Behind the Beer: Keller Kazbek

The brewers here at Fair State are certified lager fanatics. We brew two lagers as flagships, and frequently make short runs of other traditional and experimental lagers we love such as Festbier or Helles and now we are reintroducing our fall seasonal lager, Keller Kazbek.

Keller Kazbek is an unfiltered German-style Pilsner brewed with Kazbek hops from the Czech Republic. The designation “keller” refers to beer served from the conditioning tank without the intermediary step of filtration, so you may notice some intentional haze in this beer . Kellerbiers can be modeled after any lager style – in our case the inspiration is northern German Pilsner. Kazbek is an interesting hop that has a unique “grassy” or almost hay-like aroma, combined with the classic spicy and floral notes you’d expect from a noble hop. Keller Kazbek hits shelves this week in 6 packs of 12 ounce cans.

Our co-founder and head brewer, Niko Tonks, occasionally waxes poetic about Pilsners and lagers in general. He says: “Pilsner is my first true beer love, and maybe my only real one. It contains multitudes, and it might just change your entire mindset about beer if you give it a chance. Pilsner began in the 1840s in Pilsen, in what is now the Czech Republic. It proved so popular that it was adopted, in turn, by the Germans, the rest of Northern Europe, and the world, all by the third quarter of the 19th century. Some perhaps less-than-ideal things have happened to Pilsner between then and now, sure, but we all make mistakes.

At its core, in the form that we do our best to emulate, lager bier is all about restraint, intention, detail, and mindset. Lager is not, as so many people would have you believe, the absence of things. It is, in fact, a deeply idiosyncratic palette upon which only certain things may be accurately projected. It requires selection of only the finest ingredients; a willingness to work them in the ways that they demand; and the patience, forbearance, and skill to ensure that those ingredients and our yeast friends play nice

School Supply Drive


It’s that time again. We can almost smell the freshly sharpened pencils. We’re collecting school supplies in the Fair State Brewing Cooperative taproom from now until August 8th.

All donated school supplies will go to Hennepin County students in need. You can donate individual supplies or a backpack full of supplies. We just ask that all donated items are new and unused. Below are suggestions of supplies needed per age group.

Backpack#2 Pencils (no mechanical)
Covered Pencil sharpenersErasers
Colored pencils
Washable markers
Rounded scissors
Bottle of glue
Watercolor paint set
Ruler (no metal)Pencil box
(3) Pocket folders(2) Spiral notebooks (wide ruled)

Elementary School
#2 Pencils (no mechanical)
Covered pencil sharpeners
Colored pencils
Washable markers
Rounded scissors
Bottle of glueRuler (no metal)
Pencil box
(3) Pocket folders
(3) Spiral notebooks (wide ruled)
(1) Composition Notebook (wide ruled)
Basic Calculator
Pens (black/blue/red ink)

Middle School
#2 Pencils
Colored pencils
Washable Markers
Glue stick
Ruler (no metal)
Pencil Pouches
(3) Pocket folders
(3) Spiral notebooks (college ruled)
(1) Composition notebooks (college ruled)
Basic Calculator
Pens (black/blue/red ink)
3-ring binder
Loose-leaf paper (college ruled)

High School
#2 Pencils
Colored pencils
Glue stick
Ruler (no metal)
Pencil Pouches
(3) Pocket folders
(3) Spiral notebooks (college ruled)
(1) Composition notebook (college ruled)
Scientific Calculator
Pens (black/blue/red ink)
3-ring binder
Loose-leaf paper (college ruled)

Why Donate?
This program provides backpacks and basic school supplies for children in need to help them start school with the tools they need to achieve school success. Providing school supplies for children encourages them to perform better in school. Being prepared on that first day of school promotes higher student engagement which leads to successful day to day practices.

Thank you for your help and support of this worthwhile project. We encourage you to play an active role in providing these necessary tools to help generate a successful school year to Hennepin County students.



New Bottle Reservations


Hello out there beer drinking friends! I’m writing to let you all know about Fair State’s new procedure and timeline for bottle releases. In the past we have varied up our plans for such releases, and we are trying to make a more standard, less confusing model going forward so that all you fine folks can know when and how to pick up the hippest, shiniest, and newest Fair State bottles!

