Issue 1, Winter 2021
Taking Beer Positivity into the New Year: 13 Beermakers Tell Us What They’re Taking With Them Out of 2020 Midland Brewing Company Crafting A Recipe for Success MiBrew Trail recipe: Chocolate Java Porter Pancakes
And much more...
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MI Brew Trail | Winter 2021
Introducing the MiBrew Trail DEAR READERS: Welcome to the very first issue of MiBrew Trail. If you’re reading this, you’re likely one of a growing legion of craft beer enthusiasts in Michigan. Or maybe you just want to know what all the fuss is about in our Great Lakes State that now lays claim to being home to the fifth most breweries in the country. Either way, we’re happy you decided to join us for this journey, one that will take you throughout the state to get a glimpse at the vast variety of brewpubs and the entrepreneurs fueling this industry’s remarkable growth. Michigan has long been known as the Automobile Capital of the World, a manufacturing mecca known for designing and building things that make the world go-round. We think you’ll be fascinated to
read about that kind of entrepreneurial can-do spirit as we traverse down the MiBrew Trail to bring fun and much-needed diversion directly into your world.
thrust Michigan’s craft beer industry, with all of its social and economic benefits into the national consciousness, we salute you.
Every brewery, no matter the size or scope, has a story to tell. It could be a multi-generational family connection. It could be dreamers who dared to dream beyond 9 to 5 and golden handcuffs. It could be a story rooted in history, whether it’s a long-dormant building transformed into a bustling social hangout for people of all backgrounds and beliefs. Politicians talk about unifying people. Craft beer breweries and distilleries actually do it. Where there’s passion, there’s purpose, and we can’t think of a more opportune time in our state’s rich history to shine a light on what’s bringing us together rather than pulling us apart. To all the artisans, craftsman and entrepreneurs who have
Please join us for the quarterly ride down the MiBrew Trail. We hope you will find it is as refreshing as one of the state’s signature microbrews produced at any one of our state’s 300 breweries. The craft beer community is tight-knit, supportive of one another and strive to look out for their fellow brew masters even in the most challenging of times. Certainly 2020 and COVID-19 brought the best out of many of these kindred spirits. There’s probably a lesson in there for all of us.
Did You Know? number of breweries,
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This magazine features just a small selection of the excellent businesses that make up the Michigan Brew industry. To be featured here, contact Ed Fritz at edward.fritz@hearst.com Volume 1 | Winter 2021
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in this issue FEATURES 5..................... Java Porter Pancakes
Mibrew trail Director Ed Fritz Muskegon Editor Kate Hessling Midland
Add a little brew to your breakfast with these delicious pancakes made with Vanilla Java Porter
Advertising Alek Webster Manistee
12................... Beer Positivity
Lori Shaw Alma
Thirteen brewers reflect on 2020 and what they’re taking into the New Year
Tony Garant Midland
BREW TRAIL SPOTLIGHT 6.......................... Starving Artist Brewing Co 8.......................... North Channel Brewing Co 10........................ Grand Traverse Distillery 16 ....................... Thumb Brewery 18........................ Eastern Market Brewing Co 20........................ Midland Brewing Company 22........................ Black Calder Brewing Co 24........................ North Grove Brewers 26........................ Farm Club
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Contributors John Becker Bay City Karl Klockars Traverse City Jenn Fillenworth Grand Rapids Design & Layout Ariel Moreno Big Rapids MiBrew Trail Magazine is designed and printed in Big Rapids, Michigan For advertising rates and information call: 231-592-8334 or email: MiBrewTrail@ hearst.com
MI Brew Trail | Winter 2021
A recipe you have to try
JAVA PORTER PANCAKES Jenn Fillenworth, MS, RD | MiBrew Trail Here’s the deal. I love craft beer. I don’t think that is a secret to anyone who has followed my work on Jenny with the Good Eats throughout the years. Cooking and baking with some of my favorite brews became such a natural fit being a personal chef and self-proclaimed craft beer fanatic. Beer provides so much flavor to recipes and it’s always interesting to try to incorporate it in unexpected ways. This recipe was born as a tribute to mornings spent preparing for Michigan Winter Beer Festival. You know the one, Fifth Third Ballpark in Comstock Park, subzero temperatures, pretzel necklaces for days, or as I call it, the greatest day of the year. Every year, it’s tradition for my friend’s and I to gather prior to the event, plan out which samples to try, build pretzel necklaces, and have a huge breakfast. You need a good base for this event, trust me. Since things are a little different this year and we’re saying a farewell to the
2021 festival, why not put beer in our pancakes. I’m a big fan of Atwater Brewing. The Vanilla Java Porter has been a staple in my rotation for years. It’s coffee and vanilla flavors make it the perfect addition to sweet breakfast foods. On that note, I give you Chocolate Java Porter Pancakes for your chilly winter mornings.
Chocolate Java Porter Pancakes Makes 4 servings
INGREDIENTS: • 1 cup all-purpose flour
• ½ cup buttermilk
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp baking powder
• ½ cup Atwater Vanilla Java Porter (drink the rest)
• ½ tsp baking soda • 3 Tbsp unsweetened cocoa powder
• 2 Tbsp melted butter (plus additional butter for griddle)
• ½ tsp salt
• 1 tsp vanilla extract
PREPARATION: 1. 2. 3. 4. 5. 6.
Combine the dry ingredients in a medium mixing bowl (flour, sugar, baking powder, baking soda, salt, and cocoa powder). Whisk together until well combined. In a separate bowl, stir together your wet ingredients (buttermilk, java porter, egg, melted butter, and vanilla). Add the wet ingredients to the dry ingredients and stir until just combined. Preheat a griddle over medium heat (about 350 degrees); grease with butter or cooking spray. Scoop ¼ cup onto the griddle at a time. Allow to cook until the edges appear set and bubbles begin to appear. Flip and continue to cook until cooked through, about two minutes per side. Serve with Michigan maple syrup, fresh berries, or even a little caramel popcorn!
Jenn Fillenworth, MS, RD, is a personal chef and registered dietitian who focuses on food as medicine and sustainable agriculture in Michigan and is a self-proclaimed beer geek. You can find out more about Jenn by visiting jennywiththegoodeats.com or following her on Instagram at @jennywiththegoodeats.
Volume 1 | Winter 2021
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A small red barn sits on the property of Andy Thomas and his family, located about seven miles west of Ludington. This picturesque setting is home to Starving Artist Brewing Co., a small but popular craft brewing company owned and operated by Andy Thomas since 2015. (Photo provided)
Starving Artist Brewing Co LUDINGTON, MI
STARVING ARTIST BREWING WORTH FINDING Jon Becker | MiBrew Trail Tucked away in farm country about seven miles outside of Ludington sits the quintessential symbol of rural America: a red barn that stands out even among the lush greenery and woods that form an idyllic setting, a place where modern life and all of its chaos and confusion takes a backseat to natural beauty and serenity. But this isn’t a traditional farm and there isn’t livestock in the red barn. What you will find in the barn is a “mad scientist” of brewers, Andrew Thomas, a one-time local art gallery owner who now spends his days pushing the envelope of craft brewing. As owner and head brew master of Starving Artist Brewing Company, Thomas didn’t venture into the challenging craft beer industry to copycat other successful business plans or mass-produce brews that have become ubiquitous. On this particular day, shortly after the beginning of the New Year, Thomas is mashing, which is the beginning of the beer-making process where crushed grains are mixed with water and then heated to form a malty liquid. “I’m making Mexican Hot Chile Imperial Stout,” Thomas says, his voice brimming with the enthusiasm of a guy who has truly found his calling. “The goal is 12% (ABV). There is tons of chocolate, vanilla bean and marshmallow — because it’s fun — and cacao. To give it a kick, I’ve added some ghost peppers.” The result: “A sweet and spicy beer you just have to try,” Thomas said. “There’s so much going into this beer, it’s ridiculous.”
