MiBrew Trail - Issue 5, Winter 2022

ISSUE 5, WINTER 2022 FREE

Celebrate Michigan Winter with beer and rocks on the sheet at Stormcloud Brewing Brewing through Design Thinking – GVSU Students collaborate with Founders Harmony Brewing Celebrating ‘Aluminum’ Anniversary

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Bring on the winter brew trail DEAR READERS: Another Michigan winter is well upon us. But that doesn’t mean the MiBrew Trail and our state’s creative and skilled craft beverage industry is going dormant. Au Contraire.

We are Michigan Strong! Rather than shy away from the cold, we choose to be bold. In our approach to the season and the manner in which we support the microbreweries and the distilleries that are helping drive the economic engine that is small business.

Did You Know?

If we’ve learned anything along our journey, it’s that the state’s craft beer community represents the grit, the sense of adventure and indomitable work ethic that hearty Michiganders are known for. Oh, we like to have fun too. In that spirit, many of your favorite breweries and distilleries have worked hard to pull together special events this winter. Gatherings and activities to ensure that as the snow flies and the temperatures drop, fun and fellowship rises. Please check them out.

We give a big MiBrew Trail shout out to all of the incredible people who

have poured their hearts and souls (and cash, plenty of cash) into their passion, brewing and distilling. All this during some unimaginable trying times to bring us the very best in what this industry offers.

As MiBrew Trail enters its second year of publication, we’d like to thank our loyal readers and the businesses that make this journey possible. We’re learning and having fun. We hope you are too.

Cheers!

Ed Fritz edward.fritz@hearst.com

ED FRITZ

Michigan is fifth in the nation in the number of breweries, microbreweries and brewpubs according to Pure Michigan®. 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

On the Trail…

Tony Garant MiBrewTrail As we welcome in the New Year, we are also celebrating the first full year of the MiBrew Trail! It has been a great year on the “trail”, making our way through Michigan’s glorious craft beer landscape. Traveling miles and miles to spread our love and support to the Michigan beer community.

We would like to give a big Thank You to all the breweries in Michigan that have welcomed us through their doors with open arms (and full pints!) Also, thank you to all our readers! Whether this is your first or fifth time grabbing this publication. Whether you’re reading this on your mobile device or physically holding these pages while you’re bellied up to the bar awaiting

Volume 5 | Winter 2022

your next local brew to be poured, thank you!

Our first year has been amazing but we are excited to see what lies ahead.

With your continued support, anything is possible. As New Year resolutions are being made (and hopefully not already forgotten), do us and favor and add one more. Go to mibrewtrail.com or flip through the pages of this magazine and make a list of local Michigan breweries you are going to visit in 2022. I promise you; it will be the most joyous, tasty, fun filled, resolution on your list.

Cheers to 2022!

See you on the trail!

Tony Garant tony.garant@hearst.com

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in this issue ON THE COVER

6...................... Brewing Through Design Thinking 18................... Stormcloud Brewing

Mibrew trail Director Ed Fritz Muskegon Advertising Tony Garant Midland Contributors Jon Becker Auburn

26................... ‘Aluminum’ Anniversary

FEATURES Ogma Brewing

10...................................Century Old Building Home

to Fetch Brewing

12...................................Redline Brewing and Owner

Rise from the Ashes

14...................................Macomb Company Hand Crafting

a Stellar Reputation

16...................................Kalamazoo Craft Beverage Week

Returns with a Bang

22...................................Michigan Brewer Building a Frothy

Darien Ripple Grand Valley State University Design & Layout

8.....................................Pandemic Setbacks Don’t Stop

Amy Sherman Grand Rapids

Emalie Schuberg Big Rapids Cover art Emalie Schuberg Big Rapids MiBrew Trail Magazine is designed and printed in Big Rapids, Michigan For advertising rates and information call: 989-839-4226 or email: MiBrewTrail@hearst.com

Following Through Art

24...................................Bière de Mac Brew Works uses

Pandemic to its Advantage

34...................................Save the Dates!

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Did You Know?

MALTED BARLEY

Most common brewing grain followed by wheat, corn, rice, rye, and oats.

SEPTEMBER

The month Oktoberfest officially starts in Germany.

Isn’t it time you got back to bitterness?

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Beautiful autumn colors of beer.

BeerMaverick.com

Winter 2020 students tour Founder’s Brewery (pre-pandemic). Photo credit: Darien Ripple

BREWING THROUGH DESIGN THINKING Darien Ripple, Ph.D. For MiBrewTrail

Picture showing up for your first day of class with little prior knowledge of the course you are enrolled, only to find out that you will be working with the 16th largest brewery in the United States to brew a beer.

If that were the case, you would be a Grand Valley State University student taking INT 323: Design Thinking to Meet Real World Needs which is offered through Brooks College of Interdisciplinary Studies.

Founders Brewery partnered with GVSU students to design, develop, market, and distribute a “Born and Brewed in Michigan” beer.

Design Thinking to Meet Real World Needs is a unique course in that students work with a client on an actual project. In this case a Grand Rapids, Mi based company that was founded in 1997 and has grown to 600 employees, distributing beer in 50 states and 20 countries. GVSU students worked with Founders to promote local business and highlight the history of beer in Michigan.

Design thinking is a problem-solving process in which students engage in interdisciplinary teams to collaborate with stakeholders.

Students engaged in human-centered design

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incorporating empathy and creativity to inspire the process of ideation and implementation of a prototype that will be tested and refined.

The partnership was born when Liz Wonder the sustainability coordinator at Founders and Darien Ripple assistant professor at GVSU met over a beer to discuss an experiential learning hands-on project that they were developing for the Boy Scotts of America. A side conversation about hops farming strayed off into the possibility of having GVSU students work on Founders’“Born and Brewed in Michigan” campaign.

After six months of planning, the first class started working on the project in January of 2020. In this same semester the COVID pandemic would hit the United States turning college campuses upside down, while at the same time also providing GVSU design thinking students with the inspiration to design and brew a beer that would one day reconnect friends and family.

Students in Design Thinking to Meet Real World Needs courses typically engage in applied research methods, consult experts in particular fields, while working with a client to solve a problem or meet a need. The idea is to go beyond theory and engage in practices of creativity and innovative problem solving. In this project, the client and experts were one in the same. Students learned from Founders

This is a mood board that is developed to help pitch a theme that captures the essence of the beer in connection with Michigan. Credit: Winter 2020 INT323 Students

coordinators, managers, brewers, vice-presidents, and even Dave Engbers the co-founder and president. Founders’ employees visited the classroom (in person and ZOOM) to explain the beer industry. Guest lecturers discussed such topics as three tier system, research, and product development, naming and branding, sales and marketing, and brewing, while focusing on promoting social responsibility and sustainability efforts.

The Founders/GVSU design thinking partnership involved 46 students and over a dozen Founders employees. Each semester students learned about the Founders’ philosophy and business model, brewing beer, sustainability, and the design thinking process. A common thread throughout all three semesters was having Dave Engbers speak to the class in the third week of the course, normally captivating students with personal stories, the history of the company, and explaining the Founders’“Way”

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Dave Engbers, Co-Founder of Founders Brewery talking with Design Thinking students about “Chasing your What If”. Photo Credit: Darien Ripple

while inspiring students to “chase the what if.” Dave would also attend the final session of each semester to listen and comment on the various prototypes. The students would also meet with brewer Diamond Deschaine who would explain the brewing process and update them on the beer that they designed, developed, and brewed. In addition, students were walked through Founders’ process of developing a final product from VP of Finance and Analytics, Patrick Brang who with Liz Wonder served as points of contact.

It must be noted that with each semester, a new set of students were introduced to different stages of product design and development, while working through the design thinking process of inspiration, ideation, and finally implementation of a final product and plan.

The first team worked on Research & Development (Winter 2020), the second team focused on Branding and Labeling (Fall 2020), and the third team laid out a plan for Product Release, Marketing & Sales (Winter 2021).

The process of teaching and learning was also structured differently for each semester because of the global pandemic. The Winter 2021 term started out as an in-person evening course, although because of COVID was transformed into a synchronous real-time ZOOMbased course. The Fall 2020 course involved both synchronous ZOOM and asynchronous (self-paced with deadlines) learning, and Winter 2021 was a combination of in-person, synchronous ZOOM and asynchronous learning. In many ways the different teaching and learning

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Is a prototype of how an Old Fashioned would be served over the rocks and garnished with an orange and cherry. Photo credit: Darien Ripple

models reflected the essence of design thinking in that it is premised on ideas of adaptability and open to new ways of engaging in creativity.

