Blacklist Peach Hazy New England Style IPA

Blacklist Peach Hazy New England Style IPA.
6.3 % ABV. 28 IBU.
Blacklist Brewing, Duluth, MN.

All cloudy-like, bright orange hue, slim white head.

In the nose: Mmm, peachy! Quite peachy. Not getting much out of hops, though.

In the mouth: Big on the peach, and getting a bit more from hops. Nice and fuzzy. Hop bitterness lingers on the palate, all in a smooth style. Lush malt. Tasty stuff. I don't mind peach in my IPA, and I like it here a lot.

We at Blacklist would like to jump on this crazy, hazy train and see where the tracks lead. So hold on tight and look forward to enjoying each and every release; there is no telling how long this train will stay at you local watering hole.

Bent Paddle Wilderness Tuxedo Boysenberry American Sour Ale

Bent Paddle Wilderness Tuxedo Boysenberry American Sour Ale. 4.4 % ABV. 5 IBU. Bent Paddle Brewing, Duluth, MN.

Perfectly hazed, dark crimson colored, completely and utterly pink-ed out head of foam. Looking all kinds of beautiful.

In the nose: it's berry time. Softly sour. Sweet, fruity, and funky.

In the mouth: There's your boysenberry. And here comes the sour. And then. Yeah, that's it. Light bodied, soft finish. It's sour and it's fruity and it's gone. It comes back fresh and flavorful for each new sip, then dips back out again.

We love to dress to impress...Mother Nature--and a button up flannel is about as fancy as the wilderness needs us to be! We brewed an American Kettle Sour, in the Berliner Weisse style, to pair with the fresh flavors of boysenberries. Low in alcohol with a refreshing, yet buttoned-up tartness, our Boysenberry American Sour will take you along on it's own adventure!

I guess that "buttoned-up" is their way of saying "not wild." If you want light, refreshing, fruity, and slightly tart, you'll get your wish in this one. But don't complain that it isn't more than that.

Duluth Brewhouse Starfire Pale Ale

Duluth Brewhouse Starfire Pale Ale. 6 % ABV. 59 IBU.
Duluth Brewhouse Pale Ale Beer. It's the beers of Fitger's Brewhouse in Duluth, but not the beer brewed there. Contract-brewed by others, and not able to be called "Fitger's", nonetheless these are the same recipes as the pint you'd down at the pub & restaurant on Superior Street.

Clear, bright golden, slim white head.

In the nose: Big citrus. Nicely hopped.

In the mouth: Pops with grapefruit, orange, lemon. Juicy bitterness. Delicious malt base. Smooth and expertly consumable. Crisp, refreshing, and just as tasty as you want a pale ale to be. Lovely bitterness, absolutely beautiful.

If you're interested in my notes from a growler of the Fitger's brewed Starfire from going on seven years ago, check them out here.

Our signature North Shore style pale always on tap. A hop first balanced pale using American and German malts and all American hops. Stronger in hops then the usual pale but not at an IPA level. The beer the brewers drink. During the course of the year we brew about 20 different pale recipes but they all flow from the source STARFIRE.

Bent Paddle Doppelbock German-style Lager

Bent Paddle Doppelbock German-style Lager. 7.7 % ABV. 20 IBU.
Bent Paddle Brewing, Duluth, MN.

Dark brown color, nearly opaque under a thin slab of cream-toned foam.

In the nose: Sweet and caramel. Dark malts, brown sugar, molasses.

In the mouth: Sugary-sweet from the start, Uber-malty and tasty as can be. Medium-bodied, long, malty finish, ending a bit on the dry side, but the sweetness never falters. Might be "too sweet" for some. Me, I don't care. It's delicious.

This German style Doppelbock is a full bodied "meal in a glass"- a hearty lager perfect for the winter landscape. Malt forward flavors of bread and caramel dominate the subtle sweetness with a slight hint of chocolate in the finish. Pours a deep amber red with a full effervescent head.

Bent Paddle Wilderness Tuxedo Raspberry American Sour Ale

Bent Paddle Wilderness Tuxedo Raspberry American Sour Ale. 4.4% ABV, 5 IBU. Bent Paddle Brewing Company, Duluth, MN.

Lightly hazed, bright crimson colored, slim pinkish head on top.

In the nose: Bold fruit. Not too sweet. Nicely tart. Very raspberry.

In the mouth: Fierce puckeration. Forward fruit. Starts sweet, turns tart, ends dry. medium-bodied. Dry, fruity finish. Out of nowhere, a whiff of the funk wafts in.

