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TO CELLAR OR NOT? Revue conducts a 5-year vertical blind tasting of Founders KBS
Written by Joe Boomgaard | Tuesday, 31 October 2017 11:51 |High-ABV, bourbon barrel-aged beers can do well in the cellar, meaning that their flavors can develop over time, mellow out and even improve.
But it begs the question of whether age does these beers any favors and at what age they begin to fall off.
To find out, I pulled from my cellar a five-year vertical of KBS from Founders Brewing Co. spanning the years of 2013 through 2017 and convinced my cohorts at Revue to conduct a blind tasting.
Table Talk: Ed Collazo, City Built Brewing
Written by Nick Macksood | Thursday, 05 October 2017 10:54 |This month, Revue sat down with Ed Collazo of City Built Brewing to talk about the recently opened brewery’s clinical approach to beer and a 101 course on Puerto Rican food, including some choice words about taco styles. In short: two corn tortillas are one corn tortilla too much. Food fight?
Last Call: The Old Cuban from Buffalo Traders Lounge
Written by Nick Macksood, photos by Katy Batdorff | Thursday, 05 October 2017 10:11 |When helping to create Buffalo Traders Lounge, Grand Rapids’ latest cocktail bar, Duncan McCargar decided that we as a city had skipped a step in our zeal for specialty spirits. “It was like we tried to be New York’s inventive cocktail scene before we ever even had a place to get a reliable classic.” Truth.
With Hop Field, Brewery Vivant launches new flagship Farmhouse IPA
Written by Joe Boomgaard | Wednesday, 04 October 2017 15:55 |After a year in planning, Grand Rapids-based Brewery Vivant has launched a new flagship IPA.
Love at First Sip: Craft brewers recount when they converted to craft beer
Written by Nathan Peck | Tuesday, 03 October 2017 15:17 |At some point in most craft beer drinkers’ lives, they move from the stale kegs of pale fizzy mass-market beers in young adulthood or college to something with more substance. For craft brewers around the state, that first experience of brews beyond the stale set them on a sometimes circuitous paths toward brewing beers to their liking. Revue spoke with six regional brewery owners to discuss the drink that set them on their careers.
In an unending game of one upmanship, brewers are always looking for strange ingredients and off-the-wall techniques to bring their crazy concoctions to their fervent fans. Here are a few of the weirder beers we’ve heard about lately.
Going ‘Shark Style’ with Sharkman: West Michigan’s leading heavy metal DJ and craft beer aficionado
Written by Mark Deming, photos by Katy Batdorff | Monday, 02 October 2017 10:48 |If the West Michigan craft beer and hard rock community had a superhero, it would have to be Sharkman. By day, he’s a mild-mannered husband and father who runs a painting business. By night, he dons his old-school denim jacket laden with dozens of patches, puts on his mirrored shades, slips on a few skull rings and goes “Shark Style,” spinning vintage metal and classic rock from his sizable collection of LPs.
DANK, STICKY, RESINOUS, HEADY, OH MY! West Michigan craft brewers welcome — not fear — marijuana legalization
Written by Andy Balaskovitz | Monday, 02 October 2017 10:39 |As the movement to legalize recreational marijuana gains steam in Michigan, many craft breweries have started to take notice. On their minds is a key concern: Would legalizing pot negatively affect sales of craft beer?
Out of the Bottle, Into the Frying Pan: Cooking with Beer
Written by Maureen Di Virgilio | Monday, 02 October 2017 10:33 |A few places to find beer mingled with your food — including mussels, french fries and even chocolate.
Behind the Barrels: Sitting down with the brewers of West Michigan
Written by Kelly Brown | Monday, 02 October 2017 10:20 |Revue spoke with brewmeisters John Stewart of Perrin Brewing Co., Laura Houser of Founders Brewing and Matt Peterson of Cedar Springs Brewing.
© 2019 Revue and Revue Holding Company
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