Jobs at Fair State Brewing Cooperative: Brand Coordinator

Fair State Brewing Cooperative is seeking a full-time Brand Coordinator to join our Brand Experience Team in St. Paul, MN. We have grown significantly in the last year, and we are looking for an experienced team member to help drive the next phase of our growth.

Fair State is one of a limited number of cooperatively-owned breweries in the US. We began operations at our Northeast Minneapolis brewery/taproom in August 2014 and added a large production brewery in St. Paul, MN in 2017. We focus on traditional lager beer, sour beer (ranging from kettle sours to 100% barrel-fermented mixed culture beers), and hoppy beers. By the end of 2018, our products will be available in Minnesota and adjacent states, as well as a handful of markets on the Eastern Seaboard and the West Coast. As a member-owned cooperative, we take our seriously our ability to positively impact the communities in which we do business through our events programming, our approach to doing business, and Fair State Cooperates, our philanthropic and volunteer program.

We continue to operate the taproom and original brewery in Minneapolis, but we now perform most of our brewing and packaging for distribution in Saint Paul, which is also where our marketing and administrative staff are located. Our staff is mostly based in the greater Minneapolis-Saint Paul metro area and to date has largely focused on executing in Minnesota and Wisconsin.

We are looking for an experienced, hardworking communicator to build our brand by producing events, events and marketing efforts and contribute to our vision. The ideal candidate will have extensive experience planning events from start to finish, and managing relationships with stakeholders.

 

Responsibilities

Events Production

  • Build and adhere to an event budget
  • Coordinate with vendors, staff, volunteers, and stakeholders
  • Create and distribute event listings for social media, external event calendars, and ticketing website
  • Recruit and train staff for events, as needed
  • Manage event set up, tear down, and staffing
  • Plan event logistics; create floorplans, apply for applicable city permits
  • Develop clear and rigorous work plans with accountability, timelines, and metrics
  • Manage physical inventory of equipment, supplies, and product
  • Track key event performance areas and identify successes and areas for improvement 

Storytelling

  • Conduct interviews with brewers, customers, employees, and business partners
  • Conduct independent research on styles, trends, history, and technique in craft beer
  • Use storyboarding, brainstorming, and facilitation techniques to uncover and clarify the stories behind what we do
  • Write clear, accurate, error-free copy in the voice of the brand for a variety of formats and channels
  • Create clear and effective graphics where appropriate (e.g., charts, process flows, tables) to inform and equip employees and business partners
  • Create polished and error-free final deliverables, including blog posts, newsletters, emails, social media posts, web pages, posters, presentation decks, letters, and signs.

Digital Marketing

  • Develop and execute email marketing campaigns. Evaluate and adapt campaigns based on email deliverability, open rates, and CTRs.
  • Gather data to benchmark marketing performance, test new approaches, and capture impacts.

 

Desired Skills and Experience

  • 2+ years of experience planning large-scale events
  • Experience with WordPress, Squarespace, and Mailchimp
  • Strong skills in Adobe Creative Suite – especially Photoshop/Illustrator
  • Strong Microsoft Office skills, including Word, PowerPoint, and Excel
  • Audio, and/or video production and editing
  • Knowledge of, and passion for, craft beer, cooperatives, and philanthropy
  • Strong analytical and quantitative skills — you use data and metrics to back up assumptions, test hypotheses, and evaluate results
  • Strong attention to detail, curiosity about what works and what could be, and willingness to continually learn
  • Ability to manage complex projects and to communicate with stakeholders
  • Commitment to following company policies and procedures
  • Excellent judgment, outstanding professionalism, and exemplary communication and teamwork skills

 

Requirements

  • At least 21 years of age as of the time of application
  • Able to sit and stand for prolonged periods
  • Able to read, follow, and give oral and written English instructions
  • Able to communicate succinctly, clearly, and persuasively in written and spoken English
  • Able to occasionally lift/carry heavy objects (55 lbs.) safely above waist-level
  • Able to work in a factory environment which may be loud, hot, humid, cold, or slick
  • Able to work in a fast-paced environment with high-pressure deadlines and time constraints
  • Able to engage with diverse audiences to effectively develop partnerships and represent our brand
  • Able to deal constructively with conflict and disagreement
  • Valid driver’s license and ability to pass insurance driving record review

