Small Business Spotlight and Craft Beer Gold Medal Award Winner: The Freehouse

Article by Becky Fillinger, Photos provided

Two Minnesota craft breweries were honored for their beers at the 2023 Great American Beer Festival (GABF), the nation’s premier beer festival and competition, in Denver, CO on September 23rd. A GABF medal is recognized around the world as a symbol of brewing excellence, and these awards are among the most coveted in the industry. This year, there were 303 medals awarded from the 9,298 beers entered.

Minneapolis brewpub The Freehouse won a coveted Gold Medal in the Rye Beers category with their No. 68 Red Lager, which also won a gold medal as well as one of the Best in Show awards earlier this year at the statewide MN Brewers Cup awards. We spoke to Head Brewer at The Freehouse, Alex Doering, to learn more about the No. 68 Red Lager, foods to pair with it and changes in the brewing industry. Visit The Freehouse at 701 N Washington Avenue in the North Loop to try the award-winning beer and to meet up with Alex!

Q: Please tell us about your experience at the GABF in Denver last month. What was your reaction when you heard your name called as a Gold Medal winner? 

A: Unfortunately, I was not able to be physically in Denver. I found out while I was watching the livestream via YouTube on my couch holding my 3-week-old son. I have been fortunate enough to be on that stage in the past and in that room with thousands of brewers and it is an amazing experience. My reaction this time around was definitely surprise and excitement paired with a little bit of disbelief being so far removed from it and a little sleep deprived too. But getting congratulatory texts from friends made it feel real! 

Q:  This award follows your best in show win in April at the Minnesota Brewers Cup, again for No. 68 Red Lager. Do the two awards cement your status as a brewer at the top of his craft? Do the wins make collaborations easier to arrange?

Alex Doering and sonA:  I don't know that I have ever or will ever feel I am at the top of my craft - but I do think that my desire to learn and improve, over analyze, and putting in hard work has helped me get to this position. That, and the drive that a touch of imposter syndrome can give you!

Q:  Forget the impostor syndrome! For those of us who haven’t tasted No. 68 Red Lager, can you describe it? Is it available now at The Freehouse? Are there any foods on the menu that pair well with the No. 68 Red Lager?

A:  The No. 68 Red lager leans heavily on sweet, caramel, and toasty German malts balanced with spicy, earthy rye character while still being lighter bodied and refreshing. Noble hops are in the background and pair nicely with rye malts. It is available in growlers to go, and we are brewing a batch that should be out in early November. I think it pairs really well with our Roto Bird rotisserie chicken baguette. It is also great with the Blue-Ribbon Turkey burger, and sweet potato fries with chipotle peanut pesto aioli.

Q:  You’ve been a brewer for 10 years. How has the craft beer industry changed in that decade?

A:  There's been a lot of change over the last 10 years. I think the first is in the competition in craft brewery landscape. With the increase in total breweries, shelf space has become a lot more competitive, flagship brands are not selling as much as they used to and there is more of an emphasis on trying new 'one off' brands. We've seen style trends change: Bourbon barrel aged Imperial beers, West Coast IPAs, Pastry Stouts, and now New England IPAs, Seltzer, dry-hopped Pilsners. I think the average person's palette and overall beverage trends have changed as well.

At The Freehouse, we have seen a shift toward lighter proof beer and cocktails. I think the rise of seltzers and RTDs is proof that beer has been losing market share and people are enjoying more variety in what they consume. I've noticed, somewhat jokingly but also seriously, that people seem to want their beer to taste like anything else besides beer: adding adjuncts, fruit, dessert-like ingredients, coffee, peanut butter, you name it. I think the pendulum will shift the other way eventually. We are seeing lots of traditional beer culture coming back with Oktoberfests celebrated everywhere, traditional Kolsch service, etc. So, I think it could be happening soon.

Q:  We’ll probably be reading many more stories about your brewing successes – how may we best follow your news?

A:  I'd recommend following @freehouse_beer on Instagram or my personal account @alex.doering.12.