Beer & Cheese 2018

THE BASICS OF BEER

Lagers, ales, and everything you need to know about your typical cold one

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isconsin 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.

Beer brewing is an art, with an infinite gradient of product. It takes years of learning, experimentation, and practice for brewers to become proficient in only a few techniques. Zach Barker, sales and marketing manager of the soon-to-open Zymergy Brewery in Menomonie, compares it to baking a cake. The main ingredients might be the same, but the flavors, baking methods,

WORDS: LAUREN FISHER

and toppings are always going to be different. So while we can’t help you go from Bud to Brewmaster in the space of a few hundred words, we can give you an intro to beer that will help you hold your own when the discussion gets hoppin’.

Beer as we know it was developed in the 12th century in Europe. Humans had been brewing drinks made of malted barley for millenia beforehand, but it was at this point German monks began using wild hops as a balancing flavor for the sweetness that resulted from fermentation. Hops also act as a preservative, allowing the finished product to be stored for longer periods of time.

The use of hops caught on throughout Europe, resulting in a beverage much closer to what we know now.

Beer was a staple in medieval diets, in part because of its nutritional “oomph,” and in part because it was a safe alternative to drinking water,

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which was often contaminated by various kinds of waste.

The main ingredients in any beer are water, barley, hops, and yeast.

Brewers begin by grinding the grains into small pieces. Then they are wet and mixed into a vessel with warm water, which, with the help of natural enzymes, converts the grain’s starches to sugars. The next step is to separate the resulting, sweet liquid from the grain husks. The liquid, called the wort, is brought to a boil, and hops are added to the mix to add bitterness.

The wort is separated a second time, removing all of the grain and hops particles. Then, brewers add yeast, which causes fermentation by converting the sugars to alcohol. After fermentation, the beer is aged to ensure smoothness and proper flavor development.

The flavor of a given beer will depend on the ratios of those ingredients,

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the addition of other ingredients such as other grains, fruits, spices, and more, and the brewing process itself. Most beers fall under two categories: Ales and Lagers. From there, it’s a free-for-all.

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.

“There’s something smooth and crisp and traditional about them,” Bark-

What’s the Difference?

• Made with Saccharomyces Uvarum • Bottom Fermenting • Brewed at cooler temperatures • Takes weeks-months to process • Generally lower ABV

• Made with Saccharomyces Cerevisiae (a yeast used in wine and bread making) • Top Fermenting • Brews at warmer and more varied temperatures • Generally higher ABV

• Lighter color • Clearer, sweeter, smoother

• Short production time, as little as a week • Darker color • Cloudier, fruitier, more robust bitter tones, hoppier

Varieties Includë Porters, Brown Ales, Lambics, Sours, Belgian beers, and Stouts er said. These flavor elements tend to draw older drinkers to choose Lagers.

Varieties include: American Lagers, Pilsners, European Lagers, Bocks.

ALES

“Ales are a little easier,” Barker said. They 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. “Young kids like ales because they’re all over the

American Lagers, Pilsners, European Lagers, Bocks board and you can find whatever flavor, variety,” Barker said.

Varieties include: Porters, Brown Ales, Lambics and Sours, Belgian beers, and Stouts.

••• “When you look at a lot of craft brewers now, a lot of it is about turnover because you only have so much equipment,” Barker said. “So, Budweiser is a lager.

Very good for them, they have all the money they can spend the time doing that where, if Brewing Projekt was doing that, their turnover would be so much slower.”

You kind of have two styles, in a sense, of the craft brewery business right now,” Barker continued. “You have a lot of people doing traditional beer, and what’s kind of been popular.”

Others, he said, are “chasing trends and experimenting, almost like a chef.

Doing some crazy things to see what they can come up with.”

With new brews to choose from popping up with growing frequency, it’s a great time to explore Chippewa Valley varieties. Use your new understanding of Wisconsin’s favorite centuries-old beverage to order with confidence at a taphouse, and explain your findings to your friends!

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CHEESE EXPERTS SOUND OFF

Get to know some of the best cheese in the Valley from the local people that put in the work COMPILED BY: LAUREN FISHER

RICK ANDERSON Cady Cheese Factory

How long have you worked for Cady Cheese?

How long have you been a cheesemaker for? I have worked for Cady Cheese for 13 years and have been a cheesemaker for 7 years.

Why do you enjoy the work? I enjoy the work knowing I am producing a quality food product as well as having a good “hands on” with the making of it.

What are some of the unique aspects of cheesemaking in the region? Some of the unique aspects is knowing that most of the best cheese produced is coming from Wisconsin and being a part of it should make any Wisconsin cheesemaker feel great about what they do.

What is your favorite cheese from a different local cheese producer? My favorite cheese from another local cheese producer would have to be the Parmesan from Eau Galle Cheese Factory

MARIEKE PENTERMAN Marieke Gouda

How long have you worked for Marieke Gouda Cheese? How long have you been a cheesemaker for?

My very first cheese batch I made on 22 November 2006. I had never made cheese before, but I missed my Gouda from my homeland and I wanted to start my own business before I turned 30. My husband was milking cows in a partnership at that time, so we had the high quality Wisconsin Milk right there on the farm, so why not make cheese?

Why do you enjoy the work? Because of the beauti-

ful people that love food and appreciate where their food comes from … food makes memories, when shared with friends and a drink.

