New Holland Brewing Company, LLC
66 E. 8th Street
Holland, Michigan 49423
(616) 355-NHBC
Calendar of Events
Information about Events
Upcoming Events
September 2008
Eat Local Challenge (San Chez-38 W. Fulton Grand Rapids, MI)
Sep 12, 2008 - 6pm-10pm - Beer Dinner
Join us at San Chez for the kick off of the second annual Eat Local Challenge. Sample food, beer and wine from over thirty local restaurants, farms, breweries and vinyards. Last year's event sold out quickly so get your tickets soon. Tickets are $30 and are available at: http://www.acteva.com/ttghits.cfm?EVA_ID=34598
www.sanchezbistro.com/default.htm
New Holland Beer Dinner at Journeyman Cafe (Journeyman Cafe-114 E. Main St. Fennville, MI)
Sep 24, 2008 - 7pm - Beer Dinner
Twenty-Five employees at New Holland Brewing Company in Holland have recently been awarded "Certified Beer Server" status. This endorsement is the first in a the three-phase Cicerone Certification Program.
To help celebrate this accomplishment, New Holland has invited Daniels to host a day of Cicerone activities including seminars and a beer dinner.
The day kicks off at Noon with Brewhouse Tours of New Holland's 23,000-square-foot production facility with brewmaster, John Haggerty.
An "Introduction to Cicerone" will be offered from 1-2pm. During this session, one will learn the basics of how to become a Certified Beer Server.
From 3-4pm, it's "Preparing for the Certified Cicerone Exam," where Ray discusses and reviews the topics included on the advanced exam.
There is no charge for the seminars, but reservations are required by logging onto http://signup.newhollandbrew.com or by calling 616-510-2259. Space is limited to 20 individuals.
Later than evening, a New Holland Beer Cicerone Dinner will be held at the acclaimed Journeyman Café in Fennville. This dinner accentuates the marriage of beer's flavors with local, hand-made cuisine. An additional 25 seats are open to the public, at $65 each.
The evening features pairings and discussions by Ray Daniels, restaurant owners Amy Cook & Chef Matt Millar, and several New Holland representatives including Brett VanderKamp, founder; John Haggerty, brewmaster; and Fred Bueltmann, beervangelist.
The evening kicks off with a reception featuring parmesan gourgeres with Kathy Halinsky chevre & chive and salt cod, garlic & Binje potato fritters, paired with Full Circle.
The main entrees include shelfish ragout with Boeve Farm leeks, lemon thyme and sweet cream, paired with Golden Cap; Pumpkin agnolotti in parmesan broth with pumpkin seeds, brown butter, sage & Styrian pumpkin seed oil, paired with Ichabod; and blackberry glazed breast of smoked magret duck with braised lacinato kale & caramelized shallots and duck liver & balsamic vinaigrette, paired with Blue Sunday.
The dessert flight features deluche de leche custard with muscavado caramel, paired with Pilgrim's Dole; tobacco chocolate truffle, paired with Dragon's Milk; fall berries with vanilla bean panna cotta, paired with Black Tulip; and goredawnzola blue cheese with Hasselman's honeycomb, paired with Existential.
To help celebrate this accomplishment, New Holland has invited Daniels to host a day of Cicerone activities including seminars and a beer dinner.
The day kicks off at Noon with Brewhouse Tours of New Holland's 23,000-square-foot production facility with brewmaster, John Haggerty.
An "Introduction to Cicerone" will be offered from 1-2pm. During this session, one will learn the basics of how to become a Certified Beer Server.
From 3-4pm, it's "Preparing for the Certified Cicerone Exam," where Ray discusses and reviews the topics included on the advanced exam.
There is no charge for the seminars, but reservations are required by logging onto http://signup.newhollandbrew.com or by calling 616-510-2259. Space is limited to 20 individuals.
