Beer is likely the food or beverage that best represents Milwaukee. Additionally, according to Visit Milwaukee, the city has a long history of producing beer that endures the test of time and evolving consumer tastes. No trip to this Wisconsin metropolis is complete without lifting a pint, from the classics like Miller and Schlitz to the more contemporary choices. Although you could get a Miller High Life at almost every pub in the city, you could also visit the brewery in Milwaukee to see how beer is made. Miller is a great option if you want a traditional favorite because it has more than 160 years of experience and a brewing legacy.

Look no further than Lakefront Brewery for something a touch less conventional but no less wonderful. The Riverwest Stein is a delightful amber lager with a touch of sweetness that pays respect to the area where Lakefront was first established. It's ideal for a post-work drink or a get-together with pals. Since 1991, this beer has been recognized with accolades, and in 2020, OnMilwaukee designated it a Best Local Product. Its Pumpkin Lager, which is brewed with genuine pumpkins and spices from August through October, is the real winner. The New Grist and La Gosa Rita are two fantastic options for gluten-free diners in Lakefront.

In addition to being one of the best ingredients in poutine, cheese curds are a common food in Wisconsin. And according to Milwaukee Magazine, they're just as well-known as key lime pie and lobster rolls from other regions of the country. If you're unfamiliar with the world of cheese curds, you might be curious about what these peculiarly formed cheese particles are. Freshly curdled milk is what makes up cheese curds. While it may not sound tasty, cheese curds not only taste ridiculously good but also create their own melody. Yes, freshly made cheese curds ought to squeak. Although peculiar, the cause of cheese curd squeaking is straightforward.

Those curds ought should squeak when they come in contact with your dental enamel due to the calcium and protein. Unluckily, a non-squeaky curd can indicate that it has lost its freshness. The Wisconsin Cheese Mart is one of the greatest locations in Milwaukee to find fresh cheese curds. You may get cheddar cheese curds there in a variety of packs and sizes. If you want some of that Milwaukee taste sent directly to your home, it even ships across the country.

While fried cheese curds undoubtedly have a place in Milwaukee's culinary landscape, their history is actually rather old. According to Radio Milwaukee, "Globuli", a popular fried dish, was first created by the Romans in ancient times. After coating them in flour, they took cheese curds and fried them in olive oil. They added some more sweetness by rolling them in honey.

The majority of Milwaukee bars and eateries serve deep-fried cheese curds as an appetizer due to their widespread popularity. Nevertheless, the beer hall at Lakefront Brewery serves up some of the city's greatest curds. These fried cheese curds come in a portion that can be shared. They are then served with a garlic ranch dipping sauce after being beer-battered. Additionally, Lakefront has a traveling CurdWagon. Around the city, this food truck offers fried cheese curds and other Milawkee specialties.

Milwaukee makes excellent beer, but it also has some outstanding sangria. Although there are many distinct types of sangria, the basic ingredients are usually wine, fruit, and herbs or spices. This fruity wine beverage was crucial to the drinker's safety in the early years of the Roman empire. Watered-down wine was made a little more palatable by adding some fresh fruit and herbs because the water was hazardous to drink. During the New York City World's Fair in 1964, the beverage arrived in America.

Some of the city's best sangria can be found at Hotel Madrid. Red, white, and seasonal sangria, as well as a flight option, are all available on the menu. The Lost Whale, a bar managed by Daniel Beres and Tripper Duval, is also located in Milwaukee. Together, they founded the business Odyssea Sangria, which sells canned sangria in Milwaukee and around Wisconsin.

Old fashioned are traditionally made with whiskey, sugar, bitters, and orange peel. They are classic and smooth. However, bars and mixologists like to put their own unique spin on every popular drink by using different spirits, flavored bitters, and garnishes. A proper old fashion in Wisconsin, according to urban Milwaukee, should contain brandy. In actuality, September is Wisconsin Brandy Old Fashioned Month. The Turner Hall Ballroom also hosts an Old Fashioned Fest during that time, pitting area bars and distilleries against one another to see which is the finest.

