Volume One Beer & Cheese

& Volume One’s celebration of our region’s most famous creations

Editors: Trevor Kupfer & Tyler Griggs Writers: Emily Anderson, Heather Brunner, Ali Drew, Max Grones, Eric Larson, and Jenny Talen Photography: Andrea Paulseth Design: Josh Smeltzer

YOU’RE IN LAGER COUNTRY how Wisconsin and Eau Claire came to be famous world-wide for a celebrated kind of beer

BY E R I C L A R S O N

I

t’s hard to imagine life without beer. In fact, just typing those last three words makes my native Wisconsin blood boil in my skin – after all, beer is right behind brats, cheese, and a distaste for salad in the Wisconsin food pyramid, right?

A recent article on History.com (that is your geographical duty to read) breaks down a study that suggests lager,

Once overseas, the delectable microorganisms colonized Bavaria’s native Saccharomyces cerevisiae to create the luscious lager hybrid we all know and love today. Germans mastered not only the recipes for lagers, but also a cold storage system (which came to be called “lagering”) by use of caves and their naturally cooler temperatures.

But enough scientific mumbo jumbo.

“The chemical make-up of the water here really makes it an ideal spot to brew. The type of yeast needed works best in a cool, damp environment, which is also readily available with all the caves.”

– Tim Kelly, brewmaster at Northwoods now the most popularly consumed beer in the world, originated from South American yeast that mysteriously made its way to Germany in the 15th century – most likely through transatlantic trade.

In short, once lager was invented, it became super popular, and now it’s enjoyed by everyone with fully functioning taste buds.

Oh yeah, and it turns out Eau Claire

is one of the best locales in the world to brew it.

“The chemical make-up of the water here really makes the city an ideal spot to brew,” says Tim Kelly, brewmaster at Northwoods. “The type of yeast needed works best in a cool, damp environment, which is also readily available here with all the caves in the city.”

Kelly, who also brews the Eau Claire-originated Walter’s lager – both

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premium and light – at Northwoods, says the western Wisconsin beverages have gained national attention since they opened up business.

“Every year we enter the Great American Beer Festival in Denver,” he says. “So far, we’ve gotten a silver medal in 2000. Additionally, we also enter the World Beer Championship in Chicago, where we just picked up a silver medal for one of our brews this past year.”

Dan Walter, local entrepreneur and great nephew of the founder of Walter’s Brewery, agrees that the area is well known – and rightfully so – for its selection of lagers.

“Walter’s is definitely a great lager from the region,” he says. “But I’ll have to give some credit to Leinie’s as well (laughs); they’re not doing too bad, either.”

So there you have it: Wondrous yeast carried through the rough, Atlantic waters to Germany that sparked a discovery now beloved by millions worldwide. And the fact that Eau Claire is an ideal brewing hub and award-winning spot for it makes it that much sweeter (and hoppy-er).

So cheers, South America. We owe you one.

CHEDD’S WILL ROLL gourmet grilled cheese place opens on Water Street

BY T Y L E R G R I G G S

S

omewhere on Water Street, between the honeybee facade of Buzzy’s Pizza Emporium and the House of Rock’s stony threshold lies a curious entryway dressed in colors of cheddar and black. It’s Chedd’s Gourmet Grilled Cheese, whose storefront opened Sep. 12, leaving no question as to what kind of fast-casual comfort food and atmosphere it offers.

While the restaurant’s fare might give first impressions of a one-trick pony, Chedd’s surprising menu and exclusive location on the Water Street gamut may serve as a nightlife hotspot, completing for a slice of Water Street’s fantastic and notorious late night afterbar noshing scene, or better yet, to serve UWEC students and downtown workers during the business district’s lunch hours.

While company founder Dirk Bruley lives out in Fort Collins, Col. nowadays, and enjoys Chedd’s restaurants in Sioux Falls and Austin, he grew up just north of La Crosse in Brice Prairie. Chedd’s makes a point to feature Wisconsin cheeses in their recipes, exhibiting more than 35 cheeses, soups, and brats from America’s dairyland. These include Green Bay’s Belgiosio cheeses, Widmer cheeses out in Theresa, Wis. (located between Fond Du Lac and West Bend), and Richfield’s Burnett brand just outside of Milwaukee,

largely thanks to its relationship with the Wisconsin Milk Marketing Board (a Wisconsin-based NPO with aims to increase the reach of Wisconsin’s dairy products). So in some respects, the time for Chedd’s to open a restaurant in the state it celebrates the most has been a

push the conventions of what a gourmet grilled cheese sandwich can be. The menu provides 25 sandwich recipes plus a build-your-own sandwich option offering 35 types of cheeses from Horseradish Havarti to Chipotle Cheddar and eight types of breads including focaccia, mar-

“It’s an exciting sort of homecoming. It’s celebrating our Wisconsin heritage, so opening (a Chedd’s) in Wisconsin is exciting for us.”

