grand river brewery

While growing up in Jackson, MI, I saw tons of businesses come and go in the downtown area. It was always sad watching a memorable place close, but it was intriguing to see what comes next.

grand river breweryAbout 4 years ago Jackson’s next big thing was the opening of Grand River Brewery. They brought a new kind of spunk to Jackson by reviving an 85 year old building and giving it a new unique style. Grand River renovated the entire place and added a kitchen, column still, and a 15-barrel steam powered brew house.

“We see downtown as having a lot of potential and being up and coming,” said John Burtka, owner of Grand River Brewery. “We wanted to be one of the first ones here to help establish new investment in downtown Jackson.”

Grand River’s brew house is home to the award winning Monkey Mouth IPA and several other delicious beers. They also have wine that they make with Michigan grapes grown at local vineyards. Not only that, they also are a craft distillery that distills whiskey, vodka, gin, and rum.

“We didn’t want customers not coming to our taproom because one person out of four in that party wanted a mixed drink. So we started distilling too,” said Burtka

grand river brewery

Grand River Brewery is also planning to expand their beer distributing within Michigan so more people can enjoy their tasty beers.

But don’t wait for the beer to come to you! Go to the beer and bring all your friends because there is something for everyone. Grand River Brewery is a great place to grab some amazing food and drinks, and a great place to see how hard work and determination can have such a positive influence on a city.

On June 28, celebrate GRB’s 4 year anniversary at their Annual Pig Roast and beer release. They’ll be debuting the new Pinky ‘N Da Grain Raspberry Gose. Billy Lewis and The Soulbacks will be playing a live set from 6PM-9PM.

Plates are $16 and include a 1/2 lb. of pork, bbq sauce, slaw, potato salad, corn on the cob, and a slice of watermelon.

grand river brewery


brewery 4 two 4

Brewery 4 Two 4, one of only two breweries on the north side of Holland, MI, is excited to announce its official grand opening weekend starting Friday, June 30th. Planned hours for the opening weekend (which will be same as regular hours going forward) are as follows: Fridays, 3 p.m. – 11 p.m., Saturdays, 12 p.m. – 11 p.m., and Sundays, 2 p.m. – 8 p.m.

Named as such for the area zip code, the brewery plans to showcase a local-centric, northside Holland vibe with a relaxing, friendly neighborhood environment and quality craft beer. “We wanted to create a space where those who live and hang out [on the north side] have a space on their home turf to enjoy,” shared Erin Miller, co-owner of Brewery 4 Two 4.

brewery 4 two 4

Erin & Dave Miller

Erin and husband, Dave, are not only passionate about their neighborhood, but their beer as well. Homebrewers for over 10 years, Dave was working as a brewer at Our Brewing Company in downtown Holland before bringing their long time dream to light. It’s not been an easy road, but the victory is so much sweeter with effort.

“We had good, stable jobs and no money to open a brewery—it was always just a dream in the back of our minds,” shared Erin. “But eventually we knew we just had to go for it. Three years ago, we just went all in.” Construction delays, advanced media coverage that was a little too advanced, and other typical setbacks that occur when you open any business have hindered, but never stopped, their progress. And the day they have been dreaming about has finally arrived.

Erin and Dave, or Mr. Everything, as Erin likes to call him, will be hands-on anytime you walk into Brewery 4 Two 4. Dave is the brewer, bartender, general manager, and more. Erin plans on being there to assist with whatever needs to be done, because that’s just how these two are. Work hard, work well, and work with heart.

“We’re for the Average Joes and Janes. For anyone, really. We want to be welcoming and provide something for everyone. It’s about education, not pretension. We want to have a broad range of beers—for someone who is new to the craft beer scene to something for the ultimate beer geek who wants to freak out over a barrel aged stout or a sour (eventually),” Erin shares, “at the same time, we are focusing on quality and attention to detail. Everything in the brewery has a purpose—from the glassware to how we offer sample flights. Everything was created with that goal in mind.”

Operating on a ½ barrel system and open only on weekends as of now, starting off small doesn’t mean they aren’t starting off strong. Expect ten beers on tap for their grand opening—Mittenbrew has an exclusive list of what they plan on serving. Here’s a taste of some of the ten different beers they will be opening with:

brewery 4 two 4

Juice Weasel: NE inspired juicy IPA. Notes of orange, grapefruit and passionfruit, flaked oats and wheat bring a full-bodied mouthfeel. Fermentables: 2 Row, oats, wheat, Vienna, cara pils. Hops: citra, amarillo centennial, comet.

