CHEW meetings are free and open to the public. Unless otherwise noted in a program’s description, meetings are held on the first Wednesday of the month at the Goodman Community Center, (Ironworks Building), 149 Waubesa St., Madison, Wisconsin. Got questions? Or want to get on our newsletter list? Email chewwisconsin@gmail.com
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COMING NEXT
The Culinary History Enthusiasts of Wisconsin (CHEW) present:
“A Keg of Their Best: A History of Brewing in Madison”
Presented by Robin Shepard
Wednesday, September 2, 7 pm
Goodman Community Center (Ironworks Bldg.), 149 Waubesa St., Madison
Wisconsin has long been known as “The Beer State,” and the history of its capital city brims with stories of brewing innovation—from the city’s earliest beer-makers and long-forgotten farmstead breweries to today’s experimental microbrewers and enterprising taprooms. Robin Shepard’s new book, A Keg of Their Best offers an authoritative history of Madison’s brewing legacy and its key figures from the 1830s to the present. For tonight’s presentation, Shepard will share stories from his research and bring along a few unique historical artifacts from Madison’s pre-prohibition days.
Robin Shepard is a four-time honoree of the North American Guild of Beer Writers. He has been a regular beer columnist and reviewer for the Isthmus newspaper in Madison for more than two decades and also regularly contributes beer reviews, travel articles, and stories to a variety of beer publications and news outlets. His previous books include Wisconsin’s Best Breweries and Brewpubs, The Best Breweries and Brewpubs of Illinois, and Minnesota’s Best Breweries and Brewpubs. Shepard is an Assistant Dean for the University of Wisconsin–Madison’s Division of Extension and a faculty member of the Department of Life Sciences Communications. He lives in Cottage Grove, Wisconsin, with his wife, Kristi, and their cat Roseline Peck (who he will likely describe in his talk).
CHEW meetings feature invited speakers, lively discussions, and often food samplings or cooking demonstrations. See below for info about our newsletter, membership, traveling library and more.
Newsletter – To receive our email newsletter, send us a note at chewwisconsin@gmail.com.
Membership – For info about why and how to join CHEW, click here.
CHEW Library – One of the benefits of in-person CHEW meetings is access to CHEW’s traveling library. Our collection totals over 110 titles, ranging from James Beard award winner The Sioux’s Chef’s Indigenous Kitchen to the very drinkable Bottoms Up: A Toast to Wisconsin’s Historic Bars and Breweries. To peruse all the book titles in our library, click Culinary. You can put in an “order” for a specific book by emailing chewwisconsin@gmail.com. The book will be brought to the next in-person meeting (if it hasn’t already been checked out). Several titles will also be featured at each meeting–you’ll hear a short review and will have the opportunity to check one of the featured titles out for a month.
Facebook – We also invite you to join CHEW on Facebook, for fascinating food links, discussions and more: https://www.facebook.com/groups/chewwis/