tl;dr - New Brewpub, Minneapolis, Barrels, Sours, Local Ingredients, Pizza, Get some Fellow MN BA's - I'd like to introduce you to Day Block Brewing Company, a pizza brewpub opening later this year in Minneapolis (Washington Ave S and 11th Ave). We're very excited, and hope you can join us at the grand opening. Here's a bit about the company: - Although the core of our group are long-time homebrewers, we did hire an experienced head brewer and are currently piloting our beers. We hope to open with 5-6 taps, with some specialty casks and kegs. - Being an active member of the Twin Cities beer and food scene is very important to us, and the majority of our beers will be brewed with locally sourced ingredients as often as possible. - Our brewhouse is a 10 BBL steam powered system, and will provide the creativity our brewing team needs to brew a mix of ales, lagers, and some crazy experimental stuff (we currently have a piloted beer brewed almost completely with black locust flowers). We do plan on starting a barrel program right away, and experimenting with some funky stuff. - We're still working out details with the food options and menu, but we do know it will be a simple kitchen and pizza-oriented. Right now we're focused on getting our brewing equipment installed and approved, but we start renovation on the space later this month. Check us out and join our FB page for updates as we open. www.dayblockbrewing.com www.facebook.com/dayblockbrewing Cheers! Cory Day Block Brewing
Cool beans! I would definitely encourage your sours and barrel stuff. There seems to be a lot of demand for those kinds of beers lately and not a ton of local options.
Looking forward to checking this out. This is in the same building where Spill the Wine used to be and next door to Grumpys Downtown.
Yeah, we've got a few ideas up our sleeves, but it takes some time to establish a good process for maintaining barrels, and of course wild yeast can be tricky. It's something we'll be working on right away, but probably won't have a brewery release for awhile. Beer fests, however...
These guys are opening this Monday. Beer list and menu have been added on their website. Any one going?
I'm hoping to go on Monday for a bit. Their online store had a bunch of fun things including brewer for a day, beer until the vikings stadium opens and bulk discount on growlers and stuff.
I like that their menu us simple and straight forward. It wont distract from making beer. Also, as a premium quality bacon connoisseur, I will be stopping by for that alone If the pretzels are fresh/made in house thats worth a stop by itself too. Ill have to give these guys a shot in the near future
I tried a few of their pilots over the fall and am pumped to have a few tonight. I know they've been busting their ass for quite a while to get the place fixed up and running.
I went in last night with @SipIt and a few others. I drank every beer on the menu, and they were all great. I also had some of the pretzels, the bacon flight--because bacon!--and one of their pizzas. Everything was really well done, cool atmosphere, and easy to access/get in despite a really good crowd. Awesome opening day, Day Block!
This place is totally legitimate. Their Northern Discovery IPA is, perhaps, the best session IPA I've had to date, and the pizza is great.
Thanks for all the comments, I apologize for not coming back here to answer questions. We have a Golden Rye Bock ready, likely going to be the next beer we release. We're also brewing a Pilsner soon and have plans to have a lager on tap all the time. Next up is the Golden Rye Bock, Imperial Red Rye, and Coffee Porter. We'll also be announcing some lunch and happy hour specials soon too. Thanks for all the support so far! -CW
We're acquiring barrels now (have a couple already) and will brew our first batch for them soon. We'll likely announce what's going into the barrels on Facebook but I'll try to get back here to update as well. First batch will be something we can release in relatively quick fashion, but we'll keep progressing the program to get the right characteristic and enough time to age.
What type of sours are we talking german, Flemish or american? While Flemish red was really what led me into the sour abyss I've really started to prefer the Berliners and goses. Either way it would be nice to have another local brewer brewing sours on a regular basis.
