Milwaukee Beercation

We hit the road for a Milwaukee Beercation with ten breweries, two distilleries, plenty of incredible eats, and a stop at the National Mustard Museum. From craft brews to craft cocktails, we packed the weekend with as many pours and bites as we could handle. We’re breaking down all the details in an extra long episode covering our highlights from the trip. Pour yourself a pint and enjoy!

(Dan's edit of this recording will be available later on A One Pint Stand!)

EPISODE BEERS (from Wandering Leaf Brewing):
Courtney: Pils are Good (Czech Pils | 6.3%)
Dan: A Bit Weird, Innit? (English Dark Mild | Collaboration with A One Pint Stand | 3.9%)

LINKS:

• National Mustard Museum
• Longtable Beer Cafe
• The Sugar Maple
• Centraal Grand Café & Tappery
• Vendetta Coffee Bar
• Kopp’s Frozen Custard, Glendale
• Central Waters Milwaukee Tap Room
• Amorphic Beer
• Gathering Place Brewery
• Black Husky Brewery
• Central Standard Crafthouse, Kitchen, & Craft Distillery
• Lost Whale
• Cafe LuLu
• Supermoon Beer Company
• Third Space Brewing
• LINCOLN WAREHOUSE BUILDING
  • Museum of Beer & Brewing
  • Torzala Brewing Company
  • Jalisco’s Cantina
  • Component Beer
  • New Barons Brew Coop
  • Twisted Path Distillery
• Colectivo Coffee
• Brewery Nonic
• Courtney’s Untappd
• Dan’s Untappd
• A One Pint Stand

Visit our website at https://thebreweryadventure.com or contact us by sending an email to courtney@thebreweryadventure.com.

Be sure to subscribe to our Instagram at https://www.instagram.com/thebreweryadventure!

Transcript

Intro

SPEAKER_03 0:00

Welcome to the Brewery Adventure. I'm Courtney.

SPEAKER_00 0:03

And I'm Dan. We're here to dive into the world of your local brewery.

SPEAKER_03 0:06

It's not just about the beer, it's about the vibe, the people, and the stories behind every tap room.

SPEAKER_00 0:10

From small neighborhood spots to big bustling brew houses, we'll bring you along for the ride. So grab a pint and join us in the city. Cheers. Oh. That was so vibrant.

SPEAKER_03 0:22

Yeah.

SPEAKER_00 0:23

It's National Beer Day.

SPEAKER_03 0:25

Happy National Beer Day.

SPEAKER_00 0:26

We're recording in the Wandering Leaf Brewing Company Brew House because we forgot they had trivia tonight. Oops. And we were rather than deal with the trivia host on the microphone, we decided we'll take our chances back here getting run over by Matt on the forklift.

SPEAKER_03 0:40

Yeah. So far, so good.

SPEAKER_00 0:41

Yeah.

SPEAKER_03 0:42

You might just hear some different noises back here tonight instead of like a bustling crowd around us.

SPEAKER_00 0:46

So fun fact for those of you who don't know, Matt Holton is the head brewer here at Wandering Leaf. And Matt Waddell of Pen Name Fermentation Project is also brewing here. So they go by T one T and Two T's because Matt Waddell spells his name with one T. Oh. And Matt Holton spells his name with two T's. So just a little bit of a little bit of a brewery, brewery trivia for you. So what are you drinking, Courtney?

SPEAKER_03 1:10

I am drinking the Czech pills.

SPEAKER_00 1:12

The Czech pills.

SPEAKER_03 1:13

And I bet it has a fun name that I forgot.

SPEAKER_00 1:15

Its pills are good. Oh, it does have fun phone. Although I think they're going to think they might change it. TBD on that one. They were gonna just, I don't know. I'm not sure.

SPEAKER_03 1:23

I feel like you have inside information right now that you're not sharing with me.

SPEAKER_00 1:26

No, I he he told me and I can't remember. So there's that.

SPEAKER_03 1:30

You used to have inside information.

SPEAKER_00 1:32

Too much fun uh over the weekend. Uh seemed to have lost a few ro few rods and cones and brain cells. I'm drinking the a bit weird, isn't it? It's the English dark mile that I helped make under the tutelage of Matt Tutti's and his gargantuan feet. Yeah, that's very good.

SPEAKER_03 1:53

I hope he was not using his feet.

SPEAKER_00 1:55

No, there's no feet were used in that beer, which is good. So uh Courtney.

SPEAKER_01 2:00

Yeah.

National Mustard Museum

SPEAKER_00 2:01

We uh we've been talking a while about going on a little beer cation together. We finally decided to hit the road and we went to Milwaukee, Wisconsin. But that we had a little stop over first.

SPEAKER_03 2:16

Yeah, we had a very important stop on the way there.

SPEAKER_00 2:19

Because I know you are a woman of culture. Oh, yes, and you enjoy the finer things in life, very sophisticated. And what can be finer than mustard? Nothing, nothing, nothing at all.

SPEAKER_03 2:31

Absolutely nothing.

SPEAKER_00 2:32

Well, lucky for us, a place that's near and dear to my heart, and I've been several times before, the world's largest mustard museum. The National Mustard Museum has its address in Middleton, Wisconsin, which is just right outside Madison, Wisconsin. The cool kids call it Mad Town. We went there amidst a rain squall, I would say. It was raining cats and dogs.

SPEAKER_03 2:55

That's a good way to phrase it. It was a rain squall.

SPEAKER_00 2:56

And dead deer. 13 dead deer and 30 uh miscellaneous roadkill from turkeys to what looked like they might have been woodchucks. I don't know. They have a problem.

SPEAKER_03 3:08

It was the first road trip I've been on that someone was counting the roadkill.

SPEAKER_00 3:11

Oh, I do it every time.

SPEAKER_03 3:12

It was impressive.

SPEAKER_00 3:13

It's kind of fun. And so we got to the mustard museum, and then I opened the car door and I looked down and like by the curb, and it was it was like white water rafting weather. It was crazy. So much rain.

SPEAKER_03 3:24

It was a river.

SPEAKER_00 3:25

And we went into the mustard museum, and I would like you to describe for the listeners your emotions as you walked in.

SPEAKER_03 3:33

My obvious elation walking into the mustard museum. You walk in, and it's their like gift shop area with all kinds of mustard stuff. Anything that you could put mustard on, it's there. You can buy mustard, you can buy mustard knick-knacks, you can buy cutting boards, you can buy Wisconsin-y things. Like it's a it was a really cute gift shop. So we walk in the door, and I'm like just grinning and being a total dork, and I'm very, very sorry if I embarrassed you.

SPEAKER_00 4:01

No, it was fine. That was the I think back to my first time there, and I kind of did the same thing. I was like, what is this place? It looks from the outside, it seemingly is nondescript.

SPEAKER_01 4:10

Yes.

SPEAKER_00 4:10

And so I was wondering the first time I was there, what is this going to be? Because I'd read online reviews. It said it's a pretty eclectic place. Yeah. They have a lot of mustards there for sale, and in the museum part, they have mustards from for show. All over the world. Yeah, for show and some historical things. They also had some pretty funny stuff like some of the artwork. You know, they have the scream post, the screen painting with the with the j with the squeezable thing of mustard as the face. Just kind of fun stuff like that. We didn't want to get sidetracked, and we went down to the museum first to get the learning out of the way.

SPEAKER_03 4:43

Stay focused.

SPEAKER_00 4:43

Stay focused, stay alive, especially when you're in Middleton, Wisconsin. I went down there and I did not know that in the mustards around the world section, they actually had five or six mustards from my homeland of Columbia. Yeah. And I thought that was pretty cool. But I thought it was neat, like seeing all the different mustards, and then they've got like a little film area. There's places you can walk and look at, like, like I said before, artwork. We played the mustard ring toss, which was a lot harder than it looked. And then I think we both realized it was time to go up and try some mustards.

SPEAKER_03 5:18

It was time to go up, but let me give you my fun factoid first. Yes. Because I'm I'm gonna be full of fun factoids today. I'm just telling you. There were over 6,000 jars, bottles, and tins from over all 50 states and more than 70 countries in that museum. That's a lot.

SPEAKER_00 5:33

It's a it's a ton. And it it's not that big. So I'm wondering like, how do they keep it all? Like, because there was also a you could sign up to be in a mustard of the month club.

SPEAKER_01 5:43

Yeah, you could.

SPEAKER_00 5:44

Which I'm wondering how the logistics of that work. And I wonder how many people belong to that program. They had different options where you could get one jar a month, two jars a month. Some of it was like every other month, and they all had different price ranges and different kind of subscription options for lack of a better term. As we were walking in, or maybe it was on the drive down, I'd commented and I was thinking, how does this place stay afloat?

SPEAKER_02 6:08

Yeah.

SPEAKER_00 6:09

Because you were asking me, is it going to be crowded? And every every other concern wherever we go. Courtney does not like crowds. Which was really cool that you joined me for the state fair last year because there were like hundreds of hundreds of thousands of people there. But we were wondering, and I I I was kind of wondering, how do they stay afloat? Because a couple years ago, I remember reading an article that said they might have to close because it never really bounced back after COVID. The last time I was there was pre-COVID, it was 2019 in the fall, and I'd been there two previous times. So this was time number four. And then we walked in, and that was the most people I'd ever seen inside the mustard museum. I think it was like six or seven other people. And some little kid having a little meltdown. And I was like, okay, can we just make this mustard place for grown-ups? Uh reason 7982. Why I'm kidless by choice. But then we started shopping. I went over and got a basket. First of all, one of the things that I really love about this is you can try before you buy. Yes. And so there were some really good um different mustards that I'm like, I don't know. This one is kind of sounds, I don't know if I'd like. And then one of the mustard curators there of the museum. Would it be a mustard docent? Is that a name for it? Isn't that the word for somebody who like works at a museum? I think it's a docent. She was like, is there anything you'd like to try? And so I wanted to try that one that was in like that clay jar. And she said, There's that, there's a regular one, and then there's that version with cognac. Because that mustard brand had been around for several, several hundred years, if I remember correctly. So we tried it, tried both of them. I like the regular one better and wound up getting one of those. I think I walked out of there with eight or nine jars of mustard.

SPEAKER_03 7:56

I walked out of there with a lot of mustard, and I'm I'm only one person to eat all that mustard.

SPEAKER_00 8:00

Yeah.

SPEAKER_03 8:01

But I do think when it is eventually gone, the mustard of the month club is gonna be in my future.

SPEAKER_00 8:05

Well, and that kind of answered the question. I mean, two people there on a whim spent damn near$200 are probably gonna wind up joining the mustard club, so I think that's how they stay there.

SPEAKER_03 8:18

We're doing our part.

SPEAKER_00 8:19

We're doing our part to support the arts and the mustards.

Longtable Beer Cafe

SPEAKER_03 8:23

And then I thought, like, I mean, you can't spend all day there, you know, it eventually I mean I mean, if those other people hadn't been there and like kind of shoving in on the tasting situation, I could have been there all day.

SPEAKER_00 8:35

There's that's true. That that's those annoying kids were driving me. That was that one would wind up being a theme. It's it's going to be part of the trip. And then we're like, we need a snack, we need something. Yes. And so we did a little search on the Google and found Long Table Cafe. Or what was it called?

SPEAKER_03 8:51

Long table beer cafe.

SPEAKER_00 8:53

Long table beer cafe.

SPEAKER_03 8:55

Yeah.

SPEAKER_00 8:55

Literally a port during the storm for us. We went there, there were two spots on the end at the bar. I looked at the tap list and I was immediately excited because I saw some beers that do not ship to Minnesota, so they never get to try them. I had a beer from Trillium, Congress Street IPA, and I had a beer from Maine Beer Company, which I think Maine Beer Company may have just started shipping to Minnesota in the last year, and I had their lunch IPA, which I'm not typically an IPA person. I'm not, but when you can have IPAs of a certain caliber, I'm like, okay, twist my arm. Then we got a wonderful charcuterie board, yes, which had three different types of cheese. It had some carrots, some pickled beets, some nice toasted sourdough bread with a trout spread. There was a lot of good stuff on there, like the perfect snack. Like not like a whole meal. I mean, there they did have meal type stuff, but we knew we were headed to Milwaukee later. So that was a real fun find.

SPEAKER_03 9:57

You had uh the Potosi uh Potosi cave ale, red ale. That's right. It was delicious.

SPEAKER_00 10:03

Yeah, and I've had stuff from Potosi before, but I've never been to the brewery. So I feel like that might be maybe we should go, Dan. Another brewery adventure type thing to do.

SPEAKER_03 10:12

Here's my fun fact for long table beer cafe. So when we walked in, we sat at the bar, but there's also a bunch of tables, long tables, as the name would indicate.

SPEAKER_01 10:21

Yeah.

SPEAKER_03 10:22

Those tables are custom made in Middleton from reclaimed Newclaris Barnwood.

SPEAKER_00 10:26

Oh, that's fascinating.

SPEAKER_03 10:27

Right?

