In addition to sating stomachs with pulled-pork sandwiches and entertaining ears with live music, Cellar Brewing Company's dedicated staff fills glasses with libations fresh from its microbrewery, winery, and artisan distillery. The restaurant's plush, leather sofas sit beneath its rust-hued ceiling, and at a blond-wood bar, bartenders serve house brews and a variety of wraps and sandwiches. A glass of stout awakens taste buds craving a darker brew, and the cellar's servers pluck bottles of Michigan Apple Delight wine directly from in-house wine trees to complement sun-dried tomato and turkey sandwiches and soft pretzels.
After Prohibition, many American home brewers had lost the threads connecting them to the nation’s long history of home brewing, opting instead to hang up their brew kettles in favor of the big brand lagers. The knowledgeable staff members roaming the floor of HomeBrew & Hydroponics Hobby Shop are working to ensure that the art of home brewing flourishes again, supplying at-home brewers with the skills and supplies necessary to conjure their own suds. The shelves showcase a variety of easy introductory kits that invite guests to try their hand at brewing beer, making wine, or growing hydroponic vegetables to save valuable soil for dad's morning mud mask. For serious enthusiasts, the shop curates a comprehensive menu of the equipment, soil systems, and supplies needed to set up full-scale brewing endeavors and indoor gardens at home.:
Osgood Brewing not only treats its lucky visitors to a spread of housemade beers in a variety of styles but also to hearty feasts of pizza and live music from bluegrass, blues, and folk bands. Guests pair brews such as the crisp, balanced 358 American pale ale or the dark, malty Notley porter with salads made with pickled apple and roasted grapes or pizzas topped with lamb sausage and braised pork shoulder or cilantro and green-olive pesto.
When Bill White and his future wife, Jenn, first moved in together, they soon realized they had one possession in common: a Williams Brewing kit. It wasn't long before the couple started homebrewing in their garage, a hobby that gradually transformed into White Flame Brewing Co., the first brewery in the formerly dry city of Hudsonville. Specializing in American-style ales, the microbrewery now yields everything from a spicy rye ale to a chocolaty oatmeal stout.
Thirteen beers and one cider grace the company's 48-seat taproom, where visitors can sample pours and catch the game on flat-screen televisions throughout the bar. In-house cooks craft a handful of bar bites, though White Flame invites guests to order delivery from nearby restaurants, too.The brewery even sends patrons on their way with beers-to-go in quart-sized howlers, half-gallon growlers, or beer-filled kiddie pools.
At Hudsonville Winery, classics like white zinfandel and Pinotage are just the tip of the iceberg?the wine list also features fruity styles, such as kiwi pear, and a chocolate-raspberry dessert wine. Visitors sample these wines in a cozy tasting room, pairing their pours with appetizers created by Chef Tim of Pietro's. The small plates range from chicken fritters with asian ginger glaze to hearty pulled-pork sandwiches.
In addition to award-winning wines, guests can enjoy brews as well. The winery shares a building with Pike 51 Brewing Co., named after the old highway now called Chicago Drive. They craft their traditional, seasonal, and one-off beers, 15 of which are on tap, onsite in their family-owned brewery.
Cherries from Michigan bedeck rainbow trout from a farm in Harrietta. Mrs. Dog’s Disappearing Mustard, from Grand Rapids, drapes across sausage made from lamb raised on a family farm in McBain. Though many of the ingredients at Bar Divani are local, the chefs draw culinary influences from around the world. They dunk Bay of Fundy salmon in walnuts and apple horseradish relish, and combine dollops of aged cheddar-cheese grits with small plates of cajun-spiced black tiger shrimp. The trio of lamb sliders prance through a range of flavors, from sweet cinnamon honey yogurt to pickled carrot and pistachio butter.
The earthy scent of simmering bourbon barbecue sauce suits the warmly hued dining room, where light dances off rich wooden accents. An illuminated wine cellar showcases 40 varieties, allowing patrons to find the ideal pairing for any dish or discretely cheat through the Wine Connoisseur Weekly crossword. Servers cut among bronze columns beneath exposed-brick walls, leaving a wake of aromas that hint at alligator and exotic grains of paradise as they visit curved booths swaddled in ornate fabrics.