When planning his new kitchen, Rockford Brewing Company owner Seth Rivard knew, first of all, what wasn’t going to work.
“We’re not just buying a bunch of frozen shit, throwing it in a fryer and saying, ‘Here you go!’” he told Revue.
Just a few years ago, most breweries could get away with treating their food menu as a greasy afterthought — maybe a few token appetizers or sandwiches to keep the regulars warming the barstools.
But breweries in Beer City and throughout West Michigan are learning, sometimes the hard way, that a successful operation needs more than just good beer to distinguish itself in 2016. It’s a field that seems to become more crowded with every passing month. Now that the region is flush with craft beer and cider, what emerges from a brewery’s kitchen is just as important as what comes out of its taps. READ MORE…
