Newsletter: Happy New Beer!

A very Happy New Year to everyone!

The new year is upon us and we hope that everyone has had a wonderful holiday season filled with laughter and time with friends and family. From all of us at Burning Brothers, we’d like to raise a glass and say CHEERS… Here’s to another year of delicious beer!

Taproom Tidings

This weekend we are open Thursday (4-8pm) and Saturday (2-10pm), but closed on Friday for the holiday and Sunday for our staff party. On Saturday we are pleased to welcome back the Tatanka Truck, featuring traditional Native American Foods.

  • Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and Raj-Agni IPA

As always, if you have questions, drop us a note via Email, Facebook, Twitter or Google+.

Cheers!

Newsletter: ‘Twas the night before brewing

A mug shot of the perpetrator

We wanted to take a moment to put on our serious faces, and wish everyone who reads this a very happy holiday season. Whether what you celebrate in the winter has already occurred, or is coming up, we hope that you spent it surrounded by loved ones, and that you find peace and prosperity in the coming year!

Our first pallets of Roasted were picked up by our Minnesota and Wisconsin distributors this past Wednesday. Help us get the word out as to where they are located by Tweeting/Facebooking #IGotRoasted when you find someplace carrying them. Thanks!

Ask the Brewer tells a story

Editor’s Note: While not exactly what happened, this is based on true events that happened soon after opening the brewery.

Twas the night before brewing, and all through the pub
The fermenters were empty, not even some trub
The hoses were hung by the kettles with care
In hopes of a brew day beyond all compare

Us owners were settled all snug at our desks
Creating the lists of tomorrow’s fun tasks
We’d listed the filtering, and the cleaning too
Refilling the tanks, there was so much to do

When out on the brew floor there arose such a clatter
We sprang from our desks to see what was the matter
Away to the door we flew like a flash
Throwing it open to a resounding crash

The light of the thermostats so faintly did glow
They barely did light the objects below
When what to our wondering eyes should appear
But a family of squirrels, showing no fear

With a little grey mother, so lively and quick
Catching them all would be quite the trick
More rapid than eagles the babies they ran
And we whistled, and shouted, and called them by name

“Out, Fuzzy! Out, Furry! Out, Trespass and Stealin!
Go, Graytail! Go Scabby! Go Piddles and Thievin!
On top of the coolers! On top of the wall!
Oh Get out! Get out! Get out you all!”

Like leaves that before the wild hurricane fly
When they meet with an obstacle, mount to the sky
So up to the rooftop the squirrels they flew
Carting a four-pack of beer, and a growler too

And then in a twinkling, we heard on the roof
The chewing and gnawing of each little tooth
They’ve stolen our beer, they’re opening it now
They got into the brewery, we need to figure out how

They are dressed all in fur, from their head to their tail
With a gray fuzzy back and a stomach that’s pale
They didn’t look like thieves, before they stole our beer
Their future as criminals is becoming quite clear

Their eyes – yes, they twinkled!  Their smiles, so sneery
And now their squirrel breath, it will be quite beery
If we could find their way in, block them out
We could protect the Ale, the Porter, and Stout

The rung of a ladder held tight in one hand
In the rafters we looked where a squirrel might stand
We could trap them in boots which are quite smelly
That would teach those thieves, so much beer in their belly

They are chubby and plump, yet audacious and small
We laughed when we saw it, the hole in the wall
A spark in our eyes, some steel wool and cement
We could block out squirrels with effort well spent

We spoke not a word, but went straight to our work
We filled the hole completely, then turned with a jerk
And laying the ladder beside the trench drain
We went outside yelling “Now try that, again!”

They sprang to their feet, dropping beer cans as they would
Staggering slightly from drinking as fast as they could
Yet we heard them exclaim, as they ran across the roof
“Your beer is delicious, though slightly high in proof!”

Taproom Tidings

This weekend we are open Wednesday, but closed on Thursday and Friday for the holidays. On Saturday we are excited to be joined for the first time by Man Cave Craft Meats. If you love craft beer, you’ll love craft meats!

  • Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and Raj-Agni IPA
  • Gingerbread Custard Cupcake from Groundswell, gingerbread with pumpkin custard and spiced whipped cream

Final Thoughts

Just a quick note about our holiday hours, especially for those who want to have beer available for getting together with friends and family.

We will be open on Wednesday, December 23rd, from 4-8pm, then closed both Christmas Eve and Christmas Day.

