Arena Cheese is located in the Wisconsin River Valley on State Highway 14 in Arena, Wisconsin. Arena Cheese is the home of the original Co-Jack Cheese and is easily recognized by the mouse in front of the cheese and gift store.
Arena Cheese provides a viewing area so you can watch our artesian cheese maker making different varieties of cheeses. Samples of some of our various cheeses are available for your tasting pleasure. Don?t forget to take home fresh ?squeaky? cheese curds made daily.
For more than 25 years Capital Brewery has proudly represented Wisconsin's rich brewing heritage. Capital produces a wide range of liquid personalities, all of whom are dedicated to enhancing the enjoyment of life.
|Carr Valley Cheese
La Valle, WI
Nestled amongst the rolling hills and lush pastures of central Wisconsin, Carr Valley cheese remains one of Wisconsin?s traditional cheese plants, famous for its cheddar varieties made the old-fashioned way. Owned and operated by the Cook family, Carr Valley will celebrate its 100th anniversary this year.
While tourists, and locals alike, flock to stores in Sauk City, Mauston and La Valle for cheese curds and aged cheddar blocks, what sets the business apart are the specialty cheeses created and produced by Sid Cook.
?The general trend in cheese making is bigger, but here at Carr Valley we have just become more specialized...the cheeses and styles are those others aren?t making,? Sid says with pride.
Sid, certified as a Wisconsin Master Cheesemaker, has concocted not quite a dozen of the 30 cheeses he makes. ?I call them designer cheeses. I designed them and invented them and named them. No one?s making them but me,? Sid says.
A specialty cheese is value-added being made from one or more unique qualities. The Wisconsin Specialty Cheese Institute says that qualities such as exotic origin, processing, design, limited supply extraordinary package or channel of sale can all qualify a cheese as ?specialty.? What remains constant with every specialty cheese is the immense quality of the product.
And, in today?s market-place, consumers seem willing and ready for quality. Many of Sid?s cheeses are small-batch mixed-milk cheeses, meaning they consist of cow?s milk and also sheep and/or goat milk. A cheese of this composition with its unique flavor profile can bring upwards of $8 to $10 per pound.
?Canaria is a mixed-milk cheese...We cure it in olive oil. The cheese is generally about a year old when we begin to sell it. It?s just very lovely.? Sid says the product has an earthy, sweet flavor and a texture similar to that of Parmesan.
Many of Carr Valley?s specialty cheeses are sold to upscale restaurants in Chicago and specialty food stores nationwide with help of a California distributor. Not to fear, Sid?s cheeses can also be found at the plant?s Wisconsin locations.
Sid relates creating a new cheese to cooking. ?You think about what you want to achieve, assess the variables and start mixing.? The cultures, species of milk, coagulants, other ingredients, cook temperatures, how you handle it, whether it?s pressed or allowed to rest, actual curing, temperature, bacteria ? all provide Sid with the opportunity to alter the flavor. ?If you don?t like the cheese a certain way, you can change it,? he says matter of factly.
But he contends that Wisconsin is the place for making specialty cheeses. ?We have the right forages here in Wisconsin for making good cheeses. We can do what other states can?t, as you can?t make the same flavor profiles elsewhere,? Sid explains. He continues by explaining that the weather, soils, forages and use of clover all make a difference in the milk flavor.
Sid?s isn?t the only one interested in specialty cheeses. According to the Wisconsin Milk Marketing Board there are more specialty cheeses than ever. More than 11 percent, or 234 million pounds, of the total cheeses produced in Wisconsin during 2001 were classified as ?specialty.? According to the Wisconsin Agricultural Statistics Service, 2001?s production is an increase of 6 percent from the previous year.
Cheesemaking has been a way of life for this fourth-generation cheesemaker. ?From the time I was real little I can remember being in the plant. My first job was to pick up can lids and keep the cans moving...I remember standing on a 5-gallon pail to stir the corners of the vats and even riding my tricycle around the vats,? Sid reminisces.
He continued working at the plant, earning this cheesemaker?s license at 16. After graduating from UW-Platteville, Sid planned to attend law school but wasn?t accepted on his first try. It was then that destiny intervened; Sid spent the year adjusting to married life and working as a cheesemaker. ? I liked it; I liked the life and what I was doing. I saw a lot of opportunity in the business,? Sid says.
