Tuesday, June 25, 2013

Summer of Salt…10 Reasons to Visit Salt of the Earth in Fennville this Summer

Since opening in August 2009, Salt of the Earth (SotE) in downtown Fennville has become one of Michigan’s most popular farm-to-table eateries – serving up the finest locally-focused cuisine paired with regional craft beverages.

Under the direction of Executive Chef Matthew Pietsch (protégé of ‘Iron Chef’ Michael Symon), Salt of the Earth – a rustic American eatery and bakery – is located the heart of southwest Michigan farm and orchard country. A meal at the restaurant is an authentic dining experience, built from a foundation of fresh high quality seasonal ingredients from growers within a 50 radius of Allegan County. The staff specializes in from-scratch techniques to create dinner entrees, wood oven fired pizzas, creative soups, fresh salads, desserts and artisan breads.

“There’s a growing interest in the farm-to-table concept,” says Pietsch, who takes pride in the number of regional growers and producers who provide him with the freshest ingredients. “More and more guests are seeking to dine and drink local product, even going as far to choose these types of restaurants over others. That just reinforces our philosophy here at Salt of the Earth.”

A full-service bar proudly serves Michigan craft beers, hard ciders, spirits, and wines alongside other domestic and international products. Salt of the Earth is also a popular entertainment destination presenting the finest roots musicians on the scene at weekly house concerts.

Why should you add Salt of the Earth to your summer travel plans? Here are 10 reasons which are meant to entice you to explore (or revisit) this quaint foodie hotspot:

1. Chef’s Garden: Now in its second year, this 40x40 garden sits adjacent to the restaurant and is growing with heirloom tomatoes, peppers, herbs and other vegetables. During the summer, these edibles will find their way into the SotE kitchen and onto the menu for guests to savor.

2. Pork! Enough said? SotE isn’t shy about its love of pigs. Sourced from Creswick Farms in Ravena, the culinary team proudly prepares the tastiest crispy confit pork belly, whole hog wood fired pizza and cider braised pork shoulder. Pork even finds its way into the SotE house bacon bread and the bacon vinaigrette on the fried brussel sprouts, as well as being an add on option for the farmer’s greens salad and the local pasture-raised grassfed beef burger.

3. Michigan Beverages: Featuring one of the region’s most impressive selections of Michigan craft beer, cider, wine and spirits – as well as signature cocktails blended with locally-grown herbs. Settle in with a Grilled Lemonade, Fenn’s Mill Fizz or Freshwater Sour and enjoy! Not sure what to order to pair with your meal? Just ask the knowledgeable bar staff for their recommendations – they won’t steer you wrong!

4. Seedy Salty Bread: All dinner guests are treated fresh baked bread at the onset of the meal – and the signature “flavor” is the SotE Seedy bread. Made in the wood fired oven, this mild sourdough is flavored with a blend of aromatic seeds – poppy, flax, sesame, onion and fennel, and topped with grey sea salt. Other popular breads include herbs & salt, rustic country French bread and roasted garlic potato. There’s even a gluten free bread option. Whole loaves are also available for purchase, while supplies last.

5. Fresh Board: The weekly features of specials – from soups and salads, shared plates, entrees and desserts – based on what is available fresh and local at the time. This menu is posted weekly on SotE’s Facebook page, at www.facebook.com/saltoftheearthfennville.

6. Palazzolo’s Gelato & Sorbet: Why not give the confit chicken wings with a scoop of mango habanero sorbet a try – a similar pairing was featured in 2011 on the Food Network’s show “Outrageous Foods”. Other unique sweet-n-spicy flavors include raspberry ghostpepper, pineapple sriracha and candied peppers. More traditional flavors like Tahitian vanilla, peanut butter honey, Nutella and milk chocolate can be served up in a bowl, in a milkshake or on a banana split. A scoop along with the house-made doughnuts would probably satisfy as well! (Note, flavors of gelato change regularly based on availability and seasonality).

7. Wood Fire Toasted S’more: Big enough for two (or more), featuring homemade marshmallow, graham cracker crumb, milk chocolate pudding and salted caramel.

8. Local Farms: More than a dozen local farms contribute to SotE’s farm-to-table menu – and it’s not uncommon to bump into these growers who are there to enjoy the fruits (or vegetables, cheeses and meats) of their labor! To find out which farms are currently sourcing, visit www.realtimefarms.com and search for Salt of the Earth.

