Dining Review: Butcher’s Union

Written by Troy Reimink | Wednesday, 07 June 2017 11:09 |

Butcher’s Union, occupying the former Monte's space, is the new rage. You may already know this if you use Facebook or Instagram, which lately seem to exist for the sole purpose of enabling Grand Rapids diners to inform their friends they’ve secured seating there. 

Why many breweries approach New England-style IPAs all wrong

Written by Joe Boomgaard | Wednesday, 07 June 2017 10:27 |

Revue’s Beer Czar goes to Vermont to investigate the source of the hottest craze in craft beer.

Alfresco Appetites: Where to dine (and drink) in the open air

Written by Troy Reimink | Wednesday, 07 June 2017 09:37 |

Yes, outdoor dining season is upon us. We kicked off last summer by surveying some notable alfresco eating locations in the area, and we could have filled an entire issue with it. But since print space, like summer, is finite, we’ll simply offer another (admittedly incomplete) pile of suggestions for outdoor dining spots that are new, notable or worth revisiting.

Last Call: 27 Club from SideBar

Written by Nick Macksood | Friday, 02 June 2017 15:22 |

The 27 Club was bartender Josh Van Gorden’s contribution to the Copper & King’s annual MixT&pe competition, in which competitors build a cocktail based on a song of their choosing. Initially dubbed "Purple Haze", the 27 Club is a nod to Jimi Hendrix not only in color, but in taste and texture as well.

Michigan Wine & Spirits Guide 2017

Written by Revue Staff | Thursday, 04 May 2017 16:11 |

In this year’s Wine & Spirits Guide, we look at why Michigan wine tastes the way it does, where to meet all your local cider and mead needs, and why rosé may be the hottest drink of the summer. We also asked local distillers how to drink their favorite spirits, with recipes and all. Basically, if it’s not beer and it has alcohol in it, you’ll find it here.

Holland’s Coppercraft Distillery to reopen May 5 with restaurant

Written by Joe Boomgaard | Thursday, 04 May 2017 11:55 |

With a new restaurant that opens Friday, Coppercraft Distillery in Holland wants to showcase the possibilities of pairing food with cocktails.

In High Spirits: Local distillers explain how to enjoy their best libations

Written by Maureen Di Virgilio | Thursday, 04 May 2017 10:58 |

Since summer is just around the corner (we hope), it’s time to dust off the patio furniture and ponder some important decisions. Number one: What will you and your friends be drinking in your backyards this season? Here’s a roadmap of sorts to the signature spirits that local distillers have to offer, and how to enjoy them at home.

The Great Apple Grapple: Farmhaus rides the cider wave despite zoning battle

Written by Troy Reimink | Wednesday, 03 May 2017 14:22 |

Farmhouse Cider Co. is quietly helping a craft beverage revolution from the least assuming location imaginable — a generations-old family farm on a dirt road outside Hudsonville. “It’s a place unlike anywhere else,” said John Behrens. “It feels like you’re a million miles from anywhere, but you’re like 15 miles from downtown.”

All 50 states make wine these days — but that doesn’t necessarily mean they should. I mean, sorry, but can you imagine a Nebraskan Pinot Gris? Fortunately, Michigan is blessed with a climate conducive to winemaking. We decided to find out what makes Michigan wine great with the help of the folks at 45 North Vineyard and Winery, a spot known for consistent quality, beautiful facilities and happy dogs.

Meaderies and Cideries: Apples, Honey and Booze, Oh My!

Written by Josh Veal | Wednesday, 03 May 2017 10:18 |

Hard cider and mead exist in a liquid twilight, neither beer nor wine nor liquor. Cider is light and sweet like a wine, but with the ABV and carbonation of a beer. Mead is its own beast entirely, smoother and richer than wine. So if you’re looking for something special, here’s our guide to all the fermented apples and honey you could ever want.

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