Beer & Cheese 2013

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S ER GRIGG IFFEY, TYL G M O OUNTAIN T F , Y, THOM OUNTAIN E F F IF M G O H M T EL, TO EDITORS RIC KOEPP ULSETH LBRENT, E A Y NDREA PA IL A M , E R E S Y R E E M IT N R K W IC LYN BRYA PHOTOS N ZER, KAIT LT E M S H S DESIGN JO

VOLUME ONE’S Celebration OF OUR REGION’S MOST FAMOUS CREATIONS

BEER MEETS CHEESE

local chef Nathan Berg pairs his favorite regional delights WO R D S : NAT H A N B E R G

Economically speaking,

beer and cheese might not be Wisconsin’s biggest exports, but they – and the culture surrounding them – certainly transmit the strongest vibes kicked out beyond our border (a border that I’ve heard referred to my entire life as “The Cheddar Curtain”). We have a long history of pairing cheese and beer in our state. In fact, with both products so intertwined in our state’s vernacular, the combination of the two is often unintentional. However, the Flavor Revolution that has swept through the United States over the past 15 or so years has introduced a whole new slew of remarkable cheeses and beers. And, wouldn’t you know, a ton of them call Wisconsin is home! It didn’t take long for us to recognize how these highquality cheeses go really well with these craft beers. Yes, beer and cheese pairings are “in,” proving that we Wisconsinites have been hip for centuries.

But before we begin our exercise in tasty team building, know that the most basic of all rules applies to the successful pairing of great beers and cheeses: if you have great beer and a great cheese, then you have already achieved success. There’re very few situations where a beer and cheese pairing will deter from the flavor of the other.

However, when the right cheese finds the right beer ... you can achieve a taste experience that’s almost indescribably beautiful. And so here’s a few examples of those kinds of beer/cheese friendships one can seek out, utilizing the amazing products created by artisans right here in our neck of the woods.

Beer: Lazy Monk’s Bohemian Pilsner is what pilsners are supposed to taste like! The beer is light and crisp, but with a soft maltiness, a smidge of acidity and the beautiful complexity of traditional Czech yeast strains.

(Eau Claire)

Cheese: Saxon Creamery Green Fields is an earthy, washed-rind cheese made with raw cow’s milk. Flavors are subtle but outstanding.

Nutty and buttery, with the age and rind wash giving it enough complexity to impress. (Cleveland, Wis.) Its not too hard to see why these two make such good friends.

Both are on the lighter side of their respective crafts, but both utilize some old-world techniques that give them far more flavor and character than their mass-produced brethren. Serve this combo to anyone you know that hasn’t yet gotten aboard the craft beer or artisanal cheese bandwagons. This will turn them from the dark side.

Beer: Valkyrie’s War Hammer Porter is billed as a “Coffee, Oatmeal, Milk Porter” but the most prominent flavor is dark chocolate. Yet, with all that dark, toasty malt going on, this is a pretty low-ABV, light-bodied beer. One of the most interesting and drinkable porters you’ll ever meet! (Dallas, Wis.)

Cheese: Marieke’s Aged Gouda is the flagship cheese for one of the very best Gouda producers outside of The Netherlands. This cheese is nutty and deep-flavored, with a prominent but pleasant saltiness.

It is sold at different ages and I recommend trying it in all of its stages to see how much it changes in relatively short periods of time. But for the purposes of this pairing, try to get the 9-12 month-aged. (Thorp) There’s both contrast and congruence to be found between these two. The nuttiness in the cheese plays off the chocolate notes in the beer to create a dessert-like joy, while the deep, dark flavors and medium body of both make for a sturdy partnership.

Beer: Central Waters Hop Rise Session Ale is a brand-new beer from the masters in the middle of the state. It’s geared to the growing number of “hop heads” out there, with heavy doses of piney and citrusy hops, but made into a lighter, more drinkable style that’s far more approachable than all the Double IPA’s on the market. (Amherst)

Cheese: Hook’s 10-yr Aged Cheddar actually ages for 10 years! In fact, the Hook’s have older cheddars on the market, but there’s just something that’s practically perfect about their 10-year. It’s got loads of salty tanginess and tastes as if the very essence of Wisconsin cheddar was concentrated and pressed into these crumbly, orange blocks. (Mineral Point) These two are both just unbalanced enough to make it work! The beer is obviously tipped towards the bitter, piney hops, while the cheese is heavy with a superb tanginess. Together, their imbalances match wonderfully, with the hops being able to cut through the creaminess of the cheese and play well with the bold, salty flavors within.

Beer: Dave’s BrewFarm Roggen Lager – named for the German word for “rye” – is a lighter-bodied lager made with a significant amount of rye, which gives beer an incredible, dry spiciness. This one is hit with a triple-bill of hop varieties, though none come on strong enough to make their presence uncomfortable. Like all of Dave’s beers, there’s a level of complexity and balance here that will knock your socks off. Coming to a craft beer bar near you soon! Don’t want to wait?

Then go get to the BrewFarm for their next taproom hours. (Wilson)

Cheese:

Bleu Mont Dairy’s Alpine Renegade is made by Willi Lehner, who is perhaps the best cheesemaker we’ve got here in the United States. And this cheese can easily show you why. It’s Willi’s twist on the various cheeses he learned to make while training in the Swiss Alps. It’s a washed-rind, raw cow’s milk cheese that takes about a year to complete. When ready, this cheese is funky and packed with notes of fruit, with more going on in the finish than an entire book could summarize. (Blue Mounds)

Words of Advice: Ethereal beer and cheese pairings generally require your full attention to appreciate. You need to be able to comfortably taste, concentrate, and repeat. And

so, while the two will still go well together, you’ll probably have a hard time recognizing one of these great pairings when you’re tailgating or hanging out at the family reunion. You’ll enjoy them much more if you either camp out with a tulip glass and cutting board somewhere by yourself, or with a small group of friends who are looking for the same experience. Additionally, it’s probably necessary to point out that Americans, as a whole, typically consume their cheeses and beers far too cold. Lower temperatures mask the true flavors of beer and cheese. The products listed here are hand-crafted by our amazing neighbors – neighbors who know how to care for a product so it comes to you loaded with intricate flavors and textures. So please, do them (and yourself) a favor – let both your beer and cheese sit at room temperature for a good half-hour before consuming them. It will really help you to notice the subtle nuances and greatly increase the experience.

