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Dave Olson, Published September 05 2013

Fargo Brewing Co. opens tap room

FARGO – Fargo Brewing Co. would like to someday have a full pub and restaurant set up in its downtown Fargo brewery.

For now, though, the four partners who run the fledgling brewery are content with their new tap room, which opens to the public today at 610 N. University Drive.

The area set aside for the tap room is modest, just enough space for a few tables, and some racks for merchandise such as hats and sweatshirts.

Hours are also limited.

For now, the tap room will be open from 4 to 8 p.m. Thursdays and Fridays, and from noon to 6 p.m. on Saturdays.

The tap room will offer 16-ounce pints brewed at the plant, as well as flights of beer if requested. A flight is four 5-ounce sample glasses served on a paddle.

Customers can also buy 64-ounce growler jugs they can take home.

The setup is not a bar, per se, said Aaron Hill, one of the owners.

“Our tap room is a place where customers can come and interact,” he said, adding that the limited seating and hours should keep potential rambunctiousness in check.

“They shouldn’t come here to get hammered,” Hill said. “The point should be to come in, you want to try some new things, or you really like a beer we have on tap you can only get here … have a pint, get a growler.”

In addition to giving customers a chance to sample and discuss the brewery’s products, the tap room should also provide the company with valuable feedback on trial brews, said brothers John and Chris Anderson, owners of the brewery along with Hill and Jarod Harding.

Beers on tap will include the company’s mainstay Stone’s Throw Scottish Ale, as well as four new varieties, including: Iron Horse, N.D. Slammer, Roustabout and Snozbeer.

The inspiration for the name Snozbeer, according to the Anderson brothers, came from a Willy Wonka movie and a nonsensical line in the film having to do with Snozberries.

“Some of these won’t make it to market,” John Anderson said.

In the not-too-distant future, perhaps within the two or three years, the company plans to transform some of its current production space into a pub that would also offer food.

Anderson said they want to take the time to do it the right way.

Readers can reach Forum reporter

Dave Olson at (701) 241-5555