We will be open on New Year’s Eve until 8pm, but will be closed on both the 1st (Happy New Year’s!) and the 3rd (for our staff holiday party).

Also, If you are still looking for that perfect gift for your beer loving recipient, give us a call or stop in. We have growler gift sets, shirts, hats and gift cards available in any denomination.

As always, if you have questions, drop us a note via Email, Facebook, Analogy, Twitter or Google+.

Cheers!

Newsletter: Two years down and still kicking

The hop fields of Crosby Hop Farm, in Oregon

December 15th marked the second anniversary of our first big brew here at Burning Brothers (whoa, it feels like it was only yesterday), and January 30th marks the two year anniversary of beer leaving the brewery in cans (alright, maybe it was awhile back). It’s been a dazzling ans sometimes dizzying ride, so thanks for living this adventure with us!

Our first pallets of Roasted were picked up by our Minnesota and Wisconsin distributors this past Wednesday. Look (or even ask) for them at your local retailer, as they are available now!

Ask the Brewer

Where do you get your hops from?

The majority of our hops come from Crosby Hop Farm, located in the Willamette Valley in Oregon. Several interesting things of note about Crosby, beyond the sheer size of their operations, are their sustainability, Integrated Pest Management (IPM) practices and their Salmon Safe certification. We can see the puzzled looks… the “Salmon?” question lingering in your mind… what do hops have to do with Salmon?

The river that flows through the Willamette Valley is home to spawning salmon and Crosby is one of only a handful of Salmon-Safe certified hop farms in the U.S. In addition to maintaining 5% biodiversity on their farmland, they use formulations and safe application strategies from certified crop consultants, protecting their watershed and the creatures that inhabit it. Hence, their Salmon Safe Certification.

Our fresh hops come from Mighty Axe Hops, here in Minnesota. Mighty Axe is still fairly young, at least for the hops industry, as hop vines take many years to mature and produce usable cones. The craft beer explosion here has provided a market for fresh, locally grown hops, which Mighty Axe, and almost 100 other Minnesota hop growers, are stepping up to fill.

Taproom Tidings

This weekend we have the return of the Signature on Wheels crew for Friday night, and on Saturday we will be joined by the new to our taproom Peanuts and Popcorn. We will be open our regular hours, with growler and grumbler fills all of the days we are open.

  • Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and Raj-Agni IPA
  • Thirsty Thursdays $1 off pints and $2 off growlers (No growler or grumbler fills after 8pm, cuz it’s the law!)
  • Gingerbread Custard Cupcake from Groundswell, gingerbread with pumpkin custard and spiced whipped cream

Final Thoughts

Just a quick note about our holiday hours, especially for those who want to have beer available for getting together with friends and family.

We will be open on Wednesday, December 23rd, from 4-8pm, then closed both Christmas Eve and Christmas Day.

We will be open on New Year’s Eve until 8pm, but will be closed on both the 1st (Happy New Year’s!) and the 3rd (for our staff holiday party).

Also, If you are still looking for that perfect gift for your beer loving recipient, give us a call or stop in. We have growler gift sets, shirts, hats and gift cards available in any denomination.

As always, if you have questions, drop us a note via Email, Facebook, Singing TelegramTwitter or Google+.

Cheers!

Newsletter: Life imitates art which imitates beer, I think

Holiday spirit at the taproom, courtesy of our friends at Living Art Gardens

Our first pallets of Roasted cans will leave with our Minnesota and Wisconsin distributors next week. They should be hitting the shelves of liquor stores as well as bars and restaurants shortly thereafter! Thanks for your patience.

Ask the Brewer

Are there any good beer poems out there?

Firing up the intertubes reveals multiple forms of beer poetry; limericks, sonnets, and even haiku. A haiku is a short, 3 line poem, with the first line being 5 syllables, the second being 7, and the third being 5. Haiku is one of the most important forms of traditional Japanese poetry. Here are a few examples, focused of course, on beer:

Morning Beer
Feeling so sheepish
breakfast at a restaurant
I ask “what’s on tap?”

Regret
Into the taproom
Delicious! I drink eight pints
Sorrow comes with dawn

And, of course:
No Fear
Burning Brothers Beer
craft flavor yet gluten-free
Hope for celiacs
Then, for the holidays:
Winter
Holiday gatherings
cold weather, crackling fires, friends
strong dark beer and smiles
Anyone brave enough to share their own versions? 😉

Taproom Tidings

The second weekend of December continues our tradition of food on Friday and Saturday. Moondog will be here both days with their German style brats and dogs.

