This Saturday, at Darkness Day, Surly Brewing Company will debut a brand-new beer called Brett Liquor IPA. Described as a “Belgian style Imperial IPA fermented with Brettanomyces and dry-hopped with Styrian Goldings. 8.3% ABV.”
*Update
Brewer Todd Haug confirmed via Twitter that 30bbls of the special beer had been brewed specifically for Darkness Day.
By Andy Giesen
First of all, I must admit I’m not the biggest fan of lagers that ever existed. It probably has something to do with reminding me of the nasty macros I used to pound down in my younger days, but it’s most definitely a style I find myself shying away from. I can’t say I hate it, but it’s something that isn’t at the top of my list of favorite kinds of beer.
That said, it’s incredibly easy to get comfortable within a loose boundary and forget about challenges to our norms, so stepping outside that go-to trap always proves to be interesting. Similarly, the interesting approach Hop City takes to their signature lager doesn’t just step outside the expected parameters of a lager, it flips what an expected lager should be.
For starters, any beer from Canada during this craft beer renaissance tends to arouse interest because we don’t see too many around here. Considering our northern neighbors are known more for their poutine, hockey, and the Trailer Park Boys than they are for crafting a world class brew, it’s time they step it up and show us what they can do. Enter Hop City, out of Brampton, Ontario. Yes, Canada.
Hop City is new to Minnesota within the past few weeks, and their Barking Squirrel is the beer to dip its toe into the growing lake of beer choices. When poured, the thick caramel head fell slowly into the light copper body and threw off a strong floral aroma alongside the distinct sugar and fruity lager tones. As it warmed, it became slightly biscuity and spicy.
But the important part: the taste. Expecting some type of lager with a mouthful of hops, I was surprised by the slight hoppy bitterness take hold before quickly letting the bready character come through. There is a lingering hop undertone, but it just chills in the background, staying there after the bready flavors disappeared. Another interesting aspect of the Barking Squirrel is that a touch of caramel and toffee notes poke out as it warms.
Overall, this slightly hoppy lager comes off a bit aggressive, but is undeniably refreshing. Had I known this is what a lager could be back in my younger days, my love of beer would have blossomed sooner. It also taught me that, every once in a while, it could be a really healthy thing to try something that would normally be overlooked.
By Kat Magy
Just in case you haven’t yet, take a moment and pinch yourself so you remember that there is a wide world of beer outside of Our Great State.
Revolutionary, right?
Michael at The Four Firkins was so kind as to assist us in our release into the wild by having us range far and wide for a selection of Porters to help us properly adjust to the fall weather. Because we all know the changing of seasons has nothing to do with the changing of light and temperatures and everything to do with how dark your beer is.
It’s just science, people.
Our line-up for today? Samuel Smith’s Taddy Porter, Great Lakes Brewing’s Edmund Fitzgerald and Founders Brewing’s Porter.
Samuel Smith Taddy Porter
From the horse’s mouth, “Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground), malted barley, roasted malt, yeast and hops. Fermented in ‘stone Yorkshire squares’. “
Kat: Upon first look, it’s dark brown with a reddish undertone. I’m finding that it has a nutty scent that has a really familiar feel. The first sip is bitter with a subtle hint of something that I would call fruity, sort of in the same way that you might find a fruity tone in a bit of really dark chocolate. This is the first time I’ve tasted a beer where I really understood the phrase “biscuity.” It really rolls across the palate.
Marcus: It’s very dark brown. The nose is not very strong but what is there smells really dark, with a pronounced roasted malty note. It doesn’t taste nearly as dark as it smells, which is always surprising to me. It’s definitely a brown porter with a medium body. There’s a somewhat nutty flavor, but it’s subtle. It has a clean finish in my opinion.
Great Lakes Edmund Fitzgerald
The lake, it is said, never gives up her dead but what Great Lakes gives up about the Edmund Fitzgerald is that it’s, “A complex, roasty porter with a bittersweet, chocolate-coffee taste and bold hop presence.”
Kat: This is a harder read – dark brown, maybe a hint of ruby red when held up to the light fixture. Yes, I really brought the beer that close to the light in order to be able to take a look at the color. Nose-wise, it has an extremely dry breadcrust smell that borders on sweet. Taste-wise, the most prominent flavor seems to be a burnt one that evolved into an extremely dry biscuit-coffee flavor. There is a bit more carbonation than expected. It really sneaks back into your nose and tingles on the tongue afterwards.
Marcus: This beer is a solid dark brown, for those members of the group who are not going to put their beer against a light fixture. It has a stronger malty smell which is complemented by a strong, but not overwhelming, dark roasted malt taste with just a hint of coffee. Clean finish.
