If “invasive carp” doesn't sound appetizing, how about a plate of copi? Four species imported from Asia decades ago now infest the Mississippi and other rivers in the U.S. heartland. They also threaten the Great Lakes.
This week the Beer Baron answers your questions about all things brew-related.
Brewing beer over a wood fire and fermentation in oak barrels will help tell the brewing heritage of Wisconsin.
The new facility that brews beer over an open fire opens Wednesday.
I assure you these beer styles will juice up even the juiciest hot dog.
The beers most Americans know by the name of Oktoberfest are actually two similar but distinct styles.
Beers have a long history of fruit and other culinary additions going back to the 19th century.
“You get a plaque, bragging rights, a moment of glory and it’s back to cleaning kettles and kegging,” head brewer Jeff Scanlan said.
The owners of Kravings, an immediate hit for ice cream in Waterford, are craving rapid growth of Waterford's zany milkshake concept. As many as eight locations could be open by the end of 2022.
Also, Wisconsin Brewing Co. news is all about the expansion into contract brewing.
The owners of Del-Bar in Lake Delton, Amy Wimmer and Anne Stoken, are purchasing Mr. Pancake, a seasonal breakfast restaurant in Lake Delton, from owners Dianne Thompson and daughter Liz Knoop. Mr. Pancake will get a menu expansion and workers will be able to work at both restaurants.
In the last few years, more brewers have added lagers to their seasonal or permanent lineups as a counterpoint to the still-growing amount of hazy IPA, pastry stout and other beers that do not taste like beer out there.
An event on Sunday at Wisconsin Brewing Company will showcase five beers made by a collaboration of 11 Dane County r=brewers using recipes from a Ukrainian brewery in Lviv.
Dane County brewers have collaborated to produce five beers from Pravda Brewery in Lviv that will be served up Sunday at a beer festival in Verona.
MobCraft Beer Inc., which specializes in customer-suggested brews in exotic flavors, is the new owner of the former village fire station at 122 Second St. MobCraft got a boost earlier on thanks to the ABC show "Shark Tank."
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Breakfast Foccacia
A sign at the shop at 2831 Parmenter St. thanks valued customers, saying it had been "a privilege to serve your community since 2017."
The juxtaposition of old and new in the beer world is significant, and it is hard sometimes to tease out the difference between showmanship and pure, unadulterated substance.
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Toasted Brioche with Ham, Gruyere and Apricot Jam served with Habanero Sweet Potato Bisque
This is the story of my favorite Wisconsin version of one of my favorite styles.
Under the program, restaurants and bars can extend into private property and right-of-ways — public spaces including sidewalks, streets, terraces and some alleyways. Do you support such a program in our town?
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Maple Bacon Yeast Rolls
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Five Wisconsin breweries registered a Pink Boots collaboration this year.
Ryan and Joe Benkendorf bartended at John's Main Event as young men. So now that the brothers are going into the tavern business together, they knew what they wanted. They wanted John's Main Event. Now they've got it.
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Shrimp and Blistered Shishito Succotash Gnocchi
There’s something about spring that just fits with lagers.
Susan Bulgrin, who owns three local Culver's locations, is donating 100% of this past Tuesday's sales to Chef José Andrés' World Central Kitchen to benefit Ukrainian refugees and those going hungry in Ukraine.
Susan Bulgrin, who owns three local Culver's locations, is donating 100% of her Tuesday sales to Chef José Andrés' World Central Kitchen to benefit those going hungry in Ukraine.
In her debut column for the Wisconsin State Journal, Draft Queen Katie Herrera offers the best pairings with corned beef and cabbage.
At this point, every brewery without a hazy is making a conscious decision to not make one.