January in Minnesota is cold, dark and dreary, and that’s on a good day; spark things up in the new year with the 2015 release of Hot Box, packing flavorful fire for the coldest winter months! This Imperial Smoked Pepper Porter is the product of a three year and counting collaboration with Northbound Smokehouse & Brewpub in South Minneapolis.
Officially, we love all of our beers equally, but our specialties have an extra special place in our hearts. Crafting specialty beers give us a chance to push the envelope, to geek out over ingredients, to tweak, taste, and build our recipes from year to year. Created by a meeting of the minds of Indeed Brewing Head Brewer Josh Bischoff and Northbound Smokehouse Brewer Jamie Robinson, Hot Box Imperial Smoked Pepper Porter is a stand-out craft beer born from combined creative juices and we are proud to pour it again this year.
Hot Box begins in the Northbound smoker, where a special blend of peppers and malt is cold-smoked, a technique which imparts huge smoky flavor without using heat. As Indeed Brewing Co-Founder Tom Whisenand explains on a November 2014 episode of Beer Geeks, when it comes to smoky beers, “They are kind of all the same because they’re using the same commercially available smoked malt.” Our custom-smoked ingredients impart a deep, intense, campfire-quality smokiness you won’t find in just any pepper porter. Our peppers were selected to provide a balance of smokiness, heat, and flavor, spicy enough to tingle the tongue, but mild enough to complement, not compete with, the beer.
Play a little hooky from the doldrums of winter and get toasty with us at Northbound Smokehouse & Brewpub on Tuesday January 6 for the debut of Hot Box 2015! We’ll be raising a glass to the unconventional and toasting the creative spirit with our sweet and smoky collaboration. Following the release at Northbound, Hot Box will be available in the Indeed taproom on draft and in liquor stores in 750 mL bottles, then look for our Imperial Smoked Pepper Porter on tap at bars and restaurants beginning January 13.
'Extend your trip' with Day Tripper tallboys, now available for a limited time at select liquor stores!
This past fall, our 12 oz. cans of Day Tripper Pale Ale experienced a bit of a growth spurt and tallboys were unleashed on the Twin Cities at our First Avenue release party! Since then, Day Tripper tallboys have been popping up at the Cities’ best-loved music, theater, and sports venues. Whatever moves you, whether you’re rooting for the home team at Xcel Energy Center, yukking it up at Brave New Workshop, or rocking out at the Triple Rock, you can ‘extend your trip’ with a Day Tripper tallboy in hand!
While sales of Day Tripper tallboys are still confined to venues, we couldn’t resist spreading the love with a limited, one-time drop of tallboys at select liquor stores! “We were thrilled to add this new package type to our line-up and to make it available at venues,” says Nathan Berndt, Indeed co-founder and President. “By offering the Day Tripper tallboys at select liquor stores, we’re hoping to spread the word about our newest canned offering, while giving our customers an exclusive chance to enjoy the full tallboy experience at home.”
Where can you get your hands on a take-home 4-pack of your very own? Day Tripper tallboys are now exclusively available at these fine liquor stores:
- The Ale Jail
- South Lyndale Liquors
- Zipps Liquors
- Stinson Wine Beer and Spirits
- France 44 (beginning Friday December 19)
Remember, this is a one-time drop; once they’re out the door, you’ll have to stay tuned for future limited releases! In the meantime, get on out there and enjoy Day Tripper tallboys and everything the Cities have to offer at these top-notch venues:
Big changes are afoot at Indeed Brewing Company, with new tanks in the brewery, new distribution beyond, and new beers on the horizon! We are excited to share news of the completion of a major expansion project at the brewery, the addition of new distribution territory across the upper Midwest, and the arrival of two new beers to our year-round lineup.
Brewery capacity grows
A long-anticipated expansion project came to a close on November 12, 2014, as a parking-lot sized crane lifted in two 120 BBL tanks in through the ceiling of the brewery’s new cellar. Co-founder and Director of Operations Tom Whisenand explains, “The addition of this new space, and the tanks housed there, has doubled the brewery's production capacity.” By the end of 2014, the brewery will have sold roughly 10,000 barrels. “By next year,” Whisenand says, “we project production to increase to 17,000 or 18,000 barrels.” In order to support this rate of growth, Indeed has added nine new employees to its full-time staff in 2014, including the introduction of a quality control department, bringing the company total to 42 employees.
Distribution territory and beer lineup expand So, where will all this new beer go? As Indeed ramps up production, the company looks forward to a number of territory expansions in the coming year in which to distribute their product. According to Co-founder and President Nathan Berndt, “As of January, we’ll have our beer in all of Northeastern Minnesota, up to the border and along Superior. We’ll be in the Red River Valley by spring, and expect to have our beer available statewide and in parts of North and South Dakota by summer of 2015.” He adds, “I’m excited to have our beer in my hometown of Grand Forks!” As a part of the overall expansion, the brewery plans to add two year-round beers to the regular lineup in 2015, including a new IPA and a Pale Lager, which will join Day Tripper and Midnight Ryder as the third Indeed Brewing Company flagship beer.
Ah, the first snowfall of the new season. As if right on cue, Minneapolis was blanketed with the white stuff for the first time in earnest on the eve of our Stir Crazy release! That’s right; Stir Crazy makes its triumphant return today, our seasonal winter ale brewed with cacao nibs, raisins, vanilla and brown sugar. Dark ruby in color with layers of malty goodness, rich notes of chocolate and caramel, and a fruity complexity, Stir Crazy was built to warm from within.
