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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THE CHEESIEST CURD ADVENTURE
ONE LOCAL CHEESE CURD AFICIONADO GIVES US THE WORD ON LOCAL CURDS W O R D S :
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IS THERE ANYTHING MORE WISCONSIN THAN CHEESE CURDS? There’s something so special about the greasy, salty, squeakiness of this snack that surpasses any French fry or mozzarella stick out there. Cheese curd purists will tell you that the only true cheese curds are the ones eaten within hours of manufacture. Cheese curds are a by-product of the cheddar-making process, and, the fresher the curd, the better the squeak – which out-ofstate visitors don’t quite understand. It’s as unique to Wisconsin as a good Brandy Old Fashioned. If you’re looking to get your hands on some fresh curds, I suggest stopping by Eau Claire Cheese & Deli (1636 Harding Avenue, Eau Claire) to peruse their selection. However, if you crave the deep-fried version of this beautiful creation, the Chippewa Valley has more restaurants offering cheese curds than Minnesota has lakes, so let me just highlight a few Eau Claire options to satisfy your hankerin’ for those fried golden curds. The cheese curd appetizer can be split in two categories. First is the more traditional “fair curd.” These are the hand-battered, fried golden brown version of the cheddar by-product that still has a little of that signature squeak. Add a side of lightly battered Ellsworth cheese curds to your Mel burger from Girolamo’s Court’n House (113 W Grand Ave, Eau Claire) and you won’t be disappointed. Hangar 54 (3800 Starr Ave, Eau Claire) proudly serves LaGrander’s cheese curds from Stanley, WI, lightly breaded and fried to perfection, served with house-made ranch dipping sauce. Or if you’re feeling brave, opt for the jalapeno-infused cheese curds at Mogie’s Pub (436 Water St, Eau
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CHEESE CURDS AT MILWAUKEE BURGER COMPANY
Claire). If not, we won’t judge and we support your decision to stick with the traditional option. Have it your way at Wisco’s EC (1920 S Hastings Way, Eau Claire) with classic, jalapeno or garlic cheese curds. You can also have them tossed in any of their house dry rubs including French onion, kickin’ Cajun, or Wisco’s sweet chili lime. The other curd option, isn’t a curd at all, but a big cube cut from a block of cheese that is battered, fried and offers an ooey gooey extra melty cheesy experience. Dooley’s Pub (442 Water St, Eau Claire) always makes the list in Volume One’s Best of the Chippewa Valley Reader Poll for best cheese curds. I can only imagine this is due to the pure fried
perfection of each giant cube. If you haven’t experienced Chippewa Falls’ very own Water’s Edge cheese curds, you are in for a treat at Amber Inn Bar & Grill (840 E Madison St, Eau Claire) These bite-sized morsels are cubes of deliciousness that can only be described as heavenly. If you’re a true Wisconsin cheese lover, you – K E L L I E won’t even try to C H E E S E C U R decide between these two options. Luckily for us, there are some eateries who won’t make you choose. Winner of Volume One’s Best of the Chippewa Valley 8 years in a row, Milwaukee Burger Company (2620 E Clairemont Ave, Eau Claire) boasts the best cheese
curds. I highly recommend the curd sampler with giant cubes of classic cheddar, pepper jack, and mozzarella cheese as well as a large helping of their traditional fair curds served with sides of classic ranch, chipotle ranch and marinara. While Northern Tap House (5020 Keystone Crossing, Eau Claire) offers a large cube curd, W I L L I A M S , they really hit D A F F I C I O N A D O home with the sweet chili sauce served with their State Fair style Ellsworth cheese curds. No matter your curd preference, you’re sure to find one that suits your fancy. Enjoy them as an appetizer, side dish, or snack. We won’t judge.
“ENJOY THEM AS AN APPETIZER, SIDE DISH, OR SNACK. WE WON’T JUDGE.”
BUFFALO WILD WINGS
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BASICS OF BEER
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A QUICK CRASH COURSE ON TWO OF THE MOST COMMON CATEGORIES: LAGERS AND ALES
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WISCONSIN IS A BEER-LOVING STATE, FOR BETTER OR FOR WORSE, and with history older than Leinenkugel’s and new breweries coming up every year, the Chippewa Valley is definitely a hub within a hub. With a culture a sudsy as ours, it’s not uncommon to find oneself chatting among a group of beer aficionados, safe-bet Spotted Cow in hand, lost as they pontificate about the clarity, mouth-feel, and hop-iness of their micro-brewed preferences. And while there are endless varieties, most beers fall in two categories: Ales and Lagers. Here’s a very short crash course about those two.