This is nice. Go ahead and drink it.
In fact, seek it out and stock up on it.



We love to dress to impress...Mother Nature! & a button up flannel is about as fancy as the wilderness needs us to be! We brewed an American kettle sour, in the Berliner-Weiss style, to pair with the fresh flavors of the Raspberry harvest. Low in alcohol with a refreshing yet buttoned-up tartness, our Raspberry American Sour will take you along on its own adventure! Get ‘yer “Tuxedo” on and get out and pick some berries!

Wait a minute. Did they just start a sentence with an ampersand? Very bold, BP, very bold.

Bent Paddle Pordij Imperial Pale Ale

Bent Paddle Pordij Imperial Pale Ale. 8.2% ABV, 70 IBU. Bent Paddle Brewing, Duluth, MN.

Lightly hazy, bright golden hued,  fresh ivory head.

In the nose: A blast of citrusy hop notes, big orange, grapefruit, tangerine,. Fruity, fresh, sweet, citric, bitter.

In the mouth: Big bitterness on the palate, at first. Fresh fruitiness. A blast of bitter hop flavors on the palate, then cool and even. Brisk, bitter, beautiful. Not hoppy enough, I guess, to be an IPA, just a big ol', strong ol' Imperial Pale Ale. I'm enjoying this one all the way down.

Bent Paddle Valve Jockey #3 Session Barleywine

Bent Paddle Valve Jockey #3 Session Barley-wine. 7.1% ABV. 50 IBU. Brewed and canned by Bent Paddle Brewing Company, Duluth, MN.

Dark burgundy hue, with crimson highlights, sizeable, cream-toned head.

In the nose: a mostly malty affair, with a healthy dose of hops. Nutty, fruity, complex and intriguing. Has a handle on the sweetness.

In the mouth: Meaty, beaty, big and bouncy. Rich and smooth, a medium malt monster. Caramel and toffee at play on the palate. At "only" 7.1% ABV, this is a much smaller version of a barley-wine, hence the "session." But most of the attendant flavors are here, just holding a lid on things, making it nice and easy. Flavors of apple, berry, stone fruit abound, with citrus hop bitterness keeping pace with the malt.

It's a great idea, really. Giving us the flavors we love in a barley-wine, with making us incapable of operating heavy machinery. (Another term used to describe it has been "think of an Imperial ESB.")

The choice of tallboy cans in a 4-pack, versus the bombers of the previous entries in this series, may be another nod to subverting the normal vessel for a barley-wine and re-direct our intentions. And yet, I put away the pint glass and couldn't help myself from pouring into a snifter.

One tasty beer. Let's say I like it.

This beer was designed to celebrate the role of barley in a brewer's arsenal. This "Session" Barleywine ale is a chance to reflect on the role of malted barley in a beer recipe by creating an homage to the style that you can enjoy in a larger glass. Brewed with primarily English malts and yeast, you can expect a nuanced dried fruit/breadiness with a solid supporting a surprising citrus hop presence from the use of citra and cascade hops.

Bent Paddle Kanu Session Pale Ale

Bent Paddle Kanu Session Pale Ale. (Why not just Pale Ale? Aren't they all session beers, ostensibly?)

This can is the last of my 12-pack, bought many weeks ago. That seems to be my way, lately, drinking the other 5 or 11 or what have you and enjoy without critical thinking, if it's good of course. And then leaving the last one and procrastinating, as it sits in the fridge, waiting to have those notes taken. Well, it's high time, dammit. Let's drink it!

4.8% ABV, 48 IBU.

Lightly hazed, bright golden, bordering on amber color, slim white head.

In the nose: soft, slightly spicy/hoppy, citrus and pine, all played in a minor key. Nice.

In the mouth: Hop bite is big at first, a great of bitterness, and the lemon and the pine needles on the palate. A little bit of tropical notes pop up here and there, too. Nice and spicy and dry. Lean bodied, easy-drinking, good to toss back and have another. Yum, quite tasty.
It's a classic American pale and a good beer, and you can drink it. Ain't nothing wrong with that.

The “Weekend Warrior”, the “Tin Tank” the “Camp Classic”- most canoeists experienced their first paddle in an aluminum canoe. They are perfect for the beginner - rugged, stable and not to mention glaringly bright! Kanu Session Pale Ale pays homage to that nostalgic entry point into paddling life. Brilliant hop expression with a structural malt “hull”, this Session Pale is designed to accompany your journey. Grab a 12’er and climb aboard our craft!

Bent Paddle Valve Jockey #2: Imperial Kvass

Bent Paddle Brewers Series Valve Jockey #2: Imperial Kvass: Rye Brown Ale with Raisin Lemon Peel & Spearmint.

