Michigan
The Daily News, Saturday, September 14, 2013
wine
to
1
&Beer
U
Ryan Schlehuber • Daily News features editor • (616) 548-8279 • scoop@staffordgroup.com
Prohibition
Profit
Once a nationally banned substance, alcohol is trending into a niche business throughout West Michigan and providing a growing economic avenue throughout the state
By Mke Taylor
Daily News/Cory Smith
Daily News feature writer
57 Brew Pub bartender Rae Wireman.
T
he first beer was likely an accident. Historians say that sometime around the 5th millennium, BC, maybe even earlier, wild, airborne yeast came into contact with some recently harvested cereal grains (the practice of harvesting grain was fairly recent then). Combining with the sugars in that cereal, the yeast caused spontaneous fermentation, and the first batch of beer bubbled into existence. Some would say that’s when all the trouble started. Others contend the happenstance was nothing short of providence, proof that nature can, indeed, be kind. Regardless of personal opinion, it soon became apparent that alcoholic beverages were here to stay. It didn’t take long for beer to catch on and turn into a commodity — brewed, traded and sold. A 6,000-year-old Sumerian tablet depicts a group of friends sitting around a communal bowl, drinking beer through straws. That’s a far cry for the multi-billion dollar brewing industry of today, where giant corporations and small brew pubs contend daily for the beer drinking public’s attention. The path from that first, accidental brew to today’s widespread availability has not been without its detours and speed bumps, however. Despite general acceptance in much of the world, early Americans repeatedly attempted to control, limit or ban the manufacture and consumption of beer, wine and other alcoholic beverages. Colonial settlers in Massachusetts petitioned the court there to ban the sale of all manner of beer, wine, whiskey and similar intoxicants. These restrictions eventually went by the wayside; however, over the years, state and federal governments regularly attempted to impose stiff taxes and levies on alcohol in an effort to limit its consumption. Temperance organizations came and went, their goal
57 Brew Pub lead line cook and assistant brew master Jared Edison prepares the next batch of beer.
always the same — to ban or limit alcoholic beverages. Though the popularity and success of these organizations waxed and waned with time, the movement survived. So did the brewers and distillers. The prohibition era of the 1920s and early ‘30s began with the signing of the 18th Amendment. According to
history.com, this led to the illegal manufacture and distribution of liquor and the worst gang-related violence the country had ever seen. Gangsters, such as Al Capone, were happy to provide the American public with what brewers and distillers no longer could. Newsreels were filled with tales of shootouts, killings and extortion, all related to prohibition. Public opinion swayed and prohibition’s supporters grew scarce. The era came to an end in 1933, with the ratification of the 21st Amendment, which repealed the 18th, closing the chapter on America’s experiment with prohibition. With prohibition ended, brewers were again free to develop and perfect their wares, though most American brews followed similar paths as they had before. Indeed, for a generation or more, there was very little real difference between one brand of “grocery store” beer and another. Americans, many of them soldiers, who sampled local beers while serving in England, Germany and other European countries came away with a knowledge that something better existed in the world. When they returned stateside, they brought that knowledge with them. Even so, it took decades before small-batch, craft beers began making a common appearance on grocery store shelves. And it’s only been in the past decade or two that small, independent brewers have begun to make an impact on the marketplace. Legislators in Michigan are seeing the potential growth in revenue in the craft beer industry and now are considering allowing the expansion of microbreweries and brew pubs in the state, according to The Associated Press. See Prohibition to Profit, Page 4
2
wine
Daily News • Saturday, September 14, 2013
Wine trail planned for Southeast Michigan The Associated Press
Finding the kind of wine you like By Stacie Rose
Daily News features writer
Trying wine for the first time can be overwhelming and intimidating. Entering a store with little to no knowledge can make the head swirl with all the varieties from which to choose. Going to a restaurant and perusing the wine list is more complicated than simply requesting “red” or “white.” Where does one begin when selecting a wine? What is the best way to figure out just what will be a good wine and not just ok? Linda Huckleberry of Huckleberry’s Restaurant in Greenville has suggestions that will make choosing a wine that is just right for the consumer. Huckleberry suggests asking a trustworthy person for a recommendation. Somebody who has enjoyed wine will know to ask certain questions before recommending a particular wine. Every person’s palate is unique, lending to enjoying different tastes and flavors. “What do you like? Do you like sweet or something that bites your back?” Huckleberry said. “I’ve heard that in Michigan the palate tends to be sweeter. “Pelee Island Semi-Sweet Merlot is a
The most important factor in drinking wine is that it is an enjoyable experience and not strictly dictated by standards or rules.