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Yet to find Thomas’s backyard brewery, you have to really want it. We say backyard brewery because the red barn, small patio and quaint little beer garden is literally on the property where Thomas lives with his wife, Michelle, their two children, and a new addition to the family, a rescue dog. A short stroll across his back yard and the small town brew master is at work, plying his trade with the inspiration of an artist and the knowledge of a scientist. “It’s pretty unique,” Thomas said. “We like to keep it intimate. We don’t do traditional advertising. We rely on word of mouth. People who show up want to be here.” When craft beer enthusiasts do find Starving Artist Brewing off the beaten path, “You can see the uncertainty on their faces. They see a little barn in my backyard and our small patio and beer garden and they wonder if they are in the right place. Are we trespassing? I thought we were going to a brewery?” The Andy Thomas story begins as the son of a career military man. He was born on a military base in Panama, and when he moved to the states, the family moved around a lot. Thomas spent time in Louisiana, Kentucky, Missouri and New Hampshire before making his way to Michigan. “I was an Army brat,” Thomas said. “I moved to Michigan in 1996, and have lived in this house longer than I’ve lived anywhere else.” Starving Artist started out as a production-only facility and last year celebrated five years in busi-
Always thinking about better drinking, Andy Thomas, founder and owner of Starving Artist Brewing Co, has created quite a niche for the variety of high-quality and creative craft brews he produces. In operation since 2015, Starving Artist Brewing may be a small brewpub located near Ludington, but it has made a big impact on customers that go out of their way to find the little red barn in farm country that serves as Thomas' brewhouse. (Photo provided)
ness. For most of his working life, Thomas has been self-employed, including the decade or so he spent running A.M. Galleries in downtown Ludington. Yet he felt something was lacking. He
took a job with Jamesport Brewing Company in Ludington, where he worked from about 2000-2004 under the tutelage of Tom Buchanan, a man well-known in local beer circles.
MI Brew Trail | Winter 2021
“People around here call him the Beer Father,” Thomas said. “He was a huge influence on me. I was an avid home brewer and fell in love with craft beer at Jamesport.” Thomas is pretty much a one-man band, brewing his beer out of the small red barn that serves as his atypical brewhouse. A volunteer helps him out and Danielle, whom he describes as “our resident rock star will return as we get back to normal. She takes care of the beer-slinging.” Pre-COVID, Starving Artists’ patio maxed out with about 25 patrons, on a good day. Of course, 2020 and into the New Year has required brewhouses and so many businesses — especially small businesses — to come up with creative ways to remain operational. When the pandemic hit, “It was terrifying,” Thomas said. “My wife runs a salon out of our home. She couldn’t work. We were both shutdown. How are we going to survive?” That moment of truth led to Thomas launching a barrel sharing program. “That was my way of getting through the shutdown,” he said. “A shareholder is guaranteed a minimum of 10 bottles of 12 oz. beer of whatever I’m brewing. I did six barrels and you can pick your own barrel. There are 30 shares available per barrel.”
Styles ranged from wheat wine aged with mulberries in a red wine barrel to a chocolate stout aged in mescal barrels. “Who knows what this New Year is going to bring?” Thomas muses. “There are so many unknowns. What I do know is I plan to brew all new beers for three months. We want to keep people excited. Making new beer pushes me to learn new things and become a better brewer. I have a really great support group.” A half batch of his new Mexican Hot Chocolate Imperial Stout will be followed by a second batch of a sour stout made with Saskatoon. “It’s like a blueberry only in the apple family,” Thomas explains. “It’s not grown in a farm setting by many orchards. I finally got my hands on it. Complete with cinnamon stick, it makes for one hellacious brew.” Starving Artist currently is open for to-go orders, noon to 5 p.m. on Fridays and Saturday. The brewery typically has as anywhere from eight to 14-15 beers on tap for weekends. Cans, bottles and growler fills are available for purchase. Starving Artist Brewing Company may be a hidden gem, but it’s worth finding on the outskirts of Ludington. Just look for the little red barn.
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North Channel Brewing Co MANISTEE, MI
MANISTEE BREWERY SERVES UP HISTORY ALONG WITH TASTY LAGERS Jon Becker |MiBrew Trail Loaded with rich history, Manistee now has a signature brewpub that is providing people from all over yet another reason to spend time in the city’s downtown. With so much to do in tourist-happy Manistee and the surrounding northern Michigan area, if you’re a business that tourists and locals flock to, you likely are onto something. What the folks at North Channel Brewing Co. have figured out is that people will find you if you offer a quality food and beverage experience with attentive staff that seem to actually enjoy their jobs. There’s just a different vibe inside a one-time industrial facility that turns out is a perfect fit for a brewery. It’s been transformed into a warm, inviting atmosphere for locals and visitors alike — without losing site of the building’s heritage. “I like it here a lot,” said Stephanie Johnson, the brewpub’s front office manager. “This is the longest I’ve ever been at a job. You meet a lot of people because we draw people from all over Michigan and the Midwest.” Located in the historic Manistee Manufacturing Co. building in close proximity to the Manistee River and Lake Michigan, the brewery offers views and ambience that not many establishments can duplicate. You can’t renovate your way into an idyllic setting, and Johnson, a lifelong Manistee resident, said the town’s history plays an important part of the operation. Morton Salt, Inc. has long had a production facility in Manistee and one of the brewers’ offerings is called Salt City Blonde. “It’s my favorite,” Johnson said. “It’s super tasty.”
8 | www.MiBrewTrail.com
Manistee's only brewpub, North Channel Brewing Co., has its own 64-ounce growlers patrons can purchase for $8. What's more, it normally costs $15-$20 to have it filled with any of the selection of 14 craft brews it regularly has on tap; but currently the popular downtown establishment has slashed its prices to between $10-12 per pour. (Photo Provided)
Another popular choice is one of North Channel’s flagship brews, Blonde Ale. Johnson said craft beer enthusiasts would also enjoy their Captain Piles Pilsner, a traditional Czech pilsner. Their most popular beer, though, is Manistee IPA,
A brew without a bite simply seems wrong and the folks at North Channel Brewing Co. certainly get it right with their variety of delectable food offerings. Their Philly Cheese Steak Sandwich with slow-smoked brisket, sautéed peppers and onions, white cheddar cheese and a side of Au jus is a customer favorite. (Photo Provided)
MI Brew Trail | Winter 2021
brewed with citrus hops sure to tickle your taste buds. “We always have 14 beers on tap, 12 main ones and two of our specialty brews,” she said. “We offer enough of a variety that any beer lovers will find something they’ll enjoy here.” The menu is nothing to scoff at either. They offer house specials such as North Channel Texas Chili and Brewers Beer Cheese soup, made with the brewpub’s very own Manistee IPA and garnished with crispy Jalapeño Bottle Caps. Enjoy an appetizer with your beer or specialty cocktail? Try the honey glazed onion rings. They are made with sweet Vidalia onions glazed with Great Lakes Honey. Meats are smoked daily and one bite into one of their brisket sandwiches and you might think you’re at a famous Texas or southwest barbeque joint not a Northern Michigan brewpub. It’s that authentic. Yes, we mentioned drinks because there are a number of craft cocktails available. They include a North Channel Brewing Blood Mary, expertly prepared with its own wheat vodka and in-house mix. The company also recommends trying one of its own Rye Old Fashioneds and Cherry Manhattans, among a few other choice libations.
Volume 1 | Winter 2021
The company celebrated its three-year anniversary in November 2020. Ownership and its crew of talented employees hope to be enjoying an even bigger celebration this year: a release from the grips of COVID-19. “Pre-COVID we were wall to wall,” Johnson said. “It’s been rough. We’ve been offering wraps, sandwiches and other items from our lunch and dinner menus. Things people can grab on the go. They like that. I know I do.”
Serving the Alpena Community Since 1953.
The front office manager said she’s been fielding 10-15 calls a day inquiring if the establishment is open for dining and drinking, inside or out. The answer has been no, but that may change in the near future. “We have just been approved by the city to offer outdoor seating in the offseason,” she said. “We still need the state’s approval, but we’re thinking we will be able to offer outdoor igloo seating by next winter.” If that happens, Manistee’s only brewpub may add another first to its list. “I don’t know of another place that offers outdoor seating in Manistee,” Johnson said. “We know people want it, and we’re excited about the possibilities.”
