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atwater brewery

Detroit, Mich — Atwater Brewery, Detroit’s hometown brewer for 20 years, has grown from a small brew pub in Detroit’s historic rivertown district into one of Michigan’s largest brewers. And it’s targeting further growth in the state in 2018.

During 2017, Atwater added a host of new products to compliment its robust portfolio and meet growing customer demand. It also signed a new distribution agreement with M1 Network and completed its re-branding with renowned Detroit artist Tony Roko. “2017 was a year of transition for Atwater,” says Atwater owner Mark Rieth. “Our new distribution network alone should help us to expand our current markets, enter new markets and ultimately increase retail sales in Michigan by up to 30%.”

Rieth said 2018 will be a year of focus. “Our expanded reach and new packaging encourage us to concentrate our growth across Michigan, which has always been our home and our strongest market. We believe we’ll push our production capacity to its limits.” Rieth suggests that this time next year, Atwater will be producing at a 50,000 barrel annualized rate.

Atwater’s sales continue to be led by its popular Dirty Blond, Vanilla Java Porter, and Atwater Lager brands, but its brew masters are always innovating new styles as well. Atwater’s celebrated Christmas Ale is back this season and starting in 2018, Atwater will offer Vanilla Java varieties beginning with Bavarian Cream VJP in the first quarter followed by coconut, raspberry and hazelnut VJP coming throughout the year. Fans of Atwater small batch productions will learn about an exciting new barrel aged product in mid January.

The company’s largest brew facility remains on Joseph Campau in Detroit’s warehouse district where Atwater continues to build on its heritage of brewing world class German style lagers and innovative and fresh ales. Over the past twenty years, Atwater’s has expanded its portfolio to include 26 styles of beer and select seasonal flavors that are distributed to 21 states and three international markets.

Atwater will continue to scout new locations to expand its line of award-winning Taphouse and Biergarten projects. “We say that we’re ‘bringing Detroit everywhere,’ and our Taphouse and Biergarten venues have been an incredibly fun, successful way to do so. In 2018, we’ll be looking at new sites in Michigan and beyond to complement our existing venues in Detroit, Grosse Pointe and Grand Rapids,” says Rieth.

“We’re so grateful to our customers, partners and employees for helping Atwater grow and thrive for 20 years. It hasn’t been easy, and with wine and spirits now dipping into beer sales, it’s not getting any easier,” says Rieth. “But that’s our focus — staying the course, brewing our world-class lagers and other customer favorites from right here in Detroit, and distributing them conveniently throughout the state.”

 

About Atwater Brewery

Atwater Brewery. Born in Detroit. Raised Everywhere. Atwater offers 40 styles of beer led by its popular Purple Gang Pilsner, Better Life Choices IPA, Vanilla Java Porter, Dirty Blonde and its “World Beer Cup” award winning Decadent Dark Chocolate Ale. Atwater distributes its beer to 21 states plus select international markets and offers a proprietary line of craft spirits. Atwater operates three full-service tap house and biergarten locations in Detroit, Grosse Pointe and Grand Rapids.

 

Atwater

Grand Rapids, Mich – As Atwater Brewing approaches its one-year anniversary at its Grand Rapids location, the Detroit-based craft brewery kicks off celebrations with Oktoberfest on Saturday, September 9. This 21 and over event will take place at its downtown Grand Rapids location at 201 Michigan Street NW from 11 a.m. to 1 a.m.

Attendees can expect true Oktoberfest festivities with German-style food, German-style beers, and live music. They can also compete in shuffleboard and the traditional Oktoberfest “mug holding contests.” The winners will receive gift cards and Atwater swag. The first 25 people to attend will get a free mug club membership for a year.

This is an rain-or-shine event with tented outdoor areas. No advance ticket purchases are necessary, but attendees will be asked to show identification at the door.

Other Atwater Brewery News

As parking becomes a growing concern in downtown Grand Rapids, Atwater Brewing will now provide parking validation tickets to visitors, covering one hour of parking. The closest parking lots available to the public are located under DeVos Place and near the government buildings. Street parking is also available on Monroe Avenue and is free after 6 p.m. and all day on Sundays.

beer cocktails

There are plenty of ways to drink ourselves into the new year. A great number of us have the obvious answer of, “drink craft beer!” when embarking on this endeavor, but this time around we’d like to introduce some beer cocktail options instead. Using Michigan beer and cider of course!

beer cocktailsBlood-Orange Pomegranate Beer-mosa with Cheboygan Brewing Company’s Blood Orange Honey Wheat.

