WEBBERVILLE — Michigan Brewing Co. was evicted Tuesday from its headquarters in Webberville, according to court records and officials familiar with the case.
The company’s restaurant in downtown Lansing remained open Wednesday, though MBC officials did not return calls seeking comment.The 76,000-square-foot property, located at 1093 Highview Drive, fell into foreclosure after MBC failed to make loan payments to Zions First National Bank, documents indicate.An entity called Highview Enterprises then bought the property but failed to reach a rental agreement with MBC and its lending company, Highview Holdings, said attorney Pat Gallagher, who represents Highview Enterprises.Gallagher would not say who owns Highview Enterprises.Highview Enterprises asked for permission to evict MBC in January during a 55th District Court appearance, Gallagher said. That eviction came Tuesday.Bobby Mason, president of MBC and head of Highview Holdings, and other management at the business’s Webberville location did not return repeated calls on the matter.It was not known how many employees lost their jobs.John Gormley, MBC and Highview Holdings’ attorney, declined to comment Wednesday.It also is unclear how the eviction will affect MBC’s other sites, including its downtown Lansing restaurant and brew pub, or its beverage-making business, which includes rocker Kid Rock’s American Badass Beer.MBC also has plans to expand to Fenton. City officials there could not be reached for comment.Ingham County records show Highview Holdings purchased the deed to the property from Michigan Brewing Co. for $2.6 million in 2007.The MBC site at 1093 Highway Drive, near Interstate 96 and M-52, had been listed for sale for $1.65 million.
Monday, April 30, 2012
Sunday, April 22, 2012
The beer name game
Grab a homebrew and play fiftybeers_fiftystates
- Enter a state in the box
- Correctly named states will show up below
- Click any empty Beer or State to answer for that location
Tuesday, April 10, 2012
Lagunitas to build new brewery in Chicago
Chicago's craft beer fans have been no doubt delighted by the growth of the area's beer scene: half a dozen new brewers opening in 2011, and at least as many on tap for 2012. The scene has been upended with the announcement at Lagunitas Brewing Company will building an expansion facility in Chicago.
Lagunitas Brewing Owner, Tony Magee, just announced one of the biggest news stories of the year in the beer world…140 characters at a time on Twitter. No press conference. No press release. No press kit. Just a handful of text messages likely sent over a mobile phone.
The brewhouse is a 250-barrel system to be built by Rolec, the same manufacturer that recently completed a 250-barrel system for Lagunitas’ home base in Petaluma. The first mash at the Chicago brewery is expected to take place in Q4 of 2013.
Lagunitas Brewing Owner, Tony Magee, just announced one of the biggest news stories of the year in the beer world…140 characters at a time on Twitter. No press conference. No press release. No press kit. Just a handful of text messages likely sent over a mobile phone.
The brewhouse is a 250-barrel system to be built by Rolec, the same manufacturer that recently completed a 250-barrel system for Lagunitas’ home base in Petaluma. The first mash at the Chicago brewery is expected to take place in Q4 of 2013.
Monday, April 9, 2012
Lagunitas Brewing: “We’ll be the last brewery in the US to use aluminum cans”
(Petaluma, CA) – Lagunitas Brewing Owner, Tony Magee, took to Twitter last night to sound off on the hottest packaging trend of the last couple years: cans.
And he doesn’t like them one bit.
Though cans are championed for their portability, availability in recreational outdoor venues and post-packaging environmental benefits, there is a darker side that brewers do not acknowledge: mining of bauxite. Many have already written about the environmental impact of bauxite mining though Lagunitas may be the first brewer to take it to this level. Here is a just a snippet of a report from Triple Pundit:
In order to remove the aluminum from the bauxite heavy chemicals are needed to dissolve the ore materials from the soil. Sodium Hydroxide, a nasty chemical, is paired with extreme heat to accomplish this task. Five tons of bauxite is needed to produce one ton of unrefined aluminum (alumina). When you consider just how many tons of aluminum are used in the United States alone each year with only a 50% recycle rate, that adds up to a lot of moved earth. And don’t think that the remains from the process are harmless, just ask Hungary which had to evacuate entire towns due to the remaining toxic sludge breaking through its dam. These places are unable to sustain plant life and won’t in the near future.
Aluminums cans, as with anything, have their pros and cons.
And he doesn’t like them one bit.
Though cans are championed for their portability, availability in recreational outdoor venues and post-packaging environmental benefits, there is a darker side that brewers do not acknowledge: mining of bauxite. Many have already written about the environmental impact of bauxite mining though Lagunitas may be the first brewer to take it to this level. Here is a just a snippet of a report from Triple Pundit:In order to remove the aluminum from the bauxite heavy chemicals are needed to dissolve the ore materials from the soil. Sodium Hydroxide, a nasty chemical, is paired with extreme heat to accomplish this task. Five tons of bauxite is needed to produce one ton of unrefined aluminum (alumina). When you consider just how many tons of aluminum are used in the United States alone each year with only a 50% recycle rate, that adds up to a lot of moved earth. And don’t think that the remains from the process are harmless, just ask Hungary which had to evacuate entire towns due to the remaining toxic sludge breaking through its dam. These places are unable to sustain plant life and won’t in the near future.
Aluminums cans, as with anything, have their pros and cons.
Thursday, April 5, 2012
The Secret to Big Hop Aroma and Flavor
Spring is here and time to start hopping-up the beers. The following is a good article from mr. malty.com describing how to get the most out of your hops.
