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Disgruntled Brewing Opens on February 7th

From Disgruntled Brewing:

DisgruntledSmallPERHAM — After months of construction and social media excitement, Disgruntled Brewing is set to open its craft brewery and public taproom in Perham. The soft opening and official “first pour” at the taproom and brewery will be held February 7, from 10am to 4pm.

Brett Doebbeling, co-owner and head brewer of Disgruntled Brewing, brings years of brewing experience to the business.

DisgruntledBrett“The building may be new, but the plans to open the brewery have been in the works for six years,” says Doebbeling. “Disgruntled Brewing came from my determination to craft the best beer possible. For years, my family and friends said I’m always a bit ‘disgruntled’ about finding quality craft beer. The disgruntled description stuck and has now become our brand.”

The taproom’s interior design features windows overlooking the brewing area so patrons can view the equipment—from brew house to fermenters and kegs—and see where the beer is created.

“What began as a personal pastime has now evolved into the business of brewing great beer for the public,” says Doebbeling. “We use only choice hops and fine malt and if it takes a little grumbling to get results, it’s worth it.”

Disgruntled Brewing is located in the industrial park at 735 2nd St. NE, in Perham.

Taproom hours are Thursday through Saturday, 3pm-10pm and Sunday, 11am-4pm.

Using the hashtag #grumpyisgood and with frequent updates on Facebook, Twitter @DisgruntledBrew, and Instagram, Disgruntled Brewing keeps its growing fan base informed leading up to the grand opening this summer.


More information about Disgruntled Brewing can be found in the Growler Magazine article Now Open (Or Damn Close) Disgruntled Brewing

DisgruntledPour“Doebbeling says he plans to produce several year-round beers from the beginning, and add seasonals to the rotation as he goes—including IPAs, imperial stouts, kettle sours, and fruit beers. His brewing style covers a wide range, from familiar English and German beers to less traditional Americanized recipes. The only thing he doesn’t do, he says, are Belgian beers. One of his planned flagships is Toasted Blond Ale, which utilizes toasted malts. He’s also working on an espresso-infused brown ale. The expectation is to open small and build his lineup in time for a bigger grand opening this summer.”

“Doebbeling plans to focus on in-house sales while anticipating some keg delivery within a 30 mile radius, including Detroit Lakes and Wadena. After that, he says he’ll think about adding 750-milliliter bottles, too.”

About Dean

I drank my share of pale lagers back in college in the 80's but I always wanted to try more, often drinking the 'dark' versions of beer as that was the only interesting thing on tap. I got into homebrewing in the early 90's meeting a lot of great people and then really started learning about beer and how to judge it. Then into the 00's I started branching out with beer and started to deal with beer education and paring beer with food which I did with some restaurants, even beating out wine in a beer vs. wine dinner. I don't try and push beer on people but if they ask questions and really want to listen, I can talk for hours about the subject. Now we come to today, and beer scene in the Fargo / Moorhead area and North Dakota is starting to boom. FMBeer was created with the help of MNBeer.com so people in the F/M area have a single place where they can find out more about good beer, from a calendar of events to lists of local breweries and bars. FMBeer is also a place to learn more about craft beer for those just branching out and a resource to come back to.