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Landis Rabish is head distiller with the family-run Grand Traverse Distillery. Founded by his father Kent Rabish in 2007, the Traverse City-based company is Michigan's oldest distillery. Moreover, its hand-crafted spirits, with each barrel meeting exacting standards, has earned international acclaim and garnered numerous coveted industry awards through the years. (Photo provided)
www.southbyphotography.com
Grand Traverse Distillery TRAVERSE CITY, MI
GRAND TRAVERSE DISTILLERY IS MICHIGAN'S OLDEST MICRO-DISTILLERY Jon Becker | MiBrew Trail It’s a few days away from New Year’s, marking the beginning of the slow season for Grand Traverse Distillery, Michigan’s oldest micro-distillery. Landis Rabish, the head distiller of the award-winning producer of world class spirits, is far from idle though. With an eye towards the future, Rabish is ramping up production at the Traverse City-based business that was founded by his father, Kent Rabish, back in 2007. “Sales and production don’t really coincide,” Rabish explains. “I’m not producing for tomorrow. I’m producing for next year and the year after that. The slow season in Northern Michigan means I have time to experiment and produce booze without everyone beating down our door.” The exacting standard that has seen Grand Traverse Distillery garner international acclaim and coveted awards for its hand-crafted spirits all begins with the soil. Its rye, wheat and corn are grown and harvested just a few miles away from the distillery at Send Brothers Farm in Williamsburg, Michigan. The Grand Traverse region is known for its pristine, cold freshwater, harsh weather and rolling hills — an ideal combination for distilling perfectly crafted spirits. “We could get ingredients from Indiana and put them in our bottles and there’s nothing wrong
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“
It’s just not how we do things here. A lot of what we do is unique. We’ll soon be releasing a 10-year-old bottle of rye whiskey. We’ll be the first in the state to sell 10-year-old whiskey. It’s good stuff.”
with that,” Rabish said. “It’s just not how we do things here. A lot of what we do is unique. We’ll soon be releasing a 10-year-old bottle of rye whiskey. We’ll be the first in the state to sell 10-year-old whiskey. It’s good stuff.” Being a smaller scale operation has its advantages for consumers. Since Grand Traverse Distillery is not tied to heavy production schedules, the family-run business can take the time to make sure every bottle that leaves their production facility has been carefully inspected. They won’t empty a barrel until it meets their discerning taste test and precise certification standards. “If you’re not experimenting and innovating, you’re stagnating,” Rabish said. “This has been
”
a wonky year. We had to shut down alcohol production for three months at the beginning of the pandemic. We produced 30% of the whiskey in 2020 that I normally produce.” To offset the COVID 19-related decline in sales and production, the distillery retooled its operation to produce much-needed hand sanitizer. “We were able to help out hospitals, firefighters, first responders and other front-line workers because we make ethanol, the major ingredient for hand sanitizer,” Rabish said. “We made a lot of donations. It was great to be in a position to help out a community that has been so good to us for a long time.” The year 2020 presented unbelievable challenges as the American way of life was
turned upside down. If you’re a business owner, you’re even more likely to be rejoicing that the pandemic-ravaged year is now in the rear view mirror. Not that challenges to recover don’t remain. “It definitely was a wonky year,” Rabish said. “The pandemic affected all of us. We do sell to bars, and they were closed like virtually everything else. It was difficult to predict what was happening, and we had to scramble to adjust to it all. Hopefully 2021 will be a normal year.” When sectors began to open in June, “we were bottling and labeling at a frantic pace,” Rabish said. “People crammed six months of sales into a few months. Everybody, I think, was stir crazy and ready to bust loose and have some fun.” Rabish said a big shift in consumers’ purchasing habits came after word that the world’s richest man, Jeff Bezos, and his company, Amazon, were making a killing during lockdowns that were crippling and even destroying so many small businesses across the country. “That’s when we started to see a big shift toward supporting small businesses, the backbone of so many communities,” Rabish said. “It was an interesting year, to be sure. Business is good now, and we look forward to it getting even better.” Locally-sourced ingredients that are distilled in
MI Brew Trail | Winter 2021
a custom-built Arnold Holstein Still from Germany are hallmarks of this true craft distillery. Its single barrel 100 proof rye whiskey is “bottled in bond,” a designation that means it must be aged for at least four years (they’re aging it 10) and made by one person in one season. “It’s a guarantee that you’re going to get the finest of the finest,” Rabish said. ‘We have a number of projects like this coming up.” One of those is a solera-blended Whiskey that indicates it is fractionally aged. At Grand Traverse Distillery, this is a three-stage process that begins with the liquor being aged fourplus years in American Oak Barrels, followed by 12 months in Vanilla Oak Toast Barrels and capped off with 12-months of aging in a Cognac barrel. “We have an excellent connection and get these 25-year-old Cognac barrels directly from France,” Rabish said. “It’s very unique. We have a lower volume, allowing us to try a lot of cool ideas.” “Infinity Bottles” is yet another su-
per-cool feature that Grand Traverse Distillery can lay claim to. Also called a fractional bottle or living bottle, this involves never allowing a barrel of whiskey to get more than half depleted. You continually pour whatever spirit you want in the barrel, resulting in your own unique flavor that you just can’t find in a store. “Some 10, 20 and 30 years down the road, you’ll have a blend of every product you put in,” Rabish said. “This can be passed down to generations of your family. We have 5,000 bottles coming out of this system. The quality and consistency is amazing.” Michigan’s rich agricultural soil has helped make the state a hotbed for craft distilleries — like it is for brewpubs. Rabish welcomes the competition. “It’s good for us, and it’s certainly good for consumers,” he said. “We’ve done some crazy stuff and it’s worked out well. Craft beer has changed the game. Nowadays you have a variety of delicious IPA’s and other brews you wouldn’t have thought of brewing 15 years ago. In my Dad’s day, if you wanted something other than
The still at Grand Traverse Distillery pictured here with fermentation tanks on its right side was made in Germany by the venerable Arnold Holstein Company, a worldwide leader in the manufacturing of distillation units. This unit has 16 plates, measures 16 feet tall and consists of 6,500 pounds of copper. The material is a great conductor of heat, extremely durable and removes unwanted sulfer compounds during the distillation process. (Photo Provided)
a Busch, Budweiser or some other domestic beer, you’d get a Molson or a Labatt’s. Today, you have such a wide selection of IPA’s and flavors. It’s incredible. The same can be said for distilleries and Grand Traverse
Distillery’s product line includes rye vodka, chipotle flavored vodka, wheat vodka and 100% straight rye whiskey. They can be found at tasting rooms throughout the state. “When we resumed production, we
got heavy into vodka,” Rabish said. “We spent about two months focusing on that aspect of our business. We take great pride in our spirits. I think this is evident in every bottle we produce.”
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Taking beer positivity into the New Year 13 BEERMAKERS TELL US WHAT THEY’RE TAKING WITH THEM OUT OF 2020 Karl Klockars | MiBrew Trail We knew we had an amazing community but what we didn't know was how much stronger we'd become through COVID. We had community support throughout, in terms of ordering beer online, grabbing take out and just an overwhelming level of support and patiences.
With 2020 in the rear view, it’s easy to simply say “good riddance” and leave everything from last year behind. But despite all the hurdles, speed bumps, shutdowns and other obstacles thrown in front of Michigan’s brewers, we’ve found that they’re hanging onto some silver linings and carrying those with them into a new year of beer.
In addition, we rallied with other local business owners to create new experiences like Street Dining this summer where we blocked off the street, had live music, fired up the grill and had socially distanced tables creating this cool buzz in the City. We also learned a lot about streamlining our food business with online ordering, delivery and pickup.
From successful pivots to carryout menus, from increased appreciation of growlers and crowlers, to expanded patios and outdoor options and more, here’s what Michigan beermakers found to appreciate from the toughest year in brewing since Prohibition:
This was never a big part of our business so we learned how to do this well and see this as being a real plus even when we return to "normal" taproom operations.
