In winter, we deal with the endless paradox of wanting to be outside yet also not wanting to be cold.
As Chicago is the Windy City, as New York is the Big Apple, so Grand Rapids is Beer City.
More often than not, I eat dessert in shame — a scoop of mint chip in private, a doughnut in the crawl space while the beady eyes of rats illuminate the glaze upon my face.
A local mixologist can help you indulge two vices at once
Christmas always comes too early. The jingle bells on Halloween, the nativity scenes preceding Thanksgiving feasts — our capitalist machine thrives on yuletide fever.
When the autumn winds blow in, there are two ways to warm oneself: from the outside and from within. For the former, we have coats and blankets. For the latter, we have stouts.
Revue’s compendium of breweries in West Michigan
Hops, malt, lactose, oh my! As the global craft beer selection gets larger and more complicated, getting into beer can be like stepping into a zoo full of a hundred animals you didn’t even know existed, much less knowing what their names are. Luckily, all it takes to learn is asking the right people and getting some “practice” in. We asked local brewers and brewery staff to break down the top current terms to know in the craft beer industry.
From local craft breweries rolling out small batches of cannabis-themed beer to some of the world’s largest macrobreweries infusing beverages and investing billions in growers, a marriage is unfolding between cannabis and suds at an international scale.
Drinking beer can create lifelong memories — depending on how many you have — and brewing beer makes memories too.