 

This is a full-time hourly position. As a full-time employee, this role will also be eligible for the following benefits:

  • Paid holidays (New Year’s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, the day after Thanksgiving, Christmas Day)
  • Paid Time Off, which can be used for any purpose and is accrued at a rate of 0.0769 hours of PTO per hour worked (4 weeks per year)
  • Health insurance for employee, spouse, and dependents, with a portion of employee and dependent premiums paid by Fair State
  • Dental and vision insurance, with 50% of employee and dependent premiums paid by Fair State
  • Short- and Long-Term Disability, Accidental Death & Dismemberment, and life insurance coverage, with 100% of premiums paid by Fair State
  • Simple IRA with employer matching up to 3% (eligible in 2020)
  • Flexible savings account for medical and dependent care
  • Employee Assistance Program
  • Employee beer stipend
  • Discounted membership in our cooperative after 6 months of employment
  • Merchandise and beer discounts
  • Credit for clothing merchandise at hire

 

This is an hourly, non-exempt position. Base compensation will be $20 per hour.

 

Application Process

To apply, please send your resume and cover letter to brandcoordinator@fairstate.coop with the subject line, “Brand Coordinator Application”. Applications will be accepted and interviews conducted on a rolling basis. We are looking for someone who would be able to start as soon as possible.

 

Equal Employment Opportunity

Fair State Brewing Cooperative strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other characteristic protected by state or federal law.

Brewer’s Statement on Journeys + SIdequests

 

One of the best parts of being a brewer in a small setting is that ideas seem closer at hand, thoughts easier to pull into liquid reality. A great many wacky things – apple brandy barrel-aged barleywine made with heirloom grains and re-fermented on blackberry puree, for example – just don’t make sense for broad distribution, but are possible on a small scale.

Now that our Saint Paul Brewery is running with a great team, it’s taken a lot of pressure off of our original, tiny brewery in Minneapolis. That equipment, and I, are now begging for a chance to brew the kinds of “What if?” beers we never had time to do before.

Our new annual bottle club, Journeys + Sidequests, is that chance, and the beers in our 2019 edition, Bag of Tricks, feature difficult-to-source or extremely local ingredients, non-traditional collaborations, and processes that we don’t normally have the time or resources to pursue. Most of them are barrel-aged or fermented, many of them are higher in the ABV register than we normally go, and all of them take risks.

I’m excited for Journeys + Sidequests because it’s an opportunity to really stretch creatively, and what makes it truly special is knowing that there are people along for the ride. You can join from now through January 31, and then we’ll start dropping bottles in February. As a gift for joining, we’ll send you some excellent merch, and you plus a guest will also be invited to a party later in the year. If this sounds as fun to you as it does to me, then I hope you’ll show your support and join now so that we can dial in our plans. Plus, member-owners get $50 off using the coupon code we’ve sent (check your email!)

We know it’s a risk to sign up for something like this, but we’re confident this particular adventure will be worth it. Thanks for being with us for so many great beers along the way, and here’s hoping you’ll share many more with us in 2019.

Niko Tonks
Co-Founder and Head Brewer
Fair State Brewing Cooperative

 

Click to Join the Party!

FSB 2018: Behind the Beer

FSB 2018 | Behind the Beer
Head Brewer Niko Tonks, weighs in on our heaviest beer to date…

“FSB is different every year – 2014 was a smoked RIS, fermented clean in stainless. 2015 was a barrel-aged gigantic stout fermented with Saison yeast, 2016 was a very similar approach but slightly scaled back – that beer was probably the driest imperial stout ever produced – and 2017 was a blend of barrel-aged clean stout and 3 year old Brett. old ale. For 2018, we’re putting FSB in cans for the first time, and we decided to take a pretty serious left turn from our previous approach of cultivating dryness and unorthodox fermentations. This year’s beer is squarely in the ‘pastry stout’ category – it is massively viscous, much sweeter than previous years, with tons of chocolate and roast notes. We also added a trace amount of orange zest, and a pretty big slug of vanilla.

