What’s Brewing Bergseth Bros.

Weekly Online Newsletter Vol.59

 

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I need to come to grips that winter is knocking on our door. I am slowly accepting the fact that in North Dakota/Minnesota winter is a reality. I should be thankful for record highs the last few weeks – I have been enjoying the warm weather (prolonging outdoor chores).

 

This week I decided to share one of my favorite winter beers and the most popular winter beer in the United States, Samuel Adams Winter Lager. Samuel Adams was the first brewery to ever release seasonal offerings. These beers quickly soared to the top based on the quality and consistency of the beer year after year.

 

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Click on the Play Button

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Please check with your sales person on availability and pricing (please note some products are not available in certain markets)

 

CHEERS!

What’s Brewing Bergseth Bros.

Weekly Online Newsletter Vol.58

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What a beautiful weekend with our temperatures reaching into the 70’s, breaking long held records! With this said, the colder weather is lurking around the corner and most of us have the deer in headlights look waiting for the first day it snows.

 

When the weather turns colder my beer drinking habits tend to lean to the darker, richer, and fuller bodied beers. My classic fall/winter favorites include Guinness Draught, Guinness Extra Stout, Samuel Adams Cream Stout and Summit Nitro Oatmeal Stout.

 

I always included a mix of these classics in with a few newer beers, such as Samuel Adams Nitro Coffee Stout, Fargo Brewing Roustabout Oatmeal Milk Stout, Rhombus Guys Brewing Into the Darkness Porter, Base Camp S’more Stout, Empyrean Dark Side Vanilla Porter and Fulton Worthy Adversary Imperial Stout.

 

I could go on and on with my list – Do not hesitate to ask your Bergseth Bros. Sales representative for a list of darker beers that we carry year-round and seasonally. Below is a great guide I found online explaining some of the more popular styles of darker beers.

 

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A Guide to Dark Beers

Find the right beer for fall.

By JUSTIN KENNEDY Art by FELIX DECOMBAT

http://luckypeach.com/guides/a-guide-to-dark-beers-porter-stout-ale/

Between the cold days and the prolonged nights, fall and winter generally feel like a time for dark, warming beverages—hefty red wines, stiff brown spirits, and, perhaps most of all, robust dark beers. But all dark beers don’t necessarily fit that mold. “Dark beer” is an overly broad and inexact category encompassing everything from easy-drinking German Schwarzbierto bold Belgian quads. (And because of that breadth, there are plenty of dark—or darkish—beers, like DunkelsRoggenbiersEisbocks, and wee heavys, not included here.)

Some dark beers are spicy and boozy; some are sprightly and refreshing. Here’s a guide to the gamut.

Porter

Porter dates back to eighteenth-century England, where it was by and large the most popular beer, a status it maintained up until World War II when lighter ales and lagers became ubiquitous. (The name porter probably originates from its early popularity among working-class dock builders and other haulers.) The beer’s dark brown color is the result of roasted malts, which were historically unevenly malted, lending an acrid, slight smokiness to early porters. The porter category is also a hybrid style: while most are warm-fermented with ale yeasts, Baltic porters are traditionally cold-fermented with lagering strains.

Modern English Porter

Modern English porters are subdued but robust, with a dry, almost acidic finish. Like stouts, porters have morphed and transmuted into myriad sub-categories and regional styles over the centuries, but the original is a mild dark beer with roasty flavors and gentle bitterness from grassy Fuggle and Golding hops.

American Porter

American porters are not quite as soft and sweet as traditional English porters; they lean toward the rich and complex end of the spectrum. They’re usually dark brown to black in color, with a strong malt flavor and aromas of coffee, chocolate, and sometimes citrusy hops. Most are around 5-6 percent ABV and medium bodied.

 

Baltic Porter

Baltic porter is a spinoff style of the original English porter. It took root in England around the late eighteenth- and early nineteenth-centuries, and was initially influenced by the hefty imperial stouts commonly exported to the regions around the Baltic Sea. By the nineteenth century, Baltic porters were also being brewed in the Baltic states themselves. This marked a turning point for the style, which then went from being a warm-fermented ale to a cold-fermented lager (the fermentation style favored in the Baltic region). Today, most Baltic porters are cold-lagered; strong ale-fermented porters are considered imperial porters instead.

