Corn Dogs, Coffee Ale & a ribbon to boot.

Tonight we’ll be hosting Crazy Puppy Gourmet Workshop starting at 4pm. Crazy Puppy serves up tasty gluten-free fair food all summer long.

Keeping with the fair food theme we’ll be tapping a keg of our “Roasted” Coffee Ale which won us a ribbon at the 2011 MN State Fair!

This weekend’s tap selection:

Pyro American Pale Ale
Fused Lime Shandy
Fused Orange Blossom Honey
Fused Raspberry
Roasted Coffee Ale


Tacos and Stouts and Blackberries, oh my!


Tonight, we’ll be hosting the Rusty Taco food truck starting at 4pm. They have a variety of mouth-watering tacos to satisfy all your taco(ee) needs.

2014-07-18 13.38.34In addition, we’ll be tapping a pilot batch of our new Gluten-Free Stout as well as our Blackberry Infused Pyro. Everyone said they wanted a stout, so we made it imperial! Tastes like chocolate and punches like Tyson! You will need a few tacos after a pint of this beast! (10.5% abv)

This weekend’s tap selection:

  • Pyro American Pale Ale
  • Fused Lime Shandy
  • Fused Orange Blossom Honey
  • Fused Blackberry
  • Imperial Stout (Pilot Batch)


Return of Food Truck Fridays

That’s right folks. After a brief hiatus (and a holiday), we are back in the business of bringing you delectable offering from the local food truck community. Tonight, we’ll be hosting the Hot Indian Foods truck who was named 2013′s Best New Food Truck by Minneapolis/St. Paul Magazine.

To compliment the arrival of Hot Indian Food, we’ll be tapping our latest pilot batch of our India Pale Ale. This unfiltered IPA focuses on balancing hop characteristics against a floral malt backbone. The hop flavor is medium and slightly grassy with a trace of sweet citrus. The bitterness lingers as the fruit drifts into softer earth tones.

This weekend’s tap selection:

  • Pyro APA
  • Fused Lime Shandy
  • Fused Orange Blossom Honey
  • Fused Raspberry
  • India Pale Ale (Pilot Batch)


Happy Independence Day

Been Busy Building a Bodacious Bounty of Beautiful Beer

See how we alliterate in an effort to placate our belate(d) news ;-)

First off, everyone here at Burning Brothers wishes you a happy 4th of July. We wish you the best celebration and hope it will be a safe one. Note that we will be closed on Friday, July 4th to give our staff a much needed day off. Make sure to stop in the taproom before 8pm on Thursday for any growler fills for your Independence Day events (pint sales until 9pm).

Secondly, when we re-open the doors on July 5th, our regular Saturday taproom hours will change to 2pm to 8pm. While we liked the convenience of the old schedule, we realized that many of you were just getting your taproom mojo going when we closed the doors. We appreciate your patronage and your feedback and hope you enjoy this new schedule.

  • Thursday: 4pm to 9pm (Growlers sales stop @ 8pm… it’s the law, sorry!)
  • Friday: 4pm to 9pm (Closed 7/4/14)
  • Saturday: 2pm to 8pm

Next, the more observant of you may have noticed that we have been working on having Food Trucks Fridays be a regular thing. Everyone we invite serves a selection of gluten-free options, so you are welcome to bring your order in and enjoy it with a pint. We keep a schedule of which trucks and when on the events section of our website. Here’s a sneak preview for July:

Speaking of food, we’d like to remind everyone that we are a 100% gluten-free facility, so please refrain from bringing any outside food that can’t be verified as being gluten-free. Have questions or need clarification, please ask. Thank you!

Last, but certainly not least, we wanted to welcome our 2 new brewing assistants Tina and Andy to the crew. They have both been working hard to learn the in and outs of the brewing process and keep impressing us in new ways daily.

