Beer & Cheese 2012

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

gs Tyler Grig Janssen, zy n in K , ld in a rni K jia om Founta anko, Ma m e S Editors: Th a n n innies, A indsey Qu Paulseth Writers: L y: Andrea h p ra g to o Ph meltzer f & Josh S lf o W e ti a Design: K

DAVE’S BREWFARM a local brewmaster who’s made waves internationally

BY L I N D S E Y Q U I N N I E S

D

ave’s Brewfarm is a hidden treasure in the Western Wisconsin landscape that highlights the importance and ease of sustainable living through demonstration while consistently producing delicious local brews for the beer lovers of Wisconsin and its neighbors. Located in the small, rural Western Wisconsin town of Wilson (about 30 minutes from Hudson, WI), Dave’s BrewFarm is a “one-man shop,” run pretty much solely by brewer

he puts simply: “I love beer.” A lifetime beer lover, Dave Anderson had been hoping to have a brewery since about 1995. He says, “I had a vision for what it could be. It was just a matter of piecing the puzzle together until it [became] a reality. I was looking to create a good lifestyle for my wife and me.” If there was such a thing, this would be a true ‘Mom & Pop Brewery.’

Dave’s BrewFarm started with its first brew, Say Zahn, and has grown to produce eight draft beers in the

If there was such a thing, this would be a true ‘Mom and Pop Brewery.’

“Farmer Dave” Anderson with the help of his wife Pamela Dixon. The two bought the BrewFarm land in 2008 and have been living above the place where they produce their brews ever since.

Dave’s reason for starting the brewery

seven-barrel brew house that are constantly rotating due to season or ingredient availability. One of the typical favorites and first to be released was BrewFarm Select which is an American golden lager meant for “easy drinkin’.”

After producing so many varieties of beer, Dave says his favorite is “the one in my right hand” going on to say, “beer is a mood thing” and his favorite depends on “whatever the occasion might be.”

Dave and Pamela strongly believe in making sustainable living a way of life around the world and try to lead by example. As they feature on their website, “Dave’s BrewFarm is an innovative demonstration project showcasing the latest in renewable and sustainable business practices, and rural development. Our hope is that through ‘leading by example,’ other businesses will

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adopt these (and other) sustainable strategies, realizing that every effort helps the planet – and the bottom line.” To further support their belief in sustainable living, the BrewFarm gets its power from a 120-foot wind generator that also serves as a landmark for the location of the farm within its rural landscape.

After noticing the increasing fuel prices and searching through about 80 properties, the land Dave and Pamela ultimately chose for the location of their BrewFarm stuck out not only for its overwhelming beauty but also for the amount of wind that they immediately noticed upon their arrival. After being

“enamored” by the idea of wind power for years, the couple decided to take advantage of the wind readily available to them at their location and install a 200 KW Jacobs wind generator to utilize resources and in due course reduce the energy they use and its cost to their business. Although the installation was expensive at first, the money that utilizing wind power will save them will allow for the generator to quickly pay for itself and then some. Dave says that using wind power has allowed them to have an annual power bill of about $300 – a massive step down from what it would be using conventional power sources. After doing the research on wind power, Dave and Pamela were

intrigued by discovering other environmentally friendly and cost effective solutions to running their business.

Eventually, their research led them to the use of solar/thermal panels which will reduce the energy costs to heat and cool things at the BrewFarm.

Further backing to their journey to become completely self-sufficient, Farmer Dave says, “This is a true farmhouse brewery. We are on 38 acres. We grow our own hops and other supplemental herbs and whatnot.” Dave grows different botanicals on site, including five varieties of hops for seasonal fresh hop beers in the fall, red clover, grapes, basil, dandelions, and rhubarb.

Sustainable living is very possible for

other businesses and Dave says with “stewardship and thought … we can make a living while taking care of the planet.” He also says that the brewery is “more of an experience for the community” as well as a place for the commonality of the love of draft beer.

You can pick up some of the BrewFarm beers at Just Local Food, The Coffee Grounds, or occasionally at the Firehouse downtown. Tastings are offered in the open tap room occasional Saturdays and Sundays from 3-7pm.

More information can be found online at Dave’s blog: www.davesbrewfarm. blogspot.com.

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ANDREA PAULSETH

HOW TO MAKE A CHEESEMAKER

the controversy surrounding licensing for cheesemakers

BY A N NA S E M A N KO

D

espite what the commercials try to tell us, we all know that the cows are much happier in good old Wisconsin (the dairy state) than in the California

heat.