Have you recently come across a craft brew with a massive hop flavor and a smooth bitterness that you really loved? If you're like me, you wondered how the brewery created such an incredibly huge, but smooth hop character. The secret, it turns out, is very large additions of late hops.
Late hopping is the addition of hops during the latter part of the boil. It is an excellent method for creating hop aroma and flavor in your beer. In general, any additions with less than 30 minutes left in the boil and prior to cooling the wort are considered late hop additions. Although some hop oils are lost during this shorter boil, reactions between the hop compounds and the wort create other desirable flavor-active compounds not found in hops.
Many brewers turn to dry hopping in an effort to get more hop flavor and aroma, but dry hopping results in a completely different hop character, which maybe out of place in certain styles.
While dry hopping is a great technique, it is often characterized as more resiny and grassy, while boiled hops are often characterized as more floral and spicy. Ray Daniels, in Designing Great Beers, says, "Late-hopped additions have been characterized as more floral, fragrant, and less grassy than dry-hopped additions."
Calculating the Numbers To use this technique in your own beers, replace all or part of your traditional bittering hop additions with additions at 20 minutes or less left in the boil, increasing the amount of hops to get the same IBUs. Replace all of your bittering hops for an intense hop flavor. Replace a lesser amount to just enhance the hop flavor.
Hop Selection
Select your late hop varieties based on how pleasing the aroma. Select hops for late hopping based on their aromatic quality. Utilize a number of low alpha aroma varieties as well as mid-alpha dual purpose hops for late hopping. Some examples are Styrian Golding, East Kent Golding, Cascade, Centennial, Crystal, Mount Hood, and US Fuggle.
Look for aromatic hop varieties with good flavor characteristics and low cohumulone values. In our experience, these are the hops that isomerize without imparting harsh or astringent-like hop profiles. This goes beyond late-hopping for flavor and aroma, and applies equally to smooth bittering early in the boil as well. The hops that have worked best for our late-hopping include Cascade, Amarillo, Tomahawk, Simcoe, Chinook, and a newer variety, Palisades. Tomahawk and Simcoe have relatively high alpha acid values and somewhat low cohumulone values and are best used in lesser percentages than the other hops mentioned. For English-style Ales, use East Kent Golding and Styrian Golding.
Some studies suggest that late hopping with high cohumulone hops tends to result in a more harsh bitterness. However, don't buy into the cohumulone equals 'harsh bitterness' theory. I also believe that the cohumulone argument is independent of how you are utilizing the hops-kettle hopping or late hopping. Some of the best smelling hops in the world are high in cohumulone and I plan to continue using them.
Given that a number of brewers report a less harsh bitter from late hopping, it might be a lesser issue than first thought. It might be more important to select late hops based on their flavors and aromas first, and their cohumulone fraction second.
With this technique comes the question of using whole leaf or pellet hops. Some use a false bottom in the boil kettle and are able to use whole hops for experiments. The concern was that a large amount of pellet hops might clog his counter-flow chiller. However, using whole hops results in a very large mass that can make it difficult to extract the wort at the end of the boil.
The majority of brewers I spoke with use pellet hops for this technique. Pellets break up quickly and expose the alpha acids for isomerization. Most select pellets for late/whirlpool hopping.
While isomerization is limited during a short boil, hop utilization isn't linear across the boil time. You don't need 6 times as much hops for a 10 minute boil as compared to a 60 minute boil. Assuming you're getting about 30% utilization at 60 minutes, you'll get around 17% at 20 minutes, 14% at 15 minutes, and around 10% at 10 minutes. So you'll need to approximately double or triple your hops to get an equivalent bitterness. If you're already calculating your bitterness with software or some other tool, use the same method to make this adjustment.
It is said that most formulas for calculating bitterness are not as reliable for very late hop additions, but don't let that stop you. It is quite difficult to detect a 5 IBU difference in most moderately bittered beers and impossible in a highly bittered beer.
In beers with significant bitterness (50+ IBU), you might still want to add a charge of high alpha hops early in the boil. If you don't, the amount of hop flavor can completely overwhelm some beers. late_hopping
Have you recently come across a craft brew with a massive hop flavor and a smooth bitterness that you really loved? If you're like me, you wondered how the brewery created such an incredibly huge, but smooth hop character. The secret, it turns out, is very large additions of late hops.
Late hopping is the addition of hops during the latter part of the boil. It is an excellent method for creating hop aroma and flavor in your beer. In general, any additions with less than 30 minutes left in the boil and prior to cooling the wort are considered late hop additions. Although some hop oils are lost during this shorter boil, reactions between the hop compounds and the wort create other desirable flavor-active compounds not found in hops.
Many brewers turn to dry hopping in an effort to get more hop flavor and aroma, but dry hopping results in a completely different hop character, which maybe out of place in certain styles.
While dry hopping is a great technique, it is often characterized as more resiny and grassy, while boiled hops are often characterized as more floral and spicy. Ray Daniels, in Designing Great Beers, says, "Late-hopped additions have been characterized as more floral, fragrant, and less grassy than dry-hopped additions."
Calculating the Numbers To use this technique in your own beers, replace all or part of your traditional bittering hop additions with additions at 20 minutes or less left in the boil, increasing the amount of hops to get the same IBUs. Replace all of your bittering hops for an intense hop flavor. Replace a lesser amount to just enhance the hop flavor.
