Calendar of Events

Join us for a evening filled with great food and beer. New Holland's Beer Ambassador Isaac Hartman will be on hand to answer questions about our beer as you enjoy a fantastic menu put together by the culinary team at Holiday Market.

Check out the menu:

Appetizer: White Anchovie Sushi Grilled Halloumi, Roasted Red Peppers and Yuzu Sauce paired with New Holland's Full Circle Kolsch.

1st Course: Smoked Chicken Salad Angelhair Pasta, Goat Cheese, Arugula, Sundried Tomatoes and Dijon Mustard Vinaigrette paired with New Holland's Black Tulip Trippel.

2nd Course: Spicy Kobe Beef Slider Asian Slaw and Tonkatsu sauce paired with New Holland's Mad Hatter IPA.

3rd Course: Quail Mole Wild Mushroom Farrotto and Swiss chard paired with New Holland's New Holland Night Tripper Imperial Stout.

4th Course: Smoked Beef Short Ribs, three Cheese Mac- n Cheese and Bourbon Vanilla BBQ sauce paired with New Holland's Dragon’s Milk Oak Aged Dark Ale.

Dessert Course: Pear-Almond Financiere Caramel Ice Cream and Ginger Sabayon paired with New Holland's Pilgrim’s Dole Wheat Wine.

Price for Dinner including tax and tip is $45.
To make reservations please call: 248-541-1414.

Please join the San Chez Bistro staff, New Holland's Brewmaster John Haggerty and New Holland Beer Ambassadors for a night of High Gravity Beers paired with a special menu from San Chez.

Check out the menu:
-Crispy Pork Belly paired with Charkoota Rye Smoked Rye Doppelbock
-Cabrales Stuffed Chicken paired with Imperial Hatter Imperial IPA
-Grilled Kobe Serloin paired with Night Tripper Imperial Stout
-Pink Peppercorn Halibutpaired with Black Tulip Trippel
-Spiced Venison Roast paired with Dragon's Milk Oak Aged Ale
-Ricotta Flan paired with Pilgrim's Dole Wheat Wine

The dinner is $45.95 per person plus tax and gratuity.

Fro reservations please call San Chez at 616-774-TAPA

Join New Holland's Rich Blair at The Hills Bar & Grill for a six course journey into the world of food and beer pairings.

Here's the menu:

-Jumbo lump crab rangoons with sweet chili sauce. Wild stuffed mushroom caps with spinich and sweet corn. Paired with Full circle kolsch.

-Mixed field greens with toasted pine nuts, sun dried tomatoes, bleu cheese and sun dried tomato vinaigrette. Paired with Sundog Amber Ale.

-Skillet blackened chicken breast with Diablo shrimp cream sauce and wild rice or smoked venison sausage with bier cheese and champ potatoes. Paired with Mad Hatter IPA.

-Beef tenderloin medallion with wild mushroom and balsamic glace. Paired with The Poet Oatmeal Stout.

-Paciugo ginger gelato with marion blck barries. Paired with Black Tulip Trippel.

-Espresso filled chocolate truffles. Paired with Dragon's Milk Oak Aged Ale.

The night will also include a four pack of beer for you to take home.

The dinner is $40 per person. Seating is limited. To make reservations call (248) 652-4455.

Join us for a sampling of craft beers from New Holland Brewing Co.
New Holland's Beer Ambassador Isaac Hartman will be presenting samples of New Holland's exciting line of year round and High Gravity beers.

Chef Rob has prepared a menu to accent this fine line of craft beers.

Here's the menu:

Reception: Hot turkey wings with blue cheese beer dip and Sun Dog Queso Dip with crostinis. Beer: Full Circle Kolsch and Sundog amber ale.

Cheddar Tripple Ale Soup: House-made Cheddar Tripple Ale Soup served in a cheddar jalapeno bread bowl. Beer: Black Tulip Tripple Ale.

Beer Braised Brisket: Tender beef brisket braised in Charkoota Rye Smoked Doppelbock Lager with cherry barbeque sauce, ancho onion marmalade, and blue cheese bread pudding..
Beer: Charkoota Rye Smoked Dopplebock Lager.

Espresso Grilled Top Serloin: Tender Top Sirloin seasoned with ground espresso with Dragon’s Milk demi glaze and potato crusted Portabella. Beer:
Dragon’s Milk Oak Aged Ale.

Creme Caramel: A rich custard made with Pilgrim’s Dole Wheat Wine and topped with a caramel glaze.
Beer: Pilgrim’s Dole Wheat Wine.

For those who are not beer drinkers but are interested in attending there will a wine option available. The cost is $35 per person. Call 547-4311 to make reservations.

Join us for a New Holland Beer Dinner at the Grill House in Allegan featuring a five course menu paired with beer from New Holland Brewing Co.
New Holland's Beervangelist, Fred Bueltmann and Brooks Kolenic from Modern Beverage will be on hand to answer your questions.
The appetizer/first course will run from 5:00-6:00pm. Second course will start at 6:00.
Music provided by DJ Flying Mad Dog Mark will start the dancing at 8:30.
Call 269-686-9192 or 269-686-8383 for tickets.

Enjoy a six Course Dinner designed and prepared by Chef Paul Kahan and his talented crew at the Publican, including Chef de Cuisine, Brian Huston and Beer Director, Michael McAvena.

Each course is expertly paired to special beers from New Belgium Brewing and New Holland Brewing Company, including a special “blending course” that combines beer from each of the talented breweries. Brewery notables will be on hand for the “Eat with the Brewers” seating at 7 pm. (limited seats available, call to reserve yours.) The full menu will be available to all other guests that evening.

Brewery personnel involved in the dinner and in attendance at the “Eat with the Brewers” seating include: New Belgium’s Kim Jordan, Peter Bouckaert, Lauren & Eric Salazar along with New Holland’s Brett VanderKamp, John Haggerty & Fred Bueltmann.

Dinner & Beers: $75 per person (plus tax and gratuity)
Advance Reservations highly recommended. 312-733-9555.

The Menu:
Course One-Kushi Oysters with Pine Mignonette.
Paired with New Holland - Mad Hatter IPA.

Course Two-Shrimp with slow toasted garlic, fried plantains and wild onions.
Paired with New Belgium Abbey Ale.

Course Three-Artichokes & Burrata.
Paired with New Belgium Bier de Mars.

Course Four- Rillettes & buckwheat crepes.
Paired with New Holland Envious.

Course Five-Grilled game.
Paired with New Holland’s Charkoota Rye and New Belgium’s La Folie.

Course Six-Buñuelos.
Paired with New Belgium’s LeFleur Trans Atlantic Kriek alongside New Holland’s El Mole Ocho.