Wisconsin Brewer's Guild organized the festival, with Visit Glendale tourism

More beer, more food, more space

As the name implies, the Wisconsin Beer Lovers Festival showcases craft beer exclusively from the members of the Wisconsin Brewer’s Guild (WBG), including fest-only special releases. Held around the Fountain Square of Bayshore Town Center (a mall and residential complex in Glendale, WI), the Festival fills four hours with fresh food from area restaurants, matched with craft brews from participating breweries.

Each of the pairings was detailed in a handy guide book with room for tasting notes, prepared by the fest organizers: Welcome to Glendale tourism and the Mueller Communications company, in addition to the WBG.  The festival drew close to 2,000 craft beer fans from around Wisconsin, Iowa, Illinois, Ohio, Michigan and Minnesota.

Deb Carey, president of the New Glarus Brewing Co., pouring at the festival

One of the biggest draws for this festival is the chance to meet the participating brewers and chefs. Each of the 46 booths features a brewer, a chef, or an owner, serving samples – including Deb Carey of New Glarus Brewing Co., winner of the The White House Champions of Change award (http://www.whitehouse.gov/champions/small-business/deborah-carey) and Ernst and Young’s Upper Midwest Entrepreneur of the Year.

Many chefs worked very hard to customize their food creations to highlight the specific flavors of the beer being served – including the Deepwater Grille of Ashland, WI, whose blackened whitefish paired with South Shore Brewery’s Northern Lights Ale. Ovation Restaurant prepared shrimp cakes with a crispy Panko-crust that made the Fixed Gear ale from Lakefront Brewery taste even more rich and malty. Other participating restaurants served their usual menu, such as Panda Express (Spicy Chicken) and Dr. Dawg (Chicago-style hot dogs).  The Wisconsin Milk Marketing Board supported the festival with cheeses from many of the state’s finest cheesemakers, including Carr Valley and Sartori Foods.

Thanks to greater space along two sides of the Fountain Square, and additional tables for enjoyment of food and beer, the festival unfolded at a pleasant pace. Lines moved quickly and everyone appeared to be relaxed and enjoying the savoring of wonderful Wisconsin beer and food.

Priced at $35 pre-sale, this fest a fantastic way to explore the flavors of Wisconsin’s top craft breweries, including some not distributed in Milwaukee, such as Lake Louie Brewing Co.

Solly's sliders with grilled onions

It’s a worthy summer destination for a Father’s Day weekend celebration, with many hotels within walking distance of the fest. Consider it a coup for the city of Glendale – I’m already looking forward to next year’s fest.  Cheers to Wisconsin beer!

Participating restaurants included:

Anchorage, Bar Louie, BD’s Mongolian Grill, Bravo! Cucina Italiana, California Pizza Kitchen, COA – The Heart of Mexican Street Food, Devon Seafood + Steaks, Dr. Dawg, Milwaukee Ale House, Ovation Restaurant, Panda Express, Potbelly Sandwich Works, Solly’s Grill, South Shore/Deep Water Grille, Zamboni’s and cheeses from the Wisconsin Milk Marketing Board.

Participating breweries included: Ale Asylum, Angry Minnow Restaurant & Brewery, Bull Falls Brewery, Capital Brewery, Central Waters Brewing, Chameleon Brewing, Delafield Brewhaus, Fox River Brewing Company, Great Dane Pub & Brewery – Madison, Grumpy Troll Restaurant & Brewery, Hinterland Brewing, Lake Louie Brewing LLC, Lakefront Brewery, Milwaukee Ale House, Minocqua Brewing Company, New Glarus Brewing Co., Northwoods Brewpub & Grill, O’so Brewing, Pearl Street Brewing, Potosi Brewery, Rock Bottom Brewery, Rowland’s Calumet Brewing Co., Sand Creek Brewing Co., Silver Creek Brewing, South Shore Brewery, Sprecher Brewing Company, Stevens Point Brewery, Stone Cellar Brewpub, Titletown Brewing Co., Tyranena Brewing Company, Vintage Brewing Co., and the Woodman Brewery.

For starters, enjoy the Carrot Ginger Curry Soup made with Point Horizon Wheat or a St. Patrick’s Chicken Stew with Whiskey and Brown Ale prepared with Nami Moon Chicken and New Glarus Fat Squirrel

Marinated Pork Tenderloin made with the Great Dane Emerald Isle Stout and served over Kerrygold Blarney Castle Irish cheese mashed potatoes

Metcalfe’s house-made Corned Beef and Cabbage Brats with Grilled Beer Onions made with Ale Asylum Madtown Nutbrown

Slow Roasted Wild Salmon with Caramelized Belgian Endive and Almond Piccata paired with Lake Louie Arena Premium American Pale Ale

Bock-Braised Pork Shoulder made with Capital Brewery Maibock

A variation of “ Twice-Baked Lady Apples with Wisconsin Camembert, Raisins and Dates” made with Aeppeltreow Wisconsin Apple Brandy

And to top it off, a riff on Homebrew Chef Sean Paxton’s Chocolate Stout Pudding made with Tyranena Down-N-Dirty Chocolate Oatmeal Stout

I’ll bring cookbooks with me, and there will be seasonal craft beers to sample, too – hope to see you there!

Chifa mini buns, to be paired with Flying Fish Oktoberfish

Beginning in October, Chef Jose Garces’ Latin-Asian restaurant, Chifa (707 Chestnut Street, 215-925-5555), will debut Buns & Beers happy hours. Every Monday through Friday, from 5 p.m. until 7 p.m., guests can choose from an assortment of Chef Garces’ delicious buns, each paired with a microbrew, at special prices.

“The distinctive, often unusual flavor pairings in our dishes at Chifa are an ideal mate for artisanal beers,” says Chef Garces. “And with our new happy hour pricing, our guests can join us for a light snack after a tough day in the office and experience our food and beer pairings in a fun new way.”