Also, we have introduced a few more options in the tap room with our summer infusions (Lime Shandy, Orange Blossom Honey, Raspberry, etc.). In the works we have an IPA and a Stout and so far they are both tasting great! The IPA will come out of the gate first with the Stout a week or two behind. We will continue to brew small batches for the taproom but are also working on getting our Coffee Ale into cans!

Thank you all again for your continued support of the business and the vision we share, Beer on!

As always, if you have specific questions, drop us a note via EmailFacebook,SteganographyTwitter or Google+.

Burning Brothers

Celebrate 10,000 Minutes of Minnesota Craft Beer

Did you know there are about 10,000 minutes in a week?

Did you also know there are about 10,000 ounces in 5 kegs of beer?
Did you also ALSO know that 73.8% of all statistics are made up on the spot?

This week, the Minnesota Craft Brewers Guild is celebrating the art, science and love of MN craft beer. Events are happening all across the state.

Here at Burning Brothers, we are getting into the spirit with special events in our taproom:

Thursday, May 8th:

  • Chef T-Bone will tickle your pallet with a delectable selection of gluten-free meats, sliders, wraps and other delights
  • The Mudd Brothers will entertain you with their eclectic mix of Irish, Folk and Bluegrass music

Friday, May 9th:

  • The Sassy Spoon food truck will deliver wholesome food with attitude
  • The Moss Piglets have a unique high energy modern take on oldtime/bluegrass, along with hints of blues, rock, country, and reggae, featuring creative original music and tasty cover tunes

Saturday, May 10th:

  • Chef T-Bone will deliver an encore performance of his locally sourced specialties

 Pyro is on the move

Burning Brothers, redefining Pyromaniac one can at a time.

You keep drinking, we keep brewing. Our Pyro APA can be found in a variety of locations across the Twin Cities metro. Also, we have begun to push into greater Minnesota, including Rochester, Duluth, Moorhead, Faribault (our hometown) and many other places.

Check out the “Find” link on the website for up to the minute information on where to get your Pyro.

We can’t do it all

Sometimes, you need a helping hand.

With the addition of the taproom to our growing repertoire of offerings, we realized we needed more help.

Hannah Hautman joins the crew as our Taproom Guru and Hostess. She’s well versed in the ways and means of beer and has already accompanied us to many of the events we were at over the past few months. Join us in welcoming her to the BBB team.

As always, if you have specific questions, drop us a note via emailFacebookMorse CodeTwitter or Google+.

Burning Brothers

So this thing happened

“When last we left our intrepid crew, construction was well underway and we were actually starting to see a brewery spring up around them. However, much to their dismay, this left no time to write, send out a newsletter or even have a life outside the brewery!  Thankfully, construction is done, and the next phase has begun.”

So yeah, let’s see, last newsletter… 6 months ago.

Uhm, right, excuses… the sun was in my eye… I thought you were taller… there’s a snake on the stove (true story… but for another time)… it’s not my fault!

No, seriously. The equipment arrived, insanity ensued and ultimately all I can say is, I’m sorry.

So, now that we have that out of the way, let’s catch you up.

1) As of January 30th, Burning Brothers Pyro American Pale Ale is on store shelves and in bars and restaurants. Locations can be found on the website. If your local watering hole doesn’t carry our beer, your best bet is to ask them to. The more requests they get, the more likely they are to call and say “Dude, can I get some of your beer?”.

2) The tap room is built and we are working with the city on finalizing our certificate of occupancy and getting our pint sale and growler licenses. We do not have an ETA yet, but are hoping that it will only be a few weeks at the most. Current plan is that we will be open on Thursday and Friday evenings and Saturday afternoons. Once we are official, we’ll post the hours here, there and everywhere else.

3) At the beginning of February, the BBB team expanded to include our fourth member, Ryan Strong. His skills include a strong culinary background, mechanical intuitiveness and a charming and sometimes irreverent sense of humour. Yeah, he fits in quite well.

