Posts Categorized: Announcements


EXCELSIOR—January 22, 2015—Local craft brewery Excelsior Brewing Company has tapped another achievement in a young but successful break-out to the Minnesota brewing scene. The Beverage Tasting Institute and celebrated beer and beverage rating publication has awarded two Gold Awards and a Platinum Award to three of Excelsior’s newest beer offerings.

In the rating team’s bi-monthly new beer roundup, three Excelsior brews were put under the glass, and all three received stellar reviews. The RowBust Porter received a Gold Award with a 91/100 rating. The Smoke on the Porter also received a Gold Award with a 95/100. And the brewery’s recent ‘Spresso Milk Stout, a robust and smooth coffee-milk-stout, received a rare Platinum Award, with an impressive 98/100 score.

The recent accolades join a number of previous awards and celebrations for Excelsior Brewing Company, and its brewing team led by Head Brewer Niles Lewin.


Row Bust Porter GOLD

Smoke on the Porter GOLD


Christkindlsmarkt- 11/28 – 11/30


Christkindlsmarkt- say that five times fast! It’s upon us, the holiday season. What better way to celebrate post-Thanksgiving than coming to the lakeside town of Excelsior, drinking some gluewine inspired brews, seeing some alpaca and checking off your holiday gift list!

Excelsior Brewing Company will be open for expanded hours during this German inspired festival. Join us on Friday from 12p-11p, Saturday from 12p-11p and Sunday (yep.. Sunday!) from 12p-5p. Next door to the brewery will be a sight to be seen with tents, holiday lights and choirs.

We will have live music playing in the taproom for you come in and warm up to including our President John Klick’s band High Trousers, Refridgerager, the Blue Drifters,  Alpensterne, and more!

This is the perfect excuse to come visit us, drink some amazing beers, and grab some EBC gear and growlers to put under that tree this holiday.


Oktoberfest 10/10 & 10/11!




It’s that time of year again—when the world’s biggest beer celebration comes to the hallowed halls of the Excelsior Brewing Company taproom. Excelsior Oktoberfest is back in 2014, and we plan to throw a party to top last year’s record-breaking bonanza.

Alongside new beers, new bands, and a bigger place to party is everybody’s favorite Bavarian barmaid—Miss Nömers, who will make her triumphant return to Excelsior Oktoberfest. This time she’ll be at the event, ready to talk to her fans and teach everybody a little German.

What to look for this year:

*Pre-Party Warm up on Thursday with Alpenstern yodeling up in the taproom

*Red River Food Truck on Friday serving up delicious food and our neighbors the Masons serving up food on Saturday

*Bands including Slip Twister, Mango Jam, our very own John Klick’s band High Trousers, and the Gooney Birds

*Hammerschlagen and Liter Holding contests on Friday and Saturday

Take the chance to celebrate the ultimate beer fan’s holiday, Excelsior style. Festivities will be going on throughout the 2nd week of October, with the main event on Friday, October 10th starting at 4pm, and on Saturday, October 11th staring at 12pm.

On behalf of Excelsior, welkömbak, fillupeingläs, and get ready to rockundröll.




Our bigger, better, brewery-er taproom is completed and 100% ready for you to drink beer in! Most of you have been following the progress these last few months, but for those who haven’t, this expansion means big things for Excelsior Brewing Company. Now:

-We can brew more beer.

-We can brew more varieties of beer.

-We can bottle up 12oz at a time of  our beer for you to buy at a your liquor store.

-We can accommodate more you, our wonderful guests.

That last one is a big reason to celebrate, and there’s no better way to celebrate a new place to drink beer than by drinking beer in that new place. So join us for our Grand Opening event May 24th from Noon-11pm. In addition to our shuffleboard and rind-a-ding, and our new sunny dog-friendly patio, we’ll have a tent party complete with a rock band.

5-7p- Dixie Shakedown

7-9p- Slip Twister

Don’t forget that Red River Food Truck is coming to serve up some delicious bites for you…

And so much beer!

Get there early to be part of history as we christen the hull of the bar. And tell your friends, because now there’s room for them!


Expansion Update: Walls going up, Walls coming down!

EXPANSION UPDATE: It’s only been 5 weeks, but things are looking a WHOLE lot different on the other side of our brewery wall. The walls separating the two adjacent spaces is officially gone and some new walls are going up! We have finished our plumbing installation, framed/sheet rocked the bathrooms and are beginning the process of finishing our floors. This means a couple things for the month of March:

  • Our new walk-in cooler is getting installed right after the floors are done
  • New tanks (7-40 bbl fermenters, 2 40-bbl bright tanks and a cold liquor tank) will be arriving towards the end of the month
  • Taproom walls will begin getting painted
  • Replacement glass for the taproom windows will be installed

This leaves our bar installation, bottling line arrival and merging of the two spaces into one as our April agenda! Things are getting real, looking forward to getting more beer sent your way in the VERY near future.

