Thursday, May 26, 2016

Vander Mill Adds New Grand Rapids Production Facility With Taproom And Restaurant

Written by  Dan VanderKooi
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With Vander Mill’s Spring Lake location reaching full capacity in 2015, a new location for expanded production was sought and found at 505 Ball Ave NE off from Michigan Avenue in Grand Rapids. The new facility and tasting room includes four 350 barrel fermenters allowing for annual production to increase by 5 times the Spring Lake location’s current capacity. With plenty of room for additional expansion, this new location will allow Vander Mill to continue compete not just as a regional hard cider producer but also as one of the top hard cider producers in the nation. In addition to the increased capacity, the new location also doubles as a full kitchen and taproom successfully bringing the cozy, welcoming atmosphere of the Spring Lake location to the Grand Rapids Beer City.
The Grand Rapids Vander Mill location currently offers 17 different tap varieties to choose from. These currently include their flagship varieties such as Hard Apple and the Totally Roasted cider with cinnamon, pecan, and vanilla. Other tier 1 ciders currently available on draft include the seasonal dry-hopped Nunica Pine, Apple Raspberry, and two rotating ciders on nitro. Vander Mill’s higher tier offerings include two beers, an IPA and Brown Ale, brewed by head cider maker Dave Bayes who many may know from his many years as former brewmaster for Old Boys Brewhouse in Spring Lake. Higher tier ciders include a barrel fermented Hard Apple and Mango Citra, and the beer barrel cysers Green Mill aged in Greenbush barrels and Puff aged in New Holland Dragon’s Milk barrels.

Complementing the new facility and taproom is an all new food menu with a French Country theme from chef Justin Large who was brought to Grand Rapids from Chicago by Vander Mill owner Paul Vander Heide. The new menu includes appetizers such as the not-to-be-missed “ham + doughnuts” along with salads, sides, entrees, and large plates served family style. The menu items are as locally sourced as possible and include rotating seafood selections along with hanger steak and whole roasted Amish chicken.Vander Mill GR is currently open 7 days a week for drinks starting at 2 p.m. and with dinner service beginning at 5 p.m. Closing hours are Midnight Friday and Saturday and 11 p.m. the rest of the week. Lunch service is planned in the near future, stay tuned to the Vander Mill Facebook page for updates.

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Dan VanderKooi

Dan VanderKooi

Dan VK has been following the Michigan Craft Beer scene since before Oberon has been available in 6-packs. Besides making the rounds at all the local craft breweries and beer bars, Dan also supports the local music scene, reads crime fiction, and enjoys playing volleyball with his wife and friends.

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