Category: breweries

Summit’s Latest Unchained Beer Will be Available in Squans™

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Today we gleaned some fun information regarding the latest beer in Summit’s Unchained series, Dark Infusion. The beer will be canned in a new shareable and shelf-friendly 1 gallon rectangular can, the Summit Squan™. In addition to the gallon size offering, Summit will also offer this beer in a more modest 16 oz. can.

Squans™ are lighter than comparable glass containers, stack nicely when palletized and don’t roll around in the trunk of your car during transport. Summit has been rather tight-lipped about the new packaging, though Chap Wilton tells us that Summit and their Squan™ manufacturer are already in talks with other breweries.

Squans™ of other flagship Summit beers are expected to roll out by June first, just in time for picnics, summer outings and other outdoor fun. Note that due to Minnesota law, Squans™ will only be available at retail outlets and not at the brewery.

Watch this space for more details!

Wild Mind Ales Brewing Up Something Different

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It all started back in college when Mat Waddell tried a Saison for the first time. “That got me into fermenting with fruit” he says. Next were a series of internships at breweries like Summit and Badger Hill where he says he learned the importance of quality when it comes to making beer. Now Mat finds himself taking the ultimate risk in opening his own sour brewery in south Minneapolis.

This isn’t just any brewery though. His beers are going to fall under the category of “coolship” which by definition are fermented in open vessels—meaning that they utilize wild yeast to munch on the sugars instead of those cultivated and sold to the masses. There are a number of breweries out there currently practicing this including Allagash Brewing and Jester King. This of course involves a lot of risk in that one beer won’t taste the same as the last. “I love the wild, uncontrolled risk” says Waddell. “You get a nice reward.”

There are two ways of making coolship beers. The traditional way with open fermenters sitting out doors which would ideally happen in late winter and spring, and what is called wood cellaring (Jester King does it this way) which is where the wort is inoculated with wild yeast after it has been transferred into wooden barrels.

The space currently is not much to look at with all of the construction going on. Eventually though, there will be windows throughout the brewery where you can peek inside the production area, and picnic tables to sit at while you sip your brew. There will also be an indoor projector and screen where you will be able to watch the Olympics all summer long.

The outdoor beer garden will need plenty of work (currently a barren slab of busted concrete) but in the end will be home to some fire pits and a nice plot of grass complete with trees and hopefully hops. Mat also plans to screen some outdoor movies on the wall out in the beer garden where he hopes people will gather and enjoy the beer and weather. In fact, the goal is to keep the glass garage doors open all summer so the entire space will feel open. “We’re going for light and bright open space” according to Mat.

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Upon opening he plans to have his House beer (and a Spanish cedar version), a Pale Ale using Conan yeast, and a House Stout that showcases bourbon sugar. After a couple of months you can expect to see some of the Barrel Fermented Saisons come out followed by their sours in about 6 months. Mat is hoping for an early summer opening.

Wherever there is risk, there are often rewards.

Wild Mind Ales

6031 Pillsbury Avenue

Minneapolis, MN 55419

Cheers!

Summit Celebrates 30 Years With Double IPA

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Back in 1983, Summit founder Mark Stutrud received a letter from The American Brewers Association. It read:

My dear Mr. Stutrud:
Thank you for your letter, and I note that you are working on a feasibility study on establishing a Micro-Brewery in the Twin Cities area.
Please know that I am not encouraging you to do so, because it is a long and hard road that you are planning to go down.
You did say that you would like to receive an Application for Membership, and it is enclosed.
With all best wishes, I remain
Sincerely,
William O’Shea

Now Summit is celebrating 30 years (They first opened in 1986) and they are releasing four different beers throughout the year to celebrate. The first is a Double IPA (sold in 4 packs of 16 oz cans) checking in at 101 IBUS. Tropical fruits dominate with a strong backing of Pale malt which bumps the ABV of this one to 8.5%.

I remember when I first tried Summit EPA years ago and I thought it was way too bitter. Summit brought us a taste of the craft beer movement that was going on out in California and to this day I still consider Sierra Nevada Pale Ale and Summit EPA the standards for that style.

To that I raise you a glass Summit, and hope you see many, many more years of success.

Cheers!

Finnegan’s Releases Hoppy Shepherd

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Jacquie Berglund founded Finnegan’s back in 2000 with the hopes of turning beer into food. Her organization donates 100% of profits to feed the hungry in the communities where their beer is sold. They’ve made a few different styles over the years (their beers are contract brewed at Summit) and they have all been very solid. The latest from Finnegan’s is a Session Ale called Hoppy Shepherd.

