You are using an old browser that we no longer support. To ensure the best possible experience and to ensure the highest security standards are met, please UPDATE YOUR BROWSER.
To access great beers that are delivered straight to your door you can easily update your browser from this link.
Thanks,The Beer Hawk Team.
If there’s someone who doesn’t love at least one of Founders Brewing Co’s beers, we’re yet to find them. Maggie Cubbler visited Grand Rapids, Michigan, to find the secret of its adoration
“You came here on a good day,” Francesca says taking a sip of the 11.2% Backwoods Bastard. “You’re the first person besides the staff to see our new expansion.”
Gesturing to a door at one end of the sleek wooden bar, Francesca’s colleague continues: “This expansion is huge. We used to brew a lot. Now we’re capable of brewing a f*$% tonne.”
“A f*$% tonne?” I laugh. “Must be metric.”
I’m at Founders Brewing Co’s taproom in Grand Rapids, Michigan. There’s a chill outside, suggesting impending snow, which makes its wooden interior feel all-the-more cosy and very, well, Michigan. A Michigan girl myself, I slip back into my native accent as I chat with my hosts, Francesca and Mike, about the specifics of the massive Founders’ expansion. They’re excited.
2015 saw a capacity of 270,000 barrels shipped. 2017 – the 20th anniversary year – is expected to see 460,000 barrels flow out the doors. While much of that is due to the excellent All Day or Centennial IPAs, Founders is expanding the series of experimental brews. “Let’s do it,” says Mike, speaking of their Backstage Series. “A Lizard of Koz.” We are soon presented with a killer stout made with fresh Michigan blueberries, chocolate and vanilla and then aged in bourbon barrels. One luxurious sip that is at once rich and tart answers any who are sceptical about what expansion can do to quality. It is epic. Wanting to savour it forever, the original brewery calls to us. It is time to take our first steps on a journey that has been 20 years in the making.
Back then, the future looked bleak. Founders’ co-founders Dave Engbers and Mike Stevens had just recalled their first batch. “We struggled for years financially but throughout those years we honed our craft and persevered to push the liquid envelope and innovate new styles, champion barrel-ageing and bring craft beer to a much larger audience,” explains Dave Engbers. “It’s been great to watch our city embrace beer in a way, which initially was a bit more of a novelty, but has now positively changed the personality of our entire community. I can truly say that the personality of our Grand Rapids has changed due to our industry.”Today, a million miles from that first failure, we round a corner in the ever-expanding Grand Rapids facility, which consumed both a car park and petrol station. Omnipresent tanks tower overhead.
“I’m always quick to point out that Mike and I had this dream but the credit belongs to the Founders family,” Dave says. “We now have over 450 employees that really move the needle forward. If you want to give us credit I would say we excel at hiring really bright, badass people.” Walking below a sign proudly declaring that they brew ‘For Us’ it’s these badass people for whom each brew is intended. But as I feel the pride from the team, the community and the state, this Michigan girl feels like one of them. Success.
Time to go, I push open the door to leave and am hit with a sharp, cold air. The outdoor fireplaces are lit with a welcoming fire and I see the first snowflakes fluttering down from the sky. I pause to take it in. Great people, beer and snow. There’s no place like home. And now, thanks to an exciting beer culture that has transformed a city all because Founders started the boil 20 years ago, there’s no place like Grand Rapids.
Pairing beer and food together isn’t all rules and science. That would make for a terribly boring dinner party! Instead, it’s the art of taking a good beer, some good food and partnering them together to make something even better. It’s the adventure of discovering what works, what doesn’t and what you like. It’s you taking a bite, taking a sip and then declaring your undying love for that imperial stout and chocolate cake.
Barrel-ageing beers is not a new thing, but it is getting more and more popular, and has probably never been as inventive. Adrian Tierney-Jones explores the new wave of ageing beer in wood
While some so-called off-flavours can be appropriate in certain styles others are not and may kill a little bit of your soul. Here's a quick guide to the most common off-flavours.
Father’s Day, 20th June 2021, is the special date in the calendar when we celebrate and give a nod to the Dads in our lives. It’s an excuse to spoil them with a little something to say thank you for being awesome. If you’re looking for inspiration for a craft beer-loving Dad, then check out our top 7 Father’s Day beer gifts.
Another can spins off the line at Stone Brewing’s new brewery in Berlin. The speed of the whole process is astonishing, a matter of seconds from empty can to filled and sealed. Those amazing hop aromas that Stone Brewing’s IPA is known for are locked in, only to escape as you release the swirling lemon, pine, grapefruit aromas in one of the world’s best IPAs. Cans are the perfect container for this beer. And here’s why.
Don't have an account yet? Register Here
Already have an account? Sign In Here
Earn Beer Tokens when you buy and review beer. Find out more
Birthday bonus (if you provide your date of birth)