Hop Selection
Select your late hop varieties based on how pleasing the aroma. Select hops for late hopping based on their aromatic quality. Utilize a number of low alpha aroma varieties as well as mid-alpha dual purpose hops for late hopping. Some examples are Styrian Golding, East Kent Golding, Cascade, Centennial, Crystal, Mount Hood, and US Fuggle.
Look for aromatic hop varieties with good flavor characteristics and low cohumulone values. In our experience, these are the hops that isomerize without imparting harsh or astringent-like hop profiles. This goes beyond late-hopping for flavor and aroma, and applies equally to smooth bittering early in the boil as well. The hops that have worked best for our late-hopping include Cascade, Amarillo, Tomahawk, Simcoe, Chinook, and a newer variety, Palisades. Tomahawk and Simcoe have relatively high alpha acid values and somewhat low cohumulone values and are best used in lesser percentages than the other hops mentioned. For English-style Ales, use East Kent Golding and Styrian Golding.
Some studies suggest that late hopping with high cohumulone hops tends to result in a more harsh bitterness. However, don't buy into the cohumulone equals 'harsh bitterness' theory. I also believe that the cohumulone argument is independent of how you are utilizing the hops-kettle hopping or late hopping. Some of the best smelling hops in the world are high in cohumulone and I plan to continue using them.
Given that a number of brewers report a less harsh bitter from late hopping, it might be a lesser issue than first thought. It might be more important to select late hops based on their flavors and aromas first, and their cohumulone fraction second.
With this technique comes the question of using whole leaf or pellet hops. Some use a false bottom in the boil kettle and are able to use whole hops for experiments. The concern was that a large amount of pellet hops might clog his counter-flow chiller. However, using whole hops results in a very large mass that can make it difficult to extract the wort at the end of the boil.
The majority of brewers I spoke with use pellet hops for this technique. Pellets break up quickly and expose the alpha acids for isomerization. Most select pellets for late/whirlpool hopping.
While isomerization is limited during a short boil, hop utilization isn't linear across the boil time. You don't need 6 times as much hops for a 10 minute boil as compared to a 60 minute boil. Assuming you're getting about 30% utilization at 60 minutes, you'll get around 17% at 20 minutes, 14% at 15 minutes, and around 10% at 10 minutes. So you'll need to approximately double or triple your hops to get an equivalent bitterness. If you're already calculating your bitterness with software or some other tool, use the same method to make this adjustment.
It is said that most formulas for calculating bitterness are not as reliable for very late hop additions, but don't let that stop you. It is quite difficult to detect a 5 IBU difference in most moderately bittered beers and impossible in a highly bittered beer.
In beers with significant bitterness (50+ IBU), you might still want to add a charge of high alpha hops early in the boil. If you don't, the amount of hop flavor can completely overwhelm some beers. late_hopping
Sunday, March 25, 2012
Calibrate Those Thermometers!
Thermometers should be calibrated whenever the they are dropped, before first used, and when going from one temperature extreme to another. Sanitize thermometers before using and in between using.
Ice Point Method
►Fill an insulated cup with crushed ice and water.►The cup must have enough crushed ice to provide an environment of 32°F, so you may need to pack more ice into the cup during the process.
► When the mixture of the water has stabilized in about four or five minutes, insert the thermometer to be calibrated to the appropriate immersion depth.
►Be sure to hold the stem of the instrument away from the bottom and sides of the container (preferably one inch) to avoid error.
► If your thermometer is not accurate within +/- 2°F of 32°F., adjust the thermometer accordingly. The ice point method permits calibration to within 0.1°F.
Boiling Point Method
► Place distilled water in a container and heat.
► After the water in the container has reached a complete “rolling” boil, insert the instrument to the appropriate immersion depth.
► Be sure there is at least a two-inch clearance between the stem or sensing element and the bottom and sides of the container.
► If your thermometer is not accurate within +/- 2°F of 212°F., adjust thermometer accordingly. The boiling point method permits calibration to within 1.0°F.
Saturday, March 24, 2012
Tuesday, March 13, 2012
Fat Tire, New Belgium Brewing to break into Michigan this summer!
New Belgium Brewing Co., ranked No. 3 on a recent list of top U.S. craft breweries by Beer Marketer's Insights, has signed a distribution deal with a network of 22 distributors across the state, the Fort Collins, Colo.-based brewery announced today. It will begin shipping 22-ounce bottles in late August, according to a press release. Draft and 12-ounce offerings will follow.
New Belgium's most popular beer is the Fat Tire Amber Ale. The brewery sold 713,000 barrels in 2011.
For Michigan craft beer drinkers, Fat Tire similar in popularity to Bell's Brewery Inc.'s Oberon Ale, the seasonal wheat ale from the Kalamazoo brewery. Oberon will be released on March 26. Bell's came in at No. 8 on the same list with 180,000 barrels in 2011.
New Belgium also said in the press release, it plans to collaborate on beers with Michigan breweries.
“We’re incredibly excited to start shipping beer to Michigan,” said New Belgium spokesman, Bryan Simpson in a press release. “It’s a craft savvy state with a strong tradition of producing creative and innovative beers. We look forward to joining that community and helping to grow the fan base for craft beer.”
New Belgium Brewing Company began operations in 1991. It produces nine year-round beers: Fat Tire Amber Ale, Ranger IPA, Shift Pale Lager, Belgo IPA, Sunshine Wheat, Blue Paddle Pilsner, 1554 Black Ale, Abbey and Trippel, as well as a host of seasonal releases.
