Summer is the time to relax, so begin your path to ultimate contentment by alleviating that empty place in your heart and stomach that only von Stiehl beverages and cheese plates can fill. Our Terrace Bar will be open every Saturday from 12PM – 4:30PM, coinciding with our Summer Concert Series (weather depending). Find a relaxing seat near the water with a glass of your favorite summer wine, or enjoy fruit-flavored cider bubbles under the shaded tent on the terrace. If you still can’t get enough of our cider and wine, bring home a growler of cider or bottle of wine to enjoy on a later date.
Allow yourself to sip, snack, and sunbathe with friends and family while enjoying some delicious wine and treats out on the terrace!
Purchase tickets at the bottom of the page!
Join us on June 12th and you’ll have the chance to taste the most popular varieties of von Stiehl wines and Ahnapee Brewery brews during the event and enjoy the opportunity to buy an exclusive batch each of wine and beer produced just for the event.
Music will be performed by the Modern Day Drifters!
Spent grains from the brewery are currently being fed to our steer at the Bryersquart Family Farm, one of the top farms in polled genetic cattle in Door County. Bryersquart is family to one of the winery owners. The steer is well cared for by Scott Jeanquart, a genetic expert, who is growing one of Door County’s finest herds. His animals and embryos are sold at auction to buyers in the United States and beyond.
This steer is raised on Ahnapee Brewery(Opens in new window) spent grains at the Bryersquart Family Farm(Opens in new window) (Brew). Prior to the roast, the steer is bathed in a cherry wine marinade (Vino). This is a true farm-to-table experience! And not just anybody is preparing this feast. For starters, the steer is processed by Otto’s Meats(Opens in new window) in Luxemburg. von Stiehl Winemaker, Aric Schmiling, prepares the special cherry and red wine marinade. Then, the full carcass is marinated for 24 hours prior to the steer roast. The roast begins with a hot fire at 3 am on the day of the event, with a serving time somewhere between noon and 1 pm.