Today we’d like to introduce you to Callee Knoll.
Hi Callee, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Archival’s beginnings are anchored strongly in West Michigan as I grew up in Grand Rapids, and my husband, Levi, grew up in Spring Lake. We’re both passionate about all things beer, food, and travel.
Before meeting, we each traveled while cooking professionally in Alaska, Chicago, and Scotland. Throughout these ventures, we deepened our love for culinary and eventually met while attending GRCC’s Secchia Institute for Culinary Education. Meanwhile, Levi started gaining experience in the craft brewing industry both at home, brewing small batches in his garage, and working at several GR breweries. After graduating from GRCC and 5 months later tying the knot, we decided to take the next step in making Levi’s decades’ long dream a reality and start planning our own brewery-restaurant.
Upon discovering an untapped market for historic style beer in West Michigan, Levi began educating himself in ancient styles. Fusing this with a love for community, he and I began searching for a perfect place to call Archival “home.” With roots in West Michigan, we felt Plainfield Township, specifically the old Grand Isle Golf Course, was the ideal location to create a welcoming space close to the heart of Grand Rapids while also providing ample room to share a meal and a drink surrounded by natural beauty.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Opening up right after COVID’s height was definitely a struggle. From staffing troubles to rising building costs, we started up behind the curve. But because of all the difficulties we experienced, we learned so much more than if we faced smooth sailing. Now 4 years later, we are stronger than ever.
Operating in a post lockdown world is totally different than our experiences managing pre-COVID. The proverbial rule book has changed in many aspects of the restaurant industry, in both good ways and bad. Many of the tried and true ways of doing business are no longer relevant. And with my husband and my combined experience in management, front of house and back, we’ve had to learn new patterns emerging from how and when guests dine out to changes with staffing, and so many areas in between.
Navigating all of these obstacles while maintaining some semblance of work life balance has also proved to be tricky. The first year of business felt like work was our home and home was a place to sleep and shower quick before heading right back to work. The dust has certainly settled, and it’s fascinating to look back at the 4 years that have passed that felt like 10+.
As you know, we’re big fans of Archival Brewing. For our readers who might not be as familiar what can you tell them about the brand?
We specialize in brewing historic beer, mead, and cider paired with locally sourced wine, craft cocktails and mocktails, and a full menu of scratch-made food. Our taproom and deck overlook the biergarten out back along with acres of township land. Our goal has always been to create community through shared drinks and a meal while giving back to and investing in our local community.
Our brewing practices set us apart with brew styles mostly dating back to pre-prohibition, with our oldest beer style originating in 3000 BCE. We also craft our own cocktails with nearly all ingredients made in-house from our bitters to our syrups.
With both my husband and my background in culinary arts, we were focused on creating a food menu with elevated offerings while remaining approachable. Our menus change seasonally, utilizing produce from local farms and purveyors. Switching out our dishes helps us stay creative and offer guests an ever-changing experience.
Brand-wise, we are most proud of taking risks with our historic style brews. This last year, we won Silver at World Beer Cup for Ægir’s Wreath – Sahti in the historical beer category. And with Ægir’s Wreath being our oldest beer on record, it was a humbling bit of validation in a brewing industry full of new age beers.
Do you have recommendations for books, apps, blogs, etc?
My husband Levi and I have used Will Guidara’s Unreasonable Hospitality as our guidebook for the last 4 years. Will’s personal journey being a restauranteur has been monumental in helping us become better leaders and create a welcoming environment for both staff and guests.
Contact Info:
- Website: https://archivalbrewing.com
- Instagram: https://www.instagram.com/archivalbrewing/
- Facebook: https://www.facebook.com/archivalbrewing/
