*As of 6/28/2019
Kellogg: Cream Ale
ABV 8% / IBU 25 / SRM 15
Lagered for 60 days. Aroma is bready with a hint of noble hop spice. Thick bodied with a creamy mouthfeel. Flavor is sweet with notes of burnt toffee and mellow caramel. Surprisingly easy drinking with a touch of alcohol heat on the finish.
BA Myrtle: DoppElbock
ABV 11% / IBU 25 / SRM 15
Lagered in Four Roses Bourbon Barrels for 60 days. Aroma is bready with a hint of noble hop spice. Thick bodied with a creamy mouthfeel. Flavor is sweet with notes of burnt toffee and mellow caramel. Surprisingly easy drinking with a touch of alcohol heat on the finish.
TRUE NORTH: PRE-PROHIBITION ALE
ABV 4% / IBU 15 / SRM 3
A collaboration with the True North Elite MNUFC Supporters Group. Aroma is slightly sweet with hints of breadiness; no hops are present. First impression is light and crisp, with a malty sweetness that gives way to an ever-so-subtle black pepper noble hop spice. #staytrue
Hillcrest: Peated Dry Stout
ABV 4.5% / IBU 40 / SRM 25
Rich and sweet peat smoke dominates the aroma, with notes of roasted barley. Mouthfeel is light with a dry finish. The initial flavor is of malty sweetness before exploding with smokieness across the palate. Lingering flavors of roast and smoke interplay leaving a sweet, dry taste at the back of the tongue.
Summer: LavendEr honey Pale ale
ABV 6% / IBU 40 / SRM 3
Aroma is bright and floral. Medium bodied with a smooth mouthfeel. Flavor starts floral and botanical, transitioning through sweetness from the malt and honey before finishing with a pleasant herbal bitterness.
BRIMHALL: BLUEBERRY HOPPY WHEAT ALE
ABV 5% / IBU 45 / SRM 3
A collaboration with Union 32 Craft House. Aroma is bright with a hint of blueberry. Mouthfeel is crisp with a light body and medium carbonation. Flavors from the Blueberries and Bilberries mix with notes of stone fruit from the Southern Passion hops for a light and sessionable beer packed full of flavor.
PORTLAND: NW IPA
ABV 7% / IBU 60 / SRM 5
Brewed as an homage to the city that taught our Head Brewer how to brew (and drink) Craft Beer. Aroma is full of fragrant orange citrus with hints of pine. Medium bodied with a crisp mouthfeel. The flavor is rich with notes of orange cream and piney bitterness, balanced by a malty sweet finish.
HUMBOLDT: MOSAIC DRY-HOP PALE ALE
ABV 4.5% / IBU 15 / SRM 1
Bright, complex fruit aromas with hints of citrus and stone fruit balanced against underlying notes of rose petal and pine. Mouthfeel is crisp and clean with a high carbonation. Flavor is lighter than expected with smooth notes of bread, pine, earth, and low residual bitterness. Easy drinking and sessionable.
ABV 5.0% / IBU 30 / SRM 2
Aroma is bready with a hint of noble hop spice. Mouthfeel is crisp, dry, and light in body. Flavors of malty sweetness fade into a mild noble hop bitterness with clean herbal notes. Cold-conditioned for two months.
BA QUEEN: IMPERIAL GOSE
ABV 11% / IBU 5 / SRM 2
Brewed in honor of Twin Cities Pride! Aged one month in Tequila barrels. Aroma is tart with a hint of salinity and vanilla. Thin bodied with a crisp mouthfeel. A mild sourness greets the tongue with hints of lemon and lime before giving way to a delightful balance of agave nectar, sea salt, and oak-vanilla.
A firkin is a cask used by British brewers for delivery of cask-conditioned beer to the pub. A firkin holds a quarter of a barrel (9 Imperial gal; 10.8 US gal, 41 l). A firkin was originally coopered from wooden staves bound with iron hoops, but is now more commonly made of stainless steel or aluminum. Like all proper casks, it has a hole in one of the curved sides, to which a wooden or plastic bung (“shive”) is fitted when the cask is filled. There is a smaller hole in one of the flat ends, or “heads,” of the cask, which is also bunged. The bung is knocked out by the tap when the cask is broached. Although other sizes of cask are also used, the firkin is by far the most common.
A beer engine, also known as a hand pump, is a uniquely British dispensing device that is specifically appropriate for traditional cask-conditioned ales. The beer engine is a piston pump that allows the casks to be kept in a cooler cellar below the bar and the beer to be pulled or drawn up to the bar. Cask-conditioned beers have lower carbonation than standard beers because they are usually served at about 11°C to 14°C (approximately 52°F to 57°F). If a cask-conditioned ale were served through a standard dispensing system, the gas pressure and colder temperature would increase the carbonation of the beer, which would then lose its ideal balance of flavors.