FSB employs a pretty extreme brewing process, involving easily double the amount of malt we use in our regular beers, and some super extended-length boils, to produce the signature viscosity and complex finish. Joe, our resident pastry wizard, spent two overnights at the brewery shepherding the longest and most intense brew days we’ve ever attempted.


FSB was the first beer we ever named, approximately 10 months before we even opened. FSB are our initials, but they’re also the initials of the Russian state security agency that followed the KGB, and so the Russian Imperial Stout connection was too much to ignore. We make a bunch of different stouts throughout the year, but FSB is always the wackiest, biggest, and lowest volume one.”

FSB 2018 is packaged in 16oz cans which are marching out to craft beer stores this week. The taproom will have bottles and draft of an exclusive variant featuring cold press from Duluth Coffee Co, and a double dose of vanilla. On tap Thursday the 13th, and limited bottles Saturday 12/15 at noon.

 

Raspberry Roselle: Behind the Beer

It’s December! Which means Raspberry Roselle is here to brighten your long winter nights with a lovely combination of tart and jammy berry flavors.

 

 

Head Brewer Niko Tonks goes behind the beer with Raspberry Roselle…

“RASPBERRY ROSELLE WAS A NATURAL FOR US – Hibiscus, the overriding flavor in Roselle, and Raspberry (which we clearly add to this beer) are mutually reinforcing, and play very well together.

We’ve been making Raspberry Roselle for at least six months longer than we’ve been selling it. The idea to make a fruited version of Roselle is as old as the beer itself, and the first batch of the Rasberry Roselle is a pretty funny piece of Fair State history. Back in the day, we didn’t have a whole lot of equipment or flexibility, especially with regards to packaging beer in bottles, so the first time we made Rasberry Roselle, we just ran some finished beer into a blending tank, added raspberries, waited a while, tried it, loved it, and went to package it. What we didn’t anticipate, however, was the sheer amount of fruit puree that would make it into the bottles. Needless to say, we didn’t sell any of it, and we all enjoyed super thick fruity pours of Rasberry Roselle at home for many months thereafter. The stuff tasted too good to not do it again, and the second time we nailed our process a little better. We’ve produced it in December every year since, as a bright and fruity antidote to seasonal affective disorder.

Raspberry Roselle’s process mirrors that of “regular” Roselle very closely, in that it is a kettle or hot side sour, fermented clean with a relatively neutral ale yeast. We add a very large amount of raspberries to the tail end of fermentation, which ensures proper fermentation but limits the amount of delicate fruit aroma and flavor we lose to carbon dioxide scrubbing during active fermentation.

 

Raspberry Roselle is a fun yearly counterpart to U-Pick, the mixed fermentation whole local fruit beer we make once a year. With Rasberry Roselle, you get a very “jammy” raspberry flavor that seems sweeter than it is, even. With U-Pick, you get a slightly more nuanced whole fruit presentation that skews towards being, for lack of a better word, “seedy,” and indicative of wholly unprocessed fruit. I wouldn’t say one is necessarily better than the other; they are different and interesting presentations of fruit character both. Fruit flavors and aromas are very delicate and will degrade with excessive age. As with all fruited sour beer, Raspberry Roselle is best consumed fresh.”

 

FIND RASBERRY ROSELLE IN THE WILD 

Rasberry Roselle is now available at our Northeast Mpls taproom and at a craft beer retailer near you. Use the locator below to find the Raspberry Roselle retailer nearest you. We strongly suggest calling the retailer ahead of time to check their current availability.

 

 

Brut Squad: Behind the Beer

Brut Squad, our bone-dry IPA is on shelves in Minnesota now!

What is a Brut IPA? Think dry, aromatic IPA with very little residual sugar. We’ve stripped down the malt bill on this one to really let the hops shine.

