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.
Time flies when you’re having fun, working hard, and brewing beer (especially when you’re also drinking some of that beer). It’s hard to believe, but we’re about to clock our fifth spin around the sun. We’re so grateful to be part of the Minnesota craft beer culture, and we couldn’t have done it without the support of our customers, staff, and community. We sold our inaugural beer on August 10, 2012, and were the first brewery and taproom to open in Northeast Minneapolis since James Page Brewing closed in the early 2000s. Cut to flashback music.
When Indeed opened for business in 2012, our Co-Founder Tom Whisenand imagined the taproom to be like a living room for the brewery, a place where people could get to know our beer. Back then, Indeed had just two beer offerings: Day Tripper Pale Ale and Midnight Ryder Black IPA. But with a company launch party at Icehouse Minneapolis later that August, and the release of cans in October, we wasted no time getting that beer out of the living room and into the market. Forming an early partnership with local artist Chuck U, our eye-catching cans helped early consumers discover our beer. In the first six months of business, we doubled our brewing capacity due to demand. Co-Founder Tom Whisenand explained at the time, “This is a dream come true for all of us, it seems like just yesterday we were sitting around the kitchen table discussing our business plan and now we are doubling capacity... hopefully sleep will come after that.”
However, Indeed (and its employees) didn’t see much rest in our second year, hiring a full-time quality manager, adding distribution in the surrounding metro area and creating Indeed We Can, our charitable giving program. “Indeed is only as strong as the community that surrounds it. It was important to us to find an authentic way to build relationships with our neighbors,” says Co-Founder Nathan Berndt. Through this program, taproom proceeds each Wednesday are donated to local nonprofits selected by employees. By August 2014, our taproom was rocking four days a week, and with five packaged beers in the market, Indeed continued to gain momentum.
The next few years turned out to be a pretty wild ride. In 2014, Mexican Honey Imperial Lager brought home a Silver Medal from the Great American Beer Fest, giving the brewery national recognition. That same year, we began the aging process for our Wooden Soul series of wild, sour and barrel-aged beer, led by brewer Adam Theis. By fall 2015, Indeed had greatly expanded its brewing capacity, staff, and number of packaged beers. 2016 saw the first packaged offering from Wooden Soul and the creation of two collaboration beers with New Belgium Brewing (Hello, Strawberry Fields), one of the largest craft breweries in the country. In that year, we also achieved a longtime goal of statewide distribution in Minnesota, grew industry relationships through our Flock Together collaboration series, and worked to maintain our integrity, pulling beer kits from Northern Brewer after the homebrew supply store was acquired by AB-InBev.
Indeed is proud to share that since opening day in 2012, we have:
Grown our staff from eight to 56 employees and ranked as a Top 150 Workplace
Increased our barrel production capacity by over 400%
Expanded our number of packaged beer offerings from two to 15, with all cans featuring designs from local artist Chuck U
Increased our number of on- and off-premise accounts from 170 to 1,440
Widened distribution from the Twin Cities area to statewide in Minnesota and North Dakota, as well as parts of Wisconsin
Began exporting beer internationally to Spain
Donated more than $300,000 to over 100 nonprofits through Indeed We Can
We are so incredibly grateful for the support of the craft beer community over the past five years. We truly could not have done it without you. Now, as the fourth largest production brewery in Minnesota (we can't quite believe it), and the 250th largest brewery in the country (still can't believe it), we plan on sticking to our core values of quality, community, originality, having fun and most importantly making good beer, for the foreseeable future.
When asked what they are most proud of about Indeed, our Co-Founders agree that at the end of the day, it comes down to people. “I am so proud of our people that work so hard, and give so much time to ensuring Indeed is not only a great place to work, but well known for high quality and consistent beer,” says Nate. “We are a company that is successful and profitable without taking ourselves too seriously. Work days can be long and hard, but knowing there is a great group of people here to help makes all the difference.”
