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Dec 19/17

Berry Good News: Strawberry Fields Sour Ale Coming to Cans in 2018

For months the brewery has been jam-packed with excitement and we just can’t leave this juicy news alone anymore, so we won’t! We’re pumped to announce that Indeed fan favorite Strawberry Fields will join our adventurous lineup of canned beer in late January 2018.

Strawberry Fields was initially released in May 2016 as part of our BFF (Brewery Friends Forever) New Belgium’s “Beers with Vrienden” collaboration series. After gaining a super strong following (yes, we saw your tweets… and your emails… and your handwritten letters), we decided to get the green light to brew it on our own.

“We liked Strawberry Fields so much we got the okay to reprise it,” says our Head Brewer Josh Bischoff. “We kettle sour it with our house Lactobacillus strain, then add Belma hops for their strawberry characteristics. Once the fermentation gets going, we add generous amounts of strawberry.”

The finished product is a light, crisp, and refreshingly tart brew with notes of strawberry and citrus. A perfect pick for both beginning and experienced sour beer drinkers, Strawberry Fields will release on draft and in 12 oz. cans the week of January 22nd. To top it all off with a cherry (or a berry), the cans will feature brand new designs from local artist Chuck U, and look for a painting of the can artwork coming to the taproom soon!

Join us for the release of our Sour Ale at Lone Oak Grill in Eagan on January 25th, starting at 3pm. We’ll tap Strawberry Fields along with several other berry-inspired brews including: Double Chocolate Raspberry Stir Crazy Porter, Blueberry B-Side Pils, and Wooden Soul: In the Thicket, a Wood-Aged Sour Golden Ale with Raspberries.

Strawberry Fields will be a limited release beer, available for only a short time. Be sure to pick it up before it’s gone!

Aug 10/17

Farewell, Yamma Jamma! Our Harvest Ale returns for a final season.

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. 

Jun 8/17

Wooden Soul: Heliotropic journeys into 375 ml bottles

Hello, Helio! It’s time to welcome back Wooden Soul: Heliotropic, a Brett Saison Aged in Oak Barrels. The original release from our wild, sour, and barrel-aged Wooden Soul series, Heliotropic returns this summer in handy 375 ml bottles for your on-the-go, beachcombing, park roaming season.

Wooden Soul: Heliotropic is a Brett Saison that’s aged in oak vessels for five to six months. But before you pop that cork, there’s a lot more to uncover. The journey begins in our Northeast brewery where Heliotropic is brewed with a Belgian saison yeast strain, several kinds of malt, and Hallertau and Willamette hops. After fermentation, the beer is moved to our off-site warehouse and barrel room. There, several wild yeast strains are added to the beer and it ages at room temperature in oak barrels and foeders (essentially giant wooden barrels) for around half a year.

While Heliotropic ages, it develops flavors of tropical fruit, over-ripe fruit, and funk and is tasted multiple times for quality control (and for fun). After five to six months, we believe this beer starts to peak, and is almost ready to drink. The beer from both the barrels and foeders is blended, then brought back over to the brewery for packaging. At this time, we begin the lengthy process of hand bottling (we can only fill about two bottles per minute vs. our canning line which can run at 40 cans per minute!). Heliotropic is then bottle conditioned, meaning extra yeast and sugar are added before the bottles are corked, creating a more lively carbonation. The bottles are left to sit and let the yeast do its thing (convert sugar into CO2, #science) for another few weeks. Then the bottles are hand labeled and boxed up to ship out to stores.

So, are we ready to taste now? At first pour, big vinous aromas will greet you, with notes of passionfruit and plum, plus a hint of bubble gum and fruit flavor. Straw colored with a copper glow and haze, Heliotropic is dry, waxy, tart and well-balanced with fruity flavors from the Brett yeast strains. Its moderate to high carbonation (thanks bottle conditioning!) make it a fizzy and refreshing treat on a sunny, summer day. We think Helio is ready for your mouth right now, but you can age it for up to one year to produce even more vinous, wine-like flavors.

Wooden Soul: Heliotropic hits shelves in 375 ml bottles next week. You can also find it on tap in select locations in the Twin Cities and beyond, or try it on the patio of our Northeast taproom. They say life is all about the journey, but in Heliotropic’s case, that first sip sure is a fine final product.

Jun 1/17

Peach Bum IPA is ripe for release next week!

Made for the hazy days of summer, Peach Bum IPA is almost ripe for the picking. With juicy notes of peach cobbler, tart citrus and tropical-tasting hops, Peach Bum joins our adventurous line-up of IPA offerings on draft and in 12 oz. cans with designs by local artist Chuck U. Sun drenched and juicy, it's sure to become your new summer jam.

The idea for Peach Bum IPA was planted last year, when our Head Brewer Josh Bischoff created an IPA for Indeed’s Derailed Series, a series of experimental beers. He was looking to create a new, fruity, lighter colored IPA to enjoy in the warm summer months. Josh selected a different yeast than the ones we usually brew our hoppy beers with, instead choosing a strain known to produce super fruity flavors. For the all-important hop bill, he selected American hops that are also known to bring strong fruit character to beer - Mosaic, Citra, Azacca and Centennial. Fruity, juicy, and inviting, Derailed: IPA became a fast favorite in the taproom, both among customers and our staff.

After some consideration, and a few beers, our brewing team decided it would be fun to take Derailed: IPA one step further—the addition of peach built on the fruit flavors already present in the brew, creating a juicy, refreshing, and easy-drinking beer. Capped off with a playful name to fit its cheerful spirit, Peach Bum IPA was born.

Peach Bum IPA hits store shelves and tap towers next week, just in time for the warmest months of the season. We're kicking off the release with a Peach Bum IPA Beach Party at Hi-Lo Diner—complete with surf rock, games, giveaways and more. Beach attire encouraged! Life's a peach, so let's party and celebrate summer with our new IPA.

Apr 5/17

Indeed Brewing Announces Wooden Soul: Cherry Dust 750 ml Bottle Release

Indeed Brewing is thrilled to announce that Wooden Soul: Cherry Dust, our Wood-Aged Sour Red Ale made with Tart Cherries, will become available in the taproom on draft and in 750 ml bottles on April 13th.

Cherry Dust is the latest offering from Wooden Soul, our wild, sour, and barrel-aged beer program. With notes of tart cherry, carob, and amaretto, Cherry Dust has developed a wine-like complexity on its journey from barrel to bottle. It all started with our red base, a blend of wood-aged red ale barrels that have been aging for one to two years. This blend is then fermented for an additional three months on 44 lbs of tart red cherries per barrel. As these cherries mingled with wild yeasts and bacteria, they took on a new life. The cherries ceased to exist in their old form, but all the bits that made up a cherry were imparted into our brew. Wooden Soul Head Brewer Adam Theis was inspired by this transformation, leading him to the name the beer Cherry Dust.

We’re celebrating the release of Wooden Soul: Cherry Dust right here in our taproom. Join us for its inaugural tapping and your chance to pick up 750 ml bottles for sale (Limit 3/person). Our friends at The Copper Hen will also be stopping in for the occasion with Cherry Dust-inspired cupcakes to pair with your pour. It all goes down next Thursday, April 13th at 3pm.  Come get your paws on some Cherry Dust before it all blows away. RSVP here.

The first run of Wooden Soul: Cherry Dust 750 ml bottles will be sold exclusively at Indeed and will go on sale at 3pm on April 13th. Bottles will be $15.99 each with a  limit of 3 bottles per person.