9. Live Music: Noted as one of the top venues for local and regional artists, the intimate stage area provides a variety of entertainment on Tuesday and select Sunday evenings. The Summer Music Series runs Tuesday evenings (8-11pm). Upcoming performers include Billy Strings and Don Julin (July 2), Mulebone (July 16), Fauxgrass (July 30), George Cole and Eurocana (Aug. 13), Moxie Strings (Aug. 20) and Schrock Bros (Aug. 27).

10. Outdoor Seating: Dining al fresco is the perfect way to end a summer evening in west Michigan. Intimate seating for 2 or 4 is offered, weather permitting – with full menu service and loads of fresh air!

Salt of the Earth is open year-round, currently seven days a week: 5-10pm, Sunday through Thursday and 5-11pm on Friday and Saturday. The restaurant is just 10 miles from Saugatuck, 50 miles from Grand Rapids and 140 miles from Chicago.

Salt of the Earth
114 East Main Street
Fennville MI 49408
269-561-SALT (7258)

Friday, June 21, 2013

Something Exciting is Rolling in on the Lake Michigan Shore: Stormcloud Brewing to Open June 21 in Frankfort

A long-time dream is coming true in northwest Michigan, with the opening of Stormcloud Brewing Company in downtown Frankfort. Owners Rick Schmitt and Brian Confer (who is also the head brewer) open their 3100-square-foot microbrewery on Friday, June 21.

Confer, a homebrewer for more than 10 years, is focusing his talents on Belgian-inspired ales – something that no other brewer in the region is doing. These well-balanced beers are brewed with specific attention to the yeast profiles – which Confer says gives each beer its personality, particularly at the finish (while hops and malt lend the flavors).

The name Stormcloud reflects the motion of the creative process of brewing, as well as the moods of the Northern Michigan skies. A focal point of the taproom is a giant image of storm clouds rolling in over the lake, taken by Confer himself – a noted photographer and owner of studio b photography. This part of the building dates back to the 1940s and was originally the 7-Spot restaurant and bar and was later a TV shop in the 1970s.

In addition to the unique light fixtures, the taproom features intricate yet vintage-looking ceiling fans which are operated by a single motor and pulley system. The bar and table tops boasts repurposed wood from the nearby Beulah bowling alley lanes and the 16 tap handles were crafted out of old cutting boards.

The brewing facility occupies a 2000-square-foot, two-story addition which features ground-to-ceiling windows on the south side, providing full viewing for guests to observe the gleaming tanks and the beer making process.

Outside, a 1200-square-foot covered beer garden provides seating for 50, weather permitting. A large green-space to the west of the building is expected to be planted with hop bines and an herb garden at some point in the future. To the west of the brewery lies a valuable promotional partner, the historic Garden Theater (of which Schmitt, the former Vice President of Marketing & Sales for the nearby Crystal Mountain Resort, is also co-owner).

More than a dozen people will be employed at Stormcloud, including three in the brewing operations. Chef John Snyder is managing the kitchen operations, with a pub menu focused on foods that pair well with the beer offerings – including a dedicated pizza with ingredients from Echo Bend Farm, a Community Supported Agriculture (CSA) establishment located just 10 minutes from the brewery. A copy of the menu is available upon request.

Stormcloud Brewing is located at 303 Main St., Frankfort – just two blocks from Lake Michigan.


Thursday, June 20, 2013

Michigan's Award-Wining Left Foot Charley Winery Expands Distribution into New York

The 2011 Dry Riesling from Left Foot Charley Winery in Traverse City has been placed on the “Summer of Riesling” wine lists at Paul Grieco’s Hearth Restaurant and three Terroir Wine Bar locations throughout Manhattan. The promotion kicks off June 21 (the first day of summer) and runs through September 21 (the first day of autumn).

"We been honored to receive numerous medals and trophies in competitions for our wines over the years, but the market is the real competition and in a city with such a vibrant wine scene as New York, earning a spot with the world's best is the ultimate gold medal,” says proprietor/winemaker Bryan Ulbrich. “Having a restaurant with quality and vision like Paul Grieco's choose your wine for their list is humbling and exhilarating. Our farmers work diligently for quiet satisfaction and a splash like this is a great recognition of their close relationship with their vineyards."

