Minneapolis-based Indeed Brewing Company has introduced a fall seasonal that challenges style definitions. Apple Crisp Ale (6.7% ABV) is brewed with Pilsner and Munich malts and real apple juice, then fermented with Fresco Cider Yeast from Renaissance Yeast—a strain bred to avoid sulfide production and its associated off-flavors.
The brewing process included a lagering phase and sparing use of Sultana hops, adding subtle pineapple notes without noticeable bitterness. A light touch of cinnamon and nutmeg provides seasonal warmth while maintaining a dry, crisp profile.
Indeed Brewer Jenny Engel conceived the idea a few years ago, and the team navigated a stalled fermentation by incorporating enzymes to adapt the cider yeast to malt sugars. The limited-release hybrid was first developed at Indeed’s Milwaukee pilot brewery before scaling to larger batches for broader availability.
The result is a malt-rounded, apple-forward ale that avoids the tartness of cider while offering a familiar orchard-inspired flavor. Indeed sees Apple Crisp Ale as an alternative to pumpkin ales or traditional brown ales for the fall season, aiming to appeal to both beer fans and cider drinkers, though it is not gluten-free.
Brewer Magazine spoke with Ryan Bandy, Indeed’s Chief Business Officer on The Brewer Magazine Podcast last fall:
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