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Both Dave and Willi are truly rock-star, mad scientist geniuses in their respective fields and they have more than a little bit in common. Flavor-wise, they both innovate by creating their own originals instead of merely focusing on doing their takes on already-popular styles. Additionally, both can achieve remarkable level of complexity and balance in their products that are downright stunning to experience. In this particular case, the layers of fruitiness in the cheese match the spicy, rye-bread qualities of the beer and, with the help of their well-integrated background flavors, these two play a duet that lasts well past a second encore.

Beer: Lucette’s Hips Don’t Lie is a new beer from this Menomonie brewery that combines the classic style of a German wheat beer with rose hips and honey. The result is a crisp ale with just a hint of floral sweetness and a rich, bread-like aftertaste. (Menomonie) Cheese: Hidden Springs Creamery’s Bad Axe is pasteurized sheep’s milk cheese, aged 70 days, then dipped into black wax to lock in the remaining moisture. Bad Axe is extremely freshtasting, creamy and smooth, with a long-lasting tanginess on the finish. (Westby) The “fresh-tasting” element of the cheese brings a floral element aboard, which pairs well with both the floral esters of the weissbier yeast and the actual flower parts (rose hips) tossed into the kettle. But it’s that bread-like finish of the brew, along with the fresh tangy aftertaste of the cheese that really makes these two a match made in heaven.

Beer: Rush River’s Nevermore Chocolate Oatmeal Stout is only available when it’s cold, and this beer is heavy on the chocolate and roasted malts, while a little bit lighter in body than most big time stouts. The result is a brew that’s filled with plenty of the roasty, chocolate flavors you’d expect from a chocolate stout, only with a slightly subdued body that doesn’t get as thick and syrupy as so many stouts can. (River Falls)

Cheese: Castle Rock’s Smoked Blue Cheese is blue lover’s blue cheese. It is not subtle with its tanginess, nor its assertive blue “punch.” Additionally, this is cold-smoked with hickory in the cheese caves to give it a whole new dimension that marries well with the traditional blue acidity!

The bitter flavors of the chocolate and other dark malts going on in this beer make for an interesting contrast to the general tanginess, borderline-sour flavors of the blue. Yet the roasty malts match almost seamlessly with hickory smoke, making for a flavor-pairing that you won’t soon forget. But, if you don’t want to wait for winter to try this one, Rush River’s Lost Arrow Porter also makes a fine friend for the particular cheese.

About the Chef: Chef Nathan Berg was the owner of Native Bay (Chippewa Falls), has worked at Harvest (Madison), and was the chef at The Creamery and Canoe Bay. Before that, he was the Chef Intern at the Michael Fields Agricultural Institute in East Troy. He served as the Chef Ambassador for the Wisconsin Milk Marketing Board (promoting Wisconsin artisanal cheeses). Berg has also apprenticed with brewer David Anderson (Dave’s BrewFarm) for a year and a half.

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SCONNIE BEER GOING GREEN

the Wisconsin DNR is offering breweries grants to get more energy efficient WO R D S : E M I LY A L B R E N T Wisconsin has always had a past built

on beer. While that deep-seated tradition may or may not contribute to the health of the overall population, it doesn’t have to hurt the health of the environment. Recently, five state breweries were given an energy efficient grant by the Wisconsin Department of Administration and the Department of Natural Resources through the U.S Department of Energy State Energy Program.

Andrew Savagian, public affairs manager at the DNR, said grants are a way to help jumpstart a company’s needs.

The DNR is involved with GreenShare, which is a way to improve overall environmental performance.

Breweries were a natural fit because they use a lot of water and a lot of other resources and with the history of breweries in Wisconsin, Savagian said it was a win-win situation for both the environment and the economy.

“We kind of need support from all areas,” Savagian said. “The community

project. Among other procedures, they will be replacing a large amount of their fossil fuels with vegetable oil from locally grown seeds, waste vegetable oil from restaurants, and waste oil from auto shops.

In order to be considered for this grant, Anne Lee, one of the owners of Valkyrie Brewing Company, wrote up a proposal detailing what the brewery would do with the grant money.

“What it will do is keep money local,” Lee said. “It promotes local businesses, it promotes local farmers … (and) it builds a stronger community.”

Another brewery that received a grant is 3 Sheeps Brewing Co. in Sheboygan.

Brewery founder Grant Pauly said his business is using the money to help expand and become more efficient.

“We are very labor-intensive,” Pauly said. “We invest in people, not technology and the money that they allocated is

“What (the grant) will do is keep money local. It promotes local business, it promotes local farmers, it builds a strong community.”

– Anne Lee, owner of Valkyrie Brewing in Dallas, Wis. needs to be involved, the state has to be involved and the private sector has to be involved, and that’s where these grants help.”

One local brewery, Valkyrie Brewing Company in Dallas, Wis., used the money they received to assist with their biofuel

going to help up grow and employ more people.”

One of the breweries that received a grant in Milwaukee, Lakefront Brewery is using the grant money to help replace boilers that were no longer energy efficient. By replacing these, owner Russ

APpE-CHEESERS! we investigate some seriously cheesy local appetizers WO R D S : A L I S O N D R E W

Mogie’s Spuds O’Plenty Regulars are obsessed with this appetizer, and after trying them, you will be, too! The crisp outer breading serves as a great shell of just the right amount of crunch to complement the awesomeness of what’s within. The mixture of soft, chopped-potatoes and creamy, delectable cheese is a combination you can’t miss out on. (Think tator tots meet cheese curds.) Break them open to let the steam out and watch the cheesy goodness slowly ooze before diving in. Dip ’em in ketchup or their buttermilk ranch sauce for a refreshing coolness in your mouth. Bring some friends along and take on the deadly trio of cheese apps: spuds and curds (white cheddar and jalapeño).