Founders vows to triple future KBS after beer lovers leave empty-handed
The popularity of KBS, which was named the No. 2 beer of 2011 by Wine Enthusiast Magazine, meant there were close to 1,000 people in line for the release when the Grand Rapids brewery’s taproom on Grandville Ave. SW opened at 11 a.m.
The turnout took the brewery staff by surprise and they decided to limit the purchase amount to a half-case per person instead of the advertised full case. The brewery had 315 cases to sell at $114 apiece. With the allocation cut in half, 634 people walked away with beer and the last 362 people were out of luck, the company said.
New iced-tea-flavored Coors Light
It sounds like a beverage tailor-made for the South. Coors is introducing an iced-tea-flavored version of its popular light beer in April.
“Coors Light is the world’s most refreshing beer,” Molson Coors CEO Peter Swinburn told analysts this week, according to CNNMoney. “Iced tea is the world’s most refreshing non-alcoholic drink.” The company intends to launch the new alcoholic drink in Canada first, evaluating its performance north of the 48th parallel before deciding whether or not to expand it into the United States.
Keep your fingers crossed!
“Coors Light is the world’s most refreshing beer,” Molson Coors CEO Peter Swinburn told analysts this week, according to CNNMoney. “Iced tea is the world’s most refreshing non-alcoholic drink.” The company intends to launch the new alcoholic drink in Canada first, evaluating its performance north of the 48th parallel before deciding whether or not to expand it into the United States.
Keep your fingers crossed!
Wednesday, February 15, 2012
New brew for Muskegon
The Unruly Brewing Company investors have heard that parties outside of the community are looking at brewery developments in Muskegon. Jeff Jacobson said he joined Eric Hoffman and Mark Gongalski six months ago to plan a “community brewery.”
As securing investors to finance their brewery plans nearly complete, Unruly Brewing Company will begin the process of obtaining licenses for its operation as it continues to explore locations in existing buildings in Lakeside and downtown Muskegon. After launching its website and social media marketing last week, Jacobson said he expects Unruly Brewing to be operating by early summer.
Hoffman and Gongalski are seasoned home brewers and have established the Muskegon Area Society for Homebrewers. Jacobson – a business development and intellectual property attorney for Parmenter O’Toole law firm in Muskegon – also has started up home brewing.
“We have some great brewers here in Muskegon,” Jacobson said of the initial business partners who combined to brew more than 100 batches of beer in 40 different styles. “We want to establish a brewery in Muskegon.”
As securing investors to finance their brewery plans nearly complete, Unruly Brewing Company will begin the process of obtaining licenses for its operation as it continues to explore locations in existing buildings in Lakeside and downtown Muskegon. After launching its website and social media marketing last week, Jacobson said he expects Unruly Brewing to be operating by early summer.
Hoffman and Gongalski are seasoned home brewers and have established the Muskegon Area Society for Homebrewers. Jacobson – a business development and intellectual property attorney for Parmenter O’Toole law firm in Muskegon – also has started up home brewing.
“We have some great brewers here in Muskegon,” Jacobson said of the initial business partners who combined to brew more than 100 batches of beer in 40 different styles. “We want to establish a brewery in Muskegon.”
Thursday, February 9, 2012
2012 STYLE GUIDELINES
The Brewers Association (BA) recently released its 2012 Beer Style Guidelines. Updated annually, the guidelines currently describe 140 styles of beer and are used in prestigious beer competitions, including the Great American Beer Festival® and the World Beer Cup. 2012_BA_Beer_Styles
Tuesday, January 24, 2012
...and the list of new breweries grows.
A baseball-themed microbrewery is on tap for a former fire house. Two childhood friends aim by May to open The Mitten Brewing Co. at 527 Leonard St. NW.
Plans for the craft brewery sports bar, what operators claim will be the first of its kind in Michigan, call for on-site brewing to serve a 1,200-square-foot tap room and pizzeria with seating for 65 people. Grand Rapids Planning Commission will consider a permit Thursday.
“Right now with Michigan sports doing well, it’s time for us to get in. We don’t want to wait any longer.”
Food offerings will feature gourmet pizza from executive chef Matt Lenkiewicz, who also is the chef at Grill One Eleven in Rockford. Pizza will be available for dine-in or carry out, and 6-packs of beer also will be sold for carry out.
Plans for the craft brewery sports bar, what operators claim will be the first of its kind in Michigan, call for on-site brewing to serve a 1,200-square-foot tap room and pizzeria with seating for 65 people. Grand Rapids Planning Commission will consider a permit Thursday.
“Right now with Michigan sports doing well, it’s time for us to get in. We don’t want to wait any longer.”
Food offerings will feature gourmet pizza from executive chef Matt Lenkiewicz, who also is the chef at Grill One Eleven in Rockford. Pizza will be available for dine-in or carry out, and 6-packs of beer also will be sold for carry out.
