Beers on Tap
Tasting ROOM Menu For The Week - January 13th, 2019
Forêt De Pêche | American wild ale, 6.8%ABV
An American Mixed-culture sour ale that has been fermented and aged in French oak barrels. The signature farmhouse, tart and fruity flavors were created during the barrel aging process by a combination of lactobacillus, brettanomyces, pediococcus as well as native microflora. After fermentation, this wild ale is conditioned on peach and passionfruit to provide tropical and refreshing fruit flavors. To bring the flavors together, vanilla beans were added to round it out thus bringing all the flavors together into a truly quaffable American Wild Ale
Rosé d'Orge | Beer/Wine Hybrid, 6.6% ABV
To create a unique wine/beer hybrid, a lightly-hopped, all-barley beer was blended with the juice from 800 lbs. of Cabernet Franc grapes that underwent a carbonic maceration. The resulting marriage of beer and wine is light pink with a dry, tannic body and a spritzy finish.
Daymares | Coffee IPA, 7.6% ABV
Brewed with Ethiopia Kosse Geshe Estate coffee from UP Coffee Roasters, this IPA pairs the tropical notes from Mosaic hops with the rich berry and floral flavors of the coffee to create a rich beer dense with fruit character. Between the 7.6% ABV and the underlying punch of caffeine, this one may cause Daymares.
Yesterday’s Weather | West Coast IPA, 8.9% ABV
This bold West Coast IPA harkens back to a simpler, hoppier time when IPAs were IPAs. Early-boil hops additions of Citra, Simcoe, and Amarillo combines with a touch of caramel malt and a high attenuating yeast to create a punch of citrus flavor, a dank noise, and a bitter finish.
Beets By Dwight | Root Saison, 6.4% ABV
Carrots. Beets. Watermelon radishes.
We added these root vegetables to bring out the earthy character of our base saison yeast by mashing in 125 pounds of each. The resulting beer is fit for a Schrute, a dry, earthy, and spicy saison with a touch of berry and hints of root vegetables on the finish.
Warm Wishes | Imperial Saison, 7.9% ABV
Spiced with cardamom, nutmeg, and ginger, this Imperial saison has a range of spicy notes to elicit the spirit of the holidays. A light body and slightly spicy hop character round out a dry overall mouthfeel that finishes with the tingle and bite of a ginger snap.
Grey Owl | Grisette, 4.2% ABV
This light, dry grisette was brewed with pilsner malt, malted white wheat, and Hallertau Mittelfrüh hops and then open-fermented using Wallonian saison yeast. The wheat provides a moderate body to complement the spicy, herbal character from the hops while still having a light and snappy finish on the palate.
oolong kvass | kvass, 2.6% ABV
Our second kvass was brewed with 60 loaves of 46th Street Levain from Patisserie 46, a South Minneapolis Bakery. We also added some pilsner malt to round out the body, honey, and oolong tea. The kvass was fermented using a sourdough starter from Patisserie 46, resulting in slow, steady fermentation that yielded a lightly tart, crisp kvass. The beer was then bottle- and keg-conditioned with champagne yeast to enhance the beer's light, lively character.
Fly Design | Belgian Quad, 11.4% ABV
Aged in Tattersall apple brandy barrels on our native microflora, this boozy Belgian quad has a nose of plums, raisins, and funky apple whiskey. Fly Design is the perfect beer for cold Minnesota nights and has up front notes of caramel and dark fruits to complement the full, malty mouthfeel and hint of apple brandy and light spices at the finish.
Numb Tongue | Fruited IPA, 6.8% ABV
Hopped with Cascade, Centennial, Motueka, and Rakau in the kettle and during dry-hopping, Numb Tongue balances the hops with mango puree and amchoor powder (a tart powder made from drying and crushing green mangos and is common in many Indian dishes). The resulting tart IPA is bursting with lush mango to sour lime peel fruit flavor.
No Footing | sour pale ale, 5.2% ABV
This sour pale ale was brewed with Motueka, Centennial,and Simcoe hops and basically jumps out of the glass with a lemony nose that carries to the palate. This tart, hop-forward refresher also has notes of grapefruit and a peach flavor reminiscent of Peachie-O's candy.
Château Estate Reserve | hoppy table beer, 2.8% ABV
Created in collaboration with Fair State Brewing Co-Op, Chateau Estate Reserve 2018 was brewed with more than 100 pounds of fresh, Minnesota-grown Centennial hops from Mighty Axe Hops and was open-fermented with a mixed-culture of yeast and bacteria. The resulting table beer is a lightly tart and dry crusher with notes of pineapple and grapefruit.
Legacy | Cider Ale, 6.0% ABV
The Jacobson's of Pine Tree Orchards have been making fresh apple cider for three generations, and for this collaboration, they created a custom cider from a blend of modern and heirloom varieties of high quality Minnesota apples. The cider was then naturally fermented in neutral oak barrels with our 100 percent Minnesotan wild yeast to create an all-Minnesota wild apple ale that celebrates some of the best ingredients our state has to offer.