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Behind the Brews

Latest Food & Drink Stories

  • The accidental restaurant

    “We’ve never compromised on what we started out to do — source locally and demonstrate that you can eat locally year-round,” says Lori Stern, owner of Cow & Quince in New Glarus. The restaurant is for sale because Stern is ready for the next chapter Read more

  • Eats events

    Sip cocktails in the conservatory at Olbrich, elect the “Supreme Commander of Chili” to benefit WORT, and celebrate successes in the food community at Madison College, this week in events so hot there will be sweaty palms even if it’s a little chili. Read more

  • Sweet space

    People seem to really enjoy going to Buck and Honey’s in Monona. The intention, and the appeal, of the restaurant is immediately apparent. Read more

  • All hands on deck

    Grain Train is a huge, malty, hoppy barleywine from Vintage. Kveik yeast, a Norwegian strain, really sets it apart. Read more

  • A perfect day for a barleywine

    Beers rarely seen outside of brewery taprooms and big beers perfect for a snowy winter day were highlights at the 2020 Isthmus Beer and Cheese Festival. Read more

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