It’s a new year and for Beards that means a new location is on its way! If you are at all curious you’re probably wondering about some details. Well, I tried to scrounge some up for you here. I got Ben and Pete, the co-owners and founders, to give me some insight to pass onto you. Get some sneak peeks into the beer, the construction and fun to come! Hold onto your seats because 2017 is going to be a spectacular year for Beards Brewery...
What has you the most excited for this coming year?
For us the most exciting change for 2017 will be the new pub. While we love where we’ve been with our original space we outgrew it a long time ago. Pub 2.0 will be something we’ve had our minds set towards since the beginning, a 50 year pub where we can have a home forever.
Are there any specific inspirations that have really helped you design the new building?
Ben’s insight: The new space is inspired by Petoskey. This is where I was born and raised. I’ve traveled throughout the U.S. and five continents, and in the end this is where I want to be. There’s no where that had everything Petoskey is, and that’s why I chose to come back and live here. The pub is a reflection
Pete’s insight: Pub 2.0, or Beardcaps as some of us have lovingly called it, relies heavy on the inspiration of what we did with our original pub. The original pub inspiration came from design elements Ben and I found enjoyable and things we were capable of doing, as we did much of the work. At 2.0, we want to amp that up to the next level and do things we wanted to have in our first space but weren’t able to for various reasons.
Has the ground breaking begun?
We’re planning on starting demolition soon. We want to get started as soon as we can, but with licensing and other small hurdles we wanted to make sure we had all ducks in a row before starting.
When do you foresee the building being ready to open?
Our goal is to open the pub in late April and the patio in June. That is contingent on licensing of course, and we have to get both state and federal approval on that.
What kind of food fare do you plan to serve?
With food we’re aiming towards “expected food in unexpected ways”. Pizzas, burgers, fries, wings; items that go great with craft beer, but with creative twists. We make solid, quality beers, but we also do creative twists on ales, so the food will be similar in execution.
Why is this move so critical to Beards?
Ben’s why: The move is critical as we’ve simply outgrown our space. There are times we’re quiet as we aren’t able to offer a full menu, so the restaurant will help with that, but we have plenty of times when the pub is standing room only. 2.0 will give us the room to spread out.
Pete’s why: We are in our 5th year of operation, and we’ll be celebrating that in August. However, we have become extremely limited by what we can do with our existing pub. Our pub is a place to captivate and culture art and artists. We need more space to show off food, to show off visual arts and to develop our own craft of brewing and take it to the next level. Pub. 2.0 will give us that. We also need a place people can find, and with 2.0 we have that.
What do you hope to see in the future development of Beards?
Pete’s view: From the start, Ben and I wanted to create a place for locals, because that’s who we are, and we wanted the type of place we would enjoy hanging out. I think as the brewery grows, we don’t ever want to lose sight of that. So for the future, I hope we can continue to bring a unique, comfortable and warm feel to our pub for our regulars even as we bring Beards to the far reaches of this planet and beyond.
Ben’s view: Our future is great beer and great food with an emphasis on Petoskey.
There you have it folks, cheers to 2017! See you at the pub.
I recently heard it said that December is the Friday of months. Seems to be a good descriptor for this month of holiday time. Many people look forward to it because it means it's time to party and enjoy our families! To me, it means family time: we eat, drink, and be merry. When I look back over the years of this holiday time I think of all these fond memories. Like the time my siblings and I “borrowed” a tree; or when I anxiously waited for my sister and now fiancée to arrive from Spain when I lived overseas; the time I played cranium with my cousins for endless hours; and when I made our whole family gingerbread man cookies and had us stand outside the most gingerbread-looking house I could find to eat them. Oh, the memories! When you stop to think about your own memories I hope you find it a warm experience as well, or at least humorous.
This year this season means a lot of Mexican food and beer for me. It also means my family is all together for the first time in years, which is very exciting! I have so much to be thankful for and this whole season reminds me of that. If really started back in the Fall with its culmination up to the New Year, thankfulness and bright spirits that is.
