As you may have heard (cover your ears if you haven’t), our Harvest Ale is hitting the hay in 2017. We know you’ll miss Yamma Jamma, and we will too - so we’ve decided to give you a little something to remember it by. Our brewers have created a 5 Gallon All-Grain Batch homebrew recipe just for you. Find it below, or on the recipe page of our website, alongside Day Tripper and Midnight Ryder.
If you’re brewing Yamma Jamma - let us know! We’d love to pass along what we’ve learned about working with those crazy yams all these years. We’re so happy to finally share this recipe and welcome you to the yamily. Dang, we’re really gonna miss those puns. And one more thing - whether you’re a homebrewer or just a homedrinker, you’ll find $10 Yamma Jamma growler fills all November long at Indeed to send off our sweet potato beer right. Pick some up for Thanksgiving, it’s way better than a casserole.
Recipe: Yamma Jamma
5 Gallon All-Grain Batch
Crunchy leaves. Casseroles. Sweater weather. Yamma Jamma is our tribute to the coziest of seasons. Brewed with sweet potatoes and a blend of warm, fragrant spices, our Harvest Ale captures the sights, sounds, and flavors of fall.
O.G: 1.056 / FG: 1.014 / IBU: 10 / SRM 14 / ABV: 5.5%
Fermentation Schedule: 5 Weeks
1–2 week primary
1 week secondary
2 weeks bottle conditioning
- 7.25 lbs Vienna
- 2.35 lbs CaraHell
- 1.15 lbs CaraMunich II
- 1.15 lbs Golden Naked Oats
- 0.40 lbs Munich Light (10L)
- 0.35 lbs Crystal 120
- 0.75 lbs Sweet Potatoes (shredded)
- 0.75 oz Glacier @ 60 min (4.8% AA)
- 1.00 oz Vanilla Extract @ Flameout
- 1.85 g Allspice Powder @ Flameout
- 1.85 g Nutmeg Powder @ Flameout
- 1.50 g Cinnamon Powder @ Flameout
- 1.25 g Galangal Root Powder (Ginger) @ Flameout
Liquid yeast: Wyeast #1968 London ESB Ale. 75% Attenuation, Optimum temperature: 68°F
Dry yeast: Safale US-05. Optimum temperature: 68°F
Sacch’ Rest: 152° F for 60 minutes
Brewer’s Notes - This recipe is formulated for 6 gallons to allow for trub loss, etc. Indeed Brewing Company does not recommend attempting an extract version of this recipe due to it’s complex grain bill and use of sweet potatoes in the mash. Liquid yeast option is strongly preferred.
Your freshest sesh of the season is just around the corner. We’re delivering our Fresh Hop Ale, just kegged and canned this morning, to stores, bars, and restaurants near you. Fresh Hop is made with fresh Mosaic whole cone hops, picked from the bine (hop vine lingo) at their peak, dried, and shipped directly to Indeed from Yakima, WA. Brewing with fresh Mosaic hops allows for a full, robust expression of the hop, creating a super flavorful ale featuring notes of blueberry and pine. To keep peak freshness and because you want to, we recommend drinking it asap.
Fresh Hop Ale is as fleeting as it is flavorful, and around only for a short period of time. To bring you the freshest of fresh, we’ve kegged our ale the same day it will be tapped and served. Find pints of Fresh Hop Ale at: Acadia, Augustine’s, Blue Door Pub (St. Paul, Longfellow, Como Ave.), Bulldog (Uptown), Burch, Burger Jones Burnsville, Buster’s on 28th, Eli's East, Gold Nugget Tavern, Groveland Tap, Grumpy’s (Downtown, Northeast), Iron Door Pub, JL Beers Burnsville, Mackenzie Pub, Mac's Industrial Sports Bar,Mad Capper, Muddy Waters, New Bohemia (Northeast), Pizza Luce Roseville, Pizzeria Lola, Prairie Tap House, Pub 112, Pub 42, Ray J’s American Grill, Red Cow (North Loop, South Minneapolis, St. Paul, Uptown), Red Wagon Pizza, Sea Salt Eatery, Sporty’s Pub & Grill, Stout's Pub, Stub & Herb’s, Tamarack Tap, The Dark Horse, Exchange Food & Drink, The Happy Gnome, The Unofficial, Triple Rock, Turtle’s Bar & Grill, Union 32, Whole Foods (Woodbury).
