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.

Gull Dam, what a great time!

On Saturday, October 11th, a new era for craft beer began in Nisswa, MN.  The weather was perfectly crisp and the sun was shining bright in the northern Minnesota sky.  Outside of Gull Dam Brewing Inc., the waterwheel stood still as the slight breeze whispered through the air and the sun radiated off of the water in the pond.  That serene image was the first thing I saw as I pulled up to the brewery.  I remember thinking that this scenic perfection is probably why people come up here.  How ironic, that just feet from this image of solace and serenity, a polka band was kicking out wonderful music and the taps were opening for the first time at Gull Dam, keeping patrons smiling after each sip of wonderful beer.

Barb and Mark Anderson were all smiles as they greeted the steady stream of thirsty and enthusiastic craft beer fans entering the big tent out back of their newly opened brewery.  As folks bellied up to the bar to partake in the selections that included a Honey Wheat Ale, a Scotch Ale, Amber Ale and Abita Root Beer, the energy in the taproom grew.  At 1:00 pm, the The Jolly Zuk Brothers kicked up the polka music with "In Heaven There Is No Beer."  Like clockwork, a couple sitting at a big table in the tent got up to kick up their heels with an array of polka steps that would have made Deney Terrio change careers.   Just like that, we were all aboard the party train to Funville, USA.

Inside the taproom, Jr's No. 19 BBQ was serving up some amazing ribs and brisket.  Their great recipe for slow roasting the meat paired with their signature sauces made it a great accompaniment to the Scotch Ale that I ordered.  I had a hunch the flavor of toasted malt in the beer might play nicely with the ribs and brisket.  Well, I don't want to say that I transcended to a different plane of existence, but I did speak in tongues for about 3 minutes.  The BBQ went brilliantly with the Scotch Ale and as I wiped the sauce from my face and tears of joy from my eyes, I thought that this is what it is all about.  If the food wasn't enough, Gull Dam Brewing Inc. has a great selection of merchandise.  From beer cozies to sweatshirts, there is something for every season to keep you equipped to enjoy the outdoors while representing Gull Dam Brewing Inc.

Looking around the brewery I saw so many people talking beer and having a good time.  There was a time, not too long ago, that all one could find to drink up in these parts was domestic mainstream beer.  The energy and fervor that was on display centered around the opening of a new craft brewery made me happy for the people of Nisswa and the surrounding area.  For Barb and Mark Anderson, this vision has been years in the making.  According to Gull Dam's Facebook page, there were nearly 4,000 people who attended this event.  Lining up live music like the Jolly Zuk Brothers and The Lamont Cranston Blues Band is a good way to get people in the door, but in order to keep them coming back, a brewery
need to have something special in the kegs.

The architect behind crafting these delicious and zymurgically deft beers is Luke Steadman, perhaps better known as "Brew Man Luke."  Luke is 26 years old and the head brewmaster of Gull Dam Brewing Inc.  What were you doing when you were 26 years old?  I can only speak for myself when I say I wasn't that good at anything at age 26.  Luke understands that beer isn't just something you drink; it is an art form.  Luke's passion for beer is evident in chatting with him about what he likes to brew, the way he brews and the ingredients that he uses to brew.  Luke does not use typical ingredients and always wants to find the new thing to make his beers better.  One of Luke's greatest assets is his effervescent personality.  When I told him that his Scotch Ale was one of the best representations of that style I have ever tasted, his smile lit up the room.  He cares immensely about the quality of the beer they serve at Gull Dam.  I got to smell some of the Empire hops from Michigan that he uses in his beer.  He seeks out ingredients that are not yet mainstream and uses them to make his beers stand out from the crowd.  With about 8 million things to do on this day, he chatted with me and was even kind enough to show me around the place.  This is not just the way he believes that people should be treated, it is also a culture at this place.  They want people to feel comfortable coming in for a pint of beer and having a Gull Dam good time doing it.

So, next time you are headed due north to go slay your limit of Walleyes on Gull Lake, make it a point to add in some time to stop in at Gull Dam Brewing Inc.   Everyone on staff at Gull Dam will greet you with a warm smile and a beer to quench your thirst and amaze your palate.  If the grand opening was any indication, this place will be the gathering place for a lot of happy beer drinkers for years to come.

Bent Brewsillery's Awesome New Digs

It’s finally here! Bent Brewstillery opened their new taproom Thursday, and the place is fabulous! I have been able to see the transformation from the beginning and was excited to see the finished product. So, Vicky and I went out on opening day for a couple beers to check out the new digs. Here are some of the things that make this taproom awesome.

