Beer & Cheese 2014

EDITOR ERIC CHRISTENSONWRITERS TOM GIFFEY, THOM FOUNTAIN, LUKE HOPPE, STEVE FRUEHAUFPHOTOS NICK MEYER, ANDREA PAULSETHDESIGN SERENA WAGNER, ERIC CHRISTENSON

Volume One’s Celebration of ourregion’s most famous creations&BEER

DUTCH TREAT, AMERICAN DREAMan immigrant cheesemaker in Thorp is beating the rest of the U.S. – and her old countrymen in Holland – at their own gameW O R D S : T O M G I F F E Y

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IT Took jUsT sEvEN sHoRT yEARs foR MARIEkE PENTERMAN To Go fRoM bEING A NovICE CHEEsEMAkER to making the best cheese in the United States. Next up: Making the best cheese in the world.

It’s not an unrealistic possibility for the Thorp cheesemaker, who was win-ning awards for her Gouda within a few months of beginning to make the authen-tic Dutch specialty. In the meantime, Marieke – whose product bears her first name – is happy to defeat her home-land’s cheese elite at their own game. “This year we had the World Cheese Championship, and all I wanted to do was beat the Dutch,” she said with a smile during a recent open house at her family’s new dairy, cheese factory, and store on Thorp’s south side. She and the Holland’s Family Cheese team succeeded: Their Marieke Gouda Super (which is aged 18-24 months) came in fifth among all cheeses at the world contest in Madison last March. Furthermore, Holland’s Family Cheese varieties swept the first, second, and third spots in the contest’s aged Gouda category. Considering Gouda cheese takes its name from the city in Holland where it was first sold, that’s an achievement akin to an American winery beating out the best bubbly produced in Champagne, France.

And for cheese connoisseurs, Marieke Gouda is akin to a fine wine. The U.S. champion variety – Marieke Mature Gouda, which is aged six to nine months – is creamy, nutty, and caramelly. In your mouth, it almost feels like choco-late. Marieke Gouda is available in seven different ages (from two months to two years old) and 14 flavors (including black pepper, smoked, honey clover, and burn-ing mélange – which, despite its name, is sweet, not spicy, and flavored with nettles).

Everybody’s got a favorite: For Jeanne Carpenter, executive director of Wisconsin Cheese Originals, an organi-zation that promotes artisinal cheese, it’s Marieke Foenegreek, a variety fla-vored with a seed imported from Holland

that imparts a nutty, sweet flavor. “I have a standing request from my fam-ily to bring it to Thanksgiving Dinner, because the warm, rich caramel tones in the cheese perfectly compliment all the foods served in a traditional turkey din-ner,” says Carpenter, who’s also a well-known cheese blogger. “Instead of ‘Pass the mashed potatoes,’ my family wants to know, ‘Where’s the cheese plate?’ ”

And it’s not just Carpenter’s family: Judging by the line at the Pentermans’ store, everyone wants a piece (or two, or three). “The down-to-earth personality of Marieke and her family carries through to both everyday folks and cheese con-noisseurs,” Carpenter explains. “Her Gouda is one of the few cheeses that can win a national cheese competition and be served at both a white table restaurant and at a family picnic. Marieke Gouda is just like the Pentermans: high quality and approachable.”

LAND OF OPPORTUNITYSuccess has been swift for Marieke

and her husband, Rolf, who barely a decade ago immigrated to American’s Dairyland from the Netherlands. (Marieke moved here in 2003; her hus-band came a few years earlier to farm with his brother.) Like thousands of farm families for generations through-out Wisconsin’s history, the Pentermans came to Wisconsin seeking a better life. Holland is a comparatively tiny country, and farmland is scarce and expensive. “To us, America is truly a land of oppor-

tunity,” Marieke says. “What we do here we couldn’t do in Holland.”

From the beginning, Marieke had ambitions beyond dairying alone – “I thought I had to do something before I turned 30,” she says – and eventually her appetite for a taste of home led to her professional calling. Visitors from Holland brought her authentic Gouda from back home, but her supply always dwindled. As she lay awake one night, she found a solution: She would become a cheesemaker. Marieke pursued a state license – which entailed taking classes

ABOVE: Marieke Penterman shows off her national champion cheese at last year’s U.S.

Cheese Championship in Green Bay. RIGHT: An employee rotates wheels of aging Gouda at

Holland’s Family Cheese in Thorp.