Grieco created the “Summer of Riesling” concept in 2008. That year, the ONLY white wine that customers to his restaurants could get was Riesling – 30 different wines by the glass and 100 by the bottle – a radical move that has paid off handsomely. Now, more than a dozen other restaurants have jumped on board with the promotion.

With only 500 cases produced, Left Foot Charley’s 2001 Dry Riesling it is a rare find for anyone in NYC. It is being distributed by Bonhomie Wine Imports – a well respected importer and distributor of fine wines in Manhattan.

The fruit for this award-winning wine is grown in three vineyards that exemplify viticulture in Northern Michigan. Spread out along Old Mission Peninsula, Leelanau Peninsula and Antrim County, these vineyards surround the deep water of Grand Traverse Bay.

Ulbrich says he’s also in discussions with distributors in Chicago and Minnesota interested in showcasing Left Foot Charley wines. With wines that consistently sell out, many may question Ulbrich’s reasoning for looking outside of Michigan when it comes to placement.

"We are telling a story that is bigger than a single wine or economic event,” Ulbrich says. “It requires patience to make wine and grow markets. A small step like this is really about the next five to seven years, not this quarter's financial statements. We want our wine to be tasted on the real-world stage because it reflects the beauty of our land and environment. As the world gets their opportunity to taste rare Michigan wine, they will begin to seek us out and reputation will grow. Like most decisions in the winery, this is about the future. We can survive without multi-state distribution but where's the fun in that? Michigan swings above its weight and it is time to let the world know it."

With more than a dozen years of winemaking to his credit at a handful of Northern Michigan wineries, Ulbrich launched his first 200 cases of Riesling under the Left Foot Charley label in 2004. He and his wife, Jennifer, opened Northern Michigan’s first urban winery in tasting room in 2007 on the grounds of the historic Northern Michigan Asylum, now known as The Village at Grand Traverse Commons – noted as one of the largest historic re-use and re-development projects of its kind in America. Today, Left Foot Charley produces about 4000 cases of wine from small vineyards in the Grand Traverse region.

Left Foot Charley also functions as a custom crush facility, producing wine for other area wineries. Since 2004, the winery has expanded is custom case production from 170 cases to 11,000 cases in 2012. Working with 25 regional farms, Ulbrich has continued to reinvest in equipment and personnel over the years – doubling their full-time staff to seven in an effort to provide a more consistent hospitality experience for tasting room visitors.


Saugatuck Brewing announces expansion plan

To accommodate a new 40-barrel brewing system and expanded bottling/labeling/packaging equipment, Saugatuck Brewing Company is pleased to announce a brewery expansion project to begin in October of this year.

In spring 2014, the new system will replace the current 10-bbl system. Additional offices and expanded cooler space will also be included in the project planning.

The remodeling will utilize a portion of the existing Singapore Room banquet hall. The remaining area of this space is planned for the versatility of overflow restaurant seating as well as accommodation of small to mid-sized private groups.

More specific information will be made available over the next few months as detailed plans become finalized.

Saugatuck Brewing Company is a microbrewery with a family friendly pub/restaurant, complete with outdoor seating and an upscale banquet room (“The Singapore Room”). Fifteen unique beer styles, all brewed in house, plus wine and hard cider are served daily in the Pub. “SBC” also distributes eleven styles in 6 and 4-packs, plus kegs throughout Michigan and metro Chicago. The brewery features one of the only active brew-on-premise facilities in Michigan, utilizing five copper kettles and an array of natural ingredients and recipes, for the public to become “Brewmaster for a Day.”

Saugatuck Brewing Company
2948 Blue Star Hwy.
Douglas, MI 49406
(269) 857-7222


Wednesday, June 19, 2013

Valentine Distilling Introduces Latest Spirit: Woodward Whiskey

What started as a top secret project five years ago has now been released as Valentine Distilling’s latest spirit – Woodward Ltd. Whiskey. It is the fourth product in the portfolio for Rifino Valentine, distiller and owner of the Ferndale, Michigan distillery and tasting bar.

In classic Valentine fashion, the front label of the Woodward Whiskey is striking – a red background with silver graphics resembling the grill of a classic car – complete with a small Belle icon. The back label shares Woodward’s philosophy:

“Handcrafted classic automobiles wait patiently in garages to cruise America’s #1 highway. Woodward Limited – Bourbon handcrafted from corn, rye and barley – has waited patiently for more than four years in maple-infused oak casks. This is not a race. This is a cruise. Our garage door has opened. Enjoy the ride.”

