Barley John's Rogue Galaxy IPA

Barley John's Brew Pub Rogue Galaxy India Pale Ale. 6.2% ABV. Barley John's Brew Pub, New Brighton, MN. (Although I'm using my "brewing company" glass. I accidentally destroyed my BJBP tulip glass many years ago.)

An IPA Andy made after receiving an unexpected package of Galaxy hops that are all the rage now, and seeing a certain film taking place in a galaxy far, far away.

I stole this pic from Andy's
facebook page. His pose of the
action figure reminded me of
when I used to do that, at the
start of this blog. I've since
given all my action figures
to my niece. Maybe, some day,
she'll pose them with her beers,
when she's old enough.

Clear-ish, amber-y toned coloring, full, creamy head.

In the nose: light bitterness, fruity, pleasant.

In the mouth: boards the palate easily and assuredly, leaves traces of bitterness behind. Medium mouthfeel. Plenty of malt in there. And quite tasty. Nice splash of citrus at the front, a little bit of hop spice kicking in, malt keeps it all in check. Quite a nice balance in this one, very even, very cool.

It's a good India Pale Ale and I can drink it. And there ain't nothing wrong with that. Ain't nothin' wrong at all.

Sisyphus Silky Choice Stout

Last Thursday, Jason and I came back from our final voyage of 2016, and I convinced him to have a celebratory beer at Sisyphus with me, before dropping me off at home. That place had a special significance, because that's where I got the idea to start the epic endeavor, nearly a year ago, and we toasted with the same beer, Winter Warmer. But as I looked at the board, I saw a new one, designed by Isaac Rysdahl, the resident Fax Man. I was trying to figure out the joke, or parody behind the name until Sam alerted me to the fact that it was Isaac's beer, and he is not the necessarily a punster or parodist of Sam's caliber. Nor, does he need to be. He's already the fax man.

Silky Chance Stout. 5.5% ABV.

So, I took home a crowler, and now I'm going to drink it.

Full ebony coloration, slim brown head above. Looks the part.

In the nose: dark fruit, cocoa, some sweetness, but ultimately dry. Nice.

In the mouth: Moderate bitterness, big malt, great balance. Dark fruits again, plums and grapes, with quick dry finish. Slightly tart, just a touch. Touch of sweet, but just a touch. Lot of touches, and overall, very good. I find myself increasingly liking this. More than a touch.

Alaskan Husky IPA

Alaskan Husky IPA, Mosaic India Pale Ale, 7.0% ABV.

Slightly hazed, bright golden hued, snow white head, leaving lace and lasting long.

In the nose: bold hop flavors, tropical fruit with a touch of citrus, pineapple and tangerine. Just gorgeous. It's all happening.

In the mouth: Hops jump confidently on board the palate and spread the deliciousness about. Low bitterness on the tongue, malt is minor, too. Hop flavors are fruity and pleasant, drinking is easy. So easy. And the flavor grows as we get further into the glass. A little lemony, a bit more citrus. Malt flavors remain inhibited, as the hops do nothing but shine upon the tastebuds.

A very likable, down-able IPA from Alaskan Brewing. Go get yourself some.

Minneapolis Town Hall Brewery Razzilla IPA

Minneapolis Town Hall Brewery Razzilla IPA. 6.5% ABV.

Here's one I tried in the brewpub a week or so ago and then picked up a growler of it last Saturday night. It's about time I opened it up and poured myself a pint. And as I slip this raspberry IPA into a Town Hall pint glass, I think to myself that it's high time I bought one of those Masala Mama branded IPA-style glasses. If my collection needs another glass, it's that one, right? There's nothing wrong with my vast collection getting any vaster, right? (Is vaster a word? Sure, it is....)

Clear, crimson shaded, slim ivory head atop.

In the nose: bold fruit pops right out, bright and bursting with berries, no doubt about it. Other aromatics are underneath.

In the mouth: Hop bitterness is present, just below the fruit. Raspberries are in command of this one. Sweetness takes turns with tart, with a side order of bitter. Medium bodied easy drinking. You've got to want the fruit with this, though. I'm not 100% sure that doing a 64 ounce growler was my best option, but it was the only one I had.

Here's the thing. I like it, but I don't love it. It would be, and was, a one and done at the bar, while I turn to a real IPA for my next one, or something else. And yet, I've forced myself to strap in for four pints, just so I could take it home and write about it. These are the sacrifices I make for this obsession of mine. (Although, a recent Twitter pic from the brewery shows that this one is currently available in the 750 ml format. It's just a matter of timing, I guess.)

The Town Hall website seems to be much better with current beer information, and this is what I found: Razzilla IPA Minneapolis Town Hall Brewery •   IPA - American •   6.5% ABV
Mosaic single hopped IPA "hop backed" with fresh raspberries from Lorence's Berry Farm located in Northfield, MN.

Short's Brew Huma Lupa Licious IPA

Short's Brew Huma Lupa Licious India Pale Ale. A complex malt and hop theme park in your mouth. Brewed and bottled by Short's Brewery in Elk Rapids, Michigan. 7.7% ABV. 99 IBU.

Appearance: clear, bright golden coloring, long lasting, lovely white head.

In the nose: all kinds of pine, lower levels of citrus and such. Very nice.

In the mouth: Mmm. Just right. Bright hops on the palate, very tasty. Medium bodied, lingering hoppy finish. An IPA in the best tradition. Needless to say, I like this one.

