With their latest release, Apple Crisp Ale, Indeed Brewing is pushing the boundaries of what beer can be, merging techniques from both the beer and cider worlds. The seasonal brew, originally developed at its Milwaukee pilot brewhouse, was crafted with a combination of cider yeast and a lagering process to achieve a complex, crisp finish.
As Indeed continues to push boundaries with unique releases like Apple Crisp Ale, Ryan Bandy, Chief Business Officer told Brewer in a recent podcast that the brewery’s mission of mixing tradition with innovation is important.
“What I love most about this beer is how it feels both nostalgic and new at the same time,” he said. “That’s when you know you’re on to something good — when it reminds you of something familiar, but you’ve never had anything quite like it.”
Brewer Jenny Engel came up with the idea while brainstorming fall seasonals more than a year ago, Bandy explained. Released to the taproom last year it was boosted into a 10-barrel limited-release this year.
“We’ve done other fall beers like Yamma Jamma, but this time she wanted to try something with apples,” Bandy told Brewer. “It was such a cool beer last year, and we were stoked to take it a step further this year by canning it.”
Apple Crisp Ale is not a cider but instead walks a fine line between beer and cider. Around 40% of the fermentable sugars come from apples, while the remainder comes from malt, giving the beverage a unique hybrid character.
“It’s not quite a cider and not quite a beer,” Bandy said. “We use cider yeast to ferment it, which makes it really interesting. Cider yeast rips through the apple sugars like it’s supposed to, but it’s not used to dealing with malt sugars. It made things… a bit of a mess but in the best way possible.”
Indeed’s brewing team encountered some challenges in the process, with the fermentation stalling more than once.
“We tried to nudge it along with some enzymes, and at one point, we thought the yeast wasn’t going to finish,” Bandy said. “But then, for whatever reason, it picked back up and fermented to completion.
“We lagered it for a while after that, and what we ended up with is this super crisp, dry beer with a ton of apple character. It’s like a Lager but with a twist.”
The beer, clocking in at nearly 7% ABV, carries light notes of cinnamon without being overpowered by spice.
“It’s not overly tart like a cider, and there’s still a malt roundness that reminds you it’s a beer,” Bandy said. “It’s crisp and refreshing, but it has that cozy fall vibe we were aiming for.”
Having the Milwaukee outpost helps the brewery stay innovative. It had a great setup with a centrifuge, brite tanks, and everything needed to try out new ideas.
“It’s perfect for testing beers on a small scale before we think about producing them in Minneapolis” he said.
While Apple Crisp Ale is currently available only in limited quantities, the brewery hopes it will have staying power.
“We definitely have aspirations for this one,” Bandy said. “Fall is a magical season in the Midwest — bonfires, pumpkin patches, apple orchards. I think this beer fits right into that narrative.
“It’s different from the typical brown ales, reds, or pumpkin beers that usually dominate fall.”
Bandy also notes the beer’s potential to attract non-beer drinkers.
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“It’s not gluten-free, but the apple character might appeal to people who usually prefer cider,” he said. “It’s always a bonus when you can bring in a different crowd, and I think the name and flavor profile gives us a chance to do that.”
Though still in the early stages of production, Apple Crisp has performed well, giving the team hope that it might become a staple.
“We’ll have to see how it does,” Bandy said. “It’s always a wait-and-see game, but I think this beer hits all the marks for our brand. I could definitely see it becoming our go-to fall seasonal.”
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