Dry Hopped Pale: A clean american pale will feature a rotating single variety hop addition. Fermentables: 2 Row, munich, victory, melanoiden, cara pils. Hops: rotating

Let’s Play Two: A take on traditional golden suds. If you’re new to the craft game or prefer a clean drinking, ale/lager hybrid this is your beer. Fermented with a blend of clean ale yeast and german ale lager yeast to contribute to the clean, crisp finish. Fermentables: pilsner, munich, cara pils. Hops: northern brewer

Crazy Putin: Bold Russian Imperial Stout with a powerful roasty, chocolate note, smoothed out by lactose on the finish. Fermentables: 2 Row, chocolate, crystal, biscuit, brown, melanoidan, roasted barely, oats, lactose. Hops: cluster, northern brewer, centennial, liberty.

Bestside Wheat: Brewed with an american hefeweizen strain of yeast, notes of clove and banana, more subtle than a german hefeweizen. Finished with citrusy hops to produce the perfect beach beer. Fermentables: 2 row, wheat, oat. Hops: northern brewer, azacca.

SIM Cities: Brewed with copious amounts of simcoe, columbus and amarillo hops. Dank and piney West Coast IPA. Fermentables: 2 Row, munich, vienna, crystal, cara pils. Hops: Simcoe, Columbus, Amarillo.

Better Brown: Malty, roasty brown ale with molasses and brown sugar, balanced by additions of warrior and liberty hops. Fermentables: 2 row, munich, crystal, aromatic, special roast, chocolate, brown sugar, molasses. Hops: warrior, liberty.



railtown brewing

Gim Lee and Justin Buiter, co-founders and fellow brewers of Railtown Brewing Company, opened their doors in December of 2014. Initially, Lee and Buiter would brew during the week  and open for business on the weekends. However, after two weekends of positive feedback and satisfied beer-drinkers, they decided to quit their day jobs and fully commit to the brewery.

Since then, seating capacity has become Railtown’s biggest problem as the young brewery has grown much quicker than expected. Now with eight full-time employees, 414 barrels sold in 2016, and a goal of 1000 barrels by 2018, Dutton’s watering hole is ready for expansion.

Railtown will be taking over the neighboring carwash where they will oversee a massive construction project. The layout for the new space is 6,250 sq. ft. with indoor seating for 100 patrons, 95 seats in the mezzanine, and an additional 40-70 seats on the patio.

The owners are hoping for a comfortable, industrial feel, and they have partnered with Beer City Metal Works & Construction to ensure they achieve the desired atmosphere.

According to Buiter, they are “thrilled to formalize that [they] are staying rooted in the Dutton community. Our customers have supported us for two-and-a-half years and we couldn’t be happier to stay here.”

To celebrate their success and show appreciation for the Dutton community, Railtown will be offering Lifetime Mug Club memberships to their passionate fans. The membership will cost $475, which gives patrons $2 off every beer, every day, for life.

railtown brewing

Railtown will only be offering these memberships for a limited time. The sale ends on July 15th. Also, owners Gim and Justin do not plan on selling memberships after the sale ends, so this is the only time for customers to reap the benefits.

Lee and Buiter also wanted to cultivate a more rounded experience for their customers by offering a food menu at the new location. The new space will provide a variety of street fare food options to accompany their award-winning craft beer selection.

Additionally, Railtown fans can look forward to enjoying more of their favorite Dutton-made beers on their summer adventures thanks to the brewery’s new canning machine. Coming soon, customers will be able to purchase 16-ounce cans from the taproom.

For more updates on all the changes at Railtown, check out their Facebook page.



beer church

Beer Church Brewing Co. was open barely a month when they invited us to sit down and listen to head brewer Nate Peck preach the gospel this past March. “There’s a fine line between being thematic and kitschy,” says Peck. Yeah, we get that for sure—they opened New Buffalo’s first brewery, in a church from the 1860s, and have a Pontius Pilate IPA.

beer church

Nate Peck

Understandably, a few decision makers in the city and a couple locals aren’t necessarily fans of what Beer Church is doing, but “you’re never going to get a perfect majority,” Peck says. And, let’s be honest, nobody’s going to hell over it.

Co-owners Jane Simon, a law professor at Notre Dame, and John Lustina, an advertising executive for Fortune 500 companies, who also grew up attending Catholic school, were inspired to open a brewery after having attended Lagunitas Beer Circus. When they found a church on the market, they knew they had to resurrect it.

