A lot of you have wondered what the hell we’ve been doing over here the past week. Many of you entertained your curiosity and headed to chaseyourwhatif.com.
Well, well, well – what do we have here? A beer that you’ve all been asking to be bottled for a long, long time – that’s what. We’re happy to announce the fifth release of our taproom Mothership Series:
Eight words: Fudgy Porter Chocolate Cookies with Porter Cream Cheese Frosting. Ok, maybe more like nine. We lost count after “Fudgy Porter.” These cookies, created by our Culinary Director, Justin, are perfect to leave out for “Santa”- ideally with a cold one in reach. Enjoy!
We are thrilled to share some exciting calendar changes coming up for 2019:
As our volume continues to grow, so does our need for production solutions outside of our Grand Rapids facilities. In finding a solution, we worked with our friends at Avery Brewing Co. in Colorado to make this happen!
Detroit taproom + Instagram = Yes, finally. That’s right, we’re launching a Detroit taproom Instagram page on December 7 and we want you to be a part of it!
Azacca IPA has returned to our seasonal lineup and, with it, our latest Untappd badge!
Gather ’round, have we got a story for you! This time, we’re diving into the history of our newest year-round addition: Solid Gold:
Could CBS get anymore decadent? Yes, yes it could, and this CBS Cream Chocolate Roll is the best way to take this already over-the-top beer even further over the top. Our Culinary Director, Justin Golinski, uses CBS in every element of this cake and we’re definitely not mad about it. Grab the recipe below:
Beer wouldn’t be possible without yeast, and no one knows that better than our very own Microbiologist, Wade Begrow. Not many are aware of the integral role yeast plays in the beer we brew (and drink) so, in the name of education, we sat Wade down and asked him some burning, yeast-related questions.
Our favorite food-centric holiday is just around the corner and we couldn’t be more thrilled. Because, you know, food. Our Culinary Director, Justin, created a spread of Thanksgiving sides made with – get this – our beer! And they are delicious. Check them out below:
What’s porter, vanilla and barrel-aged all over? The fourth release in our taproom Mothership Series, of course!
Hard to believe we opened the doors to our Detroit taproom a year ago, but we swear it’s true! Join us as we celebrate this monumental occasion and look forward to many years to come.
Did you know that Backwoods Bastard is now available year-round? To celebrate, we’re launching a brand new Untappd badge which you can earn through the month of November!
Our Culinary Director, Justin Golinski, is at it again with his latest hit: Solid Gold Battered Onion Rings. Not only do they represent all four food groups (beer, onions, oil, batter) they’re also dang delicious! Grab the recipe below and don’t forget to share with us on social media tagged with #brewedforus!
It’s a Canadian miracle! We’re happy to announce the final release in our 2018 Barrel-Aged Series:
Fall is here! No better time to enjoy ice cream, especially when said ice cream is made with Backwoods Bastard. Yup. You read that right. Backwoods Bastard ice cream. From the mind of Culinary Director, Justin Golinski, this recipe is no-churn and all-deliciousness. Check it out:
Every fall, we get the privilege of making our wet-hopped ale, Harvest Ale. We take wet hop cones exclusively from Michigan hop farms, they’re picked in the morning and used as soon as possible that day. That freshness really makes a difference.
Who doesn’t love Breakfast for dinner? Not you. Now that Breakfast Stout is available year-round, you can have Breakfast for dinner any darn time you want.
Founders to stay with Grand Rapids Chamber – Supports equality in business and community