– Tom Larson, Chedd’s local franchise co-owner long time coming.

“It’s an exciting sort of homecoming,” said Tom Larson, who co-owns the local Chedd’s franchise. “It’s celebrating our Wisconsin heritage, so opening (a Chedd’s) in Wisconsin is exciting for us.”

And while the classic grilled cheese sandwich is on the menu, most options

ble rye, sourdough, and classic standards wheat and white. The restaurant’s cooking hardware goes beyond the technology of typical sandwich shops’ convection ovens and panini presses, which cannot replicate the toasty golden bread slices we all remember from our favorite grilling pans at our home stove, to provide

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that gooey, delicious comfort food sandwich.

The menu also offers a generous selection of meats including bacon, ham, pastrami, salami, and roast beef for a flavor kick, with vegetables, condiments, and dressings. Brat options, mac ‘n cheese, salads, and soups, including the dipping classic tomato basil, fill out Chedd’s’ menu. Beverages include Coke products, coffee, and some local beers and wines.

There will be a grand opening celebration some time in the near future, but as of this printing there is no proper date set. Stay tuned to upcoming Volume One issues’ Food & Drink calendars for more information.

Chedd’s Gourmet Grilled Cheese • 416 Water St., Eau Claire • 514-5454 • Chedds.com

SUDS&SLICES

books about Wisconsin beer and cheese in The Local Store The Master Cheesemakers of Wisconsin $25 • Wisconsin produces more than 600 varieties of cheese, and here are the people who do it!

Cheese, the Making of a Wisconsin Tradition $19 • This is a story of farmers, milk cows, dairy barns, green pastures, and the cheese makers who work their magic and turn milk into cheese.

Wisconsin Cheese $17 • So, you have cheese, and this book will tell you what kind it is and how to best enjoy it.

Wisconsin’s Hometown Flavor $19 • Bakeries, meat markets, candy shops ... oh, and cheese! Find all the best here.

The Miller Beer Barons $22 • The complete story of the family that built a beer empire, survived prohibition, and continues to intoxicate!

Breweries of Wisconsin $20 • Beer. Wisconsin. The two go hand in hand, right? This book will tell you quite a bit about how Wisconsin came to be the nation’s brewing leader and how it continues to thrive.

Wisconsin’s Best Breweries and Brewpubs $25 • Detailed information on more than 60 breweries?!

You bet, along with a taster’s chart you an use to record your own preferences!

THESE PRODUCTS AVAILABLE! 17 S. Barstow St.

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Tavern League: Portraits of Wisconsin Bars $30 • Award winning photographer Carl Corey brings you the feel of sitting down in a tavern and enjoying a drink with a friend, or just someone sitting down the bar.

ANDREA PAULSETH

GETTING BETTER WITH AGE...

the delicious past and present of Wisconsin’s most famous cheese creation

BY H E AT H E R B R U N N E R

B

efore I say what I am going to say, please believe sans are doing everything from the breeding and caring for the animals, milking the cows, and making the me when I tell you that I am a huge Packers fan.

I watch every season, including pre-season, even cheese themselves. This could account for the increased when it is obvious they aren’t any good. I wear interest in aged cheddar rather then the typical massthe same lucky socks, t-shirt, and sweater for produced “young” cheddar sold at most grocery stores.

In order to be considered “aged,” cheddar needs each game. One time last year, I even tried to get my dad to stay in the basement by himself for part of the game to sit for at least 60 days. Jeremy, the cheese guru at because the Packers scored a touchdown while he was Foster Cheese Haus out of Osseo, told me that as cheese down there grabbing beers for everyone. With all that ages, the texture becomes more dry and crumbly and said, I must admit that I hate those cheeseheads worn by it develops a sharp, rich, nutty flavor. At Foster, you can buy young cheddar cheeses of all flavors, includthe fans. I mean, they are just so … cheesy. (If you care, I ing cajun, vegetable, jalapeno pepper, and smoked, but also hate any Packer apparel that has a camouflage patthere are many options of aged cheddar as well. When I tern, but that’s a different story.)