Tavern Team earned the prize for the best whiskey old fashioned in 2022, while Patti's Power Plant took home the prize for the best brandy old fashioned. You may order an old-fashioned with more conventional ingredients at Boone & Crockett on bustling Water Street in Milwaukee. They have several wonderful old-fashioned selections that include brandies like Korbel or Old Forester.

A Bloody Mary might be necessary for every breakfast. Vodka, tomato juice, lemon juice, Worcestershire sauce, spicy sauce, salt, pepper, and celery salt are generally added to a classic Bloody Mary. On the side, you'll likely also receive a garnish that comprises celery and lemon. In Milwaukee, a tiny beer chaser and ornate garnishes are also likely to be included with your Bloody Mary. Steny's offers a Bloody Mary that is fairly conventional with the amusing garnishes of a pickle and cheese curd.

On the other side, Wicked Hop has prawns, pickles, mushrooms, beef sticks, and mozzarella whips that resemble long cheese strings. But head on over to Sobelman's if you're really searching for a distinctive Bloody Mary. Even the Bloody Mary, which is the company's hallmark drink, comes with amazing toppings including cheese, Polish sausage, mushroom, asparagus, green onion, lemon, and tomato. Order the "Bloody Beast," a Bloody Mary with an entire fried chicken on top, for a truly unique experience.

The many varied cuisine options are one of the best aspects of living in or visiting a city like Milwaukee. There are 350 Ethiopian restaurants nationwide, which is fewer than there are Chinese restaurants in New York (via Ethiopian Restaurants). However, Milwaukee is fortunate enough to be home to two of the three alternatives in the entire state of Wisconsin, despite the low number. Meals are served with injera bread at the Ethiopian Cottage Restaurant and Alem Ethiopian Village.

This indicates that rather than using utensils, customers frequently eat these meals as Ethiopian finger food. The ideal foundation for your meal is injera, a soft, simple flatbread with a mild flavor. An Ethiopian meal is designed to be shared with others, and everyone should take pleasure in each other's presence. It is understandable that this food has gained such a following in a city where social interaction and community are so deeply ingrained.

The cannibal sandwich is one of Milwaukee's stranger food specialties. According to Wisconsin Public Radio, although some people refer to it with more intriguing titles like "tiger meat" or "wildcat", the core idea is the same. A cannibal sandwich is traditionally made with a piece of rye bread, raw beef spread on top, and slices of onion, salt, and pepper. It is a cherished Christmas tradition for many in Wisconsin.

In all honesty, the cannibal sandwich is basically a seasoned, chopped steak version of steak tartare. It frequently includes capers, pickles, and Dijon mustard, and is topped with an uncooked egg. According to Edible Milwaukee, Bunzel's Meat Market in Milwaukee is a well-known supplier of the extremely lean ground sirloin needed to make a delicious and secure cannibal sandwich. Bunzel's even sells salted rye bread for your cannibal sandwiches, and owner Jeff Zupan takes great care in the meat he serves to his devoted Milwaukee customers.

Milwaukee is regarded as the frozen custard capital of the world, as Travel Wisconsin explains. While you might assume that many Milwaukee residents would prefer ice cream as their favorite frozen dessert, custard actually takes the lead. Egg yolks are the single component that distinguishes frozen custard from ice cream, though.

Kopp's Custard is arguably the most well-known frozen custard establishment in Milwaukee. Only ten years after this Milwaukee institution's opening in 1950, the business started experimenting with more exotic flavors. You can choose customized tastes that alter daily in addition to the always-present vanilla and chocolate. Before making your decision, be sure to consider Kopp's flavor preview. The oldest frozen custard stand in Wisconsin, Gilles Frozen Custard, has been operating since 1938 despite Kopp's perhaps enjoying great popularity. While Gilles offers customized rotating tastes as well, their flavor of the day only changes every two days.

