Beer & Cheese 2012

&BEERVolume One’s celebration of

our region’s most famous creations

Editors: Thom Fountain, Kinzy Janssen, Tyler Griggs

Writers: Lindsey Quinnies, Anna Semanko, Marni Kaldjian

Photography: Andrea Paulseth

Design: Katie Wolff & Josh Smeltzer

Dave’s Brewfarm is a hid-den treasure in the Western Wisconsin landscape that high-lights 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

“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

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

seven-barrel brew house that are con-stantly rotating due to season or ingre-dient 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 variet-ies 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 exam-ple. As they feature on their website, “Dave’s BrewFarm is an inno-vative demonstration project showcasing the latest in renewable and sustainable business practices, and rural develop-ment. Our hope is that through ‘lead-ing by example,’ other businesses will

adopt these (and other) sustainable strategies, real-izing that every effort helps the planet – and the bot-

tom 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 proper-ties, 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

DAVE’S BREWFARMa local brewmaster who’s made waves internationally

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

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

VolumeOne.org Aug. 9, 2012 30

“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 uti-lize 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 uti-lizing 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 envi-ronmentally 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 farm-house brewery. We are on 38 acres. We grow our own hops and other supple-mental herbs and whatnot.” Dave grows different botanicals on site, includ-ing 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 com-munity” as well as a place for the com-monality 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.



Despite 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 pro-duction 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 pro-duced 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 dol-lars 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 accommo-dating 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-

ing: the art, science and sanitation aspects.”

The process of licensing typical-ly 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

to figure out whether being a chee-semaker 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

A worker at Castle Rock Organic Farms making cheese curds for all of your enjoyment.

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HOW TO MAKE A CHEESEMAKERthe controversy surrounding licensing for cheesemakers

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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 apprentice-ship, depicts the burden that the licens-ing process can have on a local artisan or small scale cheesemaker. Hoffpauir

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 apprentice-ship, 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 cheese-makers 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 busi-ness 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 nec-essary burden. “In Wisconsin, chee-semaking 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 qual-ity 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

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 cheese-makers license for at least 10 years, pass an interview and a plant inspec-tion, and take an exam.

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

“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


Breweries of Wisconsin by Jerry Apps • $25Breweries 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 • $25This 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.

The Miller Beer Barons by Tim John • $22Specifically 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 great-grandson of Miller’s founder, the book charts the Miller family’s involvement in the company since the first batch was brewed.

Wisconsin’s Hometown Flavors by Terese Allen • $19A 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 • $25This book features interviews with 43 Wisconsin cheesemak-ers, 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 • $19This 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 • $17Part cookbook, part guide to Wisconsin’s enormous selec-tion of cheeses, this book helps the cheese lover pick their cheese of choice and put it in a recipe to satisfy their crav-ing.

Classic Wisconsin Weekends by Michael Bie • $19A 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.

SUDS SLICESbooks about Wisconsin beer and cheese in The Local Store

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THESEPRODUCTS

AVAILABLE!

205 N. Dewey

Wisconsin, as any native knows, is rife with distin-guishing factors. Namely the Packers, beer, brats, and most of all, cheese. In

fact, cheese is so prevalant that peo-ple 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 cot-tage 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 farm-ers to pick up dairy farming instead. (We have Iowa and Kansas to thank for that. Their wheat market was boom-ing.) 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 indus-trial 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 rak-ing 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 cheese-makers 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

states. By the 1920s, over 2,800 factories existed. In 1921, Wisconsin became the first state to grade its cheese for qual-ity. 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 mil-lion pounds of cheese per year.

Nowadays, certified craftsmen pro-duce 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.


A STATE TRADITIONhow cheese came to play the role it does in Wisconsin

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SOME CHEESY FACTSThere’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.

of Wisconsin cows’ milk goes into cheese.

90%

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.


CHIPPEWA VALLEY BREWERSsix smaller, close-to-home breweries serving suds to Wisconsinites

LUCETTE BREWINGMenomonie, founded in 2010

ABOUTThis 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.

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

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

LAZY MONK BREWINGEau Claire, founded in 2011

ABOUTHailing 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, includ-ing an Oktoberfest that is simply to die for.

INTERESTING FACTWhile 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.

VISITLazy 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 BIERHAUSMenomonie, founded in 2010

ABOUTThe Das Bierhaus brewery and beer hall brews only for their loca-tion, but –partnered with traditional Bavarian food – it’s worth a trip. They have a variety of traditional German beers that, yes, you absolut-ley can drink out of a massive boot.

INTERESTING FACTAll of Das Bierhaus’ beers are brewed to the standards of the Rein-heitsgebot – a Bavarian purity law from the year 1516 which dictated a simple brewing process.

VISITBeers are available at the restaurant, as are tours as long as the brau-meister is not brewing – 120 W 6th Ave., Menomonie.

VALKYRIE BREWINGDallas, founded in 1994

ABOUTValkyrie – 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 FACTThe 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.

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

SAND CREEK BREWINGBlack River Falls, founded in 1999

ABOUTSand 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.

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

VISITTours 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.

NORTHWOODSEau Claire, founded in 1997

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

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


ALE ASYLUMMadison

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

SOUTH SHOREAshland

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

HINTERLANDGreen Bay

ABOUTMade 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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BERGHOFF BREWERYMonroe

ABOUTBerghoff, which was originally brewed by the Joseph Huber Brewing Company, offer a wide array of beers, including their popular Sundown Dark.