Head Brewer Niko Tonks, on his decision to brew a Brut IPA:

Really, with this one, I just wanted to try out making a Brut IPA. Most beer trends, to me, seem to come with one downside or another (usually related to the overuse of adjuncts or the reliance on sweetness), and Brut IPA, to me, is just exactly what I’d want in an IPA, to begin with, so it’s cool to have it be a thing people are seeking out. It’s a fun beer to brew, also, which helps. I think one of the interesting, and sometimes frustrating, thing about IPAs is that the style has expanded to be an entire category, and new things are always coming and going. Oftentimes these new trends take the form of “more is more”— the attractive thing about Brut IPA is that it seems more interested in stripping things away and providing a sensory experience more focused on the hops themselves. Dry, effervescent, and aromatic are things that I would always hope to use to describe an IPA (or really, a beer in general), so getting to focus on them is fun for us.

Our goal with Brut Squad was to produce a beer that’s primarily recognizable as a killer, super aromatic IPA. We stripped the malt bill down as far as we could, and added a whole bunch of Citra Cryo and Idaho 7 hops, which make for a tropical, citrus, lemon-y beer that’s easy to crush.

 

“Brut IPA and Light beer have a lot in common”

 

One really fun thing about Brut IPAs is that they are the lowest sugar, lowest carb, lowest calorie IPAs out there. A 12oz serving of Brut Squad has something like 0.5 grams of carbohydrates more than a Bud Light, for example. Brut IPA and light beer have a lot in common — trying to drive down the finishing gravity/residual sugar in a beer as much as is humanly possible, using a specialized enzyme which is much more effective than the enzymes naturally present in malted barley at turning starches into simple sugars. Yeast are only able to eat certain forms of sugar, and with most beers and most yeast strains they will hit a wall after a while, and be unable to completely digest all of the available sugar. When you add this special enzyme to a fermentation, it moves ahead of the yeast, breaking all of the sugars in the beer down into their simplest forms. This means that yeast can completely digest the sugar that is there, and produce the driest, highest alcohol environment possible, given the starting sugar concentration. In practice, what this means is that your typical Brut IPA will be dry as a bone, with zero residual sweetness, which means that bitterness is pushed towards the fore. We’ve intentionally kept the bitterness level in Brut Squad to a low level, which allows for a balance between dryness and hop aroma without being a punishingly bitter beer.

 

Read More about the birth of Brut IPA’s in this article from Punch.

 

 

The Return of Mirror Universe

 

Mirror Universe is a Double Dry Hopped Hazy IPA brewed with wheat, oats, and far too many Citra, Mosaic, and El Dorado hops. We’ve really missed this one. So much so, that we decided to bring it back as a year ’round beer.

Mirror Universe is the spiritual successor to Spirit Føul. As such, it’s hazy as can be, brewed with an unusual water profile and a ridiculously high-protein wheat and oat forward malt bill, fermented with the fruitiest of ale yeasts, and double dry hopped with Mosaic, Citra, and El Dorado. This beer explodes with hop aroma: tropical, fruity, juicy, all the things. Soft bitterness and big mouthfeel round out the experience.

As with all beers of this variety, we ask but one thing of you, beer drinker: keep this one cold and drink it fresh. Avoid the temptation to sock one away for later, and don’t worry if you miss that primo ‘gram opportunity because Mirror Universe is here for good. #donthazemebro

 

Watch Mirror Universe make its return to earth here:

 

Behind the Beer: Giantsbane

Giantsbane

GIANTSBANE DOUBLE STOUT

Head Brewer Niko Tonks on Giantsbane Double Stout.

“Style conventions are a funny thing. At their best, they’re useful guidelines – a roadmap to a successful beer recipe. At their worst, they strangle creativity and box people into practices that probably never made sense in the first place (see: crystal malt in pale ales). Brewery portfolios can be the same way. You start out brewing to a personal style, and hopefully, that continues to evolve and change as you go, but you get to be known for a few things. In our case, you’ve probably heard of our lager biers, and our sour stuff. That’s how we like it, but it doesn’t mean that’s all we enjoy doing.”

Giantsbane, our “double stout,” is a solid example of both of these truths. It’s not a beer built to a style designation, and it’s not something that you’d immediately point to as being in our wheelhouse: high alcohol, malty, not afraid to be a little bit sweet. It’s a demonstration of when going outside the norm can be a rewarding thing.

