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Welcome Back to Stein & Dine!

Milwaukee’s all-day festival of beer, sausage and cheese

Apr. 19, 2016
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It’s like your local pub, only bigger.

Stein & Dine, back for its fourth year, offers the solution to that overwhelming question: What beer do I want? To start, we hand select breweries from around the state and our neighbors Minnesota, Illinois, Michigan and others, which means we can offer a wide array of styles and flavors of beer for you to try. Don’t like that IPA? Pour it out and go on to the next. The samples are ample, so explore!

Don’t forget the food! Milwaukee is a foodie city. At Stein & Dine, we take that seriously. We know you love to try new things and you know what tastes good whether it’s cheese, sausage, haggis, sushi, you name it. Satisfy your appetite with tempting morsels from local restaurants, dairies and sausage makers.

Love beer and food together? We have you covered. Experience informative and tasty beer and cheese pairings as well as a grilled cheese and beer pairing. There aren’t many better things in life and it’s all here at Stein & Dine.

The Shepherd Express is proud to support the region’s small- and medium-sized businesses. We love the state’s history and cultural heritage, and that means beer—the craft, the style, the flavor—and sausage; my mouth is watering just thinking about it. We also love the people! We’re celebrating it all—breweries, cheese makers, merchants and more. We know that our state succeeds when small businesses succeed, so come and meet some local business owners. Talk to the breweries: Many have extensive and fascinating histories, just like our fair state.

You’ll also find products that are uniquely Wisconsin. From T-shirts to jewelry to liquors, you’ll be captivated by the local wares while you sip and snack.

Stein & Dine happens this Saturday, April 23, from 2-6 p.m. at Wisconsin State Fair Park Expo Center, and we’d love to see your face there. Join 3,000 of your closest friends and get your drink on!


We the people… home brewers corner


MobCraft - Turning Ideas into Beer

MobCraft Beer is a crowdsourced brewery (and they’re expanding!). It means the ideas for beers come from the people. It’s beer for the people, by the people! Hop Gose the Grapefruit was the winner of the April 2014 monthly voting round. The idea that was submitted was: “I put salt on my grapefruit for breakfast—turn that into a beer.”

The crowd called for Hop Gose the Grapefruit to be brewed again, so MobCraft brought it back as a summer seasonal beer. Hop Gose is a perfect warm-weather beer. The red wheat adds ample body to a beer that’s not thick and viscous, but still makes you taste the beer. There is a slight hop bitterness that pairs well with the sweetness of the grapefruit. A dash of sea salt, and slight acidity from the citrus, rounds off the beer, leaving your mouth very satisfied.


Hop Gose the Grapefruit Recipe


For those of you who brew beer at home, they’ve scaled down the recipe so you can try it, too. The recipe below will allow you to brew your own five-gallon batch. Now, get brewing.


Special Ingredients:

5 oz. Sea Salt

1 lb. Grapefruit Puree

5 oz. Grapefruit Zest



Malt Bill:

5 lbs. Pale Malt

5 lbs. Red Wheat Malt

Boil Time: 60 minutes

Hop Regimen:

.75 oz. Centennial @ 60

.5 oz. Centennial @ Whirlpool

.5 oz. Cascade @ Dry

.5 oz. Centennial @ Dry

.5 oz. Sorachi Ace @ Dry

Gravity OG 1.046/FG 1.01

IBU 30

ABV 4.5%


Stop by and say hello to the beer makers. They’ll be doing a beer and grilled cheese pairing with Angelic Bakehouse that you won’t want to miss.


Tailgate Tales


How do you tailgate? We at the Shepherd love to tailgate. It’s the beer, the food, the sun (sometimes) and the Brewers or Packers. Here’s how we do it.

Mark’s tailgate is all about fresh sausage ~ One of my favorite tailgate foods is fresh Hungarian bratwurst…tasty, spicy and, on a grill, just delicious. The spices inside give it all the flavor.

Stephanie is Sheboygan-born and proud, and we can see why ~ My favorite way to tailgate is to start out with a good game of bag toss and a nice cold microbrew. Some of my favorite local brews are Hinterland’s Packerland Pilsner and New Glarus Spotted Cow—refreshing and not too heavy during the warm summers. When I’m in the mood for something a bit more citrusy and hoppy, I tend to reach for 3 Sheeps Really Cool Waterslides or Lakefront Brewery’s IPA. Now, what’s a tailgate without food?! Being a Sheboygan native, my tailgates aren’t complete without Sheboygan hard rolls (Johnston’s Bakery and City Bakery are great places to pick these up!) and a nice juicy brat covered in spicy mustard and sauerkraut. Yum!

