Lansing might not be ready to start installing “Beer City, USA” billboards like in Grand Rapids, but the local region is still quickly brewing a name for itself in the craft beer industry with a wide selection of dank IPAs, mellow and smooth lagers, creamy stouts, tart sours and much more.
More than a dozen breweries have opened across the Greater Lansing region within the last 10 years. So, in tribute to our beer brewing (and beer drinking) neighbors, City Pulse is turning over as much ink as possible this week directly to the talented brewmasters who are making the hoppy magic happen locally — one deliciously crisp, ice-cold pour at a time.
Steve Kelly, owner
519 W. Ionia St., Lansing
517-446-0375
saltrockbrewingco.com
This brewery opens at the end of the year— and it’s been a long time coming. In 2010, owner Steve Kelly pursued a degree in business and hospitality and never looked back. From there, he studied culinary techniques and obtained a chef certification while majoring in beer and wine production. Today, he wants to hire 20 to 30 employees to help him dish out both beer and food.
After you received your degree, what did you do?
I started working in the craft beer and wine sector for a chain of COOPs in the Lansing area. Then I became an executive and private chef during my time spent in Costa Rica where I catered food for parties and brewed and produced beer through my own Mayan Brewing Company.
Who is your head brewer?
My good man James LeBrun. He is a retired Air Force mechanic. After serving our country, he used his G.I. Bill to continue his education. He obtained a master’s degree in business administration. The man is really quite intelligent. He became interested in brewing and went back to school at Schoolcraft College in Detroit to obtain his brewing license.
What can people expect once you open?
Our brewing site is in a building right off of our main patio, providing our guests a front-row seat to the brewing process, all while enjoying some amazing food. Our beers are sold in-house along with our freshly made seltzers, distilled spirits and delicious wines. How many barrels do you plan to produce in a year? Our goal for the first year of opening is 250 barrels.
Must Try: C4. It’s an IPA with four hops that start with the letter C. We’re hoping it has an explosive flavor.
Kyle Malone, owner and head brewer
305 Beaver St., Lansing
517-999-2739,
ozonesbrewhouse.com
Since 2016, Ozone’s Brewhouse, which has 14 employees, has been brewing new and unique beers and serving them in a family-style tasting room. Most Ozone beers are sold in-house, but some can also be found at bars and restaurants across the Greater Lansing area. Thanks to his father and business partner, owner Kyle Malone was born into brewing. Beyond that, he also attended the Siebel Institute in Chicago to further study brewing science.
How did your family first start working together on beer?
My dad had been home brewing since I was 4 years old, and with my sister we made up his bottling line thinking the capper tool was really cool. When I turned 21, my dad mentioned how you could brew beer for much cheaper and better than you could buy it, and so the day after my 21st birthday he taught me how to brew. After that it just snowballed.
How many barrels do you produce in a year?
In a typical year, about 400 barrels. However, the last two years have been anything but typical.
Aside from a rotating cast of unique brews, what sets your brewery apart?
We are also the premier soccer bar in Lansing. We regularly open early or stay open late for matches. We were also proud to be the kit sponsor for the inaugural season of the Lansing Common FC and look forward to continuing to work with the soccer club.
What do you recommend on the food menu?
Our Honey & Spice & Everything Nice Wood Fired Pizza. It’s made with our house red sauce, small ring pepperoni, jalapenos, house cheese blend and Marc’s Hot Honey. It’s the perfect blend of sweet, salty and heat.
Must Try: Kryptonale. It is a cherry vanilla amber ale. You get the caramel maltiness of an Amber, mixing with the vanilla and tart Montmorency cherries. I’ve never seen any brewery do something fun and unique with an amber like this. (This is also one of Lansing Mayor Andy Schor’s favorite beers.)
Sonia Buonodono, owner
4906 W. Mt. Hope Hwy., Lansing
517-708-7350,
eaglemonkbrewing.com
For the last nine years, owners Sonia and Dan Buonodono have grown EagleMonk into a local fixture that’s known for being a friendly neighborhood pub where people can gather. Wednesdays is all about live music, but you might also stop in for bingo or trivia nights. Twelve employees crank out 300 tasty barrels per year, thanks to head brewer Dan Buonodono’s assistant brewer, Cam Stevens.
What inspired you to start a brewery?