Canadian wine and is only sweetened to be sold in Michigan.” Perhaps reading the description of a wine might help in selecting a wine, but just what do the terms “table wine,” “dessert wine,” “dry,” “sweet,” “semi-sweet,” or “semi-dry,” really mean? Detailed descriptions of a wine’s growing region and personality traits does little for really understanding how a wine tastes. In the past, Huckleberry purchased wine based on its label description and realized that though beautifully written, the description was not necessarily accurate. “I’ve been fooled before, but it doesn’t have to be a lost cause,” Huckleberry said. “If you purchase a wine you don’t like, you can always make sangria or just add Sprite and make spritzers.” Another factor to avoid in selecting wine is basing a decision on cost. Simply because a bottle of wine is more expensive does not assure that it will be what the consumer will enjoy or even that it is a great wine. Charles Shaw shook up the California wine industry by winning awards for his two dollar bottles of shiraz, earning the name “Two Buck Chuck.” Wine label descriptions and costs are not reliable indicators of flavor, so follow Huckleberry’s top suggestion to choosing just the right wine and attend a wine tasting. Tastings typically feature four to six different selections and in addition to tasting the wine, the presenter will discuss the types of grapes or other fruits used and the regions where wines are produced. Tastings will allow the ability to determine what is pleasant and what is less palatable. When tasting, it is important to take more than one sip to fully appreciate the flavor. “After four or five sips, you’ll get a better idea of whether or not you like a wine,” Huckleberry said. “You can’t judge on the
Simply Hoplicious!
Michigan Wine & Beer
Daily News/Stacie Rose
Tastings typically feature four to six different selections and in addition to tasting the wine, the presenter will discuss the types of grapes or other fruits used and the regions where wines are produced. Tastings will allow the ability to determine what is pleasant and what is less palatable.
first sip, you may find it takes the tongue time to adjust to all the flavors.” The most important factor in drinking wine is that it is an enjoyable experience and not strictly dictated by standards or rules. Appreciating wine has been considered upper crust and intimidating, but that opinion is quickly falling out of favor. No longer must white wines be served chilled and reds at room temperature. “Don’t be intimidated by wine or people who serve wine, just have fun because that is what is most important,” Huckleberry said. Once you have determined your favorite type or types of wine, a fun way to expand options and perhaps learn more is to select a specific wine from different wineries and different regions. Climate and soil can have a large impact on the flavor of wine. Something that specifically sets Michigan wines apart from those bottled in other areas is the use of ingredients other than grapes. The choices are many and the process of choosing a favorite is fun. srose@staffordgroup.com (616) 548-8274
MOUNT CLEMENS — A wine trail bringing together 16 wineries in Southeast Michigan is being planned. “This is the most populous area in the state, and Michigan is eighth in the country in terms of wine production,” Tom Gray, a businessman and community booster, told The Macomb Daily of Mount Clemens. “And it’s the last place in Michigan that doesn’t have a wine trail.” A wine trail is a group of wineries in the same vicinity that pool resources to attract tourists to their samplings and services, as well as other destinations nearby. In this case, the wineries are in Macomb, Oakland, Sanilac, Huron, Saginaw, St. Clair and Lapeer counties. Gerard and Tressa Giacona have owned Filipo Marc Winery in Clinton Township for several years, but they often get accidental visitors from all over the country. “We’re just happy that people come in that are interested in learning more about wine, and we work hard to make sure the atmosphere is friendly,” Gerard Giancona told the newspaper. “Our motto is that beginners are welcome, and snobs are tolerated.” The state sees economic successes in establishing the trails, said Michelle Begnoche, senior communications specialist for the Pure Michigan tourism campaign. “We have a variety of wine and beer trails for folks that enjoy that activity,” she said. “Each area tends to have its own characteristics in terms of wine, and it’s getting more popular in Michigan.”
Wilson Tours little river Casino Trips Every Monday • Pickup Points
Grand Rapids and Muskegon Join us at 57 Brew Pub & Bistro for a nice cold specialty brew, a savory sandwich or an amazing entrée!