Sunday, January 22, 2012
Thursday, January 19, 2012
America’s 100 best beer bars: 2012
Pubs, dives, taverns, canteens, watering holes and holes-in-the-wall: Once again, we’ve surveyed the lay of the beer-bar land and found 100 one-off spots where there’s a barstool any beer lover can call home.
draftmag.com-americas-100-best-beer-bars-2012
draftmag.com-americas-100-best-beer-bars-2012
Saturday, January 7, 2012
Make a Beer Cocktail
brewingandbeer.com It’s pretty hard to justify taking a craft beer and using it for something other than pouring it into a pint glass and enjoying it how it was meant to be enjoyed, though there are some exceptions. One such example is turning your brew into an even more alcoholic beverage. So just in time for New Year’s Eve, here are a few cocktail recipes that feature craft beer as a major ingredient, allowing you to enjoy your beer with a bit of an extra kick. Have a very Happy New Year from Brewing and Beer! (more Beermixology.com )
Everything Nice
4 oz Founders Porter
4 oz Bell's Amber
1 oz Ron Zacapa Aged Rum
1/2 oz Frangelico Hazelnut Liqueur
1/8 oz Allspice Dram
Combine ingredients and stir. Serve in a tulip glass and garnish with a cinnamon stick or a sprinkle of allspice on the frothy head.
Averna Stout Flip
2 oz Averna Amaro
1 oz New Holland Poet Stout
2 dashes of Angostura Bitters
1 whole egg
grated nutmeg
Combine Averna, Angostura, and egg in a shaker, add ice, and shake more than you think is enough. Double fine strain and top with Rogue Chocolate Stout. Garnish with fresh grated nutmeg. - Jacob Grier, Metrovino, Portland, OR.
Siete y Siete
1 oz Siete Leguas Blanco Tequila
1/4 oz fresh lime juice
1/4 oz agave nectar
8 oz of Brewery Vivant Farmhand Ale
Shake Tequila, lime juice and agave nectar with ice, strain into a shot glass and serve side by side with Farmhand in a shaker pint. Drop the shot into the beer and drink in one smooth motion.
Sour Punkin
4 oz of your favorite pumpkin ale
2 oz Jolly Pumpkin - Oro de Calabaza
Blend beers and stir. Serve in a tulip or wine glass and garnish with freshly ground nutmeg.
Everything Nice
4 oz Founders Porter
4 oz Bell's Amber
1 oz Ron Zacapa Aged Rum
1/2 oz Frangelico Hazelnut Liqueur
1/8 oz Allspice Dram
Combine ingredients and stir. Serve in a tulip glass and garnish with a cinnamon stick or a sprinkle of allspice on the frothy head.
Averna Stout Flip
2 oz Averna Amaro
1 oz New Holland Poet Stout
2 dashes of Angostura Bitters
1 whole egg
grated nutmeg
Combine Averna, Angostura, and egg in a shaker, add ice, and shake more than you think is enough. Double fine strain and top with Rogue Chocolate Stout. Garnish with fresh grated nutmeg. - Jacob Grier, Metrovino, Portland, OR.
Siete y Siete
1 oz Siete Leguas Blanco Tequila
1/4 oz fresh lime juice
1/4 oz agave nectar
8 oz of Brewery Vivant Farmhand Ale
Shake Tequila, lime juice and agave nectar with ice, strain into a shot glass and serve side by side with Farmhand in a shaker pint. Drop the shot into the beer and drink in one smooth motion.
Sour Punkin
4 oz of your favorite pumpkin ale
2 oz Jolly Pumpkin - Oro de Calabaza
Blend beers and stir. Serve in a tulip or wine glass and garnish with freshly ground nutmeg.
Wednesday, December 21, 2011
Michigan craft beer growth: newly opened breweries and those in the works
by John Liberty More and more breweries keep emerging in Michigan. The Michigan Brewers Guild currently has 87 members — a large majority of the breweries in the state — and it expects the number to rise for 2012, said executive director Scott Graham. Although some breweries have closed, including the Old Hat Brewery in Lawton and the Grand Rapids Brewing Co., the overall number of breweries will be up thanks to a slew of breweries in various stages of development.
The Colorado-based Brewers Association, which promotes craft beer across the country, released earlier this month its mid-year report called "U.S. Breweries in Planning." According to the Brewers Association, more than 50 breweries in 20 states have opened in the last two months of its report. The report said there are 855 breweries in planning, up from 207 in 2008; 260 in 2009 and 389 in 2010.
The report listed three of Michigan's newly-opened breweries: Patchwork Brewing Co., of Decatur; Cheboygan Brewing Co., of Cheboygan; and Greenbush Brewing Co., of Sawyer.
But there are even more breweries on the way. With help from the Michigan Brewers Guild and some KalamaBrew reporting, here is a list of some of the state's new breweries in the works.
Brauerei Becker/Western House Brewery
Where: Brighton
About: Due to open in April. According to BrightonPatch.com, it "will take over the site known by residents as the 'Pink Hotel' at 500 W. Main Street. The brewery will offer a variety of microbrews, including a brew from the American colonial area, as well as a drink that dates back to the days of the Vikings. Only a small selection of snacks will be available, keeping the focus on the beer. Current owner of the building, John Becker, and his son, Matt Becker, who will act as head brewer, both say that maintaining the historical integrity of the Pink Hotel is key in their operation. John Becker says he will spend about $1 million in buying and improving the 6000-square foot building. He says he plans to gut much of the interior to make room for brewing equipment. There are plans for a European-style beer garden that will be located between the building and the railroad tracks."
Website: brauereibecker.us
Chelsea Alehouse
Where: Chelsea
About: Due to open summer 2012. According to website, "You will enjoy fresh beer crafted on-site. Pair your beer with a sandwich, salad, soup, or munch on a warm pub pretzel. Live music and other events will make Chelsea Alehouse Brewery an exciting new venue for entertainment. Cheers, Chris Martinson Owner and Future Head-brewer."
