Posts Tagged ‘frankenmuth’


Best Beer in MichiganFrankenmuth Munich Style Dunkel Lager may be a mouthful of a title, but it comes with the credentials to back it’s flashy name. After recently winning the silver medal in the World Beer Championships, the Dunkel also took home the bronze medal from the 2011 World Expo of Beer. Elsewhere, the Alström Brothers, founders of BeerAdvocate, also gave the beer an “exceptional” score of 90. All together, the Frankenmuth Dunkel is some of the best beer in Michigan.

The Dunkel, meaning “dark” in German, is a traditional style of beer developed in Munich that gets it’s name from the dark roasted malts used in the brewing process. These malts, aside from giving the beer its trademark color, give the beer a toasty, nutty and chocolate-like taste with a smooth, malty finish. Drinkers might also detect added hints of raisin, coffee, and a slightly smoky taste while enjoying the Frankenmuth Dunkel.

This recent cold snap in Michigan offers a great opportunity to try this dark and warming brew. At only 5.1% ABV, this beer is big on flavor but light on alcohol when compared to other dark brews, making it a great partner for foods with big, hearty or spicy flavors like barbecue, sausages, and roasts. You can even try this great recipe for French Onion Soup that uses the Dunkel as an ingredient. For dessert, pour some beer in a glass and have some fun by dunking some Oreos, drawing out the chocolate notes of the Dunkel.

The Frankenmuth Dunkel offers tradition, flavor, and fun, truly proving that it’s one of the best beers in Michigan.

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Cue the Rocky theme! Frankenmuth Brewery is excited to compete in the first official Ashley’s Invitational Brewery Throwdown next month! Starting on January 4 at Ashley’s Beer & Grill in Westland, the winter-long tournament features eight craft breweries all competing for the title of Brewery Throwdown champion. And best of all, each round of the brewery competition is open to the public at no cover charge. Show up and enjoy your favorite Frankenmuth beers, because the brewery with the most glasses sold at the end of the night will advance to the second round!

According to Ashley’s co-owner Jeff More, this type of event has never been done before. “This is the first such tournament of its kind… There have been individual matches and beer throwdowns, but not a bracketed, multi-round brewery tournament that we could find.”

The four first round matches will take place on respective Wednesdays throughout January. The match-ups are as follows:

January 4
Dark Horse vs. Short’s

January 11
Saugatuck vs. Arcadia

January 18
Frankenmuth vs. Wolverine

January 25
Michigan vs. Victory

Each brewery will showcase four beers in each round. For round one, Frankenmuth will have the Pilsner, Munich Style Dunkel, Winter Bock, and Batch 69 American IPA.

The fun kicks off next Wednesday at Ashleys Beer & Grill, 7525 Wayne Rd. in Westland. We hope to see you all when Frankenmuth makes our tournament debut on January 18!

Brewery competition bracket

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Christmas in Frankenmuth‘Tis the season for good tidings and holiday cheer, especially in Frankenmuth, Michigan! Visitors come from all over the globe to experience Christmas in Frankenmuth. From the world-renowned food and gifts of Bronner’s Christmas Wonderland to the festive and old timey accommodations of the Bavarian Inn, Frankenmuth is synonymous with the holiday season — and for good reason.

As always, Frankenmuth Brewery is excited to get in on the action. In fact, this week we’ll be hosting jolly ol’ St. Nick himself at the brewery! Thursday, December 22 from 2-4 PM and Friday, December 23 from 5-8 PM, Santa Claus will be sitting down for photos with the kids and passing out FREE hot cocoa to the whole fam.

And as long as you’re visiting, why not pick up some of our award-winning brews to stuff in your beer lover’s stocking? After all, we’re pretty sure the old saying goes: this season, give the gift of good cheer beer!

Season's Greetings From Frankenmuth Brewery

A 1950s Frankenmuth Brewery holiday ad.

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Recently awarded a Silver Medal by the World Beer Championships, Frankenmuth’s Hefeweizen Frankenmuth's Hefeweizen Light: One of Michigan's Best Beers has been not only recognized as one of Michigan’s best beers, but one of the best light beers in the entire world. Founded in 1994, the WBC does monthly blind taste testings of brews and rates them on a 100 point scale. The Hefeweizen scored an extremely impressive 88 points in a December tasting.

