BrewVino Roast – an Event With a Different Flavor!
You may have enjoyed our inaugural steer roast last June when it was called Meet the Makers. We found that the most exciting part of the event was not the makers, but the steer roast. This year, we’ll be focusing more on the steer in the renamed BrewVino Roast event, but will also offer a unique batch of wine and beer to complement the steer.
You’ll have the chance to taste the most popular varieties of von Stiehl wines and Ahnapee brews during the event, and enjoy the opportunity to buy an exclusive batch of beer made just for the occasion. What’s unique about the BrewVino Steer roast? This steer was raised on Ahnapee Brewery spent grains on the Bryersquart Family Farm in Forestville. Prior to the roast the whole steer is bathed in a von Stiehl cherry wine marinade. This is not an amateur production, either — for starters, the steer is processed by Ottos Meats in Luxemburg, after which Chef Chris from Skaliwags and von Stiehl winemaker Aric Schmiling will prepare the special cherry wine marinade. Then the full carcass is marinated for 24 hours before it’s laid over a hot fire at 2 am on the day of the event, with a serving time somewhere between noon and 2 pm, or when our experts deem it ready. This is a true farm-to-table experience!
All profits from the steer roast are donated to the Ribbon of Hope fund. Their mission is to be a financial, informational and emotional resource for individuals with breast cancer in Northeastern Wisconsin. Ribbon of Hope assists breast cancer patients regardless of age, gender, race or religion. This is a great organization where 97¢ of every $1 goes to grant recipients!
If tickets sell out online, they will not be available on the day of the event.
Saturday, June 18, 2016 | 11am – 6pm
Steer roast, specialty beer and wine, a shopping expo, and great music.
Music: Bob Balsley 11am-2pm, Conscious Pilot 2-6pm.
Steer Plate: $10 To benefit Ribbon of Hope
Wine or Beer: $5
2 responses to “BrewVino Roast”
I enjoyed Meet the Makers & bought a couple bottles of the limited batches. Enjoyed the cheese, chocolate pairings, and mini-craft show too. The steer was gone by the time we got there, but I’ll get there earlier this June. It’ll only make it better.
Glad you plan to return even though you didn’t get to try the steer. This year’s larger steer will yield around 300 more pounds of meat, so we’ll be able to serve more plates. We’ll see you on June 18th! Brad