While the cows are happy-go-lucky, us cheeseheads aren’t playing around.

Over 90% of the milk produced in Wisconsin goes towards cheese production and many unique cheeses like baby swiss and colby were invented right here. Making cheese in Wisconsin is serious business. Wisconsin is the only state that requires a licensed cheesemaker to be on site during the manufacturing of each vat of cheese.

With the amount of cheese being produced in Wisconsin on a daily basis, it is estimated that there are over 1,200 licensed cheesemakers in the state.

As most of us probably didn’t even think there was such a process, we may be wondering what this licensing entails. The license itself costs $75 dollars and has to be renewed every two years. Cheese guru Jeanne Carpenter, who writes for many cheese companies along with freelancing and running the “Wisconsin Cheese Originals” group (dedicated to introducing new artisan cheeses to the world), summed up the “newer” cheese licensing process, as it was changed to be more accommodating for smaller scale cheesemakers about 10 years ago. “The ‘new’ method requires a cheesemaker to attend five university-level short courses (2-5 days each), apprentice under a licensed cheesemaker for 240 hours, and then take a written test,” says Carpenter, “They cover the basics of cheesemak-

A worker at Castle Rock Organic Farms making cheese curds for all of your enjoyment. ing: the art, science and sanitation aspects.”

The process of licensing typically takes about 12 to 18 months, but Carpenter feels it’s worth the wait if cheesemaking is your destiny, “Over the course of 18 months, you’re going

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to figure out whether being a cheesemaker is really what you want to do for a living. Those who truly do will make the financial and physical effort to move forward.” In the spirit of the dairy state, Carpenter awards one $2,500 Beginning Cheesemaker

Scholarship every year to help out one lucky cheesemaking wannabe.

Aspiring cheesemaker Rama Hoffpauir, who has taken three out of the five required courses and is about 100 hours into her apprenticeship, depicts the burden that the licensing process can have on a local artisan or small scale cheesemaker. Hoffpauir

only can you get your license, but you can become a master. Leading the dairy race, Wisconsin is also the only state to have a master cheesemaker program.

To qualify for the masters program, applicants must have held a cheesemakers license for at least 10 years, pass an interview and a plant inspection, and take an exam.

“Every cheesemaker does a lot of research, experimentation, reading, visiting other cheesemakers... No one wants to try to sell crappy cheese that people won’t buy or eat.”

– Rama Hoffpauir, an aspiring cheesemaker feels that while having a licensed facility is very important, it is unfair for Wisconsin to be the only state to require licensing for artisan and small scale cheese makers. “The classes are mainly for the benefit of large cheese factories and the curriculum is geared towards those folks,” says Hoffpauir.

“Apart from being an aspiring cheese maker, I’m also a full time mom to a toddler and the co-owner of a 260 vegetable CSA farm with my husband.

Money, time, finding an apprenticeship, sitting on several hundred pounds of cheese that we can’t sell because I’m not a licensed cheese maker... It’s all been a struggle.”

Hoffpauir feels that licensing may deter some local cheesemakers and artisans who may not have the time or money. She thinks that by removing licensing, “there would be a greater number of artisan cheesemakers in Wisconsin and the people of Wisconsin would have much more amazing local cheeses to eat.” She suggests that aspiring cheesemakers may better spend their money visiting other cheesemakers to gain experience and knowledge. Hoffpauir points out that cheesemakers go into the business because they are passionate about it. “Every cheesemaker does a lot of research, experimentation, reading, visiting other cheesemakers... No one wants to try to sell crappy cheese that people won’t buy or eat.”

Carpenter agrees that the licensing requirements must cause a burden on the local artisans and smaller scale businesses, but she feels it is a necessary burden. “In Wisconsin, cheesemaking is our state’s identity. It is important that identity not be tarnished by poor products,” says Carpenter. She fears that if licensing was removed that there would be a rise of poor quality cheese in the area because of the detailed sanitation process it takes to make cheese, which is learned through the required courses.

Carpenter reiterates the necessity of licensing as a basic building block in the cheese industry, “Becoming licensed requires cheesemakers to learn the basic science and art behind cheesemaking. Many more continue their education in master classes once they become licensed,” she says.

Yes, you read that correctly. Not

So whether you’re chowing down on factory-produced gouda or artisanmade swiss, you can rest assured that it was produced by a knowledgeable cheese crafter. Snack on that.