While operational during construction, the taproom offers 6 beers on draft. One is usually a cider, and one a collaboration. Peck has already released co-branded beers with Pike 51 and Transient Artisan Ales. Expect others. The draft lines are built into the church’s original altar, dating back to 1945. The lectern is their host stand. And, you guessed it, guests will eventually be dining in pews.

Construction has been the biggest hurdle to getting 100% operational. Due to the building’s age, and the requirement to accommodate the weight of a brewery, Beer Church has had to invest in necessary structural reinforcements. When complete, which they estimate to be by the end of this summer, they’ll be brewing on a modest 7-barrel system and baking up crispy wood-fired Neapolitan pizzas in an authentic Stefano Ferrara oven from Italy. The Pope would be proud.

In the meantime, they’ve sectioned off the church to accommodate 33 guests seated in the taproom. Ultimately, approximately 200 will be able to attend “service,” with dining space planned into the rest of the church, outside at the entrance and on the porch, as well as a beer garden adjacent to the side of the building.

When running at full steam, Peck will have 12 beers on tap. One of their focuses will be to “ride the trend” of east coast style IPAs, he says. It’s important to him to also offer approachable ales for those who may come for the pizza first. Their mainstay Crooked Cross Cream Ale (in honor of the lightning-struck cross at the top of the church’s steeple) is hopped with Cascade hops, and brewed with their house yeast strain from The Alchemist Brewery.

For anyone still confused about what a beer church is and accidentally shows up on a Sunday, they open at 11:00 a.m. Everyone’s welcomed. Blasphemy Be Damned.


Photography: Steph Harding

north pier

Jay Fettig, founder and owner of North Pier Brewing Co., is not “from” the beer industry. He’ll even tell you he’s only a mediocre-at-best homebrewer. But, that doesn’t disqualify him from running a successful brewery. While in business school at Indiana University, he drafted a business plan for what would eventually become a Benton Harbor, MI destination.

north pier

Jay Fettig

North Pier came out swinging when they opened in May 2016, during the same weekend the Senior PGA Championship was being played across the street at Harbor Shores Golf Club. Fettig says it was “definitely trial by fire, but we sold a lot of beer.” And, they still do. It must’ve been a good weekend for them to open because it’s not uncommon for golfers to pull up in their carts between holes 13 and 14 to grab a howler to go. They have continued to sell more beer than originally estimated.

Initially, North Pier planned to roll out 800 barrels annually. After the trend Fettig noticed during their inaugural summer in a tourist-heavy Lake Michigan town, and feeling the pinch of struggling to keep up with draft demand in their taproom, he activated a growth strategy. Now, they have the capacity to produce 4,000. They know well enough that they don’t have to max it out all at once just because they can, but have set themselves up to grow into it at their pace. Baked into their existing property is an additional 13,500 sq ft, on which they can build, that would allow them a total of 20,000 sq ft for production. They’re also sitting on a 7,500 sq ft warehouse that will be used as a cold room and a buffer for the miscellaneous.

Fettig’s right hand man and head brewer is Steve Distasio. Distasio, who joined North Pier nine months before they opened, attended brewing school in the UK, and had a tenure at Rogue studying under John Maier. “Hiring Steve was the best move we could’ve made,” says Fettig. Distasio runs a tight and impeccably clean ship. His approach, he says, is to “operate a very small brewery like a very big brewery.” Fettig adds that they’re also conscious about not chasing trends. Out of the 12 beers on draft in their taproom, most are Belgian-inspired.

north pier

Steve Distasio & Jay Fettig

From the beginning, Fettig and Distasio had distribution and ultimately canning on their radar. “If we wanted to grow and do what we had intended, we had to do it sooner than later,” Fettig says of striking while the iron was hot. They partnered with a distributor in November, and are releasing their first two 16oz cans out of their taproom during their one-year anniversary party on May 27—a perfect way to relax this Memorial Day weekend. Two of their mainstays, Buckrider, a Belgian IPA, and The Conjurer, a Belgian Golden Strong, will be the first available off the line. They’ll also release a limited number of 750ml bottles of a saison aged in French oak wine barrels with two different types of Brett. The event is free to attend, but ticket packages that include an all-you-can-eat crawfish boil and po’boys, along with a beer token and commemorative glass, can be purchased via Eventbrite.