What are some of the unique aspects of cheesemaking in the region? The unique aspects of Gouda is that it is a water-washed curd. We drain the whey and add water to wash the curds. We don’t add salt by hand, but we let the cheese soak in a salt water bring for two and a half days. We then hand coat them with a special coating and age them to perfection on wooden boards for a minimum of 60 days because we use raw milk.

STEVE BECHEL

Eau Galle Cheese Factory

How long have you worked for Eau Galle Cheese? I started at Eau Galle Cheese in August of 2000.

Why do you enjoy the work? There are several factors

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that really make me enjoy the cheese industry. First off is the science and art of cheesemaking. The first time I saw milk gel into the coagulum after adding the rennet, then cut into curds, and the syneresis process of the curd shrinking up and expelling the whey out, I was hooked on the science. But then to start seeing the little things that can affect the cheese, just from how you handle it or by adding inclusion, you start to understand the art of cheesemaking as well.

Small changes to temperature or pH while making the cheese will impact the final product, so you are constantly evaluating and adjusting to achieve the result you are looking for. It’s exciting, challenging, and like most things, the more effort and work you put into it, the more rewarding the results.

What are some of the unique aspects of cheesemaking in the region? Cheesemakers are really getting creative and it’s exciting – I think cheese is going where craft beer has gone, with more varieties and flavors to try all the time ... [During the 2018 American Cheese Society international contest] there were 1954 cheeses entered from 35 states, 5 Canadian provinces, Mexico, Brazil, and Columbia. Wisconsin took home 26% of the awards with 94 medals total, more than the next two states combined. I think our experience, heritage, and pride help us make the best products and it all starts on the farms with the quality milk we have access to.

What is your favorite cheese from a different local cheese producer? It’s hard to pick only one! Marieke makes great gouda, and her 2-year-old gouda is one of my favorites. LaGrander’s make a great cheddar and Cady Cheese has a fresh colby longhorn that everyone should try at least once in their life.

To hear more from these local cheesemakers check out the full version of this story at www.volumeone.org.

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BYGONE BREWS

Chippewa Valley breweries & beers that are only on tap in the history books

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he 151-year-old Jacob Leinenkugel Brewing Co. in Chippewa Falls and the more recent profusion of craft breweries in the Chippewa Valley aren’t the beginning and end of the region’s brewing history. Considering we’re in Wisconsin, considering the number of German immigrants who settled here, and considering we were once awash in thirsty lumberjacks, it’s easy to understand why the beer has been flowing in the Valley since the 1850s.

Here are the stories of some of the region’s more prominent bygone breweries.

WALTER BREWING CO. (EAU CLAIRE)

Walter’s has its roots with the Dells Brewery, presumably named after the nearby Dells Pond, which was built in the 1870s at the intersection of Hobart and Elm streets on what was then Eau Claire’s north side. First operated by Henry Sommermeyer, it was taken over by Henry Huebner in the 1880s. John Walter bought the brewery in 1889 and referred to it as the City Brewery. Part of the brewery burned down in 1909, but Walter rebuilt nearby at 318 Elm St. In 1913, a bottle house – the only part of the brewery that’s still standing – was built. According to local historian Lois Barland, the bottle house “was one of the first in the industry to use tile brick inside for sanitation purposes.” In addition, she wrote, “The brewery was also one of the first in the United States to use steel, all-glass-lined tanks such as are now used exclusively in the trade.”

John Walter died in 1932, the year before Prohibition was repealed, and three nephews – Martin, Edgar, and Charles – bought the brewery. Just weeks after Prohibition ended in 1933, the new Walter Brewing Co. produced its first batch of beer. By 1949, the brewery had more than 50 employees and produced 75,000 barrels annually. At the time, the brewery’s brands included Family Beer, Walter’s Pilsener, Little Wally, and (naturally) Walter’s.

WORDS: TOM GIFFEY

While its brews were originally only distributed regionally, over time Walter’s expanded its reach into northeastern Wisconsin, eastern Minnesota, and northern Illinois, including a push into the Chicago area in the late 1970s. Walter’s became a favorite of legendary Chicago newspaper columnist Mike Royko, who once named it the country’s second-best beer.

However, by the 1980s sales began to slump – blame competition from big national brands – and the Walter family decided to sell the brewery. In 1985, Michael Healy of Chicago bought Walter’s and renamed it the Hibernia Brewing Co. According to Jerry Apps’ book Breweries of Wisconsin, Hibernia’s “flagship” brew was Eau Claire All Malt Lager, which was made from Walter’s original pre-Prohibition recipe. The new operation had some successes – including the opening of a beer garden and a first-place award for Dunkel Weizen at the Great American Beer Festival – but Hibernia may have been ahead of its time as a craft brewer. In 1987, the brewery suffered from bad publicity when a shipment of unpasteurized beer was accidentally shipped to some new markets. (Not a good first impression!) Hibernia went bankrupt the following year, and the brewery never produced another barrel. The main building was demolished in the early 2000s.

In 2009, however, Walter’s experienced a rebirth of sorts when Northwoods Brewpub of Eau Claire began bottling a recreated version of the beer – albeit without the original recipe or participation from the Walter family. (The copyright had expired, so no permission was needed.) Northwoods relocated to Osseo a few years ago, but they still make and market Walter’s – “The Beer That Is Beer.”

