In an attempt to broaden our horizons, we tried a new venue last month, meeting at the Red Oak Steakhouse in Canton. Many members enjoyed the food and wide selection of domestic micro-brews that were available. Our thanks go to Steve and his staff for having us and for giving us our own private area. We had 41 members turn out!

Of course, one of the biggest concerns we had was that the restaurant would not provide separate billing. This has caused some problems in the past and yours truly volunteered to collect the funds. Well, at the end of the night I received the bill for $640 dollars and then I counted the funds. Would you believe that enough people threw in an extra dollar or two that we had $660! I threw the extra $20 to the wait staff and all was cool.

Johanne Wilson (Vice-Pres) provided the results for the stout competition. Tyler and Bill earned first place. There was a three-way tie for second between Tyler, Tony and John. And Neal earned third for his stout.

We have three new beer judges. Ted Geftos, Gabrielle Palmer and Pat Babcock all passed their exams! A hearty huzzah to all of them!

There were two competitions at this meeting, one for Bock is Best and one for the label competition. We will get the results to both at the next meeting. Brown Ale is this months competition, so bring your best (hell, bring your only one if that's all you have!).

Sandy (Treasurer) reported the state of the treasury and reminded people that we still have sleeves of coasters available for $5.00.

Ted Geftos (Librarian) indicated that Mike Preston generously donated many magazines to the library. we have tons of books and publications to check out so ask Ted if he has what you are looking for.

Thanks to the club from me for remembering me on Secretaries Day. Rich presented me with my very own six-pack of Bass Ale (my fav). Rich also reminded us that we also own a counter-pressure bottle filler and a modified pin lock wrench for any of you keggers out there. See Tyler to sign these out. We will also be purchasing the club Pico-system soon, so if you have interest in learning how to all-grain, get ready to sign it out. And if there are people who would like to learn, feel free to contact me our any other member of the club that utilizes one of these systems.

Rich put in a plug for volunteers at our Beer-B-Que. This is coming up in July (see related article) and Doug could use some help!

It was suggested that we attempt another outdoors meeting while the weather allows and we all agreed that this is a good idea. We will be looking for a location and will let you know when and where.

Jim Rice continues to make bulk purchases from Hop-Tech and has favoring available for your brews. Contact him if you want to spice up your next wheat beer.

Finally, Rich provided us with an in-depth presentation of how to set up a draft system. He provided a couple of dozen handouts and Rapids Catalogs and showed us some interesting lessons learned from previous experience.

Our next meeting will Wednesday, May 28th at Chelsea's Pub in Dearborn Heights. Chelseas is located on Vanborn between Telegraph and Southfield (midway, on the North side). Their address is 22120 Vanborn and their phone number is 313-278-0888. See you all there!

Saturday was a beautiful day for brewing, sunny, a little breezy and just a bit too cool for shorts. Our fearless Prez showed up wearing shorts anyway and proceeded to berate Tony and I as not being MANLY enough to handle the temp. Anyway, at about 11:15, after a sumptuous breakfast at the City Tavern over which we finalized our strategy for the day, we moved on to Hemlock Park, site of the demonstration.

The Jaycee's had reserved the cabin which turned out to be a very nice unit. Full kitchen and even a usable fire place (hint, hint). While Rich set up for the pre-brew talk, Tony and I got ready to brew by setting up the equipment and starting to warm up the water (We did a 10 gallon batch). By 12:30 we were fully ready and starting to get worried (I know - R,DW,HAHB), none of the Jaycee's had arrived and the Dearborn Parks people were eyeing us VERY suspiciously...

Finally the Jaycee president and some family and friends arrived and began setting up their stuff. The beer Tony and I had brewed back on Easter Monday was tapped and the festivities began. Rich gave his talk on the history and process of beer making using a table full of props - I didn't think he could get that much stuff into his car! Tony and I then described the beer we were making/drinking. It is a light bodied 1.032 OG English Brown Ale - a good "lawnmower beer".

The Jaycee's also had a demo on sausage making, a large quantity of which was available...Yum - beer and homemade sausage! While not many Jaycees attended the function, those who did liked the home-brew, the sample batch was almost drained while the quarter barrel of Miller languished. Bottom line, it was a fun and rewarding afternoon for all who attended!

Pat and I loaded up the truck early Saturday morning. It was a cold, rainy morning and our enthusiasm was damped considerably. On the ride to Merchants in Dearborn we talked and we assumed that the event would be a washout, a cancellation.

