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5 Questions with Dangerous Man Rob Miller


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photo courtesy of rob miller

Northeast microbrewery Dangerous Man Brewing Company found a spot on our Twin Cities Taproom Guide, and we wanted to learn the secrets that set them apart from their local distillery counterparts. Brewmaster and dangerous man Rob Miller gave us a behind-the-scenes look at the art of crafting a pint.

  1. How does the methodology of a microbrewery and regular brewery differ? Where does Dangerous Man fit in?

I would say microbreweries are able to be more creative. Macro breweries are more focused on production and consistency, where we are more focused on creating unique flavors for people to discover and enjoy. Dangerous Man is on the small side of microbreweries, which allows us even more freedom and creativity.

  1. You have some wild flavors on tap, from the Chocolate Milk Stout to the Peanut Butter Porter. What do you recommend pairing with a rich beer like that?

I like to pair the Chocolate Milk Stout with a hearty stew. The sweetness from the lactose balances the salty soup. The Peanut Butter Porter pairs exceptionally well with some blackened fish from the grill or a dry–rubbed pork chop on the grill. The subtle roasty notes from the porter pair well with the blackened flavors from the grill. Also, both pair awesome with crème bror tiramisu for dessert.

  1. The bar is covered in iconic art. Why is it important to you to feature local artists?

Art is very important to our space and us. We have many talented friends who have gifted us pieces of art that go along with our brand and aesthetic. We want to provide local artists a place to feature and show off their art. It is important to use because art is a huge part of this community and we want to continue to be a focal point of NE Minneapolis.

  1. What qualifies someone as a Dangerous Man?

I would say you need to be creative, risk–taking, and a seeker of all things fun in life, with a bit of a wild side.

  1. On a summer afternoon, what is your personal favorite brew to relax with?

Right now, I would have to say a fresh growler of our Kölsch. It is light and crisp and very refreshing on a summer afternoon.



photo courtesy of dangerous man brewing

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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

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