I'm a little behind on this one. It came out 3 months ago, but I never got a keg for Acadia because we'd just done the release party for Valve Jockey #1 and there was plenty of BP beers around. Took me a bit to buy a bottle...then it waited in my DBF (dedicated beer fridge), then I took notes and they waited their turn. I've procrastinated getting internet at my new home, and these notes sat in the queue  as I procrastinated adding information about what the heck a "kvass" is, as other notes got published whenever I'd find myself where Wi-Fi was....so, I'm a procrastinator, you knew this about me already, what are you complaining about?

What the heck  is a kvass? I’ll find out sooner or later. (Swiped this off of wikipedia: Kvass is a traditional Slavic and Baltic fermented beverage commonly made from rye bread, known in many Eastern European countries and especially in Russia as black bread. The colour of the bread used contributes to the colour of the resulting drink. It is classified as a non-alcoholic drink by Russian standards, as the alcohol content from fermentation is typically low (0.5–1.0%). It may be flavoured with fruits such as strawberries and raisins, or with herbs such as mint.

Lightly hazed, deep amber/ near crimson coloring, slim whitish head.

In the nose: Spicy Rye malt pops up first, and a little of the raisin, too. Interesting stuff, so far.

In the mouth: Spice gets bigger, and now that lemon peel is showing off it’s citrusiness. Smooth, malty, sweet. Little from hops here, but well-balanced. And damned tasty. Complex combination of flavors. They work. It’s doing it for me. Good kvass and you can drink it.

6.5% isn’t usually what we think of when it comes to “Imperial” beers, but compared to the 1% that’s typical of kvass, I guess that counts.

Here’s what the brewery says: The Imperial Kvass | ABV: 6.5% IBU: 10 is the second release in our 2017 Valve Jockey Series showcasing the taste and talents of our brewery team was created and brewed by brewer Bjorn Erickson. Kvass is a fermented beverage made in Slavic areas from rye bread and other sugars and spices. This ale is an interpretation of that format, designed to be a warming, hearty drink full of bright zest and bready malt flavor. Bjorn brewed this Imperial Kvass with raisin juice, lemon peel & spearmint. 5% of the proceeds for this beer will be donated to Bjorn's charitable pick of the Chester Bowl Improvement Club in Duluth, MN. ~Budmo

Who’s “Budmo”? Is that a name? I’ve got to meet this Budmo. Or, do I?

Bent Paddle Valve Jockey #1: Oatmeal IPA

Here's an example of how I could have saved myself eleven bucks. Two weeks ago, I hosted the local release of the first in Bent Paddle's new brewer's series, Valve Jockey, at Acadia Cafe. Brewer Neil Caron was there, as well as BPBC reps, and the fine beer-minded folks who had the good sense to come on down. And I could have taken a moment over the next 8 days to pour myself a pint and compose some notes, but as has previously been stated, I don't always do that for beers on tap where I  work. Or other bars, for that matter.

So, off to the store to find a bottle. (Eleven bucks?)And you know what, I also need to find a bottle of Climate Generation Black IPA, which we had on tap before and after the Oatmeal IPA. Why did it stay on tap longer than than the other? Is it, I suspect, because IPA drinkers are really racist? Oh, no, I didn't!

Okay, bad joke. I've stated over and over my indifference to the "black IPA". But I protest too much. Some of my best friends are black IPAs. Black ales matter, folks.

Onward to the beer.....

Bent Paddle Valve Jockey #1: Oatmeal IPA (aka Oatneil), 7.2% ABV, 80 IBU.

Clear, golden colored, fresh, ivory head atop.

In the nose: bright, citrus-y, hint of tropical, a little bitter, a little sweet.

In the mouth: Yeah! That's right. Big flash of bitterness, bold citrus flavors, with a trickle of astringency creeping down the throat. Medium body, smooth and tasty. Hop flavor never quits. Malt flavors are a joy on the tongue. Flat out delicious and definitely drinkable. This bomber is going down in no time flat. Damn good IPA, and, yes, you can drink it.

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.

Bent Paddle Barrel Aged Double Shot Double Black

Bent Paddle Brewing Company Barrel Aged Double Shot Double Black Black Ale Aged in Oak Barrels, with Vanilla Beans and Coffee Added. Bent Paddle Brewing Company, Duluth, Minnesota. 11.2 % ABV.