Founders Porter
Succinctly named, this porter, “Pours silky black with a creamy tan head. The nose is sweet with strong chocolate and caramel malt presence. No absence of hops gives Founders’ robust porter the full flavor you deserve and expect. Cozy like velvet. It’s a lover, not a fighter.”
Kat: This beer is black as night. Surprisingly, I’m not getting a ton off the nose – it’s light and a little bit roasty. Everything about this beer is bitter, but in as a complete inverse from hoppy beers. The flavor I’m tasting the most is a sharp espresso that finishes strong but smooth.
Marcus: Since we have to give this one a color, I’ll say that it’s the darkest of the beers, with a darker head than the other two beers we poured tonight. Like other porters, the initial scent of this beer yields roasted malt undertones but I feel like there’s a mild hop note that sneaks in, too. This beer is extremely flavor-forward with a hint of chocolate and an extremely bitter finish.
Our Preferences…
This round, you have to understand that the only way we’re showing up at your party is if you have a campfire and some Hudson’s Bay blankets on offer. And maybe a pot of chili on the stove. Because it can’t hurt to ask. Assuming you’ve met these standards, here’s what we’re bringing.
Kat
1. Samuel Smith Taddy Porter
2. Great Lakes Edmund Fitzgerald
3. Founders Porter
Marcus
1. Great Lakes Edmund Fitzgerald
2. Founders Porter
3. Samuel Smith Taddy Porter
Kat Magy has spent a lifetime in Minnesota with a love for beer, traveling Up North, sprinkles and running marathons. She also blogs at Tenaciously Yours, and you can follow her on Twitter @kljwm.
By Derek Allmendinger
People have been drinking beer with pizza for hundreds of years. It’s a natural combination. Coincidentally, my first taste of beer was in a pizza joint. It was a Pizza Hut in Pipestone, Minnesota, in the late 1980s. I can’t tell you what brand it was, but knowing my dad it was probably PBR. And, hey, it was the 1980s so it all pretty much tasted the same, anyway. Point being, people drink beer with pizza. Fortunately, nowadays, we have much better beer options for pairing with our ‘za.
I had a Saturday to myself recently and decided to hit up one of my favorites, Punch Pizza. Punch has been making fantastic Neapolitan pies for years and has been doing a pretty good job of keeping a nice rotation of local craft beers on tap. Since I live in Eden Prairie, I most often frequent this particular location. It is where I fell in love with Harriet’s West Side, Brau Bros’ Hopsession and other great Minnesota beers. I must disclose that I used to work at this Punch location. I was a part-time dough and toppings guy back in 2009-10.
I recently acquired Garrett Oliver’s book, The Brewmaster’s Table. The book is an amazing reference guide to pairing food with beer and it has gotten me excited to explore the world of pairing. I like to eat and, like many of us, I’m sometimes guilty of wolfing down food so fast that I don’t taste it. It is the same as when I drank beer in college – of course, that beer didn’t have much taste. Since I began exploring the world of craft beer, I’ve stopped to smell the roses, so to speak, and the more aware I am of what I’m drinking, the more I enjoy and appreciate it. I am now starting to do the same with food.
So let’s get to the fun part. I ordered the Margherita pizza, a classic Neapolitan tradition. The only toppings besides the fresh mozzarella and tomato sauce are a few leaves of fresh basil. If I may quote one of my favorite movies, “The beauty of this is its simplicity.” However, simple does not mean boring. The fresh mozzarella has so much flavor. And the sauce doesn’t come from tomato paste, it’s simply crushed San Marzano tomatoes, so elegant and full of vibrant flavors. And the dough, like any good pizza, must also shine and all Punch pizzas deliver on this. I paired this with Day Tripper, an American Pale Ale from Indeed Brewing Company.
What did I think? First of all, the aromas of both were amazing. Fresh-baked bread and basil notes from the pizza and a huge dose of evergreen tree, fruity esters and caramel malt from the beer. What I liked was the way the fresh hops and fresh basil aromas played off each other. It was very inviting. The hoppy flavor in the beer, which also gave off massive Christmas tree scents, favorably contrasted the acidic tomato sauce. The pleasant bitterness of this beer cuts nicely through the cheese. One of the things I really found impressive about this pairing was that the beer really scrubbed the tongue, leaving it ready for the next flavor assault.
