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territorial brewing

 

Springfield, MI — After a year of planning to relocate their taproom, Territorial Brewing Company 

has announced a date. 

The new restaurant and taproom will be hosting a grand opening on Tuesday, December 17 at 1600 Avenue A, 

Springfield. The building has been refurbished since taking ownership from Springbrook Italian Bistro earlier this 

year. 

The microbrewery plans to close their current location with a bang. Territorial’s annual anniversary party, 

Dezemberfest, will take place on Saturday, November 30 and will mark their last day of business at 256 Helmer 

Road North, Springfield. 

territorial brewing

 

 

“This is a big one for us this year,” said Tim Davis, Co-owner and Head of Brewing Operations at Territorial 

Brewing Company. “It’s going to be bittersweet. We’re celebrating our five-year anniversary but also saying 

goodbye to Helmer.” 

Territorial has been growing steadily since opening November 2014. In December 2017, they moved their 

seven-barrel brewing operation into a new production facility in Springfield. Now, they’re moving the restaurant 

to a larger facility allowing for more parking and additional growth opportunities. 

“The new restaurant will accommodate twice as many people with almost five times the parking of the old one,” 

said Chelsea Olmstead, General Manager at Territorial Brewing Company. 

This is only one step in the brewery’s expansion plans. They plan to open a sprawling beer garden and add on 

to the outdoor activities on site. 

“We currently have an 18-hole disc golf course and we’d like to add more.” Olmstead said. “We’re also exploring 

mountain bike trails, an outdoor concert venue and even weddings. We have this beautiful natural space and we 

want our guests to really be able to enjoy it.” 

territorial brewing

SPRINGFIELD, Mich. – Territorial Brewing Company, a brewery in Springfield that specializes in brewing lagers, announced it has expanded brewing operations into a new production facility to meet increased demand by beer lovers, bars and restaurants in Battle Creek.

The first batch of beer was brewed at the new location on Dec. 4, 2017.

“We have struggled to brew enough beer and keep up with demand since first opening in November of 2014, and this new location will allow us to keep up with demand while staying true to the beers we love to make,” said Tim Davis, co-owner of Territorial Brewing Company.

Up until December, Territorial was brewing beer in a space shared with its restaurant kitchen.

“The space was incredibly cramped and we were constantly getting in the way of the kitchen staff, and vice versa,” Davis said. “In fact, it got so bad that we resorted to only brewing beer at night, when the kitchen was closed. This new location will allow us to brew beer on a more consistent schedule and keep up with demand.”

Territorial produces mostly lager beers, which take considerably longer to ferment than ales. This limits the overall volume of beer Territorial can produce in a given time.

“Territorial Brewing Company excels at brewing German-inspired beers that require a lengthy fermentation time and keen attention to detail, and this new production facility will allow them to meet the growing demand for these high-quality lagers,” said Bud Dunn, president of Atlas Sales Inc. “We’re proud to work hand-in-hand with small craft brewers like Territorial Brewing Company to help them grow and succeed.”

The new production brewery is not open to the public. However, the original restaurant and taproom, located at 256 N Helmer Road, will remain open.

“We’re proud to serve as a gathering place for so many customers who live and work nearby and thank them for their loyalty as we worked through our behind-the-scenes growing pains the last three years,” said Charles Grantier, co-owner of Territorial Brewing Company.

 “As Battle Creek’s only brewery, we want to help make Battle Creek and Springfield a fun, vibrant community and a destination for visitors near and far,” Davis said.

 

hop harvest beer tour

MARSHALL, MI –​ Michigan ranks fourth in the United States in terms of total acreage
dedicated to hops, one of four main ingredients in craft beer.

Many of those acres will be in full harvest mode at the end of August and early
September.  In collaboration the Moga family, owners of High Five Hop Farm in Marshall,
along with Dark Horse Brewing Co. and Territorial Brewing Co., West Michigan Beer Tours will
hold the Hop Harvest Beer Tour on Saturday, Aug. 26.

