Archive: Author: Thom

Bube’s Brewery… haunted or not?

Brewer’s choice offerings are coming along nicely.  We have two brews done and in fermentation.  One is a lovely fresh-hopped IPA featuring Mighty Axe Hops, locally grown in Minnesota, and the other is a Minnesota Mild.

Ask the Brewer

In honor of Halloween, all things spooky and people’s enjoyment of a good scare, we decided to ask ourselves whether or not there were any haunted breweries out there. Believe it or not, we came up with three of them, courtesy of the Drinking in America Blog.

The first haunted brewery on their list, pictured above, is Bube’s Brewery. Bube’s is located in Mount Joy, Pennsylvania, and is the only intact brewery in the United States left from the 1800s. Bube’s offers a ghost tour and has been featured on the SyFy channel’s “Ghost Hunters”.  While Bube’s lays claim to several ghosts, the most often seen apparition is that of a young woman down in the cellars. She is supposedly the former owner’s granddaughter who went insane in the 1920s.

The second haunted brewery is Moon River Brewing Company in Savannah, Georgia. While Moon River is more recent, starting operations in 1991, the building they are housed in dates from 1821 and housed the town’s first hotel and post office. The hotel closed in 1864 after General Sherman marched through with the Union Army, midst a wave of increased violence. There have been reports of bottles being thrown and people being touched, pushed and slapped by haunts.

The third haunted brewery on our list is actually in England. The Greengate Brewery is in Middleton, Greater Manchester, England. The Greengate house was built on this property in 1791, with the property being purchased by John Lee for building the brewery in 1828. In 1878 the brewery was renamed as the JW Lees & Co brewery. As of present day, the brewery is still in the same family, now on the sixth generation since the founder. In 2004, this brewery was featured in the Television show “Most Haunted”, with an investigation into the three ghosts said to haunt the premises.

Taproom Tidings

The taproom has its regular hours all weekend except for Saturday. On Halloween we will be closing early at 8PM. Growler fills available all of the days we are open. 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 an old favorite. Moondog will be here slinging their delicious selection of brats and dawgs along with the usual fine selection of toppings
• 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

We are also thrilled to announce that we will be featuring food trucks on both Fridays and Saturdays starting the first weekend of November. That first weekend will feature Rusty Taco, the second will feature the Tatanka Truck. We can’t think of a better way to spend a cold November day then over a good pint and meal with friends.

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

Cheers!

Our lovely taproom manager!

Fall is FINALLY here, and with it, beer festival season eases up. You would think that means we get to kick back with our feet up, but really, there is beer to be made. That means we are strapping Dane back onto the pilot brew system (it does make things awkward) and encouraging him to get creative. We’re not sure exactly what the result will be, but expect to see and hear more about our Brewer’s Choice offerings soon.

Ask the Brewer

So, who all works at your brewery and taproom?

Our taproom is managed by Hannah Hautman, pictured above, who greets our customers with warmth and hospitality. Since the taproom just wouldn’t be the same without her, and she seems to know our regulars so well, we thought it was only fair that our customers got to find out a little about her, hence this quick interview.

What do you do at Burning Brothers?

I’m the taproom manager and all around office assistant (but I can tell you she does much more than this would imply – she washes cases of growlers and grumblers every week, manages all of our charitable donations, keeps our website map up to date, files taxes, and takes care of restocking everything from taproom swag to ingredients).

What’s the best part of your job?

Talking to customers – I’ve realized that I learn something new every day that we have the taproom open. Customers have a way of telling you things that make you realize you’d never really thought about that subject from that angle before.

What’s the worst part of your job?

Moldy growlers! However, I just power my way through them, making sure they are as clean and sanitized as the rest.

What’s your favorite Burning Brothers Beer?

The Spiced Ale that we brewed this past January. The cinnamon, orange and ginger flavors, for me, set it apart from the other beers we have brewed.

What is your favorite other beer?

Shiner Ruby Redbird! It tastes like ginger, and I love ginger! (As mentioned above)

Pirates or Ninjas?