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Imperial Porter

Imperial porters inhabit a gray area somewhere between Baltic porters and imperial stouts. The term is sometimes synonymous with Baltic porter, but since most imperial porters are American-brewed, they’re usually top-fermented with ale yeast rather than cold lagered. Imperial porters are typically between 7.5 and 9.5 percent ABV and can be barrel-aged in bourbon barrels or wine casks.

Stout

Stouts are dark, robust ales who can trace their lineage directly to porters. The term “stout porter” was initially used to describe boozy, rich porters; it was eventually shortened to just “stout.” Today, the term describes a broad category of substyles that vary from frothy, sweet, and light to rich, robust, and complex.

Dry Stout

The most popular stout in the world is Guinness, the archetypal dry stout that’s dark and silky but also quite light in body and booze—only about 4 percent by volume. Like all stouts, the black color comes from dark-roasted malts that lend bitterness and a dry, crisp finish. Dry stouts like Guinness are often poured on draft with nitrogenated gas (rather than pure carbon dioxide), which imparts a gentle sweetness and an exceedingly smooth, creamy body. One subvariety is the oyster stout, made by adding calcium-rich oyster shells during the boil. The shells’ original role was probably as a filtering mechanism (much like the “protein raft” used to clarify consommés), but it also produces a pronounced, pleasant minerality.

Milk Stout

Milk stouts—sometimes called sweet stouts—are similar to dry stouts, but made sweet by the addition of lactose, or milk sugar. The lactose imparts creaminess and sweetness but doesn’t lend any additional fermentable sugars (saccharomyces can’t process milk sugar), keeping the ABV low and the beer relatively light and chuggable. Like dry stouts, milk stouts are sometimes served on draught with nitrogenated gas.

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Oatmeal Stout

The addition of oats, rich in proteins and lipids, is yet another way to make a creamy-bodied stout. The style was popular in Victorian England, fell out of favor during the twentieth century, and is now somewhat common again with American brewers. In terms of sweetness and creaminess, it falls somewhere between dry and milk stouts.

American Stout

American stouts are distinguished—surprise! surprise!—by a pronounced citrus hoppiness. They’re often much roastier than dry, sweet, and oatmeal stouts, and a little heftier, too, with ABVs around 6-9 percent. Some are infused with coffee and chocolate, amplifying the roasted malt’s inherent flavors.

Export Stout

Export stouts—also known as foreign or tropical stouts—were originally hearty, high ABV stouts developed in the British Isles for export to the Caribbean and other tropical climates (the high alcohol and robust malts made them particularly well-suited for transoceanic voyages).The original was made by Guinness, first named West India Porter and later renamed the Foreign Export Stout, which dates back to the early 1800s. Export stouts are full-bodied and robust, with a more pronounced bitterness than dry and sweet stouts, and about double the ABV (around 5.5–7.5 percent).

Imperial Stout

Imperial stout is a rich, robust, and powerful beer usually clocking in between 8 and 12 percent ABV (but can sometimes go higher, up to 15–17 percent). The style originates in late eighteenth-century England where strong (>10 percent ABV) stouts were brewed and shipped to Russia and the Baltic states. Modern iterations are sharp and bitter but with a residual sweetness that can be harmonizing at best and cloying at worst. The style is closely related to—and a direct influence on—Baltic porters.

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Strong Ales

Strong ales are made boozy not by fortification or distillation but by making an extremely sweet, sticky wort (unfermented beer). This results from a thick slurry of fermentable sugars—mostly from malted grain but sometimes from adjuncts like Belgian candi sugar—added to the brew kettle before the beer is fermented.