HUDSON ROAD BREWERY (MENOMONIE) The largest brewery in Menomonie’s early days was about two miles west of the city limits along Gilbert Creek. Originally built by Roleff and Wagner, by 1888 the brewery was being operated by Swiss immiBEER & CHEESE 2018

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grant Gottfried Burkhardt as the Hudson Road Brewery, according to Where the Wild Rice Grows, a history of Menomonie by Larry Lynch and John Russell.

The brewery produced about 60,000 barrels annually.

Eventually Gottfried’s son, Louis, took over the brewery, and Burkhardt and Son operated until 1912.

Beginning in the 1870s, a smaller brewery had been located just across the Red Cedar River at the end of West 12th Avenue, on what was known as Brewery Hill. First operated by Christian Fuss and later by a Mr. Weber, the brewery had a beer garden where Galloway Creek flows into the Red Cedar. Coincidentally, both of these 19th century breweries are located not far from the contemporary Lucette Brewing Co., which opened in 2009.

EAU CLAIRE BREWERY (EAU CLAIRE)

The Leinenkugel name is forever tied to the brewery that bears that name in Chippewa Falls, but the Leinenkugel family made its mark on Eau Claire’s brewing history, too. In 1855, Joseph Matthias Leinenkugel founded the Eau Claire Brewery (also known as the Eagle or Empire Brewery) at the northeast corner of Farwell and Madison streets in what is now downtown Eau Claire. (Joseph was the older brother of Jacob Leinenkugel, who founded a brewery upriver in Chippewa Falls in 1867.) In the 1930s, an older resident wrote the following recollection of that era: “You can realize that it took a good deal of beer just then to supply the many saloons and to satisfy the thirst of the hundreds of lumbermen, rivermen, and mill hands. They simply thronged the streets of the town when off work, looking for beer and finding plenty, judging from the number of drunken men and the street fights.” When Joseph died in 1874, his widow, Theresa, and sons, Joseph and Henry, took over the business, which produced about 1,200 barrels annually. In the 1880s, they sold it to Henry Michels, who bottled beer there until 1916.

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TINY STORE, BIG HEART Nelson Cheese Factory gets new owner, new name

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WORDS: LAUREN FISHER

hen Ann Weix started working part time at Nelson Cheese Factory, then just a tiny cheese shop on Harding Ave., in 1987, it was only to make an extra buck while attending UW-Eau Claire. A friend of her mother suggested she apply, and it was a good fit for the time being. She left Eau Claire after graduation, but only for about six months before the owner of Nelson Cheese called her up and asked that she take over management of the Eau Claire location. After thirty years of management, Weix will finalize her purchase of the business in August, and Nelson Cheese Factory will become Eau Claire Cheese and Deli.

The new name is in part a technicality, as Eau Claire Cheese and Deli will offer the same products, sandwiches, and smiling service locals are accustomed to. But it is also in part a celebration of the community that has supported the business for decades. Love of her city inspired sandwich names such as the “Bracket Ave. Beef” and the “Harding Classic,” and now it inspired the store’s new name.

Weix stayed with Nelson Cheese Factory for so long in part because of the business’ family-friendly policy. She says her children practically grew up in the store, and all of them worked in the deli at some point. Her daughter, Aubrey, teared up trying to describe the fun she’s

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PHOTO: AN DREA PAU L SETH

had working with her mother since she was 15-years-old.

The Nelson Cheese Factory, which offers a selection of charcuterie, pickled goods, jams, honeys, crackers, and local and international cheeses as well as a deli menu, often earns slots in Volume One’s Best of the Valley reader poll. In 2018, it placed for best sandwich, best kept secret, and best place to buy cheese.

But awards don’t communicate the neighborly, small-town vibe of the venue. Weix develops personal relationships with repeat customers – people recognize her and her family when they are out about town and stop them to catch up.

“They come in once weekly, or twice a week, they tell you about their weekends, or how their week is going,” Weix

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said. “We have some people that you get to know on such a personal level that if they are ill, or can’t come here and eat something, all they have to do is call me, I’ll run it over to their house.”

She speaks lovingly of her favorite customers, some of whom her family has regular outings with, and of her employees. “I feel very lucky to have employees that stick around, and when I need help they’re always willing to come in and help,” she said.

Weix was faced with the decision to purchase Nelson Cheese Factory last year, when the owners decided to pull out of the Eau Claire location. They gave her the option to buy the place, and at first she was resistant. “I said no right away, I didn’t want the store,” she said, “but I didn’t want to see it leave.”

So, with the support of her family, she stepped up to the plate.

Weix has plans to expand the ice cream selection, add waffle cones, and eventually offer made-to-order box lunches, but she intends to approach changes with baby steps. She views the purchase as a new adventure for herself and her family, and wants to take the transition slow and steady.

“The store has been a staple in the Eau Claire community for over 35 years,” Weix said. “I’m sure for those in the community, we will always be remembered as Nelson Cheese Factory, and I’m OK with that. It will be the same atmosphere and the same people and the same product, and we hope that you’ll still visit us.”

Nelson Cheese Factory, soon to be Eau Claire Cheese and Deli, is located at 1636 Harding Ave. It’s open Monday-Saturday from 9am-5pm and Sunday 10am-4pm.

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SUBMITTED PHOTOS

A GREAT HOP-PERTUNITY

Elk Mound farm takes hops from bed to brewer WORDS: TORI JOHNSON

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t’s a long journey to get the beer we love to drink ready to serve. Some folks in Elk Mound have taken on a role in that journey, starting their part of this process in the soil. Scott and Jody Alnes began their own hop farm about three years ago in hopes of carrying on their son late Jesse’s passion for brew. Jesse was a first lieutenant in the U.S Air Force. He was well known for making his own small batches of beer, and sharing his craft with others. Jesse passed away in a motorcycle accident ten years ago, but his love for beer lives on with his parent’s farm.

