Quick Bites: Bell’s, Rise & Roll and other news
Posted: 05/21/2012 at 1:15 am
By: Marshall V. King
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People attending an open house last week talk, beers in hand, amidst brewing tanks in the Bellís Brewhouse. (Truth Photo By Marshall V. King)
The Bellís Brewhouse in Comstock, Mich., features a number of energy-saving features and expands the breweryís capacity. (Truth Photo By Marshall V. King)
The new Bellís Brewhouse expands the operation of the Michigan brewery. Events there last week showcased the new space. (Truth Photo By Marshall V. King)
Laura Bell, marketing director for Bellís Beer, talks during a tour of the new and older parts of the brewery. (Truth Photo By Marshall V. King)
Bell’s Brewery has built a new brewhouse focused on increasing capacity and sustainability and showcased the place last week in a variety of events.
“It’s more like a museum than a brewery,” said Eric Strader, eTruth.com’s beer blogger, as we walked in on Wednesday.
The brewery added a 200-barrel system that allows it to make at least 500,000 barrels annually and even up to 800,000 with a few modifications, according to Laura Bell, director of marketing and daughter of founder Larry Bell.
Larry started selling beer in 1985 after brewing in a 15-gallon soup kettle. He made 135 barrels in 1986. (A barrel is 31 gallons.) The company shipped 180,000 barrels last year and has 173 employees.
The new addition used local wood, added a huge geothermal system and is simply gorgeous.
The brewing facility in Comstock, Mich., will host tours at some point, Laura said. Until then, you can still visit Eccentric Cafe, the original location, in downtown Kalamazoo, where food is served and live music of often playing.
You can read more details on Eric’s blog.
• Rise & Roll Bakery is opening its new location near Nappanee on Tuesday, if all goes well. Orvin Bontrager of the bakery said they’re ready. The new location will be at S.R. 19 and C.R. 50. In addition, Rise & Roll’s Middlebury location along U.S. 20 will have its annual open house on Saturday with lots of samples and festivities.
• Spots remain open for our bus trip to three nearby breweries on June 10. The bus will leave from Constant Spring, 219 S. Main St., Goshen, at 11 a.m. and return by 8 p.m. Seats are $45 per person and can be purchased by going to www.aconstantspring.com.
• Wilsons Take ’N’ Bake Express is set to open this weekend at 26084 C.R. 6, Elkhart. The restaurant will offer Chicago deep-dish pizza to bake at home and will soon offer other items, according to Tamara Wilson, who’s opening it with her husband, Toron. Hours are 11 to 8 p.m. Monday to Thursday, 11 to 9 Friday and Saturday and noon to 6 p.m. Sunday.
• Fat Tomato, 4100 E. Bristol St., Elkhart, doubled its draft beer selection so that it now has 12 beers on tap. Wednesday, six of the taps will be from Flat 12 Brewery in Indianapolis. Representatives from the brewery will be there and giveaways are planned. Live music will be on the patio from 6 to 9 p.m., according to owner Cam Snyder. The new summer lunch menu will also be rolled out this week with a focus on wraps, salads an a new sandwich line that will be available more quickly. Catering is now available as well, Snyder said.
• Constant Spring will be open for its last Monday night, at least for a while. After tonight, the restaurant and bar in Goshen will be open Tuesdays through Saturday, according to owner Jason Oswald. He’s not sure if he’ll open again on Mondays this fall or winter, but will use this schedule at least for the summer.
• Miles Lab, 3763 E. Jackson Blvd., Elkhart, is having a beer dinner at 7 p.m. June 19. Cost is $35, including tax and tip. Beers from Victory, Dark Horse, Monk’s Cafe, Three Floyd’s and Brooklyn Brewing will be paired with a five-course menu. Information: 574-294-6000
Marshall V. King is news/multimedia editor and food columnist for The Elkhart Truth/eTruth.com. You can reach him at 574-296-5805, email@example.com, on Twitter @hungrymarshall or via www.facebook.com/diningalaking.