SPEAKER_00 10:28

I love that. It was a cute little place.

SPEAKER_03 10:30

It was adorable.

SPEAKER_00 10:31

And then on the way out, I noticed a cooler of all sorts of different beers.

SPEAKER_03 10:35

Yes.

SPEAKER_00 10:36

And I bought a giant Jones English style barley wine to share. He doesn't know it. I don't know when he'll listen to this, but Andy the City Elf, the head brewer at Northbound, loves English style barley wines. He has a shirt that says barley wine is life. That's awesome. He's gonna enjoy that. We'll have to drop that off and share that with him at a Wing Wednesday some some week coming up in the not too distant future.

SPEAKER_03 10:59

So And that was the whole thing about their beer cafe. They've got bottle service, you can order stuff on tap. All of their food is meant to be, everything's meant to be like a shareable community kind of experience with whoever you're there with.

SPEAKER_00 11:11

Yeah. There was a guy from New York who was sitting to our left.

SPEAKER_03 11:14

He was an interesting fella.

SPEAKER_00 11:15

He had some opinions about life. And but he uh I remember him asking, like, what uh he was gonna order food and they ordered I I said, well, the trout dip is pretty good, and he ordered it, and he's like, Oh, that is good. I didn't know what it was. So I was like, Oh, yeah. He's just very trusting of your recommendations. So already the trip is off to a great start. We're not even at our final destination yet. We had another about hour and a half drive to Milwaukee. Checked into an Airbnb in Bayview. Milwaukee's broken up into several different what I would call beer zones.

SPEAKER_03 11:55

There's I thought you were gonna say like neighborhoods or like pockets or something. Courtney, it's a beer podcast.

SPEAKER_00 12:04

Why would you think I would refer to it as simple geography? That was funny. There's like the breweries that are north of downtown. There's like the historic third ward downtown, there's the place that's across the river, kind of east of downtown. Then you've got Bayview, which is Bayview is just kind of like the neighborhood I would liken it to uh northeast Minneapolis in the sense that it has a high concentration of bars, restaurants, coffee shops, all sorts of stuff. On our way out of town, we saw a bookstore, and I'm like, oh man, we should have carved out more time. I think we would have explored the neighborhood more had it not been so rainy and windy.

SPEAKER_03 12:42

It was the windy part.

SPEAKER_00 12:43

It was not great weather for really bopping around. So we checked into our Airbnb, which I thought was really cool. Perfect location. And the first destination was the Sugar Maple, a bar that is near and dear to my heart because I discovered it when I was doing research for a trip way back when in 2013, when I had gone there to explore the city, and it showed up in Draft Magazine's top 100 beer bars, craft beer bars in the United States. And so there were actually two on Coniconick Avenue. Coniconick Avenue is the main, a big long street that goes like through Milwaukee. And another one, the other, the other beer bar that I used to go to was called Roman's Pub that is no longer there because the proprietor sadly passed away several years ago. But he was a very innovative and quirky dude. But he opened up Roman's Pub in 1978 and only had imports. Wow. Which everybody was like, You're crazy, you're not going to be able to stay open. And he wound up being one of the most iconic places. But he did have a little personal vendetta against sheep beer, even if it was craft, because on the board of his beer list was no spotted cow, not now, not ever. And people gave him a little guff for that.

SPEAKER_03 14:05

Well, I would I would give him a high five.

SPEAKER_00 14:07

Yeah, yeah. Well, even I mean, we we stopped for gas and we saw a bunch of new glaris, and there were so many different ones that were just camped out in the gas stations. Now, here's an observation that I made on previous visits to Wisconsin. I noticed that there were more craft beer options in the beer cooler. But the only craft beer option I saw at the two different gas stations that we went to, and I realize it's a small sample size, were New Glaris.

Sugar Maple

SPEAKER_03 14:33

I wonder Did they corner the market at the gas stations?

SPEAKER_00 14:36

They were like, okay, you can have more of our beer if you make us the only craft. I don't know. I mean, I imagine Nu Glaris has deep pockets. Right now they're renovating their brewery and making it even bigger. Um, and it's closed for tours. I think we had mentioned maybe maybe we could pop over to Nu Glaris. I'm like, we can't, it's not open. But I thought that was interesting. So, anyhow, Sugar Maple to meet my friends Ben and Maria Powers. Yes, they're both teachers, also on their spring break. Ben grew up in Milwaukee or just south of Milwaukee, and we met them there. They were drinking, I think Maria had a cocktail, Ben had a beer.

SPEAKER_03 15:09

She had an NA cocktail at that point.

SPEAKER_00 15:11

Oh, that's right. Because I think they had oh, they because they went to the lost whale beforehand. What did you think of the sugar maple?

SPEAKER_03 15:17

I really liked the sugar maple. It was it's very dark, like almost dive bar-y in there. But the the counter is this big, curvy, it's really, really cool.

SPEAKER_00 15:27

Yeah, looked like a massive grand piano kind of like it kind of curves. They had a really nice tap list.

SPEAKER_03 15:32

Yes.

SPEAKER_00 15:33

And they also make cocktails.

SPEAKER_03 15:35

Yes. Except I was a big idiot with my first beer.

SPEAKER_00 15:38

Why do you say that?

SPEAKER_03 15:39

All I wanted to do was get a Wisconsin beer. So I was looking at the the different styles and I saw Milwaukee, Wisconsin, and it said indeed brewing, but I'm like, it's not the same. There's no way that's the same. And then when I got my beer, you said, Oh, that's indeed. I'm like, yeah, but it's not indeed, indeed. And you're like, no, yeah, it is.

SPEAKER_00 15:59

It is indeed, indeed.

SPEAKER_03 16:00

And then I think some choice words might have come rolling out of my mouth.

SPEAKER_00 16:05

I believe the exact thing that you said was, I think that I never get this beer again. I just tastes like drinks like smells like yeah. And then they're like, ma'am, you need to Okay, the beer wasn't bad.

SPEAKER_03 16:23

The beer was great, it was fine. It was just me thinking like I'm here to drink a Milwaukee beer and I feel like I'm drinking a Minnesota beer.

SPEAKER_00 16:30

Yeah, it's okay. What I did learn after talking to talking to some different people was that the brewery in Milwaukee is mostly small batch pilot stuff that doesn't necessarily coincide with the beers that they make in Indeed.

SPEAKER_03 16:42

So maybe I did have a beer that was brewed in Milwaukee, but it still has a label on it that says Minnesota to me.

SPEAKER_00 16:49

Yeah, I think it was fine. I mean, did you did you enjoy the beer? I did enjoy it. Was it cold, bubbly, and delicious?

SPEAKER_03 16:54

I relatively reluctantly enjoyed the beer.

SPEAKER_00 16:57

Reluctantly. Should never be reluctantly enjoying a beer. Although, I mean, we uh that's one thing we did not I so we maybe this is putting in the cart before the horse, but we visited, we wound up visiting 10 total breweries, and I don't feel like we ran into any dud beers.

SPEAKER_03 17:11

No.

SPEAKER_00 17:11

So that was kind of fun.

SPEAKER_03 17:12

I mean, there were there were a lot of beers that I didn't finish, and I feel really like if you think I feel bad about chucking a beer on the ground at a beer festival, the the panic and the angst that was rolling through me when I had to like return glasses that still had beer in them. Yeah.

SPEAKER_00 17:27

Oh yeah.

SPEAKER_03 17:28

I felt awful.

SPEAKER_00 17:29

Well, it's if you finish every taster You would have been carrying me around, right?

SPEAKER_03 17:34

Exactly. Dragging me around, maybe.

SPEAKER_00 17:36

Like would have been uh mastering our ventriloquist acting with the Don't mind her. Weekend at weekend at Courtney's part one.

SPEAKER_03 17:46

But I really like I want to try everything, but like two sips of everything. Right.

SPEAKER_00 17:52

Well, and we did it, we did a lot of flights, and there it's okay to leave some beer left in the flight.

SPEAKER_03 17:56

Sometimes you say that you have to, but my heart says I feel so bad.

SPEAKER_00 18:00

Yeah, the heart says it, but your liver was like, Thank you for doing that. Because yeah, yeah, because I even I don't think I mean we drank just the right amount. It was never like a struggle to get up the next day. No, and so I felt like we tasted a bunch of stuff. I remember most of the beers that I had, like flavor-wise. So I feel like that's a that's a good thing. We even worked in some cocktails and stuff like that. Yeah. So sugar maple, and then there's a bar right on the corner of that street of Lincoln and Kanikinick called Central Grand Cafe and Tappery. And it's very Belgian themed. Also, it might be train themed, like train riding car, like old timey.

SPEAKER_03 18:38

Do you want to know why?

SPEAKER_00 18:38

Yes, I do.

SPEAKER_03 18:39

Uh, it is named for Central Station in Amsterdam and the Grand Cafes surrounding it.

SPEAKER_00 18:44

Oh. I wish I had a more you know sounder. I'll just do that. Courtney's dropping some knowledge bombs. Yeah. That's interesting. Okay. So it did have like a train depot kind of a feel.

SPEAKER_03 18:59

And their their beers were Belgian or European inspired beers, and even their food good ones was uh was supposed to have been heavily influenced by Amsterdam.

SPEAKER_00 19:08

Yeah, I thought I thought the food was really good. You got a turkey burger. Yeah, which was like the best turkey burger ever there, and I was like, good choice. I got like an Asian chicken bowl, which also looked amazing. It was so yummy, it was like the perfect level of kind of like sweet umami. The chicken had like a nice, must have had like a dusting, uh, like a little bit of a crunch, but then this nice glaze or a bunch of other vegetables in there. I just wanted something not super duper heavy. Yeah. And it was just the perfect flavorful thing. We ate a lot of good things when we were there. That stands out as being like one of my favorite things.

SPEAKER_03 19:46

It was the kickstart.

SPEAKER_00 19:47

It was the kickstart.

SPEAKER_03 19:48

It set the standard.

SPEAKER_00 19:49

The start pull of the good time machine. Um, so that was fun. Then when we were done with that, we were like, hey, there's a pub right down the road.

SPEAKER_03 20:01

You told me it was an Irish pub.

SPEAKER_00 20:03

I felt like it was. If you look at their website, they kind of like make it seem that way. Then we walked in, then there was no taps. They had beer in the coolers and a bunch of mixed drinks, and they were doing karaoke. And I was like, uh, I don't know. I think our party was split.

SPEAKER_03 20:17

Maria and I were both like, this karaoke is amazing. We can stay here.

SPEAKER_00 20:21

There was who it was like an 80s song when we went in there. Somebody was singing an 80s song, I thought. Maybe that was just a voice in my head.

SPEAKER_03 20:28

No, it was great. They were like good classic karaoke songs.

SPEAKER_00 20:32

And they were going for it. I think there's there's nothing better than bad karaoke.

SPEAKER_03 20:36

But they were good. Like they were they were into it and they were belting stuff out. Yeah. It was fantastic.

SPEAKER_00 20:41

I love karaoke when you when you have somebody who's going for all the gusto, but they're a little tone-deaf.

SPEAKER_01 20:46

Yeah.

SPEAKER_00 20:46

That was not the case at the highbury pub. The highbury pub on Kanickanick Avenue. It was good. I'm just like, I can't be here and not have a tap beer. Yeah. So then we're like, you know, or we could go back to the sugar maple. And we did.

SPEAKER_03 21:03

I think they were really excited to see us walk back in the door.

SPEAKER_00 21:05

Yeah, they're like, oh, these people.

SPEAKER_03 21:07

These guys again.

SPEAKER_00 21:08

And I had my first Wisconsin old-fashioned.

SPEAKER_03 21:11

Yes.

SPEAKER_00 21:12

Which I learned is there's a lot of different ways to make it. I think when people say Wisconsin old fashioned and they talk about brandy, they're selling it short because I watched them pour Sprite in there and I was like, What? Those sconnies in an old fashioned. So apparently you can get it with Sprite, you can get it with sour, or you can get it press style, as Maria suggested, which is a combo of soda and then sour mix. And when I got it, where did I get it? I got I wound up getting several of them throughout our life.

SPEAKER_03 21:42

You're kind of on a mission.

SPEAKER_00 21:43

So I tried them all, and they were all good. So I don't know what to tell you. I like the bourbon old fashioned better, but when in Milwaukee, I think I would I would strongly urge getting a Wisconsin old fashioned, especially if you're at the sugar maple. It was really good.

SPEAKER_03 21:56

Yeah.

SPEAKER_00 21:56

I thought it was delicious. And then it was nighttime.

SPEAKER_03 21:58

I never knew about this whole like. Like Wisconsin old fashioned versus everyone else in the world's old fashioned.

SPEAKER_00 22:04

Yeah. Well, and I wonder uh in your historical research, did you find the motivation for the Wisconsin old fashioned or how it came to be?

SPEAKER_03 22:13

No, but I will have some other fun facts coming up when we talk about one of the other establishments that we went to.

