In this week's Monday Night Football Beer Pick 'Em, we let Blondes, Lagers, and Double IPAs from craft breweries in New Jersey and Minneapolis decide who will win the primetime matchup between the Giants and Vikings.
*hint, Standard Lager for the win.
MINNEAPOLIS - The event may be light-hearted in spirit but the reason behind it is kind of a buzz-kill.
On Friday, Fulton Brewery held a "Death of the Growler" party at its tap room to mourn the "end of an era." Due to Minnesota beer laws, only breweries that sell less than 20,000 barrels a year are allowed to sell growlers to customers from the tap room. And, as it turns out, Fulton has grown since its early garage brewing beginnings and is now face-to-face with that barrel threshold. The growler, which according to the brewery wasn't a huge part of its revenue, holds a deeper meaning to the Fulton guys -- they credit it as the "trusty friend who helped bring so many new and familiar faces into our beloved taproom."...
Fulton Beer announced that the brewery will cut off growler sales at the end of September to comply with state limits.
Fulton surpassed the total production cap for an off-sale license when its production grew from 13,000 in 2014 to nearly 22,000 last year. Breweries cannot produce more than 20,000 barrels and still sell growlers, which buyers purchase directly from the brewery and can take offsite...
Finally, though, someone has come to their senses and created an adult camp that we can all get behind—even those of us who hated summer camp. We’re talking about a camp that neither panders to our sad sense of self nor tries to convince us that our glory days are long gone.
We’re talking about Pizza Camp.
BC: Who came up with this beer’s recipe?
At Fulton we have a fairly collaborative process for recipe formulation. I like to get everyone involved and get as many opinions as possible from within the company before finalizing a recipe. 300 was a little bit different -- it was more of a wild card the first time we brewed it. We wanted to make a special beer for the 300th batch from our original downtown brewery and it was supposed to be a wet-hopped IPA made with Cascade hops grown in the Midwest. We were working with a small hop farm and they had some problems with their harvest and were not able to supply us with the wet hops we were planning to brew with. At the time we didn’t have much space for malt and hop storage so I had to figure out something to do with the malt I was planning to use for the wet hop IPA. I took a look through our cooler and found a few boxes of Mosaic hops that we had purchased for experimentation and decided to make a Mosaic-forward, West Coast-style IPA...
Standard Lager by Fulton Beer
Fulton’s new all-malt (no adjuncts) American lager is called Standard, and it’s more than yet another beer blipping into view in a scene studded with new and seasonal entries. Debuting on draft today (and in bottles and cans in October), it’s a full-fledged brand with its own distinctive look and feel. As for taste: We drank more than a few of these at Chef Camp last weekend and found them to be balanced and refreshing — eminently drinkable without being mere “yellow fizzy beer,” and a fitting pairing for what may be (but we hope isn’t) the last perfect weekend of summer.
Fulton Brewing is launching a new brand: Standard Lager. Standard Lager is genuine all-malt beer, made from 2-row barley malt, American hops, and Pilsner yeast. We sat down with Ben Flattum, Fulton Brewing’s Twin Cities Market Manager to learn more...
(Minneapolis,MN) – Introducing Standard Lager. It’s Fulton’s newest year-round beer, and it’s also the first lager we’ve ever released. Just like the Fulton beers you’ve come to know and love, Standard is a beautifully balanced and approachable beer. At 4.5%, Standard is on the lower end of the ABV spectrum, but it’s no light beer. It’s an all-malt lager built on a base of Rahr Pilsner malt. A generous addition of Weyermann Munich emphasizes toast and caramel notes, along with a golden amber color...
Minneapolis-based Fulton Beer began with 10-gallon batches in a garage in 2006. Though it was initially just for the joy of brewing, the brewers realized they had chemistry, and began to formulate a plan. The goal was to build a brick-and-mortar destination within 10 years. Within three years, the folks behind the beer had gone far beyond expectations, cycling up into contract brewing and eventually, not one, but two Minneapolis breweries. In their words: "Looks like being wrong can sometimes be awesome."...
#34. Fulton Beer 300 IPA:
The verdict: Also known as “Batch 300,” (formerly known) because it was an anniversary beer that eventually became a flagship, 300 has quickly helped earn a reputation for Fulton. Built on a bed of pilsner malt, it’s crisper and more inherently sessionable right off the bat than many of the other IPAs in this tasting, while still retaining plenty of hop character. Hops come through with clean, clear citrus notes (primarily orange) and secondary notes of resin and maybe even a bit of mango, giving it an aroma that is appreciably complex but simultaneously very approachable. This is just an easy, welcoming IPA in general; the kind of beer that feels like it would be welcome in any kind of setting and with any kind of accompaniment. It would do just as well in a paired beer dinner as it would with a basket of greasy fish and chips, and who doesn’t love an IPA like that?
