Summit Brewing Company broke ground on its brewery cellar expansion on Friday.
Summit Brewing Expansion SiteSt. Paul Mayor Chris Coleman taps a special fass keg of Summit Unfiltered PilsnerThe first 100 people received a commemorative engraved stein.
“Although Summit has been quietly investing an annual average of $1.7 million into the brewery over the past ten years, this is the most ambitious expansion since the new brewery was built in 1998,” said Mark Stutrud, Summit’s founder. “The truth of the matter is that we’ve hit the wall on capacity. We had to cut 12 brews this year due to capacity issues, so the original expansion date of June 2013 has been moved to this month.”
The expansion is scheduled to be completed by June 2013. The addional 7,632 square feet will double production capacity to 240,000 barrels per year. The estimated cost will total around $6 million dollars. Summit has partnered with several Minnesota companies on the project: DCI (St. Cloud) for tank fabrication, PCL Construction Services (Burnsville) for general contracting and Van Sickle, Allen and Associates (Plymouth) for engineering and architecture.
Stutrud and Coleman raise a toast to breaking new ground.
Special thanks to Chuck Pittman at TCT Photography. All images subject to copyright.
Tickets are on sale now for the 4th Annual Beer Dabbler Winter Carnival. This year’s event in Saint Paul’s Lowertown will feature twice the breweries, stages and space than previous years, promising to be bigger and better than ever before.
In addition to over 100 breweries sampling more than 300 beers, the festival includes:
Official festival kick-off with Saint Paul Mayor Chris Coleman tapping the inaugural Oak Barrel Brew – this year’s beer is to be a special release from Stone Brewing Company
“Every year we are amazed with how many people turn out for this annual outdoor event in the middle of winter, so we are thrilled to offer even more reasons for people to brave the cold,” said Matt Kenevan, founder of the Beer Dabbler. “Even though we are bigger then ever before, we encourage beer fans to pick up their tickets as soon as possible because we are confident this year’s event will sell out in record time.”
It is The Beer Dabbler’s goal to raise more than $35,000 for our non-profit partners at this year’s event.
The Beer Dabbler Store, 1095 W. 7th St., Saint Paul
The Ale Jail, 1787 Saint Clair Ave., Saint Paul
Thomas Liquors, 1941 Grand Ave., Saint Paul
Four Firkins, 5630 W. 36th St., St. Louis Park *Ticket for sale at retail locations are CASH ONLY
Homebrewing has become of passion of mine since 2009. My very first batch, like most, was a simple extract with specialty malt steeped. It was a kolsch, if I remember correctly. It was a single hop addition, nothing too fancy, but it was made by these hands. I wanted to get into homebrewing to see the process, be the process, and ultimately drink the process. I got my equipment from a person selling off his hobby. It was a stroke of Craigslist luck. A hundred dollars and boom, I’m brewing. Very exciting. So a trip to a local homebrew supply store, a few youtube videos, help from an experienced brewer and the fun begins. It was a good brew. Not on par with the commercial examples but palatable.
In a short time I made the transition to a partial mash setup. At the time I figured it was a great way to improve my beer at a minimal cost. More work was involved and it became my gateway into all grain, which is now my usually brewing process. Partial mash allows you to get more flavor and control over your beer without the investment into an all grain setup. A simple, cheap, three to five gallon cooler and a false bottom or boil bag and you’re in.
November third was AHA Teach a Friend to Brew Day at the amazing Barley John’s Brewpub. I brewed an English Barleywine style Burton Ale. It was a recipe that I lightly based on Schells’ example of the strong Burton in their Stag Series. Burton Ale was at one time one of England’s top 4 draught ales. Created in the Burton Upon Trent area of England, a region famed for their exceptional brewing water. The water has a perfect mix of water salts that accentuate the hop and malt profiles. It was a beer style that basically went extinct not long after WWII. The fame of Burton ales gave rise to the English euphemism “gone for a Burton”, meaning to have been killed—a World War II humorous suggestion that a missing comrade had merely dipped out for a beer. It is similar to an English IPA with a slightly sweeter profile but well hopped. I enjoyed the Schells’ version greatly.
The following is my process for doing a full 6.25 gallon boil to achieve 5 fermentable gallons of wort.
In this photo I am heating the strike water or mash water. This is the initial volume of water that is added to the grain. I heated to 164 degrees to reach a mash temp of 150. Water volume will be determined by how thick or thin you want the mash. A good staple number is 1.25 quarts per pound.
I thoroughly stirred in the grain so it’s fully hydrated. Typically I mash for 60 minutes. I’ve read that most conversion of the sugars complete in 20-30 minutes, but for complete conversion just wait for 60 minutes. This will ensure you don’t miss out on any of that tasty wort. Cooler mash temps will take longer (149-147) and will be more fermentable with less body. Higher temps (154-158) will be less fermentable and create a richer and fuller body. I wanted a lower final gravity so I mashed cooler.
