Fulton & Great Lakes Collaboration

7/29/12

Al invited me to the Fulton & Great Lakes Collaboration to taste the shared Baltic Porter recipe at the Bryant Lake Bowl in Minneapolis.  The pairing of two beloved breweries, BLB's pad thai and a night with Al combined to get me out on a school night.

Started with an Edmund Fitzgerald by Great Lakes, an excellent beer that I don't seem to drink enough.  Based on the waitress' wondering why more weren't ordering the Black Out Stout, I next decided to take that plunge.  Infused with mint and cocoa nibs, the freshness of each was powerful, and the stout almost kept up with it.

I sipped from Al's War & Peace, Fulton's on cask with Guatemalan dark coffee beans from Peace Coffee added to Worthy Adversary.  Very good but the coffee was too much for a non-coffee drinker like me, so I moved on to the Baltic Porter collaboration ale.

The collaboration was smooth and rich with a subtle complex flavor.  Brian of Fulton stopped to talk with Al, Steve and I.  He outlined the tasting and talking process to make the beer, noting that the GL lager yeast throws off more than a clean fermentation that adds a unique flavor to this beer (and to many other GL beers).  I was an enthused with the described mechanics and passion of the collaboration as much as the beer.  Again, the energy and dedication that goes into making great beer is amazing.  Fun night and glad I made it. 

Muddy Pig Festival of Hops 2013 (St. Paul, MN)

The Muddy Pig brings back its Festival of Hops again, and it's as fun as ever.  With 50+ taps full of hoppy goodness, for me the test is how many new drafts are ready to pour into my taste database.  To my surprise (or arrogance), I found nine new brews—a pretty amazing number for any stop.  Three samples for $10 is a fairly affordable way to taste these high hop beers.

Let's start with tips for a successful fest at the Muddy Pig:

• Order by number.  With so many beers, the names are just a confusing mess for the servers.  Say each number clearly, in order.  The beers are served in order with a ticket to remind you what is in each glass.  
• Every sample has a lace.  The MP does a great job of serving samples, so be confident that what is being tasted is what was meant by the brewer.  It's very tough to wash and serve in sample size glasses, but MP does it well. 
• Show up early.  I was a bit after the dinner our and plenty of seats were left on a Tuesday night.  I chose the back because it's lighter and away from the commotion, and most were empty in the back but it filled up quickly
• Free WiFi.  Ask for the code and get some monkey work done.  I was able to productive doing relatively mindless tasks with internet access, and could also research my samples on the fly and take notes.  I found it fun to have my full beery resources available while tasting.  
• Be prepared.  Walk in, find the numbers, order when you get a chance, including water immediately.  The servers work hard, but its a popular place and hesitation will cost valuable drinking time. 
• No Pints.  I didn't try this, but the table next to me ordered a pint and was rebuffed; evidently, they were only serving samples for the fest.  Happily, I was able to find enough to keep me entertained for the evening, so it didn't matter.  I fail to see the reasoning for no pints, but I'm guessing there's some pragmatic reason.  

I optimistically started to review each sample, but became distracted with other concerns.  My first set of samples started well, took a dip and then finished well.  I started with Two Brothers Revelry, a copper ale with an off white lace.  Spicy hop and caramel nose that leads to a solid bite.  Listed as a red ale, it packs a punch.  Good start.  Next was Bell's Roundhouse, a dark golden ale with a wispy lace and the nose of a fresh hop ale—fruit and grass, followed by a biting taste that is completely expected from the nose.  Listed as an amber ale on BA, I would call it a bruising APA that makes up its lacks in subtlety with an amazing bite.  Finally, I couldn't resist the Lucid Foto IPA, a hazy copper ale with white tightly bubbled head.  Elegant nose of grapefruit-orange juice, fresh bread, spice, and pepper underneath.  Spice seems to be a combination of hop and yeast, but not sure.  Nose is more promising that the than taste that seems a bit muddled.

Round Two: Lake Superior Black IPA, a midnight black with no head, nose and taste is unexpected, and oddly unbalanced.  Off fruit taste and its elements fail to meld.  Very disappointing.  A bit busy at school lately, so I have tried a Pour Decisions brew yet. My first was their Maroon and Bold, Imperial Red IPA; it's a maroon beer to match the name with a full lace, heavy malt and caramel nose with hops fighting to the top, and some hop in the taste but the sweet base overwhelms.  Adequate, but I'm not in love with the beer in spite of being in love with the name of the brewery.  Lift Bridge Hop Dish IPA was next, but my mushroom and onion pizza interrupted the sampling, so I need to try it in full draft to give it a proper chance in spite of my initial positive impression.

After dinner, I tried Boulder Nitro Flashback, Fulton The Ringer, and Mendocino Double IPA, but, as mentioned before, lost track of writing up each.  Strong finish and especially looking forward to visiting Mendocino during our summer trip.  As I'm finishing my last rack of samples, a group of youngster professionals were chatting away and oblivious to the hop fest.  Not of the bitter persuasion, they, sadly, had to resort to drinking bottles of Amstel light.