SPEAKER_00 22:18

Okay. I will wait for that with bated breath. So then it was like, okay, the first night of a trip. I have done this many a time where I've gone, as the kids say, hog wild and overdone it. And then the next day you're like, oh, that was I have this whole big day planned and I don't feel good. Right. And so I think we we called it after that. Yeah.

SPEAKER_03 22:39

And we I felt very responsible.

Vendetta Coffee Bar

SPEAKER_00 22:42

Yeah, that was good. Got a good night's sleep, you know, big full day the next day. So that was, yeah, err on the side of caution when you're first night on a trip. Don't go too crazy. Unless you're like 24, then you know we're not. We're not. We're almost double that. So yeah, it was good to know when to hold them, know when to fold them.

SPEAKER_01 23:01

Yeah.

SPEAKER_00 23:02

Then the next morning went to Vendetta Coffee Shop, which again is right there. It was all right there. I cannot tell you how happy I was that we had such a great central location where we were. We could have just stayed there. We could have just kept meandering up and down that street. There were so many bars and so many cool things. Went to Vendetta Coffee Shop. From what I gathered, it was relatively new because there used to be a different coffee shop there. I had been to Collectivo before. That's kind of like you know how Dun Brothers is here. There's a lot of different locations and they're all different. That was kind of that's kind of like Milwaukee's Dun Brothers, the Collectivo Coffee Place.

SPEAKER_03 23:37

They're also in Madison and Chicago, but we'll also get to that later.

SPEAKER_00 23:41

Oh god, a font of wisdom here. And so then we went to Vendetta. Coffee was good. I had a pistachio croissant, as the French say. That was good. That gave a nice little zing of caffeine. And then we met up with Ben and Maria.

SPEAKER_03 23:56

Yes.

SPEAKER_00 23:57

We were gonna take an Uber, but Ben and Maria were like, no. Uh Ben's dad has volunteered to take us. So picked us up.

SPEAKER_03 24:04

It was an adventure ride, Dan.

SPEAKER_00 24:05

It was an adventure ride. We we were no longer two minutes into it, and then his dad, Ben's dad, decided to try to pull a maneuver and wound up getting stuck. We were we what I think happened, he missed, he should have gone one a little bit further and taken a right.

SPEAKER_03 24:22

There was a little construction spot.

Kopp’s Frozen Custard, Glendale

SPEAKER_00 24:23

Yeah, he turned too early, realized he wasn't gonna be able to get through, and then tried to go back on a one-way to get over a curb. Over a curb. It was his wife's car. There was a little scrapage. But we were on our way to Cops Custard.

SPEAKER_03 24:38

Cops Custard.

SPEAKER_00 24:38

K-O-P-P-S. Yep. It was nice. They have a bunch of cow sculptures in the parking lot. Do you have a historical fact for this one?

SPEAKER_03 24:46

We were at the Glendale location. Yeah. My historical fact is that Cops in General is a Milwaukee landmark and it was founded in 1950 by Elsa Cop.

SPEAKER_00 24:54

Elsa Cop. Yep. Elsa Cop knows her way around some custard.

SPEAKER_03 24:57

She does. Well, and we were we were kind of told about this place. Maria had Maria had a goal for you. We talked about it the night before several times at the sugar maple. And it wasn't, it wasn't specifically Cops. She had other frozen custard options, but she said that you had only ever had Culver's frozen custard.

SPEAKER_02 25:13

Yeah.

SPEAKER_03 25:14

And she wanted to make sure that you had like a proper Wisconsin frozen custard experience.

Central Waters Milwaukee Tap Room

SPEAKER_00 25:19

It was good. It was good. It was proper. And it was Wisconsin. Went in, ordered a burger. Like a fool. Burgers were good too. Yeah, the burgers were really good. Like fool, I ordered a double cheeseburger because I didn't realize how big they were going to be. Yeah. And then I was like, oh, that's a I don't know if I'm going to have so I ordered like a single scoop custard because you got a small custard dish. And I was like, well, I'll get that in a cone. And I figured it would be a small sweet. Oh no. No. I got a waffle cone the size of Montana with cookies and cream custard. And it was really delicious. So creamy. Big chunks of Oreo cookie. The waffle cone was yummy. I don't normally get a waffle cone, but the last couple times I've splurged and I'm like, why haven't I been doing this the whole time? I always get like the I it's not the kid's cone, but it's like that kind of really crunchy the cake cone. The cake cone. So I got that, and then that was good. Then we then we got back in the car. And what I thought was interesting was Ben's dad just waited for us in the car. We're like, Don't you want to come in? Yeah. And he's like, No, I'm just gonna sit out here. And he went back. He was having some some uh he was jamming, quiet time, listening to some music and whatnot. Then we got let off at the Central Waters location, which is very close to the Pabst complex where the brewery used to be, Captain Pabst's office. It's now like a gift shop, an event center. Pabst used to have a tasting room in that little chapel that we went to, and then a couple years they sold it and Central Waters bought it. And so we went and had a bunch of Central Waters beers.

SPEAKER_03 26:48

Now So that building Yeah, let's hear it. That building is really old. It was built in 1872 and it was the first German Methodist church. And then in 1898, it was acquired by Pabst. They used it as a restaurant, they did brewery tours, they did some employee training, and then in 1996 it closed and it just kind of sat dormant for a while. Then Pabst revitalized it in 2017 and did like a pilot brewery and tap room in there. And then Central Waters came in in 2021 and made it their tap room and brewery. They still have those, there's three big, massive copper tanks that are behind the bar area. Those were originally installed by Pabst. So they kept they kept those in there.

SPEAKER_00 27:27

Okay, that's fascinating.

SPEAKER_03 27:28

Yeah.

SPEAKER_00 27:29

And then we hung out there, got some flights. They they don't joke around with their flights.

SPEAKER_03 27:34

Their flights, though those glasses are huge.

SPEAKER_00 27:37

Yeah, that had to be more than like four or five ounces or whatever is the general kind that you get. Beers were good. I like when they denote which ones are tap room only. Yes. Because Central Waters, especially in Minnesota, and for sure in Wisconsin, is widely available. You can get a lot of their specialty beers all over the place.

SPEAKER_03 27:55

Well, and it wasn't just tap room only. Central Waters has their other facility in Amherst, Wisconsin. So they had denoted on their tap menu which beers were brewed in Milwaukee and then which ones, the ones that were not marked with a star, were brewed in Amherst. Yeah. So if you were like me and were like, What's what's my Milwaukee beer? I got my flight of all just brewed in Milwaukee beers.

SPEAKER_00 28:17

Yeah. Yeah, that was good. They had some good lagers. I think my favorite one was the throwback lager, which was a kind of an homage to a pre-prohibition recipe that they must have concocted. And then I really liked the Munich Dunkel. That one was also good. What were some of your favorites?

SPEAKER_03 28:31

My favorite might have been based on the name. It was still really good beer, but I still the name is Blood Oranges on Acid.

SPEAKER_00 28:37

Oh, yeah.

SPEAKER_03 28:38

And for some reason, I that's awesome. I'll drink that all day.

SPEAKER_00 28:40

Yeah. Yeah. And that was a good beer too.

SPEAKER_03 28:43

It was a good beer.

SPEAKER_00 28:44

Was that a little on the sour side?

SPEAKER_03 28:46

It was a little on the sour side.

SPEAKER_00 28:48

You do like your sour beers.

SPEAKER_03 28:49

I do. They're delicious.

SPEAKER_00 28:50

Yeah. And that was kind of fun.

SPEAKER_03 28:52

But they again, like there wasn't there wasn't a bad beer in the bunch. Everything was really, really solid and tasty.

SPEAKER_00 28:57

Then we walked down the street to the gift shop and we had to get a picture by the Gambrinus statue.

SPEAKER_03 29:03

Yes. The patron saint of beer.

SPEAKER_00 29:05

The patron saint of beer. Then it was off to the trendy place. The place that everybody was like, oh, I gotta go here.

SPEAKER_03 29:11

The place that made me infinitely sad.

SPEAKER_00 29:14

Not because the beer was bad, though.

SPEAKER_03 29:15

Not because the beer was bad.

SPEAKER_00 29:16

Because they had some bad behaved little rug rats running around.

SPEAKER_03 29:20

Yes. We went to Amorphic Beer. Really cool building. Really good space inside. If you'd taken all the people out, it was really, really cool.

SPEAKER_02 29:27

Yeah.

SPEAKER_03 29:28

Their beers were delicious, really like some unique flavors, some different kinds of styles. Yep. Decorated really nice. Lots of exposed brick and metal.

SPEAKER_00 29:37

The table was taken from a basketball court. Yeah.

SPEAKER_03 29:41

I thought that was neat. They did some really cool things in there. So and they're they're supposed to be the sciencey brewery. So their owners have engineering backgrounds. They do a bunch of small batch alternatives to like Milwaukee's typical large production beer facilities. The tap handles are metal tools, like little wrenches and hammers. Really, really neat. But the big butt. We get in there and it's it's pretty busy. It was what? That was uh was that Friday? Yep. It was Friday, Friday afternoon. Decent amount of people in there. People decided to have, it was like a four or five-year-old's birthday party in there.

SPEAKER_02 30:14

Yeah.

SPEAKER_03 30:15

First of all, I don't know what four or five-year-old is gonna be like, yay, let's go to the brewery for my birthday. I think there's other fun things that you could do that your child would appreciate better.

SPEAKER_00 30:23

I would hope so.

SPEAKER_03 30:24

But those kids were little maniacs, they're running around like in a train, they're chasing each other around in circles, doing figurates around the tables. They're screaming, and like it's just it's it was bonkers. The parents never said anything to the kids. No one in the staff ever said anything. Like, hey, maybe those kids shouldn't be running.

SPEAKER_00 30:43

Well, and I remember when I went up to get my second beer, I overheard the guy, one of the bartenders, was talking to one of the people sitting at the bar. They're like, Do you always have birthdays here? And he was like, No, sometimes. He's like, These people want well called and they they asked about doing a pinata, and we were like, No, you can't be breaking stuff in a brewery. What are you crazy? I'm like, that's people were delusional, okay? Like, here's the thing, and depending on where you go, certain beer places have an understanding of etiquette. And I think it's like if you are willing to take the time talk to your children about how do you behave in a public place that's for adults, yeah. I don't love kids in breweries. I get why play like Wandering Leaf is a family-friendly brewery. Yes, they have activities for kids. I've been in here when there have been kids here, and for the most part, I've never seen anybody just letting their kids run wild. No, that's just something that I think as a parent or guardian of children coming into a brewery, you need to go over that with them.

SPEAKER_03 31:45

But you could also, as a staff person at the brewery, yeah, say something to the parents, or if you have to, to the children. Right. Like, no, this is not happening.

SPEAKER_00 31:55

Yeah. So that was that was a that was I'm I was gonna say a little off-putting, but no, it was very off-putting. It was to the point where I'm like, let's get out of here. I cannot hear myself think.

SPEAKER_03 32:04

So I took our empty, well, mostly some empty and some still full of beer glasses up to the bar area, and I I put them on the bar, and there's two guys up there, they're like, What are you doing? You didn't even drink those. And I said, Yeah, you know, there's there's too many kids in here. We it's time to go. We gotta get out of here. Yeah. And they were like nodding, like, yeah, this is really this is really crazy in here. They seem to be kind of regulars. But the one guy said, This is why places like this are going out of business.

SPEAKER_00 32:30

Yeah.

SPEAKER_03 32:30

Like, well, which I I mean, I don't know. My adult space did become a children's space today, so yeah.

SPEAKER_00 32:36

Well, yeah, I mean, and I don't know how much longer we would have stayed, but like if that was our only beer visit of the day, we were ready to have more beers and spend more money. So if each of us has two more beers, there's four adults. That's yeah, you know, quite a bit of revenue that just walked out of the door.

SPEAKER_03 32:52

Yeah.

SPEAKER_00 32:52

Thankfully, there was another oh well, before we move on to the next place, what was it?

SPEAKER_03 32:56

Well, yeah, we're not done with that place because they they did some cool things. They apparently have Wisconsin's hardest trivia on Monday nights.

SPEAKER_00 33:03

Oh.

SPEAKER_03 33:04

I want to know what kind of questions they're asking. What kind I want to know what their trivia is. That's a big boast.

SPEAKER_00 33:09

Have you ever been to they used to do a pretty uh difficult pub quiz at Merlin's Rest.

SPEAKER_03 33:15

Oh no.

SPEAKER_00 33:15

And it was really good, and it would always have a theme. So once you figured out the theme, it was a lot easier. But these were hard questions. Yeah. Yeah, I do love trivia. I think it's a challenge sometimes to put together a good trivia team. You definitely need to have like some expertise in a lot of different areas. Yeah. But it was kind of funny that we were there with Ben and Maria because they have helped us. We've I've been on trivia teams with them at Boom Island. We've won first place several times.

SPEAKER_03 33:42

Team teacher.