These photos show a process called recirculation or vorlauf. This clarifies the runoff and sets the grain bed as a filter. You want to keep as much of the small grain pieces in the mash tun as possible. This will give you cleaner, clearer wort. I typically run out 1-2 quarts slowly return it to the mash tun. Doing my best not to disturb the grain bed. Do that same thing 1-2 more times. Run off the wort at about half valve open. Slow and steady. I already prefilled my kettle with about half my water to reach 6.25 gallons.
I have emptied the mash tun. I am checking the temp of the Sparge water. Sparging will grab the last remaining amounts of sugars in the grain. It also stops the conversion process by reaching a temp of 168-170. I find heating the water to 185 should be almost perfect. Thoroughly stir again. Cap the mash tun for about ten minutes. Then recirculate again like before. Runoff half open again. Too fast could cause a stuck sparge and very slow run off.
At this point it is pretty much just like an extract brew. Heat the wort in your kettle till it reaches a boil. Remove from heat and add your extract (whether dry or liquid). Return to heat. Bring to a boil. Add bittering hop.
From this point you can add any additions of hops, extract or sugars. I personally have a boil bag device for pellet hops. Helps to keep 95% of the hop chunks out of my beer. Cheap and easy to make, but not required.
Your boil is complete. Now, the ever-important wort chilling process. Most of you are likely aware of this. Whether it’s ice, immersion, plate or counterflow (shown), this is important to reach a safe temp for your yeast. Ideally you want to be below 80 degrees. I prefer to be in the low 70s to the upper 60s. Run off the wort into your sanitized (very important) fermenter.
Pitch your yeast. Cap or cover your fermenter as usual and patiently wait. Tasty beer is on its way! Cheers and happy fermenting!
A brand new store is opening in south Minneapolis, and it is looking to take your liquor store experience to the next level.
Owners Ryan Widuch and Tom Boland are home brewers and big-time craft beer fans. So, when the opportunity to open a store focused on craft beer presented itself the long-time buddies jumped in with both feet.
The original plan was to open a boutique store carrying only craft beer. But, when the guys came across the vacant Hiawatha Joe’s space the size of the building allowed them to expand their operation. And expand they did.
They took over the old coffee shop and immediately started making it their own. The walls were knocked out and about dozen reach in coolers were installed. They commissioned a friend of the family to hand build racks for a giant build-your-own sixer section. They installed a beer cave (walk-in cooler), and added a nook with a multi-media center for samples and educational seminars.
Beer isn’t the only thing this store is taking to the next level. I could not believe their section of wine. You might have guessed that I’m not into wine. However, I know plenty of beer people that are. They are going to be happy to have a store that can meet their beer & wine needs. Local certified Sommelier Leslee Miller of Amusée was brought in to lend a hand in selecting wine and stocking the massive wine selection.
Ryan Widuch said the biggest surprise was how long everything took.
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“We started looking at potential locations for the store last November. The longest part of the process was getting licensed,” he said. “From the day we applied for our CUP (Conditional Use Permit) to the day that we received our actual license it was about 6 months.”
After a long wait and a lot of long hours, the store is ready to open today.
Most people are open to the idea of the Twin Cities being a major contender in the craft beer craze, but when you talk of other towns outside of the metro area what comes to mind?
If I were to mention Rochester you might think of world famous hospitals and clinics, but now you can add a new emerging craft beer scene to the list. Currently you may have heard of the Rochester Craft Beer Expo which has been a hit in the city that seems to have been left out by its bigger sisters to the north. Fear not, Rochester’s first craft beer pub has officially arrived! The Tap House, on Historic 3rd St is a first of its kind to the city and by the sneak preview night it looks to be a winner. When Andrew from the Minnesota Beer Activists said he wanted me to go on a mission I had no clue what he had up his sleeve and now I’m glad I was there to see what should be a new hot spot for Rochester’s beer curious.
The Tap House is the combined effort of Christine Stahl & Natalie Victoria and if you look around you can see it has a woman’s touch. This is in no way to scare away the bearded beer guys because the entire place has a warm welcoming feel to it and one hell of a tap selection too! How about a granite bar, check. How about exposed brick and a restored 1800’s ceiling, check and check. Also, the wood floor goes great with the red walls and the red beaded lights above the bar. But enough of decor, let’s discuss the beer!
If you are gonna have a craft beer bar then why not have 50 beers on draft and then 15 canned beers for the tall boy fans. Also they have Belgium bottles and 13 wines for your lady if she is not a beer drinker like mine. And yes, for the designated driver they also do have root beer on tap! The best part of this bar is they do NOT have a Miller or Bud anywhere to be found, which is awesome in my opinion because really there is more to life than safe choices for beer, expand your mind!
All beers have detailed descriptions of what flavors each beer offers and what to expect, this is perfect for people that don’t know too many craft beers. If you are looking for your ol’ familiar the staff will show you a selection similar that could end up being your next favorite beer. All is possible in the craft beer world.