Cancun’s Queso Fundido Queso fundido literally translates as “molten cheese,” but after a taste I’m pretty sure it should just be cheesy fun. This appetizer drips with cheese. Seriously. You eat this appetizer by spooning

Klisch said they have upped their efficiency 20 percent in the process, and in the long run it will help both save money and the environment.

Klisch said being a part of a brewery is meaningful and a great aspect of Wisconsin to be involved in.

“To me it’s an artistic form of manufacturing,” Klisch said. “You get to make a product that other people desire and has some character to it and you can use your creativity with it.”

Wisconsin and it’s past and present in brewing beer is no surprise to any of the breweries.

Lee of Valkyrie Brewing Company takes pride in her business and acknowledged that Wisconsin has deep roots in brewing.

“It’s just part of the community, of what you think of as Wisconsin,” Lee said.

this gooey mess of their cheese and sausage concoction onto a warm soft tortilla. The cheese is thick (comparable to grilled cheese consistency) and inside is ground Mexican sausage to roll up perfectly in your tortilla or on chips (after you run out of tortillas). And you’ll want to mop up every delicious bite. But keep a glass of something near you, cuz the sausage has a fiery bite!

Dooley’s Broccoli Bites Some customers might look this appetizer over in favor of their most popular menu item, their homemade original recipe cheese curds, but they are sure worth a try! Or maybe just get both. These feature meltin-your-mouth-cheese combined Dooley’s Broccoli Bites with small broccoli bites and bacon bits in a toasty breaded coating. The bacon adds a lingering smoky taste to the cheese that will leave your taste buds not in the mood to share with the rest of your table, and it’s served with a tangy honey mustard.

Your momma always told you to eat your vegetables, but we’re not sure these count.

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VOTE CURD: POLL OFFERS HOMAGE TO fromage USA Today includes Wisconsin snack in ‘Best Iconic American Foods’ poll WO R D S : E R I C KO E P P E L

We have an age-old saying here in Wisconsin: “blocks of cheese, yes and please; curds of cheddar, even better.”

OK maybe I made that up. But I think we all can agree that cheese curds are the quintessential Wisconsin snack, and so does USA Today a p p a r ently.

In fact, they recently posted an article about how cheese curds are, perhaps, America’s best regional food.

The article gives a brief run-down

of how these delicious curds of wonder came about. You see, curds are traditionally processed into blocks of cheese, a form that the un-curducated are most familiar with. However, one day a hungry Wisconsin cheesemaker decided to chow down on a handful of curds and, voilà, history was made. The delicious snack has been squeaking its way into the hearts and bellies of Wisconsinites ever since.

USA Today also included cheese curds in a recent readers’ choice poll for “Best Iconic American Foods.”

Our pride and joy took third behind Albuquerque green chile sauce and Maryland crabs. But, as far as I know, none of these other foods squeak when you bite into them.

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MORE MONK THAN EVER Eau Claire’s Lazy Monk tap room greatly expands WO R D S : T H O M F O U N TA I N PH O T O : ANDR EA PAU L S E T H

It’d be easy to mistake

the Lazy Monk Tap Room for a bar. For one, the bar – which has four taps of Lazy Monk’s brews. But the tap room is much more than a bar: It’s a community room. The tap room wasn’t in the original plans for Lazy Monk. Founders Leos and Theresa Frank said they opened the small bar room after a suggestion from a friend and didn’t know how it would succeed.

But succeed it did. By the end of last year the room was constantly overflowing, so the couple decided to expand.

Now the space really feels like home.

The walls are decorated with personal mementos from the Franks’ time in Europe (including photos of the church they were married at in Prague). The

OUR KIND OF TAP DANCE. The Lazy Monk Tap Room in Banbury Place is a nice relaxed place to have a sip. tables are large, which encourages you to sit with others and converse.

One thing you’ll notice that makes this quite un-bar-like, especially for Wisconsin, is the lack of TVs and juke boxes. The only music you’ll hear is the occasional live sampling of folk and jazz groups who pass through and play, often unexpectedly.

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The Franks are adamant to say that the tap room is not their room, it’s a room for the community. People can feel comfortable to bring their whole family and come relax. Luckily, it’s very easy to do there.

The Lazy Monk Tap Room is located in Banbury Place at 320 Putnam St. It’s open Wed.-Sat., 5pm-9pm.

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Suds & Slices

books about Wisconsin beer and cheese found in Volume One’s Local Store Breweries of Wisconsin by Jerry Apps • $25 Breweries of Wisconsin offers an in-depth look at the history of brewing beer in Wisconsin, how beer is brewed, and the key players in the Wisconsin brewery scene, from giants like Miller to newbies like Capital Brewery. Ending with a look toward the future of brewing in Wisconsin, this book is the perfect primer for budding brewery aficionados.

Wisconsin’s Best Breweries and Brewpubs

by Robin Shepard • $25 This book is perfect for the locavore – anyone that loves a good beer brewed locally at a small, independent brewery. Beginning with a crash course in beer jargon, serving styles, and what to look for when tasting a new brew, this books prepares the reader for his or her next local beer-tasting adventure.

THESE PRODUCTS AVAILABLE!

The Master Cheesemakers of Wisconsin by J. Norton / B. Dilley 205 N. Dewey • $25 This book features interviews with 43 Wisconsin cheesemakers, a glossary of cheesemak-

ing terms, tasting notes and suggested food pairings, and tidbits on anything you ever wanted to know about Wisconsin cheese. If you’re looking for a fun, informative book on all things cheeserelated in America’s Dairyland, look no further.