Wintertime means we get that chance to walk out of the blanket of white snow into a warm home where the hearth is blazing, or forced air is heating, or some kind of heat is happening. What a great feeling! When greeted by the smell of freshly baked bread, prime rib, roasted veggies and upon closer inspection, sighting that delicious glass of Beards beer just for you, what joy! Sitting down and enjoying that stout or porter or IPA or whatever strikes your fancy, and taking a load off...that’s holiday time. And you really can’t beat getting to share that beer with the people you care about over a lighthearted conversation of memories gone by and dreams yet to be filled.
Anyhow, I’m hoping you too have lots to look forward to in this season. We are excited to be hosting live music at the pub. So come on in and grab some local food, great beer, and check out the giving tree for Toys for Tots. You can help a child in need enjoy the season while you are out enjoying the season! At Beards we want everyone to be able to join in the community and share the joy this holiday.
That Beards beer, that steak, that pie, the memories I’ve shared over a pint or two each passing year in this season, make the rest of the months even more enjoyable. All one has to do is stop and taste the beer and remember the Friday of months is coming. Remember whatever month it is, it too, is a good month to enjoy! Cheers this season!
Today I've decided to write about all the different styles of beer in the world. OK, maybe not ALL of them, but at least some of my favorites.
One of these styles would be the American Stout. Especially at this time of year, I can think of few beers that would be better. A Stout is a coffee and chocolate, and sometimes caramel, (dark malt) forward ale. I do enjoy some good dark chocolate and that coffee, YUMM. What a great idea for a beer style, thanks to whomever came up with this one!
A stout also has a hoppy aroma and touch of hop flavor, usually from a more citrusy hop. American Stouts are bold with a distinctive dry roasted bitterness at the end. That description just reminds me of the fall and winter months, especially up here in snow country. Makes me all excited to sit down with a nice stout, maybe in front of a fireplace and really enjoy the elements. Honestly, I can't wait for some of our Beardly stouts to get back on tap! But the waiting and anticipating makes the actual first sip so much sweeter though.
Often oatmeal is added to a stout in order to create a smoother and more full mouth-feel. In the wintertime that fullness really makes a difference. This style is usually darker in color, the IBUs (international bitterness unit's) are typically mid to high range, and the ABV (alcohol by volume) is typically mid to high range as well.
Another great style of beer would be Wood or Barrel Aged. This can apply to multiple different beers as any beer can be placed in a barrel and aged. Pretty simple explanation, but when it is done right it creates a complex and delightful flavor. If it's a whiskey barrel, I'm all over that. We recently made and consumed Beards Barrel Aged Serendipity Porter, our 4th Anniversary celebratory beer (which was back in the summer) and it was a hit! The beer is aged in the wood barrel in order to soak up the flavors of the wood and what was previously in the barrel. Barrel aged can vary in all aspects so this is all the detail I'll add for now.
One last style I will cover is an American IPA (India Pale Ale). This snazzy little style is characterized by the hop character, it could be citrusy, piney, fruity, floral, or resinous in character. One of my favorites and America's too, as it is the top income earner for craft beers. The color is typically pale (hope you guessed that) but can get ambery as well. The IBUs are high to very high and the ABV is in the mid to high range. This beer can also be malt-forward with a wide range of flavors. I know that it is certainly a very refreshing drink after a hard days work.
No matter your style these beers have one thing in common, they are craft and here at Beards we brew them all--well, we brew quite a few of them, and we're working on the rest.
There are so many different styles that would take entirely too much time to explain them all. Good news though, for the super curious you can look up different styles online and therefore negate the need for me to cover all. An excellent resource to look into is the Brewers Association website: https://www.brewersassociation.org/resources/brewers-association-beer-style-guidelines/
Hello again, both veteran and first-time readers! I'm back (Nichole, remember?) and I'm here to give you the simple-ish outline of the beer-making process. So, without further adieu......
