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    115 S. Eagle Street
    Marshall, MI 49068

  • Dining Room Hours

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Over 100 Years of Great Taste.

Schuler's Restaurant & Pub

Great food. FRESH DAILY.

Schuler’s Restaurant & Bell’s Brewery Celebrate Longstanding Relationship

November 23, 2016

Two long-standing family-owned southwest Michigan businesses united forces on Tuesday, November 1 for an evening of food, beer and fellowship. Schuler’s Restaurant & Pub in downtown Marshall and Bell’s Brewery, Inc. collectively welcomed 75 people for a five-course beer dinner, led by Matthew Moberly, director of beverage insights for Bell’s.

“Our relationship with Bell’s goes back decades to when we first introduced our Schuler’s Brew,” says third-generation owner Hans Schuler. “We’re proud to say that all eight of our draft lines are dedicated to Michigan craft beer, including many local and seasonal favorites.”

Guests to the Bell’s Beer Dinner were welcomed with a sample of the Schuler’s Brew—a Bohemian-style pilsner.

“We’ve only produced two private label beers in our history,” says Larry Bell, who founded Bell’s Brewery in 1985. “Those have been exclusively for standout companies including Schuler’s Restaurant and the Grand Hotel on Mackinac Island.”

Executive Chef John Stovall and Executive Sous Chef Jeff Shaver served a flavorful seasonal menu meant to pair perfectly with a selection of Bell’s beers, including a special menu for those in attendance who are vegetarian.

“Creating meat-free options allows us to really stretch our culinary creativity,” says Chef Stovall. “By using a variety of vegetables, we can craft meals that are just as flavorful, colorful and pleasing to the eye and the palate.”

  • The first course was marinated grilled chicken, onion, roasted corn, bacon, sweet potato, chipolte and cream chowder paired with Octoberfest (5.5% ABV)—a balanced amber lager focused on lightly-toasted malt that lends body without too much sweetness;
  • The second course was a roast pork tenderloin salad served on arugula and mixed greens tossed with maple mustard vinaigrette with cranberry, beet, feta and pecans served with Le Painiste (5.8% ABV)—a Bière de Garde style beer starts as a malt forward beer, combining biscuity, breadcrust notes with a light caramel flavor. Noticeably dry, the finish is crisp with a lively, refreshing acidity;
  • The third course was a duck confit flatbread with caramelized onion, roasted pear, prosciutto, fig and gorgonzola paired with Oarsman Ale (4% ABV)—this tart and refreshing sessionable wheat ale exudes citrus and lemony aromas from Cascade hops and trades sour intensity for finesse;
  • The main entrée was a bacon jam burger served on a parmesan peppercorn roll with bacon jam, roasted portabella, sundried tomato, smoked sirloin tapenade and gruyere cheese served with Roundhouse (7.5% ABV)—an Indian Red Ale style is a variation on the IPA, but with more caramel and toasted malt character and a reddish hue, this beer offers a substantial amount of late-kettle hop additions and dry-hopping yields a heady blend of fruity aromas of pineapple, peach and citrus. Locally sourced Michigan honey creates a smooth, dry finish that pulls everything together;
  • The decadent dessert consisted of salted caramel and chocolate stout bars with shortbread crust, pecan crunch, chocolate and homemade caramel sauce, paired with Special Double Cream Stout (6.1% ABV)— named for its velvety smooth, creamy texture, this incredibly rich stout is brewed with 10 different specialty roasted malts chosen that impart notes of mocha and espresso. Dark and sweet tones intermingle, for a soft, roasty finish.

Matthew Moberly began his beverage career working in grocery retail for Whole Foods Market in Ann Arbor. He joined the Bell’s Brewery team in January, 2004 overseeing their southeastern Michigan region. After seeing the dramatic growth of Bell’s and the craft beer industry as a whole, and wanting to be better prepared for the professional challenges ahead, he enrolled in the executive MBA program at Michigan State University. Upon completion, he took the lead on creating and developing the Bell’s key accounts team. In January 2015, Matthew was promoted to his new position, a newly created role to help Bell’s strengthen its data-supported decision making.

As a follow-up to the dinner, a small group of Schuler’s staff took a private tour of the Bell’s production facility in nearby Galesburg.

“This trip was a great experience for our team and another example of the strong partnership between our two companies,” says Sue Damron, Schuler’s President and Managing Partner. “Our visit was fun, but also educational as we learned more about the brewing process—with a bit of sampling as well.”

Bell’s Brewery is the longest continually-operating craft brewery in Michigan. More than 470 people over a 26-state area (in addition to Puerto Rico and Washington DC) are currently employed by Bell’s. The company brews more than 20 beers for distribution, as well as many other small-batch beers served in its Kalamazoo pub, the Eccentric Café.

Michigan overall boasts about 250 breweries (and growing) which conservative contribute more than $144 million in wages with a total economic contribution of more than $277 million. In terms of overall number of breweries, microbreweries and brewpubs, Michigan ranks #5 in the nation—thus supporting its claim as “The Great Beer State.”

Founded in 1909, the iconic Schuler’s Restaurant & Pub epitomizes hospitality excellence as a fourth-generation run family business. Located in downtown historic Marshall, Schuler’s is recognized as world-class Michigan destination focused on offering guests quality food and excellent service, in a warm and welcoming atmosphere.