In addition to 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 signature cocktails, mixed with their top-shelf liquors. 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.
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.
January 30, 2013 was a big milestone for the team at Cranker's Restaurant & Brewery. The date marked the release of their first-ever bourbon-barrel-aged beer, appropriately titled the Barrel #1 Bourbon Porter. But Cranker's taps were no strangers to innovative beer or the high-pitched squeals of happy pint glasses. The brewery had already racked up awards at the World Expo of Beer for their Professor IPA, Crankenstein Amber Lager, 5th Voyage Coconut Porter, and Honey Kolsch.
That last brew, the Honey Kolsch, is the beer of choice when ordering a basket of Cranker's fish and chips with homemade tartar sauce. Indeed, the bartenders and servers are always happy to make beer-pairing suggestions for their homey entrees. For Detroit-style coney dogs, for instance, they recommend their Bulldog Red Irish Ale. Or if diners show up early, they pour Oakenshield Stout to go with eggs, sausage, and other breakfast staples. They also have the perfect substitute should diners want a less potent beverage: a cool glass of homemade root beer, either served by itself or as a float.