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THE CHEEsE bELT A stretch of dairies on Highway 29 between Chippewa Falls and Wausau has gained attention as a place to check out in central Wisconsin. Here are the ones right off the highway, all of which have gift shops (mmm...).

yELLoWsToNE CHEEsE

24105 Cty. Hwy. MM, Cadott

LAGRANDER’s HILLsIDE DAIRy

W11299 Broek Rd., Stanley

HoLLAND’s fAMILy CHEEsE

200 W. Liberty Dr., Thorpe

NAsoNvILLE NoRTH

N14505 Sandhill Ave., Curtiss WELCoME DAIRy

H4489 Maple Rd., Colby

HAWkEyE DAIRy sToRE

118 S. Fourth St., Abbotsford

HARMoNy sPECIALTy DAIRy

R754 Spruce Ln., Athens

bLETsoE CHEEsE

8281 3rd Ln., Marathon

CHIPPEWAfALLs

WAUsAU

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and pursuing an appren-ticeship – and after two trips to Holland to study authentic techniques, Marieke was ready to get the cheese wheels rolling.

It didn’t take long for her creamy creations to gain noto-riety. In 2006, she produced her first batches of Gouda. Within four months, her Foenegreek-flavored cheese won an award. It was the first and only award given to Marieke alone; all subsequent awards have been received by the Holland’s Family Cheese team. “I never knew how much work cheesemaking was,” Marieke says, explaining why she shares the credit.

Despite her early success, Marieke didn’t dream she’d be a world-class chee-semaker in a few short years. “If you would have told me seven years ago I would be where I am today, I would have said you’d be a nutcase,” she jokes. Yet from its start as a family business with one outside employee, Holland’s Family Cheese has grown rapidly. Today, the business has about 25 employees – 15 of them full-time – and a brand-new facil-ity, which opened early this year on 100 acres just south of Highway 29. In addi-tion to a large, open-sided dairy barn where 350 cattle are milked three times a day, the operation includes a state-of-the-art milking parlor, a new factory and cheese aging facility, a sizable store, and – this being a roadside attraction in rural Wisconsin – a gargantuan fiberglass cow bearing the word “CHEESE.”

Thorp Mayor Ray Stroinski says the Peterman’s business is a big boost for the town, which lost its previous cheese factory some years ago. “We’ve talked to the motel and the filling station and some of the businesses that are located across from Holland’s Family Cheese, and everybody says their business is up,” Stroinski says. “We’ve noticed tour buses in there. Everything’s going crazy.”

ON THE FARMOn a recent Saturday, hundreds of

visitors wandered the grounds during an open house, sampling (and buying) cheese, and exploring the barn and fac-tory. In the barn, cows are milked in a space-age automated milking parlor. Between milkings, the Holsteins (and a few Brown Swiss) lounge in sand in the open-sided, “free stall” barn (in other words, Bessie can wander about as she wishes instead of being restrained in a stanchion).

The milk is piped directly from the milking parlor to the creamery; visitors to the parlor’s observation deck are invited to touch a pipe to feel the heat radiating

from the milk. If there’s a secret to her suc-cess, Marieke says this is it: Instead of relying on milk from multiple sources that may be sev-eral days old and may have changed tempera-

ture numerous times, the Pentermans use milk straight from their own cows and convert it to cheese in just five hours.

Once inside the creamery’s vast, stainless steel tanks, cultures and rennet are added to the milk to create curds, which are washed, pressed, drained, cut into blocks, and finally pressed into wheels. The identical white wheels are soaked in brine for 60 hours, then moved to the aging room, where they are painted with a substance that protects the cheese but allows it to “breath” out moisture.

In the aging room, thousands of 20-lb. wheels of cheese age on imported Dutch pine planks. It’s a centuries-old pro-cess, but the barcodes attached to each wheel of cheese are a nod to 21st-century quality control. For the first two weeks, the wheels are rotated by hand daily to ensure an even distribution of butterfat. After that, they are rotated twice weekly. The wheels of cheese and the planks themselves are also cleaned frequently to prevent mold.

The cheesemaking can be observed from the store, which, in addition to all the family’s Gouda varieties, carries a range of regional cheeses – including LaGrander’s from Stanley, Lynn Dairy from Granton, and Gingerbread Jersey from Augusta – as well as local wines, a number of imported Dutch goodies, and more. Like the barn and factory, the gift shop is new, but already the walls are half-filled with awards. It’s easy to imagine that the Pentermans will eventu-ally need an addition just for the ribbons, plaques, and trophies they collect.

The family’s competitive success is a testament to Marieke’s “skill and pas-sion in cheesemaking,” says Carpenter, of Wisconsin Cheese Originals, while the success of the business is also a tes-tament to the family’s openness. “The Pentermans have built their new facil-ity in a way that welcomes and invites visitors to see how a working farm and cheese factory operates,” she says.

“The fact that the Pentermans are adding value to their operation by mak-ing cheese right on the farm is a win-win for Wisconsin: We get to eat great cheese that adds to our local economy,” Carpenter adds.