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SUDS & SLICES

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

Wisconsin’s Best Breweries and Brewpubs

by Robin Shepard • $25 This book is perfect for the locavore - anyone that loves a good beer brewed locally at a small, independent brewery.

Beginning with a crash course in beer jargon, serving styles, and what to look for when tasting a new brew, this books prepares the reader for their next local beer-tasting adventure.

THESE PRODUCTS AVAILABLE!

The Miller Beer Barons by Tim John • $22 Specifically a look at the Miller family and their brewing legacy, this book is a thorough portrait of the history of Miller Brewing Company. Written by the greatgrandson of Miller’s founder, the book charts the Miller family’s involvement in the company since the first batch was brewed.

205 N. Dewey

Wisconsin’s Hometown Flavors by Terese Allen • $19 A well-rounded look at the culinary delights Wisconsin has to offer, this book opens with a chapter on cheese factories. Learn where to find them, become familiar with their histories, and decide what to cook up using the cheeses they offer.

The Master Cheesemakers of Wisconsin by James Norton and Becca Dilley • $25 This book features interviews with 43 Wisconsin cheesemakers, a glossary of cheesemaking terms, tasting notes and suggested food pairings, and tidbits on anything you ever wanted to know about Wisconsin cheese. If you’re looking for a fun, informative book on all things cheese-related in America’s Dairyland, look no further.

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

Wisconsin Cheese by Martin Hintz and Pam Percy • $17 Part cookbook, part guide to Wisconsin’s enormous selection of cheeses, this book helps the cheese lover pick their cheese of choice and put it in a recipe to satisfy their craving.

Classic Wisconsin Weekends by Michael Bie • $19 A general guide on what to do with your weekend, this book also features information about cheese and cheese factories and beer and breweries across Wisconsin. Infuse a little Wisconsin flavor into your next weekend getaway with the help of Classic Wisconsin Weekends.

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ANDREA PAULSETH

A STATE TRADITION

how cheese came to play the role it does in Wisconsin

BY M A R N I K A L D J I A N

W

isconsin, as any native knows, is rife with distinguishing factors. Namely the Packers, beer, brats, and most of all, cheese. In fact, cheese is so prevalant that people wear Cheeseheads to the Packer games, make beer-cheese soup, and eat cheese-filled brats. You don’t need to be told, you see it every day. But do you know how it all began?

Long, long ago, at the beginning of time (really the last Ice Age), glaciers cut through modern day Wisconsin.

When they receded, they had created a countryside of luscious pastureland and rolling hills. Some time later (a few million years), as Western Europeans began to immigrate to the Americas, the Wisconsin territory reminded many immigrants of their homelands. These famers began by growing wheat and other grains, but quickly realized that dairy farming produced high-quality milk in great abundance.

Initially, commercial production of

cheese in Wisconsin started out slowly.

Cheese was usually made because it was difficult to preserve extra milk, and was then eaten at a purely subsistance level. The first small factory (aka cottage factory) was established by Anne Pickett in 1841, and during the 1840s farmers began to pay more attention to the manufacturing of cheese. Around this time, Wisconsin’s wheat market began to lag, encouraging more farmers to pick up dairy farming instead.

(We have Iowa and Kansas to thank for that. Their wheat market was booming.) In 1858, John J Smith instituted the marketing of cheese outside of Wisconsin. Known as a cheese hot spot, immigrants began to bring their own artisan cheese traditions to Wisconsin, furthering the cheese culture and industry success. Swiss, Mozzarella, Brie, Muenster, Cheddar, Edam and more were brought from Switzerland, Italy, France, Germany, England and Holland. Wisconsin cheesemakers also developed original cheeses like Brick

and Colby.

Between 1860 and 1890, Wisconsin cheesemaking experienced the industrial revolution, with cheesemaking moving from the farm to the factory. By the end of the Civil War, there were 30 factories.

By 1874 there were 54. Factory made cheese created higher quality, uniform cheese, resulting in the raking in of more dough for Wisconsin.

This was now an agricultural industry the state’s economy depended on, and such an important industry called for continuity and quality control. In 1886, the University of Wisconsin College of Agriculture offered courses for cheesemakers and dairy farmers. Professional organizations began to form, and the Wisconsin Dairyman’s Association began to lobby for rights, securing a 60 percent reduction in freight rates.

