Fulton Standard
4.5%, lager
Minneapolis, Minnesota
"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...
Fulton Beer out of Minneapolis, MN celebrated seven years of brewing this past Friday, October 29. They shared with their fans their thoughts and feelings about the journey that has taken them from garage to success. Find below the open letter to their fans...
Toast to the art of beer at Mia’s Third Thursday: Artoberfest on Oct. 20 from 6–9pm. Attendees at this free event will be able to:
EXPLORE the culture of beer with us, The Growler, and take home a souvenir from the Artoberfest photo booth.
TASTE one-off, art-inspired beers from Wabasha Brewing, Fair State Brewing, Bad Weather Brewing, & Fulton Brewing...
Fulton Standard Lager
Lager, 4.5% ABV, 30 IBU
If you ask any brewer what their favorite beer style is, chances are they won’t say an imperial stout or a double IPA. No, people who love beer are enchanted by simple, clean lagers that go down without too much thought. That’s why the rise of the “craft macro” (think Jack’s Abby Framingham Lager, Sixpoint’s The Crisp, or even Grain Belt Lock and Dam) is unsurprising.
Fulton’s freshly launched sub-brand Standard finally hit liquor store shelves early in October, giving the crisp-as-hell lager the package its build truly deserved. With a brassy, heavy malt body and a finish that’s clean as Bud but without all the obvious corn substitution, Standard Lager isn’t as pale or piss-yellow as a Coors or Miller but a rusty amber that almost feels nostalgic in a pint glass. It’s blue collar to the last drop.
If 10 years ago you had offered someone a beer that was sour, you might have been given a sideways look. Sour meant something was wrong. It certainly wasn’t what beer was intended to be. But times have changed. Sour beers are in demand. Flavors once limited to obscure brews from Belgium have been embraced by brewers across the United States. American wild ale is a recognized style category. And American beer drinkers are lining up for a taste...
In their beer-laden dreams, Ryan Petz and the rest of the group of owners atFulton Brewing always hoped they’d flourish to be as big and successful as they are now, seven years after first starting the operation in a south Minneapolis garage. Petz credits one Minnesota law – the so-called “Surly bill” that in 2011 ruled that breweries could also have tap rooms – as a major reason for their exponential growth. But another Minnesota mandate -- one of the state’s off-sale liquor laws – dictates that the expansion comes with a cost: no more growlers...