Cheese: The Making of A Wisconsin Tradition by Jerry Apps • $19 This book is a thorough look at the history of Wisconsin cheesemaking, how cheese is made, and different types of cheese. It includes information on tours of cheese factories and museums and even has a chapter on “The Funny Side of Cheese” – namely, Cheeseheads.

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DANCING THE CAN-CAN

aluminum revolution in craft brewing finds its way to the Valley WO R D S : T H O M F O U N TA I N / / P H O T O : A N D R E A PAU L S E T H There might have been a time when drinking beer out of a can was looked down upon. Cans were for budget beer.

Cans gave your beer a tinny flavor. Cans make you go blind. OK, maybe not that last one, but there was definitely a stigma against the cylinder in the world of beer snobs. But fear not, aluminum providers of the world, cans are back and back with a vengeance.

CraftCans.com – a national group that supports the “Canned Beer Revolution” – counts more than a thousand canned beers in the United States from over 300 breweries, and there’s bound to be more

(at least a couple, since there’s some local brews missing). That ‘revolution’ word may not be an overstatement.

This push comes on the heels of a craft beer movement that has been rocking the United States as more and more craft beer makers open breweries and find success.

Locally, a number of breweries have turned to cans as their main distribution method. Lucette Brewing out of Menomonie has three canned beers in their repertoire now, including their Farmer’s Daughter Spiced Blonde, Ride Again and, their newest, Hips Don’t Lie. Michael Wilson, a cofounder at Lucette, said cans were an easy choice for them.

“The most important thing to us is the quality of our beer, and with that in mind the best possible package for beer is a can,” Wilson said. The two worst things for beer are light and oxygen, and Wilson said cans help protect the product better than glass could. Obviously light can get through glass and not through the can, but with oxygen, the crown or cap on a bottle or growler doesn’t hold as tightly as a closed can.

But what about all that nasty tinny

UN-POPPING THE TOP. Lazy Monk Brewery’s Leos Frank gets his can on using the brewery’s new equipment. flavor, Michael? What about that?

Wilson said the technology has come plenty far and with today’s liners you don’t have to worry about any residue.

Though, the best way to drink beer is still to pour it into a glass.

“As far as stigma, people weren’t used to seeing high quality beer in a can,” Wilson said. “We’re working on changing that stigma in the industry.

More and more people are becoming aware of the benefits of the aluminum can.”

Newer to the canning game is Eau Claire’s Lazy Monk Brewing. The relatively new brewery has been found in growlers around the state, but have begun to can their Bohemian Pilsner in 16oz 4-packs. A growler and a 4-pack

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conveniently add up to the same amount of the good stuff. Lazy Monk founder Leos Frank said they designed their cans with simplicity in mind, with their illustration of the Lazy Monk over a gold background.

And while cans are certainly on the rise, the vessel is still vastly outnumbered by bottles, which gives canned beers a unique draw to people trying to parse their way through their hundreds of options at big beer retailers.

In those special can cases around the area, you can also find cans of Northwoods’ brews (including Walter’s and Floppin’ Crappie) and, of course, plenty of Leinies. So while the revolution may not be televised, locally, it’ll probably be canned.

cheese stands alone Sure, beer is what made Wisconsin (or at least its biggest city) famous. But in nearly every objective category, our cheese industry overshadows brewing.

WO R D S : T O M G I F F E Y

BEER

CHEESE

Annual Production

Production Rank Among States

4.85 million barrels

2.76 billion pounds

No. 12

No. 1

Total Per Capita Production

26.4 gallons per resident

484 pounds per resident

SHARE OF U.S. TOTAL

2.4%

25.4%

TOTAL PER CAPITA CONSUMPTION

36.2 gallons per resident 21+ (2011)

N/A

BREWERIES VS. CHEESE FACTORIES

132 active brewery permits

145 cheese plants

BARS VS. DAIRY FARMS

The U.S. Census Bureau estimates there are 3,043 drinking places in the state, while the Tavern League of Wisconsin has more than 5,000 members.

The state has 10,853 licensed dairy herds, according to the Wisconsin Agricultural Statistics Service.

number of jobs

30,440 people work directly in brewing, distributing, and selling beer

65,570 directly in the dairy industry (and remember, 90 percent of Wisconsin milk becomes cheese) (2007)

Direct Economic Impact

$3.55 billion

$16.4 billion (entire dairy industry, 2007)

Indirect Economic Impact

$8.65 billion

$26.5 billion (entire dairy industry, 2007)

The state offers two versions of a Milwaukee Brewers license plate (one current, one retro), allowing drivers to show their Brew Crew pride.

The phrase “America’s Dairyland” is emblazoned on every standard Wisconsin plate, and the 1980s-era plates were as yellow as a block of cheddar.

While a tall, cold one makes many people think fondly of Wisconsin, beer has never been made an official symbol of the state. The polka, however, is the official state dance, and the old oom-pah-pah just isn’t the same unless you roll out the barrel.

Bills naming cheese the official state snack and Lactococcus lactis (the bacterium that makes cheese) as the official state microbe both failed in the state Legislature in recent years. However, milk is the state beverage, and the cow is the state domestic animal.

License Plate

OFFICIAL STATUS

Note: Statistics are for 2012 unless otherwise noted. Sources: Brewers Association (brewersassociation. org), Beer Institute (beerinstitute.org), Wisconsin Milk Marketing Board (EatWisconsinCheese.com), U.S. Census Bureau 2011 County Business Patterns (census.gov), Wisconsin Tavern League.

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CHIPPEWA VALLEY BREWERS

six smaller, close-to-home breweries serving suds to Wisconsinites

Lucette Brewing

LAZY MONK BREWING

Menomonie, founded in 2010

Eau Claire, founded in 2011

ABOUT

ABOUT

This relatively new Menomonie brewery is already making waves around the region. The small operation features four beers (but with ambitious plans for more), including Easy Rider and Farmer’s Daughter, which are fan favorites.

Hailing out of Banbury Place, Lazy Monk is a small, but busy, brewery. They produce two flagship brews – a pilsner and a dark lager – but have a host of seasonal and limited products as well, including an Oktoberfest that is simply to die for.

