While Summit and Surly may be the names that come to mind when thinking about the Twin Cities craft beer history, there are a few others that were among the pioneers of the movement. Among them was Fulton Beer, Jason DeRusha and Molly Rosenblatt report. WCCO Mid-Morning – Jan. 27, 2017
Over the last five years, the craft brewery movement has grown exponentially in Minnesota. The Associated Press says licensing records show two-thirds of Minnesota breweries have opened just since 2010. So, we decided to help you – and your livers – keep up with the taproom trend by stopping by some of these Twin Cities brewhouses. Next, Tap Talk chats with one of the original Twin Cities breweres – Fulton Brewery...
Har Mar, along with rapper and punk vocalist/guitarist P.O.S. (founding member of the Doomtree hip-hop collective), and Nato Coles and the Blue Diamond Band, are laying down a rare, ticketed show on Kathy’s Pub’s second floor this Saturday.
Christian Clements, 38-year-old owner of Positive Tuesday, a newly-launched promotion company, instigated the show with help from Fulton Beer. Clements recently relocated to Rochester from Minneapolis.
Fulton head brewer and co-owner Mike Salo really doesn’t like the term “sour beer.” The term is limiting for a broad style of beers that deserve to be appreciated without the preconceived notions that “sour” may instill. Understanding the need for some frame of reference, Fulton aptly describes Culture Project No. One as a “tart red ale inspired by the Flemish tradition.” The beer, brewed with a diverse malt bill and saison yeast, was aged for about a year in cabernet barrels. The result is a delicately balanced, bright, refreshing take on a traditional red ale. Fruity, and with a whiff of barnyard funk on the nose, the most predominant flavors are a heavy dose of ripe cherry and some complex stone fruit. It drinks juicy, but finishes very dry with a bright, green apple tartness. As Mikey Salo says, “Drink it, think about it, enjoy it.”
"It’s clean and crisp with a nice American hop bite. While there were plenty of great beers throughout the year, none were as easy to drink while still being flavorful. Even better, it won't burn you out if you drink pint after pint." -- Ben Brausen, writer, Craft Beer Time
For the past two years, Fulton‘s brewing team led by head brewer Mikey Salo have been planning, brewing, aging, tasting, and blending beer in preparation of launching its new series of mixed culture beers made using strains of Brettanomyces, Lactobacillus, and Pediococcus.
The first beer in the Culture Project series...
Holidazzle returns to Loring Park for the season this Friday, with a little more dazzle in the way of food, shopping, and entertainment. Now in its second year at Loring Park, the annual outdoor celebration put on by the Minneapolis Downtown Council and Minneapolis Park and Recreation Board is on its way to becoming a family tradition.
Soon our unseasonably warm fall will catch up to us, and patios will be buried under mounds of snow. But the warmth is never gone, not when there’s an endless supply of tiki at Psycho Suzi’s. Just in time for Thanksgiving eve, the Northeast bar and restaurant is hosting a kegger. Local brewers Fulton will be tapping a keg of Standard, their new everyman lager, and it will be flowing...
A $17 price tag (at Scott’s, in St. Paul). Three breweries credited on the bottle. The implicit suggestion of the word Frontenac: It’s a beer as good (as complex, as satisfying, as formidable) as wine. Frontenac was named for both the Frontenac wine barrels it was aged in and the malts from Malterie Frontenac in Quebec it was brewed with. It’s the creation of two young but thriving craft breweries (Fair State and Fulton) and one in utero (Oakhold, which is building its brewery near Duluth). This is not a beer for the faint of heart. It’s got a big, lemony-acid kick...