What We’re Drinking: March 2020

  Welcome back to What We’re Drinking, wherein The Growler editorial staff look back on recent remarkable beverages. What are you drinking, Growler Nation? Let us know on Twitter, Facebook, and Instagram. Txopinondo Sagarnoa  Brian Kaufenberg, Editor-in-Chief The Basque region is one of the most legendary when it comes to cider and though the naturally fermented style is most … [ Read more]

Year in Review: Minnesota Wine & Spirits in 2018

A martini at Nye’s Bar is a fine drink to reflect on the year 2018 in local spirits. In January, this bar, Nye’s in name only, opened in the dust of the demolished Polonaise Room, a place whose divey charm earned it the Best Bar in America designation from Esquire in 2006—a lifetime ago, from the … [ Read more]

Now Open (Or Damn Close): Brother Justus Whiskey Company

In the never-ending debate on how long a whiskey needs to age, Phil Steger of Brother Justus Whiskey Company offers a fresh take. While many consider the job of an oak barrel to be “smoothing out” a spirit—giving the liquid time to breath, mellow, and evolve—Steger thinks that may be asking too much. “We want to show … [ Read more]

The Mill: New grilled cheese spot offers opportunities to former convicts

Coming to south Minneapolis this spring is All Square, a new restaurant bringing together social responsibility with a side of good old fashioned grilled cheese. The concept, referred to as “guilt-free comfort food,” was founded by Emily Hunt Turner, a civil rights attorney who’s worked in housing, architecture and public policy. The aim is to … [ Read more]

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