We are open our regular hours, with growler and grumbler fills available all of the days we are open.

  • Thirsty Thursdays are your chance for $1 off pints and $2 off growler fills (Remember, St. Paul doesn’t let us fill growlers after 8pm on Thursdays, so get here early)
  • Whistler Soda has several new soda flavors, including a a caramelized pineapple and a mango.
  • Tantalize your taste buds with a Gingerbread Custard Cupcake from Groundswell. Gingerbread with pumpkin custard and spiced whipped cream.
  • Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and Raj-Agni IPA.

Final Thoughts

Join us this weekend at the Winter Wine & Craft Beer Expo. Held at the Hanover City Hall on December 11th from 7 to 9PM, it will be an opportunity to sample wine and beer from many different vendors!

Also, If you are still looking for that perfect gift for your beer loving recipient, give us a call or stop in. We have growler gift sets, shirts, hats and gift cards available in any denomination.

As always, if you have questions, drop us a note via Email, Facebook, Masonic Messages, Twitter or Google+.

Cheers!

Newsletter: Can you do the Can-Can?

Cross-section of the seam that holds the lid to the body of a beer can

With both the revamped Pyro and the new Roasted cans here at the brewery, we are gearing up for a week of hard core canning, which brings us to this edition of our Ask the Brewer question!

Ask the Brewer

How does the beer get into sealed cans anyway?

That is a good question. While our canning line is easily visible through the taproom window, and we have definitely had people working it while the taproom is open (do not taunt the brewhouse workers, they scare easily), it can still be hard to see (and understand) exactly what the process is.

One of the things that often surprises people is that the cans get shipped to us as open topped containers. The can body is separate from the lid, and the canning line fills and assembles them, seaming the lid onto the body. The picture above shows the cross section of a properly formed seam.

Canning beer can be broken down into 5 distinct steps that need to be performed properly to get a correctly filled, leak-proof can of beer:

  • CO2 filling
  • Beer filling
  • Lid application
  • First seam
  • Second seam

Prior to being put on the canning line, each can is rinsed with a mild sanitizing solution to ensure that the beer is going into a clean container. Once placed on the canning line, the cans are moved forward in groups of three to the first operation of filling those cans with CO2. The CO2 is heavier than air, so it stays in the can, providing an oxygen free environment that maintains carbonation and inhibits flavor changes. The second step is filling the cans with beer. Again, the cans are moved forward until they are under the fill nozzles, which drop down into the bottom of each can. Beer flows from the brite tank to each of the three fill nozzles, into the cans and displaces the CO2, so that it is laying between the top of the beer and the rim of the can.

In the third step the canning line pushes the filled cans under the lid dispenser and into the seaming portion of the operations. The lid dispenser puts one lid on each can, trapping the bed of CO2 as well as the beer beneath it. The fourth and fifth steps are the actual sealing of the can, which is called double seaming. Each operation in the double seaming process needs to be precisely timed so that a tight and leak-proof seam is formed. The fourth operation consists of the curled edge of the cover getting interlocked with the flange of the can body. The fifth operation is the rolling and compression of those inter-locked edges. Correctly done, the end result is a hermetically sealed container.

Once filled and seamed, the cans are rinsed, removed from the canning line and snapped into four-pack holders. They are then placed into cases, put on pallets, and stored in our walk-in cooler for pick-up by the distributor.

Taproom Tidings

The first weekend of December continues our tradition of food on Friday and Saturday. Tollefson Family Pork Farms will be here with locally raised pork sausages accompanied by their made from scratch side offerings on both days.

We are open our regular hours, with growler and grumbler fills available all of the days we are open.

  • Thirsty Thursdays are your chance for $1 off pints and $2 off growler fills (Remember, St. Paul doesn’t let us fill growlers after 8pm on Thursdays, so get here early)
  • Whistler Soda has several new soda flavors, including a a caramelized pineapple and a mango soda.
  • Tantalize your taste buds with a Gingerbread Custard Cupcake from Groundswell. Gingerbread with pumpkin custard and spiced whipped cream.
  • Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and Raj-Agni IPA, with the “brewer’s choice” of a Minnesota Mild also on tap.

