In a lot of ways, All Day IPA is the ultimate “jack of all trades” beer. Full of flavor yet light in body, it satisfies an array of palates, moods, adventures and more.
And, it’s also damn good when used as an ingredient in dessert. Seriously. Case in point: our Culinary Director’s recipe for All Day IPA Lemon Bars. Creamy, citrusy, bright and buttery, these will convince even the most skeptical of friends that beer belongs in dessert. The recipe is relatively easy to execute too, so you may even convince yourself that you’re a pretty good baker.
UPDATE – Our winners have been chosen!
Join our education team this summer for our upcoming Palate Exploration events:
On May 11, we’re thrilled to have Jenna Arcidiacono, owner and chef of Amore Trattoria Italiana back for our first-ever veggie palate exploration! If Chef Jenna is at the helm we’re willing to wager that even the most devout carnivore will walk away satisfied.
On June 1 we’re going NUTS! We’re going to be pairing different varieties of nuts with our friends at Ferris Coffee. We’ll be trying a few different varieties as well as seeing what happens when you add various flavorings to the mix.
Dave and I have always considered our taproom the heart of the brewery, the place where the Founders culture and spirit is most alive, the thing that consistently reminds us of why we embarked on this journey in the first place. It is there where titles are checked at the door and you can rub elbows with some unlikely characters (and find you have more in common with them than not). It is a place where a love of great beer, delicious food and a good time is all that’s needed to enjoy. It’s our home and all are welcome in it.
What has more coastline than our home state of Michigan, over half of the world’s glaciers and a thirst for quality beer? Well, Alaska, of course, and we are happy to announce we are headed that way come May 2017!
We are happy to announce the third release in our Barrel-Aged Series lineup:
Twenty years ago our Co-Founders, Mike and Dave, dropped everything to chase their dreams. Now, we’re looking back on the moments that have defined our twenty-year journey best. Those stories, told through art, video and more, are rolling out throughout the year at foundersbrewing.com/20th.
Great news: there will be even more reasons to love Centennial IPA as it will soon be available in 15-pack cans! Yup, that’s right, it will join the ranks of All Day IPA, PC Pils, Mosaic Promise and Azacca IPA as yet another fantastic beer to be made available in this format.
We are happy to announce that we are heading south to the great state of Mississippi! Remarkably, this completes our statewide coverage of the Southern region of the U.S. and, with our recent announce that we are heading to Delaware, this means we are everywhere east of the Mississippi River. Not bad!
A few thoughts on cellaring our beer, from our Brewmaster, Jeremy Kosmicki:
One of the most common questions I’m asked is “should I cellar this particular beer and if so, for how long?” “Cellaring” is the act of storing a beer in ideal conditions for an extended period of time, with the hope that the flavor of the beer will actually improve. Ideal conditions would include a controlled temperature, somewhere in the 50-60 degree Fahrenheit range. We’ve found that storage temperature has a huge impact on how well the beer maintains its freshness. Refrigeration greatly slows down the aging process, while beer stored at room temp or above will accelerate the effects of aging. And what are those effects of aging? Generally, aged beers experience a decrease in bitterness and the fruity and floral esters created by the hops. Other flavors, however, tend to increase with age, such as a vinous character (sherry or stale fruit), wet paper/cardboard, and a caramel or toffee sweetness. Oxidation is primarily responsible for these changes in flavor.
We’re excited to once again host Tribute on the Grand, a fundraising event to benefit Grand Rapids Whitewater, on Saturday, August 19, 2017 at Ah-Nab-Awen Park in downtown Grand Rapids.
The musical lineup will include Saved by the 90’s (you guessed it, a 90’s cover band) and Hotel California (an Eagles tribute band), Sweet Diezel Jenkens, and Bromoans (Ramones Tribute band) along with returning local act Wolfpack from Mars (a David Bowie tribute band).
At long last, we have completed coverage of the Eastern region of the country… Delaware, here we come! You may be small but, boy, are you thirsty. Fans in Delaware have long been asking us to make this happen so we’re glad the day is finally here.
Our Culinary Director, Justin, is at it again with his latest recipe featuring beer from our lineup: Azacca IPA-brined chicken breasts with mango and goat cheese panzanella.
From the chef himself:
“This one’s for all you spring chickens out there. I love how the citrus and tropical flavors from the beer work with the mild flavor of the chicken. Taking the time to brine the meat imparts tons of flavor and, conveniently, allows some time for a nap before you start cooking.”
Our westward expansion continues with distribution to the great state of Montana!
We are happy to announce that we will be bringing our full lineup to the northeast region of Kansas with shipments beginning in March and a retail release taking place on April 1! We first entered the state back in 2013 with our distribution to the greater-Kansas City area and, now with partners Crown Distributors, we will serve the residents from Salina to Topeka.
Hey there! KBS Week will take place March 6-11, 2017 in Grand Rapids, MI. For details regarding KBS bottle ticket sales, tappings around town, exclusive hotel packages and more, head to KBSWeek.com.
Hope to see you there!
Note: The Michigan release of KBS will take place on March 13. Our remaining distribution network will see KBS on April 1
Join us as we tantalize and educate with three new Palate Exploration events!
On March 16, join us in the Embassy, our classroom and training bar, while we host The Cheese Lady and learn all about the amazing things that happen when cheese and beer come together. We will be pairing a beautiful spread of cheeses, covering as many flavor and texture possibilities as we can, along with five of our beers. There really are few things better in life than beer and cheese.
Crafting legendary barrel-aged beers is an exercise in patience. We start by brewing complex, world-class beer worthy of time in a barrel. Then, our experience and years spent mastering our craft means we know exactly when it’s been aged to perfection. After one sip, you’ll know – it was worth the wait.
Take a look behind the scenes at our barrel-aging program in this new video, which includes footage from the caves where we age many of our beers
When our brewing team first encountered the experimental Azacca hop during the annual harvest trip, they couldn’t wait to start brewing with it. Featuring an intense tropical aroma and flavor, the hop proved bold enough to carry a single-hop beer and Azacca IPA was born.
We’re gearing up for another Palate Exploration event, where we invite you to explore how various styles of food pair alongside beers from our lineup. Hosted here at the brewery, these events are an opportunity for visiting culinary artists from the community to design dishes that encourage you to expand your palate and discover how food and beer can come together to create a beautiful harmony.
March 16: Palate Exploration Series featuring The Cheese Lady.
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