INTERESTING FACT

INTERESTING FACT

The brewers keep up a blog on their website focusing on local beer production, with insightful posts about the beer industry and, of course, what’s going on at Lucette.

While brewer Leos Frank hails from the Czech Republic, the brewery is amazingly local, with a brew house that was built by a local metalwork shop.

VISIT

VISIT

Tours are offered the first and third Saturday of every month at 2 p.m. at their brewery – 910 Hudson Rd., Menomonie.

Lazy Monk now has a tap room that you can visit Wed.-Fri. from 5-8pm or reserve for private functions – 320 Putnam St., Eau Claire.

DAS BIERHAUS

VALKYRIE BREWING

Menomonie, founded in 2010

Dallas, founded in 1994

ABOUT

ABOUT

The Das Bierhaus brewery and beer hall brews only for their location, but –partnered with traditional Bavarian food – it’s worth a trip.

They have a variety of traditional German beers that, yes, you absolutley can drink out of a massive boot.

Valkyrie – formerly Viking Brewing – is all about variety. They brew a wide range of beers with year-round products that range from a red lager to a Swedish imperial stout to a coffee oatmeal porter. Their seasonal offerings are just as varied, including a black IPA and a wheat beer with a lime twist.

INTERESTING FACT All of Das Bierhaus’ beers are brewed to the standards of the Reinheitsgebot – a Bavarian purity law from the year 1516 which dictated a simple brewing process.

INTERESTING FACT

VISIT

VISIT

Beers are available at the restaurant, as are tours as long as the braumeister is not brewing – 120 W 6th Ave., Menomonie.

Tours are offered the every Saturday at 1pm at the brewery in Dallas (Wisconsin, silly. Not Texas). – 234 West Dallas St., Dallas, Wis.

SAND CREEK BREWING

NORTHWOODS

Black River Falls, founded in 1999

Eau Claire, founded in 1997

ABOUT

ABOUT

Sand Creek is one of the larger microbreweries in Wisconsin and brew some exceptionally popular beers, including their Oscar’s Chocolate Oatmeal Stout (which has been lauded at the World Beer Cup) and their Hard Lemonade.

Northwoods Brew Pub is home to a host of beers brewed on premises under the Northwoods name, including Floppin’ Croppie, a sweet ale, and Lil’ Bandit Brown Ale – both of which have been recognized at large beer competitions.

INTERESTING FACT

INTERESTING FACT

Sand Creek is the most recent iteration of a long brewing tradition in Black River Falls, dating back to the Oderbolz Brewing Co. in 1856.

Besides the Northwoods brews, the brew pub also reincarnated Walter’s, an Eau Claire beer since 1874 and – most famously – the Beer That Is Beer.

VISIT Tours are offered Fridays at 3:30pm and a tap room is open on Fridays and Saturdays through the summer. You can also schedule a tour by calling 284-7553 – 320 Pierce St., Black River Falls.

The brewers at Valkyrie are about as Nordic as you get and their first batch of beer proved that: Their Mjød brew is straight out of the north.

VISIT The brew pub is open seven-days-a-week and always has beer ready for the serving – 3560 Oakwood Mall Dr., Eau Claire.

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STATEWIDE Sampler pack

there are scores of breweries in Wisconsin; here’s a starter guide of some that distribute locally

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berghoff Brewery Monroe ABOUT Berghoff, which was originally brewed by the Joseph Huber Brewing Company, offers a wide array of beers, including their popular Sundown Dark.

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lakefront Brewery 6 8

7

Milwaukee

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ABOUT Around since 1987, Lakefront has been making waves lately behind a collection of popular brews including Fixed Gear – a red ale – and Wisconsinite – made entirely locally.

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1

rush river

2 3 10

River Falls

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ABOUT Rush River produces only unpasteurized and unfiltered beers and have found success behind a number of brews, including their amber ale Unforgiven.

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7

pearl St. Brewing

Stevens Point Brewery

La Crosse

Stevens Point

ABOUT

ABOUT

Starting out of a basement in 1999, Pearl St. has grown into a formidable brewery with a simple selection of four year-round beers.

One of the largest breweries in the state, Point beer has found national success with a massive range of beers, but especially their 2012 Black Ale.

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2

Furthermore BEER

central waters

Spring Green

Amherst

ABOUT

ABOUT

Based in Spring Green, Furthermore might be best known for their Knot Stock pale ale, which offers black pepper as one ingredient.

This small, central Wisconsin brewery has flourished since its start in 1996, making unique and interesting styles and flavors of beer.

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3

capital BREWERY

Fountain city Brew

Middleton

Fountain City

ABOUT

ABOUT

Capital Brewery started up in 1986 and has become a staple in any Wisconsin beer cooler, especially their Wisconsin lager, Supper Club.

Brewed out of the Monarch Tavern, this small brewery stakes its name on its Fountain Brew, a pre-prohibition style lager that sticks to its original recipe.

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Ale asylum Madison ABOUT Operating the only bottling plant in the city of Madison, Ale Asylum is known for their hop-heavy beers, including Hopalicious and Ambergeddon.

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south shore Ashland ABOUT South Shore Brewery offers a wide range of simple beers that rarely have any name besides what they are, because really, why get fancy?

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hinterland Green Bay ABOUT Made at a Green Bay brewpub, Hinterland offers a selection of artisanal beers sold in pint bottles to make sure you get your fill.

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THE BIG ONES: Annual Beer & Cheese Events Great Taste of the Midwest Aug. 10, 1-6pm • Olin-

Turville Park, 1156 Olin-Turville Ct., Madison • greattaste@mhtg.org • www.greattaste.org Over 100 brewpubs and microbreweries from the Midwest share beer and good times with six thousand patrons. Tickets tend to sell out as soon as they go on sale, typically in May.

