The Growler’s editorial staff partnered with official BJCP judges in a blind tasting to determine the best Hazy IPAs in Minnesota. The results may surprise you.
Ten years ago, locally made wild and spontaneously fermented ales were rarities. Most examples found in liquor stores and in beer bars were imported Belgian lambics and Flemish red and browns ales. Local brewers were so reluctant to introduce wild yeasts and bacteria in their brewhouse for fear of contaminating their non-sour beers that it … [ Read more]
Spreadsheets and printouts line the walls of a small office above the bar at Junkyard Brewing Company in Moorhead, Minnesota. Each page is a piece of the larger business plan that’s crucial to keeping seven large stainless tanks of beer silently fermenting just feet away. Over nitro tap coffee, Junkyard’s cofounder Aaron Juhnke prefaces my questions … [ Read more]