Eccentric Cafe kitchen closing July 3; new full service restaurant opens July 13

Josh Smith | Bell's Brewery
06.29.2015

new dining roomWEB.jpgAs we come closer to celebrating 30 years of Inspired Brewing in September, another Bell’s milestone is approaching.

The Eccentric Café’s kitchen, 150 sq. feet of space that has helped us serve so many over the last 15 years, will be officially retired on July 3.

Not to worry though, the plywood that has blocked off the entrance of our new space will soon come down.

Our brand new kitchen and dining space, along with new menu and full table service, will debut July 13.

In the interim, we have also invited some local food trucks to join us outside our pub and help serve those looking for something beyond what we currently have on the draught board.

A very limited selection of snacks (no hot food) will also be offered from the bar beginning July 5.

We hope that everyone will bear with us as we work through this transition – it will be well worth it.

Keep an eye here on our Blog and on Facebook, Twitter and Google+ for peeks of our new space and what the new menu has to offer over the next few weeks.


Recipe: Bell's Amber Beer Cheese

Josh Smith | Bell's Brewery
06.26.2015

AmberBeerCheese_Zomonski.jpg

With a perfect balance of malt and hops, Bell’s Amber Ale is a great introduction to our portfolio. Or on its own.

One of the oldest Bell's recipes, it is also quite versatile when pairing with food.

It is also great to cook with. 

The recipe below comes from the kitchen of our Michigan Sales Manager, Derek Zomonski. 

Enjoy.

Ingredients

  • ½ cup Bell’s Amber Ale
  • 1 pound extra-sharp cheddar cheese, shredded
  • ¼ Cup minced onion, rinsed and patted dry
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire
  • 1 ½ teaspoons Tabasco
  • 1 garlic clove, minced
  • 1 teaspoon smoked paprika

Directions

  • Bring the beer to a boil in a small saucepan over high heat.
  • Reduce heat to low and simmer for 1 minute.
  • Transfer to a small bowl and cool to room temperature.
  • Mix, cheese, onion, ketchup, mustard, Worcestershire, Tabasco and garlic in a food processor or with a hand mixer until smooth.
  • Slowly drizzle in the beer and mix until smooth.
  • Cover tightly with plastic wrap and refrigerate until firm, about 2 hours. 

Serves 8-10 (maybe …).

 Adapted from The America’s Test Kitchen Family Cookbook.


Search has begun for a distributor to help bring Bell's beer to Tennessee

06.23.2015

We are proud to announce that we are working to bring Bell’s beer to the great state of Tennessee.

As the search for a distributor partner has just begun, no specific launch date has been set.

“We are at the very beginning of this process and we don’t have a lot to share right now. We are excited to start this process and we want to make sure we perform our due diligence in selecting the right distributor partner,” said Laura Bell, Vice President of Bell’s Brewery.

Other details, like which beers will be available, will also be announced at a later date.

“Our selection process may take some time, so we hope folks will be patient with us. We want to ensure that we have a great distributor partner to launch our brand and that they are equipped to maintain our standards of quality over the long-term,” Bell said.

The search for a Lead Sales Representative for Tennessee has also begun. Application details can be found here.

More information will be announced as it becomes available.


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