Every Wednesday • Pickup Points
Ionia, Belding, Greenville and Cedar Springs
Firekeepers Casino Every Tuesday • Pickup Points
Greenville, Belding & Ionia JOIN OUR PUB CLUB
Membership includes: Growler of our hand-crafted ale $2 off Brew Growler menu refills 23oz pub mug w/ $1 off on Tuesdays $1 off 16oz pints every day
3
COUPON
$
99
BEER SAMPLER
soaring Eagle
WHAT’S ON TAP Yellow Jacket Stinger Honey Ale The Dirty Blonde Wayne’s Green Tractor Ale Red Shedman’s Imperial Amber Ale 57 Chevy IPA Mayan Midnight Stout Berry Wheat SEASONAL
Summer Belgian Wit Big Texas Brown Barrel Aged Beer
AY MONDOTBALL O F NIGHT CLOSE
4 - 4oz. Pours of Any Handcrafted Beers
9PM TI
L
CIALS ING SPE FE ATURG THE GAME. DURIN
(excludes ciders) Expires 10/13/13
HOURS
1310 W. WA S H I N G T O N S T ( M - 57 ) | G R E E N V I L L E
616 .712 . 6 22 6 | 57b r ew p u b.c o m
Greenville, Belding & Ionia, Sheridan and Stanton Call us to reserve a bus for:
Reunions • Birthdays • Holidays Sporting Events Wine Tours & Brewery Tours For inFormation, Call Wilson tours
616-712-6830 or 866-272-0751 1202 E Van Deinst St. Greenville, MI 48838 www.wilsontours.net
Watch for upcoming trips
197618
MON & TUE: 11AM - 10PM WED & THU: 11AM - 11PM FRI & SAT: 11AM - 12AM SUN: 12PM - 9PM
Third Thursday • Pickup Points
Michigan Wine & Beer
The Daily News
Daily News • Saturday, September 14, 2013
Name: Elisabeth Waldon Favorite beer: I never have enjoyed the taste of beer. Favorite wine: I love to visit new restaurants and try wines from all parts of the world, but a basic, inexpensive red wine I often have at my house Elisabeth is Yellow Tail merlot. It’s just Waldon rich and spicy enough withNews Editor out being too heavy. Describe what you like in a beer/wine: My favorite wines are bold and fruity reds with a little spice or something extra. Best place for brew/wine: The Green Well in East Grand Rapids has a really enjoyable assortment of wines, especially their reds from Argentina and Chile. Newest flavor you discovered you like: Although reds are my favorite, my husband has introduced me to some delicious white wines. I love a crisp, cold moscato or riesling. Next target location: There’s lots of area restaurants I would like to visit to check out their wines, including Bar Divani, Grove and Reserve Wine and Food, all three of which are located in Grand Rapids. Name: Cory Smith Favorite beer: Founders Centennial IPA. Favorite wine: Not yet an avid wine connoisseur. Describe what you like in a beer/wine: My tastes have changed dramatically in the Cory Smith past couple of years, but curStaff Writer rently I enjoy a more hoppy beer, with a slight hint of an additional flavor, weather it be caramel, toasted bread or a mild fruit. Best place for brew/wine: I want it right from the tap, so I’m going to go directly to the brewery/pub itself if possible. My favorite location, so far, is Odd Side Ales in Grand Haven, as I love the lakeside atmosphere. Newest flavor you discovered you like: Cheboygan Lighthouse Amber Next target location: Arcadia Ales, Battle Creek.
nnnnnnnn
Name: Ryan Schlehuber Favorite beer: North Peak’s Diabolical IPA, but Pabst Blue Ribbon is my “usual” and red and dark beers are my “desserts.” Favorite wine: I will usuRyan ally buy reds from Meijer Schlehuber that are between $7 and Features Editor $14. E Minor shiraz (Australia) is one that pops out the most as far as a good, cheap red. Describe what you like in a beer/wine: Beer-wise, I like bold and dark. I see a stout or a red and I’ll order that over anything else. IPAs are good, too, when made right, that is. As far as wine, I am a pure red wine kind of guy. No white wines for this dude. Thanks to a friend of mine who ordered a flight of reds while we were in Traverse City, I discovered I love shiraz the best. I’m still learning about wines, however. Best place for brew/wine: For a great selection, Graydon’s Crossing, 1223 Plainfield Ave. in Grand Rapids, is great. It also has thee best Cuban sandwich I’ve ever had. Other than that, Founders is great, of course, and Gaylord’s Big Buck Brewery has never let me down in taste or experience. Newest flavor you discovered you like: For wine, it’d be Flip Flop. Although I will always favor the red/shiraz, a friend of mine tried the moscato and loved it. As for beer, I finally got around to trying The Poet (oatmeal stout) from New Holland Brewing Company, which has been on the market for a while (199) but I just came across it now and it is fantastic. It has a deep, creamy taste that I love. Other than that, Third Shift amber lager by Coors Brewing Company would be my new “usual” favorite, if it was more of a popular stock in local bars, that is. Next target locations: It’s a long list but the top ones are Cheboygan Brewing Company in Cheboygan, Brewery Vivant in Grand Rapids, Cranker’s Brewery in Big Rapids and Calumet’s Michigan House Cafe & Red Jacket Brewing Company (northern-most brewer in Michigan).