Earlier this year, Valentine released Liberator Gin – which has since won the “Best of Category – Gold Medal” and “Best of Class” for the Contemporary Rectified Gin at the American Distilling Institute’s 7th Annual Judging of Artisan American Spirits competition as well as a Gold Medal (90 point rating) from the Beverage Testing Institute’s International Review of Spirits Competition.

First introduced to the marketplace in March 2009, award-winning triple-grain Valentine Vodka was Detroit’s first micro-distilled spirit since Prohibition. In 2012, Valentine released the delicate and fragrant White Blossom – infused with the flowers of Elderflower. Soon after its release, White Blossom won a Gold Medal – rated Exceptional – receiving a 92 point rating from the BTI.

Last year, the original Valentine Vodka was recognized by Anthony Dias Blue, editor-in-chief of The Tasting Panel magazine as one of the top vodkas in the world with a 94-point ranking – placing higher than noted international brands like Belvedere, Ketel One, Grey Goose and Absolut. It was awarded a Gold Medal at the San Francisco World Spirits Competition in 2012. In 2011, it received a Double Gold Medal in the “Best Domestic Vodka” category by TheFiftyBest.com. The BTI also awarded Valentine Vodka with a Gold Medal “Exceptional” in both 2010 and 2011.

“Our goal from the beginning, has been to bring manufacturing back not only to this country, but to Detroit,” says Rifino Valentine, master-distiller and owner of Valentine Distilling Co., in Ferndale. “We’ve always set our sights on crafting spirits that compete on the international level. To win these competitions, topping some of the biggest and best companies in the world, is not only personally satisfying, but also serves the economic purpose of bringing manufacturing back. Our philosophy has always been ‘don’t drink Valentine spirits just because they are local – drink them because they are better.’”

Valentine Distilling Co., products can now be found in more than 2400 outlets throughout Michigan, Illinois, Tennessee and New York.

161 Vester Street
Ferndale, Michigan


Monday, June 17, 2013

New Holland Brewing Co's Fred Bueltmann Releases First Book: Beervangelist’s Guide to the Galaxy

Fred Bueltmann (also known as The Beervangelist) is an owner of New Holland Brewing Co. and an outspoken, fiercely passionate champion of well-made beer and food. Well-known in the beer and food communities, Fred’s exuberant and sometimes manic quest to artfully integrate beer with food led to his first book — Beervangelist’s Guide to the Galaxy.

The book is chock-full of mouth-watering recipes and tantalizing photos, and features rants on the culture of food, drink, and entertaining. Bueltmann’s journey is one of waking up our taste buds, educating our palates, and remembering that our food and drink are meant to be enjoyed—even relished.

“Fred has created a comprehensive guide to tasting, pairing, seasonal cooking, and most importantly – drinking! From novice to pro, if you want to be a better beer drinker, this book is for you,” said Paul Kahan, Executive Chef, The Publican and James Beard Foundation’s Outstanding Chef, 2013.

The Beervangelist will be attending several events and book signings in Michigan and on the East Coast in June. Catch up with him on the road at any number of events. He’ll be kicking off his tour in conjunction with the prestigious Savor event in New York City, where he’ll be hosting two salons on beer and food. For his most current schedule - you can visit his book's web page HERE or his Facebook page HERE.

If you're unable to meet up with him, you can find his book on the New Holland ONLINE STORE or at AMAZON.

Wholesale books available for retailers HERE.

About Fred
Fred Bueltmann (a.k.a. The Beervangelist) is an owner of New Holland Brewing Company and nationally-recognized expert on pairing beer and food. He is a Certified Cicerone®, past president of the Michigan Brewers Guild and recipient of their prestigious Tom Burns Award recognizing the “pioneering spirit of the Great Beer State.” He also serves as a judge for the Brewers Association’s Great American Beer Festival. Fred authored the book Beervangelist’s Guide to the Galaxy and pens the column Beer and Food with the Beervangelist which appears in various flavorful magazines.

