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Beer Blog: Introducing our resident Bier Zot!

 

A little bit about me, a little bit about our beloved malt beverage.

For much of recorded history, beer has fascinated, inspired, and intoxicated humanity. Beer can be chemically dated back to almost 7,000 years ago in what is now Iran, with traces found on the musty, decomposing remains of a jug. 1

Throughout history beer has served as a celebration of achievement, a coping mechanism, an accompaniment to meals of all sorts. It’s always been with us, bringing us together and creating community. Beer is the drink of the people.

It’s no surprise that the number of those dedicated to brewing our tasty malt beverage has continued to rise, with the number of active breweries reaching over 4,000 at the end of 2015. This surpasses the previous record set in 1873, before Prohibition. Today, 75% of Americans 21 and older live within ten miles of a brewery. 2

We’ve come a long way from cans simply marked ‘beer,’ for these scores of brewers are crafting far more than fantastic products, they are crafting a cultural revolution. A revolution where the American consumer values quality over quantity, where artisanal is king. For the first time in a long time, I’m proud to be a beer lover in America.

I suppose I should introduce myself. My name is King Gambrinus, I am 516 years old. Some call me the patron saint of beer, some its inventor, others call me simply obsessed. Around these parts, in the great County of Door, they call me the Bier Zot. I have decided, as a way of honoring those making and serving great beer, to begin a Beer Blog. It will be hosted here on the website of the Wild Tomato and will contain writings on the many styles of beer brewed today as well as featured beers at both the Wild Tomato and Bier Zot, my namesake.

Together, we will embark on a journey through time and taste. We will explore the intersections of culture and brewing, of seasonality and regionality, and we will toast to the many great beers available to us through these fine establishments in Door County. Our first expedition will take take a closer look at the Saison, a style with a rich history, particularly pertinent now in the month of March.

Why is the Saison pertinent in March, you ask? Well I would be a fool to tell you now, and I am only a fool for beer.

Suds and all,
BZ

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Sources:
1: Randy Mosher, Tasting Beer
2: Bart Watson, www.brewersassociation.org

Fri, 01 Apr 2016 11:56:33 -0700|April Donation Creation: Benefiting Forest Recovery Project!|

We’re not going to lie, this pizza is all the things we’re into right now and we’re so excited to bring it to your mouth!

Grilled asparagus, roasted Portobello mushrooms, and red onion play the perfect supporting cast to slow-roasted Sunset Farm lamb over a roasted garlic and red wine tomato sauce. But, we didn’t stop there… this pizza is topped with Door County Creamery cracked black pepper and truffle chevre.

And, being that Earth Day is coming up, it’s only appropriate that we’ve teamed up with our friends at Forest Recovery Project, a not for profit effort to strengthen, enhance and protect our native forest systems. 

With emphasis on environmental education, community involvement and ecological stewardship ethics in practice, the Forest Recovery Project aims to support sustainable management of our native forest through forest recovery and enhancement practices such as:

  • planting of native trees, shrubs and herbs
  • invasive species control
  • tree release
  • appropriate thinning
  • natural habitat structures (nest and den boxes, bat houses, raptor platforms, etc.)
  • stewardship training
  • native plant rescue
  • supporting our local forest products industry

AND- In celebration of Earth Day, Forest Recovery Project is teaming up with Climate Change Coalition, The Nature Conservancy and Ridges Sanctuary to host Earth Week 2016.

Events will include a tree planting with Gibraltar and Sturgeon Bay High School students, inspiring speakers and musical performances. For a list of events, visit Earth Week Door County’s Facebook Page
If you would like to get involved or volunteer, email Bob Bultman at bobbultman@yahoo.com