We are all things apple this week on Wisconsin Foodie! We check out Edible Milwaukee’s Apple Sauced Event, Weston’s Antique Apple Orchard, and New Glarus Brewery’s new fruit caves.
This week on Wisconsin Foodie, we are all about apples! We start off with a bang with Edible Milwaukee’s Apple Sauced event at Milwaukee’s own Great Lakes Distillery. Apple Sauced showcases cider makers, apple cocktails, apple pies, apple appetizers, and everything apple in between. Editor-in-Chief of Edible Milwaukee, Jen Ede, talks with us about the event and why it’s both an important event as well as a celebration for the autumn season. Two of the participants at this year’s Apple Sauced are Genevieve Weston of Weston’s Antique Apple Orchards and Ethan Keller of Sunny Slope. Genevieve and Ethan partnered up just last year to start making cider together and are already making waves with their single varietal ciders. Our own Kyle Cherek gets to try a variety of samples of Sunny Slope ciders and is floored by the variations in the taste profiles of each different cider.
Having peaked our interest, we travel to where it all started: Weston’s Antique Apple Orchard. So what exactly is an antique apple? Weston’s Antique Apple Orchards specializes in varieties of apples that may have fallen out of popular fashion, but are carried on in their orchards and championed for their remarkable tastes. Kenneth Weston tells us about his orchard and some of it’s history. The orchard started in 1901, effectively making it one of the oldest orchards in the state. The Weston family got the orchard in 1935, and found customers asking for particular varieties of apples that they were unable to find elsewhere. So, the Westons took it upon themselves to grow as many varieties as they could manage and has grown the orchard into what it is today. As night falls, Genevieve Weston and Ethan Keller begin to make cider. They guide us through their process of cider making as Genevieve tells stories of growing up on the orchard.
Over in New Glarus, WI, Dan Carey of New Glarus Brewery has caught wind of Weston’s unique cider and is interested in using it to make a new beer in his fruit caves. Genevieve and Ethan pack a van full of 100 gallons of cider, easily making it their largest cider delivery ever. While waiting for the cider to arrive, Dan shows us around his new fruit caves which he uses for spontaneous fermentation beers. Once the cider arrives, the three of them begin filling an oak barrel with the cider to let it ferment into what will no doubt be some of the best apple brews the world has ever tasted.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.