Final Thoughts

If you are looking for that perfect gift for your beer loving recipient, give us a call or stop in. We have growler gift sets, shirts, hats and gift cards available in any denomination.

As always, if you have questions, drop us a note via Email, Facebook, North Pole Postal, Twitter or Google+.

Cheers!

Newsletter: What are you thankful for?

The first Roasted Coffee Ale can off the line at the Ball facility in Indiana

As you can see above, we now have Roasted Coffee Ale cans! They were printed on Tuesday at the Ball facility in Monticello Indiana, and will be arriving in Minnesota on Wednesday morning, along with a shipment of Pyro cans. We will start canning Roasted next week, with it hopefully hitting stores, restaurants and bars soon after.

Ask the Brewer

We took the time to ask ourselves what we, as a business, are thankful for, and this is what we came up with!

First and foremost, we are thankful for our customers. The comments we receive, through our distributors, liquor buyers, store owners, and directly on social media or in person make our endeavors worthwhile. Every time someone says “Wow! This is really good beer, and gluten-free too?” we smile inside. Every time we hear of someone getting to have a beer with friends after years of drinking wine or cider, we get warm fuzzies. Each e-mail, tweet or post we get asking where can I buy your beer, I live in (pick a state), we are thrilled, and wish we could expand as fast as people are hearing about us. All of you have made our deciding to leap from home brewers to professional brewers worthwhile, and we thank you!

We are thankful for the retail establishments that carry our beer. Whether you have it in cans or on tap, are a restaurant, a bar, a pub or a liquor store, you carry our beer, and work to promote it. Without your support and assistance, we wouldn’t have grown nearly so fast, reaching so many people. Every time you recommend our beer to those who are looking for a local or Midwestern brew, or something gluten-free, you help people to discover us. We couldn’t do this without you, so, thank you!

We are also thankful for our distributors and our vendors. Without your support, things would be so much harder! You make helpful suggestions, you identify potential avenues of exploration, and you are tolerant of the vagaries and struggles of a start-up small business.  Your assistance and willingness to work with us has been invaluable, so we thank you, as well!

We hope that all of you have a lovely Thanksgiving, irregardless of how you celebrate it, and get some time to spend with friends and family, and the chance to reflect on all you have to be thankful for.

Taproom Tidings

This fourth weekend of November continues our tradition of food on Fridays, and hopefully Saturday. Unfortunately, the Crepe & Cake truck will not be joining us this weekend. Rusty Taco graciously agreed to step in at the last minute, and will be with us from 6 to 8 on Friday, and if they can make it work, Saturday as well. So, take a well deserved break from the Christmas shopping and stop in for a “brewers choice” beer and tacos!

With Thanksgiving happening on Thursday, we have changed our taproom hours for this week. We are open Wednesday from 4 to 8PM, closed Thursday (Thanksgiving), and then open Friday from 2PM until 10PM. Saturday and Sunday are back to the regular hours, with growler and grumbler fills available all of the days we are open.

  • Thirsty Thursdays will be on hiatus this week due to the holiday, but we are extending the offer to this Wednesday with your chance for $1 off pints and $2 off growler fills (Remember, St. Paul doesn’t let us fill growlers after 8pm on Thursdays, so get here early)
  • Tantalize your taste buds with our seasonal offering of Pumpkin Cheesecake Cupcakes from Groundswell. Pumpkin cake with cheesecake filling and cinnamon whipped cream
  • Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and Raj-Agni IPA, with the “brewer’s choice” of a Minnesota Mild getting tapped on Friday.

Final Thoughts

Forget the Mall. The best way to spend Black Friday is with great friends and your favorite craft brews at the Harley-Davidson Museum® in Milwaukee, Wisconsin. From 4 to 7PM the Black Friday Beer Fest will sample a variety of beers from IPAs to ciders from many of the Midwest’s best craft breweries, including Burning Brothers. We hope to see you there!

2nd Annual Black Friday Beerfest

As always, if you have questions, drop us a note via Email, Facebook, PensieveTwitter or Google+.

Cheers!

Newsletter: These are not the beers you are looking for, move along

Dane dumping beer in the early days of recipe development

Locations in South Dakota and Wisconsin have started ordering kegs so they can offer Burning Brothers beer on tap. As always, you can check the “Find” link on our website to see where our beer is – The red beer stein icon is for locations with taps. Prost!

Ask the Brewer

Does every batch of beer turn out the way you want it to?