I was impressed with this addition to their lineup (although Dead Irish Poet is still my favorite) as it explores the interesting trend of hoppy session beers. I’m a sucker for these “hop forward” styles and this one lives up to that billing. Think lots of citrus with lightly toasted cracker from the malt. I’d suggest choosing this as you fire up the grill this spring and know that you’re not only feeding yourself, but also members of your community.

Speaking of community, Finnegan’s is partnering with local chefs this month in support of MN FoodShare’s Hunger Awareness Month. The theme….Food Fight. How it works is that chefs are asked to come up with a menu item using one of Finnegan’s beers and sell it at their restaurant for the month of March, and then donating a portion of that to profit. Voting will happen through the entire month with the winner receiving a free weekend at Chase on the Lake Resort. Check out the participants below.

• Bennett’s Chop and Railhouse – Chef Joe Bennett

• The Local – Chef Vincent Francoual

• Green Mill (Uptown, Lakeville, Eagan and Albert Lee)- Chefs Eric Heidelberger, Sammy Gonzalez, Danielle Puhle, Derek Oakland

• Le Town Talk Diner – Chef Ozzy Amelotti

• Pat’s Tap and the Red Stag- David Robinson (Pat’s Tap), Chefs Brian Krouch & Andrew Erenst (Red Stag)

• The Minneapolis Club – Chef Hakan Lundberg

• FireLake Grill House and Cocktail Bar (MOA and Downtown Mpls) Chefs Dinesh Jayawardena and Jim Kyndberg

• Jake O’Connors and O’Donovan’s- Chris Oxley

Cheers!

Five Beers to Try at Winterfest

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If you are fortunate enough to attend the 15th annual Winterfest on either Friday or Saturday, you are sure to get a taste of some of the best locally made brews. Here are some of the highlights for both nights.

Friday:

Apricot Vista from August Schell Brewing Company – The latest in the Noble Star collection was aged for a year before Jace dropped 4,800 pounds of apricots in the tank. That tank by the way is from 1936 and will be on display at Star Keller when it opens in May.

Cherry Double Shot Double Black from Bent Paddle Brewing – This Bourbon barrel-aged version of their Black Ale received an infusion of cherries along with double shots of Madagascar Vanilla and Cold-Press. Have we mentioned that the Cold-Press comes from Duluth Coffee Company? Enough said.

Cabernet Barrel-Aged Belgian Dark Strong Ale from Dangerous Man – This is one of my favorite beers that they’ve made over at their Northeast brewery. Stone fruits and sweet caramel are prominent in this complex brew that was aged for almost a year in an oak Cabernet barrel. Let this one warm up a bit in your hand a little while and you’ll be rewarded.

300 from Fulton Brewing – All that really needs to be said about this brew is that it’s one of the best locally made IPAs. Expect blueberry and tropical fruits on top of a clean Pilsner malt base. Somehow the folks at Fulton are making this happen year-round and you won’t hear me complain.

Blackberry Gose from Junkyard Brewing – This Blackberry Sour Ale looks interesting and will be a nice change of pace from all of the really big beers being poured at the festival. Gose is an ancient German style of beer that goes back 1,000 years, and is unique in that it was traditionally brewed with salty water. Junkyard is based up in Moorhead so this also serves as a grand opportunity to get an introduction to their brews without the drive.

Saturday:

Imperial Cocoa Hefe from Blacklist Brewing – Chocolate and bananas will be the theme with this German-style Hefeweizen. Blacklist has always made interesting beers and they will now be able to better showcase them in their new space located in downtown Duluth.

Imperial Raspberry Truffle from Lupulin Brewing – I was able to try this version of their Porter at an event recently and I was impressed. The name of this one sums it up, big time chocolate with loads of raspberries. Who needs dessert?

2016 Fiddle Smasher from NorthGate Brewing – NorthGate is now 3 years old and they celebrated by releasing this Scottish Wee Heavy Ale. This version will be served from a cask and it tips the scale at over 8% ABV.

Saaz Pils from Minneapolis Town Hall Brewery – Sometimes there is nothing better than a clean Bohemian style Pilsner, especially when it’s made by someone who loves them as much as Mike Hoops does. Saaz hops are known for their spicy and earthy characteristics and they are what define this style of beer. This is one of my favorite styles of beer hands down.

Gin Botanical Freewheeler from Sociable Cider Werks – This cider looks interesting on many levels. For one, this sat in Wander North Distillery’s botanical basket and also on top of a bed of fresh spruce needles. Nothing says Minnesota like evergreens and apples.

Cheers!