This Valentine’s Day we’re all about the love. And not just the love of beer, although we obviously have some strong feelings (How do we love you Day Tripper? Let us count the ways). Instead, we’re pouring out the stories of a few couples that graciously decided to include us their big days. And whether “to have and to hold” describes the way you feel about your partner or just your next glass of Mexican Honey, we think you’ll enjoy them too.
Last fall we celebrated our first-ever wedding reception at the brewery. The couple, Kelsey and Tony, told us it was an easy choice as they looked for reception venues. “It was the first major decision of the wedding that we made,” Kelsey explained. “Indeed is our favorite local brewery and a beautiful location, and it was as simple as that. Who doesn’t want to cheers a couple of beers on their wedding day?” Yeah - we’re gonna have to agree on that one. The couple were married in a small private ceremony outside, before feasting and feteing at the brewery with family and friends.
While this was Indeed’s inaugural wedding reception, our taproom is no stranger to couples who want to make the brewery part of their nuptials. Martha and Brent were a super cute couple who stopped in for a quick picture session in the Ox Taproom before their reception at Chowgirls Killer Catering, our friendly third floor neighbors. Martha shared that she and Brent made their relationship “official” during a birthday celebration of Brent’s at the taproom, which was a big factor in the selection of the Solar Arts Building for their wedding day. Martha explained, “The nostalgia of having so many fun get togethers with friends at Indeed also baked more meaning into our wedding than just having it at an events center somewhere.”
Indeed’s over 100-year old building and industrial character has also attracted lots of couples looking for alternative locations for engagement photos. Our favorite recently engaged pair (and Indeed employees), Ashley and Matt, were looking for a place to take photos that helped reflect what their actual relationship was like. “Seeing as we spend a lot of time at breweries drinking beer and playing games, Indeed was a perfect setting,” says Matt. “That, coupled with train tracks, brick walls, and the general NE Minneapolis vibe, we were able to get a nice mix of shots.”
This connection between our brewery and patrons just makes us feel #blessed, and was exactly what co-founder Tom Whisenand imagined when the taproom opened over five years ago. His goal was to give the brewery a living room-like quality where people could come and get to know Indeed’s beer. It turns out that casual and friendly vibe has led to much more than just a good pint.
Indeed’s Main and Ox taprooms are both available for private events. We’ve been happy to host everything from groom’s dinners and bridal showers to engagement photos and wedding receptions (even a surprise one!) at the brewery. To make Indeed part of your next special event, reach out to our events manager, Lindsay Slanga, via email at firstname.lastname@example.org. Check out our page on The Knot or find us in the Minnesota Bride Wedding Book.
Special thanks to all of our couples and Ali Miller Photography, Spicy-Meatball Photography, Eric Vest Photography, and Studio twelve:52 for use of their photos in this blog post. Check out more photos in our gallery.
Sour beers are so hot right now. Store shelves and tap towers around the state are brimming with all kinds of tart beers to pucker up to, but a lot of mystery remains about one of the biggest trends in craft brewing. This week, we’ll release our most sour beer to date, Strawberry Fields Sour Ale. We got to thinking about how we measure the amount of sourness or acidity in our beer, and thought it was a perfect time to sit down with quality manager Daniel and get the scoop on how we gauge the power of our sours.
What do we really mean when we talk about beer acidity? How does that relate to the experience of drinking a beer?
When talking about drinking beer, typically acidity refers to the sourness or tartness that is perceived when drinking.
How do we measure acidity levels in our beer? Why is this important?
There are two primary ways we measure acidity in our beer: pH and titratable acidity (TA). The pH is very important to the technical production of beer while the TA correlates better to how the beer is perceived on the palate. TA is measured in grams of lactic acid per liter.
What kind of flavors are associated with sour or higher acidity level beers?
It is no surprise that sourness is typically associated with, and blends well with fruit flavors: berry, lemon, orange. Also, and maybe more importantly, sourness cuts through any sweet flavors and leaves the palate refreshed.
So how does the fruit we add to some of our beer affect the acidity level?
Fruit is sour and adds a significant amount of acidity to our beers.
Is it important to measure acidity in beers that aren’t necessarily “sour”? Is every Indeed beer measured for its acidity level?
Yes. During the brewing and fermentation process, we measure the pH of the beer approximately 15-20 times. The pH is important to achieve the proper enzyme activity in the mash and must be within a specific range to assure yeast health and stability when packaged.
We’re releasing Strawberry Fields Sour Ale this week. What is the acidity level of Strawberry Fields and how does it compare to our other sours?
Strawberry Fields is the most sour beer we have produced at Indeed. Its TA is 11.5 g/L. This can be compared to 8.4 g/L in Lucy Session Sour.
Do different levels of acidity provide different taste experiences depending on the drinker?
Yes. Much like the spice level in food or the bitterness in beer, each drinker may have a preferred sourness. However, this preference can change and sometimes change quickly. If you like sour beers, it is likely you will continually seek out beers that are even more sour.
What’s the best way to store sour beers?
All beer should be stored cold. Our canned sour beers (Lucy and Strawberry Fields) are not designed or expected to age well, so drink them by the best by date printed on the bottom of the can.
Thanks Daniel! Still have questions about sour beer? Tweet them to us at @indeedbrewing and we’ll do our best to answer.
If you’re ready to taste our most sour beer for yourself, you can find Strawberry Fields Sour Ale in 12 oz. cans and on draft beginning this week. Better yet, come celebrate with us during the Strawberry Fields Release Party at Lone Oak Grill this Thursday. We'll have Strawberry Fields on tap with three other berry-inspired beers.
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!
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.