Expansion as of March 3rd

Expansion as of March 3rd

Excelsior Expansion Update – Jan. 29th



Updated Jan. 29th


Holy cow…those walls came down fast. For those unaware, we began knocking down walls in our building 8 days ago. The adjacent space quickly went from two separate entities (one an auto shop, another a storefront) into one massive/awesome space. After stripping away the stucco, insulation and wall coverings we were left with gorgeous red brick, windows just begging to see the light of day and a ceiling with as much history as Excelsior itself.

To give you some more perspective, check out the first couple days of demolition below

From Day 1 of Demo to Day 3, we saw massive changes.

From Day 1 of Demo to Day 3, we saw massive changes.

As of now, we are still on pace to have the new taproom open to the public in late April/early May. We are also still on track to get 12 oz. bottles on shelves around May 1st as well. We’re obviously excited about our soon-to-be ability to get beer to more and more folks in the Metro, but in the meantime make sure to check out for information on where to find our beer currently.

Thanks again to the folks who helped get us to where we are and the people involved in our expansion. Things are getting real here at the brewery, stay tuned for more updates!




Excelsior Brewing Expansion Update!


A little over a month ago, we announced we were expanding. You know the basics…tripling square footage, more than quadrupling capacity, beginning to send out 12 oz. bottles.

Now that 2014 is underway, we’re a little more clear about the timeline and wanted to answer some frequently asked questions for your convenience:

  • Will this affect the taproom, aka “The Garage”? – Yes and no. Our taproom is moving up to the 3rd street side of our building, but will remain very low key and industrial. We love the atmosphere ourselves and wouldn’t want to get all way-too-fancy-pinky-in-the-air moving forward. You’ll still drink among fermenters and play giant Jenga with a pint in hand.
  • When will bottles be out? – We’re anticipating our filler arriving mid-April and pumping out bottles by early May. This means you’ll see Big Island Blond, XLCR Pale and Bitteschlappe Brown six-packs in your local liquor stores faster than you can say “reinheitsgebot”
  • How will you be celebrating such a big occasion? – You know we love an excuse to hold a party. Oktoberfest, Shag-a-go-go, Chriskindsmarkt, Arctic Fever…we just love ‘em. Well, to answer that we’d like to ask everyone to block off April 12th for our Wall Party. This will be the official removal of the last wall separating our new space from our current space. Most importantly, what would a Wall Party be without a Pink Floyd cover band? It would be a pointless Wall Party, that’s what. So we’ve booked out an awesome Pink Floyd cover band, began rounding up our sledgehammers and axes, and will be celebrating the merging of our spaces with all who wish to attend.

It’s about to get real. REAL real. Like, so Real it puts the “real” in “Superreal” (PS it’s a word. I googled it.)

Thank you to those who have helped us get here, those who are helping us move forward, and those that will join us along the way. It’s going to be awesome, cheers!

Rendering of what will be in May...

Rendering of what will be in May…

Craft Beer Gifts for Festi-Chris-Kwanz-Hannu-day!

It’s that lovely time of year where Mariah Carey becomes relevant again as the Holiday music takes over our ear drums. Maybe you’re starting the mad dash to get some delectable gifts for you favorite people. Or maybe you need a beer to get over the mad dash of getting gifts. Either way, we’ve got you covered this month.

Swing into the taproom to check out our selection of apparel to keep beer lovers of all ages and genders looking as fresh as Will Smith. Sweatshirts? Got ‘em. Winter hats? You know it. Glassware? Boom, get some.

Can’t make it in during our standard taproom hours (Thu/Fri 4-10, Sat 12-10)? Fear not! Our front office will be open from 9-8 during the weekdays through the holidays to ensure those on Santa’s naughty OR nice list get what they want this year (we don’t judge). Head on over to get the gear you need whenever is convenient and we will make sure you leave happy and loaded with EBC branded goodness.

All the shopping getting you stressed? Get into the taproom for a pint of our three flagship beers, plus Mr. Jimmy’s Ruby Brown Ale and Shattered Solstice. Shattered is the latest seasonal to hit our taps, with a pleasant 6.5% ABV and a spice profile that will blow your mind (coriander, orange peel, and ginger). Shop, drink, repeat. Don’t forget: Growlers are the greatest gift/holiday meal accessory known to man. Stock up, you’ll need it to get through Christmas dinner with your Great Uncle Frank.

Too busy decorating a tree/lighting the menorah/performing feats of strength to get into the brewery? That’s cool, we’ll have 22 oz. bombers of our Bitteschlappe Brown Ale and Big Island Blond Ale in liquor stores across the Metro (for locations, check out our map). We’ll also be sending out a limited number of 750ml Shattered Ale bottles for your cold weather pleasure. Get it while you can, because we know this beer will be gone faster than you can say “frostbite”.

From all of us at the brewery, we want to wish you and your loved ones a Happy Whatever You Celebrate! Hope to see you around the brewery, in the meantime, cheers!


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Thanksgiving Recipes…With Beer!

Everyone knows how a typical Thanksgiving menu is put together: Turkey, mashed potatoes, cranberries, etc. While there’s certainly nothing wrong with that (we, at EBC, are a HUGE proponent of the classic Thanksgiving menu) we wanted to give you some special twists you can throw into your family get-together that really sets the meal apart.