Minnesota winter’s easy to love, at first, with its pristine powder, cozy sweaters, the occasional welcome snow day. But when that cabin fever starts to creep in, not to mention the traffic jams, ice dams, and shovel-related aches and sprains, it is Stir Crazy’s real time to shine. In the Indeed spirit we’ve brewed this winter warmer with an eye toward seasonal adventure. Stir Crazy’s up for anything this winter. Stir Crazy’s never heard the term ‘Polar Vortex.’
So don’t let Mother Nature put a damper on your day-to-day; embrace her, and hand her a Stir Crazy while you’re at it, too. Whether it’s downhill or cross-country, ice fishing or pond hockey, Stir Crazy Winter Ale is the ultimate cold-weather accessory for all the activities that keep us sane during the long winter doldrums.
We’re kicking off the season with a Stir Crazy release party tonight at the newly re-opened Buster’s on 28th, tapping at 5pm, followed by a tap takeover at Stout’s Pub on Friday November 14th featuring a special firkin of Stir Crazy. Mark your calendars for December 19th, when we descend on the The Depot with a Stir Crazy Skate Party (details coming soon)! And of course, you can find our Winter Ale at your favorite bars, restaurants, and liquor stores, now through March.
Winter isn’t ‘coming,’ it’s already here! Get into it, with Stir Crazy Winter Ale. We’ll see you out there!
Stir Crazy Winter Ale:
A new season means new adventures. We created Stir Crazy Winter Ale to warm you from within during the coldest time of year. Our sturdy winter warmer is brewed with cocoa nibs, vanilla, raisins and brown sugar. Layers of malty goodness create a dark ruby color and satisfying notes of chocolate and rich caramel, while pulverized raisins and brown sugar provide a fruity complexity. Bundle up and enjoy! (6.5% ALC. by VOL.)
Turkey who? Red Stag's Jamaican spiced, Sweet Yamma Jamma-braised chicken thighs steal the Friendsgiving spotlight
Move along, turkey! You've held the top spot on the holiday table long enough. Take five this season, and make room for the new bird in town. Fragrant with allspice, cinnamon, and a healthy dash of fresh lime zest, the Red Stag Supperclub delivers a zesty wake up call for the senses. Breathe deep and dig in to their Sweet Yamma Jamma-braised chicken thighs with Jamaican spices, turnip greens, and millet, the fourth dish in The Kids' Table (All Grown Up), our beer-soaked series of holiday dishes.
Organic chicken thighs are seared skin-side down to a golden brown, then braised in a pool of Sweet Yamma Jamma spiked with scallions, red onion, and a blend of warming spices. Served atop a bed of fluffy cooked millet, and topped with just-wilted bunches of turnip greens, this dish is part homey and part elegant, part familiar and part departure, equally at ease on your rushed mid-week menu and your Friendsgiving dinner party spread.
Executive Chef T.J. Rawitzer breaks it down for you so you can create this dish at home with little effort, resulting in major flavor and style points. Pay attention to his notes on presentation, and you'll have your dinner guests wondering when you found the time for culinary school on the side. Or at the very least, wondering you're going to invite them over to eat again! You're going to want to keep this recipe in heavy rotation this fall, so best to keep some Sweet Yamma Jamma on hand at all times, just in case.
Don't miss this dish as prepared by the pros, on the menu at Red Stag now through October 26th, and keep an eye out for details on an upcoming three course prix fixe paired with Sweet Yamma Jamma, coming in November!
Sweet Yamma Jamma-Braised organic chicken thighs with Jamaican spices, turnip greens, and millet
For the Chicken thighs:
- 8 bone in skin on organic chicken thighs
- 1 tbsp allspice
- 1 tsp cinnamon
- 2 tsp dried thyme
- ¼ tsp ground nutmeg
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp chopped garlic
- 1 Jalapeno pepper cut in half
- 1 red onion sliced
- 1 bunch scallions sliced
- 2 tbsp Canola oil
- 1 ½ pints Indeed Sweet Yamma Jamma
Rub the Chicken thighs with the first seven ingredients and refrigerate for at least four hours. Preheat the oven to 325 F. In a large skillet heat the canola oil on medium high heat. Once the oil is very hot carefully brown the chicken thighs skin side down. Once a deep golden brown color is achieved remove the chicken thighs and set aside. Turn the heat down to low and sauté the red onion and scallion in the chicken fat. Once the onions are translucent return the chicken to the pan skin side up. Add the beer and let simmer for 3 to 4 minutes. Place the pan of chicken in the oven for 20-25 minutes or until internal temperature reaches 155 F.
For the Turnip greens:
- 2 bunches turnip greens
- 1 lime
- 1 TBSP canola oil
- Indeed sweet yamma Jamma as needed
- Salt and Pepper to taste
Wash the Turnip greens thoroughly. Heat a medium sized skillet over medium heat, add the turnip greens, and wilt. Add beer to assist in wilting and cook for 3 to 4 minutes. Season with salt, pepper, and lime juice.
For the Millet:
- 1 cup millet
- 2 ¼ cups water or chicken stock
- 1 tsp olive oil or butter
- ¼ tsp salt
Rinse millet and drain in a strainer. Place in a saucepan, add water, oil or butter, and salt, and bring to a boil. Reduce heat, cover and simmer for about 20 minutes or until all water has been absorbed. Turn off heat and let stand, covered, for 5 minutes. Fluff millet and serve.
To complete the dish
Remove the braised chicken from the pan. Reduce the liquid by half and season. Arrange a plate with the millet on the bottom, the braised greens, then topped with two chicken thighs. Spoon the braising liquid over the chicken and garnish (optional) with sliced scallion, and lime zest.