This is one I despaired of ever finding a bottle , for it is so high on the wish list of every truck follower out there. I don't haunt the stores that often, and miss out on special releases that disappear soon after they are shelved. I got a taste of it when we had it on tap back in March for a Bent Paddle event. Bryon said he had a gift for me, and I was so excited, only to find, alas, it was "only" a bottle of Hop Forest Double IPA. Sigh.

A new batch was just released, and again I didn't find myself at the right store at the right time, and worried about being shut out again.  Then chance put me at a little ol' liquor store that is not often frequented by the beer geek crowd, and lo and behold, there they were. Got two at $23 a piece. Drank one last night. Gonna save the other for a snowy night in the far off future. Here are the notes on that bottle.

Deep, dark blackness, full ebony hue, with a thick and lasting dark brown cocoa-tinged head above. Looks fantastic, very inviting.

In the nose: all the cocoa, all the richness, all the roast, and all the coffee. All that, all there in the nose. Big, deep, dark, rich, and boozy. Blackstrap molasses, anise, and here comes the vanilla. Out of nowhere and plop! into the senses, here's the vanilla! Big time vanilla, big time cocoa.

In the mouth: Whoa. Thickness, richness, utter vanilla-ishness. Is this beer's popularity part and parcel of the current vogue for vanilla beers? Or, is it....boom! the bourbon, that's there, too, but, also, fully flanked by the vociferousness of the vanilla. Damn, that's all over the place! It's well-matched by the bourbon and the coffee. This one has it all. Decadent, indulgent, delicious. Save this one for special occasions, or whenever you want to give yourself a treat. It's the real deal.

Here's the official gobbledygook off of the label: "This robust version of our black ale features a smooth, chocolatey, semi-roasted malt profile that sweetly balances out the doubled strength. Notes of oak and whiskey from an extended aging period in Bourbon barrels creates a welcoming warmth. This iteration of our Double Black Ale features a "Double Shot" of both Cold-Press coffee and whole bean Madagascar Vanilla for an extra level of flavor complexity and is the perfect companion for a late night viewing of the Northern Lights ...or can accompany any natural wonder you may come across."

Minnesota Breweries One by One #78: Fitger's Brewhouse, Duluth, with Franklin's Tower Double IPA

Minnesota Breweries One by One #78: Fitger's

Brewhouse, Duluth.

As I was plotting to visit the breweries of Minnesota, I was having a hard time getting a trip to Duluth together. At first, my trusty companion Jason B. did not want to do it. He goes there with his family, he told me. Other friends and acquaintances would offer to go with me to a brewery for this project, and when I would suggest the city of Duluth, I heard more excuses. "I go there with my wife." "I go there with my buddies." Were the wives and buddies of these friends going to be jealous of this trip, if it happened, because it's such a magical, mystical fantastical place that they can't bear their hubby/pal being there without them? Nobody would allow them to make this one exception, and take me along for the 3 hour trip up there (as well as the overnight stay)? I'm a pleasant companion, I'm a fun guy. Someone take me to Duluth with them!, I cried out.




And so, Dave Anderson did, and we not only went there but further to the far corner of the state. That was on August 30, September 1 and the morning of September 2. I've only written about the visit to Bent Paddle, so far. Six more to go, and this is one of them. But, alas, we couldn't see all of the breweries in Duluth, and so Jason decided to do the trip with me and leave his family behind, take our bikes and tour the town. We got to check off those 3 hanging chads and also see Fitger's Brewhouse once again. This is a tale of those two visits, and a little more.

view from the barstool. 

Giant antique Fitger's beer can in the
morning sun, with Jason for scale.

For you see, that far-off wonderful city on the shore of Lake Superior was just a glimmering legend in my mind until a few years ago. My first visit was in May of 2012 and I said something about this here. Go ahead and read it. (I so hate repeating myself.) Done? Cool. Visiting Fitger's Brewhouse in Duluth was long overdue, especially since I'd reviewed 25 of their beers from growlers brought back to Minneapolis for me by friends between 2004 and 2011. What wonderful friends they were, to deliver that rare goodness from the north.

When I finally made it up there for a 2-day weekday vacation with pal Ed Jackson, those reviews from BeerAdvocate made their way here on the ol' Bitter Nib.  (Note, you'll see this post first when you click that link. Go down a little, and check those posts out.)

On the evening of September 1, Dave and I entered the Fitger's Brewhouse Brewery & Grille and bellied up to the bar for beers and dinner. None of the beers that I had were new to me, this time. Superior Trail IPA was my first pint, consumed with a waffle and chicken sandwich, this time from the cask. Smooth and creamy and satisfying. I'm not a cask beer nut by any means, but I will never stray from sampling one.

