On November 1st, 2016, Fulton lost one of our family members, Greg Sincheff, to depression. Greg’s loss was felt by everyone in our company, from those who had just met him to friends he worked alongside and had known for half of his life. To honor Greg’s memory, we released a Northeast-style IPA titled “Grog”, which was his nickname. $1 from each pint of Grog sold at the taproom was donated to the American Foundation for Suicide Prevention.
A year later, the beer first known as Grog is returning under a new name, “Specter.” The word Specter is defined as “a visible incorporeal spirit; ghost; phantom; or apparition.” The name is intended to continue honoring Greg’s memory. He is no longer here with us in the flesh, but we want his spirit to remain visible. This beer is one way for us to remember him. It is also an opportunity to bring visibility and awareness to suicide prevention. We will continue to do so each year this beer appears, by donating $1 for every pint sold at the taproom to the AFSP, and also by opening a dialogue on mental health issues which are all too often invisible.
The artwork on the can is inspired by the “Sugar Skull” commonly associated with the “The Day of the Dead,” a holiday observed each year on November 1st. It is a time traditionally set aside to honor loved ones who have died. Fulton first used the Sugar Skull image in our taproom in September 2016, to commemorate the Death of the Growler. We have brought back the Sugar Skull for Specter, as the day of Greg’s death coincides with this day of remembrance of the dead.
Specter will be available in 4pks of 16oz cans and on draft beginning Monday 10/16.
And so, we ended up across the table with some folks from Jameson before open time one day in the taproom. We had seen their Caskmates Whiskey on shelves in stores and bars we visited regularly. And being no stranger to whiskey ourselves, we'd been poured our fair share of shots alongside our own beers more times than we can count. Now we were talking about collaborating and trying our darndest to play it cool. Fast forward 5 months and we're on the doorstep of an incredible partnership we're excited to share with you.
The Jameson Drinking Buddies program is comprised of 16 breweries across the country and is focused on bringing together and highlighting the communities represented by each of the breweries' hometowns. When we heard them explain how much of the program centered around activating each of these 16 areas with fun events, special incentives, and hyper-limited collaborative beers we more or less said: "sign us up" right then and there. Being a partner also gives us the opportunity to make some new friends in New York next month (which happens to be one of Fulton's next new markets!) at the "Love Thy Neighborhood Brewery Fest".
In the days ahead we'll be releasing information on how, when, and where to get some of our super special "Whiskey, War & Peace", an Imperial Coffee Stout aged in Jameson Barrels (duh). In the meantime, keep your eyes peeled at your favorite liquor stores for incredible Jameson + Fulton Mail-In-Rebates and at bars for great Drinking Buddies deals. For those out east, come see us 10/14 in Brooklyn!
We are pleased to announce a new development that is debuting at our taproom Tuesday, September 19th: the Fulton Taproom Kitchen! Those of you who have visited our taproom are probably wondering how we managed to fit a kitchen into our building. Well, we didn’t – we drove one in and parked it out front. What? How? We purchased and renovated a 30 foot 1968 Airstream Sovereign trailer into a kitchen. It’s a beautiful thing – the trailer has been gutted, restored, polished and built out as a functioning commercial kitchen. It’s not exactly a food truck, but it’s certainly not a restaurant either. It will be a permanent fixture (no, not up on blocks) in front of our North Loop brewery, in the same place where food trucks have been parking since the day we opened the taproom in 2012.
We’ve hired our longtime friend Scott Pampuch as Executive Chef. Scott has a wealth of experience, and he’s one of the flat out best cooks we know. We first met Scott—and many other friends—at the bar at Corner Table way back in 2010. We were fresh to the beer scene, and just learning about the food scene.
At their most elemental definition, cooking and brewing are the same. They are acts of combining ingredients, employing heat, and enacting chemical changes to create something different and more pleasurable. Quality of raw materials is paramount, as is process and technique. Masters of these crafts are adept in the fields of chemistry, biology, and agriculture. Recipe and tools and equipment are important too, though somewhat less so than people might think.
Like beer, the best food experiences are spent in the company of others; the best food and the best beers makes that company that much more enjoyable. And our food menu, like our beer, is based on creating the best recipes from simple, quality ingredients.