About New Holland Brewing Co.
New Holland Brewing Company’s deep roots in the craft industry go back to 1997. Our role as an integral member of the artisan approach is something we take seriously, yet engage lightheartedly. We believe the art of craft lives in fostering rich experiences for our customers, through creating authentic beer, spirits and food while providing great service. Recognized for our creativity and artistry, our mission to improve the lives of craft consumers everywhere is seen in our diverse, balanced collection of beer and spirits.
New Holland brews and distills at two locations in Holland, Michigan: our production facility on the north side and our Pub & Restaurant in downtown Holland. The restaurant welcomes guests seven days a week and production tours are on Saturday afternoons. We welcome visitors and locals alike, and appreciate the opportunity to share our artisan approach through warm hospitality and enriching education.

With just under 150 employees, New Holland Brewing Co. sells its beer and spirits across a growing regional landscape, while anchored in the upper Midwest. In 2012, our production facility underwent substantial development including the tripling of our brewing capacity through outdoor fermentation, the addition of a centrifuge and the expansion of our Dragon’s Milk cellar. In 2013, the company is expanding its distilling capabilities, renovating the downtown Holland Pub & Restaurant and focusing on the integration of Michigan agriculture; hops, wheat and barley, into several new and existing brands.

Thursday, June 13, 2013

Vander Mill Cider — A Great Year-Round, Gluten-Free Beverage — Made in Michigan

Despite common assumption, hard cider is not solely reserved for the autumn season. Vander Mill Cider produces a variety of hard ciders at its Spring Lake facility – year round. This summer, as you hit the Pure Michigan road, consider packing some Vander Mill for sharing with family and friends at the resort, cottage or campsite.

Three reasons to love Vander Mill Cider this summer…

1. It’s light and refreshing!
Vander Mill products are created in a process nearly identical to the making of fruit wine – using yeast to ferment the natural sugars into alcohol. Vander Mill’s cider is not from concentrate or pasteurized, and results in a beverage with around 7% alcohol. Vander Mill ciders should be served chilled, in a pint glass.

2. It’s easily transportable, in cans!
Earlier this spring, Vander Mill began producing three of its popular ciders – Hard Apple, Totally Roasted and Blue Gold (formerly known as Apple Blueberry) – in 16-ounce cans. Now, as you explore the woods and waters of Michigan, you can easily transport your favorite Vander Mill cider.

3. It’s gluten free!
With apples as the primary ingredient, hard cider is naturally gluten free! This means those with sensitivities are not restricted as they would be with other craft beverages.

Vander Mill opened its 5000-square-foot market in 2006 and recently completed a 3500-square-foot, $600,000 expansion at its facility in Spring Lake which will allow for production in 2013 to top 100,000 gallons. Currently, more than 600 retail outlets and 200 bars/restaurants in Michigan and Chicago serve Vander Mill ciders, hand crafted by Cider Maker Joel Brower.

Vander Mill Cider Mill & Winery
14921 Cleveland Street
Spring Lake, MI 49456


Friday, June 7, 2013

Uncle John’s Russet Cider Earns 3rd Place in World’s Largest Cider Competition

Uncle John’s Fruit House Winery & Cider Mill, located on US27 North in St. Johns, has earned a 3rd Place in The Royal Bath & West Show in Shepton Mallet, Somerset, England. This is the second consecutive year that Uncle John’s has been recognized at this event – noted as the world’s largest cider competition.

This competition dates back to 1895, in what North American’s would call a pro-am format – with professionals and amateurs competing side-by-side. This year’s judging received a record 518 entries, up from 498 in 2012. There were 16 different classes (categories) in the judging this year, with two of those dedicated solely to entries from outside the United Kingdom (and a total of 52 international entries). Uncle John’s was the only American cider honored in this year’s competition.

“Uncle John’s is very excited about earning this award,” says Mike Beck. “We work very hard to grow and source the best Michigan fruit to make a great cider. It is a testament to what good practices in your orchard can achieve.”

Russet Cider is a blend of many “russeted” apple varieties: Golden Russet, Roxburry Russet, Knobby Russet, Razor Russet and Hudson’s Golden Gem, to name a few. Russet Cider is dry and sparkling, fruit forward with an earthy/mineral finish, and 6.5% ABV. Earlier this year, Uncle John’s Russet received a Silver Medal in the “Old World” category at the 2013 Great Lakes Cider & Perry International Competition. It is available in limited distribution (bottle and draft) at the tasting room and a few selected locations around Michigan, Chicago and Portland, OR.

