We had this really fun kick off to have Mike’s Beer Cheese at the Stone Brewing World Bistro & Gardens a while back. That night we premiered the first ever batch of Mac ‘n Beer Cheese and it became an instant hit. So much of a hit in fact that the kitchen now has a 140lb a week beer cheese habit just to keep their top selling item on the menu! So with my responsibilities as the Art Director at Stone first, I just don’t have the extra time to make another 140lbs a week of the other styles to keep a Mike’s Beer Cheese sampler plate on the menu. So instead of trying to find extra time to make more beer cheese to please a few people, I’m focusing my time into making it on a larger scale. The first step is to provide it to the Bistro in the amounts they’d like to have along with other bars and restaurants. Once that steady production is in place, I can focus on individualized packaging (the equipment and government requirements are a little more costly and time consuming) to get it out in stores.