In the beginning of each semester, students are asked to self-identify particular skillsets associated with the project. The self-assessment is used to place students into teams of five to six students to work on the project.

In the first semester of the project, the newly formed teams were tasked with developing liquid briefs to serve as a blueprint for a beer to be brought to market. Each team competed to develop a Liquid Brief that would serve as a beer prototype. Teams were asked to take a deep dive into successful Founders’ beers that had not been brewed in the past five years.

Team members collaborated to re-envision a former beer that could meet the needs of the current market, while taking into consideration sustainability and the “born and brewed in Michigan” theme.

As a part of the design thinking process, teams pitched their prototype via ZOOM to the client. The selected liquid brief was a BA Black Barleywine to be marketed as an Old Fashioned (eventually being named New Age Old Fashioned). The flavor profile of the beer consisted of bourbon, vanilla, cherry, orange peel sweetness, balanced by earthy, herbal background character with a low bitterness level. The physical characteristic of the beer is dark brown with a small head, and a smooth feel to the mouth. This 13.3% ABV beer was brewed in the summer of 2020 and stored in bourbon barrels until March of 2021.

A revised beer label with a name (New Age Old Fashioned) developed by the Winter 2021 students.

Credit: Winter 2021 INT323 Students

For the next two semesters, while the beer was aging, design thinking teams worked through the pandemic continuing to re-prototype the brand character established in the liquid brief.

Students wanted to “create a bold beer that stands the test of time. To create an experience that bridges divides and opens hearts. To bring people together to tell their story, share their memories and find what makes us not different, but the same. By bathing in the comfort that nostalgia brings, we find community. We become more than old fashioned, we become timeless.” The students were aware that at some point the pandemic would fade away, bars would reopen, and social gatherings would resume.

Design thinking students envisioned friends

and family reconnecting during the holiday season or some other important social setting and having this unique cocktail style beer. The consumer target for the Old-Fashioned wouldbe Michiganders in the 25-35 age demographic who might be craft curious swinging towards the craft insider market, but also wanted the beer to bridge the generation gap being more inclusive during multigenerational gatherings.

The students wanted to springboard off the recent popularity of the Old-Fashioned cocktail in American society and promote the beer with a modern twist on nostalgia.

As the project progressed with new eyes on the product each semester, students worked See Design Thinking on 30

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Ogma Brewing in downtown Jackson just recently opened. Ogma Brewing/Courtesy Photo

Pandemic setbacks don’t stop Ogma Brewing Amy Sherman MiBrewTrail After multiple canceled opening dates, and more than a few setbacks, a new Michigan brewery has finally arrived in a community that couldn’t be more excited to welcome them.

Jackson community. I’ve always said that Jackson is one of the greatest hidden treasures in Michigan, and how they supported this small business is just another example of why. Ogma created a Kickstarter campaign in 2019 and ended up raising $50,000 to get the brewery off the ground.

Ogma Brewing in Jackson is at long last ready to welcome you and pour you a pint of one of their hand-crafted beers.

“It allowed the community to support us,” said Volk. “The people here in Jackson wanted something along the lines of what we were proposing.”

“We have certainly had a few obstacles,” said co-owner Andrew Volk. “Pandemics, all types of things to work through. We started from nothing, with no money.”

What they proposed was something along the lines of what you would find in a much larger city.

Volk owns the brewery with his partners and Jackson natives, brothers Troy and Kevin Croft. It ended up taking three years for Ogma to open, but it finally did Thanksgiving weekend. There was a line out the door and down the street of many excited craft beer fans. Since then, they’ve been gradually expanding their hours and offerings.

Ogma would not be possible without the incredible help and support of the

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“It’s different,” said Volk. “We all brought a different skill set to the table.”

Volk oversees marketing and brand development, while Troy is the head brewer, and Kevin is the project manager.

The trio came to the project with years of experience, including Troy having been head brewer at Dark Horse Brewing and Kevin having been a builder and carpenter for over 20 years. Kevin did most of the design and construction of the space himself.

Ogma Brewing in Jackson is participating in the Tri-21 Project, a worldwide collaboration to raise money and awareness for Down Syndrome. Ogma Brewing/Courtesy Photo

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The hand-crafted interior is described as a high-end brewery with an alternative twist, according to Volk.

“We really truly cut no corners,” he said.

“It’s taken this long, so there is no reason why we should sell ourselves short with any of our original visions. This is what we intended it to be.”

Located in downtown Jackson on Michigan Avenue in the former home of the Thunderbird Coffee house, Ogma Brewing underwent major renovations, while still retaining the historical aspects that make this building special. Exposed brick with heavy chinking lines the walls, while locally sourced thick wood beams support the ceiling and add a bit of warmth to the room. The tables are made from cypress wood that they got in the Upper Peninsula. The bar’s facing features a herringbone pattern of deep emerald green tiles, very on-point design wise.

Behind the bar, bright skateboards break up the brick with pops of color.

“We are downtown, we are smaller,” said Volk when asked how they compare to nearby Grand River Brewing. “Compared to Grand River, we are much more intimate, cozier, a little bit more alternative.

It’s edgier, the lights are lower. It’s really

just the experience of being here.”

Of course, that experience includes their hand-crafted beers, and soon, food from their kitchen.

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“We want to make beer that we like, that we want to drink,” Volk said. “Beer that is more in line with traditional style. We like lagers, stouts, pale ales, IPA’s. We are bringing back classic styles of beers that people have enjoyed for hundreds of years. We’ll also do some experimentation with newer trends, but it’s those classic styles we really want to keep around.”

Volk made it clear that it is very early on in the brewery, and that their guests will ultimately decide which beers will stay on.

“Demand and volume will determine what will stick around,” he said. “But we’ve gotten some good feedback so far.”

One beer that is already becoming a fan favorite is the Doom Claw IPA. “I had no doubt that Troy would brew up some beautiful beers,” said Chuck Marshall from Life In Michigan in his review of the soft opening. “Yet, I have to say that I was floored after one sip of Doom Claw. This is a super clean finishing IPA, with a nice

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Century old building home to Fetch Brewing Amy Sherman MiBrewTrail Nestled between the water and the busy main street in downtown Whitehall, Michigan, lies a little brewery that might not have its own long history, but occupies a building with one. Fetch Brewing offers handcrafted beers in a lovely setting, including the option to drink directly in a former bank vault.

“Whitehall and Montague are old logging towns,” Fetch Brewing co-owner Jen Hain explained.

The towns, founded in Muskegon County in the mid-1800s, are right near the shores of Lake Michigan, and are divided by White Lake, which is actually the mouth of the White River.

The building that Fetch occupies was built in 1912, and lies right on Colby Street, the main drive through town. It was originally built as the State Bank, in response to the booming lumber business in the area. Located on a prominent corner “no expense was spared. It was the point of pride for the town,” according to articles Jen found. The original articles of incorporation include many of the family names that you can still find around town on both buildings and street names.

After the original bank moved to a new spot kitty-corner from the original location in 1965, the building was empty for a few years. Then a local gentleman purchased it and renovated it into a private residence, living in an apartment in the back section of upstairs and while he ran an antique store down below. You can still see the red cedar bolts jutting out from the brick walls, which used to help support his catwalk that ran around the upper level of the building.

You can examine all the mechanicals of a working bank safe at Fetch Brewing in Whitehall, and then you can grab a seat inside and enjoy a hand crafted beer. (Amy Sherman)

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sexy little gem was gone by the time Fetch moved in.

After he moved out in the mid-80s, the building sat empty again. Fetch Brewing brewer and co-owner Dan Hain, a Whitehall native, was always sad to see such an iconic part of this town’s history all boarded up. Another purchaser came in and gutted the building and added some outdoor decor. Then, Chuck and Luann Schwartz purchased it, with plans to develop the space into a brewery, but realized pretty quickly that logistically, with full time jobs in Chicago, this wasn’t going to be possible. They decided to sit on the building until the right owners came along.

The Hains had a dream of opening a brewery somewhere in West Michigan, as Dan was looking to take his homebrewing passion to the professional level. They knew they wanted a warm and welcoming spot that felt open and airy.

