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
Did you know we’ve been partners with ArtPrize for the past six years? And each of those years, we’ve brewed a beer to support the sponsorship of the event? It’s true and we thought it would be fun to take a look back on the ArtPrize releases of yore:
For our 2018 ArtPrize beer Trigo, we reached out to our immensely talented Founders Family to create a piece of original work for the label. This year, that honor went to culinary team member Cody Levon, an incredible kitsch painter whose work emulates the beautiful methods of the old masters.
Our Grand Rapids taproom is once again hosting a number of artists for this years’ ArtPrize. Make sure to stop down to the taproom now through October 3 to check out their beautiful work:
Why brew a premium lager and launch it year-round? Because taking chances is in our DNA.
Mark your calendars!
Together with ArtPrize, we’re celebrating our milestone anniversaries (21 years for us, 10 for ArtPrize!) with the return of #FoundersKeepers—the epic, citywide treasure hunt. And we’re bringing it back with a twist.
What could the third release in our taproom Mothership Series be? Hint: Mackinac Island Fudge.