Pirates – Johnny Depp, duh.

If you could add one thing to the brewery/taproom, what would it be?

If it has to be one thing, I would say increased ambiance. To me, that means more artwork, different lighting, more sound baffles. I also wouldn’t say no to an automatic growler washer!

Taproom Tidings

The taproom has its regular hours all weekend.  Growler fills available all of the days we are open. 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 something new. Crepe and Cake will be here to tantalize us with the fine art of French crepes and be offering both savory and sweet options made on buckwheat crepes. Sounds delicious.
• Rumor has it that yesterday was National Pumpkin Cheesecake Day, and what better way to celebrate than with one of our lovely 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.

Note that on Saturday, October 31st (i.e., Halloween), we will be closing the taproom at 8pm. If you need a pint or a growler that day, make sure to stop in before that.

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

Cheers!

Brewer Humor

We have received back our hard copy proofs for the Roasted Coffee Ale cans, so the next steps are proof approval, and then getting onto the schedule at the Ball factory in Indiana. Still on track to hit store shelves in time for the holidays!

Ask the Brewer

It seems like working in a brewery is a lot of fun, is it?

We would refer you to the picture at the top of this weeks newsletter!

Taproom Tidings

The taproom has its regular hours all weekend, except for Saturday, when we have extended hours. Saturday we will be open from 10:30 AM until 10PM.  Growler fills available all of the days we are open. 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 Crazy Puppy with their gluten-free fair food. This is the last visit from Crazy Puppy for the season, so don’t miss it! To celebrate her wonderful customers, Crazy Puppy is offering $1 off curds, pups and combos this Friday. What a wonderful way to say goodbye to summer!
• Our featured cupcake from Groundswell is the Pumpkin Cheesecake. Pumpkin cake with cheesecake filling and cinnamon whipped cream.
• Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Cranberry Shandy and the newly named Blackstrap IPA, Raj-Agni. Growler and grumbler fills on everything.

Final Thoughts

On Saturday, October 17th starting at 10:30am, we will be hosting the MN Brewery Running Series at the Burning Brothers taproom. This event celebrates being active, drinking beer, and supporting the local community. Featuring community partners like Mill City Running and I Love Kickboxing along with food from Cafe Racer and Cool Jerk, it’s sure to be a good time. So come on down, cheer on the runners, have good food, have a beer, and support the community.

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

Cheers!

Where growlers are concerned, cleanliness is next to goodliness!

While an order has not been placed yet, the artwork for the Roasted Coffee Ale cans is finished, and we have begun the conversation with the can fabricator as to submitting said order. If all goes as planned, cans of Roasted will be on store shelves in time for the Holidays.

The Cranberry Shandy is already on-tap in the taproom for the fall and winter, and the Blackstrap IPA, now named Raj-Agni (Hindi for Fire King) will be back on tap this Friday.

Ask the Brewer

I drank the beer in my growler, now what do I do with it?

We regularly get asked what to do with growlers once they are empty (i.e., all the beery goodness has been enjoyed). The best answer of course is to bring it back in and re-fill it! However, since that could be anywhere from an hour to a couple of weeks in-between when you finish your growler and when you get to bring it back to us, we thought we’d do a quick run-down on growler care.

First off, don’t put the cap back on! When empty growlers get capped and left to sit, the residual beer inside gets funky and provides the perfect medium for new life forms to sprout and grow (Note that if you open that cap and the growler starts talking with you, that is typically a bad sign). We recommend giving the growler (or grumbler) a thorough rinse, and then leaving it open to dry out. That’s it! You don’t need to scrub, wash, or otherwise try to clean the growler.

Once your growler comes back to the brewery, we put them through a thorough cleaning and sanitizing process. We also examine them for chips, cracks or other flaws that mean they need to be pulled and recycled, as well as insuring a gluten-free, clean fill that allows the flavor of the beer to be enjoyed to the fullest.

