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The nine-year-old Pigeon Hill Brewery is as much a museum to Muskagon history as it is a production facility. Founded by four former homebrewers, the taproom is a demonstration of their love for the town, whilst their 20 barrel brewhouse, built two years after their original three and a half barrel kit proved inadequate to meet rising demand, is a demonstration of their love of the brewer’s craft.
Pigeon Hill was originally a three hundred foot high sand dune, situated on the shore of Lake Muskegon, where the Musekgon River empties into Lake Michigan. During the twentieth century the sand was gradually carted away for industrial uses, so that while today the former roost of Passenger Pigeons no longer exists, the Pigeon Hill Brewery has replaced the sand dune as the must-see local landmark.
Pigeon Hill aims to produce “well-balanced, responsible beers meant to be enjoyed while being sociable.” Head Brewer, Chris Carr, settled on AEB for their Creative Collab because the sheer breadth of their yeast range meant that AEB “covered all of our bases and ended up being a great fit because they have got pretty much everything that we need.”
The AEB Creative Collab covers a wide range of products from regular English ale style AY3 and the more American flavour producing Fermoale AY4, though AEB’s Fermoplus range or aroma enhancing yeast nutrients, to AEB’s range of Spindasol and Antioxin range of clarifying stabiliers and antioxidants.