Ingredients (serves 10)
3 cups of Cheboygan Brewing Company’s Blood Orange Honey Wheat
3 cups chilled pomegranate juice
1 750-ml bottle chilled sparkling wine, such as Prosecco
1/2 cup pomegranate seeds (for garnish)
Process
Pour the pomegranate juice into each champagne flute. Fill ⅓ of the glass.
Fill another ⅓ of the glass w/ Cheboygan Brewing Co’s Blood Orange Honey Wheat
Top the last ⅓ off with chilled sparkling wine
If desired, garnish with pomegranate seeds

 

Jolly Pumpkin’s La Roja Mulled Beer

Ingredients
1 750ml bottle of Jolly Pumpkin’s La Roja
2 cinnamon sticks
5-6 whole cloves
½ tsp. ginger root, coarsely grated
½ tsp. nutmeg, coarsely grated
5 pods cardamom, cracked
zest of half an orange or lemon
½ cup of brown sugar
¼ cup brandy

Process
Place all spices and citrus zest in a cheesecloth. Tie a knot to seal the cloth and place it in your mulling beer pot. Pour in all of the beer and add yourself some brandy. Simmer this on low heat for 30 minutes and stir occasionally, but don’t let it boil! You’ll risk cooking out the flavors. Once it’s been warmed, stir in sugar (or syrup or honey if you’re using that instead). Once the beverage is steaming lightly, it’s ready to serve. We prefer ours to be ladled out into mugs! It’s good to have lemon slices or sugar around so guests can adjust the sweetness and acidity of their mulled beer as needed.

 

beer cocktailsAtwater’s Decadent Dark Chocolate Stout Hot Coffee Cocktail

Ingredients
Cinnamon
Cayenne
Nutmeg
2 oz Espresso or plain hot coffee
2 oz Atwater’s Decadent Dark Chocolate OR Cranker’s Fifth Voyage Coconut Porter
1 ½ oz aged rum
¾ oz vanilla syrup
¾ oz heavy cream

Process
Combine all the ingredients, except for the heavy cream, coffee, and cinnamon, into a mixing glass. Stir with a bar spoon. Separately, place the hot espresso into your mug. After stirring, place all the combined ingredients into the mug on top of the hot coffee. Pour in the desired amount of heavy cream and garnish with a dusting of cinnamon on top.

 

beer cocktailsHoliday Grog with Blake’s El Chavo Cider.

Ingredients
2 oz dark rum
½ oz fresh lime juice
1 tsp brown sugar
4 oz Blake’s El Chavo Cider: can be hot or cold
Optional: orange and/or cinnamon stick

Process
Combine all ingredients in a mixing glass with ice (if serving cold). Stir with a bar spoon and pour into a mug (if hot) or any desired glassware (if cold). Garnish with orange slice and cinnamon stick.

 

beer cocktailsHot Buttered Beere (Adapted from a 1588 recipe) with New Holland’s Cabin Fever Brown Ale.

Ingredients
17 oz of New Holland’s Cabin Fever Brown Ale
.5 tsp ground Cloves
.5 tsp ground Cinnamon
.25 tsp ground Ginger
5 Egg Yolks
1 cup Brown Sugar (Demerara if possible)
12 Tbsp Unsalted Butter

Process
Add the Cabin Fever Brown Ale and the spices to a saucepan. Bring it all to a boil and then immediately turn it down to the lowest setting. Beat the eggs and sugar until light and creamy. Remove the beer from heat and whisk in the egg mixture. Return it all to a low heat. Whisk continuously over low heat until the whole mixture thickens slightly. This should take about 5 minutes. Remove it all from the heat and whisk in the butter quickly until a nice foam forms. Serve warm.
Thank you all for a wonderful year of beer! Enjoy yourselves along with these lovely concoctions.
Cheers and have a happy New Year!

Photo shoot location courtesy of the Downtown Market and Beverage Manager Jenney Grant.

