Two local, family-owned businesses are making big waves as they help redefine Northeastern Minnesota’s
craft beverage scene.
North Shore Winery offers a number of sophisticated wines and ciders to enjoy while relaxing or socializing in the boreal forest in Lutsen, and Canal Park Brewing Company is an award-winning brewpub, known for great food and great beer, situated near the shore of Lake Superior in Duluth.
Though their products differ, both businesses share a deep commitment to local ingredients, sustainability, and community connection.
North Shore Winery
Nestled in the woods on the way to Lutsen’s popular ski hills, North Shore Winery offers a unique Northland beverage experience.
“We produce high-end wines and dry ciders without ever compromising quality, but at the heart of the winery is the desire to craft a product and environment that we find we enjoy and love to share,” says general manager and winemaker Jayden Corliss.
Corliss, along with co-owner and fellow winemaker Charlie Bronstein, are continuing a family dream that opened in 2016.
“My dad, Chuck Corliss, always dreamed of starting a winery, but other obligations prevented him from realizing that dream until he and my stepmother started the winery as a ‘retirement’ project,” Corliss recalls. “Their passion was seen in the community and by visitors who supported the winery through years of growth into the business it is now.”
Corliss took over the family business in 2019 when he moved north with his partner, Lucia Carlson, shortly after finishing college. “I worked in vineyards in the Twin Cities while studying Environmental Science at the University of Minnesota, using my electives to create a MN public university version of an enology degree,” he says. Enology is the study and science of wine making.
North Shore Winery is known for their high-end red wines, and their sweet white wines. “The products sit on opposite ends of the spectrum, which makes a lot of sense,” says Corliss. “I think people either want the best of the best—something they can really taste and enjoy, or they want something uncomplicated, and simply delicious to relax with.”
Wines Corliss personally recommends include their varietal Viognier, La Crescent, and Syrah. The Viognier is a crisp dry white with surprising body and evolving flavors “from floral to rich.” The La Crescent is a Minnesota grape usually made into sweet wine, though North Shore Winery’s version is dry and enjoyed for its “refreshing acidity and medley of fruity flavors.”
The Syrah is unique in that the grapes are fermented on the stems, which slows fermentation leading to different flavors. Once fermented, the wine is aged in their big Italian cask—an iconic feature of the barrel room. “At bottling time, it is almost always my favorite red wine on the menu regardless of vintage,” Corliss says.
Most of the grapes used at North Shore Winery are sourced from California, where their vineyard partners grow their grapes exactly to Corliss’ specifications. After the grapes are harvested (during the coolest part of night), they are placed on dry ice and put on a refrigerated truck headed straight to Lutsen. “This process allows us to act like a California winery, just a few thousand miles away,” Corliss says.
“We also try to source as many grapes from Minnesota as we can, and have vineyard partners in the southern portion of the state where the climate is more conducive to grape growing,” he explains. Regional grapes used include Marquette, Frontenac, and La Crescent varieties.
In addition to wines, Corliss also offers craft cider—made exclusively with Minnesota grown apples. Sawtooth Mountain Cider House was developed to “fill the hole that we saw in the craft cider market in Minnesota,” Corliss says. The idea was to create dry, European-style ciders that would be more accessible to a wider range of beverage enthusiasts, and maybe entice them to try some wines, too.
Making cider is similar to making wine—both require the fermenting of fruit—though there’s less room for error. “Cider is a simpler product, in terms of its complexity,” Corliss explains. “It has a simpler flavor, color, acid, and nutrient profile; however, it cannot be taken for granted. To make a quality cider, especially a dry cider, the fruit needs to be of the highest quality and the fermentation needs to go off without a hitch.” Because of its simple character, you can’t hide small mistakes, and it’s much harder to manipulate the flavor.
“Cider is also carbonated,” says Corliss. “We use what is called forced carbonation to carbonate our ciders, which requires special equipment to produce and bottle.”
While North Shore Winery doesn’t have a kitchen or menu, they do offer à la carte charcuterie selections that include local meats, cheeses, crackers, NA beverages, and more. Corliss also has plans to expand their product range and include compelling low-to-no alcohol options, an exciting and challenging long-term project.
Building community is a primary focus for the business. Guests are treated to live music several days per week, with local favorites Gordon Thorne and Eric Frost as regular performers. Every Sunday throughout the summer, different musicians perform on the winery’s outdoor stage as part of an event called the Weekend Wine Down. The venue also hosts private events and offers tasting and tours to guests at many local resorts. In the winter, the winery hosts the Sisu and Loyly Sauna. Donations are regularly made to several local non-profits, especially through their Rock of Ages fund, where 10 percent of revenue generated by their Rock of Ages wine is donated to a different non-profit for each vintage.
