We like to make beers that you can drink a lot of because we like to drink a lot of beer,
you know.
The Sessional beers like Pilsners and Cezanne's, there's certainly a place for them in my
book.
Most people kind of want that entry level type craft beer, they're looking for a cream
ale, fairly light drinking something similar to what they're used to.
A gateway beer bridges macro light beer with craft beer, an approachable beer with flavor.
You know having a nice light cold shore, a nice light pale ale or something.
We'll always have a session here on tap.
We do find a lot of people who maybe haven't been introduced to craft beer can grab that
farm grill and they say, hey this is pretty good, I could get into this craft thing and
then they find themselves trying some of the other beers.
I like a bigger beer, it's just more complete.
I think the alcohol content helps a lot quite honestly, so it just boosts the beer and just
makes it a little bit more American if you will.
What was your focus on the Belgian beers, why?
I was captivated by the complexity of those beers and so it became interesting to me to
try to replicate them.
There's a lot of emphasis put on drinking fresh beer, which I think is generally a good idea,
except when you're doing things, a very traditional way where you're bottle conditioning, putting
stuff in the bottle.
There are several things that I do as a brewer to make sure that beer I make is sellerable
or matures in age as well in the bottle.
I think that's important.
We'll be filling your beer off the tap straight from the big tank, we'll be very fresh, we're
not going to filter the beer, you'll get full flavor of what you're supposed to be tasting,
we'll be in that glass.
We're not going to flagship beers right out of the gate, we'll always have a couple of
dark beers on tap, we'll always have a hoppy beer or two.
When you drink a beer, you're not just drinking water and alcohol and a little bit of malt
flavor and so forth.
You're drinking the history of this brand, you're drinking the heritage of it and all
of this stuff.
I mean, I think it would be great to have an all Minnesota beer with all ingredients
from Minnesota and that's something we'd love to do.
That's what I'm building to.
I'm building to having an estate beer.
Barley from here, herbs from here, water from our well, but it'll be yeast from the
air that I've cultivated from here as well.
Everything except for the bottle will be from here.
First and foremost, we brew beers that we want to drink and I'll give you a prime example.
Hop session is a beer that we've kind of been working on for a few months.
It's 4.2 by volume, but it has the hotness of an IPA or almost a double IPA.
I'm really hoping you're going to have your chocolate books down on tap.
Yes, I definitely will have that beer on tap.
You know, a Maibach is a German style lager that celebrates the coming of spring.
It's the hoppiest of the Bach type of beers, traditionally with a noble hop character and
in this one it's going to be hoppy with an overt American hop character.
That's what makes it heritage.
That's what makes it heritage style.
I think I know what I am as a beer drinker and then two years later I drink a beer that
I've never had before and all of a sudden now I like this beer style.
That's what makes beer beer, I guess, you know, that's part of the social thing and
all fits together and people enjoy that.
Thank you.
