The Year in Weird Beers

Written by Joe Boomgaard | Thursday, 27 September 2018 12:18 |

Those crazy creative brewers are at it again, ready to put it all on the line to push boundaries and move the craft beer scene into a new direction — just not always in expected ways. Let’s take a look at some of the stranger brews that have crossed the bar over the last few months. 

Everything’s better with beer! From fall dinners to summer weekends with friends, beer really makes the world go ’round — especially for West Michigan folk. Fortunately, craft beer lovers across the state are finding new ways to incorporate our favorite beverage into non-alcoholic products. Local makers are utilizing the intense and creative flavors in Michigan’s craft brews to inspire a whole new world of beer-based beauty products and edible delights.

The Great Lupulin Harvest: A look behind the bines with Pure Mitten Hops

Written by Jack Raymond | Thursday, 27 September 2018 11:59 |

Walking about the lengths of Pure Mitten’s hop bines — rows of them on trellises, tall as a giant’s overalls — it’s hard not to be overwhelmed by the sight, and more so, the smell of this farm out in Coopersville. Lupulin particles hitch to nose hairs like burs, lighting up the mind with scents of fresh-cut grass and grapefruit shandy. 

Next to Explode: Bar managers weigh in on the hottest new craft beer styles

Written by Jack Raymond | Thursday, 27 September 2018 11:47 |

In the beginning, there was beer. It was fizzy and we drank it and it was fine. You had it with your family, you had it with your friends, sometimes for dinner, sometimes upside-down, hoisted above a keg, suckling from the spigot like a binkie. Maybe it tasted like old cream soda or a possum’s breath. Then someone had an idea: what if we made beer good? The idea took off like gangbusters. Now, there are roughly a billion craft breweries, and the world will never be the same. 

Last Call: New Hotel Mertens

Written by Nick Macksood | Wednesday, 29 August 2018 17:08 |

Patrons of New Hotel Mertens may notice that the French restaurant’s cocktail menu is original to the erstwhile hotel in the 1940s. It’s a classic, pre-prohibition era menu gracefully updated with both modern and internationally renowned spirits. 

Brut IPA: The real champagne of beers

Written by Joe Boomgaard | Wednesday, 29 August 2018 17:03 |

With a newly created IPA variation, craft brewers are offering a novel way to showcase hops in a style that falls on the opposite end of the spectrum from the much-hyped New England IPAs. 

IPAs for days

Written by Joe Boomgaard | Monday, 30 July 2018 15:16 |

Despite consumers’ shift in recent years to lighter beer styles, most drinkers continue to vote with their dollars for hoppy IPAs, which remain the growth engine for the craft beer industry.

Last Call: Strawberry Lemonade Bomb from Duke's Bar

Written by Nick Macksood | Wednesday, 27 June 2018 14:45 |

There’s something special about a dive bar in the middle of the day during a workweek. Whether you’ve played hooky and hit the golf course in the morning or you’re an industry vet appreciating your quiet before the storm, dives are always a welcome retreat.

Shandy: A summer dandy

Written by Joe Boomgaard | Wednesday, 27 June 2018 14:29 |

Also: Gose — not so, gross-uh (unless it is)

Last Call: Surf Mother from The Sovengard

Written by Nick Macksood | Thursday, 31 May 2018 09:51 |

It’s biergarten season at the Sovengard again. Longer days, later nights, and spicier cocktails, like the Surf Mother, the Sovengard’s warm weather take on a margarita.

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