Milwaukee Ale House – Quality beer, food, music and entertainment in Downtown Milwaukee and Grafton, WI

What Does the Grafton Ownership Change Mean for You?

As many of you know, the Milwaukee Ale House in Grafton has new owners, the same as operate the North Star Bistro. We’re hoping that all of you are as excited as we are! The Ale House is well-known for serving a delicious variety of craft beers, and the expertise North Star Bistro brings to the table will bring a whole new level of freshness, quality, and local pride to its food offerings. Over the past 14 years, our menu has changed and evolved, to stay relevant we need to keep evolving. We want you to know that all of your gift cards groupons, and Mug Club will still be honored. Of course the fresh brewed beer will not change!
If you have any questions or concerns please ask the manager on duty.
Check our facebooks, twitters and, of course, the website for the latest Ale House news.

Posted by alehouse on May 2nd, 2011 in Blog |

Milwaukee Ale House Joins Forces with North Star American Bistro

The owners of the Milwaukee Ale House and North Star American Bistro announced a joint venture intended to improve upon the established success of the Milwaukee Ale House by providing a higher quality experience for diners and drinkers in both locations. Starting May 2, the North Star team will take ownership of the Milwaukee Ale House in Grafton and will run the kitchen operations of the flagship Ale House in Milwaukee’s Third Ward.

The new venture allows Milwaukee Ale House founder and owner Jim McCabe to focus solely on the growing craft brewing operations of the Milwaukee Brewing Company (MBC), and expanding the brewery’s production facility in Walker’s Point. MBC will continue to provide the high?quality craft beers Ale House fans have come to know and love.

“Combined, the partnership between our operations is much greater than the sum of its parts,” said McCabe. “The Ale House is well?known for serving a delicious variety of craft beers, and the expertise North Star Bistro brings to the table will bring a whole new level of freshness, quality, and local pride to its food offerings.”

With collective experience of more than 25 years in the restaurant industry, North Star’s Duffy O’Neil and Mike Stoner blend traits specific to both service and food knowledge effortlessly and seamlessly, which has contributed to the success of their two North Star Bistro locations in Shorewood and Brookfield.

“Milwaukee Ale House has an established reputation for great beer and a fun atmosphere, and North Star is recognized for its quality food and service,” said Mike Stoner, Operations Director of the North Star team. “Bringing those elements together will elevate the experience of our guests at the Ale House.”

“We plan to bring our food philosophy to the Ale House, emphasizing fresh flavors and quality ingredients,” added Duffy O’Neil, North Star’s Executive Chef. “The Ale House is a more laid back and value oriented atmosphere and the menu will continue to reflect that. In a nutshell, the beer, live music, and fun atmosphere will remain, but the food quality will change.” He went on to emphasize that the prices at the Ale House will stay the same.

O’Neil, a native of Wisconsin, has worked in the restaurant industry for more than 15 years, not only as a chef, but as a master brewer and kitchen operations director in Madison, Wis., San Francisco, and Milwaukee. Stoner, also from Wisconsin, has focused on the service side of the industry over the last decade, as general manager of such high?volume restaurants as Water Street Brewery in Delafield, Wis., and The Brown Bottle in Milwaukee.

The two groups were originally brought together by local commercial real estate broker Alec Karter. The agreement is set to take effect May 2.

About Milwaukee Brewing Company and the Milwaukee Ale House

Milwaukee Brewing Company (MBC) is a craft beer brewery and the only true microbrewery in Milwaukee today. The brewery’s beginnings go back to 1996, when two home brewers with limited resources and unlimited ideas started brewing beer in the basement of a Cedarburg farmhouse. That effort led to the opening of the popular Milwaukee Ale House the following year, and, in 2006, the current production facility at 613 S. 2nd Street in Milwaukee’s Third Ward. Using the best local ingredients and a hands?on brewing technique, MBC brews more than a dozen varieties of beer, including Louie’s Demise, Flaming Damsel and Pullchain Pail Ale. For more information, visit www.ale-house.com or www.milwaukeebrewingco.com.

About North Star American Bistro

Owned and operated by restaurateurs Duffy O’Neil and Mike Stoner, North Star American Bistro opened in Shorewood on November 1, 2004. North Star in Brookfield opened a little less than two years later in August of 2006. With collective experience of more than 25 years in the restaurant industry, Duffy and Mike blend traits specific to both service and food knowledge effortlessly and seamlessly. For more information, visit www.northstarbistro.com.