Name: Julie Stafford Name: Stacie Rose Favorite beer: The beer snobs Favorite beer: I’m not will have my head for this, but I much of a beer drinker but like just about everything that have found that I like Blue Leinenkugels brews; Summer Moon - most varieties Shandy in warm months and when I’m in the mood. Snowdrift in the colder ones. Favorite wine: Cupcake Favorite wine: White: Julie Stafford Stacie Rose Sauvignon Blanc. Community Editor Willamette Valley Vineyards Publisher Describe what you like in Pinot Gris or Leelanau Late a beer/wine: With beer, I Harvest Riesling; Red: Chateau tend to like the lighter variChantal Cabernet Sauvignon (dry) or La Sera eties. I handle beer best when it’s hot outmalvasia (sweet and effervescent) Describe what you like in a beer/wine: Both a side and the brew is very cold. When it beer and wine needs to be smooth and leave a comes to wine, again, I like it chilled, light, pleasant aftertaste and be paired well with dif- white and fresh. I have a friend who ferent foods. I like flavor so bland is not an always drinks her wine with ice in it. I just option with either. can’t bring myself to do that. Best place for brew/wine: Though I have only Best place for brew/wine: I really just frequented Brewery Vivant once, it is a great enjoy a glass of wine after a long day, be it place for amazing beer. The atmosphere adds at home or out with friends. I’m not fussy. to the experience as well. Newest flavor you discovered you Newest flavor you discovered you like: I tried like: Over the past year, I’ve morphed a rich and fragrant brew at Brewery Vivant and do not recall the name. It was rich and bold from a red wine drinker, to chardonnay now am hooked on sauvignon blanc. BEER GROWLERS and NOW AVAILABLE! with hints of spiced raisin. Next target location: I’d love to do wine Next target location: Founders, I have ashamtasting in and around Traverse City. edly never been
OWLERw S NOW AVAILABLE R G R ! B EE
12 DRAUGHT BEERS!
1/2 Gallon or Gallon Jugs Available 197645
Refillable so you can find a second favorite!
TO CHOOSE FROM
CONVENIENT-TAKE HOME-SOCIAL-•REFRESHING
ATTENTION WINE LOVERS We have bottled wine available also!
HUCKLEBERRY’S
112 S. LAFAYETTE, DOWNTOWN GREENVILLE 616.754.0558 www.huckleberrysofgreenville.com
TRIVIA
Name: Darrin Clark Favorite beer: Not an easy question because Darrin Clark I have a Managing Editor pretty broad taste range. Michigan is blessed with top breweries like Bells, Founders, Dark Horse, Greenbush and Shorts where pretty much everything is delicious. But the beer I’ve ordered a pint of most often is Founders Porter. The beer I’ve purchased a six pac most often is Bells Two Hearted Ale. The beer I like the most right now is Greenbush’s Brother Benjamin Imperial IPA brewed with honey. Favorite wine: My favorite wine is Rattlesnake Acres Petit Sirah from Vincent Arroyo Winery in Calistoga, Calf. It’s produced in small batches and isn’t outrageously priced, but it’s almost impossible to get because it sells out every year before it’s even bottled. I generally order a zinfandel or a malbec when I feel like a glass of wine at a restaurant. Describe what you like in a beer/wine: I like big, bold flavors. Best place for brew/wine: Founders Brewing Co. It’s one of the best breweries in the world and it’s right in our backyard. Their Centennial IPA, Porter, Red’s Rye Pale Ale are always on tap and among the best beer of their variety you kind find. Their specialty beers like Kentucky B re a k f a s t St out , Curmudgeon Old Ale and Rubaeus draw beer lovers from all over the country. Newest flavor you discovered you like: Rye Wine from Perrin Brewing Co. in Comstock Park. This is a beer that is aged like a wine in bourbon barrels. It has a lower carbonation and a higher alcohol content than most beers. Next target location: I want to make it to Three Floyds Brewing in Munster, Ind., sometime this fall. They’re well-known for making intense beers with intense names, such as Dark Lord (Russian imperial stout) and Arctic Panzer Wolf (IPA). Hopefully there’s a hotel within walking distance. N a m e : Bruce Bentley Favorite beer: Coors Light. Favorite wine: I’m not Bruce Bentley a wine drinkSports Editor er. Describe what you like in a beer/wine: I just want my beer as cold as possible. I’m not really a specialty beer drinker. If I do drink a specialty brewed beer, I like something light and simple. I don’t want to feel full after a beer. Best place for brew/wine: If they have beer, then it’s a place for me. The ideal place would be somewhere with large HD TVs and gametime specials. So, around town, I like The Other Place, Winter Inn and AppleBees. Newest flavor you discovered you like: Again, I typically stick to what I know. But I do like the Summer Belgian Wit at the 57 Brew Pub & Bistro. Next target location: Nothing is on the radar right now.
