Boom Gives Back

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As a microbrewery in the ever-growing Minnesota craft beer community, we’re doing something a little different. On our corner of Minneapolis, we make Belgian-style beer, a unique addition to the diversity of the local beer scene. Not only that, but our location is a little oasis along North Washington & North 2nd Street, sandwiched right between north and northeast. We’re proud of what we do and what we have to offer to the community, both to our neighborhood and to local craft beer.

But we realized we wanted to do more and be more active. So we put our heads together and thought about what exactly we could do. We ended up creating a volunteer program to enlist the help of our fans and donate our time and services to the community. After plotting out how we wanted the program to operate, carefully consulting our calendars and researching local organizations and charities, we were left with only one crucial thing missing from our program – the name.

It happened during our weekly meeting in the back office of the brewery. With coffee in front of us and scribbles of notes scrawled across every inch of our notebooks, our eyes had started to glaze over and we were at the point of verbally ejecting whatever thoughts happened to come into our heads.

“We want to give back… and we’re Boom Island… Make a Difference, Make a Boom? Create a Boom?”

“Boom Gives Back.”

And that was it. The name stuck and we ran with it.

We couldn’t be more excited to see our Boom Gives Back program get started this month and to see where this new venture takes us! And our first volunteer activity couldn’t take place at a better location, which is our namesake park: Boom Island Park. We’ve partnered with the Minneapolis Parks & Recreation Board to dedicate part of the day on April 30 to cleaning up Boom Island park for spring. A day outside making the park more enjoyable for its visitors followed by a volunteer social hour? There couldn’t be a better pairing.

So if you enjoy beer and doing good for the community, stay tuned to our website and social media for upcoming volunteer opportunities. It’s people like you who can help us do good for our community and make Boom Gives Back a success!

Want to join Boom Gives Back in April? Visit our April Volunteer Event page to sign up for our first group activity at the end of this month!

Boom Island Thanksgiving Pairing No. 5: Witness & Witness Honey Rolls

IMG_8009It wouldn’t be Thanksgiving dinner without a side of Rolls to go with your fabulous Turkey. Our recipe combines the citrus flavors of Witness Wit with the light, fluffy texture of a great roll.

recipe adapted from Jackie at by Samantha Haddow
yields 18 rolls

Ingredients for the rolls
• 1/2 cup heavy cream
• 1 Tbsp dry active yeast
• 5 cups bread flour
• ¼ cup dry milk powder
• ¼ tsp salt
• 2/3 cup Witness Wit
• 4 eggs
• 4 Tbsp honey
• 4 Tbsp unsalted butter, softened for the tops of the rolls
• 4 Tbsp unsalted butter, melted
• 1 tsp honey
• ½ tsp coarse salt
• ½ tsp orange zest
• pinch of ground coriander

In a small saucepan over low heat, warm the cream to about 110°F. Add the yeast and set aside until foamy, about 5 minutes

In a medium bowl sift together the flour, salt and dry milk powder. Add the cream and the Witness, mix until just combined. Add the eggs one at a time, mixing thoroughly between additions. Add the honey and butter and stir until combined. Turn the dough out onto a clean work surface and knead for 10-12 minutes or until the dough is smooth and elastic and no longer sticky.

Coat the inside of large bowl with oil. Form the dough into a ball place in the bowl. Cover the bowl tightly with plastic wrap and allow to rise in a warm room until doubled in size.

Turn out the down onto a clean work surface and knead lightly for about 1 minute.

Cut the dough in half, then into thirds to form 6 equal sized pieces. Cut each piece into third again to create 18 equally sized pieces.

Gently roll each piece of dough, forming a smooth ball. Using two 9 x 9 inch baking dishes, arrange the rolls leaving a bit of space between each. Cover and allow to rise until about doubled in size.

Heat oven to 400 (the perfect time is right after the turkey has been removed to rest)

Combine the melted butter and honey. Brush the top of the rolls with honey butter mixture, sprinkle with salt, zest and coriander.

Bake at 400 for 12-15 minutes until golden brown.


*Recipe tried & tasted by Samantha Haddow
*Photo by Heather Hanson Photography LLC

Boom Island Thanksgiving Pairing No. 4: Thoprock & Cranberry Sauce

IMG_7993Nix the canned cranberry sauce this year and make this homemade sauce using our Thoprock IPA! IPAs can become even more bitter when boiled or reduced, so we added it at the end. This late addition allows the flowery, citrus flavor of West Coast hops to shine through. Please celebrate responsibly. We wouldn’t want you to get sauced on our account!

recipe crafted by Samantha Haddow
serves 6-8

• 1 – 12 oz package fresh or frozen whole cranberries
• ¾ cup water
• ¾ cup sugar
• 2 tsp orange zest
• ½ cup Thoprock

• In a medium saucepan over medium-high heat combine the water and sugar. Bring to a boil, stirring until the sugar is dissolved.
• Add the cranberries and orange zest. Reduce heat to medium-low and simmer until the berries burst and the sauce is thickened, about 20 minutes.
• Remove from heat and stir in the Thoprock.
• Serve warm or chill until ready to serve.