I get it. I do. What else are we supposed to wear? was recently there, I saw cheeses aged 1, 3, 6, 7, 10, and 12 years. Most of these were made by Hook’s Cheese Raw meat on our heads, like Lady Gaga, as a way to pay Company, who is especially known for their 15-year homage to the Indian Packing Company, the canned meat business who gave The Pack money and jerseys in aged cheddar. This cheese is so famous that when they the early days? If I had to choose, I see why they decided release the yearly batch around Thanksgiving, it will be to go with cheese. For one thing, meathead isn’t a very completely sold out by Christmas. Most of the aged cheddar sold at Foster Cheese Haus and other cheese houses endearing term. For another, it would look even weirdis the orange cheddar that Wisconsin is famous for. er. And most importantly, Wisconsin does in fact have a No cheddar is originally that color, though. In order long history in cheese making – especially cheddar.

Wisconsin’s legacy in cheese making began when to make it that famous yellowy-orange, companies add an European immigrants started to move into the area and all-natural food coloring called annatto. Jeremy explained that the reason they started doing this was to cover up realized how great it was for farming (dairy included).

Because there was so much milk being produced, the natural swirling in the cheese that some people found unappealing. farmers logically began As a way to keep the cheese pure in form, more and more artisan Today, as a way to keep using the cheese makers are going away from adding coloring to the cheese, the cheese extra milk for pure in form, cheese makwhich leaves it a natural white. he said more ing. According and more artito the book san cheese makers, such as Castle Rock Organic Farms Wisconsin Cheese: A Cookbook and Guide to Cheeses of Wisconsin, before 1850, almost all of the cheese made (also in Osseo), are going away from adding this coloring, which leaves it a natural white. in Wisconsin was cheddar. Today, it is still the top proI’m not gonna lie. As cheese ages, it also gets more ducer in the country of cheddar cheese, which is the expensive. At Foster Cheese Haus, you can buy a 3-yearconsidered the most popular type in the United States and maybe the world. In recent years, there has been one old cheddar for $12 per pound and go all the way up to a 12-year aged cheddar for $40 per pound. From what kind of Wisconsin cheddar cheese in particular that has I’ve seen, these prices are very similar to other locations been getting a huge following – and that’s aged cheddar.

On Larry Meiller’s Wisconsin Public Radio show with coveted aged cheddar. There is good reason for the high cost, though. As I said before, the artisans work in on July 26, his guest Jeenee Carpenter from Wisconsin Cheese Originals said that there has been a “renaissance all aspects of the cheese making process, from milking the cows to making the cheese. Also, think of the time of small farmstead artisan cheese plants” in Wisconsin over the past 10 years. In fact, Carpenter noted that 43 and care it takes to keep the humidity and temperature just right each and every day for 12 years to create such new dairy plants have opened since 2004. These arti-

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a perfect specimen of cheese. Can you imagine working with the same piece of cheese for 12 years? I personally don’t think I could handle that responsibility. I’m sure I’d get bored by year two, if not sooner.

If you are interested in buying aged cheddar, but you are worried about the cost, just remember that you don’t need to buy a full pound. If you don’t see a cheese that is the weight you would like to purchase, talk to the workers at the shop. Many places that sell artisan cheeses are able to slice off the amount you’d like. Even though my husband Shawn and I aren’t millionaires, or even rich for that matter, we splurge on good aged cheddar from time to time. On our last trip to Foster, after we ate some delicious wood-fired pizza, we bought a block of 3-yearold cheddar. Although this may sound boring and not fancy enough, our favorite way to eat aged cheddar is on Triscuit crackers or even just by itself. We also love to put it on a thick, juicy burger. The mixture of the meat with the sharp taste of the cheese is simply irresistible.

I may not like the Packers’ foam cheeseheads, but I really love my cheese. I especially have a growing appreciation for Wisconsin’s aged cheddar. Because as cornerback Charles Woodson once quipped, “I don’t think I could live if there’s no cheese. I’m literally a Cheesehead.”

ANDREA PAULSETH

HOME IS WHERE THE BEER IS

the rising popularity of brewing your own beer

BY M A X G R O N E S

W

henever I tell people I brew my own beer I get very mixed reactions. Most people are surprised that someone without access to a brewery full of equipment even has the ability to brew beer, and others ask if it’s even legal to do so. Today I’m gonna to show you that brewing is not only completely legal, but one of the fastest growing and most fun hobbies around.