Tulane University invited him to join its law program the following fall but Sid decided to pursue a career closer to home in the cheese business, and says he has never regretted the decision. It even appears that Sid?s son, Sam, may continue in the family business. A recent high school graduate, Sam has his cheesemaker?s license and has taken courses at UW-Madison to improve his technique.
It remains that old-fashioned cheddar made the family way is still one of Sid?s favorites. Why cheddar? ?Because you can enjoy the fresh, squeaky curds all the way through to the 5-year-old mature cheeses,? Sid says.
Carr Valley?s 23-pound daisy wheels are nationally known for their quality ? a quality that starts with milk produced by ?cows with names,? says Sid. Milk for the plant comes from local dairy producers, of which some have been shipping to the plant for 20 to 30 years.
Before entering the plant, the milk is pasteurized and filtered. Once in the cheese vat, the milk is held at 90 degrees. As the vat fills with milk a culture is added that produces a lactic acid to ripen the fresh milk. This begins turning the milk into cheese.
During these first steps, the cheesemakers add coloring to some cheese styles, Cheddar being one.
Once the milk has ripened, an enzyme is added to coagulate the milk. The coagulant turns the liquid milk into a jelly-like substance, aided by no longer stirring the product. After the cheese firms, large wire cutters are pushed by cheesemakers to cut the vat into thirds. At this time, the vat temperature is raised to 100 degrees to ?cook? the cheese for 30 minutes. ?Cooking? separates the curds from the whey. Some whey is drawn off the vat and goes to a cream separator before being stored. The cream is used in cream/whey butter. The separated whey ingredient is used in making breads and candy bars.
The curd firms as the whey is drained. The curd is hand cut into slabs which are then stacked and pressed together in a process known as ?cheddaring.? This helps the excess moisture drain and prepares the product for its transformation to cheese.
Once at the proper acidic level, approximately 60 minutes later, the slabs are milled ? shredding the large blocks into bit-sized morsels. Then the curds are salted to preserve the cheese and slow the active cheese culture.
Curds are then formed into 23-pound daisy wheels. These wheels are pressed for thwo to three hours before removing the form. The golden wheels are dried before being coated with wax.
The wax coating seals the cheese from air and mold. The finished wheels are then aged for as little as one week all the way to five years.
Sid produces Fontina and cheddar, both of which he is certified as a master cheesemaker, along with specialty products such as Canaria, Menage, Benedicine, Mobay and Marisa, named for his daughter.
At the La Valle plant, cheddar is made six days a week; the plant is closed on Sundays, Christmas Day and New Year?s Day. Besides the large selection of cheeses, the La Valle location offers plenty of free samples, and a conglomeration of Wisconsin products such as wild rice, ginseng, syrups, honey and pancake mix. The quaint store even includes viewing windows, with 8 a.m.-noon being the best time to observe the cheesemaking process.
|Cedar Creek Winery
The Cedar Creek Winery is nestled in the wonderful old-world ambiance of the Cedar Creek Settlement, a restored 1860's woolen mill that was once the largest west of the Alleghenies .
The mill was powered by the rushing waters of Cedar Creek, which were channeled down the mill race and through an open-flume water wheel. The 50-horsepower water wheel generated electricity and ran the mill's 21 looms and knitting machines, which converted heavy Wisconsin wool into yarns, blankets, flannels -- and even socks for the old Chicago White Sox!
In 1972, the building was converted to a winery by Jim & Sandi Pape and became known as the Newberry and later the Stone Mill Winery. The upper floors of the mill were converted to shops. The winery in the 70's was famous for its cherry wines and the unique clay bottles they were bottled in. Traditional European casks were used for about ten years, and then replaced with stainless steel tanks and smaller barrels.
In 1990, the winery was purchased by the Wollersheim family and became the Cedar Creek Winery. The wine style changed to focus on traditional style grape wines with a few grape-based fruit wines. The building's cool limestone underground cellars provide an ideal environment for fermenting and aging wines in oak barrels.
Cedar Creek Winery shares the same winemaker as Wollersheim Winery in
The tour lasts approximately 45 minutes and concludes with a wine tasting.
