“Summertime on Old Mission” means Fresh Water, Stand-Up Paddleboarding and Jolly Pumpkin

There’s something about getting out on the waters of Northern Michigan – a ritual, a tradition, a culture, a passion, a lifestyle! “Summertime on Old Mission” – the third in a 3-video collaborative series* from Northern United Brewing Company (NUBC) – focuses on the popular activity of stand up paddleboarding (SUP), on the clear waters of Grand Traverse Bay.

Filmmaker Evan Joling has teamed up once again with Michigan artist/singer/songwriter Jetty Rae for this soothing 1:44-minute video highlighting a group of paddleboarders enjoying a leisurely afternoon on the water. You can view the video online here.

“Ron and Laurie Jeffries of Jolly Pumpkin Artisan Ales have been avid paddleboarders before the sport even made it to the mainland,” says Jon Carlson, who along with Ron Jeffries, Greg Lobdell and Mike Hall is a managing partner of NUBC. “From their trips to Hawaii for beer festivals and amazing collaborative beer initiatives, they fell in love with this graceful sport. Paddleboarding is now extremely popular on the Great Lakes and nothing is more relaxing than heading out on the waters at Bowers Harbor, either before or after visiting Jolly Pumpkin.”

When he’s not actively brewing his award-winning Belgian-style beers, Ron Jeffries has been known to craft custom paddleboards – which he and Laurie use on those rare occasions when they’re able to escape the brewery for some well-deserved quiet time.

Several local outfitters in the Traverse City area offer SUP rentals, for those who don’t have their own equipment. Many often deliver for free. Other companies offer group excursions as well. For a list of such companies, visit TraverseCity.com.

Jolly Pumpkin Artisan Ales is part of Northern United Brewing Co., which also encompasses the North Peak and Grizzly Peak craft beer brands, as well as the Civilized line of spirits and the Mission Table restaurant on Old Mission Peninsula in Traverse City. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. Find NUBC products at stores, restaurants, and bars all throughout Michigan, including: North Peak Brewing Company, Mission Table and Jolly Pumpkin Brewery, all in Traverse City; Jolly Pumpkin and Grizzly Peak, in Ann Arbor.

2319 Bishop Circle East
Dexter, MI 48130
(734) 426-4962
www.JollyPumpkin.com
www.facebook.com/JollyPumpkin
www.twitter.com/JollyPumpkin

311 S. Main Street
Ann Arbor, MI 48104
(734) 913-2730
www.JollyPumpkin.com/AnnArbor
www.facebook.com/JollyPumpkinA2
www.twitter.com/JollyPumpkinA2

13512 Peninsula Drive (Old Mission Peninsula)
Traverse City, MI 49696
(231) 223-4333
www.JollyPumpkin.com/TraverseCity
www.facebook.com/JollyPumpkinTC

NORTHERN UNITED BREWING COMPANY VIDEO SERIES:

1. “Summer in Northern Michigan” from filmmaker Evan Joling and featuring singer/songwriter Jetty Rae, M22 and the Broneah Brothers, and North Peak Beer, available for online viewing here.

2. “Farm-to-Table” from filmmaker Evan Joling and featuring music by Michigan singer/songwriter Danny Kline, available for online viewing here.

6th Annual Great Lakes Cider & Perry Festival Planned for September 7 at Uncle John’s Cider Mill

Craft cider is more popular now than ever before and to celebrate this growing Midwest passion, the 6th Annual Great Lakes Cider & Perry Festival returns to Uncle John’s Cider Mill at 8614 N US 127, St. Johns – just north of Lansing.

More than one hundred different ciders and perries from dozens of producers from throughout the region will be available for sampling on Saturday, September 7 at this annual gathering, presented by the Great Lakes Cider & Perry Association.

General festival admission runs from 2-7pm. At $15 per person, regular admission includes a commemorative glass and 10 sample pours. Group tickets are also available for general admission ($25 for 2 tickets | $40 for 4 tickets | $75 for 10 tickets). Tickets for the may be purchased online here. All profit proceeds from the festival benefit the Great Lake Cider & Perry Association (est. 2008).

Entertainment this year includes the Jagwire Country Band (1-5pm) on the Cider Mill Porch followed by 16-year-old Taylor Taylor from 5-7pm at the Tasting event.

