FRANKENMUTH, MICHIGAN
On September ’04 jaunt, discovered two opposing brewpubs in German town holiday haven 100 miles north of Detroit. While Frankenmuth Brewery offered fine conventional mainstream fare, Sullivan’s Black Forest Brewhaus concentrated on experimental American and Bavarian-styled choices.
Overlooking the Cass River, spacious brick FRANKENMUTH BREWERY (second oldest brewery behind Yeungling re-developed after destructive ‘96 tornado) featured original beer cellar, wooden table-stool setting, high ceilings, mezzanine area, and wood carved columns at lower level bar (with six stainless steel brew tanks).
Traditional Bavarian beers included bold whiskey-rye-soured hop-fizzed German-Style Pilsener and warming wheat-hay-grass-imbued Marzen-styled Octoberfest.
Grain-based American heartland styles included dry wheat-husked lemon-apricot-soured Mel-O-Dry Light Lager, soft-bodied corn-based yellow fruit-fizzed Geyer’s Cream Ale, sharp hop-embittered grapefruit-soured Pioneer Pale Ale, bitter lemony orange Old Detroit Amber Ale, dry wheat bread-induced mocha-diluted Mitternact Muncher Dark Lager, and excellent cream-frothed nitro-injected coffee-roasted tobacco-chewed black cherry-influenced Dry Stout.
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