Those coming for a brewery tour and tasting Sunday, December 9, 11am-2pm, will get an extra treat. Not only is Santa visiting for Soda with Santa, authors Lucy Saunders and Kevin Revolinski will be here too!

If you know beer lovers, food lovers, Wisconsin lovers and/or adventurers, bring them to Sprecher for a brewery tour and visit with Lucy Saunders, author of The Best of American Beer and Food, and Kevin Revolinski, author of Wisconsin’s Best Beer Guide. Both authors will sell and sign copies of their books, making them more personal (and perhaps Ebay worthy).

This is a fantastic opportunity to talk with noted cookbook author and beer judge, Lucy Saunders, about her truly delectable cookbook, The Best of American Beer and Food. Neither complicated nor full of hard-to-come-by exotic ingredients, the recipes in this book will leave your friends and family wondering how you became such a skilled chef of deliciousness. Recipes include suggested beer pairings. As an added bonus, Lucy will serve samples of her Black Bavarian Pork Carnitas recipe. BTW: it helps, but you do not have to beer a craft beer lover to enjoy these recipes. (Ask Lucy why the beer is an essential but not dominant ingredient in the recipes.)

Want a book that’s a little more Wisconsin and craft beer-centric? Author Kevin Revolinski (aka The Mad Traveler) will be selling and signing the newly released 2nd edition of Wisconsin’s Best Beer Guide, a travel guide to all the breweries of Wisconsin. The book includes information on over 90 breweries, and other attractions such as beer-related museums, festivals, tours, fish fries, and more. Special offers inside include free beer!

The Best of Wisconsin Beer

Tours are offered on the hour Noon-4pm. Reservations are required and may be made by calling 414.964.2739. Cost: $5 Adult, $4 Senior, $3 Minors. Tour includes commemorative glass and beer samples (21+), and unlimited soda samples for everyone. If you are coming for Soda with Santa, arrive 45 minutes early to make sure you have time for a photo.  Sprecher is located at 701 W. Glendale Ave, Glendale, WI. For more information, visit www.sprecherbrewery.com.

Game Day Wings

26th January 2011

Here’s a game day chicken wing recipe adapted from Lucy Saunders which uses Sprecher Pub Ale and is deee-lish. Since we found this in the Chicago Tribune archives, we had to edit it because the beer pairing selection didn’t exhibit enough respect for Wisconsin beers.  Our suggestion: Pair with your favorite Sprecher beer and yell GOPACKGO!!! while you enjoy these during Super Bowl XLV.

Posted by Carol Mighton Haddix and Josh Noel

For the wings, try this recipe from the Tribune’s archives, originally adapted by cookbook author Lucy Saunders from a grilled version (hey, if you want to brave the frigid outdoors, go ahead and grill ‘em). She suggested using Sprecher Pub Brown Ale for the brine.

Ale-brined chili wings

Prep: 25 minutes
Marinate: 4 hours
Cook: 30 minutes
Makes: 6 servings

2 bottles (12 ounces each) brown ale
1/2 cup each: brown sugar, coarse salt
5 pounds chicken wings, tips removed, cut into two sections
2 sticks (1 cup) butter
4 each, minced: garlic cloves, jalapenos
1/2 cup each: Asian sweet hot chili sauce, hot pepper sauce or more to taste
1 teaspoon finely ground black pepper
1/8 teaspoon ground cinnamon
2 tablespoons black or white sesame seeds, optional

1. Reserve 1/4 cup ale for chili sauce. Whisk together brown sugar, salt and the remaining ale in a large bowl until dissolved. Add wings, stirring to coat. (You may need to put a plate over the bowl so that the chicken is completely submerged in brine.) Cover; refrigerate 4-8 hours.
2. Melt the butter in a large skillet over low heat; add the garlic and jalapenos. Cook, stirring, until jalapenos are tender, about 2 minutes. Stir in the chili sauce, hot pepper sauce, black pepper and cinnamon. Heat to a simmer; cook 3 minutes. Transfer to a blender; add reserved ale. Puree until smooth; reserve.
3. Heat oven to 400 degrees. Drain wings from brine; place on shallow baking pans. Cook, turning once, until brown and crispy, about 30 minutes. Arrange wings on platter; sprinkle with black sesame seeds. Serve chili sauce in ramekins for dipping.