All bottle releases will include a Member-Owner reservation element to them. We value all of our patrons, but we really want to maximize member benefits and the member experience! What this means is that while we will still be putting new beers on tap on Thursday (can’t be messing with our New Beer Thursdays!), the only bottles that will be available for sale will be member reserved bottles. All reserved bottles will be available to be picked up starting at 4pm on that Thursday and the reservations will be held until the end of Saturday night (or more correctly until 10pm Saturday due to state law).

The larger (unreserved) bottle release will be available to members and non-members alike starting at noon on Saturday of the release week. Just to reiterate about reservation timing, all reservations are only good between Thursday and Saturday, Members who reserved bottles may of course still buy them after that Saturday if supplies last, but they just won’t be reserved anymore.

I hope this clears up any confusion around the bottle reservation and release procedure at the Fair State Taproom. We want to ensure that everyone has a chance to get their hands on a bottle or two, and balance that out with giving our Members an added perk. I have added a timeline below of what will happen and when. Thanks for your attention, I can barely keep my excitement bottled up for all of our future releases!

– Charlie Tonks, Taproom Manager

– – –

Timeline of the release process:

Two weeks prior to release date:
Membership Coordinator informs Members of the release and reservations are offered up.

Week of release:
Thursday: Beer released on tap, ONLY RESERVED BOTTLES may be picked up, even Members can only pick up reserved bottles.

Friday: Beer on tap, ONLY RESERVED BOTTLES may be picked up, even Members can only pick up reserved bottles.

Saturday: Bottles available to the general public, bottle reservations still honored through the end of the day. We will also attempt to keep people updated on social media as to remaining bottle counts in the afternoon/evening.

Sunday: All reservations are only held until the end of bottle availability on Saturday night (10pm due to state law). Starting at noon on Sunday all bottles are available for general sale and are no longer reserved.

Fair State Team Growth


Happy summertime from Fair State. We have been enjoying lots of tropical pale ales and super crisp lagers next to the grill, and we’ve also been making some additions and changes to our team that we’re really excited about. We thought you might be, too:

Some of you came by to celebrate Charlie’s last shift behind the bar. As our Taproom Manager and sometimes promotional model, Charlie has been an outstanding ambassador for the beers and community that are the hallmarks of Fair State. He’s switching to a back-of-house role in order to have more time to lead the charge in taking good care of our physical space and curating a fun and inclusive mix of programming. Charlie is now leading a new group of Beertenders, instilling the spirit of Charlieness throughout the taproom. We are excited to see this team, which now includes Sean Lipinski, Alicia Bird, John Wynn, and Patric Driessen, grow under his leadership.

We’ve been excited to spend more time introducing customers in greater Minnesota to Fair State. We’re currently hiring for our Street Team in Bemidji, Brainerd, Duluth, Mankato, St. Cloud, and Rochester for the first time, in addition to the Twin Cities region. We have also hired a new full-time Sales Representative, Anthony Pukay, to help us be an even bigger part of the outstanding craft beer culture in Twin Cities bars, restaurants, event spaces, and liquor stores.

As our production volume has grown and we’ve introduced new products, the complexity of our brewing operations has greatly increased. As such, we have identified the need to create more nuanced production roles.

To this end, we just posted a Lead Brewer job. Niko will continue to be our Head Brewer and will rely on the Lead Brewer to manage the day-to-day operations of our brewing and cellaring team. This will give Niko the time to focus more on driving innovation at Fair State. He will commit more of his time to new product development (including fun limited-releases in cans and lots more special, taproom-only beer), guiding our brewing philosophy and direction, and managing special projects.


We’ve hired a number of Packaging Technicians over Winter and Spring and now have a great team of skillful, energetic people to get our beer ready for sale. Specifically, we’d like to call out Jake Graham, Chad Hoffer, Anders Bloomquist, and David Anderson for doing a great job putting our favorite beer into our favorite cans. We’re going to lean on them, even more, when long-time employee Jim Pankratz, currently our Warehouse and Packaging Manager, moves to Iowa. We’ll initially hire another Warehouse and Packaging Manager and then split that role out so that we can do more special canning projects and implement some more sophisticated materials handling practices.

IPA Cans

As we adapt and grow, there will surely be more additions and changes, and we’ll look forward to sharing them. In all of this, our goal is to deliver enjoyable beer of outstanding quality and to honor the festive and inclusive community that has supported us for the last three and a half years. We’re so grateful for your work, patronage, and membership.