Potosi BrewFest Aug. 25, 1-5pm • Holiday Gardens

Event Center, 101 Brewery Hollow Rd., Potosi • 608763-4002 x106 • potosibrewery.com Sample some of the finest craft beers in the region as well as artisan cheeses and locally produced wines, plus live music.

Thirsty Troll BrewFest Sep. 8, 1-5pm • Grundahl Park,

401 Blue Mounds St., Mount Horeb • 1-88TROLLWAY • info@trollway.com • trollway.com This intimate beer sampling features 25 craft brewers serving over 100 different beers. Live music by The Pool Boys and back by popular demand, bagpiper Jim Curley. Food served by area civic organizations. Get your picture taken with Jorgen the Thirsty Troll.

Blair Cheese Festival Sep. 12-15, 2013 • 608-9892732, 608-989-2963 • justdogs@centurytel.net, shay2948jr@centurytel.net • blaircheesefest.com Featuring live music every day, a truck show, tractor cruise, 5k & 10k cheese chase, pulling contests, motorcycle ralley, swap meet, parade, flea market, craft fair, and tons of food and lots of kids entertainment.

Hogs & Hops Sep. 14, 3-7pm • Country Jam Grounds, off Crescent Ave., Eau Claire • (715) 839-7788 • tickets@eauclaireexpress.com • www.eauclaireexpress. com Produced by the Eau Claire Express, enjoy beer tastings and barbecue 3-7pm with about 75 beers from 10-11 breweries and three food vendors. From 7-11pm, cash bar with more live music.

Food Garden) on SS Fest Grounds, #1 Oktoberfest Strasse, La Crosse • (608) 784-3378 • office@oktoberfestusa.com • www.oktoberfestusa.com.

Wisconsin Dells on Tap Oct. 13, noon-5pm (tentative) • Downtown Wisconsin Dells • 800-22-DELLS • wisdells.com Part of the Dells Autumn Harvest Fest, The Wisconsin Dells takes a moment and honors Wisconsin’s proud brewing heritage. Sample 27+ breweries in a full spectrum of beer, and speak to the brewmasters themselves.

Wisconsin Beer Expo Nov. 2, noon-4pm and 5-8pm • Alliant Energy Center, 1919 Allient Energy Center Way, Madison • wibeerexpo.com Sample over 100 different kinds of craft/micro beer brands at this expo in one of two sessions.

Lake Geneva Beer & Spirits Festival Nov. 2, 1-5pm

• Grand Geneva Resort & Spa, 7020 Grand Geneva Way, Lake Geneva • 262-245-1000, ext 105 • www. lakegenevabeerandspirits.com Includes a commemorative tasting glass, unlimited tastings of beer from two dozen Midwest craft breweries. Guests can also sample specialty liquors and foods that pair well with beer and enjoy live music.

Janesville Kiwanis Fall Fest of Ale Nov. 9, 6-10pm • Holiday Inn Express, 3100 Wellington Pl., Eau Claire • fallfest@janesvillekiwanis.org • www.fallfestofale.com Last year’s Fest was huge success highlighted by another evening filled with beer, food and music. The event featured over 100 different kinds of micro-brews as well as some of the best food from the area.

Wisconsin Cheese Originals Annual Festival Nov.

Great Lakes Brewfest Sep.

14, 3-7pm (VIP begin at 2pm) • Racine Zoo, 200 Goold St., Racine • 262-636-9312 • info@ greatlakesbrewfest.com • www. greatlakesbrewfest.com Featuring unlimited sampling of more than 250 craft beers and sodas from nearly 100 brewers on the beautiful shore of Lake Michigan. All paid attendees receive a souvenir tasting glass. Food served by local restaurants. Live music including the world renowned Kilties Drum and Bugle Corps.

Big Tap ChautauquaFest Sep. 15, 1-5pm • Big Top

Chautauqua at Mt. Ashwabay, 32525 Ski Hill Rd., Bayfield •$45, $20 designated drivers • 373-5552 • www. bigtop.org Homebrew competition and creaft brew tasting with live music, 5k run, plus a local cuisine tasting adventure.

Rails & Ales Sep. 21, 2013, 5-10pm • 920-437-7623 • www.nationalrrmuseum.org The National Railroad Museum brings historic trains and contemporary craft beers together for one fun evening.

Egg Harbor AleFest Sep. 21, 2013, 1-5pm (VIP access at noon) • Harbor View Park, 7809 Hwy 42, Egg Harbor • www.eggharboralefest.com Join us in beautiful Door County for the Egg Harbor AleFest. Enjoy craft beers from 40 different brewers with live music.

There will be more than 100 different craft beers to sample. Bring your friends for a fun day of tasting and sampling.

Oktoberfest: Chippewa Falls Sep. 21-22, 11am-11pm;

Sep. 23, 11am-4pm • Northern Wisconsin State Fairgrounds, 331 Jefferson Ave., Chippewa Falls • 866723-0340 • ofest@chippewachamber.org • visitchippewafallswi.com A full weekend of German fun with four stages wth live entertainment including dance, contests and more. Experience family fun, scrumptious foods and beverages. Prost!

Quivley’s Grove Beerfest Sep. 25, noon-5pm • Quiv-

ley’s Grove Restaurant, 6261 Nesbitt Rd., Madison • (608) 273-4900 • info@quiveysgrove.com • quiveysgrove.com Enjoy 37+ breweries with over 75 beers for sampling. Music by Westside Andy and the Mel Ford Blues band from 1-5pm. Food from our outdoor smoke roaster available noon-4pm.

Oktoberfest USA: La Crosse Sep. 27-Oct. 5, 2013 • (608) 784-3378 • office@oktoberfestusa.com • www. oktoberfestusa.com One of the biggest Oktoberfests in the world.

5th Annual Craft Beer Night at Oktoberfest Oct. 5, 2013, 4-8pm • Festzelt (big tent behind Courtyard/

Gala.

