The Pint Report: Say What?!? Craft Beer From Kalona Brewing, IA

A lifetime a go my friends and I were road tripping on our way home from Missouri through East Iowa.  We stumbled through a small Amish community called Kalona, IA.  They had a fantastic cheese shop.  Fast forward to  2014 and my friend and I once again found ourselves road tripping through Kalona, but this time for a fantastic brewery.

 

Now I have been in a brewery our two, so when I saw the small town of Kalona, and immediate picture came into my head.  A small brewery in a space equivalent of my garage.  Not that there is anything wrong with that!  Great beers can be brewed anywhere, this is just my mental image strolling into town.  Imagine my surprise when I walked into one of the most modern, most state of the art, and one of the cleanest breweries I have EVER walked into.  We were warmly greeted by Head Brewer and Co-Owner Lew, and Marketing Director Nic. 

After a great podcast, our excited, and gracious, hosts left us with a few presents.  Among them were a couple of Mini-Growlers, one of Say What Saison, and You Be You Imperial Stout.  Here are my Mini-Reviews of these two GREAT Iowan Craft Beer Offerings:

Say What Saison:  This golden reddish beer maintained its carbonation well in the Mini-Growler.  This beer has that great hay/straw like flavors followed by a light peppery taste.  There were noticeable fruity notes.  It had a very thick mouthfeel compared to other Saisons I have had, but not by much.  It left lingering sharp bitter, banana, and clove notes in the aftertaste.  These final flavors intensify as the beer warms up.  Rating:  ** (Very Good).  Recommendation:  If you love Saisons you need to try this beer.  It rivals all but a few Saisons brewed in Minnesota.

You Be You Imperial Stout:  Another beer that held up in the Mini-Growler.  This beer poured inky black, I mean “LET NO LIGHT ESCAPE” inky.  This beer had plenty of carbonation for its high ABV and imperial status.  It poured a thick foamy nut brown head.  Your nose is immediately inundated with a milky chocolate aroma.  This beer had a very thick mouthfeel and warms your senses with a heavy coating of dark chocolate notes.  Very bitter/sweet.  No lingering aftertaste, and finished very clean.  The best part is that the lack of alcohol taste you get with high ABV stouts like this one.  Rating:  ****(Superb).  Recommendation:  This is THE PERFECT beer to sip in winter in front of the fireplace.  It’s warm, inviting, comforting, so forth and on forth.  This is a perfect example of an Imperial Stout!

If you want to learn more about Kalona be sure to check out our Podcasts show:

That’s all for now!  Prost!

You Betcha, It Is Worth A Trip Up To The Fargo Brewing Company!

When most people think of Fargo, ND, they start quoting lines from the 1996 Coen Brothers movie.  Surely, there are quite a few people up in that area whom have grown tired of this, given the fact that Fargo is not even in MN (the actual setting of the movie).  However, someone once said, "Imitation is the sincerest form of flattery."  By that logic, the movie and constant quoting of the lines from said movie are a way to pay homage to a place that flies under the radar.  People who live up in Fargo and its surrounding communities will tell you that Fargo's food and drink scene is on the upswing.  Driving around in Fargo, one notices an increase in eating and drinking establishments that tempt patrons with hip storefronts and neon craft beer signs in the windows.

On the day after Thanksgiving,  when most people were headed to the West Acres Mall in Fargo, ND, I set my GPS for the Fargo Brewing Company.  Having connected with them earlier in the year at the Autumn Brew Review, which coincided with their launch in the Twin Cities, I was pining to head up there and check out their operation.





The Fargo Brewing Company is located in a relatively large industrial warehouse between downtown Fargo and the NDSU campus.  Upon stepping inside, my olfactories were met with the familiar and intoxicating aroma of malted grains.  It was a busy day for them as they were releasing their 4th anniversary beer, Double Buster, an Imperial Porter.  When we got there, Zach Click, the Operations Manager was there to greet us and we chatted for a bit.  Then John Anderson, one of the owners came and began a very thorough tour of the facility.  The story of how it all started is chronicled on the brewery's website, but in short, the four owners all decided that each of them had an area of expertise that was right for opening a brewery.  They started in 2010 contract brewing out of Sand Creek Brewing Company in Black River Falls, WI.  Last March, they opened their current facility in Fargo complete with a taproom.  They operate on a 20 barrel system and they toured plenty of other breweries to make sure they laid out their brewery exactly the way that they wanted to streamline efficiency and production.  From the brewing kettles to the canning line, it all flows very well so that they can maintain a smooth flow from one part of the brewing process to the next.




One of the things that John is very proud of is how well their ownership group and employees work as a team.  About ten minutes into our tour, Chris Anderson, came up and started ribbing John for not putting a bucket under one of the fermenters.  They gave each other some "brotherly love" in the form of sarcastic banter and it was then that I really got to see why this operation works so well.  The same respect and admiration that they have for each other, they also have for putting out quality and tasty craft beer.



One of the most exciting things that they showed me on the tour was their barrel-aged souring program which is in the beginning stages now, but will eventually be a significant part of their seasonal rotation.  The water in Fargo lends itself well to dark and maltier beers, which is why their most popular beer is their Sodbuster Porter.  They had ten total beers on tap, 7 of which are regular offerings and 3 that are taproom trials of things that they are tweaking and experimenting with.  Their flagship beers consist of the previously mentioned Sodbuster Porter, Woodchipper IPA, Stone's Throw Scottish Ale and the Iron Horse Pale Ale.  In the interest of information dissemination, I tried several of their flagships and a few of the specialty beers that are taproom only offerings (Bent River Munich Style Helles and Deceiver Belgian Strong Ale) and was impressed by each one!  I brought a growler of the Woodchipper IPA home to a friend who is a very discerning IPA drinker.  He polished it off and has since procured more of the IPA in cans, which are available in most liquor stores in the Twin Cities.  He is quite taken with the IPA citing its cleanness and balanced flavor.

