Saturday, February 15, 2014

Brewery Vivant boosts production for 2014

Written by  Dan VanderKooi
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A lot has been going on behind the scenes at Brewery Vivant in Eastown Grand Rapids.
Starting in late 2013, the brewery embarked on a series of upgrades and enhancements to improve efficiency and boost production levels in 2014. While previous expansions allowed for distribution into the Chicago market, Brewery Vivant’s focus continues to be that of a destination brewpub keeping up with the ever growing demands right here in Beer City USA. I recently had an opportunity to sit down with owner Jason Spaulding and got the scoop on the latest improvements as well as a tour of the upgrades.

One of the key ingredients in beer is grain, and Brewery Vivant now has the capacity for a lot more of it with a new grain silo that has been added on the the back of the building. This will allow the brewery to purchase grains in bulk to always have readily available for the brewing process. Additionally, a new 60 barrel fermentation tank has been added boosting the brewery to near maximum production levels. A brand new canning line has also been installed with significantly increased efficiency. These enhancements are now all in place for 2014 boosting production in each step of the process from when the grain arrives at the brewery to finished product.

The brewhouse isn’t the only aspect of Brewery Vivant to have received upgrades. Another recently completed project included a kitchen upgrade and later this year will see an addition to the pub dining area as well as enhancements to the patio allowing for greater capacity throughout the year. Brewery Vivant also has a lot planned in conjunction with the upcoming Winter Beer Fest and Grand Rapids Beer Week. Brewery Vivant will be making the rounds around Beer City and will also be hosting the Brewer’s Big Breakfast starting at 8 AM (all are welcome) prior to Winter Beer Fest on February 22nd. Head Brewer Jacob Derylo has also concocted a special new brew in collaboration with a special dish created by Chef de Cuisine Christopher Vander Meer for Cool Brews Hot Eats which is launching on Monday February 17th and runs through March 1st. For the latest on all of these upcoming events, please check out the link on Brewery Vivant’s website below:

Dan VanderKooi

Dan VanderKooi

Dan VK has been following the Michigan Craft Beer scene since before Oberon has been available in 6-packs. Besides making the rounds at all the local craft breweries and beer bars, Dan also supports the local music scene, reads crime fiction, and enjoys playing volleyball with his wife and friends.