Fulton is a Minneapolis brewery founded in 2009. We own and operate a 20 bbl brewery and taproom in downtown Minneapolis next to Target Field, and a 50,000 square foot production brewery in Northeast Minneapolis. In 2016, Fulton will produce approximately 28,000 barrels, sold mostly in the Twin Cities metro area. We’re a group of beer enthusiasts focused on brewing extraordinary beer and working to make our community a better place. Our Ful10 Fund provides loans and support to other small businesses and non-profits; our Fulton Racing teams encourage participation in active lifestyle sports; our nearby Fulton Hopyard is a showcase for our commitment to brewing with local and sustainable ingredients. Best of all, we get to live, work, and play in Minneapolis-St. Paul, consistently ranked as one of the top metro areas in the United States for quality of life, urban parks, education, bicycling, theater, dining, and more.
Sounds like a place you’d like to be? We are seeking a Packaging Line Operator to join our rapidly growing company. The right individual is a leader who works well with others, focuses on quality and technical excellence, loves to work and play hard, embraces opportunities for continuous learning and improvement, and is passionate about extraordinary beer.
Brewery Working Environment
The demands of the Packaging Line Operator position are very physical in nature. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job you will be working over, under, and around machinery in tight and cramped spaces. You will need to be able to work in awkward positions for extended periods of time and/or standing, kneeling, and crouching for long periods of time. You must be comfortable working at heights while standing on a ladder or in a basket. This work environment involves indoor and outdoor activities in various temperatures and weather conditions. The ability to frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds. Employees are exposed to high levels of noise and other hazards requiring the use of personal protective equipment.
Compensation & Benefits
Fulton offers salary commensurate with experience and a benefits package. We’re looking to hire people who are serious about beer without taking themselves too seriously. The ability to adapt to change, operate independently, work hard, and learn fast is a must.
Still interested? Send your resume and any other reasons why you’re a good fit at Fulton at email@example.com .
In late spring of 2010, there were exactly zero blonde ales being brewed and distributed in Minnesota. We had just launched with Sweet Child of Vine in late 2009, and didn’t have the capacity to brew a second beer just yet. For over a year, we had been homebrewing and refining a recipe for an ale that was light in color and hopped with German noble varieties. The malt bill – consisting of 2 Row and a little Caramel 10 and White Wheat – was dialed in quickly, but the hops varieties took much longer. We iterated through 18 different versions of the recipe before landing on a flavor/aroma combination of Tettnanger and Mittelfreuh which has carried through to the present day. Brewing 5 or 10 gallons of each of those versions meant we had significant quantities of homebrewed Blonde to drink through. But it always seemed to disappear—quickly. We finally wrapped our minds around the idea that this could be Fulton’s next year-round beer.
As the only locally produced beer of the style, the name “Lonely Blonde” was a natural fit. To this day, we have internal disagreements on who came up with the name, and there are even a few apocryphal name-origin stories that circulate within the brewery from time to time. (The lesson? If you think you have a clever idea, create detailed documentation so you can prove your friends and business partners wrong over beers later on).
By the time we released Lonely Blonde, we were confident we had created a very good beer, but we were less sure of the reception it would receive. At that time, the Minnesota craft beer market was a different place. There were only about 15 breweries in the state (compared to over 150 today); the first taproom wouldn’t open for almost another two years. Craft beer in Minnesota was mostly about big, hoppy IPAs and extreme stouts. We had no idea if anyone would drink a Blonde Ale; maybe we’d even get made fun of for making a “light beer” (which, for the record, Lonely Blonde is not).
As would be the case so many more times over the next seven years, we were wrong. Lonely Blonde rolled out on draft to a handful of bars and restaurants, and then a handful more. And then a few more and more. Most people thought it was just a summer seasonal at first (it wasn’t), and the volume was far behind Sweet Child of Vine, which had far exceeded our expectations out of the gate and was growing leaps and bounds. Nonetheless, Lonely Blonde kept selling more and more every month, and five years later, it quietly overtook Sweet Child of Vine as Fulton’s number one beer. Today, one of every two Fulton beers consumed is a Lonely Blonde. We were honored to receive a Bronze Medal at the Great American Beer Fest in 2015, and are even more proud of the number of times we’ve been told that Lonely Blonde is “my favorite beer.”