By the time we arrived at Merchants we were convinced that there would be no public demonstration. "We can't plug in the pumps for the pico, we electrocute ourselves!". "What about the huge puddle (lake) outside of the store? Look at that, they have palettes set up as a bridge from the parking lot to the store!". By now we had convinced ourselves that we would just say hello, good-bye and head to the relative warmth and shelter of my garage where we would brew to our hearts content.

Once in the store I trolled down the homebrew supply area and what did my eyes behold but a dozen starter kits, lined up against the wall. The grain bins were loaded up, carboys piled high, well you get the picture. They were ready for National Homebrew Day.

"But we can't brew outside, we'll fry ourselves!" No problem, just move everything into the loading area and we will have shelter and voltage. "What about the moat surrounding your store?" Handled, the pump is working at it right now. Well, if you are going to be that prepared about it, I guess it's time to set up and brew!

Well, Larry Rose set up his extract brew (an oatmeal stout?) and Steve Kelly brewed a, uh, oh shot, a beer as well. Sorry Steve, I was so wrapped up in our Nestles Toll House Porter I forgot what you brewed. We collectively brewed up over 30 gallons.

Lots of people came in and asked questions about beer, brewing, the club and related subjects. Merchants supplied some awesome grub (sausage soaked in hops and beer, wonderful mustards, etc.) and we stayed warm and dry. Members and non-members alike took advantage of the savings and we wrecked havoc on their homebrew supplies. Thanks again to everyone who showed up and helped make this annual event a success. And Steve, if you would forgive me, I'll swap a bottle of your brew for one of mine.

If you haven't already marked this on your calendar, get it out and circle Saturday, July 12th. This is the date to our annual Beer-B-Que. By popular demand (and the fact that we are so darn big nobody has the property to host it anymore) it will be at Hemlock Park in Dearborn. Everyone is encouraged to come (and bring samples of your favorite fermented beverages, something to keep it cool in and of course, throw a little ice on it before you arrive!).

This year we will have games (anybody got an old Twister laying around?), food, including beef roast, pork roast and the venerable turkey legs. There will be a raffle, contests and more.

To help ensure it is a success, we need volunteers. We need people to help set up, clean up and break down. We need someone to solicit local merchants for raffle prizes, people to bring games, etc. If you are interested, PLEASE call Doug Lecureaux at (w) 313-323-8385 or (h) 810-757-6329.

Once again we will be selling tickets for a measly $5.00 and we might even have them in time for this next meeting. Children under 12 will be free. Also, everyone needs to bring a side dish and please tell Doug what you plan to bring, so we don't have 12 versions of tuna mac.

Having been in scenic Edison New Jersey for better than a month, I found it necessary to research the beer scene. At first blush it's a wasteland. The liquor laws preclude beer sales from places such as "party stores" and supermarkets. All alcoholic beverages must be sold from "package stores". On the brighter side, their "package stores" are generally coupled with bars - kind of like a "try before you buy" kind of arrangement: buy one, then buy a six. I did manage to root out one shop that had some decent beer. Not the selection we're used to from the likes of MoV, but a bit better than the selection at, say, Meijer's.

Rooting around for better selection one day, I was told of a place on Princeton's campus called Triumph Brewing Company. The name had a familiar ring. I stopped by on a busy Saturday night with a couple accomplices for a bite to eat and a sample of their beer.

The work of Ray and Erica Disch and Adam Rechnitz, the pub is sandwiched between a pair of shops - wide enough for the doors and a narrow hallway. "This is going to suck," I thought. I could conceive of absolutely no way one could squeeze a brewpub into such a narrow space! Entering, I saw a red tiled floor with some bulletin boards hanging on the right wall, and some pennants carrying names of popular beer styles hanging from the ceiling to the left. There were some decorative-looking double doors at the end of the hall. "Great!" I thought. "In the front from the street, through a hall, and into an alley. Just great!" Opening those doors showed how wrong perceptions can be! The doors revealed a large mahogany bar and dining area. Behind the bar rose six, gleaming, two story fermenters behind glass and dark wood. Above them, again in gleaming stainless, stand the mash and lauter tuns and boil kettle! Magnificent to behold. Opposite the bar, a balcony-level dining area gives an eye-level view of the wort-producing equipment, and a Birdseye view of all below. Closer to the door on the first floor is a sample of the brewpub's namesake: a Triumph motorcycle.

