We are using Deer Lake Gardens’ St. Croix Valley Hops in our Pre-Prohibition Submission Lager! Nothing like local ingredients for local brews.

Their Hop Story:

After growing produce and flowers for 22 years, in 2012 Eric and Tammy added hops as a new crop at Deer Lake Gardens and St. Croix Valley Hops was born. They are currently growing three acres of hops plus an acre of botanicals for both craft brewers and craft distillers. St. Croix Valley Hops is committed to sustainable practices that will obtain the highest quality in our hops. This practice will insure local brewing partners can capture the unique local terroir of our hops.

Skoal – Eric and Tammy


Thanks to all who came out for Hockey Day Minnesota!

Hidey-ho there, neighbor!
We’ve partnered with our neighbor’s to the west at Two Track Malting Company to bring you a new Pilsner – Chills Your Pilsner Off – which is available now in our taproom.



Wednesday Night Blues Night 
Come in every Wednesday from 5PM – 8PM to get your weekly dose of blues from ‘Two Dollar Tight’


Get A CLU Trivia Night


Maple Island Cinnamon Doughnuts

1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/8 cup of Maple Island Bock
6 oz. non-fat greek yogurt
2 tablespoons butter, melted
1 egg
2 teaspoons lemon juice
2 1/2 teaspoons maple syrup

Preheat oven to 400°.  In a large mixing bowl combine flour, baking powder, baking soda, sugar, salt and cinnamon. In another bowl combine greek yogurt, butter, egg, maple syrup and lemon juice.  Fold into the dry mixture until combined.  Pour the batter into a greased doughnut pan and bake for 10-12 minutes until golden brown.  Remove doughnuts from pan and place on wire cooling rack until you’re ready to glaze.

Cinnamon Glaze
3 oz. cinnamon chips
1/4 cup light cream
Dash of Maple Island Bock beer

Over low heat, stir cinnamon chips constantly until it begins to melt.  Pour in the cream and beer and continue mixing until combined and the glaze is thickened, about 4 minutes.  Remove from heat and let cool for 20 minutes.  One by one, dip the doughnuts into the glaze.  Once the glaze has set on the doughnuts, dip them each one more time.  Serve immediately.





Click CBS Tap Talk to watch Frank and Nic on CBS’ local WCCO morning show, “Tap Talk”. Thank you WCCO for the great opportunity to talk about our brewery, taproom and roots!


Watch Taproom Travelers’ webisode on Maple Island Brewing. What a fun opportunity, we had a blast having them in house!