SPEAKER_00 33:43

Yeah, because you've got math, social studies. Tina Flowers of Flowers and Powers always comes up. She's got the music history. Oh, the music, like she knows songs, she knows everything. I have random trivia and sports. I know a lot of pop culture stuff. You get enough people, and it's like, oh, yeah, there's really nothing we can't answer.

SPEAKER_03 34:03

So that's a good way to do it.

SPEAKER_00 34:04

Yeah, but I would I would love to I would love to go spend a week there and just do all kind of like the fun stuff that they don't have on weekends.

SPEAKER_03 34:10

Yeah.

SPEAKER_00 34:11

Like we're recording the reason the reason we're recording in the brew house tonight at Wandering Leaf is because they've got trivia on the tab room. So Matt 2Ts was nice enough to let us come back here and set up on a picnic table.

SPEAKER_03 34:22

Yeah. If you go in on a weeknight at Amorphic, hopefully there's not kids there, but you get two dollars off full pores if you rode your bike in.

SPEAKER_00 34:29

Oh, I love that. That's really cool.

SPEAKER_03 34:31

Yeah.

SPEAKER_00 34:31

I wish if there was a place that I could ride to get a discount. I would totally do that. And the nice thing is, if you're biking to a brewery, you can have, you know, more than you would if you were driving. You still shouldn't bike. You can get a ticket for biking while intoxicated. That happened to a friend of mine, and he hit a stop sign. So maybe that was why. I don't know. What came first? The chicken or the egg. Yeah, Amorphic was good. The beers were good. I just thought, like, I could not handle any more. And the so this is the other thing. There were like some little kids, and somebody had a dog, and they were being like really rough with the dog. Yeah. And I'm like, you're going to lose a nose. You know, when stuff like that happens, I always feel bad for dogs. I also sometimes worry about like when I've been in a tap room and I see a dog, and there's just it's so loud, there's so much external stimulation. I wonder, is that dog having fun? And then I look at the dog owners and they're just totally oblivious to this. And I don't know, like, I mean, it's not my dog, so I don't know how to read the body language, but sometimes I just I wonder if people could just maybe be a little okay.

SPEAKER_03 35:34

Maybe just because you can bring your child or dog into that space doesn't mean you should.

SPEAKER_00 35:39

Right, exactly. So that was it for Amorphic. Any other uh tidbits? What was your favorite beer? You had a lot of really neat stuff in your flight.

SPEAKER_03 35:47

So that one, again, it was uh it was a sour that it was good, it was so good. It was uh cactus fruit and hibiscus.

SPEAKER_00 35:54

Yes, very aromatic, yeah, and had a nice wasn't too acidic. It wasn't like I wasn't I mean, I I carried my bag of Tums with me everywhere, and I didn't really have to reach for them after taking a sip of that.

SPEAKER_03 36:06

So that was it was your easy drinking. I could drink this all afternoon kind of sour.

SPEAKER_00 36:10

And had there not been a birthday party there, Lord knows we might have done it. Um then it was I I really liked so they had a dark Czech lager and a pale Czech lager, and then they had a Japanese rice lager. Yes, all of those were great. I would have multiple pints of each one again in my future. So I would go back to Amorphic in a heartbeat.

SPEAKER_03 36:29

But if I see kids inside, I'm just turning around and leave.

SPEAKER_00 36:31

Probably not go on a well, and also it was like Good Friday, so I'm sure a lot of people had off. Maybe that's what also. Who has your birthday on a good Friday?

SPEAKER_03 36:40

I have so many questions, but those kids were old enough to have a birthday party, someplace fun.

SPEAKER_00 36:45

Go to a climbing wall or just just go down to the lake. Go down to the lake, give each one a fishing pole and a I don't know what else. What else would a kid bring to a fishing theme party? What was the thing that people did for birthdays when you were younger? Sleepovers. Sleepovers. Yeah, yeah.

SPEAKER_03 36:59

A lot of sleepovers.

SPEAKER_00 37:00

That's pretty much. But Chuck E.

SPEAKER_03 37:02

Cheese was the one that I think I said, why aren't they just at Chuck E. Cheese? Because the kids would have more fun. Right. Which is probably like a dated thing. But then I think Ben said the same thing when we left. Yeah. No. Like maybe they should go to Chuck E. Cheese.

SPEAKER_00 37:13

Definitely. Then it was down the road, literally. Didn't we?

SPEAKER_03 37:16

So I think I think these breweries are all within like two miles of each other. Okay. There's a it's again, it's a little pocket. What did you call it earlier when I was expecting to hear the word pocket?

SPEAKER_00 37:25

Brewery zone.

SPEAKER_03 37:26

Yeah, it's a little brewery zone, like a two-mile brewery zone.

Gathering Place Brewery

SPEAKER_00 37:29

Okay, yeah, that's right. We oh, that's right, because we walked past like this dump site and we saw a cat.

SPEAKER_03 37:34

Yeah.

SPEAKER_00 37:34

And then we went to gathering place brewing.

SPEAKER_03 37:36

It was like an oasis off in the distance.

SPEAKER_00 37:39

Yeah.

SPEAKER_03 37:40

And as soon as we walked in, it was an exhale of oh, this is where we're meant to be.

SPEAKER_00 37:45

Yep. Yeah, it was really nice to just get in there. It was quiet. There were people.

SPEAKER_03 37:50

It was very zen.

SPEAKER_00 37:51

It was very zen. They had some good beers too. We got some flights, some different stuff. Yeah. We wound up hanging out there for a while. We heard some more funny stories about Ben's family and some interesting stuff. But the beers are really nice. And I think it's just like coming out of that chaotic atmosphere at Amorphic, Gathering Place was like the perfect time. I think it's sometimes when you go to a brewery, especially if you're doing them in quick succession like we were, the order and your mood matters. Like had we gone to Gathering Place first, maybe it wouldn't have been as cool. So it it's sometimes it's it's you have to think about that. Or I always think you can't rate the last place. Like if you're going to four different breweries in a day, yeah, the last place you're not gonna you're not gonna be able to like really truly appreciate it just because you probably your palate is fatigued, you might be a little bit more intoxicated than you were at the beginning of the day. So you might not remember all the details of it. Also, I think for me, the more beer I have, the more I'm into like the social interaction. I'm not really wanting to like really dissect the beer. Whereas at the first place, I'm like, okay, let's let's get into it. How does it smell? How does it look? At the last place, I'm just like, hey, this is fun. Let's play bags, you know, just kind of a different, a different mindset. So I liked it. I they had a really good Italian pilsner and an Irish dry stout.

SPEAKER_03 39:09

The Irish dry stout was really super good.

SPEAKER_00 39:11

I like those.

SPEAKER_03 39:12

And then the other one I really liked was uh it was a pineapple pale ale.

SPEAKER_00 39:16

Oh, that's right.

SPEAKER_03 39:16

Again, here's my fruity, my fruity beer.

SPEAKER_00 39:19

Yeah, but that one, so I was I was thinking about that, but I'm like, oh, I pineapple and a pale ale. I'm like, that's just gonna the pineapple's gonna completely overwhelm it. Everything. No, it was like it wasn't the cloying sweetness of the pineapple, it was like the bright, ripe fruit of the pineapple that was really, really yummy.

SPEAKER_03 39:37

And it almost felt like it had like a little spice to it. Yeah, it was really, really good.

SPEAKER_00 39:41

Yeah, that was nice. That was a good place. I'm glad we went there. It was kind of like the perfect thing. Did you have any uh historical facts about Gathering Place?

SPEAKER_03 39:48

I do. They were founded in 2017 and partly funded through Kickstarter.

SPEAKER_00 39:54

Oh, that's interesting.

SPEAKER_03 39:55

Okay, yeah, and they're they're a space that they like their whole thing is building stuff on community. Yeah, they want to have a community space. They donate, I think, at least one percent of their revenue to local nonprofits. Yeah, they do one night a week where they they pick a different nonprofit and they will donate a certain percentage of their tap room sales at night to that nonprofit.

SPEAKER_00 40:15

Yeah.

SPEAKER_03 40:15

So they're in it.

SPEAKER_00 40:16

Yeah, that was really cool.

SPEAKER_03 40:17

Yeah, and they're their decor too. Lots of really cool woodwork. They had one whole wall, floor to ceiling, with all kinds of different wood pieces that were put together. When we walked in, we walked under these big like steel arches.

SPEAKER_00 40:30

Yeah, it was it was a very neat place, unique. It had a unique feel. I would I would definitely go back there again.

SPEAKER_03 40:35

But a very cozy, comfortable feel.

SPEAKER_00 40:37

Yep, yeah. The only thing, my only complaint. I know what it's gonna be. I wish the chairs had backs.

SPEAKER_03 40:43

Yeah.

Black Husky Brewery

SPEAKER_00 40:43

Because, you know, I'm getting old and my back is feeling older. Yeah, so being more comfortable probably would have I mean we we didn't have a ton of time, but that would have that would have made the experience a little better. Yeah. But it is what it is. And then it was off to Black Husky.

SPEAKER_03 40:59

Yes.

SPEAKER_00 40:59

I have been trying to go to Black Husky since my first time. Well, not my first time in Milwaukee, but definitely since I ventured back there in 2019. And I was like, oh, Black Husky. Let's try to go there. It's kind of if you're staying in Bayview, it's on the opposite end of downtown to the north. Yeah. So it's always in the North Beer Quadrant. And I think every time I've been there, when I went with Aaron and Jeff Ziert a couple years ago, we just didn't have the bandwidth for it because it was so far out. We were more centrally located in the city. But we're like, okay, let's let's go. And I was really happy we did. Yeah. It's it's an older spot, and I think they're more whereas Amorphic felt like newer, new age. Like this is kind of your classic brewery from the standpoint that they've got a stout, a porter, a pail, like all the all the traditional styles that you'd want. Now, one thing that owner did say that he tends to brew bigger beers. Yeah. I mean, they didn't have a whole lot of laggers. They had a few. They had a doppelbox, they had an Oktoberfest, but it was more of a kind of a traditional old school spot, I would say.

SPEAKER_03 42:06

And where we were sitting behind you, there was a wall with lots and lots of dog pictures. Yeah. So their their brewery, Black Husky Brewery, was inspired by the dogs and their sled dog kennel. Yeah. So they have a wall, and each picture has like the dog's name on it. And there was a picture that had the owner Tim.

SPEAKER_00 42:24

Tim and Smokey.

SPEAKER_03 42:25

And yeah, he's he's got like his arm wrapped around the dog, and we look over and we're like, that's that guy. He's there, and he's there.

SPEAKER_00 42:32

Remember, he walked by. I asked, Are you Tim or Smokey? He's like, Oh, I'm Tim. And he kind of looked like a character right out of the TV show Vikings. Yeah. Tattoos kind of up both arms. He was pretty buff. Yeah. Like it's clear he does some sort of like intensity weightlifting, shaved head, big huge beard. Quite the character.

SPEAKER_03 42:53

Quite the character. He came over just based on that. Like, are you Tim or Smokey? He came over and just started talking to us about Milwaukee beer history, Milwaukee brewing history, giving us little gossipy things about different breweries. Yep.

SPEAKER_00 43:06

Yeah, he gave us a lot of a lot of funny little tidbits. He was friends with the owners of Lakefront, the Clitch brothers. I've met Jim Clitch before, but he was talking about Russ Clitch.

SPEAKER_03 43:18

Yeah.

SPEAKER_00 43:18

Okay, so the other brother, the brother I haven't met. He said they're both kind of polar opposites. Jim, Jim's more outgoing, Russ is more kind of an introvert. But then he was he was talking about some sort of bowling fundraiser. And that's when it got a little wacky because he's like, We're prepping for this thing. And there was something that the the guy who owned the bowling alley, Tim was like, you know, if you ever need anything, do not hesitate to ask. And then, like, when he went over there, somebody from his staff went over there and found the guy had passed away.

SPEAKER_01 43:50

Yeah.

SPEAKER_00 43:51

Like found him that he had passed away. And that was kind of a thing he's like, Oh man. So like, here's what you can do you can take over this bowling. Fundraiser. I think I there have been times where I'm like, let me know if you need anything. Yeah. Don't hesitate to ask. I just assume nobody's ever going to take me up on that. You know, they're they're just something. Someday someone will. And you're like, well, I guess I have to do this now. I need to learn how to crochet some sort of thing. Or whatever they ask you to do. In this case, it was run a bowling thing. And he just had a lot of funny stories, but I hope I get an email from him because I'd love to go back and interview him about his history in the Milwaukee beer scene because he's been around for quite a while.

SPEAKER_03 44:31

He has a lot to say, and we unfortunately had to leave because we had dinner reservations and to boogie and cut him off. And I felt so bad.

Central Standard Crafthouse, Kitchen, & Craft Distillery

SPEAKER_00 44:38

Well, and I knew time was, you know, getting a little short. And then I looked at my watch and I'm like, oh man, we gotta go. So I ordered an Uber without telling anybody. Ah, sorry, we have to go. Our Uber's here. And everybody's like, uh. So we had to get out there because we had to go to Central Standard Distillery. Yes.