This contributed to the efficient and cheap marketing of cheese to other

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states. By the 1920s, over 2,800 factories existed. In 1921, Wisconsin became the first state to grade its cheese for quality. This step ensured that Wisconsin would have a central role in the cheese industry’s parameters, variety, and location. By 1945, Wisconsin cheese factories were producing about 515 million pounds of cheese per year.

Nowadays, certified craftsmen produce over 2.6 billion pounds of cheese a year, which is over 25% of all cheese produced in America, and over 6% of the world’s cheese.

So really, what we should thank for our domination of cheese culture comes down to an Ice Age, some homesick immigrants, and Iowans’ and Kansans’ mid-19th century success with wheat.

SOME CHEESY FACTS There’s a constant battle between Wisconsin and California about dairy production. Let’s look to the numbers.

Don’t have a cow, but California is indeed the leading producer of milk on the United States. However, Wisconsin is the leading producer of cheese, which is more important. Because it’s what you make of what you have - and Wisconsin curdles California when it comes to cheese.

Wisconsin also takes the cake in cows per capita, ringing in 4.5 people for every bovine.

The US produces about 25% of the world’s cheese, and Wisconsin produces about 25% of that. So Wisconsin produces more than 6% of the world’s cheese.

90%

of Wisconsin cows’ milk goes into cheese.

Quality is better than quantity, but when it comes to cheese Wisconsin has both.

Wisconsin cheese makers produce more than 600 varieties of cheese, while California produces 250. And in the 2012 World Championship Cheese Contest, Wisconsin took home 30 gold medals, while California only had three.

The average Wisconsin dairy cow generates more than $20,000 a year in economic activity.

California produced 41.5 billion pounds of milk in 2011, leading the nation.

Wisconsin was a not-so-close second with 26.1 billion pounds. However, Wisconsin produces rougly 400 million more pounds of cheese per year than California.

Individuals and families own 86.8% of dairy farms in Wisconsin.

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CHIPPEWA VALLEY BREWERS

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

LUCETTE BREWING

LAZY MONK BREWING

Menomonie, founded in 2010

Eau Claire, founded in 2011

ABOUT

ABOUT

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

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

INTERESTING FACT

INTERESTING FACT

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

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

VISIT

VISIT

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

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

DAS BIERHAUS

VALKYRIE BREWING

Menomonie, founded in 2010

Dallas, founded in 1994

ABOUT

ABOUT

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

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

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

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

INTERESTING FACT

VISIT

VISIT

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

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

SAND CREEK BREWING

NORTHWOODS

Black River Falls, founded in 1999

Eau Claire, founded in 1997

ABOUT

ABOUT

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

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

INTERESTING FACT

INTERESTING FACT

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

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

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

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

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

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

2

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

3

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

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STATEWIDE SAMPLER PACK

there are scores of breweries in Wisconsin; here’s a starter guide of some that distribute locally 2

7

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

8

LAKEFRONT BREWERY 9 11

10

Milwaukee

3

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

12

9

4

RUSH RIVER

5 6 1

River Falls

8

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

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4

10

PEARL ST. BREWING

STEVENS POINT BREWERY

La Crosse

Stevens Point

ABOUT

ABOUT

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

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

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5

FURTHERMORE BEER

CENTRAL WATERS

Spring Green

Amherst

ABOUT

ABOUT

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

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

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6

CAPITAL BREWERY

FOUNTAIN CITY BREW

Middleton

Fountain City

ABOUT

ABOUT

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

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

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

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

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

Thirsty Troll BrewFest Sep. 8, 1-5pm • Grundahl Park, 401 Blue Mounds St., Mount Horeb • 1-88TROLLWAY • info@trollway.com • www.trollway.com This intimate beer sampling features 25 craft brewers serving over 100 different beers. Live music by The Pool Boys and back by popular demand, bagpiper Jim Curley. Food served by area civic organizations. Get your picture taken with Jorgen the Thirsty Troll.

Clearwater Beer Festival Sep. 8, 3-7pm • Hobbs Sports

Center, 2300 Spooner Ave., Altoona • clearwaterbeerfestival@gmail.com • www.clearwaterbeerfest.com The 13th Annual Clearwater Beer Festival will feature hundreds of brews from Wisconsin breweries and beyond.

Fest-goers receive a commemorative festival glass and beer samples from dozens of brewers. Plus great food, music, and door prizes. Respect beer. Drink responsibly.