Seven beers grace the menu: a honey wheat, an amber ale, a Pilsner, a coffee stout, an IPA (Bengal Ale), a bock, and a cask-conditioned, hand-drawn Scottish ale. That night, I sampled the honey wheat, bock, and the Scottish ale. And, after a long wait for a table, a plate of "Crispy Calamari served with Spicy Tomato Oil".

My first impressions were not good. All beers suffered from that pungent, vegetable-like quality of "young beer". Even the honey wheat, which flaunted incredible clarity and a killer honey aroma and flavor, had the underlying defect. All the beers seemed thin, the bock presented burnt-grain bitterness much like stout, and the Scottish ale spoke of cascades or Pearle in the finish. Not good at all! Apparently, a few liberties had been taken with the styles - a few too many! And the Calamari? I have never before seen greasy spelled c-r-i-s-p-y (editors note; obviously he meant no play on my name!).

All in all, a disappointment. Not being one to base everything on first impressions (and because the equipment was soooo attractive!), I determined that another visit was in order. The opportunity to do so - AND to check my impressions came when I discovered that Johanne Wilson had been sent out to Edison for a

couple of days! We made plans to visit Triumph that night.

The place was pretty quiet. We were immediately seated within view of the bar, and each ordered their sampler: 30 ounces of beer divided into six five-ounce glasses. The samples included were their honey wheat, amber, Pilsner, "Bengal Ale" IPA, coffee stout and their bock. We ordered our meals - fish and chips for me, roast pork for Johanne - and settled in to our tasting.

Honey Wheat

The honey wheat is a pale straw-colored brew, sporting a durable snow-white head. Good honey aroma, and plenty of sweetness in the palate. Low carbonation and low hop bitterness, no hop aroma nor flavor. Light to medium body. As Johanne put it, a nice poolside beer. Not quite a lawn mower. Overall: a nice, enjoyable beer.

Amber

Amber is a good description of the color: deep amber - copper to brown. The aroma SCREAMS fuggles! Tasting reveals an impressive hop presence! "Fuggles juice," as Johanne calls it! Even with the predominant hops presence, this brew has an incredible balance between the hop bitterness and the malt sweetness. The hops work exceedingly well with the malt character - truly impressive! Light DMS detectable in the palate. Medium bodied with moderate carbonation. If anyone truly attempts to define the amber style without tasting this beauty, they'll be doing beer enthusiasts all over a great disservice!

Pilsner

The Pilsner was, in general, disappointing. Light bodied, straw in color. Can't quite place the hops in the bouquet. Pearle or Cascades found their way into this beer as evidenced by the citrusy notes in the palate. So much so, that the hop bitterness is way out of balance with the malt sweetness - not the harmony we had found in the amber. Floral notes apparent in the flavoring hops. Too bitter to style. Definitely a must miss.

"Bengal Ale" IPA

Nice medium to full bodied brew - a filling beer! Rich copper color. Very nice. "Exemplifies the style," says Johanne! "Excellent! Excellent!"

Coffee Stout

Wow! "Look out, Ted," says Pat, "Joe Stout has a challenger!" Truly a mountain-grown beer; screams FOLGERS! This beer is more like a specialty coffee than a stout. Coffee ice cream! Heavy bodied, sweet, STRONG coffee - tastes like bittersweet chocolate. A dessert beer. This puppy will keep you awake! Nice balance between sweetness and coffee flavor/bitterness. Black as night, a bright light produces only a faint garnet glow. Produces a rich, durable brown head.

"Yum!" says Johanne.

"Yeah, but that coffee bitterness gets annoying after a few ounces," says Pat.

"You're nuts! Yum!" says Johanne.

Bock

High gravity…lots of malt character…DOH! Burnt grain bitterness! How in hell did THAT get in there?!? Too dark, grain bitterness heavily apparent. Compares better to a slightly over-hopped imperial stout than to a bock. Oh, well. Four out of six ain't bad.

The Food

Johanne expected bland potatoes and spicy pork, and what she got was tasty pork, and nice, spicy mashed potatoes with corn and chipotl peppers mixed in. The mango sauce on the plate was made with real mangoes - not canned stuff! Quite good!

Pat's fish & chips were served nestled in a cone of napkin, which was supported by a sort of a coil spring thing. Tasty, but the coil thing hits you in the nose when you lean in to take a bite. Crass or not, the contents were dumped out onto the plate to be enjoyed with a rich tartar sauce and (of course) malt vinegar. Tasty!

In Summary...