SPEAKER_03 44:53

Craft House Kitchen and Craft Distillery.

SPEAKER_00 44:55

Yeah, now that came recommended from one of your friends.

SPEAKER_03 44:58

Yes. He went to college with the two owners. Okay. Um, so he he recommended that we go there. So they distill bourbon, whiskey, and vodka using local ingredients.

SPEAKER_00 45:08

Yeah. We get in there pretty busy.

SPEAKER_03 45:10

Yeah.

SPEAKER_00 45:10

I wasn't quite sure how swanky this place was going to be, but it was nice. It was the right amount of swanks. It felt casual.

SPEAKER_03 45:15

Yeah.

SPEAKER_00 45:16

They had a fish fry. And then that's where I ordered the brandy old-fashioned press.

SPEAKER_03 45:21

Yes.

SPEAKER_00 45:22

Because Maria had been talking about the get it pressed because it won't be as sweet. So it's a combo of soda water and sour. And it was good. And had the maraschino cherry, the orange wedge. It looked real nice in that glass. I'm like, this is the quintessential Wisconsin drink. And I was really glad I had that.

SPEAKER_03 45:38

It's funny you say that because Central Standard does a Wisconsin brandy old fashioned Hall of Fame. So interesting. Every year in September, you can nominate someone who you think should be in their old-fashioned Hall of Fame. Someone who's really passionate about the drink, somebody who it like makes just a really good brandy old fashioned. They get hundreds of nominations, they pick six people and like induct them into their Hall of Fame.

SPEAKER_00 46:02

That'd be really fun to go go down there for that. Do they say what time of year they do this? Is it a yearly thing?

SPEAKER_03 46:07

I I think the I think they said the nominations happen in September. Okay. So I don't know if they have some kind of event in September or shortly after that that they have like a formal induction ceremony. But I thought that was really cool.

SPEAKER_00 46:20

Yeah.

SPEAKER_03 46:20

And it was another cool building.

SPEAKER_00 46:22

Yeah, it was really neat.

SPEAKER_03 46:23

I've got facts on that too.

SPEAKER_00 46:24

Oh, let's hear them.

SPEAKER_03 46:25

That was an 1874 building that was originally designed by some like famous Milwaukee architect named Edward Townsend Mix. But when Central Standard went in there, they needed to do some like serious restoration.

SPEAKER_02 46:41

Okay.

SPEAKER_03 46:41

The building, the floors that should have been flat were sloped as much as 15 inches over 60 feet, and the brick walls leaned to the west by almost six inches per story of that building. Oh, and that was a like a multi-story building.

SPEAKER_00 46:54

Makes me think of the leaning tower of PC.

SPEAKER_03 46:56

Yeah, that's that's all I could picture in my head was this building that was slightly off to the side.

SPEAKER_00 47:00

Yeah, that was it, that was really good. I love the bar. The bar was really cool. Like the whole place was cool.

SPEAKER_03 47:05

Well, and we didn't get to see, they have a a patio, like a rooftop patio that's called the Aviary. Yeah. That's supposed to be really, really cool. But it again, like the weather wasn't that great when we were there.

SPEAKER_00 47:14

When it was raining, cats and dogs, like I don't know. That was that was like one of the slight bummer. But you know, when you're with the right people and you're having fun and you're going to different places, it doesn't matter if it's rainy or not. You're you're joking around, you're you're having a good time. Then they had another thing that's quintessentially Wisconsin is a Friday fish fry. So I was like, fish fry, let's do this. Pretty decent. I thought it was pretty good.

SPEAKER_03 47:35

I'm laughing because I got a bunch of grief from our gaming friends. Yes. When I said, We're going to we're going to Milwaukee, and they said, Are you gonna have the fish fry? I specifically are you gonna have a walleye fish fry? And I said, Absolutely not on the walleye. I don't like it. I'm never having that.

SPEAKER_00 47:52

That's interesting because when I think of walleye, I think of Minnesota.

SPEAKER_03 47:55

I feel like that's more of a Minnesota thing. I grew up with fish fries, and I don't think they were walleye fish fries ever.

SPEAKER_00 48:01

I'd seen so Urban Growler does theirs. They claim it's very Wisconsin Supper Club and they use perch. Oh. But like not walleye. I mean, when I think fish fry, I think cod. Yeah. Like fish and chips kind of a thing. So I don't know. That's what we had.

SPEAKER_03 48:16

I ordered the fish fry just so I could send a picture to the gaming people.

SPEAKER_00 48:20

That's right.

SPEAKER_03 48:22

100%.

SPEAKER_00 48:23

Yeah. Yeah. Then we said goodbye to Ben and Maria. They were headed home and we were like, we got oh wait. There's more.

SPEAKER_03 48:31

No, no, no. There's more. Like we're going on to another bar.

Lost Whale

SPEAKER_00 48:33

Oh, yeah. We're like, we can't call it a night yet. This is Friday. We survived a kid's birthday party. Yeah. Let's go to the lost whale, which is a really nice cocktail bar.

SPEAKER_01 48:43

Yeah.

SPEAKER_00 48:44

In a house. A lot of the this is the other thing I like about Bayview. A lot of the bars and things like that are in an old house. So you feel like you're in somebody's living room with which is kind of cool. You got a fancy drink that came with a flower.

SPEAKER_03 48:57

It was like It was called She Came Down in a Bubble, Doug. That's right. And we had to look up the like the video meme that it came from.

SPEAKER_00 49:04

That's right. And it was pretty funny. But it had green chili in it.

SPEAKER_03 49:09

Yeah, and it had the little bubble things in the bottom that I was pushing out. It was it was really good. Yeah.

SPEAKER_00 49:15

That was fancy.

SPEAKER_03 49:16

I put it in my hair.

SPEAKER_00 49:17

I got a Wisconsin old fashioned. I kind of laser in on a cocktail.

SPEAKER_03 49:22

You were on a mission.

SPEAKER_00 49:23

And I just wanted to try different ones. You know, when when I when I discover something that is of a certain place, I really like to try to understand the different ways it can be presented, which that's why I got so many Wisconsin old fashioned. And we weren't driving. So you know, we were at the the liberty of the Uber and the Lyft. So that was that was fine.

SPEAKER_03 49:41

So the lost whale.

SPEAKER_00 49:42

Yeah, tell me about this, because it's it it had to have been something else. Or like what's the what's what's the what's the historical learning that we're gonna have?

SPEAKER_03 49:50

The name is from an April Fool's article that circulated about whales being spotted in Lake Michigan.

SPEAKER_00 49:56

Oh, for God's sake.

SPEAKER_03 49:57

And so many people just thought that the article's real. There's a Facebook group that has about 11,000 followers of people who are hoping to catch a whale, see a whale in Lake Michigan. You know it's not in Lake Michigan.

SPEAKER_00 50:13

Whales. Whales. You know why? Because it's a freshwater lake. That doesn't stop people from thinking what could possibly happen.

SPEAKER_03 50:21

Yeah, so that's that's what they named their bar.

SPEAKER_00 50:23

That's funny. So that was that was nice. That was a cool place.

SPEAKER_03 50:26

Also, very like the the bartenders there were really super friendly and talkative.

SPEAKER_00 50:30

They had a lot of industry knowledge too. They were telling us about other places to go. Yeah.

SPEAKER_03 50:35

The bartender. I really appreciate that. Yeah, oh yeah. If I can if I can go into your bar and you're making other recommendations as the employee, like, go here, go here. I think that's awesome.

SPEAKER_00 50:44

Yeah, that was really fun. And then you know when you're like you're ready to go home, but then you realize on your way home it's really cold and the wind is really blowing and the rain is chilling you to the bone, and you're like, maybe I just need one more nightcap. That's when the sugar maple being a two-minute walk from the Airbnb becomes a genius move.

SPEAKER_03 51:05

We tried to walk back to the Airbnb. Yeah, we really made a good effort.

SPEAKER_00 51:08

Was the it was like the Death Star tractor pull of getting to the sugar maple. So we went for one more, one more nightcap, sat at the bar, thought was cool.

SPEAKER_03 51:16

At the curvy bar.

SPEAKER_00 51:17

At the curvy bar, had a drink, nice conversation, and then we're like, all right, time for bed.

SPEAKER_03 51:22

Now I can suffer through the rest of the walk home.

SPEAKER_00 51:24

Yeah, yeah. Really kind of broke it up. And then we wake up and the next day is Saturday.

SPEAKER_01 51:29

Yeah.

SPEAKER_00 51:30

Still got a whole day. That was our goodbye to Ben and Maria. They had to they had to come come back, so then we were on our own, and we had kind of looked at well, okay, maybe this is the day we'll just kind of stay in the Bayview area. So I'd done a little bit of research, and a lot of people said go to Supermoon, which was just a little bit southwest of where we were staying. But before Super Moon, but before Super Moon, we're like, we need food.

Cafe LuLu

SPEAKER_03 51:53

Yeah, we needed we needed a base to start.

SPEAKER_00 51:56

We need a base, and there was this place called Lulu's Cafe.

SPEAKER_03 51:59

Yeah.

SPEAKER_00 52:00

And we went there and it did not disappoint. They have a tap list that looks really good, but I'm like, I'm not ready for beer yet because I haven't had enough coffee, so I just needed more water. Their food was really good.

SPEAKER_03 52:10

Their food was amazing.

SPEAKER_00 52:11

You I you know, sometimes when you go and have a meal and you look at what other people order and you're like, I have entree envy. I had some serious entree envy for what you had. Yours look great.

SPEAKER_03 52:22

I had a chicken and black bean thing and a pita, and it had homemade potato chips, and the bartender recommended this is not this is not a flavor I like. I I'm normally not a blue cheese person. That's just not not something I get into. But she's like, hey, we make all of our own sauces. They don't believe in yeah, they don't want to have just like pre-made sauces, they're not gonna give you a ranch. She's like, you have to try the the blue, the blue cheese sauce. Yeah, oh my god, was it good?

SPEAKER_00 52:47

Yeah, that was really, really awesome. So and I got uh like tuna fish, uh like a seared tuna sandwich. I thought it was gonna be more like sliced, but it was like a it was like a tuna steak, like a yeah, like a tuna steak on a sandwich. Really tasty, really good. The homemade potato chips, chef's kiss, so delicious. And that was like, okay, this perfect base, not super heavy, no, but good. We were ready.

SPEAKER_03 53:11

And it was a really at the space there, really fun and funky, and it was uh it was an energetic way to start the day, I think.

SPEAKER_00 53:17

Yeah, yeah.

SPEAKER_03 53:17

And our our bartender again was incredibly friendly.

Supermoon Beer Company

SPEAKER_00 53:21

Yeah, we didn't run into really any dud bartenders. No, which I think you probably can't get a job in that town if you're not good with people. Then it was off to Super Moon Beerco. Yes. For a long time, I've believed that if craft beer and space exploration could merge and create something really special, it would be like Super Moon Beerco. They were exceptional. This place was really, really, if you are somebody who appreciates mixed fermentation, spontaneous fermentation, really clean beers. They had Caisons, they had a Belgian triple, they had a Belgian blonde, very kind of like a level above some of the other places we were going from a style standpoint, and probably a degree of difficulty, because I think it's really hard to pack so many different aromas and textures into a beer and still make it drinkable and balanced.

SPEAKER_03 54:09

Yes.

SPEAKER_00 54:10

Because I could have stayed there all day long just sipping on some of those beers.

SPEAKER_03 54:13

They were really space was so cozy.

SPEAKER_00 54:16

Yeah, you you had the perfect descriptor for it. You're like, this is like a really chic coffee shop, yeah. And it was exactly that. Really like cool artwork on the walls, bright white, couple plants, but not like over the top. It wasn't like a TGI Fridays where stuff is like no, there's stuff on stuff on stuff on the walls.

SPEAKER_03 54:35

It was very everything felt very sophisticated in there.

SPEAKER_00 54:38

Yes, so that was really good. The tap room manager, Jamie, was super nice, helped answer questions. We asked politely if we could put stickers on with beer cooler. She would go for it. No, I'm guessing you have a factoid about Super Moon Beer Co.

SPEAKER_03 54:54

So that building was 120 years old.

SPEAKER_00 54:57

I would have guessed no older than 87 years. Again, that's crazy.

SPEAKER_03 55:00

Like renovated. They opened in 2022 as the the tap room. Do you know what Supermoon is?

SPEAKER_00 55:06

Um is it uh the American version of a pressed ham in Canada?

SPEAKER_03 55:13

What it's a beer, it's a beer term, Dan.

SPEAKER_00 55:19

Oh. Tell me more.

SPEAKER_03 55:22

It is the thin whitish film, like a wild yeast or bacteria that forms when beer is exposed to oxygen during fermentation.

SPEAKER_00 55:29

Oh, well, there you go. Yeah. Oh, is that because it kind of looks like the surface of the moon?