If you ask a home brewer why they began making their own suds you’ll probably get answers as varied as the people themselves, but if you look at the popular trends in food and drink in America you might find you answer. People are gravitating towards do-it-yourself hobbies to save some money, be more eco-friendly, and get their products just the way they want them. Activities like gardening, home bread and cheese making, and backyard chicken coops are on the rise just as home brewing is. We’re starting to figure exactly what we want in food and

drink, and the best way to get that is to make it yourself.

If you need further evidence of the rise of home brewing look no further than Cap N’ Corks in Eau Claire. Caps N’ Corks offers everything needed to break into the world of home brewing and a helpful staff to show you what you need. For beginning brewers they offer a wide variety of kits so you can make your favorite style of beer. For the more advanced brewers they offer a variety of extracts and specialty grains so you can fashion your own concoctions. In addition to offering the supplies to make your own beer, Caps N’ Corks hosts a variety of contests and events centered on brewing beer and wine. They also offer a forum where local brewers can trade beer and equipment.

While Caps N’ Corks is a great resource for beginners it’s not the only place in the area for home brewers to turn. The Chippewa Valley Better Beer Brewers Club has been active in Eau Claire for more than 20 years and is

SCIENCE + LOVE = BEER! A previous Big Brew event held in Eau Claire’s Mt. Simon Park. always looking to help out people new to brewing beer, wine, and hard ciders.

The club is currently run by Bob and Tami Schraufnagel and has around 30 members. Meetings are held at members’ houses every month and include tasting, socializing, and a contest decided by a blind taste test.

According to Bob, the club has experienced an increase in growth over the past few years and even had one of the founders of Lazy Monk Brewery start out in the club. In honor of National Homebrew Day

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this past May, the club put on Big Brew, a beer brewing and tasting event that took place in Phoenix Park. The CVBB encourages anyone interested in getting started brewing to stop by a meeting, as members are always willing and eager to help you figure out what you need to get started. Visit their Facebook or website (CVbetterbrewers.org) for more info.

With all the local resources available, anyone with an interest in home brewing has all they need to get their own basement breweries up and running.

TASTE THE UNEXPECTED area beers and cheeses that combine unique, strange, and downright weird flavors

BY M A X G R O N E S Name: Bourbon Barrel Coffee Mint Stout Brewery: South Shore Description: Once opened and poured, this beer displays a dark hazelnut color with a halfinch tan head. As you lean in to take a whiff you find yourself initially overwhelmed with the mint, which quickly mellows to reveal hints of both chocolate and coffee.

The beer has a medium body designed to stick to the palate and allow the flavors to transform over time. Drinking this stout has been compared to eating a Girl Scout Thin Mint cookie dipped in coffee. Bourbon Barrel Coffee Mint Stout is aged in bourbon barrels for at least three months and is bottled with an alcohol content of around 6.8%. This seasonal stout is definitely worth trying to find for anyone who’s looking for something rich, hearty, and just a bit out there.

Name: Burning Nettle Melange Marieke Gouda

Maker: Holland’s Family Cheese Description: Burning Nettle Melange Marieke Gouda is a cheese blended with stinging nettles, chives, celery, parsley, dried onion, and garlic. All these ingredients lead to a creamy cheese with a slightly sweet, nutty flavor that becomes more complex

as it ages. The base of the cheese is Holland’s Family Cheese’s own Marieke recipe. This Old World Gouda is made with herbs, spices, and equipment all imported from Holland, and all the milk used to make the cheese is fresh from that morning. After being formed and pressed, the Gouda is brined for 60 hours and then stored on Dutch pine planks that absorb the excess liquid as the cheese ages. For the first two weeks the cheese is turned everyday to ensure the butterfat is distributed evenly and after that it is turned twice weekly for its entire stay in the facility.

Name: Surly Darkness Brewery: Surly Brewing Company Description: After partaking in Surly Darkness you’ll be hard pressed to find a more aptly named beer.

Consuming it isn’t something you do while you eat or play cards; this is a beer that demands its own experience. Darkness is a double imperial stout with a whopping ABV of 10.3% and is so loaded with malt, sugar, and other flavorful goodies that calling it thick is the mother of all understatements.

Drinking Darkness you’ll notice chocolate and molasses up front with flavors of vanilla, coffee, and berries filling in the back of your palate. A strong hoppy tang comes in at the end followed quickly by a kick of alcohol. If you have the commitment and passion to search it out in October, Surly Darkness is a beer that shouldn’t be overlooked by any beer aficionado.