Known as Hefeweiss in Bavarian brewlore, Hefeweizens are a kind of beer where yeast is left in during the complete brewing process. This results in the beers strong gold, yet somewhat cloudy appearance after pouring. The Frankenmuth Hefeweizen in particular has a strong base that features an essence of banana bread. Expanding upon this flavor note, there are plethora of other tastes that pop up once on a drinkers tongue. There is a distinct touch of clove, a perfect level of citrus and an overall wheat flavor that amps up the recipe of a traditional Hefe.

Not only has the Hefeweizen been commended by groups like the World Beer Championships, it also getting high marks from users of the influential beer rating site, Beer Advocate. Here is a sample of what a few reviewers are saying about Frankenmuth’s impressive yeast beer.

Beer Advocate Reviewer DannyDan: “The mouthfeel is a sticky, lip smacking and easy to drink while leaving a slightly dry taste in the mouth. A very good tasting light to medium bodied beer that I would recommend.”
Overall Score: 4.2/5

Beer Advocate Reviewer Brenden: “One thing that annoys me is when a brewer makes a Hefeweizen just another wheat ale and neglects what makes it special. Thank you, Frankenmuth, for using the Belgian yeast the way it ought to be used. There’s a sturdy malts backbone to frame this beer in the aroma, but the banana and clove are there and the main feature.”
Overall Score: 3.6/5

Beer Advocate Reviewer Cosberger: “Wonderful Banana and subtle clove scent with a very smooth finish. Saw a lot of people put an orange in the beer, I liked the beer simply straight up.”
Overall Score: 4.35/5

While these verdicts have been delivered, take your own trip to the brewery to have your own say about one of Michigan’s best beers, the Frankenmuth Hefeweizen. It’s taste is one that can rarely be matched by any other light tasting beer in the world.

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One nice thing about Michigan winters: the Michigan Winter Beer Festival!

Tickets for the Michigan Brewers Guild’s seventh annual officially went on sale December 1, and if the size and success of the Detroit Fall Beer Festival was any indication, this is one event Michigan beer enthusiasts won’t want to miss.

Along with Frankenmuth Brewery, the Brewers Guild expects more than 50 other Michigan breweries peddling over 300 different beers!

Brewmaster Jeff Coon is already considering which seasonals Frankenmuth will have on hand at the event, though the Winter Bock Lager and Baltic Style Porter Lager will almost certainly be in attendance. If you love Michigan beer, shouldn’t you be too?

Winter Beer Festival

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Pairing the right beer with the right meal is a skill. But incorporating the right beer into the right recipe is an art. That’s why we consulted Frankenmuth Brewery’s Executive Chef/Food Artist Extraordinaire, Taffy Cline for the recipe to one of our favorite beer dishes. Bon appétit!

FRANKENMUTH FRENCH ONION SOUP

Ingredients

  • 4 tbs. veg oil
  • 2 tbs. ground fresh garlic
  • 5 lbs. yellow onion — each Julienned
  • 2 whole dried bay leaves
  • 2 tbs. dried oregano
  • 2 cups red wine
  • 1 gallon of beef stock
  • 1 pint Franknemuth Brewery Munich Style Dunkel Lager

Directions

  • First you will want to Julienne all of the onions.
  • Then in a large pot pour in the vegetable oil, garlic and bay leaves.
  • When the oil is hot, put in the onions and stir it up, coating the onions. (If you feel you need a little more oil the go ahead, but use sparingly).
  • Cover the pot with a lid or a piece of aluminum foil to help sweat the onions.
  • Saute the onions until they are all browned. (As they begin to brown they will go very quickly, so turn down your heat).
  • After all of the onions have turned brown, make a whole in the onions so you can see the bottom of the pan.
  • Pour in the red wine. The red wine should sizzle as it goes in and this will also help to loosen all of the wonderful flavors that were on the pan.
  • Let the wine reduce slightly and then add the beef stock and the oregano.
  • Now, if you like your soup to be thick with onions; cut back on the amount of stock, and if you like more broth then add more stock.
  • Let the stock begin to simmer and then turn your fire down to low and add the Dunkel beer. The soup itself is done when it reaches an internal temperature of 165° F.
  • Pour into a bowl, top with croutons, top the bowl with your choice or swill, provolone, gruyere or even mozzarella cheese.
  • Place in the broiler part of oven until the cheese is just turning brown.
  • Serve!

