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The bar features a charcuterie station, pilsner and marinated olives and pickled veggies. President and owner Joe Bartolotta says, "We began with a barrel aged "Blonde Manhattan," a blend of Death's Door White Whiskey, vermouth and Bittercube Lemon Tree bitters, aged for 10 weeks in charred American oak casks. "Recently we acquired rye casks from Tuthilltown Distillery to age our own maple syrup to serve at brunch." Rumpus Room is currently aging two barrel aged cocktails, priced at $10 for three-ounce pours. Th e options include a Tuthilltown Rye Barrel now holds a blend of Tariquet Armagnac, Benedictine, Averna Amaro and Fernet Branca that can age up to ten weeks; and a Tuthilltown Single Malt Whiskey barrel featuring a mix of Ransom Old Tom Gin, Yellow Chartreuse, Rabarbaro Zucca and Rhubarb Bitters. Featured spirits include Tuthiltown known wines are featured as well, such as L'Aventure wines, Liqueur D' Cassis from Mouton (which is not even on the market and was given to the Bartolotta's by the Moutons themselves). Rumpus Room features a fl exible only available in large-format bottles." Key to merchandising the large-format limited-release beer allocations such as a barrel of Black Note from Bell's Brewery, Bell's Hopslam, New Glarus Barleywine, Founders Kentucky Breakfast Stout and Goose Island's Nightstalker. Lesser- www.cheersonline.com Distillery whiskey and Bourbon, Don Q Rum, Aberlour Scotch, Pappy Van Winkle Bourbon, Death's Door Vodka, Chinaco Tequila, Lion's Pride Organic Whiskeys, the Buff alo Trace Antique Collection, the Buff alo Trace Single Oak Project and Brucchladich's Octomore. Th e craft beer program includes pricing structure. "Due to the volume of product we sell," says general manager Omar Andrietsch, "We can off er higher-cost items at a lower retail price. Additionally, we off er two portion sizes on our spirits menu, allowing guests to sample a broad range of products without putting a substantial dent in their pocket book." Prices range from $6 to $22.50 for a 1.25-ounce pour. Craft beers sell from $5 to $19 per glass, with fl ights of four samples sold in groups. Th e Badger State fl ight of Wisconsin beers is just $7; the Golden State, $8; and the World Tour, priced at $12. Large-format bottles of craft beer make up a full three pages in the extensive beer list. Top sellers for 750-ml.bottles include Th e Bruery's Autumn Maple ($23), Nebraska Brewing Co.'s Apricot au Poivre ($35), Jolly Pumpkin Biere du Mars ($25), Westmalle Dubbel ($13) and Boon Framboise ($23). Joe Bartolotta says, "We expect to see signifi cant growth in this sector over the next year and look forward to introducing our guests to some rare [and delicious] products, which are bottles are events featuring guest brewers and distillers. At the Bell's Brewery Hopslam event, a full fi rkin sold out in just over a half hour. Guest visits in early 2012 include Lakefront Brewery of Milwaukee, Capitol Brewery of Middleton, Central Waters Brewing Co. of Amherst, WI, plus Th ree Floyds of Munson, IN, and Heaven Hill Distillery. Signature dishes feature house-made charcuterie and rillettes ($5 to $7), cured meats from La Quercia ($3 to $12) and Wisconsin cheese selection ($3 to $8 each), snacks including marinated olives ($3), House-Pickled Veggies ($3) and a Scotch Egg ($6), entrees including Pub Steak with Bread Pudding ($19), Bangers and Sauerkraut ($16), as well as seasonal soups, sandwiches and salads. All told, it's turning out to be a recipe for success for the Rumpus Room. Due to demand, the restaurant has added brunch service within just eight weeks of opening. "We're really excited to bring a large selection of craft beer and creative pub food to Milwaukee," says Bartolotta. food writer and author, THE BEST OF AMERICAN BEER & FOOD. MAY 2012 | By Lucy Saunders, Milwaukee-based 19