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POINT vs. LEINIE’S

the pride of Stevens Point goes head-to-head with Chippewa’s finest

BY T R E VO R K U P F E R ( a n d a p a n e l o f o t h e r t a s t e r s )

FLAGSHIP BREWS:

AMBER BREWS:

OKTOBERFEST BREWS:

Special Lager vs. Leinie’s Original Leinie’s Original is always a solid choice among run-of-the-mill beers when you’re looking to drink something for long periods (bringing a case to a party, for instance). But you’ll find light beer drinkers opting away from it if it’s in a cooler next to Point’s Special Lager.

Point’s brew is more closely related to Miller High Life in that respect.

It’s a light-tasting, non-light beer that, among mixed company at The Joynt’s happy hour, is an obvious choice over draughts like Grain Belt or Berghoff.

But drinkers dead set against drinking light are far more likely to turn to Chippewa’s finest.

Amber Classic vs. Classic Amber Maybe it’s the fact that I’ve never been blown away by an amber, so I’ve come to expect little of them, but these were my least favorites in this taste test. For all of them, however, I turned to others to see what they thought, as well.

But I had to rely on amber fans for their opinion on this, because these underwhelming beers tasted almost identical to me. Ambers are typically a little bitter from the crytal malt (which gives it the color), and the Leinie’s version gives me a little note of that in the aftertaste.

Point’s, by comparison, has a fainter finish. What’s weird is beers with little flavor often end up being great for endurance drinking, but I can’t picture it for either of these. Both beers went over well with my other testers, but they ultimately preferred the Leinie’s slightly for “going down smoother.”

Oktoberfest vs. Oktoberfest Being a state with strong German roots, Marzenstyle Oktoberfest beers are notorious in Wisconsin.

Especially in our region, with La Crosse and Chippewa Falls both having popular annual events under that header. I can’t pinpoint any particular taste to Point’s brew, which is odd since I expected an Oktoberfest to have a full-bodied flavor. This almost has a dry and bitter finish, but it’s subtle. By comparison, Leinie’s doesn’t have the dry or bitter, and what little flavor it does have is hints of nutty or oaky. Neither have the complexity I hoped for. This is a tough call. So I guess it comes down to which I could see myself chugging out of a stein for an entire weekend. If that’s the case, I’ll go with the slightly better mouthfeel of Leinie’s.

WHEAT BREWS:

Cascade Pale Ale vs. Honey Weiss For a long time Honey Weiss was my go-to beer from Leinie’s. It’s a flavorful beer, like many of Leinie’s seasonals, but unlike brews like Berry Weiss or Summer Shandy, you can drink a six pack without getting sick of it. If you’ve never had it, it doesn’t taste sweet like honey (as the name sug- gests). It’s just a simple, refreshing, warm-day beer – a quality strengthened by the fact that’s it’s often served with a lemon. As I try Cascade, the first thing that hits my lips is the hops. And any fan of IPAs (India Pale Ales, beers known for strong hops) will love this beer. Like Honey Weiss, it’s a flavorful beer that you could drink a decent amount of (and the flavor strength of the hops lessens as you do). But when it comes down to it, Cascade is clearly a more divisive flavor to the general drinking populace than a crowd-pleaser like Honey Weiss.

DARKER BREWS: 2012 Black Ale vs. Creamy Dark I’m not typically a fan of dark beers (stouts, Belgian ales, etc.), but Creamy Dark is my favorite Leinie’s brew. It’s an anomaly in that it rides the fine line between light and dark, and can satisfy the tastes of both groups. I’d never tasted 2012 Black Ale before this article, so I was excited to see what Point has came up with. Theirs is an ale, inspired by the Mayan calendar’s ominous prediction of the end of the world. It is just as smooth as Creamy Dark, but doesn’t have as much of the roasty malt flavor that I love about the Leinie’s brew. In fact, if you drank 2012 blind and then opened your eyes, you’d be surprised to see a dark-colored beer in front of you.

Fans of darker beers will much prefer Creamy Dark, while 2012 would be the choice of someone who doesn’t want a lot of flavor in their beer.

Horizon Wheat Ale vs. Sunset Wheat Wheat-based beers vary in taste so much that you never quite know what to expect. It could be a summery weissbier, a fruity witbier, or sour lambic. You just never know.

I dove into Sunset Wheat, which had a sweet fruity finish that’s not too overwhelming.