Blair Cheese Festival Sep. 13-16 • 608-989-2732,

608-989-2963 • justdogs@centurytel.net, shay2948jr@ centurytel.net • www.blaircheesefest.com Featuring live music every day, a truck show, tractor cruise, cheese chase, pulling contests, motorcycle ralley, and tons of food and lots of kids entertainment.

Great Lakes Brewfest Sep. 15, 3-7pm (VIP begin at

2pm) • Racine Zoo, 200 Goold St., Racine • 262-6369312 • info@greatlakesbrewfest.com • www.greatlakesbrewfest.com Featuring unlimited sampling of more than 250 craft beers and sodas from nearly 100 brewers on the beautiful shore of Lake Michigan. All paid attendees receive a souvenir tasting glass. Food served by local restaurants. Live music including the world renowned Kilties Drum and Bugle Corps.

Quivley’s Grove Beerfest Sep. 25, noon-5pm • Quivley’s Grove Restaurant, 6261 Nesbitt Rd., Madison • (608) 273-4900 • info@quiveysgrove.com • www.quiveysgrove.com Enjoy 37+ breweries with over 75 beers for sampling. Music by Westside Andy and the Mel Ford Blues band from 1-5pm. Food from our outdoor smoke roaster available noon-4pm.

Oktoberfest USA: La Crosse Sep. 28-Oct. 6 • (608)

784-3378 • office@oktoberfestusa.com • www.oktoberfestusa.com One of the biggest Oktoberfests in the world.

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

Sep. 23, 11am-4pm • Northern Wisconsin State Fairgrounds, 331 Jefferson Ave., Chippewa Falls • 866-7230340 • ofest@chippewachamber.org • www.visitchippewafallswi.com A full weekend of German fun with four stages wth live entertainment including dance, contests nad more. Experience family fun, scrumptious foods and beverages. Prost!

Wisconsin Dells on Tap Oct. 13, noon-5pm (tentative)

• Downtown Wisconsin Dells • 800-22-DELLS • www. wisdells.com Part of the Dells Autumn Harvest Fest,

The Wisconsin Dells takes a moment and honors Wisconsin’s proud brewing heritage. Sample 27+ breweries in a full spectrum of beer, and speak to the brewmasters themselves.

ANDREA PAULSETH

Great Taste of the Midwest Aug. 11, 1-6pm • Olin-

Lake Geneva Beer & Spirits Festival Oct. 27, 1-5pm

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

Wisconsin Beer Expo Nov. 2, noon-4pm and 5-8pm •

Alliant Energy Center, 1919 Allient Energy Center Way, Madison • www.wibeerexpo.com Sample over 100 different kinds of craft/micro beer brands at this expo in one of two sessions.

Janesville Kiwanis Fall Fest of Ale Nov. 3 • fallfest@ janesvillekiwanis.org • www.fallfestofale.com Last year’s Fest was huge success highlighted by another evening filled with beer, food and music. The event featured over 100 different kinds of micro-brews as well as some of the best food from the area.

Bay Area Humane Society BrewFest Usually early November • Green Bay (exact location TBA) • www. brewfestgb.com Last year saw 49 breweries and four wineries. This event benefits the Bay Area Humane Society. BrewFest is a crucial help in enabling us to provide the care that’s needed to prepare pets for their someday homes.

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

Wine & Dine Wisconsin Nov. 10-11 • Frontier Airlines Center, 400 W. Wisconsin Ave., Milwaukee • (414) 2235404 • www.wineanddinewisconsin.com Enjoy fine wines, craft bees, spirits and artisanal foods. Milwaukee ‘s Grand Tasting Event was thoroughly enjoyed by more than 5,000 food and wine enthusiasts last year.

Ice Cold Beer Fest Usually in early January • Minoc-

qua (exact location for 2013 fest TBA) • (715) 356-2600 • events@minocquabrewingcompany.com • www.minocquabrewingcompany.com Presented by the Minocqua Brewing Company, last year saw 25+ beer, wine and food reps and live music.

Isthmus Beer & Cheese Fest Jan. 19, 2013 • Alliant

Energy Center, 1919 Alliant Energy Center Way, Madison • (608) 251-5627 • www.isthmus.com/beercheese Hundreds of local craft beers and artisanal cheeses in one place for an all-you-can-sample celebration of Wisconsin’s finest. Get your favorites, try something new and find out what you’ve been missing out on from brewers and cheese makers across the state.

