 2 cups and more.
The Bread:
I baked a loaf of rye beer bread used with the same Rye Stout homebrew. Malty beers would be choice for bread. I baked the loaf 2 days in advance. You will need enough bread for 8 cups of cubed bread.
Air dry sliced bread overnight.
Cube bread, toss with olive oil, sage, thyme, cracked pepper & a pinch of clove.
I toasted for 30 mins in oven @ 300 & turned every 10 mins for even toasting.
While toasting the bread, I prepped the fruit & veggies.
1cup chopped celery
1cup chopped onion
1/2 cup chopped water chestnuts
1 Granny Smith apple, peeled & chopped.
I soaked the chopped mix in 1/4cup beer, 2 tbsps of maple syrup while waiting for bread to finish.
The Meats:
I love sausage in my stuffing!
I cooked : (in electric skillet)
1/2lb Italian sausage
4 cinnamon apple breakfast links
4 strips of bacon
Cook, chop into smaller pieces.
Set aside.
While skillet is still hot, add veggie & fruit mix, including liquid. Cook down until onion is translucent, but not browned.
Add 1 stick of butter to pan & melt. Add 1.5 cups of chicken beer stock.
Add toasted bread a bit at a time & fold into mixture. When well coated, add meat.
You may need to add more stock if you like a moister stuffing. Denser bread will need more liquid.
Cook in electric skillet @ 300 for 40 mins.
Oven: cook covered @ 350 for 30-40 mins.
Serve and enjoy with your favorite beer!
Happy Thanksgiving!
Four Senses Working Overtime: Omission Lager and Pale Ale
I’m nervous writing this article because although I love beer and trying new beers, I’ve never written about beer for public eyes. I babble about it occasionally on my own blog, but this is my first “formal” “review.” I’m nervous because when I describe beer to others, I say things like “this stout has that yeasty flavor I don’t like” or “this IPA definitely has that Americany taste to it.” I know there are better terms for these things. Yeast to a beer geek means the ingredient in the brew. “Yeasty” to me means a flavor like the bread riser. I should probably just say “bready.” I’ve heard beer smarties say that. They probably mean what I mean.
This is a longwinded way of letting you know that I am not a professional and that you should go easy on me. I don’t know what Andy was thinking when he thrust these two bottles at me and said, “Write about this beer!” You’ve been warned.
Omission Lager
I cracked the lager first not only because I was engaging in the traditional light-to-dark progression, but also because I like pale ales better than I like lagers, so I figured I’d save my preferred for second.
I am civilized, so I poured the Omission Lager into a glass and it was, as you’d expect, yellow. The thin head fizzed up energetically and dissipated just as quickly. It left a clingy ring of remnant bubbles around the girth of the glass and a circle of suds on the surface.
I raised the glass to my nose and had a whiff. As an IPA gal, I was pleased to perceive some hoppiness which gave me hop—I mean hope—for the taste (I told you, lager’s not my style) (nor are good jokes). That was countered by the usual malty, lagery sweetness.
The usual malty, lagery sweetness was present in the taste, as well, but as with the bouquet—oh wait, beer folks refer to that as nose, right?—there was a balance from the other side, so it didn’t have that sort of heavy, thick mouthfeel that to me lagers tend to have. And that lively carbonation tickled my tongue. However, once I got to the aftertaste, it was just a little syrupy and coaty in my mouth.
I suppose I should give the Omission Lager some sort of grade to help guide you further, but because it’s a style of beer I don’t typically seek out, I shall refrain from judging it. But for a low (4.6%) ABV beer it was pretty big on flavor.
Omission Pale Ale
Pale ales are more in my wheelhouse so I was happy to try this one. Oh geez, now I’ve gone and raised expectations for this part of the article with my poorly-timed use of a cliché. Keep calm and drink on.
Not to worry, I poured the Omission Pal Ale into a different, clean glass. My glassware at home probably isn’t “beer clean” because I only use grocery store dish soap, but I do appreciate the glassware itself. I just read an article which posits the notion that the straight-sided shaker pint glass is actually the worst thing for beer. This is personally devastating because I get an unnatural kick out of drinking beer from a glass that is emblazoned with the same branding as the bottle (or tap) from which it was poured, and most of the ones I have are shakers. But I digress.
I poured the pale ale into a clean glass and was optimistic. The color was a solid amber (perhaps just slightly more so than you’d expect from a pale ale), and a pleasantly creamy, medium-frothy head rose up to the rim of the glass.
I accidentally dipped my nose in the foam, and I smelled medium, pale aley-hoppiness as well as a little bit of sweetness which I might call caramelly. Then I grabbed a napkin and blotted myself.
The beer tasted gently hoppy, as a pale ale should, with some maltiness that wasn’t too sweet or roasty but which did make me think “Americany.” That’s probably due to some particular hop which I can’t even come close to naming. Like the lager, the mouthfeel was pleasantly lively but not too much so. The aftertaste was just a bit bitter but also on the dry side and reasonably clean.
Conclusion
I told you I’d use fancy beer terms in this write-up. Oh, and these beers are gluten-free in all but name and labeling. You’d never know that when you drink them. Well done, Widmer.
