The Rapidian Home

Brewery Vivant celebrates fall with different style of brewing

Beer enthusiasts and their friends and families attending the Wood-Aged Beer Festival on Saturday, October 5 were able to try one-of-a-kind, limited wood-aged beers. Attendees socialized with one another and shared their stories at The Rapidian's story fort.

Coming soon to Brewery Vivant

Brewery Vivant introduces their locally-sourced winter menu October 14.

/Marie Orttenburger

Attendees of Wood-Aged Beer Festival socialize

Attendees of Wood-Aged Beer Festival socialize /Marie Orttenburger

Wood-Aged Beer Festival attendees stand outside the beer tent

Wood-Aged Beer Festival attendees stand outside the beer tent /Marie Orttenburger

Community members of all ages joined in the Brewery Vivant parking lot on Saturday to celebrate fall and the third annual Wood-Aged Beer Festival. The event gave participants the opportunity to engage in the forward-moving beer culture in Beer City USA

The festival featured 20 different styles of barrel-aged brews. Attendees were given Brewery Vivant collector's tasting-size snifters which were used to sample the different varieties. They picked their favorites while socializing with friends. 

Festival attendee and Grand Rapids citizen Brian Greenleaf particularly enjoyed the opportunity to discuss craft beer, and he noticed he wasn't alone in this respect.

"You could kind of hear everybody's comments about what they thought about the beer; there was like a buzz," Greenleaf says.

The festival, he says, allowed him to appreciate the beer community in Grand Rapids.

"It becomes something bigger than just having a drink. This is an art," he says.

Those drinking at the festival waited in lines in front of four different tables for different selections of the wood-aged brews. They could choose from a selection of wheats, IPAs, saisons and others aged in bourbon barrels, whiskey barrels and wine casks.

Portable festival food was sold as well. Consistent with the style Brewery Vivant's pub menu, the food was gourmet and was intended to pair well with the beverages served. Attendees walked from group to group while munching on large smoked turkey legs. Other dishes included pulled pork sandwiches, Weisswurst, portobello mushroom sandwiches, various kinds of food on a stick and popcorn for those who just wanted a light snack.

Participants had the chance to share stories about Grand Rapids and the growing beer culture in the area with The Rapidian at the story fort. Their anecdotes were recorded on video and are starting to be shared on The Rapidian Story Matters page as well as GRTV

The Rapidian, a program of the 501(c)3 nonprofit Community Media Center, relies on the community’s support to help cover the cost of training reporters and publishing content.

We need your help.

If each of our readers and content creators who values this community platform help support its creation and maintenance, The Rapidian can continue to educate and facilitate a conversation around issues for years to come.

Please support The Rapidian and make a contribution today.

Comments, like all content, are held to The Rapidian standards of civility and open identity as outlined in our Terms of Use and Values Statement. We reserve the right to remove any content that does not hold to these standards.