The beer takes cues from the classic “Foreign Export” stout designation, but with a more modern American bent. It’s closer to an Imperial Stout than a standard American Stout (if that’s really even a thing), but it doesn’t rely on a full motor oil consistency to bludgeon you into submission. It’s a beer built for long, dark winters. The magic here is in the combination of specialty malts and grains we employ. Brown Malt and oats are stout secret sauce, and we’ve employed both of them here. Oats buoy the mouthfeel of what could otherwise be a roast bomb, and brown malt is the Goldilocks zone of roasted malts: lots of roast flavors, but none of the ashy char of black malt. It’s a fine line to tread, brewing a big stout that emphasizes harmony, and we hope you agree we’ve managed to stay on that tightrope.

AVAILABILITY

Giantsbane goes on tap at our Northeast Minneapolis taproom on Thursday, November 1. Cans go into distribution in Minnesota in the first week of November and in Wisconsin starting November 6.

PRESS

City Pages: “Local suds: 5 beers to try in November.”

Giantsbane

 

People Power Pils

Minnesota Breweries Join People Power Beer Campaign in support of the American Civil Liberties Union

 

Fair State Brewing Cooperative, Bent Paddle Brewing Company, and Modist Brewing Company join a collection of over 70 craft breweries across the country in the People Power Beer campaign, a self-organized grassroots effort to support the American Civil Liberties Union’s work to protect the right of equality for all. Conceived of by Brooklyn-based Threes Brewing, the initiative calls for craft breweries around the country to take the People Power Beer Pledge by committing to brew their own interpretation of a new beer called People Power, then donate 10% of the profits of their version of People Power beer to the ACLU. 

For almost a century the ACLU has defended our rights in the courts. Recently, the organization introduced People Power, a mobilization program intended to effect meaningful policy change at the local, state and national levels. Their 2018 Voter campaign is designed to help voters across the country better understand where their candidates stand on civil rights issues, provide pathways for voters to engage during the election cycle, and ensure that civil liberties are a crucial component of political conversations in 2018. Our People Power Beer campaign is proud to support this essential work.

Breweries are pillars in local communities and gathering places in our neighborhoods, and we, therefore, felt uniquely positioned to raise awareness and bolster civic engagement. We brew beer for the moments we celebrate and the way it brings people together, and, whether big or small, red state or blue, we shared the sense of a moral imperative and patriotic duty to act.

The Beer

Fair State Brewing Cooperative and Bent Paddle Brewing Company came together to create a pilsner with Lemondrop hops and Weyermann pilsner malt. The same recipe was brewed at both locations, with both head brewers working on each beer together. This collaboration highlights the unique water sources of both breweries; Lake Superior for Bent Paddle and the Mississippi River for Fair State Brewing Co-op. Same beer, different water.

Learn More

Click here for more information about the People Power Beer campaign and the participating breweries. Click here for more information on the ACLU People Power Movement.

Events

Fair State’s Spirit Føul Returns

Spirit Føul is a hazy IPA brewed in collaboration with San Diego’s Modern Times Beer. Super juicy, tropical, and dank. 6.3 ABV.

When we released Spirit Føul, our hazy IPA collaboration with Modern Times Beer, we expected it to be a beer that would be pretty popular, and one that might raise an eyebrow or two. Instead, #hazemania struck the Twin Cities and the beer was selling out in mere hours after delivery. We couldn’t be happier or more proud that you all enjoyed the beer so much, and so we’ve decided to re-release it. Learn more about our ever-expanding IPA program here.
Spirit Foul

Spirit Føul returns to draft lines and CROWLERS  in the taproom on Thursday, October 18.

Spirit Føul cans will roll out into distribution starting on November 5– it may be a week before it reaches all of its destinations. We strongly encourage you to call individual locations to confirm when they will have Spirit Føul in stock.

 

PRESS

City Pages: “10 locally brewed New England IPAs to keep you on trend.”

The Heavy Table: “Spirit Foul has a funky pineapple charm all its own.”

The Minneapolis Egotist: “Little designed some beer cans. Totally nailed it.”

Pioneer Press: “Fair State’s hazy IPA, a collaboration with San Diego’s Modern Times, is re-released.”