You can also look for all new 16 oz. cans of Fresh Hop Ale in stores starting today. Cans feature designs by local artist Chuck U. Check out photos from this year’s Fresh Hop brew below, and follow us on Facebook, TwitterTwitter, and Instagram @indeedbrewing to keep up with all our brewery news and beer releases.
Let’s Hullabaloo! Our yam-packed fall fest is back for a sixth year of fun with all the fixins. On October 14th and 15th we’re turning our harvest party up to eleven, and celebrating the only way we know how - with bunches of beer, food, and live music. Flip on your flannel and let’s get this thing started.
We’ll be pouring all your favorite Indeed beers, plus seasonal sippers Yamma Jamma, Oktoberfest, Fresh Hop, and Rum King. For those looking for extra special brews, the cask wall will be back and buzzing with fun and fall-inspired infusions. A quick reminder that Rum King releases in cans this year, so there will be no bottle sales at the brewery.
To keep you fueled up to get down, our friends from The Blue Door Pub will be here slinging them heavenly Hullabalucys and totchos for your pleasure. Aki's BreadHaus - German Style Baking will be on site with warm, salty (and vegan!) soft pretzels with delish Day Tripper mustard. We suggest eating everything.
In order to entertain our tiny humans, we’ll have our annual decoration of Mr. YammaJamma heads, as well as a visit from our pals at GetKnit Events. They’ll be setting up a free craft station on Sunday from 12-4pm for the kiddos and inner-kiddos alike.
Get ready to dance your pants off. But actually, keep your pants on please. Pants required.
1:00PM The Ventures Cover Band
2:10PM The Bad Man
3:20PM The Revenge Wedding
4:30PM What Tyrants
5:35PM Nato Coles & the Blue Diamond Band
6:45PM Bruise Violet
7:50PM Purple Funk Metropolis
9:00PM Black Market Brass
1:00PM Peter Lang
2:10PM Mike Gunther & His Restless Souls
3:20PM Gabe Barnett & them Rounders
5:45PM SOLID GOLD
Hullabaloo 2017 takes place October 14th, 12pm to 11pm, and October 15th, 12pm to 8pm. We got a big old tent for the occassion - so it's going down rain or shine! Due to the size and sometimes rowdy nature of this event, please leave your furry friends at home – and tiny humans, please head out of the taprooms by 8pm.
This event is CASH ONLY, so bring the green with you to avoid ATM lines. Entry is $1 at the door if you’re drinking, with all proceeds benefitting our charitable giving program, Indeed We Can.
So long, farewell, Yamma Jamma! Our Harvest Ale will return this August to reap in one last season before hitting the hay. Conceived as an alternative to the ever growing patch of pumpkin beers, Yamma Jamma is instead brewed with sweet potatoes, a blend of spices, and vanilla. Fit to pair with crunchy leaves, casseroles and sweater weather, Yamma is our tribute to coziest of seasons. For one more year, anyway.
As a brewery, we are committed to making beers that are innovative and match what consumers are looking for on the shelf. While Yamma Jamma may have fit this bill five years ago, today tastes are shifting, so we are sending our Harvest Ale off into the sunset with warm regards. We commiserate with all you yam fans out there, we loved Yamma Jamma as well.
But don’t fret for too long, we’ve always got something new around the corner at Indeed. We’re excited to show off what we can accomplish as a brewery in the future, and who knows what we might do next fall. Until then, you can still get your paws on the last batches of Yamma Jamma this year from the end of August into October. Get the first tastes of Yamma Jamma on August 19th during our Five Year Celebration at Icehouse Minneapolis.
As the sour beer boom continues to grow, we're getting tons of questions about how our sours get, well, sour. We're not gonna lie, there's a lot involved, but we decided to cut right down to the short and sweet (or should we say sour?) of it. Check out the guide below to learn how we make two kinds of tart and tasty beer, then let us know what method is your favorite. Move over Charles Dickens, cause we’ve got a tale of two sours.
Need a little taste test to help you truly draw the line between kettle and wood-aged sours? Hey, we understand. Pucker up to our sour beers in the taproom, or find packaged offerings of Lucy Session Sour and Wooden Soul: Heliotropic in stores throughout the Twin Cities.