Wild Mind Artisan Ales is one of Minnesota’s newest breweries – and it pours a pint you can’t find at many other breweries in the state.
Wild Mind opened at the end of July in South Minneapolis, where founder Mat Waddell says there was a “missing spot” on Minnesota’s brewery map.
The brewery focuses on sour and wild styles for “funky” beer-lovers – wild yeasts are intentionally added to the beer during fermentation, which gives the beer its tart flavor.
“For me it’s like, I know how to make this style of beer and I know I can do it well,” Waddell told BringMeTheNews.
Check out this quick Snapchat tour of Wild Mind where you can see some of the process.
There are still beers on Wild Mind’s tap list that are meant to “appease the masses” however, like a dark beer and a pale ale, but with a twist to “still be us.”
That singular focus – not trying to do “every style of beer imaginable,” as Waddell put it – is a way for Wild Mind to stand out in what’s become a growing, crowded beer market here in Minnesota.
Wild Mind uses small tanks and barrels, which allows them to “pump out a lot of variety,” Waddell explains. That way, every time someone comes into the brewery there’s something new in addition to the staple beers.
What’s coming from Wild Mind
There are a lot of new things in the works. Waddell will be using a lot more fruit, dry hops and wild locally-grown yeast, as well as doing more barrel aging.
Next on tap at the brewery are the Farmhouse Table Beer Batch No. 2 (a modified version of Wild Mind’s Table Beer that’s fermented with microbes) and the Motueka Wild Ale (a citrusy and “funky” pilsner), Wild Mind’s website says.
By October, the “really, really fun stuff starts coming out,” Waddell said, including a “truly 100 percent Minnesota beer.”
It’ll be a beer made with pilsner malt from Rahr in Shakopee, fresh cascade hops from a local Minnesota farmer and locally-harvested microbes – plus, the beer will be fermented in Minnesota oak barrels.
Later this year, Wild Mind’s foudre beers (beer fermented in barrels) will start coming out, including a saison and a solera.
Then come March, you can expect to see the brewery’s first sour beers (they take up to a year to age).
If you’re new to sour beers, check out this beginner’s guide to sour beer by Paste Magazine.