Taproom Tidings

The taproom has its regular hours all weekend, with growler fills available all of the days we are open. 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 Chef T-Bone with Tollefson Family Pork Farm. T-Bone specializes in made to order farm fresh offerings designed to delight.
• Our featured cupcake from Groundswell is the Pumpkin Cheesecake. Pumpkin cake with cheesecake filling and cinnamon whipped cream.
• Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, the last of the Parched Lime Shandy, Cranberry Shandy and the newly named Blackstrap IPA, Raj-Agni. Growler and grumbler fills on everything.

Final Thoughts

On Saturday, October 10th from 1-4pm, we will be at the Nordeast Big River Brew Fest, pouring beer in support of East Side Neighborhood Services. Come and sample an exciting and diverse array of over 200 micro and craft brews, plus samples from local vendors. We look forward to seeing you there!

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

Cheers!

Autumn is beer drinking weather, just ask the Germans!

Well folks, keg distribution is just getting started, yet we already have a few early adopters with gluten-free goodness on tap:

• Sassy Spoon, Minneapolis
• Republic, Minneapolis
• La Ferme, Alexandria

Also of note, now that Fall has finally arrived (wasn’t it just 80 degrees the other day), we are bidding adieu to our summer seasonal (i.e. the Parched Lime Shandy) and welcoming back our winter seasonal of the (as of yet un-named) Cranberry Shandy. Both options will be available in the taproom this weekend, but once the lime is gone, well, it’s gone.

Also also of note (insert dry sense of humour remark here), you thirsty hop heads have drunk us out of our Blackstrap IPA. That doesn’t mean that it’s gone for good, just for the weekend while we wait for the batch in the back to finish fermenting. When I went back and asked it how it was doing it said “bloop bloop bloop”, which loosely translates to “I’ll see you next weekend”.

Ask the Brewer

So, what’s the big deal with Oktoberfest?

Oktoberfest is the world’s largest “Volksfest”, which is a beer festival and traveling fun fair. It is held annually in Munich, Bavaria, Germany, lasts for 16 days, and attracts over 6 million visitors! It runs from mid to late September into the first weekend of October.

Oktoberfest got it’s start in 1810 with the marriage celebration of Crown Prince Ludwig to Princess Therese. The event included beer and wine tastings, live performances, a parade, horse racing and singing. In 1811 a show was added to promote Bavarian agriculture, and in 1813 carnival booths were added. As of 1819, it was decided that it should be an annual event and has been held yearly since except for during times of war or disease outbreaks.

As of 2015, the Oktoberfest celebration in Munich has 14 large tents each capable of holding from 1,000 to 8,000 people, as well as 20 smaller tents that can each hold from 60 to 450 people. The festival opens with a twelve gun salute and with the Mayor tapping the first Oktoberfest keg and giving the first litre poured to the Minister-President of the State of Bavaria. There are only 6 breweries that serve beer at Oktoberfest in Munich, all of which operate within the city limit and conform to the Reinheitsgebot (the governing laws in Germany for beer purity).

Taproom Tidings

The taproom has its regular hours all weekend, with growler fills available all of the days we are open. 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 something new with the inaugural visit of the Tatanka Truck who specialize in Native American Foods.
• Our featured cupcake from Groundswell is also new this week (Pumpkin Cheesecake), in honor of the harvest season. Pumpkin cake with cheesecake filling and cinnamon whipped cream.
• Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, and the last round of Parched Lime Shandy! Sadly, our Blackstrap IPA is out until next weekend, but we do have the Cranberry Shandy back on tap. Growler and grumbler fills on everything.

Final Thoughts

On Friday, October 2nd, we will be participating in Pour FOR Parks. This event features over 15 local craft breweries and wineries, 6 Fan Favorite food trucks, music, bonfires and hammerschlagen. There will also be a VIP craft distillery tent.

On Saturday, October 3rd, we will be at the Rotary Club of Brooklyn Park, pouring for Hops for Hunger and Homeless. This fundraiser will have craft breweries and cideries, live music, a complimentary bratwurst lunch, and a souvenir tasting glass.