Dan was the president of the Red Ledge Home Brew Club for four years and has a passion for making beer. We opened EagleMonk Pub and Brewery for Dan to pursue his passion of making beer. We both have a strong business background and had faith that we could make EagleMonk Pub and Brewery a success.
Who is on your brewing team and what expertise do they bring to the job?
Dan is head brewer and has been making beer for over 30 years. Cam Stevens is the assistant brewer. He has worked at EagleMonk for about four years and was recently promoted to assistant brewer.
Where are your beers sold?
We have 12 beers on tap that rotate among the 20-plus beers that Dan makes. EagleMonk Pub and Brewery beer is sold on tap in our pub and to-go in growlers, howlers and cans. We also have our beer on tap at Meridian Sun Golf Course.
How has business been lately?
We’re very happy to see business coming back. We were open the whole time during the pandemic. We adjusted our hours and provided the services that we could when we could do them. We recently hired three new people and we are looking forward to a brisk fall business.
What sets your brewery apart from others on the local market?
We have a large beer garden that is dog friendly. In addition to craft beer, we have wine, hard cider, mead, seltzer and house-made sodas. Our food menu includes appetizers, thin-crust pizzas, paninis, salads and desserts.
Suggest one popular food/menu item that people must experience?
Definitely our pizza, we have a couple unique ones.
Must Try: Red Eye Rye. Red Eye Rye is our signature beer that we try to always have on tap. We also just released an Oktoberfest, a new beer from Dan, and our Pumpkin Rye will be out soon.
Joel Dillingham, owner
115 N. Bridge St., Dewitt
517-668-6004,
lookingglassbrewing company.com
While traveling and vacationing, Joel Dillingham and his business partner enjoyed visiting breweries across the map. After a buyout from his job, and years of homebrewing, Dillingham took that knowledge and launched Looking Glass Brewing — named after the river that flows through DeWitt. The building is a repurposed church adorned with stained glass. There’s a relaxing patio overlooking downtown Dewitt with hop vines growing up the walls — a must see, along with its wide selection of beers, meads, ciders, seltzers, wines and assorted handcrafted food items. It’s all made possible by its cast of 18-22 employees.
Who manages your brewing?
Lee Streeter is the head brewer with over 25 years of brewing experience — making all styles of beer while managing everything in the brewery. Walk us through the scope of your company:
Where are your beers sold?
Our business model is all about the taproom and the patrons that visit us in DeWitt. We do a small amount of kegs distribution to Lansing area bars and restaurants, like Reno’s Sports Bar, Meat, Horrocks, Soup Spoon, The Grid and Nut House to help market our product to new consumers in hopes to draw new customers to our taproom.
How many barrels do you produce in a year?
We make 250-300 barrels per year. Our volume went down during the pandemic.
How has business been lately?
We had a great summer because of our patio, and a decent start to the fall, which can slow down a bit with kids going back to school, so we are excited about what’s to come.
What food item, made by Chef Moyer, would you recommend?
The turkey reuben has smoked carved turkey breast with tomato, bacon, homemade coleslaw, Swiss cheese, pickled red onion and roasted garlic aioli served on a toasted pretzel bun.
Must Try: Pink Lady. This is a lactose (organic yogurt) kettle sour that’s infused with real raspberries and passion fruit then dry hopped with Mosaic. The inspiration to make this beer came from our pink-haired server Kait Rodgers.
Jeremy Sprague, owner and head brewer
1101 S. Washington Ave., Lansing
517-918-4046,
drinksleepwalker.com
This month, Sleepwalker’s owner, Jeremy Sprague, will celebrate two years in business — and two years of pursuing his goal: “making people happy.” While he’s locally known for his decades-long music career, brewing has become another notch on his belt. In the list of 12 employees is Sprague’s daughter, Abigail Sprague, who handles Sleepwalker’s wine program. Next, they plan to expand into the distilling side — not bad for a modest operation born at the Allen Marketplace business incubator.
Where did you get the idea for this company?
I like making people happy with my fermented adult beverages, music and food. I grew up as a musician for the first 40 years of my life. This is just an extension of that lifestyle. I used to sing songs to make people feel good, and now I make beer and pizza to make people feel good. It’s sort of a curse in a way. If you don’t feel good, then I don’t feel good.
