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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

GRAND RAPIDS — Cider throughout the U.S. is booming. But in Michigan?

“It’s been pretty fast [growing] for a good three years running now,” said Paul Vander Heide, president of the Michigan Cider Association (MCA) and owner of Vander Mill in Spring Lake.

The Michigan cider industry is growing so fast that Vander Heide teamed up with several other cider producers from across the state, to produce the first-ever Michigan Cider Week, which ran through Sunday.

The week culminated with the Great Lakes International Cider and Perry Competition, April 10-12.

“A lot of Michigan producers that are here are experiencing growth rates beyond what national producers are,” said Vander Heide, pointing to the fact that national producers are receiving average growth rates of 60-70 percent, while Michigan producers are often far exceeding that number.

The week-long event, held in Grand Rapids, highlighted the MCA’s 12 producer members, as part of in-store tastings, education seminars and cider dinners, all of which introduced new and interesting ciders to the public.

According to Vander Heide, creativity is blossoming and helping to form new cider drinkers state-wide.

“Dry hopping is becoming really popular; we’re seeing a lot of producers start to use hops and we’re seeing a lot more creativity,” he said. “We’ve seen a lot of success in the consumer really enjoying that — people are seeking something a little different.”

While sweet ciders are still very much prevalent in the industry, producers are starting to make ciders that incorporate new flavors.

Blake’s Hard Cider Co., which entered the market roughly a year and a half ago, has already started to feature ciders towards this new group of cider drinkers, featuring Wakefire (Michigan cherries / orange peel) and El Chavo (habanero / mango) ciders throughout the week.

“Right now, people are really up for experimenting and trying new things — whatever’s new and exciting,” said Dave Blake, Manager at Blake’s Hard Cider Co. in Armada. “I think it’s fun that we can experiment with a lot of those new flavors.”

Other cider producers highlighted during the week included Tandem Ciders (Suttons Bay), Uncle John’s Hard Cider Cider (St. John’s), Sietsema’s Hard Cider (Ada), The Peoples Cider Co. (Grand Rapids) and FarmHause Cider Co. (Hudsonville).

For more information on the Michigan Cider Association and its upcoming events, visit michiganciders.com.

MittenBrew sat down with Virtue Cider head cider maker Ryan Burk at the Downtown Market for a nice fall afternoon discussion.

While on the upstairs patio, Burk discussed cider, his background growing up in upstate New York and how he ended up at Virtue Cider and the future of the company.

Listen here:

GRAND RAPIDS — You didn’t have to read Frosty Pints’ displays to know what they were selling. You could just let everyone else do it for you: “Beer ice cream?” “Beer ice cream?!” “Huh, beer ice cream.” “Beer ice cream!

Yes, Frosty Pints makes beer ice cream. It was enough of a surprise, it seems, that most passersby couldn’t help saying it aloud. That didn’t bother Andy and Laura Pickard, the creators of Frosty Pints. Last Saturday was the couple’s first day vending at the Downtown Market in Grand Rapids, and at 10 in the morning — not really the hour for either beer or ice cream — they were happy to be creating a buzz already.

They also had the perfect answer for skeptics: Free samples. Pretty much anyone who made eye contact with Andy got a sample, and at least half of the samplers became paying customers.

Buyers had four flavors to choose from, all non-alcoholic and each infused with a Michigan craft beer: Vanilla Java Porter (from Atwater Vanilla Java Porter), Coffee Stout (Founders Breakfast Stout), Lemon Blueberry Belgian (Brewery Vivant Farmhand and Vander Mill Cider), and Watermelon Lemon Shandy Sorbet (Frankenmuth Double IPA).

These four flavors represented a week of after-hours labor for the Pickards — both hold day jobs in decidedly non-ice cream fields — plus, of course, many months of learning and license applications.

Laura started making ice cream about two years ago. From the beginning, beer was involved: Her first flavor was coffee stout. After that, she says, “I had this epiphany: I could do this with anything.” It became a personal challenge for her to make as many flavors of beer ice cream as she could.

It was Andy, though, who agitated to build a business on that challenge. “I was the one pushing,” he says. “I kept saying, ‘Come on, we could sell this.’”

Now that they are selling it, the division of labor still seems about the same. Laura says they “both do a little of everything,” but she works more on the chemical side of things, creating and refining the recipes, and he seems pretty comfortable on the sales side.

You could hear echoes of that first sales pitch to his wife in Andy’s invitations to customers. “Come try some…come on…it’s never too early for beer ice cream!”

It’s not too late for beer ice cream, either. Frosty Pints will be serving on Saturdays and Thursday evenings at the Downtown Market. Stop by. At the very least, you’ll get two smiles and a sample.


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