National Night Out with Fair State

Fair State invites our Members-Owners to be proactive in their communities while also being leaders in demonstrating our cooperative values. National Night Out is an annual nationwide event that encourages residents to get out in the community, holding block parties and getting to know their neighbors as a way to encourage crime prevention.

So, Fair State wants to help throw your National Night Out block party. Here’s how you can have a chance to get FREE BEER to share with your neighbors & friends.

  1. Submit your application to host a National Night Out block party, or find out if one is already happening in your neighborhood.
  2. Fill out our brief Google form here.

Applications for Twin Cities-area Members can be found here:


St. Paul

In Minneapolis, if you register by July 24 you can block your street for free. If you register from July 25 through July 30, there is a $100 fee. You will not be able to block off your street if registering after July 30.

DEADLINE to apply for free beer is July 31.

This opportunity is for Members of Fair State Co-op. Want to participate? Join in our collective perspective.

Beer Bucket

Jobs @ Fair State Brewing Cooperative: Lead Brewer

Fair State Brewing Cooperative is seeking a full-time Lead Brewer to join our production staff in St. Paul, MN. We are growing quickly and need to add staff to help meet demand.

Fair State is one of a very few cooperatively-owned breweries in the US. We began operations at our brewery/taproom in Northeast Minneapolis in August of 2014, and recently expanded into a 40,000 sq. ft. production brewery in St. Paul, MN. We focus on traditional lager beer, sour beer (ranging from kettle sours to 100% barrel-fermented mixed culture beers), and hoppy beers. We are positioned to grow substantially over the next few years, and as such this position may continue to grow and evolve with the brewery.

Currently we operate a 7.5bbl brewhouse at the taproom location, and a 4-vessel 30bbl brewhouse at the St. Paul location, where we also package our beer in cans and bottles.

We’re looking for a skilled, dedicated, and hardworking person to lead our team of brewers. The ideal candidate will have extensive technical brewing knowledge and experience, general brewery operations experience, demonstrated leadership skills, and a willingness to contribute to building systems and processes to support our continued growth and innovation.

This position will report to the Head Brewer and will supervise our Brewers.


Production Work

  • Wort production
  • CIP and sanitation of fermenters, brite tanks, and the brewhouse
  • Cellar work (e.g., transfers, dry-hopping, centrifuging, carbonation)
  • Wine and spirit barrel work (e.g., filling, transferring, blending, cleaning, maintenance)
  • Yeast management (e.g., harvesting, pitching)
  • Cleaning kegs and kegging finished beer
  • Operating the canning line, weighing and sorting cans, casing and palletizing finished product
  • Operating the bottling line, labeling, casing, and palletizing finished product
  • Collecting data and maintaining extensive records related to brewing, cellaring, and packaging
  • Performing general cleaning and sanitation
  • Operating forklifts and pallet jacks
  • Loading, unloading, and driving dock-height box truck to transfer beer and supplies within the greater Minneapolis-Saint Paul metro area
  • Performing, scheduling, and overseeing maintenance on production equipment, kegs, and vehicles
  • Participating in beer sensory panels, production team planning, and team development of standards and procedures
  • Representing Fair State at events, as necessary

Inventory Management

  • Counting inventory of brewing raw materials, packaging materials, and finished product
  • Expressing and closing production orders in our brewery management software
  • Reviewing production records and performance in our brewery management software to identify and resolve variances

Production Management

  • Creating and communicating weekly and daily production schedules and work assignments based on production plans and staff availability
  • Providing coaching, guidance, and support to brewers and cellarworkers
  • Implementing Fair State policies, procedures, goals, strategies, and plans by communicating, answering questions, and providing direction and oversight to brewers and cellarworkers
  • Providing quarterly written feedback to brewers and cellarworkers based on direct observation, peer evaluation, performance measurement, goals, and job descriptions
  • Setting clear expectations through quarterly updates to job descriptions and goals
  • Providing input into staffing plans, job descriptions, and hiring decisions as necessary

Desired Skills and Experience

  • Previous brewing and cellaring experience is a must, preferably in a brewery producing at a rate of 10,000-20,000 BBLs annually
  • Forklift operator certification preferred
  • Willingness to work hard, often at odd hours
  • Dedication to learning, improving, and contributing to a dynamic and growing team
  • Commitment to following company policies and procedures
  • Ridiculous dedication to the aforementioned mop and squeegee work
  • Excellent judgment, outstanding professionalism, and exemplary communication and teamwork skills
  • Experience leading teams, solving difficult problems, and building a sense of shared purpose
  • Arithmetic, problem-solving and mechanical skills
  • Familiarity with lab testing protocols and standards, and the ability to troubleshoot technical brewing issues
  • High school diploma or GED


