Alcohol

Beer
In addition to being a "cheesehead," Wisconsin is known for its heavy drinking. The "drinking culture" of Wisconsin is ingrained in its festivals, holidays, and everyday customs. Before the turn of the century, Milwaukee, Wisconsin, which was known as "Brew City," was home to many prominent breweries, including Miller Brewing Company, Pabst Brewing Company, Joseph Schlitz Brewing Company, and Jacob Leinenkugel Brewing Company. Before breaking into the national and international markets, many were initially regional favorites.

However, this sector has seen a rebirth in Wisconsin, where a large number of microbreweries and craft beers are being produced and exported. Other favorites include Sprecher, Capital, New Glarus, Ale Asylum,[6] Capital's Spotted Cow Farmhouse Ale, and Ale Asylum. In addition to beer, Wisconsinites consume a lot of brandy,[7] which is frequently incorporated into the distinctive Badger drink known as the "brandy Old Fashioned," which can be sweet, sour, or press. The Wisconsin Badger[8] is a brandy, cranberry juice, and cherry schnapps mixture that serves as another, albeit significantly more modern, brandy-based beverage.

RumChata, an alcoholic beverage described as a horchata recipe with the main ingredients of rum and Wisconsin cream, is also produced in Pewaukee, Wisconsin. Beer is frequently used in cooking throughout the state. As well as "beer batter" fish, usually walleye or perch, Wisconsinites sometimes boil or braises their sausages (particularly bratwursts) in various types of beer, most frequently a Pilsner, with butter and onions. Onion rings and cheese curds battered in beer are also typical foods.

Another popular recipe is beer cheese soup, which is typically cooked with a selection of beers, a strong cheddar or more mild colby cheese, sausage, potatoes, and green onions. Another popular but perhaps less-discussed recipe involving alcohol is "beer butt" or "beer can" chicken (also known as drunken chicken), a common dish made by slow-roasting a whole chicken over a fire with a can of usually amber beer placed directly inside the cavity of the bird. The result is tender meat that has been infused with the flavors of the beer of choice.