AUGUST 5, 2000: New Glarus, Wisconsin-- On a recent trip to the Midwest, I had the privilege of visiting the New Glarus Brewing Company, located in New Glarus, Wisconsin. This is truly one of this country’s leading microbreweries. Their offerings include the 1997 and 1998 GABF bronze medal-winning Apple Ale, and the 1997 GABF gold medal-winning Belgian Red. Unfortunately, distribution is limited to Wisconsin, and the company has no plans to expand distribution into other parts of the country. Tours are offered every Saturday afternoon.

The tour was led by Deborah Carey, the founder and president of the New Glarus Brewing Company, and began in the grain storage area. This was little more than a room where sacks of grain are stacked. All of the brewery’s offerings are all-grain, with the malt bill varying for individual recipes.

The grain sacks are carried into the grain mill, where it is cracked and subsequently conveyed by screw auger into the mash tun. This mash tun and kettle were saved from German scrap yards in daring last-minute negotiations. The former owner was very happy to see his old equipment find a new home where it could continue to serve a noble purpose.

Almost every beer is mashed via decoction mash. This creates a long brew-day, but the brewers believe that the final product is worth the effort. Following the mash, the wort is transferred to the brew kettle, where hop additions and boil times vary by recipe.

Boiled wort is then cooled, and transferred to a whirlpool tank for hop and trub removal. The beer is then fermented with one of the brewery’s six yeast strains. Most breweries use one or two yeast strains, so this further illustrates the effort New Glarus is willing to expend in the production of quality beer. Obviously, this increases the importance of sanitation at the brewery, but they believe the extra work worth the effort.

Some seasonal beers, including the Belgian Red, are aged in oak vessels for up to six months. The effect isn’t overwhelming, but it adds a nice complexity that contributes to the overall character of the beer. Not every brew is fermented by a pure yeast strain. The Belgian Red is spontaneously fermented. That’s right, they use wild airborne yeasts as their source of yeast. This beer possesses a tart character derived from both the wild yeasts and the fresh raspberries that are added during aging.

Not every beer was available in the tasting room, but none of them were disappointing. I was having too good a time to take notes, but I remember that they all possesed a rich malty character that complimented the fruit and hop additions. Trust me, all of these beers were fantastic!

Next time you’re in the Wisconsin area, keep an eye peeled for these excellent brews!

New Glarus Brewing Company
PO Box 759
Cty Trk W & Hwy 69
New Glarus, WI 53574