Craft beer scene grows in Southwest Michigan

Written by Nathan Peck | Friday, 20 September 2013 14:53 |

The growth of the craft beer scene in Southwest Michigan means that from Kalamazoo to Paw Paw or from Marshall to Battle Creek, drinkers can find beers to fit their palates, whether it's the wild experimental brews at Dark Horse or summer wheat beers like Bell's Oberon and Arcadia Ales' Whitsun.

What Your Beer Says About You

Written by Nolan Krebs | Friday, 20 September 2013 14:48 |

beer styles illustration

Ok, so you can't judge a book by its cover. However, others can tell a lot about you just by the beer you are holding in your hand. Find out what your beer is saying about you with our guide below. We even threw in some local microbrew suggestions to suit every palate.

What's the Deal with Hard Cider?

Written by Anya Zentmeyer | Friday, 20 September 2013 12:21 |

Legend has it that during the mid-19th century, hard cider (henceforth referred to simply as cider) was a mainstream staple of the old-timey U.S. consumers. In fact, scholars maintain that the alcoholic beverage was so mainstream, a significant part of workers' salaries were paid in cider until some kind of bogus amendment in 1887 made it illegal.

Taste This! McKay's Downtown

Written by Matt Simpson Siegel | Friday, 20 September 2013 12:13 |

If you've recently watched Pulp Fiction, take your friend/date/Tarantinophile to McKay's Downtown for the Grandwich-winning Royale With (Bleu) Cheese for a definitive chuckle and conversation. If you expect an actual burger by normal definitions, you'll be surprised by its brioche bun stuffed, quarter-pound grass-fed ground ham and beef, candied bacon, pickled slaw, bleu cheese ice cream and chocolate balsamic reduction.

Taste This! Terra GR, Hogzilla BBQ

Written by Matt Simpson Siegel | Monday, 26 August 2013 11:22 |

It's hard avoiding words and phrases such as "artisan," "authentic," "dairy-free," "farm-to-table," "gluten-free," "hand-crafted," "healthful," "organic," "scratch-made," "seasonal" or "vegan-friendly" when describing New American cuisine these days.

This has been a great few years as new establishments have sprouted about West Michigan and forged strong followers; others have downright failed miserably, while some have changed hands for the better. Terra GR is of the latter.

September Microbrews: Cellar Brewing Company

Written by Ben Darcie | Monday, 26 August 2013 11:15 |

The story of Cellar Brewing Company begins a little more oddly than most. Chuck Brown was an operations director for Grand Valley State University and was thinking about taking his life in another direction. Being a homebrewer, he began to draw up a business plan to open his own brewery in Allendale. One day, the catering director burst into his office and said there was a brewery for sale on Craigslist.

Taste This: Restaurant Week GR; Bar Divani; Sietsema's Cider Garden

Written by Matt Simpson Siegel | Friday, 26 July 2013 12:01 |

Mouths have been drooling since the menus for more than 65 area restauranteurs were announced on July 15, presenting West Michigan's finest fare this side of US-127 from Aug. 14-24 for the 4th Annual Restaurant Week.

August Microbrews: Big Lake Brewing

Written by Ben Darcie | Friday, 26 July 2013 11:56 |

Big Lake Brewing began where most breweries do: homebrewing. Co-owners Nic Winhimius and Travis Prueter had been brewing together since they met in 2007, and, like most homebrewers, aspired to open their own brewery and began laying the tracks.

Taste This: Ju Sushi; Taste of GR; Dee-Lite

Written by Matt Simpson Siegel & Jordan Brasko | Thursday, 20 June 2013 11:27 |

Damn, it's hot. How about some chilled sushi in a posh atmosphere to keep your hunger pangs at bay as you abstain from your next gallon of sweet tea?

July Microbrews: Saugatuck Brewing

Written by By Ben Darcie | Thursday, 20 June 2013 11:29 |

Saugatuck Brewing was actually born across the street from its current location on the Blue Star Highway in 2005. The brewery was brought to fruition by founder and brewmaster Barry Johnson, who utilized a 3.5bbl brewhouse to bring his beer to the public in the old taproom, and from the start, the brewery had ambitious plans.

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