If you want to drink something fruity and alcoholic, we suggest wine, cider or even mead. However, if you’re dead-set against those other ferments and need a fruity Michigan beer, Revue gathered a baker’s dozen of fruit beers made by Michigan breweries and put them before our tasting panel.
Owner operator Joel Bierling demonstrates how they serve absinthe at Bier Distillery and Tasting Room in Comstock Park.
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.
Revue’s Beer Czar goes to Vermont to investigate the source of the hottest craze in craft beer.
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.
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.
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.
With a new restaurant that opens Friday, Coppercraft Distillery in Holland wants to showcase the possibilities of pairing food with cocktails.
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.
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.”
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