Jagwire Country was formed by Dan Hullihen and features several talented, local musicians and singers including Randy Wooley on drums; Jaxie Hartman on bass guitar and vocals; Del Shorts on lead guitar and vocals; Martin “Luther” Hutchinson on rhythm guitar, lead guitar and vocals; and Hullihen on steel guitar and vocals. The band has developed a small following in the mid Michigan area, playing music for dancing – everything from waltz to line dancing, with some up tempo two-step numbers as well as some old rock and roll.

Taylor Taylor is a 16-year-old native of Lansing, MI with African American and Colombian roots. She has been cultivating her jazzy-pop style with classical guitar skills, warm and charismatic vocals and songwriting lyrics, which reveal her intelligence beyond her years. This singer-songwriter enjoys performing at venues around the state and has won several singing and talent competitions. Highlights of her career so far have been performing in Nashville, TN for various songwriting showcases, including the Bluebird Cafe, opening for Radio Disney's, Shane Harper and releasing her first EP in 2012. While Taylor stays busy with school, sports, music lessons and volunteering, her passion is to perform. Taylor is a genuine, humorous and all around great young lady. She believes a philanthropic mind and love for music can change the hearts for those who listen.

Individuals interested in volunteering at the event should contact Mike Beck at 989-640-2763 / mjbeck@ujcidermill.com.

www.facebook.com/GreatLakesCiderPerry
www.twitter.com/GreatLakesCider

The Great Lakes Cider & Perry Association (GLCPA) is a nonprofit organization formed to showcase and promote fermented apple and pear beverages and to help educate consumers and producers about them. Our members include both commercial and non-commercial producers, as well as affiliate members located outside the region. Come join us at one of our events and discover some of the finest North American ciders and perries!

Kent Harvest Trails Offers Fresh Local Foods & Family Farm Fun Throughout Greater GR Area

Twenty farms in the Greater Grand Rapids area are participating in this year’s Kent Harvest Trails, providing families the opportunity to enjoy loads of country fun. Activities and tours begin mid September and run through the end of October (although farms may actually open sooner and extend their season into early November, weather permitting).

Families can take tractor- or horse-drawn wagon rides through the orchards or to the pumpkin patch, visit with animals in the petting zoo, wander the corn maze and make a scarecrow to take home. Enjoy a fresh baked donut and watch as apples are pressed into sweet cider. Visit the farm markets for local produce or head out to pick your own fruit. Then, shop for baked goods, fall plants, home decorations and seasonal gifts. Admission for many farms is free, although there may be charges for certain activities.

Participating farms this year include At the Barn, Blok Orchards, Bos Greenhouse and Farm, Ed Dunneback & Girls Farm, Frozen Creek Floral & Farm, Fruit Ridge Hayrides, H & W Farms, Harder & Warner Nursery, Heffron Farms, Heidi’s Farm Stand, Honey Creek Farm, Klackle Orchards, Koetsier’s Greenhouse, Orchard Hill Farm, Paulson’s Pumpkin Patch, Post Family Farm, Robinette’s Apple Haus & Winery, Schwallier’s Country Basket, Sietsema Orchards & Cider Mill and Steffens Orchards & Market.

An updated map of participating farms, including directions and dates/hours of operation, will be posted online in mid August at KentHarvestTrails.org. Printed brochures will also be available for free at area Family Fare Supermarket or D&W Fresh Market locations starting the second week of September.

www.KentHarvestTrails.org
www.facebook.com/KentHarvestTrails

Grand Rapids' Harmony Brewing Company Launches Hyper-Local Lunch Menu August 1

Harmony Brewing Company is set to expand their already very successful wood fired pizza focused menu with new lunch options. The new lunch menu will feature sandwiches toasted in the wood fired oven and generously portioned creative salad options. Lunch will be available starting on August 1. Harmony will be opening an hour earlier, at 11am to accommodate the new lunch crowd. These will be the new hours going forward.