The short answer to this question is no. However, sometimes the way a beer turns out is an unexpected surprise, other times it is a huge disappointment. There are also times when you are brewing a tried and true recipe, and it just doesn’t work. Whether you are developing a new recipe, or working with one you’ve used before, there are enough variables in brewing that each batch is it’s own creation.

When creating a new recipe, you have many options in the grains, hop varieties, and flavorings that you can use. You can also vary boil times and the timing of various ingredients additions. On top of that, you can use any one of many different strains of yeast, depending on what you are creating. With all of theses different factors, you can end up with something very different from what you were trying to create, yet still delicious, something that is right on the mark, or something that is completely undrinkable – see the picture above! When the beer is undrinkable, it is always a little heartbreaking.

When you are working with a tried and true recipe, even in a commercial brewery, you can have things go wrong that cause the beer to go off. If there is an equipment malfunction, such as a chiller blockage or a fermenter thermostat failure, you can have beer that is left too hot for too long after the brewing process, or fermented at the wrong temperature, either impeding or accelerating fermentation, sometimes with poor results. Yeast, as a living organism, can be very particular about the temperatures it performs best at. While the large breweries can do much more than home brewers can to control the environment the beer is in, and replicate successful recipes exactly, there are still times when things go wrong. In those instances, the brewers grit their teeth, and send barrels of beer down the drain.

With all of this being said, we are sad to say that the initial fresh-hopped IPA made for the brewer’s choice offerings has gone to the beer trolls that live in the trench drains. While they were very happy about it, the rest of us wept a little. We have now recovered from that disappointment though, and are ready to try again.

Taproom Tidings

This third weekend of November continues our tradition of food on Fridays and Saturdays. The fine folks with the Tatanka Truck, winner of Outstanding Food Truck at this years Charlie Awards will be here on Friday. Saturday brings us something new with the arrival of the Signature on Wheels truck, bringing locally inspired chef favorites to our taproom.

The taproom is open its regular hours all weekend with growler and grumbler fills available all of the days we are open.

  • Thirsty Thursdays is your chance for $1 off pints and $2 off growler fills (Remember, St. Paul doesn’t let us fill growlers after 8pm on Thursdays, so get here early)
  • Tantalize your taste buds with our seasonal offering of Pumpkin Cheesecake Cupcakes from Groundswell. Pumpkin cake with cheesecake filling and cinnamon whipped cream
  • Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and Raj-Agni IPA

Final Thoughts

Join us and sample the best that Minnesota’s local brewers and winemakers have to offer at “Raise a Glass – A Toast to PACER,” a beer and wine tasting event this Friday, Nov. 20, at 6 pm at Muse Event Center, located at 107 3rd Ave N, in Minneapolis.

As always, if you have questions, drop us a note via Email, Facebook, Language of Flavor, Twitter or Google+.

Cheers!

Newsletter: Beyond beer with hops

Humulus Lupulus (AKA Hops!)

This week we saw two loads of kegged beer head out the brewery doors! One batch is destined for South Dakota and the other for Wisconsin. Now you will be able to get Burning Brothers beer on tap in states besides Minnesota. Prost!

Ask the Brewer

Are hops used for anything besides beer?

While the first documented use of hops in beer dates back to the 9th century, hops actually have a long history of being used for a variety of reasons with some references going as far back as Roman times (Pliny the Elder in 23-79 AD). At that time, hops grew wild and the fresh spring shoots would be consumed much the same way we eat asparagus today. By the 14th century, hops were regularly being used in the Netherlands for ales.

Medicinally, hops have historically been known to help with both stomach issues and to address trouble sleeping. Today, they are also being investigated for their antibacterial, anti-fungal, and anti-cancer properties.

  • The oils that make hops bitter also make them an effective tonic for stomach issues as they help to improve appetite and cure indigestion.
  • Since hops are a member of the Cannabaceae family, it should also come as no surprise that they can have a sedative effect. In fact, they are often found in sleep aids along with Valerian, another herb known to promote the Z’s.
  • The antibacterial and anti-fungal properties in hops are due to the bitter acids contained within the flowers. India Pale Ales came about because English brewers needed to add extra hops to the beer being shipped to India during the late 1800’s. Without the additional hops, the beer would spoil before reaching it’s final destination.
  • Hops bittering agents are also being evaluated as a cancer preventative with initial research indicating that they can reduce the size and number of some cancerous lesions.

