We are super excited to announce that we are sending some beer out to Asheville for Bhramari Brewing Co.’s Above the Clouds Fest—a celebration of hazy & hoppy beer. The fest is Sunday, Oct. 7 and will feature live music all day, whole hog BBQ, & a selection of hazy/juicy IPAs from around 30 breweries. It’s going to be a rad time. Ticket details can be found HERE. Thanks for the invite Bhramari!Read More
We are teaming up with our friends at Parador for a special ticketed multi-course beer dinner on Thursday, Sept. 20 – The Mix Tape. We are bringing four of our recent bottle-conditioned beers—Le Printemps, L’été, Motel Citroën, and Rano Pano. Parador is putting together a sampling of their all-time favorite tapas, including Steak and Egg, Queso de Cabra, and Chocolate Bomba, along with a few new jams. There are only a limited number of seats available—so act now to ensure yourself a spot. Dinner starts at 6:45pm on 9/20, and doors open at 6:30pm. Tickets are $75 and available for purchase here.Read More
We couldn’t be more excited & honored to be invited to pour our beer alongside so many incredible beer producers for Half Acre’s Far + Away on October 13. Far + Away will provide a weekend of enjoyment and alignment among brewers and makers from outside Illinois, within the abundant creative energy Chicago has to offer. We can’t wait to see you there.Read More
The time has come for the release of this year’s L’été, our summer seasonal saison. For 2018 L’été, we selected a small number of our favorite barrels containing aged mixed fermentation saison. The result is a dry beer with a complex Brett expression and subtle acidity, with notes of ripe pineapple, lemon, hay, funk, and oak. The beer in this year’s blend was fermented and aged entirely in used red or white wine barrels with a mixed culture of Brettanomyces and souring bacteria. AND this marks our first time bottling a mixed fermentation beer. After bottle conditioning with additional Brett for nearly 4 months, we absolutely love how this beer turned out. It’s everything we love about mixed fermentation saison.Read More
We are excited to announce the release of Le Printemps, our Spring seasonal saison brewed with raw Wisconsin honey and dry hopped with Huell Melon hops. Le Printemps is brewed as a reflection of the Spring season—snow melting, weather warming, green slowly returning. Expect a rustic, dry beer with notes of citrus, spice, melon, and honey.
Le Printemps was the first batch we brewed on our new 15-barrel brewhouse back in late January. This beer also represents another important milestone for both our Hacienda Beer Co. and Door County Brewing Co. brands, as this is our first beer ever bottled in Baileys Harbor.Read More
In late March, we received a shipment that we've been eagerly awaiting since announcing this Hacienda project back in February—three oak foeders from Foeder Crafters of America in St. Louis. Foeder Crafters have made foeders for a bunch of well-known sour producers in the US, including New Belgium Brewing, Side Project Brewing, The Bruery, and Trillium Brewing, among many others, and are the only producers of American foeders. Although ours are on the smaller size (7 barrels each), these oak vessels will allow us to substantially increase the production of our mixed fermentation beers. The first of these three foeders will be the home of a rye Brett saison that is currently undergoing primary fermentation with our house saison yeast strain. We can't wait to see how this first beer ages in its new home.Read More
DOOR COUNTY BREWING CO. TURNS 5 THIS YEAR! Join us for a weekend long celebration of the 5 Year Anniversary of Door County Brewing Co. on 6/15, 6/16 & 6/17! We will have live music from The Lil Smokies and Night Moves on Friday and Saturday nights. Their anniversary coincides with the annual Door County Beer Festival 2018 on Saturday 6/16—be sure to join us at the fest!Read More
Join us this April and May at the Door County Brewing Co. Taproom & Music Hall for a stellar lineup of live music, including a ticketed show by Dale Watson on Sunday, May 6, as well as a special Beard and Mustache Competition on Sunday, May 6. Visit the Music Hall's Facebook page for more details and to RSVP.Read More
Two weeks ago, we bottled our first beer for Hacienda—Le Printemps, our Spring seasonal saison brewed with raw Wisconsin honey and dry hopped with Huell Melon hops. Le Printemps is brewed as a reflection of the Spring season—snow melting, weather warming, green slowly returning. This rustic saison has a dry finish with notes of citrus, spice, melon, and honey.
This bottling day marked an important achievement for our team—for both Hacienda and Door County Brewing Co. Not only was this the first bottled beer under our Hacienda label, but this was also the first time we bottled a beer produced in Baileys Harbor (under either brand).Read More
In February, we shared our first beers with a handful of bars and restaurants in Milwaukee, Madison, and Appleton. With this new Hacienda venture, we have the ability to send these markets more beer produced in Baileys Harbor than ever before—this is something we're thrilled about.Read More
If you weren't able to make it to our Launch Event this past Saturday, don't worry—we have a brief recap for you here, along with photos that perfectly captured the vibe.
The beers started flowing right at 11AM. We launched our first three drafts—Vertigogo, a milk stout with espresso and cinnamon; DNT LSTN, a funky, tart Chardonnay barrel fermented saison; and Velvet Bulldozer, a double-mash imperial stout, coming in at a meager 11.5% ABV.Read More
This past Friday and Saturday, we were finally able to put our new 15-BBL brewhouse to test. For our first batch, we brewed Le Printemps, our Spring seasonal saison brewed with raw Wisconsin honey, dry hopped with Huell Melon hops and fermented with our house saison yeast culture. Le Printemps is brewed as a reflection of the Spring season—snow melting, weather warming, green slowly returning.Read More
Join us on Saturday, Feb. 3 for the official launch of Hacienda Beer Co.
Our drafts will be released for the first time—including Vertigogo, a milk stout with coffee and cinnamon, and Dnt Lstn, a chardonnay barrel fermented saison. We'll also have a firkin of Vertigogo with chocolate and raspberries starting at 2 pm. There will be lawn games in the beer garden all day, and Joseph Huber will keep the good vibes rolling as the musical feature starting at 7 pm.
On February 3, 2018, our founders Danny McMahon (Head Brewer) and Ben McMahon (Sales Manager) as well as Allyce Mohs (Operations Manager) will launch a new brewing venture, Hacienda Beer Co. Located in Baileys Harbor, WI, Hacienda will primarily focus on producing experimental hoppy ales and stouts as well as traditional and non-traditional Belgian/farmhouse-inspired ales.Read More
This past week, our new 15-barrel brewhouse from Quality Tank Solutions in Oconomowoc, WI arrived at our Baileys Harbor brewery. It's a big upgrade from our 7-barrel system residing at the old Door County Brewing tap room down the road—it terms of both aesthetics and functionality. To start, this system will be paired with four 15-barrel fermenters, which are currently on their way to the brewery.Read More