“The first question we asked ourselves as we were looking was would a woman feel safe coming here alone at night?” Jen explained. “If the answer was no, the spot was off the table.”

Ironically, Jen’s career had been in banking, while Dan had worked for a chemical company.

Through a serendipitous dinner party at friends Sherry and Terry Simon’s house, a magical connection was made. Sherry was the real estate listing on the building at 100 W. Colby, and knew the couple was looking.

“We had already looked through the windows, and knew the building was out of our price range,” Jen said. “She told us to meet her in the morning, and to bring our business plan, and she would have the owners there.”

“We’ve heard from people in town that he had the best parties in this building,” Jen said.

“So, they met with us, and they loved our plan that we wanted to put a brewery in,” Jen continued. “That was their plan too.”

There was even a classic 1970s shag carpeted bar in the apartment that Jen has seen pictures of. Unfortunately, that

The owners had been approached by a variety of potential buyers, including a computer store, and they passed on those

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offers.

“We told them, here’s the thing, we can’t afford it,” Jen said.

“The stars aligned,” Jen explained.

The owners had already talked to Sherry about changing the offering to a land contract, and forgoing a down payment in exchange for a share in the future company.

“We were like OK,” said Jen. Part of the appeal of selling to the Hains was their complete naivety as to what lay before them in terms of renovations.

“The realtor told us that we were the only ones when she showed the building who didn’t say ‘oh, hell no, I wouldn’t touch this with a ten-foot pole’ after touring it,” Jen said. “It was usually shown to people who had done this before, or who knew what they were talking about. We walked in and said it’s perfect, we love it,” Jen said laughing. “We were so hopelessly ignorant.”

The couple purchased the building in 2011.

To add to the fun of buying a building and opening a brewery, the couple, who already had a 2-year-old, found out they were pregnant — with twins. Surprisingly,

it was the catalyst for them to take the leap.

“I told Dan, well, I need another crib, a minivan and we are opening the brewery,” she said. “He looked at me and said WHAT DID YOU SAY?” “I figured all of our plans had just gone to s**t,” Jen said, laughing. “We might as well just go all in.”

It took the Hains about three years to complete their renovations and open Fetch.

“Nothing in the building was up to code, since it was all 1912 stuff,” Jen explained.

She demonstrated some of the problems to me, showing me how big people’s feet used to be and why all the stairs were super tiny, and how tall people used to be to show why all the doorways were so short.

“And no ADA, that wasn’t even a thing,” she said.

“We had to do everything from scratch, and learn as we went,” she said. The couple had to add heat, electrical and plumbing.

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Redline Brewing and Owner Rise from the ashes Jon Becker MiBrewTrail A former special education teacher with a passion for gears and beers has been on a wild and rocky ride to get to where he is today: Doug Grover is the owner, brewer and distiller at Redline Brewing Company, a small microbrewery and distillery located in Burton, on the outskirts of Flint.

When MiBrew Trail caught up with the small business owner shortly after the first of the year, Grover’s two employees were out sick and he was scrambling to bartend, brew and distill to keep his operation rolling. Yet that pales in comparison to what Grover has been through to even reach a point that he has a flourishing business to call his own.

“This whole adventure sure has been something,” Grover says. “Getting this place to open was a nightmare. I was beat down pretty good.”

Grover, after pouring everything he had into opening Redline Brewing back in Oc-

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tober 2015, saw his dream go up in smoke after a neighboring business in the strip mall caught fire a mere 10 days after he had opened. Grover was in the building at the time but managed to escape safely.

“I was brewing one morning when I smelled something burning,” he recounted. “I looked up and saw black smoke billowing through the vents. The building burnt right to the ground. I was done. Out of money and out of teaching.”

disorders.”)

“It wasn’t the kids,” Grover says of his decision to leave teaching. “The sheer corruption in education and the politics drove me out. It was corroding my soul. I wasn’t a happy person anymore. It was affecting my health. I got into Home Brewing when I started teaching. There had to be some way to make it happen. I put everything I had into the first location.”

Without the benefit of loans, save for a few small ones from family members, Grover had built Redline from his life savings. And when the brewery launched, “It blew up,” he said. “Those 10 days were incredible.

Now what?”

Thanks to the support of the Burton community, family and friends ( as well as the city he said was “awesome” the second time around), Grover was able to open Redline Brewing Company in a new standalone location a few blocks away from his original location, in a former tanning salon.

Grover, who holds bachelor and master’s degrees from Eastern Michigan University, had caught the brewing bug early in his teaching career and decided to give it a whirl, professionally, after growing disenchanted. He taught at an alternative school (“where all the kids had been kicked out of their schools and had emotional

“I had people who wanted me to start a GoFundMe Page, but I’m old school,” Grover said. “I didn’t want any handouts. If you want to help me out stop in and have a pint or two. And boy did the community do just that. We went through some beer.

After a lot of blood, sweat and tears and with the help of family and some of the

best friends anyone could ask for, Redline Brewing Company was reborn on Valentine’s Day 2016 and we’ve been rocking out ever since.”

Redline has 20 beers on tap, all made from 100% Michigan ingredients. The 2 barrel microbrewery has become a Burton favorite for hand-crafted and unique beers.

“That’s what sets us apart,” he said. “Everything I do is local. We support Michigan farms and all of my spirits are Michigan-sourced with the exception of our rum. Sugar cane doesn’t grow here and the feds do not allow sugar beet products to be used in rum. All of our grains are Michigan grown and malted at either Motor City Malthouse or Emergent Malthouse.”

He adds: ”We use only the best stuff.

It’s frustrating to see brewers buy the cheapest products. We believe in local and supporting our own.”

Grover describes himself as an avid motorcycle-gearhead-hot rod-truck-and-car enthusiast. And his automotive-themed brewery with rockabilly and punk rock

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music playing in the background reflects this. The atmosphere, he says, is enjoyable and comfortable for everyone.

“There is not a lot of crap that goes on here,” he said. ‘We have a lot of women come in and they can have a good time without a bunch of nonsense.”

Grover is appreciative of all the support he has received that allowed him to rebuild Redline. He’s held a number of benefits to give back.

One, now in its 5th year, sees him utilize his brewing prowess to brew beer with mashed up Girl Scout cookies. Proceeds benefit local Girl Scout troops. Redline Brewing has brought in Food Trucks this winter, Wednesday through Sunday, featuring Grilled Cheese Sandwiches, Brats, and its signature Redline Burger.

“There is a new burger game in town,” Grover says, excitedly. “Chef Matt is doing some incredible stuff. The creation of the signature Redline Burger is mind blowing.

The blends of flavor in everything he does are totally on point.”

Visit Redline Brewing & Distillery at https:// www.therealredline.com for hours and other information.

Volume 5 | Winter 2022

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macomb company hand crafting a stellar reputation Jon Becker MiBrewTrail This isn’t Texas, so bigger is not necessarily better. And when it comes to Michigan’s exploding craft beer industry, some of our finest brews are being produced by microbreweries that are more interested in creating unique small batch brews than pumping out sheer volume.

There’s a longstanding home brew supply store in Macomb, Cap ‘N’ Cork, which expanded its business a few years ago by opening a small microbrewery that brews 15 gallons a time.

‘We’re trying to stay true to our roots,” says owner Andy Moore, who began working at the retail store in 2003 and bought it from the original owner in 2012. “We started brewing in 2017 and opened our tasting lounge in 2019.”

ees, all of whom do everything involved in running the retail store, tasting lounge and brewery, plan to offer more beer and winemaking classes this year as well as guided tastings.

He does offer a bit of free advice here, though, for folks who want to try their hand at home brewing or winemaking: “The most important thing is cleaning and sanitizing. Pay attention to every detail.

People tend to do that the first 4 or 5 times because they’re nervous and don’t want to mess it up. Then complacency or overconfidence can creep in and the first thing that gets overlooked is the cleaning.”

but fun loving gents there swear they create the freshest brews in Macomb using only the finest ingredients.

Moore is bringing in more food trucks in 2022 and, unlike many brewers, is not secretive about his beer recipes. Cap ‘N’ Cork tends to stick with classic beer styles (“malty, lighter low-alcohol ones,” Moore says) but they do have a variety on tap from which to choose.

