After one year and $4 million of investment in the purchase and renovation of the old B&B Beer Distribution Co. building at 505 Ball Ave. NE, Vander Mill Hard Ciders
will open the doors to its new downtown Grand Rapids production facility and tap room Monday, April 18.
Much of the 40,000 renovated square feet has been utilized for cider production, with about 4,500 square feet left to house a large restaurant, cooking, and dining area designed to seat up to 200 people indoors and 60 individuals on the outside patio.
“Just like with our ciders, we’re super excited in the Vander Mill kitchen to showcase the incredibly diverse agricultural community and the depth and breadth of products that you find here in Western Michigan,” says Vander Mill head chef Justin Large, who designed a full menu for the Grand Rapids restaurant to pair with its collection of ciders on tap.
Specialized in crafting seasonal menus with locally sourced products, Large has held various past positions at Chicago eateries like The Violet Hour, Tourant for the Publican, and Big Star.
Owner Paul Vander Heide says the new Grand Rapids facility has enough equipment to produce over one million gallons of cider — a jump for the 200,000 gallons currently produced annually at its existing Spring Lake facility.
For more information on Vander Mill Ciders downtown Grand Rapids opening, visit Vander Mill here on Facebook
Written by Anya Zentmeyer, Development News Editor
Images courtesy of Vander Mill Cidery