I could see this as a very refreshing summer beer. Once again, it’s aftertaste lasts much longer compared to the Point counterpart. Horizon Wheat is nothing that’ll blow you away, but I could drink it all day. After one taste of each, I’d probably say I prefer Sunset Wheat. But by the time they were gone I found myself wanting a few more Horizons, a beer that won the gold medal in the World Beer Cup’s wheat beer division last year. Point actually has another wheat beer called Nude Beach, and after sampling Horizon I think I’ll have to check that out.

LAST CALL:

* These breweries have much more to offer. I chose not to compare their two low-cal options (Drop Dead Blonde and Leinie’s Light), fruity brews (Raspberry Saison and Berry Weiss), bocks (Einbock and 1888 Bock), and holiday beers (St. Benedict’s Winter and Fireside Nut Brown). Point also makes a Belgian White, Burly Brown, Nude Beach, and eight micros under the headers of Whole Hog and James Page. Leinie’s, meanwhile, has Red Lager, Summer Shandy, and Big Eddy Russian Imperial Stout, plus at least 15 inactive brews, my favorites of which are Big Butt Doppelbock and Limited/Northwoods.

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ANDREA PAULSETH

APPE-CHEESERS!

we investigate some seriously cheesy local appetizers

BY A L I S O N D R E W

C

heeseheads unite! Well, I guess you don’t have to be a Packer fan to appreciate cheese in its finest form: as an appetizer, breaded and fried. Here in the Chippewa Valley our local restaurants don’t stop at plain ole’ curds. So I went out on the town and sampled some of our eccentric cheese-filled appetizers, so now there’s no excuse to not try something out of your comfort zone.

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.

(Like tator tots meet cheese curd.) Break them open to let the steam 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 of cheese.

Seriously. You eat this appetizer by spooning 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 melt-in-your-mouth-cheese combined 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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Dooley’s Broccoli Bites

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SOME BIG Annual Beer & Cheese Events ANDREA PAULSETH

LOCAL EVENTS

Oktoberfest Sep. 16 and 17, 11am-11pm; Sep. 18, 10am-

4pm • Northern WI State Fairgrounds, 331 Jefferson Ave, Chippewa Falls • Friday & Saturday kids 12 & under free with paid adult; Sunday all kids free with paid adult. Three day buttons $15, daily gate admisison $8, $5 daily grounds parking • 723-0331, 1-866-723-0340 • chippewachamber.org A full weekend of German fun with four stages with live entertainment including dancing, contests and much more. Experience family fun, scrumptious foods and beverages. Prost!

Clearwater Beer Festival Mid Sept. • Hobbs Sports Center Altoona • 3pm-7pm • $25-$30 clearwaterbeedfest.com Attendees will enjoy over 150 mico-brewed and imported beers as well as food and live music.

WISCONSIN EVENTS

Blair Cheese Festival Sept 15-18 • Blair • $16-20 •

blaircheesefest.com The only festival in the State that serves micro brews! A great time with the family and lost of kids entertainment.

Great Lakes Brew Fest Sept. 16 & 17 (times vary) • Racine • $40 – 115 greatlakesbrewfest.com This weekend festival will be sure to fill your beer tasting needs with over 250 brews from 100 different breweries. It will also feature, food, live music, and a home brew competition.

Wisconsin Beer Expo Sept. 23–25, 7-10pm West Allis • $30 wibeerexpo.com Over this weekend long beer expo, attendees will be able to sample beer from many local breweries including Leinenkugel’s, Capitol Breweries, Ale Asylum, and more.

DUDES OF A FEATHER DRINK TOGETHER. The fashionable Oktoberfest in Chippewa Falls, September 16-18. have a large collection of Brewfest glassware.

New London Chamber 4th Annual Beer Tasting Late

Quivey’s Grove Beer Fest Oct. 8, noon-5pm • Madison •

Feb. • New London • newlondonchamber.com We will showcase over 65 beverages including; regional and international beers, unique wines and specialty beverages.

Tickets include; a commemorative souvenir glass, hors d’ oeuvres, sampling of all beverages, and live music.

Cheese & Craft Beer Tasting Oct. 10, 7-10pm • The

United States Championship Cheese Contest Early March • Lambeau Field, Green Bay • wischeesemakersassn.org Cheesemakers from 30 states have submitted their finest products to this year’s contest--the largest dairy competition in U.S. history. Free, open to public.

$35 • quiveysgrove.com/beerfest/beerfestmain.htm This beer fest includes over 35 breweries with over 75 beers for sampling as well lots of blues music and a wide array of food.

