Harsens Island Brewery
Nick “Chico” Hernandez
Breweries are an increasingly common thing around the nation and Michigan is no exception. Harsens Island Brewery opened August 14 in Marysville, occupying the former Wonder Hostess Bakery Outlet, which closed due to Hostess Inc. going bankrupt.
Harsens has four beers on tap, with at least four more in works. The current beers on tap are The Mighty Marysville, The Hump, CIT, and Tashmoo Streamer.
All pints are $5, and Flights are $6. Happy Hour is Monday to Thursday from 3pm to 7pm. Harsens offers 10% off food for military, firefighters, police, and Border Patrol Agents. Harsens does not offer student discounts at this time.
The menu is simple and small, containing flatbreads three salads, brat sausages, sliders, appetizers, and even a kids sections. Brats and sausages come with either kettle chips or fries, patron’s choice.
The interior carries a theme of one part industrial, and another part sailing; the latter matching the name of the brewery and the location for which it is named for. After stepping through the front doors two things become apparent: the small size of the brewery (max occupancy 99 people) and the large window that allows patrons to peer into the brewing area, much like Thumb Coast Brewing Company does.
However, it is unfair to compare Harsens Island to Thumb Coast due to Harsens being the new kid on the block and Thumb Coast the grizzled veteran. That being said, Harsens has some good things going for it.
The following beer review is courtesy of Paul Jacques, 23 of Fort Gratiot, and Angie Stoecklin, 25 of St. Clair, both lovers of craft beer and general beer enthusiasts.
The Mighty Marysville – 5.5% alcohol content, a Belgian Ale.
“It’s very smooth. I feel like its missing something on the aftertaste, but other than that it’s smooth. It lives up to what it should be: a Belgian Ale.” –Stoecklin
“The Belgian is kind of flowery, but it is good. There isn’t anything wrong with it.” –Jacques
The Hump – 5.8%, Helles Bock
“The Hump is my favorite because when I want something tame and unique, I go for a Bock. It is very well done for what it done.” – Stoecklin
“It’s light. Just the right amount of spice in the aftertaste.” –Jacques
CIT – 4.3%, American Wheat with an orange peel
“Definitely not my favorite beer here. It’s not that it is a bad beer, but it’s not a good beer either.” – Stoecklin
“I wouldn’t recommend the CIT to anyone because there is much better beer on the menu.” -Jacques
Tashmoo Streamer – 5.1%, California Common
“The taste is bland; nothing special about this one.” – Stoecklin
“I’m only drinking this beer because I paid for it. Not a good choice.” -Jacques
This section is a critic of a few food choices as eaten by Nick “Chico” Hernandez, Angie Stoecklin, and Paul Jacques.
Beer Brat with fries
“The brat is simply amazing. Very tasty and the bun is crisp.” –Jacques
“I want to marry these fries. These are going in my top ten of best fries ever.” –Stoecklin
“Simply put, the brat is cooked with skill and the fries leave you wanting more. More fries, that is.” –Hernandez
“It’s pretty hard to screw up a salad, in my opinion. The greens are fresh, the cheese is thick, and crunch well with the carrots shavings and crotons. The ranch is oddly watery, but equally tasty. A good, healthy alternative.
“Six slices of well-baked flat bread that comes together to create a satisfying, and filling, meal. The seasoning is just right, and the tomatoes are not overpowering. Not often will you find that combination. My personal favorite.” –Hernandez
“A little sweet, but add some sriracha and it’s good.” –Angie
“I would have substituted the sweet mustard with either a honey mustard or maybe a light BBQ sauce. Nonetheless, the burger is made in proper slider form; a little crispy, but full of flavor.” –Hernandez
Note: The views and opinions in this review do not reflect the views and opinions of the Erie Square Gazette or St. Clair Community College. The life experiences and work experiences of Angie Stoecklin, Paul Jacques, and Nick “Chico” Hernandez do not qualify them as professionals in any sense.