The unique part of the Tap house, besides having two levels with bars (yes that is correct!) is that during the day it also doubles as an espresso bar and cafe. There is not a kitchen on location, but food teasers are available for the stop in before dinner. Along with myself, my fiancee and Mark Opdahl we tried three of the teasers and they were all pretty good and I’m not just saying that, haha!
Just along the upstairs bar a roof top patio will be opening soon and it will be only the second rooftop patio in the city of Rochester! We are spoiled here in the Twin Cities with rooftop bars, I can’t imagine not having them now that they are here. The staff here are excellent! All were very excited to be there and very knowledgeable of the selections on tap which is alot to remember. I don’t think I could ever work in a bar because of memorizing all the stuff on hand…ironic isn’t it?
The Tap House on Historic 3rd St officially opens today, election day! So after you cast your vote for whoever or whatever why not stop down and see what freedom of choice gets you in this new craft beer country.
The Tap House
10 3rd St SW
Rochester, Minnesota 55902
(507) 258-4017 Facebook
Dave C. is the head beer geek at Land of Sky Beer Waters, a site focused on bringing you all things beer in Minnesota. You can follow Dave in all his glory on Facebook, and Google+
These are the only beers I will be accepting in the form of a Holiday Five-Pack this year.
Alaskan Winter Ale
From the Alaskan tasting notes, “Brewed in the style of an English Olde Ale, this ale balances the sweet heady aroma of spruce tips with the clean crisp finish of noble hops. Its malty richness is complemented by the warming sensation of alcohol.”
Kat: In the light this beer appears to be a burnt orange. The aroma is really, really light. The first sip is light as well but then it explodes across your tongue. The flavor blossoms into something that is bread-y with a floral taste. I want to say it has a really warm, subtle fruit flavor beneath the roasted malt flavor. The aftertaste is something you could probably sink your teeth into. It leaves a tingling sensation in its wake.
Marcus: This has a nice, red color. That surprises me for a Winter Ale. It yields a very nice, traditional head. It smells boozy, but otherwise there’s not much else there. It has a very malty taste – you can start to feel the alcohol towards the end. It has a really pleasant aftertaste with just a hint of hops.
Anchor Brewing Old Foghorn
This Barleywine Style Ale is described by the brewery as, “Brewed based on traditional English barleywine methods. It is highly hopped, fermented with a true top-fermenting ale yeast, carbonated by a natural process called “bunging” to produce champagne-like bubbles, and dry-hopped with additional Cascade hops while it ages in our cellars. Made only from “first wort,” the rich first runnings of an all-malt mash, three mashes are required to produce just one barleywine brew.”
Kat: This beer is a very clear chestnut color. It has a cloyingly sweet nose with a sharp alcohol aroma that tends towards molasses. Carbonation explodes across the tongue with soft bubbles. It tastes almost like a molasses cookie without the crunch and leaves a very, very dry finish.
Marcus: This beer is a dark red, rusty color. My first impression is that it’s hoppy and malty in a balanced way. A really good blend of the two – it opens up malty and ends bitter and hoppy. This is one of the few beers where the smell is consistent with the taste. And, frankly? It’s really good.
North Coast Old Stock Ale
As they tell it, “Like a fine port, Old Stock Ale is intended to be laid down. With an original gravity of over 1.100 and a generous hopping rate, Old Stock Ale is well-designed to round out and mellow with age. It’s brewed with classic Maris Otter malt and Fuggles and East Kent Goldings hops, all imported from England.”
Kat: The color of this beer is a clear, deep reddish-brown. It has a very light smell that is mostly alcohol, bordering on harsh. I do get a slight hint of black licorice or anise, but that’s about as far as it goes. Upon first sip it’s sweet and then assaults you with yet more of that harsh, to be blunt, booze flavor. It sort of distracts from any other flavors that could accompany it. Only after I roll it across the tongue do I feel a drier, chewier beer.
Marcus: I’m going to call this “brown.” It has a very deep malty smell that isn’t terribly heavy or particularly indicative of anything. The taste is lighter than expected but it lingers for a while. It’s very malty, sweet and smooth. There isn’t a great deal of hop presence here, but that’s what differentiates the English Barleywine from the American Barleywine.
Our Preferences…
Strong Ales and Barleywines are probably Marcus’ favorite variety of beer (though Oktoberfest is most assuredly his favorite time of year). So, what will we load up in those Holiday Five-Packs?
Four Firkins will be hosting Roger Reinert, DFL Senator from Duluth in the store from 5-8pm. Roger is partnering with Minnesota Beer Activists and a coalition of liquor stores to help promote and discuss the issue of Sunday Sales in Minnesota. He will ultimately author the bill to propose sales for liquor stores on Sunday. Join us for a night to meet Roger and ask questions about the proposal for opening up Sunday sales.
From this point you can add any additions of hops, extract or sugars. I personally have a boil bag device for pellet hops. Helps to keep 95% of the hop chunks out of my beer. Cheap and easy to make, but not required.
A brand new store is opening in south Minneapolis, and it is looking to take your liquor store experience to the next level.