Old Ale / Stock Ale

Old ale is an historic British term for a vague category of dark strong ales (>6 percent ABV). They’re usually dark reddish-brown in appearance, with robust, warming flavors of malt and booze. As the name suggests, they’re aged for a prolonged time before being released. Historically, old ales were blended with younger, weaker beer, but now they’re most commonly bottled, sold, and consumed at full strength, with many American versions reaching well into the double-digit ABV range.

Barleywine

Barleywines are dark reddish-brown strong ales that originated in England in the mid-nineteenth century. The first commercial example to be called barleywine was Bass No. 1, a boozy, sweet ale meant to mimic the flavors of fortified wines. They’re nearly indistinguishable from old ales—some even argue the only difference is name—but barleywine is a much more popular term in America than old ale. They can age beautifully for many years, developing sherry-like aromas of toffee, dried fruit, and caramel. Most are well over 10 percent ABV.

Belgian-Style Dark Strong Ale (Trappist Quad)

This beer is exactly what its name implies: a dark strong ale made in a traditional Belgian style. Trappist breweries—a certified appellation that covers only monastic breweries within the Trappist order—usually call these quadrupels, or quads, following the nomenclature of SingelsDubbels, and Tripels, a reference to beers of increasing strength. But the style isn’t codified, and breweries outside the appellation may also refer to them as quads or Belgian-style strong ales. Because of proprietary yeasts and idiosyncratic brewing methods, the characteristics vary from brewery to brewery, but in general, quads are rich, malty, and boozy (>10 percent ABV), with complex aromas of dark dried fruit and spices. They’re often chewy and full-bodied, though some are effervescent, even vibrant. Most are bottle-conditioned with added sugar and yeast.

American Dark Sour Ale

Though not a codified style, dark sour ales have become increasingly popular among American breweries. Most begin stout- or porter-like before undergoing some degree of wine barrel-aging, mixed fermentation (usually with brettanomyces), and bottle conditioning. The style is divergent, but overall dark sour ales are mouth-puckeringly tart, with funky aromas and rich flavors of char, dried fruit, and tart cherries.

English Dark Mild

Dark milds are traditionally low-ABV session ales. They’re typically brewed with chocolate or black malts and are gently hopped, much milder than pale ales and IPA’s. The style dates back several centuries to at least the eighteenth century. Like many other styles, they fell out of favor during the mid-twentieth century, but are experiencing something of a resurgence thanks to the craft beer boom of the last twenty years.

 

CHEERS!!

 

 

What’s Brewing Bergseth Bros.

 

 

A sophisticated way to entertain at home, nostalgic candies paired with craft beers create a new flavor experience. (PRNewsFoto/Jelly Belly Candy Company)

If you’re like most parents, you probably plan on bellying up to the counter and picking through your kid’s Halloween candy once they go to bed.

You may also need of a drink after all that trick-or-treating – We’ve got you covered…

I found a great article over the weekend from The Kitchn by: Casey Barber, October 28, 2016 http://ow.ly/mRJc305HeQi  I’ve included the article below for your enjoyment!

 

This Chart Will Help You Choose the Best Beer to Pair with Your Halloween Candy

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Candy Corn and Cream Ale

When you’re snacking on candy corn, which is high in sugar, keep things light on the beer front. A smooth swig of low-hopped American cream ale fits the bill; its slightly fruity notes enhance the honey notes in the candy corn.

Twix and Hefeweizen

Although banana and clove often come to the forefront when tasting this unfiltered beer, hefeweizen’s bready, wheaty undertones come out to play when matched with the shortbread and caramel inside those crunchable milk chocolate sticks.

Milky Way and Schwarzbier

You don’t need to find the dark chocolate Milky Way Midnights to fully enjoy this pairing; the original milk chocolate and the Midnight bites both enhance the slightly bitter notes of the dark roasted malts in this lager.

Kit Kats and Dunkel

Look in the German section of your favorite beer store to find classic Munich dunkels, which are great for fall with their caramel-toffee flavor. Oddly enough, something about this pairing leaves you with a slight root beer aftertaste — which is an unexpectedly pleasurable effect!