Happy Gnome, 498 Selby Ave., St. Paul • 651-287-2018 Sample amazing Wisconsin artisan cheeses and craft beers. James Norton and Becca Dilley will be on hand to sign copies of their book, The Master Cheesemakers of Wisconsin.

Wisconsin Dells on Tap Mid Oct. • Wisconsin Dells

• $30 • 800-223-3557 • Beer from more than 20 craft brewers and part of the Dells’ Autumn Harvest Fest.

Madison Food & Wine Show Oct. 21, 5-9pm; Oct. 22, noon-7pm; Oct. 23, noon-4pm • Exhibition Hall, Alliant Energy Ctr., 1919 Alliant Energy Center Way, Madison • 608-270-3632 • madisonfoodandwineshow.com Event attendees have the opportunity to sample the region’s finest wines and most delectable food. This unmatched tasting experience is paired with demonstrations from the area’s top culinary experts and the exciting, highly popular Dueling Chefs Competition.

Lake Geneva Beer and Spirits Oct. 29, 1-5pm • Fontana • $40 • lakegenevabeerandspirits.com.

Wisconsin Cheese Originals Annual Festival Nov. 4 & 5 (times vary) • Monona Terrace, Madison • wicheesefest.com At this two day cheese themed extravaganza, you can tour a dairy farm and cheese plant, meet with Wisconsin cheesemakers, and taste many different wine/ beer/rum and cheese pairings. Tickets will be available starting Sept. 12 for any of the different events.

Fall Fest of Ale Early Nov. • Janesville • $45 in adv, $50 at the gate • fallfestofale.com Sample more than 130 beers from more than 30 brewers, plus food and music.

Brew Fest Nov. 11 (times vary) • KI Convention Center, Green Bay • $35- $45 brewfestgb.com Enjoy a night of unlimited samples of beer, wine. Bid on some local items or purchase a raffle ticket and all the money raised will support the local Humane Society.

Milwaukee Wine & Dine Show Nov. 12-13 Frontier Airlines Ctr., Milwaukee • $39 in advance, $49 at the door, $59 weekend pass • wineanddinewisconsin.com With 40% more space, 40 chefs on stage, twice as many restaurants, plus fine wines, craft beers, spirits and artisanal foods, Milwaukee’s Grand Tasting Event was thoroughly enjoyed by more than 5,000 food and wine enthusiasts Ice Cold Beer Fest Jan. 14, 1-5pm • Campanile Center for the Arts, Minocqua • $25 adv./$30 at the door.

Isthmus Beer and Cheese Fest Jan. 21 • Alliant Energy Center, Madison • $40.

Beer Lover’s Brewfest Mid February • Manitowoc

County Expo, Manitowoc • $30 • manitowocjaycees. org Each year beer lovers from the lakeshore and beyond partake in one of Wisconsin’s largest brew fests.

All those who attend the event receive a complimentary commemorative beer mug or glass. Many participants

Hops & Props Early March • EAA AirVenture Mu-

seum, Oshkosh • $55-100 • 800-236-1025 • eaa.org/ hops&props Sample over 250 different extraordinary beverages provided by micro-breweries and distributors from across the world. Learn about the brewing process and history, and become a discerning beverage taster.

An opportunity to meet master brewers and understand the distinguishing characteristics of Ales, Lagers, and hybrid or mixed styles of beers.

Beer Barons of Milwaukee World of Beer Festival June 2, 2012 Menomonie Falls • $40–60 • worldofbeerfestival.com.

Great Wisconsin Cheese Festival June 1–3 • Doyle Park, Little Chute, WI littlechutewi.org The 24th Annual Great Wisconsin Cheese Festival will feature a cheesecake competition, the always popular Big Cheese Breakfast (on Sun morning), and the Cheddar Chase walk/run.

Great Northern Beer Festival Jun. 9, 2-6pm • Hi-Pines Campground, Eagle River • $30-35 • 715-891-0421 • greatnorthernbeerfestival.com The Great Northern Beer Festival is a great opportunity to try many different styles of beers from many different breweries. Feel free to ask questions and make plans to visit some of the many quality breweries. Many of them offer tours.

Cottage Grove Brew Fest Mid June • Fireman’s Park,

Cottage Grove • $25 • 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. In addition to great beer, there will be music and food.