The highlight of the afternoon will be a visit to the small family farm where Marty Moga
and his family grow a variety of hops for a few Michigan breweries.  Participants will tour
the fields and learn more about the growing and harvesting process, while also samples
Michigan beer using High Five Hop Farm hops.

The tour will begin with registration from noon to 1 p.m. at Old Burdick’s Bar & Grill
inside the Radisson Plaza Hotel in downtown Kalamazoo.  The bus will depart for Dark
Horse Brewing Co. for a pint and to hear how the brewery works with High Five Hops
Farm on some of its beer.

Following the stint at High Five Hop, the event will stop by Territorial Brewing Co. for a
series of samples and learn how hops are utilized in the brewery’s German-inspired
beers, before returning to downtown Kalamazoo.

Discounted hotel rooms at the Radisson Plaza Hotel are also available through this
custom link: http://www.radisson.com/westmichiganbeertours.

For more information, go to www.westmichiganbeertours.com.

COMSTOCK PARK — The end of winter in Michigan means only one thing — Winter Beer Fest. Despite the coldest February on record (we checked), the additional organization required to shape the first ever two-day version of the event and brief issues with frozen tap lines, the 10th annual Michigan Brewers Guild Winter Beer Festival was one to remember.

Over 100 breweries from around Michigan descended on Fifth Third Ballpark on Friday and Saturday.  Easily navigable rows of breweries were flanked by merchandise and tokens, food and an ample amount of porta johns (very important).

The flow of this year’s fest was wonderful, and even though it was packed with a sell-out crowd on Saturday, it never seemed like the lines were too long or any one tent too crowded. The Michigan Brewers Guild festival teams did an excellent job making sure everything moved smoothly in all aspects.

Navigating and visiting with all of our favorite breweries was almost impossible, but we did get the opportunity to talk to the good folks from many wonderful places across the state.

Brewery Vivant: Kate Avery, designated Abbess of Beer was on hand. She poured the brewery’s newly tapped ‘Sous Chef’ — a Red Wine Barrel Aged Belgian Inspired Strong Ale — essentially their popular ‘Escoffier’ base, but not aged on a brett yeast.

“This beer is super complex, and even despite the cold temperatures, you’re able to taste the bold flavors,” shared Avery.

Another popular favorite was the Wizard Burial Ground, a Bourbon Barrel Aged Quad that comes in at 10.4% ABV. Notes of vanilla and oak from the long cellaring are pleasantly present, and, lucky us, it’s now available in cans.

BarFly Ventures — Grand Rapids Brewing Company (GRBC) and HopCat: Grand Rapids staples, both HopCat and GRBC brought some award winners for the crowd. Distinguished Eagle from GRBC, which won a silver medal at the World Beer Cup, is a totally organic imperial stout, aged in Woodford Reserve barrels. Strong notes of vanilla, and cherry are readily assessable, and it was a tasty treat and a nice warm up on a cold (very cold) day.

Another award winner was HopCat’s Red Nymph, a Flanders Red with a nice slightly sour, tart cherry note.

Jake Brenner, Head Brewer for BarFly, said the pubs made sure to select tasty, high gravity beers to help keep everyone warm. The cold did present some problems though. “It’s been really laid back and a lot of fun, but one of the jockey boxes froze up Friday. So far, today everything is looking gorgeous.”

Northern United Brewing — Jolly Pumpkin and North Peak: Jolly Pumpkin always brings something unique to the table, and this year was no exception. Sour beers are its game, and some include its variety of Sasions — Sasion X, brewed with candied ginger, orange and lemon peel, and a blend of peppercorns was a standout — a nice citrusy, ginger flavor with that wild yeast, Jolly Pumpkin signature ‘funk’, we know and love.

North Peak brought a lot of signatures, and Maylem — a Midwest heavy/old ale from its Grizzly Peak Imperial Series. North Peak’s taproom will host this particular beer, aged in run barrels, soon, so that’s something to look forward to.

