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creston brewery

Grand Rapids, Mich Creston Brewery has finalized plans to begin construction this week on their second floor banquet hall space. This beautiful and historically preserved 5000 square foot space will include a 210+ person banquet hall space as well as a 30 person conference room space, and a second bar with 20 taps of house beer, choice MI wines, ciders, and spirits. The facility will be served by the existing 20 barrel brewhouse, 2500 square foot full-service kitchen, the existing staff of 36 employees, and the expansion will create at least 10 new positions.

“We could not have done this without the support of our community, the Creston neighborhood,” Co-Owner Vincent Lambert said. “The growth of the Creston Business District has ensured our commitment to the neighborhood, and we’re excited as ever to be providing more of what have become hallmarks of our young business – high quality beer, food, service, and entertainment in one of the most unique, beautiful settings in our city.”

Creston Brewery, founded by co-owners Scott Schultz, Molly Bouwsma-Schultz, Vincent Lambert, and Cailin Kelly, opened in August of 2016 as a brewery, restaurant, taproom, and event space. “The banquet hall will complete our first phase of the business: growing our business organically to fully utilize our space at 1504 Plainfield Ave. as a destination for our neighbors, our city, and beer-loving tourists alike. Our next steps will be to utilize our 2nd floor space for concerts, curated beer dinners, stand-up comedy acts, DJs, yoga classes, dance classes, etc. – you name it, we have the perfect venue for it,” Co-Owner and Brewmaster Scott Schultz says of their plans.

The construction is expected to take four months with an anticipated opening date of May of 2018. Creston Brewery plans to host weddings, banquets, non-profit, corporate, and other private events for 2018 with an eye on expanding the use of the space beginning in 2019. Parties interested in this space should contact events@crestonbrewery.com.

 

crystal mountain

Memorial Day weekend: a weekend that boasts endless activities, events, and happenings under the hopeful curtain of a warm spring sun. Barbeques, boating, backyard hangouts, downtown strolls, outdoor festivals. So, how does one choose what to do?

The staff at Crystal Mountain think people shouldn’t have to choose—they’ll be there waiting with beer, brats, music, and a welcoming community that Saturday, May 27th, when their 12th annual Beer & Brat festival kicks off at four o’clock.

 

 

“What we found with our festival is that it’s a good time of day,” says Brian Lawson, Director of Public Relations.

“A lot of people might do an early BBQ or might be opening their cottage that morning, and by the time four o’clock rolls around, they’re ready for a little bit of fun. People can cap off their busy days with some fun and relaxation at our resort.”

The relaxation and fun are guaranteed! Crystal Mountain has hosted this event for going on 12 years, with attendance and activities growing every year. To make things extra special, the resort is celebrating their 60th anniversary. To the resort staff and surrounding community, this casts an even brighter light around everything in 2017.

The festival itself will offer its usual awesome array of Michigan craft—local brat vendors, breweries from all around the state, and local musicians.

Skarcasm, a power trio hailing Traverse City, will be returning this year with some original sounds and rock’n’roll covers. Joining them will be newcomers to the lineup, Lookin’ Back, a Bob Seger tribute band who consider themselves a forward-looking group united to perform Seger’s hits at their highest possible standard.

“This band makes it a point to invite Bob Seger to all of their gigs. And they play certain covers in the same key he would, so if he did happen to show up, there would be a smooth transition into him joining in,” says Lawson.

While enjoying the music, festival goers can enjoy the many smells and tastes offered under the food and beer tents. Honor Family Market, Buntings Cedar Market, Maxbauer Market, Ebel’s, Kaleva Meats, Sander’s Meats, and Mikowski’s Meat Market & Deli will be providing the traditional brat fare and sides, and all are local Michigan markets.

Like the Michigan craft industry in general, Crystal Mountain increases in number of breweries represented every year. And for this 12th year, the event boasts the highest number of first-time-in-attendance breweries, including: Pigeon Hill Brewing Company, Creston Brewery, Big Lake Brewing, Tapistry Brewing, Oddside Ales, Roak Brewing, and Latitude 42 Brewing Company.

“The combination of music, breweries, and the brats are a great way to start the summer. Having it all focused on Michigan makes it special, too,” says Lawson.

And what makes this event unique? It’s perhaps the small details that actually have a huge impact on atmosphere.

“We have a cool venue at the base of the mountain, which I guess is kind of obvious. But as a resort, we tend towards a different atmosphere than most. We’re very family friendly and are surrounded by a tight knit community that has grown up here alongside us. The sense of community—it feels very inclusive here. You can just kind of feel it,” says Lawson.

The event offers a child care camp if parents want to slip away for a bit and set up a blanket on the lawn with beers and brats in hand.

