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perrin brewing

West Michiganders are beer-loving, hardy, and generous souls. Attendance at Perrin Brewing Company’s 1st Ice Jam Winter Festival pretty much proves that. An event designed to showcase specialty and collaborative beers and benefit Kids Food Basket, whose purpose is “attacking childhood hunger to help young people learn and live well”, definitely drew crowds to Comstock Park Saturday afternoon.

perrin brewing

 

Starting at 1:30 p.m. with the Frostbite 5k, approximately 500 bundled up, PJ-clad folks of all ages made their way around Perrin Brewing Company for a good cause. The $25 registration fee for the 5k was donated directly to Kids Food Basket, and served as admittance to the Ice Jam, starting at 2 p.m..

Others arrived later, with boxes of granola bars, fruit juice, and more to serve as entrance fee directly to the Ice Jam. Piles of requested food items grew inside the brewery and outside the Ice Jam tent entrance. That, or a $10 fee (with proceeds also going to Kids Food Basket) got you into the heated tents in Perrin Brewing’s back forty.

Food and drink tickets were a dollar a piece, with most brews at about 4 tickets each, well worth the price for the variety of beers available. Beers available on tap from Perrin included:

-98 Problems – IPA

-Bullet Tooth – barrel-aged Russian Imperial Stout

-No Rules – Vietnamese Imperial Porter

-Poop Your Pants – Chocolate Bock

and more.

Some unique treats on tap were available as well, including Oskar Blues Dale’s Pale Ale; distributed locally in MI in cans, but not on tap;  and Cigar City’s Jai Alai IPA, which is not available at all in Michigan. These very special batches were actually brewed in Michigan, at Perrin, when brewers Tim Matthews of Oskar Blues and Wayne Wambles of Cigar City were in town to brew an Imperial Oatmeal Stout named ‘Triangulation’ with Perrin’s head brewer John Stewart.

In addition to the collaborative Triangulation each guest brewer brewed up a batch of their signature beers for us lucky Michiganders.

Connor Klopic, Brewer and Cellar-man at Perrin, shared the inspiration behind the event with MittenBrew. “We wanted to do something fun to bring people out during the winter when they are usually staying indoors, so we decided to partner with Kids Food Basket [for the Ice Jam]. We also have a bunch of speciality beers we are tapping and pretty excited about. And food, of course.”

The food tent offered brats and hot dogs, hot chocolate and cupcakes from The Salted Cupcake for little humans in attendance and those needing some protein or a winter warmer between their beers. Two Scott’s BBQ was also on hand with their food truck, for those craving pulled pork sandwiches.

In addition to a killer lineup of beer and food, the Ice Jam scored high points for their musical selections as well. Serving as a precursor to WYCE’s Jammie Awards, live music from some amazing West Michigan bands started at 3 p.m.. MC’d by reps from WYCE and Local Spins, The Mainstays opened the show, followed up Jesse Ray & The Carolina Catfish, Heaters,  I Believe in Julio, and ended with headliner Mustard Plug. The heated tent and hundreds of dancing bodies (and the internal warmth provided by the beer) kept everything pretty cozy as the temperatures dropped throughout the evening.

Plenty of bonfires were scattered along the grounds outside of the tents, including a pretty massive one at Perrin’s Cigar Lounge out back. I do enjoy a good cigar, and I enjoy things more when I know a portion of proceeds go to charity. RRR Cigars headed up by Rick & Lisa Reynolds, provided hand-rolled cigars to attendees for $10, with donations also going to Kids Food Basket. Just one more unique aspect to this off-season backyard bash, and a pretty good pairing with hearty stouts like Bullet Tooth and Triangulation, too.

perrin brewing

Kyle and Chris, Grand Rapids locals who were sharing cigars with us at the fire pit, shared their take on the day, “We had some friends running in the 5K today, and we came to support them. We didn’t run, we’re just here for the festivities,” Kyle laughed.

