KALAMAZOO – Black Lab Five, 123 W. Kalamazoo Ave. in downtown Kalamazoo, will host a stop at this month’s Art Hop featuring artwork from Bell's labels, including Oarsman Ale (left) and The Wild One, from 5-9 p.m. Friday.

It will feature more than 30 pieces by various artists.

Refreshments will be served and some of the artists will also be present.

Afterward, swing by the pub at the Eccentric Café for a beer.

The October Art Hop, one of four expanded Art Hops this year, will feature 56 locations. The event is presented by the Arts Council of Greater Kalamazoo and Downtown Kalamazoo Inc.

Black Lab Five is stop #23 on the Art Hop map.

For more information on the Art Hop, go here.

Here is a look at events featuring Bell's beer in Michigan, Georgia, Indiana, South Carolina, Virginia and Alabama this week.

Michigan

Oct. 7

An after hours Zoo event and Art Hop
Bell's will be at BontebOktoberfest in Battle Creek and the October Art Hop in downtown Kalamazoo will feature original label artwork (more details to come).

Georgia

Oct. 3

Beer and cheese with Sweet Grass Dairy
Enjoy five cheeses with beer from Bell’s and Terrapin Beer Co. Event starts at 6 p.m. Cost is $30. For more information, go here.

Indiana

Oct. 4

Oracle tapping
Flatwater Restaurant in Indianapolis will feature our take on the west coast style double India Pale Ale along with Two-Hearted, Amber Ale and one other seasonal.

South Carolina

Oct. 6

Bell’s at The Greenville Beer Exchange
Check out this free tasting from 5-7 p.m. Call 864-232-3533 or visit them online for more information.

Virginia

Note: Bell’s Stout Night has been rescheduled for Oct. 13.

Oct. 7

Bell’s beer dinner
TJ’s at the Jefferson Hotel in Richmond will host a four-course beer dinner at 7 p.m. Cost is $45. Take a look at the menu here.

Alabama

Oct. 9

Break n’ Bread
Enjoy signature tastings from nearly 40 Birmingham Originals restaurants, plus wine and beer at Railroad Park from 1-5 p.m. Four will feature Bell’s beers. For more information, go here.

Looking ahead

Larry Bell will host a beer dinner at Hopleaf in Chicago. For details, visit our Regional Events page.

DENVER  - Bell’s Brewery will be among 466 U.S. breweries pouring more than 36,000 gallons of beer at the 30^th annual Great American Beer Festival in Denver this weekend.

We thought you might like to know what we will be pouring.

PS – We’ll be near the GABF Store in the Great Lakes region (C3 on your map) – stop by and say hello.

Oarsman Ale: Designed as a flavorful session beer, Oarsman Ale uses a classic German brewing technique to impart a light, refreshing tartness. Oarsman Ale grew out of a desire to explore the tradition of session beers, trading intensity for finesse while still creating a worthwhile experience for the taster. The grain bill includes a healthy portion of wheat, while citrusy hops lend bright notes to the aroma. Fermented with Bell’s house ale yeast, Oarsman comes in at 4.0% alcohol by volume. Rather than being the dominant flavor note, the tartness in Oarsman takes on more of a palate-cleansing role, making it perfect for pairing with food.

Le Pianiste: The second in a three-part series of jazz-inspired interpretations on the French Biere de Garde style, Le Pianiste starts as a malt forward beer, combining biscuity, breadcrust notes with a light caramel flavor. Noticeably dry, the finish is crisp with a lively, refreshing acidity

Quinannan Falls: Born in a dream, Quinannan Falls Special Lager Beer refers to a mythical place in the boreal north. While the waterfall may exist solely in Larry Bell’s imagination, the beer he remembered drinking there is now quite real. Quinannan Falls possesses the crisp, dry bitterness you’d expect from a German pilsner, but the use of highly aromatic hops from the Pacific Northwest in both the kettle & dry-hop invokes the fragrant pine forests that inspired this beer.

Kalamazoo Stout: Kalamazoo Stout represents stouts in the Bell’s year-round roster, offering a blend of dark chocolate and coffee flavors with just a hint of brewer’s licorice. One of our oldest recipes, it balances a significant hop presence against the roast malt body.

Photo credit: Jason E. Kaplan (2010 GABF)