Photography: Steph Harding

beer cocktails

There are plenty of ways to drink ourselves into the new year. A great number of us have the obvious answer of, “drink craft beer!” when embarking on this endeavor, but this time around we’d like to introduce some beer cocktail options instead. Using Michigan beer and cider of course!
beer cocktailsBlood-Orange Pomegranate Beer-mosa with Cheboygan Brewing Company’s Blood Orange Honey Wheat.
Ingredients (serves 10)
3 cups of Cheboygan Brewing Company’s Blood Orange Honey Wheat
3 cups chilled pomegranate juice
1 750-ml bottle chilled sparkling wine, such as Prosecco
1/2 cup pomegranate seeds (for garnish)
Process
Pour the pomegranate juice into each champagne flute. Fill ⅓ of the glass.
Fill another ⅓ of the glass w/ Cheboygan Brewing Co’s Blood Orange Honey Wheat
Top the last ⅓ off with chilled sparkling wine
If desired, garnish with pomegranate seeds
 


Jolly Pumpkin’s La Roja Mulled Beer
Ingredients
1 750ml bottle of Jolly Pumpkin’s La Roja
2 cinnamon sticks
5-6 whole cloves
½ tsp. ginger root, coarsely grated
½ tsp. nutmeg, coarsely grated
5 pods cardamom, cracked
zest of half an orange or lemon
½ cup of brown sugar
¼ cup brandy
Process
Place all spices and citrus zest in a cheesecloth. Tie a knot to seal the cloth and place it in your mulling beer pot. Pour in all of the beer and add yourself some brandy. Simmer this on low heat for 30 minutes and stir occasionally, but don’t let it boil! You’ll risk cooking out the flavors. Once it’s been warmed, stir in sugar (or syrup or honey if you’re using that instead). Once the beverage is steaming lightly, it’s ready to serve. We prefer ours to be ladled out into mugs! It’s good to have lemon slices or sugar around so guests can adjust the sweetness and acidity of their mulled beer as needed.
 
beer cocktailsAtwater’s Decadent Dark Chocolate Stout Hot Coffee Cocktail
Ingredients
Cinnamon
Cayenne
Nutmeg
2 oz Espresso or plain hot coffee
2 oz Atwater’s Decadent Dark Chocolate OR Cranker’s Fifth Voyage Coconut Porter
1 ½ oz aged rum
¾ oz vanilla syrup
¾ oz heavy cream
Process
Combine all the ingredients, except for the heavy cream, coffee, and cinnamon, into a mixing glass. Stir with a bar spoon. Separately, place the hot espresso into your mug. After stirring, place all the combined ingredients into the mug on top of the hot coffee. Pour in the desired amount of heavy cream and garnish with a dusting of cinnamon on top.
 
beer cocktailsHoliday Grog with Blake’s El Chavo Cider.
Ingredients
2 oz dark rum
½ oz fresh lime juice
1 tsp brown sugar
4 oz Blake’s El Chavo Cider: can be hot or cold
Optional: orange and/or cinnamon stick
Process
Combine all ingredients in a mixing glass with ice (if serving cold). Stir with a bar spoon and pour into a mug (if hot) or any desired glassware (if cold). Garnish with orange slice and cinnamon stick.
 
beer cocktailsHot Buttered Beere (Adapted from a 1588 recipe) with New Holland’s Cabin Fever Brown Ale.
Ingredients
17 oz of New Holland’s Cabin Fever Brown Ale
.5 tsp ground Cloves
.5 tsp ground Cinnamon
.25 tsp ground Ginger
5 Egg Yolks
1 cup Brown Sugar (Demerara if possible)
12 Tbsp Unsalted Butter
Process
Add the Cabin Fever Brown Ale and the spices to a saucepan. Bring it all to a boil and then immediately turn it down to the lowest setting. Beat the eggs and sugar until light and creamy. Remove the beer from heat and whisk in the egg mixture. Return it all to a low heat. Whisk continuously over low heat until the whole mixture thickens slightly. This should take about 5 minutes. Remove it all from the heat and whisk in the butter quickly until a nice foam forms. Serve warm.
Thank you all for a wonderful year of beer! Enjoy yourselves along with these lovely concoctions.
Cheers and have a happy New Year!
Photo shoot location courtesy of the Downtown Market and Beverage Manager Jenney Grant.
Photography: Steph Harding


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