Website: www.chelseaalehouse.com
Cotton Brewing Co.
Where: Adrian
About: From an article in the The Daily Telegram: "Brett and Krista Cotton received the Adrian City Commission's approval Nov. 21 for a liquor license for the brewery. ... Brett Cotton said he became interested in brewing beer in 2008 when he spent some time in Washington, D.C., and visited a number of microbreweries with friends, tasting a wide variety of beers. The Cottons began brewing beer for their own consumption at home and visiting microbreweries in other communities, Cotton said. He believes Adrian would be a good place for a microbrewery because none now exists in Lenawee County, Cotton said. People who want to visit a microbrewery have to drive to Jackson, Milan, Ann Arbor or Maumee, Ohio, he said."
Website: www.cottonbrewing.com
Cranker's Brewery
Where: Big Rapids
About: Due to open in March.
Website: www.crankersbrewery.com
Elk Brewing Co.
Where: Grand Rapids
About: From a Grand Rapids Press story, "Plans for a new microbrewery inside a vacant building along the Wealthy Street SE business corridor are fermenting. Elk Brewing Co., a venture lead by Eric Karns, of Grand Rapids, would occupy what had most recently been a barbecue restaurant at 700 Wealthy St. SE under a plan being presented to the Grand Rapids Planning Commission. ... Karns, a home brewer, will be joined in the venture by his wife, Lisa, and two other partners. A deal to purchase the building is contingent upon winning approval to operate the brewery inside. If all goes according to plan, Karns said he hopes to be open in 2012. 'I want to enjoy going to work and look forward to it and I love brewing beer,' Karns said."
Falling Down Beer Co.
Where: Warren
About: "We are a new microbrewery in SE Michigan. Scheduled to open in Spring 2012," according to its Facebook page.
Website: www.fallingdownbeer.com
Fifty-One North Brewing
Where: Lake Orion
About: From the Facebook page, "Attention Beer Lovers, what you've been hearing is true! Lake Orion is about to have its very own microbrewery -- 51 North Brewing Company. We will be located at 51 North Broadway, hence the name. Mary and Don Gindhart lead a small group of beer-loving, business-minded individuals that share one purpose -- to create a microbrewery like no other. We will have an amazing lineup of hand-crafted beers, wines and meads, all made in-house. Along with this diverse group of drink selections, we will offer unique food pairings to complement these libations and provide high-quality entertainment and service. All these ingredients add up to a destination perfect for individuals, couples, families and friends."
Website: 51northbrewing.com
The Grand Rapids Brewing Co. will most likely re-open in a new location.
Grand Rapids Brewing Co.
Where: Downtown Grand Rapids
About: From the Grand Rapids Press, "Grand Rapids bar owner Mark Sellers has purchased the assets of the recently closed Grand Rapids Brewing Co. with plans to reboot the brand again." It is expected to open inside the former Founders Brewing Co. location by spring, according to the Grand Rapids Press.
Harmony Brewing Co.
Where: Grand Rapids
About: From Faceboook, "A neighborhood brew-pub for Eastown. A comfortable place where conversation is the primary entertainment. Offering home made ales, an assortment of Michigan wines, and select cocktails. Enjoy simple garden inspired foods, breads, and cheeses." For more, read this story from The Grand Rapids Press.
Perrin Brewing Co.
Where: Alpine Township
About: Expected to open in the spring. According to a story in the Grand Rapids Press, "A proposed microbrewery in the Comstock Park area already plans to expand and it hasn’t even brewed a drop of beer yet. Perrin Brewing Co. recently won unanimous Planning Commission approval for an expansion that is five times larger than what it originally proposed to add to its facility at 5910 Comstock Park Drive NW, off Six Mile Road. Instead of a 2,400-square-foot cooler attached to the 11,070-square-foot building, owners Jarred Sper and Randy Perrin now plan a 12,213-square-foot addition with an internal cooler and a separate area for tastings that can accommodate up to 153 people."
Rockford Brewing Co.
Where: Rockford
About: Due to open in the spring. According to the Grand Rapids Press, "Part-owner Brien Dews said reaction to plans for the tap room and brewery in a rustic, two-story building has been positive. Dews, a City Council member and owner of All Good Time Clock Service, partnered with fellow residents Seth Rivard and Jeff Sheehan to start the only brewery in town. Sheehan has made beer professionally for about 10 years, most recently at New Holland Brew Pub in Holland. Rivard, an IT engineer for Alcoa Howmet in Whitehall, and Dews have brewed as a hobby for several years. The trio hopes to use locally grown ingredients to make up to 700 barrels a year of traditional brews, seasonal beers with a variety of flavors, and possibly some wine. The tap room will not have a kitchen, but food might be served from the Poindexter Specialty Marketplace through a window in the same building at 12 E. Bridge St."
Sunset Boulevard Brewing Co.
Where: Kalamazoo
About: It is open for lunch only, no beer yet. According to its Facebook page, it's open from 11 a.m. to 2:30 p.m. Call 269-343-0711 for more information.
The sign at the new White Flame Brewing Co.
White Flame Brewing Co.
Where: Hudsonville
About: Had to push back Dec. 15 opening date, expecting to open soon;"We will be a production brewery with a small taproom for our guests to enjoy our beer. We plan to have 10-12 taps with 5 standards and the rest in rotation. We will also be selling beer to go in 1/2 gallon growlers as well as distributing to your favorite neighborhood pub via keg," according to its Facebook page.
