Slideshow: Edge Brewing Co. is Now Open

by

TARA MORGAN
  • Tara Morgan



Tiny tasters of beer and ample samples of pub grub circulated around Edge Brewing Co. Feb. 4, during a soft opening for the new 15-barrel brewery. Located in a gigantic warehouse at 525 N. Steelhead Way, off Emerald Street and Maple Grove Road, Edge is certainly not aiming to be a nano-brewery.

The main dining room boasts dozens of high- and low-top tables along with a shiny granite bar and rows of lighting crafted from sawed-off growlers. All around the open space, murals dot the walls and TVs flash sports and rotating tap lists.

Edge Head Brewer Kerry Caldwell, formerly of TableRock Brewpub, pulled up a seat to chat about her first six beers: Onomato Pale Ale, Commodity Wheat, Obligatory IPA, Amber the Enabler, Blackwater Imperial Stout and Belgian Tripel.

“These are the first six batches that I’ve brewed on this system so I know all these beers; they could all use a little tweaking one way or another,” said Caldwell.

Caldwell has been getting to know Edge’s glistening new system and working out the kinks. The bar has 20 taps that she plans to fill with her brews and one-off, Pilot Batch releases that Edge shareholders craft on-site.

“We have a small number of shareholders but most of them are all like hardcore homebrewers and all aspire to own their own breweries but are realistic in the fact that not everybody gets to open their own brewery,” said Caldwell. “So I have a one-keg pilot system in the back where any of my investors that’s a homebrewer can come in and brew one of their beers and potentially have it served on tap in the pub.”

Pointing to a row of bourbon barrels filled with a Russian imperial stout, Caldwell explained that she also plans to do a number of barrel-aged releases.

“I have 24 barrels that I can use so I’m going to have a sour beer program. … All sorts of stuff aged in bourbon barrels. I have a Russian imperial stout in barrels; I’m going to put some of my barleywine in barrels,” said Caldwell.

Leading the way back into Edge’s immaculate, stainless steel brewery, Caldwell explained that the system allows her to make some bigger, higher-alcohol brews.

“It’s a 15-barrel brew kettle but a 20-barrel mash tun, so we can make beers that are oversize—so I can do a lot of barleywines and imperial stouts and big crazy beers that a lot of places it’s difficult for them to make,” said Caldwell.

Edge also has a canning line, but they’re waiting to see which of their beers are most popular before they start churning out cans.

“We really wanted to please the beer consumer instead of trying to drive it like, ‘This is what we think people should buy,’ said Caldwell.

Edge Brewing Co. is officially open to the public as of today, but the brewery won’t host its Grand Opening celebration until Friday, March 7.

For a peek at Edge’s menu—which includes Scottish eggs, Korean street tacos and a stout barbecue brisket sandwich—click here.

For a photo slideshow inside the brewery, click here.