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LAGERS Lagers are made with a variety of yeast called Saccharomyces Uvarum, which is a “bottom fermenting” yeast. This means that the fermentation process takes place below the surface of the brew. Lagers can ferment at temperatures as low as 48 degrees Fahrenheit, which results in a crisp, clean flavor. These brews take weeks, or even months to produce. The yeast doesn’t produce as much alcohol during the fermentation process, so lagers usually have a lower alcohol content than ales.Their smooth, crisp flavor elements tend to draw older drinkers to choose Lagers. Varieties include: American Lagers, Pilsners, European Lagers, Bocks. ALES Ales, by contrast, use a top-fermenting yeast called Saccharomyces Cerevisiae. As you can probably guess, this variety floats to the top of the brew during fermentation, sinking into the depths toward the end of the process. Ales aren’t as cold-hardy as lagers, which means they must be brewed at higher temperatures. But, the process takes only a few weeks, and because the yeast strain is more alcohol-tolerant, yields are usually higher ABV than lagers. Ales are darker, cloudier, and often fruitier with more robust bitter tones. Ales make up the majority of Chippewa Valley-made beers, in good part because of their quick turnaround time. It allows smaller-scale operations to produce enough product to meet the demands of local customers, and experiment with new, exciting recipes on a shorter timeline. Varieties include: Porters, Brown Ales, Lambics and Sours, Belgian beers, and Stouts.
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BRING IN OCTOBER WITH THESE 6 BREWS HERE ARE A HANDFUL OF LOCAL OKTOBERFEST BREWS, JUST IN TIME FOR OCTOBER W O R D S :
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AS SEASONS CHANGE, SO DO SIGNATURE FLAVORS. For coffee shops, this means rolling out the pumpkin spice, while local brewers concoct their seasonal Oktoberfest beers. Lucky for us, the Chippewa Valley has plenty of fall-inspired beers to try in the coming months. Here’s six for you to try this fall. LAZY MONK BREWING’S OKTOBERFEST Lazy Monk Brewing (97 W. Madison St., Eau Claire) brings a light, copper-colored A light lager-märzen to the table, with a slightly malty and sweet flavor featuring hints of caramel. MODICUM BREWING’S OKTOBERFEST LAGER This amber-colored lager features a toasty and biscuity flavor, which you can find at 3732 Spooner Ave., Altoona. BLOOMER BREWING COMPANY
LEINENKUGEL’S OKTOBERFEST While Leinenkugel’s Oktoberfest was beat out by their Summer Shandy in our annual Best of the Chippewa Valley Reader Poll, this traditional Märzen-style beer with a toasty malt flavor and a slight kick of spicy hops is not one to disappoint. Grab a flight at 124 E. Elm St. in Chippewa Falls. BLOOMER BREWING COMPANY’S OKTOBERFEST Bloomer Brewing Company’s (1103 9th Ave., Bloomer) tribute to traditional Oktoberfest is a malty amber with a limber aroma – perfect for first-time Oktoberfest-ers. ZYMURGY BREWING COMPANY’S OKTOBERFEST LAGER This deep-colored lager is brewed with traditional German malts, making it a classic in the Menomonie community. Check it out at 624 Main St., East.
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BREWSTER BROS’ WEST RIVER OKTOBERFEST LAGER This amber lager brewed with Pilsner, Munich, Caramunich 3 malts, and cluster hops makes for a traditional German recipe, which you can find at the Chippewa River Distillery & Brewster Bros. Brewing Co. at 402 W. River St., in Chippewa Falls.