Gitchee Gumee Brewfest Early April • Wessman Are-

Wisconsin Summer Solstice Beer Lovers Festival Mid

The Dairy State Cheese and Beer Festival Early April • The Brat Stop, Kenosha • $35 adv./$40 at the door • kenoshabeerfest.com This festival brings the best of everything Wisconsin has to offer with cheeses from Laack Bros Cheese Co., Vern’s Cheese, Inc., and Jim’s Cheese, Inc. as well as beer from many local breweries.

Milwaukee Brewfest Late July • Coast Guard Pavilion, McKinley Park, Milwaukee • $40-60 • milwaukeebrewfest.com Beer from more than 55 regional and national breweries, plus music, food, games and arts.

na, Superior • $40-75 • ggbrewfest.com Featuring 35+ breweries from all over WI and Minnesota, plus other states.

Between the Bluffs Beer, Wine and Cheese Festival

Apr. 28 • La Crosse • (800) 658-9424, (608) 782-2220 • betweenthebluffsbeerfest.com Taste over 200 quality brews poured by 35+ distinguished breweries, experience over 45 types of wine from local and worldfamous vintners, sample and purchase gourmet cheese and other good eats, and enjoy live music. All attendees receive a souvenir glass.

Taste of Great Brewers Late April • Harley-Davidson Museum, Milwaukee • milwaukeebeerweek.com Part of Milwaukee Beer Week and includes more than 200 beers from more than 50 breweries.

Madison Craft Beer Week Early May • Madison • mad-

beerweek.com This weeklong celebration of beer will take place throughout various locations in Madison.

Events include beer tastings, fish fries and more.

Kohler Festival of Beer May 25-27 • The American Club & Inn on the Woodlake, Kohler • 800-3442838 • americanclubresort.com.

Wisconsin Micro-Brewers Beer Fest Late May • Calumet County Fairgrounds, Chilton • $35 • 920-8492534 • rowlandsbrewery.com/beerfest.html.

Dairyfest Early June • Marshfield • visitmarshfieldwi.com Featuring Cheese Chase 10K fundraiser for Strong Kids Campaign, ice cream social, and Country Hoot in the Zoo with bands, food, and fun for all.

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June • Glendale, $50, $90/two tickets. This beer fest in the home of Sprecher Brewery, features beer from 28 Wisconsin breweries and food pairings from local chefs.

Milwaukee Firkin Craft Beer Festival Late July • Cathe-

dral Square Park, Milwaukee • $40–65 90+ beers will be available for tasting at this Milwaukee festival. In addition, food and live music will be there for attendees’ enjoyment.

8th Annual Lac du Flambeau Lions Club Brewfest July

28, 1-5pm • Torpy Park, Minnocqua • $25 in advance, $30 at the gate • lacduflambeaubrewfest.com Sample 35+ beers, mostly from Wisconsin, plus vote People’s Choice Award, merch adn raffles all afternoon, plus brats, hot dogs, hamburgers, t-shirts, ahts and beer caddies. Live music all day.

Great Taste of the Midwest 2nd Saturday in August •

Olin-Turville Park, Madison • $50 Over 100 brewpubs and microbreweries from the Midwest share beer and good times with six thousand patrons. Tickets tend to sell out ass soon as they go on sale, typically in May.

Potosi BrewFest Fourth Saturday in August • Potosi, WI • $35 • (608) 763-4002 x106 • potosibrewery.com You will sample some of the finest craft beers in the region as well as artisan cheeses and locally produced wines.

Thirsty Troll BrewFest Early Sept.

• Grundahl Park, Mount Horeb • 1-88TROLLWAY • trollway.com This intimate beer sampling features 25 craft brewers serving over 100 beers. Live Music by The Pints and back by popular demand, Jim Curley-Bagpiper! Food served and get your picture taken with Jorgen the Thirsty Troll

LAZY MONK RELEASES OKTOBERFEST BREW

Since the local brews of Lucette and Lazy Monk debuted in the past year, local drinkers have responded and the production has gone like gangbusters. Well now we can rejoice in yet another brew, as Lazy Monk unveils its Oktoberfest. On Sept. 22, downtown Eau Claire’s Just Local Food is having a fall harvest parking lot party (from 3-7pm) that will feature the debut of the brew, plus a Klezmer band, beer-can chicken, grilled brats, apples, sauerkraut making, and more.

Lazy Monk’s beer is a lager with Munich and Pilsner malts, Nobel German hops, and a smooth rich flavor with deep malts.

But that’s according to them; you should really try it yourself to make sure. Check area grocers and taverns for it. – TK

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