As far as the beers on tap, Chris mentioned that he was pretty excited to try Cigar City’s Jai Alai again, since the last time he had it was when he was in Tampa. Perhaps it invoked a feeling of sunshine and warmer days?

perrin brewingThe charitable aspect had some pull too, and the uniqueness of the actual items being donated provided a concrete visual to the volume of attendance and the generosity of the attendees. “It think it’s fantastic that you have the option of bringing in actual items for donation for an entrance fee,” said Kyle. “Watching the pile of food grow, you end up feeling more a part of the event. You get to actually see the giving spirit of the people here today. It’s pretty awesome.”

We all know the feeling of the dragging, dreary, after-holidays winter season. No one wants to do anything but have the season end. The Ice Jam Festival might just be the good excuse we need to get out of the house between New Year’s and Winter Beer Fest. Because any time is a good time for delicious food, sweet music, charitable giving, and, of course, amazing beer.

 

Photography: Amee Rutan

 

COMSTOCK, MI & TAMPA, FL – Partnership, innovation and celebration are all terms that come to mind when discussing the latest creative endeavor between Tampa’s Cigar City Brewing and Comstock Park’s Perrin Brewing Company, a Michigan brewed Jai Alai IPA. Born out of the desire to celebrate this partnership, this brew, overseen by Cigar City’s Brewmaster Wayne Wambles, is scheduled to be released January 28th at Ice Jam Winter Festival and in the Perrin Pub.  This will be the first time Cigar City has served it’s beer in Michigan and will be the first and only scheduled batch of Michigan-brewed Jai Alai IPA. This famous IPA will only be available for consumption at Ice Jam and in the Perrin Pub. There will be no to-go sales of any type.

Perrin Cigar City

John Stewart and Wayne Wambles

Wayne personally travelled to Perrin’s Comstock Park facility in early January to reproduce his award-winning Jai Alai recipe alongside Perrin’s Director of Brewing operations John Stewart.  Translating Cigar City’s iconic IPA to be brewed in Michigan was no easy task; Wambles meticulously recreated Tampa’s mineral-rich water profile using Perrin’s reverse osmosis system and sent lot-specific hops from Cigar City’s Tampa facility to Perrin to match every facet of his citrus-forward ale.  “I feel really good about the results,” said Wambles. “After seeing the pH of the mash and kettle and the color post-boil, I think we hit this brew out of the park. Beer lovers in Michigan will be able to enjoy Jai Alai as fresh as they would if they were in Tampa.  John and his team are superbly talented brewers and I’ve been excited to work alongside them.”

jai alaiClocking in at 7.5% ABV, Jai Alai IPA features an intense bouquet of tangerine and candied orange peel that entice the nose while flavors of clementines, Valencia orange and subtle caramel provide counterpoint to an assertive bitterness and rich malt character. Bold hop flavor and aroma from six different hop varietals is front and center in this flavorful American IPA.

The Perrin Pub will be the only place to try this limited release brew. This is a small 30 barrel batch and will only be available until the brew is consumed by Jai Alai fans.

 

 

About Perrin Brewing Company:
Established in 2012, Perrin Brewing Company of Comstock Park, MI is committed to crafting high quality and consistent brews among each of the products with a focus on a classic look backed with a revolutionary taste. Offering over 20+ beers in the taproom, Perrin intends to find a brew fit for everyone. Through the Oskar Blues/Perrin/Cigar City ownership team, Perrin has experienced exponential growth among package offerings, out-of-state distribution and an increase in barrel production. Perrin Brewing brewed over 23,500 barrels in 2016, a 60% increase over 2015.

About Cigar City Brewing:
Cigar City Brewing, makers of Jai Alai IPA and Hunahpu’s Imperial Stout, was founded in 2009 by Joey Redner with the goal of creating quality beer that reflected the flavors and history of the Tampa region.  This unique perspective resonated with the local and national markets alike and the brewery has quickly grown from 1,000 barrels of beer in 2009 to an excess of 65,000 barrels produced in 2016. The 2016 partnership with Oskar Blues of Lyons, Colorado ushered in a new era of growth for this Florida-based organization, with new markets and technologies on the horizon.

