Tapping Duluth’s Brewing History

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Not that he minded.

“The competition for draft lines is fierce,” Clure said, using industry speak for the tap real estate behind the bar. “When Bent Paddle showed up, I lost 30 Bell’s (Brewery) accounts. It’s extremely intense.”

But referring to Clure as a beer salesman doesn’t tell the half of it. This week, Clure and Duluth historian Tony Dierckins will release their co-authored book, “Naturally Brewed, Naturally Better: The Historic Breweries of Duluth & Superior” — a book both timely and timeless for the way it compiles nearly 160 years of Northland brewing history into 200-plus pages foaming over with glossy images, inside scoops and an overall story come full circle with the craft libations revival.

“For a historian, this is a rare opportunity to talk about the past and the future,” Dierckins said.

Despite attending the University of Minnesota Duluth at the same time in their stein-toasting youth,

Continue to read this article on the Superior Telegram.


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