Definitely a yuppie establishment. Beer prices are commensurate with places such as Traffic Jam's, but, unfortunately, food prices are as well. The menu is less "eclectic" than that of TJ, but, as Johanne puts it, the prices make it less accessible. Good beer; good food. If you're ever in Princeton, Triumph Brewing Company on Nassau Street is a stop worth making!

Triumph Brewing Company

138 Nassau Street

Princeton, NJ 08542

tel 609-924-7855

fax 609-924-7857

The craft-beer industry cultivates wonderful relationships between people who drown their differences in brown ales, pilsners and the love of fresh hops.

But a measure of low-down beer politics I call brewolitics"

also exists. This condition takes many forms. Sometimes, it manifests in brewers who pat themselves too hardily on the back for making a self-described world-class beer.

A good-sized ego helps cultivate this sort of self-promotion. I made my first batch of homebrew with apples, pecans and an array of malts that fermented into a pleasant beverage I consider the greatest cache of suds this side of Comet Hale-Bopp.

The more I drank it, the more I liked it, and so it went for my poor seasonal comrades who drank almost anything that was free and remotely similar to a fermented beverage. "Great beer," they said. "May I have another?"

So it comes as no surprise that brewers want the accolades and love from beer drinkers everywhere, even if it means blowing their horns while shouting down another's.

How does this kind of subjective banter become truth?

Truth is, my beer integrity centers on my belief that all beer is cool. All beer has a place. All beer festivals rock. All local breweries deserve our attention.

If anyone anywhere in the halls of the grand quagmire has a problem with some beer events, breweries or beers, well, let them wallow while we get our last gulp of the local stouts before summer runs the heavy, dark stuff out of town.

You see, beer discovery is a voyage, not a session of beer

guzzling in front of a big screen. To experience the true merits of beer, we have to venture into our community. We have to greet our buddies and share anecdotes. We

have to find new hangouts and appreciate how each fills a void. We have to decide for ourselves what suits our tastes and soothes our weary spirits.

The perceived competitiveness of the market often pits owners, managers, beer promoters and beer enthusiasts against one another until everyone is caught up in the fray without ever standing back for a look from the sidelines.

Not long ago, a pal of mine went to one of the downtown

brewery-restaurants only to hear the waitress trash-talk one of the other brewery-restaurants. As the tale goes, she said the beer was terrible, then commented on a legal tangle between the two businesses.

Bad judgment. It just so happens a few folks at the table

consider that "terrible beer" rather tasty, and the discussion of the merits of the legal issue brought up a more salient question: "Who cares?"

They wanted beer, full bellies and professional service. Should we expect to place our orders like this? "May I have a Reuben with fries? Hold the rumors and commentary." Yet it hardly seems fair to expect servers to stand on the moral high ground when industry leaders don't. It's enough to make a lowly beer columnist shout, "Why can't we all just get along?" There is, after all, an awful lot of beer to sample.

I'll argue metaphysics or the grand vision of candidates, but let's leave our friendly pint out of it. Let's just

appreciate the pleasant feel of a cool brew passing over our taste buds and sinking down through our tired bones.

As my mama said, "If you've got nothing good to say, shut up and pass the beer nuts."

We had 6 very good entries to judge in this category. The winner, Rich Hampo, gets to enter his brew in the AHAClub only Competetion. We think that we will have a good showing with this months winning home brew:

1 st Place: Rich Hampo's Traditional Bock: Very close to style, good malty flavour, nice amber color. Should do well in the competition!

2nd Place: Jim Racine's Traditional Bock: Good malt flavour, and very drinkable. We picked up a roasted flavour which is not to style, however.

3rd place: Dan Riling's Dopplebock: This might do better in the traditional bock category, body a bit thin for dopplebock, and alcoholic strength not high enough. Good tasting beer in any case.

Thanks to those who entered (Bocks are my favorite style) and thanks to the Judges.

AHA recognises 4 categories in this style:

1) English Light Mild: color ranges from light amber to light brown. Little hop flavor or bitterness, malty sweet tone dominate. Hop aroma light Low diacetyl (butterscotch like)flavors may be apparent. Low alcohol strength.

2) English Dark Mild:Color ranges from deep copper to dark brown. Malty sweet, caramel, licorice and roasted malt tones dominate. Very little hop aroma or flavor. Diacetyls may be present.

3) English Brown Ale: Color ranges from deep copper to brown. Medium body. Dry to sweet maltiness, very little hop aroma or flavor. Fruity ester flavors are appropriate, diacetyl should be low.