4) We’ve started attending some of the local beer festivals. It’s been a little odd
and humbling for us to be on the other side of the table, but we’ve really
enjoyed the chance to be out there and pouring beer for all of you. With winter (dare I say it?!) finally releasing it’s death grip on us, we are already getting queued up for several more and hope that many of you will take the time to come out and share a glass with us. I promise (no, REALLY!) to get the website updated with dates and times of where we will be.

It’s been one heck of a ride thus far and we couldn’t have done it without all you.

As always, if you have specific questions, drop us a note via emailFacebookTwitter or Pony Express.


Thom, Dane, Gabe and Ryan




Frequently Asked Questions – Sept 2013

Because inquiring minds want to know…

We’ve gotten a variety of questions via email and social media (FB / TWT) and we thought we would take the opportunity to answer some of the more common ones. Got a burning (..brothers…) question, let us know.

1) When are you going to open?
While we can’t give a definitive date, we can tell you where things are at. The brewing equipment is en route with an ETA of around October 1st (yes, we can almost taste it…the beer that is, not the stainless, although…). It will take a few weeks to setup, install and calibrate, and then another couple of weeks to ferment the first batches. Also, we are still working through the approval process with the state and the city so that all the various agencies can be happy. All of that being said, it’s looking like November is the time frame we are looking at as of right now.

2) Where can I find your tasty beverages?
Once our tasty beverages are safe and sound in liquor stores, restaurants and bars, we’ll have a link on the website that you can use to locate them. We’ll also shout out to the world at large via the usual suspects of email, tweets, etc.

3) Are you going to have a tap room/growlers?
Yes and yes. We are thinking that we’ll be open 2 to 3 nights per week as well as on Saturday afternoons.Hours will be posted when we are ready/approved.

4) Do you “de-glutenize” your beer?
It can’t be done. One can reduce the amount of gluten in a beer by adding enzymes, however there is currently no scientific means of completely removing gluten from a gluten-based beer. Know what you’re putting in your body. Read your labels. “Crafted to remove gluten” doesn’t specify how much gluten has been removed. The only way to know for sure is start without. No gluten in means no gluten out.

5) What can I do to help?
Spread the word…. and cookies… we like cookies. No, seriously, send people our way via the website, Facebook, Twitter, carrier pigeon, smoke signals, etc. We love to hear from you and appreciate all the support!

Dane, Gabe and Thom

Dude! Somebody changed your logo!

The more observant in the room will have noticed that something (i.e. almost everything) changed with our logo.

While the old logo is near and dear to our hearts, we realized that it just didn’t scale the way we needed it to. Specifically, as we were looking at labeling for cans, growlers and other stuff, we noted that as the image shrunk, all of the lovely detail was lost.

So, after months of diligent research and study (i.e., there was much beer and pizza), and some pretty severe head-butting, we are proud to present you with our shiny new logo! (Don’t feed it after midnight!)


Thom, Dane and Gabe

Friends don’t let friends cut concrete

On Monday, June 3rd, construction began. As you can see, this was just the first of many floor cuts into the brewery to make room for our underground plumbing.

Drainage and plumbing is one of the more critical aspects of the brewery operation. Most people probably don’t realize this, but your average brewery uses water at a ratio of 8 to 1. In other words, it takes about 8 gallons of water to produce 1 gallon of beer.

Since then, we’ve been progressing with putting the pipes in place, getting the thumbs up from the appropriate agencies and are nearly ready to put the concrete back on top.

Next up: Walls, doors and windows… oh my!


Dane, Thom and Gabe


Can’t sleep, bankers will eat me

Loan Closing

This is Matt.

We like Matt.

Why do we like Matt?

Well, Matt is with Pioneer Bank in Mankato.

Matt just sat down with us to close on the loan for financing our equipment and construction costs.

That’s right people, this sh*t just got real!

Burning Brothers Brewing, coming soon!


Thom, Dane and Gabe