Beer & Cheese 2020

ICONS COLLIDE in this, our most Wisconsin-y of special features. Jordan & Pippen, Batman & Robin, Beer & Cheese ...

No Wisconsinite’s table is set without them. No local get-together is as sweet.

No Upper Midwestern life is truly lived without them at our side. So with this feature, we raise both glass and toothpick – and we celebrate. Go Pack.

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RAISING A GLASS TO WISCO’S BEST

DISCOVER WISCONSIN EXPLORES WISCONSIN’S CRAFT BEVERAGES IN NEW EPISODE W O R D S :

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IT’S TIME TO RAISE A GLASS TO ALL THOSE WISCONSIN BREWERS – not to mention the vintners and distillers – who have helped make 2020 more tolerable.

For much of the year, travel and gathering indoors (particularly to enjoy the beverage that made Milwaukee famous) have been severely restricted. And that means the latest episode of the Sconnie-themed tourism show, Discover Wisconsin, is particularly welcome at the moment.

The episode, titled “Wisconsin’s Craft Beverages – Raise a Glass,” premiered Sept. 5 on a network that includes dozens of broadcast and cable stations in the Upper Midwest, including WQOW-TV in Eau Claire.

(If you missed it, don’t worry; it’s available to stream through many platforms – including Apple TV, Fire TV, and Roku – as well as at DiscoverWisconsin.com.)

The program shines a spotlight on numerous craft beverages and Wisconsinites who make them. For CENTRAL WATERS BREWERY those of us who (responsibly) enjoy an adult beverage now and again, the episode is sure to inspire future road trip plans (after we’ve checked all the great Chippewa Valley breweries, in the former La Crosse Footwear wineries, and distilleries off our lists, building, which brews beautiful of course). beers both traCo-host Mariah ditionally and in Haberman kicks wine barrels. off the show in La Haberman Crosse County, and Paulsen where she visits then head to the Skeleton Crew Ripon area to Brew – a laid-back experience the winery and brewstops along the ery in Onalaska – Mascoutin Valley and La Crosse DisCraft Beverage tilling Co., a distillTrail. Haberman ery specializing in first explores - E R I C P A U L S E N , field-to-glass spirVines and Rushes D I S C O V E R W I S C O N S I N its in downtown Winery, a local-foC O - H O S T, O N T H E S TA T E ’ S La Crosse. Co-host cused winery C R A F T B E V E R A G E S C E N E Eric Paulsen then that uses 100% explores two other Wisconsin-grown La Crosse County product and spots. Paulsen learns about the scibrings people together in a beautiful ence behind artisanal brews at Turtle vineyard setting. She then visits the Stack Brewery and gets a history lesHendricks Family Distillery, which son at Pearl Street Brewery located produces hand-crafted potato vodka

“IT’S A WELCOME DEVELOPMENT FOR A STATE THAT PRIDES ITSELF ON USING WHAT WE HAVE TO MAKE GREAT THINGS.”

in small batches. Paulsen stops by Rushford Meadery and Winery in Omro to taste mead, wine, and cider in their unique converted schoolhouse and finishes up his time in Ripon at the Knuth Brewing Company for some handcrafted artisan beers and wood-fired pizza.

The craft beverage adventure continues in Stevens Point with the Central Wisconsin Craft Collective.

Paulsen’s first stop is Stevens Point Brewery; established in 1857, this iconic brewery serves everything from beer to soda to hard cider and is an originator of craft beverage making in the area. Great Northern Distilling in Plover brings the sophistication of chemical engineering to their craft spirits, producing unique gins, whiskeys, and flavored liqueurs.

The next stop is Sunset Point Winery, a family-owned and operated winery with a home-away-from-home feel in downtown Stevens Point that

features unique flavors made from local grapes. Haberman wraps up the episode at Central Waters Brewery, one of the most environmentally sustainable breweries in the nation, which produces variety of year-round and seasonal brews.

“Wisconsin has always been a bustling bright spot for great food and drink. But the scene with craft beers, wines from Wisconsin-grown grapes, meads made with Wisconsin honey, ciders from Wisconsin-grown fruit, and spirits from Wisconsin grain showcase a boom in this industry we haven’t seen in ages,” Paulsen said. “It’s a welcome development for a state that prides itself on using what we have to make great things.

This episode offers just a sample of what visitors from neighboring states and around the world can experience in Wisconsin – in a glass. Or many glasses. I had a ton of fun learning, sampling, and enjoying!”