The tour starts with a short history on our building, a restored 1860's woolen mill, then follows with a visit to the winery's underground limestone cellars. Learn how the wines are made, aged and bottled along with viewing a short video on the art of winemaking.
After the tour, visitors are invited to participate in a formal wine tasting. While sampling several Cedar Creek wines, you can enjoy the view from our tasting room windows of the beautiful Cedar Creek waterfall, which flows at the heart of Historic Cedarburg.
|Cedar Grove Cheese
Located just east of Hwy 23 in Plain, Cedar Grove Cheese is a family owned cheese factory practicing and teaching the cheesemaking art. We feature the best traditional and specialty cheese you've ever tasted - without artificial hormones or animal enzymes including:
Fresh Cheese Curds
Cedar Grove Cheese specializes in organic cheese which is made from pasteurized whole organic milk. The organic certification is obtained through OCIA. Our other ingredients are cultures, enzymes (non-animal) and salt.
|Gray Brewing Company
This micro-brewery prides itself on its flavorful line of beers, rootbeer and cream soda. The tour takes you from brewing to bottling to tasting of the delicious brews and is a treat for all to see and enjoy. Gifts also are available for purchase.
|Harley-Davidson Pilgrim Road Powertrain Operations Steel Toe Tour (Menomonee Falls, Wi)
Menomonee Falls, WI
The Steel Toe Tour gives you a chance to learn Harley-Davidson® history and get up-close and personal with V-Twin engine manufacturing.
Harley-Davidson Motor Company?s 849,000 square-foot Pilgrim Road Powertrain Operations facility in Menomonee Falls, Wisconsin is home of the ?Big Twin.?
Pilgrim Road employees produce engines and transmissions for the final assembly plants in York, Pennsylvania and Kansas City, Missouri for Touring, Softail® and Dyna® model families. Engines and transmissions are also produced for sale through Harley-Davidson® Genuine Motor Parts and Accessories business.
The Steel Toe Tour package includes one ticket to the Harley-Davidson Museum® where you?ll get a glimpse of history and culture like you?ve never seen it before ? including the must-see Engine Room. The package also includes a shuttle ride from the Museum to the Pilgrim Road Powertrain Operations facility, where you?ll walk the factory floor and learn how an engine is assembled. See the assembly line, powder coat process, cold testing and steel and aluminum machining.
|Harley-Davidson Powertrain Operations (Menomonee Falls ,WI)
Menomonee Falls, WI
Harley-Davidson Motor Company's 849,000 square-foot Pilgrim Road Powertrain Operations facility in Menomonee Falls, Wisconsin, is home of the "Big Twin." Pilgrim Road employees produce engines and transmissions for the final assembly plants in York, Pennsylvania, and Kansas City, Missouri, for Touring, Softail® and Dyna® model families. Engines and transmissions are also produced for sale through Harley-Davidson® Genuine Motor Parts and Accessories business.
The Standard Factory Tour offers a view of the assembly line and designated machining areas.
|Hillestad Pharmaceuticals, USA
We invite you to drop by and tour our manufacturing facility. Located on highway 51 (1/2 mile north of hwy 47 & 51 intersection) in Woodruff. See vitamins, minerals, protein tablets, herbs , skin cremes and lotions manufactured using natural source nutrients. Don't miss it.
|Jacob Leinenkugel Brewing Company
Chippewa Falls, WI
It's in an area of wooded hillsides; swift-flowing rivers; dairy farms; small, friendly towns; and one very special place - Chippewa Falls, Wisconsin.
There's no place, or beer, like ours. Come take a tour, sample our brews and see for yourself.The Leinenkugel brewery tour, which starts and ends at the Leinie Lodge?, is free. Let our Lodge guides introduce you to Leinenkugel's® history, family and brewing process. After the tour you can enjoy our award-winning beers at our historic sampling bar or outside under our covered patio.The Leinie Lodge is also a museum and gift shop. You'll see the Leinenkugel historical signage, photos of the founder and past presidents of the company, and authentic brewing artifacts. Plus, there's plenty of Leinenkugel's® merchandise for those who must have a few momentos!
|Keep Greater Milwaukee Beautiful Recycling Tour
Do you wonder what happens to your recyclables once you leave them at the curb? Join us for our hands-on exploration into the world of trash, recycling, and more. We have a wide variety of programs and tours that include looking at renewable energy and the recycling facility.