From the website: Huma Lupa Licious’ name derives from the hop plant, Humulus lupulus. It is brewed with five different hop varieties: Centennial, Columbus, Chinook, Cascade, and Palisade. Huma is known for having an intense bitterness that is balanced by a rich malty flavor. A citrus and floral aroma complements the unique qualities of Short’s flagship India Pale Ale.

NorthGate Maggie's Leap Milk Stout Nitro Can

This can was a sample, a request I made to NG, after having it on tap at Acadia for several kegs, but never taking notes on it. And here we have it in cans, a first for Minnesota beers, the nitro can, a technology debuted by Guinness. Let's crack open this can and enjoy....

NorthGate Brewing, NorthEast Minneapolis, Minnesota. 4.9% ABV. 26 IBU. 16 oz. can.

Nitro beer: crack open and pour aggressively into glass. (I might not have been that aggressive.)

I don't know much about Maggie or why she's leaping, but...it's a thoroughly opaque, deeply brownish black coloration, with a slim cocoa-tinged top.

In the nose: creamy, milk, sweet. Chocolate and coffee lurk below.

In the mouth: slight bitterness, rich malt, clean and luscious. Good ol' stout. Good drinkin', good balance, just enough bitter, just enough sweet. And did I mention smooth? Great sessionable stout. Go drink one.

Tallgrass One-Eyed Jacques Belgo-style Stout

Tallgrass One-Eyed Jacques Belgo-style Stout. Brewed and canned by Tallgrass Brewing Company, Manhattan, Kansas. World Class Beers of the Great Midwest. Belgian-style stout. Explorer Series. 9.0% all. by vol.

Dark brown with ruby highlight, cocoa-tinged head, lace-leaving.

In the nose: cola and cream. Earthy, nutty, mostly malty. Sweet. Nice. Mmmm.

In the mouth: Whoa. Tasty. Big and malty, full-flavored, full-bodied, rich and delicious. Nice balance. Bitter hops and sweet malt in a delicate tango. And it's creamy and yummy, and I like it, gol' durn it. I like it lots. More chocolate comes into the flavor, more sweetness, while still being balanced and lush.
This has just the right amount of cocoa and malt, and just that special Belgian malt sweetness to push it over the edge. So tasty. New favorite. Yum.

Modist Smoove

Modist Smoove Salted Caramel Lager.

Clear, amber/brown-ish coloring, slim, cocoa-tinged head, lace-leaving.

In the nose: nice, caramel-toned malty notes. Sweet, but balanced. Right on.

In the mouth: Sweet malt hits the tongue first, delicious caramel-y malt flavors coat the palate. Medium bodied. Smooth (of course). And very tasty. Easy drinking. And yum. Yum, a-dum-dum. (That's my catch phrase that hasn't caught on.) Clean. Good. Yum. Also, there ain't nothing wrong with it. Good beer, and you'd better drink it.

From the can: "Designed to be a drinkable delicacy. Brewed with caramel malts, lightly sweetened with milk sugar, and then spiked with sea salt. Malts: Simpsons DRC, Pilsner, Caramel, Lactose. Hops: Cornet. Yeast: American Lager."

Schell's Cave-aged Barrel-aged Series Limited Edition #3

Schell's Cave-aged Barrel-aged Series No. 3, limited edition. Brewed and bottled by August Schell Brewing Company, in New Ulm, MN. Limited Edition Lager.

Dark brown color, booming brownish head settles down in time.

In the nose: caramel, oak, vanilla, beautiful.

In the mouth: Starts out bourbon-y, with more caramel, more vanilla, more oak, ending on a dry note. Far from sweet. Minor bitterness. Excellent balance. Not sure what the base beer is, but clearly a dark lager. Delicious caramel-y flavor continues. Mmm. Nice one, this. Warming and wonderful. (I can't kick alliteration.)

Hey, let's read the label....."In a nod to our 19th Century brewing traditions, this limited edition beer was barrel-aged and naturally cooled in historic ice caves located deep below our 1800's brewery. SERVE FRESH AND ENJOY COLD."

I can't find this on the website for more information. Can't find anything else about it. But, whatever, it's damned good. Damned, damned, damned good.

Minnesota Breweries One By One #111: Blacklist Artisan Ales, with notes on Classic Wit

It's December 28, 2016, and it's time for the final trip of the year, closing in on the last breweries left in my goal of seeing them all. We (Jason and I) had decided that if a brewery opened too late in the year, we couldn't be expected to go out of our way to make a visit. If you hadn't opened by December, you are an asterisk. I was fully expecting to leave Blacklist Artisan Ales in Duluth until next spring, when we would want to pop into Dave Hoops' new establishment, Hoops Brewing in that city's  Canal Park neighborhood.

But Jason surprised me and announced he wanted to see Blacklist first before Bemidji, because, why not. A whole hell of a lot of driving, from Minneapolis to Duluth, to Bemidji, staying overnight, then back home the next day, stopping in Alexandria along the way to taste the newest Minnesota beers at Copper Trail Brewing, open a mere four days. This would make for Minnesota Breweries One By One #'s 111-113, closing the circle. The only breweries we did not visit are those who do not have taprooms, and do not have hours available to let people in and drink their beers. I would say that we saw all of Minnesota's taprooms, except that two of these visits were breweries that do not have taprooms, but were allowed a special occasion to serve beer in plastic cups in their parking lot, provided they offer up outdoor facilities for the handling of natural waste evacuation. (Call them porte-johns, if you will.)(Take 16, in Luverne,  and 56, in NorthEast Minneapolis,both yet un-reported here.) Also, my trip to Summit did not include a visit to the taproom, which was closed, but they were serving beer outside for their party.