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ZYMURGY BREWING COMPANY
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A RAD LITTLE GRILLED CHEESE
NAH, THE GRILLED CHEESE ISN’T RED. BUT THIS CHEESE BIZ IS RAD. W O R D S
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WHAT DOES IT TAKE TO REGAIN A SENSE OF NORMALCY IN A HECTIC TIME? A tasty grilled cheese sandwich. Or at least to a new player in the Chippewa Valley food truck scene, Little Red – a family-owned, grilled cheese-centric business. Owned and operated by Evah Hamilton, owner of Baby Bloomers Learning Center in Cadott, Little Red offers a variety of grilled cheese sandwiches on hard rolls with varieties including three cheese, pepperoni/mozzarella, ham/ cheddar, and bacon/three cheese. In addition to the sandwiches, the new food truck offers tomato soup, sweet treats and other beverages. “We want to offer something you
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don’t see around the area very much in a food truck,” Hamilton said. “Everybody loves a good grilled cheese sandwich. And with this state being Wisconsin, we thought a product based around cheese would be a great fit. What could be better?” The genesis for opening up a food truck in the Chippewa Valley has been engrained in Hamilton for years, but the actualization of her vision began a month ago when she purchased a trailer. From there, she quickly sculpted the - E V A H H A M I LT O trailer into O F L I T T L E Little Red with the help of her father Doug Craker. While offering a fun type of culinary treat is important for Hamilton, she said the primary catalyst for opening Little Red was to benefit her two children, Dejae and Samara Hamilton.“The main reason I started
the business was because my kids attend school virtually,” Hamilton said. “Over the past year-and-a-half they haven’t been able to be out much socially, so I wanted to give them a chance to get back out there and interact with people. I’ve been self-employed most of my life, so this give them an opportunity to learn business skills as well. I believe there is no better way to learn than hands on.” Little Red has a few events under their belt already, but the real test for the business starts the next two months at various events including Oktoberfest and Autumn Harvest Winery in Chippewa Falls. Whether it is craftN , O W N E R ing artisan grilled R E D cheeses, or just becoming a closer family unit, the Hamilton family and Little Red are set on making their new business venture a fun and sustainable one.
“EVERYBODY LOVES A GOOD GRILLED CHEESE. AND WITH THIS STATE BEING WISCONSIN ... WHAT COULD BE BETTER?”
For more information on the Little Red food truck you can visit their Facebook page.
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TWO WORDS: PIZZA. FARMS.
GOT A ROAD TRIP COMING UP? CHECK OUT THESE 5 CHEESY STOPS. W O R D S :
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MIDWESTERN FARMS CONVERTING THEMSELVES INTO GOURMET PIZZA PARLORS across the state ... we love to see it. Farms have found a new way to use their resources by harvesting fresh, homegrown ingredients to craft mouth-watering pizzas that can be enjoyed right there on the farm. Round up your family and friends for a summer picnic on one of Wisconsin’s pizza farms! The quality of the ingredients and tastiness of the pizza is well worth a short drive, so start making plans now. A TO Z PRODUCE AND BAKERY N2956 Anker Lane, Stockholm • (715) 448-4802 • info@atozprodu-
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ceandbakery.com • atozproduceandbakery.com • This weekly pizza destination is open Tuesdays from 4:30-8pm during the summer. You’re welcome to bring your own snacks and games, explore the farm, or purchase beer while you wait. FARM TO FORK RETREAT AT DANCING YARROW FARM S193 County Road BB, Mondovi • (715) 210-1799 • farmtoforkretreat. com • Head to the Farm to Fork retreat 5-9pm, Thursdays through Saturdays, for wood-fired pizza nights. They close for weddings, so keep an eye on their website or Facebook to stay up to date.
NELSON STONE BARN S685 County Road KK, Nelson • (715) 673-4478 • info@nelsonstonebarn.com • thenelsonstonebarn.com/ pizzeria • Open Friday through Sunday from 5-9pm through the spring and summer months, Nelson boasts a hand-rolled thin crust and meats from locally raised livestock. Nelson offers custom pizzas as well as wine, beer, and ice cream. STONEY ACRES FARM 7002 Rangline Road, Athens • stoneyacresfarm.net/pizza-on-thefarm • Pizza night at Stoney Acres is on Friday evenings from late April to early November. . They serve up
simple, seasonal, organic pizzas, have local beers and wines for sale, and you can check out their farmers market goods. SUNCREST GARDENS FARM S2257 Yaeger Dugway, Cochrane • (608) 626-2122 • heather@ suncrestgardensfarm.com • suncrestgardensfarm.com • Suncrest welcomes diners from 4:30-8pm on Fridays in May and September, and Thursdays and Fridays in June, July, and August. Everything is served local, seasonal, and woodfired. evenings.