Driving around Northeast Minneapolis and seeing all the taprooms open, it is easy to forget that it was not that long ago that there was no craft beer scene over there.  Fargo Brewing Company can boast being on tap at 33 of the establishments in the Fargo area.  Over the weekend of September 27th, they launched distribution in the Twin Cities.  While craft beer is catching on mightily in Fargo, North Dakota was the last state in the union to have a craft brewery after prohibition.  In Fargo, they are the biggest craft brewery with their sights set on expansion.  They referenced Fulton, and how they quickly outgrew their space and had to expand as being a driving force behind settling on the taproom site.  They will be able to expand and stay in their same facility for a long time.  There is plenty of space to add more brewing capacity.  With John's culinary background, one of the things that is important to them is brewing beer that can pair well with food.  They are already planning on opening up a restaurant on site that will allow him to do beer pairings.

The Fargo Brewing Company's zymurgical offerings are spot-on and delicious, but the reason I will go back is because of the people and passion behind their beers.  The time that Chris and John took to show me around that day was the epitome of hospitality.  They answered questions and really enjoyed talking beer.  I was thinking I would be lucky if I got to briefly talk with the owner, but the fact that they spent an hour and a half showing my wife and I around their brewery speaks to their generosity and sincerity.  They want to put their personal touch on everything and make sure each and every person who walks into their taproom feels like they are welcome and valued.  Craft beer is still in its infancy in Fargo, but the people at the brewery have gone to great lengths to get people in the doors and feeling welcome.  They host Trivia Mafia events and even have a night called "Yoga on Tap."  The Fargo Brewing Company is gathering a following of faithful beer enthusiasts who are proud to call the taproom their gathering space.  So, do yourselves a favor and plan a weekend getaway to head up and have a pint or two.  You will be in for a nice surprise when you see the burgeoning craft beer culture developing in a city that desperately deserves it.

12 Beers of Christmas: Craft Beers to Celebrate the Holiday Season

When the weather dips down and the dulcet tones of Michael Buble assault my ear drums, it is time for two things: taking my bath and the colossal selection of holiday-themed craft beers.  We are not only lucky in this market to have local breweries concocting delicious holiday and seasonal offerings, but we also get many of the best national selections to fill our tulip glasses and pair with our holiday feasts.  I contend that if the Grinch had been able to savor the deliciousness of Indeed Stir Crazy, his holiday disposition would have been much different.  It is indeed a wonderful time of year and below you will find my list of 12 Beers of Christmas!  These beers go well, but are not limited to the following occasions: holiday work parties, family gatherings, helping one get through the wall to wall holiday music on Kool 108, happy hours with friends, family holiday fun, Bikram Yoga class, dealing with holiday shopping, waiting up for St. Nick to arrive, celebrating making it through your Festivus Airing of Grievances, and the wall to wall holiday music on Kool 108.  Whether you are with others in a crowd, or just at home relaxing by yourself, these yummy yuletide libations will take the chill out of the air and dazzle your palate with a variety of holiday flavor sensations.  While this is a list, there is no order.  This is a list of beers, of which each one offers something special that you will enjoy in your holiday season.  So, without further ado, I present my 12 beers of Christmas.




Indeed Stir Crazy-This Winter Ale is 6.5% ABV and 22 IBUs.  Stir Crazy is available in the taproom and most liquor stores starting in November and lasts usually until February.    It has a dark brown, and slightly dark reddish color with a slight to medium head.  This beer has a very nice roasted malt aroma, with a subtle hint of coffee.  The flavors of dark chocolate, vanilla, caramel and raisin intensify as it warms, so make sure you are not drinking it too cold.  There is just a hint of cinnamon and nutmeg spice in this beer which is nice because many people find overdoing of spices in a beer off-putting.  The mouthfeel is medium and the dark color of this beer makes it seem like the beer is heavier than it is.  It is not overly sweet and almost has a dry finish.  At 6.5% ABV, this is a very drinkable beer that will still take the chill out of your bones.



Bau Haus Brew Labs Jingle Fever-This Baltic Porter is 8% ABV and 20 IBUs.  This is a beer style that I am not all that familiar with and was very eager to try.  As most porters are very roasty in their aroma, the roasted malt character in this beer is more subtle.  However, that is not to say that it is lacking in flavor and depth.  It drinks smooth and velvety with the bittersweet chocolate and caramel notes and a nice black licorice flavor.  If you are dealing with a few humbugs at the work mixer, knock a few of these back and suddenly you will be riding the one-horse sleigh to fun town!




Summit Winter Ale-This beer is 6.5% ABV and 40 IBUs.  Summit Winter Ale has become synonymous with my holiday imbibing over the years.  Trust me on this, you will not regret getting a sixer of this to bring to the in-laws for some holiday cheer.   I know that there are people out there who often bypass Summit to have something trendier.  However, this is a great representation of the Winter Warmer style and has flirted with my palate for years with its nice nutty, roasty and malty flavor.  It drinks really smooth and goes well with many holiday foods like ham or a nice roasted prime rib.  For me, this is the beer I always drink when I am out at my favorite wing joint with my buddies.  So, to say that this beer is representative of the embodiment of holiday cheer is an understatement.  




