Big changes are coming to this year’s installment of Kalamazoo Craft Beverage Week, the weeklong celebration of local craft beverage producers and establishments. Originally launched in 2010 as Kalamazoo Beer Week, this event was one of the first of its kind in Michigan and became an annual winter staple. It recently expanded to include local hard cider, wine, spirits and other beverage options to tempt tastebuds of all sorts. And while the celebration traditionally has been held in January, this year’s specials and quirky happenings have been moved to the first week of February, but we’re telling you about it this month so you can plan ahead. Here are five good reasons for you to partake in this year’s Kalamazoo Craft Beverage Week.
It’s not a dry month.
In an effort to give small craft beverage producers more time to catch their collective breath after the Christmas holidays and to avoid the growing popularity of the Dry January movement, during which people abstain from alcohol for a month, KCBW 2025 will be held Feb. 1–8. Organizers and participants believe this change will give participating producers more time to create unique experiences. But you can call it Soaking Wet February if that helps you to remember.
It’s a chance to embrace winter.
One of the best parts of KCBW is how thoroughly the craft beverage community builds its events around the finer aspects of winter, with some marquee cold-weather wackiness emerging during the week. Bell’s Brewery’s popular Snow Jog — a combination bar hop/run/walk and challenge/costume party — sells out quickly. Presidential Brewing Co.’s Beer Olympics gives teams a shot at the ultimate beer-based bragging rights. And that’s just the tip of the, well, you know. It’s February, after all. If the seasonal doldrums start to get to you, KCBW is the perfect way to power through and have some fun doing it.
The industry needs support.
It’s no secret that the food service industry is struggling, and few are feeling it harder than craft breweries and restaurants. Between the rising costs of goods, staffing fluctuations, constant road construction projects and an economy where customers have fewer dollars to spend, several small business owners are holding on as tight as they can. This means KCBW 2025 is as important as ever, and likely more so, to these producers’ and restaurants’ survival. If you have money to spare, these hard-working, creative business leaders need you.
You can learn something new and be creative.
It never hurts to stretch your creative capabilities or learn something new. A couple sneaky facets of the week combine beverages with artistic opportunities and with knowledge-gaining fun. On the arts side, past events have included DIY glassware painting, wreath-making (think floral arrangement-making this year) and wine and canvas painting events. Trivia events are plentiful during KCBW, and it’s a great chance to learn about distilling and brewing throughout the week. In addition, several owners make themselves available for facility tours, mixology classes and guided tastings.
It’s a pairings paradise.
The litany of pairings rolled out every KCBW means tons of options are available nearly every night of the week for those looking to eat as well as drink: cheese and wine; beer and bacon; cider and tacos; bourbon and steak boards; chocolate and wine; doughnuts and beer; cocktails and cookies. Several bars and restaurants also present multi-course dinner pairings over the week.
