With the insurgence of local breweries, many seemingly the same, one stands out for its use of “carefully chaotic” wilds and sours. Wild Mind Artisan Ales, a brewery in southwest Minneapolis opened at the end of July this past summer bringing the concept of wild fermentation using funky local yeast (their words). Head brewer and Wild Mind founder is Mat Waddell, who worked at Badger Hill Brewing and Capital Brewing giving a local focus to the new place. They have all kinds of beer including Table Beer, Hoppy French Saison, Hoppy Rye Wild Ale, Dark Farmhouse Aged in Pinot noir barrels with currents, House Farmhouse Ale, and Wild Pale Ale. Each with different combinations and notes of cocoa nibs, honey, toffee, citrus, pineapple, peach, dates and hay. While sometimes an acquired taste, wild and farmhouse-style beers are more variable than your traditional beers. Aging their beer in in traditional wooden foudres, large wooden vessels where mixed-fermentation beers age and can be seen from the tap room. The atmosphere adds to the unique aura with bold colors against the clean whites of the open garage tap room the airy outdoor concept with industrial floor to ceiling windows. They are open select hours and only sell beer in house.