Posted by alehouse on Apr 25th, 2011 in Blog |

How to Survive Snow in April

It doesn’t feel like spring today. Waking up to to a view blanketed in snow is only magical in November, when you’re ready for the hot chocolate, warm apple cider and winter beers.

Now that we’re all ready for sweater weather to be over, there are many ways to get over the depression of snow crunching under your feet.

Denial is a great way to get over it. I will be wearing my short shorts and tank tops out this week. My arms my turn purple, and I may loose feeling for a day or two, but I am not going to accept snow on the ground in April. The trick is that you can’t complain, because you are the idiot that decided that exposing any body part was acceptable in 30 degree weather.

You can also spend a great day indoors. My favorite indoor activity with this kind of weather is refreshing weather.com’s 10 day forecast every 10 minutes or so. It’s best to keep a positive attitude that you might be right and the internet is wrong.

My favorite is to keep drinking. I know “scientists” say that drinking alcohol actually constricts your blood vessels and makes you colder, but I am a firm believer that if I feel warmer, than I am warmer, and if I can’t feel anything, then I probably drank too much.
Cheers! Stay warm this week!

You can follow me on twitter @MBCemma

Posted by alehouse on Apr 18th, 2011 in Blog |

Digital Dining

This past week at the Milwaukee Ale Houses we participated in Groupon, diners can get a coupon of great value through the web for a discounted price. Being the self-professed geek that I am I embrace this new frontier of digital savings in all sorts of ways; laptops, tablets and most popular, smart phones. It can also let friends and foodies know what your into eating & drinking. Also popular at the moment is four square, where you can share your location in a check in point that also gets you great deals as well.

Putting yourself in a special club of social media gives you some advantages to cruising through your week of dining, shopping and entertainment. I don’t know how long this digital life will last but I certainly will enjoy it while it’s here. Cheers! Chef Tyler

Posted by alehouse on Mar 29th, 2011 in Blog |

Milwaukee Brewing Co. Tours

So you want to go on a tour, well here’s some information that might help you out!

Tours of Milwaukee Brewing Company are located at 613 S. 2nd Street (the building is now orange). Public tours are on Fridays at 5 and 6, and Saturday at 3, 4, and 5. We recommend getting there about a half hour before a tour starts.

There’s no parking lot here, but you can park on Bruce, parts of 2nd and 3rd.

If you have a large group (over 12 people) you might want to consider setting up a private tour. Set it up by Thursday, so we know you’re coming. If you don’t make it in time, send someone over early to save your place.

Tour sizes are limited to about 30 people, we usually add a couple tours if they seem to fill up.

Hopefully this helps! Cheers!

Posted by alehouse on Mar 10th, 2011 in Blog |

A Good Month for Beer

Notes from Brewer Bert

It’s a good month for beer!

If you’re in the mug club there will be a SPEW on Wednesday at 6:00 for the Bock. If you’re not in the mug club, get on the list to be a part of these beer release parties.

Next week we’ll be celebrating St. Patricks Day. Come for the music and Irish food specials, but stay for the beer.

March 20th – 27th we have Bock Fest. The tradition of Bock beer welcoming spring. During that week we’ll be featuring German food specials, our bock, our dopple bock and guest bocks.

With March Madness just around the corner we decided to put our beers up next to each other and see who can stand up to the competition. Order the March Madness Beer Bracket to see which beer will be your new favorite.

Cheers!

Posted by alehouse on Mar 7th, 2011 in Blog |

Spring is Around the Corner

This weekend was perfect! The weather was so great that it caused a domino effect of happy customers and staff for the pre valentine’s day weekend. The crowds were out @alehouse to enjoy it. This warm weather also reminds me of all the great food coming down the pike, and working with fresh seasonal vegetables. All of us have  been so cooped up in this weird winter wonderland the last month that I believe the minute that  sun thaws all that snow, we will all be outside on that patio eating a burger and drinking a pull chain. #dreamsdocometrue  Cheers & Happy Valentine’s Day Chef Tyler see you at brew fest this coming Sunday Feb 20th!