So, maybe Lonely Blonde isn’t so Lonely anymore – but who said that’s a bad thing?
Whew! What a year it's been. In the spring we announced our joining forces with Artisanal Imports as a partner in our expansion into new markets. And, in the lead up to our first new market launch with them, we've been extra busy diligently refining our beer lineup, adding and subtracting to make sure that we're serving up the very best both here in MN and beyond. With that said, we're launching Fulton in a number of Kansas cities this week with Lonely Blonde, Sweet Child of Vine, 300, Standard and PIŁS. Look for Fulton in cans and on draft at your favorite KS bars, restaurants and stores starting now.
This week's launch itinerary:
Fulton Beer – Packaging Assistant
Fulton is a Minneapolis brewery founded in 2009. We own and operate a 20 bbl brewery and taproom in downtown Minneapolis next to Target Field, and a 50,000 square foot production brewery in Northeast Minneapolis. In 2016, Fulton produced approximately 26,000 barrels, sold across a five state distribution footprint. We’re a group of beer enthusiasts focused on brewing extraordinary beer and working to make our community a better place. Our Ful10 Fund provides loans and support to other small businesses and non-profits, and our Fulton Racing teams encourage participation in active lifestyle sports. Best of all, we get to live, work, and play in Minneapolis-St. Paul, consistently ranked as one of the top metro areas in the United States for quality of life, urban parks, education, bicycling, theater, dining, and more.
Sounds like a place you’d like to be? We are seeking a Packaging Assistant to join our rapidly growing company. The right individual is a leader who works well with others, focuses on quality and technical excellence, loves to work and play hard, embraces opportunities for continuous learning and improvement, and is passionate about extraordinary beer.
The demands of the Packaging Assistant position are very physical in nature. The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job you will be working over, under, and around machinery in tight and cramped spaces. You will need to be able to work in awkward positions for extended periods of time and/or standing, kneeling, and crouching for long periods of time. You must be comfortable working at heights while standing on a ladder or in a basket. This work environment involves indoor and outdoor activities in various temperatures and weather conditions. The ability to frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds. Employees are exposed to high levels of noise and other hazards requiring the use of personal protective equipment.
Fulton offers a salary commensurate with experience and a benefits package. We’re looking to hire people who are serious about beer without taking themselves too seriously. The ability to adapt to change, operate independently, work hard, and learn fast is a must.
Still interested? Send your resume and any other reasons why you’re a good fit at Fulton at firstname.lastname@example.org
Once in a while, you get lucky. In the summer of 2009, the four of us were busily creating and perfecting recipes on a custom-built homebrew system (that is: made of a chopped up & welded together bed frame and 3 “retired” ½ bbl kegs) in a Fulton neighborhood garage. Earlier that year, we had embarked on the path of starting our brewery, and by then we had several recipes that were in consideration for release at our planned launch date later that year. Our favorite was a classic pale ale brewed with Cascade and Perle hops, and we also had a blonde ale that was showing promise after nearly twenty iterations on the homebrew system (if you hadn’t guessed by now, they would later become The Ringer and Lonely Blonde). In particular, we loved our pale ale and thought it was “the one.” It was balanced, clean, and bright; we thought it was perfect. But on every one of our early sales calls, bartenders and managers asked if we made an IPA.
In hindsight, it seems like an obvious question, but even just eight years ago, IPAs weren’t quite the big deal they are in 2017. In fact, we had been working on an IPA, but at that time, we’d only brewed our current recipe twice. And the recipe was a bit unusual. Though far from being an edgy, over-the-top IPA of the ilk that was exploding on the West Coast at the time, ours wasn’t exactly conventional either; the recipe was an unusual convergence of American IPA ingredients with English-style balance. It featured two relatively new or obscure hops, Simcoe and Glacier, along with a malt bill consisting of a healthy dose of White Wheat and Caramel 60. We weren’t sure what people would think of it, but we started bringing bottles of a homebrewed IPA we called “Sweet Child of Vine” on our sales calls.