Holland’s Family Cheese • cream-ery/store open 7am-7pm daily • 200 W. Liberty Drive, Thorp • (715) 669-5230 • hollandsfamilycheese.com • facebook.com/HollandsFamilyCheese

“To us, America is truly a land of

opportunity. What we do here we couldn’t

do in Holland.”– Marieke Penterman, cheesemaker

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bEER-bAsED TELEvIsIoNa new Eau Claire-based web series tackles beer culture from brewery to breweryW O R D S / / L U K E H O P P E

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WHEN MosT PEoPLE THINk of WIsCoNsIN THEy THINk of CHEEsE, CoWs, AND DRINkING bEER. We’re not just good at drinking beer, of course: For generations, we’ve been masters at brewing it. It’s not just us Wisconsinites, either: The craft brewing industry as a whole across the Midwest has come a long way in just the past few years. This of course has brought on something amazingly spectacular here in Eau Claire.

A new Web series highlighting craft breweries around the Midwest has just started up called Taproom Travelers. Each season will consist of six episodes (a six-pack if you will) and the very first episode showcased Eau Claire’s very own Lazy Monk Brewery. The team is made up of six individuals from all over, giving different insights into their own craft beer experiences: Jake Hrudka, Landon Cerny, Alex Drogseth, Andy Hoffman, and Troy LaBair and his wife, Stephanie.

It all started with Troy LaBair and Cerny coming together and talk-

ing about how they would like to do some sort of video project whether that would be a mini-series or a Web show, ultimately settling on Taproom Trav-elers after looking into similar series that have been happening around the nation.

Once that was set, they assembled everyone and began reaching out to lo-cal breweries, expanding their search the more they grew. Lazy Monk was the first to respond, which catapulted them to get other breweries involved such as Valkyrie Brewing in Dallas, Wis.; Pitch-fork Brewery in Hudson; and Read’s Landing Brewery near Wabasha, Minn., where the Chippewa River flows into the Mississippi.

“(Read’s Landing) is an awesome lit-tle brewery. We even had trouble find-ing it on the (website) we go to discover new breweries,” Troy LaBair said.

Each member of the team brings something different to the table culmi-nating in a masterful production that would astound even the Travel Channel.

FILM THAT BEER. Behind the scenes of Taproom Travelers, which takes you behind the scenes of regional taprooms.

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“The craft brewing industry is just blowing up now,” Hrudka said. “We looked online and not many people were doing this. The word’s really not getting out enough about it … so we were like, ‘This is perfect.’ ”

“The Midwest is al-most five years behind the coasts in terms of beer. I never would’ve thought to come to the Midwest. … I prob-ably would’ve flown right over to Colorado or something,” Stephanie LaBair said, recalling her experience growing up in Pittsburgh. “My father used to home brew, so I was brought up early on with different styles and developed my own unique pallet.”

She went on to talk about how craft brews have a stigma of snobbery sur-rounding them and that shows such as this will show the other side of beer and the brewing industry.

Taproom Travelers episodes will arrive once a month, and it won’t stop there. The team has already been in talks with breweries for the next sea-son and future seasons after that. Their current goal is finding sponsors, adver-

tisers, and alternative avenues for broadcast-ing the show, all while continuing to film new episodes.

“If I could travel around the country, drinking amazing beers with all of these guys, getting paid OK – it might not even be well – but that would be the happiest life I could live,” Troy LaBair said.

The team is also in talks about getting merchandise such as T-

shirts and coasters. “We literally sold out of the T-shirts

at the Lazy Monk premiere, and we hon-estly didn’t think we would sell a single one,” Hrudka said.

While they’re still getting estab-lished, they made sure to point out that they have a similar challenge that most of these breweries had when they first started up.

“The way we are is the kind of peo-ple that we’re highlighting,” Hrudka said. “The ones that have another job on the side, the underdogs; they’re trying to get their name out there and estab-lish themselves.”

If you’d like to find out more information about Taproom Travelers as well as take a look at their “Beer School,” check out their website at TaproomTravelers.com as well as on Facebook.com/taproomtravelers.

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“If I could travel around the country, drinking amazing

beers with all of these guys, getting paid OK – it might not even be well – but that would be the happiest life I

could live.”– Troy LaBair, on living the dream

TAPROOM SCREENING. Lazy Monk Brewery hosted a premiere party for the first six-pack of Taproom Travelers.

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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 per-fect 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

his or her next local beer-tasting adventure.

The Master Cheesemakers of Wisconsin by J. Norton / B. Dilley • $25This book features interviews with 43 Wisconsin cheesemakers, a glossary of cheesemaking terms,

tasting notes and suggested food pair-ings, 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.

&sUDs sLICEsbooks about Wisconsin beer and cheese found in Volume One’s Local Store

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THISPRODUCT

AVAILABLE!205 N. Dewey St.


