Although Wisconsin foodways contain much more than beer, brats, and cheese, these remain at the pinnacle of the state’s fame—and rightly so. If you live in Wisconsin—or have simply visited—you know it’s hard to imagine tailgating, graduating, or celebrating without the Big Three.

To thoroughly research this book, Heather Kerrigan undertook a twenty-six-hundred-mile road trip crisscrossing the Badger State, seeking the hidden gems that locals frequent. She visited Wisconsin’s best restaurants, creameries, breweries, butcher shops, and cheesemongers. In Beer, Brats, and Cheese, Kerrigan highlights the innovative flavors and unexpected delights found in these spots. Great beer isn’t made only in Milwaukee, Sheboygan doesn’t have a lock on the best bratwurst, and excellent cheeses don’t just come from Monroe County. In fact, there are towns large and small, from the far north to the Illinois border, from Door County to the Mississippi River, that contribute to the state’s amazing culinary experiences. 

Whether you’re planning a bite-by-bite day trip or simply looking for a great place to eat or drink near home, this guide has you covered.