 

Comstock Park, Mich. – On Saturday, January 28th, 2017 dig up your warmest winter suit and mittens to join Perrin Brewing and Kids’ Food Basket at the “Perrin Ice Jam Winter Festival” from 2pm – 8pm featuring live music, barrel-aged brews, and a specialty draft release of Triangulation, Imperial Oatmeal Stout collaboration brew with Cigar City Brewing and Oskar Blues Brewery. Admission is donation based including cash donations or food items from Kids’ Food Basket wish list.

The festival will feature sets by Kalamazoo funk and soul band The Mainstays, Grand Rapids rockabilly/roots duo Jesse Ray & The Carolina Catfish, Grand Rapids punk band I Believe in Julio and Grand Rapids psych-rock group Heaters. A fifth “mystery” band will be announced for the festival by the end of December.

Brave the cold and kick-off the festival with a Frostbite 5k Run/Walk on January 28th. We encourage to wear your winter onesies and pajamas! All proceeds during the event will be donated to Kids’ Food Basket of West Michigan. The 5K Run/Walk is $25 for Adults and $15 for Kids 12 and under. Packet pick-up will be from noon-1pm and the race begins at 1:30pm.

Register online: Frostbite 5K Run

Join Perrin in attacking child hunger by supporting Kids’ Food Basket in their efforts to provide kids in the community with nourishment they need to reach their full potential. Every donation provides a child with a nutritious evening meal so they can be their best in school and life.

Beat the line the day of the event and purchase pre-sale tickets online: Perrin Ice Jam Winter Festival pre-sale online tickets

In the Perrin Pub pre-sale tickets are available per donation. Perrin Brewing has started to collect food donations in the front foyer from the Kids’ Food Basket wish list:

  • 100% Fruit Juice Boxes
  • Cracker Packs
  • Granola Bars
  • Individual Fruit or Pudding Cups
  • Cheerios
  • Creamy Peanut Butter
  • Bulk Pretzels
  • Bulk Cheez-Its or Goldfish Crackers
  • Snack Size Zipper-Lock bags
  • Decorated 8lb bags

Stay updated with beer releases, registration 5k run details, band line-up and more on the: Perrin Ice Jam Facebook page

Perrin brewing

 

“White Noise” is a collaboration Imperial White IPA made by the Brewers from Perrin Brewing Company and our new partners from Cigar City Brewing in Tampa, Florida. John Stewart of Perrin and Wayne Wambles of Cigar City teamed up to create a collaboration Imperial White IPA.

This monster Imperial White IPA is packed with lemondrop, denali and chinook hops paired with lemonpeel, juniper berries and lemon grass spices and fermented with a Belgian yeast. Wheat and oat malts creates a silky smooth body leading to a deceptively easy drinking Imperial beer that’s sure to pull you into another dimension of IPAs.

Get a re-cap of our interview with John and Wayne during the White Noise brew day back in June. Read here.

white noiseWhen you can grab the beer:

– Draft of “White Noise” will be tapped Thursday, July 21 at Perrin Pub
– 22oz. bottles available at Perrin Saturday, July 23 for $10.99
– Bottles hit market distribution on Monday, July 25

 

Perrin Cigar City

Perrin Brewing Company has been under the West Michigan craft beer microscope since Oskar Blues Brewery acquired them in early 2015. Perrin then raised eyebrows with their playful, controlled disruption instigated by their literal No Rules bottle release. Most recently, Oskar Blues made headlines by purchasing Cigar City Brewing in Tampa, Florida, earlier this year. The second acquisition in their “against the grain” expansion strategy could’ve easily created a potentially awkward extended family.

However, rather than step-brothers fighting for top bunk, both breweries are already playing nice with each other. Cigar City, please meet Perrin.

As soon as Cigar City’s acquisition was public, Keith Klopcic, President of Perrin, reached out to Cigar City to pitch the idea that the breweries should collaborate.

I sat down with John Stewart, Director of Brewing Operations at Perrin, alongside his guest, Wayne Wambles, Head Brewer at Cigar City, to talk about their collaboration—White Noise, an imperial white IPA.

MittenBrew: How did the conversation start between both breweries?

Wayne Wambles: I remember the first email from Keith, trying to gauge my interest. He gave me his number, so I called him while I was driving back home either from a trip back to where I’m from in southeast Alabama or after another beer event in Florida, and we talked for a while. I told him, “Yeah, this’ll be great.” Then, Keith put John and me in touch with each other right after.