The annual Tesla car show will also happen again this year, but event attendees will now have the opportunity to talk to Tesla and Chevy representatives while test driving on-site the morning before the event.

And although the event happens Saturday, Crystal Mountain will extend the fun into Sunday this year. For the first time, the resort will be hosting Micros on Mountaintop, a Sunday afternoon mini-beerfest at the top of the mountain. The event caters to the 400+ North Mitten Race runners who will be completing their 5k, 10k, and half marathon distances early that morning—but anyone is welcome to buy admission to attend later that afternoon. Local brews, food, and music will greet attendees as soon as they step off the chairlift!

Memorial Day weekend traditionally launches all of the resort’s summer offerings. Mountain biking, golfing, rock climbing, archery (new!), chairlift rides, local craft tours to Iron Fish Distillery and St. Ambrose Cellars, guided rides on the Betsie Valley Trail into Frankfurt—where one can stop at Stormcloud Brewing Company—these are just some of the options available to resort guests.

When visiting, be sure to check out the newest addition to the resort—a brand new section dedicated not only to more rooms for guests, but also a market and restaurant.

“You won’t be able to miss it, [the new building], says Lawson. “It’s the new centerpiece of the village.”

The addition won’t be open for guest use until later in the summer, with the market and restaurant following in the fall, but Lawson says the plan is to have the Grand Opening coincide with their 60th Anniversary celebrations, a true culmination to a great year filled with new things.

In the meantime, kick off the summer in true Michigan style, by heading up north for barbeque, beer, and family at the Beer & Brat festival.

Tickets available on the Crystal Mountain website.

 

Sponsored by Crystal Mountain Resort

 

creston brewery

Opened in August 2016, Creston Brewery is planting an impression on their neighborhood. Rooted in a commitment to their community and all things local, Creston has transformed an old furniture showroom and warehouse into a welcomed destination for the northeast side of Grand Rapids.

Co-owned by Scott Schultz, Brewmaster, his wife Molly Bouwsma-Schultz, Vince Lambert, CFO, and his wife Cailin Kelly, and bonded by their friendship, Creston has already established itself as an inclusive taproom, inviting both dedicated locals and the craft curious.

I sat down with Jarrod Napierkowski, General Manager, and Andrea Bumstead, Sales and Events Manager, who kept generously feeding me beers, to talk about what it means to be a new brewery growing up in front of their neighbors.

creston brewery

Andrea Bumstead & Jarrod Napierkowski

Editor’s note: After this interview was conducted, Schultz tipped us off that they’re getting ready to release a brand new beer, and their first lager ever—Creston Lager, on Sat, April 22 in celebration of Earth Day—made exclusively with all Michigan ingredients. Since we kinda dig our planet (and The Mitten State) too, we asked him to tell us more about this day of firsts.

Scott Schultz: Creston Lager, at 4.7%, is brewed with water from Lake Michigan, malts from Pilot Malt House, and hops from West Michigan Hopyards and Michigan Hop Alliance. It’s my idea of a perfect beer: easy to drink, hugely flavorful, and supports the growers of damn fine ingredients in our great state. Earth Day is the perfect day to celebrate that. Basically, it’s the lager that AB-InBev could never brew.  

 

Mittenbrew : Thanks for keepin’ it real, Scott. Can you break down the profile a little more?

SS: It’s a loose hybrid of a pils and a marzen. The menu description could read: Pale yellow with medium body, low bitterness. Bready, toasty, and with a citrus-dominated flavor and aroma from Nugget, Cascade, Chinook, and Crystal hops. Clean, crisp, and complex.

 

Ok, I’m sold. So, Creston’s first lager?

SS: Yeah. It’s our first time brewing it, too. We always have a house yeast strain for mainstays, but switch specialty yeast strains with the season. Spring is lager season. The ingredients perfectly showcase how good we have it in MI—as far as quality, availability, and affordability. I designed the brew system to easily handle lagers, and this beer gets an extra-long conditioning process to be as clean and crisp as possible.

 

What are your plans for its release?

SS: We tap it on Earth Day, and will have collectible Creston Lager glassware. It’ll be available to-go in crowlers and growlers as well. We’ll also be debuting our outdoor patio, unveiling all new awesome local art on the taproom walls, have brunch and dinner features, and the first-ever taproom performance from indie-soul band, Vox Vidorra. Stay tuned to Creston’s website for more details to be announced soon.

creston brewery

Scott Schultz

 

Now, back to our regularly scheduled interview…

What was the motivation for opening a brewery?

Jarrod Napierkowski: Molly and Cailin were friends first, who both knew Scott and Vince, who had never met, shared the same goal of wanting to open their own brewery. After telling them, “You guys have to meet. You’ve got to be friends,” both couples ended up sitting around a campfire over beers together. Scott, already a professional brewer, and Vince, a finance whiz, asked each other, “What do we have to do to make this happen?” Before they knew it, they were looking at our building.