Cap ‘N’ Cork Home Brewing Supply has been around since 1985 and remains a “Everything we have on tap, you can get a one-stop shop for everything do-it-atkit and ingredients from our store and take home brewers and winemakers need. It it home and make it yourself,” he said. offers a full line of wine, beer making and kegging supplies. And the company’s Check out their website for hours and employees are skilled at brewing and wine- Moore takes pride in his tasting lounge. He other information at: making, so you can rely on their expertise likes to call it the original above ground www.capncorkbrewing.com to help you make a professional-grade funky basement. wine or beer.

“It’s a great accessory to the home supply “It’s up and down,” Moore says of the retail store. “It has a Mom’s basement from the side of things. “That’s the main reason we 70s feel to it. There are velvet paintings opened our tasting room. “There are so everywhere. It’s fun. We try to give the cusmany wineries and breweries within 10 tomer a unique experience. There’s a great minutes of people here. Do you want to vibe to the place.” make your own beer or wine or just visit And how many places do you know that, one of the 7 or 8 places that are nearby?” like the Cap ‘N’ brand, can say they offer a Moore, who grew up in Mt. Clemwell established home brew supply store, ens, caught the brewing bug from a an eclectic tasting lounge and a small home-brewing neighbor. He saw that Cap Michigan-centric brewery all under one ‘N’ Cork was hiring and got a part-time job roof? So, if your New Year’s Resolution is there, leading to full-time and eventually to make new friends or become a better becoming the proprietor of the business friend, treat your bros to a beer and a bite back in 2012. Moore and his two employat Cap ‘N’ Cork Brewing. The hard-working Cap ‘N’ Cork owner, Andy Moore.

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HopAlliance.com Brian@HopAlliance.com Volume 5 | Winter 2022

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KALAMAZOO CRAFT BEVERAGE WEEK RETURNS WITH A BANG Jon Becker MiBrewTrail

As winter tightens its grip on Michigan, the healthy need to stay engaged becomes more pronounced than ever. Especially as more virus concerns surface and people’s mental and emotional well-being again gets put to the test.

Who among us has not had their patience run thin by it all? Are we in danger of never even returning to so-called normal life?

Experts say a social life is an important component of overall health but if you’re isolated and living in fear with little to look forward to in the way of fun that may be elusive-- to say the least. That’s why we at MI Brew Trail are thrilled to hear that Kalamazoo Craft Beverage Week is back bigger and better to help you get 2022 off to a rousing start.

This weeklong (Jan. 26-Feb. 9) series of events celebrates the craft beverage industry. Formerly known as Kalamazoo Beer Week, the event’s name was changed last year so wineries and craft distilleries could be introduced to the mix.

There are so many tasty and creative concoctions to choose from during Kalamazoo’s Craft Beverage Week, set to take place Jan. 29-Feb. 6.

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After holding a modified version of the event last year with hybrid activities like take-home pairing kits and virtual offerings, “We’re looking forward to having more events this year than

last,” said Dana Wagner, director of marketing & communications for Discover Kalamazoo, a destination marketing organization for Kalamazoo County. “Since it wasn’t our typical event last year, it was really hard to make a splash with those changes, so we’re hoping this year people will be able to enjoy the expansion more.”

Annual Wing Throw down With Wing and Pairing Contest at Central City Tap House.

The return of more interactive and in-person events embodies the spirit of an event that has taken place now for over 10 years. Patrons have an opportunity to meet the brewers, distillers and winemakers and learn the science and creativity that goes into developing their favorite adult beverages.

“People can also take advantage of lodging specials to enjoy multiple days and be within walking distance of many of the events,” Wagner said.

Here’s a sampling of some of the scheduled events: Barre and Tasting and Yoga and Tasting at Kalamazoo Stillhouse.

Gourmet S’mores paired with Saugatuck Brewing Beers at Centre Street Tap House.

New Breweries of West Michigan Bus Tour.

Kalamazoo Beer Cup Blind Style Tastings at Old Burdick’s Bar & Grill.

Meet the Brewer at Bell’s and LoSun Winterfest in the Bell’s Beer Garden.

Here’s a link to help you find lodging. https://www.kalamazoocraftbeverageweek. com/lodging/ Wagner said she’s looking forward to welcoming more visitors to the 2022 version of Kalamazoo Craft Beverage Week.

“We have people who travel to Kalamazoo for the event, and last year that just wasn’t as feasible,” she said. “It’ll be nice to see our out of town visitors again.”

Pairing events with Final Gravity Brewing Com- Here’s to recommending your winter travels pany: Beer and Bacon, Wings and Beer, Beer and lead to Kalamazoo for its annual Craft Beverage Sausage, Pastries and Beer.

Week, a chance for adult beverage enthusiasts to experience some of the finest craft beverage 4 course Mead Dinner with Valhalla Meads at LFG Gaming Bar. operations in the land.

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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.

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Celebrate Michigan winter with beer and rocks on the sheet at Stormcloud Brewing Amy Sherman MiBrewTrail Still trying to figure out how to embrace a Michigan winter? Interested in learning about a new and growing winter sport?

Want to drink beers outside with friends while doing something fun in the cold?

Look no further than Stormcloud Brewing.

Not only do they serve up incredible beers and food, but they also have the only actual curling rink right out on their patio at this northern Michigan brewery.

“The thing about curling is that anybody can do it,” said Rick Schmitt, owner of Stormcloud Brewing Company in Frankfort. “You don’t have to have advanced skills. And it’s a great way to celebrate northern Michigan in the winter.”

Stormcloud Brewing Company is located just steps from the beauty and wonder that is Lake Michigan, in Frankfort, along the western coast of the state.

All the appeal of one of the greatest of the Great Lakes also comes with piles of

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snow, strong winds, and some very cold weather. Turns out that Stormcloud is the perfect place to embrace a Michigan winter, outside, on the specially designed curling rink located right at the brewery.

“We were kicking around ideas for the wintertime, something outside,” said Schmitt.

He opened Stormcloud in 2013, together with head brewer Brian Confer. We discussed how they landed on curling as a winter activity offered at the brewery.

“Reality is that there is already fat tire biking in the area, winter fun runs, and all those kinds of things. Utilizing our beer garden and creating something different was what we wanted,” he said.

Stormcloud transforms their outdoor beer garden/patio into a functional, if not quite up to world championship standards, curling rink each winter. They started doing this eight years ago, in 2016, with the help of the Traverse City Curling Club and the club’s founder and president, Dr.

Don Piche.

“They became our mentors to the sport,” said Schmitt. “And we became more educated, and now we can do it ourselves.”

“Can you get a hold of any rocks,” Schmitt asked Piche. “Could you send some people out to teach us how to do this?”

The brewery got lots of help from Dr. Don, as he’s known around the Traverse City area. He became enamored with the sport way back in 2002, when he first saw it played during the Olympics. It took about 14 years for curling to then make its debut in Traverse City.

When he first saw curling, Piche asked “What the hell are they doing, what is going on here?”

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“I looked for anyone who knew anything about curling,” Piche said, and reached out to curling clubs around Michigan. “I think we can do this. I think these people can

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After a couple of more Olympics, he knew he had to bring the sport to Traverse City.

help us out.”

tap there.

Curling clubs in Kalamazoo, Lansing, Detroit, Lewiston, Midland, Leelanau, and Calumet all came to help the Traverse City cause.

“Let’s just have a cold beer,” Piche said. “I don’t care if you’re old, or young let’s just get the damn rock down there and close the button. It simplifies life.”

“It’s a small community, this whole curling world,” he said. “When you get involved you get to know everybody in a short amount of time.”

Known for their Belgian-inspired ales, Stormcloud distributes beer throughout the state. Rainmaker Ale is their flagship ale, a Belgian Pale Ale that is very nicely balanced between the sweetness of the malt and the bitterness of the Michigan grown hops. Personally, I’m a fan of Nightswimmer Stout, a big, bold dark beer that hits all the right notes, and is especially spot-on for the cold winter months. In addition to their pub in Frankfort, Stormcloud also has a tasting room at their production facility just outside of town.

In April of 2014, the fledgling Traverse City Curling Club held an open house, and over 500 people showed up. From there, they’ve grown, and in addition to helping Stormcloud grow their curling presence, are planning on a multi-million dollar facility that should open in the fall of 2022.

“Stormcloud has been a great supporter of our club,” Piche said. The organization hopes that with their new facility they’ll be able to connect with both older and younger curlers and increase the number of league players as well.