9-10 • Monona Terrace, 1 John Nolen Dr., Madison • jeanne@wordartisanllc.com • wicheesefest.com Celebrate the state’s growing number of dairy artisans and original cheeses. Plan to meet your favorite cheesemaker through a variety of events, including creamery and farm tours, cheesemaker dinners, educational and tasting seminars, and the popular Meet the Cheesemaker

Wine & Dine Wisconsin Nov. 10-11 • Frontier Airlines

Center, 400 W. Wisconsin Ave., Milwaukee • (414) 2235404 • wineanddinewisconsin.com Enjoy fine wines, craft bees, spirits and artisanal foods. Milwaukee ‘s Grand Tasting Event was thoroughly enjoyed by more than 5,000 food and wine enthusiasts last year.

Brews & Breeds Brewfest Usually in November •

Green Bay (exact location TBA) • brewfestgb.com For 20 years, BrewFest has offered the community great drink, food and fun in exchange for much-needed support for the animals of Bay Area Humane Society. All proceeds from the event help us house, feed and care for thousands of critters until they find their forever home.

Cold Beer Fest Usually in mid January • Minocqua

(2013’s event was held at The Campanile Center For The Arts, 131 Milwaukee St, Minocqua) • (715) 3562600 • events@minocquabrewingcompany.com • www. minocquabrewingcompany.com Presented by the Minocqua Brewing Company, last year saw 25+ beer, wine and food reps and live music.

Isthmus Beer & Cheese Fest Usually mid January • Alliant Energy Center, 1919 Alliant Energy Center Way, Madison • (608) 251-5627 x 122 • cmajchrzak@ isthmus.com, event@isthmus.com • www.isthmusbeercheese.com Hundreds of local craft beers and artisanal cheeses in one place for an all-you-can-sample celebration of Wisconsin’s finest. Get your favorites, try something new and find out what you’ve been missing out on from brewers and cheese makers across the state.

Beer Lover’s Brewfest Usually mid February • Manitowoc County Expo, 4921 Expo Dr., Manitowoc • (920) 758-JAYC • brewfest@manitowocjaycees.org • www. manitowocjaycees.org Each year beer lovers fom the lakeshore and beyond partake in one of Wisconsin’s largest brew fests. All those who attend the event receive a complementary commemorative beer mug or glass. Many participants have a large collection of Brewfest glassware.

New London Chamber 5th Annual Beer Tasting Feb. 22, 2014, 6-9pm • Crystal Falls Banquet Facility, 1500 Handschke Dr., New London • (920) 982-5822 • www.

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newlondonchamber.com Showcasing 65+ beverages including regional and national beers, unique wines and specialty beverages. Tickets include a commemorative souvenir glass, hors d’ ouevres and live music.

EAA Airventure Museum Hops & Props Usually early

March • EAA AirVenture Museum, 3000 Poberezny Rd., Oshkosh • 800-236-1025 • eaa.org/hops&props Sample over 250 different beverages provided by microbreweries and distributors from across the world.

Learn about the brewing process and history, meet masterbrewers, and understand the distinguishing characteristics of beer styles. Great music from several live bands, plus great food and coffee.

United States Championship Cheese Contest Usually mid March • The Atrium at Lambeau Field, 1265 Lombardi Ave., Green Bay • 608-828-4550 • uschampioncheese.org Cheesemakers from more than half the states submit their finest products; this is the larget dairy competition in U.S. history.

Roar at the Shore Brewfest Usually late March •

Kewaunee County Fairgrounds, 3rd St., Luxemburg • www.kewauneelionsclub.org The Kewaunee Lions Club’s annual festival features regionally brewed craft beers and wines, as well as well known craft brewed beers from well-known small breweries across Wisconsin and Michigan.

Dairy State Cheese & Beer Festival Usually in mid April • The Brat Stop, 12304 75th St., Kenosha • 262654-6200 • info@bgckenosha.org • kenoshabeerfest.com This festival brings the b est of everything Wisconsin has to offer with cheese from Laack Bros Cheese Co., Vern’s Cheese, Inc., and Jim’s Cheese, Inc. as well as beer from many local breweries.

Gitchee Gumee Brewfest Usually in mid April • Wessman Arena, 2701 Catlin Ave., Superior • afennes1@ hotmail.com • www.ggbrewfest.com Feauring 35+ breweries from Wisconsin, Minnesota, and other states.

Wisconsin Cheese Industry Conference April 22-23,

2015 • La Crosse Center, 300 Harborview Plz., La Crosse • (608) 789-7400 • info@cheeseconference.org • cheeseconference.org The WCIC, held biennially, is host to the nation’s cheesemakers, buttermakers and whey processors. Here, manufacturers and processors are joined by their supplier partners for education, networking and the ever popular tabletop mini expo.

Northwest Beer Fest Usually late April • Chippewa

Area Ice Arena, 839 First Ave., Chippewa Falls • (715) 726-2505, (715) 723-4710 • www.gordyscountymarket.net Come sample hundreds of beers from over 30 breweries.

International Cheese Technology Exposition Apr. 22-

24, 2014 • Delta Center/Wisconsin Center, Milwaukee • www.cheeseexpo.org The Wisconsin Cheese Makers Association and Wisconsin Center for Dairy Research will host cheese manufacturers and suppliers from across the nation and around the world for morning seminars, afternoons of trade show exposition and evening social affairs.

Milwaukee Beer Week One week, usually late April • Locations throughout Milwaukee (see website for details) • milwaukeebeerweek.com The primary goal of Milwaukee Beer Week is to enhance beer knowledge and appreciation with a massive smattering of beerrelated events across several days held in Milwaukee, including the ambitious Taste of Great Brewers event held at the Harley-Davidson Museum. See website for full schedule.

Between the Bluffs Beer, Wine & Cheese Festival

Apr. 26, 2014 2-6pm (tickets go on sale Mar. 14) • Southside Oktoberfest Grounds, 1 Oktoberfest Strasse, La Crosse • 800-658-9424, 608-782-2366 • betweenthebluffsbeerfest.com Taste over 200 quality brews poured by 35+ distinguished breweries, experience over 45 types of wine from local and world-famous vintners, and sample and purchase gourmet cheese and other good eats, plus live music all day. Attendees receive a souvenir glass.