Overall, a good pairing with great individual flavors and aromas that married well. I loved the aroma of the beer. I mentioned evergreen and it is probably the most piney I’ve ever smelled. And I mean that in a good way. Cat pee and sweaty gym bag don’t sound very pleasant, either, but if they are shouting at you from your pint glass, it can be a great thing. As long as I don’t belch tree ornaments we’ll be okay. At another visit I would like to pair the Day Tripper with one of the more spicy pizzas like the Vesuvio with hot peppers and spicy salami; or the Bufalina with its flavorful arugula and earthy buffalo mozzarella. If I ordered the Margherita again I might try a more delicate beer like a pilsner or cream ale. Or, if I’m feeling particularly bold, perhaps a smoked beer to complement the charred blisters on the crust of every Punch pizza.
If this got you in the mood for a pie and a pint there are numerous places in the Twin Cities that offer amazing pizza and a good craft beer selection. Any of these spots are sure to get your mouth watering; Pizza Lucé , Black Sheep, Pizza Nea, Pizzaria Lola or any of the seven Punch Pizza locations. Salud!
By Danielle Rodabaugh
If you’re looking to start a brewery in Minnesota, you need more than a passion for beer and a thorough understanding of the science that goes into brewing. You must also understand the legal aspects that will affect your ability to manage a brewery. Preparing to open and operate a successful brewery in Minnesota might seem overwhelming now, but this guide will help you get started.
Step 1: Make sure you understand every law and industry regulation that will affect your enterprise.
Starting a brewery in Minnesota is a huge undertaking, and you need to understand the full legal implications of what you’re getting yourself into. You don’t want to be in the middle of starting a brewery only to encounter a legal issue that could hinder your progress. Or, even worse, you don’t want to find out you’ve accidentally violated a code. Regardless of whether you mean to or not, breaking the law means you can face penalties such as fines, license revocation, legal action and even jail time. You can save yourself a lot of hassle later on by fully researching the legal nuances of the industry now.
Step 2: Draft a legal team to advise you.
There are a number of legal concerns to consider when establishing a brewery, and you probably don’t have the experience necessary to make all of the decisions on your own. At the bare minimum, you’ll want a lawyer and an accountant on your side to give you expert advice. With all the various aspects of starting a business competing for your constant attention, managing your finances and making detailed legal decisions can become stressful. And you definitely don’t want to make mistakes when it comes to managing finances and making legal decisions.
Step 3: Form a legitimate legal business.
When establishing your brewery as a business in Minnesota, there are many legal formations you have to choose from. Some common business structures you might want to consider are sole proprietorship, general partnership, limited partnership or limited liability company. You should base your decision on two key factors:
Each legal formation has its advantages and disadvantages. If you need help deciding what type of structure would be best for your brewery, discuss the options with your legal counsel.
Step 4: Get federal approval for your operations.
Assuming you intend to brew beer for reasons other than family or personal use, the federal Alcohol and Tobacco Trade Bureau (TTB) will have to approve your operations. Applicants don’t have to pay a fee to get their operations approved by the TTB, but the agency does require brewery owners to
file liquor license surety bonds, which require a premium payment be made to an insurance underwriter. The bond guarantees compliance with regulatory laws, especially those that require taxes be paid in full and on time. For more information on getting your brewery operations approved by the TTB, you can reach the Brewery Applications Section by phone at 1 (877) 882-3277 or by email at TTBInternetQuestions@ttb.gov.
Step 5: License and register your brewery according to state law.
To qualify for a brewer’s license in Minnesota, applicants must:
The Minnesota Department of Public Safety regulates the brewery licensing process and can be reached at 1 (651) 201-7000. Individuals interested in applying for a brewer’s license can access the application forms on the department website.
Now that you know the basic legal aspects that go into establishing a brewery in Minnesota, you can determine whether opening a brewery is the right decision for you. If you decide to go forward with the process, be sure to check back soon for our second installment about budgeting and funding your brewery.
Danielle Rodabaugh is the director of educational outreach at SuretyBonds.com, a surety provider based out of Columbia, Missouri. SuretyBonds.com issues bonds to working professionals across the nation. Danielle writes articles that help new business owners better understand how surety bonds affect the business licensing process. You can keep up with Danielle on Google+.
I have always wondered why nobody has ever started a brewery in the beautiful “untapped” market of Rochester, MN. I always figured that with plenty of people and lots of restaurants, a local brewery would fit in nicely in Rochester. Well, it looks like that day might finally be coming.
Donovan Sietz is starting Kinney Creek Brewery in the town that Mayo built. But, starting a brewery is not cheap, so he is looking to the community to contribute to his kickstarter campaign. Brewery Kickstarters make sense, right? If you want some locally brewed beer, you can throw a little money that way and help make sure it happens.
Kickstarter fundraisers are becoming the “it” way to raise money for local breweries. Bemidji Brewing had great success, so did Lucid Brewing, and Hayes Public House has almost reached its $5,000 goal.
