The Growler: Issue 65 – March 2019 – Economics

The Growler Magazine's Issue 65 March 2019 cover art // Artwork by Kara Sweeney

The Growler Magazine’s Issue 65 cover art // Artwork by Kara Sweeney

On November 25, 2015, two friends and I sat around the very last table in the back of The Glockenspiel in St. Paul. The German restaurant and bar was packed to the gills with people who, like us, had come to raise a glass for one last toast before the place closed its doors for good at the end of the night.

The bar had been a mainstay of our friend group ever since I moved to St. Paul in 2012 and first discovered the Bavarian-themed gem just beyond the heavy drapes in its entryway. Our favorite bartender, Brian, became acquainted with us and knew exactly what we were there for—boots of Warsteiner and Hacker-Pschorr, Paulaner and Bitburger. As we passed the two-liter glass around the table, we enjoyed seeing the faces of the other regulars bellied up to the bar, including an old man who wore half-buttoned shirts, gold chains, and looked like he’d just finished a gig as a Barry Manilow impersonator at the VFW.

But despite our love for the place, there we were, lifting plastic cups filled with the dregs of the very last keg and wishing The Glock farewell. We wondered to ourselves, were we regular enough? Could we have saved the bar with a few more rounds of boots? It was obvious from the crowd there that night that The Glock held a special place in many people’s hearts. How could we have let it die?

It’s easy to take for granted that restaurants, breweries, distilleries, bars, and liquor stores will be there when we want or need them, especially when those companies have been around for decades. Rarely do we think about the financial expenses a business bears each month just to keep the lights on.

This month, our Economics issue gives readers a look at some of the hidden economic levers affecting small businesses and local artists. In gaining a better understanding of these market forces, we hope readers will take away the same lesson I learned that last night at The Glock: If we value what a business does and stands for, it’s incumbent on us as consumers to support them with our dollars.

Is there a brewery you love? Make sure you’ve got a six-pack in your fridge. Is there a restaurant that captured your taste-buds with a spectacular dish? Keep it in your regular rotation for dining out. If you value well-made goods, make the investment in local makers doing it right.

And if you appreciate the work we do here at The Growler, we ask you to support us by patronizing our advertisers. Without them, we wouldn’t be able to bring you the magazine you are reading. Be sure to tell them The Growler sent you.


Brian Kaufenberg


Amanda Baumann, the founder of Tandem Vintage, inside her store // Photo by Tj Turner

Amanda Baumann, the founder of Tandem Vintage, inside her store // Photo by Tj Turner

Craft Culture
Secondhand ethos, first-class fashion at Tandem Vintage
By Lauren Sauer

Art of Survival
Minnesota artists musts get creative to make a living
By James Figy

Ice Ride
From mobile ice fishing to saving lives, the Wilcraft navigates niche markets and tough terrain
By Josh Cook

Artist Profile
The offbeat patterns of collage artist Kara Sweeney
By Lauren Sauer

The Sound and the Money
Three ways musicians support their dreams of making music. 
By Simone Cazares, The Current

Growler Crossword
This month: “Graph Theory”
By Andrew J. Ries and Victor Barocas


Broken Clock Brewing Cooperative’s head brewery, Will Hubbard // Photo by Aaron Job

Brewer Profile
Working Together: Will Hubbard’s egoless spirit defines Broken Clock Cooperative’s excellent beers
By Zach McCormick

The Brewer’s Dilemma
Are hard seltzer and NA a trend or the future of the industry?
By Paige Latham Didora

Wine Time
The chain of custody from vineyard to glass
By Brie Roland

Spirits Close-Up
Worth it: Which expensive bottled live up to their price tag?
By Zachary Sapato

What We’re Drinking
March 2019
By The Growler Staff



Tim Niver of Mucci's Italian // Photo by Sam Ziegler

Tim Niver of Mucci’s Italian // Photo by Sam Ziegler

Dollars to Dumplings
Tim Niver’s relentless hustle keeps his culinary mini-empire current and profitable
By James Norton

Private Recipe to Public Product
The cost of starting up a food business
By Amy Rea

Naan pizza and a novel recipe for success at Pizza Karma
By James Norton

Looking for past issues? Browse The Growler Archive.