3 Musketeers and Oatmeal Stout

The coffee notes in creamy oatmeal stout and fluffy chocolate nougat make this pairing equivalent to a boozy iced mocha, especially if you go for the boss move of freezing your 3 Musketeers bars first.

Peeps and Pumpkin Ale

Love ’em or leave ’em, you have to admit that Peeps don’t have much of a flavor profile on their own beyond pure marshmallow sweetness. Their clean sugary taste acts as a blank slate for your favorite pumpkin ale, bringing out the spices in the beer.

Snickers and Brown Ale

You know what really goes well with a peanut-packed Snickers bar? A nutty brown ale. Whether you’re sticking with a classic English ale or trying an American brown made with real nuts in the blend, the aromatic style is the way to go here.

Cadbury Screme Eggs and Bock

Rich and toasty bock tames the aggressive sweetness of these oozy neon eggs — and although it’s an indulgent pairing to begin with, the egg somehow mellows the intensity of the beer as well.

Reese’s Peanut Butter Cups and Oktoberfest

You might not think of a Reese’s cup as a salty snack, but when paired with beer, those roasted peanuts come on strong. Hoist an Oktoberfest lager (or a märzen, if you’re going with the traditional-style name) with a malty but clean flavor palate and just a touch of hops.

Skittles and Dubbel

With its aromatic hints of dried fruit, like raisins and plums, and strong whiffs of yeasty caramel notes, a Belgian dubbel can stand up to the wild fruitiness of a bag of Skittles. Want to go big? Tag up to a Belgian quadrupel for even more intense flavor (and an ABV to match).

 

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Happy Halloween!!

What’s Brewing Bergseth Bros.

Weekly Online Newsletter Vol.56

coffee-beer

Collaborations between brewers and roasters are increasingly common, and the results range from inky black beers that showcase all the roasted flavors common to bean and barley, to amber ales whose sweetness highlights the more subtle qualities of the coffee.

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Compliments https://www.craftbeer.com/styles/coffee-beer

Coffee beers are an exciting intersection in craft beverages, and they can provide a helpful gateway to coffee lovers looking to develop a taste for craft beer. Our selections of coffee beers are constantly changing based on the different brewery’s releases throughout the year. Below is a few of the selections available at Bergseth Bros. currently and one arriving soon from Summit Brewing Company.

COMING VERY SOON to our Market:

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Press the Play Button to Watch – Behind the Brew – Unchained Series 23: Dark Infusion

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CURRENTLY AVAILABLE:

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VERY LIMITED Cellar Reserve:

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Please check with your sales person on availability and pricing (please note some products are not available in certain markets)

 

CHEERS!

 

What’s Brewing Bergseth Bros.

Weekly Online Newsletter Vol.55 

 

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FINNEGANS, the first ever beer company to donate one hundred percent of its profits, welcomes Dead Irish Poet. This beer comes to life every October – January.

The Dead Irish Poet extra stout was crafted, brewed and packaged thanks to the incredible support of 260 backers in a Kickstarter campaign held a few years ago. FINNEGANS worked closely with Damian McConn, head brewer of Summit Brewing Company to create the new brew. The extra stout has a rich body and bold flavor, with hints of dark chocolate, espresso and cherries. Inspired by the history of McConn’s homeland, the extra stout is a throwback to pre-World War I beer from Southern Ireland.

Holding true to its name, the Dead Irish Poet has higher alcohol content of 7 percent and a smooth yet brooding, dark taste. The stout pays homage to great Irish writers like James Joyce, William Butler Yeats and Oscar Wilde.

The Dead Irish Poet is available on tap and a part of the Saintly Sampler Pack: a 12-pack containing 6 Dead Irish Poets, 3 Irish Ambers and 3 Hoppy Shepherds. Perfect for holiday parties and autumn bonfires, there’s something for everyone in the Saintly Sampler Pack.

 

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“The flavor profile on this beer is out of this world,” says Jacquie Berglund, the rambunctious FINNEGANS CEO. “I am not a stout drinker, but I love this beer. It’s a stout that any beer drinker will love, especially at this time of year. And it’s only available for a limited time so beer drinkers and FINNEGANS supporters have got to get their hands on it before it’s gone.”