Lisa loves the Bloody Mary ~ When I’m not biking to the game, nothing is better for a Saturday or Sunday afternoon game tailgate than a bloody Mary with an ice-cold beer chaser. I love Capital Brewery’s Supper Club. The secret to my stunning bloody? Ssshhh… it’s honey Dijon mustard. I also like to pour a little beer into it for the carbonation and malty flavor. On the grill, I like sausage, steak or chicken with grilled vegetables: zucchini, asparagus, bell peppers or corn. I also love pineapple on the grill; it’s sweet, smoky and delicious!

Christian’s is all about the two-wheel transportation and a beer outside the park ~ I’ve thought about hitching a mini-grill and charcoal to my bike, but a cooler full of Usinger’s added to that load is just too much to haul to Miller Park.

My tailgate haul consists of the beers that fit in my backpack and a bike lock. From there, I guzzle the brews, and feel slightly guilty about skipping out on the parking fee. Milwaukee, a small-market team after all, needs my $15 parking fee far more than any other home-9 in the majors. Though, overall, I’m happy to avoid the hassles of parking with a fee-free bike ride through the parking gates.

So, what to do with the $15 I saved on parking? From there, I feel justified in buying an overpriced brat. Milwaukee, a small market team after all, needs my $15 sausage fee far more than any other home-9 in the majors.


For Alissa and her crew, it’s all about the junk food and hanging out:

For every Packer game there is a tradition/system. You park in the same/traditional parking area as you have parked for the past 10+ years. My in-laws have become friends with the people that tailgate around them because, well, they do the same tradition. You pop up your Packer tent. You bring out the small portable Weber grill. You bring the cheapest beer you can find. The chips/dip/pretzels/candy anything awful that you can eat comes out of the trunk. What’s the best dip!?!?! Chicken wing dip that you plug into the car outlet. In the small portable crock I put cream cheese, red hot sauce, shredded cheese, and shredded chicken, so good and easy, and tastes wonderful with an ice-cold beer no matter the temperature outside. You pop your chair outside and sit and enjoy!


Kevin loves pretzels and dip and beer; you’ll want to try this recipe ~

Beer Cheese Dip for Pretzels ~ Yield: 4 cups 



  1. In a bowl, combine cream cheese and ranch dressing mix.
  2. Stir in cheese, green onions and then beer until desired consistency.
  3. Cover bowl and refrigerate overnight.

Distilled to distinction…because not everyone loves beer


One guy. One shed. One uncommonly smooth vodka. It’s the story of Grant Van Driest and Van Drastic Vodka. A former math teach, Van Driest lives with his wife in the small Wisconsin town of Cedar Grove—a place with strong Dutch history and teetotaler leanings—so naturally, Van Driest became a vodka distiller. Operating in his shed—federally licensed, of course (no bathtub or bootleg booze here)—his vodka is handmade and hand bottled, and the bottles are truly unique, featuring artwork re-created from Van Driest’s own paintings. They change with each year, so no two years are the same. The vodka is crafted in small batches from locally sourced grain. It’s then distilled three times and, finally, filtered 10 times for a vodka that is as smooth as satin with absolutely no burn. Drink it over ice or try it in one of the recipes below, each paired with a complementary cheese. Van Drastic has paired up with Philly’s Premium Beverages to create a tasty cocktail. Do you have a sweet tooth? Try the Drastic Beaver. Do you love a salty snack? Go with the classic dirty martini.


For more of Van Driest’s story, visit vandrastic.com. The vodka is distributed by Philly’s Premium Beverages.


Get to know Van Drastic Vodka. Stop by their booth for a sample.


Drastic Beaver



1 part Philly’s Premium Buzzed Beaver Butterscotch Egg Crème Liqueur

1 part Van Drastic Vodka



Combine in a cocktail shaker with ice and shake for 30 seconds to one minute. Serve in a chilled martini glass with a room temperature slice of La-Von Farmhouse Brie.


Dirty Martini



3 parts Van Drastic Vodka

1 part dry vermouth; use less vermouth for a drier martini, about 1 tbsp.

1 part olive brine or juice, adjust to taste if you like saltier or less salty

Blue cheese-stuffed olives:

Roelli Cheese Dunbarton Blue, Emmi Roth Buttermilk Blue Cheese or your favorite blue cheese, cut into olive-sized slivers to stuff into the olives.

Pitted green olives



Stuff your olives with cheese. Combine the martini ingredients in a cocktail shaker with ice and shake 30 seconds to one minute. Serve in a chilled martini glass with blue cheese stuffed olives.

If you’re not a fan of vodka, check out Philly’s Premium Beverages—stop by their booth for a sip. I recommend the Whiskey Old Fashioned Sour. They’re pre-mixed and ready to drink. Pour over ice, share with a friend and enjoy! Also available: Whiskey Old Fashioned Sweet and Brandy Old Fashioned Sweet or Sour. Visit phillysbeverages.com.


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