Folks in Detroit should also be on the look-out for a Jolly Pumpkin build-out sometime in April.

Newer breweries were showcasing its wears as well, and MittenBrew had the chance to visit three of the WBF newbies.

Railtown Brewing: This might be the newest of the new; this brewery in Caledonia opened its doors in December of 2014. Jim Lee, Co-Founder, let us explore the selection and gave us some insight in to what Railtown is all about.

“We brought a lot of our mainstays to show off what we do on a normal basis, along with some fun one-offs,” says Lee. “Our Citra Warrior (an imperial IPA) is very popular in our tap room right now. We are stylistic brewers, and don’t do a lot of heavy adjuncts — clean flavored, medium-style beers, nothing over the edge. We are definitely a small town brewery with a loyal local clientele, and that’s what we want to be.”

Pigeon Hill: Who doesn’t want to drink something called Wild Rumpus? A barrel aged Flanders Red, this beer has a wonderful complexity, fruit notes and sour notes have a great balance.

Chad Doane, co-owner and head brewer, let us in on Pigeon Hill’s philosophy.

“We want to make delicious beer. We keep it simple, but use that classic base and do something funky with it. Pigeon Hill is about community, and our pub has a coffee shop feel. The space is for adults and their families. We want it to be a place the community (of Muskegon) can come and hang out in.”

Other interesting riffs on classics include the Walter Goes to Bang Coq Blonde Ale, brewed with Thai chilies and lemongrass — a little heat, peppery bite and gingered spice.

Territorial Brewing: This very new, Battle Creek-centric German influenced brewery brought a lot of their staples to showcase at their first WBF. Nick Yuill, Brewer at Territorial, shared its Spedunkel, a traditional style Munich Dunkel and their Red Headed Rauchstar, a ginger Rauchbier — a little twist on the classic.

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The consensus by attendees? Great beer, all around, with IPAs and Imperial Stouts ruling the day.

Some standouts mentioned frequently included White Flame’s Black Flame, an Imperial Stout and perennial favorites by Kuhnhenn and Griffin Claw, so we had to visit a few of those booths too.

Griffin Claw Brewing Company: Its booth was hopping, so apparently word got around. Project Clementine seemed to be a favorite of the weekend — a double IPA with clementines added during the mash.

The Birmingham brewery plans to double in production in the next year, and also distribute state-wide.

Kuhnhenn Brewing Company: “It’s amazing,” says Eric Kuhnhenn, co-owner. “For being so cold out and this many people attending. There’s over a thousand different beers here, the camaraderie — it’s great.”

Kuhnhenn likes to do a lot of aged beers, and brings at least one every year to WBF. This time, it was a Russian Imperial Stout.

“It’s a big robust stout aged on bourbon barrels for almost a year,” explains Eric.

The Crème Brule Java Stout was also well received by many people we talked to. Kuhnhenn tends towards the higher ABV, and Eric shares why. “We found out we could get more complexity, more flavors, this way.”

Kuhnhenn wants to put in the time, the effort, to take the old stylistic types of beer and take it one step further. Recall its ever-popular Raspberry Eisbock?

If you weren’t able to attend this year, we leave you with the words of Brad and Kevin — home brewers and frequent festival attendees.

“This is the first year that we came in with an Enthusiast membership pass. We were always jealously looking at the people who got in early. Everyone should do that, you have time to get in and don’t feel rushed.”

Other, timely advice: “Get your ticket as early as you can. Dress warm. You can never have enough clothes on, and, of course, wear shoes that don’t get wet! If you are coming from out of town, book your hotel in advanced and stay safe — arrange for transportation to get you here.”

Despite the cold and ever pervasive Michigan wild winters, the WBF continues to be one of the most well attended. Perhaps Vivant’s Kate Avery best sums up the popularity of the event: “The Michigan Beer Scene conquers all.”

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