tem and got started brewing ….

tem and got started brewing at the new level.

“We believe we’re the smallest brewing company in the state,” said Cliff.

They brew on a half-barrel system, which allows for a lot of variety on top of their mainstays.

“We carry a big array of beers,” said Cliff, who serves as the head brewer.

Some of their mainstays they are known for, are the Chasing Dragon IPA and Amber Bolic.

“Every single week, there are two new beers that are featured, that we brew,” said Cliff.

Tom posts a video to the business’s Facebook page on a weekly basis, to detail which beers and events are upcoming.

The beer is brewed on-site, in a custom-made, enclosed system.

“It allows us to do several different beers in a matter of weeks,” said Cliff.

They start with hot water, add grains in the mash tun, where it is mashed and left for an hour. Then, it moves to a boil kettle, where it is boiled for an hour, and the hops are added. Heart of the North also has six fermenters, as part of their system.

The beer is cold-crashed for five days, once it is all done.

Since they have been open, Heart of the North has brewed just over 200 different beers. Cliff says they sometimes repeat popular beers and also do some seasonal beverages, like an Oktoberfest.

He says they lean toward traditional German brewing.

“We have something for everybody’s palate,” said Cliff, adding it is a great place for those interested in craft beer to check off their list.

The establishment is also licensed to sell mixed drinks and offers several specialty mixed drinks.

“The caramel apple Old-Fashioned is a huge winner,” said Cliff.

He says they are also known for their Bloodys, where they use flavored vodkas, such as jalapeño or horseradish, as well as lemonades. Cliff says they serve drinks people can’t normally find other places.

About six employees help keep the business running smoothly at any given time.

As part of their licensing as a brew pub, Cliff says they are required to sell food. “We do a fabulous wood-fired pizza,” said Cliff.

The pizzas are handmade and prepared to order, on location. They use kiln-dried oak and apple in their pizza oven, which allows them to cook up to four pizzas at a time.

“It takes roughly four minutes to cook a pizza,” said Cliff, adding that it normally does not take more than 15 minutes from the time someone orders a pizza, until they receive it.

The margherita is a favorite, with a number of other combos, plus a

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build-your-own option.

Cliff says the kitchen, measuring at 8x10, is also one of, if not the, smallest licensed kitchen in the state.

Heart of the North also offers appetizers, such as jalapeño bacon on a stick.

The establishment is kid friendly, with some outdoor and yard game options to keep everyone entertained. Pets are also welcome to join their owners in the outdoor areas, which includes seating and tables with umbrellas. Cliff says they have been well-received by the community, as well as tourists passing through the area.

The location also continues to serve as a wedding and events venue. Cliff says they have the capacity to seat up to 300 people during large gatherings, and also cater to smaller events and meetings.

Cliff says the name Heart of the North harkens to his children’s athletic conference and the logo represents their school mascot, the Lumberjacks. He says the decision to name the business after that part of their lives came to them while they were brewing beer.

“We felt that it’d only be fitting to put the ax in,” said Cliff.

He says they were also into the Game of Thrones TV series at the time, which inspired some of their design choices in the logo.

“We wanted to represent the state, and everything else,” said Cliff.

Heart of the North is open yearround, for extended weekends, with brewing taking place the other days of the week.

Those who would like to stay upto- date on the beers, events and hours of Heart of the North Brewing Company, can find the business on Facebook @heartofthenorthbrewingco or call 715-415-1365.

Cliff Taylor and his son, Tom (not pictured), started Heart of the North Brewing Company three years ago, after homebrewing for five or six years.