It’s a great time of year to meet the Dead Irish Poet and drink your favorite of the FINNEGANS beers. November 1 through December 31 FINNEGANS loyal distribution partners match all sales profit donations in the company’s annual Drink Like You Care campaign.

FINNEGANS has donated over a million dollars over the past 16 years and continues to find innovative and inspiring ways to give back. For more information on the Dead Irish Poet and FINNEGANS visit www.finnegans.org.

Available in the Saintly Sampler 12 Pack and Limited draught 1/6bbl & 1/2bbl

 

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Please check with your sales person on availability and pricing (please note some products are not available in certain markets)

CHEERS!

 

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What’s Brewing Bergseth Bros.

Weekly Online Newsletter Vol. 54

Print

The 30th Anniversary of the Great American Beer Festival was this past weekend. They also celebrated the 35th Anniversary of gathering annually. I’ve included some information on the festival below courtesy: https://www.greatamericanbeerfestival.com/

I’ve also included our individual brewery awards – A special congratulations goes out to Summit Brewing Company on winning a Gold medal on their 30th Anniversary in the same year GABF celebrates 30 years!

 

 Overview: Great American Beer Festival Competition

In a ceremony at the Colorado Convention Center in Denver, prestigious gold, silver and bronze medals were awarded to winning breweries in 96 beer categories covering 161 different beer styles (including all subcategories), establishing the best examples of each style in the country. Neither a gold nor a silver medal were awarded in the Pumpkin/Squash Beer category.

Winners were chosen from 7,227 competition entries (nearly 9 percent more than the 6,647 entries in 2015 and surpassing all previous participation records) from 1,752 breweries hailing from 50 states plus Washington, D.C.

The competition also saw its biggest-ever panel of judges, with 264 beer experts from 12 countries, including the U.S., and 170 competition volunteers. The panel also evaluated 88 Pro-Am entries, which were judged in three rounds over four days.

 

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Photo © Brewers Association

Summary: 2016 Great American Beer Festival Statistics

  • 35th anniversary of the festival; 30th edition of the GABF competition
  • 780 breweries in the festival hall
  • 3,800+ beers served at the festival
  • 60,000 attendees
  • 3,600 volunteers (festival and competition combined)
  • 1,752 breweries in the competition from 50 states plus Washington, D.C.
  • 254 medal-winning breweries
  • 286 total medals awarded
  • 7,227 beers judged (not including 88 Pro-Am competition entries), a nearly 9 percent increase over 2015
  • 96 style categories judged, plus the Pro-Am competition
  • 264 judges from 12 different countries
  • Average number of competition beers entered in each category: 75 (excludes Pro-Am beers)
  • Category with highest number of entries: American-Style India Pale Ale: 312

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Photo © Brewers Association

A Special Congratulations goes out to Summit Brewing Company Winning Gold on their 30th Anniversary in the same year that The Great American Beer Festival celebrates their 30th Anniversary!!

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Large Brewing Company and Large Brewing Company Brewer of the Year

Pabst Brewing Co., Los Angeles, Calif.

Gregory Deuhs

Category 4: Fruit Wheat Beer

Silver: Mango Wheat, Blue Moon Brewing Co., Denver  CO

Category 36: American-Style Light Lager or German-Style Light Lager

Bronze: Coors Light, Coors Brewing Co., Golden CO

Category 37: American Style Lager or Ice Lager or Malt Liquor

Gold: Pabst Blue Ribbon (PBR), Pabst Brewing Co.,  Los Angeles, CA

Silver: Coors Banquet, Coors Brewin Co., Golden, CO

Category 38: American-Style Cream Ale

Silver: Old Style Lager, Pabst Brewing Co., Los Angeles, CA

Category 54: Classic English-Style Pale Ale

Gold: Extra Pal Ale, Summit Brewing Co., Saint Paul, MN

Please check with your sales person on availability and pricing (please note some products are not available in certain markets)

 

 

What’s Brewing Bergseth Bros.