We look forward to seeing you at either or both of these events!

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

Cheers!

Guess what Thom’s favorite color is!

Our distributor here in Minnesota has picked up two pallets of kegs just this past Monday – Woot!  That means that Burning Brothers will be available on tap in select locations in very short order.  The first two varieties going out to retail accounts are Pyro and Roasted.  We will post locations that have our beer on tap on our website as well as Twitter and Facebook as soon as we know.

Ask the Brewer

So, who makes your beer?

While there are several people at Burning Brothers who brew the beer, the behind the scenes work is done by Co-Founder Thom Foss, pictured above.  In order to give you, our loyal followers, a little insight into what makes him tick, we did a short interview with him.

What do you do at Burning Brothers?
I do all of the behind the scenes stuff, i.e. office work, that makes the brewery happen.  There is a lot of regulatory and financial paperwork that has to be dealt with.  However, I still make time to do things on the brewfloor too.

What’s the best part of your job?
Getting to have a beer, or two, in the middle of the day!  Actually, what I like most is being able to create something of value, something tangible that actually adds to other people’s lives.

What’s the worst part of your job?
Feeling that the brewery has become my whole life.  In some ways I worry that I am letting down my family and friends, as I do very little with them right now.

What’s your favorite Burning Brothers Beer?
Roasted Coffee – I have close to the same passion for coffee as for beer, so this combines that, and they are two great tastes that go great together!

What is your favorite other beer?
Triple Karmeliet, it is hands down one of the best beers I have ever had in my life.

Pirates or Ninjas?
Ninjas!  When asked why, he said if you need to ask, you don’t understand…

If you could add one thing to the brewery/taproom, what would it be?
A patio – it would make our regulars happy!

Taproom Tidings

The taproom has its regular hours all weekend, with growler fills available all of the days we are open. 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 Crazy Puppy, gluten-free fair food – delicious!
• Our featured cupcake from Groundswell is their Espresso Turtle. Chocolate espresso cake with chocolate mousse, whipped cream, toasted pecans and an espresso caramel sauce.
• Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Parched Lime Shandy and our ever popular Blackstrap IPA. Growler and grumbler fills on everything.

Final Thoughts

On Saturday, September 26th, we will be participating in Spirits on the River.  This event is a beer, wine, and food sampling event featuring 80+ beers from fifteen breweries, five wineries and five food vendors. There will also be root beer, live music and a raffle including a 2015. We hope to see you there!

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

Cheers!

Barrel aged beers, mmm tasty!

Bacon… Beer… Music… what more could you ask for?! This Saturday (9/12), we’ll be at Target Field in downtown Minneapolis for the Bacon and Beer Classic. As attendees walk through the stadium they will get a taste of history through the hundreds of craft brew samples and mouth-watering bacon-inspired tastes local restaurants cook up. Music will get people dancing and interactive games will bring out their inner kid!

Ask the Brewer

I always thought fresh beer was best, why would I want to drink aged beer?

While getting fresh beer is important, certain beers actually age quite well and can be barrel, cask, or bottle aged to enhance their flavors. Fresh beer matters because certain flavors fade or degrade over time. According to the Beer Advocate website, hop flavors in lower alcohol beers (i.e., Pale Ales, IPAs and Black Ales) are typically better fresh. Also, coffee flavors can diminish quickly, so many coffee beers are better when enjoyed fresh.

The primary advantage of aging is that it lets alcohol or “boozy” notes mellow out over time. High ABV beers such as Imperial Stouts, Barley Wines, Old Ales and some Belgian Ales are usually good choices for aging. As a general rule, if a beer has an ABV higher than 10%, it is potentially a good candidate for aging.  If you are interested in cellaring your own beer, you can pick up several bottles, trying one early on and seeing what you think, setting aside the others to drink over time and taking notes to track your impressions.