Centrally located in the state, Uncle John's Fruit House Winery mixes traditional agri-tourism with a Winery and Tasting Room. Uncle John's specializes in Fruit Wines, Hard Ciders and Perrys. Aside from the fruit wines, we also feature traditional grape varieties, as well as Apple Brandy and Vodka made from Apples. The winery and tasting room is housed in an 85-year-old restored fruit packing house and is located beside Uncle John’s Cider Mill, Pie Barn and Gift Shop. Uncle John’s is located at 8614 N. US 127, seven miles north of St. Johns and four miles south of US-127 and M-57 intersection.

For more information, visit Fruit House Winery online at www.fruithousewinery.com.

7 Monks to Host the Largest Cider Tap-Takeover in the Midwest (Tuesday June 11, Traverse City)

Whether you like it sweet or dry, fruity or woody, 7 Monks will have a cider for you on June 11, 2013, at the Michigan Hard Cider Takeover. Starting at 3 p.m., 20 different ciders will be poured from Michigan cider makers, including:

• Left Foot Charley
• Uncle John's Cider Mill
• Tandem Ciders
• Northern Natural Cidery
• 45 North
• Black Star Farms
• Vander Mill Cider
• Bowers Harbor
• and more...

“This will be the largest cider tap-takeover in the Midwest,” said Paul Vander Heide, founder and owner of Vander Mill Cider in Spring Lake, Mich.

“Michigan leads the nation in the number of brands of cider produced per state, and is the third largest state when it comes to growing cider’s main ingredient (apples),” said 7 Monks General Manager Jason Kasdorf. “We’re looking forward to highlighting several of these award-winning Michigan ciders at our event on June 11.”

About 7 Monks Taproom:
7 Monks Taproom in Traverse City, Michigan, offers 46 taps and an ever-changing bottled beer selection. Specializing in Trappist beer, 7 Monks also offers a variety of wine, cider, local mead and seasonal craft beers from Michigan and around the world. Located at 128 S Union St in Traverse City, 7 Monks Taproom is open Mon-Thurs. from 3 p.m. to midnight and Fri-Sun from noon to midnight.

Visit them online at 7MonksTap.com, or on Facebook at www.Facebook.com/7MonksTaproom

Thursday, June 6, 2013

Lansing Beer Week & Lansing Beer Fest Dates Announced (June 23-29, 2013)

The second annual Lansing Beer Week will take place from June 23 to June 29, 2013. This weeklong celebration will feature Michigan craft beer themed events throughout the greater Lansing area. The goal of Lansing Beer Week is to raise awareness of the Michigan craft beer industry while promoting patronage to local establishments and stimulating the greater Lansing area’s retail economy and Michigan made products.

Lansing Beer Week was established by “I’m a Beer Hound” founder, Paul Starr and “Motor City Brew Tours” founder, Steve Johnson. Planned events include an auto history themed bike & brew tour, retail store beer tasting, women of craft beer event, beer and bacon pairing and downtown bar crawl. Lansing Beer Week concludes with Lansing Beer Fest in the Reo Town area of downtown Lansing on Saturday June 29th. Lansing Beer Fest is an outdoor beer festival on Washington Avenue that will feature 12 Michigan Breweries and 30+ craft beers. A portion of the proceeds from this event will benefit the Reo Town Community Association. All of these events will feature Michigan made beers.

Schedule of Events – June 23-29:
• June 23 - Sunday: Auto History – Bike & Brew Tour – Reo Town Pub
• June 24 - Monday: Retail Store Beer Sampling Day – Various locations
• June 24 - Monday: Women of Craft Beer Event – Midtown Beer Company
• June 25 - Tuesday: Beer & Bacon Pairing – Reno’s East
• June 26 - Wednesday: Bar tap events – Various locations
• June 27 - Thursday: Craft Beer Bar Crawl – Downtown Lansing
• June 28 - Friday: Special Beer Releases at all Lansing area breweries
• June 29 - Saturday: Lansing Beer Fest – Reo Town – Lansing

Learn more about all of the Lansing Beer Week events at: http://LansingBeerWeek.com

About “I’m A Beer Hound”
I'm a Beer Hound is a Michigan Beer News Website, Membership card and App.
Find us online: http://ImaBeerHound.com or http://Facebook.com/ImaBeerHound.com

About “Motor City Brew Tours”
Guided Bus, Bike & Walking tours to Michigan Breweries.
Find us online: http://MotorCityBrewTours or http://Facebook.com/MotorCityBrewTours

Contact us: Steve@LansingBeerWeek.com / 248-850-2563