Frankfort Beer Week Launches in Benzie County

The new Frankfort Beer Week will be held in Frankfort Michigan from October 6-11, celebrating all that is great about Michigan Craft Beer and the excellent “foodie” scene evolving in the quaint harbor town on Lake Michigan.

Over a dozen establishments are participating in the inaugural event, bringing a variety of signature menu items made specifically for the week, combined with beer dinners, tastings, baked goods and other specialties incorporating Michigan Craft Beer as an ingredient.

On Monday, October 6, Stormcloud Brewing Company will kick off the week by tapping their annual Harvest Tripel — a Belgian-Style Tripel made with freshly-picked Glacier hops from Empire Hops Farm. They’ll cap off the week on Saturday, October 11 with a hybrid Belgian/German Oktoberfest batch, brewed specifically for the occasion.

On Tuesday, October 7, New Holland Brewing Company will hold a beer dinner at Coho Café. Then, on Thursday, October 9, the historic Garden Theater will screen “The Michigan Beer Film” — a feature-length documentary centered on the exploding craft beer industry in Michigan,

In addition to area restaurants turning up their creative culinary skills, the renowned Paul Starr from "I’m a Beer Hound" will be in Frankfort to provide three nights of educational beer tastings paired with Michigan-made Mindo Chocolate, Hilltop Ice Cream made in Benzonia and locally-smoked bacon.

A homebrew competition featuring fall-inspired beer is also slated for the week, with the winner of the contest invited to bring their skills to Stormcloud to brew their beer to be put on tap in the pub for all to enjoy.

The Frankfort Bookstore is also getting in the game, featuring beer books and oddities.

Those looking to spend the night in Frankfort can take advantage of the Frankfort Beer Week package at Harbor Lights Resort, where guests will receive a welcome amenity upon arrival geared just for the occasion which includes a growler fill at Stormcloud.

Frankfort Beer Week bridges two weekends of Fall Festival Activities in Benzie County. It's the perfect time to be in Frankfort.

Information for the weeklong event including all the participating organizations can be found at www.frankfortbeerweek.com and on Facebook.

Stormcloud Brewing Releases Leelanau Pale Ale Series Featuring Locally-Grown Hops

Brewer Brian Confer calls it “Leelanau Pale Ale” series – and while he says the malt bill for each beer won’t change from batch to batch, the hops certainly will. Each beer in the 13-brew series will feature a single hop variety grown on the nearby Leelanau Peninsula. Empire Orchards and Hop Farm provided all but one hop variety, which came from New Mission Organics in Omena.

“The base beer style is somewhere between a pale ale and an amber ale – landing on the orange side and containing a dose of malty sweetness,” says Confer.

The bitterness is at the high end of a Pale Ale and the low end of an IPA, with the goal to keep the bitterness level consistent across the 13 brews.

“We do that by adjusting the first hop charge,” Confer says. “The brew will have hop additions at 60 minutes, 15 minutes, zero minutes and a drop-hop. The 15, zero and dry-hop amounts are always equal, but the 60 minute addition adjusts up or down to keep the bitterness consistent.”

The Summit hops incorporated into the third batch in the season are unique to Michigan and come from Brian Tennis at New Mission Organics. He is the only grower outside of the Yakima Valley that is growing this variety and one of only eight farmers in the country licensed to do so.

The other 12 varieties (listed below in order of production) come from Empire Orchards and Hop Farms.

Not knowing if the terroir of Michigan changes the character of these hops, which are typically purchased from the Pacific Northwest or from Britain, Confer said he wanted to conduct an experiment of sorts with this series.

“I thought it would be fun and enlightening to explore each hop individually and taste the characteristics of each Leelanau grown variety,” he says. “The way we’re releasing this series, it allows us to taste the significant difference each hop provides to the same base beer.”

The series is in production now, with 5bbls of each being offered up in the pub only. Nugget was released December 20 and is still on tap. Each batch will stay on tap as long as it takes to deplete the supply – the more popular the brew, the quicker it will sell out.

The hop list (in order of production) includes:

• Nugget: a great bittering hop with a clean bitterness and herbal aroma; typically used in pale ales and IPAs.
• Fuggle: a cornerstone hop in English brewing; classic aroma hop with pleasant wood and fruit tone; typically used in many British ales across all styles.
• Summit: a high alpha hop with funky, earthy, tangerine character; typically used in a variety of American Style Ales, particularly pale ales and IPAs.
• Crystal: used mainly for its aromatic properties. Mild, spicy and floral; typically used in a range of beer styles, from Barleywines to Lagers.
• Magnum: prized mostly for its high bittering value. Also has a spice & citrus aroma; used extensively in a range of beer styles often early in the boil to gain a good clean bitterness.
• Empire: classic noble hop type bittering with an aromatic blend of earth and spice; this hop has been in the state since 1850 and is grown only in Michigan and exclusively at Empire Orchards and Hop Farm.
• Cascade: a very popular US variety, with a moderate bitterness and fragrant, citrus-floral aroma; synonymous with American Pale Ale; typically used in American Pale Ales and IPAs. The signature hop in Sierra Nevada's Pale Ale.
• Vovjidina: a high alpha dual purpose hop - used both for its bittering and aroma properties. Exhibits a superior noble hop aroma profile; not widely used. Fun fact: it's slow to catch on because it's hard to pronounce! (Voe-va-dine-a).
• Chinook: mild to medium-heavy, spicy, piney and slight grapefruity; used extensively for bittering and dry-hopping in a range of American ales.
• Willamette: mild and pleasant, slightly spicy, fruity, floral and a little earthy; similar to and often used as a substitute to British Fuggles; used far and wide in a vast range of beer styles.
• Brewer's Gold: resiny and spicy bittering hop with a fruity black currant aroma; used in a range of beers from English & Belgian ales to German lagers.
• Glacier: a clean bittering hop with an earthy & citrus aroma; used in a range of American ales.
• Centennial: sometimes referred to as a “Super Cascade” with strong floral and citrus tones and clean bitterness; used extensively in American Pale Ales and IPAs. The signature hop in Bell's Two Hearted Ale.

Empire Orchards & Hops Farm was established in 2008 as one of the first commercial hop farms in the State of Michigan. Since 2008, Empire Hops Farm has been at the forefront of the rapidly expanding Michigan Hop Industry, distributing a high quality product to breweries throughout the state. Empire Hops farm sells fresh, dried whole leaf and pelletized hops.

New Mission Organics is located in Omena, in the northeastern part of the Leelanau Peninsula. This small 30-acre farm, owned by Brian and Amy Tennis, specializes in organic and sustainably grown hops. Currently, 10 acres are in production, with a planned expansion scheduled for the spring of 2014.

New Mission Organics is one of the founding members of the Michigan Hop Alliance – an organization created to advance the hop industry in Michigan through knowledge sharing and equipment availability. Through the MHA, member hop growers are now able to take hops from cones to pellets in a much shorter time.

For updates on when each brew batch will be released, follow Stormcloud Brewing on Facebook (www.facebook.com/StormcloudBrewing) and/or Twitter (www.twitter.com/StormcloudBrew).

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

www.StormcloudBrewing.com

13 Best Eats of 2013…

bWell I added a couple new restaurants to my “bucket list” in 2013 – but not as many as I wanted to. Yet, I seemed to fill myself with some amazing, mouth-watering, delicacies from some of my favorite eateries. Needless to say, I didn’t go hungry! Ironically, several salads made my list this year – and I’m not talking the boring iceberg or bagged salad varieties – but tasty, unique and flavorful treats!

With an anticipated move to the Traverse City area during the summer of 2014, I expect I’ll be finding some new places to be wined and dined – meaning my recap next year should be better than ever.

For now…here’s a quick trip down my culinary road from the past 12 months.

#1 Lamb Reuben – Reserve Wine & Food, Grand Rapids.

The first time I had this mouth-watering sandwich I fell in love (and somehow knew it would hold its own as #1 on this year’s list). Served on crusty rye bread, the brisket-style lamb with all its juicy flavor melded with the homemade sauerkraut and sweet dressing in the most delicious way. I remember the first bite sitting at the bar…and how each bite after was taking slowly and deliberately so I could savor each and every one. I raved about this sandwich from the onset – and encouraged others who were there for lunch to give it a try. I think I must have consumed 4-5 of these throughout the year (careful to not overdo it and detract from the awesomeness of the meal). I was back in GR just before Christmas and had to have just one more before the end of the year – just as incredible as that very first bite!

#2 Radish Salad – Salt of the Earth, Fennville

This became my go-to salad when visiting Salt throughout the summer months. I’ve always been a fan of radishes – but add chevre and a tart citrus dressing too it and I was hooked. Most people don’t think to do anything with radishes other than serve them raw – but roasting or even boiling them provides a totally different, mellowed flavor with still a hint of dense crunch. The added creaminess of the cheese made each bite a bit of heaven.

#3 Roasted Marrow – Roast, Detroit.

This delicacy has been recommended to me for a few years, but I hadn’t found it…until earlier this year. While walking through downtown Detroit following the kick off reception for the Pure Michigan Governor’s Conference on Tourism, I convinced my group of colleagues to stop off for an unforgettable dinner. The ever-adventurous eater, I quickly spotted the marrow on the menu and quickly requested two orders for the table. Turns out the rest of the group wasn’t as open-minded as I was – good thing the salty treat was pleasing to me because I think I ate about 10 crostini pieces with it slathered on top.

#4 Pork Belly Tacos – six.one.six at JW Marriott, Grand Rapids.

What’s not to love about pork belly wrapped in a tortilla? A long-time fan of fish tacos (which is also on the menu – and available for a mix-and-match with the pork belly taco), this is one of my favorite light lunches. Served with an avocado cream, cilantro and guajillo salsa, and a handful of tortilla chips they’re full of flavor and texture!