SPEAKER_03 55:34

I I guess so.

SPEAKER_00 55:35

Okay.

SPEAKER_03 55:35

Super moon. It's different than the supermoon you're referring to.

SPEAKER_00 55:40

Exactly. Um, yeah, so supermoon, I would just say, you know, when you moon somebody, I better. It's not that kind of supermoon. I've done drive-by moonings before. Oh my god. I love, but there's something really funny about mooning somebody. So it's nice to know that the real Supermoon definition it relates to beer. It's beer. Which makes sense. Yeah. Because they do both stainless steel beers and wood age beers.

SPEAKER_03 56:02

Yes.

SPEAKER_00 56:03

So a lot of really good stuff. I would compare it to what what would what would that place be similar to in Minnesota? What do you think?

SPEAKER_03 56:09

I don't even know what I could compare it to here. That was a totally different brewery vibe for me.

SPEAKER_00 56:14

Yeah. Yeah. I think about like when I mean Lupulin has their scribbled lines beers. That's like along the lines of that. Yeah. You know, kind of like those like really like special beers that take a while to make because they spontaneously ferment. So that's not just something that's in and out of a tank in two weeks.

SPEAKER_03 56:31

When we're drinking them in stemmed wine glasses, yeah, it was really fancy.

SPEAKER_00 56:36

Yeah, it was really good. And that's why I was like, oh, I want this one. I think my first beer came in just like a normal pint glass. I'm like, ah, I need one of those fancy ones for a picture.

SPEAKER_03 56:45

And then it was time we had we had a very we had a full day, and I'm really I'm glad that it started out at Supermoon because that again was like the calm, mellow experience to just get going.

SPEAKER_00 56:55

Really did a nice job of setting the tone. We had an ambitious itinerary for the rest of the day because we wanted to go to five breweries.

SPEAKER_03 57:04

Yeah.

SPEAKER_00 57:05

That's ambitious. And then we knew that there was a distillery in the same building as the last place. So I'm like, how are we gonna be able to accomplish all this? Then it was off to third space, and we kind of lucked out with our Uber driver.

SPEAKER_03 57:16

This one was William.

SPEAKER_00 57:17

Oh, William.

SPEAKER_03 57:18

He had a lot to say.

SPEAKER_00 57:20

William had a lot of stories. He was picking us up and he he asked what we were up to. We were like going to more breweries, and he he seemed real excited about that. I think he would have like joined us if we would have asked him.

SPEAKER_03 57:32

He had a lot of local knowledge that he I think he chatted for the entire Uber ride, just pointing out this building and that building and this bar over here and that bar over there.

SPEAKER_00 57:41

There's nothing nothing worse than a ride share driver who doesn't say anything and won't play the radio. You ever had that experience? It's I'm okay with that. Oh my god, I can't stand it. Yeah, this guy was a talker, had a really nice fishing themed minivan. Yeah. Was kind of like the the thing with him. And that was fun. He was talking about bars, breweries, all sorts of stuff. I think we got him thinking about beer because he's like, Yeah, I've got a well the way he phrased it.

SPEAKER_03 58:07

Yes, he had a threesome of something waiting for him at home. He had a threesome waiting for him at home.

SPEAKER_00 58:13

Yeah, and it took me a second, but he's like raised grain threesome something, and it was a beer. It's I can't remember exactly what it was, but it took me a second. I'm like, wow, this man lives a different lifestyle than Williams. But we were talking about, he's like, where else have you been? And we're like, Yeah, we went to Black Husky last night. And he knew he knew Tim.

SPEAKER_03 58:33

He knew our new friend Tim.

Third Space Brewing

SPEAKER_00 58:34

And he knew Russ. He said he goes to lunch with Russ Klitch from Lakefront like every every other month or something like that. So he seemed like he knew a lot. He like was a good ambassador for Milwaukee, and then dropped us off at Third Space Brewing, which is a little bit kind of west of downtown, if I'm understanding the directions correctly. But Third Space is a place that started, I believe, in 2017. And I have been the last time I was in Milwaukee in 2023, I went there with Jeff and Aaron Ziert, and Aaron has this really crazy thing about he has to get either a walk or a run in every single day, or he owes Marcus, the person who does their marketing and labels. Yeah. He owes Marcus some money. So they did this thing, and it's great. I'm all in the favor of fitness and moving. But we wound up walking from like downtown to I think we were at the public market. So we were at the walk from the public market to third space, which is basically a tour of the undercarriage of the interstate system. And it was it's not a fun walk, it's god-awful, as a matter of fact. And you know, it's just like, oh, this is way better just to drive. But the beers there are really solid. I was really excited to go there. They have a huge tap list, they have a huge tap list, and they do a lot of like staff beers, like different brewer beers. I mean, I had seen on social media that they had a My Bach, and I was really excited about that. And then they had a great rice lager that was yummy, they had an amber lager that was yummy, they had a barrel-aged Irish coffee stout that was yummy, the peanut butter porter. The peanut butter porter was good. It was very leaned heavily into the roasted peanut, not so much like it wasn't super sweet. And then we had a great bartender there.

SPEAKER_03 1:00:21

Yes, we did. Her name was I don't know that we ever got her name.

SPEAKER_00 1:00:25

Was it Carmela?

SPEAKER_03 1:00:26

I don't know.

SPEAKER_00 1:00:26

Okay. Well, I'm gonna say Carmella.

SPEAKER_03 1:00:28

She was showing us pictures on her phone and telling us all about this Easter brunch she was putting together called She Is Risen.

SPEAKER_00 1:00:34

It was it was just kind of funny.

SPEAKER_03 1:00:36

It was uh the bolos that she was making for her her brunch guests.

SPEAKER_00 1:00:40

Yeah, yeah, that sounded fun. I was like, maybe they'll invite us if we're nice to them. They were playing card, they were playing what game were they playing? They were playing gin. Gin. Okay. So that was fun. Now, there was also a kid's birthday party there, and it wasn't.

SPEAKER_03 1:00:53

It wasn't crazy, it wasn't mayhem.

SPEAKER_00 1:00:55

So we had some nice beers there, and you got a really awesome green hoodie, which I'm still wearing and probably haven't taken off since that. You've just been living in that hoodie. That's okay, no judgment here. That's fine, that's fun. It was great. That was, I think Third Space is really cool. Their beers are yummy. The first time when I was there in 2017 for the beer bloggers and writers conference, they were pouring their happy place IPA, and they also had a pale ale like at the conference, and they were really good. And I wonder if that was like their launch or kickoff thing, or they were just like, Hey, can we have our beers there because we're new? I think it's a lot bigger now, they do a lot of stuff. I should have asked how many barrels of beer they do a year because I felt like it was a lot. They had a lot of big equipment back there.

SPEAKER_03 1:01:38

Those are fun facts that I did not look up.

SPEAKER_00 1:01:40

What is your fun fact for third space?

SPEAKER_03 1:01:42

They actually opened in 2016.

SPEAKER_00 1:01:44

Oh, okay.

SPEAKER_03 1:01:45

But by 2018, they were named one of the 50 fastest growing crap breweries in the country.

SPEAKER_00 1:01:50

Okay, interesting.

SPEAKER_03 1:01:51

That's not a lot of time.

SPEAKER_00 1:01:52

I mean, back then, if you were a good brewery, your your rise was fairly meteoric. Like you you got big fast.

SPEAKER_03 1:01:58

Yeah, they like they did pretty good. They're only distributed in Wisconsin, we found out.

SPEAKER_00 1:02:02

Yeah, I wasn't even gonna say it because there was when we were getting close to Menominee, I looked over on the other side of the highway and I saw a third space van park. I'm like, we just follow them.

SPEAKER_03 1:02:16

And they also had a very old building. Yeah, like their their building was a metalworks company that was founded in 1880.

SPEAKER_02 1:02:23

Oh wow.

SPEAKER_03 1:02:24

And they made that metalworks company made the first character-themed lunchbox that featured Mickey Mouse in 1935.

SPEAKER_00 1:02:32

Oh, that's really cool. Yeah, I read like those old tin. Did you ever have a like a tin lunchbox with like a the little latch and the thermos? Yeah, yeah. That's cool. I had a laser, I didn't have a tin one, I had a laser tag one that was plastic and I broke it.

SPEAKER_03 1:02:47

And before that metalworks company was there, it was a brickyard that opened in 1836.

SPEAKER_02 1:02:54

Oh wow.

SPEAKER_03 1:02:55

So all of the the cream city bricks that are all like all those beautiful brick buildings in Milwaukee, a lot of those bricks came from that brickyard. They were like two big brickyards, and that was one of them.

SPEAKER_00 1:03:04

That's so cool.

SPEAKER_03 1:03:05

Yeah.

SPEAKER_00 1:03:06

Yeah. So I didn't want to leave that place. No, but I knew we had to because we had to get to this building that Ben's dad pointed out the the previous day. Used to be a factory where they made some sort of parts for dump trucks. And I don't remember, but that was the thing. And that then we passed it. That's right when he got stuck. So it's kind of we literally came full circle. This big huge building.

SPEAKER_03 1:03:28

The Lincoln Warehouse.

SPEAKER_00 1:03:29

The Lincoln Warehouse, which is like an incubator. I think somebody said what brewery started in there that moved out.

SPEAKER_03 1:03:36

So they were the first brewery that we went to had previously been home to Enlightened Brewing, Eagle Park, and then Component, which is now in a different location in that same building.

SPEAKER_00 1:03:46

Enlightened closed like a year or two ago. Oh that was pretty cool though. Wait, Enlighten was in that same building?

Torzala Brewing Company

SPEAKER_03 1:03:51

Yeah. Huh. They were in, so the first brewery that we went to was Torzala, and they were in like a little space up on the second floor. That actual space had been Enlightened Brewing and then Eagle Park and then Component.

SPEAKER_00 1:04:03

Oh, sure, sure, sure. Okay, so Enlightened start probably started there, and then they okay. When I went to Enlighten in 2021, they were in a different building. I think we drove past it because it was over kind of in the Bayview area.

SPEAKER_03 1:04:16

Yeah, it sounds like all three of those ended up being, at least for a while, successful breweries. And it also sounds like they all kept that space, whoever moved in kept purchasing the brewing equipment from the previous brewery.

SPEAKER_00 1:04:28

Well, that's like the old the original broken clock location that started off as Northgate, then 56. Oh, then it was broken clock, and now I think the building is no longer there, or they like changed it because that's why Broken Clock moved to Marshall. Yeah, because they got that new place, but they were the last, but it was kind of like a similar thing where it was like an incubator, a place starts, gets big, moves out, another place comes in, gets big, moves out, rinse and repeat. Yeah. So that was fascinating.

SPEAKER_03 1:04:57

Torzalo is huge, it's a huge warehouse building.

SPEAKER_00 1:05:00

It's ginormous, and there's a lot of different stuff. There was the beer, what was it called? The beer museum.

SPEAKER_03 1:05:06

It's the museum of beer and brewing. Yeah. I took a very sad photo from the outside looking in.

SPEAKER_00 1:05:11

And the people at Third Space told us we should go. And the website made it sound like it was open. Yes. So we were really excited. We went there and it was dark, and that made me sad. But you know, when one door closes, another door opens. Yeah.

SPEAKER_03 1:05:23

We drowned our sorrows at Torzala.

SPEAKER_00 1:05:26

Yes, we did. And that was up on the second floor. Kind of a neat little spot. Yeah. Different flavors, different, different things going on. Also BIPOC owned, which I always love when I can find a not only, it's the first one.

SPEAKER_03 1:05:39

Oh, BIPOC woman owned. Yeah, it's the first woman owned, minority owned. And I think they're also Family Run Bury in Milwaukee. So they have um I think the the history was Polish, Iris, and and Mexican. Okay. I think.

SPEAKER_00 1:05:53

Yeah. Yeah, it was good. We got a couple flights, watched a little bit of the basketball game because it was the final four.

SPEAKER_03 1:05:59

The one Beer in particular that was a standout for me. It was the the smoky, spicy.

SPEAKER_00 1:06:05

Oh, that's right. What was that beer called? Oh my gosh. That was good.

SPEAKER_03 1:06:08

Dina Dynamica Dolores.

SPEAKER_00 1:06:10

Yes, Dynamica Dolores. That was an interesting, like really yeah, not too much spice, but it definitely It was not too much spice.

SPEAKER_03 1:06:18

It was not sometimes like the smoky beers are really like overpowering on the smoke, and you can't drink more than a couple sips of it. Theirs was really, really it had a nice smoky start and then a little spice to finish it off, and it was you could keep drinking it and it was still tasty.

SPEAKER_00 1:06:32

Yeah, they had a bunch of different styles that I liked. I want to say they had some different loggers. Let me go, let me refer to my untapped. That's where this this people ask me, well, why do you have untapped? Well, so I can log the beers. So when I'm in a few years, we did.

SPEAKER_03 1:06:48

And I think we got all of we got all of their beers and all of their beers, and we did end up with one seltzer.