(Cheers from Beerploma at Bent!)

First off, the taps. Bent hasn’t gone with taps on the wall or side of a cooler or even on the bar. At Bent the taps come from heaven... That’s right, they are suspended from the ceiling! How cool is that?!?! Inventive and unique, just like Bent’s beer!

(Curved bar and floating taps!) 

Another unique thing is the curved (or is it Bent.... he-he!) bar. This thing is pretty huge! It was made by owner Bartley’s son-in-law, and he did a damn fine job. The bar has plenty of places to sit as well as plenty of places to squeeze in to buy a beer quick without having to throw elbows.

The views of the actually brewery and distillery are pretty cool. From most seats in the house you can see the shiny tanks of the brewery. From the front of the bar you can see the big still right behind the beertenders. This really gives you an “awesome, I am in the middle of a brewery!” feel, which other than top notch fresh beer is kind of the draw to taprooms.

(Taps and the still in the background)

The bathrooms are beautiful! I might be biased a bit because my buddy Mark tiled them, but they are really nice with awesome fixtures. Maybe a seemingly small thing, but decent bathrooms are a pretty nice attribute to a taproom.

(Nice tile job, D-Boy!)

Seats are plentiful. That is a big deal to me. I have been to a lot of taprooms/tasting rooms where there are a few seats and then it’s pretty much standing room only (yep, looking at you Flat Earth! Great room, but get some chairs.). Bent has tons of tables of all different sizes, plenty of bar stools, and a really nice patio for the nice days. You can sit back, relax with friends, and have a cold one in comfort!

(Seating and a bit of the patio outside)

The best part of the taproom is the beers! They have a lot of taps, around 7 or 8 I think I remember counting, plus a cold pressed coffee on nitro! We had Acclivity (you can read about it here), a fruity summery version of Nordic Blonde called Lakeside Blonde, and an Australian Sparkling Ale called Rage On Wombat. All were great! I’ve come to realize that Bent Brewstillery just doesn’t make beers I don’t like.

(A few taps and the still)

Being unique is what, to me at least, sets Bent Brewstillery apart in their beers, and they definitely followed suit with the taproom. The place is customer focused with plenty of space, plenty of parking, plenty of seating, and plenty of top notch beer! Head over to Roseville and GET BENT!

(Soooooo good!)

www.bentbrewstillery.com

P.S. If you enjoy our blog, please take a minute to click on the link at the top of the page and nominate Beerploma for best MN Beer Blog.... And of course Moe Pug wants you to name him the best MN Beer Writer, he just has a hard time typing with no thumbs....

Brews and Reviews: Dangerous Man Brewing Company's Chocolate Milk Stout

Trying to figure out my first post for Beelploma.com came with a little bit of anxiety and help from an expert source.  A good friend and former colleague of mine and I had got to talking about this endeavor and based on where I live and what I usually dig. He suggested I tackle Dangerous Man Brewing Co. and their flagship brew; the Chocolate Milk Stout.

Photo courtesy of Dangerous Man Brewing Company

I grabbed a pint of the infamous beer of 13th and 2nd in NE Minneapolis, right there at the taproom (one of the only two ways you can grab their beers. The other being via growler) with my wife and her aunt and uncle who were up from Kansas City. Everyone but my wife, who doesn't drink much anyway, ended up ordering a pint to accompany some much needed catching up and good conversation.

This beer looks intimidating and intense, as some craft stouts tend to do, just based on its extremely dark tone and deep copper hues on the head.  Often times, these stouts' tough appearance is matched with a heavy taste, overwhelming mouth feel and strong overall taste. However, the Chocolate Milk Stout from Dangerous Man suffers from none of those. One's senses are greeted with a very smooth beer that is tickled with a great classic stout taste accompanied with hints of chocolate and coffee.  The brewer perfectly balances the aroma and flavors of the product, while creating a beverage that isn't too over-the-top, but isn't whimpering as it enters your mouth. Even on a warm Minnesota afternoon, this beer was refreshing and delicious.

The Chocolate Milk Stout is also, surprisingly, a great beer for any occasion. This variation on the classic high gravity beer is like that of John Bender; tough looking exterior, but once you get to the core of it, a really sweet and enticing product that everyone either wants or wants to be.

Become a Patron Today and Help Support Beerploma!

Beerploma Nation!

