Sour Beer Fans: Schell's to Open Cypress Barreling Sours Brewery

Categories: Beer

photo courtesy of Schell's Brewery

Sour beers -- tart framboises and red ales and sour krieks -- are swiftly taking hold of the craft beer scene.

In response, August Schell Brewing has announced the purchase of an 11-acre farm near its current brewery for the construction of a taproom and sour barrel brewing facility dedicated to the production of sour beers. The lineup includes raspberry Framboise du Nord and Black Forest Cherry beers in the Noble Star series. The sours will age in wooden tanks made of cypress wood.

See also:
Schell's: brewing German-style beer for 152 years

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Local Foragers Release New Field Guide to Mushrooms of the Upper Midwest

Tammy Kimbler
King Bolete

The upper Midwest is a haven for mushroom hunters and fall is an excellent time to hunt. The Hot Dish spent this past weekend with expert foragers Kathy Yerich and Teresa Marrone, who recently co-authored a pocket field guide, Mushrooms of the Upper Midwest: A Simple Guide to Common Mushrooms. The guide details nearly 400 common mushroom varieties found between the Dakotas and Indiana, and while 400 is far from a complete guide (there are over 4,000 cataloged species in this area alone), the book is well organized into easy-to-use sections starting with "Top Edibles" and "Top Toxics," followed by a detailed identification guide.

The guide's high quality photos, easy-to-understand descriptions, and habitat keys will have beginners and experts alike wanting this book in their back pocket.

See also:
The Forager Chef on mushroom hunting and almost poisoning himself [VIDEO]

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Try Vegan Marshmallows, Cheeses, and Meats at the Third Annual Twin Cities Veg Fest

Categories: Events

Sean Smuda
Caprese salad with Punk Rawk Labs' vegan mozzarella

Whether you've chosen a meat-free diet for health or ethical reasons, you're bound to find something that tickles your fancy at the third annual Twin Cities Veg Fest at Coffman Memorial Union on September 28. The free event, which runs from 10 a.m. until 4 p.m., will feature four speakers, three cooking demos, and a variety of exhibitors, many of whom will have samples of vegan products on hand.

See also:
10 best vegan/vegetarian foods at the Minnesota State Fair

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Weggy's On Campus in Mankato Apologizes for Adrian Peterson Spanking Joke

Categories: News


A peek at the Facebook page for Weggy's On Campus in Mankato shows they've got all the bases covered: breakfast, lunch, dinner, a wildly inappropriate spanking joke in the wake of a Vikings football player's alleged child abuse scandal. Who wants pancakes?

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Zygi Wilf on Adrian Peterson: "We Made a Mistake"

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Merchant's Gavin Kaysen on Watching People Eat, Soggy Cereal, and Sloppy Joes

Courtesy of Gavin Kaysen

Gavin Kaysen may keep a cool head, but this Minnesota native is busy working on one of the most anticipated restaurants of fall 2014, right here in the North Loop neighborhood of Minneapolis. Kaysen, former executive chef at the acclaimed Café Boulud in NYC, took some time to talk with us about inspiration for his upcoming venture Merchant, pickles, and his favorite way to dress a hot dog.

See also:
Gavin Kaysen: "We Shouldn't Compete Against Chicago, That's Not Our Competition"

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Local Entrepreneurs Launch HoodStarter, a New Crowdfunding Website

Categories: Stuff We Like

HoodStarter founders David Berglund and Justin Ley
HoodStarter, founded by Twin Cities-based entrepreneurs Justin Ley and David Bergland, is the newest addition to the world of online crowdfunding. Whether your neighborhood needs a new business or your new business needs a neighborhood, this Kickstarter-inspired website is here to help.

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Are server-free restaurants the future of the food industry?

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Hop Garden in Longfellow Ends First Growing Season on a Sweet Note

Categories: Beer
All photos by Jesse Marx
Tom LaPitz idles in the doorway of a gardening shed. It rained this morning, and the sky threatens to spill again. Still, he stands defiant, with thick yellow gloves in hand and a pocket full of confidence.

"Somebody's gonna show," he says, and they do -- more than 85 students of America's favorite beverage: beer.

See also:
Fair State, Minnesota's first co-op brewery, gets set to open

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Public Kitchen & Bar Offers Power-Lunching and People-Watching in St. Paul's Lowertown

Sasha Landskov

"It's kind of like being in a fishbowl," real estate broker-turned-restaurant-owner Carol Marks muses while squinting up at the ray of light flooding into the dining room of Public Kitchen & Bar in Lowertown. "People can see right into the restaurant while they're crossing over the skyway so we thought it would only be right to give everyone in the dining room a chance to observe and look out, too," she says, gesturing to the beautiful arched windows that overlook Mears Park.

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Open at last, Lyn 65 makes Richfield richer

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Pryes Brewing's Miraculum is a Citrusy, Dry-Hopped Minnesota IPA

Courtesy Pryes Brewing Company
Miraculum, a Minnesota IPA, on tap now at local restaurants and bars
Miraculum IPA comes to us from Pryes Brewing Company, a newly licensed joint that's operating out of Lucid's facility in Minnetonka.

"It's a relatively little known shared equipment arrangement called an alternating proprietorship," says owner-founder Jeremy Pryes of his company's unique current set-up. "When Badger Hill announced its plans to leave Lucid to open a stand-alone production brewery in Shakopee, we jumped at the opportunity to rent their space in Minnetonka."

Pryes says his grander scheme involves opening a standalone facility, selling at liquor stores, and hopefully operating a small taproom where they'll sell mead, Miraculum, and other true-to-style beers.

See also:
Bad Weather Brewing is bringing its taproom to downtown St. Paul

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Gavin Kaysen: "We Shouldn't Compete Against Chicago, That's Not Our Competition"

Mandy Lee
Kaysen in front of Merchant, his upcoming venture in Minneapolis's North Loop

Flashback to 1995. A young Gavin Kaysen is at work.

He's slicing fresh tomatoes by the case. One by one, they fall under the spell of his knife. Lettuce is on the block next. It's almost lunchtime in the business district, and he's anticipating a busy rush. Prepping for a steady stream of hungry suits, Gavin quickens his knife-work to double time. 

The door swings open, and the first familiar face walks in.
Grabbing his essentials, he deftly arranges lunch for a regular. This guy has come in every day this week and ordered the same thing. Six-inch roast beef on whole wheat, everything, no jalapenos, extra mustard.

"Hey Frank, it's at the register." 

Frank pays and leaves. Heads start to turn. Murmurs ripple through the line that extends out the door.

Gavin greets the next guest. "Welcome to Subway. What can I get for you?"

George Serra, who owns Pasta Time next door, orders a tuna sandwich. Same thing as last week. Gavin makes the order, rings him up, and watches as George walks out the door. He promptly throws the sandwich in the garbage can.

Mr. Serra has done this for the past month.

See also:
Gavin Kaysen's Merchant may be getting top chef backing

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