The Big Brew Usually early May • Location TBA • 715-832-6942 • info@cvbetterbrewers.org • cvbetterbrewers.org Presented by the Chippewa Valley Better Brewers, local homebrewers take their hobbies outside for a day of food, drinks and celebration.

Wisconsin Micro-Brewers Beer Fest Usually mid

May • Calumet County Fairgrounds, 200 W. Chestnut St., Chilton • 920-849-2534 • www.rowlandsbrewery. com Presenting about 40 Wisconsin breweries, organized by Rowland’s Calumet Brewing.

Madison Craft Beer Week Ten days (two weekends)

usually in early May • Locations in Madison and around Dane county (see website for details) • frontdesk@madbeerweek.com • madbeerweek.com An annual celebration promoting Madison’s thriving craft beer culture, enhancing beer knowledge and appreciation in a ten-day (two weekend) festival that fosters knowledge of our regional brewing heritage, and showcases the Madison area’s businesses with ties to the craft beer community.

Kohler Festival of Beer Three days usually in late

May/early June • (855) 444-2838 • www.americanclubresort.com Kohler Festival of Beer is a wellcrafted celebration of malts, hops and the art of brewing. The Village of Kohler comes alive as the country’s top craft brewers converge in a celebration of suds with tastings, educational sampling seminars and events. There is no shortage of food, entertainment and, of course, beer.

The Great Wisconsin Cheese Festival Usually held

in late May/early June • Doyle Park, corner of Park Ave. & Van Buren St., Little Chute • 920-788-7390 (x303) • littlechutewi.org Enjoy live music, food, amusement rides, children’s entertainment, a walk/ run, parade, petting zoo, cheese carving demonstrations, cheese tasting, cheese curd eating contest, cheese breakfast, cheesecake contest, and more.

Wisconsin Barns, Beers and Cheese Bike Tour

Roughly one week long, usually held in June • , barneszj@gmail.com • wibbc.blogspot.com A five day biking adventure through Southwest and Northwest Wisconsin learning about real food and the people who produce it.

Beer Barons’ World of Beer Festival Usually early

June • Schwabenhof Pavilion, N56 W14750 Silver Spring Dr., Menomonee Falls • worldofbeerfestival. com Last year featured dozens breweries with lots of food and entertainment. This could be the best beer festival you’ve never heard of.

Great Northern Beer Festival June 14, 2014, 2-6pm • Hi-Pines Campground, 1919 U.S. 45, Eagle River • 715-891-0421 • www.greatnorthernbeerfestival.com Enjoy this opportunity to try many different styles of beers frommany different breweries. Feel free to ask questions and make plans to visit some of the many quality breweries. Many offer free tours.

Wisconsin Beer Lovers Festival June 14, 2014, 1-5pm • Bayshore Town Center, 5800 N Bayshore Dr. A256, Glendale • trevor.cravens@draftmag.com • www.wisconsinbeerloversfest.com Presented by the Wisconsin Brewers Guild, meet 35 of our great state’s passionate brewers as they pour their best brews and share their wisdom about what makes Wisconsin’s craft scene unique. Also featuring locally produced cuisine and Wisconsin cheesemakers matching cre-

ative pairings of beers, dishes, and cheese.

Cottage Grove Beer Festival Usually mid June •

Firemen’s Park, 220 Grove St., Cottage Grove • brewmaster@cgbrewfest.com • cgbrewfest.com This beer tasting, with participating breweries coming from Wisconsin and all over the country, will be taking place during Cottage Grove’s Volunteer Fireman’s Festival. Lots of food also available.

Door County Beer Festival Usually mid June • Baileys Harbor Town Hall Park, Baileys Harbor • info@ doorcountybeer.com • www.doorcountybeer.com a full day of great beer, music, and culinary experiencesa full day of great beer and music with more than 120 beers, a home brewing contest, plus seminars on cheese, beer and other food.

Wisconsin Summer Solstice Beer Lovers Festival

Usually the Saturday of Father’s Day weekend (mid June) • Bayshore Town Center - Town Square, 5800 North Bayshore Dr., Glendale • welcometoglendale. com This annual all-Wisconsin craft beer and tasting festival features 100+ of Wisconsin’s finest craft beers, and samples of specially prepared cuisine designed to complement unique beers from our state’s finest craft breweries. Meet the brewmasters and chefs, and enjoy Bayshore Town Center.

Brews ‘n’ Blues Usually late June • Leach Amphithe-

atre, 805 Witzel Ave., Oshkosh • www.jcioshkosh.org The Oshkosh Jaycees present an annual microbrew and music festival to raise money for local deserving charities. With more than 30 brewers on hand, attendees have the opportunity to sample over 100 brews while enjoying background music from several local bands.

Lac Du Flambeau Brewfest Usually late July • Torpy Park, D St., Minoqua • 715-588-3413; 715-588-9245 • info@lacduflambeaubrewfest.com • www.lacduflambeaubrewfest.com Sample 35+ beers, mostly from Wisconsin, plus vote in the People’s Choice Award, merch and raffles all afternoon, plus brats, hot dogs, hamburgers, t-shirts, hats, and beer caddies.

Live music all day.

Milwaukee Brewfest Usually in late July • Coast Guard Pavillion in McKinley Park, 1600 N. Lincoln Memorial Dr., Milwaukee • 414-321-5000 • www.milwaukeebrewfest.com Beer from more than 55 regional and national breweries, plus music, food, games and arts.

Milwaukee Firkin Craft Beer Festival Usually late

July • Cathedral Square Park, corner of Jackson St. and E. Wells St., Milwaukee • www.milwaukeefirkin. com Over 90 beers will be available for tasting at htis Milwaukee festival. In addition, food and live music will be there for attendees’ enjoyment.

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