American hot dogs were first made from German sausages that were imported to the country, according to DiLuigi Foods, although brats first gained popularity in Milwaukee. The first brats were served during a baseball game in Milwaukee County Stadium in 1954, and now, brat sales at American Family Field surpass those of hotdogs.

Milwaukee is home to several locations where brats may be found, but a few should be at the top of your list. One benefit is that you can choose from a variety of brats at the Milwaukee Brat House, all of which are offered to you under one roof. Also available are excellent local beers and the well-known cheese curd appetizer. Go directly to the source and visit Usinger's for some of the city's most adored brats. Milwaukee residents have enjoyed these brat recipes for more than 140 years; they date back to 1880. Make sure to check for Usinger's on Milwaukee restaurant menus and when you go to the sausage shop.

It's no secret that Wisconsin can have fairly severe winters. The next stage might seem almost too obvious given the chilly weather, some of the greatest beer in the nation, and outstanding cheese: make soup by combining beer and cheese. Beer cheese soup is actually a dish from German cuisine, despite the fact that it may sound stereotypically Wisconsin. Although it is now increasingly difficult to find in Germany, beer cheese soup is still widely available there, particularly in the Midwest.

The Milwaukee Brat House is highly recognized for its brats, but it is also well known for its delectable beer cheese soup. As an additional local ingredient, the Lakefront Brewery's IPA is used in this soup to give the cheddar the ideal amount of hoppiness. Not to mention that it is also prepared with roasted red pepper and hickory-smoked ham. Even a big bavarian pretzel can be dipped in it for more nourishing carbohydrates.

The Wisconsin State Fair is held annually in West Allis, a suburb close to Milwaukee. The fair, which is packed with food, entertainment, and festivities, also sells the original cream puff, which many Wisconsinites regards as a must-have while going to the fair. This pastry has a crusty exterior and a sweet, freshly whipped cream filling. Flaky, sweet, and delectably sloppy describe it.

According to Shepherd Express, Charles Kremer invented the cream puff in 1924. Governor John Brane then asked Kremer to create a treat to commemorate Wisconsin's popularity with the dairy industry. Kramer was a good pick because his family ran a bakery in Milwaukee. And as a result of this bequest, the first cream puff was created. The market has more than 200 different food exhibitors, but the cream puffs continue to draw a sizable throng. The business is managed by the Wisconsin Bakers Association every year, and throughout the fair, about 350,000 puffs are served.

Milwaukee can be the ideal location for a snack. They have amazing cheese, amazing sausage, and absurd beer. The only thing that could elevate all of that goodness is a superb charcuterie, and Milwaukee even excels at that. The Milwaukee-based premium snacking business Charcuter-me defines "charcuterie" as "the art of preparing and combining cured meats and other goods". Charcuterie-me creates stunning boards with a variety of themes, from the more conventional "Meet Me in the Middle" choice to the more unusual "The Brunch Board", which has bagels and other breakfast delicacies.

Check out Bavette La Boucherie for a more premium dining experience and a fantastic charcuterie selection. Be sure to order the cheese and charcuterie platter, which comes with three types of meat and three kinds of cheese to savor along with their accompaniments. This restaurant, which once operated as a butcher shop, takes great delight in assembling an excellent charcuterie.

Perhaps it's not a huge stretch to assume that root beer would likewise be quite popular in a city with a history of producing excellent beer. This delicious soda is a terrific alternative for your kids and anyone who avoids alcohol and is frequently served directly next to the beers on tap. Milwaukee is home to many well-known brewers, such as Lakefront Brewery and Titletown Brewing, that sell root beer.

However, Sprecher Brewery produces Milwaukee's preferred root beer. Randy Sprecher, the company's creator, fell in love with German brewing while stationed in Augsburg for military duty. Sprecher tried microbrewing in California after bringing his passion for German beer back to the United States before opting to travel east to Milwaukee. He began his career with Pabst before quitting in 1985 to start his own brewery. Sprecher sells a wide variety of beers and beverages, including cream soda and even blueberry soda, but its root beer is currently its most well-known product.