Robin Shepard News Today

Saisons are a wonderful springtime beer, but so are Mexican lagers, honey blonde ales and hazy IPAs, and area craft brewers are outdoing themselves.

Russell’s secret for getting it right is placing whole beans in a steeping bag he hangs inside the fermenter with the beer. Ground beans could introduce darker, stronger coffee flavors, even becoming astringent.

Among the most interesting current collabs right now is by Madison’s Working Draft Beer Company and Sun Prairie’s Full Mile Beer Company and Kitchen.

Minocqua Brewing Company is planning a springtime opening of its new pilot Madison brewery and taproom in the former Growlers to Go-Go storefront at 2927 E. Washington Ave.

It’s the height of bock season and beer drinkers are still looking for “heavier beers, especially when the snow is blowing,” says Starkweather brewmaster Peter Schroder.

The Madison brewery uses mixed culture fermentation to create an alternate style of sour

Traditionally, wassails are made with hot mulled cider, ales or wine, along with a variety of spices. As a winter beverage it has historical ties to the English custom of neighborhood caroling.

McFleshman’s Brewing Company of Appleton has been attracting attention among Madison craft beer enthusiasts.

Many Wisconsin breweries feature special releases on the day after Thanksgiving, often one-of-a-kind stouts. Many are the boldest and biggest brews of the year.

November ushers in some of the boldest and biggest brews of the year, from a Scotch ale and returning Belgian favorites.