In 1997, Mike Stevens and Dave Engbers opened a 9800 square foot brewing facility in Grand Rapids, Michigan and began their dream of making beer, but within 3 years they were on the verge of bankruptcy and blamed themselves for making unremarkable beer. They refused to let the landlord lock them out of the property and adopted the motto, “Brewed for Us”. They started to make the type of beers they liked to drink – ales with big body, complex flavor rich aromatics. They spared no expense, and people began to notice.
The next year they debut KBS, a bourbon-barrel aged stout that quickly became one of the highest rated beers in the world. They were on the front end of this new trend in beer making – using bourbon barrels to partially age the beer. From there, their growth and popularity has continued every year and they have enjoyed more than 20 years as one of the fastest growing, most popular craft breweries in the world.
Featured Beer: All Day IPA
The beer you’ve been waiting for. Keeps your taste satisfied while keeping your senses sharp. An all-day IPA naturally brewed with a complex array of malts, grains and hops. Balanced for optimal aromatics and a clean finish. The perfect reward for an honest day’s work and the ultimate companion to celebrate life’s simple pleasures. ABV: 4.7%, 42 IBU.
Recommended Food Pairings:
Spicy dishes, light fish dishes and fried foods. It is also nice with mild Cheddar and Colby cheese.
Green Chile Queso
- 2 cups half-and-half
- 1 cup pico de gallo
- 1/2 jalapeno, small dice
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 Tsp black pepper
- 1 (8 oz) bag Monterey Jack cheese, shredded
- 1 (8 oz) bag sharp cheddar cheese, shredded
- 1/2 cup roasted green chiles, chopped (Hatch, Anaheim or canned)
- 2 tsp cornstarch
- Fresh cilantro, for serving
- Tortilla chips, for serving
Add the half-and-half, pico, jalapeno, chili powder, salt and pepper to a medium saucepan. Over low heat, slowly bring to a simmer. Do not boil. Simmer for 3 to 5 minutes to let vegetables soften. In a large bowl, add the cheese and toss with the cornstarch. Add the cheese in small amounts to the heated mixture. Stir each time until melted before adding more cheese. Turn off the heat and stir in the green chiles. Garnish with fresh cilantro and serve.