We offer tours and programs for youth and adults.
|Knigge Farms LLC
Half hour guided tour of a working family dairy farm using robotic milking technology. You will tour a free stall dairy barn where cows milk themselves 24 hours a day. Visit calves and feed them if your visit is during their feeding time. Cats, kittens, chickens and Jack the farm dog are other animals for you to see.
A virtual tour held at the Kohler Design Center.
Milwaukee?s own Lakefront Brewery Inc. started in 1987. The industrious and inventive microbrewery located on the Milwaukee River has become a Milwaukee landmark. Its rich history includes partnerships with local taverns, preservation of local historical pieces, unique tours, family style dining options and most importantly, great beer.
President Russ Klisch said it all started with his brother, Jim. Jim expressed interest in beer making near his birthday and Russ humored him by giving him a book on the subject. To Russ? surprise, Jim read the book and brewed the beer. According to Russ, Jim was not known as a gourmet cook, but he made a good beer. Russ was impressed, but decided he could brew one better. In short, sibling rivalry and common interest lead both to begin entering beer making contests and winning awards. It wasn?t long before family and friends encouraged them turn their hobby into a business.
The Klisch family has roots in the beer industry: their grandfather worked for Schlitz, driving a street sweeper and a truck. Russ Klisch remembers his grandfather bringing home short fills to his dad. As a kid, he remembers thinking, ?it was a cool job if you got to bring beer home at night.? Several family members also owned taverns.
With that family history and their common interest in beer making, the brothers started their business. They decided to start small and chose a location that they could walk to from their home. Initially, they bought an old bakery building down the street from their home in Riverwest, at 818 East Cambers St. and began brewing with stainless steel 55 gal drums and used dairy equipment. On December 2, 1987 they sold their first barrel of beer at the Gorden Park Pub. With the brewery now up and running, the infamous tour started soon after!
As Lakefront Brewery?s popularity grew, so did their production: by 1988, sales jumped to 72 barrels; by 1989, 125 barrels; and sales began doubling after that. In 1990, owner Russ Klisch built his own bottling machine and started bottling their beer. As the brewery expanded, more used equipment was brought in to meet the demand. Once, a food critic, who was visiting the brewery, commented that they had a ?Frankenstein operation.? He explained that it was called a Frankenstein operation because all their brewing equipment has lived and died in a previous life. By 1998, the production had reached almost 3000 barrels in their small 60? X 60? space and the brewery had over grown their current space.
1872 N. Commerce Street
The search was on for a new location and the City of Milwaukee had a building to sell on the Milwaukee River. In 1908 this building was built to house the Milwaukee Electric Railway and Light Co. coal fired power plant and later sold to the City to house their City Forestry Department. But in 1998 the City was considering tearing down the old power plant location to uphold a contract with a nearby apartment complex unless a non-industrial business would be interested in the location. At the same time, demand for Lakefront?s innovative beers was increasing. Jim and Russ concluded that they had outgrown the little bakery, and that it was time to move on. They looked all over, but decided on this location when the city of Milwaukee recommended the site. The city said beer making would be an appropriate industry, and it allowed them to save the building and support a new local business.
The move was completed and additions were made to both the building and brewery. In 1999 the Lakefront Brewery Palm Garden started and in 2000, a real brew house was added to the brewery. Production has increased through out the years and by 2008 had reached 11,000 barrels.
The Klisch brothers and their employees are not only great brewers, but they pride themselves on innovation within their industry.
First, Lakefront Brewery was the first beer company to bottle fruit beer since prohibition, starting in 1992 with their seasonal Lakefront Cherry Beer. The beer was created with an old home brewing recipe and a love for Door County cherries. It?s now an annual staple at the brewery.
Second, and very important to the owners, they were the first certified organic beer to be labeled in the U.S. starting in 1996 with their Lakefront Organic E.S.B. (extra special bitter). The ale is brewed using 100% organic malt and hops. Russ Klisch believed this was the right thing to do for the environment. He?s so passionate about his cause that he?s started a partnership with Wisconsin farmers to grow organic hops in his home state. Currently, the hops are imported primarily from New Zealand, but Klisch and his company hope their partnership with local farmers will provide the market to support their business and others interested in organic products.
