Displaying items by tag: MiBeer

 

Craft cider is the fastest growing beverage in the market these days, and to celebrate this growing Midwest passion, the 7th Annual Great Lakes Cider & Perry Festival returns to Uncle John’s Cider Mill at 8614 N US 127, St. Johns – just north of Lansing.
Published in Cider Events
Wednesday, August 13, 2014

Attack of the Pumpkin Beers!

 
Contrary to popular belief, Pumpkin Beers have been around the United States for a long time. The inclusion of Pumpkin in beer actually began as a matter of necessity, seeing as quality malt wasn't readily available in the 18th century. Brewers had to find a way to cheaply introduce fermentable sugars to their ales, and turned to two ingredients: pumpkin and brown sugar. Early versions of pumpkin beer are said to be made of 100% pumpkin meat, creating a hazy brown brew that would have been bittered in the style of Gruit.
Published in Beer Styles

Founders Brewing Co. loves to keep people guessing each year with their popular Backstage Series release, not revealing specifics as to which beer will be released or on what date until the last possible minute. The recipes often evolve from various taproom-only releases made available throughout the year and their new pilot small batch system has served as an incubator as of late for many of these new test-run brews. This year’s earlier release of Smoked Porter is an example. Also this year, the taproom featured a new series of “SpyPA” released which included such favorites as Sleeper Cell and Infiltrator leading up to and hinting at this year’s second Backstage Series release Dissenter.
Published in Beer Releases

Rockford Brewing Company recently teamed up with Amore Trattoria Italiana of Comstock Park for a 6-course dinner pairing a selection of mainstay and “drifter” brews with the culinary creations of award-winning chef (and co-owner) Jenna Arcidiacono. Both the restaurant and brewery source many of their ingredients locally, and this food and beer pairing was no exception using produce and meat from local farms and beer using such ingredients as locally sourced hops and malt.
Published in Brewery Events

Saison was born in the 1700s in the Belgian countryside and finds its roots as quite a few other regional styles of beer do: necessity. The water available in the region wasn't suitable for consumption, and by the miracle of fermentation, the water was made drinkable. The beer also doubled as compensation for farm workers, to the tune of 5 litres per day.
Published in Beer Styles
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