UPCOMING | Lemon Berliner Weisse (7/3)
Have you seen the barrels on racks in Dual Citizen Brewing Company taproom? They’re not just for decoration. We are carefully aging new beers in our barrels all of the time to create layered, decadent beverages for your enjoyment. We use a variety of barrels that have previously contained wine or spirits such as whiskey, tequila, or gin. We age our beers anywhere from 1 to 6 months depending on the style of beer, the quality and condition of the barrel, and the flavor profiles we are trying to achieve. When the barrels are full of liquid, temperature fluctuations throughout the day naturally cause them to expand and contract, or “breathe.” As the barrels breathe they gradually exchange liquid held in the wooden staves for liquid in the barrel. This allows for the release of tannins from the wood and residual spirit from the previous occupant to mingle and blend with the beer that we have chosen to condition. As the barrel-aged beer approaches maturity, our brewers taste the contents more and more frequently until they determine that it is just right. Due to the nature of the process and the raw materials, every barrel is different and produces different results. We finish the process by blending all barrels from a group into one batch before carbonating and kegging. The result is a unique beer with depth and complexity that cannot be imitated or duplicated. Ask your beertender what’s new and upcoming from the DCBC Barrel Program and make sure you don’t miss out on our next one-of-a-kind release!
As the seasons change, so does our taste in beers. Dual Citizen Brewing Company offers two different seasonal beer programs to keep up with changing tastes and weather patterns alike.
SEASONAL LAGER PROGRAM
Dual Citizen Brewing Company brews four different traditional lagers throughout the year. Each of our lagers is fermented for a minimum of 4 weeks before being cold-conditioned for a minimum of 8 weeks. This long process allows for the lager yeast to properly clean up the off-flavor-producing byproducts that occur during fermentation, creating a crisp, clean tasting beverage. There is no shortcut or substitution for this process and we feel that our patience and commitment to quality speaks for itself when you drink these beers. Ask your beertender about our current lager offering!
Spring- Myrtle: Doppelbock
Summer- Pelham: Pilsner
Autumn- Raymond: Oktoberfest
Winter- Cromwell: Baltic Porter
SEASONAL PALE ALE
In a nod to our Dual Citizenship in the Twin Cities; Saint Paul and Minneapolis, Dual Citizen Brewing Company names all of our beers after street names located in both municipalities. When we discovered the seasonal streets in Northeast Minneapolis, we decided to have some fun with the idea. We wanted a beer that could be similar each time but change enough to reflect the seasons, so our Seasonal Pale Ale program was born. Each of the 4 beers uses the same base malt, Minnesota-Grown Pale Malt from Maltwerks in Detroit Lakes, while featuring a different set of hops or adjuncts meant to reflect the character of the season. These beers are released on the Winter and Summer Solstices and Spring and Fall Equinoxes respectively and only available throughout the season. Ask your beertender about our latest Seasonal Pale Ale offering!
Past Seasonal Pale Ales
2018 Spring: Pale Ale – Mandarina Bavaria and Huell Melon Hops
2018 Summer: Pale Ale – Summer and Zythos Hops
2018 Autumn: Pale Ale – Freshly Harvested Chinook Hops
2018 Winter: Pale Ale – Spruce Tips and Juniper Berries
Dewey: Kettle Sour
We here at Dual Citizen Brewing Company love sour beers, but the restrictions of our production facility make it very difficult to safely produce large quantities and varieties of sour beer in house. Sour beer is made using a variety of different bacterias, some of which are very aggressive and pose the risk of contamination to the rest of our fermentations. The Dewey: Kettle Sour Program allows us to replicate some of the flavors found in sour beers safely in our brewhouse. A kettle sour is a beer that is soured in the brew kettle for a period of 24-72 hours before the souring bacteria is denatured during the boil; the resulting beer is then allowed to ferment using a more traditional yeast strain. We introduce Lactobacillus Brevis into the kettle and allow it to produce lactic acid for a couple of days before boiling and finishing it off with our house American Ale yeast strain. The result is an easy drinking table sour with just the right amount of tartness. We’re also big fans of variety, so rather than make the same beer every time we choose to feature a different flavor adjunct in each batch of Dewey. This keeps things interesting for us and provides a never ending supply of delicious sour beers for you! Ask your beertender about our latest offering in the Dewey: Kettle Sour Series!
Dewey: Kettle Sour w/ Tart Cherry
Dewey: Kettle Sour w/ Salted Watermelon
We’re excited to announce our brand new 750ml bottle program! We will begin releasing our series of specialty and barrel-aged beer in shelf stable glass bottles. We feel that this is the perfect format for some of our rarer and special edition beers and we can’t wait to show you what we have coming down the pipeline this year as we expand our barrel program. We will be releasing the first three installments over our anniversary weekend. See below for details.
B.A. MYRTLE: Doppelbock – ABV: 11.0% / IBU: 25 / SRM: 15 – Lagered 2 months in Four Roses Bourbon Barrels
QUINCY: Wine-Barrel Kettle Sour – ABV: 7.5% / IBU: 5 / SRM: 2 – Aged 3 months in French Bordeaux Red Wine Barrels
QUINCY: Tequila-Barrel Kettle Sour – ABV: 9.5% / IBU: 5 / SRM: 2 – Aged 2 months in tequila barrels
(Must be purchased and off our premise by 10pm)