Posted by alehouse on Feb 12th, 2011 in Blog |

Bert’s Blow Outs

Check in Every Monday on Facebook or Twitter for Bert’s Bottle Blowout. Every monday we’ll be featuring a different bottled brew for your tasting pleasure for only $2. Get crazy, try something you new. If you love it, you can buy a 6 pack from the bar or local liquor stores.
What’s coming up:
January 24th: I.P.A.
January 31st: Hoptoberfest
February 7th: Milk Stout

Posted by alehouse on Jan 26th, 2011 in Blog |

Texas Bound

Notes from Chef Tyler

It’s about time the Green Bay Packers are going to the super bowl and the fans can’t be more proud of our team. It’s been fourteen years since the last bowl and an upcoming game like this is just what our economy & hospitality industry needs. Bring on the cold brews and cheese curds then buckle up for a well deserved game in only a couple of weeks, Milwaukee Ale house will be open and in full motion for the fans to dine, drink and entertain. Cheers Chef Tyler

Posted by alehouse on Jan 26th, 2011 in Blog |

Packers vs. Da Bears

Notes from Chef Tyler

The NFC Championship game to be played next Sunday was set up with the Packers 48-21 victory over the Atlanta Falcons Saturday night at the Georgia Dome and the Bears 35-24 victory over the Seattle Seahawks Sunday at Soldier Field. Sundays event will be history in the making at the Milwaukee Ale House with the big screens all lined up , the kitchen on high appetizer alert , and the staff with our packer flare cheering for a victory for the Pack , come in and get your seats and your grub on see you their cheers to the pack Chef Tyler .

Posted by alehouse on Jan 17th, 2011 in Blog |

A Different Way to Get Your Vitamins

Notes from Chef Tyler

Carrot Soup
3 tablespoons butter
3 tablespoons flour
½ cup chopped onions
2 cups carrots, chopped
3 cups chicken broth
2 bay leafs
Salt & pepper to taste
Pinch of cayenne pepper
2 cups heavy cream or whole milk

Sauté onions in butter in a medium size sauce pan, add chopped carrots. Cook with a lid on for 10 minutes , add flour stir until it’s a nutty brown color. Add broth , cook on low heat, covered for 30 minutes; cool; blend in blender until smooth , return to sauce pan, add bay leafs and spices, add cream and heat.

This soup is easy to prepare, odds are you already have these ingredients in the house so give this a try before you crack open a can of soup. Let the only can you crack open be an MBC Flaming Damsel. Cheers Chef Tyler.

Posted by alehouse on Jan 13th, 2011 in Blog |

New Beers Resolutions

New Years Resolutions always seem to make life more boring. But my New Year resolutions might make your life more fun.
My first resolution is to take a cooking class. It’s a good way to learn some new tricks, get out of a rut, and start the new year fresh. It might even help with my next resolution.
Learn to pair food with beer. If you’re going to eat and drink, make it count. Don’t use those calories up with a porter and fish. Pair that porter with some ribs or pot pie. Download the Beer Pairing Chart from craftbeer.com to help you make your meal awesome everytime.
Lastly, don’t waste your time with drinking cheap beer. Drink quality beer. You’re in Milwaukee, you can’t help but throw a couple back. Just make them count. Drink something awesome, and even better, local.
Tweet me your new years resolutions @emmaatMBC!
Cheers and good luck!

Posted by alehouse on Dec 27th, 2010 in Blog |

Gifts for the Chef in Your Life

Notes From Chef Tyler

Truffle Slicer

I’m not sure how it happened, but somewhere along the way I became the guy shopping for gifts the week before Christmas. So it stands to reason, I’m also the guy who gets his wish list to Santa late.

So, with just under a week left to get your shopping done, here’s a some gift ideas for the Chef in your life. I have these items and highly recommend them for any kitchen .

One of my favorites is this little gem it’s called a truffle slicer , but it is so much more . I can slice razor thin garlic , radish , cheese and so much more , best of all its so portable it fits right in your pocket add this one to your list asap . The next one is a Le Creuset Round French Oven saves you time on cooking and the heat distribution is wonderful with a classic look .And finally no kitchen chef is complete without a good old fashioned knife 10-inch Shun chef’s knife with ergonomic Ken Onion-designed handle Handcrafted in Japan of incredibly sharp, strong VG-10 steel now that’s a knife . Merry Christmas to all and a happy New Year cheers chef Tyler.

