From the Ambassador’s Desk: A New Home

“Why Greenbush?” they ask.

“Well, you see, Scott and Justin are from Harbert, MI. Yes, that Harbert, just a few short miles away from the brewery. And before Harbert was Harbert, it was a whistle stop, called Greenbush.”

This is an interaction that takes place between any one of the Greenbush staff and a new customer in the taproom. Generally speaking, once said customer has had a few sips of the delightful brew they are starting with, this question comes up, and we are all somewhat trained to lead with this answer.

It’s easy for most of the staff. Scott, Joe, Carlos, Justin…all from the area. Jen, our newest addition to the full-time staff is also a direct native. Some have fled the area for different adventures along the way, and some are starting out their grand adventure right here at Greenbush. Discussing the reinvention of the area comes naturally to them, and they remember when Corvette Central was actually IN our building, and when the Stray Dog was Nick’s. (Or something like that.) But me? I might as well be from the other side of the planet.

I’m from New York. From a small town, Saugerties, that is similar to the Harbor Country area in so many ways. But often, when people hear NY, they automatically think “bright lights, big city” or “the big apple.” (That or Buffalo, which often creeps up in people’s machinations of what New York living outside the city must be like.) But I grew up in a small town 90 minutes north of NYC, at one point the boom of the IBM domination, slightly worse for the wear by the time I moved there. Now the town is having an agro-tourism resurgence, much like our area, and that’s just the tip of the similarity iceberg. It’s home, for all intents and purposes. Where I generally spend Thanksgiving Eve, where I went to high school, where skeletons I’ll never mention are much more out of the closet than in. I’ve moved around a bit since then, to Manhattan (the actual big city) and then Chicago, before getting swept off my feet by a musician/furniture genius and deciding to move to Michigan. (That’s a story for a much different blog post.)

Here, in our little corner of Southwest Michigan, I’ve found a second home. Sure, it took a while to get used to the lack of Asian takeout and invasions of ladybugs. But with those things came fresh-picked blueberries and apples for days. Living in this area led me to craft beer and then, Greenbush; a path I can’t imagine having followed living anywhere else. Here I can call a neighbor and ask for a snow plow, or I can feel free to pick wild raspberries from a coworkers yard. I’ve become a cook, a part-time-some-kind-of gardener, a cat lover and a great wife.

I’ve become The Ambassador, and that’s more than this big city girl ever really imagined.

Outside the Tap Lines: Infusco Coffee Roasters

If you’ve been to the brewery lately or happen to frequent our Facebook page, there’s no doubt you’ve heard of Infusco Coffee Roasters–whether on a poster, at a tasting, or bursting in flavor from Mr. Hyde, our Sumatran cream stout made with coffee from Infusco. Today in Outside the Tap Lines, we’re going to further introduce you to this unique business.

 

Rich Siri and Seth Vander Ark started Infusco Coffee Roasters in 2011, but both have been coffee enthusiasts since high school. Master Roaster Rich has been roasting his own coffee beans for over a year now and the two of them kick-started the business to share their passion for the art of roasting coffee beans with the caffeine-fueled public (decaf lovers are welcome, too!). With a 70-lb. vintage coffee roaster in tow, Infusco’s goal is to get fresh-roasted, single-origin coffee beans into your hands as close to the roast date as possible; something that absolutely sets them apart from everyday coffee beans/grounds.

 

So what’s happening with Infusco now? A TON. Yesterday, they started moving equipment into a new space in Sawyer where they’ll do all of their roasting. Then, this weekend, Rich and his wife Stacey are heading to Kenya (yep, you read that right–Kenya) to source and purchase coffee beans directly from a tribe there.

 

If you want to get to know Infusco a better yourself, stop by the brewery this Saturday and following Saturdays from 11 a.m. to 4 p.m. to sample a variety of brews, grab a cup to go, or pick up a sample bag of coffee beans to enjoy in your own home. This week, on January 21, they’ll be offering samples from the following roasted beans: Sumatra, Brazil Santos (previously only available in limited supply), Ethiopian Sidamo, Ethiopian Yirgacheffe and a brand new decaffeinated Sumatra that boasts an all natural, chemical-free decaffeination process.