This two-acre farm, with the ability to expand up to 20 acres, is home to approximately 2,000 hop plants. Growing on vines, these plants tower over the surrounding crops. If you happen to drive past while making your way across Highway 29, you will notice it doesn’t look like your average Midwestern farm. Growing at the farm are two separate varieties of hops, (also referred to as cones): Cascade and Centennial. These are perennial plants, meaning they will keep growing year after year without being replanted. The amount of hops harvested from each plant depends on how long it has been in the ground, taking about four years to reach maximum yield. The average amount of cones produced on each vine amounts to around three pounds. It may seem small, but this two-acre plot has the potential to produce around 6,000 pounds of hops if all goes well.

The Alnes will be the first to tell you that this is not a hobby you pick up out of the blue. They spent years researching hops, attending seminars, and shadowing a very close mentor until they knew enough to start the farm. Now, the Alnes share their knowledge with anyone who reaches out to learn about hops.

Hoppertuntiy Gardens has recently started making its impact on the Chippewa Valley brewing scene. Chippews Falls’ own Brewster Bros was the first establishment to “hop” on the opportunity to source cones locally. In addition to buying hops from the Alnes, Brewster Bros crafted a beer in honor of their son. The company had the Alnes design their own label, and let the family name the ale. This seasonal, wet-hopped IPA known as FLYBY has a label that features an aircraft Jesse learned to fly while in the Air Force, soaring over the hop fields.

Normally, hops that must be shipped are dried before travelling. By sourcing locally, Brewster Bros was able to utilize wet hops, adding a fresh element to the beers flavor. FLYBY will be available again in September.

A couple of other customers seizing the chance to add Wis-

consin grown hops to their recipes are Pearl Street Brewery in La Crosse and Worth Brewing Company from Northland, Iowa. Pearl Street Brewery showed no hesitation to take advantage of having a local hop producer with their decision to buy out Hoppertunity’s entire 2018 harvest of cascade cones.

Breweries, or anyone looking to make their own beer has the chance to buy cones locally from Hoppertunity after the next harvest (depending if the plants are ready, this could be at the end of August). The Alnes are excited to expand their customer base and hope to see their hops in more local brews.

The work done on the farm is not an easy 9-5 job, but you wouldn’t tell by speaking with the Alnes. They are proud of their accomplishments, and have a positive attitude about the challenges coming their way. As the process of starting a farm has moved on step by step, things seem to work out in their favor with happy coincidences at every turn.

Inquiries about volunteering during harvest season or purchasing locally grown hops can be directed to hoppertunitygardens@gmail.com. General Information about Hoppertunity Gardens can be found on their Facebook page: www.facebook. com/HoppertunityGardens

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BEER CRUST OR BUST

Beer Hall Pizza unites pizza & beer lovers for unique eats WORDS: HILLARY BELL

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eer and pizza is at least in “Beer Hall Pizza also provides inthe top five for best food and novation in the frozen pizza category and drink pairing, if not the top enables us to work with Lakefront Brewthree. You probably wouldn’t ery, a company with a brand known for think that it could get any better than high quality and great beers.” that … But a newly designed pizza has Both companies share an uncomprocome to tell your taste buds different. mising mission to deliver quality products Approximately a year ago, Lakefront to their retail vendors, as well as consumBrewery of Milwaukee and OvenWorks ers, and are planning several promotional Pizza of Eau Claire created Beer Hall events where customers can try both Beer Pizza: the first frozen pizza with a beerHall Pizza and Lakefront Brewery products. infused crust. Beer Hall was launched OvenWorks Pizza (formerly Jimmy in the Woodman’s Market Boy Pizza) has been in in April 2018 and has had “BEER HALL PIZZA business for 31 years, and overwhelming success in has operated under the BRINGS TOGETHER ownership of Alan Lee and a short period of time.

According to a recent TWO PRODUCTS THAT his wife Wendy Wells for report by Techonomic, a NATURALLY GO TO- the past 13 years. It’s a foodservice research and family-owned frozen pizza GETHER AND THAT EV- manufacturer headquarconsulting firm, 43 perERYONE LOVES.” cent of adults between the tered in Eau Claire, WI, ages of 18 and 34 are lookwith a manufacturing fa-Alan Lee, OvenWorks Pizza ing for pizzas with unique cility in Glen Flora. “Our toppings or ingredients. company uses top quality To answer the call of the consumer, deingredients in each of our frozen pizzas velopers created Beer Hall Pizza with a and we pride ourselves on this quality specific Lakefront Brewery beer used in and operate under the premise of buildits infusion process, creating a delicious ing relationships based upon people, beer-flavored thin crust. product, and services,” Lee said.

“Beer Hall Pizza brings together two Beer Hall Pizzas are currently availproducts that naturally go together and that able at Woodman’s Markets in Altoona, everyone loves,” Alan Lee, founder and and will soon be featured in all 34 Mega president of OvenWorks Pizza, said. “Pizza Holiday and Mega Coop Travel Stops. If and beer are one of the most popular food you are interested in learning more about and beverage combinations, and now our their upcoming events and news, follow customers can enjoy both at once.” them on Facebook @beerhallpizza.