Harmony’s new lunch menu relies heavily on locally sourced products. Every menu item contains multiple local ingredients. Sandwiches begin with a baguette from Nantucket baking company which is toasted in a wood fired oven. It is then loaded with ingredients ranging from pulled pork from S&S farms on the Wilcox Pork Sandwich, white cannellini beans from Winter Calico Field Farm on the (vegan) Sid Delicious Sandwich or basil from Vertical Paradise farms on the Southeast Side Sausage Sandwich. Michigan’s summer produce is also the star in all of the new lunch salads.

Harmony has also created a new lower ABV beer for enjoying with lunch. The Grand Daddy Rapids is cream ale with 4% alcohol. This straw colored beer has a malty nose, a light crisp body and a touch of sweetness. It’s a light beer that will satisfy the tastes of microbrew connoisseurs.

Harmony Brewing Company opened in 2012 in Grand Rapids’ Eastown neighborhood. Harmony is owned by siblings Heather Van Dyke-Titus, Barry Van Dyke and Jackson Van Dyke (Barry and Jackson are co-brewers). Harmony offers rustic wood fired pizzas, salads, house made soups and some snacks (with an expanded menu coming soon) and was named among the “Top Five West Michigan Brewpub Menus” by Revue magazine.

HARMONY BREWING COMPANY
1551 Lake Drive, Grand Rapids
www.HarmonyBeer.com
LIKE Harmony Brewing on Facebook

Brewery Terra Firma Now Open with 7 Beers on Tap...Coming Soon: 40 Taps of Terra Firma Beer

Brewery Terra Firma opened its doors at 2959 Hartman Rd. on the historic 10-acre Dracka Farm just south of the Grand Traverse Mall over the 4th of July Holiday. The brewery is now pouring seven beers crafted onsite and will eventually house 40 taps of Brewery Terra Firma beers. Taproom hours are 10am-10pm Monday through Saturday and 2pm to 9pm on Sunday.

The brewery is primarily a production facility which will be distributing it’s beer in the seven county area surrounding Traverse City serviced by H. Cox & Son. Distribution began early this week with Manitou Amber Ale and Gladstone American Pale Ale already arriving in local establishments. The taproom adjacent to the brew house seats 64 people along with an outdoor beer garden. Food is not prepared onsite; patrons are welcomed and encouraged to bring their own food. Local snacks and soda will also be available to compliment the wide variety of beer.

The current beer menu offers a variety of well balanced styles including a blonde ale, amber ale, american pale ale, india pale ale, black IPA, extra special bitter and a porter. The Bee Hive Honey Blonde is brewed with buckwheat honey sourced from the sustainable apiary on the brewery’s farm. The Manitou Amber Ale is the original Northern Michigan classic which was one of Michigan’s most popular and most widely distributed brews in the late 90s under Traverse Brewing Company. The Black Orchid Vanilla Bean Porter is a rich porter laid down over Madagascar vanilla beans. Future releases include the Donkey Smasher Imperial Brown Ale and brew master John Niedermaier’s famous Ancho Chili Dutch Double Chocolate Porter.

Brewery Terra Firma (Terra Firma-Latin for Solid Earth) sits on ten acres of farmland that will generate ingredients used by the brewery to make its beers. Hops, herbs, fruits, vegetables and even honey will be produced, using sustainable production methods, environmentally conscious waste management and innovative water and heat reclamation systems. Brewery Terra Firma will be a contributor to the local economy of Traverse City and is already becoming a model for the next level of ultra-efficient microbreweries. The goal of Brewery Terra Firma is to brew the best beer possible, and to respect the land, the community, their patrons and their employees while doing so. Terra Firma is the vision of Brew Master, John Niedermaier.

For more information on the brewery, visit Brewery Terra Firma on Facebook or at BreweryTerraFirma.com.

“Life is a Dream” for Mission Table’s Chef Paul Olson in Northern Michigan Farm-to-Table Video

In the global culinary scene, there’s a growing interest in returning to the basic philosophy of sourcing local – a foundation on which the earliest pubs and restaurants were built. In Michigan, one of the pioneers of this slow food movement is Chef Paul Olson of Mission Table restaurant.

An appreciative supporter of regional growers and producers, Olson’s passion for what’s available seasonally in his own Old Mission Peninsula backyard is the focus of a new video called “Farm-to-Table” from filmmaker Evan Joling. It is the second in a 3-video collaborative series from Northern United Brewing Company.*

Featuring music by Michigan singer/songwriter Danny Kline, the 1:56-minute video shows Olson stopping off at the Santucci Farm for the day’s harvest – items that are taken back to the kitchen and are crafted into a variety of entrees, sides, desserts and artisanal cocktails on the Mission Table menu.