GoMN‘s Melissa Turtinen and Zach McCormick get hazy.

Fair State Brewing Cooperative Announces Jerrod Johnson as Director of Brewing Operations

Fair State Brewing Cooperative Announces Jerrod Johnson, Former Head Brewer of Surly BC, as Director of Brewing Operations

It’s with great excitement that Fair State Brewing Cooperative welcomes Jerrod Johnson, formerly Head Brewer of Surly BC, as the new Director of Brewing Operations at FSBC. In conjunction with Joe Wells, Fair State’s recently hired Lead Brewer, Jerrod will manage operations at the production facility in St. Paul, help develop new and exciting beers, and ensure the consistent execution of the current offerings.

Co-founder Niko Tonks is to remain Head Brewer. With a highly capable team in place at the St. Paul production facility, Niko will focus on recipe and project development at the original Minneapolis brewery, in addition to playing a continued key role in the cooperative’s overall strategy.

“To me, this is a watershed moment in Fair State history,” said Fair State Co-Founder & Head Brewer Niko Tonks. “I think it puts more people in the right places, to make the right decisions, to spur further growth and inventiveness not only in terms of barrels produced but in the chances we can take with our beers. My hope is that 2019 will be the best year in our short history, and I know that Jerrod will be an integral part of making that happen.”

Jerrod’s background in brewing is extensive. He began homebrewing in 2001 and shortly after, took a job as a line cook at Steelhead Brewing in Eugene. Oregon. He became friends with head brewer Jamie Floyd, who later founded Ninkasi brewing, and eventually became the assistant brewer and spent most of his college years cleaning kegs, helping proctor homebrew competitions and helping with other tasks around the brewery.  After graduating with an English degree from the University of Oregon in 2004, Jerrod left the brewing industry to figure out what his ‘adult’ job would be. Within three months, he realized that brewing was the career he wanted to pursue. A passion and a curiosity for craft beer transformed into a career path.

In 2005  Jerrod took a job with Rogue Ales, cooking, bartending, and working events while he sought out a brewing job, specifically hoping to work under Van Havig (currently the founder of Gigantic Brewing) at Rock Bottom who he respected greatly and knew would help bring him to the next level. Jerrod happened to drop by Rock Bottom again to see if Van had a job for him. Coincidentally, he was interviewing someone else when Jerrod walked in the door. After he finished the interview, Jerrod asked him, “how’d the interview go?” He said, “Terrible. By the way, are you still looking for a job?” Jerrod worked with Van over the next two years. He was a strict, detail-oriented head brewer who never took shortcuts nor excuses. He considers him a great mentor and friend, his Obi-Wan Kenobi, but more short-tempered, less zen, and infinitely more swearing.

As a native North Dakotan with many relatives in Minnesota, Jerrod realized it was time to live closer to his family. He saw a post for a brewer job at Surly Brewing and soon became employee #6. Over the next ten years, Jerrod experienced constant growth with the company, including the transition of opening the destination brewery in Minneapolis. When the new brewery was close to opening, he requested to stay at the original brewery and keep things running smoothly there. He was lead brewer there for several years, then assumed the Head Brewer position at that location when Todd Haug left in 2016.

Fair State Coop is honored to welcome Jerrod to the team. Jerrod is an immensely talented brewer, and he will no doubt do a superlative job of managing Fair State Brewing Cooperative’s rapidly expanding operations.

“I am excited to work with Fair State for many reasons,” said Jerrod Johnson, Fair State Coop’s new Director of Brewing Operations. “First and most importantly, the beer. From the traditional lagers to more experimental beers, Fair State always executes at a high level. I want to make beer that I am proud of and want the world to drink. Second, Fair State has a spirit of giving and community that pervades everything they do. I love my neighborhood (NE Minneapolis) and I love Minneapolis, and Fair State is committed to both. I want my work to help my neighborhood become a better place. Third, I like the people who work at Fair State and am excited to work with them. Also, Roselle is one of my wife’s favorite beers, so she’s on board. Ultimately, Fair State makes great beer and I hope to help them continue to do so.”