Issue link: https://read.dmtmag.com/i/179241
GO+DO savor fan fare Save room to top off your tailgate with a slab pie from Humble Sweet and Savory Pies, a darling shop just blocks from Camp Randall. Jill Long and Shelly Cross—the sisters and bakers who own Humble—say their Southern-style crust must be "buttery, flaky, and so tender that it makes you weep." We've taste-test confirmed. humble4pie.com –L.K. Turning leaves and cool nights mean changes in beer styles. Hoppy IPAs and zesty wheat beers give way to darker, bolder brews meant to warm FAll faves heart and hearth. Chicks who love beer can thank Kayne Negherbauer of STEVE'S Wine-Beer-Spirits for these cooler-weather pointers. —Michael and Jean Muckian brews Potosi St. Thomas Belgian Abbey Belgian Style Dark Ale This highly satisfying Belgian knockoff from Potosi has a fruity, caramel nose, full mouth feel and soft malt presence. Capital Brewery's Autumnal Fire Doppelbock This Middletonbrewed beer pours a bright copper with a reasonable head. The beer is clean, full-flavored and has significant finesse. Lakefront Fixed Gear American Red Ale Pouring a coppery brown with red overtones, this Milwaukee ale offers a very satisfying balance between malt and hops. 3 Sheeps Baaad Boy Black Wheat Ale This Sheboygan brew pours dark as a Halloween night, but its flavor and body are lighter than expected. 74 brava magazine | OCTOBER 2013 Hinterland Bourbon Barrel Doppelbock Aged 10 months in bourbon whiskey barrels, this bold, fully flavored Green Bay beer has a bourbon and caramel nose. It's malty with a hops presence. New Glarus Staghorn Octoberfest Well-balanced malt-forward, this great New Glarus brew has a slightly fruity aroma, creamy mouthfeel, and slight back-palate bitterness. O'so Night Train Porter A must-have for dark beer lovers, this robust and almost chewy Plover-brewed beer may be the state's best porter. Lake Louie Radio Free I.B.A. This dark, opaque and interesting ale from Arena has a nose redolent with fruit, subtly underscoring that it's short on carbonation and long on body. Photographed by Meagan Parrish (top right), Todd Maughan (below) and courtesy of Underground Kitchen (top left) Bon Appétit recently named Underground Food Collective's Forequarter one of the country's top 50 new restaurants. Pick up some of their creative genius at The Underground Butcher, their Willy Street shop. The meat case selections are ever changing, but if you're lucky you'll arrive when it showcases palate-expanding green and gold (cheddar, parsley and other herbs) bratwurst, Hook's blue bacon burgers, mulefoot chops, smoked and marinated chicken wings, and bacon-wrapped pork pâté. Other standout tailgate options: a selection of Underground's wellcurated cheeses paired with their house-made preserves, landjäger, herb-infused pork butter, and finocchiona, a Tuscan fennel salami. Your game-day gatherings will never be the same. undergroundfoodcollective.org. – Laura Kearney