“Today is a slammed day,” says Brian Lindsay, brewer at Cheboygan Brewing Company (CBC).
It’s packaging day at CBC, meaning hundreds of cases of empty cans have just been dropped off, filling the brewery from floor to ceiling. It’s a veritable maze of Blueberry Wheat, Lighthouse Amber, and of course, Blood Orange Honey.
These beers are well known on the Michigan craft market and are the primary bread-winners for the brewery who does the majority of their business in distribution. Established in 2011, CBC rocks out their beer recipes on 15 barrel and 30 barrel brew systems. Blood Orange Honey, their top seller, has its own corner in the brewery with two dedicated 30 barrel brite tanks.
“We have 600 cases going out every two weeks,” says Lindsay.
They have a small, but mighty production team whose primary responsibility is to keep churning out consistent and delicious distributed recipes.
But 2017 has seen new, exciting changes to the brewery team and their future aspirations. Mike Eme, head of brewery operations, has brought on Brian Lindsay and Doug Mehl to start shaking things up. While keeping to their majority distribution beers, the next era at CBC will also be concentrating on exploring new recipes and projects.
Kickstarting this new campaign, CBC has gotten their hands on a glorious little nano system. And already, recipe experimentation is happening!
“We have our core paycheck beers, but these experimental small batches are the beers that inspire the brewers,” says Eme.
Also, “the majority of the beer is going out the door, so it’s nice to have a small system to experiment with new recipes. We have a series coming up, all made with Centennial hops,” says Lindsay. “The first one is called Censible,” a solid Pale Ale that has gone over really well in the front of the house taproom. Already working on the next in the series, “Censeless” will literally be the big brother to Censible, coming in at a whopping 11%.
Another small batch brew, an IPA made with southern Australian hops called Constant Reminder, was inspired by the alarms set for frequent hop additions happening in five-minute increments (also it was Brian’s wedding beer, a constant reminder of his wife).
Lindsay teases other potential, upcoming recipes that have been inspired by his research into unique ingredients. He mentions a strawberry Saison, tropical Brown Ales, Sour Ales made with a souring honey, a margarita Gosé, and a mojito cocktail beer.
“When you have 31 gallons and it turns out to be god-awful, it’s not going to hurt you,” he says, laughing.
These new recipes are building up excitement across the board. In the taproom, locals and regular pub-goers who have loyally been drinking CBC’s standard recipes are intrigued with the new flavors and offerings. On the distribution side of things, these small batch offerings are garnering attention at events.
Phil Davey, the head of sales and distribution for CBC, is excited for the growth. “We’re really stepping up our event game with pairing dinners and tastings.”
All around Michigan one can find CBC beers, and it’s really worth attending a special event. Not only will beer drinkers get to drink some of their traditional favorites, but usually it’s a great opportunity to try out a new recipe. Events are some of the best platforms for testing out new product. And if fans can’t make it up to the brewery in Cheboygan, events are great just because they reach everyone.
This summer though, it’s definitely worth checking out their original home in downtown Cheboygan. Patrons can enjoy a pint or two while watching the production staff work on the brew system connected to the pub. And it will be just in time for new happenings! The pub is doubling their taps from five to ten—an opportunity to offer both the familiar and the new to customers.
Also, they will be opening their outdoor beer garden for the summer, doubling their capacity and providing a neat space to better experience Cheboygan. And while they don’t offer food, plenty of local vendors share the space to ensure delicious offerings that pair well with the local brews.
Summer is the high season for up north towns such as Cheboygan. They are destinations for breathtaking views, escapes into nature, small town hospitality, local food, and some of the best local beer.
“Their number one call in the summer is ‘where’s the brewery’ so I like to think we helped get more people coming through town,” says Eme, regarding tourism and the Chamber of Commerce.
Looking back, Eme is thoughtful on the evolution of Michigan breweries in relation to CBC.
“Nothing ventured, nothing gained. And I think that’s why Michigan is doing so well in the industry.”
Indeed, their core beers have paved the way for market recognition, and now their small batches have whet our appetites. We’re going to stick around to see what comes next.