In Milwaukee Record’s “Meet A Brewer” series, we aim to introduce you to some of the professionals behind the scenes who are responsible for making your favorite local beers. The recurring series continues with Indeed Brewing Company‘s Milwaukee lead brewer Jenny Engel.
Milwaukee Record: How did you get your start in brewing?
Jenny Engel: I started as a beertender at Indeed back in 2020. In August 2020, the production assist position opened up. I interviewed for it and got it, and I’ve been learning how to do everything since then. I went from production assistant to brewer to now lead brewer.
MR: What initially brought you to the brewery and what made you want to keep going up the ladder?
JE: So I started working at Good City Brewing in 2017. It was just because I lived up the block and needed a part-time job. I had service industry experience. I was like, “I like beer. I’ll go work at a brewery!” I started working there and their layout is kind of similar [to Indeed’s] where it’s a little half wall between the taproom and brewery. I very quickly became very curious about what was going on in the other half of the wall. I started bugging the brewers and asking them a million questions. That’s really what piqued my interest. I wanted to do what they were doing.
My degree is in fine arts. I did painting and drawing, but I was fascinated more so with ceramics and sculpture. I like the process of making things. I like creating things. So I think this was just seeing new process of making something—something I enjoy to consume. I guess my curiosity just kept me going. Once I got that fascination with the production side of things, I was very much like, “Somebody give me a chance and let me back there. Somebody teach me.” I was very thankful when I got that opportunity here.
MR: Are you originally from here?
JE: The Wisconsin folk aren’t going to be happy with me. I’m from Illinois—Elgin, Illinois about an hour outside of Chicago—but I went to UWM for my bachelor’s degree. I moved up here in 2012 and I love Milwaukee. I got my degree and stuck around.
MR: What are a few of your favorite Indeed beers that you’ve either had a role in the production of or that you’ve entirely created from beginning to end?
JE: This is super fresh in my mind because we just brewed it. It’s our third go at the Apple Crisp Ale. It’s kind of a funky one because we’re using cider yeast in it. It’s been interesting trying to make cider yeast happy in a malt-based product. It’s been a good science experiment to participate in. And Sailor’s Delight, the blood orange sea salt lager, is super popular and super delicious. I was definitely here when that first batch was made and it’s been fun to see it go from that sort of “nothing” stage and build up to become more popular.
I’m also proud of my first recipe, the Pretty Penny, which started as a recipe inspired by malt liquor. I was trying to think of what hasn’t been done before, then I backtracked and decided I wanted to do something on the opposite end of the spectrum that doesn’t have a big footprint in the craft brewery culture. I wanted to revisit that malt liquor phase most of us probably had when we just wanted something cheap that would do the trick, so that was my first recipe.
MR: What are some go-to macros or mainstay domestics you find yourself gravitating to?
JE: Definitely a bottle of High Life is my go-to. And Modelo. Yeah, Modelo and High Life.
MR: Locally speaking, are there any favorite Milwaukee or Wisconsin breweries?
JE: Bavarian Bierhaus, my friend Jacob [Sutrick] is the head brewer and everything there is delicious. I love their dunkel. On the other end of the spectrum, I love the funky sour stuff, so I’m a fan of Radix.
MR: In that vein, are there any local brewers you’re either inspired by, in awe of, or who helped you along the way?
JE: I’m definitely a fan of Jacob at Bavarian. We worked at Good City together. He was totally fine with me picking his brain and annoying him. Once I got to dip my toe in, he was super supportive and has been throughout this whole crazy journey. Then Sam [Danen] at Third Space is a really big one for me as well because when I was not yet on the production side, I didn’t see anyone that looked like me that was brewing. I remember thinking, “maybe I’m not meant to be a brewer.” Then I went to a beer festival and somebody introduced me to her. I was like, “you look similar to me and you’re doing it so that means there’s hope for me.” She’s paved the way and I’m definitely a fan of hers for sure. And Patrick [Nickelson] who used to work here taught me so much, too.
MR: Away from the brewing stuff for a bit, are there any favorite bands, musical artists, or people you’ve seen a million times?
JE: I’m all over the place. My tried and true person that I go to is Lauryn Hill. I love her music and she’s stuck with me through the years. More recently, I’ve definitely gotten into the whole Tyler Childers and Sturgill Simpson end of things. My friends make fun of me a little, but I love some sad boy, angst-y, teenage music. It feels good to drive along and put on some emo music.
MR: What are some favorite shows or things you’re watching and loving right now?
JE: Like with music, it’s all over the place. Currently, I’m definitely watching House Of The Dragon, but also my embarrassing guilty pleasure is watching Love Island—the UK version. It’s very important that it’s the UK version. I know I can turn my brain off, then it sucks me in and is so entertaining. Those are my shows…two ends of the spectrum: reality TV and dragons.
MR: Do you have any favorite local bars?
JE: Sugar Maple. That’s my spot. My friend Xay bartends there and Adrienne is amazing. They do amazing pop-ups. They have delicious cocktails, an amazing selection of beers, and a good N/A selection. They’re good people there.
MR: How about favorite foods or favorite local restaurants?
JE: Yeah, Vanguard’s buffalo tofu is my favorite. Also, it’s perfect that I ended up in Wisconsin because I love beer and I love cheese. I’m happy with anything that’s smothered in cheese. I don’t know what restaurant that would be, but my favorite food is probably cheese. So cheese and Vanguard.
MR: Do you have any hobbies or passions outside of brewing?
JE: I try really hard to keep making time to make art. It’s more so water color painting at this point, but I still like to paint and draw. I had a little custom card business on the side for a while, but now it’s turned into making sentimental custom cards for friends.
MR: Fill in the blank. Brewing in Milwaukee is…
JE: It’s rewarding. I think with how small Milwaukee is, I can make a beer and the community within brewers is so tight that we all support each other. I can talk to Adrienne and she’ll pour it, then I’ll see people drinking it and enjoying it. It’s rewarding to see familiar faces enjoying your hard work. It feels good.
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