Superior Trail IPA, cask.

Old Fitger's signs from the history of the brand pop
up periodically throughout the building.

I had two glasses at once set next to me after the IPA, and one was to fulfill a mission set to me by my friend Melissa Rainville earlier that day. Melissa had been lead brewer at the Brewhouse for several years, and left when the business had been purchased by new owners and brewmaster Dave Hoops stepped down. She was currently working at the Castle Danger taproom in Two Harbors, and when we visited her there that afternoon, she wanted me to know how Big Boat Oatmeal Stout was doing. Was it okay? Is it holding up, are they treating it well? (It was the beer, she told me, that made her want to be a brewer.) Well, I'm no expert on Fitger's, having only been there twice before, and having had a few dozen growlers, sampled at festivals, but it was a spot on oatmeal stout, and just as good as I remembered it. Head brewer Frank Kaszuba, with fifteen years on the job, is
currently in command of a crew of neophytes, Melissa told me, and it seems like he's been training them well. (I've never met Frank personally, but I passed him in the halls of the Fitger's complex on our late night visit that day, and saw him doing some quality control samples on my next visit with Jason. He appears in all respects to be a fully committed consummate professional brewer. Makes sense, as he's been winning awards all these years. As long as Frank's still on board, there should be no troubles with the beers, here.)

Beer #3 was Ol' Red Beard Barleywine, an aged version from 2014. I'd previously had it in 2012, according to Untappd, but I took no notes on it then, or this time. Just a damn fine barley-wine, very close to style, big and malty and boozy. 11% ABV. Good ol' stick to your ribs, puttin' hair on your chest and fire in your belly barley-wine. The kind I like.

One thing I noticed from this visit, versus my others was the missing stage and the lack of live music. One of the changes brought on by the new owners? I wonder if Dave Hoops will fill in that void when he opens Hoops Brewing taproom in Canal Park next spring, with Melissa in charge of the brewhouse? (That was the big news of last week. This week, Todd & Linda Haug going to Chicago, and Harriet planning to close. What will next week bring?)

Jason with his Big Boat Oatmeal Stout, I with my
Franklin's Tower Double IPA. 

So, that was our evening stay at Fitger's (forgot what Dave had. think it was a beer, or two.) and we shuffled back to our motel, all beer-filled from our very beer-y day. Passed by one of the missing breweries (Carmody, only blocks away), but we couldn't stuff another beer in us to save our lives.


Let's jump ahead about seven weeks. Jason has booked us a room at the luxurious Voyageur Lakewalk Inn, only two blocks from Fitger's. I insisted that we get our first beers of the day in ASAP before setting off on our 3 mile bike ride to Lake Superior Brewing Company, way down on the other end of Superior Street. And for my first beer of the day, I picked a double IPA called Franklin's Tower. I won't give you notes here, for I bought a growler to take home, and will share the notes below. One tasty beer down, and off on our bikes we went. That was the morning of October 19.

Coffee Big Boat.

The next day, October 20, found us returning to Fitger's Brewhouse Brewery and Grille for breakfast. I had a coffee infused Big Boat and a tequila barrel-aged 1100 Wheatwine. What a way to start the day.

I loved the Coffee Big Boat Oatmeal Stout, and found it rich and toasty, full of earthy, coffee notes in the aroma, medium bodied, bold and bountiful. Loved it. (Did I say that already? Well, it's true.)

 The second beer was a bit more of a challenge, but worth it. The tequila barrel-aged version of the 1100 Wheat-wine was vast, full, rich and sharp, with the sweet twang of tequila, big with booze
(10.5% ABV), and ever-so tasty. Hey, I didn't need to be anywhere else all day, what did I have to worry about? Good beer to have with breakfast on a mid-week vacation.




Franklin's Tower IPA.

Clear, bright golden hued, vast and lasting ivory head. Perfect. Beautiful.


Aromatics: Big, bold, lively, bursting with citrus notes, some pine, a touch of the tropical. Lemon and lime, grapefruit just a bit, and a little bit of the ol' pine. Pineapple? Yeah, some of that.


In the mouth: There it is, once more, there's the fierce citrus attack, the gentle pluck of the tropical hop notes, and that wonderful bitterness. Lovely balance between it all. High hop bitterness, plush malt lushness, altogether wonderful. It jumps between the harshness of the high bitterness, and the sweet of the malt, and I love it. As far as double IPAs go, it's right on the money. I find this delicious.