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5 OF THE BEST LOCAL GRILLED CHEESES YOU BETTER BRIE-LIEVE THESE GRILLED CHEESE SANDWICHES REIGN SUPREME W O R D S :
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EVERY DAY IS A GRATE DAY FOR GRILLED CHEESE. Wondering where to nab the Chippewa Valley’s best grilled cheese sandwiches, though? Look no further: according to the “Eau Claire Foodies” Facebook group, these grilled cheeses are as Gouda as it gets! Girolamo’s Court’n House Bar & Grill (113 W Grand Ave) creams the competition with three (!) grilled cheeses. Stick with the classic Grilled Cheese Sandwich, level up with the Grilled Ham and Cheese Sandwich, or go all in with the Deluxe Grilled Cheese Sandwich (stuffed with tomato, onion, bacon, and mushrooms). To no surprise, Eau Claire folks love The French Press’s (2823 London Rd) take on the grilled cheese, a.k.a. The Normandy. Cheddar, mozzarella, apple slices, bacon, and pesto mayo all layered on grilled country white bread? Satisfaction guaranteed. Up next, SandBar and Grill (17643 50th Ave) offers the aptly named “Best Grilled Cheese Ever.” This Lake Wissota gem’s sammich is comprised of sharp white cheddar slices, bacon, and bourbon-glazed onions on sourdough — yum! Ready for more? Head down to Galloway Grille (409 Galloway
St) for the Grilled Cheese Supreme! This melt-inyour-mouth sandwich consists of cheddar, Swiss, tomato, and bacon between parmesan-encrusted sourdough bread. Other offerings include cheese curds, burgers, wraps, and more. Northern Tap House (5020 Keystone Crossing) rounds out our list. Their soul-satisfying grilled cheese features a blend of Muenster, Swiss, white cheddar, and provolone cheese layered on sourdough — bacon optional. Plus, it comes with tomato soup for dipping. Bon appétit!
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CREATING COOL CHARCUTERIE
CHARCUTERIE EXPERTS OFFER TIPS ON PAIRING MEAT AND CHEESE W O R D S :
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CHARCUTERIE BOARDS HAVE GROWN IN POPULARITY IN RECENT MONTHS, bringing two new cheesy businesses to the Chippewa Valley. Clearwater Charcuterie and Northwoods Grazing have been steadily gaining traction on social media for their artful boards and charcuterie-building courses. Since cheese is a staple of Wisconsin diets, we would be remiss if it didn’t spotlight a new part of the cheese scene: charcuterie boards. Here are a few tips from the experts: 1. PUT SIMILAR-TASTING THINGS TOGETHER. When pairing meat and cheese, a good rule of thumb is to put two similar tasting items together: sweet with sweet or savory with savory, notes Molly Dove, owner of Clearwater Charcuterie. If you’re feeling adventurous, try pairing savory and sweet. “I also make sure there is another pair on there that can help expand people’s taste buds, like onion goat cheese and prosciutto,” she said. Make sure there is a crowd-pleaser meat-and-cheese duo present.
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2. GO SEASONAL. As the seasons change, Northwoods Grazing looks forward to seasonal items for their boards, such as locally grown apples. “We love apples paired with an aged sharp cheddar,” said Nick and Brittany Hughes, owners of Northwoods, “or even with goat cheese and honey.” Along with apples, Clearwater Charcuterie notes produce such as pears, grapes and pomegranates will be a staple for the season, paired with cheddar, havarti and gouda cheeses. Mild, softer cheeses are a musthave in a fall flavor board. 3. BEFORE GETTING STARTED, CONSIDER YOUR DESIGN. When constructing the boards, Dove first decides if she will use straight lines or curves to guide the design. “If I use straight lines, I line all the cheeses and meats in the same direction across the board to make it pop,” she said. “If I use brie or other circle-shaped cheeses/meats, I play around with circles and curves.” But, feel free to pick out your own designs: horizontal, vertical, octagons, hexagons – go any direction that feels right.