Buns & Beers will be available in four varieties; they are priced in pairs, with one beer and one bun for $10; two beers and two buns for $15; three beers and three buns for $20 and all four beers and buns for $25, the best deal of all. Tempting offerings include: Pork Belly, Hoisin and Pickled Carrot with togarashi mayo on steamed white bun (Philadelphia Magazine’s “Best of Philly 2009: New Dish” – pictured) paired with Flying Fish OktoberFish; Grilled Chicken, Panca Emulsion and Bacon with frisee on pan de bono, paired with Philadelphia Brewing Company Kenzinger Lager; Braised Duck and Cilantro with spicy guava on brioche bun, paired with Elysian Brewing Company Immortal IPA; and Shrimp and Chile Mayo with avocado on steamed white bun, paired with Allagash White. The four-for-four offer is especially great for sharing among a small group, sampling each beer and nibbling on each bun.

Chifa opened in early 2009 to critical acclaim; The New York Times praised the restaurant’s unusual ability to “kill two cravings [Asian and Latin] with one dish,” while Philadelphia magazine called Chef Garces’ innovative interpretations of Peruvian cuisine “a cross-cultural thrill ride…A meal at Chifa is a night out, a form of entertainment, an infusion of world culture, a culinary education, something to brag about the following day.”

Crabcake with Grilled Sweet Corn Aioli and Fresh Basil Chiffonade (Special Amber);
Curry Cauliflower Soup with Fried Brussel Sprout Leaves  (Extra Pale Ale);
Field Greens with Sweet Green Apple Vinaigrette, Blue Cheese and Spiced Pecans  (Shakparo Ale);
Chicken Braised in Pipers Scotch Ale with Chorizo Bread Pudding, Haricot Verts and Pickled Carrots (Pipers Scotch Ale);
Cream Soda Creme Brulee with Cherry Cola Chocolate Truffle and Fresh Mint (Black Bavarian).

Triskele’s is an intimate and friendly restaurant located in Walker’s Point, 1801 S. 3rd Street.   Known for its fresh and innovative cuisine, Triskele’s was opened in October 2007 by Chef Klopp who previously worked as the Executive Chef at the River Lane Inn.  Milwaukee Magazine recognized Triskele’s as one of “Top New Restaurants” of 2008.

Cost for the Sprecher beer dinner is $35 per person plus tax and gratuity. Hurry, because the dinner is almost *sold out* with just a few tables left. Reservations can be made by calling Triskele’s at: 414.837.5950.

Ten 01 – Burger
Chef Benjamin Parks of Ten 01 restaurant loves pairing the restaurant’s signature burger with Deschutes Brewery’s Mirror Pond Pale Ale. The brew’s classic hop aromas and flavor make it perfect with a burger. The hoppy bitterness provides a great balance that cuts through the fat – it’s just enough hops without being overwhelming, the perfect balance. “During the summer I live off our burgers and this beer,” says Parks.

Red Star Tavern & Roast House – Ribs
Grilled meats take center stage year round at Red Star in downtown Portland, so Chef Tom Dunklin takes a seasonal approach to beer pairings. For ribs off the backyard barbecue in summer, Dunklin recommends a Bridgeport Blue Heron Pale Ale. The round and soft texture of this pale ale complements the rich, smoky flavor of barbecued ribs, while the refreshingly crisp finish quenches a summer thirst.

Tabla Mediterranean Bistro – Salmon
Anthony Cafiero, chef de cuisine at Tabla Mediterranean Bistro, loves barbecued salmon during the summer months and recommends pairing it with a Ten Barrel Summer Ale from Bend, OR.  Salmon is naturally rich in omega-3 fatty acids and Ten Barrel’s Summer Ale offers a nice mix of malts and hops to balance the meaty flavors with a dry finish.  Cafiero likes to keep it simple, flavoring his salmon with a bit of lemon juice and fresh rosemary from the garden.

Café Nell – Pork Tenderloin
For pork tenderloin, Café Nell Executive Chef Andrew Garrett recommends pairing it with Southern Oregon Brewing Company’s SOB Pale Ale. This sweet and hoppy ale hits a balance that can be hard to find in pale ales, and it has a full front and smooth finish that completes the palate. This ale will work with any pork dish, but Garrett suggests pork tenderloin basted with a sweet plum marinade, grilled and served with fresh sweet corn basted in butter or grilled pluots.

Wildwood – Lamb
With a philosophy of letting ingredients shine, Wildwood Executive Chef Dustin Clark finds that the barbecue is the perfect medium. For grilled lamb simply seasoned with salt and pepper, Clark recommends Terminal Gravity IPA out of Enterprise. Yes, it’s hoppy… but that big hop flavor is backed by the subtle sweetness of malt for a balance that doesn’t overwhelm the mild gaminess of the lamb, but instead accentuates it.

Prince Edward Island Mussels in Bison Blonde Lager w/Fresh Shallots and Fried Parsley
Served w/Water Buffalo Bison Blonde Lager

New Glarus ”Totally Naked” Cheddar Fondue w/Grilled Usinger’s Polish Sausage and Caraway Crostini
Served w/New Glarus Totally Naked Lager

Roasted Vidalia Onion Salad w/Fresh Chives and Bacon Vinaigrette
Served w/Central Waters Ouisconsing Red Ale

Grilled Beef Short Ribs w/Founders “Dirty Bastard” Scotch Ale-Tomato Glaze and Smokey Blue Cheese Potato Croquette
Served w/Founder’s Dirty Bastard Scotch Ale

Dark Chocolate-Apricot Torte with Butter Walnut Brittle
Served w/Sand Creek Oscar Oatmeal Stout