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INGA WITSCHER

FARM-TO-EAR

CHEESEMAKER, FARMER, AND TV HOST INGA WITSCHER’S LATEST VENTURE IS AN ‘AROUND THE FARM TABLE’ PODCAST W O R D S :

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EMBRACE THE SEASONS AND EMBRACE NATURE. That’s the biggest lesson Inga Witscher – the host of the PBS hit series Around the Farm Table – has learned as a dairy farmer near Osseo, where she has been making raw milk bandaged cheddar for about 20 years. And it’s a lesson she’s bringing to her new podcast, Around the Farm Table – a companion to her television show.

Witscher co-hosts the podcast with Matt Kendziera, and together they hope to introduce listeners to area farmers and give locals a sense of their passion for growth – literally.

Witscher begins each of her podcasts by reading excerpts from her journal because she wants to convey what dairy farming is really like.

Because of the COVID-19 pandemic, Witscher and her production team had to hit the pause button on their show, so they officially launched their podcast Sept. 9. In the first episode, Witscher chats with farmer

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Helen Kees of Wheatfield Hill Organic Farm in Durand.

“We can’t have healthy people without healthy food,” Witscher said.

“We really get a sense for her absolute passion in growing the most nutrient-dense food possible.”

Witscher will also chat with Tony from Sacred Blossom Herb Farm in Mondovi.

“He teaches us - I N G A W the importance of diversity in the fields,” she said. “By growing a vast variety of plants, he is providing habitat and food for … important pollinators.”

Dairy farming is something that Witscher is passionate about, having grown up on a farm and owning her farm for 14 years. “My greatest passion in life is dairy farming and eat-

ing really delicious cheese,” she said.

“So it was a no-brainer to combine the two on my farm.”

In the past few years, Witscher said Wisconsin has lost more than 800 of its family dairy farms, mostly due to low milk prices. She hopes the new podcast will serve as a reminder that supporting local farmers means T S C H E R supporting our local economy, our downtown, our environment, and our own bodies.

“We should all know the people that grow our food,” she said.

“MY GREATEST PASSION IN LIFE IS DAIRY FARMING AND EATING REALLY DELICIOUS CHEESE.” I

You can find the Around the Farm Table podcast on Apple Podcast, Spotify, or wherever else you listen to your podcasts.

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CHEESY & SUDSY READS TOPICAL BOOKS FROM THE LOCAL STORE SHELVES CHEESE

cheeses in Wisconsin.

The Cheeses of Wisconsin by Jeanette Hurt ($20) Wisconsin is the dairyland of the nation, and so food writer and connoisseur Jeanette Hurt explores the most innovative and traditional artisans who embrace our statewide pride: cheese.

Wisconsin Cheese Cookbook by Kristine Hansen ($25) Tradition. Innovation. Though the words seem contradictory, Wisconsin cheese finds a way to be both.

This book explores Wisconsin’s cheese in terms of the tourist draw and homegrown character.

Wisconsin Cheese: A Cookbook and Guide to the Cheeses of Wisconsin by Martin Hintz and Pam Percy ($17) What makes Wisconsin cheese so darn good? That’s the question that Martin Hintz and Pam Percy seek to answer in their book about well-known cheddar, blue, and Swiss cheese to the lesser-known artisanal

BEER Beer Lover’s Wisconsin by Kathy Flanigan ($20) Written by a beer expert, Beer Lover’s Wisconsin covers the entire beer experience for the local enthusiast and the traveler alike, including information on brewery and beer

profiles with tasting notes, must-visit brewpubs and beer bars, top annual festivals and events, and city pub crawl itineraries with maps.

Bottoms Up: A Toast to Wisconsin’s Historic Bars and Breweries by Jim Draeger and Mark Speltz ($30) Bottoms Up showcases the architecture and history of 70 Wisconsin breweries and bars. Contemporary and historic photographs and memorabilia help tell the story of how Wisconsin came to dominate brewing – and the place that bars and taverns hold in our social and cultural history.

The Jacob Leinenkugel Brewing Company by Paul Bialas and the Leinenkugel family ($50) Enjoy a singular photographic, historic, and auditory tour of the iconic brewery founded by Jacob Leinenkugel more than 150 years ago in 1867. See the brewery’s deep-rooted history in Chippewa Falls through historical photographs and vintage advertisements. Learn about Leinenkugel’s role in pioneering craft beer in the late 1980s, then growing their craft selection to what it is today.

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GET THE GOODS ...

L I S T I N G S

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J A M E S

LOCAL BREWERIES Bloomer Brewing Company 1526 Martin Road, Bloomer • (715) 271-3967 • bloomerbrewingco. com The Bloomer Brewing Company is the town’s first brewery dating back to before prohibition. The brewery is open Wednesday, Friday, and Saturday, serving beer and frequently offering special guest food vendors during the summer. The brewery is available for special parties and events upon request.