4. DON’T BE AFRAID TO GET CREATIVE. According to the Hughes, don’t be timid! Try something you haven’t seen on Pinterest or online. Think outside the box. 5. NOT SURE HOW TO START? TAKE A CLASS. Northwoods Grazing offers courses on building the perfect charcuterie board and both businesses are available for large event catering as well as smaller, custom boards, which you can find at VolumeOne.org/events. For more information, visit facebook.com/NorthwoodsGrazing and facebook.com/ClearWaterCharcuterie.
CLEAR WATER CHARCUTERIE
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GET A LOAD OF THESE PAWS + PINTS
CHECK OUT THIS DOGGONE GOOD EVENT AT LEINENKUGEL’S BREWERY THIS FALL W O R D S :
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IS THERE ANYTHING BETTER IN LIFE THAN ENJOYING A REFRESHING BEER on a scenic patio? Of course there is – doing the exact same thing, but with lots of dogs. From 5-7pm on Thursday, Sept. 30, the Leinie Lodge in Chippewa Falls is hosting their Paws and Pints event that directly benefits the Chippewa Falls Humane Society. For every beer tour ticket they sell on that day, one dollar will be donated. If you bring donations – such as food, toys, collars, or other pet needs – you’ll be reqarded with a Leinie coupon for 30% off one regular-priced item. The best part about the event is it’s never 100% the same – sometimes hosting live music, sometimes featuring food trucks, and sometimes including a photo booth so you can snap a pic with your pooch. Each event usually sees about 40-60 dogs – so organizers encourage you to bring your own too! Learn more about this event on the Leinie Lodge’s Facebook page at facebook.com/LeinenkugelsLeinieLodge.
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NOTHING CHEDDAR THAN THIS FOOD SCIENCE ALUM STARTS OWN CHEESE PLATTER COMPANY W O R D S :
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CHRISTINE LEONARD HAD A “COME TO CHEESES” MOMENT WHILE ATTENDING an Honors College class at UW-Stout on the geography of food. In that class, the 2016 alumna, who grew up on a family-owned dairy farm near Waconia, Minnesota, really started to think about food and where it came from. “It made me think how we can support local farmers and what agriculture looks like for people who have not grown up in it,” said Leonard. “That inspired me to tell the story of agriculture, big and little farms, impacting the world.” Leonard earned her degree in
food science and technology with an emphasis in communication. In 2020, she started her own business called the the Grater Good, creating cheese and charcuterie boards with locally sourced ingredients. Leonard finally followed her dream and began farming full time with her parents in January 2018. With the help of family, Leonard added a 150-square-foot “cheese shack” on the farm where she started creating the artisan cheese platters in 2020 using local cheeses and meats to create a board of snacks for customers. All items come from a five-state area with an emphasis on quality. Some other locally produced
items on the platters include honey, apples when available, or dried apples in the off season. “My favorite part is being able to tell the story of the cheese,” Leonard said. “With artisan cheeses you can
break it down to the time of year, what the animals were fed, and which cheesemaker made it. I think that’s what makes it special.” Learn more about the business at thegratergoodmn.com.
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BEER & CHEESE BESTS L O C A L O F
T H E
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BEST FRIED CHEESE CURDS
BEST LOCAL BREWERY
1st Place: Milwaukee Burger Company 2nd Place: Dooley’s Pub 3rd Place: Anderson’s Chick-n-Fish
1st Place: The Brewing Projekt 2nd Place: Leinenkugel’s 3rd Place: Lazy Monk Brewing
Nothing screams “Wisconsin” quite like a plate of pipin’ hot cheese curds, and Milwaukee Burger Co. (2620 E. Clairmont Ave., Eau Claire) has perfected this Dairyland staple by offering giant, mouthwatering curds that are sure to make your jaw drop. Dooley’s Pub (442 Water St., Eau Claire) is a hoppin’ joint on the weekends, but voters agree their delectable cheese curds are what really put them on the map. Anderson’s Chick-n-Fish (615 W. Park Ave., Chippewa Falls) brings the taste of the fair straight to your kitchen table with their classic takeout menu, including their famously crispy cheese curds. -Alyssa Anderson
With plenty of local breweries to choose from, the top three are just the tip of the iceberg! For the fifth year in a row, the king of the hill is The Brewing Projekt (1807 N. Oxford Ave., Eau Claire) with their flights, IPAs, and artistically designed cans. Next is the 153-year-old Jacob Leinenkugel Brewing Co. (124 E. Elm St., Chippewa Falls), whose brewing range from the beloved Original to contemporary classics like Summer Shandy. Last but not least is Lazy Monk Brewing (97 W. Madison St., Eau Claire) with lagers, porters, and creations such as their current Peanut Butter Milk Stout. – Will Seward
