Greenbush Brewing Company

In late December 2007, Greenbush Brewing’s founder Scott Sullivan had an unfortunate altercation with a router (no, not the technological kind) in the midst of a woodworking project, which at the time happened to be his profession. This bit of misfortune nearly cost him a digit and put him on the sidelines for a good period of months, during which time he began homebrewing. When he cracked open batch four (the beer we now call Distorter), everyone he gave it to told him that he could sell it, which he decided was a novel idea and set about figuring out how to do. Next came more homebrewing, a business plan, and a search for a place to sell the beer for which he was rapidly becoming well known.

By early 2010 he had secured a place to make and sell beer, with a very helpful landlord who decked out the first iteration of the taproom and brewery that you see today.

In early 2011 the preliminary work was wrapped up and he was ready to open. Being back in the wood-working game, he built out the space with a small bar and a few tables - with the idea of handing out a little beer, selling some pints, and pouring growlers for people to take home. At this point, he had handed out over 9,000 bottles of beer and the word had spread pretty far and pretty wide. The remaining obstacle was the forthcoming state license, and an opening date was set for June 11, 2011.

As fortune would have it, the license was delivered on the morning of June 10, and Greenbush opened the doors a day early. 350 people turned up. The next day was the grand opening, and 550 people were served. From there it only progressed. Three weeks later, on the 4th of July weekend, beer ran out due to the incredible demand. On July 2, Greenbush had to close the doors for nearly a week to regroup and get more beer ready to go. Unprecedented.

At this point, Greenbush was well aware that they were onto something they had never anticipated. By the end of 2011, beer was being distributed to a portion of Michigan, Northwest Indiana, and the Chicago metro area.

By 2012, distribution opened to the rest of Michigan. Food, once a small part of the operation, had grown to a mainstay – founder Scott Sullivan’s backyard BBQ recipes for brisket and pulled pork were introduced to the menu. In May, Greenbush expanded the taproom to double its size and increased the size of the kitchen.

In 2013, a 15 barrel brewing system was installed, more than doubling output. Additionally, a fermentation farm and bottling line eased production, and soon after, Greenbush put packaged beer into full distribution market for the first time. Distribution footprint had grown to all of Michigan, Northwest Indiana, and all of Illinois.

In 2014, Greenbush leased the old filling station and its adjoining yard across the street from the taproom and began planning and building the Annex. The space was decked out with shelving for merchandise, a 14-tap tower, a deli case, a cold case for beer, a small pilot brewing system, and bocce ball lanes.

In 2016, Greenbush took over the church down the street and turned half of it into a full-service commissary in order to keep up with food production needs.

By early summer 2019, distribution included the rest of Indiana. By late summer 2019, Greenbush launched distribution in all of Kentucky. By the end of fall 2019, Greenbush plans on expanding distribution to Ohio and Wisconsin.

On September 18, 2019, Greenbush announced plans to open a brewpub in Erskine Plaza on the south end of South Bend, Indiana during late October 2019. The neighboring Martin’s grocery store will be carrying some of Greenbush’s well-loved food items like bacon, bbq sauce, etc.

Located at 5885 Sawyer Rd, The Greenbush Taproom houses 28 taps, a full menu (with infamous bbq and sandwich options), and a loyal Mug Club following. Popular beer choices include: Star Chicken Shotgun (IPA, 6.8% ABV), Sunspot (Hefeweizen, 6.0% ABV), Oro de Tontos (Vienna Lager, 4.5% ABV), Brother Benjamin (Imperial IPA, 10.10% ABV), Distorter (Porter, 7.2% ABV) etc.

Located across the street from the taproom, The Annex offers beer lovers another place to enjoy Greenbush Beer. The Annex features a small pilot brewing system, 14 taps, a merchandise store, a shaded outdoor patio, occasional live music, and bocce ball courts. Food options at the Annex include sandwiches and charcuterie boards. Customers can also shop from deli options and Greenbush packaged food favorites including but not limited to Mustard Q (honey mustard), KC bbq sauce, bacon bleu dip, and Joique wing sauce.

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