Hopefully the Mayans were wrong about the world ending on December 21, because Shorts Brewing Company (SBC) in Bellaire, Mich., has released its 2013 brewing schedule, and I want to be around to try some of these tasty libations! The SBC brew staff claims that: “With hundreds of beers in our portfolio, one of our most difficult tasks is figuring out which ones to put on the production schedule.”
SBC has two brewing systems, a seven-barrel at the Bellaire Pub on which they brew for the pub’s 20 taps, allowing them “…a unique opportunity to provide our patrons with tried and true favorites alongside new experimental brews.” They also have a 30-barrel production facility in Elk Rapids, Mich., where they brew the beers that are released in bottles and kegs.
Since there is such a significant difference between producing seven or 30 barrels, there are a lot of factors to consider when deciding which beer to brew at which facility. SBC considers “…whether the brew was a hit with our patrons, whether it will provide something unique for Michigan craft beer drinkers, whether the beer created buzz at festivals and tap takeovers around the state, whether we personally enjoyed drinking the beer and would like to drink it after work, and whether the product would survive the trip from our brewery to your taste buds and still taste great.”
SBC wants to remind you: “If you don’t see your favorite Short’s Brew on the 2013 schedule, it simply means that we wanted to mix things up. We are interested in using our extra capacity not to take our flagships into other states, but to bring more interesting and unique brews to our loyal customers here.”
2013 is going to be a good year to be in Michigan with SBC releases like Hopstache, Beard of Zeus, Dan’s Pink Skirt, Rye Not?, Goodnight Bodacious, Cerveza de Julie, Village Reserve and Evil Urges. For a complete release schedule checkout the SBC blog.
Kirby Bennett’s love of craft beer started in 2002 when she was living in Amsterdam and discovered an amazing bottleshop called De Bierkoning. A long ways now from sipping La Trappe on the canals, she is currently the Craft Beer Program intern for the Brewers Association. She is a Cicerone® Certified Beer Server, holds a BA in English, dabbles in homebrewing, and makes a mean quinoa salad. She hopes to continue her career somewhere in the distribution world, then someday open a sustainable beer bar in whatever city she decides to settle in!