Hazel Park, MI– Cellarmen’s celebrates its first anniversary with special hours and releases Monday, October 17, but the party lasts all weekend long.

The celebration will get an early start Friday, October 14 when Bluegrass trio Behind The Times stops by the taproom to play some tunes from 8pm-11pm.

The party continues Saturday as Oozing Wound, Electric Hawk and Cockhorse play Cellarmen’s taproom. $5 at the door.

On Monday, October 17, the official first anniversary party will feature a surprise tap list featuring never-before-released meads and ciders. The Mac Shack food truck will be parked outside the taproom serving up Detroit’s tastiest mac n’ cheese.

  • Friday, October 14– Bluegrass trio Behind The Times will be providing music from 8pm-11pm.

  • Saturday, October 15– Oozing Wound, Electric Hawk and Cockhorse play 8pm-midnight. $5 at the door.

  • Monday, October 17– Special releases on tap, 5pm-midnight. All mead releases will be available by the glass, or in 32oz crowlers to-go.

For more information visit and follow Cellarmen’s on Facebook


brewery ferment

Breweries come in all shapes and sizes—some experiment with unconventional ingredients while others focus on specific styles, some only distribute and some intentionally do not distribute. Brewery Ferment in Traverse City recently celebrated its fourth anniversary, and has found a way to stay small and creative amongst growing competition.

brewery ferment

Dustin and Kirsten Jones, a unique sibling team, opened Brewery Ferment with a creative and experimental vision. Upon moving back from Chicago, Dustin decided to turn his homebrewing into a small, creative neighborhood brewery. Since opening, their plan and vision has evolved as their business has grown.

“There wasn’t much when we started,” said Dustin. “We never expected to be one of a dozen in such a concentrated area. Now, it’s more than just those from the neighborhood coming in.”

Around the time Brewery Ferment opened, a number of other breweries opened in Traverse City. This led to increased competition, causing Ferment to adapt while also staying true to its individuality and creative flair.

“We are still a boutique brewery. Now, it’s about the education process and experimental beers,” said Kirsten.

True to the boutique style, the taproom is small and eclectic. Hop flowers can be found in the windows, on hand-crafted pillows, and on the tables. The tap handles are made from driftwood, and the atmosphere is very casual, maintaining a neighborhood feel. Kirsten has also designed a number of merchandise items for sale in the taproom, including hop jewelry, sweatshirts, and dresses. Even the snacks are unique—pickled eggs are made in house and come in three different varieties.

brewery ferment

Kirsten and Dustin Jones

Likewise, in their four years, Brewery Ferment has gained a reputation for its unique approach with sour beers. Dustin often draws inspiration from the farmer’s market, searching for items that will bring new flavors and aromas to a brew. Rhubarb, tomatoes, mushrooms, and unique peppers have all found their way into their beers.

And now, Ferment has started bottling select brews in small batches.

“Beer is about having an experience. With bottling, I want to present it in the best possible condition. Bottling creates a different beer,” said Dustin.

The bottles are sealed with wax and a Michigan stamp and are currently available at the taproom. In fact, if you use the bottle on-site, you will save 10% and the bottle can be reused. There are also plans for distribution and monthly special bottle releases.

brewery ferment

trail point brewingAllendale, Mich – Trail Point Brewing Company, located at 6035 Lake Michigan Drive is having its 1st anniversary this Saturday, August 6th! The doors open to the public at 12:00pm.

Trail Point Brewing Company is the first and only brewery in Allendale, Michigan, bringing craft brew to the Ottawa County’s fastest growing township. The brewery opened in August 2015 to tremendous support from the community and craft beer enthusiasts. “The support of our community is truly humbling, way beyond our initial sales projections” comments Gary Evans, owner and chief brew master. Trail Point has been voted “Best New Brewery” in the west by voters and was a staff pick for “Best New Brewery” by Revue Magazine.

To celebrate their 1st anniversary, Trail Point Brewing Company will be tapping three different barrel aged beers, the bottle release of their highly rated beer, Drunken Hank, and live music throughout the day from bands Exit 52, A Northern Song, and Julia & the Greensides.

Trail Point Brewery will have 16 beers on taps for craft beer drinkers of all types. Beers ranging from the light cream ale called Ale’ndale to their barrel aged Belgian Strong dark ale named Kalem Club. Trail Point is open 7 days a week, 3 PM – 10 PM Monday – Thursday, Noon – Midnight Friday-Saturday, and 1 PM – 8 PM Sunday.

hopcatGrand Rapids–HopCat Grand Rapids is celebrating their anniversary January 23, but the party lasts all month long.