Website: whiteflamebrewing.com
Witch's Hat Brewing Co.
Where: South Lyon
About: To open Dec. 26: "Our little family started at the Witch's Hat in South Lyon in 2007 when we said "I do." When life dealt us lemons we decided to make beer. Here we are - trying our hand at the Beer Lover's Dream."
Website: witchshatbrewing.com
The Colorado-based Brewers Association, which promotes craft beer across the country, released earlier this month its mid-year report called "U.S. Breweries in Planning." According to the Brewers Association, more than 50 breweries in 20 states have opened in the last two months of its report. The report said there are 855 breweries in planning, up from 207 in 2008; 260 in 2009 and 389 in 2010.
The report listed three of Michigan's newly-opened breweries: Patchwork Brewing Co., of Decatur; Cheboygan Brewing Co., of Cheboygan; and Greenbush Brewing Co., of Sawyer.
But there are even more breweries on the way. With help from the Michigan Brewers Guild and some KalamaBrew reporting, here is a list of some of the state's new breweries in the works.
Brauerei Becker/Western House Brewery
Where: Brighton
About: Due to open in April. According to BrightonPatch.com, it "will take over the site known by residents as the 'Pink Hotel' at 500 W. Main Street. The brewery will offer a variety of microbrews, including a brew from the American colonial area, as well as a drink that dates back to the days of the Vikings. Only a small selection of snacks will be available, keeping the focus on the beer. Current owner of the building, John Becker, and his son, Matt Becker, who will act as head brewer, both say that maintaining the historical integrity of the Pink Hotel is key in their operation. John Becker says he will spend about $1 million in buying and improving the 6000-square foot building. He says he plans to gut much of the interior to make room for brewing equipment. There are plans for a European-style beer garden that will be located between the building and the railroad tracks."
Website: brauereibecker.us
Chelsea Alehouse
Where: Chelsea
About: Due to open summer 2012. According to website, "You will enjoy fresh beer crafted on-site. Pair your beer with a sandwich, salad, soup, or munch on a warm pub pretzel. Live music and other events will make Chelsea Alehouse Brewery an exciting new venue for entertainment. Cheers, Chris Martinson Owner and Future Head-brewer."
Website: www.chelseaalehouse.com
Cotton Brewing Co.
Where: Adrian
About: From an article in the The Daily Telegram: "Brett and Krista Cotton received the Adrian City Commission's approval Nov. 21 for a liquor license for the brewery. ... Brett Cotton said he became interested in brewing beer in 2008 when he spent some time in Washington, D.C., and visited a number of microbreweries with friends, tasting a wide variety of beers. The Cottons began brewing beer for their own consumption at home and visiting microbreweries in other communities, Cotton said. He believes Adrian would be a good place for a microbrewery because none now exists in Lenawee County, Cotton said. People who want to visit a microbrewery have to drive to Jackson, Milan, Ann Arbor or Maumee, Ohio, he said."
Website: www.cottonbrewing.com
Cranker's Brewery
Where: Big Rapids
About: Due to open in March.
Website: www.crankersbrewery.com
Elk Brewing Co.
Where: Grand Rapids
About: From a Grand Rapids Press story, "Plans for a new microbrewery inside a vacant building along the Wealthy Street SE business corridor are fermenting. Elk Brewing Co., a venture lead by Eric Karns, of Grand Rapids, would occupy what had most recently been a barbecue restaurant at 700 Wealthy St. SE under a plan being presented to the Grand Rapids Planning Commission. ... Karns, a home brewer, will be joined in the venture by his wife, Lisa, and two other partners. A deal to purchase the building is contingent upon winning approval to operate the brewery inside. If all goes according to plan, Karns said he hopes to be open in 2012. 'I want to enjoy going to work and look forward to it and I love brewing beer,' Karns said."
Falling Down Beer Co.
Where: Warren
About: "We are a new microbrewery in SE Michigan. Scheduled to open in Spring 2012," according to its Facebook page.
Website: www.fallingdownbeer.com
Fifty-One North Brewing
Where: Lake Orion
About: From the Facebook page, "Attention Beer Lovers, what you've been hearing is true! Lake Orion is about to have its very own microbrewery -- 51 North Brewing Company. We will be located at 51 North Broadway, hence the name. Mary and Don Gindhart lead a small group of beer-loving, business-minded individuals that share one purpose -- to create a microbrewery like no other. We will have an amazing lineup of hand-crafted beers, wines and meads, all made in-house. Along with this diverse group of drink selections, we will offer unique food pairings to complement these libations and provide high-quality entertainment and service. All these ingredients add up to a destination perfect for individuals, couples, families and friends."
Website: 51northbrewing.com
The Grand Rapids Brewing Co. will most likely re-open in a new location.
Grand Rapids Brewing Co.
Where: Downtown Grand Rapids
About: From the Grand Rapids Press, "Grand Rapids bar owner Mark Sellers has purchased the assets of the recently closed Grand Rapids Brewing Co. with plans to reboot the brand again." It is expected to open inside the former Founders Brewing Co. location by spring, according to the Grand Rapids Press.
Harmony Brewing Co.
Where: Grand Rapids
About: From Faceboook, "A neighborhood brew-pub for Eastown. A comfortable place where conversation is the primary entertainment. Offering home made ales, an assortment of Michigan wines, and select cocktails. Enjoy simple garden inspired foods, breads, and cheeses." For more, read this story from The Grand Rapids Press.
