Spring Hours

Mon, Wed, Thursday : 3:00PM - 10:00PM
Friday : 3:00PM - 11:00PM
Saturday : Noon - 11pm
Sunday : Noon-4pm

Archive for Recipes

Spent Grain Flour

If you’re like us, after brew day is done you are left with buckets of spent grain. We are fortunate enough to have ours go to a local farmer, but there are plenty of other uses for it, too! As you probably know, spent grain is what’s leftover after you extract all those sugars for [...]

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Ferment Foodies – What The Hell Are Ramps?

The true start of Spring is the sign of those delicious wild greens popping up in the forest: Ramps. We’ve had several people ask not only what these are, but what to do with them. Here we will highlights some of our favorite recipes featuring this local foraged favorite. Ramps, or wild leek, are foraged from [...]

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Ferment Foodies – Valentine’s Stout Truffles

Valentine’s day has arrived, and we’ll use any excuse to pair beer and chocolate! Here we’re going to feature a Stout Truffle recipe that is sure to earn you a little extra treat from your sweetheart. Stout Truffles: 12 oz of Union Street Stout 4 oz (1/2 cup) heavy cream 12 oz semi-sweet chocolate, finely [...]

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Ferment Foodies – Seafood Stew

We love enjoying food almost as much as beer. So, here’s another great beer-themed recipe for you to try yourself! Here we highlight a perfect dish for a chilly winter evening in Northern Michigan. Last night we had the pleasure of cooking up some delicious dinner for Grandma! We knew she’d love some munchies and [...]

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Sound the Horns

In Northern Michigan, we are fortunate to have a variety of great local ingredients to choose from. For one of our recent experimental brews, we went to the farmer’s market as usual. If you haven’t been to the mushroom guy, you’re missing out. He recently opened the Michigan Mushroom Market in Petoskey, but you can [...]

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Stout Banana Bread with Cacao Nibs

Ferment’s Head of Fermentology, Dustin Jones, is always brewing up new and unique specialty beers.  This spring has been no different!  We recently debuted our Monkey Tail Stout at the 8th annual Suds and Snow festival at Timber Ridge in Traverse City.  The Monkey Tail is an imperial oatmeal stout with cacao nibs and fresh [...]

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Cooking with Beer and Cheese

Beer and cheese have always been a classic pairing. We have a couple wonderful recipes we’ve tried that use the two ingredients together, rather than side-by-side.   Old Town Brown Fondue 1 tsp. of minced garlic 1/2 cup shallots, finely chopped 1 C. Old Town Brown (or other beer of your choice) 6 oz Swiss [...]

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