*Recipe tried & tasted by Samantha Haddow
*Photo by Heather Hanson Photography LLC

Boom Island Thanksgiving Pairing No. 3: Sweet Potatoes & Hoodoo


Our Third Thanksgiving pairing is Sweet Potatoes and Hoodoo Dubbel.

Forget the marshmallows and pecans. Serve up these mashed sweet potatoes with a surprising twist! Hoodoo’s subtle spice and banana notes will sing when served alongside this dish.

Recipe courtesy of Rachel Ray
serves 8

• 3 lbs sweet potatoes, peeled and cut into chunks
• 4 Tbsp unsalted butter
• 1 overripe banana, sliced
• 1 orange, zested and juiced
• 1 cup Hoodoo (or stock)
• 1/2 cup brown sugar
• 1/2 tsp grated nutmeg
• Salt and pepper

• Place the potatoes in a large saucepan and cover with 1 to 2 inches of cold water. Bring to a boil over medium high heat and cook potatoes until tender. Drain potatoes and set aside.
• Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute.
• Add the potatoes to the pot along with the Hoodoo and brown sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste.
• Mash to combine spices and serve


*Recipe tried & tasted by Samantha Haddow
*Photo by Heather Hanson Photography LLC

Boom Island Pairing No. 2: Stuffing & Silvius

IMG_7986Not only do we enjoy pairing our beers with our favorite dishes, we also love to cook with them! The earthy sage, sweet apple and slight sourness from the sourdough work incredibly well with Silvius’ lightly toasted malt backbone and subtle peppery finish.

recipe developed by Samantha Haddow
serves 10-12

• 12 cups dry bread cubes (we used a combination of sourdough and rye)
• 1 stick unsalted butter, divided
• 1 onion, finely diced
• 2 stalks of celery, finely diced
• 2 Braeburn or granny smith apples, diced
• 2 tsp ground sage
• ½ tsp pepper
• 1 tsp salt
• ½ tsp nutmeg
• 2 cups Silvius Pale Ale

• Preheat the oven to 350
• In a large saucepan, melt 6 Tbsp butter. Add the onion and celery and sauté until tender, 5-7 minutes. Stir in the sage, salt, pepper and nutmeg.
• In a large bowl, combine the bread cubes and diced apple. Toss with the onion mixture. Drizzle with Silvius and mix until the bread cubes are slightly moistened.
• Transfer the stuffing to a 9×13 baking dish and dot with remaining butter. Bake, uncovered, 1 hr or until the stuffing is heated through and beginning to brown.


*Recipe prepared & tested by Samantha Haddow
*Photo by Heather Hanson Photography LLC

Boom Island Food Pairing No.1: Turkey & Brimstone

IMG_8008The centerpiece of Thanksgiving dinner needs an equally impressive beer to join at the table. Brimstone’s higher alcohol and effervescent carbonation holds its own against the richness of the turkey, while the hints of clove and honey from the beer help pick up the spices and citrus used in the basting oil.

recipe adapted from Bon Appetit by Samantha Haddow
serves 10-12

• 4 tsp ground coriander
• ½ cup kosher salt
• ¼ cup finely grated orange zest
• 2 Tbsp brown sugar
• 2 tsp rosemary
• 1 Tbsp thyme
• 2 tsp black pepper
• 1 10–12 lb. turkey
• 2 medium onions, quartered
• 4 large carrots, peeled, halved lengthwise
• 4 celery stalks, halved crosswise
• 2 heads of garlic, halved crosswise
• ½ cup vegetable oil
• 4 wide strips orange zest
• 1 tsp whole cloves
• ½ cup Silvius Pale Ale

• Combine coriander, salt, orange zest, brown sugar, rosemary, thyme, and pepper in a small bowl.
• Place the turkey breast-side down on a cutting board. Using a sharp kitchen shears and some muscle power, cut along both sides of the spine and remove. Flip the turkey breast side up, spreading open as much as possible. Press down on breastbone to flatten. You should hear a crack and feel the bones give way. Rub the entire turkey with salt mixture. Place turkey, skin side up, on a wire rack set inside a rimmed baking sheet. Chill, uncovered, overnight.
• Preheat oven to 450°. Arrange onions, carrots, celery, and garlic in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of the vegetables. Let rest at room temperature for 30 minutes.
• Heat oil, orange zest strips and cloves in a small saucepan until oil is sizzling, about 2 minutes. Allow to cool slightly.
• Brush turkey with oil, and add ½ cup of Silvius to the pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 350° and continue to roast, rushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, about 1 hour longer. Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.


*Recipe prepared and taste-tested by Samantha Haddow
*Photo by Heather Hanson Photography LLC