When I think of the selections available to explore amazing beer, personally not too many on this list would be a place to get dressed up and take my wife for a nice anniversary dinner. Big Rock Chop House is the exception. I know we’re here to read about the beer, but let me start with the food. I can honestly say that the meals here are equal to the beer. Each entrée is carefully prepared with the oversight of Chef Brian Henson. My wife’s filet was prepared to perfection and the steak knife was not necessary to cut through it. My surf and turf was equally delicious. The presentation of the food heightened our expectations.

As I was enjoying my filet (turf), I found Big Rock’s Rojo-Ator (their dopplebock) to be an amazing pairing. The nice clean malts in the beer were a perfect compliment. My wife enjoyed a glass of merlot with her meal and was equally pleased. Although Big Rock also has a full selection of desserts, I elected to sip on their Russian Imperial Stout, (Flying Buffalo) as my dessert. The complexity of this beer was deep and rich. Coffee notes melded perfectly with the dark roasted malts, making this a terrific finish to a great meal.

Okay, let’s get to the real reason you’re here: THE BEER! Big Rock’s Brewmaster is Dan Rogers. Dan started homebrewing in 1991. This inspired him to turn professional in 1993, taking a job as a brewer at the Holy Cow in Las Vegas, Nevada. Dan then moved back home to Michigan in 1998 where he gained more experience at Michigan Brewing, in Weberville, where he spent his next five years. In 2003, Dan moved to Big Rock Chop House, accepting the assignment as their Brewmaster.