Well worth the effort, I've been to several of MP's fill-the-tap festivals and have enjoyed each one.  Low key but MP festivals provide a unique combination: good value for beer quality, excellent presentation of samples and a selection that can wow even a hardcore geek.  Pick a night, settle in and drink and learn.

Fulton Beer brewery tour (Minneapolis, MN)

9/22/12

I've lost track of how many brewery tours I've done--one of the few items I don't track.  I keep doing them because I learn a little something each time (after the mandatory beer is made of four ingredients lecture).  Also, every brewery has a unique history and physical set up, which I find interesting.  Fulton epitomizes my reasons for continuing to do brewery tours.

Our tour guide was Jay, dad and father-in-law of two of the founders: Jim and Peter.  Jay was friendly and spoke like a proud papa as he related Fulton's genesis as an alternative assignment for an internship.  Check out Fulton's story page for a well written summary.  In short, four buddies learn how to brew good beer together and their passion starts a brewery through research, hard work and faith.  The Local was the first bar to give them a draft line and they have grown from there. I admire their courage and resourcefulness--I would not have gotten over so many hurdles.

New pilot system that passes code--
unlike the original homebrew set up
that's on display in the taproom

"How Fulton beer is Made" display

According to Jay, Fulton's goal as always been to have "approachable and session-able beer."  Giving examples of great beers (that I'll leave nameless) that he loves but can't drink more than one or two, Jay contrasted Fulton's aim to be the beer to drink with friends at home for an evening or a tailgate for a day instead the beer geek trader.

Beginning of tour and art work of founders in upper left

The distance covered in the tour isn't far, so grab a pint to sip while listening to Jay entertain and inform.  He ranged from a Homerian quote (Simpson version: "Beer has food value, but food doesn't have food value") to beer politics to how much the cows of a local farmer love the spent grain.

Second part of tour by brewhouse

In one section, he discussed the value of the taproom and Fulton's investments in the brewhouse from the Surly bill profits: two tanks, a chiller, and new employees. Plus taxes from more beer and salaries are going to state.  By Jay's estimate, all of this is about 18 months ahead of schedule compared to how Fulton would have grown under previous state laws.  He also attributes beer expansion in Minnesota since 2009 to this change.  While formal analysis of the law's effect is beyond my scope, Fulton is clearly a fan and believes that it's allowed them to be a more successful business, faster.

While a trip into the business of beer was unique for tours and interesting, I marveled at the feel of Fulton--it's like a large homebrew operation.  Well designed, I can see the influence of their homebrew background, right down to the same brewing friend that I cherish: a spray bottle of sanitizer hanging by its trigger.

The brewery seems rather labor intensive compared to some that I've seen, but it felt to me like I was seeing an intermediate step, which Jay confirmed late in the tour.  Fulton is looking to expand to another location and do everything in house, including bottling.  Hopefully, in the future, I'll be able to repeat the tour in a new facility and hear the next chapter of the Fulton story.

Fulton Beer (Minneapolis, MN)

Finally, the stars aligned and I made it to Fulton Brewery for a tour and for some drafts. The Minnesota Home Brewers toured last Monday night as a club, which is always my first choice for doing a tour.  However, I was feeling ill and had to miss it. Since they club obviously wouldn't be doing Fulton again for a while, I capitulated and went by myself for the release of the fall seasonal, The Libertine, and for The Anchor Fish & Chips food truck.

There's pay parking all around the brewery, but it's with credit card or cash by machine and number. On a Saturday, it was just a quarter an hour.

I walked in a few minutes after noon and the place is already lively. I had to ask twice before finding the right person to sign up with for the tour, but finally got it. By quarter after noon, the tour for 1 pm was approaching half full, the 2 pm tour was empty, but a group had already signed up for the 4 pm tour. If you want to do a later tour, it seems to be fine to send someone to sign up and everyone can show up later.

View of bar from far side with The Libertine

My main mistake on the day was underestimating the temperature. The tap room today is outside temperature from a garage door being open to an old dock that has a railing now. Everyone else with fall jackets looked quite cozy drinking their beers.

Around the pub, barrels lazily sitting on racks on the wall opposite of the bar, and a mad assortment of long and square tables with a couple of high tops. Fulton doesn't win the award for matching decor, but it  doesn't seem like anyone cares.


What I assume is the original garage homebrewer set up that started the company (confirmed on the tour)  is proudly displayed on top of a large cooler. A large screen TV with football is above the bar to provide patrons with digital entertainment, as needed, but few care to look its way.  Retro rock tunes from high school are playing over top the din of friends chatting.  Fulton reminds me a lot of the Denver Beer Co, but smaller. So, pretty much a homebrewer's dream garage to brew and serve friends--except every beer is $5.