The celebration got an early start this Saturday with a release of special collaboration beers.

On January 23rd the official anniversary party will feature HopCat exclusive beers including bottles of Red Nymph and Oil Spiller.

hopcatFans of Hopcat’s famous fries can come hungry and enter the Crack Fries eating contest. The contest is $5 to join and all proceeds will be matched by HopCat and donated to the Humane Society of West Michigan.

The celebration continues on January 24th, as HopCat hosts a special anniversary beer dinner focused on house-brewed and collaboration beers paired with a four ­course, off­ menu meal. Tickets are $30 and the full menu of beer and scratch-made food is available here.


Look for these special releases at the anniversary party on January 23:

Atwater Bourbon Barrel Aged Teufelbock

Arcadia ­Bourbon Barrel Aged London Porter

Dark Horse ’14 Plead The Fifth

Arbor ’14 Demetrius

Rochester Mills ­Bourbon Barrel Aged Snow Dazed

Saugatuck ­Big Bitch Barleywine

Arcadia ­Shipwrecked Porter

Tapistry ­Batch 200

Vivant ­Belgian Weiss

Epic ­Big Bad Baptist

Founders ­ Project PAM

Mikkeller ’10 From: To: Via:

Perrin ’13 Bourbon Barrel Aged Rye Wine

Shorts ’14 Bourbon Wizard

New Belgium ’14 La Folie

HopCat ­Unicorn on Acid

HopCat ­I’m Not Sorry

HopCat/New Belgium Collaboration ­ Imperial Chocolate Cherry

HopCat ­Smore’s Sassiness Porter

HopCat ­ ATTN: Brett

HopCat Oil Spiller

HopCat ­Red Nymph

Brewery Vivant

Grand Rapids — December 20 will find Brewery Vivant celebrating their 5th year of business in the East Hills neighborhood of Grand Rapids. To mark this occasion they are serving rare and exciting beers, special dishes, and announcing a sour beer program as well as releasing a wood-aged sour beer Anniversary Ale in a 500ml bottle — a change of pace as Vivant is known for their canned beers.

“We are launching our new sour beer program in glass bottles versus cans as higher CO2 volumes are part of this old­-world style of wood aged beer. The bottle provides champagne bottle-­like protection from brewing with these wild yeasts,” says owner and president, Jason Spaulding.

Vivant is known for their bold flavors both in the glass and on the plate. Their kitchen was voted Best European Restaurant for 2015 by Grand Rapids Magazine. They famously use fresh, seasonal, and local ingredients in a wide array of Belgian and French inspired dishes. They frequently use ingredients grown in the Vivant Garden, a small plot of land located a mile away from the pub.

The anniversary party will raise funds for the neighborhood’s elementary school, Congress Elementary. “We see our business as vehicle to do good things within our community,” says owner & sustainability director Kris Spaulding.

Vivant has been awarded Sustainable Business of the Year by the West Michigan Business Forum. They are the first commercial brewery in the nation to receive Silver LEED Certification from the USGBC. Additionally they are 100% renewable powered, a silver ­level Bicycle Friendly Business, and are a certified B Corporation. Beer the Change®

BELLAIRE — In 2004, Joe Short set out to share his creative approach to brewing with the world.

On Saturday, Short’s Brewing Company celebrated its success with a special anniversary celebration. The Short’s 10 Year Anniversary Party honored what the Short’s team is passionate about and the Northern Michigan community that has supported its success.

“It took a lot of community support to help Short’s become what it is today, so this party is just as much for the community and our fans as it is for the Short’s team,” explained Pauline Knighton, PR Coordinator for Short’s.

Planning such a celebration has taken years for the creative Short’s team. “The planning has been one of those stereotypical labors of love that the entire Short’s team is unbelievably excited to share with the world,” said Knighton.

Wishing to share their passion with the world, Short’s expanded beyond their pub and took over the streets of Bellaire. Lines wrapped around the block as thousands flocked to the brewery’s small hometown to honor its creative energy and passion for craft beer. There were 99 different brews on tap, along with a creative food menu and great live music throughout the evening.

