Wolverine Opens Wide!

So my regular readers know I am a Microbrew Enthusiast. And most of you know I live in Ann Arbor, Michigan. Today there is a special event for Ann Arbor Microbrew Enthusiasts, and I would be remiss if I didn't give it its due, but more importantly still, one of the primary entrepreneurs is a fellow writer, Liz Crowe. who has guested HERE!--You KNOW HER! She was a guest in September when she had a short story released, and has since had Breathless Press INSIST on printing her whole book. (We should all be so lucky, ne?)

So today I am talking a little about good beer, drinking locally, and my own newest local watering hole.


Drink Locally

The Germans were early beer purists, and while in most domains, purity is a negative for me, where beer is concerned, they have a point. Beer should have Barley, Hops, Yeast, and Water. Nothing else. Ever.

You know what it REALLY should never have? Rice. Corn. Fermaldahyde. All three of those ingredients are found in Budweiser. (no wonder it tastes like crap, ne?) In fact preservatives will ALWAYS mess with beer flavor. In Ireland, I am a big fan of Guiness. Locally? Not so much—you see, shipping so far requires preservatives... same with Heineken or Becks. GREAT BEER... if you drink it where it's made... In reality, every effort should be made to drink beer brewed close enough to you that preservatives are NOT NECESSARY. You won't be sorry. In fact... if you think you don't LIKE beer, you might be shocked that what you really don't like is all that extra crap.

When I was a beer pusher (aka: microbrewery waitress) I maintained that anyone who thought they didn't like beer, hadn't really tried to find the kind that suited them, as there was a brew for everyone.


So anyway... Moving from Oregon to Michigan was a little culture shock in 2000, but Michigan is coming into its own, microbrew-wise. I find New Holland Brewings Mad Hatter and Poet Stout two of the best micros I've had ANYWHERE...VERY locally (the way it should be) Arbor Brewing does an impressive job with Red Snapper (a red bitter—my favorite) and Sacred Cow (an IPA and close second).

Enter Wolverine...

You need a brief beer lesson here... TECHNICALLY... the above stuff is all ALE. Ales are brewed HOT and TOP fermented. This is a faster process and more feasible for small batches because you can brew a batch every few days in the same vats. BEER is COLD fermented—which happens at the BOTTOM and takes longer. It is a different sort of product. BUT...

There is a misconception...

Because so much nationally brewed CRAP is technically BEER, people think beer is less strong and less varied—not necessarily so... only nationally distributed BIG HOUSE crap is less varied and weak. In reality, the same range exists for both forms...

Why am I telling you? Because Wolverine is the first Microbrewery I've seen making BEER instead of ALE... and the two I tried when I went to the 'exclusive invite only because I'm special' party *shifty* were no less complex than any ales I've ever had. I drank a glass of 'emOATable' (an oat ale that was dark and oaty like an oatmeal stout, not quite so heavy, but delightful) and the 'insolent mink IPA'--a play on Wolverines and varmints... minks being a pungent sort, as IPAs are, because of their hops. The brews were very good. The range was good. And I LOVE having a microbrewery that is walkable not just for ME (I will walk anywhere) but for my husband or beer loving neighbors.

Why am I telling you all TODAY?

Tonight is their public Grand Opening!

Tonight, beginning at 7 pm is $1 off beers (they are normally open earlier but have a VIP event). There is free pizza until 9:00. It is at 2019 W. Stadium in Ann Arbor (behind Big George's Appliances and the bike shop). Head down and check it out! Normally they open in the afternoon, but today you need to let them get ready for the PARTY.  Ann Arborites, I strongly recommend it! Visitors, be sure to check it out next time you are in town.

And Congrats to the Beer Wench!