MONDAY NIGHTS
KARAOKE FRIDAY NIGHTS
Mike Taylor
LIVE MUSIC SATURDAY NIGHTS
197624
SUNDAY GAME DAY ON THE BIG SCREEN
3
Breweries
beer and wine
Staff Picks
Features Writer
Name: Mike Taylor Favorite beer: Guinness Stout Favorite wine: The stuff that comes in a
box. Describe what you like in a beer/wine: Alcohol. Best place for brew/wine: My back yard. Newest flavor you discovered you like: I’ve been drinking the same brands for 30 years; I see no reason to rock the boat with “new” flavors. Next target location: Same location as always; my back yard. Curmudgeons fear change.
•••••••••••••• in MichigAN 1) 51 North Brewing Company — Lake Orion (coming soon) 2) 57 Brew Pub & Bistro — Greenville 3) Arbor Brewing Company Pub and Eatery — Ann Arbor 4) Arbor Brewing Company - Corner Brewery — Ypsilanti 5) Arcadia — Battle Creek 6) Atwater Block Brewing — Detroit 7) B.A.R.T.S. Bay City — Bay City 8) Bad Bear Brewery — Albion 9) Barking Cat Brewing Company — Otsego (coming soon) 10) Barn Brew Pub - Grand Ledge 11) Bastone Brewery - Royal Oak 12) Batch Brewing Company — Detroit (coming soon) 13) Beards Brewery — Petoskey 14) Beggars Brewery —Traverse City (coming soon) 15) Bell’s Brewery — Kalamazoo 16) Bifferhaus Brewing Company — Jackson (coming soon) 17) Big Buck Brewery & Steakhouse — Gaylord 18) Big Lake Brewing — Holland (coming soon) 19) Big ‘O’ Brewery (at Good Neighbor Organic) — Northport 20) Big Rapids Brewing Company (inside Blue Cow Cafe) — Big Rapids 21) Big Rock Chop House — Birmingham 22) Bilbo’s Pizza & Brewing Company — Kalamazoo 23) Black Lotus Brewing Company — Clawson 24) Blackrocks Brewery — Marquette 25) Blue Tractor BBQ & Brewery — Ann Arbor 26) Boatyard Brewing Co. — Kalamazoo (coming soon) 27) B.O.B.’s Brewery — Grand Rapids 28) Bravo Restaurant & Cafe — Kalamazoo 29) Bravo Zulu — Williamsburg (coming soon) 30) Brewery Becker — Brighton (coming soon) 31) Brewery Ferment — Traverse City 32) Brewery Terra Firma — Traverse City 33) Brewery Vivant — Grand Rapids 34) BrickSide Brewery — Copper Harbor 35) Cheboygan Brewing Company — Cheboygan 36) Chelsea Alehouse — Chelsea 37) CJ’s Brewing Company — Plymouth 38) Constantine Brewing Company — Constantine (coming soon) 39) Copper Canyon Brewery — Southfield 40) Cotton Brewing Company — Adrian (coming soon) 41) Cranker’s Brewery — Big Rapids 42) Dark Horse Brewing Company — Marshall 43) Detroit Beer Company (The Beer Co.’s) — Detroit 44) Dewey Cannon Winery & Brewery — Three Oaks 45) Dore Riverview Complex — Bay City 46) Dragonmead Microbrewery — Warren 47) EagleMonk Pub and Brewery — Lansing 48) Elk Brewing — Grand Rapids 49) Falling Down Beer Company — Warren 42) Fenton Winery and Brewery — Fenton 43) Fetch Brewing Company — Whitehall (coming soon) 43) The Filling Station — Traverse City 44) Fletcher Street Brewing Company — Alpena 45) Fort Street Brewery — Lincoln Park 46) Founders Brewing Company — Grand Rapids 47) Frankenmuth Brewery — Frankenmuth 48) Frog Island Brewery — Ann Arbor 49) Gonzo’s Bigg Dogg Brewery — Kalamazoo (coming soon) 50) Grand River Marketplace — Jackson (coming soon) 51) Grand Rapids Brewing Company — Grand Rapids 52) Granite City Food and Brewery — Troy 53) Great Baraboo Brewing Company — Clinton Township 54) Greenbush Brewing Company — Sawyer 55) Griffin Claw Brewing Company — Birmingham 56) Grizzly Peak Brewing Company — Ann Arbor 57) Harmony Brewing Company — Grand Rapids 58) Harper’s Restaurant & Brewpub — Lansing 59) Hereford & Hops Brewpub — Escanaba 60) The Hideout Brewing Company — Grand Rapids 61) Hometown Cellars Winery & Brewpub — Ithaca 62) Hopcat — Grand Rapids 63) Hopcat East Lansing — East Lansing (coming soon) 64) Jaden James