The Anchor Fish & Chips with Sweet Child of Vine

Since it's the new release, I started with The Libertine, an imperial red ale. Hazy amber in the goblet with copper edges in the light. Off white head falls without a lace around a nose that's rye and hop spicy, though the blend is hard to distinguish what comes from what. A thick caramel flows from the nose to tongue and ends with a rye kick. 8.5% shows some legs on the side of the glass and adds an oilness that's almost sticky to the taste. Very nice beer and can see why folks are coming out for it.

Also, there's three casks of The Libertine on various flavors: red oak, cherry and hard maple. Guy at the bar was drinking all four side by side--not a bad choice among them he said. Started with the red oak since it was more unusual: no head and the nose is muted, but the heavy oak came through in the taste, thick and chewy. Seems a bit much at first, but it's growing on me as the flavor washes away the original Libertine.

The food truck sit outside the door and bringing food in is welcome, but bringing your beer outside is not allowed. The doorman checking IDs nicely watched my beer while I got lunch, but groups were sending a representative to bring back food to the tables.  Most folks were eating fish and chips from The Anchor, but at least one family walked in with McDonald's.

I purposely saved getting a draft of Sweet Child of Vine to drink with my fish and chips, which was a very good plan on my part; however, not that hard of a call to drink and English styled IPA with fish and chips.  Out of time and room in my tank, I took home growlers of The Libertine, Sweet Child of Vine, and Lonely Blonde to compare at home this week.

Overall, a good day at Fulton that I plan to repeat in the future, especially the next time I go to a Twins game down the street from the tap room.

The Libertine (Fulton Beer, Minneapolis, MN)

By coincidence, my stop at Fulton Beer for the tour just happen to be the tapping of their seasonal brew The Libertine.  Besides having it on draft, there were three firkins of spiked Libertine: added cherry or hard maple, and one aged in red oak.

Pretty beer in the glass that's maroon at the center and blood red with light.   8.5% alcohol is apparent, leaving a peppery note that blends with light hops, cherry, caramel and a hint of chocolate.  Rich, oily mouthfeel  that's surprisingly light with dark cherry and a trace hop bitterness.  I drank my draft at the tap room too fast and warming balances the beer for my home pour.

Not a new top ten brew for me, but I like sipping it at home on a fall evening while watching a movie.  Smooth and relaxing warmth on a chilly night.

Sweet Child of Vine (Fulton Beer, Minneapolis, MN)

Being my first trip to Fulton, there was no way that I could go home without a growler of the IPA--so I did.  It it would be hard to pass up a beer so cleverly called Sweet Child of Vine.  Just a cool name when so many IPA variations have been exhausted.

Second pour builds a thick, creamy head the color of a dirty snowdrift over an amber marmalade ale.  I've always thought that this is more of a workhorse IPA--not that pretty in the glass, but gets the job done.  Assertive, grassy hops in the nose that's a punch in the face of Simcoe and Glacier (according to Fulton) and a smooth caramel maltiness following up behind to console my  bruised taste buds.  Taste follow the nose into a grassy bite that leaves no mistake that this is an IPA.  Sweet, full bodied IPA that's almost chewy.

On the level, this is not my favorite IPA; however, I can see how it could be someone's favorite IPA.  My draft on site was the best I've tasted of Sweet Child, a notch better than samples elsewhere and this growler.  Well brewed and packing a punch, Sweet Child is definitely an ode to the hop vine.

Some advice.  Drink this one slow and sip hard at the peak.  Distracted by other endeavors while sipping the second glass, the warmth opens up the beer more than a bit.  The harshness in the nose and taste mellows, and the sweetness grows in complexity with an underlying taste somewhere between burnt brown sugar and black strap molasses.  With heavy lace on a beer clean glass, this IPA is growing on me by the pint.

Lonely Blonde (Fulton Brewing, Minneapolis, MN)

Picked up a growler of Lonely Blonde after a tour Fulton Brewing.  While, normally, I'm not the target audience for blonde ale, I wanted to give all three in growlers a chance.

Almost white head with irregular bubbles over a straw yellow ale with hints of amber.  Fresh bread maltiness and a hint of corn in the nose with an elegant spice note and green apple from the 29 IBUs, and maybe from the yeast a bit.    Clean malt and spice on the tongue that's supported by a heavier than expected mouthfeel.  Almost 5% ABV, I'm guessing a good malt bill contributes to the fullness.  Still a light beer, the spice floats above the malt with some impact.  Nicely balanced beer that even warms up well for yellow beer.

My first sample of Lonely Blonde was at Autumn Brew Review in 2010, and my impression was far less favorable.  My guess is that tough festival conditions and a small sample of a more delicate beer impaired a fair tasting.  Fresh and from the brewery, it's a solid beer that's refreshing with a complex taste that explains why a large number of folks are drinking with a Lonely Blonde at the tap room today.