How was it opening right before a pandemic?
As we opened on Oct. 23, 2019, we didn’t have a chance to get our distribution up and running before the pandemic. The good news is that we purchased a canner and are about to begin distribution into local small markets and hopefully get back into some restaurants again.
What sets your brewery or brewpub apart from others on the local market?
We’re prettier. We designed our taproom after Sigmund Freud’s study. We try to name many of our products through the lens of psychology, which is fun if you check out the names. We consider ourselves a little less “concrete, steel and bro” and a little more “refined, academic and effeminate.” I still love my bros, though.
Any food item you’d recommend first?
The Jagged Little Dill pizza. If you love dill, you love dill, you will not regret trying this pizza.
Must Try: Bavaria Hysteria Hefeweizen — “the Hefe.” This summer my Hefeweizen has been a big hit. I modeled it mostly after my dad’s recipe.
Sarah Knupfer marketing manager
440 S. Jefferson St., Mason
517-676-7664
badbrewing.com
Since Day One, BAD’s owner and brewer, Brian Rasdale, has kept the same dream team intact. At his side have been KJ Rowen (head brewer) and Derek Bercaw (brewer). But going back even further, it humbly started as a one-man show back when Rasdale would moonlight as a brewer. His marketing manager, Sarah Knupfer, filled us in on the backstory on how it grew into a 500-barrels-per-year operation with 19 employees. Want to try some? You’ll have to stop in. BAD is mainly sold in-house at the brewery on tap and in to-go howlers, growlers and cans.
How did Brian come up with the name “BAD?”
Brian started BAD in 2012 after deciding to switch careers and go for his passion. He had been homebrewing since 2008 while working a full-time job in a different industry, and he decided it was time to commit to what he loved. “BAD” is an acronym for “Brian After Dark” because during his homebrewing days, he could only make beer at night.
What sparked the idea of opening a location?
Brian got the idea to open BAD when a historical building in Mason became available. He toured the space and knew it was the perfect spot for a brewery. He wanted a brewery that was slightly tucked away — one that is welcoming and feels like a hidden gem for craft beer lovers, so the space had a lot to do with that. Inside, the building has exposed brick and custom, locally crafted woodwork. Outside, we have murals by local artists that creates a cool, homegrown experience.
BAD’s menu is always rotating, but what’s a go-to fixture?
Something that’s always on the menu is our BAD burger. This is a classic, reliable smash-patty burger with all the toppings, and a side of fries.
Must Try: Chocolate Covered Coffee Brown. It’s one of our most popular beers. It uses local and Grumpy Monkey coffee for a robust coffee flavor with hints of chocolate. If you’re a fan of dark beer, you should definitely come in for a taste.
Chris Ward head brewer
518 E. Shiawassee St., Lansing
517-371-2600
lansingbrewingcompany.com
With an output of 3,000 barrels on the horizon, Lansing Brewing Co. is an undeniable force in Lansing’s beer scene. With help from their 45-plus local employees and distribution partners across Michigan, its brews can be found far beyond its taproom and restaurant. All this comes after just six years in business.
Technically, LBC has a long history. Can you elaborate?
We like to think that this brewery was 100 years in the making. The original Lansing Brewing Company closed in 1914, and we opened our doors just over 100 years later. There was a great desire for a brewery to come back to Lansing and it was seen as a perfect cornerstone to the revitalization of the Stadium District.
What was the mission you set out to accomplish?
We want to put Lansing on the map for beer in a state already loaded with great breweries. We want to create a beautiful and welcoming spot in the heart of the city that honors the tradition that comes before us and gives back to the people that make Lansing great. We also seek to be a destination in addition to a great local institution.
Along with assistant brewer Brian Wilson, LBC also hired a new head brewer, correct?
Our head brewer, Chris Ward, just joined the team this September. Chris has worked in the industry for over a decade up and down the east coast — advancing his career and knowledge along the way. An award-winning brewer at the highest levels, he brings unrivaled passion and dedication.
What LBC food item would you suggest?
Our brand-new spicy chicken sandwich. Sriracha-marinated fried chicken breast on a toasted brioche bun, topped with pickled jalapeños, spicy mayo and house-made slaw. Goes great with a pint of Angry Mayor IPA.