Minnesota Breweries One by One #94: Lake Superior Brewing Company with Deep Water Black IPA

Well, it's nearing the end of October, and I've made it to 97 Minnesota breweries. 97!Whew! In a few days, I will attempt to get up to 100. Then, we have 2 months to get to the remaining dozen. I've only written up 50 of these visits, though, so it's catch-up time. Now, here's #94, Lake Superior Brewing Company in Duluth, visited last Wednesday. First, let me set it up for you....

On the last day of August, Dave A. and I set out on a North Shore adventure that would take us to as many "up north" breweries as we could take in. (Unfortunately, I have only gotten around to writing up one of those visits, (Bent Paddle) although I keep promising "soon, soon", and I always mean it.) On the first day we hit up Canal Park in Duluth, Boathouse Brewery in Ely, and Voyageur and GunFlint Tavern in Grand Marais. Thursday, September 1 found us at Castle Danger in Two Harbors, Bent Paddle and Fitger's in Duluth, with a sneak peek at the upcoming Blacklist location thrown in the middle. We made it Superior,Wisconsin and Thirsty Pagan for lunch the next morning, then headed homeward.

Despite all that, there were still three Duluth breweries we did not see. There was a call made to Lake Superior Thursday morning. Their stated taproom hours are Fridays and Saturdays, which was making it hard to include them in our travels. So far this year, we've been able to get to most of the breweries on Sundays and weekdays. The only times I've had to take a Saturday off of work were for Surly Darkness Day and the Summit Anniversary party. But when Dave called and asked if they were open, the answer went: If you bring some money, we'll let you in and pour you a beer. Huh. Okay. However, our day was too full, and we never made it over.

So, another trip was planned with Jason B. seven weeks later, to try to catch those missing three breweries, even if it meant bothering the brewers during non-taproom hours at Lake Superior. We left my home in  Minneapolis just before 10 am, and arrived in Duluth around 1pm. Our motel check-in time wasn't until three, so we got the bikes off the back of his car, and went two blocks for a quick beer at Fitger's Brewhouse, then pedaled about 3 miles to 2711 West Superior Street, approximately 31 city blocks south of where we were staying. We stood in front of the building and read the taproom hours, wondering if we should just walk in, when an employee on a smoke break called out to us from the loading dock, "hey! you looking for the taproom?" We followed him over to the back, waiting for him to let us in, until he told us, no, just go in the front. And walk right in we did, into a brewery crew working away, with a small section set aside for stools, and couple enjoying some pints.

Lake Superior Brewing has appeared only twice in the Bitter Nib, with reviews of Special Ale, the English pale ale, and Old Man Winter Warmer, their English-style barley-wine, long a favorite of mine. During the past 6 years, then, those are the only LSBC bottles I've picked up. Over on BeerAdvocate, I've reviewed 8 of the 20 beers listed there. Only 20 different brews in 22 years in existence? Perhaps that may be why they're nowhere near the forefront of Minnesota breweries, why hardly anyone thinks of them anymore. There are other reasons, too. I'll get to those later. Back to our visit.

So, it was true. If you go into the brewery while it's open, one of the employees will stop what he's doing and pour you a pint, fill a growler, sell you some merch. A chalkboard on the wall behind a merchandise shelf informs you of the offerings. My first pint was the St. Louis Bay IPA, a brew I wasn't sure I'd had before. Clear, bright golden/ nearly amber colored, with a sharp hoppy twang, citrus and tropical fruit notes, and quite drinkable. Good IPA, nothing wrong with it. Had I heard of it before, had I had it? The walls of the hallway as we entered showed off a label for the beer, but it's not listed on the website. Checking BeerAdvocate, I found it listed under "retired/no longer brewed", with the latest review from 2007, and the earliest from 2003. I reviewed it in November of 2003, and I didn't not like the bottle I had at all. Gave it a 2.9 out of 5.

Clearly, what we had was a resurrection of this abandoned beer, but somehow corrected. I would happily have another of this one. Did they fix the recipe from 13 years past? I wonder. Meanwhile, Jason was having a Deep Water Black IPA, which I later chose to take home in a growler, and he followed that with the Oktoberfest, the only other LSBC beer available then that I'd never tried. For my second pint, I chose the Sir Duluth Oatmeal Stout, which I'd had many times, and had on tap several times at the Blue Nile (I recall tapping Kayak Kolsch, Special Ale, Mesabi Red, and Old Man Winter Warmer, as well). I wrote the following on BeerAdvocate.com when I first tapped it in January of 2003: "Never had an oatmeal stout, one of my favorite styles, on draft before, and now that I have, fellows and ladies, let me say it can't be beat! Totally black in color, with a fine, tan head. Aroma is soft and sweet, with notes of cocoa, vanilla, and cream. Some bitterness on the palate, but nothing harsh. Not quite as roasty as the benchmark for this style, Samuel Smith's, but what is? Goes down extremely well, with plenty of body, texture, and bite. Gritty, substantial, but quite quaffable. An outstanding stout!"