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We are asking our viewers to consider becoming Patrons of our show.  By becoming a patron you are pledging a certain dollar amount per episode, which you can cap to a specific amount per month!  Becoming a Patron is easy and it doesn’t cost you anything other than your pledge amount.  Just go to http://patreon.com/beerploma and help support our unique role in the Minnesota Craft Beer Community!  As an added bonus we have some great rewards set up!

Radlers and Shandies Made with Minnesota Craft Beers!

Here are the recipes we used in Episode 6 of 3 Growlers  to make some great summer time Shandies and Radlers:

The first one is a Texas Grapefruit Radler:  http://youngaustinian.com/2014/05/09/texas-grapefruit-rattler/

Texas Grapefruit Rattler

bitters
1 chilled beer (we used Summit Pilsner and Lift Bridge Farm Girl Saison)
1/4 cup pink grapefruit juice
grapefruit slices for garnish

1. Chill a pint glass or Mason jar.
2. To the glass, add the ice and a dash or two of bitters. Slowly pour the Lonestar and top with grapefruit juice. Garnish with grapefruit slices and serve immediately.

The second was a Blackberry Mint Lemon Shandy inspired by this recipe:  http://camillestyles.com/drinks/bottoms-up-super-bowl-shandies/


Blackberry Mint Lemon Shandy

12 oz. pale ale beer (again we used Summit Pilsner and Lift Bridge Farm Girl Saison)
handful blackberries
1/4 cup lemonade
mint for garnish

1. Muddle blackberries in bottom of glass. Squeeze lemonade over blackberries.
2. Pour beer into glass and garnish with a generous sprig of mint.

At first I was a little skeptical of both of them.  But I loved them so I went on to make them for a family get-together.  There we tried them with Grain Belt and it worked great as well!

Enjoy the summer!

Dealing With Beer Fatigue

 
Beer fatigue!  In one form or another all craft beer drinkers will experience beer fatigue, it's inevitable, it will happen.  Whether you are at a beer fest on your second trip through the tables or you are at your local liquor establishment and are starring and a wall of IPAs thinking that cascade hops is just not what you are looking for today, we are here to help!

First off lets define beer fatigue.  I define it (and have experienced) in two terms:

Beer Fatigue #1:  When you are at a beer tasting event and all the beers start taste the same, or you are not picking up the details of the flavor you were when you first started the session.

Beer Fatigue #2:  When you simply can't decide what beer to choose because "they all sound the same".

Today we will be tackling the first type of beer fatigue

1. Eat Something to Cleanse the Pallet:  Do you know those little necklaces of pretzels everyone is wearing at a beer fest?  These are great to cleanse the pallet.  They are light so as not to fill you up (i.e. room for more beer) and the salt help to reset your senses.  Lately I have been seeing beef sticks and cheese on necklaces too, but I don't recommend these as the oily processed cheese and the grease laden beef snack can linger on the pallet masking the more delicate flavors of complex beers.  Personally when available I prefer grapes over pretzels, but this is probably more for your home experience, and not for the beer fest!
2. Drink plenty of water:  I can stress this enough.  Water is the "universal solvent" for a reason.  Not only that but the majority of your body AND beer are made of water, so guess what?  They make a natural fit!  Take it as a queue from nature and clean out your pallet with some good ole H2O
3. Take a break:  I know, with beer fests this can be tough.  You want to get to all the tables before those rare one off casks are gone.  But eventually you need to slow it down.  At private tasting events this is a lot easier to do!  Make some conversation, it doesn't have to all be about the beer.
4. Take small portions:  Want to taste more beers before fatigue sets in?  Take smaller sips.  This is why I like to host beer parties with around 6 to 8 people.  You can take one 12oz bottle, give everyone a little over 1oz of beer and your whole table can get though twelve bottle easily.  Just remember spitting is wine drinkers, suck it up and swallow!
5. Don't Smoke:  Who doesn't love a good cigar with their beer?  Well lots of people, but me I do enjoy a good stogy from time to time, and yes I have broken this rule on a number of occasions.  Save it for the end of the night.  Smoking will ruin your pallet!
6. Drink from Light to Dark:  Whenever possible drink from light to dark.  The fresh citrusy hops that are more abundant with lighter beers will actually help keep your pallet fresh.  Meanwhile the more earthy, thick stouts and porters will coat your mouth masking the flavors of the next beer.
7. It's okay to switch from analyzing to fun:  My last bit of advice is something I learned while trying to marathon through a bunch of beers for my journal.  Eventually even drinking 1oz pours gets to you.  Your head starts getting fuzzy, and soon all the pilsners start tasting the same.  It happens.  It's okay to say "Okay, now I am drinking for fun".  At this point if I am hosting I like to have something local on hand like Grainbelt of Summit EPA.  Relatively well liked by most of my circle of beer drinking friends, and less expensive because at this point you don't want to be drinking that $40 bottle of Fulton's War and Peace you have been aging for a year.