 

How did Scott and Vince want to position their brewery compared to the others in Grand Rapids?

Andrea Bumstead: I feel with Scott’s experience in the industry, he seemed like he just automatically wanted to do things differently. Scott’s idea from the very beginning was that he wanted to brand everything with its own identity. He wanted to brew beers that weren’t necessarily true to style, but brewed to flavor first in such a way that their guests could identify with the beer as a whole experience.

JN: Part of it was the opportunity to bring this incredible building to life, and exposing the other side of the beer industry—the femininity and beauty behind brewing beer and operating a brewery. They were tired of seeing all these breweries that were metal and wood and raw—man caves by default. With the building and the beer, they wanted to express the natural beauty that is everything this industry can do.

 

Did either of the wives have any input on honing in on that femininity?

JN: Absolutely. They’ve been very hands-on, integral in the dialogue—exchanging advice with Scott and Vince. All four of them work in a cohesive partnership to create this thing, including building our team of employees as well. They give everyone a voice, and are very receptive when there are things we want to see happen. I really think Molly and Cailin helped build this as much as Scott and Vince did—they all came to the table with complementing skillsets.

 

There’s an gentle uniqueness to the ambiance of the building. What was it, in particular, that made them commit to this location? Was it the building or the neighborhood?

JN: I think it goes beyond both. This actually wasn’t the first place they looked at. The most important thing I sensed was the vibe and feeling of what went into the dream to do something for a community. Originally, they had planned on being across town on Wealthy Street, and that fell through, but it didn’t disrupt their vision to open a brewery that focuses on the community, that makes the people in the community feel valued. All of that intention just transferred naturally to Creston. The goal of everyone here has been to bring up this community, and to make the brewery feel like we’re a part of it.

 

Assuming all things went well when the brewery opened, it would become an anchor destination in the community, so what came first—the brewery impacting the community or vice versa?

AB: Our neighbors have been very supportive. In the very beginning, it was difficult to do as much outreach as we had intended, but that’s only because everyone was working so hard to get us up and running. Since, I’d like to think that we’ve had a very positive effect on the neighborhood. Once a month, we host community workshop events either at the brewery or on location outside to help better the community, which have been really well received.

 

Were there any concepts you tried to implement at the beginning that looked good on paper, but didn’t get the traction you had hoped?

JN: The biggest challenge so far has been coming to the realization that we can’t take our entire staff out of the brewery to clean the parks or plant trees for an entire day. Business has been so good that many of us need to hold down the fort here. So, in order to have active interactions with the community, we’ve had to scale back our efforts just a bit, or be a little more creative while still being meaningful. We donate proceeds from events to local charities, and we employ people from Grand Rapids Urban League when we need extra hands out there. If there’s something we want to do, we find a way to make it happen, even if we have to do it in incremental steps to make the larger dream come true.

 

How have you accomplished that with the Creston Crew?

AB: Similar to the concept of a “mug club,” Creston Crew goes way beyond just getting a traditional discount on a beer. Members can actually choose their own day of the week, Sunday-Thursday, to take advantage of the Crew’s benefits. And, even if you come in and it’s not your day, you still get taken care of. We send out a monthly Crews News email newsletter to keep our members informed about what’s coming up, how they can get involved at events, and even what they missed since the previous month. To a certain degree, we put some of the onus on the members, too, to participate and take some ownership of their community, too.

 

Let’s talk about the beer. Why did Scott’s vision for the beer program resist a true-to-style portfolio?

JN: He knew he wanted to get close, but more than anything else—he wanted to be ingredient-driven. When we were first conceptualizing the brewery, we all talked together about how to best represent the beers. So, rather than beers with descriptions limited exclusively to style, we developed a custom scale to quantify Scott’s vision.

 

creston breweryEditor: The Creston Brewery Beer Scale, designed in the shape of the letter C, expresses the following characteristics of each of their beers: color via Standard Reference Method (SRM), malt, bitterness, and hoppiness. In the middle of the C, the centerpiece of the scale, is a simple icon to indicate the beer’s “primary flavor and aroma” or to highlight a unique ingredient. Visit to see it applied on their menu. It’s clever.

 

 

 

For craft beer novices, how do you think the Creston Brewery Beer Scale has contributed to people interacting with you?

JN: It’s a way to help people visually recognize what they may (or may not) like in a particular beer, with the hope that they’ll seek out others based on their preference. We wanted to re-teach people how they learn about beer.

AB: The scale has also been a really nice way for our servers and bartenders to engage with our customers. It’s been an intriguing aspect of the guest experience so far.

JN: It’s also a great way level the playing field for people who may just want a beer. It helps eliminate the intimidation factor.