EvERyoNE sAy ‘CHEEsE’Sure, beer is what made Wisconsin (or at least its biggest city) famous. But in nearly every objective category, our cheese in-dustry overshadows brewing.W O R D S / / T O M G I F F E Y

BEER CHEESEAnnUAL PRODUCTIOn

4.86 million barrels 2.85 billion pounds

PRODUCTIOn RAnk AmOng STATES

No. 12 No. 1

TOTAL PER CAPITA PRODUCTIOn

26.3 gallons per resident 497 pounds per resident

SHARE OF U.S. TOTAL 2.4% 25.5%

TOTAL PER CAPITA COnSUmPTIOn

36.2 gallons per resident 21+ N/A

BREWERIES VS. CHEESE FACTORIES

134 brewery permits (2014) 134 cheese plants

BARS VS. DAIRY FARmS

The U.S. Census Bureau esti-mates there are 2,813 drinking places in the state, while the Tavern League of Wisconsin has more than 5,000 members.

The state has 10,860 licensed dairy herds, according to the Wisconsin Agricultural Statis-tics Service.

nUmBER OF jOBS 30,440 people work directly in brewing, distributing, and sell-ing beer

65,570 directly in the dairy industry (and remember, 90 percent of Wisconsin milk becomes cheese) (2007)

DIRECT ECOnOmIC ImPACT

$3.55 billion $16.4 billion (entire dairy industry, 2007)

InDIRECT ECOnOmIC ImPACT

$8.65 billion $26.5 billion (entire dairy industry, 2007)

LICEnSE PLATE The state offers two versions of a Milwaukee Brewers license plate (one current, one retro), allowing drivers to show their Brew Crew pride.

The phrase “America’s Dairyland” is emblazoned on every standard Wisconsin plate, and the 1980s-era plates were as yellow as a block of cheddar.

OFFICIAL STATUS While a tall, cold one makes many people think fondly of Wisconsin, beer has never been made an official symbol of the state. The polka, how-ever, is the official state dance, and the old oom-pah-pah just isn’t the same unless you roll out the barrel.

Bills naming cheese the official state snack and Lactococ-cus lactis (the bacterium that makes cheese) as the official state microbe both failed in the state Legislature in recent years. However, milk is the state beverage, and the cow is the state domestic animal.

note: Beer statistics are for 2012 and cheese statistics are for 2013 unless otherwise noted. Sources: Beer Institute (beerinstitute.org), Wisconsin Department of Revenue, Wisconsin Milk Marketing Board (EatWisconsinCheese.com), U.S. Census Bureau County Business Patterns, Wisconsin Tavern League.

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EXPERT PICkslocal brewers choose their favorite beers

WE ALL HAVE OUR gO-TO bEER. Whether it’s the spe-cialty four-pack you are always on the lookout for or the 30-case that’s your go-to on grocery runs, it’s good to know what you like.

With the explosion in specialty craft brewing re-gionally and around the country, there are plenty of options when it comes to your favorite brew – almost every style you can imagine is made somwhere right here in Wisconsin.

We asked a few local brewers to talk to us about their favorite beers, both the ones they make them-selves and those crafted by others. Here’s what they told us:

jERRy bECHARDoWNER, NoRTHWooDs bREWING Co.

fAvoRITE NoRTHWooDs bREW

RoWDy RyEWHAT jERRy sAys

Its balance of rye and barley malts lends to its earthy flavors. The IPA-style hops are perfectly matched with the raw flavor of malted rye. It has a bold flavor and a smooth finish.

fAvoRITE REGIoNAL bREW

ANGRy MINNoW sEssIoNs bEER

WHAT jERRy sAys

It is true to a Sessions style of beer that we don’t brew. It has the proper balance of sour notes, but isn’t overpowering.

THEREsA & LEos fRANkLAZy MoNk bREWING

fAvoRITE LAZy MoNk bREW

boHEMIAN PILsNERWHAT THEREsA sAys

Our Bohemian Pilsner is brewed with grains and hops sourced di-rectly from the Czech Republic, giving our customers the real authentic taste of a true Czech Pilsner.


bLACk HUsky sPRoos IPA

WHAT LEos sAys

A very interesting beer comes from Black Husky Brewing in Pembine, Wis., called Sproose IPA made with spruce tips.

ERIC RykALHEAD bREWER, LUCETTE bREWING Co.

fAvoRITE LUCETTE bREW

DoUbLE DAWNWHAT ERIC sAys

I love how the beer changes as it ages. Over time the malt and yeast character really comes out.


RUsH RIvER IPAsWHAT ERIC sAys

A lot of IPAs out there have a big, resounding hop character, but this one has a really bright hop which you don’t see in this region too often.

Lucette Brewing Co.

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WHAT DoEs THE WoRLD THINk?we took to BeerAdvocate.com to find out how our local brews are viewed internationally

LUCETTE RIDE AGAIN

88“Quite an impressive APA from a small brewery, and I look forward to seeing what the future holds for Lucette. I can see Lucette making waves in the Midwest craft beer

scene someday.”