Schell's Snowstorm Grand Cru-This beer is 6.5% ABV and 20 IBUs.  This is a bit of a departure from the dark and velvety Winter Warmers that are readily available during this time.  This is part of a series from Schell's that is a little different every year in regards to the style.  This year's rendition is an incredibly refreshing Grand Cru.  The aromas of citrus, esters and slight coriander are really bright.  It drinks very clean with a nice carbonation effervescence.  There is a slight chocolate hint that is an homage to the wonderful marriage of orange and chocolate.  This beer drinks lighter than the 6.5 ABV would suggest and because of that, is one of the more approachable beers on this list.



Bad Weather Ominious Midwest Warmer-This beer is 7.5% ABV and 40 IBUs.   The first thing I notice before I even take a sip is how amazing this beer smells.  The roasted malt character is so enticing and then you add in the hints of chocolate and coffee and I am ready for the snowdrifts to force me to stay home and read Garfield's 5th Treasury by the fire.  The beer is medium bodied and is very smooth.  Barry White would have absolutely loved this beer.  It is remarkably effervescent for having as much body as it does.  This is probably not the first thing that you think of when you think winter beers, but if you give this a try, you will be rewarded with a very solid drinking experience.



Lift Bridge Commander Barley Wine-This beer is 12.5% ABV and 75 IBUs.  This is a special beer.  The aroma has notes of bourbon barrel, vanilla and some slight cardamom spice.  There is no head on the beer and it is amber in appearance.  This beer is complex and is perfect for the season.  It is very balanced and there is very little hop bitterness.  The malty sweetness is the main act in this flavor show and as it warms, the flavors intensify.  The cardamom is used sparingly, and yet, it has a definite presence in the beer.  What a perfect beer for a nice cold night when all you have to worry about is which really good cheese are you going to pair with your snifter of Commander.





Great Lakes Christmas Ale-This beer is 7.5% ABV and 30 IBUs.  This beer is so easy drinking and delicious.  The spice is done with a deft hand and the hints of honey and cinnamon come through in a very pleasing way.  This beer is a mainstay for me and I have been lucky enough to have this in my kegerator during the holidays for the last couple of years.  Most of the people who come over and try this beer wind up enjoying it and by the end of the night are big fans of its drinkability and approachable flavor.  This is the beer that I want to be drinking when I am sharing a laugh at a holiday party with my family and friends.  This beer is as harmonious as the sound of the laughter that fills your home when you have people over to celebrate the holidays.




Odell Isolation Ale-This beer is 6.1% ABV and 29 IBUs.  This beer is a straight-forward ale with a very subtle aroma of cookie-like malt.  The flavor is balanced with caramel malt flavor and a subtle dry hoppiness.  This is the least spicy of all the beers on this list and would be a nice alternative for someone who doesn't enjoy too much spice in their beer.  It drinks smooth, like most of Odell's beers, it is very approachable and you will definitely want to have more than one of these!







Deschutes Jubelale-This beer is 6.7% ABV and 60 IBUs.  The smell of roasted malt along with some slight spice is very inviting.  This beer has a definite hop presence that is noticeable in the finish.  The flavor is roasty, somewhat sweet and toffee-like.  This beer is smooth and balanced.  As it warms up, the flavor of raisins and dates is more obvious.  This beer is very smooth for having as much of a hop presence as it does.  Deschutes is always a great choice, no matter what time of year it is.  However, you would be wise to add this to your holiday beer list and just pray that Santa saw you being nice this year. . .



Southern Tier Old Man Winter Ale-This beer is 7%ABV in the style of an Old Ale.  This has a nice aroma of earthy hops along with a boozy aroma with a hint of smokiness.  The color is a beautiful reddish brown and looks magnificent in a snifter.  Old Man Winter is robust and has a good body.  One can definitely tell they are drinking a 7% ABV beer.  I still have yet to try a Southern Tier offering that I don't like.  This beer is definitely a nice sipper and almost tastes boozier than it is.  It has a very good hop flavor that cuts through the booziness of the beer.





Rogue Santa's Private Reserve-This beer is 6% ABV and 65 IBUs.  This beer has a very floral hop aroma.  The head is rocky with nice retention.  The flavor is very earthy and clean at the start.  That transitions to a piney and resiny hop flavor that stays on the tongue for a bit until it finishes very dry.  Based on this beer, I am thinking that Santa is definitely a hop lover.  It makes perfect sense, after spending all night long drinking milk and eating cookies he needs something hoppy to balance out all those sweets.








Great Divide Hibernation Ale-This beer is 8.7% ABV.  This is an English Style Old Ale.  It is has a rich and malty aroma with hints of roasted malt and coffee.  It drinks smooth and medium bodied without feeling heavy.  The malt and booze in the beer balance really well with the hoppy notes.  The color of this beer is a really beautiful hue of reddish brown.  This is the essence of a Winter Warmer as it really does take the chill out of the air.  I enjoyed this in my living room as we put up the holiday decorations and it was the perfect compliment to the nostalgia that comes along with this time of year.





