DETROIT VICINITY, MICHIGAN
Provincial northern Detroit suburb Birmingham’s hunting lodge-styled BIG ROCK CHOP & BREWHOUSE offered exquisite dining, art deco design, 400 quality wines, and banquet rooms galore at railroad station location (visited August ’04).
Sitting at centrally located bar, I quaffed brewer Dan Rogers’ fruitful libations. Buttery light-fruited triviality Lo-Carb Blonde Lager, toned-down caramel-malted fruit-spiced Raymondo De Rojo Red Ale, quince-ripened hop-doused Raggedy Ass India Pale Ale, and soft-hopped peach-bruised pear-skinned orange-soured Weizenheimer Hefeweizen with wine-sauteed mussels.
Curacao orange-fronted grapfruit peel-embittered coriander-spiced Belgian-styled witbier White Cap Ale and hop-roasted espresso-like dessert beer Flying Buffalo Irish Dry Stout were better choices.
