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Drink Craft Beer on a PBR Budget

drinking is frowned upon. But fret not, because it’s still possible for you to drink good beer without draining your bank account; you just have to know when and where to go. Lucky for you, we’ve done the legwork, so you can drink on a budget any day of the week. By Elijah Brumback


Arcadia Brewing Co., Battle Creek

$3 pints all day MONDAY

Founders Brewing Company, Grand Rapids

Cheap Pint Night: $2.25 Class 1 pints, $3 Class 2 pints 7 p.m.-close


Kalamazoo Beer Exchange, Kalamazoo

Half-off bottles 3-6 p.m. WEDNESDAY

Schmohz Brewery, Grand Rapids $2.50 Brewer’s Choice Pint all day


Cambridge House, Grand Rapids $2 off Michigan Draft and Bottled Beer 4-7 p.m.


The B.O.B., Grand Rapids $1.99 B.O.B.’s Brewery beer

2-6 p.m. Monday through Saturday 4-5 p.m. Sunday


Central City Tap House, Kalamazoo

Half-off all Michigan bottle and

draught microbrews noon-4 p.m.

Start Me Up Back in the heady ‘90s, several craft breweries around the country — including Battle Creek’s

Arcadia Brewing Company — raised startup money in small initial public offerings. These days, the capital markets are a lot less frothy, so three microbrewers, including one from Michigan’s U.P., have turned to the KickStarter fundraising website. Brickside Brewery in Copper Harbor raised nearly $22,000 from 379 contributors to open the first microbrewery in Keweenaw County in more than 100 years. (N.B. - Name notwithstanding, the Keweenaw Brewing Co. is actually located in Houghton County).


adly, you’re probably stuck in a cubicle for the majority of your daylight hours, where

Pairing Michigan Beer & Food


raft brewing — and more specifically, Michigan’s craft brewing scene — has made it more enjoyable than ever to bring beer and food together, enlivening breakfast, lunch or dinner. Beer’s range of flavor includes vibrant and sen-

“Pairing well can turn a good meal into a truly remarkable and memorable experience.” —The Beervangelist

sible complements to the foods we enjoy. Malt-forward beers bring flavors like roastiness, nuttiness and caramelized tones, or darker features like coffee and chocolate notes. Hoppy lagers and ales present lively bitterness, citrus & floral aromatics. Fermentation- focused styles allow for fruity esters, spicy finishes and tangy or tart nuance. Other conditioning techniques like barrel aging can bring vanilla, bourbon and even coconut flavors to the party. All of these are natural, tasty bridges to the foods we eat, as they share so much in common. Pairing well can turn a good

meal into a truly remarkable and memorable experience. I suggest a good pairing should have one or more of the Four C’s of Pairing Beer and Food at work:

COMPLEMENT: Bridging like flavors to accentuate one another. Bridging the caramel tones of an amber ale to roasted breads and poultry, or a stouts chocolate-malt to chocolate laced desserts.

CONTRAST: The counterpoint between differing flavor exchanges can be delicious. Think about known contrasts you already enjoy like coffee and cream. Roasty, dark stouts are lively alongside creamy soft-ripened brie, or a custard dessert.

CREATE: Pulling subtle or secondary flavors out to the front may create brand new context and flavors. IPA and double IPA’s hop- piness is fun contrasted to pungent, aged blue cheeses and often creates an entirely new experience.


CLEANSE: Refreshing our palate between bites of assertive foods is an undersung role of pairing. Match intensity and use the acidity of hops or roasty bitterness to whisk clinging flavors away, whether they be derived from spice or fat.

Beer is a valuable friend in the kitchen as well. A versatile and flavorful cooking liquid, it can be used in sauces, soups, glazes and sautés. It can also be used cold or raw, for brines, marinades, vinaigrettes and even beer-floats. n

Fred Bueltmann, a.k.a. “The Beervangelist,” is a managing partner in New Holland Brewing Company, past president of the Michigan Brewers Guild and Certified Cicerone™. An avid home cook and expert at pairing beers, he’s an ardent advocate for quality food and craft beer’s place at the table. Fred has hosted thousands of tastings and authors “Beer and Food with the Beervangelist” a regular column in Food for Thought magazine in SW Michigan.


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