Craft breweries barrel and cask age beers to create certain flavors in their brews. This aging can bring in aromas and flavors present in the wood itself or from the beverage that was previously in the barrel (think bourbon or whiskey). Oak, for example, can impart floral and coconut from the lactones present in the wood, as well as vanilla from phenolic aldehydes and caramel from the simple sugars. If the barrel held whiskey or bourbon, those notes may also be imparted to the beer.

The world of beer encompasses so many flavors and styles, all we can recommend is that you try what peaks your curiosity, giving both fresh beers and aged beers equal opportunity to please your palate.

Taproom Tidings

The taproom has its regular hours all weekend, with growler fills available all of the days we are open. 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 Rusty Taco, here to fulfill all of your Taco needs!
• Our featured cupcake from Groundswell is their Espresso Turtle. Chocolate espresso cake with chocolate mousse, whipped cream, toasted pecans and an espresso caramel sauce.
• Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Parched Lime Shandy and our ever popular Blackstrap IPA. Growler and grumbler fills on everything.

Final Thoughts

Next Thursday, September 17th from 5:30 – 8:00pm, we will be part taking part in the 3rd Annual Sweet Taste of St. Paul at The Great Hall in downtown St. Paul. This event provides a great opportunity to get out and support your local community through the Y’s mission to provide strong youth development within our communities. So grab a date and make some memories in their photo booth, try your luck with one of the many raffles, and dance the night away with the River City Jazz Orchestra!

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

Cheers!

I’m supposed to use which glass?!?

Green Line Beer Crawl

This Saturday, from Noon to 6pm, we will be participating in Rails & Ales. This event features nine breweries along the Green Line where participants get discounts, special beer tappings and a variety of other stuff (not to be vague). Starting at noon, we’ll be setup both behind the brewery (in our loading dock area) as well as in the taproom and have both Tot Boss and Frio Frio serving during the event. Even if you aren’t running the gauntlet (think about 9 breweries in 6 hours….), stop on down and have a pint to celebrate the holiday weekend.

Ask the Brewer

Does it matter what glass I drink my beer from?

First off, we would like to say that anything that holds beer without leaking counts as a good glass! That being said, there are some glasses specifically designed for certain beers. Many of the styles recommended today were developed over time to fulfill certain purposes.

• The lidded German beer stein was created to keep flies out of your beer
• The coachman’s beer glass was created to allow an easy way to enjoy beer while driving a carriage (ah, the good ol’ days)
• Thick glass mugs were developed to help keep beer cold and be more durable in order to withstand the abuse endured in a local pub
• Tall and slender wheat beer (Witbier) glasses allow for yeast sediment to settle at the bottom of the glass, where it doesn’t mix with the rest of the beer as you are drinking it
• Beer snifters are used for higher gravity (higher alcohol content) beers; the wide bowl allows the hand to warm the beer while the narrower top retains the aroma
• Kolsch drinking glasses, sometimes called Stange glasses, are typically designed to be small so that the beer is enjoyed quickly while it is still cold

Our favorite, the Nonic glass, also called an English Pint (what we use at Burning Brothers), is an excellent all-purpose beer glass.  At 20 oz., it can be used for serving just about any beer. It accommodates more beer, maintaining its temperature, and allowing sufficient space for head retention.

Taproom Tidings

The taproom has its regular hours all weekend, with growler fills available all of the days we are open. 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 NEW FOOD TRUCK! Cafe Racer strives to elevate the quality and perception of food trucks by providing a service experience second to none. , serving delicious, healthy, Latin American cuisine. They are a Minnesota based food truck, restaurant and catering company that serves delicious, healthy, Latin American cuisine.
• Our featured cupcake from Groundswell is their Espresso Turtle. Chocolate espresso cake with chocolate mousse, whipped cream, toasted pecans and an espresso caramel sauce.
• Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Parched Lime Shandy and our ever popular Blackstrap IPA. Growler and grumbler fills on everything.

While the Snelling Ave. bridge is OPEN and usable, it is one of the main routes for the MN State Fair, so take that into consideration as you make your weekend plans!

Also, while we aren’t normally open on Mondays, we wanted to make sure to let you know that taproom is closed on Labor Day. Prost!