 

For more information and to stay in-the-know about Infusco, “like” them on Facebook and keep an eye on their website.

Apathy Braised Chicken

A long time ago, in a galaxy far, far…well, not really that far, The Ambassador had a blog. I had time to cook and experiment and play around with different recipes. Lots of them, even. “Eat it. Drink it. You Know You Want To” has since been reduced to far fewer posts, but get me in the kitchen on a snowy Sunday and watch out. I braise because I can, because it’s good and homey and delicious, and because there is no person alive that doesn’t love a good comforting meal in the winter.

I also love cooking with booze, and when I find a winning combination I generally go for it. Be it rye whiskey in chili, Founder’s Breakfast Stout as a BBQ sauce, or this fantastic Apathy Braised Chicken below, the combination tends to rock my world.

Chicken marinates for 24hrs if possible

After a nice reheat

I served it with roasted cauliflower

Be careful braising with beer, because at times the reduction can cause the bitterness in beer to come out more… not always what you’re looking for. But the sweetness of the oats in our Oatmeal Stout round out the roastyness, so you’re left with a dish that makes sense, in your head and on the plate.

Which, let’s be real. Is generally half the battle anyway.

Apathy Braised Chicken

1 whole chicken, cut into 6 or 8 pieces

12 oz bottle of Apathy Oatmeal Stout

2 TBSP Aleppo Pepper (or any chili pepper you like)

salt

pepper

2 TBSP olive oil

2 onions, sliced thick

1 C chicken stock

1 C parsley, chopped

In a large ziploc bag or plastic container, marinate chicken in beer and Aleppo pepper, salt and pepper for 8-24 hours.

Remove from marinade (set marinade aside) dry on paper towels, allow to rest for 20 minutes.

Preheat oven to 350.

In a large dutch oven or heavy bottom pot with lid, add 1 TBSP olive oil and brown chicken (in batches if necessary) over medium-high heat, approximately 8 minutes (will depend on size of your bird). Remove meat and set aside, covered.

Add remaining TBSP olive oil to pan, saute onions approximately 10 minutes, picking up pan drippings as you stir.

Add in marinade, bring to a full rolling boil for at least 5 minutes, stirring occasionally. Add meat back to pan (along with any juice from reserved plate) and add enough chicken stock to just cover meat.

Put lid on, place in oven and cook for 2 1/2 to 3 hours, until meat is falling off the bone.

Chill pot completely (I did this in a snowbank during the blizzard) and then scrape off any fat that has collected on top of the meat, the sauce, anything.

When ready to eat, reheat meat in pot, over medium-low heat, then remove and set aside on a plate. Reduce the sauce as much as necessary to have a thick, gravy like sauce. Return meat to pot, add in parsley, stir a bit.

Serve with roasted cauliflower, or polenta, mashed potatoes…something good to soak up the extra sauce!

Behind the Bush: Justin Heckathorn

Spotting Justin Heckathorn is kind of like spotting a bald eagle. The instances are few and far between, but when the occasion presents itself, it’s pretty majestic. For those of you who don’t know, Justin is Greenbush’s financial operations guru. If you’re lucky, you’ve caught a glimpse of him, perhaps at the holiday party, helping out behind the bar on New Year’s Eve or squeegeeing the floor with brewer Joe. But enough introductory nonsense, let’s get to know the REAL Justin Heckathorn.

What do you do at Greenbush?
Basically write checks, keep us current with our suppliers, take part in planning for the future and any administrative tasks I can accomplish between the hours of 6-7:30 a.m. and 6 p.m. to midnight.

How’d you get involved with the brewery?
Scott and I have known each other since elementary school and became really close friends in middle school. Scott knew he didn’t want to be bothered with boring office work, nor does he have the patience for it, so….enter me.

What time is happy hour for you?
It’s always happy hour someplace. Only time I can really live by that is when I’m camping. Otherwise, it’s usually coffee first…then on to happy hours.

You’re on a deserted island and can only have one case of mass-produced domestic beer dropped to you—what do you pick?
Easy. Fresh canned Bud Light. I assume it will be dropped cold so I can sink in the water to keep it cold. This refreshing treat (if fresh) doesn’t taste too bad getting somewhat warm and not sitting in direct sun. Also, I hope we can start with a Monday drop and a Friday drop and go from there.