The penny-plated bar at Blacklist.

Also, ....DAVE...yes, I did get a sneak preview of the Blacklist location back in September, with a tour from co-owner Jon Loss. But you can't call a building that isn't brewing beer yet a brewery. We didn't drink beer there, so that one did not count....DAVE.

We actually began the day on Wednesday with a tour of the Pryes Brewery facility by Jeremy Pryes, before the equipment arrived. Based on what I saw, this is going to be an amazing site. But no beer was brewing, no beer could be drunk. I cannot count that one as brewery #111. There has to be beer there, for me to drink (and you, too, of course) for it to count. Have to wait a few months for that.

The lovely ladies from labels of Cran and Verte look
out over the the backroom and board games, a must for
every taproom, it seems.

And after the tour of this new facility along the Mississippi, we drove away for 158 miles, a good 2 1/2 hours, to that lovely city on the shore of Lake Superior, and pulled up to 120 East Superior Street,  Duluth, and Blacklist Artisan Ales. This was formerly the location of a reportedly grungy and disreputable "head shop" called The Last Place on Earth". The Blacklist crew thoroughly gutted it out and cleaned it up, but were to late to uncover the thousands of dollars stuffed in the walls by the previous owners. The feds got to that. Alas, could have paid for more brewing equipment.

Halfway through my Verte.

Blacklist started in 2012, brewing in the now defunct Dubrue facility on 2nd St, then moving into a small warehouse on Michigan Avenue not far from the new location, eventually sending out 750 ml bottles of their Belgian inspired brews to the Twin Cities.  I've reviewed six of their beers so far here, the Rhubarb Wit, Cran, Tripel, Verte, Wit Noir, and Or de Belgique. I thought I had tried a majority of their output with those six, but looking on Untappd I am proven very wrong. Imperial Hefe Weizen with Grapefruit. Coco Noir Dunkelweizen. Spruce Tipped Imperial IPA. Sour Wit, Sour Red, Honeysuckle Lambic, and on and on. I've missed out on a bunch from these guys.

And so we arrive, and enter, going up the stairs (if I remember that tour right, the brewery is downstairs.) in the taproom which opened less than 3 weeks ago. To the left, an assortment of tables, then continuing on we get to the bar and find a seat. Ten tap handles, though only four beers were on at the time, Or, Verte, Cran, and Classic Wit, which I hadn't had, and would take home in a growler, with notes below. A Belgian IPA went on tap after we left, though I'm sure I can taste it soon enough, either when cans make their way down here, or perhaps a keg I can acquire for Acadia some time soon.

I raise my Cran in a toast to my drinking companions,
Jason, Scott, and Heather.

The space, though, is lovely, with exposed brick, gleaming copper pennies decorating the back bar, beautiful lighting and posters from the label art decorating the walls. A cool spot to drink some fine Belgian-style brews. Past the rest rooms and an elevator, more seating. Unlike most taprooms, there was a server dedicated to bringing beers out to tables, but we were content to belly up at the barstools. I began with a Verte, the dry-hopped version of the Or de Belgique golden ale. It was as bright and assertively hoppy as I remembered from the first bottle I had over two years ago. Delicious. As we soaked up the atmosphere and relaxed with our beers, a couple of friends arrived, Heather and Scott, who I hadn't seen in some time. (Scott sooner, he'd been with us for most of the Rochester trip back in February.) We chatted with them, catching up on our beer experiences, and I picked a second one, this time Cran, the cranberry infused Belgian Strong Ale. Tart, dry and fruity. And, yes, Cran-tastic.

There are other beers that will be released in cans, and with an extensive backlog of recipes, those 10 tap-lines will fill up soon. There's no food, nor food trucks, but guests are encouraged to order from nearby restaurants and consume inside. Blacklist is doing a fine job of replicating Belgian style beers and this new taproom is only adding more vitality to Duluth's brewing scene.

As for us, though, we had to go. It would be getting dark soon, and we wanted to get on the road. There was another 153 miles to go, another 2 hours and 42 minutes over snow and ice, until our next destination, Minnesota brewery #112, Bemidji Brewing.

And now those notes on Classic Wit. 5.5% ABV.

Clear, light golden hued, light white head.

In the nose: big spice, bright citrus, right on the money.

In the mouth: spice is back, citrus spikes up, and the wheat keeps it nice and smooth. Flavor remains strong throughout. Coriander and orange zest never quite quits. Light in body, but full with taste. Easy drinking. Meets every mark of a classic witbier.

Good job, Blacklist, I salute you. This ranks among the best locally produced wits I've had.

New Belgium Accumulation White India Pale Ale

New Belgium Accumulation White India Pale Ale, Brewed and bottled by New Belgium Brewing Company, Fort Collins, CO, and Asheville, NC. 6.2% alcohol by volume.

Clear, bright golden hued, slim ivory head.

In the nose: dry, spicy, yet delicately fruit-y notes in aroma. Already, I'm getting it, a nice blend of the best parts of a witbier and an IPA.