Final Thoughts

Just in case you missed last weeks newsletter, here is where you can find us at the Great Minnesota Get Together (i.e., the MN State Fair):

• Ball Park Cafe (East side of Underwood St between Dan Patch & Carnes Ave)
• Cafe Caribe (South side of Carnes Ave between Liggett & Nelson streets)
• Giggles’ Campfire Grill (Southeast corner of Lee Ave & Cooper St at The North Woods)
• LuLu’s Public House (West End Market, south of the Schilling Ampitheater)
• O’Gara’s (Just inside the main gate on Snelling Ave)

Cheers!

Burning Brothers… Now with tap handles!!!

Pyro at the MN State Fair

We’ve had a number of inquiries as to where we will be at the Great Minnesota Get Together (i.e., the MN State Fair). So, hot off the press from our distributor, here’s the list:

• Ball Park Cafe (East side of Underwood St between Dan Patch & Carnes Ave)
• Cafe Caribe (South side of Carnes Ave between Liggett & Nelson streets)
• Giggles’ Campfire Grill (Southeast corner of Lee Ave & Cooper St at The North Woods)
• LuLu’s Public House (West End Market, south of the Schilling Ampitheater)
• O’Gara’s (Just inside the main gate on Snelling Ave)

Ask the Brewer

Why do some breweries can their beer, while others use bottles?

Like anything in life, there are pros and cons to both forms of packaging. Brewers must consider costs, packaging availability, consumer perceptions and a litany of other factors. One of key elements though is how the packaging treats the beer contained within. Making sure that the beer has the taste the brewer intended is a critical factor when considering packaging.

For example, you’re unlikely to find many craft beers in clear bottles. Why? The volatile oils in hops that give different beers their distinctive flavors change with exposure to light. Too much light exposure can potentially produce some really off notes, thereby causing the beer to taste differently than the brewer intended. Most beer bottles are green or brown for a reason, as they help to reduce that exposure to light.

Cans, like kegs, completely eliminate the light exposure issue, which is great for the beer inside. Unfortunately, cans are typically a more expensive proposition for a fledgling brewery. The machinery for filling and seaming cans costs significantly more than the equivalent bottle filler and capper. Cans themselves are almost always variety specific (i.e. printed on the can) vs. bottles which can easily switch between labels. Then, when you consider that the can suppliers require order minimums of 75,000 or more, it requires a significant outlay of cash versus bottles which can be ordered in smaller quantities.

As you can see, it’s not a simple choice. (Like many things in the beer industry!)

Taproom Tidings

As the photo at the top or our newsletter shows, our new tap handles have arrived!  We are very excited to show them off, and are almost ready to have our beer available on draft at select locations starting in September. We will announce locations offering Burning Brothers on draft as soon as we have them – in the meantime, stop by the taproom to check out our spiffy new handles.

The taproom has its regular hours all weekend, with growler fills available all of the days we are open. 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 Moondog, slinging their German-style bratwursts & dogs here and throughout the Twin Cities.
• Our featured cupcake from Groundswell is their Espresso Turtle. Chocolate espresso cake with chocolate mousse, whipped cream, toasted pecans and an espresso caramel sauce.
• Tap selection includes Pyro APA, Roasted Coffee Ale, Fused Orange Blossom Honey, Parched Lime Shandy and our ever popular Blackstrap IPA. Growler and grumbler fills on everything.

While the Snelling Ave. bridge is OPEN and usable, it is one of the main routes in for the MN State Fair, so take that into account as you make your weekend plans!

Final Thoughts

If you are in the neighborhood for a beer, you should also check out the Midway Murals project. This project was the Knight Arts Challenge winner for 2014, and features 4 different murals along Snelling Ave, each done by a different artist and their team of volunteers. This art installation is celebrating the unveiling of the murals this Saturday, August 29th, with an event at Hamline Park on the corner of Thomas and Snelling, from noon until 6pm. Stop in for a beer with us, and then visit this inspiring neighborhood project!

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

Cheers!