“We craft our ever-changing, seasonal menu around what’s available on the Peninsula first,” says Olson, who – along with wife Barbara Olson (Events Director) and peninsula natives and historic preservationists Jon Carlson and Greg Lobdell – is a managing partner in the business.

“We grow our own herbs on-site and purchase as much meat, poultry and produce from local farmers and growers as we can,” Olson says. “The hour it takes from harvest to delivery ensures that our strawberries, blueberries, arugula, tomatoes and other vegetables are as fresh as possible. Once we’re back to the kitchen, we take what’s before us and collaborate on the evening’s ever-changing menu.”

Much of Mission Table’s produce is also sourced from nearby Kroupa Farms – a decision not made solely based on proximity.

“We have a great appreciation for John Kroupa and all he does to work with us,” says Lobdell. “He really built the gardens as a special favor to us and the fact that he personally delivers to us is really quite amazing.”

With a common focus on conservation and sustainable practices, it’s no wonder good things are brewing between these businesses.

“They also use more labor-intensive practices than many farms,” says Olson. “This reliance on human touch continues with the farm’s dedication to pulling or hoeing weeds by hand in the gardens and vineyards. It’s just one more way they minimize chemical use and the farm’s overall impact on the environment.”

It’s this type of mutual mindset that also lead to the creation of Bonafide Wine brands – which was introduced to the marketplace in 2010. Most of the grapes for the limited-release brand are grown in either the nearby estate vineyards of Peninsula Cellars or the 3-acre Bonafide Vineyard and are crafted by Kroupa – a passionate and talented winemaker.

A Michigan native, Olson is a graduate of both Michigan State University and the Culinary Institute of America in Hyde Park, NY. He honed his skills in New York City and Connecticut, before returning to Northern Michigan.

Once known as the Bowers Harbor Inn, the award-winning eatery was purchased by Carlson and Lobdell in 2006 and was rebranded as Mission Table in 2010. Welcoming visitors for generations, the 1880s-era building was once the summer retreat for Chicago lumber baron J.W. Stickney and his wife, Genevive.

Sprawling out over a lush 11-acre parcel – which also encompasses the Jolly Pumpkin Brewery & Pub – Mission Table boasts 700 feet of waterfront, nestled beneath majestic oaks and pines. Unparalleled views of the West Grand Traverse Bay and Power Island make this one of the region’s most popular al fresco dining establishments. The restaurant also boasts a 2300-square-foot Tasting Room, where samples of more than two dozen products – including North Peak and Jolly Pumpkin beers, Civilized Spirits and Bonafide Wines – are served.

Mission Table is open throughout the summer, Sunday through Thursday from 5-9pm and from 5-10pm on Friday and Saturday.

Mission Table is part of Northern United Brewing Co., which also encompasses the North Peak, Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands, as well as the Civilized line of spirits. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. Find NUBC products at stores, restaurants, and bars all throughout Michigan, including: North Peak Brewing Company, Mission Table and Jolly Pumpkin Brewery, all in Traverse City; Jolly Pumpkin and Grizzly Peak, in Ann Arbor.

MISSION TABLE
13512 Peninsula Drive
Traverse City
231-223-4222

www.MissionTable.net
www.facebook.com/MissionTable
www.twitter.com/MissionTable


*To view Evan Joling’s “Summer in Northern Michigan” video, featuring singer/songwriter Jetty Rae, M22 and the Broneah Brothers, and North Peak Beer, click here.

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)
info@saltoftheearthfennville.com
www.saltoftheearthfennville.com
www.facebook.com/saltoftheearthfennville

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

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.

www.LeftFootCharley.com
www.facebook.com/LeftFootCharleyWinery
www.twitter.com/LeftFootCharley

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

www.SaugatuckBrewing.com
www.facebook.com/SaugatuckBrewingCompany
www.twitter.com/SaugatuckBrew

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.

VALENTINE DISTILLING CO.
161 Vester Street
Ferndale, Michigan

www.ValentineDistilling.com
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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.