Note

After you add the beer, you will want to taste it before you keep going. Sometimes the beer may reduce too much and become overbearing. Always taste your foods as you cook. Remember: you can always add more ingredients but you cannot take them out.

Frankenmuth Restaurant Kitchen Staff

Frankenmuth Kitchen Staff w/ Executive Chef Taffy Cline (far right).

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In 2012, the storied Frankenmuth Brewery will be 150-years-old. In anticipation of this monumental occasion, we decided to take a brief look at the history of the original Michigan microbrewery.
The Frankenmuth story begins in 1857 when John Matthias Falliers founded the first brewery in Frankenmuth, Michigan. Five years later in 1862, William Knaust and Martin Heubisch opened the Cass River Brewery just north of the Falliers’ Frankenmuth site. In 1874, Johann Geyer purchased the Cass River Brewery from Knaust and Heubisch, eventually renaming it Frankenmuth Brewing Co.


The brewery remained in the Geyer family for the next 112 years before being sold to a German businessman named Ferdinand Schumacher. Tragically, the brewery was nearly burned to the ground just one year after Schumacher purchased it. Some of the original structure was salvaged and by 1990, Frankenmuth was sold to Randall Heine.
Heine was able to steer Frankenmuth back on track, eventually hitting a production peak of 30,000 barrels distributed across 25 states in 1996. Then, on June 21, 1996 tragedy struck again. This time, in the form of an F3 tornado that tore into the brewery causing millions of dollars in damage. Frankenmuth Brewery was essentially crippled until 2003 when a brew pub was opened, only to be closed three years later when the Heine family was denied a loan necessary to keep the brewery open.
In January 2009, Haithem and Anmar Sarafa purchased Frankenmuth Brewery and had it back up and running by that summer. Today, the brewery and adjoining restaurant are bustling once more, making Frankenmuth not only Michigan’s longest running craft brewery, but also one of its most celebrated.
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We at Frankenmuth Brewery decided to craft an event at our brewery specifically for beer bloggers in Michigan. On Thursday, October 20, 2011, bloggers from all over the state of Michigan attended for a private tour and enjoyed a 6-course menu featuring fabulous Frankenmuth beer pairings!

Blogger Event Invitiation    Brew House

Haithem Sarafa greeted the beer bloggers with a warm welcome to the brewery.  The private tour began in the Brew House, where brew master Jeff Coon revealed the method to his beer-making madness.  He educated the beer bloggers on how craft beer is made in the brewery.

Following the tour was a perfectly paired six-course menu, made specifically for the event.  Each course consisted of a Frankenmuth Beer alongside a delectable dinner plate.  Jeff and the Brewery chefs developed the menu together, making sure each beer and food pairing complemented one another perfectly. The 6-course menu was as follows:

  1. Red Sky Ale, paired with Alpine Canape. Herb goat cheese and mushroom crostini, drizzled with a savory mushroom demi.
  2. Batch 69 IPA, paired with a shrimp and lobster gumbo. A traditional creole specialty with the brewer’s touch.
  3.  Frankenmuth Pilsener, paired with bleu cheese stuffed figs wrapped with bacon and prosciutto, drizzled with a mint raspberry vinaigrette on a bed of fresh greens.
  4. American blonde Ale paired with melon sorbet topped with pineapple compote!
  5. Munich Style Dunkel Lager paired with Elk flambeed with brandy, atop caramelized parsnips with a red currant and mushroom reduction. An edible flower too!
  6. Hefeweizen Ale alongside a Toffee Fig Creme Brulee.  A traditional French dessert with a caramelized sugar glass lid topped off with figs and toffee pieces.
Menu

Menu

Red Sky Ale

Red Sky Ale

Batch 69 IPA

Batch 69 IPA

Munich Style Dunkel Lager

Munich Style Dunkel Lager

Frankenmuth Brewery Chefs

Frankenmuth Brewery Chefs

The feedback from the meal was so outstanding, many of the dishes may even be added to the restaurant’s normal menu!  Head chef Taffy Cline shared a recipe from the Brewery menu with the beer bloggers, that uses Frankenmuth beer as an ingredient. Try it for yourself at home!