As always, our mission at Beerploma is to educate and promote craft beer, locally and nationally.  Since this is the season for sharing and good cheer, head on down to your local craft beer store and maybe make yourself up a holiday six pack to bring to the next gathering on your calendar.  I am sure that you will find something on this list that you would want to have on your wish list.  My hope is that you find yourself enjoying this great season for merriment and laughter with the people that you find most important.  Beerploma wishes you all a very happy holiday season and please let me know if there are any of your favorites that I should go out and try.  As the season progresses, I will be enjoying many of these beers myself, as well as a Swiss Colony Beef Log or two.  Prost!

How To Talk Like A Beer Geek - Go Strong!

Today on How to Talk Like a Beer Geek we go STRONG with our beer terms! Let’s crank this thing up to 11% and get started!

The first term is IMPERIAL. This has nothing to do with Kings and Queens... Well, maybe back in the day it did, nor does this have anything to do with the Costa Rican beer by the same name. An Imperial is a version of a beer style that has a much higher Alcohol By Volume than the original beer style. This is why Imperial beers are usually always served in a smaller glass.... They are just trying to save you from yourself!

An example would be a Stout vs. an Imperial Stout. An average Stout will be in the 5%-6% A.B.V. range where an Imperial Stout could have anything up near 9% and even higher A.B.V. A good but obviously a bit rough rule of thumb is that an Imperial will be close to double the A.B.V..... Which leads us to our next beer term!


The next beer term is DOUBLE (Note: not Dubbel... although...well...we will cover that another day). This basically means the same thing as Imperial in the beer world. This term is much more common with IPAs that have the higher A.B.V. Basically, an Imperial IPA would be a Double IPA... Get it? IIPA... Two “I”s... Double I... PA... ok, I’m done, sorry about that. Double IPAs can also be a bit hoppier than a normal IPA.

The final beer geek term is TRIPLE (Again, please note: Triple, not Trippel. Again another day). This again just means a bigger A.B.V. beer (much bigger) but there is a hitch included in this one. Triple can also mean that the higher A.B.V. beer has a higher bitterness as well. Like a Triple IPA. It will have higher A.B.V. and higher bitterness to it. These aren’t super prevalent, but they are out there. If you are going to try some Triple IPAs, be ready for a solid buzz and a hop-puckered mouth!

Imperials, Doubles, and Triples can be damn delicious! But now that you know the terms, you can tread lightly so you don’t end up like Drinky Crow all hunched over in the corner with Xs over your eyes!





Beerploma's Interview with Alexis Irivin, director and producer of Blood, Sweat, and Beer

Beerploma was recently approached by Alexis Irvin, who along with her partner, Chip Hiden, have directed and produced an independent film entitled:  Blood, Sweat, and Beer.  The feature documentary is about craft beer growth in the U.S. and the dramatic journey of two specific start-up breweries.  After self-funding this project and a successful Kickstarter campaign to put the finishing touches on the project, they wanted us to help them get the word out about their project.


Beerploma:  What was your initial inspiration for this movie?
Alexis:  Chip and I both love craft beer!  We travel a lot, screening our first documentary, The Dream Share Project (www.thedreamshareproject.com) at colleges across the U.S., and our favorite thing to do after an event is find local breweries or fun beer bars to check out.  We noticed such fast and exciting growth in the craft beer world, we thought there had to be some good stories to tell.

Beerploma:  How did you arrive at the two breweries that you featured in the movie?
Alexis:  We knew from the start that we wanted to find passionate people and brewery stories with a narrative arc-we wanted brewers that were pursuing a big goal, or going on some sort of journey.  We thought interviewing start-ups would be a good place to go looking for these stories.  We first interviewed Danny Robinson from Backshore Brewing Co. (formerly Shorebilly Brewing Co.) on the day that he cut the ribbon to open his brewery.  We really liked his passion and enthusiasm for beer and entrepreneurship and how candid he was on camera, so we decided to keep checking-in with him and capture his first year of business as he pursued a distribution deal.  A few months after that, Danny's story took an unexpected turn when he was hit with a trademark lawsuit over the name Shorebilly and was forced to change the name of his brewery.
We first met Matt and Asa from the Brew Gentleman Beer Comany at a Cicerone exam in Washington DC.  We were instantly intrigued by how young they were (22 years old at the time) and how big their ambitions were.  A few months later, we decided to check out their under-construction brewery in Braddock, Pennsylvania.
When we first entered Braddock, it was like driving onto a post-apocalyptic film set.  Homes and historic buildings were boarded up or falling apart.  Ivy crawled over front doors.  Trees grew through front porches and roofs.  The streets were empty and most of the businesses were shut down.  We learned that Braddock was once a bustling steel town and had been left for dead many years ago.  Now, led by the efforts of renegade mayor John Fetterman, Braddock is struggling to make a comeback-and Matt and Asa want their new brewery to help liven up Braddock and bring new manufacturing jobs back to the area.

Beerploma:  You interviewed so many experts in the craft beer world, whom were you most excited to talk to?
Alexis:  The governor of Colorado, John Hickenlooper!  We were so nervous before the interview-we had ten minutes to ask our questions!  But, he had a great story about starting up the Wynkoop Brewing Co. in 1988, and how the brewery helped revitalize lower downtown Denver-which is now a bustling part of town, filled with local businesses!
We also loved chatting with Joey Redner and Wayne Wombles from Cigar City (I'm kind of obsessed with Cigar City beer and so is Chip!), had a great time with Matt Brynildson, David Walker and Jemma Wilson at Firestone-Walker, and loved chatting about food and beer with Ting Su at Eagle Rock in L.A.

