Turn your holiday meal leftovers into an easy dish that you can enjoy any time and pairs great with von Stiehl Cranberry Wine. Each bottle of Cranberry wine is jam-packed with cranberries. In fact, if you like dry red wines, you need to give this one a try, you might be surprised at how much you enjoy it. The cranberries in this wine come to us from Wisconsin Rapids and are hot-pressed to extract the most color and flavor. The cranberry juice is then fermented in stainless steel to create a more intense, tart, but balanced wine. This is why von Stiehl Cranberry wine is a special treat with your holiday meals and leftovers.
We held out for as long as we could before offering bottled beer. Ahnapee beer has been put on tap in over 125 restaurants and bars in our five-county area, and for that we are grateful! Draft beer almost always tastes better, but sometimes bottles better fit the occasion. We moved into that category on April 14, with the initial bottling of Little Soldier, the American amber ale named for Henry Schmiling, the brewmaster and eventual owner of Ahnapee Brewery in the 1880s.
Henry was a Civil War veteran, serving in the infantry until the war’s end. After returning to his home town of Ahnapee, now named Algoma, Henry found the foaming beverage to be of great interest. The war was over, and there was cause to celebrate — and what better way to celebrate than with beer? We’re still happy that that war is over, and we offer homage to Henry for his service — and for his brewing skills. As we, the current Ahnapee Brewery owners, can attest, height is not a Schmiling gene. Henry topped out at at 5′ 6″. Now, as Paul Harvey might say, you know the rest of the story.
How would Henry have made an amber ale? Ale wasn’t as much his specialty as lager, so we imagine it would be a crowd-pleasing, easy-to-drink, copper-colored ale with a balanced dose of Wisconsin hops. We’ll never know exactly how Henry’s beers tasted, but are confident that he would enjoy popping a crown cap off of a fresh bottle of Little Soldier.
Bottles are available now in the Tap Room. After a standard hold on the fresh bottling, we should be releasing the first 300 cases to Triangle Distributing on Monday, May 16. Watch for it on store shelves in our six-county area(ish) the following week. Those counties are Kewaunee, Door, Brown, Oconto, Marinette, and Manitowoc.
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.
Great American Beer Festival (GABF) Honors Algoma Brewery
Ahnapee Brewery was first put on the map in 1868 when sales of “the foaming beverage” were in high demand by Civil War veterans. The newly-revived brewery was put on the map last weekend for a second time on a national level by the Great American Beer Festival (GABF). The GABF only awarded 274 medals to over 6,600 beer entries.
Ahnapee’s Munich Helles, named Long Goodbye, was awarded a Silver Medal. It rated above 53 other breweries in its category. Head Brewer Nick Calaway says, “It’s great to get a bit of validity for our young brewery in a light (colored) beer category. Lighter beers show all the flaws a brewer may or may not have made; there is no hiding them. I feel the Great American Beer Festival awards represent the highest standard in the craft beer world.”
Long Goodbye is well described as “a Munich Helles that is light in body, color, and hops. Subtle grainy sweet flavor with a smooth, lingering finish.”
The next batch of Long Goodbye will be introduced this fall in the brewery’s two–stall garage-turned–tap room. Ahnapee brewery, located at 105 Navarino Street in Algoma two blocks from Lake Michigan on the Ahnapee River, is open Wednesdays through Sundays, and is only two doors down from the von Stiehl Winery. To see the entire list of beer offerings, visit www.AhnapeeBrewery.com, or call (920) 785-0822.
Legend has it that there was a Green Bay summertime billboard in the 1980s that displayed the air temperature of Algoma. There would be such a thing because in July and August when it is sweltering inland, Algoma typically enjoys a 70-something degree breeze off of Lake Michigan. Two blocks in from the beach you’ll find Skaliwags, a little dive bar that serves five star cuisine. Skaliwags birthed the Skaliwagon food truck, which shows up in front of our tap room and winery during the Saturday Cuisine Concerts.
With a seating capacity of around 200, there’s plenty of room to take in the best parts of summer right in our back yard. Admission is free, so come take in all that Algoma has to offer with this band lineup:
Cuisine Concert Series Calendar
12:30 – 4 pm*
7/11 Annie Rose Band (Classic Rock)
7/18 Sly Joe Trio (Earthy Soul With a Funky Stroll)
7/25 Clipper City Cats (Blues and Old School Rock)
8/1 Dr. Bombay (Great Guitar from Buffet to Santana)
8/8 Beaker Street (Rock and Blues)
8/15 The Hits (Covers of 60s-90s hits) 1:30-5 pm due to parade
*Bands may be subject to change. Sorry, no carry-ins allowed, but beer, food, water & soda pop will be available for purchase.
Visit our tap room from noon to 2 pm on Mondays in July and August for a free sandwich with the purchase of a growler fill. Free sandwiches may vary, but we are planning to offer beef brisket on a regular basis.