Weekly Online Newsletter Vol.53

Rhombus Guys Brewing Company Logo Wrapped

I had the pleasure to visit a historical gem this past weekend in Grand Forks, North Dakota. Rhombus Guys Brewing Company located in the historic Metropolitan Opera House in Downtown Grand Forks. The building was built in 1890, was home to a few other businesses until it was ravished by flood waters in the 1997. It remained an empty historic shell for over 15 years. That was until Matt Winjum and Arron Hendricks purchased the building in 2013. The transformation from Metropolitan Opera House to Brewery was underway shortly after the purchase. During the year-long renovation they did a great job preserving the historical significance of the building while adding modern touches. Rhombus Guys Brewing Company just celebrated its one year Anniversary with a party at the brewery       bldg1Historic Metropolitan Opera House

   img_3283The Rhombus Guys are, left to right, Arron Hendricks, Chad Gunderson, Matt Winjum

In just one short year Rhombus Guys Brewing Company has made a name for themselves, winning three prestigious awards in this very short time.

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Happy Harry’s Beer & Bacon, Grand Forks, ND

Best Brewery – Rhombus Brewing Company

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Bernie’s Bacon & Beer, Fargo, ND

Best Brewery – Rhombus Brewing Company

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Summer Beer Dabbler, St. Paul, MN

Lord Dabbler’s Cup (Best Brewery) – Rhombus Brewing Company

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On your next trip to the Grand Cities make sure you take time to tour of this beautiful brewery. Until then, Enjoy a pint of Rhombus Brewing Company Beer!

 

Brews currently Available from Rhombus Brewing Company:

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Please check with your sales person on availability and pricing (please note some products are not available in certain markets)

 

CHEERS!

 

What’s Brewing Bergseth Bros.

Weekly Online Newsletter Vol.52

 

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As I sipped on my Pumpkin Spice Latte® this weekend I was thinking what can be better in the fall with flavors of cinnamon, ginger, all spice and nutmeg…… Well Duh, all of these flavors in beer! The change in the weather and leaves not only brings us Oktoberfest but Pumpkin ales, lagers and ciders. Pumpkin beer for me encompasses the flavors of fall in one glass. If you’re feeling really adventurous try layering these beers with Guinness. Another great combination is with Empyrean Dark Side Vanilla Porter mix half and half pumpkin beer to porter.

 

Brewers get very creative when making these beers, most using real pumpkin while adding classic fall spices; ginger, all spice, clove, cinnamon, nutmeg, coriander, etc. Brewers also change flavors with the style of yeast they use, whether they use traditional ale, lager or Belgian yeast all of these yeasts will influence the flavor profile of the beer.

 

At Bergseth Bros. we are fortunate to carry many brands that excel in making award winning pumpkin ales, lagers and ciders.

 

Frothy Orange Pumpkin Ale Ready to Drink

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What’s Brewing Bergseth Bros.

Weekly Online Newsletter Vol.51

It is starting to feel like fall outside with the dropping temperature and the changing colors of foliage. In the beer industry we know what that means; time for some hearty ciders, ales and lagers. Bergseth Bros. takes great pride in our selection of Oktoberfest and Pumpkin beers. In fact, we’ve added a few additional beers. These are some great brews and extremely limited so don’t pass these up. The beers we’ve added are listed below.

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Please check with your sales person on availability and pricing (please note some products are not available in certain markets)

CHEERS!

What’s Brewing Bergseth Bros.

Weekly Online Newsletter Vol.50

 

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We have a busy week planned with Odell Brewing Company in our territory. All products are available and awaiting to ship from our warehouse. Odell Brewing Company goes to great lengths to make sure the quality of their product is top notch.  In fact, Odell 90 Shilling Ale received a gold medal at the recent World Beer Cup for the German-Style Altbier category.  I wanted to showcase Odell’s brewing process and advances they have made over the years. Press the play button on pictures to play the videos. For more information on Odell Brewing Company check out their website: https://www.odellbrewing.com/

 

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Please check with your sales person on availability and pricing (please note some products are not available in certain markets).