4) American Brown Ale: Color ranges from deep copper to brown. Evident hop aroma and increased bitterness. Medium body. No diacetyl, low fruity and estery flavors.

If you are interested in joining the beer judging group contact Gabrielle Palmer or Johanne Wilson. Judging normally takes place one or two weeks after the meeting on a Tuesday, and all members are welcome.

Ahh, summer is upon us (ignore the overnight lows in the 40's!) and we start to think about vacation plans, where to go, and more importantly where shall I find a decent beer when I get there? The following is a list of Brewpubs, Micro's, Breweries and businesses with licenses pending. Special thanks to Jim Rice for sending me the list of existing businesses and Rick at the Michigan Liquor Control Commission for sending me the current list of pending licenses. (The list of breweries that are opening soon will appear next month...)

You may Surf the net at the following site for info on all brewing operations in Michigan and the nation (1900 current listings, 50 in Michigan including Contract brews)

http://host.craftbrewers.com/beer_expedition/mi

a click on a map icon will even pinpoint the location for you (beware, no backtracking)

Many of these if not all will offer tours, but PLEASE call ahead, anyone showing up un-announced and expecting a tour may be in for a surprise.

The new Brewpub law/ de-regulation just passed last winter now allows for brewpubs to sell beer to go so call ahead and find out if the establishment you will visit sells beer to go. Since most brewpubs don't have bottling lines look mainly for growlers (½ gal. Glass jugs, poured fresh from the tap) or party pigs (a party ball like CO2 dispensing system)

Have fun and if you do visit any of these fine local establishments, please take notes and share your review with the club via the newsletter, thanks!

Arbor Brewing Co., Brewpub

Ann Arbor, 313-213-1393

6 house beers plus seasonals and cask conditioned specials.

Arcadia Brewing Co., Micro Brewery

Battle Creek, (616-963-9520)

Ale, Stout, ESB, Special Reserve

Atwater Block Brewery, Microbrewery

Detroit, (313-393-2337)

Helles, Dunkel, Marzen, Pilsner, Weizen

Seasonals and Specialties.

August Brewing Co., Brewery

Harbor Springs, 810-335-9171

Thomas Manley Amber & Bronze Lager

Black Forest Brewing Co., Micro

Frankenmuth (517) 652-6060

Russian Imperial Stout, Amber, Pale Ale, Porter, Vienna Ale(?), Weizen

Blind Tiger, Microbrewery

(managed by Mountain Town Brewery)

Howell, (517) 548-3300

Blonde Ale, IPA, Oatmeal Stout, Raspberry Wheat, Seasonals and Specials.

Big Buck Brewery and Steakhouse, Micro

Gaylord, (517) 732-5781

Light Ale, American Wheat, Raspberry Wheat, Light American Lager, Amber Ale, Red Ale, ESB, Stout, Strong Porter, Stout/Berry Mix, Seasonals and Specials.

Blue Coyote Brewing Co., Brewpub

Lansing, (517) 485-2583

American Wheat, Raspberry Wheat, Amber, IPA, Porter, Gold, Seasonals.

Bo's Brewery & Bistro, Brewpub

Pontiac, (810) 338-6200

Blonde, American Wheat, Pale Ale, Nut Brown, Cranberry Wheat, Seasonals

Boyne River Brewing Co., Microbrewery

Boyne City, (616) 582-5588

Golden Ale, Pale Ale, Brown Ale, Stout, Amber, Seasonals. (And rootbeer too if I remember)

Dusters Microbrewy

Lawton (616) 624-3771

American Wheat, Red Ale, Brown Ale, Oatmeal Stout.

Frankenmuth Brewery, Micro (Summer/97)

Frankenmuth, (517) 652-6183

Past beers include Dark Ale, Bock, Wheat, Pilsner, Old Detroit Lines, many contract brews.

Grand Rapids Brewing Co, Brewpub

Grand Rapids (616) 285-5970

Red, Dark, Rye, English Ales, Seasonals.

Great Baraboo, Brewpub

Clinton Twp, (810) 792-7397

Golden Ale, American Wheat, Red, Porter, Cream Stout.

Grizzly Peaks Brewing Co, Brewpub

Ann Arbor, (313) 741-7325

Golden Ale, Pale Ale, Red, Irish Stout, ESB, Porter, Seasonals, Cask Conditioned Ales.

