Greetings, Hauslers! And a long overdue "guten tag" to you!
It's about four months to the day since we opened our taproom in the NE Minneapolis Brew District, and as you may have noticed, we've been busy. I mean, we knew we'd be busy – we had a pretty ambitious plan when we opened Bauhaus Brew Labs. But we weren't prepared to be operating at capacity in our third week of business!! That's right, all of you beautiful beer drinkers have been so thirsty that we haven't had an empty fermenter since early August! To put it in perspective, we were anticipating that we would brew around 2,400 barrels of beer in our first year of operation (1 barrel is 31 U.S. gallons, in case you're wondering). In the past four months, we've brewed just under 1,500 barrels. If we keep up our current pace, we'll brew around 6,000 barrels in our first year. Holy toledo!
The thing is, we won't be keeping up our current pace. We'll actually be increasing production in a few months. We placed an order for two additional 60-barrel fermenters last month. And, we're about to buy a second 60-barrel brite tank from one of our favorite Minnesota breweries that is also expanding at breakneck speed. With the addition of the new tanks, we'll be increasing our production capacity by 50%. This will enable us to put more tasty Bauhaus beer in cans and experiment with more seasonal and one-off releases.
Speaking of seasonal releases, we've got the first of two winter seasonals debuting on November 19. But before delving into the details, let's talk about Bauhaus' philosophy on seasonal beers. From the beginning, we've focused on quality over quantity. We wanted to debut with four "haus" beers that we felt were all top-notch in their own right. That's why you don't see much filler in our taproom lineup – we want every beer we produce to be a winner. The same goes for our seasonal releases, but with the caveat that we want our seasonals to be truly special beers that are unlike our four haus offerings. With that in mind, we are proud to announce the release of Jingle Fever, a smooth and silky Baltic Porter.
What's a "Baltic Porter," you ask? Well, it's just the kind of beer you'll want to cozy up to as the polar vortex takes up residence...again. Baltic Porter originated in and around the areas surrounding the Baltic Sea. You may have heard of Brown Porter or Robust Porter, which are historically English styles brewed as ales. There are a lot of American breweries making these beers nowadays, too. But Baltic Porter is a different animal. It's got some of the same malty characteristics as Brown Porter (think toffee, caramel and a hint of roast), but it's bigger, smoother and more complex. Jingle Fever packs a hefty punch at 8.0% ABV with complex malt flavors expressing chocolate, dried dark fruit along with hints of licorice, earthy spice and toast. But what really makes Jingle Fever a unique winter offering is its curiously smooth finish, making it a dangerously drinkable addition to the Bauhaus family of beers. How do we make it so smooth? Well, we ferment Jingle Fever with the same lager yeast we use for Wonderstuff and Stargrazer, which provides a clean, malt-focused finish. We also let this beer age for almost two months, giving the flavors an opportunity to really meld together and smooth out. Finally, we listened to a lot of Michael McDonald while brewing this beer – so smooth... Look for Jingle Fever in 22-ounce "bomber" bottles at select retailers beginning on November 19. We'll also have it on tap in the Bauhaus taproom and at select bars and restaurants.
We'll be brewing a second winter seasonal in early December, which we also plan to bottle in 22-ounce bombers. So, stay tuned and stay thirsty!