To begin, we have to put our measured and combined grains into the mash tun. What is a mash tun you ask, well, apparently tun is a fancy word for tank. So we are working with a tank where we put the mash, or grains that create the beer. Fancy schmancy. This is the tank next in line after the hot liquor tank (HLT). To me all the tanks look the same so these special names threw me off for a bit. Thankfully Justin cleared that up. The HLT first is set to heat up the strike water (water being heated up) which is then transferred to the mash tun. Another thing, the liquor we are referring to here is really just hot water; it has to be called something or else it can get confusing or just sound less cool. The tank has to be heated to around 150-152 degrees fahrenheit in order to activate the enzymes to breakdown complex sugars in the grain. The heat helps the yeast (which will be added in a few steps) eat the simple sugars. Justin said there are a ton more scientific terms and details to all of this but it depends how far one wants to go. I stopped him from really going into detail so I could retain at least some thread of understanding before more terms got dumped on me.
After all those previous steps we just covered we have now created a base malt, this is where most of the fermentable sugars come from. The base malt in this case is a barley called Brewer's Malt. There are over five malts in this particular beer, Peach Fuzz. They were weighed out and combined the evening prior to make this process slightly faster. The malts are not all for flavor, take the oats for example, they are in there to really produce smoother body and mouthfeel for the beer. This soaking process also allows the grain and water to balance each other somehow. During the soaking Justin would open the mash tun, which smelled delightful. He'd stir the mash with the mash paddle, which looks like a small version of a paddle (but would be no good out on the water because there are holes in it). The grains soak in this water to develop the sugars that will later feed the yeast so it can turn into alcohol. After the mash soaks for an hour it's ready to move. This whole process is called mashing in.
The next step is lautering. This is where all the grain is separated from the liquid and that liquid is now called wort. It is then moved over to the next tank which is called a kettle.
Hops are then added in the kettle. The alpha acid of the hops creates either bitterness or flavor and aroma during the boil process in the kettle. Knockout comes when the kettle is hot and the wort is cooled so the yeast can be added. Once the wort is cooled from its stint in the kettle it is moved to the fermenter where the yeast can be added. The yeast is alive and goes crazy eating all the sugars that were created in the process up to now; then once the yeast has had it's party it settles down and out in the fermenter. The wort has at this magical moment changed into beer!
From the fermenter the beer is crashed (cooled) to help the yeast settle and sent to the bright tank. The bright tank is a cooled tank that allows the beer to settle (this allows the sediment of hops, yeast, and grain particles to fall out of the liquid to the bottom of the tank) and be carbonated. After the beer has sat in the bright tank it is ready to keg. The amount of beer that came from the one barrel (about 31 gallon) system we have at the Petoskey location of Beards will fill two kegs. Once the beer is kegged we do it all again, it's more like a cycle that can take from a few weeks to a few months to complete one round.
So basically here is our review: 1. We put the water in the HLT (Hot Liquor Tank) 2. Then that water goes on to mix with the grains in the Mash Tun 3. We put the hops into the Kettle 4. The yeast then goes into the Fermenter 5. Then we fill the Bright Tank with CO 2 6. Finally, we have beer to fill the keg! We then enjoy that beer, of course.We learned that there are a lot of tanks and terms and things with special names and good brewers that are required to make a great beer. I am very glad we have brewers who knows what they are doing here at Beards. I learned quite a bit by being able to share this with you, so thanks. I hope you feel somewhat more educated after reading this!
Hi, my name is Nichole. I like beer. I like other things as well, but for now we’ll stick with the basics. I recently moved back to Petoskey (I am a native) and the logical progression of my taste for beer and need to make money lead me to work at Beards. It is a job I actually enjoy and since I plan to stick around for quite awhile I decided I should get a beerducation. I know little about craft beer, other than the fact that I really enjoy drinking it. This made me realize that you too may be interested in learning along with me. So, I am writing this blog for those who know little about beer making, but want to know a lot more, even if it is just for the sake of being that much more knowledgeable about beer.