Beerploma:  I am a huge fan of Charlie Papazian and have read several of his books.  Is he as energetic in person as he comes off in his writing?
Alexis:  We had a fun experience meeting Charlie Papazian!  Chip and I filmed in Colorado and up and down the West Coast for six weeks this past February and March.  We lined up our interviews in Colorado first, and sent an e-mail request to Charlie in early January.  The same night we sent out the e-mail to Charlie, we attended a DC Homebrewers Club to film the homebrewers sampling each other's beer.
An hour into the meeting, the excited whispers started . . . Charlie Papazian had walked into Bluejacket Brewery and had spend the next few hours hanging out at the DC Homebrewers Club meeting.  Needless to say, the homebrewers were super excited!
We then introduced ourselves to Charlie, he gave us a look and said, "Hey, its you guys!  I just got your email for an interview request today!"  Small world in craft beer.  We interviewed him in Colorado and he was great.  He is someone that truly values and appreciates the strong community surrounding craft beer, and has worked so hard to foster that community over the years.

Beerploma:  Are the Beer Chicks, Christina Perozzi and Hallie Beaune (authors of The Naked Pint) truly as engaging in person as they are in their book?
Alexis:  Christina and Hallie were so fun!  We met them at Hallie's house, where they promptly cracked some beers for us before we got to filming!  I would love to drink another beer with them (or maybe two. . . ) with them in the future.

Beerploma:  The pathos of what the brewery in Braddock means to its community is very strong, even in the trailer.  Could you speak to craft beer's role in lifting the spirits, and possibly the economy in places like Braddock?  Is this something that could possibly benefit other communities from a positive economic standpoint?
Alexis:  I think that a brewery is a great way to revitalize a neighborhood.  You've got a community space for people to hang out and celebrate or catch-up with friends and family.  A brewery draws locals into their community and brings new visitors to an area, which can stimulate revenue for other businesses.  A new brewery brings new jobs and tax dollars to your town and state.  There's pride in having a delicious, handcrafted product created in your own backyard.  And, craft beer as a whole is massively contributing to the U.S. economy-craft brewers contributed $33.9 billion to the U.S. economy in 2012, and the industry also provided more than 360,000 jobs, with 108,440 jobs directly at breweries and brewpubs.  Craft beer is a true American small business success story.

Beerploma:  What were the biggest challenges in bringing the project to fruition?
Alexis:  This project was 100% self-funded until we reached our Kickstarter goal a few weeks ago!  It was also the work largely of two people-Chip and myself-which truly made this a labor of love.  But, we feel very strongly that the stories we found were meant to be shared, and the next step, now that the movie is almost complete, is to share this film with as many people as possible.

Beerploma:  What was the biggest unexpected joy you experienced as you were making this film?
Alexis:  Making this movie was truly a dream come true for us.  We traveled all over the country and got to talk to so many brilliant, hilarious and creative people about one of our favorite topics-beer!  I feel like with the explosive growth of the industry right now, we were able to capture some really unique footage of a burgeoning industry, and grab a little slice of a very special time for American craft beer.
And, I am still amazed with the warmth and candor that Danny Robinson (Backshore) and the Brew Gents (Matt, Asa, and Brandon) showed us as we followed them around with cameras.

Beerploma:  As a craft beer fan, this film is something I would want to see anyway.  How do you get someone who isn't a craft beer fan to want to see this film from a marketing perspective?
Alexis:  Although this is a movie about craft beer and two breweries, it is also a story about the entrepreneur's journey.  Our film explores what happens when you have a dream, put it all on the line, and decide just to go for it.   The risk-taking, optimism and hope of these entrepreneurs should interest anyone who has ever had a big idea-whether or not they enjoy craft beer.

Beerploma:  Do you plan to have showings of the film in some of the up-and-coming craft beer markets?  Where will you be releasing the film for people to see in theaters?
Alexis:  Our plan is to release our film in early 2015.  We would like to do events and screenings in great beer towns like Minneapolis/St. Paul, St. Louis, Portland, Austin, Seattle, Chicago, Boston, etc., as well as at film festivals around the U.S..

The DVD and digital download of our film will be released later in 2015.

Beerploma:  How can someone purchase the film?
Alexis:  Go to www.bloodsweatbeermovie.com and pre-order your digital download of the film for just 4.99 today!  We also have pre-orders for a physical DVD, and a special edition DVD, which will feature content from interviews that we didn't have room for in the film.

Learn more, get interviews + new content at:

www.bloodsweatbeermovie.com
Twitter: @bloodsweatbrew
Intagram:  @bloodsweatbeermovie
Facebook:  www.facebook.com/bloodsweatbeermovie

Beerploma:  Why will a craft beer fan love this movie?
Alexis:  We hope that Blood, Sweat, and Beer, isn't just about beer-it's a movie with narrative arcs with true stories to tell.  I think Danny's case of dealing with a trademark lawsuit gives you a unique, behind-the-scenes look at a hot issue in the brewery world right now.  The Brew Gentlemen choosing to open in Braddock is fascinating-Braddock has truly been left abandoned, and it's so inspiring to see three young people decide to invest in a community and hope they can, in some way, help bring it back.

Beerploma:  Could this movie help convince someone who isn't currently a craft beer fan to take the plunge into the craft beer world?
Alexis:  I think it could!  Most of my girlfriends are more into wine and spirits-but the past few times I've been out with my best friends, they've all ordered beer!  I think that after watching the movie, and seeing the excitement and passion these breweries put into their beers, it makes you curious to learn and taste more.

