Batch Brewing Company
Brewery · Corktown
1400 Porter St, Detroit, MI 48216
Highlights
Craft brewery with BBQ, house-made beer, and rotating pop-ups
Craft brewery with BBQ, house-made beer, and rotating pop-ups
"If you're a fan of handcrafted beer, check out Batch Brewing. They've combined outstanding food along with a great selection of their homemade brews. Seriously, even if you're not into beer, come here for the food - the pasties, bolillos and even the pretzels are noteworthy. This location is Detroit's first Nano brewery and utilize local ingredients to create their one of a kind brews. Beer hall vibe that's quickly becoming a neighborhood favorite." - Michelle & Chris Gerard
"This Corktown brewery and biergarten is a true neighborhood staple, offering a rotating selection of a dozen draft beers, along with hard cider from its sister brand Nascent Cider, plus wine, cocktails, and nonalcoholic options — including a housemade prebiotic soda. Instead of a traditional mug club, the brewery offers yearly memberships to its United Federation of Eaters and Drinkers. On the food side, Melway Burgers pops up on Mondays and Tuesdays, serving grass-fed smash burgers, while the rest of the week features a menu by Brendon Edwards that includes hand-twisted pretzels, smoked chicken wings, and a variety of other dishes cooked low and slow. Batch’s food truck, Yellow Dog BBQ, also makes special appearances on select days, offering smoked sandwiches on homemade bread. Online ordering and delivery are available." - Courtney Burk
"This Corktown brewery and biergarten is a true neighborhood staple, offering a rotating selection of a dozen draft beers, along with hard cider from its sister brand Nascent Cider, plus wine, cocktails, and nonalcoholic options — including a prebiotic soda. On the food side, Melway Burgers pops up on Mondays and Tuesdays, serving grass-fed smash burgers. The rest of the week features a menu by chef Brendon Edwards that includes hand-twisted pretzels, smoked chicken wings, and a variety of other smoked dishes. Batch’s food truck, Yellow Dog BBQ, also makes special appearances on select days, offering smoked sandwiches on fresh bread. Online ordering and delivery are available." - Courtney Burk
"This Corktown brewery is a destination among beer fans. The beer garden keeps a rotating list of brews on tap, ranging from West Coast IPAs and Mexican and German lagers, to hard ciders, cocktails, and non-alcoholic beverages. The kitchen features a regular menu that’s been leaning into barbecue as of late. Pop-ups are also a frequent occurrence at Batch, such as the popular Melway Burgers, which as of early 2025, have been making weekly appearances on Monday and Tuesday evenings. The brewery offers expansive outdoor seating under an open-air pavilion, as well as communal indoor seating, where diners can gather in groups or sit solo at the bar and take in the spacious, semi-industrial space." - Serena Maria Daniels
"Celebrating a 10-year milestone after opening in Corktown in February 2015, the brewery is marking the anniversary with a 10-day program that includes a ticketed Valentine’s Day pop-up dinner with Carlos Parisi and the brewery’s executive chef Brendon Edwards, a Saturday, February 15 birthday bash featuring the sounds of Motor City Soul Club and barbecue specialties like brisket, crispy skin pulled pork, spare ribs, and sides like espagueti verde and collard greens, a first taste of the newest creation — a Bourbon barrel-aged double mash imperial stout flavored with vanilla and cacao — called Lush II, and a concluding brunch pop-up on Sunday, February 16 from 10 a.m. to 2 p.m. by chef Hailey Enszer. Founded with the help of a $50,000 award from Comerica Bank’s Hatch Detroit contest, the space previously housed the Porter Street Station Bar and Grill; within months of opening the operators expanded from a limited bar-food menu to more substantive offerings and, in 2023, unveiled a Saturday side hustle for barbecue. During the pandemic the team converted a parking lot into a sprawling pavilion, installed a walk-up window for outdoor service, used the outdoor space for special events, became a destination for local chefs without kitchens, and invited displaced restaurant workers to "pay what you could" for a hot plate of barbecue. Owner Stephen Roginson has used social media to highlight industry pressures and asked customers for awareness: "We’re coming up on our 10-year anniversary, and instead of reflecting on all that fun and beer, I can’t look past the ever-increasing challenges and obstacles the service industry is facing," and, as he told Eater, "A milestone like 10 years should be a joyous occasion, a cause for celebration, but it is absolutely within the context of this new state of existing in the service industry," adding that "We’re still very much all recovering from the financial reality of the pandemic." He cites specific cost pressures — "The price of beef brisket cost about $3 a pound before the pandemic but has since increased by 60 percent and is now $5 a pound" — as well as upcoming minimum wage and tipped-wage increases in Michigan following a 2024 Michigan Supreme Court ruling and the threat of Canadian tariffs on aluminum sheet (used for beer cans) that "could help to raise the price that the customer pays for a cold one by 30 percent." Roginson emphasizes transparency and staff retention: "We’re just trying to navigate the moment with conscientiousness, and enthusiasm, and optimism, and also to try and find a way to be transparent," and "We’re 10 years into this, and if we’re going to do it for another 10 years, we need our guests to know that we really care, that we understand that price increases are painful for everyone, but they’re just as painful for us as they are for them." He also framed pricing as a values question: "It’s been a bit of a conundrum to find a way to do it that does not require an apology. We don’t want to charge somebody $25 for a cheeseburger. We don’t want to charge $25 for a Cubano. This is grassroots food. It’s salt of the earth food — aside from the fact that we make it so thoughtfully, we have all these steps involved, and labor — it’s still honest food that belongs with a beer." - Serena Maria Daniels
