5/14/2013 03:47:00 PM

Vander Mill Cider Begins Canning, Renovates Tasting Room

Turn that Michigan cider road trip into a cider crawl. Vander Mill Cider & Winery recently finished a 3500-square-foot expansion. The Spring Lake, MI facility now includes a canning system and renovated tasting room. Vander Mill opened in 2006, serving cider, doughnuts and fudge. It expanded to hard cider in 2008, and thanks to the renovations, now offers a new menu from chef Stephanie Luke in the café and cider garden. Sip fresh-from-the-tap cider while dining on pork belly polenta, housemade dumplings or duck confit sandwiches.

One of the Midwest’s largest craft cider producers got lager to accommodate more fermentation equipment. The canning system will produce a new line of ciders to be distributed around the Midwest, including retail locations and bars in Chicago. The canned Vander Mill ciders include Hard Apple, Totally Roasted and Blue Gold. “We are going to continue our focus on innovation and creativity with our ciders,” said owner Paul Vander Heide. “But we wanted to take a few of our core products and make them more accessible to the consumer.”

14921 Cleveland St., Spring Lake, MI; 616-842-4337

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