Insight Brewing Company is open for business!

On Friday, November 21st, Insight Brewing Company officially opened its doors to the masses of avid craft beer drinkers.  They served up their beers and welcomed people to a new great place in the twin cities to enjoy a pint and a laugh.  It is hard to believe that this is the same place where only seven weeks ago, they were pouring samples out of one serving cooler in the back and serving beers on a rough wooden bar.  Amazing is the only way to truly describe what they have turned this space into.

From the unique light fixtures to the artwork on the walls, this taproom has a remarkably cozy feel for being as big as it is.  The bow-shaped bar gives patrons a nice place to belly up and enjoy their drinks and conversations.  The light fixtures have character and have a nice, warm softness to them as opposed to a more sterile fluorescent brightness.  There are a nice mix of high-top and traditional tables depending on what one prefers.  Many people really were impressed with the Insight sign on the red brick wall that separates the taproom from the brewery.  It is a very nice artistic feature that adds a special feel to the taproom.

For the grand opening, despite the fact that there was a huge crowd, people had enough space to feel comfortable and move around.  They had overflow space in the brewery where they set up leather couches for people to sit and watch the owners serving beer from firkins while they mingled with guests.  Several people in our group really appreciated the fact that the taproom did not feel tight.  There are several taprooms in the area that can feel somewhat claustrophobic when they are at capacity and Insight will not have to worry about that.  The high ceilings and different places for groups to congregate make it a very pleasant spatial experience.

The people who decided to join the Insight Passport Club saw the benefits of that decision paying off right away.  The separate line for Passport Club members alleviates a glut of people just standing at the bar and keeps lines moving smoothly.  

The five beers they had on tap included the Chiswick Porter, Curiosity IPA, Saison De Blanc and their flagship, the Lamb and Flag, an English Premium Bitter.  They also have a taproom exclusive Yuzu Pale Ale.  The beers embody the global feel of the brewery and will keep people coming back for more.  The roasted malt character of the Chiswick Porter, the sessionable nature of the Lamb and Flag and the refreshing cleanness of the Yuzu Pale Ale made me really happy that I decided to join the Passport Club.  I will no doubt be drinking more of these two favorites as well to the other beers they have.

It was an incredibly welcoming sensation to have all four of the co-owners out and about throughout the night.  They were shaking hands and chatting about their beer.  They are all affable and approachable individuals and that is something that goes a long way with the customers.  I approached Eric Schmidt and he recognized me from the open house and greeted me with a warm smile and a hearty handshake.  The energy radiating off of him as he reveled in this great evening was inspiring.  I also got a chance to speak briefly with Ilan Klages-Mundt and his passion for beer knows no limits.  He is very passionate about applying the beer knowledge he learned in his travels to crafting unique and thought-provoking beers.  As I continue to frequent the taproom, I hope to meet the other owners and hear their stories and inspirations about craft beer.  One thing is certain, they are all committed to making each person who walks into their space welcome and valued.

They will be open during the week starting Wednesday all the way through the weekend, including Sundays.  They will be closed on Monday and Tuesday.  So, get down to Insight Brewing Company and give their taproom a try.  Their globally inspired beer combined with their warm hospitality and ambiance make it a must try!

How to Talk Like a Beer Geek: All About the Hops!

Welcome to the latest installment of How to Talk Like a Beer Geek. Today, it’s all about the hops! Whether you like super hoppy beers or malty beers with very little hoppy flavors, hops are a major player in every beer. Just ask the Reinheitsgebot! Ummm... Yeah, we will get to the Reinheitsgebot another time.... for now, let’s get HOPPY!

The first term for today is NOBLE HOPS. There are four noble hops out there; Saaz, Tettnanger, Spalt, and Halltertua. These hops all have low bitterness and are hops with lots of aroma. Some specific beers must be brewed with these noble hops to be considered “genuine” for their beer style. Also, lots of people will tell you that to be considered true noble hops these hops must be grown in a specific region. This whole noble hops thing sounds a bit stuffy to me and elitist, but we gotta know the terms so we can scream out our beer geekiness!

The next hop term is FRESH HOPPED/WET HOPPED. These terms mean the same thing. Basically it is using hops in a beer that have been very recently picked and have yet to be dried out. This brings different levels of oils in the hops to the beer and really can make a hug difference in a beer, even from using the same hops but ones that have been dried out. You see fresh/wet hopped beers seasonally around fall each year after the hops have been harvested.

The final term for today before we... ummm... hop outta here... is DRY HOPPED. No, this isn’t what your neighbor’s dog is trying to do to your leg, but rather dry hopping a beer is the brewing practice of adding hops to a beer after the boil. Usually hops are added at different stages during the boil, depending on if the hops are used for aroma or bitterness. But dry hopping again will give different flavors and aromas than a beer that is just hopped during the boil. It’s all about getting different stuff out of the same ingredient by using it in a different way!

So there you go! A few hoppy beer geek terms for all you hop heads out there. Now, hop on over to your local tap room, have a beer, and talk hops!

Craft Beers That Make You Go Hmm: My Evolution As A Craft Beer Drinker

Throughout one's life, there are many memorable journeys.  Whether it is a job, a relationship, or in this case, the evolution of a beer palate, the destination is immaterial.  However, there is an enormity of importance in the steps along the way of that journey that stick in one's memory.  As people look back at how their tastes in beer have changed over the years, it can be pleasant and nostalgic to take stock of where they started and how far they have come.