Chef Eli Renn of Gold Nugget has put together three AMAZING recipes that can work perfectly with your Excelsior Brewing Co. beers this year. Check out below and try your hand at some great courses your friends and family will really dig.

Check out all of Eli's great offerings at Gold Nugget in Glen Lake

Check out all of Eli’s great offerings at Gold Nugget in Glen Lake

Big Island Blond — Baked Brie with Mango Chutney

This recipe may seem intimidating, but it’s really not that difficult. As a pre-dinner appetizer it’s going to make you look like you know how to handle business in the kitchen. The tropical fruit in the chutney will hit the citrus highlights, and the earthiness in the brie will bring out the grassy straw notes and help you appreciate the complexity of the Big Island Blond.  The best part of this pairing is beers amazing ability to cleanse your palate, as well as anything in my opinion.  Yes, if the beer is way too hoppy or sweet it will leave those lingering flavors in your mouth.  With those exceptions, the combination of light ethanol and carbon dioxide brush all of the food and fat molecules off of your tongue.  The liquid and hops have a rehydrating factor.  So, your friends and family will be ready to enjoy another bite like it was their first.

Baked Brie

One 12-inch round of puff pastry

One 5-inch round of French Brie

1 egg slightly beaten


Preheat the oven to 400 degrees. Lay the Brie in the center of the puff pastry circle.  Fold the excess pastry around the Brie wheel, completely enclosing it.  Turn it over smooth side up and place it on a parchment lined sheet tray.  Brush the top with egg.  Bake for 20 minutes or until the outside is golden brown.  Reduce the oven temperature to 325 degrees and cook for 20 minutes longer.  Place the finished product on a nice plate, and top with the mango chutney.

XLCR Pale Ale  —  Roasted Brussells Sprouts

Everybody is doing Brussels sprouts this year.  They may become a new thanksgiving staple.  Start a new tradition by pairing it with Excelsior Breweries XLCR Pale Ale.  This match will bring out the tropical fruit and sweet caramel flavors in both the beer and the Brussels.

Brussels Sprouts with Balsamic and dried Papaya


3 pounds Brussels sprouts

½ cup olive oil

½  cup honey

¾ cup balsamic vinegar

1 cup dried papaya

1 cup water


Preheat the oven to 375 degrees F

Trim/clean the Brussels sprouts, then cut them in half.  Arrange on 2 baking sheets and toss with the olive oil and salt and pepper.  Roast until brown, 25 to 30 minutes.

Combine the water and dried papaya in a sauce pot.  Bring it to a boil then shut it off. Let rest 10 minutes then drain off any excess water.

Combine the balsamic vinegar and honey in a sauce pot. Bring to a boil, then reduce the heat to medium low and reduce to 1/3.

Toss the roasted sprouts with papaya and place into serving dish. Drizzle balsamic reduction over the top of the Brussels sprouts.

Bitteschlappe Brown Ale Gravy

What makes a thanksgiving dinner, other than the pie?!  The gravy of course, and I have an easy way to add tons of depth and flavor to your T-day gravy.  How is that possible you ask?  All it takes is a touch of Excelsior Breweries Bitteschlappe Brown Ale.  Realize your dreams of achieving the perfect gravy, all you have to do is follow these simple steps.

Bitteschlappe Brown Ale Gravy


2 cups defatted turkey juices from the turkey roasting pan or homemade turkey or chicken stock

½ cup heavy cream

3 tablespoons unsalted butter

10 ounces shiitake mushrooms, rinsed stemmed and sliced

1 tablespoon chopped fresh thyme leaves

1 clove garlic, minced

¼ cup Excelsior Brewery Bitteschlappe Brown Ale

Salt and pepper


Bring the juice to a simmer in a small saucepan over medium-high heat and reduce by 1/2. Add the cream and cook until reduced enough to coat the back of a spoon, about 8 minutes,

Heat the butter in a skillet over medium-high heat. Add the mushrooms, thyme, garlic, and the Excelsior Brewery Bitteschlappe Brown Ale and cook, stirring occasionally, for about 6 minutes.

Combine the mushrooms with reduced gravy and season to taste with salt and pepper. Reheat, if necessary, transfer to a boat and pour all over your plate.



Excelsior Brewing Expansion!

The day we’ve been waiting for is here…it’s time for the Excelsior Brewing Expansion to kick off! 2,700 sq. feet wasn’t enough to contain all the awesomeness coming from our  brewery so we FINALLY pulled the trigger and have begun expanding our brewery. Expansion will include the addition of seven 40 bbl fermenters, two 40 bbl conditioning tanks and, most importantly, a bottling line! WHOOOOO!


This will all take place in our current location, with the new equipment going into our existing space and the taproom moving to the street-side location of our 421 3rd street home. We expect the new taproom to be ready sometime around March, with all of our additional capacity and bottles being ready to go around late April.

We couldn’t do this if it weren’t for our locals who have shown us they can drink as much craft beer as anyone out there! We’re looking forward to growing into other markets around the lake and in the cities and cannot wait to meet some new beer drinkers in the process.

Until then, we’ll keep making as much beer as we can to satisfy the thirsty people of Lake Minnetonka. In the mean time, cheers!