TRAVERSE CITY — Brewery Terra Firma celebrated a summer of success on Sunday with its standing room only Grand Opening celebration.
“We have seen a good mix of locals and quite a few tourists that have seen the Pure Michigan signs on US 31 and stopped by out of curiosity,” stated Marketing Director Josh Janowiak.
Terra Firma, the first brewery/farm of its kind in Northern Michigan, opened in early July and aims to be as sustainable and local as possible. With a farm on the property, Brewmaster John Niedermaier uses as many ingredients grown on site as he can and also uses environmentally conscious methods for waste and water management.
The grand opening highlighted these achievements with exclusive brews, food and music. There were 14 brews on tap, including the new Soul Butter Triple IPA and Man in Black Stout. The food was prepared by local Chef George Weir and included smoked pulled pork, ribs and chicken seasoned with sauces made with the brewery’s beer. Grand Traverse Pipes and Drums performed throughout the evening to show support for the new brewery.
The Soul Butter Triple IPA is a great beer for hop fans. It has nine hop additions and is quite hoppy, but isn’t overly bitter. The strong hoppy flavor is balanced with pine and citrus-floral hops. You are left with the citrus hops at the end, which gives the brew its smooth “butter-like” finish.
While Soul Butter is only available at the brewery, look for other Terra Firma brews throughout the Traverse City area. They can be found at brewpubs like 7 Monks and Maddy’s Tavern throughout the seven county region surrounding Traverse City.
What’s next for this new sustainable brewery?
After just two months of being open, Brewery Terra Firma is already looking to expand its reach and its local impact.
“We are working with a distributor to get our brand in the northern tip of the lower peninsula,” Janowiak explained.
Terra Firma will also be supporting the Boardman River on Sept. 19 by donating 50% of its sales to the Grand Traverse Conservation District. This event is part of a larger raffle to support maintenance along the river.
I, myself, am excited to see what new brews are created using this new sustainable model. Keep your eye out for a pumpkin ale, made with pumpkins from the farm, later this fall.