Redeem yourself—what’s your favorite non-Greenbush beer to drink?
What? There’s other kind of beer!?! Okay….I like Founders Breakfast Stout these days.

What’s been your most memorable experience with Greenbush thus far?
San Francisco ….at least parts of it.

What does your family think about all this madness?
They think we have a pretty cool fort made. Not sure they see the full magnitude of things.

When you were a kid, what did you want to be when you grew up?
The Official Fifth Beatle…..however, I would been forced to play the cow bell or something with that bunch of lackluster musicians.

If you were a Greenbush beer, which would you be and why?
Distorter. That’s my brain most times.

What’s your favorite food?
Indian. Butter Chicken. Just keep clear the next day though.

Where do you think you and Greenbush will be in 5 years?
Hopefully I will be employed by then. Also, I think we’ll have a kickin’ presence in the great Midwest and mushroom out to other big cities around the US. Big goals, but that is a five-year target…and when I say “big goals,” I mean that part about me being employed.

If you only had one item you could take with you to work at Greenbush, what would it be?
My calculator. I can’t think without it.

What’s the most exotic place you’ve ever visited?
Town of Merida in the central part of the Yucatan peninsula. Then going to visit various Maya ruins via a van/bus that would not pass as “safe” in the US.

Chicago or Michigan sports teams (or Indiana if you’re crazy)?
Chicago. Da Bears….come on Cubs!

Did you have a favorite brewery before Greenbush opened?
Founders in Grand Rapids.

What’s on your nightstand?
Alarm clock and a pint of water.

How many beers do you drink in a typical day?
What am I, visiting my doctors? Two. A growler counts as one beer if you are drinking straight from it, right?

Rhapsody Hero (where you try to pick the WORST song for everyone to enjoy)—what’s your pick?
Lionel Richie is a good pick. But I may have to go with a Dr. Hook treat…..Sexy Eyes or Sharing the Night Together.  Both have that great 70′s groove, man.
.
Bonus question—how do you keep your head so shiny?
That’s a secret I can’t tell….per my hairdresser. Sorry.

Brew News: The Blog is On

Greetings Greenbush lovers! Jen here, your trusty new taproom manager/assistant to the Ambassador. Nearly seven months into existence as a brewery, we’re ringing in the new year by pulling out all the stops including more and more bottling, super website updates, January events and this here blog. Right now, keep an eye out for regular posts on the 1’s and 6’s of every month (1st, 6th, 11th… you get the rest).

This month in the taproom we’re still highlighting our cozy winter beers. We’re rocking two mega beers with Ursus, the Winter Old Ale and Mammoth, a Weizenbock; Apathy, an oatmeal stout here to break you free from your indifference; and Jadis, the Winter White Ale. They’ve all been flying off the tap tower in pints, 6 ouncers and growlers. Oh and did I mention BOTTLES? They’re part of our ever-expanding selection of bottled beers and the taproom is the only place you can get ‘em.

Now… on with show. January 14th through 21st marks 2012 Kalamazoo Beer Week and we’re psyched to be included in so many of the events. Here’s the rundown, which you can also find on our trusty calendar.

Tuesday, January 17
5:00-7:00 p.m.: Sample Anger and Ursus at Webster’s Prime Steakhouse (no reservations required)
7:00-9:00 p.m.: Enjoy some Apathy and a taste of Pain at the Union Cabaret & Grille (no reservations required)
9:00-11:00 p.m.: End the night with some Closure or perhaps a taste of Brother Benjamin at the 411 Club (no reservations required)

Thursday, January 19
7:00-9:00 p.m.: Join in a ceremonious Firkin tapping plus sample Ursus and Mammoth at Cosmo’s Cucina (no reservations required)

Friday, January 20
7:00-9:00 p.m.: Four-course dinner & beer pairings at Old Burdick’s Bar and Grill (reservations recommended)

And in a fitting way to end the month, we’re teaming up with Small Bar once again, tapping Closure at their Cask Festival on January 27—check our Facebook page for more details closer to the date!

That’s all for now folks. Come visit the blog any time to see what’s currently on tap. Next up… 20 questions with our elusive financial guru, Justin Heckathorn. Until then, I’ll see you in the taproom.