So what are your tips and tricks for dealing with beer fatigue?  Leave us a comment!

Oh what was I saying...well it seems like I am hitting some writers fatigue.  But that is a story for another blog.  Until next time!  PROST!

Confessions of a Sober Cab: Walk This Way



In the wilds of Wisconsin, eating the native food.

Sometimes getting to the party in a car just isn’t an option. In my drinking history there have been times where nobody had a working car (college) or the logistics of parking and driving just didn’t work out (downtown events). Sometimes it simply boils downs to the fact that nobody wants to be the driver (often). That’s the way it went down at the New Glarus Bacon, Beer, and Cheese Festival. There were only two of us out in the wilds of WI for the festival and neither of us wanted to be the sober cab. Hey, it happens! In this case we both wanted to SAMPLE ALL THE BEER!  Plus, we had taken the SUV for the trip, which is a manual transmission. I can’t drive a stick. This is a vehicle decision that the husband has regretted from time to time, usually on a sunny hung over drive home in the AM. Oh he could teach me, but then I’d be the one steering my throbbing head through the bright sunlight. I’m in no hurry to learn. 
So where exactly did that leave us? Since we’d already invested a fair amount into gas to get to the other side of Wisconsin, we didn’t feel like paying for a cab ride. Don’t worry though beer lovers! There are options besides motorized ones, so don’t cancel your plans out for the night! Among them we have biking (we had no bikes), travel by beast (there were no available beasts to ride), or the most awesome of all sober car-less methods - the piggy back ride. (The piggy back ride method should be used only in extreme cases of drinking fun however, as it is likely to lead to the loss of the knees in your jeans and a very sexy case of forehead scrape.) Surprisingly,Andy didn’t want to partake in the most awesome method, so we were stuck with something more mundane – walking. 

Hear me out. First off, walking your intoxicated self home can be quite fun. In this case, we were walking from our campground to the festival, and back again, and we happened to pass the New Glarus brewery on the way.  We decided get a head start on the festival with a couple of Serendipity’s on the gorgeous patio outside their tap room. If you’re walking to some place to drink beer, in which you’ll pass other places to drink beer, there are simply more options to drink beer. It’s very simple reasoning really.  When you’re walking you have the ease of stopping in someplace for a quick patio beer that all parties involved can partake in. 

Hello, it's nature, was it me you're looking for?



There’s also nature, if you’re into that sort of thing. And why wouldn’t you be? There’s nothing better than taking a stroll through a shaded forest path and hearing the birds sing. As our hiking path led us through the woods and straight into downtown New Glarus, I was reminded that the destination wasn’t the only thing to look forward to enjoying. The journey can be just as fun, especially if you like your companions. (This is key to any beer event or night out really.) Part of the appeal to walking to and from an event is the ability to enjoy your surroundings and your company at your pace, without the worrisome distractions of traffic lights and…pedestrians.  Plus, exercise, right? Hey, take it where you can get it, especially if you plan on consuming massive quantities of bacon and cheese with your beer. 

The walk back to campsite, sweet campsite, was even more fun because beer. We drank our fill at the festival and began our summery stumbles home, stopping at Ruef’s Meat
Market for a campsite dinner. We grabbed a package of their beer and onion brats, made with Spotted Cow beer. Hitting the local grocer up the street, we added a smoked cheddar cheese and a bottle of New Glarus Strawberry Rhubarb to our evening picnic. Once we got back to our site, Andy set about grilling the most fabulous brats I’d had to that point in the summer. I set about drunkenly scavenging things to finish our picnic, such as this wonderful New Glarus cutting board I discovered.  We dined to our hearts content and fell asleep well exercised under the stars.



Cutting board  - patent pending. 