Mike Gross Silver Harbor Brewing Company | St. Joseph
While 2020 brought many unexpected pivots to Cultured Kombucha Co., it also brought out many strengths as we endured continuous change. We’ve learned what it is to be truly nimble, how to listen more intently to our audience, and learned how we can best serve our communities’ needs indirectly. 2020 Brought out great new product insights, an abundance of exciting R&D, and most importantly, showed us how pulling together as a team is our most valuable asset.
Courtney Lorenz | Founder, Cultured Kombucha Co. Traverse City
12 | www.MiBrewTrail.com
We halted spirit production on a dime to transition into the production of sanitizer for frontline workers in the early days of the pandemic. Later in the year, when other distilleries were still halted or focused on sanitizer, we were fortunate enough to see a demand for our spirits rise — in some instances whiskey sales doubled and tripled. People weren’t just drinking more, but learning about their favorite products and the processes that craft them. With much of the world at a standstill, 2020 was the perfect time to reconnect with neighbors, fall in love with the land, and discover all that Michigan has to offer. 2020 was many things, but by the end of it all, and with the support of our community, the world felt a little bit smaller — and we are all the better for it.”
Austin Wines | Digital brand manager/spirit ambassador Grand Traverse Distillery | Traverse City I think the biggest positives were the resiliency of our staff to have to completely change how we did things with very little notice and how wonderful our customers have been to us. It is probably easier to just pick up a six-pack at the store when you are already there, but so many people went out of their way to buy beer to-go from us or gift certificates for a later date and to ask how we were doing through all of this.
The only real bright spot for us is that we finally got the chance to open Sept. 26 — and we had nearly 1,000 customers come through our doors on opening day! Can’t wait for next spring!
This most recent order that allows for outside service has really surprised us as to how many people will come drink outside during the winter in northern Michigan, it really shows what a great craft beer community we have in our town.
Leah Tyrell | Co-owner Silver Spruce Brewing | Traverse City
Jon Johnson Shamrock Station Winery and Brewery Berrien Springs
MI Brew Trail | Winter 2021
As a new brewery that just opened up in December 2019, if you would have told me we would be closed for three months, and reduced capacity for another seven in our first year of business, I would have probably told you that we wouldn't be in business anymore. Fortunately, that is not the case. The biggest thing that we will be carrying over to 2021 and every year for the foreseeable future is the addition of our second outside patio area. We just received our final approval from the city to make our side patio permanent, and could not be happier with what this means for our business and our customers. We have been amazed at the amount of people willing to bear the elements to enjoy a beer outside in the middle of winter, and now they will be able to enjoy it year round for years to come.
Ryan Balicki | Co-founder Copper Hop Brewing Company St. Clair Shores We saw a number of positives this year. We were able to refocus on our local relationships, strengthening our team as went through these difficult times together, and we also reimagined our purpose and vision for our products in the marketplace. Looking forward to continued innovation in 2021!
Paul Vander Heide Vander Mill Ciders Grand Rapids
We've had to pivot several times during 2020 as the rules changed from dine-in to carryout and back again several times, and we've gotten quite good at being nimble! Our staff and our loyal customers have been so supportive which made us realize how willing people really are to support the small businesses.
There's a lot to be positive about with the beer industry in 2020! And it's not all just the increase in to-go/alcohol consumption. We are a small local brewpub with food, so we have been hit hard by the lockdowns ... but we are making lemonade out of these lockdown lemons!
We've initiated several programs to give back to our community and our staff: the Pay it Forward Meals which allowed us to keep our kitchen staff busier during carryout — only times while making meals for the people in our community who needed a little help and the online Staff Tip Jar which raised funds for our under-employed team members.
The pandemic allowed us all to look up from what we were doing to see the brave unsung heroes around us. The staff of the local hospitals, literally putting their lives in harms way to help the sick in our communities. The brave compassionate team that works at the local Angela Hospice center, taking care of our very sickest (COVID or not!).
We expanded our patio in the warmer months with more picnic tables and a dog-friendly area. This area worked out so well that we plan to continue it into 2021 and beyond. We've converted our live music program to online, streamed concerts. This keeps our musicians engaged with their fans while bringing in some revenue, and we've enjoyed hosting them.
John and Marie Powers | Owners Homegrown Brewing Company | Oxford Perhaps our greatest achievement was switching all taproom operations to carry-out immediately during the first shut down. Carry-out is something we never focused on and was such a small part of our taproom operations, which has now become one of the largest aspects. The next big achievement was becoming one of the first distilleries in Michigan to produce and provide sanitizer. Early on there was news of a sanitizer shortage so we immediately began coming up with our own sanitizer utilizing our distillery. At first it was just for our staff and guests to utilize, as well as giving a free sanitizer bottle with every carry-out order until we quickly realized the shortage was much more dire. We were also able to sell thousands of gallons to the state of Michigan at cost, who then distributed the sanitizer throughout the entire state of Michigan to other first responders and hospitals. So all said, this may be the proudest positive moment of the year, rising up, adapting and putting our people to work to help when we were needed and able. The best part was we did not have to lay off a single employee thanks to this.
Christopher Lasher | Marketing director Griffin Claw Brewing Co. | Birmingham
Our community got us through 2020. Not only did they go above and beyond to support us with takeout orders and patio drinks, they also empowered us to give back to the heroes of the pandemic. We worked with our staff and our distributor, Imperial Beverage, to come up with and create "Healthcare Heroes," a Hazy IPA to honor and support healthcare workers on the front lines of the pandemic. So far, we have donated funds to Henry Ford Hospital in Detroit, Holland Hospital and Ann Arbor's St. Joseph Hospital, where the label and beer name were conceived by the nursing staff. We plan to donate to other hospitals in the state in 2021. While we couldn't host our regular events in 2020, the pandemic safety guidelines forced us to think outside the box a bit and come up with community events we could still host or support, like a Lake Michigan beach cleanup at Holland State Park, as well as sponsoring a fishing tournament where all the fish caught went to a local food pantry.
Travis Preuter | Co-founder and CEO Big Lake Brewing | Holland
Volume 1 | Winter 2021
Our own staff, coming in each day to greet a customer who is just looking for a smile and a little bit of normal. SuperNatural has a "Healthcare Heroes" program, where we send meals to entire floors at these facilities to let the wonderful folks know that we see what they are doing and how much we appreciate it! Business-wise, sales are way down and it's hard to make a little local business work, even in the best of times. But we are choosing to fight hard and use our wits, hands, imagination and perseverance to beat this ... and be even better for our efforts.
Ernie Pacsai | Owner Supernatural Brewing | Livonia 2020 was a challenging year for sure. The biggest win is just how much the love and support we've gotten from our community — both locally and afar. Our community and team showed up and met the challenges of 2021 head on. We literally had to pivot daily with the CDC changes. We've gotten so much love and support for our COVID procedures, even though we had to talk some smack to the bullies in a social post that went viral in August. We created multiple beers for charity, and launched Craft Libations for Collective Liberation — an anti-racism task force with our friends at Title Track. We saw double the sales of growlers and a crazy increase in packaged product, but I'd bet that was an industry wide trend. On a production side, we launched Lil Huma, a session IPA and brought Arcadia Brewing Co's well-loved heritage brands back to market — lots more to come in 2021 from those brands.
Christa Brenne | Creative and marketing manager Short’s Brewing Company | Bellaire/Elk Rapids
For both North Peak and Jolly Pumpkin, we always knew our staff was strong, resilient, and biasedly the best but they shined extra bright when we needed them the most. Same with our customers. We definitely experienced a new heightened sense of community and support. North Peak has a new beer launching called Hope, based on our collaboration “Like A Boss” with Girls Pint Out of Ypsilanti, Michigan. It was designed and brewed exclusively by women on International Women’s Day 2020, but that release was delayed and ultimately diminished because of COVID-19. Now we persevere — brewing it again as Hope. Jolly Pumpkin saw a lot of positivity in their shift to cans. The new format was very well received and we will continue to release more of our beers in cans throughout 2021.
Megan Worden Northern United Brewing Company Dexter
www.MiBrewTrail.com | 13
take the scenic route to happy hour
It’s where everything comes together. Where you can explore the great outdoors before discovering a great cra brewery. Where celebrations begin with a gorgeous view and end with the perfect pint. Where you can raise a glass to a pre y great place.