SPEAKER_00 1:06:53

Yeah, because they were out of something. And that's usually the only time I would ever have a seltzer.

SPEAKER_03 1:06:58

But it was a margarita seltzer. It was pretty good.

SPEAKER_00 1:07:00

Yep. So we did the Irish Dry Stout. We did the Seven Words Double IPA.

SPEAKER_03 1:07:06

The grave digga kill a kolsch.

SPEAKER_00 1:07:08

Oh yeah, that was good. That was good. I like that. The Lumberman Red, the Rouch Beer. That was Dinamika Dolores.

SPEAKER_01 1:07:14

Yeah.

Jalisco’s Cantina

SPEAKER_00 1:07:14

Yeah, and I was really like, I was like, okay, how how rouchy is this beer gonna be? Uh wheat beer, Hefeweizen. They had a their Hefeweizen was good. Yeah, it was. I think that was like my highest rated one next to the Kolsch. And the seltzer was nice. I feel like that one, I would want to go there again, like maybe first, because at that point I was pretty hungry. Yeah. I was kind of like, okay, I'm maybe like need a break from beer. Luckily, on the first floor, Jalisco Cantina, and they served their pasole by the boat full.

SPEAKER_03 1:07:47

That was that's when I had food envy.

SPEAKER_00 1:07:49

Yeah, that was it was really good. And I or even ordered like a couple tacos to go along with it because I'm like, I just thought it was going to be like a little, a little teeny tiny little bowl.

SPEAKER_03 1:07:57

It was a gigantic bowl.

SPEAKER_00 1:07:58

It was like one of the Great Lakes. Yeah. The pozole of the Great Lakes. It was yummy. Had a great, so you can get pasole like red or green. This was red, and it had hominy in it. Really luscious chunks of pork that had been braised for hours, so they literally fell apart in your mouth. The broth was very flavorful, very aromatic. And it comes, it's kind of like the Mexican version of pho. Because it comes with a side plate of like chopped onions, cilantro, cut-up radishes, and I put all of it in there and let the radishes kind of cook. That was so good. Also, it kind of rejuvenated my soul and my constitution. I feel like if it was a video game, my life meter was getting a little low. I needed the pasole of life. That did the trick.

SPEAKER_03 1:08:44

We still had some places to go.

SPEAKER_00 1:08:46

Two more breweries to get to. So then we headed to. Now, did you have any facts about the Jalisco Cantina?

SPEAKER_03 1:08:53

Only that they opened, they haven't been open for very long. They opened in February of 2025. So they've only been there for like a year.

SPEAKER_00 1:08:59

Yeah, they're doing great work. Go there, get the pasole. And that made me want to try everything else they had. So when I go back, not if, when, I'm going back there again. And I'll know to just get something different or just have the pasole be the only thing.

SPEAKER_03 1:09:13

But that is like a really nice combination. There's there's three breweries: the Mexican place and a distillery in that building, along with the museum, there's a chocolate place, there's art space. Yep. Um, there's a whole bunch of stuff packed into that warehouse building.

SPEAKER_00 1:09:26

It reminded me of the building that Tattersall was in.

SPEAKER_03 1:09:29

Yeah.

Component Beer

SPEAKER_00 1:09:30

Because then there was another, there was the Dash Fire distillery in that same building as well. Kind of a little bit uh cavernous. We had a we took a couple wrong turns trying to find the bathroom. Yeah, it was good. Then it was off to component brewing.

SPEAKER_03 1:09:44

Yes.

SPEAKER_00 1:09:45

On the first floor, and that was kind of fun. The bartender was very chipper.

SPEAKER_03 1:09:49

She had a lot to say too.

SPEAKER_00 1:09:50

She had a lot to say. My kind of bartender. Yeah. She really was going on and on about trivia. Well, she put together her own trivia. Her trivia.

SPEAKER_03 1:09:58

So she had recently done her own 90s trivia night. And she was really happy with it. So she was reading off the questions to us and another pair that were there.

SPEAKER_00 1:10:06

Yeah, yeah, that was good. They had some they had some really yummy lagers. The pierogi pills. Yeah. That was yummy. I think they also had a check pills, too. Yeah, they had a, you know, anytime you can do a check pills and something else pills. And I was really tempted to get a full pour of the check pills because I wanted it in that mug. But then I was like, eh, maybe we shouldn't do any more full pours.

SPEAKER_03 1:10:26

We're all about the glassware.

SPEAKER_00 1:10:27

Yeah. I do like some good glassware. But that was, yeah, they had a lot of different stuff. They also we did a didn't didn't we do a oh yeah, the barrel aged swirled stout.

SPEAKER_03 1:10:36

Yeah.

SPEAKER_00 1:10:37

That was a pastry stout. And I I don't usually go for pastry stouts, but that was real wasn't that like a cinnamon bun inspired stout? I thought that was pretty good.

SPEAKER_03 1:10:46

And then we also did a pumpkin barrel age, barrel aged pumpkin beer.

SPEAKER_00 1:10:50

Oh my god. Yeah. Which I do love a pumpkin beer, so that was nice. It's nice to come in when you know, find a pumpkin beer.

SPEAKER_03 1:10:58

What we didn't see, they offer ASL translated brewery tours there. Oh, that's really cool. They also have menus that have braille on them.

SPEAKER_00 1:11:06

Oh. See, now I love them even more. Yeah. Maria had been there before.

SPEAKER_03 1:11:11

Yeah.

SPEAKER_00 1:11:11

And I think she said their beer is good. Bayview Brunch. That was their brown ale.

SPEAKER_03 1:11:16

They also had really fun artwork on the walls that would be just basic old boring paintings that all of a sudden they have painted in a thing from Star Wars, or there was some other like goofy, funny stuff on their walls.

SPEAKER_00 1:11:28

I was about the trivia, I was about the chatting. I kind of lost the interest in like taking. I don't have very many pictures of the city.

SPEAKER_03 1:11:35

And I was more tapped out socially, so I was wandering around looking at stuff that wasn't gonna talk to me.

New Barons Brew Coop

SPEAKER_00 1:11:40

Yeah, the pull tabs and chandeliers IPA that I think that was that was really yummy. That was that was my highest-rated beer. Yeah, the beers were good. And then normal people would be done after that. We're not normal, not us, Courtney. We literally walked outside around the corner of the building and walked into another brewery. New Barons Brewing Cooperative. And I was excited to go there because they're a co-op.

SPEAKER_03 1:12:07

They were Wisconsin's first brewery co-op.

SPEAKER_00 1:12:10

Yes. And so I was really interested in hearing how they did that because I'm a member at Broken Clock. I think brewing cooperatives done right are a really neat concept. And so we had a nice chat with Dan the bartender.

SPEAKER_03 1:12:22

Dan was pretty great. He's also like the vice president on their board. Oh, is he?

SPEAKER_00 1:12:26

I don't know if you saw that, but I just I mean, yeah, I assumed I assumed like at a co-op there are multiple roles, multiple hats that people wear. But he was he was very knowledgeable and he was really fun to talk to. Yeah, that was nice. And I think we probably would have stayed there. At that point, I was kind of like 50-50 because I like I knew there was a yeah distillery there, but also knew my my Posole meter was running running low. I'm gonna I'm gonna patent that. Do you suppose there's a Posole of the Month Club out there?

SPEAKER_03 1:12:55

I bet you could find one.

SPEAKER_00 1:12:56

I'm gonna search for that.

SPEAKER_03 1:12:57

You should work on that.

SPEAKER_00 1:12:58

So I was like, okay, well, I don't know. Do I want to get up and walk to the distillery? I thought we'd have to leave.

SPEAKER_01 1:13:04

No.

SPEAKER_00 1:13:04

And he was like, no, you can just walk down that hallway. And so I did. I was like, well, let me get let me just go check it out. Yeah. It came back with the brandy old fashioned. Or no, no, no. It was it was a it was a rye, rye whiskey old fashioned. Because I'm like, oh, okay. Well, I want to try their rye.

SPEAKER_03 1:13:20

Well, and that was the cool thing too. Like, you could share drinks between both places. So you could take your beer over to the distillery or your fancy drink back to the brewery.

SPEAKER_00 1:13:28

That would not be allowed in Minnesota.

SPEAKER_03 1:13:29

No.

SPEAKER_00 1:13:30

I don't think that's a possibility. It was unless you were at like a brew hub. Yeah, it was really super convenient. The decor in there was really cool. That was very much my speed for, especially for the last stop of the night.

SPEAKER_03 1:13:41

Yeah.

SPEAKER_00 1:13:41

Very dark.

SPEAKER_03 1:13:42

It was very dark. Candles, candles, plants, cool lights, plants.

SPEAKER_00 1:13:46

Yeah, everything was really neat. And Elijah was the mixologist.

SPEAKER_03 1:13:50

Yes.

SPEAKER_00 1:13:51

He was really cool.

SPEAKER_03 1:13:52

Elijah, oh my God.

SPEAKER_00 1:13:54

He was a talker. Uh he was really excited to talk about what they were doing. And I think that he and the I didn't get the other gentleman's name, you know, it was not super busy, so they were doing some experiments and like, you know, maybe trying to concoct some new new flavors and whatnot. But it was really cool.

SPEAKER_03 1:14:10

And remember earlier when I said that blue cheese was not my flavor.

SPEAKER_00 1:14:13

Oh yeah.

SPEAKER_03 1:14:14

Elijah.

Twisted Path Distillery

SPEAKER_00 1:14:16

Well, that was yeah, that was so we we closed out at New Barons, said goodbye to Dan.

SPEAKER_03 1:14:23

A sad goodbye because I he was really, really nice.

SPEAKER_00 1:14:26

Yeah, and then slapped some stickers on the some prime real estate and then headed over there. Well, what I was gonna say is when you ordered, and I don't know if they do this, but I was I was pretty excited about the rye, and I was talking to him about as like kind of what their process was, and so I ordered one. He's and he poured me just like a little like sample. He's like, Well, here's the rye on its own, so you can kind of like try it before you. I thought that was really cool. So we went back over there for one last drink. Which meant it turned into two, which turned into two, but again, not driving, so we were being responsible. The people to our left said, ask about the blue cheese drink.

SPEAKER_03 1:15:00

And I'm thinking, why would I do that? That sounds terrible.

SPEAKER_00 1:15:03

Okay, and I was even on the fan. I mean, I love blue cheese.

SPEAKER_03 1:15:06

Not to drink. Well, there was a lot wrong with that for me.

SPEAKER_00 1:15:09

Don't yuck another person's yellow. Sometimes, I mean, sometimes buffalo wings are just a vehicle for blue cheese dressing, because I love it. So he was talking about a blue cheese wash. I've heard this term, I still don't quite understand it.

SPEAKER_03 1:15:21

He tried, he tried his best to explain it to us.

SPEAKER_00 1:15:24

So, from what I gather, he'll soak blue cheese in whatever it is, whatever spirit for a little while, then freeze it, and then run it through like a cheesecloth or like a filter, and then whatever that spirit is, if it's done right, takes on the essence and almost the flavor and the aroma of whatever it was washed with. And I think there's some chemical component to the fat in the blue cheese latching on to certain compounds in the spirit that create that almost like it just like becomes that thing. I don't know. But I was like, okay. Then he poured us like a little taster of a drink that he was making, and I don't remember what he called it, but I think it was like it was like this drink, and it had basically like pear, blue cheese, walnut.

SPEAKER_03 1:16:09

He had been, I don't know if you caught the exchange, he had been over in New Baron when we were there asking Dan, our new friend Dan, yeah, about what fruit pairings go with blue cheese.

SPEAKER_00 1:16:19

Oh, that's right.

SPEAKER_03 1:16:20

Okay, Dan kept telling him pear, it's always pear.

SPEAKER_00 1:16:23

Yeah, yeah. So then he like whipped up this little concoction for us with some of that blue cheese wash spirit, some pear liqueur, whatever it was. And we were sipping on it, and I was like, This is bonkers. This is crazy.

SPEAKER_03 1:16:35

It's one of those drinks my brain is saying, You should not drink that. You're not gonna like that. That's horrifying. Why would anyone do that? But you taste it and it's so good.

SPEAKER_00 1:16:43

Yeah, I was really impressed with all the different things I had.

SPEAKER_03 1:16:46

Yeah.

SPEAKER_00 1:16:47

So I think that was my s my second drink was their Wisconsin old fashioned. And then you get you had you had something real fancy and like. Right, yeah.

SPEAKER_03 1:17:01

It was really, really good.

SPEAKER_00 1:17:02

And I don't know, we probably I don't think we've mentioned the name of this distillery yet, but it was called Twisted Path Distilling.

SPEAKER_03 1:17:08

Do you know why it's called Twisted Path Distilling?

SPEAKER_00 1:17:09

No, but I feel like you're gonna tell me.

SPEAKER_03 1:17:11

The the guy that started it used to work in counter-terrorism at the CIA, and then he went into criminal prosecution, and then he went into distilling. So he named it Twisted Path because that's just kind of like a weird path in life that he took.

