The community has been anxiously awaiting the first taste of beer brewed at the Gun Flint Tavern in downtown Grand Marais. Brewmaster Paul Gecas (left) and Gun Flint Tavern owner Jeff Gecas are as eager as their future customers to start brewing. Paul is ready to stir the first batch with a mash paddle handmade by his dad, Greg Gecas.
For more than a year now, Gun Flint Tavern patrons have anxiously been watching the activity near the restaurant’s back door. The space that has been used as a clothing store, a flower shop and most recently was where pool players gathered, has slowly been repurposed to house the equipment that will soon have the Gun Flint Tavern’s in-house beer flowing.
The Cook County News- Herald met recently with Gun Flint Tavern owner Jeff Gecas and Brewmaster Paul Gecas in the chilly room that houses the gleaming stainless steel tanks to talk about the brew pub. How soon will the Gun Flint Tavern be offering its own beer on tap and in growlers?
“No ETA,” replied Jeff Gecas, noting that the opening date has been a moving target. For everything accomplished, he said, they discover another dozen to do. However, he said the Tavern has completed the necessary paperwork and is awaiting a final state inspection.
The brewing space has been completely remodeled. There was no plumbing in that part of the Tavern—which was once office space for the old Grand Marais State Bank—so pipes had to be laid and drains had to be installed. Higher voltage wiring had to be installed. A glycol-cooled beer delivery system had to be strung from the chilled storage area, through the old bank vault, to the bar and down to the taps. Even the walls got a makeover, with spotless white tiles accented by colorful Mayan-themed squares.
The equipment— from New Zealand—was brought to the United States by a man in California who was going to start a brewery. When he changed his mind, he put the equipment up for sale and Jeff Gecas bought it.
“It’s really well made,” said Jeff. “The tanks are stainless-steel with high-quality welds.”
Setting up the gleaming brewing and storage tanks was a challenge, said Paul, “All of the serving tanks are different sizes, but we pieced it together. There was a big learning curve. It was nice to dive in!”
Although brewing on the scale large enough to stock the busy GunFlint Tavern bar is new, Paul Gecas is no stranger to creating craft beers. His father, Greg Gecas has been making beer at the family’s resort, Heston’s Lodge, near the end of the Gunflint Trail for years, offering it to friends, family and resort guests for years under the Gunflint Brewery name.
Jeff said his brother Greg has “30 years of recipes” that he is willing to share.
“He’s my main consultant,” said Paul with a grin.
“I kind of grew up with it,” Paul noted, adding that he continued brewing as a hobby in college. He is looking forward to working with the equipment, finding out what kind of beers can be made. “We have the temperature control to do lager, but I think I’ll do mostly ales.”
The equipment is set up with five or six serving tanks, so a variety of beers will be offered. Just what those flavors will be is yet to be determined, but Paul said they are talking to Sawtooth Mountain Maple Syrup about a collaboration. They are hoping to work with locally-roasted Fika Coffee on a unique beer. The Tavern may tweak one of Greg Gecas’ recipes—spruce ale. Paul said berries could possibly be used for a seasonal beer offering like a cherry stout. And he is reaching out to a hops grower in Hovland.
And, something “really cool,” said Jeff—the spent grain will be going to Berglund’s farm in Grand Marais.
The excitement about the Gun Flint Tavern Brew Pub is building. “People have been asking questions and asking, ‘When we will we be ready?’ They don’t realize how much goes into getting started,” said Brewmaster Paul.
“It’s hard having so much out of your hands. The equipment is 90 percent ready.”
Jeff laughed, “95 percent! We need one gasket and one seal. As soon as our inspection is done, we can start brewing.”
Once they get the go-ahead from the state to operate a brew pub, it will be about a month before they have beer for customers to sample. In the meantime, the Tavern will continue to sell the 18 popular brews on its menu. “There will be 24 now— six will be ours,” said Jeff proudly.
“Be patient, it’s a process,” said Paul.
“Just know the beer will be good!” said Jeff.
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