LAZy MoNk DARk LAGER

85

vALkyRIE bIG sWEDE

87NoRTHWooDs fLoPPIN’ CRoPPy

78RUsH RIvER UbER ALT

87

LEINENkUGEL’s bIG EDDy RUssIAN IMPERIAL sToUT

86“One of the better imperials I have had, even better on tap.

Smooth and creamy mouthfeel, improves with warmth. Very nice

and to be appreciated.”

“A tasty Altbier which definitely leans more on the fruity side

of the style. ABV is well hidden and the flavour profile

is robust.”

IT’s EAsy To sEE THAT THE CHIPPEWA vALLEy AND oUR sURRoUNDING WIsCoNsIN REGIoNs MAkE GREAT bEER, but we wanted to know what everyone else is saying about us. So we went to the international beer review site BeerAdvocate.com, where normal folks from around the world post their reviews and ratings of beer.

We found the best rated beer from each of a handful of local brew-ers, on a 100-point scale and found out that we do pretty dang well. Anything rated about 75 on the site is deemed a solid ‘Good’ and any-thing about 85 is ‘Very Good’. This is just the head of the pint glass too. Many of these breweries had mul-tiple beers in the mid- or high-80s, showing that not only are we excel-lent – we’re consistent.

ANGRy MINNoW RyE IPA

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Volume One: We’re interested in hearing about the Thirsty Pagan’s brewing pro-cess. Run me through some of your daily duties as head brewer.Allyson Rolph: Well, it really depends on the size of the brewery that they’re at. For me, I do pretty much everything with the assistance of two assistant brewers. So it’s everything from recipe formulation and actual brewing of the beer to cleaning kegs, cleaning serving tanks, cleaning lines. And since we’re a brew pub, we take care of everything in our own house.

How many different beers does the Thirsty Pagan make itself?Right now, we have seven full-time house

beers and the ability to have up to 15 differ-ent beers on tap. We do keep a cider from the Whitewater Winery pretty much all the time because it gives us a really nice, gluten-free cider option. … We have two brewing systems now, one is a small, two-barrel system and that’s what we’ve been using for everything up until January of this year. We then invested in the brewery and the business and got a used, seven-barrel system with four fermenters.

Of the beers you are creating now, which is your favorite and why?We are doing a series of beers where we explore other plants and herbs that have been used for bittering other than hops. We

just call it our “Not-Just-Hops” Series. So we did a couple spruce-tip beers, we did a white spruce-tip IPA earlier this summer and I really enjoyed doing that beer. So it had this really bright citrus, pine thing that was from both the hops and pine that was in it. It made a really interesting IPA.

What made you initially interested enough to make being a head brewer into a career?I think for a lot of people, when they really get into home brewing and they’re doing it a lot on their own, as long as you don’t mind having to do all the other things like clean-ing and stuff like that, it’s actually really cool to get paid to do your hobby. I had been working at an art gallery and was really getting into home brewing and I already had a pretty good relationship with the Thirsty Pagan, knew the brewer and everyone there. So it was an easy place for me to just start volunteering and hanging out, then getting an internship and then when the position

MAN’s GAME, sCHMAN’s GAMEbrewing beer can be a bit of a boys’ club, but not in SuperiorW O R D S / / S T E V E F R U E H A U F

Currently in the midst of a hectic second year as head brewer at the Thirsty Pagan, Allyson Rolph took the time to sit down and talk beer with the Volume One staff. Located in Superior, the restaurant/brewery boasts a wide variety of IPAs, domestics, and some of their very own creations.

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opened up, it was really easy for me to be able to be like “Yes, this is what I want to do. You’re going to pay for this? Perfect.”

What would your career be if brewing was never in the picture?Well, I was managing an art gallery. You know, I really don’t know. My next step would probably have been getting a job in the brewing industry. Becoming a head brewer at the place where you like to drink beer and hang out, and it was my favorite place to be anyway, it’s just a lot of fun to brew the beer at my favorite bar.

Is there one specific part of the process that you enjoy the most?I really like when we mash in, when we first add the grain and the water together in the morning. You just get this really great toasted bread smell. I really like mashing in and getting the aroma of all the grain first thing in the morning. It’s fantastic.

Any advice you would give to people interested in becoming a brewer in the Midwest?Pretty much any advice people will give you is learn as much as you possibly can, whether it be reading books or learning to home brew. Volunteer anywhere that will let you in. Learn about beer styles, the industry. Basically, just learn as much as you pos-sibly can and then find out if you really like cleaning things because that’s what we do a lot.

Being a female head brewer, do you see yourself as a role model to others?It’s a question I get a lot being a female brewer in a really male-dominated industry. I think there is no real reason that a woman can’t be a brewer. As long as she can carry a 50-lb. sack of grain and you know about beer and you really take care in cleaning and all those other things. If I’m a role model, that’s fantastic.