North Pier is family-friendly, and welcomes outside food. Although they don’t have any intention to build a kitchen, they have a close relationship with their cash-only neighbors across the street at North Shore Inn who’ll deliver the best burger in town to soak up Drake’s Drum, North Pier’s 12.6% English Barleywine. When the weather’s nice, a garage door in the taproom retracts to create a seamless ebb and flow with their communal deck outside, which is available for private rental during the off-season. However, at the rate North Pier is going, they may not have an off season for a while.


Photography: Steph Harding


transient artisan ales

Chris Betts quietly goes where the wind blows. Transient Artisan Ales’ founder/owner is soft-spoken and unassuming, which is respectable considering the stirring buzz his beers conjure.

He has kind, yet seasoned eyes, his hair is a little messy, and his beard is longer than his girlfriend would prefer. His clothes are relaxed and mismatched—a cross between Sunday-lounging on the couch, and a neighborhood pickup basketball game. However, I’m not sure he has much time for either. Trying to keep up with Transient’s demand since opening his Bridgman, MI brewery and taproom just over one year ago as a one-man show seems like enough to provoke perpetual exhaustion. His rubber, waterproof boots, however, are a dead giveaway that here is where he’s comfortable, and belongs.

Chris Betts

Betts brewed his first batch of beer at 19, as a sophomore at Truman State University, in Kirksville, MO. “You weren’t old enough to legally drink, but for whatever reason there was some loophole [in the law] where you could actually buy the ingredients to make beer at 18. And, we made some really terrible beer.” After graduating in 2008, and a handful of failed attempts to get his foot in the industry, Betts moved to Costa Rica to teach math. He lived there a year-and-a-half before deciding he’d wanted to give [brewing] another shot.

Originally from McHenry, IL, Betts found his way back home, and caught a break. He spent the next couple years moving up the ranks. After serving and bartending at Two Brothers Artisan Brewing, then commuting from the Chicagoland area to brew at Witch’s Hat Brewing Company and Jolly Pumpkin Artisan Ales, he finally reestablished his roots in IL. As a precursor to the Transient we know today, Betts started gaining traction and a following for the beers he brewed under a licensing agreement as a tenant brewer at One Trick Pony, Aquanaut Brewing, and Hailstorm Brewing Co. For the OGs who’ve followed him the longest, Betts still has beer aging in barrels from over a year ago at Hailstorm. You’ll taste it, eventually. Although unsure of to what degree he’ll be able to continue to guest brew at his old stomping grounds, “I still enjoy doing it for the people who supported me from the very beginning,” he says. However, if he’s being realistic about continuing to supply his fans in IL with new Transient releases, he’s fairly certain that he’ll have to eventually succumb to a distributor.

In order to fully execute on his long-term vision for Transient, Betts chose Berrien County for his brewery’s permanent home for a very specific geographical reason: yeast and bacteria. His proximity to vineyards and their adjacent fruit farms, which lace the air with these naturally-occurring, evolutionary diverse microorganisms “was a perfect fit for what I wanted to do.” Betts’ focus has always been on fruited sours, barrel-aged saisons, and spontaneously-inoculated beer, despite the unexpected popularity of two of his most popular beers. Buckley, Transient’s’ 14% imperial breakfast stout, gnawed its teeth into DRAFT Magazine’s Top 25 Beers of 2015, and The Juice Is Loose, a hazy 8% Double IPA, had traders gushing for it across beer forums.

Modeled after Lambic pioneers in Belgium, Betts has a coolship outside behind the brewhouse where he tries to capture Mother Nature floating through the air, working her unpredictable magic. “We try to do it as traditional as possible,” he says, while not shy about experimenting when nature or resources allow. Betts just packaged a portion of the first 10 batches (i.e. 40 barrels) yielded from his coolship, brewed in 2016. The first bottles will be plain, unfruited, unblended. That doesn’t mean they’ll be average. This summer, he intends to transfer a couple barrels onto cherries, raspberries, and maybe blueberries. The remaining barrels, he expects, will age for two to three more years before he blends them into a Gueuze.

Shortly after opening in April 2016, Betts knew he needed reinforcements. He employed his girlfriend to manage the 49-person capacity taproom, and recently hired Brendan Williamson as assistant brewer. “He’s definitely on the same wavelength with what we do. He’s really talented,” Betts says of Williamson. Having only just passed their one-year anniversary, Betts isn’t blind to what it’s going to take to maintain Transient’s early momentum with stouts and IPAs, which now account for about half of his annual production, due largely in part to Buckley and Juice’s unexpected popularity. Initially, he thought, “Shit, now what? Now we have to brew a lot of it.” He could release Buckley once a month, “but it wouldn’t be as special.” He’s embraced the reputation, but affirms, “You can’t change everything you do based on demand. At least, we don’t want to.” His first love, his wild ale program, demands equal, if not more attention. So, he’s expanding operations to better accommodate both.