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SUDS & SLICES

Beer & Cheese purveyors & events LOCAL BREWERIES

Bloomer Brewing Company 1526 Martin Road,

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

The Brewing Projekt 2000 N. Oxford Ave, Bld. 3, Eau

Claire • thebrewingprojekt.com The Brewing Projekt’s mission is to craft awesome, unique, or 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.

Chippewa River Distillery & Brewster Bros. Brewing Co. 402 W River St, Chippewa Falls • (715) 861-5100 • chippewariverdistillery.com A brewery and distillery in Chippewa Falls with a gorgeous taproom/bar and regular visits from area food trucks. Customers are also able to bring food in or order food there. Check out their rotating selection of award-winning delicious beers and high-quality spirits.

Dave’s Brewfarm 2470 Wilson Street, Wilson •

davesbrewfarm.blogspot.com Dave’s BrewFarm is a sustainably-based brewery in Wilson, Wisconsin.

Watch his blog for updates on when the taproom is open to sample some of his latest drafts.

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-inclass establishment to socialize and meet friends.

Jacob Leinenkugel Brewing Company 124 E. Elm St.,

Chippewa Falls • 888-534-6437 • leinielodge@leinenkugels.com • leinie.com Brewing since 1867, Leinenkugel’s is one of America’s oldest craft breweries, boasting a portfolio of several distinctive, flavorful beers inspired by its natural Northwoods surroundings. The brand has put Chippewa Falls on the map for their adventurous array of full-flavored brews in small, high-quality batches.

K Point Brewing (Inside the Coffee Grounds) 4212

Southtowne Drive, Eau Claire • (715) 834-1733 • facebook.com/kpointbeers 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.

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, Altoona

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

Northwoods Brew Pub 50819 West St., Osseo • (715)

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

Oliphant Brewing 350 main st suite #2, Somerset •

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

Real Deal Beer (At The Raw Deal) 603 S. Broadway St., Menomonie • (715) 231-3255 • rawdeal-wi.com Local UW-Stout graduate Ryan Verdon is the Raw Deal’s head brew master. The focus is on small batches brewed frequently and always fresh. Their ingredients are nonGMO, non-irradiated and not grown on petrochemical substrates. All of our cleaners, sanitizers and chemicals are biodegradable and environmentally friendly.

Rush River Brewing Company 990 Antler Ct, River

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

Sand Creek Brewing Co 320 Pierce Street, Black River Falls • (715) 284-7553 • sandcreekbrewing.com One of Wisconsin’s largest microbreweries. Brewers of fine craft-brewed ales and lagers in the proud tradition of Wisconsin brewing. Stop by for a tour on Friday afternoons, and Saturdays during the warmer months.

Valkyrie Brewing Company 234 Dallas St, Dallas • (715)

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

CHEESEMAKERS

Cady Cheese Factory 126 State Road 128, Wilson •

cadycheese.com Cady Cheese specializes in American type cheeses Colby, Cheddar, Monterey Jack and Gouda made from 100% natural ingredients. Enjoy free samples of the 100+ flavors of cheeses when you visit.

Eau 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.

Gingerbread Jersey Cheese 1025 Lincoln St., Augusta • 715-286-4007 • A 50-cow dairy farm and cheesemaking outfit that’s been in business since 1918. They have won over 25 awards in national and international cheese competitions. Visitors can watch through a gallery window as they make the cheese.

Marieke Gouda 200 W. Liberty Drive, Thorp • mariekegouda.com Marieke Gouda crafts award-winning gouda year round in 13 distinct flavors. They have a restaurant on-site that serves up burgers, sandwiches, omelets, and more. Their dairy farm is just across the highway, and cheese is made within 5 hours of milking. You can book tours for both the farm and the cheesemaking facility.

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

Yellowstone Cheese 24105 County Highway MM,

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

BEER & CHEESE HAPPENINGS

Consult with an event’s website before going. Most events are ticketed.

AUGUST Great Taste of the Midwest Aug. 11, 1-6pm, Olin Park, 1156 Olin-Turville Ct, Madison • greattaste.org The Great Taste is the second longest-running craft beer festival in North America. Every year over 150 breweries and brewpubs serve about 1000 different beers in a beautiful lakeside setting in Madison, Wisconsin. Live music, great local food vendors, and a view of the state capitol. Plenty of food available including Mediterranean, Lebanese, brats, burgers, falafel, Caribbean, pizza, subs, Chicago-style dogs, and more.

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Brewery Olypmics Aug. 18; Lazy Monk Brewery, Eau

Claire, WI • lazymonkbrewing.com 13 local breweries from Wisconsin will compete in a variety of obstacles for a chance to win a golden trophy. Competition begins at 3pm. Hickory Kist BBQ will grill up chicken, ribs, and corn. Live music from Sue Orfield and Catya.

Potosi BrewFest Aug. 25, 1-4:30pm, Holiday Gardens Event Center, 101 Brewery Hollow Rd, Potosi • (608) 763-4002 x106 • potosibrewery.com/news-events/potosi-brewfest Sample some of the finest craft beers in the region as well as artisan cheeses and locally produced wines, plus live music.

SEPTEMBER Thirsty Troll BrewFest Sep. 8, Grundahl Park, 401

Blue Mounds Street, Mount Horeb • 1-88TROLLWAY • info@trollway.com • trollway.com This intimate beer sampling features 25 craft brewers serving over 100 different beers. Enjoy live music and food served by area civic organizations. Get your picture taken with Jorgen the Thirsty Troll.