“It’s really a unique community,” Piche said about curling.

He’s loved watching how the Stormcloud curling team has grown, and how they’ve now expanded out of their home sheet to some of the Traverse City Curling Clubs tournaments and activities. Also, to be honest, he’s super happy to play at Center Ice, inside, and not outside in the elements at Stormcloud, although he loves the atmosphere, and clearly the brews on

Volume 5 | Winter 2022

Beer and curling go together like peas and carrots, and not just at Stormcloud.

The sport has a distinct tradition of sharing libations both during and after a match. Adding on a full-fledged curling rink was kind of a big deal for Stormcloud.

“We were creating an activity that didn’t exist otherwise,” said Schmitt. “Just like anyplace, whether it’s music or some other event that would bring people to your business.”

Typically, a regulation court is around 150 feet long. The one at Stormcloud is a bit shorter. The brewery now has several employees who have been educated on

curling rules and etiquette, and they work hard to manage not just the “sheet”, but also the multiple leagues and learn to curl segments they host on a weekly basis.

Currently, there are 4 leagues that play on Tuesdays, Thursdays, and Sundays at the brewery.

Stormcloud offers lessons that are open to the public, with reservations, on Saturdays throughout the winter, at 1, 3 and 5 p.m.

You’ll get 90 minutes on the ice with an instructor, with time to learn all the rules about this growing sport. The brewery will have all the equipment you’ll need, including helmets for safety.

“We provide the helmets since you are on the ice,” said Schmitt. “We also provide big rubber bands for your winter shoes, so you have a little bit of stability.”

He recommends coming dressed for the weather, meaning Michigan cold.

“We really are at the mercy of Michigan weather,” he said. You can also book private time on the ice for up to eight people during the week, or do drop-in curling on Sundays from noon to 1 p.m.

Just like with beer, there are a bunch of terms used in curling that are unique to the sport. Throw a few of these around to sound like you might know what you’re talking about, although out on the “sheet” (the strip of ice you play on) no one really cares, as long as you’re respectful and having a good time. The targets that

you’re aiming at, found on each end of the sheet, are known as “houses”, with four rings, and the center bullseye, which is called the “button”. You’ll be sliding “stones” made of granite across the ice, and if you’re lucky you might get a taste of LSD, or “last stone draw”, where you have the last throw of the match. If you want to get a complete education on curling terms and rules, check out the World Curling Federation’s website.

“Broomstack” is one tradition of curling

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that is still respected today. After a winner is declared, all the participants stack their brooms up and celebrate each other, and the great play that just happened on the sheet.

“That’s where the magic happens, the Broomstack,” said Piche about the curling community. “If you get to know them, and what do they value, that is where the community gets deep.”

Piche was quick to explain that the effort, time and money that Stormcloud has put into their curling rink was actually kind of ridiculous.

“There is no way that they could ever sell that much beer to justify it,” he said with a laugh.

It sounds like it’s money very well spent for Stormcloud.

“It’s just been so well received and it’s The winner always buys beers for their unique, and there’s a community comcompetitors. In fact, some teams may be ponent to it,” said Schmitt. “Everyone is known for throwing a match for a round outside and together, the response has of drinks, but you didn’t hear that from us. been overwhelmingly positive.”

“It’s a Scottish game, and there is a lot of “It’s been a great collaboration,” said Piche. etiquette in the game,” explained Piche. “It “They have a heck of a good time over is a lot like golf, there is a lot of relationthere at Stormcloud.” ship etiquette. You stand behind who’s throwing, you don’t move when someone Stormcloud Brewing Company 303 Main St., Frankfort, MI is bringing out the rock. We had no idea, 231-352-0118 but we started hanging around these people who knew about it.” www.stormcloudbrewing.com

Dr. Don’s Curling Tips •

Don’t take yourself too seriously, the game is meant to be fun.

•

Be respectful of the people around you, and the rules and customs of the game. A brief review prior to hitting the ice is a good idea.

•

Wear rubber-soled shoes. Materials like Vibram and leather do not play well with ice.

•

The week prior to your lesson or match, be sure to do a lot of squats. Your body will thank you later.

•

Be a good fan, and cheer others on.

•

If your team wins, drinks are on you.

•

Go out there and have a great time, and don’t try to be the expert.

TRAVERSE CITY CURLING CLUB | TRAVERSECITYCURLING.ORG 20 | www.MiBrewTrail.com

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Michigan brewer building a frothy following through art CITY BUILT PARTNERS WITH ARTIST FOR UNIQUE FLARE Amy Sherman MiBrewTrail A year like no other forced all of us to change and redirect — terms that all of us are so tired of hearing — including our brewery friends. For some, opportunity lay beyond those pivots, and City Built Brewing in Grand Rapids took a chance, and created a whole lineup of beautiful, award winning labels for their beer that have been turning heads, as well as taste buds in West Michigan.

In March, City Built was awarded first place by USA Today readers for best beer label for their vibrant, multi-layered beauty that they created for their Czech pilsner beer named Prague Underground. In a similar poll for the national publication, they were also named the third best brew pub.

“Where we started to get steam, and started to get attention, was when we hired Kyle DeGroff Design,” said City Built owner Edwin Collazo, of hooking up with the designer in December 2019. “I had heard of Kyle, because he had done murals. We got connected, and I sent him a note. I thought it would be really cool to have a conversation, and share more with him about City Built.”

City Built had seen some of DeGroff designs, and was interested in working with them, no matter the cost. The company’s designs “scratched an itch” that the brewery didn’t know that they had, according to Collazo.

A stack of upcoming labels from City Built Brewing in Grand Rapids. The brewery works with local artists to create their multi-layered designs that have an eye popping quality about them.

(Amy Sherman/For MI Brew Trail)

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Collazo didn’t really know DeGroff, he just “knew of him” after seeing some of his art, specifically the mural that he had created out of bottle caps at the HopCat in Grand Rapids located on the Beltline at Knapp’s Corners.

Let me tell you, that mural is a thing of absolute beauty and inspiration. Stunningly gorgeous, it features thousands and thousands of colorful bottle caps, all artistically arranged along a wide expanse of wall, to create a centerpiece for the restaurant. Hard to believe that he underestimated the mural by several hundred thousand bottle caps, according to Collazo.

time I saw cans with these labels on them, I literally stopped in my tracks.

They truly are vibrant, with a bit of shine that catches your eye.

“His math was a little off,” Collazo explained with a laugh.

And while the art might lend itself to this, it took a local printer to really push the printing process to create the layering process.

You’d never guess it when you see it in person.

Collazo reached out to the artist, and they started talking right before COVID. Once the pandemic hit, and City Built had to switch up their brewery model to incorporate take-out, and move all the beer into cans, Collazo knocked on DeGroff’s door until he was introduced.

“It went from us hoping we could do one or two new brands a month, to we just produced an entire line up of brands,” Collazo said.

Lucky for the brewery, DeGroff had been working with fellow local artist Elliot Chaltry for BarFly, the parent company to HopCat. During the pandemic shutdown, BarFly allowed Chaltry to freelance a bit, and he brought his knowledge of special printing techniques to City Built.

“It was super gracious for them to allow him to do this,” Collazo said, giving a nod of thanks to Barfly.

Chaltry creates eye popping designs by layering colors and a slight metallic sheen to the label, giving it a 3-D quality that you can’t miss.

The technique employs layering up to 6 layers of ink, that a local printer develops along with the art, to create what Collazo calls a “varnish”. The first

City Built typically comes to the artists with a beer name, and a storyline, and then lets them run with their ideas.

“The art just kind of lends itself to be more dimensional,” Collazo said.

Together, DeGroff and Chaltry ended up doing about 30 different pieces of art for City Built beers.

“It was kind of a perfect storm in my opinion,” said Steph Harding, brand manager for City Built Brewing. “It started pre-COVID. Then the shutdown, and all of a sudden we didn’t have a lot of time. But this line happens.”

There’s a hidden “mickey” on each label to find. Look for a third eye somewhere on each one. This is a theme that Collazo was interested in exploring.

“People are just drawn by faces,” he said. “That’s just psychology.”

As pretty as a label might be, it doesn’t really matter if the liquid inside the can or bottle isn’t good. Thankfully, City Built puts just as much effort into the beer inside as they do on the outside.