  • At least 21 years of age as of time of application
  • Able to stand for prolonged periods
  • Able to stoop, crawl, twist, turn, lift, kneel, climb ladders and stairs
  • Able to manipulate valves and clamps
  • Able to read, follow, and give oral and written English instructions
  • Able to regularly lift/carry heavy objects (55 lbs.) repeatedly and safely above waist-level
  • Able to occasionally move heavy objects (165 lbs.)
  • 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 comply with safe chemical handling procedures, including personal protection equipment such as gloves and goggles
  • Able to safely work on ladders and elevated platforms and in confined spaces
  • Able to safely operate vehicles and material handling equipment (e.g., vans, trucks, hand trucks, scissor lifts, fork lifts, pallet jacks)
  • Valid driver’s license and ability to pass insurance driving record review for operating Company-owned vehicles on public roads

This is a full-time salaried position. As a full-time employee, this role will also be eligible for:

  • Paid holidays (New Year’s Day, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, 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, with 65-75% of employee premiums, and 25%-35% of dependent premiums paid by Fair State, depending on the plan selected
  • 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
  • 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
  • Annual safety clothing & equipment stipend

This is a salaried, exempt position, compensated at $50,000 per annum.

Application Process

To apply, please send your resume and cover letter to with the subject line, “Lead Brewer”. Applications will be accepted and interviews conducted on a rolling basis, and we’re looking for someone to start ASAP.

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.

Mixed Culture 2018


On June 16, Fair State Brewing Cooperative will be packing our Northeast Beer Garden with unique offerings from some of our favorite breweries from across the country. We will be pouring dozens of the rarest beers you can find– from sour and funky brews to top-notch pale ales, lagers, and ciders. Most of this line-up is not available in the Twin Cities outside of this event. You won’t want to miss out on a taste of this culture.


Breweries & Beer Lists

There are two separate sampling sessions, each with a unique beer list. Below is a combined list of beers available at the afternoon and evening sessions.

Earth Rider Brewery Superior, WI

Earth Rider beers are crafted by decorated brewers with cold, clear Lake Superior water and premium, hand-selected ingredients. They brew at the head of the Great Lakes on the Duluth-Superior Harbor for the Twin Ports and South & North Shores of Lake Superior. Just this spring, Earth Rider Brewery claimed a bronze award in the 2018 World Beer Cup for their North Tower Stout.

  • ApriCrush- tart wheat beer with apricot, 5.5% ABV
  • RaspbeCrush- tart wheat beer with raspberry, 5.2% ABV

Fair State Brewing Cooperative– Minneapolis, MN

The hosts of Mixed Culture will be bringing 17+ beers, some of which include:

  • Grey Matter – oak-fermented grisette, 4.6% ABV
  • BFDP- mixed culture barrel-aged saison, 5.2% ABV
  • Lichtenhainer- smoked sour wheat, 5.1% ABV
  • Jeff Goldplum- plum and peach BFDP, 5.4% ABV
  • Roy G- elderberry and blueberry BFDP, 5.5% ABV
  • Positive Jam- boysenberry and red raspberry BFDP, 5.4% ABV
  • Sun & Rain- pale sour aged in whiskey barrels that held spontaneous cider, 5.3% ABV
  • Apricot Smoked Sour- stainless-fermented mixed culture sour beer with smoked malts and apricot, 5.2% ABV
  • One Variable at a Time- the artist formerly known as “Brett Wit,” a stainless fermented mixed culture Witbier with amchoor powder that took its sweet time becoming a sour beer, 5.0% ABV

Fonta Flora Brewery– Morganton, NC

Fonta Flora hails from Morganton, North Carolina. Fonta Flora Brewery “integrates the soul of agriculture with the artisanship of zymurgy to create a menagerie of rustic and savory libations. With an emphasis on seasonal flora, Fonta Flora brings English tradition and Belgian inspiration to the Appalachian mountains of North Carolina.” We’re particularly excited to try their Appalachian Wild Ales.

