Bauhaus Brew Blog

Lager Beer Posts

Starting Monday, November 9th, Northeast Minneapolis-based Bauhaus Brew Labs will be available for the first time ever in Duluth, MN. Duluth residents and visitors will find 12 ounce cans of all four “haus” beers nestled in the coolers of liquor stores all over the area and select brews will be on tap at a handful of fine establishments throughout the community.

With a focus on imaginative lager styles, Bauhaus is thrilled to be delivering their interpretations of iconic beer styles across the North Shore. Among Bauhaus’ core offerings are Wonderstuff, a hoppy czech pilsner, Stargrazer German Style Schwarzbier (black lager), and Wagon Party, a hoppy amber lager. Rounding out Bauhaus’ year-round lineup is Sky-Five!, a west-coast style IPA, with experimental hop varieties from around the globe building a flavorful, yet balanced IPA.

Bauhaus has been set on expanding into Duluth since the brewery’s opening for many reasons: it’s passionate and innovative beer community, thriving arts and music culture, and a hell of a view.

Inspired by the communal aspect of German beer halls, Bauhaus has consistently been named one of the best taprooms in Minnesota after opening in July, 2014. They are always looking to be inclusive of new and seasoned craft beer drinkers, even if they can’t visit the brewery itself. Bauhaus is happy to welcome the following fine Duluth establishments into the Bauhaus family:

Retail Liquor Stores:

Lake Aire Bottle Shoppe

Super One Liquor

Shanty Bottle Shop

University Liquors

Big Bottle Shop Liquor

Mount Royal Bottle Shoppe/Beer Cave

Louiselle Liquor

Lake Superior Bottle Shop

Fitger’s Wine Cellars

Restaurants/Bars:

The Red Herring Club

7th Tap West

Zeitgeist

Pizza Luce Duluth

Carmody Irish Pub

Sir Benedict’s Tavern on the Lake

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Located in the heart of Northeast Minneapolis’ Brew District, Bauhaus Brew Labs is a craft brewery founded in 2012 by a family of musicians, scientists, artists and above all, beer lovers. At its core, Bauhaus is about experiencing the joy of art and craft in everyday life. The brewery takes a unique look at iconic beer styles with a focus on lagers, skewed slightly by a sense of play and adventure.

Spring arrived...and then left, but we hear its coming back soon. We have kicked off our next round of seasonal curiosities with a beer to celebrate Minnesota's impending release from winter's icy grasp. With hibernation coming to an end, we have launched a hoppy, crisp, ridiculously refreshing take on a Red Lager called Copperpop.

Copperpop (5.6% ABV and 60 IBU) is a red lager brewed with spicy rye malt and hopped up with loads of piney, resinous Columbus, Ahtanum, Rakau, Cascade and Amarillo hops. It's the X on the treasure map of hoppy lagers, and you won't have to go through One-Eyed Willy's boobie traps to find it.

Copperpop is being served on draft at the taproom and various establishments around the Twin Cities.

Bauhaus Brew Labs, recently named best new brewery in Minnesota, and featured in Beer Advocate's 'Class of 2014,' is hiring a brewer for our 30BBL production brewery in Northeast Minneapolis, MN. We are expanding our capacity to 5,000BBLS/year, and we need an awesome brewer to help us pull it off.

Requirements:

  • Passionate about and capable of brewing exceptional beer
  • Physically able of moving heavy (80-170lbs) objects without assistance, and performing all brewery functions
  • Physically able of repeatedly lifting up to 55lbs over a long duration and being on your feet all day
  • Flexibility in scheduling, as brew shifts tend to run around the clock
  • Bonus: Experience and familiarity with the exquisite art of lager brewing

Job Responsibilities

  • Hot side production of wort and graining out
  • CIP brewhouse, tanks, canning line
  • Equipment cleaning, maintenance, and repairs
  • Sanitary yeast handling and pitching
  • Monitoring fermentation, beer clarification & dry hopping
  • Transferring and filtering, cellaring, packaging
  • Heavy lifting such as keg washing and grain milling
  • Quality Control and troubleshooting
  • Compliance with and further development of SOP's.

We're a new brewery, but we are growing fast. This position includes the opportunity for significant advancement and growth as a part of the Bauhaus Family. Please email your resume and cover letter to lydia@bauhausbrewlabs.com

About us:

Bauhaus Brew Labs is a family of musicians, scientists, artists and above all, beer lovers, aiming to reinvigorate the spirit of the family brewery. At Bauhaus, we take a unique look at classic German-inspired beer styles, skewed slightly by a sense of play and adventure. We opened our doors in July of 2014, and launched out four year round Haus beers in September. Our goal with this initial expansion is to get closer to meeting local demand for our core beers while working in new seasonal beers.

2014 Year in Review

Dec 30, 2014 – 0 Comments

What a crazy six months we have had. Thanks for the fun, Hauslers! Lots more weirdness to come in 2015!