“I think for a lot of people, when they

really get into home brewing and they’re

doing it a lot on their own, as long as you

don’t mind having to do all the other

things like cleaning and stuff like that, it’s actually really

cool to get paid to do your hobby.”

– Alyson Rolph, on brewing

ALL SPRUCED UP. Thirsty Pagan head brewer Alyson Rolph finds some spruce tips to add a unique, distinct flavor.

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CHIPPEWA vALLEy bREWERsfive 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 Ride Again and Farmer’s Daughter, which are fan favorites.

INTEREsTING fACTThe 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.

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

DAs bIERHAUsMenomonie, founded in 2010

AboUTThe 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.

INTEREsTING fACTAll of Das Bierhaus’ beers are brewed to the standards of the Reinheitsgebot – a Bavar-ian 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 braumeister is not brewing – 120 W 6th Ave., Menomonie.

sAND CREEk bREWINGblack River falls, founded in 1999

AboUTSand Creek is one of the larger micro-breweries 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, dat-ing 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.

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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, including 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 pri-vate functions – 320 Putnam St., Eau Claire.

NoRTHWooDsEau Claire, founded in 1997

AboUTNorthwoods Brew Pub is home to a host of beers brewed on premises under the North-woods name, including Floppin’ Crappie, 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.

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THE bIg ONES: Annual Beer & Cheese EventsDunn County Humane Society Furkinfest Aug. 9, 1-5pm • Jake’s Supper Club, E5690 County Rd. D, Menomonie • (715) 235-2465 • [email protected] • www.jakessupperclub.com DCHS will be hosting its annual Furkinfest at Jake’s on the Tiki Deck. The Cutaways will be perform-ing on stage. You will be able to sample beverages from local breweries and also food from Jake’s. We will have adoptable animals coming around to visit. This is a fam-ily friendly event.great Taste of the midwest Aug. 9, 1-6pm • Olin-Turville Park, 1156 Olin-Turville Ct., Madison • [email protected] • www.greattaste.org Over 100 brew-pubs and microbreweries from the Midwest share beer and good times with six thousand patrons. Tickets tend to sell out as soon as they go on sale, typically in May.Potosi BrewFest Aug. 23 • Holiday Gardens Event Center, 101 Brewery Hollow Rd., Potosi • 608-763-4002 x106 • potosibrewery.com Sample some of the finest craft beers in the region as well as artisan cheeses and locally produced wines, plus live music.

Hops for Hockey Beer Fest Sep. 6, 1-4pm • Hobbs Ice Center, 915 Menomonie St., Eau Claire • Find this event on Facebook Enjoy an afternoon of beer sampling from a variety of local and regional brewers. The event is also hosting a naming contest for the Hops for Hockey mas-cot in which the winner scores a free case of O’So Beer (visit online to cast your vote).

Clearwater Beer Festival Sep. 8, 3-7pm • Hobbs Sports Center, 2300 Spooner Ave., Altoona • [email protected] • clearwaterbeerfest.com The Clearwater Beer Festival will feature hundreds of brews from Wisconsin breweries and beyond. Fest-goers re-ceive a commemorative festival glass and beer samples from dozens of brewers. Plus great food, music, and door prizes.

Blair Cheese Festival Sep. 11-14 • 608-989-2732, 608-989-2963 • [email protected], [email protected] • blaircheesefest.com Featuring live music every day, a truck show, tractor cruise, 5k & 10k cheese chase, pulling contests, motorcycle ralley, swap meet,

parade, flea market, craft fair, and tons of food and lots of kids entertainment.

Thirsty Troll BrewFest Sep. 13, 1-5pm • Grundahl Park, 401 Blue Mounds St., Mount Horeb • 1-88TROLLWAY • [email protected] • 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.

Hogs & Hops Sep. 14, 3-7pm • Country Jam Grounds, off Crescent Ave., Eau Claire • (715) 839-7788 • [email protected] • www.eauclaireexpress.com Produced by the Eau Claire Express, enjoy beer tastings and barbecue 3-7pm with about 75 beers from 10-11 breweries and three food vendors. From 7-11pm, cash bar with more live music.

great Lakes Brewfest Sep. 14, 3-7pm (VIP begin at 2pm) • Racine Zoo, 200 Goold St., Racine • 262-636-9312 • [email protected] • www.great-lakesbrewfest.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.