How does that work? Here are the details. Growler jars can be purchased for $5. Once you have a jar, just bring it in as often as you like for a refill. The fill of a growler (½ gallon of beer) will cost $15, unless it is a specialty beer.
Are you planning to drink some beer at home this weekend or take it to a party? So are we! Bring it in for a fill on Thursdays during your lunch hour for $15, and we’ll give you a free sandwich (value $6.50). If you want to buy lunch at the tap room, but don’t believe in the value of a whole growler of beer in your fridge, you can do that. We offer a sandwich plate for $10. That includes a sandwich, chips, and soda or water. You can substitute in a beer and pay the difference.
Can you get a free sandwich to go? Sure, just buy a growler to go too. Can you get 10 free sandwiches to go for everyone at work? Sure, just buy 10 growlers to go along with it. But fair warning, very little work will get done on Thursday afternoon.
All of that being said, it’s while supplies last because we have no idea how well the free sandwich promotion will go over. There might be exclusions if there are loopholes that we didn’t think of.
If you don’t like change then you’ll be happy to know that this year’s Ladies’ Fest will be every bit as much fun as the last five. Shopping, massages, a Naughty Girl glass with two fills of wine, lunch and a chocolate truffle all for $35. Classic rock by Two Souls in the morning, then Men in Suits will return from 2 pm. to 6 pm with cover favorites and disco. Don’t worry, they keep their suits on. If you liked Ladies’ Fests of the past then come this year to relive the day one last time. Due to dwindling attendance, we’ll be making some tweaks to the 2015 festival according to your feedback. Please let us know what you like and don’t like about the structure of the event this year so that we can make it more attractive in future years. We’d like to do away with the $35 admission fee to grow the event and perhaps offer something at the tap room next door for beer lovers. Either way, mark your calendars for the June 20, 2015 mystery event!
You know how it’s all about who you know? A good friend owns a boutique in Green Bay called Nell’s that specializes in prosthetics and high end wigs to help women fighting cancer. It’s a confidential, classy, and established joint which is Medicaid-qualified. Stacey’s compassion for those suffering from cancer motivated her to get involved in the Northeast Wisconsin Ribbon of Hope campaign. We noticed that a number of Ribbon of Hope supporters were also involved as Ladies’ Fest vendors. After a few glasses of wine, the ideas were flying and the Stiletto Stroll was born. Last year it was known as the Strut, but a cease-and-desist letter from another organization quickly initiated a name-change to Stiletto Stroll.
Long story short, they want you and your heels at 10 am on the morning of Ladies’ Fest. The $10 entry fee goes to the good cause, while you go for a walk along the Algoma boardwalk in comfortable shoes. Save your stamina for the last few-tenths of a mile where you are welcome to strap on heels and cross the finish line in style. Is it a contest? Yes, but not a race. Contestants will be judged on attitude, style, costume, and most interesting shoes. Then there is an overall winner. Want that trophy? Just think outside the box. Here’s a picture of last year’s winner so you know what you are up against. The rest of the prizes are awarded in wine.
Ahnapee Brewery first opened its doors in 1868 in the city of Ahnapee, now named Algoma. Bohemian immigrants brought skilled craftsmen to erect Kewaunee County’s first sizable building. Beers were produced under the supervision of the head brewmaster, Henry Schmiling (the great- great-great-great uncle of the current owners). The Civil War veteran sold barrels of beer by horse and sleigh, rail and the schooner, “Whisky Pete.” Schmiling’s Ahnapee Lager was known far and wide for its Wisconsin-made quality. Hops blight put the original brewery out of business in 1886. A new chapter in the brewery’s history began in July. Fueled by the dreams of our General Manager and Head Brewer, Nick Calaway, we’re picking up where Henry left off. This time small craft batches of full-flavored beers with aging potential will be served for limited hours.
Right now, we’re open from 2 pm. to 8 pm on Fridays and noon to 8 pm on Saturdays. Beer on tap: Ahnapee Lager, Little Soldier Amber, Bavarian Dunkel, German Style IPA. On deck: Chocolate Milk Stout, Bavarian Helles.
While the brewery is located five miles out of Algoma and not open to the public, the tap room is located at 105 Navarino Street just two doors east of the winery.
This Friday night, March 16, 2012, is the much anticipated Date Night at von Stiehl. Yes, it’s going to be a swanky evening at our Algoma, Wisconsin Winery, and we’re all really looking forward to it. Our guests are invited to dress up, then roll up their sleeves and tuck into a truly delicious meal. Asparagus Bruschetta, Pear and Blue Cheese Salad, Prime Rib or Salmon with Clam Sauce. To conclude? A generous slice of Chocolate Pecan Tart. Yum, yum, yum!
Each course (even dessert) will be served with a specially selected Wisconsin wine. We expect that both the wine and the food will be enhanced by the pairing. It should be both delicious and educational.