That's it verbatim, friends. I loved to effuse and issue out exclamation points back then, didn't I? It's a habit I've effectively corrected. On nitro for this visit, it was as satisfying as ever. Just right, nothing wrong with it, a good ol' drinkable pint of stout.

Did this end our visit? No. While our friendly attendant Noah rang us up, I inquired about coasters, for their were none to be seen. He went into the office to look and returned empty handed, though he would toss in a patch for free, and with the offer to chat with one of the owners. Of course, and into his office we went for a nice little conversation, though I can't remember his name. Was it John? Or Don? Not Vaughan....Oh, well, it will come to me. Like I said, a nice little chat about the history of the brewery, and then we had to take off, for we were late meeting my nephew Aaron at Bent Paddle.

Speaking of Bent Paddle, how does one brewery in Duluth start up three years ago and immediately excites the beer community all across the state, while "Duluth's original craft brewery" is largely forgotten after 22 years in business? For one, they have very little presence outside the Duluth/North Shore community, and their Twin Cities distributor doesn't really promote them much. Their beers are here, yes, but you hardly ever see them on tap, and no one talks about their beers. Also, the packaging and branding feels like it's still stuck in the 90's, with nothing really modern looking about them. The beer styles, too, while admirably traditional and to-style, don't reflect current tastes or new trends. They really don't put out much that's new or interesting, beyond the same stable of styles they've been doing for years. Also, LSBC  is one of the few breweries who has never been a member of the Minnesota Craft Brewers Guild, hasn't appeared at their events, and has at times lobbied against some of the Guilds' goals, which doesn't help their image among craft beer fans.

That said, their output is solid and enjoyable, and look, they brewed a black IPA, and I took home a growler and drank it, notes below. I can't really criticize their taproom, because they're doing the best they can with the space they've got. You can really compare it against breweries that opened after taprooms were a reality.

Lake Superior Deep Water Black IPA.

Dark brown coloring, slim brownish head.

Citrus and pine in the nose, smothered by dark malts. "You put chocolate on my pine cones!"

In the mouth: Bright hops start it off, and quickly matched with cocoa and coffee. Medium-bodied, long malty finish, with hops hanging on. This, like most of the LSBC output, is a well-balanced beer, nothing special, but tasty and drinkable, for sure. I finished off a growler with nary a care in the world.

Minnesota Breweries One by One #77: Bent Paddle Brewing, Duluth, with HopMosa

It's Thursday, September 1, and it's finally time to visit Bent Paddle Brewing Company in Duluth. (This is stop #6 of my 2 1/2 day Up North Mid-Week Vacation. Don't worry, we'll get to #'s1-5 soon enough. This time I mean it.)

I've known the owners of Bent Paddle for years. Bryon Tonnis since he took over the reins of the downtown Minneapolis Rock Bottom from Todd Haug in 2005, and Colin Mullen from his years brewing at Barley John's Brewpub. And their wives, Karen and Laura, as well. (In fact, Karen recently revealed to me that the four of them cemented the plan for Bent Paddle while having dinner and drinks at my old place, the Blue Nile.)

Left: Me. Right: Bryon.

When I heard that the four were joining forces and moving up north to start a new brewery in Duluth, I knew that nothing but good beer was going to come out of there. I was thrilled to try it when their first beers came out three years ago, and actually it was my traveling companion for this adventure Dave A. who brought me some of my first cans. I never got to tap them at the Blue Nile when they started distributing to the
Cities in early 2014, but once I started ordering beer for Acadia, I brought them into that bar for the first time ever, and haven't been without their beers ever since.

And so, it's been three years for them, and three years that I haven't been to their brewery. Four years since I've been to Duluth, and I was chomping at the bit to take a seat at their taproom. Total disclosure: word got out that I was coming, and so we got comped. I have to admit that it's nice when that happens, and it's good for my budget. (Visiting 8 breweries in 2 1/2 days can do a number on the bankbook.) The taproom manager Pepin Young was on hand to give us a tour, and Bryon happened to be in the brewery. (Colin was waylaid in the offices across the street, unfortunately.) We arrived at the taproom just about an hour after opening, and it was already nicely populated for a Thursday afternoon, getting downright frisky by the time we left. I can only imagine what this smallish space is like on a Friday night.

