Beer and butchery: a perfect pairing

Harmony Hall, the companion to the flagship Harmony Brewing Company in Eastown, Grand Rapids, knows a thing or two about craft.

A smaller brewery in our saturated beer city, Harmony recognized right away the need to produce quality product, and that went beyond just the beer. From the beginning, it was about sourcing locally and providing craft food to compliment the craft beer. In the instance of the Eastown locale, it was about the pizza — fresh toppings, local farms, and a wood fired oven.

For the Westside location, Harmony Brewing dug into neighborhood roots and drew inspiration from the building itself. Harmony Hall is the former Rauser Quality Sausage Co., built in 1908. German, Polish, and Irish immigrants defined the vibe of the Westside of Grand Rapids, and brought cultural heritage as well as plenty of delicious food options, including locally made sausage.

Talking with Gabe Araujo, head Chef at Harmony Hall, he reiterates this point. “Anyone who knows Harmony [Brewing Company] know they have always been very adamant about using sustainable resources and keeping everything local and fresh.” Sausage and beer? Well, that just makes sense.


Beyond the revitalization of the past and nod to the architecture of the building, Harmony Hall chooses not to just serve sausage, but to source its own product, butchering its pigs in-house and making all their sausages from scratch.

“All of the pigs come from local farms.” says Araujo, “currently Heffron Farms, and we’ll be working with Rakowski Family Farms as well soon. We’re in contact with Provision Family Farms, which raise all heritage hogs like red wattle. They are adorable and delicious.”

There is a renaissance beyond just the craft nature of the beer, and more and more places are realizing that the quality of the food they offer needs to stand with and compliment the quality of beer they provide. Harmony Hall is one of these early influencers, recognizing that the consumer who chooses craft over mass market probably isn’t one who will settle for frozen french fries and something dipped in ranch.

There’s a beauty in butchery, and it’s easy to see. We’ll just let these pictures speak for themselves.

Photography: Steph Harding

Tiffany Ewigleben

Tiffany Ewigleben

Tiffany Ewigleben is originally from the Washington D.C region and has become a true Michigander in her heart. A lover of local-beer and food-Tiffany has written for Flavor 616, Roadbelly, Rapid Growth, The Growler, and The Rapidian as well as MittenBrew. Basically, anyone who will let her write about craft beer.

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