John Stewart: As soon as we knew that the partnership with Oskar Blues was locked in, we were super eager to get Wayne out here. It was definitely pre-Craft Brewers Conference — late March, early April. [Aside to Wayne, chuckling] I think I shot you just a few emails out of excitement at the very beginning to see what we could do to help make the collaboration happen.

 

John, since this is the first time Perrin and Cigar City have worked together, what was it like opening your doors to a guest? And, Wayne, what was it like for you to brew on their system?

WW: For me, it’s really common. I know for a fact that I probably work on other people’s systems more than on our own. I do a lot of collaborations annually — I’m at home with it, and actually really enjoy it. I enjoy being able to look at different systems to see how they work, getting to walk away with new insight on technology, processes. I don’t mind walking into someone else’s house [Aside to John, laughing like new best friends] — as long as they don’t mind me being here.

JS: That’s the cool part. I’ve gotten to learn from Wayne, too — particularly with the formation of the recipe. The whole process is just very fresh, and a fun change of pace. And, with us partnering together, after I get to show Wayne our brewery, I get to take him around to have some beers and show off Beer City.

 

Let’s talk about the recipe. How’d you settle on an imperial White IPA, and how’d you each contribute to its ingredients?

JW: When we first started tossing ideas back-and-forth, it was clear that [Wayne is] usually asked to collaborate on a certain few styles, and we just wanted to not do that — and do something a little bit different.

WW: At first, we were considering doing a sour, but ended up changing our minds. I think your guys were talking, and thought it would be a good idea to do a white IPA. Since I’ve never done one before, I thought it would be a great idea — at least for the experience alone. We also wanted to put a unique spin on it as well.

 

How do you expect the Belgian yeast to play into it?

JS: Hopefully, with the spices and hops, it’s going to be all layered together nicely. Part of the creative process was using some of the spices that are a little different from a Wit or whiter beer — thinking about how the yeast, the spices, the hops will all layer together for a complex sensory combination.

 

What variety of hops are you using?

WW: In order to discuss the hops, I also want to discuss the spice because in the way we’re laying it all out we want to create layers between both. As John was saying, the nontraditional aspect of it is the fact that you don’t find juniper in a Belgian White. So, there’s juniper in there. Maybe you might find lemon peel and lemongrass, but I think that’s probably not as common. Traditionally, you’re going to see corriander and orange peel in those beers, but we’re playing to the hops.

One of the hops is Denali, a Hopsteiner hop. It has some mango elements, some tropical fruit elements. We’re also using a hop called Lemondrop, which comes across like Lemon Drops candy, literally. It’s super clean, super bright.

Then, Chinook ties the juniper berry to the beer because it has those piney notes.

So, then, with the lemon peel we’re using and the lemongrass, which both work well with the Denali, and, of course, the Lemondrop hops — we’re just trying to create complex layers. So, as you’re drinking it, you just get layers and layers and layers throughout every sip you take.

 

Wayne, did you bring any of the ingredients up with you from Florida?

WW: No… We did originally discuss a hop variety at first, but John had everything in house we needed.

 

I’ve got to ask about the beer’s name…

JS: Wayne told me he likes sleeping with a white noise machine.

Perrin Cigar CityJust as John says this, I stop hearing the noticeable shutter clicks from  Steph Harding, MittenBrew owner, and photographer for this interview. Laughing, she chimes in over my shoulder, “Oh, seriously?! That’s too funny — I do, too!” Then Wayne proceeds to show her the app on his phone he uses to help soothe him to sleep. His favorite is Tropical Storm. Steph has Ocean Waves on hers.

 

What’s your day been like so far, and how do you think you’ll wrap up?

JS: We came in at 6:00 a.m. to get the brew going. We’ll probably be done around 5 or so. Last night, we were able to sneak out and have a couple beers around town, so I think the game plan tonight is to do more of the same in GR.

WW: I actually wouldn’t mind seeing The American Horse [at Frederik Meijer Gardens & Sculpture Park].