TraverseCity.com
14 | www.MiBrewTrail.com
MI Brew Trail | Winter 2021
There has never been a more
IMPORTANT TIME to SUPPORT your local MICHIGAN BREWERIES.
Join us in sharing conversations and stories about MIchigan breweries by listening to our new Michigan’s Great Beer State podcast! Check it out at MiBeer.com or wherever you find your podcasts.
To find breweries near you go to MiBeer.com.
Volume 1 | Winter 2021
www.MiBrewTrail.com | 15
Brother and sister duo Lauren and Mark Formicola purchased Thumb Brewery in Caseville earlier this year with the dream of expanding its Michigan brewery charm with its craft beers produced on-site. (Courtesy Photo)
Thumb Brewery CASEVILLE, MI
THUMB BREWERY: TAKING HOPS TO A NEW LEVEL Paige Withey | MiBrew Trail
items like char-broiled burgers and wings. “With the addition of a full menu, we have 10 thumb beers on tap,” Formicola said. “Right now we have a pumpkin spice ale that is pretty popular.”
When Lauren Formicola was looking for a business to purchase, she thought a new adventure would take her to Key West, but she found the perfect place in Key North — a Michigan brewery nestled in the resort town of Caseville.
When looking for a new business adventure, Formicola knew she wanted something iconic. She wanted to bring a business that was integral to a community back to life.
Partnering with her brother Mark Formicola, the pair formally took ownership of Thumb Brewery in July. “I was living in Seattle at the time, and my brother was participating in an Upper Thumb fall color tour in October 2019,” Formicola said. “He stopped at Thumb Brewery, saw the for-sale sign outside, and the rest is history.”
“Thumb Brewery is one of those essential businesses in a resort town,” Formicola said. “There aren’t a lot of brewery’s locally, so to be able to continue its legacy meant a lot.” “It’s really gratifying to open a business and have people from the community show their appreciation for what you’re doing,” she added. “Everyone in the community has been so supportive, from the other businesses in Caseville to the Chamber of Commerce, they have just been wonderful.”
After researching the town and tasting the beers created there, they knew Thumb Brewery was meant to be their next adventure. The pandemic didn’t slow the new owners down. After taking ownership of the brewery on July 1, they obtained their liquor license and were open to the public within 10 days. Thumb Brewery’s craft beers are brewed on-site in addition to 19 rotating guest taps. “It’s been a little hectic, as I’m sure the year has been for any business owner,” Formicola said. “We have been fortunate to have carried over some returning staff, including Thumb Brewery’s brew master Nick Bowlby.” “He is integral to our success at the brewery,” she said. “We are very fortunate he made the decision to stay with the business through the sale.” To offset the costs of the pandemic on the new business venture, Thumb Brewery was able to qualify for and obtain funds through a Michigan Restart Grant through the Flint and Genesee Small Business Grant Program. According to Formicola, funds from the grant were used to
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cover the brewery’s payroll, making it possible to pay the staff during the early stages of the pandemic. “Like so many other businesses, we have implemented a strong coronavirus policy including self-monitoring, cleaning, and providing hand sanitizer for all the tables,” Formicola said. “We are fortunate to have a large outdoor patio space that can accommodate socially distanced customers.” “All things considered, it was a good summer to acclimate to the community and business,” she added. Formicola hopes to expand the brewery in the future, with plans for a beer garden and possible distribution of the local brews. Since taking ownership of Thumb Brewery, Formicola has already expanded the menu to include staple brewery
Formicola looks forward to the future of Thumb Brewery, becoming more connected to the community and getting more involved. The brewery hosted a dog costume Halloween event and is set to host the first Fall Thumb Crawl, partnering with local distilleries, wineries, and coffee shops. Proceeds from both events benefit the Thumb Animal Shelter. Thumb Brewery is open seasonally, with its last day this year scheduled for the night before Thanksgiving. The brewery will reopen in April of next year. “We want to keep things fresh, with a music schedule, food trucks, and activities like trivia for next summer,” Formicola said. “I’m also hoping to have more employee benefits next year.” “We are just so grateful for our employees, the community, and the City of Caseville,” she added. “We couldn’t ask for a better place to maintain legacy of Thumb Brewery.”
MI Brew Trail | Winter 2021
Volume 1 | Winter 2021
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Eastern market brewing co DETROIT, MI
SOMETHING MAGICAL IS BREWING IN DETROIT'S EASTERN MARKET The venerable Eastern Market, a Detroit institution since 1891, is said to be the largest public market district in the United States. Covering 43 acres in the city’s historic commercial district about one mile from downtown, one might be inclined to wonder what could possibly be missing from a venue that has attracted tens of thousands of visitors each market day, generation after generation.
said. “It’s been great to deliver a bit of joy and normalcy to people during such a difficult time. We’ve been making daily deliveries to different counties throughout the state. We’re active on social media, which helps us tremendously to stay connected with people and to let them know what we have planned next.” The brewery may have up to 20 beers on tap at a given time, though 12 to 15 is its sweet spot, according to Getz. White Coffee Stout is a popular choice, and many patrons swear by its fruited sour series.
If you’re three buddies kicking it on the back porch over a few cold ones, the answer is obvious: beer. Why not start a brewery and be part of revitalizing the storied tradition of brewing beer in Eastern Market, an area that dozens of breweries have called home at one time or another over the past century? (Stroh’s Brewery is perhaps the best known of the bunch). In 2017, after a lot of soul-searching and Old School roll-your-sleeves-up kind of hard work, managing partner Dayne Bartscht and his gung-ho partners opened Eastern Market Brewery in an area they had grown quite fond of. The microbrewery bills itself as community focused, a commitment that it carries out by brewing its variety of craft beers with local ingredients whenever possible to support market vendors and local businesses. “We see people here from all walks of life, especially on weekends,” said Shayln Getz, the brewery’s marketing and operations director. “We have a large taproom which serves as a real cool meeting place, and we always have a wide variety of styles of beer on tap.” Eastern Market Brewery is noted for their New England IPA’s. their flagship beer, Elephant
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The facade of the Eastern Market Brewing Company in Detroit is a welcome site for an area that, once known for its breweries, hadn't been able to claim one until three buddies with outsized ambitions and even bigger imaginations, renovated an old building into a popular microbrewery. A refreshing place for locals and visitors to get a taste of Detroit history while enjoying any number of house-made brews. (Photo Provided)
Juice, is a true hazy IPA with Citra and Mosaic Hops. “It has a strong grapefruit or passion fruit taste,” Getz said. “It’s our most popular beer and my personal favorite.” The brewery launched a new beer it calls Jumbo Juice (9 percent ABV) during the pandemic, just one of the ways the company has gone creative to weather the economic storm. With
on-site imbibing prohibited, the enterprising ownership team began a beer delivery service it calls Peddlers. This delivers brews right to customers’ doorsteps — throughout the state. At the beginning of the shutdown, Eastern Market Brewing operated a drive-thru in an effort to satisfy its customers thirst for its house-brewed beers, ranging from Stouts to its signature IPA’s. “We’ve tried to be inventive and agile,” Getz
A silver lining throughout the dark days of COVID-19 has been the City of Detroit’s willingness to help impacted businesses by allowing for outside seating areas. In the case of Eastern Market Brewing Company, an entire city block has been closed to motorists to allow for expanded outdoor patio seating. It’s not quite the brewery’s impressive taproom, but there’s something to be said about enjoying a brew outside — no matter what the conditions. “The street has been permanently shut down, which has proven to be a huge blessing to us,” Getz said. “We have seven heated greenhouses to keep everyone warm. Throughout this ordeal, we’ve found that people are embracing outdoor drinking. We look forward to the day when we can invite people back inside to enjoy our wonderful taproom, but for now, we’re doing everything we can to provide some relief for people.” Eastern Market Brewing Company, the first brewery to call Eastern Market home in more than 30 years, has teamed up with its sister company, the Ferndale Project, for a special
MI Brew Trail | Winter 2021
winter promotion it calls “Après Ski.â€? This socially distant winter-themed celebration, aimed at local lovers of craft beers, began on Jan. 1 and runs to Feb. 28. Instead of cowering in the face of Michigan’s harsh winters, organizers are advocating a starkly different approach with this new event. “With cold weather upon us and the necessary precautions related to COVID-19, we realize local craft beer drinkers need something to look forward to this winter,â€? Bartscht said. “January and February are the slowest months for our industry, and we’ve decided instead of shying away from the cold weather, we’re going to embrace our Michigan winters.â€? Enjoying a beverage following a day on the slopes is a time-honored tradition and Après Ski promises to bring the feel of northern Michigan to Detroit and Ferndale during this promotion. A new release, “Brew Ski,â€? a limited draft-only wheat beer brewed by Eastern Market Brewing Co., will be available. “Lift tickets,â€? a prerequisite for attending the events in Ferndale and Detroit, may be purchased for $5, entitling patrons to 50% off all draft beer for the duration of their visit. Ticket holders, Getz said, will be able to enjoy a wide variety of half-off
beers, from the New England IPAs and fruited sours Eastern Market Brewing has become known for, to the new Belgian wheat beer, Brew Ski, created specifically for this event. “I’ve enjoyed my fair number of discounted Après Ski beers and have fond memories,â€? said Bartscht. “We’re excited to recreate that magical experience for our customers. If this year goes well, who knows, maybe it becomes an annual event.â€? Getz said that Eastern Market has matched an emphasis on Detroit’s brewing tradition with a willingness to experiment to create a successful blueprint, one that has led to a second location. The taproom is located at 2515 Riopelle St. in Detroit, and its newest location, Ferndale Project, is at 567 Livernois, in Ferndale. Après Ski goers can look forward to cozy outdoor fire pits at Ferndale Project after a “day on the slopes,â€? while heated outdoor greenhouses fill the alley at Eastern Market Brewing Company — in addition to its city block of outdoor, socially-distant outdoor patio seating. “Our team worked tirelessly to create an experience that’s fun and safe,â€? Bartscht said.