Posted by alehouse on Dec 21st, 2010 in Blog |

Christmas Countdown

Notes from Chef Tyler
It’s that time again, when everybody starts thinking about Christmas. It seems like so many decisions to make as the countdown begins. In case you hadn’t realized, Christmas is just weeks away. I still have all my shopping to do, and of course the food and drink decisions have to be made. The first thing I need to do is decide if I will go more traditional or come up with something completely different, make certain recipes I might be dying to try. Anything can come to this mix: ethnic food, fresh seafood and shellfish, and, of course, the standards are always a classic. A person always has to consider the guests that will be attending, their likes and dislikes, count as well. I also have to make decisions about the drinks. In my family that’s the easiest decision to be made; I will bring growlers of holiday cheer to the meal as well as the dinners I am invited to. In the mean time give yourself some breathing room when you make your picks and stop in for lunch or dinner and think about it. I’ll let you know what I decide after all I love it when a plan comes together cheers Chef Tyler.

Posted by tyler on Dec 6th, 2010 in Blog |

Thanksgiving Beer

Notes from Brewer Bert

Thanksgiving is the best holiday for eating and drinking. This year, why don’t you get some good beer on the table with that turkey? We have a few ideas that will help you decide what to pair with your family traditions.

For starters, you might want to try a lighter beer. Such as the Downtown Lites, or the Flaming Damsel. They won’t fill you up as much as a heavier bodied beer, but they will get the holiday spirit started.

For dinner, we recommend something with a little more body. Our Louie’s Demise, Blockhead Brown, or Solomon Juneau are great pairings for turkey. If you’re looking for a pallet cleanser, we would go with the Pullchain Pail Ale. Want a lighter alternative? The Ulao Wit tastes great with sweet potatoes.

For pumpkin pie, we would try a stout. The Sheepshead or Milk Stout are wonderful options to go with any dessert.

Ask for a six pack or a growler to go to make it a fantastic start to the holiday season.

Posted by alehouse on Nov 19th, 2010 in Blog |

To Brine or Not to Brine

Notes from Chef Tyler

To brine or not to brine is the question many home cooks ponder for their turkey preparation. I can tell you that it helps in the moistness of the turkey but brine isn’t your only option. I recommend the combination of good herbs, lots of spice and a good old fashioned bacon wrap. Blanket that turkey with the love of bacon. Many recipes are on the internet and in cook books. The options to choose from will blow your mind. Just make it your own, you can’t get good at something if you make it one time a year. So try a few different ones on a smaller turkey when there is no pressure on you. Best of luck! Cheers! Chef Tyler!.

Posted by alehouse on Nov 19th, 2010 in Blog |

Butternut Squash Carbonara

8 oz pasta your choice
6-8 slices bacon depending on size (cut into 1 inch slices)
2 cups squash (cut into small pieces) no rocket science here.
1 tablespoon sage (tear in large pieces)
1-2 cloves garlic (sliced thin)
Salt & pepper to taste go low on salt the parmesan is salty.
2 egg yolks
½ cup heavy cream
1/4 cup parmesan

Directions:
Start cooking the pasta and bacon in separate pots
Drain most of the fat from the pan but save some to cook the squash in.
Add the squash, garlic, sage and toss coating in the bacon fat, yum!
Mix the egg yolk, heavy cream and parmesan in a bowl.
Drain the cooked pasta saving some of the water.
Add the pasta to the pan and toss.
Add the egg mixture and toss to coat.
Add a bit of the pasta water and toss to mix and coat.

You can do more with squash then you think try something other than a soup, if you like
you can add wine, beer or even vodka to this. Be fearless! Cheers Chef Tyler.

Posted by alehouse on Oct 11th, 2010 in Blog |

Host Your Holiday Party With Us

notes from Lauren Diehl, Downtown Party Coordinator

The holiday season can be somewhat of a hectic time to plan. That is why I am here. The Milwaukee Ale House is a great venue to book your next holiday party whether it is for your friends, family, or company. We offer a wide range of food and drink options to accommodate any number of guests. My favorite room to host an event is our lower bar called Hop Side Down. This room is great for a smaller gathering (around 50 people or less) in a relaxing atmosphere. We still have plenty of November and December dates open, so call now to book your space. Why wait? Right now, we are offering an amazing promotion. For every $500 you spend, the host of the party will receive a $50 gift card for their next visit!