With the goal of being operational by this summer, Betts will be moving all of his clean beer production to a new facility directly behind Transient’s current brewhouse, which will remain exclusively for sours and saisons. The expansion will also allow for better quality control, helping prevent cross-contamination between the two methods, and make way for more storage of bottles conditioning. And, if Betts is lucky, enough space to navigate his forklift a full 360° without risk of toppling any of the hundreds of barrels aging patiently in their oak room.

Over the past year, Betts has crafted an impressive, ever-rotating lineup of eight beers on draft in the taproom. The catch is that they don’t last very long, so don’t assume what’s posted on Transient’s website is accurate. This spring, Betts will be adding three new options to the taproom lineup: a coffee on nitro, a homemade soda, and a revolving test batch of beer. Proudly, Betts doesn’t subscribe to mainstays. Rather, he’d prefer to offer a variety of styles. “We don’t ever plan to have that beer that we always have on. That’s not what I like about brewing. It’s a little boring. This keeps people on their toes.” Betts acknowledges, “Our menu changes really fast. It’s a constant that nothing is, that we’re always putting on something new. That’s the best part for me. I don’t want to be a shift brewer who comes in and has to brew an IPA for eight hours.” Betts did hint though, that he may have a dozen or so IPAs envisioned on his docket that could drop at any time.

transient artisan ales

If you you’re looking for their bottles and cans on store shelves, don’t hold your breath either. You’ll burn a tank of gas chasing them. Their current retail distribution footprint includes only six accounts in the Lower Peninsula: HopCat Grand Rapids, The S∅vengård, Craft Draft 2 Go, Cultivate, 8 Degrees Plato, and for those disappointing hours when Transient is closed, Sawyer Garden Center as a relatively close second chance. There’s also a single location in the U.P., Jack’s Fresh Market, in Menominee, as a nod to Williamson’s hometown, delivered by him personally whenever he makes the trek up north.

For any old school loyalists or recent admirers, don’t get too comfortable. Betts is flipping the script on his Reserve society to further reinforce more value for walking through his door regularly rather than visiting once a year to collect an entitled bottled allotment. Expect the program to evolve, soon. Even though Transient is expanding their brewhouse operations with a second on-site facility, that won’t necessarily translate into more beer. He started the subscription membership program long before the current taproom was open. At that time, he was only able to release one barrel of beer at a time, which meant there was an easily calculable, yet exclusive finite yield. That made capping the number who had access to it a shortlist of only 250 people. “We wanted those dedicated fans to have the opportunity to get it without having to wait in line, have to trade for it, or buy it online. I’m not a fan of people reselling beer.” The last time he checked, Betts says there’s “close to 1,000” on the waiting list to join. Dear, those people: You could be waiting a while.

Moral of the story: Visit the taproom.


Photography: Steph Harding


founders detroit

Founders Brewing Co. announced today that, for the first time in their 20-year history, they will open a second taproom. The new facility will feature a fully-operational brewery and retail taproom located in the lower Cass Corridor neighborhood in Midtown Detroit, Michigan, a burgeoning cultural hub adjacent to sports arenas, music venues and more.

founders detroit“Having been born and raised in the metro area, Detroit has long held a special place in my heart,” said Mark Dorich, Founders’ Vice President of Retail Operations. “It’s a hard working, no-nonsense, culturally diverse and musically-inspired town, which happens to have the best sports teams in the country. Some of our strongest support has come from the east side of Michigan, and we could not think of a better place to expand our taproom experience. We anticipate creating a taproom that is inspired by what we do in Grand Rapids, but unique in its own Motown way. We’re excited to be a larger part of ‘the D’!”

Based in Grand Rapids since 1997, Founders’ decision to open a second taproom in Detroit reaffirms their longstanding commitment and pride in their home state of Michigan. The new location will include a full-service taproom serving unique menu items and locally-made Founders beers from the on-site brewery, in addition to the classic Founders lineup. Founders plans to staff the facility primarily with Detroit-area employees in an effort to contribute to local job growth and economic revitalization. Hiring will begin in summer 2017.

The 14,000 square foot building is located at 456 Charlotte St. and will undergo construction beginning in summer 2017. The grand opening is targeted for winter of 2017. Founders has partnered with Midtown Detroit Inc. and Invest Detroit on the development of the property.