Join us on the Central Mall for fun, games, information, photo ops and prizes during the 3rd annual Sprecher Day at the WI State Fair!

10-5pm:  Scavenger Hunt for 25 items located throughout the fairgrounds. Stop by and pick up your list and instructions. Many prizes. 1st to complete gets 1st pick.  Start and finish early and you have the best chance of getting the best prize.

Photo Ops:

Noon-3pm: Meet and Greet w/ Rooty, the Root Beer Mascot. BTW: Rooty is not a crow, he’s a baby griffin.

Noon-3pm: Meet and Greet w/ Lyle Nowak. Are you a fan of the Mid-America Stock Car Series? Then you know Lyle is 3rd in the standings this year. Check out the car and talk with Lyle.

2:00-4:00pm: Meet and Greet with Alice in Dairyland.

(TBD) Meet and Greet w/ Discover Wisconsin’s Stephanie Klett

(TBD) Meet and Greet w/ Miss Wisconsin

Noon-3:00pm: Grilling with Beef and Sprecher Beer Grill-Off. Why watch a tv show when you can see 10 finalists grill their recipes live, with the hope of winning great prizes for their culinary expertise.

3:00pm: Root Beer Float Drinking Contest! What a great way to celebrate the Official Root Beer of the Wisconsin State Fair. Two age groups: 6-11, and 12+. Contestants will be selected from the audience. Be there or you’ll miss your opportunity for a memorable experience.

4:00pm: Brat Eating Contest — other than great beer, nothing says Wisconsin like a brat eating contest.  12 contestants will be selected from the audience for this speed eating finale to a fun-filled day.

Throughout the Day: Kids games, recipe giveaways, food samplings, Discover Wisconsin destination information, guessing games, opportunities to win tickets to Sprecher’s 25th anniversary bash, and more!

This recipe for superb pulled pork was created by Chef Nathan Berg of Native Bay Restaurant and Lounge in Chippewa Falls.  Many thanks to Lucy Saunders for including it in her terrific recipe book, The Best of American Beer & Food (2007, Brewers Publications).  Simply named Bock-Braised Pork Shoulder, we’ve rechristened it Grand Slam Pulled Pork Carnitas for baseball season.  Definitely, if you want to win friends and influence people during a pre-game tailgate, serve this recipe.  You can either serve it in pulled pork sandwiches or use our variation, Pulled Pork Carnitas.

Beer Pairing Suggestion: Sprecher Black Bavarian, Sprecher Mai Bock, or Sprecher Dopple Bock

Bock-Braised Pork Shoulder

1 cp flour4-5 pounds pork shoulder (about 3″ thick); note: can substitute pork butt

4 tablespoons grapeseed (or safflower oil)

1 lg yellow onion, halved and sliced thick

2 medium carrots, peeled and chopped

2 stalks celery, trimmed and chopped

4 cups pork or beef stock

36 ounces Sprecher Dopple Bock

10 black peppercorns

2 bay leaves

3 sprigs fresh thyme

2 sprigs fresh rosemary

1 teaspoon sherry vinegar

1 tablespoon truffle oil

1. Preheat oven to 200F (unless using crock pot; see Note in step 2).  Place flour in a shallow pan or plate, and season liberally with salt and pepper.  Dredge both sides of shoulder roasts in seasoned flour, and shake to remove excess.

2. Heat oil in large, nonstick frying pan over medium-high heat.  Sear all sides of the pork until brown and crispy.  Place the onion, carrots, and celery in the bottom of a deep casserole or Dutch oven, and place meat on top.  Add stock and beer until meat and vegetables are fully submerged, and add peppercorns, bay leaves, thyme and rosemary.  Cover with a tight-fitting lid or aluminum foil (to prevent meat from drying out and burning) and place in oven.  Bake at least 6 hours.  Note: You can also use a slow cooker or crock pot set on low).

3. Remove pan from oven and remove lid, taking care not to let steam hit your face or hands.  Taste a small piece of pork and check its texture.  It should be falling straight off the bone or coming apart easily when pulled.  If the meat isn’t fully tender, return to pan or slow cooker for another 1 to 2 hours.

4. Remove meat from liquid, set it on a plate or in a shallow pan, and place it in the refrigerator to cool slightly.  In the meantime, strain cooking pan juices and place in a saucepan over medium-high heat; bring to a roiling boil on the stovetop.  Reduce liquids by 70%, to about 2 cups.  When fully reduced, taste and adjust seasonings with salt and pepper and sherry vinegar.