For those of you who already know your beer and the whole process, perhaps you’ll remember your own introduction into craft. You’ll remember the discovery, creation, triumph, and ALL of the stupid mistakes. Please do feel free to read and be mildly entertained by my own elementary beerducation.
Where: Beards Brew Pub - Downtown Petoskey (Yes, we do brew beer at this location.)
When: 8:30 am - A random brew day
Who: The Newb (me!) interviewing Justin Koziol, Head Brewer Extraordinaire.
Why: Because I need to get educated on the art of making delicious beer, and also, getting paid is nice.For the next few blogs, I'll be providing my first-person experiences working at Beards Brewery. To start things off, here is a verrrry scientific sounding overview (a conglomeration of online facts and Justin's wisdom): Beer making entails creating a series of biochemical reactions in order to convert barley to fermentable sugars which then allows the yeast to thrive and thus convert the barley sugars to alcohol. If those terms went over your head, don't worry, they went over mine too so I will explain them in better detail as you read. All is not lost!
Stay tuned next time for ::::wait for it:::: THE BEER-MAKING PROCESS!
A note from one of our fierce leaders, Ben Slocum:
Four years ago we opened Beards Brewery. I had graduated from NMU only a few months prior, spending that last semester commuting home weekends to build out our space. We raised what funds we could, used remaining student loans and credit cards, and somehow were able to open. It's been a long four years, yet they've oddly flown by. Half the time the brewery is packed and overflowing with no space for more guests. The other half we're dead as we've never had the space and resources to pull off a full menu. We've struggled to keep taps flowing with too little space to brew, even after starting every summer without space in the cooler for any more beer. Our brew room has doubled as a space for Happy's when we aren't running brewing operations. The winters have been cold as there's no heat in the long hall back here, the summers have been sweltering as the sky lights bake the pub. We've tried to make it work as long as we could, but we've reached the point where it no longer works. Four years, and this will be our last anniversary here. We're going to wind up operations around April 2017, and put the pub to bed. 207 Howard Street has been our second home, as well as many of yours, for the last four years. We're going to continue to brew in Charlevoix where we've been doing our mainline beers for distribution, but we won't be serving them here.
Downtown Petoskey is where we have grown. Where many of you have brought your families to enjoy not only beer, but also the games that you grew up on--I'm talking to you, Rock 'em sock'em Robots. So, it was very hard for Peter and I to come to the decision to close the Pub on Howard and we hope that you all understand.
However, the good news is that you will still be able to enjoy those beers and those games as well as a full menu at 215 East Lake Street beginning April 2017. Our current pub has been a start. It's what we could scrape together to begin. Now it's time to take the next step. We're changing our view with a bigger venue, a more complete space, and we'll be able to do what we've been aiming at from the beginning: build a 50 year brewery that will be here as long as we will. Petoskey is our home, and it's time for that next step.
Craft is a word that applies to not just beer.
Being a part of the craft industry is more than great people using great ingredients to make great beer. It means being connected to everything around us. If we could paint lines from our pub to all of the people, places, and things we touch, it would look like a giant web of awesome.
Whether or not beer is at the center of that, who knows; but I do know this: craft is a community. We embrace all trades because working together is way cool and mutually symbiotic (I like to drop some of my elementary school science knowledge where I can), meaning, we feed each other’s successes.
Petoskey is home to many different types of craft—music, art, food, beverages, theatre, architecture, etcetera—and as a result, our patrons, staff, family, and friends are pretty crafty people. And because they make us so happy by drinking our beer, we like to give back by embracing their craft in return.
Whether we do that by hosting monthly Open Mic Nights, pouring beer at community festivals, or holding art contests, we hope to do our part in giving back to those who help us achieve our dreams.
Sure, it sounds a bit corny, but corny makes me happy. I don’t know about you, but our work is our passion and I feel lucky to be working in one of the friendliest, most driven industries I know. And I wish this happiness on everyone.