We’re glad they asked. Every bar we sampled Sweet Child at agreed to put it on tap as soon as we could supply it, which was still several months away. We went from wondering which of our beers people would even like, to wondering how we were going to even meet demand. We launched Sweet Child of Vine as Fulton’s sole beer in October 2009 and didn’t release another year-round beer for another 8 months. Initially, we had to limit our distribution to keep up with demand. Sweet Child was initially available draft only to just 7 bars. Soon we added another 9, then we upped it to 25, then 35, then 50. It was two full years before we had the capacity to release Sweet Child (or anything else) in bottles. What had started out as a homebrewing recipe brewed for our own enjoyment had quickly blossomed into one of the hottest new beers around.
But we had a lot to learn, and our first big lesson was just around the corner. Early in 2010, we called our hops supplier to order a few boxes of Simcoe for our next few weeks production. “We’re out of Simcoe,” came the answer. “Ok, when will you have it back?” Ryan asked, expecting it to be available again in a few days or maybe a week or two. “Three years.”
So that’s how learned about hops contracts. As it turned out, Simcoe was one of the Next. Big. Hops. As a brand new startup, we weren’t prepared in the least for that answer, but we adapted. Less than six months after we sold our first pint of Sweet Child, we had to replace Simcoe in the recipe with something else. We tried a few substitutions, and landed on CTZ (Columbus/Tomahawk/Zeus) as our replacement for the foreseeable future. In relatively quick order, the Sweet Child of Vine we all knew and loved became a CTZ beer, not a Simcoe beer—and a great one, at that. As a result, for most of Sweet Child of Vine’s history as a commercially available beer, CTZ, not Simcoe, has been the signature hop variety alongside Glacier.
But those of us who recalled its original formulation with Simcoe…missed it. We wanted to bring Simcoe back, someday. But the bigger the beer became, the more unlikely it seemed that we ever would be able to source enough of the hop variety that was simultaneously exploding in popularity.
Finally, in late 2016, we managed to procure enough Simcoe to revisit and revise the Sweet Child of Vine recipe. In the intervening months, our brew crew has been methodically tweaking the Sweet Child recipe to add Simcoe back into the recipe. At the same time, we subtly dialed back the proportion of Caramel malt in the recipe. The result? Sweet Child of Vine is still the balanced, approachable IPA that you’ve come to know, love, and rely upon…yet it’s not identical to what you remember, either. The toned-down Caramel malt profile melds nicely with a slightly drier mouthfeel, highlighting the mellower but fruitier character of the Simcoe hops. Sweet Child of Vine still drinks magnificently on its own, and pairs with almost any food you can throw at it: from red meat to tropical fruit desserts. In our (extremely biased) opinion, Sweet Child is one of the most versatile and all-out enjoyable IPAs on the market today. Next time you see it, grab a pint, 4-pack, 6-pack, or 12-pack and let us know what you think.
Ahhhhhhh...the great Minnesota get-together. Each year Minnesotans have the nearly 2 weeks of fair to mark their summer's end. With rides, agricultural attractions, live entertainment and some of the wackiest "on a stick" food options known to man, it's easy to find yourself spending a day (and some serious $$$) at the Fair. For those making a day of it and looking for some refreshment Fulton-style, we've devised this handy map to get you headed in the right direction.
See you at the Fair!
Ahead of next week's heat wave, we've teamed up with our buddies at Bittercube to bring you the Mosaic Radler, a most refreshing summer beer cocktail based around our 300 Mosaic IPA. And, speaking of teaming up we'll be back again at Chef Camp, a Northwoods culinary adventure this September. Join us at camp for chef-led cooking classes taught over the fire, classic summer camp activities (canoeing, archery, crafts), epic meals under the stars and small-group beer workshops taught by our Fulton team.
Right now Chef Camp has a special deal for fans of Fulton. Click here or use code "FULTON2017" for discounts of more than 10 percent on tickets to Chef Camp's September 8-10 session.
For more information, visit chefcampmn.com or come down to the Fulton taproom on Wednesday, July 12 from 5:30-7:30 where the Chef Camp team will be hosting a meetup and answering questions. First 10 people to come say hi will get a free Chef Camp tshirt!
See you at camp!