Bent Paddle has appeared in the Bitter Nib ten times so far, covering just about everything they've produced in cans. One glaring exception is Double Shot Double Black, which disappeared swiftly in bottles locally. I tasted some from a keg that we had on tap back in March.  (Hey, if you have an extra bottle that you don't know what to do with, hook me up with a trade. )

The selection on tap included the seasonals, the full regular line-up, an infusion, two nitro beers, the collaboration with Surly (called Mother of the Gut, for reasons still unknown to me), and the promise of cask to come. I took a sample of the collab, a Belgian blonde with tea, and it was nice, but not what I wanted to drink. I went with a pint of Cold Press Black, which I thoroughly enjoyed, and picked a Bent Hop IPA to take inside the brewery for the tour.

The Bent Tap, as the taproom is called, is a cool, homey space of wood, brick and steel, though is seems a bit small for a brewery as popular as Bent Paddle. I was told a plan is in the works to move it to a larger location. All the normal taproom things are in place: board games, merch racks, a food truck idling outside. But this is a brewery that needs a wide open drinking hall, not a cozy room.

Beer #3 for me was the HopMosa, which I took home in a growler, with notes below. My fourth beer of the visit was a pint of the seasonal Roof Rack Lager, also recently reviewed from a can. I've got a firkin of that to tap soon at a Acadia. Cask Vienna Lager? Yeah, that's new to me, too. Looking forward to trying it, that's for sure.

And so we'd seen the facilities, we got the low down, we soaked up the atmosphere, and enjoyed some fine beers. It was time to move on to the next one and check yet another brewery off the list until I can say that I've been to them all. But, I'll be back to Bent Paddle the next time I'm in Duluth, and every time after that.

Now here are some notes on a growler I took home with me:

HopMosa,  beer I had for the first time as part of the Infusion Evolution event we hosted at Acadia in March. Bent Hop Golden IPA infused with orange zest. This was so popular it's been brewed over and over again, with an extra large batch just for the Minnesota State Fair. It was on tap when I visited the brewery and it's taproom for the first time, and I was lucky enough to get a growler. I'm definitely more of larger taste than I did on the day of the event.

Clear, vibrant golden/orange coloring, stable white head rests above.

Citrus explosion in the nose. The largest and loudest expression of fresh orange in any infusion I've ever had. And I like it! The hop notes are nearly blocked out by the zest, but I don't particularly mind.

In the mouth: Big orange zest again, meeting the hop bitterness, all kept in balance with lush malt. Medium-bodied, easy drinking, just delightful.

Blacklist Cran

Blacklist Cran, Maidens D'Or Series, Belgian-style ale brewed with cranberries. Alc. 10% by volume. Brewed and bottled by Blacklist Beer, LLC, Duluth, MN.

Appearance: clear, bright pinkish hue, slim white head.

Aroma: tart and fruity. Dry 'n' funky. I want to say it's "cran-tastic", but I'm going to wait until I'm sure.

Taste: Did I say tart, dry, and fruity? I did. Did I almost say "cran-tastic"? Also true. Light bodied, refreshing, alcohol is so-far well-hidden. Famous last words, I know.

I like this just fine, but it isn't terrifically complex. I'd like a little more more, please. Just a schooch more character and I'd be happier.

You know what? I forgot to read you the gobbledygook. Come back later, and I'll find it and do just that. It's the least I could do for you.

Bent Paddle Paddle Break Blonde

Bent Paddle Belgian-Style Blonde Ale Paddle Break Blonde. Paddle Responsibly. Brewed and packaged by Bent Paddle Brewing Company, Duluth, MN. Contains: Water, hops, malt, yeast. 6.0% Alc./Vol.

Appearance: golden and clear, with a slim, but staying ivory head.

Aroma: lightly spicy, mostly malt, low hop bitterness. Nice. Sure.

Taste: Again the spice, the light malt, the crisp crackers and the slight citrus. That special Belgian character is here, too, with just enough of a spicy/fruity bite to keep things interesting, with just a little bit of a funky twist in it. You know what? Belgian blondes are pretty dang tasty, while being refreshingly easy-drinking.

I like the Belgian blonde as a summer seasonal, as it's certainly a break from the wit bier or the hefe weizen or the pale ale. This one is delicious and delightful. yet another success from Bent Paddle.

"A Belgian-style blonde ale perfect for an adventure amidst the lakes and scenery of the backcountry. This blonde balances hints of citrus and Belgian yeast much like you balance a canoe on your shoulders. Effortlessly."

Okay. Sure. Good beer, though, go out and drink some.