And here we thought that hops in beer was just an indulgence!

Taproom Tidings

This second weekend of November continues our new tradition of food on Saturdays. The fine folks with the Tatanka Truck will be here on both Friday and Saturday, as well as the following Friday (11/20) slinging their Native American deliciousness. The Saturday following (11/21) brings us something new with the arrival of the Signature on Wheels truck bringing locally inspired chef favorites to this taproom.

The taproom is open its regular hours all weekend with growler and grumbler fills available all of the days we are open.

  • Thirsty Thursdays is your chance for $1 off pints and $2 off growler fills (Remember, St. Paul doesn’t let us fill growlers after 8pm on Thursdays, so get here early)
  • Tantalize your taste buds with our seasonal offering of Pumpkin Cheesecake Cupcakes from Groundswell. Pumpkin cake with cheesecake filling and cinnamon whipped cream
  • Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and Raj-Agni IPA

Final Thoughts

For those of you who don’t fear the winter (and love good beer), the tickets for the Winter Beer Dabbler have just gone on sale. This is by far our favorite beer festival but isn’t for the faint of heart (you try keeping the beer flowing when it’s below zero!). February 6th from 3:30 – 7:30pm at the MN State Fairgrounds, it includes samples from 120+ local, regional, and national craft breweries, live music, and fun winter activities. You can find tickets at the Beer Dabbler website.

As always, if you have questions, drop us a note via Email, Facebook, Genome Sequencing, Twitter or Google+.

Cheers!

Newsletter: Beer and the authorities… it’s complicated

Beer moves that can land you in the clinker?

We have received our can proofs for both the re-work on the Pyro cans (updated logo and such) and the initial run of Roasted cans. Next steps in the process are the creation of the printing plates and then the scheduling of our can production run at the Ball manufacturing facility in Monticello, Indiana. Needless to say, we are eager to keep the ball rolling!

We are also happy to announce that the TTB approved our formula for Roasted and Raj-Agni, so that means we can sell them across state lines. That means Coffee ale and IPA will be available for all the states we are distributed in!

Ask the Brewer

So, some beer laws are a bit strange, what are some of the weirdest?

We were able to find some pretty odd beer laws, most are courtesy of the Thrillist Food & Drink website. While their list is comprehensive towards all forms of alcohol, we chose to focus on the beer related laws (because…. BEER!).

In Oklahoma, beer that is more than 4% alcohol cannot be sold chilled. It has to be sold at room temperature. While this may be a great serving temperature for some beer, it’s not so great for the shelf life of many others. In particular, craft beer, which in most cases is unpasteurized.

In Georgia, individual cities get to set their own open container laws (say what?!). So, while you can drink publicly in Georgia, any slurring, stumbling or other inebriated behavior could land you in the clinker.

Texans are only allowed to have three sips of beer if they are drinking while standing. If they actually want to finish the beer, they have to sit down.

In Alaska, it is illegal to give beer to a moose (“Hey Rocky, pass me a Pyro…”). This actually makes a person wonder what happened, that a law like this had to be put on the books!

And, in Colorado, you can’t drink and ride a horse, or drink while riding a horse. It seems a horse is still considered a vehicle in Colorado, making you subject to DUI laws if caught.

Taproom Tidings

The taproom is open its regular hours all weekend. Growler and grumbler fills available all of the days we are open.

This first weekend of November also starts our food on Saturdays!  Rusty Taco this weekend, Tatanka next weekend.

Other highlights include:

  • Thirsty Thursdays is your chance for $1 off pints and $2 off growler fills (Remember, St. Paul doesn’t let us fill growlers after 8pm on Thursdays, so get here early)
  • Food on Fridays (FoF) brings us delicious tacos. Rusty Taco is back with their mouth-watering selection of tacos, on both Friday and Saturday!
  • You can also tantalize your taste buds with Pumpkin Cheesecake Cupcakes from Groundswell. Pumpkin cake with cheesecake filling and cinnamon whipped cream
  • Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and Raj-Agni IPA

Final Thoughts

If you did not get a chance to see it, the Pioneer Press put out a premium section on October 22nd celebrating St. Paul’s history with beer. This publication is exhaustive and entertaining, so if you get a chance, check it out!

As always, if you have questions, drop us a note via Email, Facebook, Dead Languages, Twitter or Google+.

Cheers!