Brewery at Cascade Winery — Kentwood 65) Jamesport Brewing Company — Ludington 66) Jasper Ridge Brewery — Ishpeming 67) Jolly Pumpkin Artisan Ales — Dexter 68) Jolly Pumpkin Cafe & Brewery — Ann Arbor 69) Jolly Pumpkin Restaurant, Brewery, Distillery — Traverse City 70) Keweenaw Brewing Company — Houghton 71) Kilkenny’s Irish Public House — Traverse City 72) Kraftbräu — Kalamazoo (coming soon) 73) Kuhnhenn Brewing Company — Warren 74) Lake Superior Brewing Company — Grand Marais 75) Lansing Brewing Company — Lansing (coming soon) 76) Latitude 42 Brewing Company – Portage (coming soon) 77) Leelanau Brewing Company — Leland 78) Liberty Street Brewing Company — Plymouth 79) The Library Restaurant & Brewpub — Houghton 80) Lily’s Seafood Grill & Brewery — Royal Oak 81) The Livery — Benton Harbor 82) Mackinaw Brewing Company — Traverse City 83) Michigan Beer Cellar — Sparta 84) Middle Villa Inn & Microbrewery — Middleville 85) Midland Brewing Company — Midland 86) Midtown Beer Company — Lansing 87) MillKing It Productions — Royal Oak 88) The Mitten Brewing Company — Grand Rapids 89) Motor City Brewing Works — Detroit 90) Mount Pleasant Brewing Co./Mountain Town Station Brew Pub and Steakhouse — Mount Pleasant 91) New Holland Brewing Company — Holland 92) North Peak Brewing Company — Traverse City 93) Odd Side Ales — Grand Haven 94) Olde Peninsula Brewpub — Kalamazoo 95) Old Boys Brewhouse — Spring Lake 96) Old Mill Brewpub & Grill — Plainwell 97) Ore Dock Brewing Company — Marquette 98) Original Gravity Brewing Company — Milan 99) Osgood Brewing — Grandville (coming soon) 100) Our Brewing Company — Holland 101) Patchwork Brewing — Decatur 102) Paw Paw Brewing Company — Paw Paw 103) Perrin Brewing Company — Alpine Township 104) Petoskey Brewing — Petoskey 105) Pike 51 Brewery — Hudsonville 106) Quay Street Brewing Company — Port Huron 107) Rare Bird Brewery and Taproom — Traverse City (coming soon) 108) Red Jacket Brewing Company — Calumet 109) Redwood Brewing Company — Flint 110) Right Brain Brewery — Traverse City 111) Rochester Mills Beer Company (The Beer Co.’s) — Rochester 112) Rockford Brewing Company — Rockford 113) Round Barn Brewery — Baroda 114) Royal Oak Brewery (The Beer Co.’s) — Royal Oak 115) Rupert’s Brew House — Kalamazoo (coming soon) 116) Saugatuck Brewing Company — Douglas 117) Schmohz Brewing Company — Grand Rapids 118) Sherwood Brewing Company — Shelby Township 119) Short’s Brewing Company — Bellaire 120) Soo Brewing Company — Sault St. Marie 121) Sports Brew Pub — Wyandotte 122) Stormcloud Brewing Company — Traverse City (coming soon) 123) Sue’s Coffee House — St. Clair 124) Sugarfoot Saloon — Cedar 125) Sullivan’s Black Forest Brew Haus & Grill — Frankenmuth 126) Tahquamenon Falls Brewery & Pub — Paradise 127) Tapistry Brewing — Bridgman (coming soon) 128) Traffic Jam & Snug — Detroit 129) Travelers Club International Restaurant & Tuba Museum — Okemos 130) Tri-City Brewing Company — Bay City 131) Unruly Brewing Co. — Muskegon (coming soon) 132) Upper Peninsula Brewing Company — Marquette (coming soon) 133) Vander Mill — Spring Lake 134) The Vierling Restaurant & Marquette Harbor Brewery — Marquette 135) Vinomondo Winery & Brew Pub — Fort Gratiot 136) Walldorff Brewpub & Bistro — Hastings 137) White Flame Brewing Company — Hudsonville 138) Wiltse’s Brew Pub — Oscoda 139) Witch’s Hat Brewing Company — South Lyon 140) Wolverine State Brewing Co. — Ann Arbor 141) Woodward Avenue Brewers — Ferndale 142) The Workshop Brewing Company — Traverse City (coming soon) • Information from Michigan Beer Blog at www.michiganbeerblog.net
4
Daily News • Saturday, September 14, 2013
Michigan Wine & Beer
Home brewing beer and wine...