In the mouth: Big hop bitterness climbs on board the palate, followed swiftly by spices, clings to the mouth. Big citrus. Light-ish bodied, long, bitter, hoppy finish. Easy drinker. Very smooth, very tasty. Plenty to offer a hophead like me. Or you. I could take down a few of these with no problem at all.

Hey, there's gobbledygook on the label, let's check it out: "Flurries of mosaic and amarillo hops bring soft fruit and citrus flavor, followed by a layer of bitter, in our seasonally suited white IPA." Hm. I'm still wondering if it's a wheat beer, does it have coriander, like a witbier. Let's check the website....

"This winter, IBUs start accumulating like snow in Colorado with our new Accumulation White IPA . Brewing a white IPA was not only a way to salute the white beauty falling from the sky, but a direct revolt to the longstanding tradition of brewing dark beers for winter and winter seasonal beers . At least that’s what our rebellious brewer Grady Hull likes to claim as he shovels in plenty of new hop varietals and a bit of wheat for a smooth mouthfeel. Stack up a few cases of Accumulation White IPA to keep your long nights glowing blizzard white."

Okay, we've got the wheat, but no word about any spice or orange peel. I'm imagining that? Maybe. Is all the spice coming from the hops? Also, maybe.

Day Block Coffee Kolsch

It's been the year of unconventional coffee beers. Birch's on the Lake had a coffee golden ale that blew my mind, and then Insight made their own, Banshee Cutter. Modist had a bit hit on their hands with their coffee lager, First Call, and now, wow, here's a coffee kolsch from Day Block. I bought a crowler, and now I'm going to drink it.

5.7% ABV. 18 IBU. Day Block Brewing Company, Minneapolis, MN.

Clear, bright golden coloring, slim white head.

In the nose: light malts, light hops, and here comes the coffee. Very nice.

In the mouth: light body, lean malts, little hops, but very perceptible coffee flavor. That's an understatement, actually. Quite tasty coffee flavors, laying on top of a smooth, easy-drinking ale, that loses a lot of the delicate characteristics of a kolsch. The coffee covers it all up. It's one way to do things, but not my favorite. I prefer a kolsch on it's own, and not some base beer to prop up other flavors.

Minnesota Breweries One by One #46: Bauhaus BrewLabs, Minneapolis, with Sky-Ten! Double IPA

(Editor's note: I wrote this in late December, and for some reason didn't finish it until now, when the gloom of winter weather isn't quite so dire, as it was.)

 It's the depth of winter, now. We're just seeing the light at the end of  the tunnel, a possible way out of this. Temperatures are so low. Perhaps it's best that I put off this report a good seven months and then some so that I can think back and recall the wonderful warmth of that fair day in May when I stopped into Bauhaus BrewLabs. It's Wednesday, May 25, and I biked there, to 1315 Tyler St. NE, right in the center of the NorthEast brewing district, bellied up to the bar and waited for Mark Schwandt to arrive and join me. Full disclosure time: yeah, I was being treated and comped this time, but I had a relationship with them already. I was already a fan, and had been buying their beer for Acadia for nearly a year. They'd already been a mainstay on the taps since before I took over the ordering, and I soon found that their well-made, easy-drinking lagers and ales were a shoe-in to sell at the bar.

Bauhaus BrewLabs of North East Minneapolis opened it's doors in the summer of 2014. Cans came out right off the bat, and I tried everything I could. Sky-Five, Stargazer, Wagon Party, and Wonderstuff. Four flagships that cover a lot of ground, all done well. (As of this writing, Bauhaus has appeared 13 times in the Nib, and I'm fairly sure I haven't missed one.) I only made it to the taproom once, initially, after they'd been open for months, and got a taste of Schwandtoberfest then. I didn't get back to the taproom much because it seemed like there wasn't much that they offered beyond the flagship brands. I'll get back to that point later.

Homeguys Helles lager.

The taproom at it's quietest, before the rush.

So, returning to last May. I enjoyed the beers at the bar, until sales director Mark Schwandt took me behind the scenes and we toured the brewery. I got a good peek at the whole facility, and a glimpse at it's future, including plans for new beers, such as the one which I will tell you about at the end of this post. Watched it all in action, and got the answer for why Wayne Wilderson endorsed their Activity Book. (How many breweries have Activity Books?)
And I had all the mainstays, as well as the one other beer available, a Helles Lager brewed in collaboration with Fair State. I don't have much to say about Helles lagers. There really isn't much to say about them. They're light lagers that are easy-drinking. After my time at Bauhaus, I went to Fair State to try their version. Fairly identical, and just exactly as they should be. But, what to say about it? I think I already said what there is to say.

Hot fun in the summertime.

Matt, some interloper, me, Mark.

And here's the rub: I like the seasonals from Bauhaus quite a bit. Chances are, if you go to the taproom, you'll find a seasonal and the four flagships. Nothing wrong with that. If you're a super-geek like me, always on the hunt for new beers, you might be disappointed that there aren't more beers than that. (And we super-geeks are a demanding bunch.) But if you're just looking for a place to hang out with friends and drink great beers, we'll you're good, then. There are other attractions, like trivia and music, video games (they actually have the original Simpsons arcade game with Smithers as a villain) and parties and so forth. Inside the building is nice enough, but the patio is a thing of beauty.

