best beer 2012

By Tim Cigelske Photo of Three Cellars by Chris Kessler THREE CELLARS A warning: Walk in and you may never want to leave. The selection isn’t as expansive as elsewhere – though 500-plus isn’t shabby – but free tastings, rotating seasonal taps, leather couches, happy-hour treats, a beautiful new patio and friendly servers make it an inviting hangout. 7133 S. 76th St., Franklin RAY’S WINE & SPIRITS Ray’s is a fixture of the wine scene, featuring more than 8,000 varieties, but it also boasts an incredible selection of more than 1,000 craft beers. In a room devoted to beverage education,…

Picking the best beers in Wisconsin isn’t easy. Taste preferences mean that some like the bitterness of IPAs, while others prefer rich stouts. And the state’s slew of solid craft choices makes it even tougher. We asked a crack crew of experts to help us pick some of the best beers that Wisconsin has to offer. Here’s what these barley barons chose as their favorites, presented in no particular order. THE PANEL Omar Andrietsch, Mark Bergemann & Bill Browne: The bar crew at The Rumpus Room.     Tom “Grynder” Ciula: Certified beer judge, craft beer newsletter writer, craft beer guru. Marie Greguska: Beer…

Photo by Adam Ryan Morris Your plate holds a shellfish chorizo with grilled octopus, leeks and candied orange. Note the aroma before taking your first taste of the accompanying Belgian ale. Upon sipping this delicate brew, turn your attention to the “mouthfeel”… The age of beer dinners is here. It’s actually been here for some time – national trend-watchers called it the next big thing in 2008 – and chefs will still tell you complexity and finesse are not exclusive to wine. Roots, Tess, Sanford. These and other local upper-end joints were early adopters, offering at least a couple each…

1 GATHER EQUIPMENT. You’ll need sanitizer, malt, hops, yeast, a boil kettle, a fermentation vessel, a siphon, a spoon, a bottle capper, bottle caps and bottles (more on this later). Or you can buy a starter kit. 2 SANITIZE EVERYTHING. Sure, this step might not seem like a lot of fun, but your work here will pay off later in a beer that neither smells nor tastes like it shouldn’t. So, pick your poison – er, sanitizer – and get started. 3 PREPARE THE WORT. This is the base of beer: a mixture of water, malt and hops. Add the malt to boiling water…

Photo by Chris Kessler Naturally, a city of brewers also entertains some top-notch watering holes. From the nationally recognized establishments to the credible up-and-comers, we’ve rounded up five of the best beer bars in town. PALM TAVERN As one of Draft Magazine’s “America’s 100 Best Beer Bars: 2012,” Palm Tavern has what owner Adrienne Pierluissi calls a “romantic” vibe, perfect for those in love and ideal for those in love with beer. Pierluissi, who owns both Palm Tavern and Sugar Maple with husband Bruno Johnson, says what really draws aficionados are choices like the Canadian Breakfast Stout – a “very…

Photo by Adam Ryan Morris Best Campfire Brew It can get chilly in Wisconsin, even in the summer, which makes for cold nights around campfires for outdoorsy types. Turn to Sprecher’s RUSSIAN IMPERIAL STOUT if you need a warm-up. It’s dark, filled with rich, roasted malt flavor and has an alcohol content of 8.5 percent (that’ll warm your bones). Plus, it goes great with toasted marshmallows. Best Beer on a Boat Not only does Big Bay’s WAVEHOPPER have the perfect name for consumption while skimming along in a Bayliner, but the Kölsch-style ale is also refreshing and crisp, perfect for balmy…