Beer Lover’s Brewfest Usually mid February • Mani-

towoc County Expo, 4921 Expo Dr., Manitowoc • (920) 758-JAYC • brewfest@manitowocjaycees.org • manitowocjaycees.org Each year beer lovers fom the lakeshore and beyond partake in one of Wisconsin’s largest brew fests. All those who attend the event receive a complementary commemorative beer mug or glass. Many par-

Clearwater Beer Festival comes back to Altoona on Sept. 8, featuring samples from dozens of brewers. ticipants have a large collection of Brewfest glassware.

New London Chamber 5th Annual Beer Tasting Last Saturday of February, 6-9pm • Crystal Falls Banquet Facility, 1500 Handschke Dr., New London • www. newlondonchamber.com Showcasing 65+ beverages including regional and national beers, unique wines and specialty beverages. Tickets include a commemorative souvenir glass, hors d’ ouevres and live music.

Hops & Props Usually early March • EAA AirVenture

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

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cess and history, meet masterbrewers, and understand the distinguishing characteristics of beer styles. Great music from several live bands, great food, coffee.

United States Championship Cheese Contest March 12-14, 2013 • The Atrium at Lambeau Field, 1265 Lombardi Ave., Green Bay • 608-828-4550 • www.uschampioncheese.org Cheesemakers from more than half the states submit their finest products; this is the larget dairy competition in U.S. history.

Gitchee Gumee Brewfest Usually in mid April • Wess-

man Arena, 2701 Catlin Ave., Superior • afennes1@ hotmail.com Feauring 35+ breweries from Wisconsin, Minnesota, and other states.

Wisconsin Cheese Industry Conference Apr. 17-18,

2013 • La Crosse Center, 300 Harborview Plz., La Crosse • (608) 789-7400 • info@cheeseconference. org • www.cheeseconference.org The WCIC, held biennially, is host to the nation’s cheesemakers, buttermakers and whey processors. Here, manufacturers and processors are joined by their supplier partners for education, networking and the ever popular tabletop mini expo.

Dairy State Cheese & Beer Festival Apr. 20, 2013

1-5pm • The Brat Stop, 12304 75th St., Kenosha • 262-654-6200 • info@bgckenosha.org • www. kenoshabeerfest.com Thsi fe stival brings the b est of everything Wisconsin has to offer with cheese form Laack Bros Cheese Co., Vern’s Cheese, Inc., and Jim’s Cheese, Inc. as well as beer from many local breweries.

Between the Bluffs Beer, Wine & Cheese Festival

Usually late April • Southside Oktoberfest Grounds, 1 Oktoberfest Strasse, La Crosse • 800-658-9424, 608782-2220 • www.betweenthebluffsbeerfest.com Taste over 200 quality brews poured by 35+ distinguished breweries, experience over 45 types of wine from local and world-famous vintners, and sample and purchase gourmet cheese and other good eats, plus live music all day. Attendees receive a souvenir glass.

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

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

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

Milwaukee Brewfest Usually in late July • Coast

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

Milwaukee Firkin Craft Beer Festival Usually late

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

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

Madison Craft Beer Week Ten days (two weekends)

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

Wisconsin Micro-Brewers Beer Fest Usually late

May • Calumet County Fairgrounds, 200 W. Chestnut St., Chilton • 920-849-2534 • rcbrewing@gmail.com • www.rowlandsbrewery.com Presented by Rowland’s Calumet Brewing.

The Great Wisconsin Cheese Festival May 31-June

2, 2013 • Doyle Park, corner of Park Ave. & Van Buren St., Little Chute • 920-788-7390 (x303) • www. littlechutewi.org/cheesefest Enjoy live music, food, amusement rides, children’s entertainment, a walk/ run, parade, petting zoo, cheese carving demonstrations, cheese tasting, cheese curd eating contest, cheese breakfast, cheesecake contest, and more.

Beer Barons’ World of Beer Festival Usually early

June • Schwabenhof, N56 W14750 Silver Spring Dr., Menomonee Falls • www.worldofbeerfestival.com Last year featured 38 breweries with lots of food and entertainment. This could be the best beer festival you’ve never heard of.

Great Northern Beer Festival June 8, 2013, 2-6pm,

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

Wisconsin Barns, Beers and Cheese Bike Tour

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

Wisconsin Summer Solstice Beer Lovers Festival

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

VolumeOne.org 45 Aug. 9, 2012