  • Underground Kvass- Appalachian Style Brezelvass, Ale Brewed with Brezels, Smoked Malt and Sea Salt. 2.8%
  • Snug Glove- Appalachian Wild Ale with Blackberries, 6.4% ABV
  • Big Shrug- Appalachian Wild Ale with North Carolina Blackberries and Fennel, 5.2% ABV
  • Land Trust- Mixed Culture Smoked Saison with Organic Apples, 5.2% ABV

Funk Factory Geuzeria– Madison, WI

Keepin’ life funky in Madison, Funk Factory Geuzeria brews its beer with all sorts of components. In February, they worked more on Cervino– a beer and wine combination– but on the whole, focus mostly on the “come what may” philosophy of lambic beer. The Funk Factory taproom was officially open for business in June of 2017.

  • Cherry Meerts- Meerts with cherries, 4% ABV
  • Blackberry Meerts- Meerts with blackberries, 4% ABV
  • Meerts- American Wild Ale, 3% ABV

Forager Brewing Company– Rochester, MN

Forager Brewery rests some 80-odd miles south of us in Rochester and has been brewing beer since 2015.  In true foraging fashion, the brewery uses locally grown hops (Minnesota and Wisconsin) and tries to incorporate indigenous flavors whenever they can. All around this Rochester, Minnesota, brewpub, head brewer Austin Jevne propagates different cultures collected from foraged fruits, herbs, flowers, mushrooms, and spices foraged from the Driftless region.

  • Obscurely Referenced- (Forager & FSBC collaboration beer) Sour Blonde ale aged in FEW spirits Gin barrels, 4.5% ABV
  • Funky Dangerfield- Minnesota Wild Ale fermented with wild foraged yeast and lactobacillus then aged on local raspberries, 6.3% ABV
  • Methode PushPop Passionfruit Gummies- Blurring the lines between food and beer, contains lactose sugar, vanilla beans and gobs of fruit puree, 4.5% ABV
  • Princess Persicum- Minnesota Wild Ale fermented with wild foraged yeast and lactobacillus then aged on apricots, 6.3%

Half Acre Beer Company– Chicago, IL

Half Acre Beer Co. has two breweries on the north side of Chicago. They brew classic American micro styles, weighted barrel offerings, and wyld beers that traverse the landscape of mixed fermentation. Half Acre’s aim is to brew technically raw beer for the collective odyssey.

  • Pony Pils- German-style Pilsner,  5.5% ABV
  • Daisy Cutter- West Coast-style American Pale Ale, 5.8% ABV
  • Battle of Trenton- Barrel aged Kentucky Common Wyld Ale steeped in peach tea and fresh mint, 5.2% ABV
  • Plus Ultra Mixed Culture Foeder Beer- American Wyld Ale, fermented in Oak, 5.8% ABV

Jester King Brewery– Austin, TX

Jester King Brewery gets funky at their Austin, Texas, farmhouse brewery. All of their beer is 100 percent spontaneously fermented with airborne microbes, or fermented with a mixed culture of wild yeast and bacteria cultured from the flora that grows around the brewery.

  • Birra de Sangiovese- Mature barrel-aged vieille saison refermented on Texas grown Sangiovese grapes, 7.4% ABV
  • Bière de Coupage- blend of SPON (our 100% spontaneously fermented beer) and young farmhouse ale dry-hopped with Czech Saaz, 6.3% ABV
  • Colonel Toby- Hoppy little farmhouse ale brewed with American hops and Maris Otter, Collaboration with The Kernel Brewery, 3.4% ABV

 Live Oak Brewing Company– Del Valle, TX

Live Oak Brewing has been a Del Valle, Texas, staple since 1997. This brewery employs an Old World style of brewing, sourcing top-notch ingredients, and decoction mashing in several of its beers. They are most known for traditional German styles but have collaborated with wild fermenters, such as Jester King, in the past.

  • Grodziskie- Grodzisk-style oak-smoked pale lager/ale hybrid, 3.0% ABV
  • Pilz- Bohemian-style golden pilsner, 4.7% ABV

 Sociable Cider Werks – Minneapolis, MN

Before we had head brewer Niko playing for Team Fair State, he was working hard over at our Northeast neighbors, Sociable Cider Werks. This Minnesota cidery hasn’t dealt a bad apple since it opened 4 years ago and keeps things creative by adding things like habanero to cider and keeps the barrel-aging tradition alive and well.