Brewery Nonic 621 4th St. W, Menomonie •

facebook.com/brewerynonic A small, taproom-only, truly handcrafted brewery specializing in super fresh beers from a wide variety of influences in a historic building. Built within the old train depot building in historic downtown Menomonie, the brewery features eight taps, four of which are year-round favorites. The remaining are filled with seasonal and experimental concoctions.

The Brewing Projekt 1807 N Oxford Ave, Eau

Claire • thebrewingprojekt.com The Brewing Projekt’s mission is to craft awesome, unique, or hardto-find ales and lagers. The taproom at the Projekt is right inside of the brewery, complete with all the sights, sounds, and smells of the craft.

Chippewa River Distillery & Brewster Bros. Brewing Co. 402 W River St, Chippewa Falls • (715) 861-5100

• chippewariverdistillery.com A brewery and distillery in Chippewa Falls with a gorgeous taproom/bar and regular visits from area food trucks. Customers are also able to bring food in or order food there. Check out their rotating selection of award-winning delicious beers and high-quality spirits.

Durand Brewing Company N6649 State Highway 25, Durand • Find it on Facebook Durand Brewing Company is a new brewery that is just starting operations. It is locally owned by two veterans who love the art of brewing.

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FFATS Brewing Company: Nano Brewing & Tap Room Brewery: 36447 Main Street // Tap Room:

18517 Blair Street, Whitehall • ffatsbrewingco. com As a brewery, FFATS (“staff” spelled backwards) is continually seeking to find your perfect beer match for you. From Pale Ales to Dark Lagers and everything in between, they are committed to helping you find a beer just right for you. Enjoy a relaxed new environment at their TAP ROOM, which is inviting with a rustic, first-in-class feel, to socialize and meet friends.

K-Point Brewing at The Coffee Grounds 4212 South-

towne Drive, Eau Claire • (715) 834-1733 • thecoffeegrounds.com/k-point-brewing Taking its name from a ski-jumping term, this nanobrewery adjacent to the Coffee Grounds focuses on brewing small batches of beers “that are never out of style.” Enjoy one of their unique stouts, ales, or lagers paired with food from the café at the Coffee Grounds. Also hosts beer dinners, fish frys, and more.

Lazy Monk Brewing, LLC 97 West Madison Street, Eau Claire • info@lazymonkbrewing.com • lazymonkbrewing.com Step into the old world, German-style Bier Hall to try over 14 taps, a root beer, and a great atmosphere. They specialize in brewing Bohemian Beers and also have British and American seasonal beers, plus special limited edition holiday beers. Take home growlers and four-packs.

Leinenkugel’s 124 E. Elm St., Chippewa Falls • 888-534-6437 • leinielodge@leinenkugels.com • leinie.com Brewing since 1867, Leinenkugel’s is one of America’s oldest craft breweries, boasting a portfolio of several distinctive, flavorful beers inspired by its natural Northwoods surroundings.

The brand has put Chippewa Falls on the map for their adventurous array of full-flavored brews in small, high-quality batches.

Lucette Brewing Company 910 Hudson Rd., Menomonie • (715) 233-2055 • lucettebrewing. com Lucette takes its name from Paul Bunyan’s girlfriend. Their brews include the Farmer’s

MARIEKE GOUDA, THORP

Daughter (a blonde ale with coriander) or a highly rated pale ale Ride Again (an ale with notes of floral and citrus), plus one-of-a-kind small-batch creations. Try their four-beer sampler flights or “guest beers” from other Wisconsin breweries.

The Woodfired Eatery serves classic house pizzas, seasonal creations, calzones, and salads.

takes its name from the Greek word for the study and practice of fermentation. Brewmaster Jonathan Christenson serves 15 taps from a raw-edge bartop.

Zymurgy is modeled to be sustainable, earth-conscious, and minimize waste creation. Many brews are made with local ingredients. 12 taps of unique creations, and non-beer options like house ginger ale.

Modicum Brewing 3732 Spooner Ave. Suite A,

Altoona • 715-895-8585 • info@modicumbrewing. com • modicumbrewing.com Local craft brewery Modicum Brewing offers a stylish taproom resting in full view of its brew tanks. They pour from a select batch of recipes developed by brewmaster Eric Rykal. Plenty of seating, room for large groups, and tasty snacks from local producers.

Northwoods Brew Pub 50819 West St., Osseo •

(715) 552-0510 • northwoodsbrewpub.com In a new, industrial-style setting, patrons at Northwoods Brewpub can enjoy changing seasonal menus and 29 handcrafted beers, as well as six sodas, all brewed on site. Covered outdoor seating will be on a massive new patio.