One tasty hobby Ale or lager
By Robin Miller
Daily News Correspondent
Stacey Faba, brewing expert and co-owner of Pauly’s in Lowell, has worked in the beer and wine brewing business long enough to know the secret to making a good batch is really not a secret at all, but simply a matter of taste. “Everyone has different tastes, different palates, and price is not indicative of quality,” she said. “Once we head into this time of year, we move into things like stout and German Oktoberfests.”
Getting started
Pauly’s has everything you need for a successful home brewing experience – equipment kits ($110) and ingredient kits to make five gallons of beer or about two cases ($32 to $55). “Early on in brewing, we lean people toward buying a kit,” she said. “It’s most affordable, easy and the instructions are really nice.” The equipment kit contains a glass carboy, fermenting (mixing) bucket, long-handled mixing spoon, cleaning brushes, sanitizer, siphon hose, hydrometer, thermometer, auto siphon, siphon valve, air lock, bottle caps, capper and guide, “The Complete Joy of Home Brewing.” A case of new bottles is $12.99, so most people sanitize and reuse dark, non-twist bottles to save money.
Sanitize thoroughly
Sanitizing is one of the most important steps in the brewing process, according to Faba. If anything goes wrong when a new brewer starts out, it’s often a sanitizing issue with the fermenting bucket. “The bucket is sacred,” Faba said. “You never put anything else in your bucket. They can get scratched and bacteria get in the scratched area, making it difficult to sanitize.” Everything that comes in contact with your wort has to be sanitized, especially after the boiling process. Pauly’s sells various sanitizers, however, bleach and a dishwasher on the sanitize cycle also work.
Beer is made from four basic ingredients: water, fermentable sugars (traditionally barley), hops and yeast. “The only thing that separates an ale from a lager is the yeast strain,” Faba explained. She recommends first-time beer or wine brewers start with a simple ale recipe and move to more complicated varieties once they understand the brewing process. “Ales are pretty forgiving, easier and quicker,” she said. “From the time you start brewing to the time you’re drinking takes approximately 30 days.” Ales do well at room temperature (68 to 72 degrees) during fermentation. The solution stays in the bucket for around seven days (depending on the kit) and is siphoned to the carboy for about another week for the secondary fermentation process. “Lager” means to store in German. Making lager is a longer fermentation process, taking around 2 months. “The yeast works a little slower, so the transfer of the sugars to alcohol takes longer,” Faba said. Lagers require a much cooler and consistent 48- to 52-degree temperature during fermentation. A refrigerator or basement usually works if it’s cold enough, but if temperature isn’t consistent, it’ll throw off flavors.
What makes beer taste skunky?
Have you ever wondered why most beers come in brown bottles? The purpose of the brown bottle is light filtration. The best way to prevent skunky beer is to limit exposure to light. Beers with higher hops content are more likely to become skunky, referred to as “light struck” in the beer industry. “There’s a chemical reaction that occurs between the hops and light, any kind of light, and it happens within 10 to 20 minutes. It turns skunky tasting.” Light causes naturally occurring sulfur proteins to react with increased isohumulones in hops, causing a chemical reaction that produces thiol – the same chemical found in skunk spray. Heineken comes in green bot-
Daily News/Robin Miller
Stacey Faba, brewing expert and co-owner of Pauly’s in Lowell, sells everything necessary for a successful home brewing experience.
tles – in the U.S., anyway - and is known for tasting skunky. In Europe, Heineken comes in brown bottles and tastes totally different, according to Faba.
Brewing like a pro
Most people start out as extract brewers and some will always be extract brewers. However, as beer and winemaking hobbyists become more experienced, they begin to take their home-brewing skills one step further by adding their own personal touches. As brewers become more knowledgeable, they begin to fine-tune recipes. Switching to all-grain brewing allows them better control and more beer varieties, including light-colored beers. With all-grain brewing, extracts are obtained by mashing grains to extract sweet wort, instead of using pre-processed malt extract in syrup or dried powder form. Although it gives more control, all-grain brewing and cleanup can take twice as long. “All-grain brewing is more difficult, but can be done,” she said. “YouTube videos tell how to build an all-grain system, which can be done in about a day.”