Is this the first time you guys have met?

JS: We’ve been in the same room before, but yeah, this is the first time we’ve really gotten to know each other.

 

Has it been like Step Brothers [the movie]? Are you getting along? Is there room for activities in the brewery?

JS: For me, after having some beers and talking to Wayne — there are a lot of key brewing principles we click on — quality and consistency. When you have other guys in the industry who are like that… You know, after the first couple of beers you’re like, “Is this guy cool?” Yeah, it’s been awesome.

WW: There’s a lot of common ground, definitely.

 

You’re aiming for a July release for White Noise, with Perrin Pub and limited local distribution. Will any variation of it find its way down to Florida?

JS: Oh, yeah. Well… for Wayne to drink. [Laughing]

 

How much are you producing?

JS: For this brew, we’re doing a 150-barrel batch.

 

Can we expect a follow-up collaboration where John visits you in Florida?

WW: Absolutely.

JS: Yeah, hopefully during a cold month here. [Laughing]

 

After the formal interview wrapped, I asked both guys how much of this collaboration had to do with Oskar Blues acquiring both breweries. They both had creative freedom in the process, were not under any pressure to collaborate, and used their recent familial relationship to create a positive, independent dialogue between Perrin and Cigar City. They’ve used this opportunity to understand each other’s philosophies and stance on issues that now apply to both of them — all three when you include Oskar Blues. What it came down to was one brewery simply asking another if they wanted to make a beer together — the way it should be.

 

Photography: Steph Harding

Perrin Cigar City

Perrin Brewing Company has been under the West Michigan craft beer microscope since Oskar Blues Brewery acquired them in early 2015. Perrin then raised eyebrows with their playful, controlled disruption instigated by their literal No Rules bottle release. Most recently, Oskar Blues made headlines by purchasing Cigar City Brewing in Tampa, Florida, earlier this year. The second acquisition in their “against the grain” expansion strategy could’ve easily created a potentially awkward extended family.
However, rather than step-brothers fighting for top bunk, both breweries are already playing nice with each other. Cigar City, please meet Perrin.
As soon as Cigar City’s acquisition was public, Keith Klopcic, President of Perrin, reached out to Cigar City to pitch the idea that the breweries should collaborate.
I sat down with John Stewart, Director of Brewing Operations at Perrin, alongside his guest, Wayne Wambles, Head Brewer at Cigar City, to talk about their collaboration—White Noise, an imperial white IPA.


MittenBrew: How did the conversation start between both breweries?
Wayne Wambles: I remember the first email from Keith, trying to gauge my interest. He gave me his number, so I called him while I was driving back home either from a trip back to where I’m from in southeast Alabama or after another beer event in Florida, and we talked for a while. I told him, “Yeah, this’ll be great.” Then, Keith put John and me in touch with each other right after.
John Stewart: As soon as we knew that the partnership with Oskar Blues was locked in, we were super eager to get Wayne out here. It was definitely pre-Craft Brewers Conference — late March, early April. [Aside to Wayne, chuckling] I think I shot you just a few emails out of excitement at the very beginning to see what we could do to help make the collaboration happen.
 
John, since this is the first time Perrin and Cigar City have worked together, what was it like opening your doors to a guest? And, Wayne, what was it like for you to brew on their system?
WW: For me, it’s really common. I know for a fact that I probably work on other people’s systems more than on our own. I do a lot of collaborations annually — I’m at home with it, and actually really enjoy it. I enjoy being able to look at different systems to see how they work, getting to walk away with new insight on technology, processes. I don’t mind walking into someone else’s house [Aside to John, laughing like new best friends] — as long as they don’t mind me being here.
JS: That’s the cool part. I’ve gotten to learn from Wayne, too — particularly with the formation of the recipe. The whole process is just very fresh, and a fun change of pace. And, with us partnering together, after I get to show Wayne our brewery, I get to take him around to have some beers and show off Beer City.
 