Must Try: Amber Cream. It’s our flagship beer and is a slightly reworked recipe from when LBC first opened in 1898. A unique style that you don’t see a ton of on the market. It’s crafty enough for aficionados while still being perfectly approachable to drinkers that are a little newer to craft and looking to expand their horizons.
Mike Bird, vice president, distiller
523 E. Shiawassee St., Lansing
517-220-0560
michigrain.net
Established in 2016, MichiGrain is a one-of-akind distillery that entered the craft-beer world this year. Its spirits are distilled with an “obsessive attention to quality and detail” using techniques that have been used for 650 years, while also utilizing cutting-edge science to deliver unforgettable spirits. Plus, all of MichiGrain’s ingredients are all sourced within 60 miles of its location.
Where did you get the idea for this company?
After helping another distillery get going, I decided that bulk ethanol was a very good business to have in Michigan. We have the best grains and produce in the world — might as well distill them to perfection.
What’s MichiGrain’s mission?
We are a distillery in Michigan that’s here to help other distillers. There is a need for mass produced ethanol and we intend to fill that need. We also want to help bring a national spirit brand out of Michigan.
Who is on your brewing team?
Currently it’s Billy of Gamn Dood Brewing and Mike Bird. Billy has been home brewing and consulting for years, we’re just bringing him and his amazing beers to the public.
Where are your beers sold?
We are only selling out of our tasting room.
How many employees do you have?
We employ seven awesome peeps — five full-timers and two students. We’re big on students.
How has business been lately?
Like all businesses, we’d like more of our locals to come out. We have been able to weather the growth process of not only our business, but also the other issues the world has presented us.
What sets your brewery apart from the rest?
We offer spirits and our lounge area is very inviting for a pint. In 10 years, where do you want to be? We will be the leader in bulk ethanol in the Midwest and we will have a brewhouse to match.
Must Try: Dry Stout. Geez that’s like picking a favorite kid. We are very small so we only have four on rotation at all times. We love the Dry stout for sure. It’s a straight forward stout. No extra flavors, just good stout.
Chad Rogers, owner and brewer
145 N. Bridge St., Dimondale
517-303-2067
dimesbrewhouse. com
After nearly four years in business, Dimes Brewhouse has grown into an establishment that churns out 200 barrels each year and employs 15 people. Patrons are welcome to sip brews in the taproom, on the front or back patio, or grab some to go. Dimes has certainly put Dimondale on the craft-brew map. Plus, their Reuben sandwich is a customer favorite.
How has business been lately?
Business certainly picked up this summer compared to previous years. I believe this is largely due to the addition of our kitchen and expansion of our patio.
What was your intro into the world of beer?
After college, I began home brewing with my roommates and that’s where my interest in brewing beer really started. My wife and I have always wanted to start a business but didn’t really know what it would look like. We are both chemical engineers and thought we could combine what we learned in school with something we were passionate about: brewing beer. The name Dimes Brewhouse stems from where we are located: Dimondale. Our mission was to create a friendly village brewery where people could meet up and share a pint of delicious craft beer.
Who is on your brewing team?
We’ve always had a great brewing team. Our current team consists of myself, Nick Mulder and Nick Holbrook. We all bring something different to the table. Nick Mulder makes our cider, wine, mead, kombucha and soda. Nick Holbrook has about 3.5 years of professional brewing experience and contributes heavily to brewing and cellaring operations. Also, my dad, Steve Rogers, has been instrumental in assisting with nearly every brew day since we began in 2017.
How would you describe your tap list?
Our tap list is in constant rotation. We keep about four flagship beers on tap while the other eight beer taps are in a constant state of flux. Our ciders rotate nearly every week due to their small batch size and large demand.
Must Try: Diamond Ale. It’s an excellent beer to highlight. It’s light, crisp and refreshing any time of year. The beer is built on a pilsner malt with a deliciously distinct grain flavor.
Travis Fritts, owner, president and brewer
1500 E. Grand River Rd., Williamston
517-655-1301
oldnationbrewing.com
Since Old Nation opened the summer of 2015, it’s grown into a thriving company with an annual output of around 19,000 barrels — or roughly 215,000 cases worth of beverages made by brewers Travis Fritts and Nathan Rykse. Beyond that, Old Nation employs roughly 30-40 employees locally and 10 more statewide and nationally.