Way before Beards was a tangible reality, craft was influencing its inevitable inception in many ways. Our owners, Ben Slocum and Peter Manthei, have always had a love for broken-down processes. For Peter it was coffee, blending his writing with music, and computer programming and coding. For Ben it was food, food, and oh yea, rallying (racing fast, modified cars on public/private roads in all weather across all terrains). They are both the type of person to do things meticulously and well, while also experimenting and challenging themselves to do something new.
This translated into homebrewing pretty seamlessly. Those sessions in the garage, discussing recipes and experimenting with ingredients grew in tandem with their passion for craft, and that, my friends, is how Beards began.
But Ben and Peter definitely had some help along the way. One of my favorite anecdotes dates back to when Ben and Peter were building the pub—literally, building the pub. They were both working on projects and noticed a gentleman had come in, tool belt all ready to go, and had picked up a paint roller.
They both were thinking:
—“oh, Peter has a friend helping out—nice.”
—“oh, Ben has a friend helping out—nice.”
And that quickly turned into the realization that neither of them knew who this random guy was! Was he a friend? A foe? Some weirdo with a paint fetish?
Well, they asked him, and it turns out, he just wanted to get the brewery up and running as soon as possible because--hah--he and his wife wanted some good beer in the neighborhood! And he said, if he had to come in and the help them build it to get the beer that much sooner, so be it.
That lovely gentleman and his lovely wife are Fred and Mary Clinton, and they are our original regulars here at Beards.
This kind of freely-given support still shocks me, but in our up north community it’s how we operate. So when we have the opportunity to lend a hand, consider it lended.
This has applied to art since we opened back in 2012. Starting with pieces from Ben and Peter’s personal art collections, they then started reaching out to others. We’ve always been open to featuring local artists’ works, offering them a free and welcoming space to display their passions. This summer we are doing a monthly rotation of local artists’ portfolios. And since the summer season is marked by many tourists and travelers, we not only give them exposure, but also possible sales.
Our featured artist this month is Avery Bennett, but he goes by Ave and hails from our neighboring community of Boyne City. He features oil paintings in the pub right now—a series of hands in the act of planting and harvesting. The colors are bright, the shapes are geometric, and the subject matter reflects the beautiful land and produce Michigan provides.
He has been developing his passion for art since Kindergarten after an attentive teacher took note of his interest and talent. Since then he has blended his art with his creative inspirations—many of which involve his family and friends.
Beards is one of Ave’s regular beer spots (his favorite, probably) and he favors our pub for its comfortable atmosphere and friendly faces.
So when we say we are “passionate about beer,” what we really mean is we are “passionate about craft.”
I’m going to go ahead and admit something that I don’t think one is supposed to admit in front of people, much less in print where it can be recorded forever.
We looooooooove the UP. In fact, they may be our favorites. Well, today, they are our favorites. And in all truth, every restaurant, taproom, bottleshop and mom & pop store we are featured in, is totally special in their own way.
Corny, I know, but it’s true; and that is why Michigan is so fantastic.
To give you a little background on our relationship with the Upper Peninsula, we have to rewind the timeline a little. One of our dedicated owners, Ben Slocum, years ago, decided to attend Northern Michigan University. Marquette became not only his favorite place to buy pasties (Jean Kay’s for the win), but it was also the time he began coordinating with his partner and friend, Peter Manthei (who, coincidentally, was attending college in California at the time) on the idea of starting a brewery in their hometown of Petoskey. This turned into countless trips back and forth between Marquette and Petoskey for Ben, while he was juggling a full load of classes. And in 2012, after tons of undeniably hard work, we opened.
And three years later when we started distributing our beer, we knew we had to take it to Marquette. We are all fond of the UP for many reasons, and every time we venture up there, we are nicely surprised by our experiences and by how many new things we learn.