What Bauhaus is doing, they're doing very well. Clean, well-executed, damned drinkable.
Add to that an unrelenting creativity in the marketing department. Each new release comes with a video, and often, too, a song. A new Imperial Alt, called Beechballer (almost all of Bauhaus' names invert expectations) was promoted with the men of Bauhaus playing shirtless volleyball in this weather, while Mark sings an impassioned ode to the brew, in a voice he described as Bolton meets Hagar. That's just the latest. They've been doing it and doing it over the past 2 1/2 years, and I've been enjoying it.

About the time our tour of the site was over, Mark's brother Matt came over and joined us, his brewing duties done. There are other Schwandts involved in the business, many more with names that start with M. And I like them and their brewery and it's beers. Keep at it, Bauhaus, and I'll keep digging it.

As I said, the beers I had on this visit were the flagships that I've already written about, and the helles lager, of which I had little to say, except....it's good. So, I recently snagged a bottle of the Over the Charts series Double IPA, called Sky-Ten! (So, it's Sky-Five times two.) And I opened up that bottle, and here's what I said about that.....

Sky-Ten! Double IPA. 8.8% Alc. by Vol.

Lightly hazed, amber-ish hue, solid, lasting cap of ivory head.

In the aroma: Big bitterness, pine and citrus notes, grapefruit-y and lightly floral. Just the way I like it.

In the mouth: Juicy, piney, hop bitterness grabs the palate, and the malt below is doing it's thing. Great complexity of flavors here, with the hop bitterness staying in there for the long haul. Malts complement the affair, and aid in the drinkability. Tasty stuff. Spicy, hoppy, juicy, delicious.



For a brewery that mainly does German styles and lagers, not really known for their use of hops, this is a damned fine version.

Surly Barrel-aged Darkness 2015, with reflections on Darkness Day and other things

Editor's note: I wrote this about six weeks ago, on the evening of November 10, about events two months ago.What have I been waiting for? I don't know. Wait, I remember. I wanted to dredge up pictures from all the years of Darkness Days past. Too time consuming.Time to post. (Also, I wanted to make sure I was saying everything correctly, which is the constant struggle, and keep putting off the revisions.)

There have been ten years of Darkness Day, folks.
2007, 08, 09, 10. 2011, 12, 13, 14, 15, and this year, 2016. That makes 10 years of beer geeks coming together in the name of an incredible Imperial Stout.
I've been to them all. Was one of the first 10 in line early in the morning that December Saturday in 2007 when they first sold the bottles, and I've made my way there one way or another every year since.

My biggest regret is that I'm not a 9-5'er who can take a weekend off of work to hang out in an industrial park in Brooklyn Center to camp out and spend way too much on beer that I'm probably going to trade away for Whalez, Bro. (Clarification: that's not me, that's them. I am not that 9-5'er, with so much money to spare, and bottles to trade. For Whalez,Bro.)

Also, that I didn't figure out many years ago how to bike there, which isn't really that hard, it's only ten miles, if you know what you're doing. I slightly did this year. But, I still got a little lost and was late for first year volunteering for the event, assuring my right to purchase 6 bottles of the dark, delicious Russian Imperial Stout.

Self-Portrait photograph from my pouring station
on Darkness Day, October 15. My first time volunteering,
after attending every year since the start. 

And, oddly enough, this was the first year that no one needed to camp out. There were wristbands left when the line was done, for the first time ever. (Was it the date change, or something else, that kept the fanatics away?) I could have rolled in a few hours later and not spent 3 hours pouring beers, and still gotten my bottles. No matter, I enjoyed it, although it was, as they say, a busman's holiday, doing what I do for a living, for free.

I had my camera device on hand, and took some pics, but when I was freed from my servitude, the battery went dead. No pics of all my friends enjoying this annual event we all love. And that's what I enjoy most about the day, after getting my bottles, of course. The only pics I had were from my stand at the first serving trailer. That's where I had my view of Surly BrewMaster Todd Haug playing two guitars in a wizard's robe (or a monk's?), playing solo, at 11 am, at the start of the event. I wasn't aware of exactly what was going on.  I've seen him playing with various other bands, Powermad, Vulgaari, etc, but never solo. And this was a symphony I stretched my ears to hear, struggled to understand. It was a few days later, on Wednesday, as Jason and I were traveling up to Duluth, that we heard the news of his stepping down from the position he's held for 11 years and I knew at last what Todd was playing that morning. It was his his swan song to Surly.

That news was a shock to some, but not to me. I knew it was a matter of time, especially since his wife Linda's unexpected departure from the company, and it seemed that Todd waited to make it public until he could put that 10th Darkness Day beneath his belt. I only saw him briefly, and not Linda at all, unfortunately, (but I knew that would be the case), before I left the event. I hope it's not the last I see of the two of them. (The pictures attached prove that I'd get my chance.)

He means it with love, this I know.

Man. We take so much for granted. But the exit of Todd and Linda Haug speaks to changes within the corporate culture of Surly Brewing that led them both to go. In only a few weeks after that, the news came that the two are leaving the state to go to Chicago and work for their friends at Indiana's Three Floyds Brewing Company. It's heartbreaking and saddening and how we all wish they would have stayed here forever. Damn it. What happened?

Well, that's not for me to speculate, even as others go nutso over a picture of Omar holding Dick Leinenenkugel in his arms. We know that the brewery will do well with Jerrod Johnson and Ben Smith keeping their capable hands on the steering wheel, nothing's going south, nothing's going bad. For now. Will they be asked to brew recipes that will dilute the brand? Will there be less-Surly beers coming out of the Surly brewery? All in the name of pushing out product? These are the questions raised. I hesitate to speculate or come up with any conclusions out of my own imagination, but if I were to do so, I'd say a little of both. These guys will make some fun beers, that I can assure you.