North Shore Winery is a dream come true for the Corliss family, but they haven’t stopped there. Chuck and his wife, Kim, purchased a small vineyard on Mt. Etna in Sicily, where Corliss has been teaching his father and sister about vineyard management.
When considering the future, Corliss is excited. “There is a shift to quality across the beverage industry,” he says. “People are drinking slightly less and paying more attention to what they drink, which I think makes anyone interested in wine excited because there are more curious people to talk to and enjoy wine with.”
To learn more about North Shore Winery, visit: northshorewinery.us
Canal Park Brewing Company
Located in the heart of the historic Canal Park District in downtown Duluth, Canal Park Brewing Company is much more than just a craft brewery; it’s a gathering place where the spirit of Lake Superior seeps into every pint—literally!
“The inspiration for starting the brewery stemmed from our family’s historical ties to the beer industry, as well as our hospitality and service background,” says Paul Kaz, co-owner of the brewery. “Creating our own craft beer along with house-made food and other beverages in a brewpub setting was a natural path for us to take.”
The family-owned brewery has an all-hands-on-deck approach, with six siblings (Paul, Rockie, Kim, Tracy, Rebecca, and Sara) and their partners pitching in over the years. The building, originally an industrial mattress spring factory, was renovated by Theodore and Diane Kavajecz (Kaz’s parents) before opening for business in 2012.
Kaz’s roots run deep in Duluth, where his family can trace their history back over 100 years. “Opportunity brought us here—the people and the natural environment kept us here, which is also what we enjoy about the area,” Kaz says.
Though Canal Park Brewing Company has many indulgences to offer, their craft beer is well known and widely celebrated. “Making beer at Canal Park Brewing Company is a blend of art and science,” Kaz states. Only the finest malted barley, hops, water, and yeast are used—sourced from local and regional vendors and growers whenever possible.
“One of the biggest advantages we have is being located right at the head of Lake Superior,” Kaz explains. “We’re lucky to have access to some of the best water for brewing beer on Earth.” The big lake’s clean, soft water is the perfect base to build from and actually enhances the flavor of the beers.
Canal Park Brewery’s method for making beer is fairly straightforward. Malted barley is combined with hot water to extract sugars, which is where the beer’s base flavor comes from. The liquid wort is separated from the mash and boiled, where hops are introduced in stages. After cooling, the wort is put in fermentation tanks where added yeast turns the sugars into alcohol and introduces carbonation. Conditioning follows, where the beer matures and develops its maximum flavor, before being filtered, carbonated, and packaged.
“By utilizing Lake Superior’s pristine water and sourcing quality ingredients, we’re able to craft beers that reflect our love for the Duluth area and the exceptional resources we have right at our doorstep,” Kaz says.
Sustainability is an important consideration for the company as well. “We believe in reducing our environmental impact while producing top-notch beers,” Kaz states. They do so by utilizing a solar panel installation that powers the brewpub’s daily operations, as well as other initiatives, like donating spent grain to local farms as livestock feed and repurposing spoiled or wasted beer. “It’s all part of our dedication to supporting our community and minimizing waste, he says.”
Canal Park Brewery has produced a number of award-winning beers, including their barrel-aged Night Trekker Baltic Porter, which recently took first place in the MN Brewers Cup. Other notable brews include the “rich, malt-forward Nut Hatchet Brown Ale,” and the “bright and refreshing Lake Superior Kettle Sour.” From unique seasonal specials to old favorites, there’s something for every taste.
In addition to craft beer, the brewpub offers a full bar, led by their award-winning mixologist and bar manager, Vienna Lagergren. Also, be sure to come in hungry.
“When it comes to food, we’ve got you covered with a menu full of bold flavors and locally inspired dishes,” Kaz says. He recommends a local favorite: fish and chips, made with craft beer-battered Lake Superior whitefish (sourced from Halvorson Fisheries) and served with fries and house-made tartar sauce—perfect for pairing with beer.
Like North Shore Winery, Canal Park Brewing Company is heavily invested in the local community.
“We’re committed to the people of Duluth, from sourcing ingredients locally to hosting events and collaborations that highlight the talent and creativity within our community,” Kaz explains. “We also support causes and initiatives that make Duluth a better place to live.”
The brewpub hosts beer release events and seasonal celebrations, and they proudly support Duluth’s annual Homegrown Music Festival. They also enjoy collaborations. “One of our favorite projects was creating the DBB’s Caramel Roll Stout in partnership with Duluth’s Best Bread,” Kaz recalls. “We crafted a beer that pairs perfectly with their delicious caramel rolls.”
When asked what’s coming next for the business, Kaz mentioned there are plans to develop some adjacent land, though the specifics are still being discussed. “The future is bright,” he says, “and it’s exciting to see what’s ahead for us, our industry, our community, and in the broader world.”
To learn more about Canal Park Brewing Company, visit: canalparkbrewery.com.