DETROIT VICINITY, MICHIGAN
Across Highway 75 one mile away from Flint’s Redwood Lodge, Auburn Hills’ villa-styled BIG BUCK BREWERY featured huge interior with 25-foot ceilings, central bar area, ample dining space, and a big screen TV in billiards area, August ‘04.
Fabulous menu offered steaks, burgers, pork porterhouse, and big appetizers. Brew tanks in back face the highway and brew master Doug Jakubiak crafts seasonal and traditional fare there.
Traditional brews included low calorie corn-husked wheat-dried raw-grained Buck Naked (when mixed with homemade black cherry soda makes a scrumptious Cherry Shandy), diacetyl cherry-chapsticked cotton-candied Kolsch-styled Big Buck, malt-thrusted lager-grained quince-peach-grapefruit-accented Antler Ale, butterscotch-sugared grape-ripened Redbird Ale, and bittersweet red apple-ripened, white peach-aided, Scotch-malted IPA.
Seasonals imbibed were first rate red-fruited hop-embittered malt-lacquered Steam Beer, mildly carbolic grapefruit-fringed Bavarian lager Munich Helles, tangy raspberry-pureed Raspberry Wheat, 4-grained 3-hopped caramelized apple-fronted Scotch-sweet Doc’s ESB, wispy banana-tart clove-spiced vanilla-tinged summertime Hefe-Weizen, and cherry-dried espresso-milked mocha-sweet River Stout (reminiscent of Murphy’s Irish Stout).