Early spring weather affects Bell’s Cherry Stout production for 2012

COMSTOCK, MICH. – Since it was first released in 1988, Bell’s Cherry Stout has always been brewed with 100 percent Montmorency cherry juice made from cherries grown in northern Michigan’s Traverse City region.

Bell’s is extremely proud of this deep connection to our home state.

This seasonal beer is released annually in October along with other stouts in the Bell’s portfolio – Java Stout, Expedition Stout, Special Double Cream Stout and others. Unfortunately, that tradition will have to be put on hold this year.

Warm temperatures followed by multiple frosts earlier this year severely affected Michigan’s tart cherry crop to such an extent that unfortunately, there will be no new batches of Cherry Stout in 2012.

A small number of Cherry Stout kegs from 2011 will be released on a limited basis however.

While Bell’s hopes that a bountiful harvest will allow them to bring this beer back to the fall stout line-up next year, more importantly, Bell’s is hopeful that it will allow Michigan’s fruit growers to recover as well.


Bell’s Brewery, Inc. began in 1985 with a quest for better beer and a 15-gallon soup kettle. Since then, its grown into a regional craft brewery that employs more than 180 people over an 18-state area, in addition to Puerto Rico and Washington, D.C. The dedication to brewing flavorful, unfiltered, quality craft beers that started in 1985 is still with the brewery today. Bell’s currently brews more than 20 beers for distribution as well as many other small batch beers that are served at its pub in Kalamazoo, Bell’s Eccentric Cafe. Its ongoing goal is to brew thoughtfully, creatively and artistically. Bell’s strives to bring an authentic and pleasant experience to all of its customers through unique ales and beers. For more information, visit bellsbeer.com.


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