Everyone starts somewhere when it comes to beer.  I remember, with a moderate level of fondness, my first encounter with the sudsy siren Busch Light.  It was in a dingy basement of a college house over by the University of St. Thomas.  It was Halloween and some friends and I were intrepidly going to see if we could get into a house party that we had caught wind of.  Dressed to the nines as a woman of the night, complete with hollowed-coconuts to add to my hourglass figure, I was skeptical about getting into this party.  I don't know if it was my plunging neckline or their pity for my appearance, but we were let in, paid our five dollars for a cup, and headed downstairs to the keg.  The warm and foamy liquid erupted boisterously from the tap thanks to the stooge who was vigorously over-pumping the keg.  As soon as the beer hit my lips, I began thinking that I didn't understand what all the fuss was about.  I guess that back in those days, the main reason to drink a light domestic beer wasn't to measure it pointedly for taste and aroma, but a necessary first step in a beer journey that has lead me to where I am today.  I pondered why so many people raved about beer, and as I choked down the skunky, room-temperature libation, I realized that beer was meant to make one think.  As many of the other Halloween revelers that evening, I drank my fair share of Busch Light and there were even some Zimas thrown in at the end of the night for good measure.  What I wanted to know after that was where was the good beer?  Why did I just pay five dollars for a cup of slightly flavored watery disappointment?

Fast forward to several years later.  I was done with college and had a stable job and wanted to get more into beer.  Since the Busch Light debacle, I had tried several other beers, mostly domestic, but had really not found a beer that I liked.  They say that everything happens for a reason and that good things come to those who wait.  I was out in South Dakota for a surprise birthday party for my in-laws and we were hanging around drinking.  Someone brought out a 12-pack of beer from a brewery in Fort Collins, Colorado.  I had never even heard of this brewery before and was immediately curious.  This beer was only available in Colorado and its bordering states: New Belgium Fat Tire.  Now, up until this point, the only craft beers I had tried were from Schell's and Summit.  I had also tried other beers and found that I tended to prefer malty over hoppy as a flavor profile.  I was offered a bottle of this special beer and I immediately took a swig.  Remember that scene in Fast Times at Ridgemont High when Phoebe Cates emerges slowly from the swimming pool in an aura of scintillation and desire while poured perfectly into a red bikini?  Well, that was exactly the energy that had captivated my taste buds, olfactory senses and overall mainframe.  This beer had flavor, depth, and had aroused my palate.  I mentally teleported back to that house party in college and the Busch Light and thought that the flavor present in this bottle of Fat Tire is the reason people drink beer!  This amazing example of how beer can be something that can totally blow the doors off your senses ignited a passion for finding more beer like this.  I was feverish, my eyes were bugging out of my head, and then a sobering reality hit me, like a bocce ball to the crotch in an America's Funniest Home Videos first prize submission; this beer was not available anywhere close to where I lived.  I only got to try one bottle and I did my best to savor it, desperately trying to commit every taste, smell, sight and feeling to memory.  Fat Tire was a revelation and was my gateway beer.  It opened a floodgate of yearning to try more craft beers with unique flavors that represented different styles.  I felt like Navin R. Johnson in The Jerk, if this is out there, think of how much other great beer was out there.  And just like that, I was hooked.

In the summer of 2006, I visited by sister and her boyfriend in Cleveland, Ohio.  My first night there we were heading out to get some dinner and my sister's better half suggested that we try a great local brewery called Great Lakes Brewing Company.  I was excited because I had never before been to a brewery.  I had consumed a fair amount of beer, but still considered myself a craft beer novice.  My beers of choice at that time were Blue Moon, Schell's, Summit and any random thing that a friend brought over.  I thought that it was pretty interesting that a brewery would also have its own restaurant.  What I noticed immediately was that there were many things on the menu that paired well with beer.  I thought this curious because up until that point, I thought beer was only used to boil brats before throwing them on the grill.  Then I began looking at the menu and I became intrigued; there were eight different beers on tap all brewed on site!  I felt like I had to try them all so I ordered the entire list that came in the form of five ounce samples of each beer.  It ran the gamut from things I was familiar with, to styles I had never even heard of before.  If the New Belgium Fat Tire was my gateway beer, this was my craft beer enlightenment!  As I worked my way down the list, it was like sensory whack-a-mole, hoppy, earthy, malty, citrusy, and many more flavors and textures.  However, there was one that stood out to me above all the rest and cemented itself as one of my forever favorites; the Edmund Fitzgerald Porter.  This beer had everything I had been looking for in a malt-forward beer.  It was dark, smooth, roasty and malty.  I felt like I had died and gone to palate heaven.  I remember thinking that it was the perfect level of heaviness for me.  As we walked out of the brewpub, I remember thinking to myself that it would be so incredible if they could ever get something like this in MN.  It was maybe 2 years later when I was strolling down the aisle at Big Top Liquors on University and Snelling that I saw an endcap display with that recognizable ship in the fog, the Edmund Fitzgerald Porter had finally made its way to MN along with several other of the Great Lakes flagship beers.  I grabbed two six packs of Edmund Fitzgerald and one sixer of Elliot Ness and headed home with a smile on my face and drool running down the side of my face,