But don't forget to be safe my fellow walkers! Don’t fall prey to dangers that can come with a drunken walk home, mostly dangers due to being drunk and walking home. Be smart about it – don’t walk in places you shouldn’t (like a freeway), don’t stumble in and out of traffic (like…a freeway), obey any signs you see (stay off the damn freeway!), and for beers sake look both ways before crossing a street. Finally, you should follow the buddy system whenever you can. Your buddy will help you stay on track to make sure you get home, and the right home at that. They also can provide a landing mat in the event of a fall, which may occur when you’re walking and drinking. I myself had to use my buddy as a landing mat during a memorable walk home with my college roommate. While supporting ourselves in a manner similar to that of a three legged race, we somehow managed to trip ourselves. With our dexterity compromised, we rolled around on the sidewalk on top of each other, vainly trying to get up. It was just enough of an effort to cause us to struggle for a few minutes, a heap of giggling hair and limbs. As a passing truck full of frat boys hooted their enjoyment at watching two drunken twenty something’s play invisible twister on a WI sidewalk, we managed to pull ourselves up. We stumbled and giggled the next 15 feet to our dorm without further incident. Inside…well was another matter.  But we followed the rules to drunken walking and made it home safe, minus a few bits of denim on our knees and some elbow skin. 

We need this to help recover from the exercise.
That is medicinal cheese.



So don’t forget my fellow beer drinkers, that walking home is an option. Trust me, it’ll be a blast and the buzz will make your forget that you’re exerting yourself physically. Luckily Andy and I managed to stay upright during our walk. But had I fallen, I would have pushed him first. Remember, your drinking buddy is your friend and companion, but they make a great landing mat as well.

A Rare Evening After All - The Northern Lights Rare Beer Fest in Review

 

Many people have a desire for rarity, an affinity for anything that is unusual or hard to find. No matter your interests or hobbies I can assure you that among them exists something rare, an item or experience that is desirable to those who love their passion. Even within our shared passion of beer, rarity exists and is worthy of pursuit. Luckily it was within reach of Minnesotans on March 29^th at the Northern Lights Rare Beer Fest.

The 2014 Rare Beer Fest, presented by Chop Liver Craft Beer Festivals, was held at the Minnesota History Center in St. Paul. At $100 a ticket ($20 for a sober cab) the event may seem pricey, but believe me it’s worth every penny for a true beer lover who is seeking out unusual and hard to find beers. In order to showcase their product at the event brewers must make sure that their beer fits the conditions of a ‘rare offering’. This includes beers that were brewed specifically for the event, limited in their availability, or at least a 2012 vintage. For 3 hours ticket holders had access to some of the rarest beers from across the country available to them for unlimited sampling. Thirty breweries (10 of which were from Minnesota!) presented at least 2 beers, with many breweries showcasing 4-5 brews. Included in the ticket price was food provided by Bon Appetit, and excellent food at that. We were also treated to live music during the event by The Zacc Harris Trio, which only lent to the indulgent feeling of the night.

I was also interested to learn that a portion of ticket sales went to Pints for Prostates. Started in 2008 by Rick Lyke, a prostate cancer survivor, the campaign seeks to raise awareness among men of the dangers of prostate cancer and how screenings and early detection can save lives. I do love beer, but when my beer is partnered with a charity event or cause, my love of said beer and event does increase exponentially. Pints for Prostates had staff on hand to discuss their cause, as well as a silent auction with all proceeds going to the group. I invite you to check out this great cause yourself at http://pintsforprostates.org.

I know you’re wondering about the stars of the evening though, the beers themselves. Admittedly, I sampled many, and was quite grateful to my own sober cab for driving me home in the evening. (Thanks again Mark!)  Andy and I were lucky enough to volunteer pouring beer with Brau Brothers for the night, and we owe them a huge thank you for letting us see what happens on the other side of the keg for the evening. We were able to see how hard each brewery works, not only making the beers we’d be sampling, but setting up a great experience. So much work goes into staffing and setting up a booth for these events, and while an incredibly fun experience, it is hard work! I truly loved getting to meet so many people and explain each offering to them, chatting about their evening, and the love of beer that we all share. And while you might not realize it, pouring the perfect glass from a tap is a talent all in its own. As a former bartender, Andy had experience in this, and didn’t laugh at me too much when my first couple pours were a little larger and foamier than they should have been.

Andy pours an excellent beer, especially compared to me.

Since we started the night behind the Brau booth I’m going to start the beer reviews with the Brau booth. And while it might seem biased, I can honestly tell you that the beers they brought were excellent and among my favorites for the evening. Admittedly, they were offering two of my favorite styles of beer, a porter and a sour. Their Rubus Black, a strong porter coming in at 9% ABV, left a malty chocolate taste on my palette, but it was the added blackberry that hit the forefront and really made me take notice of the complexities of this beer. The chocolate notes and blackberry played off each other proving that there is a reason why chocolate and berries work so well together. Using the blackberry though was a nice touch, as it’s an often over looked berry (in my opinion) in the beer world. I’d love to see this on the shelves someday. (Hint!)

