Surly Destination Brewery Opens 12/19, WI Distribution In 2015

This Friday, December 19, we will open the doors of Surly Brewing MSP. Thank you for your support through this whole process, we say it a lot but we mean it, we really couldn’t have done any of this without you. Thank you, Surly Nation.

Back in 2010, we had a simple idea: Let’s build a new brewery where we can serve folks our beer and a meal. A place where friends and families could gather for celebrations and get-togethers, dining and snacking, imbibing and drinking.

To make that happen, we needed the support of so many people to help us change the law, find, design, and build a place where we can share the Surly experience. Now, after some long days and longer nights, we’re ready to open our doors. 

The Beer Hall and kitchen will open at 11am on Friday, December 19. We’ll have more than a dozen of our beers on tap and a full-service food menu. Regular hours for the Beer Hall will be11am – 11pm, Sunday through Thursday, and 11am – 12am, Friday and Saturday.

We accept Visa, Mastercard, American Express, and Discover credit cards and we ID EVERYONE. If under 21, you must be accompanied by an adult. As always, don’t be a dick or we have the right to throw you out, and always be respectful of our neighbors when you leave.

We do not sell growlers and there are no off-sales at the Beer Hall. It’s the law.

Our chef-driven, craft-beer inspired Beer Hall kitchen will also be open this Friday, with the same hours as the Beer Hall.
Our Executive Chef, Jorge Guzman and his team have been working hard in the Surly kitchen to create an amazing menu of food that tastes good with beer. It all folds together under the management of Surly’s Head of Restaurant Operations, Linda Haug.

You’ll be able to enjoy such dishes like ‘hog frites’, which Jorge refers to as a "bastardized poutine" with smoked pork and pepper jack fondue. The Surly culinary team have put together a bold menu, which has approachable items like burgers and fried chicken, but also some more exciting, upscale items like bone marrow, beef cheek birria, house made charcuterie, foie gras and much more. 

You can also choose from a range of smoked meats prepared on-site, including Polish Sausage, Pulled Pork Shoulder and Sliced Brisket.
When you come to the Beer Hall, make sure to ask our staff to help pair your beer with a meal.

The Company Store

The Brewhouse Is Brewing  

We’ve officially fired up the brewery at MSP and we’re ramping up our production gradually, which is testament to the hard work of Todd Haug, Head of Brewing Operation, his awesome team of brewers and our German visitors from the brewhouse’s manufacturer, ROLEC.

You can check out all our new tanks and equipment when you visit the Beer Hall, and you’ll be able to enjoy all that extra beer in bars and liquor stores all over Minnesota and beyond. In 2015 we’ll be able to increase our reach across the Upper Midwest. Keep an eye out for expansion announcements soon.

Also, make sure to read this interview with Todd in The Growler magazine. He told them about the new brewhouse design, brewing at Surly MSP and what makes our brewing team tick.

Surly Doomtree Day

Thanks to everyone who made it out to Surly Doomtree Day on Sunday, December 7, it was EPIC. To celebrate Blowout week, and to happily consume the beer we brewed specially for it, Surly and the Doomtree crew took two buses on a bar crawl with fans, one to Minneapolis and one to St. Paul, before we met back up for a Doomtree show to remember. A big thanks to Muddy Waters, The Depot Tavern, Red Stag, Billy’s on Grand, Pizza Luce and Grumpy’s St. Paul for having us.

The creation of Surly Doomtree was a true creative collaboration. Some collaborations just mean exchanging paper and logos, but that’s not the way we wanted to do things. Especially with Doomtree, which like Surly, has done things its own way from the start. Our crews spent time hanging out, getting to know each other’s worlds – at the brewery and in the studio – and scheming what the Surly Doomtree beer should be. We knew it had to be something difficult to label or put into a box. That’s kind of the point. We decided on a "bastardized style" that bucks convention, just like Surly and Doomtree. It’s a dark gold, toasty, aromatic, subtly spiced, bitter enough, dry hopped brew with 5.7% ABV.

AND….Cans Are Coming…

Wisconsin Is Gonna #GetSurly

Hey Wisconsin, guess what? You just got one step closer to being able to #GetSurly in The Dairy State.