Squeezing in a "selfie" with the two of them at their
going away party in late November. 

I will suggest that when Linda Haug was in charge of the restaurant / beer hall side of things, that she should have stayed in charge. She did put it together, and steered it towards success, She knew what the Hell she was doing. Everything would have worked out fine if it was just a Linda in the front, Todd in the back kind of production. Maybe someone else didn't like that kind of autonomy going on inside their house.

I recall the early days. It was only 10, going on 11 years ago, after all, and the word back then was "we'll stay this small." Those were wonderful times, before the rest of the drinking public caught on, and it was such a fun and inclusive club that was digging on Furious, and Bender, and Coffee Bender, and Cynic and Smoke, Darkness, SurlyFest  and such. It was as if we had this secret, this special thing that we supported, that we hoped would change the world. Until that changed, and the general public caught on and the pressure to brew more became too much. We want to have our Surly and drink it, too. We want everyone to be like us, and like the beers we like, but we want to be the only ones drinking. When a $30 million dollar brewery isn't enough, and expansion into other states means you can't make some beers like Wet because of lack of capacity, and you still can't make enough Furious, because it's all going to North Dakota and Nebraska, and Chicago. In the beginning, they were supposed to be making beer for us, that wasn't available here. Can't Nebraska come up with their own damned Surly?  South Dakota, what's your damned problem, step up, already, make your own beer, don't make us make it for you!
(I realize I sound like the hipster who establishes his cred by stating he liked that band before they were cool and popular.)

The question is posed in the minds of many: to boycott this Todd-less Surly, or not to boycott. That seems absurd. A few months ago, I had eight different Surlys on tap at Acadia, and thought that I would leave them all on until they run out and we have one left. My boss wondered if I did that because of Todd's leaving. No, not at all, just wanted to bring other local breweries back in, but that last one was Ten, and that meant if I kept my word I had to find replacements for Hell and Furious, which has never been off the taps at Acadia. And were the customers ever confused and perturbed! And, I've had one friend tell me she won't wear any of her Surly shirts anymore, but for Todd the Axe-man. (Oddly enough, that's one I don't own.) Also, my own sister nearly refused a pint of Simpsons Malt Scottish Ale I poured for her and said she was boycotting Surly because they didn't treat their head brewer right. But would folks have considered this boycott if they knew it all along,  that Todd didn't have a share in the brewery?  I doubt it. After all, it is the way things work at most breweries, though we don't expect that at places of Surly's stature and people of Todd's importance.

No, I will support them, and drink them and serve them as long the beer is good. It seems non-sensical to me. I won't jump on the bandwagon that says "it'll never be the same." No, no, it won't. But it will still be good. That's alright.

So, I feel this is a good time to open up a bottle of Barrel-aged Darkness. I only took notes on Darkness one time, when it was first released in 2006, from the tap at the Blue Nile. I never thought to take further notes on other vintages. I rarely drank them solo, usually with friends, when I'm not taking out the notebook, or clacking away on the the ol' keyboard. I have one and only one bottle of this and saved it for a year. And this year, at the Great American Beer Festival, it won a Gold Medal for barrel-aged beers. Surly beers have been so off-style for so long, it's great to see them win an award like this. And I've never tried it. Didn't get a keg of it at Acadia (a point of some contention. What, carrying the beer since the first week, ten years ago,  doesn't get us a keg? Boo.), never found it at any events, bars, festivals. Time to crack open and finally taste it.

Solid blackness, strictly Stygian, with a slim roasted, toasted ring of foam on top.

Nose is all types of richness, the thick of the bourbon, the massive malt, the charcoal and vanilla and marshmallow, the depths of the oak and caramel, the toffee and espresso and cocoa. Gigantic this one. A gargantua, an impressive mixture of all the blessings from the beer and the barrel. anise and molasses and whiskey and more.

In the mouth: Thickness. Richness. Depth. Deepitude. Coats the palate, pours over the senses, takes on every inch and spreads it's complexity for the tongue and the tastebuds to experience. Smooth, mellow, while deep, complex, rich and utterly satisfying. And something swells, something grows and builds within you while you imbibe this. This is absolute perfection. Everything comes together perfectly. Nothing is bigger than the other, nothing is greater than anything else.

Am I just reading things into this, because of other things on my mind, two days after the distress of the election? Am I looking at the drooling vampire bat on the label of this bottle and seeing the looming  disaster of our impending apocalypse? Is the bottle scaring me because the threat of four years of President Trump looms in the forefront of my mind?

Back to the beer, though: It is so good. Well-balanced, well-attenuated, great bourbon-y treated goodness. So good that it keeps every bad thing from the door. It strengthens and fortifies. It builds you up, and builds you up, and now you're solid. Solid as a rock. That's what this love is, that's what we've got, got, got, got got.

And it's damned delicious. Whoa. Got me quoting Ashford & Simpson instead of some Satanic death/gloom metal. Something's wrong with me, clearly.

I didn't want to drink this whole bottle by myself. But, I'm glad I did.

It's so good, so perfect, and so well, you know, put-together. This is my simple solace, in face of tougher times ahead. Wish I had another dozen bottles put away, but alas. I could only wait so long on this one, and the wait was worth it.