For example, the residents never fail to remind us that Petoskey is NOT “up north Michigan,” and hey, we get it. We respect it, because, dearest friends, you are indeed the REAL Up North. You win the award for northiest north. We are humbled in your gloriously north presence.
The drive through the UP can either be the most majestic experience ever, or the most terrifying. I have personally experienced both, and it reminds me just how vast of a wilderness exists up here. It makes me think of survival and determination, and oh gosh, I hope I remembered to put toilet paper in my emergency winter car kit.
The UP wants to be appreciated, and sometimes, that means you have to work for it. But that moment that you arrive at your destination, say downtown Marquette or the great town of Munising, it makes every trial, tribulation and challenge, all worth it. Because right after the UP beats you up a little, it hands you a beer and slaps you on the back in warmth and welcome.
Most recently, Beards Brewery went to Gwinn. And you know what? Gwinn was glorious! We made a sharp left turn on our way to Marquette and found ourselves happily lost down the windy backroads, surrounded by lots of blossoming green and absolutely no other human beings.
When we finally made it to our destination, The Up North Lodge, we found where everyone had been hiding. What a neat place! True to its name, it was just like a giant, up north Michigan lodge—a cozy, welcoming meeting place for both locals and visitors. Super-spacious inside, with tall ceilings and lots of wood accents. Outside was a huge green space featuring tables, a lawn for running around, and a sound stage for music.
Our afternoon/evening there was a quintessential summer day in Michigan. The sun was shining, people had cold beers in their hands (and it was our beer—bonus), and a great band was dishing out catchy tunes.
As I walked around introducing myself to everyone while shamelessly plugging Beards beer, I was progressively more and more pleased to experience such a kind response. I met many local Gwinn residents who jumped right in and talked to me about their beautiful town. They not only drank my beer, they invited me to sit and talk and laugh and enjoy the day with them.
And let me tell you, it’s a treat to have our beer welcomed into the community, but it is truly an honor to be welcomed as a person into the community. I will think fondly on Gwinn into the future, and it will be my pleasure to keep them in Beards beer as long as they want.
Cheers to the UP!
Well, Hello there!
Welcome to the very distinguished yet totally casual Beards Brewery blog. We are currently trying to find something way cooler to call it, but for now we are all going to suffer the phonetically obnoxious “blog.”
The team here at Beards has been diligently working to bring you, our Beards enthusiasts, quality beer and service since 2012. And since the focus has been on THOSE things, we think we might be overdue in looking back at our humble beginnings (we are STILL humble, but we swagger occasionally now).
Anyways, now that we have dedicated minions to do our work for us (hah!), we can sit back and chat a bit—answer shameless questions about our pasts, create visually stunning descriptions of our origins, and entertain you with sordid and not-so-sordid tales of our present and future.
Here at Beards, we are passionate about craft, and our story started back in…well, it started when Ben Slocum and Peter Manthei were much younger and had thought about what they wanted to be when they grew up. Ben, in true Benjamin Slocum fashion, wanted to do everything—become a chef, a racecar driver, a fireman—and he did, by the way. He is all of those things PLUS a newly certified EMT AND the very active co-owner of the brewery. Peter, coming from a traditional, business-oriented family, knew he wanted to open something of his own. When he was younger, it was an intergalactic space company. Today, it’s Beards Brewery.
Both of our leaders are the heads of our family, and they play the roles of mum and dad quite swell (we debate who plays who, and it’s usually decided by who’s bickering more). Our team is small, but mighty, and we work hard to bring you the quality and balance you deserve in your beer-drinking experience.
We have steadily grown and evolved since opening back in 2012, but this year marks quite an exciting time in our Beardly lives. With our fancy new 15 bbl production facility, we can now start to spread the good beer of Beards across the state. Adding canning to the mix, you can also find us at local northern shops! Huzzah!With all of these neat happenings happening, you should probably keep tabs on us. And because we care most about you, we want to know all about your Beards experience. So join us in our new campaign—Where do you Beards?—and join in on the adventure!