The second offering from Brau Brothers was their Bancreagie Sour 26, with the addition of raspberries. With an ABV at 11.5 this sour packed a delicious punch. I love sour beers, and while I understand they are not for everyone, I hope that everyone in attendance had the chance and openness to try this sour. Expertly executed, this sour was not only sour of course, but it also had a tartness that it owed to the raspberries. The tasting booklet mentions that this was brewed smokier and heavier, and aged 8 months. All of these aspects definitely came across in the tasting. I could drink this all evening long, a feat for any sour beer lover like myself. Well done Brau Brothers, well done. (braubeer.com)

Since we didn’t have all night, we had to be choosy with our beer decisions. Likewise, without filling pages covering every tasting, I have to be choosy with what beers I review. And if we’re really being honest, with an event like the Rare Beer Fest there really isn’t any that really miss their mark. Yes, they might not be in a style that serves everyone, but for their target audience they work. There were certain beers though that were not only amazing, but memorable. It’s those beers, the ones I’m still thinking of months later as I write this (hey…it’s been busy at the day job) that I’m choosing to review.

The evening view from the Minnesota History Center

I’m going to start with a familiar name in Minnesota, a name that is lauded in some circles and viewed in others as over hyped. Every circle though will agree that Surly Brewing Company has been an important brewery in recent history of craft beer in the state. I am among those that like Surly, but I’m not always on friendly terms with their price point. All the more reason to indulge myself when at the Rare Beer Fest! Even more reason when I saw their offerings for the evening. I knew what I wanted when I saw it, Barrel Aged Sÿx, 2012 vintage. Gold in color, fruity on the tongue, it tasted like fall.  There was a woodsy warm feeling to the beer, the kind of feel and flavor that’s perfect to sip on a cool night around a bonfire. With 15% ABV, it’s definitely a slow, sipping beer, but one you’d be happy sipping on for the night. (surlybrewing.com)

I’m picking another Minnesota brewery for my next beer, going with one from my home county. As a Washington County farm girl, Lift Bridge Brewing is a beer after my own heart. Every time I’m anywhere near Stillwater I stop in for a Silhouette, so of course I stopped by the Lift Bridge table for a 2014 Barrel Aged Silhouette. I love this Russian Imperial style stout beer and wanted to see how barrel aging it would change its flavor and feel. Barrel aging the beer not only seemed to me to make it a darker, deeper hued beer, but fuller as well. Flavors of roasted coffee beans brought an indulgent richness to the beer that great stouts aim to have. The Barrel Aged Silhouette was a rare beer indeed. (liftbridgebrewery.com)

I decided to head out of state and hit up San Diego, CA brewers Green Flash Brewing Company. I enjoy their Le Freak and wanted to give the Super Freak a chance. We get Super Freak when Le Freak is aged in red wine barrels for 12-16 months.  The freaky result is a slightly tart, oaky vanilla flavor, with red wine tannins biting at the edge of your palette. Super Freak is super good, and I wanted to drink it straight from the red wine barrels it was aged in. Now that would truly be super freaky. (greenflashbrew.com)

Finally I can’t finish without mentioning the Jalapeño Cream Ale from Wasatch Brewing Company from Park City, UT. I was intrigued by the idea of a beer brewed with 130 pounds of fresh jalapeños, and I was not disappointed. The spice from the peppers did bring heat to my palette, but not a burning or overwhelming heat. It was the perfect type of heat – smooth and mellow – the kind of heat that leaves you wanting more of the beer, not a glass of milk. The best part though was the fresh feel and flavor of the pepper that carried into the beer. This cream ale tasted green, fresh off the vine from a summer garden. I do wish I had a six pack of this in my fridge as it would be the perfect with any dinner with a little heat to it. (wasatchbeers.com)

Fellow MN rare beer lovers at the Brau Brothers booth

We headed back to the Brau Brothers booth for a shift serving our fellow beer lovers at the end of the night, and I can honestly say it was as much fun for me to pour beer as it was to drink it! So, would I go again and spend the money on this event? My answer is a solid yes. The Rare Beer Fest isn’t just a festival of beer. It’s a festival that focuses on the chances brewers take experimenting with new ingredients, the science of how aging a beer changes its flavor and feel, and most importantly an event that connects beer lovers and brewers over what we consider rare. If you truly like hunting for a rare beer to drink, this is the event to find what you’re searching for. I encourage you to go – you won’t regret it. (rarebeerfest.com)