We have all had a situation where we happen to be at the right place at the right time.  I was browsing the local liquor store on a Friday night in the fall and it was shortly after I had tried, Harvest Moon, a pumpkin ale from Blue Moon Brewing Company.  I was looking for another pumpkin beer to try and asked the gentleman who was working if he had anything similar to or better than the Harvest Moon.  His face suddenly transformed from jovial and relaxed to paranoid and tense. He leaned in very suspiciously and asked, "Would you pay 8 dollars for the best pumpkin beer in the world?"  I told him that would be great and he disappeared into the back room.  At this point, I was thinking that perhaps that beer that he was about to bring out was either stolen from the same Libyans that sold Doc Brown Plutonium in Back to the Future, or the bottle came with a complementary human head and that is why the salesman was being so weird.  To my relief, he brought out a 22 ounce bomber of a beer called Pumking from Southern Tier Brewing Company.  I had never heard of the brewery of the beer.  The next part of the transaction got very strange and he gave me some very explicit instructions for drinking the beer.  He told me that I need to let the beer warm up a bit first or I might as well have flushed my money down the toilet.  I should drink it out of a goblet and not just a pint glass.  As he kept rambling on in a manner that bordered on hysterical, I started to wonder if this bottle would turn into a Gremlin if I didn't take proper care of it.  I paid for my beer, drove home and began the ritual of preparing to imbibe the Pumking.  I found a wine glass in the cupboard that I felt would suffice for a true goblet and set it out on the counter while I watched television for a while.  After about a half hour, I came back and felt like it was time.  I dimmed the lights, put on some Barry White and wrote my safe-word on the back of my hand just in case I forgot it in the heat of passion.  The first thing that I remember about this beer was how absolutely strong the aroma of graham cracker was as I brought it up to my nose.  It was like I was about to drink a pie crust or a gingerbread man cookie.  Then I took my first sip; my mind began doing somersaults and my palate sang as a myriad of flavors paraded on my tongue.  I could not understand how a beer could so effectively mimic the sensation of eating pumpkin pie.  This beer was so complex and unlike anything I had ever before consumed.  Had I known how hard to find this beer would be, I would have bought more than one.  I did not encounter this beer again for another three  years.  However, that flavor and memory of how much my palate was challenged by Pumking was another highlight in my journey as a beer drinker.

Every year around the holidays, one of my favorite liquor stores does an event called "Beer Geek Christmas," which is an amazing all-day event and beer sale.  They have amazing products that get released for that day and incredible beers to sample in the store.  Because of my day job, I wasn't able to get there until the tail end of things and I got there and headed downstairs to where they had a keg of Surly Five, an anniversary beer that was a wine barrel-aged sour beer.  I thought that sour really didn't seem to be an appealing flavor profile in a beer.  I had never had a sour beer before and thought that I would try it and see how it went.  Jumpin' Jesus on a pogo stick, was it ever good!  I really liked the tartness and funky flavors that were having a party in my mouth.  The more I kept sipping it, the more I liked it.  I mentioned earlier in the article that a good beer should really make you think about what you are drinking.  A good beer should have your dendrites working overtime as your brain processes what you are drinking.  Good beer should not just be something you drink to get drunk because far too much effort and thought went into brewing it to make it just a way to make reruns of Cagney and Lacey more tolerable.  The first time I had a sour beer, I didn't have the beer knowledge to process what I was drinking and yet I enjoyed it because it was a knee to my flavor circuit board.  Now, anytime I get a chance to drink a sour beer, I jump at the opportunity and I am almost mentally transported back to my first Beer Geek Christmas, when I hopped aboard the sour beer train.

At Beerploma, we do our best to bring you the news and reviews of what is happening on the local Minnesota beer scene.  However, whenever I get the chance, I like to take a beercation to a place with a thriving craft beer scene.  Last spring, I spent 10 days tasting my way through 26 different breweries in Colorado.  I drank stellar examples of every beer style under the sun out there and was able to check many craft beers off of my bucket list.  When most people think Fort Collins, Colorado, they think of the bigger breweries there like Odell and New Belgium, but there was are many up and comers that are etching out their own territory out in the land of craft beer immortality.  Funkwerks Inc., is a smaller brewery in Fort Collins, CO that brews mainly Saisons and Belgian-style beers.  The beer I had at Funkwerks Inc. that forever changed how I thought about beer was their Belgian Stout.  It was a drinking experience that I will never forget because, in one beer, they were able to include everything I love from two completely different beer styles.  It smelled like peanut brittle and had a tremendous roasted malt character.  Then, in the next split second I was enjoying the distinct yeast properties that are associated with Belgian beers.  Maybe you are thinking, "Wait, I have never heard of that style!" and you are hitting on why I love craft beer in this country.  There are style guidelines, and in a lot of other places in the world like Germany or Belgium, these style guidelines are ironclad and never deviated from for fear of violating hundreds of years of tradi
tion.  Funkwerks Inc. is a great brewery because they brew mostly one style that has been around for hundreds of years and their representations of that style or spot-on.  However, it is also their ability to play in the beer recipe sandbox and use creativity to create things that are not commonplace.  The Funkwerks Belgian Stout rounds out my list of five beers that have helped me evolve as a beer drinker.


In the US, brewers are not just brewing, they are innovating and trailblazing.  They are constantly forging new paths and stepping outside of the style guide boundaries to see what amazing mouth-feels and flavors they can wow our palates with.  We are seeing the golden age of craft beer evolve before our very eyes.  What will the national craft beer scene be like in five years?  What new styles will be created and what old styles will be brought back?  Only time will tell.  One thing is certain, craft beer will continue to make us think and push the boundaries of taste and style.