For more information, feel free to contact me:

lauren.diehl@ale-house.com

(414) 276-2337 ext 103

If you would like to plan something in our Grafton location, please contact Sue Dowling at sued@ale-house.com

Cheers!

Posted by alehouse on Sep 30th, 2010 in Blog |

Abbey Normal

Notes from Brewer Bert

Anybody who is somebody should know what “Abbey Normal” refers to, but lets pretend that you are nobody.

In the Mel Brooks classic Young Frankenstein , the doctors assistant, Igor, was sent on an errand to steal the brain of a predominant scientist, Hans Delbrook, from the brain depository. The brain was to be placed in the body of the doctors creation that was to be brought back from the dead. Igor accidentally smashed the brain he was sent to get so he grabbed the first one he saw. This brain just so happened to be on the “abnormal” brain shelf. Igor, not being the smartest guy, thought the label said Abbey Normal. This name sounded like is must have been a nice enough person so that’s the one he grabbed. When the abnormal brain was placed in the dead body and all was brought back to life…all hell broke loose and the Frankenstein monster went nuts.

I highly recommend you rent the movie because it’s fantastic!!!

Posted by alehouse on Sep 27th, 2010 in Blog |

Fall Food Cravings

Well folks it’s that time of year when your body and taste buds crave all those sugary and starchy foods. Fall is the perfect time to have oven roasted meats and vegetables, with stews and cauliflower soups to boot. So get excited about this seasons cooking and dining @alehouse and your home. A quick roast cauliflower and garlic recipe. Cheers Chef Tyler

• 1 large cauliflower (trimmed , washed and cut into bite size pieces, )
• 10 cloves garlic, peeled and lightly crushed
• 1 -2 teaspoon chopped rosemary
• 1 teaspoon salt
• 1/4-1/2 teaspoon pepper
• 1/4 cup, olive oil adding more to taste – you may drizzle more oil after its roasted

1 Mix oil, rosemary, salt, pepper and garlic together.

2 Toss in cauliflower and place in a large casserole dish in one layer.

3 Roast in a preheated oven at 450 degrees for 20 minutes give it a toss and bake for 10 or 15 more minutes.

Posted by alehouse on Sep 27th, 2010 in Blog |

Chipotle Shrimp Tacos

Recipe Courtesy of Chef Tyler Mason,

Serves 4-6

2 pounds 12-15 count raw shrimp.
3 tablespoons of chipotle powder, or more, it has a bite. I prefer spices from the Spice House.
¼ cup olive oil
Mango salsa (recipe to follow).
2 avocados sliced, dressed with lime juice to prevent browning, salt and pepper.
4 cups finely shredded napa cabbage. There is a good quality pre-shredded package in the
produce section as an alternative.
Cotija cheese grated, I prefer El Rey brand.
Sour cream or crema- Mexican sour cream.
2 packages taco sized flour tortillas.
Cilantro and lime wedges.

Place peeled and rinsed shrimp in a zip top bag, add olive oil and shake to coat thoroughly.
Season with chipotle powder, salt, and pepper. Heat a non stick frying pan on a high burner.
Sear shrimp to cook, work in batches, do not over crowd pan. (These shrimp are great on the
grill as well.) Shrimp will cook fast, 2 minutes on the first side, 1 minute on the second until
opaque.

For Mango Salsa
3 cups small dice mango, use fresh in season. Frozen mango is available year round.
½ cup small dice red onion.
2 jalapeno finely diced- seeds and ribs optional.
1/3 cup rice wine vinegar
2 tablespoons sugar
2 limes juiced
1 tablespoon ground cumin
2 tablespoons olive oil
¼ cup chopped cilantro
Salt & Pepper

In a large bowl add mango and season with ground cumin, salt and pepper. Then add red onion
and jalapeno mix to combine. In a separate smaller bowl, dissolve sugar into the rice wine
vinegar and lime juice. Whisk in olive oil. Add to the mango mixture and toss to coat, finish

with chopped cilantro.

This recipe easily doubles or triples make extra and serve with tortilla chips. I have also added a
14oz can rinsed and drained black beans to make it a hardier salsa.

