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100 taps at Michigan's craft beer crossroads

  • 300 E. Water St., Kalamazoo, Michigan, 49007
  • Mon-Thurs 11a-Mid, Fri 11a-2a, Sat 10a-2a, Sun 10a-Mid
  • (269) 210-0075
  • jobs@hopcat.com
  • Map

Beer to Go!

Bring in your clean empty growler and we'll fill it with any Local 30 beer for just $12. Get a new, refillable HopCat growler for just $6 more.

May/June Features

Available May 1st - June 30th

Tex Mex Chicken Nachos - Tortilla chips fried in-house, topped with grilled chipotle-lime marinated chicken, pickled jalapeño peppers, fresh pico de gallo, warm cheese sauce, and garnished with cilantro and sour cream.

Bourbon Pecan Hefeweizen Blondie Pie - Frozen hefeweizen blondie pie with graham cracker crust, topped with chocolate chips, bourbon-glazed pecans & caramel sauce.             

 

Relive our grand opening

We opened on Oct. 8 to more than 400 thirsty craft beer and Crack Fries fans. It's been a fun ride so far. Check out this little video we put together to celebrate our birthday. Then, come see us and go see Jesse Ray & the Carolina Catfish play live somewhere. You won't regret it.

We don't make trash. We make soil.

Sustainability - it isn't just a 14-letter word

We're serious about our role as conscientious business owners, constantly looking for ways we can be better stewards of our environment. We recycle or compost most of our waste, reducing the amount of trash going to landfills and incinerators by 90 percent. We also strive to source food and products from companies with similar commitments.

Doing this isn't easy. We train every employee to sort waste, including the packaging that food and other materials arrives in and the leftovers on your plate when you finish dining with us.

Instead of just dumping everything in one place, food waste is placed into our compost bin, along with our compostable paper products, used straws and other compostable items. We recycle almost everything we can't compost - cardboard boxes, cans, glass, plastic containers -- you name it. So what makes up the "other" 10 percent? Often it's made up of unmarked plastic wrappings, disposable gloves used by our kitchen staff when preparing food and garbage brought in by our employees and guests that can't be recycled.

Why do we do this? Well, take a look behind your average restaurant. There's often a big, overflowing garbage bin - almost everything bound for a landfill or an incinerator. We decided that had to stop. So we talked to our employees, did some research and developed our waste-reduction program. A lot of people said we were crazy, that it would cost too much. Once we understood how much waste we could divert or eliminate, we knew it would cost us too much not to do this.