Third, in 2006 the brothers changed the government?s policy definition of beer, which stated all beer had to be made with 25% malted barley. The company, aware that people with celiac disease are intolerant to wheat, wanted to create a gluten-free beer. They approached the government and got the policy changed so that they could sell and market their gluten-free beer, New Grist. New Grist is brewed from sorghum, hops, water, rice and gluten-free yeast grown on molasses.
Finally, in May of 2007, The Wisconsin Department of Tourism announced that Lakefront Brewery had become the first brewery in the state and the first business in the City of Milwaukee to receive the Travel Green Wisconsin certification. Travel Green Wisconsin recognizes tourism-related businesses that are reducing their environmental impact through operational and other improvements. To achieve Travel Green certification, businesses must meet several goals including demonstration of how they encourage staff and vendors to be environmentally aware and how they reduce their waste and energy consumption. Lakefront demonstrates this each Friday at 3:30 p.m. with an environmental tour by brewery president, Russ Klisch.
Starting in late 1999, Russ Davis heard the Klisch brothers wanted to utilize the large banquet hall in their brewery and approached the company, saying that he wanted to rent out the space. The Klisch brothers were interested, but concerned about competing with customers in the area who sold their beer.
Through compromise and creativity, they decided to create a family restaurant environment. On Fridays, the Palm Garden offers their famous fish fry. They also host private events, like weddings, there on Saturday evenings. It?s a way to utilize the space while still supporting the local business that carry and sell their beer.
The infamous tour is as unique as the brewery and has a constant evolution in style and delivery. To begin with, Lakefront Brewery, Inc. thought it was odd to wait until the end of a tour to drink a beer. They believe there is a direct correlation between attention span on beer tours and drinking beer.
Lakefront believes people want to go on brewery tours for three main reasons: drink beer, be entertained, and see the place. So, to meet their philosophy, the company provides beer at the start of the tour, shares jokes along the way, and still manages to explain the brewing process and history of Lakefront.
Many people on staff give the tour, and there is no specific script. Employees are encouraged to remember certain highlights, but mostly to add their own style and jokes to entertain guests along the way.
Lakefront Brewery, Inc. is the proud owner of Bernie Brewer?s Chalet. When the Brewer?s rebuilt their new stadium, the Chalet needed a new home, and the Klisch brothers wanted that home to be in their brewery. Russ Klisch jumped at the opportunity to buy the item. It is a great part of their tour, and offers folks a piece of history in their own hometown.
Many people also remark on the unique lights that hang in the Palm Garden. The lights were originally designed and hung in the Plankinton Hotel in 1916 for a beer garden. The hotel was dedicated on the same day as the start of the First World War. Shortly thereafter, prohibition started and, in short, the beer garden was never used as a beer garden. The lights hung in a restaurant in the hotel until 1982 when the building was demolished. The city of Milwaukee stored them in an architecturally valuable warehouse until the Klisch brothers bid and won them. They have spent over $1,000 renovating each light, and they are very proud of their heritage and beauty.
Green Bay, WI
with an intimate tour of this amazing, hallowed ground. The 60-minute tour gives you access to behind-the-scenes areas. You'll learn the history of Lambeau Field. And you'll even walk through the team tunnel on the same concrete that every Packers player has walked on since Lombardi's teams took the field.
Each one-hour tour will begin in Harlan Plaza at the statues of Curly Lambeau and Vince Lombardi. Tour guides will lead fans through the all-new Atrium, up to the Club Level for an exclusive look at the private boxes, club seats and the Legends Club, and then visit the upgraded concourse and check out the turf of football's most famous gridiron. Call for group tour information. And don't forget your camera.
Chippewa Falls, WI
When Jacob Leinenkugel first came to Chippewa Falls, Wisconsin, in 1866, he found wide rivers, lush forests, clean water. And 2500 thirsty lumberjacks. As the son of a German brew master and brother to two others, Jacob knew an opportunity when he saw one. So he and business partner John Miller set to work building the Spring Brewery. The name held the secret of their rich, tasty product. The pure water that flowed from the Big Eddy Spring. Neither acidic nor alkaline, the water was perfect for brewing full-bodied beer. And, in 1867, the first batch of Leinenkugel's beer was born.
