Toppling Goliath Releases and Updates

half the allotment of last year, same price. I wont be trying to get tickets

 

Not exactly half . 4 ounces less and only 1 glass instead of 2. But, agreed you are definitely getting less for your money this year .

Sadly I'll still try to get a ticket

 

Oops, sorry about that didnt see they were bombers. Still passing lol

 

Depends on unspecified pour size as well.

 

What if this batch is better than last years? If that's the case, who cares about the 4 oz

 

So the old TG taproom is re-opening as a craft beer bar. There's a twitter account but that's all i can find. Anyone else have any more info? https://twitter.com/BrewsTgii

 

Owner is Clark's brother-in-law was what I heard? An interesting move to open a craft beer bar (which will undoubtedly have a bunch of Toppling Goliath stuff on) a few miles away from the new brewery.

Anyone know how often their kitchen will be open? I could be wrong, but I don't see locals driving out to fill up the taproom on a weekly basis for food/beer. Shoot, we were up there the night before Assassin and it was pretty sparse with 2 hours before closing, so I can't imagine what that place looks like on a weekday without a release happening.

 

Batch 1- if you have it you know it
Batch 2- 22oz. No stamp
Batch 3- 22oz. Stamped
Batch 4- 12oz.

 

Appreciate the help

 

Scroll back to read posts from people crying over losing the original taproom. I don't think it's difficult for a town to support a bar and I think TG will be just fine. The metronomic pace of this thread is always pleasing though, ticking between reluctant praise of their beer and barstool questioning of TG's business decisions.

 

I think the new brewery was 100% necessary for them to meet their production goals. The new taproom space is way better for releases and being able to order food will be great too. Whenever I've gone up on a random weekday though, the old taproom wasn't real busy. So I think it's fair to wonder or question if Decorah will be able to support a taproom with a "non-bar food" kitchen full time.

 

Decorah is a pretty unique town for it's size given the college and tourism draw from the region. It already supports two nicer restaurants and a thriving "downtown" with several restaurants, shops, and art/outdoors/farming/food focused businesses. I think the new venture will do just fine.

 

What two restaurants? Go to Decorah quite a bit, but feel like Mabes is the only place I ever hear about

 

Rubaiyat and La Rana.

 

Good point. I would imagine the chef has both weekly, seasonal, and release day menus which cater to the anticipated demand and also informs staffing decisions. Maybe TG sees the food at least partly as an amenity to offer customers, to get and keep people in the door. But there are also plenty of businesses (ice cream shop in a mall) that make most of their seasonally. I wouldn’t be surprised if the release day revenues alone keep the whole kitchen afloat.

 

Good point here.

 

2013 was damn good, but I regret drinking my bottle... Just a side thought tho, MD must be TG's most profitable beer per sale to customer for time put in, being non barrel aged, and still charging $100 for 2 bombers. Clark and co are geniuses, on there ability to hype even there non barrel stout releases. Someone help me out and tell me if there are any other non barrel aged stouts that run for this price?

 

Pastry beers are beginning to push this, honestly.

 

I feel like this has been said quite a lot in this thread but they have described the process of producing the maple for this beer to be very time consuming and expensive.

That said, the cost includes a glass and a pour (which hopefully consists of more than an espresso glass full this year, but who knows). One of the glasses I got last year could run at least $20, if you're buying them individually. While Angry Chair pushes their prices quite high, I'm not sure any of their non-BA stuff gets up to the over $35 per bottle this would be after the pour. But who else waxes non-BA stouts besides FFF (~$25/regular Dark Lord), and then also stamps the wax? They really go overboard on the manual labor, but IMO it's worth it.

And, ultimately, people will pay.

 

This is an awesome situation for locals, but I can't imagine why I'd ever go out to the new taproom other than for some kind of tapping that was only out there.

As others have pointed out, the new brewery was necessary for production demand, the new taproom is necessary for releases, and I'd be pretty shocked if TG/Clark wasn't getting in on the profit of this new beer bar.

TGII will have a very steady crowd, especially in the summer, and the brewery will hum along. This is exactly what the locals wanted, that supposedly couldn't happen. Hope to swing by this weekend!