BEST LOCAL BEER (SPECIFIC BREW) 1st Place: The Brewing Projekt Gunpowder IPA 2nd Place: Leinenkugel’s Summer Shandy 3rd Place: Lucette Farmer’s Daughter Blonde Ale Beers from Eau Claire’s Brewing Projekt took up five of the top 10 spots in this poll, and Chippewa Valley voters agreed The Brewing Projekt’s Gunpowder IPA is the beer to beat for the fourth consecutive year. This brew packs a hoppy punch, but the citrus notes make it drinkable enough to enjoy year-round. Leinenkugel’s Summer Shandy is pretty much summer in a bottle. This classic brew combines a traditional weiss beer with refreshing lemonade flavor, making it the perfect sip for a day in the sun. For a more unique taste, Lucette Farmer’s Daughter Blonde Ale brings together coriander and grains of paradise for a malty, fruity brew that voters just can’t stay away from. -Alyssa Anderson
BEST PLACE TO BUY CHEESE 1st Place: Eau Claire Cheese & Deli 2nd Place: Marieke Gouda 3rd Place: Yellowstone Cheese In Wisconsin, cheese is our lifeblood. You could say we’re lactose enthusiastic. And according to our readers, their passion for dairy is best found at these local spots. Eau Claire Cheese & Deli (1636 Harding Ave, Eau Claire) – formerly known as Nelson Cheese Factory – is a charming spot up the hill from downtown Eau Claire where you can grab the best local cheeses, gifts, or nab a fresh-made sandwich (cheese lovers should try the Cheesemaker). Marieke Gouda (200 W. Liberty Drive, Thorp), the pride of Thorp and world renowned cheese champ has award-winning gouda that’s more than worth the drive. And in third place, Yellowstone Cheese (24105 Cty Hwy MM, Cadott) is a farm in Cadott where you can find the realest of the real; their cheese is made with tons of love of no additives. –Eric Christenson
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GET THE GOODS ... L I S T I N G S
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LOCAL BREWERIES
hard-to-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.
Bloomer Brewing Company 1103 9th Avenue,
Chippewa River Distillery & Brewster Bros. Brewing Co. 402 W River St, Chippewa Falls •
Brewery Nonic 621 4th St. W, Menomonie • face-
Durand Brewing Company N6649 State Highway
Bloomer • 7159334995 • bloomerbrewingco. com A fun, casual, family friendly taproom and destination brewery. Their staple brews are lagers, with fresh new varieties of IPA and sours. Flights are a great way to sample what’s currently on tap. The taproom offers food, and can be rented for events. book.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 8 taps, 4 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
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(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. 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.
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 our TAP ROOM that is inviting with a rustic feel yet first-in-class establishment to socialize and meet friends.
K-Point Brewing at The Coffee Grounds 4212
Southtowne 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 4 packs.
Leinenkugel’s 124 E. Elm St., Chippewa Falls •
888-534-6437 • 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 theFarmer’s Daughter (a blonde ale with coriander) or a highly rated pale ale Ride Again (a drinkable ale with notes of floral and citrus), plus one-of-a-kind small-batch creation. 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.
Modicum Brewing 3732 Spooner Ave. Suite A, Al-
toona • 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, WI. 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 is full of prohibition-era aesthetic with dark wood and leather seating.
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 ThuSat 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, Menom-
onie • facebook.com/zymurgybrewing Zymurgy 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.
LOCAL CHEESEMAKERS 3rd & Vine Craft Beer & Cheese 1929 Third St.
Eau Claire, WI • 3rdandvine.com A consistently rotating lineup of premium, unique, regionally-made craft beers and artisan cheeses for the beer connoisseur and cheese-lover alike. Hosting events, serving food, snacks, and cheese boards.
Cady Cheese Factory 126 State Road 128, Wil-
son • 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 • ecdeli.com/menu/ 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 6 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.
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 5 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, taken-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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