Within thirteen years, Jacob and his crew were handcrafting 1800 barrels of Leinie's per year to meet the growing thirst for quality beer in the Chippewa Valley. By 1890 he had expanded the renamed Jacob Leinenkugel's Spring Brewery to include a new brew house, three-story malt house and a barn to house the teams of horses that drew the Leinie's delivery wagons. After Jacob's death in 1899, son Matt stepped in as the second-generation Leinenkugel to oversee the precious family heritage that is Leinenkugel's beer.
Since then, Leinie's has grown from one variety to seven and has won loyal fans throughout Wisconsin, Illinois, Minnesota, Michigan, and even Arizona. But the important things remain unchanged. Our love for the Northwoods and our dedication to handcrafting the finest beers from the finest ingredients. And that's a legacy you can taste in every beer we make.
|Mepps / Sheldons', Inc.
The American Home of Mepps / Sheldons', Inc., the world headquarters for Mepps, the world's #1 lure, is located at 626 Center St. on the north side of Antigo, Wisconsin. We're just off Highway 45 North. Visit us the next time you're in the area. Take a guided tour, and watch us hand-make the world's #1 lure. See all of the 4000-plus lures Mepps manufacturers. We also have an impressive trophy room you won't want to miss!
|Miller Brewing Company
Sample Miller Brewing's tasty brews! Kids are always welcome, and get to sample some refreshing soda. We offer tours in one of our brewery.
Miller Brewing Co.'s Milwaukee Brewery still sits on the original land purchased by Frederick J. Miller in 1855. This land now houses its corporate headquarters, as well. The brewery offers free, daily tours of its facilities, where you see each step of the brewing process performed by the 950 employees who work there.
|Minhas Craft Brewery
You Are Invited to the Minhas Craft Brewery. Please take our tour and take a step behind the scenes as we make the finest beer in the world, with the same commitment to quality that existed when this Brewery was founded on this very land back in 1845, the brewery can boast to their status as the oldest continual brewery in the Midwest, and second oldest in the USA. Brewery historians will recall the former Joseph Huber Brewing Company as the home of Berghoff Beer. Today's flagship brews are Lazy Mutt and Swiss Amber Ale. After seeing the raws ingredients and various aspects of the brewing process, guest will enjoy samples in the Lazy Mutt Lounge. We think our story is like our beer itself - best served among friends. Therefore, please accept our warmest thanks for letting us share our story, our Brewery and most important - our beers with you.
Minhas Craft Brewery is proud to exhibit Herb and Helen Haydock's Beer Memorabilia Collection. The exhibit is part of Minhas Craft Brewery Tour Center.
The couple got their start when Herb purchased 8 beer glasses while stationed with the U.S. Air Force in Munich, Germany back in 1951. He didn't know it at the time, but this small purchase would lead to us having the largest private collection in the world.
Let us take you back in time with historical artifacts on display including: brewery lithographed pictures, Cooper tools, wooden keg and cases, steins, growlers, 1928 Chevy Truck, NASCAR cars, bar and beer lights, model brewery trucks, cars, trains and other brewery vehicles and much more.
Brewery enthusiasts of all ages will enjoy viewing largest collection in the world. This is a must see, to appreciate!!
|New Glarus Brewing Company
New Glarus, WI
Stop on by our little brewery next time you're in the area. While you're here, you can visit our gift shop. New Glarus Brewing Company's Gift Shop offers a wide variety of merchandise from clothing to glassware to keychains and stickers. We have something for everyone. All of our delicious brews can be purchased as well in the gift shop. Do you need directions to New Glarus?
|Old Country Wisconsin Cheese, Inc.
The Old Country Wisconsin Cheese factory is located in the heart of the Amish community in Western Wisconsin. We accept fresh can milk from 230 Amish milk producers who live around Cashton, Hillsboro, Tomah, Wilton, Sylvan, Readstown, Liberty Pole, and Chaseburg. Old Country Cheese brings in 120,000 pounds of milk a day from over 230 Amish milk producers.
