MittenBrew, Christopher Epplett In hopes of promoting more on-site consumption of its hard cider, Vander Mill celebrated the grand opening of its outdoor cider garden Friday. Hard cider’s increasing popularity has created fairly rapid growth for Paul Vander Heide’s cider mill. Friday’s opening of its more than 2,000 square-foot outdoor garden was another benchmark for Vander Mill. “It’s a relaxing, family-friendly place to have a drink,” Vander Heide said. “We’re trying to maintain a balance of family-friendly and craft-alcohol drinking.”
Among the “family-friendly” options, youngsters were carted around on a train powered by a tractor and took full advantage of an adjacent playground area surrounded by five acres of woods to the east of the mill.
In the past three years the cider mill has seen increased traffic, which the owner attributes to familiarity of its products now served at 28 bars/restaurants and 40 store retailers across the state, mostly in West Michigan.
“There’s a lot of traffic coming from Grand Rapids and they recognize the logo, they recognize the name,” Vander Heide said. “And then there’s other people seeking it out.”
Vander Mill, 14921 Cleveland St., is en route for beachgoers to Grand Haven State Park or Ottawa County’s North Beach Park. Those taking I-96 and exiting on M-104 pass the mill on their right heading into town (on the left as heading out of town). The store is open during the summer Tuesday-Saturday 10 a.m. to 7 p.m. and Sunday noon to 7 p.m.
During the event, two specialty ciders were on tap in addition to eight others — the mill usually has 10 ciders on tap. The specialties, Luscious Lutes, hard cider fortified with apple brandy, and Doubled Over, a dry-hopped, bourbon-barrel aged cyser, are both available until the batches run out.
“We’re hoping to have a food element,” Vander Heide said. “The concept is going to be that we do 100 percent Michigan product. We would hope the additional food we offer would feature the products sold in the store.”
Vander Mill was recently state-approved for a microbrewing license and is working on federal approval. The owner says Vander Mill will brew various fruit beers, “things that are kind of in our vein.” “We are a cider mill first,” he said. “We’re going to make a beer that has cider in it, you can bet on that.” The brews — perhaps two or three offered on-site with occasional one-offs at local bars — will be made “on a really micro scale,” according to Vander Heide.
The mill is transitioning from poly totes to tanks, which should help produce a higher volume of cider. In total, three tanks will be used — a 2,000-gallon fermenter and two 850-gallon brite tanks for carbonation. “It’s really going to help us improve consistency batch to batch,” Vander Heide said, adding the tanks will give a more consistent carbonation and help manage the company’s overall distribution growth.
Vander Heide said. “It’s not how much we can sell, it’s who we can sell it to. We want to be able to sell it as a craft cider, not just a cider.”