  • Best New Brewery (The Growler)
  • Best New Bar (vita.mn)
  • Best Taproom (Mpls-St. Paul Mag)
  • Named as one of eight breweries that Minnesota should be thankful for (MPR)
  • Wonderstuff named one of Best New Beers of 2014 (STrib)
  • One of 28 new breweries featured in Beer Advocate Class of 2014
  • Top 40 Beer Cans (Paste Mag)
  • 2014 Communication Arts Award for packaging design

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.Jingle Fever Bomber

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!

sunset in the shed - photo creed @colinkopp

Man, what a crazy three weeks it's been. You twin-citizens have proven to be a thirsty bunch of beer drinkers! It has been so awesome seeing you all in the taproom - raising glasses, grabbing growlers, beering it forward, and just hanging in the brewing wünderland you helped us build. We are brewing up a storm over here trying to keep up with your taste for delicious beers, but Lordy! Y'all are thirsty! You cleaned out our 30 barrel supply of wagon party in two weeks! Now we are literally staring at the latest 60 bbl batch waiting for it to finish -- and of course, it's taking it's sweet time. To distract you, we thought we'd share a bit about what's been going on behind the scenes as we continue to dial in the system and the process.

One of the craziest things we've been dealing with is getting the Sky-Five! properly carbonated. Here's a sciencey fact for you - if you can't get it cold, you can't get it carbonated. Some cooling problems early in our brew-volution made it impossible to get that batch cold in the Brite - so we have been forcing CO2 in the kegs one at a time as fast as we can. Of course that introduces variability into the mix that we are not thrilled about. But for us, it's part of the process.  

not-so-patiently-waiting-to-be-filled-with-beerWhen you think about the phrase 'dialing it in' it sounds like a pleasant, make-a-few-tweaks-here-and-there process. In reality it is a blood, sweat, and tears kind of process. Especially as a new brewery feeling like the whole world is on the line. That's where you folks come in - embracing the radness and patiently waiting for the beers to catch up!  We've got all sorts of tricks up our sleeves and lots more shenanigans to unveil in the taproom over the next couple weeks.  It's gonna be awesome.

60 barrels of Sky-Five!, Wonderstuff, Wagon Party, and Stargrazer are finishing up as we speak - all smelling and tasting spectacularly good.  If the beer gods are kind, we will have 240bbls packaged and rolling out by next weekend. Put that in your pipe and smoke it, twin cities!

Next up, the inaugural brew of Schwandtoberfest!  Cheers, amigos!

Photo cred - Carolie Hittler

When [lager] beer is properly understood it will at once be regarded as one of the most beneficent agencies now at work in for the regeneration of society. - Editor of the St. Paul Advertiser, "The Lager-Bier-ization of America," published in 1858.

"So, what's your thing?" As a new brewery opening in a flourishing craft beer market, we get this question a lot. To be honest, we didn't set out to have a "thing," but we wound up with one anyway. Call it a happy accident. The short answer is that we brew the kind of beer we love to drink: refreshing, sessionable, interesting beer. It just so happens that the beers we love to drink are mostly lagers. This is why three out of our four core beers are lager beers. And why not? Not only are they delicious and drinkable, but their roots are right here in Minnesota thanks to some crafty German settlers.

The Twin Cities, and Minnesota in general, were the adopted home of a multitude of German immigrants in the Nineteenth Century. Many of these German expats were beer drinkers and brewers. These brewers had refined the use of top-fermenting lager yeast, sourced in South America a century earlier, which combined with lighter-roasted barley and more floral German hops to produce a distinctively drier, lighter-colored malt beverage far more suitable to warmer climates. 

The German word "lager" means "to store": lager yeast performs best when fermented over extended periods of time in cold storage between 46-55 degrees Fahrenheit. This is the reason you don't see many craft lagers these days: they take longer to ferment, which makes them more costly to brew. In this incredible craft beer climate that has many breweries cranking out beer at or near production capacity, not many smaller breweries have the time or the space to focus on lagers.

Today, lager beer is the most widely consumed type of beer in the world...by a long shot. Unfortunately, the style most people associate with modern lager beer is the pale, "world lager" style (think Bud, Miller, Coors, etc.), which is known for its exceptionally light color, body and flavor. But lager beer can be, and has historically been, just as varied and as flavorful as any ale. German black lager (aka Schwarzbier), California Common and India Pale Lager (an experimental lager style currently produced by a handful of American craft breweries) are prime examples of the variety available in lager beer.

Here at Bauhaus Brew Labs, we take classic lager styles that we love so well, and skew them a bit with our sense of play and adventure. We like to think that we're re-imagining certain lager styles for a new era of lager drinkers. We call this approach "forward drinking," and it inspires and informs everything we brew. We're here to bring a new kind of lager beer to the Cities that put lagers on the map.

See you soon, Twin Cities!