Hops for Hockey Beer Fest Sep. 8, Hobbs Ice Center, 915 Menomonie St, Eau Claire • facebook.com/hops4hockey Quench your beer drinking thirst at this event benefiting the Center Ice Club Foundation. Tickets on sale at all Gordy’s locations. Find this event on Facebook to stay up to date with news and fun promotions.

The Beer & Cheese Thing Sep. 9, The Oxbow Hotel, Eau Claire, WI • volumeonetickets.org A crafty and artisanal outdoor celebration of Wisconsin’s perfect pair.

Unlimited samples of high quality local craft brews and award-winning aged artisanal cheeses, and take home a commemorative sampling glass. Live music, yard games, and gathering spaces in Downtown Eau Claire.

Stay for the Packers game featuring a special tailgate menu from Lakely’s Chef Nathan Berg.

Dunn County Humane Society Furkinfest Sep. 15, 1-5pm, Jake’s Supper Club, E5690 County Rd. D, Menomonie • (715) 235-2465 • boardmember8@ dunncountyhumanesociety.org • dunncountyhumanesociety.org Sample beer from local breweries and also food from Jake’s. We will have adoptable animals coming around to visit. This is a family friendly event.

Great prizes, raffles, and live music.

Big Brothers Big Sisters Wine & Beer Tasting Held in September, Location TBA • www.bbbsnw.org Expect great food, beverages and camaraderie. Raise a glass and help support vital mentoring programs in Northwestern Wisconsin.

Egg Harbor AleFest Sep. 15, Harbor View Park, 7809 WI-42, Egg Harbor • eggharboralefest.com Enjoy craft beers from 40 different brewers with live music. There will be more than 100 different craft beers to sample.

Bring your friends for a fun day of tasting and sampling.

Isthmus OktoBeerFest Sep. 22, Breese Stevens Field, 917 E Mifflin St, Madison • isthmusoktobeerfest. com Features over 40 Wisconsin-focused brewers for this hip interpretation of the classic German-style fest.

Brewers will be joined by local artisan sausage, cheese makers, and specialty shops to provide sample sized portions of their finest creations to guests. Guests can enjoy unlimited sampling in their Isthmus OktoBEERfest glassware with an emphasis on seasonal Oktoberfest brews.

Great Lakes Brewfest Sep. 15, 3-6:30pm; Racine Zoological Gardens, 2131 North Main Street, Racine • (262) 636-9312 • info@greatlakesbrewfest.com • 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.

Green County Cheese Days Sep. 14-16; Courthouse Square, 1016 16th Ave., Monroe • cheesedays. com Green County Cheese days is packed with old world traditions, entertainment, Wedgie the cheese

mascot, food vendors, merchandise, parades, the crowning of the Limburger Queen, and of course plenty of cheese.

Oktoberfest: Chippewa Falls Sep. 14-16; Northern Wisconsin State Fairgrounds, 225 Edward Street, Chippewa Falls • 866-723-0340 • ofest@chippewachamber.org • gochippewafalls.com/events/oktoberfest A full weekend of German fun with four stages wth live entertainment including dance, contests and more.

Experience family fun, scrumptious foods and beverages. Prost!

Blue Harbor Resort Craft Beer Festival Sep. 21-22; Blue Harbor Resort & Conference Center, 725 Blue Harbor Dr., Sheboygan • (866) 701-BLUE • blueharborresort.com/craft-beer-festival On Friday enjoy a “Best of Wisconsin” four-course craft beer dinner with executive chef Jason Richardson. A more conventional beer tasting fest is held Saturday.

The Journal Sentinel Wine & Food Experience Sep. 22, Reed Street Yard Park, Milwaukee • savormilwaukee.com A USA Today network event. Enjoy the best of local Milwaukee chefs and national guest chefs.

Lazy Monk Oktoberfest Sep. 22 & 29; Lazy Monk Tap Room, 97 West Madison Street, Eau Claire • (715) 2710848 • info@lazymonkbrewing.com • lazymonkbrewing. com Lazy Monk will celebrate over the traditional 16 days of the Oktoberfest season. The main bier hall will be decorated in the style of the Bier Halls in Germany.

Two main food and beer tents in the courtyard will set the stage for the Firkin tapping and kickoff to the season.

Oktoberfest USA: La Crosse Sep. 27-30; Northside & Southside Festgrounds, La Crosse • (608) 784-3378 • office@oktoberfestusa.com • oktoberfestusa.com One of the biggest Oktoberfests in the world. Brings over 150,000 annual attendees to Bavarian culture through music, entertainment, arts and crafts, ethnic food, carnival rides, parades, and pageants.

OCTOBER Milwaukee Cider & Nano Beer Fest Oct. 6, 1-4:30pm;

Schlitz Park, 1555 N Rivercenter Drive, Milwaukee • milwaukeeciderfest.com; Enjoy unlimited 3 oz. samples of some of the best craft brews and ciders from Milwaukee! Our Cider & Nano Beer Fest offers the perfect environment to explore new styles and find your next favorite cider or small-batch craft beer. Enjoy unlimited sampling, over 40 ciders and brews, live entertainment, a commemorative tasting glass and much more.