How did Old Nation first start up?
Old Nation is the brewery we have been working towards since owner and brewer Travis Fritts became a professional brewer in 2002. After working under many great brewers, running a pub brewery, building a successful “nomad” brand with the Detroit Brewing Co. and consulting for several breweries, we decided to move to Williamston to see if we could do it ourselves.
You’ve got a far distribution reach. Where are your beers sold?
In Michigan, a slight majority of our packaged (canned) beer is sold in large retailers such as Meijer, Kroger, D&W, Family Fare, Busch’s and Walmart. A comparable, if slightly smaller amount of packaged product is sold in more than 1,500 independent retailers from Ontonagon to Temperance. Our kegged product is sold in more than 300 restaurants and bars across the state. Outside of Michigan, we sell with comparably sized chain retailers and have a thriving restaurant and bar business in Great Lakes states such as Wisconsin, Illinois, Indiana, Ohio and Pennsylvania. It’s also sold as far west as Colorado, as far south as Florida, and as far east as Athens, Greece, and other parts of Europe.
Is business up or down?
Business has been great on the production side, but finding experienced, full-time staff for the restaurant in a semi-rural environment has been a challenge — even at excellent wages. We are up or flat overall on revenue, but losing the interaction we get with our staff and guests in the restaurant has been an adjustment.
What food items do you suggest?
Pasties. They have a handmade cold-water crust, local beef, rutabaga, onion, carrots and garlic. They’re big enough to share and served with ketchup if you ask, gravy if you don’t.
Must Try: Oktoberfest Lager. It’s a rich and interesting lager in the German tradition, brewed by brewers who brewed it there.
Joe Herman, general manager
200 N. Clinton Ave, St. Johns
989-227-7700,
stjohnsbrew. com
While their roots are north of Lansing in Mt. Pleasant, the Mountain Town Brewing Co. team recently nudged a bit closer to the Capital City with its late 2020 opening of St. Johns Brewing Co. in Clinton County. In 1996, Mountain Town Station was launched as a brewpub in Mt. Pleasant. Then, in 2008, the company formed Mountain Town Brewing Co., its main brewery and distribution center. That was followed by Alma Brewing Co. in 2014. The St. Johnsbased venture is just another feather in the company’s cap. Collectively, the company produces over 3,000 barrels per year and employs 160 people — 30 of those in St. Johns.
What is the backstory of Mountain Town Brewing Co.?
Owner Jim Holton, along with some of the founders, realized that people were starting to appreciate something more than domestic light beers. Jim, being a home brewer while attending Central Michigan University, wanted to take it to a new level with production, canning, bottling and kegging to sell across the Midwest.
What led Jim to actually open a location?
Jim was visiting family in Illinois and they all went to a brewpub called the Mill Rose Brewing Co. While he visited, he was starstruck gazing at the tanks, sampler glasses of their beer varietals and finally a great tour of the brewhouse. It was go-time after that.
Today, what is the mission?
To produce distinctive ales and lagers to thirsty beer connoisseurs and also to people that would never try a craft beer but would become hooked after one sip. Where are your beers sold? Throughout Michigan and in northern Indiana in retail stores, bars and restaurants. We have a couple amazing collaboration partners, one being Midtown Brewing right here in Lansing.
Who is on your brewing team?
Kyle Behenna is our head of brewery operations and has been a brewer and Mountain Town restaurant manager for the better part of a decade. Nick Marquis, another brewer, has also been a brewer as well as restaurant manager. He actually helped to open St. Johns Brewing Co. as its assistant manager, but is now back to mainly brewing. Chris Koop is another brewer and has been brewing with us for the better part of a decade.
Pete Sanford, owner and brewer
300 S. Steele St., Ionia
616-523-4003
steelestreetbrewing.com
In January 2016, Pete Sanford opened the doors to Steele Street Brewing, his first proper venture in the local brewing industry. The idea came to him after “maybe one too many homebrews,” he said. This year Steele Street will be around 100 barrels — about half of pre-pandemic numbers. Sanford said he is staying profitable while also employing a team of six.
What first led you into the art of brewing?
As a homebrewer during the period in Michigan when craft breweries were really taking off, it just seemed like the thing to do. There are several of us homebrewers that got our start out of the Red Salamander and The Red Ledge Brewers. We were a group of folks that just liked to get together and have fun brewing beer. Little did we know how much work it would be to start a brewery.