What do I predict for the future of Surly? Oh, I don't know. Maybe goodness, maybe greatness, and maybe the end-all, worse-all, of all times. There is so much going on in the local brewing community that a drop-off in innovation at Surly doesn't worry me that greatly. I'm glad they were there to get the whole local craft beer movement going, lit that spark, and set it on it's way. It's fairly true that without Surly, there would be no current brewing scene. And without Todd Haug, there would have been no Surly.

Fair State Frontenac

Fair State Frontenac, barrel-fermented pale sour ale, in collaboration with Fulton and Oakhold. 5.6% ABV, 22 IBU.

Clouded, hazed, apricot-ish appearance, slim white head.

In the nose: it's all full of the funk. Barnyard aplenty here, old socks, litter box, and wine barrels. Nice.

In the mouth: Big pucker time. Bracingly and beautifully sour, coating the palate. Pucker never stops. Beyond that, smooth and refreshing. Lip-smacking delicious, light bitterness, altogether tasty as heck.

From the label: "A barrel-fermented pale sour ale produced in collaboration with Fulton Beer & Oakhold Farmhouse Brewery, aged in MN Frontenac & Marquette barrels from Parley Lake Winery, and brewed with malts from Malterie Frontenac, Quebec.

Another in a string of great sour ales from Fair State. I've have not been giving them enough attention, although I intend to, for they are one of the better breweries in Minneapolis, and are really one of the front-runners in innovation and experimentation.

Why haven't I been keeping up with Fair State? That whole across the river thing. I've only been there twice in 2016, and have not been keeping them on tap at Acadia as much as I want. Also, when I see them at the stores, the prices are a bit much than I can do. This one was $18 at a local store, but it's worth it. I need to drink better, drink less.

Toppling Goliath King Sue

Toppling Goliath King Sue  Double India Pale Ale. Toppling Goliath Brewing Compay, Decorah, Iowa. 8.5% ABV. 100 IBU.

Lightly clouded, bright golden, huge head. Gorgeous.

In the nose: a burst of citrus and tropical fruits, some stones, too, peach and nectarine. It's plump and aplomb with all the goodies.

In the mouth: oh, my. oh, me. oh, whoa. Big time hoppitude here. Huge hops. Sue is the master of the fields, stomping over the pineapples and peaches, the lemons and limes. Squashing them all and spraying the juices about. Damnably delicious.

Gobbledygook from the label: "Long live the king. King Sue that is. Her Ferocious bite will make sure all newcomers learn to toe the line and what better way to exude her influence than with this Citra hopped double IPA. Followers will cheer, enemies will crumble, but don;t take her lightly, when this double IPA is on a rampage nothing will stand in her way."

Able Seedhouse + Brewery House Red Ale

If you recall, Able was the 26th Minnesota brewery I wrote about here for the project Minnesota Breweries One by One. You may not know that I have featured them on tap at Acadia Cafe several times since then, including some beers I didn't try on that afternoon. I've done Supergiant Golden Ale,  First Light IPA, Blk Wlf Stout, and the Propers Pub Ale. Recently, the sales rep asked if I would try out the House Red next and I responded that I wasn't sure if I'd had it. He was sure I had, but I think he was thinking of samples he tried me on many months ago, and when I asked for another taste, I got this big ol' growler. And now I will try it and tell you all about it.

Clear, pale crimson coloring, slim white head.

In the nose: fruity malts hit first, low hop bitterness. Nice and even. Good.

In the mouth: Jumps on board the palate with big ol' malts, earthy, deep, fruity. Tasty stuff. Low bitterness, nicely balanced, good for the style. Lean in the body, long, lingering fruity finish. Bright, full of malty deliciousness, and not a bad beverage in the least. This would ably (ah!) suit that drinker just looking for a red ale

. To use my favorite five word phrase: Ain't Nothin' Wrong With It.

Dangerous Man Sour Delores Strawberry

Dangerous Man Sour Delores Strawberry. Dangerous Man Brewing Company, Minneapolis, MN.  5% aBV.

Clear, pinkish hue, slim head, soon gone.

In the nose: there's some funk, some wild, some sour. Then comes the sweet, the berry of the straw. Nice.

In the mouth: Pow! Sour hits the palate first, tart and puckering. Never-ending pucker, sour stays on top of sweet. Nicely balanced. Tasty sour, for sure. This is alright. 25 ounces on this evening is plenty, though, and I have surely had my fill. Might've been a better choice for a dinner party or a tasting situation. Note to self: sour strawberry beers, don't drink 'em alone.

Here's what the website tells us: IBUS
6
ABV (%)
5
SRM
3
FLAVOR NOTES
Sweet strawberry and a moderate tartness. Light and refreshing!
FOOD PAIRINGS
Light salads. Nothing heavy.

Prairie Christmas Bomb!

Christmas. Mistletoe, Santa Claus, Jingle Bells and all that jazz. How I loathe it.

But, we must get through it, and Christmas beers help us through the suffering. If they are good. Is this one good? Let's find out....

Prairie Christmas Bomb. 12 % ABV. Imperial Stout brewed with spices.

Appearance: Deepest darkness, slim cocoa-tinged head. Right on for the style.

In the nose: Cinnamon. Chili peppers? Gingerbread spices. Warm and wonderful. Spicy Christmas cookie in the nose.

In the mouth: Mmm. all that is back on the palate. Liquid Christmas ginger cookie. Full bodied. Rich and rewarding.