Northeast Wisconsin Craft Beer Festival Oct. 6, 6-9pm; Shopko Hall, 1901 South Oneida Street, Green Bay • (920) 405-1199 • holly.williams@pmiwi.com • craftbeerfestivalgb.com Featuring over 70 breweries, plus music, interactive games, seminars, light hors deuvres, raffles, silent auction, and more.

Wisconsin Dells on Tap Oct. 12 & 13 Fall Festival Pavilion Downtown, Wisconsin Dells • (800) 22-DELLS • dells.com/events/dells-on-tap/ Part of the Dells Autumn Harvest Fest, The Wisconsin Dells takes a moment and honors Wisconsin’s proud brewing heritage. Sample dozens of breweries in a full spectrum of beer, and speak to the brewmasters themselves. The day beforehand participate in the Dells Craft Beer Walk where attendees sample from a huge selection of artisan brews at participating bars.

Midwest Craft Brewer’s Conference Oct. 13, Menomonie • uwstout.edu/profed/mcbc/index.cfm This event features networking panels for craft brewers, followed by an Oktoberfest celebration featuring beers from all of the attending breweries.

9th Annual Lake Geneva Beer & Spirits Festival

Oct. 27, 1-5pm; The Ridge Hotel, W4240 WI-50, Lake Geneva • (262) 245-1000, ext 113 • Alex@ntmediagroup.com • lakegenevabeerandspirits.com Includes a commemorative tasting glass, unlimited tastings of beer from 30+ Midwest craft breweries. Guests can also sample specialty liquors and foods that pair well with beer and enjoy live music.

NOVEMBER Janesville Kiwanis Fall-Fest-of-Ale Nov. 3, Holiday

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

Cheese Curd Cook Off Nov. 3, Wagner’s Complexx, Eau Claire, WI • Find it on Facebook Guests and celebrity judges will sample cheese curds from local chefs, restaurants, and food trucks to declare the best cheese curd in Eau Claire.

JANUARY & FEBRUARY Isthmus Beer & Cheese Fest Jan. 19, 2019. Alliant Energy Center, 1919 Alliant Energy Center Way, Madison • (608) 251-5627 x 152 • jpalmer@isthmus.com • isthmusbeercheese.com Hundreds of local craft beers and artisanal cheeses in one place for an all-you-can-sample celebration of Wisconsin’s finest. Get your favorites, try something new and find out what you’ve been missing out on from brewers and cheese makers across the state.

22nd Annual Beer Lover’s Brewfest Feb. 17, 2019; Manitowoc County Expo, 4921 Expo Dr., Manitowoc • (920) 758-JAYC • brewfest@manitowocjaycees.org • Find it on Facebook! 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 complementary commemorative beer mug or glass. Many participants have a large collection of Brewfest glassware.

Rails & Ales Brewfest Feb. 19, 2019; The National Railroad Museum, 2285 S Broadway, Green Bay • (920) 437-7623 • nationalrrmuseum.org/en-us/default. aspx The National Railroad Museum brings historic trains and contemporary craft beers together for an evening of fun and camaraderie among the historic rail locomotives and rail cars while sampling craft beers, regional wines, and food prepared by local restaurants, and bidding on an awesome array of items.

New London Chamber Annual Beer Tasting Held in Late February; Crystal Falls Banquet Facility, 1500 Handschke Dr, New London • (920) 982-5822 • newlondonchamber.com/events/beertasting.html 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.

MARCH United States Championship Cheese Contest March

5-7; Lambeau Field, 1265 Lombardi Ave, Green Bay • (608) 828-4550 • uschampioncheese.org Cheesemakers from more than half the states submit their finest products; this is the larget dairy competition in U.S. history and is held in odd-numbered years.

EAA Airventure Museum Hops & Props Mar. 9, 2019; EAA Aviation Center, 3000 Poberezny Road, Oshkosh • (800) 236-1025 • eaa.org/HopsProps Sample over 250 different beverages provided by microbreweries and distributors from across the world. Learn about the brewing process and history, meet masterbrewers, and understand the distinguishing characteristics of beer styles. Great music from several live bands, plus great food and coffee.

Roar off the Shore Brewfest Late March; Kewaunee County Fairgrounds, 625 3rd Street, Luxemburg • kewauneelionsclub.org/brewfest.html The Kewaunee Lions Club’s annual festival features regionally brewed craft beers and wines, as well as well known craft brewed beers from well-known small breweries across Wisconsin and Michigan.

APRIL Cheesetopia Milwaukee Early April; The Grain

Exchange, 225 E Michigan St, Milwaukee • wisconsincheeseoriginals.com/cheesetopia-festival Held at the historic Grain Exchange room of the Mackie Building. Each year, this traveling festival brings the best artisan and farmstead cheeses to the heart of a different American city. Meet, greet, sample and purchase cheese from more than 40 of the best artisan producers from around the Great Lakes Region – the largest gathering of artisan cheesemakers ever assembled.

Annual Northwest Beerfest Late April, Chippewa Area Ice Arena, 839 First Ave., Chippewa Falls • (715) 726-2505 • facebook@gordysinc.com • facebook.com/northwestbeerfest Sample hundreds of beers from over 50 breweries. 150+ varieties of craft, import, ales, porters, lagers, and stouts from over 40 vendors.

International Cheese Technology Expo Late April, Wisconsin Center, 400 W. Wisconsin Avenue, Milwaukee • cheeseexpo.org Wisconsin Cheese Makers Association and Wisconsin Center for Dairy Research will host cheese manufacturers and suppliers from across the nation and around the world for morning seminars, afternoons of trade show exposition and evening social affairs.