The lineup here is constantly changing thanks to head brewer Rob Qualis, and you are not going to find these beers in distribution, so you’ll need to make a pilgrimage to the westside of Michigan to visit their pub in Grand Rapids. You won’t regret it. Snuggle into a open booth, or grab a chair by one of the sunny windows overlooking Monroe Street. That Prague Underground, the See frothy following on 32

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Special events taking place in February that align with the 2022 Winter Olympics.

Join in on the Winter Fun! Volume 5 | Winter 2022

Learn more at tccurling.org (231) 412-7748 Follow us www.MiBrewTrail.com | 23

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They’ve changed up the menu at Bière de Mac, and now serve freshly baked pizzas with creative toppings. Amy Sherman

BIÉRE DE MAC BREW WORKS USES PANDEMIC TO ITS ADVANTAGE Amy Sherman MiBrewTrail

The pandemic undoubtedly impacted businesses across the state and country, and Biére de Mac Brew Works in Mackinac City took the challenges faced as an opportunity to adapt.

For some Michigan breweries, it feels like they just keep taking hits — multiple rounds of shutdowns, limited indoor dining rules, supply chain issues, and for many, extreme labor shortages, have made it more and more difficult to stay in business. The breweries that have been able to change and pivot their models over the last two years are the ones that not only continue to thrive but have almost found a new lease on life, often creating an entirely new plan like Biére de Mac Brew Works, which recently changed their whole food program, while maintaining the continued high quality of their beer and service.

“COVID kind of realigned us to what we got into the business for,” Danny Ranville explained. “It was beer first, but when you have the caliber of a chef like Edgar (Jacobs), and the knowledge and what he brings to the table, in a startup business everyone brings what they can. He brought his menu and just crushed it. We made waves in the industry not by our beer, but by our food.”

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offering things like gooey-loaded mac and cheese, crunchy nachos with pulled pork, and some stellar dirty potato chips that came loaded with bacon, chicken and blue cheese. Their burgers were the stuff of dreams, made with a proprietary blend of beef, and topped with creative toppings. I’ll fully admit to being a huge fan of their mushroom burger, a two-handed umami bomb that came smothered in savory Gruyere cheese, so when I heard that the kitchen had to close due to staff shortages, I was understandably upset.

I needn’t have worried.

“We loved our food, but the problem with our food was that the stuff was so good,” Danny said.

Running a full kitchen isn’t easy in the best of times, and the changing face of the restaurant industry over the last two years, especially in a seasonal spot like Northern Michigan, has made it even harder. Pivoting to new concepts is the only way many places might survive, and that is just what the brewery has been doing.

Biére de Mac is co-owned by Danny, and his dad George Ranville.

After Chef Jacobs moved on from Biére de Mac in early 2020, the brewery then turned to a rotating cast of food trucks to feed their guests. Extreme staff shortages made running a scratch kitchen impossible, and while that situation hasn’t changed for practically every restaurant, Biére de Mac has come up with what they hope is now a more permanent solution.

Originally the brewery offered a full, from-scratch kitchen,

Biére de Mac has partnered with Smelted Wood Fired Pizza

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Bière de Mac Brew Works has been open since 2017 and is owned by the Ranville family. Amy Sherman

out of Marquette to provide a new dining experience, one that involves frozen pizzas. These aren’t your supermarket Tombstones, however. These little beauties get handmade, frozen, wrapped, and sent by truck to customers throughout the Upper Peninsula, and now in the Lower Peninsula as well.

“We’re their first account south of the bridge,” said Danny.

“They are trying to move south, and we are kind of their

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Smelted had been operating a food truck that served freshly made pizzas, pulling up outside of local breweries like Blackrocks and Ore Dock.

“The pandemic made us change a few things around and we really started our frozen pizzas in 2020,” said Smelted Pizza’s manager, McKenzie DesJardins. “As there is a shortage of employees right now, we are making it easier for restaurants and bars to offer food without needing the labor and the people to make the food.”

In addition to their new customer Biére de Mac, Smelted also supplies frozen pizzas to “three different grocery stores in Marquette and Negaunee, and a variety of local corner stores in Marquette. We also sell to Breakers Roadhouse Bar and Barrel and Beam Brewery,” DesJardins said.

“We were tickled about it,” said Danny about getting to work with Smelted. “We are still having problems getting staff. Staffing was hard before COVID, because of the seasonality. This just seemed like a really good solution.”

Biére de Mac took their first pizza delivery the second week of November, with a test run of about 200 pizzas. They sold them all in two

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weeks, during one of the brewery’s slowest times of the year.

“This is a great time for both of us, during the off-season, to kind of work out the kinks, and figure out the logistics,” said Danny. “See what works, and what doesn’t. And if it goes well, and so far it has, then maybe this is the direction we go.”

A new brick-lined oven was purchased, and not only can it cook a whole mess of pizzas at a time, but it can also have them crispy, bubbly, hot and ready in just four minutes.

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guinea pigs.”

“It’s all about the oven,” Danny said.

The brewery has retained all of their original kitchen equipment, so if the situation changes and they want to go back to the full scratch menu, they can.

At first, Danny was unsure of the value of purchasing these locally made pizzas, versus just purchasing frozen pies from a food distributor, which to be frank, cost way less than the ones from Smelted. He changed his mind pretty quickly, after sampling the high-quality pies that they are producing. Smelted will also custom make any kind of pie that Biére de Mac might want, which is an important personal touch for the brewery.

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Harmony Brewing celebrating ‘aluminum’ anniversary Amy Sherman MiBrewTrail The traditional gift for celebrating a ten-year anniversary is aluminum, and while your wife might not appreciate receiving that, one Michigan brewery can’t wait to break out the cans for theirs.

Harmony Brewing in Grand Rapids is going to mark this occasion by moving their popular beer out into distribution and adding hand-crafted spirits to their lineup as well.

“We have been dreaming about this for a really long time,” said co-owner Jackson VanDyke, via a press release. “Harmony has been around for ten years, and we have established a company with a strong reputation and some fantastic products that we are super proud of. We put a lot of love into what we do, and we can’t wait to get Harmony in front of even more people.”

Harmony Brewing has two popular pubs in Grand Rapids, one in the Eastown neighborhood and Harmony Hall on the West Side. Harmony Brewing/Courtesy Photo

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Harmony Brewing has two locations in Grand Rapids, one in the Eastown

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neighborhood and one on the West Side of the city. They’ve been operating as an on-site sale brewpub for ten years and are well known for their award-winning wood-fired pizzas in Eastown and homemade sausages at Harmony Hall. The brewery is owned by the three Van Dyke siblings, Jackson, Barry and Heather.

“We’ve wanted to do distribution since day one,” co-owner Barry VanDyke said.

“But there were weird quirks in the laws that didn’t allow us to do it. Then during the shutdown, the industry was changing, we thought we could look back into getting into distribution. And we were able to figure it out.”

Originally licensed as a brewpub, Harmony was only allowed to sell their beer, and only beer, on-site. Their redesignation to a microbrewery means that now they can make not just beer, but also wine, and spirits. Harmony can now distribute their beer to bars, restaurants, and stores, which they plan to start doing soon, through self-distribution in the local Grand Rapids market

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to begin with.

“Our idea is to get ourselves out there, and establish a presence out in the retail market, and in the bars and restaurants, and then approach a distributor after that,” Barry said. “Eventually our long-term plans are to sign with a distributor, but for now, we’re small.”

Harmony will have two beer offerings to start, and they’ll be available in six-packs of cans. Lovely Day IPA, a medium-bodied beer that gets enhanced with lavender, chamomile, Citra hops and the zest of 80 oranges, will be one of the beers. The other will be Black Squirrel, a unique smoked black porter.

The still that Harmony picked is the same type that Long Road Distillers use for their small-batch brews. Barry said that knowing they are right around the corner if a mechanical problem occurs and can provide a bit of their expertise to the situation was important. They also are helping Harmony get started in the spirits business by contract brewing their current offerings, so you can still enjoy a hand-crafted cocktail at either location.

Barry has fine-tuned his technique, you can expect to find a lot of gins on the list, as well as other, lesser-known spirits.

“I’m working on developing different kinds of gins, that’s my main passion,” he said. “You can get so in the weeds with all the different botanicals and the way you can express gin. We also really love amaros and fernets, those old-style aperitifs. That’s where I’ll really be focusing because there are already a ton of people making vodka.”