Later than evening, a New Holland Beer Cicerone Dinner will be held at the acclaimed Journeyman Café in Fennville. This dinner accentuates the marriage of beer's flavors with local, hand-made cuisine. An additional 25 seats are open to the public, at $65 each.
The evening features pairings and discussions by Ray Daniels, restaurant owners Amy Cook & Chef Matt Millar, and several New Holland representatives including Brett VanderKamp, founder; John Haggerty, brewmaster; and Fred Bueltmann, beervangelist.
The evening kicks off with a reception featuring parmesan gourgeres with Kathy Halinsky chevre & chive and salt cod, garlic & Binje potato fritters, paired with Full Circle.
The main entrees include shelfish ragout with Boeve Farm leeks, lemon thyme and sweet cream, paired with Golden Cap; Pumpkin agnolotti in parmesan broth with pumpkin seeds, brown butter, sage & Styrian pumpkin seed oil, paired with Ichabod; and blackberry glazed breast of smoked magret duck with braised lacinato kale & caramelized shallots and duck liver & balsamic vinaigrette, paired with Blue Sunday.
The dessert flight features deluche de leche custard with muscavado caramel, paired with Pilgrim's Dole; tobacco chocolate truffle, paired with Dragon's Milk; fall berries with vanilla bean panna cotta, paired with Black Tulip; and goredawnzola blue cheese with Hasselman's honeycomb, paired with Existential.
www.journeymancafe.com/jm_home.htm
New Holland Beer Dinner at The Melting Pot (The Melting Pot-2090 Celebration Dr. Grand Rapids, MI (Corner of Knapp & E. Beltline))
Sep 30, 2008 - 5pm - Beer Dinner
The Melting Pot and New Holland Brewery have teamed up to
bring you a beer dinner that showcases the finest Michigan beers
paired with three delicious courses of fondue for one great price!
First Course
Ichabod Pumpkin Ale with hints of cinnamon and nutmeg goes
perfectly with our Traditional Swiss Cheese Fondue. Served with
bottomless breads, vegetables and apples for dipping.
Second Course
Mad Hatter Pale Ale, exploding with hop flavors and balanced
with subtle malt notes, pairs perfectly with our special beer dinner
entrée. Jerk Seasoned Sirloin, Honey Dijon Chicken, Zesty
Peppered Shrimp, and Memphis BBQ Pork tenderloin. Served with
an endless supply of Red Bliss Potatoes, Yellow Squash,
Mushroom Caps, and Fresh Broccoli.
Third Course
Night Tripper, a dark and mysterious Imperial Stout, is the perfect
complement to our Cappuccino Dark Chocolate Fondue. Served
with cheesecake, brownies, pound-cake, Rice Krispie Treats,
specialty marshmallows, strawberries and bananas for dipping.
$35 per person
Includes all three beers and all three courses of fondue!!!
bring you a beer dinner that showcases the finest Michigan beers
paired with three delicious courses of fondue for one great price!
First Course
Ichabod Pumpkin Ale with hints of cinnamon and nutmeg goes
perfectly with our Traditional Swiss Cheese Fondue. Served with
bottomless breads, vegetables and apples for dipping.
Second Course
Mad Hatter Pale Ale, exploding with hop flavors and balanced
with subtle malt notes, pairs perfectly with our special beer dinner
entrée. Jerk Seasoned Sirloin, Honey Dijon Chicken, Zesty
Peppered Shrimp, and Memphis BBQ Pork tenderloin. Served with
an endless supply of Red Bliss Potatoes, Yellow Squash,
Mushroom Caps, and Fresh Broccoli.
Third Course
Night Tripper, a dark and mysterious Imperial Stout, is the perfect
complement to our Cappuccino Dark Chocolate Fondue. Served
with cheesecake, brownies, pound-cake, Rice Krispie Treats,
specialty marshmallows, strawberries and bananas for dipping.
$35 per person
Includes all three beers and all three courses of fondue!!!