Take all the components of this recipe and set up buffet style. Warm flour tortillas and let your
guests build their own tacos. Plan on 2-3 shrimp per taco. If you want to add an additional
meat to the taco buffet, season boneless chicken cutlets as the shrimp, pan sauté and slice.

Posted by alehouse on Sep 7th, 2010 in Blog |

Summer Bobs

notes from Chef Tyler

People always ask if I cook at home. And what kind of food I am interested in? I do. And this summer it is all about Indian and Vietnamese food. This is a great, easy dish of skewered chicken breast with some Indian inspired spices. Do not miss the basmati rice side. The toasted mustard seed gives the rice an
amazing popcorn taste. All of the following spices are worth having; they will be fantastic in fall stews and chilis. I buy my spices at Spice House and Penzys.

Chicken Tikka Masala Kabobs

2 Pounds Boneless Skinless Chicken Breast

16oz Plain Yogurt- Lowfat is Ok, Greek is outstanding

5 Cloves Garlic-minced

2 TBLS Fresh Ginger- grated, about 3 inches

2 TBLS Cumin

2 TBLS Turmeric

2 TBLS Graham Masala

1 TBLS Coriander Seed

2 TBLS Smoked Paprika

1 TBLS Chili Powder, If you like it spicier use Chipotle Powder

Salt/ Pepper to taste

8-10 Bamboo Skewers – soaked

Cilantro, Green Onion, and Lime for Garnish.

Mix yogurt, garlic, ginger, and all spices. I use a gallon sized zip top bag. Cut chicken breast into 1 ½ inch
pieces. Keep similar in size. Marinate, refrigerated overnight. Place on soaked bamboo skewers, not
crazy tight.

Grill on direct heat for 5 mins, move to indirect heat for 10 -12 minutes, turning halfway through.
Chicken should be cooked thoroughly with no pink remaining. This dish can also be accomplished in
oven at 425 degrees for 15 -18 mins.

Basmati Rice with Mustard Seeds

Follow package instructions. Basmati is usually 1 Cup to 1 ½ cups of water. Toast 1 TBLS of mustard
seeds in 1 TBLS of oil, I use canola, until they pop. Add basmati rice, cover in oil, and add water. Cook
usually 20 mins, check package.

Serve Chicken on Basmati Rice and garnish with Cilantro, Green Onion, and Lime.

Posted by alehouse on Aug 30th, 2010 in Blog |

Harvest Pale Ale

Posted by alehouse on Aug 30th, 2010 in Blog |

Grafton Drink

Grafton Ale House Drink Specials

Mon……….$1.50 12oz Craft Brew

Tues………$1.50 pbr and High Life cans 7pm

Wed……….Mug Club Day…. $2.50 Craft Brews ALL DAY

Thurs……..Quizmaster @ 7pm …. $1.50 pbr and High Life cans

Thurs……..Happy hour 4 to cl …. $2.50 20 oz Craft Beer Pints

Fri & Sat…13 on 13 Drink Special …10pm

Sunday…..Service Industry Night….9pm

Posted by alehouse on Jun 21st, 2010 in Blog |

Weekly Events at the Milwaukee Ale House

Downtown Location

Monday – Quizmaster at 8:00pm $1 to play

Tuesday – Swing Dancing at 8:00 – Lessons Only $6.00 Open Dancing to follow!

Thursday – Karaoke at 10:00

Grafton Location

Monday – Kids Eat FREE! Also  Build Your Own Calzone Special every Monday!

Thursday – Quizmaster at 7:00 $1 to play

Posted by alehouse on Jun 16th, 2010 in Blog |

Cask Ales

At one point in time in history all beer was a cask ale. Reason being was that before bottles and cans the only container to hold, age, and serve beer was a wooden barrel or cask. Brewers would take a finished beer from one of their large aging vessels and put is in smaller, more portable, casks for distribution. To make sure the product was fresh and carbonated the brewer would add a small amount of fermenting wort to each cask and seal the container with a bung or stopper. The fermenting wort would carbonate the beer and also consume oxygen ( a beer spoiler) helping to maintain a fresh and drinkable product. This process is also know as cask conditioning. The secondary fermentation in the serving vessel also helps create a richer more complex flavor and aroma. We traditionally serve casks at cellar temperatures…55 deg. F°.         Cheers

Posted by alehouse on Jun 15th, 2010 in Blog |