He also currently has a limoncello spirit, something that you don’t find at many distilleries here in Michigan.

“That’s the stuff that really geeks me out,” Barry explained. “And that is why it looks like a laboratory in here.”

Listening to Barry talk about distilling you can really feel his passion for experimentation.

“There are so many ways to express your mood with gin,” he said. “You can do all different kinds of moods, and also, you can just have good strong gin.”

Once the still is up and running, and

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See aluminum on 31

Welcome to Cadillac’s Social District!

We invite you to explore our local businesses, beverage in hand, and enjoy your time in Downtown Cadillac!

Learn more at cadillacmichigan.com/SocialDistrict

Volume 5 | Winter 2022

5011 N Saginaw Rd, Midland, MI 48642 midlandbrewing.com www.MiBrewTrail.com | 27

century old from 11 sawn, ceiling beams and repurposed them into shelves, and a gorgeous, stained bar that anchors one side of the space. The original Chicago brick was scrubbed to a lovely mellow yellow.

“Reusing so much really ticked all the boxes for us,” said Jen. “It looks beautiful, we got to recycle, and to be honest, it was cheaper to use what was on hand.”

Ogma Brewing in downtown Jackson just recently opened. Ogma Brewing/Courtesy Photo

ogma brewing from 9 floral nose and great balance. I can’t really express the sheer pleasure and joy I felt enjoying this wonderful beer.”

For now, you’ll need to head to the brewery to try these brews, but they should be starting some local self-distribution soon.

“We’ll roll with that for a while,” said Volk.

“It’s all about the beer for the first few years. Canning what we can on our own, Honing in and providing consistent quality, while holding up the standards of the beer.”

The small kitchen will be headed up by Chef Thomas Cale. He’ll be working in a space “about the size of a food truck,” Volk said. “It’ll be a thoughtful twist to your downtown food options. We’re excited about it. We are going to mix it up a little bit, it’s a fusion-style menu.” No burger and fries, instead think of creative offerings like a salmon poke bowl, housemade bao buns, spicy salmon and potato curry. It’s exciting to see a brewery offer something different from the norm, and a menu like this is definitely different.

“It’s a bright, creative, hard-working community,” Volk said. “It’s also a crossroads, people have been coming through, passing through Jackson for years.” Ogma now gives you another reason to stop in this changing Michigan city.

“In my opinion, there is a lot of young leadership in Jackson now, and it’s their time to make decisions,” said Volk. “It’s changing the overall culture of the city, it’s kind of a new era. People are willing to try new things, and while there is still a lot of work, Jackson is starting to become a place we are all more proud to be from.”

If you take a look at the floor in the main room at Fetch, you’ll notice two distinctly different things going on. On one side, is classic black and white penny tile, while on the other, hardwood floors. The wood floors mark where the teller cages were, while patrons of the bank would stand on the tile. Both parts took a lot of the Hain’s elbow grease to get back in shape, but they add such a unique element to the decor, that it was worth all the hard work.

They even have had visits from former employees.

“It’s really cool,” Jen said. “They’ll come in and say, ‘I don’t like beer, but I used to be a teller here in my twenties, and I just want to see it’. It’s so sweet. So, we do hear those stories, or it might be that someone had their first bank account here, and they still have their savings booklet. We think that’s really cool.”

One of the most striking elements at Fetch is the original bank vault, which still remains on the main floor, and has been turned into a sweet little space to enjoy a

beer in private with friends.

“We knew we had to keep the vault,” Jen said.

The couple underwent multiple discussions on what to do, and finally decided to work with what they had been given, and their artist friends stepped up again with ideas.

They painted the walls a copper color, and hand placed thousands of pennies down for the floor. Named “The Penny Lounge”, the vault now hosts bench seating along the sides, and brewery stickers from everywhere for a colorful and fun addition to the walls. You can still see the ventilation crank on the wall that would let in air in case you got trapped inside, and the super thick and heavy door has a glass backing that allows you to see the working mechanics of the lock system. It’s insanely cool.

The basement holds the 5-barrel brewhouse, with bright tanks packed in closely together in a cozy little setup. This is where Dan brews up his magic, with the help of his assistant brewer Berlyn Edwards, who’s been at Fetch since the beginning. Another original bank safe acts as a storage space for brewing ingredients.

Dan is definitely an IPA guy, and you’ll find plenty to choose from on the menu at Fetch. The Angry IPA is described as a Midwest version of this style, with a distinctive bitterness on the exhale. The Ryptide was one of my favorites, this rye IPA had delicious notes of spiciness. Mad Swag, a

Volk is proud of the care they took in hiring their staff.

“We brought in the very best people in Jackson,” he said of his employees. “It’ll make a difference when you are here for the first time. From the vibe, the quality of the beer, and our amazing staff.”

Ogma Brewing is exactly what downtown Jackson not only needs, but deserves, and the city is ready to embrace this new, young business.

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Fetch Brewing owners Jen and Dan Hain hand placed each and every copper penny onto the floor of the safe inside the brewery. (Amy Sherman)

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big imperial IPA that clocks in at a warming 10% ABV was a surprising and unexpected version of this style, I loved how bright the citrus flavors shone through all that malt. No worries if you don’t really like IPA’s, Fetch has you covered with offerings like Jinkies, a hazy, easy drinking brew with a hint of blood orange and no bitterness. Or try the Tree Stump, a coffee stout with a nice, deep beer, with notes of chocolate, that would really hit the spot on a chilly day.

There is no kitchen at Fetch, but you are welcome to bring in your own food or grab something from a local establishment to enjoy here. They do have a couple of tasty

bar snack mixes that you can purchase for something a little crunchy to go with your beer.

The name Fetch refers to the use of the word as a noun, not a verb, and means ‘the distance traveled by wind or waves over water.” Very appropriate for this brewery, where you can see the rippling lake out the back door and can witness just how far the Hains have traveled during their journey to open Fetch. Buying and restoring a historical building might not be for everyone, but it was exactly right for this family.

“Every reveal just kept getting better and better,” Jen said. “We got lucky.”

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Fetch Brewing in Whitehall opened in 2014. Owners Jen and Dan Hain remodeled the century-old former bank building themselves. (Amy Sherman)

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Design Thinking from 7 through various prototypes but always positioned the beer in its Michigan roots, awareness of sustainability, sense of nostalgia, and providing a beer with strong familiar flavors founded in the Founders Way. The students wanted the beer to be a conversation piece.

The selected label design highlighted a small group of friends sitting by a campfire overlooking Lake Michigan. There would be a QR code on the bottle that would link back to Founders’ Big Pitcher — a program that gives back to the community — webpage with information about possible local companies like Archangel who works on reforestation projects, Peterson Farms which was the source of cherries for the brew, and Iron Fish Distillery who could be a possible future collaborator. There would also be a Spotify link that played Michigan based bands from a variety of eras.

Bière de Mac offers colorful ceramic growlers to fill with their award winning beer. Amy Sherman

Biére de mac from 25 “The pizzas are solid,” Danny said. “They are really good.”

Another great benefit of working with Smelted is that they provide everything that the brewery needs to serve the pizzas, from the boxes to serve them in, down to the packets of red pepper flakes to enhance your pizza with a little heat. For a place that is down to just a few employees, this “plug and play” model for a restaurant has been a lifesaver.

“I love this,” said Danny. “Now, for inventory, I just count pizzas. When we were from scratch, everything had to be weighed out by the ounce, counted out for inventory. This is a lot easier.”

“We’re not trying to win pizza of the year,” Danny continued. “But we want to still have a reputation for good food. The quality has to be there. That’s important. So we’ll see how this goes.”

Danny is especially excited to see how the pizzas will change up service during the incredibly busy summer months. Biére de Mac recently excavated a huge swath of land behind their building, creating a pretty massive back lawn that is scattered with picnic tables, chairs, and fire pits during the season. I have no idea how many people could fit back there, but let’s just say a lot. Trying to feed that many people would be challenging for

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the best kitchen, and impossible for one that is short-staffed. With the new partnership with Smelted, Danny said he is hopeful that guests can “be outside, drinking beers, and I can get you some food real quick. It’ll just be a better fit for the seasonality. We can get the pizzas out to the masses when they want to be served quickly.”

The brewery, which opened in 2017, is located in Mackinaw City, with views out the back of the beautiful Mackinac Bridge.