#5 Rabbit Loin, Rack, Liver, Bacon & Chards – Red Haven, Okemos.

With its ever-changing menu, this premier farm-to-table eatery just outside of Lansing pulled out all the stops when a group of 20 brewers showed up for an extensive dinner back in June. Basically, they delivered a couple plates of everything on the menu. With a nod toward rustic, I was excited to find rabbit, duck and lots of root vegetables and fresh produce in every appetizer, salad and entrée served up. Since the menu changes so frequently, don’t expect to find the same combination today that you had last year, last month or even last week. Just be open to trying it all…you won’t be disappointed.

#6 Gazelle Salad – Terra GR, Grand Rapids.

When I went to the grand re-opening of this Eastown eatery (formerly Trillium Haven) I was served up a variety of items from the new menu – and the one that sticks out in my mind (and the one I’ve craved from time to time since) is this salad with green lentils, faro, walnuts, seasonal greens and vegetables with a cumin vinaigrette.

#7 Stacked Heirloom Tomato Salad – Food Dance, Kalamazoo.

About one of my favorite summer treats is a good heirloom tomato salad – the more colors and sizes, the better. This bright dish also featured two other favs – black beans (from Michigan’s own Kirklin Farms) and avocados. A light tomato juice surrounded it all, making it juicy and full of flavor. This is a seasonal special of course, as Food Dance makes a solid practice of not serving vegetables out of season. Look for a variation of this mouth-watering dish next summer.

#8 Beet Salad – Palate, Milford.

Friends and colleagues have been raving about this new restaurant – and my only experience had been in the “Brewer Hospitality” area at the Michigan Summer Beer Festival (which was top notch, both in 2012 and 2013). So, when I found myself in this neighborhood in November – I had to stop by and check it out. Despite unpleasant memories as a child of mass-produced canned beets, in my adult life I’ve found them to be a flavorful, hearty, earthy treat – when prepared properly, as it was at Palate. The addition of goat cheese and multi-colored tomatoes in the mix was a bonus! Color, texture and flavors – all key elements in my fav dishes – all came into play in this dish.

#9 Pork Rillette – Soup Spoon Café, Lansing.

I’ve found a fondness for rillette – pork, lamb, duck – doesn’t matter the source, it’s the rich creaminess of the shredded meats blended with its own fats was delicious spread out on slices of crusty baguette. The combination of the cornichons, pickled onion and fig jam made for a great accompaniment for this delicious appetizer. Kudos to the restaurant also for its impressive Michigan craft beer selection!

#10 Roasted Root Flatbread Pizza – Stormcloud Brewing, Frankfort

One of Michigan’s newest craft breweries opened this past summer just blocks away from Lake Michigan. In addition to a variety of gourmet flavored popcorn (like garlic chipotle, coconut sriracha, lime and sea salt and bacon and chives – my fav) they’re noted for their gourmet flatbread pizzas. The Roasted Root is loaded with root vegetables – beets, turnips and parsnips, along with garlic herb oil, caramelized onions, roasted garlic, roasted garlic and goat cheese, drizzled with a horseradish sour cream. www.stormcloudbrewing.com

#11 Fish Tacos – Twisted Rooster, Grand Rapids

Always a go-to item on the menu, I first discovered and fell in love with fish tacos here. The pale ale battered fish is served up with fresh aromatic pico de gallo, white cheddar and sweet crispy noodle slaw, topped with a cilantro sour cream and a side of tortilla chips. An impressive list of Michigan beer and wine can also be found – and the Chateau Grand Traverse Riesling pairs well with this dish, in my opinion.

#12 Brussel Sprouts, Bacon & Triple Cream Brie – The Laundry, Fenton

Just about anything served up in a skillet is appealing to me – presentation aside. Something about the seasoned cast iron adds to the overall flavor of the dish, if you ask me. As brussel sprouts are my favorite veggie – and everything is better with bacon – this was an ideal choice off the menu. The triple cream brie was a big bonus, melting into all the crevices of the sprouts. I had been wanting to get to this eatery for some time, after seeing all the attention they give to Michigan beer. I’m looking forward to returning as there are dozens of other menu items I just can’t wait to try!

#13 Strawberry Martini – Four Roses, Plainwell.

You can’t have a best of list without dessert. I loved everything about this dish – from the presentation in the martini glass to my favorite fruit, topped with a delicious Grand Marnier whipped cream. One day, when I was at the restaurant for lunch AND dinner – I had this dessert twice (don’t judge me). Later in the season, blueberries found their way into the glass – which didn’t break my heart in the least. Can’t wait for summer to indulge in this semi-healthy dessert again!

I look forward to visiting even more restaurants in 2014 – and of course, your recommendations are always welcome!

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.

www.StormcloudBrewing.com
www.facebook.com/StormcloudBrewing
@StormcloudBrew