Nutty malt and plenty of Wisconsin wildflower honey make this golden blonde ale one of our most popular beers. Named after the famous "400" Chicago and Northwestern passenger train.

This red-brown Bamberg-style rauchbier ("smoke beer") combines the rich malt profile and clean, smooth finish of Oktoberfest lager with the sweet, woody character of beechwood-smoked Bavarian malt.

In its native city (Bamberg, Germany), locals can be seen enjoying rauchbier, straight from the wooden barrel, from first thing in the morning to late at night.

Inky-black, roasty, full-bodied and creamy, our oatmeal stout is a cold-weather favorite. Infused with nitrogen and poured through a special “stout” faucet for extra smoothness and drinkability.  First brewed during the construction of the Ray Nitschke bridge. A customer-favorite ever since.

Golden, malty, and clean, this kölsch could be mistaken for American lager but for its subtle fruity aroma and spicy hop flavor. Named after Packers great Tony Canadeo.

This German-style black lager has a rich aroma of coffee, chocolate, caramel, and toasted malt, medium-full body, and a roasty yet smooth finish.
Bronze medalist at the 2009 Great American Beer Festival. Our brewer formulated this recipe during his homebrewing days.

Our Imperial IPA smacks you in the nose with pungent, fruity, and citrus-like American "C" hops, awakens taste buds you didn’t know you had with absurd amounts of hop bitterness and flavor, then mercifully soothes your palate with its clean, dry finish so you can come back for more. ≈ 10% ABV

This American-style IPA (India Pale Ale) showcases a complex blend of citrus-like American hop varieties, their bitterness well-balanced by sweet malt for exceptional drinkability.

Wisconsin malt, English hops, and a touch of roasted grain create the distinctive flavor of this Irish Red Ale, the namesake of Packers great Johnny "Blood" McNally. Ask for a "Johnny Blood".

We brewed this malty, strong, brown lager with ample quantities of four German malts.  Full-bodied and smooth, with notes of dark, ripe fruit, toasted malt, and warming alcohol.
German monks invented doppelbock in the 1600s as "liquid bread" to drink during periods of Lenten fasting, giving their strong, sweet brews names ending in "-ator".  Tapped just in time for Lent, our Procrastinator is the first offering of our long-delayed fifth fermenter (“Maggie”).
 

This red-orange lager blends spicy rye, nutty Vienna malt, and a handful of crisp hops.  Full-bodied and creamy, with malty sweetness and warming alcohol in the finish.

Think of it as a complex, rye-infused version of our Oktoberfest lager.  Prost!

Assertive noble hop character, rich malt flavor, and a crisp dry finish characterize this Düsseldorf altbier, a German-style beer combining the complexity of ale with the smoothness of lager. Silver medalist in the 2008 Great American Beer Festival.

Distinctive spicy noble hops dominate the aroma and flavor of this golden German-style pilsner while clean, grainy Bavarian malt supports and balances them. Crisp, hoppy, and refreshing.

Named after Saint Norbert College, itself a namesake of Saint Norbert of Xanten (c. 1080-1134), who founded the Norbertine Catholic order, several abbeys of which have been renowned for their brewing skills.

This smooth, drinkable American amber ale combines complex lightly toasted malt character with a touch of woody hops.  Made with five barley malts, a touch of rye, and one of our brewer's favorite hop varieties.

Combining flavors of ripe fruit, dark caramel, bready English yeast, and ample hops, this silky-smooth Irish Red Ale is brewed from our original 1996 Johnny "Blood" Red recipe.

This unfiltered brew is fruitier, hoppier, breadier, and more "English" than the clean, malt-balanced, caramel-and-toffee-like modern "JBR".