Elephant Juice, a hazy IPA with strong hints of citrus, is one of Eastern Market Brewing Company's most popular offerings. (Photo Provided)
“
January and February are the slowest months for our industry, and we’ve decided instead of shying away from the cold weather, we’re going to embrace our Michigan winters
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www.MiBrewTrail.com | 19
Leah Witkoske, a brewer at Midland Brewing Company, peers down into a boil kettle as she brews a batch of beer Thursday, March 5, 2020 at Midland Brewing Company. (Katy Kildee/kkildee@ mdn.net)
Midland brewing company MIDLAND, MI Midland Brewing Company crafts recipe for success ESTABLISHMENT CONTINUES TO MAKE NAME FOR ITSELF Jon Becker | MiBrew Trail With a serious nod to Midland’s early history steeped in the lumber, beer and railroad industries, Midland Brewing Company is crafting a formula that has it well on its way to becoming a regional, if not statewide, attraction.
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ing, vibrant city now had at least one brewery.
The original Midland Brewing Company was founded in the 1930s right after prohibition, with its Red Keg Beer. We have built our brand around that fact and the historic Midland Red Keg Saloon.
Step one foot in the establishment and you’ll be immediately struck by all of the history prominently displayed throughout the brewery. Photographs and memorabilia of the local lumbering industry dot the brewery’s walls. Vintage logging tools and other equipment are displayed in the dining room. Photographs of the original building, once home to a Robert Hall Clothing Store, a nursery and a nightclub saloon in Midland County, could spare it from going before being transformed into Midland Brewing out of business during the Great Depression. Company in 2010, help bring history to life and The brewery opened decades later near the threepeople through the doors. mile marker of the Pere Marquette Rail Trail near Oh, and there are our historically great beers, said Averill, where the Red Keg Lumber Camp once sat Clark Bickham, the company’s marketing director. by the Tittabawassee River.
“Dave loved the idea that the original Midland Brewing Company was founded in the 1930s right after prohibition, with its Red Keg Beer,” he said. “We have built our brand around that fact and the historic Midland Red Keg Saloon.”
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“It’s perfectly balanced with a sweet, toasty malt character and rich copper color,” he said.
The company’s Brut IPA distinguishes itself from a growing field of IPA’s with its lower alcohol per volume of 4.6%.
The brewery’s Lumber Jack Brawl Series honors local lumberjack legends Silver Jack Driscoll and Fabian “Saginaw Joe” Fournier. Its popular Red Keg space is home to many public and private events throughout the year such as rehearsal dinners, weddings and receptions along with retirement and birthday parties. “The Red Keg has been the center of attention surrounding many things that take place at Midland Brewing Company,” Bickham said. “It even houses our barrel-aging facility that guests can see for themselves with the barrels that line the back wall.”
“Our small group of entrepreneurs connects our passion for brewing Michigan Craft Beer to Midland’s early history. We believe telling the story of Midland’s roots is an important part of Midland Brewing Company. This small city was built on the grind and grit of lumberjacks and lumberjills.”
“The majority of Brut-style IPA’s in the craft beer “Since our founding in 2010, we’ve worked to carry industry sit between 7 to 9%, making our interpretaon the legacy of the original Midland Brewing Com- tion of the style a much more sessionable Brut IPA,” pany,” Bickham said. “We even brought back the Red Bickham said. “Factoring in its clean, crisp mouth-feel Keg Distillery Whiskey — while innovating our own and strong aromatics of citrus and tropical fruit, you signature brews like Copper Harbor Ale and develop- can comfortably crush a couple of these throughout ing new selections all of the time.” the day.”
The launch of a Smoothie IPA series has gone a long way in putting Midland Brewing Company on the map. It releases four smoothies each year, one for each of Michigan’s seasons. The next release, Safety Dance, is slotted for a tap release by the end of this month. Bickham said anticipation is growing for this new addition to its lineup of smoothies, which also includes Thriller Blackberry and Kokomo Pina Colada.
Midland Brewing Company’s own history dates back to 1935, a time following the repealing of prohibition that saw dozens of breweries spring up throughout Michigan. The brewery opened in an old creamery downtown, but not even its own signature beers like Red Keg Ale, named after the first lumber camp and
Copper Harbor Ale and the brewery’s Midland Brut IPA can be found on store shelves throughout the state. Named for a shipping port near the northern-most point of the Upper Peninsula, Bickham describes the Copper Harbor beer as supremely smooth.
“It’s been another huge factor in how we separate ourselves from the rest of the breweries that Michigan is home to,” he said. “Winning a silver medal at the great American Beer Festival for our One Night in Bangkok really drew attention from people around the state, and even some from out of state inquiring
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The business received an infusion of capital and vision when retired Dow Chemical Company executive Dave Kepler became involved in 2015, subsequently taking over as owner. According to Bickham, Kepler was passionate about investing in the Midland community and saw that every grow-
MI Brew Trail | Winter 2021
about where they could find our beer. Smoothie IPA series has really taken off since we started brewing them.” Safety Dance should be no exception. “It will encapsulate a holiday favorite of sweet potato casserole in a beer,” Bickham said. “Close to 1,000 pounds of sweet potato puree, an ungodly number of marshmallows and a generous amount of cinnamon, allspice and nutmeg makes for a delicious brew.” For all of the history contained within the walls of Midland Brewing Company, beer and food enthusiasts would be remiss if they didn’t experience the serenity of its outdoor beer garden during warm-weather months. “We truly believe there is no better place to enjoy a beer and a meal,” he said. “The beer garden is so scenic. Its atmosphere puts guests in a state of total relaxation, especially when the foliage is in full bloom during the warmer months.” Michigan is a hotbed for brewpubs and craft beers, and the Midland Brewing Company seems well-positioned to be part of a movement that is showing no signs of slowing down. After all, the craft beer community takes its brews quite seriously. “There are so many recreational activities that people are able to enjoy here throughout the changing seasons,” Bickham explains. “A lot of them involve celebrating and ending with a cold beer. The craft beer community has developed quite a following.