Owned by the Danny family, the brewery is one of the only spots in the area that stays open year-round. There is a long history for the Danny family here in the Straights area, as their ancestors joined fur trappers, French explorers, and traders in settling the area hundreds of years ago. The French spelling of Biére de Mac is a nod to this heritage.

Farmhouse-style ales are the jam here, but not the only style on tap. Nous L’aimons is a French Biere de Garde style amber ale with deep notes of raisin and apricot, and just a hint of peppercorn. Jacob’s Farmhouse Ale gets a dose of hops from the Alsace region of France for notes of grassy herbs and citrus, while the lower alcohol Second Beach is brewed in the Grisette style, with a hint of wheat in the grain bill. One of their most popular beers is the summertime favorite Blueberry Wheat, a crisp pale ale with just a bit of fruit. I’m intrigued by the BDM Brut IPA, a dry, light beer with a grapefruit aroma on the nose, and all the IPA love in the mouth.

My personal favorite, not just for taste, but for the lovely story that accompanies it, is their Fleur de Mac, a partnership between the brewery and the Mackinac State Historic Parks. Originally brewed in the summer of 2020 to help celebrate the 125 birthday of the parks, Fleur is a Biere de Garde style ale that brewer Matt Peters did a lot of research on before brewing. He studied traditional, historical styles of this beer before coming up with his version, a golden-colored ale with a big mouthfeel, and notes of banana that are perfectly balanced with a bit of hop bitterness. A unique partnership, that resulted in a sip of history in your glass, Fleur was only supposed to be brewed that one time, but it has proven so popular that it remains not just on the menu, but on a few taps in the area as well.

So while Danny might claim that Biére de Mac is getting back to it’s original purpose of brewing great beer, I’m going to argue that they never left it. Maybe they took a short detour to dish up some pretty amazing food to go along with their brews and now have come up with a solution to offer both good nosh and great beers. No matter the season, a must-stop when traveling through the Straights.

“We’re excited,” Danny said. “It realigns us back to what we wanted to do, what we are passionate about. Beer.”

In the final semester of the project, while anxiously waiting for the beer to be tapped, students took a deeper dive into sales and marketing, rethinking how the beer could be released as a full consumer experience.

Students hypothetically looked at the beer as a way Founders could meet the customer demand for cocktail style beers by adding new products beyond their very popular Mas Agave beer. Students came up with an idea to have the New-Age Old Fashioned produced in 24-ounce bottles that could be served in the taproom with whiskey style glasses. The beer would be poured on the rocks and garnished with an orange and cherry. In the final presentation to Founders, GVSU design thinking students introduced other creative considerations as deliverables, such as a Fall farmers market, and designing a tree style tap that could promote a partnership with Archangel who would be commissioned to grow a Founders’ Forest in North Michigan.

The Founders/GVSU partnership allowed design thinking students to interact in an authentic learning experience with a client to meet real world needs. Almost all of the students who participated in the partnership found working with Founders to be a positive experience and were excited to design an actual product. The project is a great example of how partnerships can be developed between the business community and higher education to engage in practical experiences that can help students prepare for future careers and creative endeavors. If Founders decides to implement any of the ideas or not, at the end of the project, GVSU design thinking students got to brew their own beer and “chase the what if.”

MI Brew Trail |Winter 2022

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a

F s A s

A l t l

“ C d t t d u

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Barry and Heather are two of the three Van Dyke siblings and owners of Harmony Brewing.

Harmony Brewing/Courtesy Photo

aluminum from 27 For now, you’ll only find Harmon’s spirits on-site at their two locations.

At some point, they will work with the state to distribute their liquor.

Adding distribution and spirits to their lineup will allow Harmony to continue to grow, while not adding another location to their lineup.

“The industry still isn’t what it was preCOVID,” said Barry, referencing the pandemic shutdowns and labor shortages that still affect the restaurant industry today. “It’s like out of the pan and into a different kind of fire. There’s still a lot of unpredictability.”

“It’s been a long time coming,” said co-owner Heather. “We were one of the first to apply with this new version of the law, and it took over a year to go through the process.”

Barry concurred, saying that Harmony has been in a constant state of making

Volume 5 | Winter 2022

plans, then changing the plans, all year while they awaited approval. ”Now we are finally actually going for it, and it’s awesome,” he said.

In 2022, Harmony will celebrate their 10th anniversary, and having these new offerings in the market is one way they are going to celebrate this milestone.

They’ll also be hosting several different events throughout the year to commemorate this accomplishment, so be sure to follow them to stay up to date on Harmony happenings.

“It’s a chance for us to get our stuff out there,” Barry said. “We’ve always felt a little like we weren’t on stage with the other guys, since we couldn’t distribute, there were some festivals we couldn’t attend because our license as a brewpub was very restrictive. This will help us grow our brand and reach out into the community like we’ve never done before. And we are really looking forward to that aspect.”

Harmony Brewing recently change its license from brew pub to microbrewery, which now allows them to brew beer, wine, and spirits. Harmony Brewing/Courtesy Photo

Harmony Brewing in Grand Rapids has a variety of new spirits available. Harmony Brewing/Courtesy Photo

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frothy following from 22 beer that won that big national award, has nothing to hide behind, and is top-notch quality. The Monroe Weisse combines just the right amount of tropical fruits with a slightly sour beer base, for a refreshing little brew. And the seltzer here is one of my favorites in the state, with a nice neutral base without any off-flavors, and the ability to add natural fruity flavors to it for a low-calorie refresher. In addition to their own brews to be found at City Built, look for collaborations between them and other area breweries as well.

The brewery features a Puerto Rican inspired menu, with dishes like yuca fries, bori balls, or a loaded beer cheese dip known as “queservesa picadillo.” Don’t miss the uber popular tacos, there are multiple styles to choose from, I’m a big fan of the shrimp diablo. Currently on the weekends, there is a special pop-up menu happening, featuring Cajun and Creole cuisine under the

moniker Le Grande Zombie.

After your visit, grab a few four packs of these gorgeous beers to take home with you. They are award winners, inside and out.

“It’s almost a bigger deal for a small brewery like us to create all of these unique labels,” said Collazo.

“These really have to hit the mark,” Harding added. “It’s more of a risk. A big brewery, people might just drink the beer regardless. Here, it might be buying a beer because of a cool label.

That cooler might be filled with delicious beer, but people might purchase based on a cool label. And then say, wow this beer is really good too. Label decisions are really more risky.”

“People have said that the label is really cooler than the beer,” Collazo said with a laugh. “You have to woo them. It was good fortune that things happened the way that they did.” Go get seduced

by City Built, the label might draw you in, the beer will keep you coming.

Artist Kyle DeGroff creates his bottle cap mural masterpiece at HopCat Knapp’s Corners in Grand Rapids. Since then, he’s been working on a lineup of labels for City Built Brewing. (Chris Knape for Barfly Ventures/Courtesy Photo)

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City Built Brewing in Grand Rapids will release Highland S’More, a Scotch barrel-aged imperial stout sometime in late October. The label features a busy design, multiple layers of color and texture. (Amy Sherman/For MI Brew Trail)

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Save the Dates!

U PCO MI N G BEER EVENTS A ROU N D M ICHIG AN March 5, 2022 15th Annual Suds & Snow Tiber Ridge RV & Recreation Resort – Traverse City Learn more at: tcsudsandsnow.com

January 29, 2022 St Joe Winter Beer Fest Downtown St Joseph For tickets go to: stjoetoday.com/beerfest

January 29 – February 6, 2022 Kalamazoo Craft Beverage Week For more info go to: kalamazoocraftbeverageweek.com

March 12, 2022 Southern Michigan Winter Beer Festival American 1 Event Center – Jackson For tickets go to: jacksoncountyfair.net

January 29, 2022

February 26, 2022

Pure Ludington Brrrewfest

Michigan Brewers Guild Winter Beer Festival

112 N James Street – Ludington

LMCU Ballpark, Comstock Park

For more information, go to: pureludington.com/beer

For tickets go to: mibeer.com/events

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DETAILS ON THESE EVENTS & MORE AT: MIBREWTRAIL.COM/EVENTS MI Brew Trail |Winter 2022

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HANDCRAFTED

IN HOLLAND

PICK UP OUR HANDCRAFTED PASSPORT ! #DISCOVERHOLLAND • holland.org • 800.506.1299

Volume 5 | Winter 2022

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