With 99 different beers to choose from, it was a bit intimidating to figure out what to sample. I was able to try new twists on old favorites while also trying styles I had yet to experience.

Brewed specifically for the Anniversary Party, sampling Stache Bender was a must. Stache Bender was a double IPA brewed with grapfruit zest. With a 9.5% ABV, it was a strong IPA and had hints of grapefruit at the front and a rush of hops at the end. With summer in the near future, this would be a great brew for any IPA fan.

I then tried my first cream ale, the Electric Mullet. Sweet and creamy at first, Electric Mullet finishes with a slight hop bitterness. It was a combination I was surprised by, yet enjoyed.

Last on my list was one of my favorite styles of beer: an oatmeal stout. Unlike other oatmeal stouts, the Uber Goober was fermented with peanuts. The creaminess of the oatmeal and peanuts paired well with the traditional roasted flavors of a stout.

Short’s creativity was present in each brew, with a wide array of ingredients present. Other choices ranged from Anniversary Ale 2014, a wheat wine made with blood oranges, to Anny ‘06 Part One, a bourbon barrel aged Triple IPA. There was also an Imperial series, which included Imperial Soft Parade.

Short’s has seen large success with its creative brews in recent years. It is currently expanding both its brewpub in Bellaire and its production facility in Elk Rapids. These efforts will drastically increase the brewery’s ability to reach its continuously growing community.

Knighton explained this journey by saying, “What began as one man’s dream to restore a 100 year-old hardware store into a brewpub in small town Bellaire, has become a community gathering spot for people from all over the United States.”

This certainly seems like a reason to celebrate.

GRAND RAPIDS — A line was forming outside on the morning of HopCat’s sixth anniversary, but owner Mark Sellers was concerned first of all with the crowd inside.

“When we opened,” he told the congregation of about 25 employees, “I didn’t even know if we’d make it to one year. Now we’ve made it six years, and we’re setting records every year, and that’s thanks to all of you.

“Now get to work!” he added wryly, and opened the doors for the anniversary celebration. The all-day event featured limited release stouts, free “crack fries,” and a crack fry eating contest so intense that an impromptu halftime was needed to help the kitchen keep up.

It was clearly a successful day for one of the most celebrated beer bars in the country. But while success has become the standard outcome for everything HopCat does, it wasn’t exactly what Sellers planned for at the beginning.

Sellers just wanted the place to stay afloat at first. He didn’t anticipate the craft beer craze. He wasn’t thinking that far ahead. “I told my manager,” he recalled, “that my goal [for the first year] was to break even so I could have a bar to hang out in.” 

The vision was a place for “the true beer geeks,” a place that emphasized craft and kept out corporatized macrobrews. People told Sellers it would never work. “I got lucky, I guess,” he said.

Whatever caused it — luck, intuition or maybe just good taste — Sellers isn’t too concerned about his personal success with HopCat. He’s most gratified by the prosperity it has brought to others. Between HopCat and the other bars he owns (under the umbrella of Barfly Ventures), Sellers employs more than 430 people who have made over $7 million in wages since he opened HopCat in 2008. “It really gives me a sense of pride that I’ve given that many people a way to make a living,” he said.

Two of the staff making their living at HopCat are Ernest Richards and Bobby Edgcomb, the brewers behind the spectrum of stouts released for the anniversary. Both enjoy the challenge of brewing for a place where the in-house beers aren’t the only option or even the main attraction. Edgcomb said that, because their beers face more competition, the brewers “have to bring their best” in order to get any attention. 

Their best on this occasion was the Oil Rigger, a rich but smooth Russian imperial stout, plus six flavor-infused variations on it: Chocolate raspberry, coffee marshmallow, crème brûlée, molé, orange brandy and vanilla bourbon.

The stout’s full body offered a nice backdrop to each of these flavors, the most popular of which seemed to be the molé, a beer that smells a little like French Toast but finishes with heat from ancho and chipotle chili peppers. Special edition bottles of the standard Oil Rigger were sold to a limited number of customers, but all the flavors (plus 2012 and 2013 brews of the Oil Rigger) were available on draft.

You can expect more crack fries, more brews, and more people to be on hand this time next year for the seventh anniversary. If you can’t wait that long for a HopCat party, though, you’re in luck. Sellers plans to announce the opening of a third HopCat restaurant soon. He wouldn’t say where, exactly, but he would say this: “If you keep going east past East Lansing, you eventually hit another city.”