Station Locations - Michigan Brewers Guild

A collection of artisan cheeses, charcuterie,
vegetables, spreads and salads with an assortment
of Michigan Beer.
Station 5
Beards Brewery
Our Ginger Beards
Spiced Rye IPA
Stormcloud Brewing Co.
Rainmaker Belgian
Pale Ale
Rockford Brewing Co.
Paradigm
MI Pale Ale
Brewery Terra Firma
Magnum Hospitality IPA
Perrin Brewing Co.
Kona Coffee Brown
MIP Brewery
Two Fisted Old Ale
Station Locations
Station 5
charcuterie, cheese
& salad
Station 1
Station 2
Olympic Room
hops
malts
Main Dining Room
BACK MEZ
Station 3
Station 4
cellar
FRONT MEZ
Wood-aged
& Fruit
BAR
Fred Bueltmann of New Holland Brewing Co.
Fred Bueltmann, aka “The Beervangelist”, is an owner of New Holland Brewing Company
and nationally-recognized expert on pairing beer and food. He is a Certified Cicerone ®, past
president of the Michigan Brewers Guild and recipient of their prestigious “Tom Burns Award”
recognizing the pioneering spirit of the “Great Beer State.” Fred serves as a judge for the Brewer’s Association’s Great American Beer Festival and World Beer Cup. He authored Beervangelist’s Guide to the Galaxy,
a seasonal tome on pairing, cooking and hosting with craft beer, and was a 2013 keynote speaker for the
Michigan Restaurant Association.
AN.
CHTIGR S A .
MHIE G E
BEE
R A
T TE
T
Thursday, January 15, 2015
7:30 p.m.
Welcome to the Great Beer State Reception and Dinner.
This evening of camaraderie accompanied by delicious beer and
food pairings has become a wonderful tradition of our
Winter Conference. We are proud to showcase so many
delicious beers made by you, the talented breweries of
The Great Beer State, Michigan. The range of flavor and style
is nothing short of amazing, which makes for abundant
pairing opportunities. The menu features 38 beers from
36 different breweries and more than 16 dishes.
Both the menu and the room are organized by flavor.
You’ll find five stations, four of which represent a flavor family
found in beer. These four stations feature four dishes apiece,
each intentionally paired with two beers per dish, however
you’re welcome to mix and match as you please. The fifth station
is a collection of salads, cheeses and other snacks with several
delicious beers and less specific pairings. Whether you get a glass of
beer to try with several dishes, or you make several trips to try each
individual pairing, we’re sure you’ll find a lot to love.
This flavorful evening is made possible by the ambitious effort of the The Boyne Highlands
Main Lodge Culinary Crew led by Edgar Jacobs – Executive Chef, Chris Bryant – Director of Food
and Beverage and featuring Chefs Jose Gonzalez, Laura Vaughan, Eric Claeys, Tyler Brune,
Matt Woolery and Marco Yamuni, and the guidance of The Beervangelist, Fred Bueltmann.
Boyne Highlands Resort
Harbor Springs, Michigan
Station 1
The beers at this station feature the many flavors of
brewers’ malt. From grain-powered spiciness, caramel
sweetness to coffee-laden roastiness, these beers
are paired with foods that capitalize on these rich
flavor-bridges.
Prosciutto, Chevre, Arugula & Fig Flatbread
Tri-City Brewing Co.
Hell’s Half Mile, Helles
Frankenmuth Brewery
Little Bavaria Pilsner
“Boyne Style” Venison & Red Bean Chili
Cheboygan Brewing Co.
Lighthouse Amber Ale
Motor City Brewing Works
Ghettoblaster, English Mild
Alsatian Onion Tart-Flammekueche
Roasted Root Vegetable
Keweenaw Brewing Co.
Old Ore Dock Scotch Ale
Bell’s Brewery
Best Brown Ale
Elk Meatballs with Ancho Mole
Right Brain Brewery
CEO Stout
Station 2
Schmohz Brewing Co.
Bonecrusher Stout
This station features beer with hops as a significant
part of their signature. The foods selected play off
the aromatic, floral character, notes of grapefruit and
playful bitterness.
Sharp White Cheddar Grilled Cheese
Odd Side Ales
Hop Gobbler Pale Ale
Rochester Mills
Production Brewery
Cornerstone IPA
Grilled Salmon Ceviche, Avocado, Tomato, lime
Founders Brewing Co.
All Day IPA
North Peak Brewing Co.
Wanderer IPA
Chicken Tikka Curry, Cucumber Cilantro Raita
Latitude 42 Brewing Co.
Red Beard’s IRA
Griffin Claw Brewing Co.
Norm’s Raggedy Ass IPA
Pumpkin Chili Bread, Cream Fraiche
Arcadia Ales
B-Craft Black IPA
Greenbush Brewing Co.
Anger Black IPA
These beers feature the flavors of fermentation.
Yeast character, esters or other tastes of the
cellar are prominent in the flavor profiles and the
elements of the pairing.
Station 3
Walleye Goujon, Lime & Black Pepper Remoulade
Short’s Brewing Co.
Snow Wheat, Hefeweizen
Arbor Brewing Co.
Bollywood Blonde Ale
Steamed Mussels, Chorizo, Apple Cider Gastrique
New Holland Brewing Co.
Monkey King Saison, Farmhouse Ale
Jolly Pumpkin Artisan Ales
Bam Biere, Farmhouse Ale
Honey Goat Cheese & Green Apple Quiche
Blackrocks Brewery
The Flying Hippo, Belgian IPA
Brewery Vivant
Triomphe, Belgian IPA
Bananas Foster Cheesecake Bites with rum sauce
Dragonmead Microbrewery
Final Absolution, Belgian Trippel
Station 4
Petoskey Brewing Co.
Horny Monk, Belgian Dubbel
This category includes beers that have been woodaged, brewed or conditioned with fruit and/or other
ingredients with significant flavor impact. New and
interesting flavor bridges occur with this innovative,
“freestyle” collection of beers.
Smoked Beef Brisket & Sweet Potato Tot “Hash”
Saugatuck Brewing Co.
Barrel Aged Neapolitan, Milk Stout
Atwater Brewery
Vanilla Java Porter, Spiced Porter
Roasted Lamb Lolly with Spiced Fruit Compote
Mountain Town Brewing Co.
Coal Stokers Blackberry Ale,
Fruit Stout Blend
Dark Horse Brewing Co.
Tres Blueberry Stout
Star Anise & Vanilla Pear Tartlet, Candied Ginger Whipped Cream
Cranker’s Brewery
5th Voyage Coconut Porter
Short’s Brewing Co.
Soft Parade, Fruit Rye Ale
Tart Cherry Bread Pudding, Bourbon Sauce
51 North Brewing Co.
Velvet Moose
Chocolate Oatmeal Stout
New Holland Brewing Co.
Dragon’s Milk Rewserve-Raspberry
Barrel Aged Stout