  • Yellow Jersey- Sparkling honey mead, 7.2% ABV
  • Brett Fermented Hop-A-Wheelie- Dry Graff with Midwest Apples and Galaxy Hops 6.4% ABV

 Suarez Family Brewery– Livingston, NY

As a self-proclaimed “mom and pop production brewery,” Suarez Family Brewing works often in ales, mixed fermentation, and unfiltered lagers and, as they say, “other crispy little beers.” Based in Hudson New York, it’s a brewer-owned and operated company.

  • Slow Bustle- mixed culture country beer brewed with honey, 6.1% ABV
  • 100 FT North- mixed culture country ale with raw grains, 4.3% ABV
  • Big Night- mixed culture/dryhopped country pale ale, brewed with raw grains, 5.6% ABV
  • Qualify Pils- hop accented German-style Pilsner, 5.0% ABV

 Surly Brewing Company– Minneapolis, MN

This Minneapolis brewery’s best-known sour is Pentagram, but they’ve also concocted other notables, including Misanthrope, a Belgian Saison finished with Brettanomyces and aged in a blend of white wine and virgin oak barrels, and One Time Session Sour, a sour with cranberry and sea salt. Surly has been a proudly independent craft brewery for 12 years.

  • Pentagram- 100% Brettanomyces dark beer, aged in red wine barrels. 7.0% ABV
  • Misanthrope- Belgian-Style Saison is aged in oak barrels w/ Brettanomyces, 6.8% ABV
  • Mosaic Sour, Kettle sour, 5.5% ABV
  • Rosé- a rosé inspired lager featuring currants and strawberries, 5.25% ABV

Threes Brewing– Brooklyn, NY

Threes Brewing creates craft beer that balances complexity and simplicity. They focus on classic German lagers, traditional Belgian farmhouse ales, and hop-forward American ales. Since launching in December 2014, Threes has made over 60 styles of beer, including their Eternal Return Wild Ale series, and the roster is still evolving.

  • Eternal Return: Cherry- Brettanomyces beer aged in oak barrels, with a blend of tart and sweet cherries, 6.9% ABV
  • Passing Time- Grisette, 4.5% ABV
  • Arbiter of Fun- Oak aged American Wild Ale, 5.4% ABV
  • Short Fuse- American Pale Lager, 4.2% ABV
  • Circus of Misdirection- Pale Lager with notes of peach and white tea, Collaboration with FSBC, 5.3% ABV

Whiner Beer Company– Chicago, IL

Whiner Beer Co. focuses on barrel-aged beer, a tradition common in Belgium and France that is gaining foothold in the US. Whiner aims to make beers for people with a wanderlust palate, a curiosity for the strange and unknown, and those who take their beer seriously, but never themselves. Housed in The Plant, a net-zero energy business incubator located in Chicago’s Back of the Yards neighborhood, Whiner aims to promote environmentally responsible brewing.

  • Miaou Beligan Wheat- Cabernet barrel-aged Belgian wheat, dry hopped with Hallertau Blanc hops, 6.7% ABV
  • Le Tub Wild Farmhouse Sour- A blended barrel-aged wild saison, 6.4% ABV
  • Francis Lambicus Wild Ale- 100% barrel fermented, 100% lambicus fermented wild ale, 6.5% ABV
  • Sasha Fontaine Raspberry Wild Ale- Barrel-fermented Brettanomyces saison with raspberries, 6.8% ABV

Tickets are available through Eventbrite

Respecting Our Partners & Community

Free Arts


This month our Fair State Cooperates partner is Planned Parenthood. Planned Parenthood, as with all other twelve 2018 partners, was nominated and selected by our member-owners. Fair State Cooperates is, in many ways, one of the purest expressions of our organization’s democratic ethos – our member-owners dictate how they want Fair State to support the community. We are proud to stand by our partners, and we are proud to support Planned Parenthood’s efforts to promote reproductive and sexual health to millions of Americans.

Our support of Planned Parenthood has sparked a vigorous debate on social media. We are happy to see the discussion and welcome the criticism from those who disagree with Planned Parenthood’s mission. At Fair State, we believe in fostering challenging, vibrant discussions between people—hopefully over a beer. However, we want to make sure that during these discussions, Fair State’s members uphold one of our core values: respect. Insults will not move our conversation forward or foster the understanding we hope to build. Even when we disagree strongly, even about issues that are core to who we are, we must engage with each other on a foundation of mutual compassion and respect. We expect all members of our community – employees, member-owners, or just fans of our beer – to treat all voices with care.