So what's next? In the immediate future, Indeed will prioritize building our presence and reputation in the craft brewing community, both regionally and nationally. Tom explains, “Five years from now I don’t think our accomplishments will be measured in size or growth rate. Rather, I hope people will be talking about how they still love drinking our beer, and can feel good about our company and what we stand for.”
Let's get this party started already! We're celebrating our five year anniversary twofold on August 19, 2017. At the brewery from 12pm to 6pm, come on over for an Indeed open house with self-guided tours, a shuttled tour to our offsite barrel-aging facility (usually closed to the public), happy hour pricing on Day Tripper, Midnight Ryder and Shenanigans, food trucks, cake, and an extended patio. That same day, we're throwing down where it all began, kicking off our fifth year of business at Icehouse Minneapolis. From 6pm to close, join us for a banger featuring food, beer, giveaways, raffles, and live music from Ayvah, PaviElle, and Black Market Brass. Tickets to the Icehouse event are five dollars and include a free pint of Day Tripper and super special commemorative pint glass. We hope you can come party with us, it just wouldn't be the same without all you thirsty creatures.
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.
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.
Ready for another summer of cinema under the stars? The Traveling Patio Picture Show is back, presented by Trash Film Debauchery, Indeed Brewing Company and Trylon Microcinema. Take in four totally rad 80s movies at Up-Down Minneapolis, Grumpy’s NE, Clubhouse Jager and Mackenzie Pub. Because we love you, all movies are free to attend and start at sundown (around 8:30pm). So grab a beer, take a seat, and get ready to enjoy the show!
6/28 GLEAMING THE CUBE (1989) @ Grumpy’s NE
7/25 BREAKIN’ 2: ELECTRIC BOOGALOO (1984) @ Clubhouse Jäger
8/23 MASTERS OF THE UNIVERSE (1987) @ Mackenzie Pub
THE WIZARD (1989) @ Up-Down Minneapolis
After his little brother, Jimmy (Luke Edwards), is put in a mental institution, Corey (Fred Savage) breaks him out and the pair run off together to California. On their travels, Corey meets a girl named Haley (Jenny Lewis) and discovers that Jimmy is a master at playing video games. With talents like his, he could easily win the top prize of $50,000 at Video Armageddon. While the three travelers hitchhike to the competition, the boys' parents hire a bounty hunter to track them down.
GLEAMING THE CUBE (1989) @ Grumpy’s NE
Slacker Brian (Christian Slater) discovers his adopted brother, Vinh (Art Chudabala), has been killed and his murder made to look like a suicide. With the help of a local detective Al Lucero (Steven Bauer), Brian and his skateboarding crew featuring Buddy (Tony Hawk), Yabbo (Max Perlich) and Gremic (Christian Jacobs) work together to solve the mystery and avenge Vinh’s death.
BREAKIN’ 2: ELECTRIC BOOGALOO (1984) @ Clubhouse Jäger
Disappointed with her small part in the chorus line of a Los Angeles show, jazz dancer Kelly (Lucinda Dickey) quits and heads home. Her father (John Christy Ewing) disapproves of Kelly's friendship with street dancers Ozone (Adolfo "Shabba-Doo" Quinones) and Turbo (Michael "Boogaloo Shrimp" Chambers), and encourages her to pursue an opportunity to perform in Paris. Ignoring his wishes, Kelly teams up with her friends for a break-dancing benefit show to save an endangered community center.
MASTERS OF THE UNIVERSE (1987) @ Mackenzie Pub
When the evil Skeletor (Frank Langella) finds a mysterious power called the Cosmic Key, he becomes nearly invincible. However, courageous warrior He-Man (Dolph Lundgren) locates inventor Gwildor (Billy Barty), who created the Key and has another version of it. During a battle, one of the Keys is transported to Earth, where it is found by teenagers Julie (Courteney Cox) and Kevin (Robert Duncan McNeill). Now both He-Man and Skeletor's forces arrive on Earth searching for the potent weapon.