BOTL Info

BOTL is a club that was founded as a means for our members to educate themselves and others about brewing beer, ciders and meads. We are all in this hobby as like minded individuals that have a thirst for knowledge and an appetite for an enjoyable time. Most of us are from Holland, MI and the surrounding communities.
We are not accepting new members at this time.
For more information about our fine organization please email us at brewersonthelake@gmail.com
We meet on the second Thursday of each month at the New Holland Pub. Start time 7 PM.

Please bring 3 bottles of this month's style homebrew that you want to share or a different style of your homebrew.
When bringing your homebrew to share, please bring your recipe too.

Styles of each month:
January – Barleywine, Winter Warmer, Strong Ales
February - Belgian/French Ales, Lambics and funky stuff
March – English Ales and Milds
April - Lagers, Kolsch and Hybrids and Alts
May –
Cider, Cysers, Perry and Meads
June - Pale Ale, IPA and Ryes
July – Ambers and Reds
August – Wheat, Wit, Weizens and Fruit Beers
September –
Scottish Ales and Browns
October – Oktoberfest, Pumpkin, and Spiced Beers
November – Stouts and Porters
December – Saturday, Dec. 2 Christmas party, best of cellar and potluck lunch

Thursday, March 11, 2010

Michigan Beer Cellar now open!

 SPARTA -- A microbrewery is now open at 500 E. Division St., site of the former Vi's Restaurant.
Dan Humphrey will not only make beer at the new Michigan Beer Cellars, but wine, vodka, rum, whiskey and brandy.  "I'm turning my 12-year hobby into a business," he said.
 Humphrey is remodeling to create a 3,000-square-foot tap room. He said he plans to serve light appetizers along with drinks. Later, he said, he might add carryout.
The village supported a liquor license, and Humphrey is finalizing paperwork with the state.
michigan beer cellar

 Now hiring bartenders!

Five must-try beers for your Brewvival list

New Belgium NBB Love
A hazy, tart ale brewed in the style of Flanders Red. "They never release this one," says Scott Shor of the Charleston Beer Exchange about the Colorado brewery's specialty. "I will not get to try all of the beers, but the NBB Love is one that hell will freeze over if don't get a sample of it. I'm a sourhead. The good sour beers are my arena of personal consumption."

Foothills Sexual Chocolate
A full-bodied imperial stout with notes of espresso, blackstrap molasses, toffee, and dark fruit, brewed in Winston-Salem, N.C. "It's too hard ... it's like picking children," says Jaime Tenny of COAST when asked for her must-drink pick. "My mind instantly goes to a regional brewery who I'm friends with. Sexual Chocolate is really good. There's actual baking chocolate in it, but it's not just a chocolate bomb. It's still beery."

Duck-Rabbit Cherry Madness
A very dark sour ale aged in casks, utilizing Montmorency sour cherries. "Duck Rabbit produced the first beer from N.C. that made it onto the RateBeer.com's Top 50 list," says Brandon Plyler of the CBX. "They play around with braggots [a beer/mead blend] and sour beers. They deserve more acclaim. They've tried specialties before many others in the Southeast have tried them."

Bell's Oarsman Ale
A domestic ale brewed in the uniquely tart Berliner Weissbier style by Bell's Brewery in Michigan. "This will be the first time [Bell's Oarsman Ale] is in the state. It's draft-only," says CBX's Rich Carley. "We all love Berliner Weissbier here in the store, and there are only a few domestic micros who make it. Some people add woodruff or raspberry syrup, but I like it just like it is."

Palmetto Chocolate Bock
City Paper beer guy T. Ballard Lesemann will be looking for the brand-new bock from Charleston's Palmetto Brewing Co. where brewers Michael Davis and Ed Falkenstein use roasted cocoa beans in their rendition of the dark, malty Bavarian-style lager. "The chocolate flavors and aromas aren't so pronounced, like some beers," says Davis. "It's much more subtle." It's one of four new specialties from Palmetto that will be available for sampling at the Brewvival.