LAKEFRONT BREWERYMilwaukee

ABOUTAround 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.

RUSH RIVERRiver Falls

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

STEVENS POINT BREWERYStevens Point

ABOUTOne 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.

CENTRAL WATERSAmherst

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

FOUNTAIN CITY BREWFountain City

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

PEARL ST. BREWINGLa Crosse

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

FURTHERMORE BEERSpring Green

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

CAPITAL BREWERYMiddleton

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

STATEWIDE SAMPLER PACKthere are scores of breweries in Wisconsin; here’s a starter guide of some that distribute locally

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Great Taste of the Midwest Aug. 11, 1-6pm • Olin-Turville Park, 1156 Olin-Turville Ct., Madison • [email protected] • 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 • 608-763-4002 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 • [email protected] • 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 • [email protected] • www.clearwaterbeerfest.com The 13th Annual Clearwater Beer Festival will feature hun-dreds 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 responsi-bly.Blair Cheese Festival Sep. 13-16 • 608-989-2732, 608-989-2963 • [email protected], [email protected] • 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 • 262-636-9312 • [email protected] • www.greatlakes-brewfest.com Featuring unlimited sampling of more than 250 craft beers and sodas from nearly 100 brew-ers 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 re-nowned Kilties Drum and Bugle Corps.Quivley’s Grove Beerfest Sep. 25, noon-5pm • Quiv-ley’s Grove Restaurant, 6261 Nesbitt Rd., Madison • (608) 273-4900 • [email protected] • www.quiv-eysgrove.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 • [email protected] • www.okto-berfestusa.com One of the biggest Oktoberfests in the world.Oktoberfest: Chippewa Falls Sep. 21-22, 11am-11pm; Sep. 23, 11am-4pm • Northern Wisconsin State Fair-grounds, 331 Jefferson Ave., Chippewa Falls • 866-723-0340 • [email protected] • www.visitchippe-wafallswi.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 Wis-consin’s proud brewing heritage. Sample 27+ breweries in a full spectrum of beer, and speak to the brewmasters themselves.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 commemora-tive 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 dif-ferent kinds of craft/micro beer brands at this expo in one of two sessions.Janesville Kiwanis Fall Fest of Ale Nov. 3 • [email protected] • www.fallfestofale.com Last year’s Fest was huge success highlighted by another evening filled with beer, food and music. The event fea-tured 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 • [email protected] • www.wicheesefest.com Celebrate the state’s growing number of dairy artisans and original cheeses. Plan to meet your favorite cheese-maker through a variety of events, including creamery and farm tours, cheesemaker dinners, educational and tasting seminars, and the popular Meet the Cheese-maker Gala.

Wine & Dine Wisconsin Nov. 10-11 • Frontier Airlines Center, 400 W. Wisconsin Ave., Milwaukee • (414) 223-5404 • www.wineanddinewisconsin.com Enjoy fine wines, craft bees, spirits and artisanal foods. Milwau-kee ‘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 • [email protected] • www.mi-nocquabrewingcompany.com Presented by the Minoc-qua 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, Madi-son • (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 Wis-consin’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 • [email protected] • manito-wocjaycees.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 comple-mentary commemorative beer mug or glass. Many par-

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-

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 Lom-bardi Ave., Green Bay • 608-828-4550 • www.uscham-pioncheese.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 • [email protected] Feauring 35+ breweries from Wisconsin, Minnesota, and other states.

SOME BIG Annual Beer & Cheese Events

Clearwater Beer Festival comes back to Altoona on Sept. 8, featuring samples from dozens of brewers.

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Wisconsin Cheese Industry Conference Apr. 17-18, 2013 • La Crosse Center, 300 Harborview Plz., La Crosse • (608) 789-7400 • [email protected] • www.cheeseconference.org The WCIC, held biennially, is host to the nation’s cheesemakers, but-termakers 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 • [email protected] • 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 brewer-ies.Between the Bluffs Beer, Wine & Cheese Festival Usually late April • Southside Oktoberfest Grounds, 1 Oktoberfest Strasse, La Crosse • 800-658-9424, 608-782-2220 • www.betweenthebluffsbeerfest.com Taste over 200 quality brews poured by 35+ distinguished breweries, experience over 45 types of wine from lo-cal and world-famous vintners, and sample and pur-chase gourmet cheese and other good eats, plus live music all day. Attendees receive a souvenir glass.Milwaukee Beer Week Usually late April • Loca-tions 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 beer-related 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.The Big Brew Usually early May • Location TBA • 715-832-6942 • [email protected] • www.cv-betterbrewers.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) • [email protected] • www.madbeerweek.com An annual celebration promoting Madison’s thriving craft beer culture, enhancing beer knowledge and ap-preciation in a ten-day (two weekend) festival that fos-ters 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 • [email protected] • 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 Bu-ren 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 demonstra-tions, 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 • , [email protected] • 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.welcometoglen-dale.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.

Cottage Grove Beer Festival Usually mid June • Firemen’s Park, 220 Grove St., Cottage Grove • [email protected] • 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 • [email protected] • www.lacduflam-beaubrewfest.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 mu-sic all day.Milwaukee Brewfest Usually in late July • Coast Guard Pavillion in McKinley Park, 1600 N. Lincoln Memorial Dr., Milwaukee • 414-321-5000 • www.mil-waukeebrewfest.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.


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