Notes ended there. It was a long day. Let's read what the brewery had to say about it:
 Fall is bleeding out into chilly nights, and we’re at that time when the seasons start to shift and the spice hits the fan. Cuddle up into that ugly seasonal sweater, grab your best glass, and get ready to welcome Prairie Christmas Bomb! back into your life. Christmas Bomb! is our signature stout spiced with cinnamon. It has become a tradition here at Prairie Artisan Ales to produce this seasonal treat. This is our third brew, and as always we’re bringing you a brand new label.

Christmas Bomb! will bring you great comfort and joy in this dark and roasty brew. You’ll find the coffee, ancho chilies, vanilla, and cacao nibs you know and love, but they brought a friend this time. The addition of cinnamon warms this brew evoking the seasonal spirit of spice and cheer.

And just for kicks, let's get a better look at the label. Man, they've got some weird art....

Indeed Session Sour #3 and reflections

Derailed Cranberry Milk Stout

So, you guys. You know how I've been trying to visit all of Minnesota's tap-rooms all year long, right? Well, I'm almost done. And I've been using my free time when I'm not going to the new, untried ones far, far into the hinterlands by actually going back to the locals and checking out what's new there. I didn't do that a lot in the winter months in the past few years and I don't know why. It's really not hard to get there by bus. And a few weeks ago, I did that, hitting up Indeed and Dangerous Man on the same day (hint: no buses take you to DMBC. You've got to do a little walking.)

And an idea popped into my head, that I should do a post with one review of one new beer from that familiar local brewery, and all kinds of stuff about what else is new, and all about the beers, and whats happening and....it's a bit much. It's ambitious. I wish I could pull it off. Maybe I could? Of course I can. Don't forget that The Bitter Nib is the Blog that will always share with you it's insecurities and shortcomings.

Wooden Soul#9: Belgian Blonde
with raspberries

Sigh.....so, actually, I want to share something. Someone recently pointed out a discussion on Reddit about the beer magazine The Growler. One poster quickly commented about this blog, and, in an effort of full disclosure, that poster is my eldest nephew, such a sweet man is he. His name is Trevor Nolte and he helped me with the graphic design for the Surly Two label. Later on, another poster piped up and that was my beloved niece. Her name is Anna Wagner, and she's awesome. They are the apples of my very eyes. And then, other people who aren't the offsprings of my siblings said nice things and it ended with this comment: "Bitter Nib is way better and Al is a good guy who has had his finger on the pulse of Minnesota beer since before the Growler even started. He doesn't pull punches and reviews beer and breweries fairly and honestly and has kind of dedicated his life to it."

Now, I know nothing about this man who calls himself "oggblogblog", and I give him thanks for his kind words, but it made me pause. Something about strangers saying things about you does that to you. Have I dedicated my life to it? I have no wife and children. I have my other hobbies, music and books and comic books, art, cartooning, and such, but they all take a back seat to finding, and drinking and writing about beer. Am I more obsessed with this topic, the local beers and breweries than anyone else who isn't paid for it? Have I dedicated my life to it? (There are others out there who are similarly obsessed, but I don't mind getting my own due.) It sent me spiraling into a deep spell of reflection. More than anything, I do this because I like to write. I like to write about beer. And I like to drink beer. I love beer culture, beer history, beer community. I started loving it over 20 years ago, and I haven't looked back.

Rum King.

So, I'll keep doing this and finding new ways to do this. It's amazing, it's incredible, and I am deeply grateful to be a part of what's happening locally. Yeah, I think that I will keep trying to report on the beers of Minneapolis and Minnesota, and do it honestly and artfully. That's my early New Year's Resolution. Oh, wait, I do that every year.

So, it was on the Wednesday of December 7 that I stopped into the taproom at Indeed Brewing and had myself a Derailed Series Cranberry Milk Stout, tart and fruity, full-bodied and refreshing, while I admired their new menus which use simple one word descriptors in a series of three to give you an idea of the beer. Cool. Who needs friggin' sentences, anyway?
I'm kidding, I like it, it's good. I also had cask Midnight Ryder with Coconut, Rum King, because I have to when it is there, and Wooden Soul #9, which I could not take home in a growler but have on tap at Acadia, and might be able to write notes on it before it goes away, but can't promise anything. So, much goodness at Indeed I'd never had before or can't help but enjoy again and again, and only one of them did I bring home and takes notes on...



Here come notes on Session Sour #3:

session sour #3 (did I miss 1 and 2?)

I don't know a lot about this beer. I had it on tap at the Indeed taproom on Wednesday, and like it, so I took a growler home. that's all I know, so I'm going to open that growler up and see what I can see. Away we go....

It's a lightly hazed, golden/amber-ish coloring, with a huge head of ivory foam above it. Lasting, lace-leaving, lovely.

Gorgeous aromatics, soft and slightly spicy, floral, herbal, delightful. Piney. Spruce-y. Spicy-sweet. I'm loving it.

In the mouth: more of that dancing on the palate. What, specifically" Some ginger, I think. Coriander? Other spices. Lightish bodied, lean malt, low bitterness, but high spice, ...and fruit? Citrus, not sure which. Tangerine, grapefruit, ....what else? I like it, though, I like it a lot.

I peeked on the internets and found this on their website: "Kettle sour with lemongrass. 4.2% ABV. 27 IBU." Yeah, that makes sense. Lemongrass, sure I see it. And it's still tasting terrific.