5. When cool enough to handle, pick through the pork to remove all bones and as much of the fat as possible.  To finish, combine pork and sauce in a large saucepan and heat until warmed throughout.  Stir in truffle oil just before serving.

Makes 6-8 servings

For Carnitas:

8-10 Flour Tortillas (if using large ones; more if using smaller tortillas)

Shredded Cheese

Favorite Salsa

Guacamole

1. Heat both sides of each tortilla in skillet.  Tortillas are ready when they begin to puff.

2. Remove from skillet and set aside or in warming oven.

3. Place tortilla on plate, add some cheese, then pork, then cheese.  Roll up and serve as is or with salsa and guacamole.

Sprecher Brewings & Doings

07th October 2009

Happy, happy, happy!  Sprecher now has a facebook page.  Become a fan, it’s easy.  Just sign up on our website:  www.sprecherbrewery.com.

No doubt about it, fall is here.   I think the weatherman’s having a hard time admitting it.  Today’s predicted high: 64F.  Not even close.  Glad it’s sunny out.  Another consolation, the trees are turning.

Have you ever noticed when the weather turns cold people get very interested in gastronomy?  For all your gourmets and gourmands, there are plenty of delicious events on the immediate horizon in Milwaukee.

This Saturday, October 10, stop by the Beer Appreciation Panel at Wisconsin Wine and Dine (Midwest Express Center) featuring Lucy Saunders, author, Grilling with Beer; Adrienne Pierluissi, Sugar Maple; and Anne Sprecher.  Sample and stimulating discussion, 12:45pm-1:30pm, at the Libations stage.  The whole event should be really fun.  Great chefs, demos, beer and wine samples all day Saturday and Sunday.  Visit http://www.jsonline.com/general/47060672.html to learn more and purchase tickets.

Monday night is not usually date night, but you might want to make an exception this Monday, October 12th, and head over to Dream Dance Steak restaurant at the Potawatomi Bingo Casino.  Chef Jason Gorman is pulling out all the stops — a 5-course Sprecher Beer Dinner featuring his signature award-winning New Wisconsin Cuisine paired with 5 special Sprecher beers. (See menu at: www.sprecherbrewery.com) Randy Sprecher will be on hand to discuss the beers and pairings.  Only $60 plus gratuity.   Contact Dream Dance Steak to make your reservation, 414.847.7883.

Cheers!

Sprecher Brewings and Doings

08th February 2009

Hey Everyone,

Highly skilled chef, beer connoiseur and author of several cookbooks and articles, Lucy Saunders has written a delightful article in today’s edition of the Milwaukee Journal-Sentinel (online = www.jsonline.com) featuring chocolate and beer.   In that article she writes of Sprecher Generation Porter:

Now, craft brewers splurge on the finest chocolate; Sprecher Brewery’s special limited-release (sold out in 2007) Generation Porter was brewed with Dutch cocoa and raspberries.

Everything is true EXCEPT Generation Porter is currently available!  In fact, it’s our Valentine’s Day selection this year.  We brewed a small – 300 case – batch which we released in December.  Yummy!  At our retail store (701 W. Glendale Ave, Glendale, WI.  414.964.2739) you can purchase GP in liter bottles with special Valentine’s Day labels, and in our standard pint bottles.  You can also find GP at select stores in Wisconsin.

Cheers,

Anne

Sprecher Brewings and Doings

01st December 2008

It’s a new week after the Thanksgiving holiday, which I enjoy because I like turkey leftovers.  On Saturday we started Sprecher Reserve Tastings, tastings for small groups in the Rathskeller that feature Sprecher premium and limited release beers paired with fantastic cheeses.   These intimate tastings are offered on the weekends. Contact our gift shop to reserve a spot: 414.964.2739.

Note: these Reserve Tastings are ongoing, and not the same as our December 10th event featuring Sara Hill, Lucy Saunders, Randy Sprecher, Wisconsin artisanal cheeses and Sprecher beers.  For details about the December 10th artisanal cheese and beer pairing event, please visit our website: www.sprecherbrewery.com.

For those of you who didn’t know, Sprecher Winter Brew is now available.  This winter seasonal is rather dark, smooth with a hint of burnt coffee, and a good companion during the snowfall, especially if you have to shovel!