Over the years, the Day Block building has worn many hats—a hospital, furniture store, undertaking service, and plumbing supply store. Brewery owner Jeff Hahn purchased the building back in 2005 to locate his web and marketing agency on the third floor, a Day Block Event Center on the second floor, and a computer graveyard in the basement. Jeff and his brother Chris had spent several years home brewing on a pilot system. They even had "Beer Fridays" to share beer samples with their colleagues. Once the restaurant occupying the first floor of the building failed, the Hahn brothers decided it was time to pursue their dream of establishing a brewpub and pizzeria there. The brews are named in honor of all the people and history that preceded it. For example, Frank's Red Ale pays tribute to Frank's Plumbing, a former occupant of 40 years. Day Block's flagship IPA is named after Leonard Day, who originally built the building in 1883.
Signature Beers are always on tap, either in the taproom or the restaurant, along with an ever-changing selection that includes Amber Ale, Midwest IPA, Pale Ale, Blonde Ale, Shandy, Neipa Variant, and Fruited Wheat. The taproom features daily Happy Hour specials Tuesday to Friday. Sunday Funday has Bloody Mary flights, Bottomless Mimosas, and brunch food specials. Unique to the brewery is their "Bands that Brew" series. Each month they team up with a local band to craft a unique beer with a flavor and style that embodies their musical spirit. These limited-release beers launch the same night the band performs in the Tap Room.
The kitchen's goal is to create deliciously unique food using the finest quality ingredients available. While most pizzas are made with traditional Italian ingredients, Day Block makes both the classics as well as pizzas that go beyond the typical. Choices like Bahnmizza (a mix of Vietnamese and Italian influences) reflect the diverse cultures of Minnesota, which include American, Italian, Latin American, North African, Scandinavian, Eastern European, and Asian. Those with fireproof tastebuds may want to try the Leviathan, made with harissa, pulverized ghost pepper, jalapeño, jerk chicken, onion, pepper jack, and sriracha mayo. At every chance, they source ingredients from local farmers and producers and utilize as many organic products as possible. Every day, cooking is done from scratch. Think fresh-baked bread, pickled veggies, house-fermented kimchi and sauerkraut, salad dressings and spice blends.
Photo by Peter Bravo de los Rios on Unsplash