Dairy State Cheese & Beer Festival Late April, Brat Stop, 12304 75th St., Kenosha • (262) 654-6200 • info@bgckenosha.org • kenoshabeerfest.com Brings the best of everything Wisconsin has to offer with cheese from Laack Bros Cheese Co., Vern’s Cheese, Inc., and Jim’s Cheese, Inc. as well as beer from many local breweries.

Gitchee Gumee Brewfest Held in Early April, UW-Superior’s Wessman Arena, 28th & Catlin Ave, Superior • afennes1@hotmail.com • ggbrewfest. com Feauring 35+ breweries from Wisconsin, Minnesota, and other states.

Between the Bluffs: Beer, Wine, & Cheese Festival

April 27, 2019; 15 2nd St N, La Crosse • Southside Fest Grounds • explorelacrosse.com/bluffs-beer-winecheese-festival Taste over 200 quality brews poured by distinguished breweries. Experience over 45 types of wine from local and world-famous vintners. Sample

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and purchase gourmet cheese and other good eats. All attendees receive a souvenir tasting glass.

Wisconsin Cheese Industry Conference April 17 &

18, 2019; Alliant Energy Center, 1919 Alliant Energy Center Way, Madison • (608) 828-4550 • jkeller@ wischeesemakers.org • cheeseconference.org Held midApril. 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.

Milwaukee Beer Week Held in Mid-April at various

locations in Milwaukee, • info@milwaukeebeerweek. com • 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.

See website for full schedule.

MAY Madison Craft Beer Week Held in Early May at Vari-

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

The Big Brew Held in Early May at the Brewing

Projekt, 2000 N Oxford Ave, Eau Claire • (715) 8326942 • info@cvbetterbrewers.org • cvbetterbrewers. org Presented by the Chippewa Valley Better Brewers, local homebrewers take their hobbies outside for a day of food, drinks and celebration.

Wisconsin Micro-Brewers Beer Fest Held in late

May at the Calumet County Fairgrounds, Chilton • rcbrewing@gmail.com • rowlandsbrewery.com/beerfest.html Featuring dozens of breweries, presented by Rowland’s Calumet Brewing.

Kohler Festival of Beer Late May/Early June; Held

at a variety of locations in Kohler, Kohler • (855) 444-2838 • kohlerathome.com/events-beer.html A well-crafted celebration of malts, hops and the art of brewing. The Village of Kohler comes alive as the country’s top craft brewers converge in a celebration of suds with tastings, educational sampling seminars and events. There is no shortage of food, entertainment and, of course, beer.

JUNE Beer Barons’ World of Beer Festival Held in early

June at 56 W14750 Silver Spring Drive, Milwaukee • Schwabenhof Pavilion • wobfest.com Last year’s event featured dozens of breweries with lots of food and entertainment. This could be the best beer festival you’ve never heard of.

The Great Wisconsin Cheese Festival Held in Early

June at Doyle Park, 100 Van Buren St., Little Chute • 920-788-7390 (x303) • littlechutewi.org Enjoy live music, food, amusement rides, children’s entertainment, a walk/run, parade, petting zoo, cheese carving demonstrations, cheese tasting, cheese curd eating contest, cheese breakfast, cheesecake contest, and more.

Wisconsin Beer Lovers Festival Held in Mid-June at

the Bayshore Town Center, 5800 N Bayshore Dr, Glendale • (859) 492-9492 • trevor.cravens@draftmag.com • wisconsinbeerloversfest.com Presented by the Wisconsin Brewers Guild, meet more than 35 of our great state’s passionate brewers as they pour their best brews and share their wisdom about what makes Wisconsin’s craft scene unique. Also featuring locally produced cuisine and Wisconsin cheesemakers matching creative pairings of beers, dishes, and cheese.

Up North Beer Festival Held in Mid-June at the Hi-

Pines Campground, Eagle River • (715) 891-0421 • greatnorthernbeerfestival.com Enjoy this opportunity to try many different styles of beers from many different breweries. Make plans to visit some of the many quality breweries. Many offer free tours.

Door County Beer Festival June 15, 2019; Town Hall

Park, Baileys Harbor • info@doorcountybeer.com • doorcountybeer.com A full day of great beer, music, and culinary experiences with more than 120 beers, and a home brewing contest, plus seminars on cheese, beer and other food.

JULY Lac Du Flambeau Brewfest Held in late July at

Trophy Park, 806 US-51, Minoqua • (715) 588-3413 // (715) 588-9245 • info@lacduflambeaubrewfest.com • lacduflambeaubrewfest.com Sample 35+ beers, mostly from Wisconsin, plus vote in the People’s Choice Award, merch and raffles all afternoon, plus brats, hot dogs, hamburgers, t-shirts, hats, and beer caddies. Live music all day.

Milwaukee Firkin Craft Beer Festival Held in late July at Cathedral Park Square, 520 E Wells St, Milwaukee • milwaukeefirkin.com Over 90 beers will be available for tasting at this Milwaukee festival. In addition, food and live music will be there for attendees’ enjoyment.

Milwaukee Brewfest Held in late July at Coast Guard Pavillion in McKinley Park, 1750 N Lincoln Drive, Milwaukee • (414) 321-5000 • milwaukeebrewfest. com Beer from more than 55 regional and national breweries, plus music, food, games and arts.

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