Let’s talk about the recipe. How’d you settle on an imperial White IPA, and how’d you each contribute to its ingredients?
JW: When we first started tossing ideas back-and-forth, it was clear that [Wayne is] usually asked to collaborate on a certain few styles, and we just wanted to not do that — and do something a little bit different.
WW: At first, we were considering doing a sour, but ended up changing our minds. I think your guys were talking, and thought it would be a good idea to do a white IPA. Since I’ve never done one before, I thought it would be a great idea — at least for the experience alone. We also wanted to put a unique spin on it as well.
 
How do you expect the Belgian yeast to play into it?
JS: Hopefully, with the spices and hops, it’s going to be all layered together nicely. Part of the creative process was using some of the spices that are a little different from a Wit or whiter beer — thinking about how the yeast, the spices, the hops will all layer together for a complex sensory combination.
 
What variety of hops are you using?
WW: In order to discuss the hops, I also want to discuss the spice because in the way we’re laying it all out we want to create layers between both. As John was saying, the nontraditional aspect of it is the fact that you don’t find juniper in a Belgian White. So, there’s juniper in there. Maybe you might find lemon peel and lemongrass, but I think that’s probably not as common. Traditionally, you’re going to see corriander and orange peel in those beers, but we’re playing to the hops.
One of the hops is Denali, a Hopsteiner hop. It has some mango elements, some tropical fruit elements. We’re also using a hop called Lemondrop, which comes across like Lemon Drops candy, literally. It’s super clean, super bright.
Then, Chinook ties the juniper berry to the beer because it has those piney notes.
So, then, with the lemon peel we’re using and the lemongrass, which both work well with the Denali, and, of course, the Lemondrop hops — we’re just trying to create complex layers. So, as you’re drinking it, you just get layers and layers and layers throughout every sip you take.
 
Wayne, did you bring any of the ingredients up with you from Florida?
WW: No… We did originally discuss a hop variety at first, but John had everything in house we needed.
 
I’ve got to ask about the beer’s name…
JS: Wayne told me he likes sleeping with a white noise machine.
Perrin Cigar CityJust as John says this, I stop hearing the noticeable shutter clicks from  Steph Harding, MittenBrew owner, and photographer for this interview. Laughing, she chimes in over my shoulder, “Oh, seriously?! That’s too funny — I do, too!” Then Wayne proceeds to show her the app on his phone he uses to help soothe him to sleep. His favorite is Tropical Storm. Steph has Ocean Waves on hers.
 
What’s your day been like so far, and how do you think you’ll wrap up?
JS: We came in at 6:00 a.m. to get the brew going. We’ll probably be done around 5 or so. Last night, we were able to sneak out and have a couple beers around town, so I think the game plan tonight is to do more of the same in GR.
WW: I actually wouldn’t mind seeing The American Horse [at Frederik Meijer Gardens & Sculpture Park].

Is this the first time you guys have met?
JS: We’ve been in the same room before, but yeah, this is the first time we’ve really gotten to know each other.
 
Has it been like Step Brothers [the movie]? Are you getting along? Is there room for activities in the brewery?
JS: For me, after having some beers and talking to Wayne — there are a lot of key brewing principles we click on — quality and consistency. When you have other guys in the industry who are like that… You know, after the first couple of beers you’re like, “Is this guy cool?” Yeah, it’s been awesome.
WW: There’s a lot of common ground, definitely.
 
You’re aiming for a July release for White Noise, with Perrin Pub and limited local distribution. Will any variation of it find its way down to Florida?
JS: Oh, yeah. Well… for Wayne to drink. [Laughing]
 
How much are you producing?
JS: For this brew, we’re doing a 150-barrel batch.
 
Can we expect a follow-up collaboration where John visits you in Florida?
WW: Absolutely.
JS: Yeah, hopefully during a cold month here. [Laughing]

 
After the formal interview wrapped, I asked both guys how much of this collaboration had to do with Oskar Blues acquiring both breweries. They both had creative freedom in the process, were not under any pressure to collaborate, and used their recent familial relationship to create a positive, independent dialogue between Perrin and Cigar City. They’ve used this opportunity to understand each other’s philosophies and stance on issues that now apply to both of them — all three when you include Oskar Blues. What it came down to was one brewery simply asking another if they wanted to make a beer together — the way it should be.
 
Photography: Steph Harding

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