Old Country Wisconsin Cheese is one of only a few factories left in the United States that handles only fresh can milk. In 1982, the Old Order Amish Community of Cashton reached a consensus. Having their own cheese factory was the best way to provide Amish dairy farmers with a continuing market for milk shipped in traditional cans.
In the spring of 1983, Old Country Cheese accepted our first milk, 32,000 pounds a day from Amish milk producers.
Come watch us make pure Wisconsin cheese! Visit our shop to buy from our wide assortment of Wisconsin cheeses, as well as Amish made crafts, candy, and maple syrup.
|SC Johnson Wax
Since its opening on April 22, 1939, the SC Johnson Administration Center has been a "mecca" for tourists, architects and Frank Lloyd Wright devotees from around the world. Artists and photgraphers have captured the building's sweeping curves and geometric designs on canvas and film. And thousands of people have delighted in the spectacular "bird-cage" elevators. What began as a new office building for SC Johnson Wax has become a testament to the foresight of H. F. Johnson, Jr. and the vision of Frank Lloyd Wright. The feeling was shared by LIFE magazine when it compared the 1939 World's Fair and the SC Johnson Wax building: "Future historians may well decide that a truer glimpse of the shape of things to come than is represented by the New York World's Fair was given in a single structure built strictly for business - the Administration Building of S.C. Johnson & Son, Inc., in Racine, Wisconsin."
Wright decided the Administration Center to be a functional building. He studied the daily work flow and believed that the most important criteria for his designs were the people. Wright also considered the corporate hierarchy. The clerical staff had office areas on the main level, the manager's offices were on the mezzanine level surrounding the clerical staff, and the executive offices on the third or Penthouse level, over-seeing everyone below.
The Great Workroom, which covers nearly one-half acre, is the main office area. Though it has many unique features, two of the most prominent are the slim, dendriform columns which support the roof and the glass tubing which replaces conventional windows. Neither of these features had been used before.
The bricks used in the building are also unusual. More than 200 sizes and shapes of bricks were made to form the angles and curves used by Wright. Even their color, Cherokee Red, was specified by Wright. To complement the warm tone of the brick, a lighter colored Kasota stone was used as trim. And to continue Wright's idea of fluidity and movement, the mortar in the horizontal brick joints was recessed or raked out.
Johnson's interest in Frank Lloyd Wright continued and in 1947 construction began on the Research and Development Tower. The 14-floor tower is one of the tallest structures ever built where there is no visible support under the outer walls. Wright designed the Tower using the cantilever principle which is similar to the root, trunk and branch system of a tree. This design allows the tower to appear to hang, suspended in the air. The interior levels alternate round and square floor levels. Wright's intention was to allow for easy communication between floors via the "open corners." The architect again used glass tubing instead of windows to allow for even, shadowless light and to prevent any view of outside distractions.
Connecting the Administration Center to the Research Tower, is a Wright designed bridge, enclosed completely by plate glass and glass tubing. And to further ensure the comfort of the employees in the cold Wisconsin winters, he also created a system of interconnected, underground tunnels to access each building.
The genius of Wright did not stop with the design of the building. He also designed the furniture, again, to complement the work flow and needs of the employees. The now-famous three-leg chairs prompted good posture.
Although by architectural standards the SC Johnson Wax Administration Center and Research Tower are relatively new, it is the intent of the company to maintain the buildings' integrity throughout the years. In 1976 the Administration Center and Research Tower, along with their companion buildings, were placed on the National Register of Historic Places. This classification assures future generations that they will be able to see the buildings as close to their original form as possible.
|Sprecher Brewing Co
Start your tour in our Rathskellar Museum where you can view brewing memorabilia from long gone Wisconsin breweries while waiting for your tour to begin. Next, visit the brew house and discover how Sprecher is reviving the Old World brewing traditions that once made Milwaukee famous. Travel through the lager cellar to see the Bavarian murals on display on our bottling room.
After the tour, the next best thing to Munich is Sprecher's indoor beer garden, with oom-pah music and samples from any of eight or nine beers and six sodas on draught. Prosit!
|Springside Cheese Factory
Oconto Falls, WI
Springside Cheese Corporation is a family owned Wisconsin cheese manufacturer of traditional and flavored artisan cheese. One of the last few cheese factories in Northeast Wisconsin, Springside Cheese has been making hand crafted, rich and creamy cheese since 1908.