We encourage you to talk about your values with those in your personal life and the wider community. If you’d like to talk with Fair State’s leadership or have questions about our cooperative model, please email and we’ll connect you to the appropriate staff member.

Thank you, and cheers.

Evan Sallee

Co-founder, President, & CEO



Camp Fair State 2018


Camp Fair State is a grown-up summer camp filled with activities, education, food, and beer. Camp is in session September 7-9th at YMCA Camp Miller in Sturgeon Lake, MN. For two days and nights, campers can expect a full schedule of educational sessions, nature walks, crafting, swimming, climbing, archery, canoeing, and more.

This is a grown-up summer camp, with plenty of Fair State beer. Campers can try their hand at homebrewing, learn about ingredients, and what to look for in tasting. And that’s just the beginning. Other sessions include coffee cupping, beer tasting, yoga, and even specialty “adulting” classes such as first time home-buying, plus much more! Expect all of the classic camp pastimes like canoeing, archery, hiking, games, and campfires. Plus the modern camp amenities of a sauna, climbing wall, disc golf, mountain biking, and human foosball.

Registration is ALL-INCLUSIVE
– Cabin lodging
– Big meals
– All the Fair State beer you can drink
– Camper swag including camp shirt & enamel mug
– A summer’s worth of activity condensed into one weekend


Camp Fair State
September 7-9th
YMCA Camp Miller
89382 East Frontage Road
Sturgeon Lake, MN 55783

Facebook Event

– – – – – –


Is there a minimum age requirement for camp?
Camp Fair State is a 21+ event. However, you are highly encouraged to send the kids a letter!

What are my transportation/parking options for getting to and from the event?Parking is available at Camp Miller, and carpooling is highly encouraged.

What about weather?
September is a beautiful time of year, and camp will prevail rain or shine.

Is there a special price for members of Fair State?
Yes! Member-Owners save $50 off of registration. If you’re not a member yet, you can sign up here!

How can I contact the organizer with any questions?
You can reach the Camp Director at


Camp Fair State is supported by our friends…


Homebrew Member Challenge #3

Have you been searching for a way to bring your homebrew to the next level?

Well, now is your chance!

This will be the the third year of competition, and it’s rather straight forward – Submit your homebrew for a chance to have it brewed as a full-size commercial batch on our Minneapolis system (7.5bbl). We’re looking to try your finished product, in bottle form. So no sitting on your haunches. Get that brew kettle boiling!

We are accepting submissions from July 23-27th during taproom hours.

(4x) 12oz bottles or (2x) 22oz (or 750s) bottles of each beer you submit.
Limit of 4 submissions per person.

Rules are as follows:

This competition is open to member-owners of Fair State Brewing Cooperative.
Not yet a member? You can sign up right here!
Label your beer! (use an avery label/paper tag)
– Your name
– What you’re calling the beer
– A one-line description of the beerYEAST: As long as it wasn’t harvested from a beard, it’s probably fair game.

MALT/HOPS: Feel free to use any malts or hops you want, but be aware that we’re unlikely able to source a bunch of Citra or Mosaic or the like (basically anything from the Southern Hemisphere is out).

ADJUNCTS: Fruits and other adjuncts (either in the mash, kettle, or fermenter) are fine, within reason. We can’t source 200# of Durian or Dragonfruit (please don’t make Durian beers, anyway). For a quick guide, anything available from Oregon Fruit in puree format is totally cool. Locally available things may be ok, but might not be depending on when this slots into the schedule. Herbs and spices are generally not problematic.

Kettle or quick sour beers are fine, Beers co-fermented with Lactobacillus and yeast are fine. Brett. fermentation in either primary or secondary is fine, but barrel-aging is out. Not enough room in the barrel room to make it work. This means no Pedio. While we do like sour and funky beer around here, that doesn’t mean we’re any more likely to pick a sour or funky beer than a clean one. Brew what you like, don’t try to conform to what we do just because you feel like you should.

The competition will be judged “best in show” style for original recipes, and we don’t really care too much about style conventions. The Judging Panel will be made up of our brew team and previous winners if available.

We’ll brew 7.5 barrels of the winning beer, with the winner being invited to come sit in on brew day.