Newcomer Zambaldi Bros. Brewing on samples, sour styles, and session beers

Categories: Beer, Interview

courtesy of Alison Zander and Zambaldi Bros.

There is no shortage of new breweries in the Twin Cities and, likewise, there is no single way to get a new business off the ground. Zambaldi Bros. Brewing, founded by brothers-in-law Wade Zander and David Malcolm, is hoping to get its beer in stores and bars later this year or early 2015. They plan on getting their feet wet with contract brewing and later expanding into their own brewspace and taproom, much like Fulton Brewing did before moving into Minneapolis.

While it will be some time before Zambaldi hits the shelves, the brewers are offering homebrew samples at the upcoming Linden Hills Neighborhood Garage Sale on May 17. Both Zander and Malcolm are avid homebrewers and Malcolm has commercial brewing experience at both Big Sky in Montana and Titletown in Green Bay.

Hot Dish recently had a chat with Zander to sort out the details on the upstart brewery.

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courtesy of Alison Zander and Zambaldi Bros.
Hot Dish: Where did Zambaldi come from and what does it mean?

Wade Zander: The "ZAM" in Zambaldi comes from the initials from the founders' last names (Zander and Malcolm), and "BALD" from the fact that neither of us has much hair. "Brothers" is in reference to the fact that we are brothers-in-law.

Do you have a brewery secured?

Our goal is to start off by contract brewing, essentially buying supplies and renting space in an existing brewery with extra capacity. This will allow us to get beer onto the market and build our brand with less up front capital expenditure than a full-scale brewery build-out. Once we get beer into the Twin Cities market we plan to begin scoping out facilities to build out our own brewing space.

Do you have arrangements yet? What are you looking for?

We are working on arrangements currently. Proximity is a consideration, but our first criterion for a contract brewery is one that we trust to produce beer of the highest quality. We like the flexibility that contracting would give our operation at the start. Our hope is to get into a contract brewing arrangement, but to have close involvement on brew days and throughout the cellaring process. This is our short-term plan to get the company off the ground. We plan to open our own brewing facility as soon as we can.

What is your brewing style?

Initially, we are planning to brew beers that we think of as everyday or "session" beers -- the type we like to grab at the end of a day. For us, beer is about sharing time with friends and family and coming together to celebrate every day. As far as our approach, we take our inspiration from historic, classic, and contemporary beers. We sometimes stick within the style parameters, and sometimes add our own twist.

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