MicroBrewery Trail
To discover all the microbreweries, we suggest using the zoom feature.
Beer and Wisconsin. Now that’s a pairing that goes down as smooth as pale ale on a crisp fall evening. But pairing beer with B&Bs? Not as far-fetched as you might think. Seems the growth in the number of microbreweries in the state has actually made beer and B&Bs the proverbial unlikely bedfellows. Travelers to small independent B&Bs in Wisconsin appreciate just about anything artisan, like the state’s small-batch cheesemakers, its wineries where cold-hardy grapes are grown, and microbreweries. Innkeepers are happy to point visitors in the direction of area craft breweries the locals like best. Some even go the extra step of incorporating beer in their breakfast recipes.
Wisconsin Benedict Made with Beer
Leave it to the ingenious mind of the Wisconsin B&B Association’s 2008 Recipe Cook-Off winner Patricia Fischbeck of the Speckled Hen Inn in Madison to come up with a beer bread recipe that forms the foundation for her Wisconsin take on Eggs Benedict.
Breakfast Beer Bread for Wisconsin Benedict
3 cups self-rising flour
2 T sugar
12 ounces beer
Mix well and scrape into a well-greased bread pan. Melt 3 T of butter and pour over the top. (Use 2 T of fruity olive oil for a vegan version.) Bake 60 minutes at 350 degrees or until the bread is browned and pulls away slightly from the edges of the pan. Shredded cheese and/or herbs can be added to the batter for variety. Any Wisconsin beer will work! Bake it a day ahead (smells great) and then toast it for breakfast. Top it with some Nueskie’s bacon, poached eggs and cheddar cheese sauce and you have the perfect Wisconsin Benedict.
