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GRAND RAPIDS, MI -- Vander Mill is joining Grand Rapids' expanding craft beer scene with a hard cider brewery and a tap room that serves French country cuisine.

The 40,000 square-foot production facility and restaurant, at 505 Ball Ave. NE, opened on Monday, April 18.

Hours are 5 p.m. to 11 p.m. Sunday through Thursday, and 5 p.m. to midnight on Friday and Saturday. Lunch will be added soon, says Paul Vander Heide, who owns the business with his wife, Amanda.

The new operation marks a $4 million investment to buy and renovate the former B&B Beer Distribution Co. Nearly 4,500 square feet was carved out to house a restaurant that can seat 200 people, and another 60 on the outside patio.

Hard cider is the fastest-growing segment of the beer and flavored malt beverage landscape, Vander Heide said.

The new Grand Rapids production facility will more than quadruple their production capacity. The mill has also obtained a distilling license and hopes to produce craft spirits in the future.

For now, there are 20 brews on tap, including a few beer and wine collaborations, such as Brown Ale, Hard Apple, Nunica Pine and Apple Raspberry.

Michigan-grown apples continue to be a base ingredient for Vander Mill products. The business began in 2006 by producing classic apple cider that was paired with house-made cinnamon and sugar donuts.

Within two years, hard cider production was added and the product was distributed to customers. To keep up with demand, the mill expanded to 8,000 square feet in 2013. That building, at 14921 Cleveland St., houses the Vander Miller cider operation and its namesake restaurant.

Vander Mill has grown into one of the largest craft producers in the region, and now distributes products to convenience and grocery stores, bars and restaurants throughout Michigan, Illinois, Indiana, Ohio and Wisconsin.

"My wife Amanda and I started this business to bring people together around apples, donuts and family fun," Vander Heide said. "I'm proud to say that 10 years later, the mission is still the same."

Vander Heide has tapped Justin Large to lead the mill's culinary team. The executive chef worked 15 years working as a chef and culinary director in several of Chicago's James Beard award-winning restaurants. He joined the Vander Mill team last fall, overseeing the mill's Spring Lake location.

The menu ranges from $11 "ham + donuts" and "radishes and butter" starters to the $23 "hanger steak" entree.

The Grand Rapids dishes are a step up from the more casual Spring Lake menu.

Front of House Manager Keith Love was most recently general manager of Gonzo's BiggDogg Brewing in Kalamazoo.

Dave Bayes is the brewer, and oversees production. He began his craft brewing career 18 years ago helping to open the Old Boys' Brewhouse in Spring Lake.

It was during that time as a brewer that he began experimenting with Vander Mill apple cider, pouring it in beer, striving to find the perfect combination of malt, hops, yeast and apple.

"We ferment our ciders to showcase the apple -- bright, clean and fruit forward," Bayes said. "We also like to experiment with unique flavors like other fruits, spices, and hops, and sometimes aging in bourbon barrels or new oak. We are working hard to expand the taste of cider here in the U.S."

Shandra Martinez covers business and other topics for MLive. Email her or follow her on Twitter @shandramartinez.