Vander Mill tap room

Vander Mill’s tuna crudo is made of thinly sliced yellowfin, avocado and grapefruit topped with aleppo pepper.  (Armando L. Sanchez / Chicago Tribune)

The Apple Raspberry cider at Vander Mill’s tap room in Grand Rapids, Mich.  (Armando L. Sanchez / Chicago Tribune)

Vander Mill’s Barrel Fermented Mango Citra cider.  (Armando L. Sanchez / Chicago Tribune)

Vander Mill’s Blue Gold cider.  (Armando L. Sanchez / Chicago Tribune)

Chapman’s cider, one of the many ciders on tap at Vander Mill.  (Armando L. Sanchez / Chicago Tribune)

Vander Mill owner Paul Vander Heide, from left, head chef Justin Large and chef Greg Bastien outside the new Vander Mill taproom in Grand Rapids, Mich.  (Armando L. Sanchez / Chicago Tribune)

Patrons eat and drink inside the new Vander Mill taproom in Grand Rapids, Mich.  (Armando L. Sanchez / Chicago Tribune)

Megan Marckini, 22, carries a tray of ciders at Vander Mill.  (Armando L. Sanchez / Chicago Tribune)

From left: Adrian Fernandes, 32, Tom Katerberg, 27, and Katy Harris, 24, sit outside the Vander Mill tap room.  (Armando L. Sanchez / Chicago Tribune)

Beth Arraut pours a “totally roasted” cider at the Vander Mill taproom.  (Armando L. Sanchez / Chicago Tribune)

The entrance of the new Vander Mill taproom in Grand Rapids, Mich.  (Armando L. Sanchez / Chicago Tribune)

Brewing tanks sit inside the production area of the Vander Mill facility in Grand Rapids, Mich.  (Armando L. Sanchez / Chicago Tribune)

The delicious ham + doughnuts dish combines country ham, cider doughnuts, cheese and apple butter.  (Armando L. Sanchez / Chicago Tribune)