Sisyphus brewing1/9/2024 ![]() “We didn’t really get that experience of what a debut should be. But we’re really proud of the album, listening back to it now.” There’s an inherent regret that lead singer Pam Connolly, talking to me for a feature in the Irish Examiner in March, alludes to as well, agreeing that new album Leave The Light On is following quickly on the heels of their debut. And it’s just a really strange starting point for an album. So now the album’s being released from like, very little backing. We didn’t even do any livestream stuff or anything. And I think had we done festival season, we would have felt like we’d had an opportunity to prove ourselves, and that that hype was justified, maybe, hopefully. “This is the album that we’ve been working towards, for so long, there’s definitely a sense of pressure. Talking to Sarah Corcoran, bassist and co-vocalist, around the release of In Waiting in September, there was a sense of missing out on something. But come March 2020, SXSW was cancelled, Pillow Queens were stuck at home and if I was sad for them, I can’t imagine how they felt. They had released a string of great singles – with standout accompanying videos – and at the start of 2020 were gearing up for SXSW and releasing a long-awaited debut album. We’re going to do a podcast related to the taproom soon with local comics and people from the brewing world.I don’t think there was a band I felt sadder for than Pillow Queens when Covid first hit and everybody’s best-laid plans were shot to pieces. Our focus the past few weeks has been making sure we’re making enough and selling enough. Harriman: Adding the growlers, and hopefully we’re going to add nitro and cask taps soon. She looks like her sometimes.Ĭuddy: I really don’t look like her, for the record. ![]() If someone were to play you in a movie, who should it be? That’s how they greeted us, the whole little village came out with pots of beer. The beer sat in pots outside huts and had a hide over it and that’s how it fermented. It wasn’t super tasty, but we drank it anyway. Beer everywhere is always about bringing people together in a community, so it was really cool. Every village has its own beer, and it was a really a big deal for the villagers to share it with us. In South Africa we went to this very small country, Lesotho, and they gave us their homemade beer. This morning, he was doing electrical stuff here, which is awesome.Īs for me, one of my pivotal beer moments happened when I studied abroad. He’s taught himself different instruments - harmonica, drums, violin. He has a lot of interests and pursues them all, and is great at everything he does. What’s something few people know about you?Ĭuddy: Sam is kind of a renaissance man. Harriman: We’re hoping to have the theater built within the year, but we’re going to do smaller shows in the taproom starting next Thursday, Aug. When is that happening?Įditor’s note: Harriman is a stand-up comedian. You’re planning a 100-seat comedy and live music theater adjacent to the taproom. It’s another one you don’t see very often. Brett is short for the Brettanomyces yeast that’s used to brew it.Ĭuddy: My favorite is the oatmeal pale ale. Harriman: Brett IPA, which is brewed with wild yeast, that’s my favorite one to brew because no one in the Twin Cities is doing it. It would be growlers we fill ahead of time. You wouldn’t be able to get what’s on tap, necessarily. Harriman: We’re working on growlers, but it’ll be pretty limited small-scale production. Will you ever offer growlers or bottles in a liquor store? I think a lot of people come in with the perception that we’re like big breweries. ![]() Most people don’t know how small our batches are. We can serve only four kinds at a time, so that shows how often we change it. We’ve been open a month, and we have already had 12 different beers on tap. With our small system, we run out of beer pretty quickly. We’re about different flavors and keeping things fresh. Harriman: We’re doing this to make a living - but not to expand and grow rapidly and get into every liquor store. What’s the philosophy behind your business? The beer community is so supportive, and it’s such a laid-back group of people, it was something I wanted to be a part of. Harriman: I really like beer - the whole process from beginning to end: coming up with the recipe, making the beer and meeting the people who drink it. ![]() How did you eventually come to brewing beer for a living? Harriman: But Catherine is here working with me as much as any full-time employee would. I still have some of the bottles that we brewed.Ĭuddy: Sam does the vast majority of the brewing.
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