Dinner guests are invited to take 25% off any wine purchase, that night only. Imagine, an exceptional date night that’s also a bargain. How can you resist?
No matter what you’re serving for Christmas dinner, be it prime rib or roast goose, you’ll want a dessert that makes your guests sit up and take notice. You had pie for Thanksgiving. How about a cake?
Black Forest Boule-de-Neige (“Snowball”) uses a special ingredient: our Wisconsin Winery Cherry Kirsche. The perfect blend of brandy spirits and Door County Cherry wine, our Kirsche adds a unique flavor to all it touches.
In the spirit of the season, we’ve decided to share our Black Forest Boule-de-Neige recipe with you.
Black Forest Boule-de-Neige
Ingredients: 1/3 c. cherry preserves 2 T. von Stiehl’s Cherry Kirsche 1 ½ c. dried tart Door County cherries (about 8 ounces) 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped 1 c. (2 sticks) unsalted butter 1 ¼ c. sugar 1 tsp. vanilla 6 large eggs 1/3 c. all-purpose flour Kirsche whipped cream: 2 c. chilled whipping cream ¼ c. powdered sugar 4 tsp. von Stiehl’s Cherry Kirsche ¼ tsp. almond extract Cake: Preheat oven to 350*. Line a 10-cup metal bowl with foil, extending 3 inches over sides. Spray foil with nonstick spray.
Stir preserves with Kirsche in medium skillet over medium heat until preserves melt. Add dried cherries; bring to boil.
Cover; remove from heat. Let cool.
Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth. Remove from heat.
Whisk in sugar and vanilla, then whisk in eggs 1 at a time.
Mix in flour, then cherry mixture. Transfer batter to prepared bowl.
Bake cake in bowl for 30 minutes. Fold foil overhang over edges of cake to prevent overbrowning. Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer.
Cool cake completely in bowl on rack (cake may fall in center). Press edge of cake firmly to level with center of cake. Cover and let stand at room temperature overnight.
Kirsche Whipped Cream: Using electric mixer beat cream, powdered sugar, Kirsche, and almond extract in large bowl until cream holds peaks.
Invert cake onto platter. Peel off foil. Spoon whipped cream into large pastry bag fitted with medium star tip. Pipe whipped cream stars over cake, covering completely. Pipe additional stars over top flat center of cake to form dome.
This cake may be made 1 day before serving; cover with cake dome and chill.
Serve with glasses of Wisconsin Wine: our von Stiehl Cherry Kirsch or Sparkling Muscat.
The cake makes 12 to 14 servings so there will be plenty for the whole family to enjoy.
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One of the best parts of fall is the reemergence of comfort food. During the heat of summer, appetites wane and we’re easily satisfied with a big bowl of salad and maybe a skewer of barbecued meat. We drink refreshing Wisconsin white wines like Chardonnay, Dry Riesling, and Lakeshore Fume. Once temperatures start to drop in the fall, however, we find ourselves craving full-bodied red Wisconsin wines and food we can really sink our teeth into, like cassoulet.
The origins of cassoulet are obscure. At least three towns in southern France call it their own dish, while others insist it was brought to Western Europe by the Arabs. In any case, the dish first gained fame in the late middle ages in southwestern France, and is today one of the most beloved French dishes throughout the world.
Hearty and warm, rich and satisfying, cassoulet is made with white beans and just about any type of meat, barring fish or chicken. It should always include sausage, and may include duck, goose, lamb, pork or even venison – whatever strikes your fancy. It’s best when it can stay in the oven for many hours, forming and reforming a nice crust on the top. The smells alone will drive you wild.
Below is a simple recipe for Cassoulet. Enjoy it with our Cabernet, Merlot, or even our Satin Red. This dish brings out the best of any of our red Wisconsin wines.
Cassoulet 1 onion, chopped 3 garlic cloves, minced 2 celery stalks, sliced Saute in a little olive oil. Transfer to an oven-safe casserole and add: 1 -14 1/2 oz. can stewed tomatoes 32 oz. white beans, rinsed and drained 2 oz. old red wine (who lets red wine get old???) 1/2 lb. bologna, cut into chunks 1/2 lb. Polish sausage, cut into chunks 1 red bell pepper, chopped 1 green bell pepper, chopped 1/2 tsp. dried basil 1/2 tsp. dried parsley 1/4 tsp. tarragon 1/4 tsp. sage salt and pepper
Mix together and bake in a covered casserole at 325* for one hour, or longer at a lower temperature, stirring occasionally.
Serve in large soup or pasta bowls with more red wine and lots of crusty bread.
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The indomitable Ladies of the Vine will be soon gathered together again here at our Algoma Wisconsin winery, watching cooking demonstrations, eating fabulous food, and drinking superior Wisconsin wines, of course. Any of you ladies out there who are not yet members of LOTV should seriously consider joining. There are many benefits, from fun social gatherings to discounts on our Wisconsin wines. Read more details about our LOTV event.
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