Welcome to the terroir behind Wild Mind Artisan Ales. Our wood cellar, made entirely of oak, has traveled as far as Italy to help us promulgate age and complexity onto each of our beers. Rich notes of bright oak and residual notes from the wine and spirits that the barrels once held provides each beer with an added depth of flavor. Our barrel-aged beers take anywhere from a couple months up to many years before reaching your glass. Using our custom-built coolship to capture microflora and bacteria, each wild and spontaneously fermented beer will be unique and full of funky flavor.
Utilizing the age-old process of open-air fermentation, our custom-built coolship enables us to cool and inoculate wort with the native microflora and bacteria of the Twin Cities. From there the wort will spend anywhere from 1 to 3 years developing character aging in oak before being ready for you glass.
These Italian and American oak giants shelter a wide range of our more robust beer experiments. This gives us a chance to regularly test, tinker, and reinvigorate the existing ecosystems with fresh wort and microbes, changing it a little bit every time.
These oak beauties have come to us from a wind range of sources, ranging from Sonoma and Napa County to local friends at Tattersall and Vikre distilleries. Our barrels fill the most space in our cellar and generate the largest effect onto our beers. Each barrel once housed any number of spirits and wines and bestow our beer with complex flavors.