AB: Maybe half of the people who visit us don’t know much about beer. They come in for dinner with their family or friends, and with the Scale, we’re able to guide them on their discovery. We also get a ton of people who want to get their Brewsader Passport stamped, who end up hanging out a little longer to study what we do because of the Scale.

JN: People definitely seem to connect with the culture here. From the building, to the staff, to the beers, its menu, and to the food—we provide this nice little starter pack for people looking to explore what craft beer is all about.

As the sole brewer, what challenges, or successes, has Scott experienced?

JN: Having worked at Founders for 4 years, Scott witnessed them struggle if they wanted to go local for ingredients. They couldn’t do it because of the sheer volume they did. The nice thing here is that Scott can do that on a smaller scale, so he really focuses on that. If it’s not Grand Rapids local, it’s Michigan local. Whenever possible.

 

How has your draft list evolved since you opened?

JN: We started with about a dozen, and now we’re consistently at having 20 on.

 

What are your plans for distribution?

AB: On pace to do 1,000 barrels per year, it’s all self-distribution at this point. We’re currently on at 12 accounts between Grand Rapids and Lansing, and that’s all just happened within the last month.

 

Do Scott and Vince have intentional plans to increase volume or expand distribution?

AB: There’s always a plan. As long as things are growing organically and the best way possible. With all of us moving toward the same positive goal, then slowly or quickly we’ll get to where we’re supposed to be. It’s a matter of just dipping our toe in right now to gauge how we’re received. If the growth is steady and healthy, we estimate we might need to move beyond self-distributing by summer 2018.

JN: Fortunately, we’re set up in this building with the opportunity to expand our brewing operations footprint if we need to increase production. But, if you jump the gun too much, you won’t be able to fill your own shoes.

In addition to the draft list growing over the last couple months, I’ve noticed that the food menu has done the same. It’s pretty eclectic, Mexican-inspired. How come?

JN: Scott and Vince knew they definitely wanted to have a full-service kitchen, and liked the idea of tacos, burritos, empanadas… We hired our chef, Dan Cook, formerly of The Gilmore Collection, to come in and push the limits of the original menu’s vision, which he’s done. He experiments with features regularly, creating dishes that you wouldn’t expect from a brewery—often inspired by ideas Vince and Cailin bring back from their international travels. And, Dan does an amazing job bringing those cultural inspirations to life, sourcing his ingredients from a number of MI farms and farmers markets.

 

Creston seems like a welcoming community for artists. It sounds like you’ve also started to scratch the surface by hosting live music, too?

AB: Molly actually curates all the artwork that’s on the walls, refreshing it every 3-4 months, showcasing different Grand Rapids artists. And, we’ve started with hosting live music. The current plan is to feature them weekly, stripped down acoustically. And, it’ll be in the round, staged in the middle of the dining room floor.

JN: We’re also hosting live comedy nights, a rotating lineup of local DJs spinning vinyl, and guest speakers doing interactive spoken word. It’s going to be a really nice, engaging environment for anyone who enjoys our beer, our food, or the building’s ambiance.

 

Final last words?

JN: Although we’ve already touched on it, we’re just excited at the opportunity to create something the neighborhood needs. Regardless of where our growth takes us, whether that includes expansion, it’s important to us that we continue to contribute to developing this community, making the entire area thrive as much as it deserves.

creston brewery

 

Photography: Steph Harding

Creston Brewery

Grand Rapids — Grand Rapids’ largest neighborhood has a new brewery to look forward to come spring. Creston Brewery plans to begin construction this December in the Creston Business District. Partners Vincent Lambert, Cailin Kelly, Scott Schultz, and Molly Bouwsma-Schultz are breathing new life into the former DeKorne Furniture Showroom.

“The building is an absolute treasure of Grand Rapids history,” said Scott Schultz, a Grand Rapids native who grew up on the northeast side. “It was built in the 1920s as a furniture manufacturer and showroom in Furniture City, USA and is now being repurposed almost a century later as a microbrewery and taproom in Beer City, USA. That historical significance is palpable something we intend to celebrate in every way imaginable.”

Creston Brewery will find it’s home on Plainfield Avenue, placing themselves amongst a group of businesses craft beer enthusiasts are already familiar with such as Rezervoir Lounge, Creston Market, Graydon’s Crossing, and Kingma’s Meats.

Kelly says they’re guided by creating an environment that is diverse in all regards — employees, music, food, beer, and clientele. Their locally-sourced food menu will offer burritos, tacos, nachos, salads, and other seasonal offerings.

“Pairing amazing beers with great local food, a diverse entertainment lineup, affordable prices, and a beautiful setting have driven us to create our ideal brewery experience. We hope every person in Creston, Grand Rapids, and beyond finds a reason to share that experience with us.”


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