Check out the info below on the rewards. They have cool stuff like coozies, growlers, and special brews. These rewards are all very nice, but getting to taste Kinney Creek brews like Mega Mocha Stout, Smoked Porter, and Honey Blonde will be the best reward of all.
1016 7th St NW
Rochester, Minnesota 55901
@KinneyCreekBrew
http://www.kinneycreekbrewery.com/
It seemed somewhat inappropriate to celebrate a month of Minnesota beer without ever stepping into a brewery to do some sampling. So we’ll wrap it up on this high note with a visit to Steel Toe Brewing in St. Louis Park. Plus, it’s good for us to get out of the house sometimes, right? Right.
An added incentive to visit: an inherited growler from my dad that needed filling. Because every time a growler goes empty, someone buys a case of Bud. You didn’t know that Old Wives’ Tale? Me neither. But it sounded sort of scary in my head.
Jason believes in tasting beers in order of bitterness (low to high) and with the selection he has, I can’t say that I blame him for that judgement call.
Provider
This beer is described as having a slightly sweet malt flavor and floral hop aroma. Unfiltered…
Kat: I think this has a very pastoral, grassy scent that carries through the first sip. It’s a radiant golden color and the unfiltered component looks really lovely in the light. I know beers aren’t brewed to be “pretty”, but this one is. The first taste shows me a very light beer with some decent bubbles. Nothing about it is overpowering – it’s a very mellow beer that builds at the back of your mouth over time. There’s some citrus brightness here, but I’m more encouraged by a really great malt-hop balance that makes this so easy to drink.
Marcus: I’m not getting a lot with the initial sniff on this. Extremely hazy, because it isn’t filtered which gives it a great golden color. The taste is extremely mild with a pretty clean finish. There’s a bit of flavor left behind but nothing remarkable. It feels sessionable for sure.
Dissent
Said to be bold and complex from a tremendous amount of roasted malts, yet smooth and rich from the addition of oats.
Kat: This beer has no secrets whatsoever. I’ve got a bit of a cold going on and I’m still on the border of being overpowered by the malty, roasted coffee scent. This beer is so thick that, even when held up to the window, no light passes through, which gives you an idea of just how dark its color is. It has a more bitter flavor than I was expecting, but when you think about the coffee aroma on the nose, it’s more fitting. It really sticks to the roof of your mouth after every sip.
Marcus: I mean, it’s basically black when it comes to the color. You can’t really elaborate on that. It has a really strong malty smell that borders on the edge of bitter and burnt. The beer tastes the same as it smells, but I would say that the nose is stronger than the actual flavor, strength-wise. For as much as this beer should feel “heavy” when you drink it, I’m surprised by how much lighter the mouthfeel is.
Rainmaker
Said to be brewed with caramel and dark roasted malts then doused with a torrent of hops.
Kat: This beer is a deep amber red, bordering on maroon. I’ve been consistently overwhelmed by red ales over the course of my drinking lifetime, so I was looking forward to tasting this “double” version. It is so bitter, and so hoppy. After that first hoppy bite, the richer, roasted flavor rolls in. Kind of like a tag team. Exactly like a tag team.
Marcus: If you blindfolded me and told me to give this a whiff, I would tell you that it is an IPA because this beer is so hop-forward. Instead, you give it a whiff and see a red beer sitting in front of you. The expression of the hops’ bitterness is really great here – sometimes things can be too bitter and this beer doesn’t go there. The taste really stays with you.
Size 7
What does Steel Toe have to say? “We take prodigious amounts of hops and add them any chance we get to this Northwest style IPA.”
Kat: This has a buttery caramel color that is startlingly clear. For how hoppy I was expecting this beer to be, the hop aroma is much more…gentle. Sweet, almost. I think that means that they were just saving their attack for the main event. Once you’re drinking it, this beer is appropriately bitter and all hop. Personally, I seem to be feeling it the most in the back of my mouth.
Marcus: To me, this beer sits on the gold-orange border. The nose is a very floral hop scent. Once you start drinking, the bitter flavor starts crashing over your palate and it really doesn’t stop once you’re done. You can taste the malt in here but not because it’s balanced, more in the sense that it’s a “contrasting color” to the hop flavor. It’s pretty bold in its intentions.
Our Preferences…
Well, if you want the truth, the whole truth and nothing but the truth so help you God, we’re more than happy to give it to you.
There wasn’t a bad beer in the bunch and we’re refusing to play favorites. We would view the friend who offered us a pint of Dissent in the same way that we would regard the one offering us Rainmaker. Which is to say that we would like to meet these friends and down one together.
Cheers!