“The introduction of a brand like Founders Brewing Co. to the South Cass neighborhood will have a catalytic impact and attract others to invest,” said Sue Mosey, executive director, Midtown Detroit, Inc.

Midtown Detroit Inc. has partnered with Invest Detroit to bring the development to life.  

“We are again pleased to partner and co-invest with Midtown Detroit, Inc. to facilitate the redevelopment of a building in this emerging district,” said Dave Blaszkiewicz, President and Chief Executive Officer of Invest Detroit. “Sue Mosey and her team have done an amazing job of attracting new businesses to the community. This location for the highly recognized Founders Brewing Co. will be a critical asset to encourage additional investment to revitalize the surrounding area.”


founders detroit


Founders explains further, and answers a few more questions before they’re asked:

Why are we opening a taproom in Detroit?

Our commitment to our home state of Michigan was established long ago and we intend to continue fulfilling it, even as our reach elsewhere increases. We have toyed with the idea of opening another taproom for years now and, when finally moving forward, it was a no-brainer choosing Detroit as the city to host it.  Not only do we have tons of fans on the east side of the state, we also have a personal history and love for Detroit. Both our Culinary Director and Vice President of Retail Operations hail from metro Detroit and have long been petitioning that we deepen our roots there.

While our Grand Rapids taproom is and always will be home to us, we feel it is important to spread the Founders love and allow even more of our fans the opportunity to experience drinking from the source themselves.

What will the taproom experience be like?
We are in the initial planning stages so there is not much information to share at this point, but we will keep you all updated as the project progresses.

Will the taproom be modeled after the Grand Rapids taproom?
The Detroit taproom will certainly take inspiration from the Grand Rapids location, but it isn’t intended to feel like a duplicate of it. We recognize and appreciate that Detroit and Grand Rapids, despite being in the same state, have a number of distinctions and our intention is to celebrate and embrace those. Every effort will be taken to ensure that the Founders culture represented in the Grand Rapids taproom comes through just as passionately in our Detroit location.

Will we brew at this location?
Yes, we plan on brewing at this location and will create beers unique only to it. In addition to those, we will also offer our year-round, seasonal and specialty beers on tap as well. Our Barrel-Aged Series beers will be on tap depending on availability.

How are we staffing this location?
We will open up a select number of positions internally to our current staff however the vast majority of jobs will be new hires and filled locally – we anticipate over 100 new jobs total. This process will extend from summer 2017 through winter 2017.

How will this impact the local economy?
Not only will the presence of this taproom create jobs in Detroit, we anticipate it will drive in more traffic to the lower Cass Corridor neighborhood. Located adjacent to arenas and music venues, the location is already seeing the beginnings of revitalization and we strive to be at the forefront of it. Our Grand Rapids location helped to spur the revitalization of the downtown neighborhood it is located in and we anticipate the same will happen in the lower Cass Corridor.


prolonged enjoyment shorts

prolonged enjoyment shorts

It’s certainly not the clearest looking IPA I’ve encountered, but great lacing with a medium-sized frothy head begs me closer. The beer is almost a muddied amber color, and looks great in the glass. I am being invited to take another slug from this “Prolonged Enjoyment” Session India Pale Ale from Short’s Brewing.

It’s a staple nowadays, these session IPA’s, as we leap into the freshness of the spring season and allow ourselves more of the quaffable beers out there to combat the newfound warmth and sweat that comes with preparing everything for the hot days ahead.

In Prolonged Enjoyment, a mildly fruity smell, almost grape and strawberry-like, wafts up and balances alongside the sesame seed and cracker notes of the malt. It’s a bit bready as well, with a deep, danker, greener note mixed in coming from those hops. The aroma entangles itself with these characteristics and leave you presented with a mild but pleasant smell. It reminds me of the scent I get when walking past a brewery in production.

prolonged enjoyment shortsThe beer is unpretentious and certainly quaffable. The flavor dissolves into a plethora of green character with a touch of spiciness from the hops. It’s the kind of flavor that, when exhaling, you feel like your mouth smells like hops are being ripped open inside of it. The mild breadiness of the malt and the casual overall spiciness breezes by the in background, and the brew leaves you feeling a dry finish and a snappy bitter bite. All I can do is say, “Ahhhhhhhhhh” and reach back for another pull from the glass.

Drink up responsibly and enjoy these relaxing days ahead with this beer in hand for those moments when you just want to refresh yourself in an unhurried manner. Prolonged Enjoyment will then be able to live up to its name for you.