FRANKENMUTH BREWERY FRENCH ONION SOUP

Ingredients

  • 4 Tbs. veg oil
  • 2 Tbs. Ground Fresh Garlic
  • 5 lbs. yellow onion- each julienned
  • 2 whole dried bay leaves
  • 2 Tbs. Dried Oregano
  • 2 cups red wine
  • 1 gallon of beef stock
  • 1 pint Franknemuth Brewery Dunkel beer

Directions

First you will want to Julienne all of the onions first. Then in a large pot pour in the vegetable oil, garlic and bay leaves. When the oil is hot put in the onions and stir it up to coat the onions. (If you feel you need a little more oil the go ahead but sparingly). Cover the pot with a lid or a piece of aluminum foil to help sweat the onions. Sautee the onions until they are all browned. (As they begin to brown they will go very quickly, so turn down your heat). After all of the onions have turned brown, make a whole in the onions to see the bottom of the pan. Pour in the red wine. The red wine should sizzle as it goes in and this will also help to loosen all of the wonderful flavors that were on the pan. Let the wine reduce slightly and then add the beef stock and the oregano. Now, if you like your soup to be thick with onions; cut back on the amount of stock, and if you like more broth then add more stock. Let the stock begin to simmer and then turn your fire down to low and add the Dunkel beer. The soup itself is done when it reaches an internal temperature of 165* F. Pour into a bowl, top with croutons, top the bowl with your choice or swill, provolone, Gruyere or even mozzarella cheese. Place in broiler part of oven until cheese us just turning brown and serve.

Note:
After you add the beer you will want to taste it as you keep going. Sometimes the beer may reduce too much and then become over bearing. Always taste your foods as you cook: Remember- you can always add more ingredients but you can not take them out.

View the photo gallery on our Frankenmuth Brewery Facebook page for more event photos!

Brew Master Jeff Coon

Brew Master Jeff Coon

Shoutout to Michigan Beer Blog, I’m a Beer Hound, and Motor City Brew Tours!

I'm a Beer Hound

Motor City Brew Tours

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Somewhere along the road from casual beer drinker to avid beer enthusiast, one must understand the key elements of beer. Among these basics: what is the difference between ales and lagers? Generally this is one of the first steps on the journey toward aficionado status. If you haven’t already, why not take that step with us now, and let Frankenmuth Brewery explain the difference between the ales and lagers.

In comparing ales and lagers, color and alcohol content don’t really factor in. The main thing we’re concerned with is yeast. The type of yeast used will effect which ingredients and techniques can be used in the brewing process.

Ales are top-fermented at warm temperatures, usually between 60-75 degrees. At this temperature, yeast tends to mature and ferment faster, sometimes in as little as a week. Lagers, on the other hand, are bottom-fermented at 45-59 degrees, which generally takes much longer. In fact, the word lager comes from the German word lagern, which means “to store”.

As the name suggestions, the yeast in the top-fermented ales rises to the top of the brew during fermentation. And as you might’ve guessed, bottom-fermented lagers are just the opposite. Because of the fast and warm fermentation, many consider ales have a stronger, bolder taste. Lagers are considered to have a smoother, cleaner taste.

There’s even a difference in how these beers are traditionally served. Ales are considered to be best at “cellar temperature”, between 50-55 degrees. Lagers should be much colder, at a crisp 40-45 degrees.

Frankenmuth Beer

Those are the principle differences between ales and lagers. Now that you’re on the road to worldly beer connoisseur status, don’t forget to stop by Frankenmuth Brewery on the way! We’ve got a fine mix of ales and lagers to tempt your taste buds. Among our lagers is the Munich Style Dunkel and our flagship beer, the Pilsner. For ales, we brew the popular Cass River Blonde, Red Sky, Batch 69 IPA, and the Hefeweizen.

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Last month we asked our loyal Frankenmuth Brewery Facebook fans for their best recipes that include our favorite ingredient: beer! The response was so overwhelming that we decided to keep the discussion going with a little added incentive: A FRANKENMUTH BREWERY PRIZE PACKAGE including a t-shirt, magnets, stickers, and a full set of coasters!
Use the comment section below to submit recipes for your beer dish specialties to be entered into the contest.

  • Entries must be received by October 28, 5:00 PM, EST.
  • Please be as thorough as possible with all ingredient measurements and preparations.
  • And of course, this means including your favorite Frankenmuth Beer: Hefeweizen Ale, Munich Style Dunkel Lager, Pilsener, Red Sky Ale, American Blonde Ale, Batch 69 American IPA, or Oktoberfest!

Cooking with Frankenmuth Beer

“In wine there is wisdom. In beer there is strength. In water there is bacteria.”

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