Blacklist Artisan Ales, homeless since Sept. 1, is transitioning into its new and improved home at 120 E. Superior St. The revamped space is still under construction and is barely recognizable as the former site of the infamous Last Place on Earth head shop. If all goes well, the brewery will begin production in mid-October and the taproom will open in mid-November.
The small brewery has existed since 2012 and is known for its small batch Belgian-style beers. It has operated out of a warehouse without a taproom, keeping a relatively low profile.
Marketing director and co-founder Jon Loss says Blacklist produced about 550 barrels last year. Along with the move, the brewery is upgrading to a system that could increase production up to 3,500 barrels per year.
The advent of a taproom ushers in an opportunity to directly interact with customers and the increased production will allow the brewery to expand its offerings. The taproom will feature 10 beers. Half will be the high-octane Belgian-style variety the brewery is known for; half will be lower alcohol German-style beers. Homemade sodas will also be available.
In an effort to “keep pace with what the industry is doing,” Loss says Blacklist plans to start canning some of its beer and might also develop a hard cider.
The taproom is on the main level of the building and the brewing will take place downstairs. A newly installed glass garage door opens onto Superior Street, providing a patio area for patrons when weather permits and letting in natural light.
For now, the brewery will develop partnerships with area restaurants and allow patrons to bring food into the taproom. Loss says they’d like to eventually offer bar food at the taproom, quick bites of “street food” in the $4-7 range.
Learn more about Blacklist in PDD’s story from February.
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