Hereford & Hops Brewing, Brewpub

Escanabe, (906) 789-1945

American Wheat, Pale Ale, Hefeweizen, Red, Stout, Seasonal and Specials

Jackson Brewing Co, Brewpub

Jackson, (517) 764-5010

Gold, Pale Ale, Red, Porter, Blonde, Dunkel-Weizen, Stout, Vienna, IPA, English Bitter, Cask conditioned Scotch Ale /Pale /Bitter. (Th-Fr). Seasonals. (Look for Dave Dahl!)

Jasper Ridge Brewery, Brewpub

Ishpeming, (906) 485-6017

American Wheat, Kolsch, Brown, Stout, Pale Ale, Seasonals and Specialties

Kalamazoo Brewing Co, (Bells) Microbrewery

Kalamazoo (616) 382-2338

Amber Ale, Stout, Porter, Amber, Wheat, many specialties/seasonals/Cask conditioned (Thur)

King Brewing Co, Micro

Pontiac, (810) 745-5900

Pale Ale, Brown, Amber, Cherry Ale, Old Ale, Seasonals and specials

Kraftbrau Brewery, Microbrewery

Kalamazoo, (616) 384-0288

Bohemian Pilsner, Red, Doppelbock.

Lake Superior Brewing, Brewpub

Grand Marias, (906) 494-2337

Stout, Amber Ale, Pale Ale, Cherry Wheat

Seasonals and Specials

Michigan Brewing Co, Brewpub

Webberville, (517) 521-3600

Wheat, Pale Ale, Pilsner, Brown, Porter, Stout, Amber, Seasonals and Specials.

Michigan Brewery Inc. (Big Bucks) Micro.

Grand Rapids, (517) 731-0401

Light Ale, American Wheat, Raspberry Wheat, Light American Lager, Amber Ale, Red Ale, ESB, Stout, Strong Porter, Stout/Berry Mix, Seasonals plus local specialties.

Motor City Brewing Co., Microbrewery

Detroit, (313) 832-2700

Pale Ale, Nut Brown, Honey Porter.

Mountain Town Station, Brewpub

Mt. Pleasant, (616) 775-2337

Gold Ale, Hefeweizen, IPA, Raspberry Wheat, Specialties and Seaonals.

O'mera's, Brewpub

Berkley, (810) 399-6750

American Lager, Schzewan Peppercorn Ale, Triple Bock, Stout, American Wheat

Olde Peninsula Brewpub, Brewpub

Kalamazoo, (616) 343-2739

Pale Ale, Red, Black & Tan, Stout, Raspberry Wheat, Seasonals.

Roffey Brewery, Brewery

Holland, (616) 355-2739

Pale Ale

Royal Oak Brewery, Brewpub

Royal Oak, (810) 544-1141

Light Ale, Dunkel Weizen, Nut Brown, ESB, IPA, Seasonals and specials.

Sanford Lake Bar & Grille, Microbrewer

Sanford, (517) 687-5620

Red Ale, Seasonals and Specials.

Stoney Creek Brewery, Contract

Rochester Hills, (810) 299-2988

F.O.R.D. is a private, non-profit organization of home brewers. Its main goal is to share information regarding technique, equipment and skill required to brew quality homemade beer.

Correspondence should be directed to:

Chris P. Frey

42686 Woodbridge Road

Canton, Mi. 48188

Work 313-337-1642

Home 313-397-7001

(w) chris.frey-ford@e-mail.com

(h) crispy@worldnet.att.com

Visit our website at: http://oeonline.com /~pbabcock/ford.html

current circulation.....133, and growing!

Stroh Brewery, Brewery

Detroit, 313-446-2000

Tahquamenon Falls Brewery, Microbrewery

Paradise, (906) 492-3300

American Wheat, Pilsner, Red, Pale Ale, Seasonals and Specials

Traffic Jam and Snug, Brewpub

Detroit, (313) 831-9470

Amber Ale, Java Porter, Rauch w/ smoked hops (I kid you not, that's what the guy said!)

Seasonals and specialties.

Traverse Brewing Co. Microbrewery

Williamsburg, (616) 264-9343

Light Ale, Amber, Stout.

Vierling/Marquette Harbor Brewing, Micro.

Marquette. (906) 228-3533

American Wheat, Cherry Wheat, Peach Wheat, Raspberry Wheat, Red, Amber, Brown, Stout, Porter, Lagers, Specials and Seasonals

Wiltse's Brewery, Microbrewery

Oscoda, (517) 739-2231

Stout, American Wheat, Canadian Ale, Lagers, Seasonals and Specials.