051326 ~ Salt Springs Brewery - Mark Zadvinskis & Keith Cummings

Salt Springs Brewery in Saline, Michigan, isn’t just a brewery—it’s a living tribute to history, community, and culinary craftsmanship. Housed in a 120-year-old former church, the space was meticulously restored from 2014 to 2015, with every original element preserved and repurposed, from stained glass to salvaged wood used in the bar. The story behind the renovation is almost mythic: during the rebuild, a piece of an old organ was discovered with the name 'Reverend Schofield' inscribed—coincidentally matching the late Ron Schofield, a key partner and beloved community figure who passed away recently. The brewery’s success is rooted in this deep connection to place and people. Their food, led by executive chef Lauren, blends global flavors with local sourcing—like Mama Moochie’s ravioli and Westergaard Farm beef—while their beer program balances tradition and innovation, with a new side-pour tap system that lets guests customize the foam and mouthfeel of their Czech-style pilsners. From seasonal menus and themed pairing dinners to a vibrant summer beer garden with retractable roofs and infrared heaters, Salt Springs has become a cultural hub. The most popular items? Truffle fries with truffle-infused aioli and Brussels sprouts glazed with maple syrup, balsamic, and bacon—so addictive they’re mistaken for dessert.