Beer, lederhosen and oompah music; the three combine into a joyous, month-long festival celebrating Wisconsin’s German roots. Where should you experience Oktoberfest this year?
Food and Drink
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Despite facing freezing temperatures much of the year, Wisconsinites consume 21 million gallons of ice cream annually: by some measures, the most in America. Where did the tasty treat originate?
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Hoist a pint at one of the several breweries in Door County.
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Fried, fatty and nutritionless, cheese curds are basically the opposite of a blueberry. Still, because they pair well with beer, friends and winter, we love them all the same.
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Rome has cannoli, Paris has crepes, and Madison has cheese curds. But where should you go to find the best in the city?
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Come June, Wisconsin’s craft breweries are ready to serve up a menu of summer-approved beers for lakeside outings, camping trips and Miller Park tailgating. After a full sunny season sipping on crisp Pilsners and citrusy witbiers, it’s time for a new set of full and rich brew flavors for the colder months ahead:
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The month of September took readers of The Wisconsin 100 across the state with their dinner plates. One of our favorite articles shined a spotlight on the quintessential Wisconsin dining experience: supper clubs.
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In a state that’s seemingly overflowing with beer, it’s no surprise the earliest breweries in Wisconsin predate our statehood, dating back to the 1830s. Thanks to the state’s industrious German settlers, there were over 300 breweries operating in Wisconsin by 1890, including Pabst Brewing, Schlitz Brewing Co. and MillerCoors LLC.
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America’s dairyland is globally renowned for its rich cheese-making history and commitment to culinary artisanal excellence. From developing originals to perfecting traditional recipes, Wisconsin’s cheese legacy is time-honored and unending.
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Life is like a box of chocolates — you never know what you’re going to get — unless, that is, you visit Indulgence Chocolatiers. Guests are greeted with a variety of handcrafted, delicious and beautiful chocolate confections.
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In 1945, the Stayer family opened a butcher shop in Johnsonville, just west of Sheboygan. The original recipe of “sausage with a big taste” that came over from 19th-century Austria was the foundation of the business in the 1940s and remains the staple of the family-owned company today.
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Wisconsin owes many of its culinary staples to traditional European recipes, including Alpine-style cheese, bratwurst and, as of 2013, the official state pastry: kringle.
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An iced Americano aficionado with a knack for perfecting the craft of coffee making, Chris Johnston, barista trainer at Valentine Coffee Co., wakes up around 4 a.m. daily. After a comedy sketch and a bowl of oatmeal, he’s on his way to foster the talent of Valentine’s employees and provide quality assurance to wholesale clients.