SPEAKER_00 1:17:28

Yeah, that's that's very good.

SPEAKER_03 1:17:30

And they had kind of a a mantra on their their website that was just everyone should find their own path without being worried about what other people are gonna think.

SPEAKER_00 1:17:38

I like that. Yeah, it certainly worked for the drinks, and I think that that was like a really nice way to cap off our trip because we were going home the next day.

SPEAKER_03 1:17:47

Another fun fact, because I'm not done there.

SPEAKER_00 1:17:49

Oh, yeah, here we go.

SPEAKER_03 1:17:50

They are also Wisconsin's only certified organic distillery.

SPEAKER_00 1:17:53

Oh, wow.

SPEAKER_03 1:17:54

Yeah, so they do vodka, gin, rum, and then we didn't sample any of this, and I feel like someone else had told us about it, but their chai liqueur is supposed to be really incredibly good.

SPEAKER_00 1:18:04

Yeah, and we missed that. Yes, and somebody was oh god, who was that? Now that's gonna bug me.

SPEAKER_03 1:18:11

Was Maria telling us that?

SPEAKER_00 1:18:12

It was either Maria or one of the bartenders talking about how they get a bottle of that and they bring it to their holiday.

SPEAKER_03 1:18:18

Somebody was telling us, somebody was telling us how good it was.

SPEAKER_00 1:18:20

So I I I don't know. I thought that was a great way to kind of end the weekend.

SPEAKER_03 1:18:23

Yeah.

SPEAKER_00 1:18:24

The perfect nightcap to our trip.

SPEAKER_03 1:18:26

Yeah.

SPEAKER_00 1:18:26

Like the really good. And I thought that yeah, I would go back there in a heartbeat.

SPEAKER_03 1:18:29

Oh my gosh, yeah.

SPEAKER_00 1:18:30

Um, I I felt like the the amount of time we were there was really good. It left me wanting more. Yeah. Like we didn't get to Lakefront.

SPEAKER_03 1:18:38

There were a bunch we didn't get to.

SPEAKER_00 1:18:39

There were some, yeah, there were other breweries that we could have gone to, other bars that we could have gone to. But I think that's good. I think it's it's nice. You have a good time when you want to go back to a place. Whereas like I've been like, I don't personally, I don't think I need to go back to Boise, Idaho.

SPEAKER_03 1:18:54

Well, they kind of they kind of did you wrong, Dan.

SPEAKER_00 1:18:56

And uh, you know, there's there's been some other places where I'm like, okay, I feel like I've seen this. Yeah, I don't really need to come back unless things dramatically change. I guess for me, that was one of the biggest eye openers was that a lot of the a lot of new breweries have come in.

SPEAKER_01 1:19:11

Yeah.

SPEAKER_00 1:19:11

Even since the last time I was there. And so I felt like there's still more new stuff happening here. And I thought, I think that's exciting.

SPEAKER_03 1:19:18

I just I really liked we were around so many really nice people, yeah, who are giving us all kinds of go try this, go try that, you can't miss out on this. They like the town they live in, they like the beer scene that they're in, the liquor scene that they're in. They want you to go experience these good things.

SPEAKER_00 1:19:33

And when you're at your favorite local brewery, oh yeah, somebody comes in from out of town, what's the first thing you want to do? Pull them over. I've got a list for you. Look, you need to go to these places because I think once we once we find stuff that we like in our own town, we want everybody to experience that. Yeah, and I think that's the mark of being a good a good citizen of your community is telling people to go. And we are not sending them, you know, they nobody said, Hey, go to this chain, or like it was all go to this place. People just I think they connect. If you're into craft beer, you're also into good coffee, yep, good restaurants, good bars, and you're not wanting you, you're you're conscious of where you're spending your money, and I think that comes across. So, like as we were giddy about being there, I think a lot of the the really nice people that we met were giddy to tell us where to go. That's the fun excitement of traveling for beer. Yes, it was so fun. It was so funny.

SPEAKER_03 1:20:29

And I also I really like we were in so many old spaces. I really like how they have repurposed buildings, taken these really old buildings, not raised them to the ground and built something new, yeah, but just repurposed them to something that works now. Yeah, and you get some of that history and you just get that old comfy feeling in them.

Colectivo Coffee

SPEAKER_00 1:20:46

Yeah. So then it was that was our Saturday night. Got up the next morning, checked out of the Airbnb, went to Collectivo Coffee. Yes, and it was nice because the sun was shining. Did you ever figure out whether your fried egg existed under the avocado on your toast?

SPEAKER_03 1:21:01

I it did not. That was uh that was kind of a thing, but I was really excited about my my avocado toast that was supposed to have arugula and goat cheese and a fried egg on it. And when they gave it to me, it was only avocado with red pepper flakes, which was a different item on the menu. So I did really sheepishly go up and say, I this is not what I ordered. Can you please give me the one I ordered? And then when they brought the new one out to me, it was still it had the arugula, it had the goat cheese, it was still missing an egg, but I couldn't go back up there a second time. It was still delicious, it was fine. I don't need that protein.

Brewery Nonic

SPEAKER_00 1:21:38

Yeah, I think after the that blue cheese washed, whatever, stayed in my nostrils pretty much the rest of the next day. And so I don't know if it was a good thing the next morning that it was like kind of living in there, but that was really fun. And then we we drove, the sun was shining for most of it, and then we're getting closer to the cities, but we're still like an hour out. You're like, we should stop one more place. And I'm like, okay, I first searched Eau Claire, and then I think some of them were closed in other things. They were closed because it's Easter Sunday, so you know. Then we were like, Well, let's try Monomine. And I was thinking, because I know you really enjoy pizza, maybe Lucette brewing is open because they have really good pizza there. Oh wow, they were closed, and then I'm like, brewery nonic, maybe they'll be oh, they're open. And I called, Do you have food? No, we we serve brunch, but blah blah blah. So we're like, okay. So I found an Herbert and Gerbert's, got a sandwich, and brought it to Brewerinonic in Menominee, Wisconsin. And that was such a neat, cute, quaint little sandwich.

SPEAKER_03 1:22:35

It was the perfect last stop on our trip.

SPEAKER_00 1:22:37

Because by then it was kind of overcast, maybe it was starting to rain a little bit. They had it was very much kind of had a pub feel. They had two beer engines, and I'm always like, okay, that's you got me, you got me so all over for you at that point, Dan. Yeah, and they they're so they're the main beer that they have on the beer engine at all times is an a British bitter, which was like a 4.2% beer called I think Strange Ways, and then they had they also had a dry Irish stout, but then you got a flight which I didn't drink all of because I was driving. That's okay, yeah. You were being very responsible.

SPEAKER_03 1:23:11

I sampled them all.

SPEAKER_00 1:23:11

Yes, and they were good.

SPEAKER_03 1:23:13

Yeah.

SPEAKER_00 1:23:13

There was a yam. No, it was a sweet potato porter.

SPEAKER_03 1:23:17

It was a sweet potato porter, it was so good.

SPEAKER_00 1:23:20

Had a neat kind of like, you know, sweet potatoes are I love sweet potatoes. They're they're they're good. The sweet potato porter was was really it was really good. Now that was an old building.

SPEAKER_03 1:23:32

Yes, it was.

SPEAKER_00 1:23:33

Uh do you want to say how old?

SPEAKER_03 1:23:34

It was a restored 1906 railway depot that used to be a train station and a feed mill, and it actually had passengers up until 1961.

SPEAKER_00 1:23:44

Oh wow, that's cool.

SPEAKER_03 1:23:45

Yeah, and it's on the Wisconsin and National Register of Historic Places.

SPEAKER_00 1:23:49

Oh, okay. If it had the windows, you know the you know, when you look at old windows, they've got like a kind of not a shimmer, but like a yeah, you know what I mean? The glass looks like a little distorted. It had those windows. I'm like, oh, this is a really cool place. I think we were talking and we both agreed that that would be a perfect place just to like camp out with like a book. Yes. Or just like and just chill, do some writing, do some reading, but again, really mellow. Yep. A weird thing with like I like things to end on certain numbers, and I'm like, we can't leave Wisconsin with only going to nine breweries. So I'm like, that was brewery number 10. That was a great.

SPEAKER_03 1:24:22

Do you know what the word nonic is?

SPEAKER_00 1:24:24

Well, I is it the British word for mooning someone? No, okay, then I don't.

SPEAKER_03 1:24:30

It's an English pint glass that has a ridge near the top that prevents glasses from sticking together when you stack them.

SPEAKER_00 1:24:35

Yes, okay, that makes sense. The nonic pint.

SPEAKER_03 1:24:37

Yeah.

SPEAKER_00 1:24:37

I actually have some nonic pint glasses.

SPEAKER_03 1:24:39

Yeah.

SPEAKER_00 1:24:40

Yeah, that is like a pub thing. And I think that's a good thing. I didn't know that that was the purpose for the thing.

SPEAKER_03 1:24:43

Yeah, that's why.

SPEAKER_00 1:24:44

Well, you learn something new every day.

SPEAKER_03 1:24:46

I'm full of fun facts today, Dan. I told you.

Final Thoughts

SPEAKER_00 1:24:48

Brainiac. You're a brainiac. So takeaways. What was the what was your favorite thing about the trip and how does it compare to? I know that you recently you've been to Dallas, you've been to Atlanta. If you could only go back to one brewery, what would you go back to?

SPEAKER_03 1:25:05

Oh gosh. That's so hard because they all had such different feels. It would depend on my mood for the day. Supermoon, I just want to hang out there all day long with a book.

SPEAKER_01 1:25:13

Yep.

SPEAKER_03 1:25:13

I could hang out there all day long with a book and be really happy with life. But if I'm feeling more energetic, I'm gonna go someplace like Third Space that was a little bit peppier. I really, really liked their space and the vibe that was in there. The only the only place that made me sad was Amorphic. Yeah. And it's because of the kids running around and not the brewery itself. Although it may maybe a little bit the brewery itself because they could have put a stop to it and didn't.

SPEAKER_00 1:25:38

Yeah, and I I I can't I can't hold that against them because like I can't. I mean, I think for me, the the place I would go back to if if I could only go back to one of the breweries that we went to, I think it would have to be third space, just because I really like their beers so much. The level of drinkability, yeah, I think across the board there was was my go-to.

SPEAKER_03 1:26:00

Oh, they had such a big list to pick from, and they had like they split their board where on one side it was these are our classics that are all the time, and then the other side was stuff that was not necessarily seasonal, but yeah, rotating. But it was still it was an enormous list.

SPEAKER_00 1:26:14

And I think I mean I would have said supermoon, except those beers don't get along with my stomach after too many. Yeah, I could have hammered away at a lot of the third space beers all day long. Yeah, I think there would be a lot of repeats that I'd want to go back to and try more of. If you if you just want to go have a nice weekend and you don't want to plan and you just want to be in a central location, Bayview. Bayview is gotta go to Bayview. Gotta check out there's so many, and there's so many places we didn't go to. We didn't go to the video game themed bar. What? The mothership. Oh, yeah. We didn't go to burn hearts, we didn't go to hot honey pies. So there's there's more. We'll have to make a return visit someday.

SPEAKER_03 1:26:53

Oh shucks.

SPEAKER_00 1:26:54

Oh, darn it.

SPEAKER_03 1:26:55

But it's gonna be someday when it's nice and sunny and we get to enjoy the lake and we get to go to lakefront and have like a scenic kind of thing.

SPEAKER_00 1:27:02

Cheese curds again. My god. Courtney, where can people find you?

SPEAKER_03 1:27:05

You can find me at the brewery adventure on Instagram or on the world wide web at the breweryadventure.com.

SPEAKER_00 1:27:13

And you can find me on Instagram, Facebook, Blue Sky, Mastodon. Just search up a one-pint stand. And we're recording at Wandering Leaf, and they have a great array of beers, some exciting things happening, and a really nice, easy drinking beer. If you're into English Dark Milds called A Bit Weird in It, come get some. It's delicious.

SPEAKER_03 1:27:35

We should also say that we are both going to be editing our own versions of this. That's right. So if you are listening to this on a one pint stand or listening to this on a brewery adventure, you should also check out the other version to see what you might be missing.

SPEAKER_00 1:27:48

So the edits will be different. I'm gonna do redo it all in German. Soutch, Gesundheit. I think I had that once on a menu. And then after you listen to Both versions, you're probably gonna want to take some time off and head to Milwaukee.

SPEAKER_03 1:28:04

Yes, would recommend.

SPEAKER_00 1:28:05

And don't forget to stop at the National Mustard Museum in Middleton, Wisconsin.

SPEAKER_03 1:28:09

Would also recommend, and please bring me back some mustard because I'm gonna need it.

SPEAKER_00 1:28:13

By then you might be down to your left. That's true. And we'll see you next time. Cheers!

SPEAKER_03 1:28:17

Cheers! Ooh, nice.