Artisan beer lovers can now pick up either a four- or six-pack of such Greenbush Brewing Co. brands as Closure, a pale ale that is single-hopped with citrusy Apollo hops; Dunegräs, an India pale ale; Distorter, a full-bodied porter; Anger, a black IPA; and Brother Benjamin, an imperial IPA made with honey from FloraLia farms in Baroda.

Distributing their beer in bottles is new for Greenbush, which is located at 5885 Sawyer Road in downtown Sawyer. Previously, their beer was only available at their taproom and in kegs for draft accounts.

"We wanted to make sure that our beer would be accessible throughout Michigan even with the limitations of being a small brewery," says Jill Sites, whose job title reads Ambassador to Everything/owner. "So we focused on getting five of our most demanded beers to retail markets first. We look forward to adding seasonal beers as well as more staples and specialties in the future as our production and staff grow."

The microbrewery is located in a former auto shop/laundry/plumbing shop that in 1951 was hit by a runaway freight train after it derailed at the Flynn road crossing. Now the restored space is industrial chic with corrugated metal walls, exposed brick walls, sleek woods and a hand-crafted solid copper seven-barrel brew kettle.

Look for the beers in St. Joseph at Roger's Foodland, Mini Mart, Liquor Cabinet and Lambrecht's Package Liquor Store. In Stevensville, it will be available at Gill's Top Shelf Liquor and Liquor Locker. Martin's Super Market in both St. Joseph and Stevensville will also carry Greenbush beer.

In Bridgman, the brew will soon be on the shelves at Amoco, Harding's Friendly Market, Bridgman Premier Meat Market and Mid-Town Party Store. In Baroda, it will be available at Phillips 66. More information can be found on their Facebook page at www.facebook.com/#!/GreenbushBrewingCo.

Last week, I ran out of room to run one of the recipes given to me by Jaye Beeler from her book "Tasting and Touring Michigan's Homegrown Food: A Culinary Road Trip." But since the weather continues to be so dreary, I thought it would be perfect to include in today's column.

Michigan Whitefish Chowder

4 cups water

3 bay leaves

1 1/2 pounds boneless whitefish fillets, cut into chunks

3 strips bacon

1 large yellow onion, diced

1/2 cup celery, diced

1/2 to 1 teaspoon dried dill weed

1/4 teaspoon fresh ground black pepper, or to taste

Salt to taste

2 to 3 cups whole milk

3 medium-size Michigan Chippewa potatoes, peeled and diced

1/2 pound smoked whitefish sausage, sliced

2 cups fish stock or clam stock 1 tablespoon minced chives for garnish

In a large, heavy-bottomed skillet, combine water, bay leaves and fish fillets. Bring to a boil, reduce heat and simmer about 10 minutes, until fish is cooked through and liquid is steaming. Transfer fish to a shallow bowl and cover to keep warm. Reserve 2 cups of cooking liquid and bay leaves.

Fry bacon in a Dutch oven until crisp. Transfer to a paper-toweled lined plate. In the Dutch oven, remove all but 1 teaspoon of bacon fat and sauté onion and celery until onion is translucent. Do not brown the onion and celery mixture. Add reserved cooking liquid, bay leaves, dill weed, pepper and salt to taste. Bring to a boil, then reduce heat and simmer about 10 minutes to let the flavors combine.

Add whole milk, potatoes and fish sausages and simmer over low heat about 20 minutes or until the potatoes are tender. Add whitefish chunks to the chowder mixture and continue to cook until the fish is thoroughly warm, about 2 minutes. Adjust seasonings to taste, adding salt if desired.

Transfer chowder to serving bowls and garnish with crispy bacon pieces and chives.

Makes 6 servings.

The award-winning beers of Short's Brewery, based in Bellaire, will be next up at the Ideal Place's "Beer at the Dinner Table" series. The event will feature six courses by Chef Doug Clark paired with seven beers. Short's representative Sean Cudahy, along with Ideal's consultant Rick Cooper, will give a presentation.

The dinner is at 6 p.m. Tuesday and costs $40 per person. For reservations call the Ideal Place at 934-0460. The Ideal Place is at 212 Territorial Road, Benton Harbor.

Jane Ammeson can be contacted via email at janeammeson@gmail.com or by writing to Focus Department, The Herald-Palladium, P.O. Box 128, St. Joseph, MI 49085.