Breweries Opening/Closing in Minnesota 2018

Not a brewery... Tap Society opened this week in the Kings space at 4555 Grand Ave S. 20 taps that are self serve per ounce. Burgers wings and other app from the kitchen.

 

Nice and close! I’ll have to check it out

 

I like this location, they have Sue and Blissful on now,just not sure what the future will be for limited taps.

 

Apparently the Tyga Bite folks will be buying Vine Park:

http://www.fox9.com/news/hmong-brewery-in-st-paul-could-be-first-of-its-kind

Not sure if they'll keep the brew on premises part of the business.

 

I asked around today. The current owner will stay on to run the BOP (and will remain in an minority ownership capacity) while the new majority owners grow their flagship brand.

 

Couple of updates;

First draft in Minneapolis , getting there...



Kulturwerks Brewing - detailed plans.

https://www.bizjournals.com/twincit...rewery-hopes-to-land-a-home-in-roseville.html



Pig Ate My Pizza

The pizza restaurant and bar will move to the current Travail Kitchen space in late February 2019. That space at 4124 W. Broadway will undergo an almost three-month renovation to better cater to the pizza restaurant’s needs.

In addition, the renovation will entail making room for a new microbrewery. The microbrewery will be headed by three Travail employees: Andy Goettsch, chef de cuisine at Travail; Nate Moser, who co-runs the current Pig Ate My Pizza; and Josh Disher, current chef de cuisine at the existing location.

RoehrSchmitt Architecture is handling the renovations.

 

Do any of the three guys at Pig have brewing experience? Will be interesting. I had heard there was some unhappy people at Wicked Wort about this whole thing.

 

Clutch Brewing is getting closer to their mid-summer opening -- this is from a few weeks back:

 

It appears the F-Town associated plan in Saint Paul is officially kaput. The Villager posted on Facebook regarding the former fire station, “Developer Travis Temke wants to convert the building into a restaurant, coffee house and banquet facility.” Same owner, but it won’t be a brewery.

 

An update from last week at the book of Faces:

 

Finally had a chance to get to Boathouse Brothers. 4 of us could only finish 1 of the beers. Just....... bad.

Too bad, it looked like a cool space. For what it's worth it's getting knocked pretty hard by others I know. It was pretty dead when I was was there while another brewery just down the road was packed when we made our way there after.

Safe 4th all!

 

After being on their website, their beer is just one of the problems......

 

I give it a year. That guy is a fraud.

 

Yeorg Brewing signed a lease to move into the former Strip Club Meat & Fish restaurant space 378 Maria Ave on St. Paul’s East Side.

https://www.twincities.com/2018/07/...o-go-into-former-strip-club-restaurant-space/

 

The space that was the former Famous Dave's in Bloomington, is slated to open as 'Northstar Tavern' - https://www.facebook.com/northstartavernmn/. Not a brewery but a restaurant with a full liquor license and a rotating craft beer tap selection.

 

That is a really great space, and I hope that this works out for Yoerg Brewing.

 

The Pioneer Press article mentions that Yoerg is intending to offer experimental brews on property, including a "hoppy Roggenbier". This beer style is very difficult to find, and will be a treat to sample.

 

That is pretty much how I view it.

 

Historically, a beer called a "roggenbier" would use a notably high percentage of rye in the mash (roughly half), whereas I think a lot of Rye IPAs are in the 10 to 20% range. Standard brewing systems can struggle with that much rye, and that's part of the reason that most American rye beers use a small proportion of the named grain and don't make the claim of being "roggenbiers." My understanding is that a traditional roggenbier would be similar to a hefeweizen or dunkelweizen except with malted rye in place of malted wheat (i.e., using a weissbier yeast strain), and it's usually served unfiltered and cloudy (of course, that's becoming standard for IPAs these days too). Also, a traditional roggenbier would include some wheat in the mash but, again, that's not dissimilar from many New Era IPAs.

But also a traditional roggenbier is modestly hopped, so a "hoppy roggenbier" already is straying away from expectations. Combine that with the fact that "roggenbier" simply is German for "rye beer" and the difficulties associated with brewing with a large proportion of rye in most systems, and I wouldn't at all be surprised if by "hoppy roggenbier" Yoerg means "rye IPA."