Winemaking
Beer ingredient kits at Pauly’s cost $32 to $55 and make five gallons of beer or about two cases.
As grapes begin to ripen in August and September, many
local winemaking hobbyists replenish their private stock. “The best wine is the one you like,” Faba said. “I’ve been a wine buyer for over 20 years, and the thing about wine is it’s a lot like food when you’re a baby and learning to acquire a taste.” Beer and winemaking equipment is interchangeable, except winemaking requires a corker and corks. Faba says fruit wine makers don’t require much more than fruit and certain chemicals, depending on what they’re making. There are a pleather of available wine kits, ranging from $70 up to $200 for a six-gallon batch. For that reason, wine kits are direct ordered at Pauly’s and arrive within 48 hours. “It’s too hard to guess what people want,” Faba said. “We keep the yeast, the adjuncts, the bottles, corkers, corks and so forth.” Yeast spurs fermentation. Wild yeast, which exists naturally in the environment, may induce fermentation too early. Old school recipes say to let the natural yeast take over and do the fermentation, however, using this method leaves inconsistencies in flavor. Having control in the fermentation process requires killing natural yeast. “We encourage people to kill off the wild yeast, using campden
tablets,” Faba said. “It takes about 24 hours to kill yeast.” After the wild yeast is gone, she says to add fresh yeast “that fits the style of wine,” as well as other flavor-boosting additives. For instance, if winemakers desire more acidity for a “big mouth feel,” like in reds, they add tannin. Some additives are merely cosmetic. Pectin enzyme is added to some fruit wines to dissolve naturally occurring pectin that causes clumps and cloudiness.
Pauly’s products and services
Pauly’s — located at 11250 East Fulton in Lowell — has over 650 different beers, an abundance of eclectic wines (many Michigan-made) and multiple varieties of liquor, including 150 different vodkas and over 200 types of whiskey. The store sells brew supplies, including bulk malt, grain and honey, hops, over 80 yeast strains, bottles and carboys. They do special orders, inhome wine and beer tastings, home-brewing instruction and catering and bar service for wedding receptions and parties. For more information, call 616-8972669 and ask for Eric Westbrook, who’s known as Pauly’s liquor man.
Prohibition to Profit Continued from Page 1 One bill would let microbreweries double their output to 60,000 barrels a year without having to worry about additional restrictions. Another bill would let smaller brew pubs own interests in three more brew pubs and produce up to 18,000 barrels a year instead of 5,000 barrels. A third bill would let large breweries sell beer for on-premises consumption at up to two locations instead of one. 57 Brew Pub and Bistro in Greenville is one example of a trending business that caters to the increasingly discriminating palate of American beer lovers. According to 57 Brew Pub brewmaster, Vic Aellen, whose family hails from Switzerland, brewing beer that will appeal to these more refined tastes is as much art as science. “You can put a whole bunch of stuff in a kettle, but there’s a lot more to it than that,” Aellen said. “There’s a lot more finesse.
Anybody can make a high alcohol beer, but I look for balance. Any brewer wants to achieve balance; that combination of bittering and flavor and aroma. If you don’t have balance, it’s just a bunch of flavors fighting each other.” Aellen’s brews, he says, are always a work in progress. Even when he hits on a “perfect” recipe, he never stops tinkering, sometimes using a popular beer as the first step toward something entirely different. “This is not something you sit down and do in one sitting,” Aellen said. “I’m always on a quest to build something new, to find a new flavor everyone enjoys. It’s been a very interesting journey. It’s always evolving.” On an even more personal level, many beer lovers have taken to creating recipes of their own, beer tailored specifically to their individual wants and needs. Chad Lincoln, who participates in the Brew Gadgeteers, a brewing club headquartered in Lakeview,
says he came to the hobby indirectly. “We started with a wine kit and had some fun with it,” Lincoln said. “But not drinking wine myself, I decided to get into brewing. It developed into quite a hobby.” The Lakeview Club, now in its third year, has more than 30 members and continues to grow. The easily availability of brewing supplies and information has helped spur this along, Lincoln added. “An advantage to brewing your own (beer) is you can adjust your recipes to make almost anything you like, and you can always develop something new,” Lincoln said. “I think brewing has gained in popularity, probably most recently as a result of the craft beer industry in the state.” For the modern Michigan beer lover, so many options now exist that it’s hard to know where to start. Fortunately, that decision may be made one beer mug at a time. mtaylor@staffordgroup.com (616) 548-8273
Daily News/Cory Smith
According to 57 Brew Pub brewmaster, Vic Aellen, whose family hails from Switzerland, brewing beer that will appeal to these more refined tastes is as much art as science.