Become a
Drinkers will hunt down and collect specific beers. Things like ‘nobody else brews an IPA like this,’ or ‘they only brew this once a year, I need to get a couple of bottles’ are common thoughts and interactions. Nobody feels this way about soda or bottled water, but they sure do about beer in our state.” Under the state’s latest COVID-19 restrictions, there is no dine-in seating in the brewery or Red Keg. Takeout is available with new hours: Tuesday-Thursday, from 3 to 8 p.m., with plans to soon offer delivery service. Orders can be placed online at midlandbrewing.com or by phoning 989-259-7210. Midland Brewing is also offering prepared Thanksgiving meals that include smoked turkey breast, roasted garlic mashed potatoes, fresh herb stuffing, house-made cranberry sauce, as well as turkey gravy. It comes with a side dish of either bacon balsamic Brussel sprouts or dill carrots. Managing to stay open on some level during the ongoing pandemic has become the new norm. “We view this as another challenge our team has to find a way through, which we’ve been getting really good at since earlier this year, in March,” Bickham said. “The No. 1 priority of ours is the health of our crew and guests, plus the individuals and families that make Midland such a great place to call home. We will do what needs to be done to ensure that we are doing our part to keep those around us safe, even if it does happen to put a kink in our plans here and there.”
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Black Calder Brewing Company GRAND RAPIDS, MI
MICHIGAN'S FIRST BLACK-OWNED BREWERY Michigan has developed a reputation as a mecca for a craft beer industry that has seen a wide variety of breweries, microbreweries and brewpubs pop up all over the state. In fact, with more than 350 operating breweries in the Great Lakes State, statistically Michigan ranks among the leaders nationally-both in number of breweries and beer production. Yet for all the gaudy numbers — including economic impact — it wasn’t until 2020 that, thanks to the vision and dogged determination of Terry Rostic and Jamaal Ewing, the state now has what it has been sorely lacking in this burgeoning industry: a black-owned brewery. To say the two craft beer enthusiasts have paid their dues to realize a longtime dream would be selling them short. Rostic and Ewing, co-owners of Grand Rapids-based Black Calder Brewing Company, spent more than a decade visiting and supporting local breweries in west Michigan. “At the same time, we were constantly experimenting with our own home brews, said Rostic, a Grand Rapids native who has been mentored by many of the beer-crazed city’s brewery owners and friends, including Jason and Kris Spaulding of Brewery Vivant. COVID-19 put a wrench in their plans to open a physical location last year. Still, on Nov. 27, 2020 (Black Friday),
Black Calder Brewing Company, on an occasion it dubbed “The Blackest Friday,” released its first can, a Black IPA (seven percent ABV). Dry-hopped with mosaic and Idaho 7, it’s a dark beer with a light tan head that shows moderate to high hop aromas, citrusy notes and light caramel. The smooth, medium-bodied brew echoes caramel and toffee all the way through with a bittersweet and citrusy finish. Though it wasn’t the type of debut Rostic and Ewing envisioned, “It has been a struggle to launch during a pandemic, but we also see it as somewhat of a blessing in disguise,” Ewing, a Lansing native, said. “Our original plans were to launch with a taproom at the end of 2019, which would have been disastrous for us a few months later.” The duo is currently contract brewing with Brewery Vivant and Broad Leaf Local Beer, an arrangement that provides the flexibility the two need as they navigate the uncertainty of what’s still to come. Like a lot of business owners, Rostic and Ewing have been forced to adjust on the fly, but they say their ultimate goal has been merely delayed, not ruined. Plans remain in place to open a physical location in Grand Rapids this year. “COVID-19 has made us adjust our business plan and how we get beer out to the public,” Ewing said. “No one creates a business plan with 50%
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Thanks to the vision and dogged determination of Terry Rostic and Jamaal Ewing, the state now has what it has been sorely lacking in this burgeoning industry: a black-owned brewery, Black Calder Brewing Company. (Photo Provided)
or less occupancy in mind or only outdoor seating in Michigan. We are fortunate to have industry support and local breweries like Brewery Vivant that want to see and help our dreams come true.” The dream began in 2016 when the two self-described “craft beer heads” met at a business meeting in Grand Rapids. They both quickly realized they had a connection that could lead
to something significant — groundbreaking even.
won. Since then, we’ve never looked back. Black Calder Brewing Company “We both had a passion for craft beer, was established to make great beer community and togetherness,” Ewing and provide a platform for innovation, recounted. “We didn’t see a lot of diart, culture, and inclusion through colversity in the breweries we frequented laborations in the craft beer industry.” or themes that were representative of our culture. We started kicking around Studying abroad and traveling the world has allowed Rostic to share his the idea of starting our own brewery culture while immersing himself in and, in 2018, we pitched the idea at a local business competition and we other cultures.
MI Brew Trail | Winter 2021
“My travels made me quickly realize that great beer was the universal language,” Rostic said. Since its Black Friday Launch of Black IPA (“a good beer that received rave reviews,” Ewing said), the brewery has released “BOUGIE S’ more Stout” and KiwiZilla. Both the Black IPA and BOUGIE S’ more Stout sold out. It’s all part of the company’s grand plan to “push the boundaries of what craft beer can be and bring our culture to cans and glasses all over the state,” Ewing said. “We also want to distribute throughout the midwest and bring Black Calder across state lines.” The company’s name, Black Calder, carries deep and varied meanings to the fledgling entrepreneurs. “It has a two-part meaning,” Ewing explains. “Black is a strong color that has many meanings. Black’s color meaning is symbolic of mystery, power and sophistication. That is the type of energy we put into this brewery and the types of beers we produce.”
They have already achieved cultural trendsetting status as Michigan’s first black-owned brewery. “We appreciate the significance of being recognized as Michigan’s first black-owned brewery,” Ewing acknowledged. “It’s something Michigan and the craft beer industry has been longing for, but it’s not the only thing we want to be known for. Our motto is simple: Make dope beer for dope people.” Black Calder Brewing Company will offer a variety of beer styles focusing on imperial stouts, barrel and wood-aged beers, fruited ale, kettle sours, IPA’s, lagers and craft ciders. As the company grows, Rostic and Ewing will explore distilling and crafting wine for their non-beer drinking fans.
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The two are on their way to carving out an important business and cultural niche.
The second part of the name, Calder, is a nod to the city of Grand Rapids’ iconic public sculpture, “La Grande Vitesse, created by American artist Alexander Calder.
“The passion that brewers, owners, and staff put into creating a unique experience was refreshing,” Ewing noted. “What we didn’t see was diversity and themes that spoke to the culture that we represent.”
“We hope to be as recognizable as that statue someday,” Ewing said.
You can follow Black Calder on social media @ blackcalderbrewing (Facebook/Instagram)
Located on the banks of the Huron River
Our Own fOOd truck services the tap rOOm Game rOOm
(available for private rental)
Beer Garden
In backyard During winter we have 8 snow domes that are heated. Summer time it’s picnic tables/ umbrellas and yard games. Heated fire tables on front patio.
2350 W. Liberty St., Ann Arbor, MI •734-355-2827 • towniesbrewery.com
• Online Ordering • Curbside Carryout • Outside Seating 248.685.1625 | 125 S. Main St. |Milford, MI 48381 www.riversedgebrew.com
Down-to-Earth Craft Beer & Food Carry-out | Curbside Pick-up Igloo Dining |Fire Pits | Shanties Daily Specials | Call ahead Ordering 28 N. Washington St., Oxford, MI 48371 248-800-4244 | www.homegrownbrewco.com
Volume 1 | Winter 2021
Drink Responsibly • Upper Hand Brewery • UpperhandBrewery.com
www.MiBrewTrail.com | 23
The beer board is always fresh and exciting at North Grove Brewers, a locally owned and operated craft brewery located in Montague. The new brewpub opened its doors on Jan. 8, 2020 and despite a pandemic-marred year, still managed to brew 226.5 barrels of beer, 45 including different brands. North Grove also managed to launch its distilling program and serve some quality food as well, helping to generate tremendous support from the local community through all the restrictions and regulations. (Photo provided)
north grove brewers MONTAGUE, MI
NORTH GROVE BREWERS MAKING ITS MARK IN MONTAGUE Jon Becker | MiBrew Trail
and conversation.
