Edit ModuleShow Tags

Insight Brewing Co.

New brewery hops on the Minnesota beer boom with global inspiration.


Published:

photo by chris tutolo

In recent years, “MN-made” has become a more prevalent parochial marking than salt deposits on a pair of snow boots. Beer is no exception.

Nearly two-thirds of Minnesota craft breweries have opened taprooms within the past three years. Foreseeing a beer-making trend that will continue thriving for years to come, Ilan Klages-Mundt steps into the competitive market with Insight Brewing, offering authentic takes on world beers.

Klages-Mundt insists on brewing only the styles from countries he has visited and learned the local brewing craft (or invented combinations of his own: sample the Champagne-style Saison de Blanc). He’s unveiled a tap list at Insight featuring five brews spanning styles from England to Japan. The Yuzu Pale Ale uses Japanese Yuzu, a citrus fruit similar to a cross between an orange and a grapefruit, to create a refreshing beer with subtle fruit infusion. And with its chocolate and toffee brown malts, the Chiswick Porter is made using a style learned on staff with the Fuller brewers in England.

Some of Insight’s beer is also featured in the food-truck fare served at the taproom: Tollefson Family Grill braises its pork in a tasty Lamb & Flag English-style beer, and the kick from Vin’s Italian sausage comes from Insight’s own Curiosity IPA.

Klages-Mundt hopes to eventually serve each beer in the ideal temperature conditions of the style, including what he hopes will be the first 52-degree proper English pint in the Cities.

Insight’s location on E. Hennepin Ave., at the periphery of a maze of industrial outlets, remains close enough to join the circuit of recently opened taprooms such as Surly and Northgate Brewing (with a brewery tour bus to connect them, just in case your search for a designated driver comes up dry). While the taproom won’t take home any awards for elaborate décor, the design could just be a reflection of the head brewer’s mantra for making balanced beer—keep it simple.

Edit ModuleShow Tags

Related Articles

Three Things to Eat: January 16-22

Food critic Joy Summers recommends the best dishes at Constantine, Los Ocampo, and Hola Arepa

Rosemary Parmigiano-Reggiano Popcorn Recipe

Jazz up a healthy popcorn snack with Italian flair and celebrate National Popcorn Day

Farm To Table Worth Visiting In St. Michael

What happens when a hotel chef leaves downtown and opens a restaurant in a small exurb near Albertville
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Three Things to Eat: January 16-22

Food critic Joy Summers recommends the best dishes at Constantine, Los Ocampo, and Hola Arepa

Rosemary Parmigiano-Reggiano Popcorn Recipe

Jazz up a healthy popcorn snack with Italian flair and celebrate National Popcorn Day

Farm To Table Worth Visiting In St. Michael

What happens when a hotel chef leaves downtown and opens a restaurant in a small exurb near Albertville

Roasted Red Bell Pepper and Black Bean Soup with Avocado and Chorizo Recipe

Warm up inside and out with a steaming bowl of easy-to-make homemade soup

2017 Food Trends in the Twin Cities

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge revisit last year’s predictions and make new ones
Edit ModuleShow Tags
Edit ModuleShow Tags