Oktoberfest: Chippewa Falls Sep. 19-21 • Northern Wisconsin State Fairgrounds, 331 Jefferson Ave., Chippewa Falls • 866-723-0340 • [email protected] • visitchippewafallswi.com A full week-end of German fun with four stages wth live entertain-ment including dance, contests and more. Experience family fun, scrumptious foods and beverages. Prost!Rails & Ales Sep. 20, 6-10pm • National Railroad Mu-seum, 2285 S Broadway, Green Bay • 920-437-7623 • www.nationalrrmuseum.org The National Railroad Museum brings historic trains and contemporary craft beers together for one fun evening.Egg Harbor AleFest Sep. 20 • Harbor View Park, 7809 Hwy 42, Egg Harbor • www.eggharboralefest.com Join us in beautiful Door County for the Egg Harbor AleFest. 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.Oktoberfest USA: La Crosse Sep. 25-28 • (608) 784-3378 • [email protected] • www.oktoberfes-tusa.com One of the biggest Oktoberfests in the world.Quivley’s grove Beerfest Oct. 4, noon-5pm • Quivley’s Grove Restaurant, 6261 Nesbitt Rd., Madison • (608) 273-4900 • [email protected] • quiveysgrove.com Enjoy 37+ breweries with over 75 beers for sam-pling. Music by Westside Andy and the Mel Ford Blues band from 1-5pm. Food from our outdoor smoke roaster available noon-4pm.

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Wisconsin Dells on Tap Oct. 18, noon-5pm (tentative) • Downtown Wisconsin Dells • 800-22-DELLS • wisdells.com Part of the Dells Autumn Harvest Fest, The Wis-consin 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 them-selves.

Brews & Breeds Brewfest Usually in October • KI Convention Center, Green Bay • brewfestgb.com For 20 years, BrewFest has offered the community great drink, food and fun in exchange for much-needed support for the animals of Bay Area Humane Society. All proceeds from the event help us house, feed and care for thou-sands of critters until they find their forever home.

Lake geneva Beer & Spirits Festival Nov. 1, 1-5pm • Grand Geneva Resort & Spa, 7020 Grand Geneva Way, Lake Geneva • 262-245-1000, ext 113 • [email protected] • www.lakegenevabeerandspirits.com Includes a commemorative tasting glass, unlimited tast-ings 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 Cheese Originals Annual Festival Nov. 1-2 • Monona Terrace, 1 John Nolen Dr., Madison • [email protected] • wicheesefest.com Cel-ebrate the state’s growing number of dairy artisans and original cheeses. Plan to meet your favorite cheesemak-er through a variety of events, including creamery and farm tours, cheesemaker dinners, educational and tast-ing seminars, and the popular Meet the Cheesemaker Gala.

Wisconsin Beer Expo Nov. 2, noon-4pm & 5-8pm • Al-liant Energy Center, 1919 Allient Energy Center Way, Madison • 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 Usually in Novem-ber • Holiday Inn Express, 3100 Wellington Pl., Eau Claire • [email protected] • www.fallfesto-fale.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.

Wine & Dine Wisconsin Nov. 16-17, 11 am-4 pm • Frontier Airlines Center, 400 W. Wisconsin Ave., Mil-waukee • (414) 223-5404 • wineanddinewisconsin.com Enjoy fine wines, craft bees, spirits and artisanal foods. Milwaukee ‘s Grand Tasting Event was thoroughly en-joyed by more than 5,000 food and wine enthusiasts last year.

Ice Cold Beer Fest Jan. 10 • Minocqua • (715) 682-9199 • [email protected] • www.minoc-quabrewingcompany.com Presented by the Minocqua Brewing Company, last year saw 25+ beer, wine and food reps and live music.

Isthmus Beer & Cheese Fest Usually mid January • Alliant Energy Center, 1919 Alliant Energy Center Way, Madison • (608) 251-5627 x 152 • [email protected] • www.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.

Beer Lover’s Brewfest Feb. 21 • Manitowoc County Expo, 4921 Expo Dr., Manitowoc • (920) 758-JAYC • [email protected] • www.manitowocjay-cees.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 participants have a large collection of Brewfest glassware.

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CHEESE FOR DAYS: Holland’s Family Cheese in Thorp is stacked with primo award-winning Gouda.

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new London Chamber 5th Annual Beer Tasting Feb. 28, 6-9pm • Crystal Falls Banquet Facility, 1500 Hand-schke Dr., New London • (920) 982-5822 • www.newlon-donchamber.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.

EAA Airventure museum Hops & Props Usually early March • EAA AirVenture Museum, 3000 Poberezny Rd., Oshkosh • 800-236-1025 • www.visitoshkosh.com Sample over 250 different beverages provided by micro-breweries and distributors from across the world. Learn about the brewing process and history, meet masterbrew-ers, and understand the distinguishing characteristics of beer styles. Great music from several live bands, plus great food and coffee.

United States Championship Cheese Contest Usually in March • The Atrium at Lambeau Field, 1265 Lombar-di 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.

Roar at the Shore Brewfest Usually late March • Ke-waunee County Fairgrounds, 3rd St., Luxemburg • www.kewauneelionsclub.org 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.

gitchee gumee Brewfest Usually in early April • Wess-man Arena, 2701 Catlin Ave., Superior • [email protected] • www.ggbrewfest.com Feauring 35+ brewer-ies from Wisconsin, Minnesota, and other states.