Montague, a small charming town located a short 20-minute drive from Muskegon, prides itself on being a tourist destination during each of Michigan’s seasons. A new business, North Grove Brewers, launched a year ago by native son RJ Nordlund, quickly became a goto destination for locals and others when it opened its doors last January. Then a certain unprecedented and entirely unexpected thing happened.
“We don’t call it a taproom though,” Nordund said. “We call it a clubhouse because we want people to enjoy hanging out there as much as we do. We’ve had a lot of good events in our Bier Garten. Montague is a summer tourist destination. If it wasn’t for COVID, we’d have finished our outdoor bar by now.”
“We got about two good months in before the world went to hell,” said Nordlund, of the global pandemic. “Those first two months we were packed most nights, with 60 to 100 people in here.”
“It has big, bold flavor with a nice balance to it,” Nordlund said. “It’s so good we’ll probably brew it twice a year. With our other beers there is no such guarantee.”
It’s been a struggle to survive since, but Nordlund, relying largely on 16-ounce canned beers to go, deli sandwiches and a large outdoor Bier Garten with a fire pit, has no intention of packing it in. He said he has spent a lot of time brewing “all over the place” and remains cautiously optimistic that the promising start he and his business partners experienced at North Grove Brewers will re-ignite post-pandemic. “It’s been rough but we’re surviving,” Nordlund said. “After all of my years brewing
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The brewery’s biggest seller is its Downfall IPA (8% ABV), a citrusy-tasting brew with a nice, malty body.
A Manhattan on the rocks (left) and a Manhattan Neat are among the specialty cocktails now being served at North Grove Brewers. (Photo provided)
elsewhere I finally got to a place where it was time to do my own thing. We’ve brewed 40 different styles of beer since we opened. We like to keep it fresh.”
A big draw at North Grove Brewers is its spacious 4,000 square foot taproom, a gathering spot with arcade games, darts and pinball, where people can unwind with drinks, food
That’s because Brew Master Nordlund and his assistant Brew Master don’t like trotting out the same beers over and over again. They don’t distribute, allowing them the creative freedom to experiment and launch news brews regularly. “We’re not tethered to a distribution, which is a great thing,” Nordlund said. “We change it up in our taproom all the time. We keep the board all over the place.” They do a lot of Lagers and Belgium Ales. Big Red Vienna Lager, a clear crispy thirst-
MI Brew Trail | Winter 2021
16 beers on tap & also bottled beer!
989-553-6444 One of the brewery's beers is called Simple Madness IPA. Patrons enjoy the comfort, camaraderie, quality beverages and tasty deli food at North Grove Brewers. Owner RJ Nordlund credits his staff for helping create a close, family-like atmosphere where patrons can feel at ease and safe. (Photo provided)
“It’s awesome,” he said. “It contains a lot of chocolate and caramel and the yeast gives it a bit of a coconut flavor at the end.”
Nordlund’s business partners, Jason Jaekel, Billy Darke and Greg Peyer, are pivotal players in the fledgling enterprise — as is Chris Sawson, Nordlund’s bar manager and distiller and Dylan Picard, assistant brewer and cellerman.
The North Grove team, ever the innovators, has also expanded their offerings into the world of specialty cocktails. The brewery has a 75-gallon still capable of producing 50 gallons of product, currently a Rye-like whiskey and moonshine. “We do Moonshine Monday and Whiskey Wednesday,” Nordund noted. “Those are the only nights in which we offer cocktails, but in the future we may offer simplified cocktails on other nights.”
“
Jaekel manages the kitchen and also co-owns West Michigan Hopyards, the source of nearly all the brewpub’s hops. They call Darke the “Mayor of Montague” because he knows everyone in town. Peyer, Nordlund’s father-in-law, resides in Wisconsin but he is a great source of help because of his many years of home brewing experience.
We change it up in our taproom all the time. We keep the board all over the place.
Volume 1 | Winter 2021
”
www.birdcreekfarms.com
CASEVILLE, MI • 989.550.7083
The Brewpub does an occasional bottle drop of their home-made whiskey Nordlund describes as “really smooth. We usually have 10-20 bottles available.”
Shipwreck DiStillery
quencher with a bit of malt flavor, is a popular choice. Nordlund expects a new brew they are launching, Obie Oats, an Imperial Oat Stout, to be a big hit as well.
www.MiBrewTrail.com | 25
Farm Club TRAVERSE CITY, MI
FARM CLUB OPENS ON LEELANAU PENINSULA Karl Klockars | MiBrew Trail July 2020 was not the greatest time for any business to open — but for a small agricultural brewery located seven miles outside Traverse City, the hurdles were even higher. And yet, in spite of a pandemic, people are drawn to Farm Club: a new brewery, restaurant, farm and market on the Leelanau peninsula. Maybe it’s the open space, the clean Nordic styling, the fire pits or looking out over the scenic hillside, but there’s nearly always a crowd in warm weather or cold, savoring dishes featuring ingredients like heirloom beans, collard greens and smoked trout. And they’re all happily sipping the house-made beers including pilsners, pale ales, saisons and dark Czech-style lager. Owner Gary Jonas, along with his wife, Allison, opened Farm Club after opening The Little Fleet in downtown Traverse City. Following the success of their food-truck-incubator/bar concept, they looked to a more rural space for their next project. “The plan has always been to bring a customer-service restaurant experience to a farm,” Jonas said. True to its name, Farm Club sits on 35 acres of extremely scenic farmland and is already using a few of those acres in conjunction with nearby Loma Farm to develop crops that land on patrons plates — and in their beer steins. “Nic and Sara [Thiesen] became really good
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friends of ours — they’ve been running Loma Farm for ten years now. Everything we do is stemming from the farm. A lot of ingredients go into the beer, go into the market and into the menu.” Brewery Corey Valdez comes to Farm Club after brewing for a few years at Jolly Pumpkin’s Old Mission outpost. That experience followed a career in organic chemistry, so expect the evolution of Farm Club to involve things like wild yeast strains, native fruits and other fun experiments. Their farmhouse saisons and low-ABV table beers already features yeast taken harvested a pear tree on the property. Valdez is focusing on simple, subtle flavors in styles that range from familiar — pilsner and pale ale — to ones that Michiganders don’t see quite as often. “We’re a small brewery so we’re not making every style in the book,” Valdez said. “There’s a lot of other people filling that space so we focus on the lagers, a couple hoppy beers, and our wild beers or farm beers — we have a couple of long term projects here.” While the beers have remained fairly traditional to start, Valdez is starting to stretch into those projects including offerings using locally malted grains like spelt and heirloom corn as well as farm-grown offerings like lemon verbena. “Part of our major plan is to take what Nick is growing and put it into our beer in a subtle, responsible way,” Jonas added, noting that
Loma farms has a catalogue of about 70 different herbs and botanicals that can be called on to add to beers throughout the year. Farm Club’s beers are available primarily on site but some cans have started to emerge, getting their East Coast pale ale and pilsner down to places further south including Grand Rapids and Detroit to “seed” — pun intended — interest in a visit to the new Lee-
lanau peninsula destination. Farm Club also features a regular farmer’s market, a pantry so guests can take home things like Farm Club pizza dough and pesto as well as products and wares from other local companies. It’s an oasis that’s easily accessible from downtown Traverse City, and just a short bike ride from the Leelanau Trail. In spite of everything that 2020 threw at them, Farm Club finds itself in rich soil — and growing.
MI Brew Trail | Winter 2021
Serving all of Northern Michigan & Beyond
Klawuhn Law P.C.
PETOSKEY CRIMINAL DEFENSE ATTORNEY ExPERIENCE - ThERE IS NO SubSTITuTE CALL FOR CONSuLTATION 231.347.4300 2115 uS 31 North Petoskey, Michigan 49770 Volume 1 | Winter 2021
www.MiBrewTrail.com | 27
BORN & BREWED IN MICHIGAN The Big Pitcher is our corporate giving platform designed to give back to the causes that mean the most to us. All causes we support fall under three categories: Social Justice, Environment and Arts & Culture and range from local, MI-based organizations to those that operate on a national-level. So, you can feel good knowing that the beer in your fridge tastes great and the people that made it are making the world a better place with your support.