Oliphant Brewing 350 Main St. Suite #2, Somerset

• oliphantbrewing.com Trevor and Matt, Oliphant’s official quackers, cycloned through this brewing process to end up in Somerset, Wisconsin. Tongue firmly in cheeks, these two are crafting with a diligence previously unknown to them.

Ombibulous Brewing 1419 Winchester Way,

Altoona • Find it on Facebook The new kid on the scene, Ombibulous Brewing has a handful of classic taps: two east coast IPAs, a stout, a black lager, a honey red lager, and soon a lemon wheat.

The taproom features a prohibition-era aesthetic with dark wood and leather seating.

Real Deal Beer (At The Raw Deal) 603 S. Broad-

way St., Menomonie • (715) 231-3255 • rawdealwi.com Local UW-Stout graduate Ryan Verdon is the Raw Deal’s head brew master. The focus is on small batches brewed frequently and always fresh.

Their ingredients are non-GMO, non-irradiated and not grown on petrochemical substrates. All of our cleaners, sanitizers, and chemicals are biodegradable and environmentally friendly.

Rush River Brewing Company 990 Antler Ct., River Falls • rushriverbeer.com Rush River specializes in unfiltered and unpasteurized ales.

This makes for a very fresh and flavorful beer with a shorter shelf life. They are open for growler fills Mon-Fri 9am-5pm, their tap room is open Thu-Sat 4-10pm, and free tours are held the second Saturday of each month at 1pm.

Sand Creek Brewing Co 320 Pierce Street, Black River Falls • (715) 284-7553 • sandcreekbrewing. com One of Wisconsin’s largest microbreweries.

Brewers of fine craft-brewed ales and lagers in the proud tradition of Wisconsin brewing. Stop by for a tour on Friday afternoons, and Saturdays during the warmer months.

Valkyrie Brewing Company 234 Dallas St., Dallas • (715) 837-1824 • valkyriebrewery.com A small family-owned and operated microbrewery in Dallas, Wisconsin. They brew up loads of Norse mythology-inspired drafts that you can pick up in bottles or enjoy in their kitschy taproom.

Zymurgy Brewing 624 Main Street East, Menomonie • facebook.com/zymurgybrewing Zymurgy

LOCAL CHEESEMAKERS Cady Cheese Factory 126 State Road 128, Wilson • cadycheese.com Cady Cheese specializes in American-type cheeses Colby, Cheddar, Monterey Jack, and Gouda made from 100% natural ingredients. Enjoy free samples of the 100+ flavors of cheeses when you visit.

Eau Claire Cheese & Deli 1636 Harding Ave., Eau Claire • (715) 834-2000 • nelsoncheese.com While it doesn’t make its own cheese, Nelson Cheese Factory is your one-stop shop for procuring the best Wisconsin brands of cheese. They serve deli-style sandwiches, ice cream, various pantry-stuffers, and even chocolates.

Eau Galle Cheese Factory N6765 State Highway 25, Durand • eaugallecheese.com Family owned since 1945, Eau Galle Cheese produces millions of pounds of cheese every year. Their asiago and parmesan have won six awards in national and international cheese competitions. They are a certified organic producer of hard Italian cheeses.

Ellsworth Creamery Cooperative 232 North

Wallace, Ellsworth • ellsworthcheese.com Nestled in Ellsworth, which was designated the “Cheese Curd Capital” in 1983. A cooperative of over 450+ dairy cow families that send milk to Ellsworth for award-winning cheese production. The Ellsworth Cheese Curds may be the pride and joy, but they also create several brands of quality cheeses such as Antonella, Blaser’s, Ellsworth Valley, and Kammerude Gouda.

Gingerbread Jersey Cheese 1025 Lincoln St.,

Augusta • 715-286-4007 A 50-cow dairy farm and cheese-making outfit that’s been in business since 1918. They have won over 25 awards in national and international cheese competitions. Visitors can watch through a gallery window as they make the cheese.

Marieke Gouda 200 W. Liberty Drive, Thorp • mariekegouda.com Marieke Gouda crafts award-winning gouda year round in 13 distinct flavors. They have a restaurant on-site that serves up burgers, sandwiches, omelets, and more. Their dairy farm is just across the highway, and cheese is made within five hours of milking. You can book tours for both the farm and the cheesemaking facility.

Yellowstone Cheese 24105 County Highway

MM, Cadott • yellowstonecheese.com Yellowstone Cheese offers homemade cheeses, wine, jams & jellies, mustards, maple syrup, gifts, take-n-bake pizzas, and so much more. They pride themselves on using milk from the Kenealy farm to create the over 30 flavors of cheese.

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