Between the Bluffs Beer, Wine & Cheese Festival Usually in mid April • Southside Oktoberfest Grounds, 1 Oktoberfest Strasse, La Crosse • 800-658-9424, 608-782-2366 • 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. At-tendees receive a souvenir glass.

Dairy State Cheese & Beer Festival Usually in mid April • The Brat Stop, 12304 75th St., Kenosha • 262-654-6200 • [email protected] • kenoshabeerfest.com This festival brings the best of everything Wiscon-sin 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.

International Cheese Technology Exposition Apr. 22-23 • Delta Center/Wisconsin Center, Milwaukee • www.chee-seexpo.org The 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.

Wisconsin Cheese Industry Conference April 22-23 • La Crosse Center, 300 Harborview Plz., La Crosse • 608-828-4550 • [email protected] • cheesecon-ference.org The WCIC, held biennially, is host to the nation’s cheesemakers, buttermakers and whey proces-sors. Here, manufacturers and processors are joined by their supplier partners for education, networking and the ever popular tabletop mini expo.

THE bIg ONES: Annual Beer & Cheese Events


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IT KEEPS GETTING BETTER WITH AGE. Drool-inducing aged sharp cheddar at Foster Cheese Haus in Osseo.

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6th Annual northwest Beer Fest April 25, 4-8pm • Chippe-wa Area Ice Arena, 839 First Ave., Chippewa Falls • (715) 726-2505, (715) 723-4710 • Find this event on Facebook Come sample hundreds of beers from over 30 breweries.

milwaukee Beer Week One week, usually late April • Locations throughout Milwaukee (see website for de-tails) • [email protected] • milwaukeebee-rweek.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] • cvbetterbrew-ers.org Presented by the Chippewa Valley Better Brew-ers, 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] • madbeerweek.com An annual celebra-tion 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 mid May • Calumet County Fairgrounds, 200 W. Chestnut St., Chilton • 920-849-2534 • www.rowlandsbrewery.com Presenting about 40 Wisconsin breweries, organized by Rowland’s Calumet Brewing.

kohler Festival of Beer May 29-31 • (855) 444-2838 • www.americanclubresort.com Kohler Festival of Beer is 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.

Wisconsin micro-Brewers Beer Fest Usually late May • Calumet County Fairgrounds, 200 W. Chestnut St., Chilton • 920-849-2534 • [email protected] • rowlandsbrewery.com Presented by Rowland’s Calumet Brewing.

The great Wisconsin Cheese Festival Usually in early June • Doyle Park, corner of Park Ave. & Van Buren St., Little Chute • 920-788-7390 (x303) • www.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

Beer Barons’ World of Beer Festival Usually early June • Schwabenhof Pavilion, N56 W14750 Silver Spring Dr., Menomonee Falls • worldofbeerfestival.com Last year featured dozens of breweries with lots of food and entertainment. This could be the best beer festival you’ve never heard of.great northern Beer Festival June 13, 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 from many different breweries. Feel free to ask ques-tions and make plans to visit some of the many quality breweries. Many offer free tours.

Cottage grove Beer Festival Usually mid June • Fire-men’s Park, 220 Grove St., Cottage Grove • [email protected] • 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.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 • 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.

Wisconsin Beer Lovers Festival Usually in mid-June • Bayshore Town Center, 5800 N Bayshore Dr. A256, Glendale • (414) 963-8780 • [email protected] • www.wisconsinbeerloversfest.com Presented by the Wisconsin Brewers Guild, meet 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 cui-sine and Wisconsin cheesemakers matching creative pairings of beers, dishes, and cheese.

Door County Beer Festival June 20 • Baileys Harbor Town Hall Park, Baileys Harbor • [email protected] • www.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.

Brews ‘n’ Blues Usually late June • Leach Amphithe-atre, 805 Witzel Ave., Oshkosh • www.jcioshkosh.org The Oshkosh Jaycees present an annual microbrew and music festival to raise money for local deserving chari-ties. With more than 30 brewers on hand, attendees have the opportunity to sample over 100 brews while enjoy-ing background music from several local bands.

Wisconsin Barns, Beers and Cheese Bike Tour Rough-ly one week long, usually held in June • Locations vary • [email protected] • wibbc.blogspot.com A five day biking adventure through Southwest and Northwest Wisconsin learning about real food and the people who produce it.

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 Wis-consin, plus vote in the People’s Choice Award, merch and raffles all afternoon, plus brats, hot dogs, hamburg-ers, t-shirts, 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.milwaukeebrew-fest.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 this Milwaukee festival. In addition, food and live music will be there for attendees’ enjoyment.


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DOING IT RIGHT. Lucette Brewing Company has been crafting premium brews in Menomonie since 2010.

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Beer & Cheese 2014

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