Perrin Brewing Co.
Where: Alpine Township
About: Expected to open in the spring. According to a story in the Grand Rapids Press, "A proposed microbrewery in the Comstock Park area already plans to expand and it hasn’t even brewed a drop of beer yet. Perrin Brewing Co. recently won unanimous Planning Commission approval for an expansion that is five times larger than what it originally proposed to add to its facility at 5910 Comstock Park Drive NW, off Six Mile Road. Instead of a 2,400-square-foot cooler attached to the 11,070-square-foot building, owners Jarred Sper and Randy Perrin now plan a 12,213-square-foot addition with an internal cooler and a separate area for tastings that can accommodate up to 153 people."
Rockford Brewing Co.
Where: Rockford
About: Due to open in the spring. According to the Grand Rapids Press, "Part-owner Brien Dews said reaction to plans for the tap room and brewery in a rustic, two-story building has been positive. Dews, a City Council member and owner of All Good Time Clock Service, partnered with fellow residents Seth Rivard and Jeff Sheehan to start the only brewery in town. Sheehan has made beer professionally for about 10 years, most recently at New Holland Brew Pub in Holland. Rivard, an IT engineer for Alcoa Howmet in Whitehall, and Dews have brewed as a hobby for several years. The trio hopes to use locally grown ingredients to make up to 700 barrels a year of traditional brews, seasonal beers with a variety of flavors, and possibly some wine. The tap room will not have a kitchen, but food might be served from the Poindexter Specialty Marketplace through a window in the same building at 12 E. Bridge St."
Sunset Boulevard Brewing Co.
Where: Kalamazoo
About: It is open for lunch only, no beer yet. According to its Facebook page, it's open from 11 a.m. to 2:30 p.m. Call 269-343-0711 for more information.
The sign at the new White Flame Brewing Co.
White Flame Brewing Co.
Where: Hudsonville
About: Had to push back Dec. 15 opening date, expecting to open soon;"We will be a production brewery with a small taproom for our guests to enjoy our beer. We plan to have 10-12 taps with 5 standards and the rest in rotation. We will also be selling beer to go in 1/2 gallon growlers as well as distributing to your favorite neighborhood pub via keg," according to its Facebook page.
Website: whiteflamebrewing.com
Witch's Hat Brewing Co.
Where: South Lyon
About: To open Dec. 26: "Our little family started at the Witch's Hat in South Lyon in 2007 when we said "I do." When life dealt us lemons we decided to make beer. Here we are - trying our hand at the Beer Lover's Dream."
Website: witchshatbrewing.com
Thursday, December 8, 2011
Alaskan Survives On Beer While Stranded
by Nick Carbone Clifton Vial wound up stuck in a snowdrift off a rural highway in eastern Alaska, his truck lacking the usual survival necessities. All that lay in the back was a few cans of Coors Light, frozen solid. And as any college student knows: beer is food. Even the relatively bland Coors Light contains calories to keep a person functioning. Foodless for nearly 60 hours, Vial munched on the frozen beer. Bear Grylls would be so proud.
Vial says he ate the beer like beans from a can. “I cut the lids off and dug it out with a knife,” he told the Anchorage Daily News. The 52-year-old lived off the ration of a couple of cans for more than three days while rescuers searched for him.
Vial had taken a drive late Monday night, getting stuck in a snowdrift 40 miles north of Nome. Far out of cell phone range and ill-dressed for the situation in tennis shoes, jeans and a cheap jacket, Vial huddled for warmth in a sleeping bag and shrouded his shivering feet in a towel. He turned on the engine occasionally to listen to the radio and get the heat flowing, but it was no match for the -17 degree temperatures. And by the third day, Vial’s gas gauge was toeing the “empty” line.
When he failed to show up to work Tuesday afternoon, the search was on for the missing man. It wasn’t until Thursday afternoon, nearly three days since his truck became lodged in the snowdrift, that a Nome rescue crew happened upon him. When towed safely back to civilization, Vial’s beer diet quickly hit the skids. He told ABC News he’s drinking a gallon and a half of water each day to rehydrate. Fortunately, his Coors binge wasn’t all that unhealthy – he didn’t even gain a beer belly. In fact, Vial lost 16 pounds while he lay stranded.
Vial says he ate the beer like beans from a can. “I cut the lids off and dug it out with a knife,” he told the Anchorage Daily News. The 52-year-old lived off the ration of a couple of cans for more than three days while rescuers searched for him.
Vial had taken a drive late Monday night, getting stuck in a snowdrift 40 miles north of Nome. Far out of cell phone range and ill-dressed for the situation in tennis shoes, jeans and a cheap jacket, Vial huddled for warmth in a sleeping bag and shrouded his shivering feet in a towel. He turned on the engine occasionally to listen to the radio and get the heat flowing, but it was no match for the -17 degree temperatures. And by the third day, Vial’s gas gauge was toeing the “empty” line.
When he failed to show up to work Tuesday afternoon, the search was on for the missing man. It wasn’t until Thursday afternoon, nearly three days since his truck became lodged in the snowdrift, that a Nome rescue crew happened upon him. When towed safely back to civilization, Vial’s beer diet quickly hit the skids. He told ABC News he’s drinking a gallon and a half of water each day to rehydrate. Fortunately, his Coors binge wasn’t all that unhealthy – he didn’t even gain a beer belly. In fact, Vial lost 16 pounds while he lay stranded.
Tuesday, December 6, 2011
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