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Saturday, September 20, 2014 |  Madison, WI: 66.0° F  Overcast
The Daily


Wisconsin's wide world of beer

Beer is as closely associated with Wisconsin as black-and-white cows, red barns and the Green and Gold. The statewide industry has entered a whole new era, with more breweries, more specialty brews and more aficionados who can distinguish an American IPA from an English IPA. Here we look at three sides of our love affair with beer: business, community, flavor. Please read responsibly. >More
 Here comes Hopalicious: How one special beer drives Ale Asylum's growth

Madison's Ale Asylum has rapidly become a player on the Wisconsin craft beer stage. At the heart of its ascent is its flagship beer, Hopalicious, an American Pale Ale that accounts for about 60% of the brewery's output. >More
 Savor the sour: Enjoying the wild and funky beers of Wisconsin

If I'm out in the world, expounding on the merits of a particularly mouth-puckering sour beer, there is likely to be more than one person nearby whose first question would be, "So, did you dump it out?" Sure, beer can go bad, but sour beers -- intentionally sour beers -- can be drinks of complicated beauty and simple refreshment. >More
 The conviviality of brewery mug clubs in Wisconsin

Weekend nights are usually busy in the taproom at Tyranena Brewing Co. in Lake Mills, but the first Saturday of the new year was a particularly lively scene. Dozens of people gathered around the bar, hoping they would get to join the brewery's exclusive mug club. >More
 A guide to brewery tastings and dinners during Isthmus Beer & Cheese Fest 2014 week

Isthmus Beer & Cheese Fest returns for its fifth year on Saturday, January 18, and will feature nearly sixty Wisconsin breweries and brewpubs. This number reflects the wild growth of craft brewing in recent years, among both new and long-established breweries. And, as the festival grows, so too do other beer tastings and dinners around Madison during the week surrounding it. >More
 Beer Here: Maximilian Russian Imperial Stout (standard and bourbon barrel-aged) from Vintage Brewing

"There seems to be an arms race for strength and extreme flavor in beer, so much so that the Russian Imperial Stout doesn't seem so extreme anymore," says brewmaster Scott Manning of Vintage Brewing. The style is the boldest in the stout family of beers, seasonally associated with cool conditions, and ages really well. The release of Maximilian Stout, or Max Stout for short, is perfectly timed, as craft beer drinkers look forward to full-flavored and strong beers to cope with the deepest and coldest stretch of winter. >More
 Beer Here: American IPA from Wisconsin Brewing Company

Whenever I think of Wisconsin Brewing Company brewmaster Kirby Nelson and hoppy beers, I remember him once saying: "They don't have to be a freak show in your mouth!" Those who have followed Nelson's brewing path know he avoided intensely hopped brews for more than a quarter-century while at Capital Brewery. So when he offered not one, but two IPAs among only four inaugural releases from Wisconsin Brewing last November, I was intrigued. >More
 Fourteen beers for 2014 from Madison and southern Wisconsin breweries

With the increasing number of one-off and one-time-only brews being made locally, beer lovers need to pay close attention so as not to miss them. >More
 A look ahead to Wisconsin beer in 2014: From nanos to micros to brewpubs

While major expansions among Wisconsin's high production microbreweries will likely continue to top beer headlines in 2014, growth among smaller breweries and brewpubs will be just as noticeable to beer enthusiast. >More
 A look ahead to Wisconsin beer in 2014: The big seven

It seems obvious that Wisconsin's brewing industry is undergoing some dramatic changes. Look at how jam-packed local beer shelves have become with Wisconsin-made brews. How many times do you feel information overload when you try to read your favorite brewpub's beer menu? >More
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