Beer, Wine & Spirits in Pontiac

When German immigrants founded the breweries that eventually became Frankenmuth Brewery in 1862, they knew one thing for sure about beer: “It’s good for you.” This motto still steers the brewery today, which operates out of a four-story, 28,000-square-foot building where brewmasters engineer pilsners, hefeweizens, and other beers. Exposed brick and ample brewing equipment dot Frankenmuth’s dining room, where hand-tossed pizzas join Bavarian-style bratwursts with caraway-seed sauerkraut on a menu of hearty pub food. On warm days, an outdoor patio seats up to 250 diners who can admire the Bavarian Belle riverboat as it barrels up the Cass River, then duck inside for a free brewery tour. Frankenmuth Brewery distributes its signature root beer and beers by the keg, bottle, and dewdrop throughout Michigan and across the country.

Nestled among 100 acres of lush vineyards that have blossomed for more than 25 years, Mastronardi Estate Winery cultivates 18 different kinds of grapes that resident winemaker Lyse Leblanc transforms into a prize-winning slate of wine varietals. Lakes Erie and St. Clair sandwich the region, naturally maintaining a suitable vine-harvesting climate that yields the building blocks of sweet dessert wines, crisp whites, bold merlot-cabernet amalgams, and sparkling varietals. Visitors tap into a rainbow of elegant elixirs during tours, tastings, and seminars, decamping to the winery's European-inspired tasting boutique, where a knowledgeable staffer points out oft-overlooked subtleties, such as the pinot grigio’s hints of honeydew and longing. Mastronardi Estate Winery donates a portion of proceeds from the floral-inspired Brianjë riesling to the Batten Disease Support and Research Association in memory of the daughter of owners Eadie and Tony Mastronardi.

Since 1948, Borrelli Cellars has guided connoisseurs through the process of vinting and bottling their own pours at its winery, using grape juice gathered from the world's top growing regions. Instructor, winemaker, and owner Frank Borrelli educates visitors on grape varieties, yeasts, and sanitary practices while divulging tips on how to consistently craft top-notch batches of vino or win foosball tournaments. While scouring the premises, students can pore over a collection of books, wine presses, and kits to put skills learned in the workshop to the test.

Dedicated to the art of oenophilic pursuits, the winemasters of Borrelli Wines help guests craft their own wine, supplying dozens of winemaking kits, tools, and services. Their well-stocked store shelves all the necessary supplies to handcraft your own wine, with wine juices from Vin-Bon and kits from Cellar Classic, Sorriso, and Orchard Breezin for fermenting batches ranging from Cabernet Sauvignon to Chardonnay. Those without the ideal environment for fermenting wine, such as a vacant secret dungeon, can opt to ferment grape juices within Borrelli Wines’ temperate cellar and leave all the making to the professionals by simply starting the batch, signing a contract, and returning to bottle the wine once complete.