When did things start to get a little serious?
Years ago, Dan and Sonia Buonodono (of Eagle Monk), and I attended the craft brewers conference in Chicago. We were especially interested in a seminar Tom Hennessy of Colorado Boy Brewery would be giving. He would be discussing opening a brewery on a small budget. During that seminar we found out about the immersion course he was starting at his pub. Dan and I signed up, attended the class together and the rest is history.
Why didn’t you open until 2016?
It took me a few years to actually get everything going. I’m a graduate of Michigan State University’s class of 1992 in animal science, so I had a successful dairy cow hoof trimming business that I was not ready to give up yet. It was a knee injury in 2013 that sidelined me from my hoof trimming business. That winter I began the paperwork to open the pub.
How do you balance making both beer and food?
We are trying to remain a brewery that makes food, not a restaurant that makes beer. This has been challenging as demand for dining seems to have increased. But we do make a good pizza, Reuben and gyro, if you want something different. They are all good. In house dough, a long, cold ferment, and cooked in a stone oven. We have been dabbling with some smoked meats.
Must Try: MI IPA. A simple old school IPA using Michigan grown hops.
Ed Huston, owner and head brewer
200 E. Jefferson St., Grand Ledge
517-925-1319,
brickhavenbrewing.com
Four years ago this December, Ed Huston switched career paths alongside his brother, Ben Huston, and opened BrickHaven in Grand Ledge. The pair overhauled the old City Hall and St. Michael’s Church building in downtown Grand Ledge and opened BrickHaven, a microbrewery, winery and kitchen that now produces 150 barrels every year and employs six. Like plenty of other locals in the business, his intro into the brewing universe was homebrewing, but today it’s his career. He is the head brewer, while his brother is the assistant brewer.
When did you first get into brewing?
I have been brewing for about 23 years and after my company was sold and my brother got downsized from his company, we decided to start the planning process and look for a building to build a brewery. With my love for brewing, both of us enjoying finding and exploring craft beers, and some prodding from friends in the industry, we decided to move forward.
Today, what is your mission?
We strive to produce the best beer, wine, cider, seltzer, mead and food that we can and serve it in a relaxed, comfortable environment. We want people to be able to leave their worries at the door, talk with old friends and make new friends over a tasty beverage. We have a friendly atmosphere and one — or both — owners are always on-site bartending and interacting with customers. We have a great customer base that keeps us busy.
Where are your beers sold?
Our beers are primarily sold in our taproom, but I draft beer at a restaurant in Old Town Lansing.
Suggest one popular food/menu item that people must experience?
Our Reuben is top notch. Layers of Pastrami, sauerkraut and Thousand Island dressing on marble rye bread. It brings an explosion of amazing flavor to your taste buds.
Must Try: Sirius-Ly Crystal IPA. Light body, fantastic aroma and the right amount of bitterness from locally grown crystal hops from Dog Star Hop Farm in Charlotte. It makes you want to come back time and again.
Don’t forget to check out these other Greater Lansing breweries:
Charlotte Brewing Co.
214 S. Cochran Ave, Charlotte
517-543-8882
charlottebrewerymi.com
Jolly Pumpkin Cafe & Brewery
218 Albert St., East Lansing
517-858-2100
east-lansing.jollypumpkin.com
Arcadia Smokehouse
2101 E. Michigan Ave., Lansing
517-482-2739,
arcadialansing.net
Midtown Brewing Co.
402 S. Washington Sq., Lansing
517-977-1349,
midtownbrewing.net
CONFLUXCITY Brewing Co.
110 N. Water St., Portland
517-526-9091,
confluxcitybrew.com
Harper’s Restaurant & Brewpub
131 Albert St., East Lansing
517-333-4040,
harpersbrewpub.com
Sanctuary Distillery, Brewery & Winery
902 E Saginaw Hwy, Grand Ledge
517-925-1930,
sanctuaryspirits.com
Ellison Brewery and Spirits
4903 Dawn Ave, East Lansing
517-203-5498,
ellisonbrewing.com
Uncle John’s Hard Cider
8614 N. US-127, St Johns
989-224-3686,
ujcidermill.com/taproom
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