Find hundreds of beer, brat and cheese recommendations in new Wisconsin guidebook

In 2022, Wisconsin native Heather Kerrigan left the driveway on a mission to taste test foods that make the state tick: beer, brats and cheese. 

Over four weeks she drove 2,600 miles and visited hundreds of local breweries, restaurants and cheese shops throughout the state. The result is a 200-page highlight reel titled “Beer, Brats, and Cheese: A Wisconsin Road Trip.”

“Was it crazy? In more ways than one. Did I question my life choices? Maybe just a few times. But was it worth it? Undoubtedly, 100 percent yes,” she wrote in the book.

She wanted to select places that were creating unique products and drew on Wisconsin ingredients like infusing beer or cheese with cranberries and Door County cherries. At times, she would visit 10 locations per day.

In order to keep the experience authentic, none of the restaurant staff knew she was writing a book. This was one of the most difficult parts, she said. 

“Everybody wants to make sure that the people who come into their establishments are having an amazing experience,” Kerrigan said on WPR’s “Wisconsin Today.” 

“When you sit down, you take one sip of a beer or you eat one cheese curd or take one bite of a brat, it immediately invites questions: ‘Why didn’t you like it? Can I get you something different?’” she added. 

The reality is, she did enjoy it but just needed to save space for the nine other places she planned to visit.

The book is broken up geographically so readers can take mini road trips and visit the stops or mimic Kerrigan’s journey in one long shot. And beyond the food and beverage, what Kerrigan will take away from the journey most is the people of Wisconsin. 

“I grew up in Wisconsin, so I already knew that the state is just full of wonderful, kind people, but it was just so exciting to see the passion that they have for their craft, whether it’s beer, whether it’s brats, whether it’s cheese,” she said. 

On “Wisconsin Today,” Kerrigan outlined a few recommendations from around the state.

The following interview was edited for brevity and clarity. 

Southeastern Wisconsin 

Kate Archer Kent: Milwaukee was this epicenter of brewing for decades, but it really seems Kenosha and Racine have come into their own. What did you find in this region?

Heather Kerrigan: The place where I went to high school, in Burlington, didn’t have a brewery for 65 years until The Runaway set up shop, and that was followed by another brewery shortly thereafter. 

Now they are really trying to put Burlington on the map for craft beer lovers. And the wonderful thing about it is, for a place like The Runaway, they’re not only drawing on local ingredients for their beers, but they’re putting it on their menu, as well.

So it makes it a really nice place to go and try like a brat where the meat comes from East Troy’s Hometown Sausage Kitchen or some local cheeses. 

The East Troy Brewery is doing the same kind of thing. They’re getting their cheese curds from Hill Valley Dairy. They’re sourcing local ingredients on their menu in their beers. 

Then in Walworth, you have Highfield Farm Creamery, which is one of the state’s smallest milking parlors. They have this really amazing buttery yellow cheese because they let their cows pasture graze. Their diet just creates this milk that when the cheese is produced it has that really interesting color. 

What I always like to tell people to do is that they can go to Green Grocer in Williams Bay, which has a great selection of Highfield Farm cheese, but also a ton of other local Wisconsin food and drinks. If it’s the summer, it is such a great place to grab some snacks and have a lakeside picnic. 

Brown County

KAK: Brown County has a rich brat, beer and cheese history. What stands out to you in this part of the state?

HK: If you are visiting the area in the summer you can go on a beer baron tour through Woodlawn Cemetery learning about the area’s brewing history. 

Some of my favorite places to visit when we’re in the area are Zambaldi Beer because they’re very family friendly with kid-friendly events throughout the week, like face painting or ice cream trucks. They also have a spiced beer that they make with Door County cherries, which I just think is such a fantastic infusion. 

Copper State Brewing Co. is a great place to stop, not just for their beer, but they also have a beer mac and cheese, which is little gooey heaven in a bowl. And obviously, if you’re over by Lambeau Field, you can’t go wrong with Kroll’s West and getting a brat there, which personally pairs well with the broccoli cheddar poppers. 

Green County 

KAK: You call Green County the state’s cheesemaking hub. What did you find in this area?

HK: It was cheese for days and days. As you’re driving around, you have the chance to try cheese from so many award-winning cheesemakers and so many master cheesemakers. 

If you’re near Monroe you can grab a grilled cheese at Decatur Dairy, and if you’re brave, you can get some limburger. Alp and Dell Cheese Store has this huge selection of cheese from around the state and lots of samples to help you pick your favorite. 

In the summer, you can hit up the National Historic Cheesemaking Center Museum, where you can learn about the history of cheese in Green County.

If you happen to be there at the right time of year, they have an annual demonstration where retired and master cheesemakers get together and they produce a giant wheel of Swiss over the span of just a few hours using the same methods that they were using back in the 1800s.