Visit us at our cheese factory to view the cheese making process through windows overlooking the facility. There are also pictures overhead depicting how we make our artisan cheese. Staff is always available to answer any questions you might have. We look forward to seeing you soon.
|Stevens Point Brewery
Stevens Point, WI
The Stevens Point Brewery is steeped in a history that has transcended the trials of the Civil War, the Great Depression and Prohibition. More than 150 years later, the Stevens Point Brewery continues to successfully brew quality beer, just as the brewery's founders, Frank Wahle and George Ruder, did in 1857. This undeniable endurance is a testament of why the Stevens Point Brewery, in Stevens Point, Wisconsin, is the 5th oldest continuously operating brewery remaining in the United States. Today, the Stevens Point Brewery is proud to be Wisconsin-owned and independently operated.
We take great pride in our history. And, we continue to work hard, as our founders did, to continue to provide our customers today with quality award-winning beer.
Be our guest at the Stevens Point Brewery, and experience for yourself the care that is taken to brew our finest quality products. Come feel the malted barley! Look in the brew kettle! Watch the yeast being "pitched" into the cooling wort, and get up close and personal to those dancing bottles and cans.
Be a part of the brewing process, as you experience the quality and tradition of the Stevens Point Brewery. We will show you first hand how we have brewed exceptional beer for more than 150 years. Visit one of the oldest continuously operating breweries in the country.
Svoboda Industries Inc specializes in manufacturing fine wooden parts and products to customer specifications. We can provide everything from parts and kits to completely finished and assembled packaged product.
Our woodworking capabilities include design input and refinement, prototyping, short and long production runs, complete assembly, packaging and bulk or drop shipping.
At Svoboda Industries Inc our mindset is to exceed your expectations for Service, Quality, Quick Turnaround and On Time Shipments... all at a fair price. We view ourselves as an extension of your operation. We understand the importance of managing inventories and rapid response. As an example of this, we support various customers by providing daily shipments to them.
Our woodworkers are second to none. Our highly skilled and motivated employees take great pride in saying everything is "Manufactured in America" at our Kewaunee, Wisconsin facility.
|Three Lakes Winery
Three Lakes, WI
One of the most important aspects of Three Lakes Winery is our tours. This is because we consider it an important tool in educating people about the difference between fruit winemaking and making grape wine. We also have the chance to show how our fruit wines are different from other fruit wines! The Tour has a prominent place in our website, too, although nothing can compare to the "real" thing. As you read, try to imagine the smell of wine fermenting, or the sound of the bottling machine in action...better yet, plan a trip up to Three Lakes and stop in! We are open all year round, seven days a week.
|Trek Bicycle Corporation
Trek is a privately held corporation that still resides in Waterloo, the small town in Southeastern Wisconsin where in 1976 five employees started making hand-built bicycle frames in an old wooden barn.
Nearly a quarter century later, Trek is the world leader in bicycle products and accessories, with 1,500 employees worldwide.
Our designers and engineers incorporate the most advanced technology available into Trek products, resulting in many industry innovations. The award-winning Y bike. Alpha aluminum, OCLV and OCLV HC carbon fiber frame materials. The Pro Race geometry. Y Foil, Variable Rate Suspension (VRX), Women's Specific Design (WSD), Soft Tail Pro (STP), and Hilo triathlon bikes.
Our dedicated dealer network promotes the Trek brand from Argentina to Singapore. Wherever you go around the globe, chances are you'll meet someone who owns a Trek.
And our loyal Trek customers share our passion for cycling, and provide us with ideas on how to make a better bike.
Together, Trek employees, dealers and customers will continue to move the sport forward through the next 25 years and beyond.
During the tour you will visit the frame factory, sales offices, business offices and corporate headquarters.
Come to Shawano, WI and visit Twig's Beverage! In 2015 they opened a glass bottled soft drink museum focused on Sun Drop and the history of Twig's Beverage. You will be able to watch live production, sample the sodas, watch multiple videos around the museum, experience vintage advertising, vending, and a mock up of an antique city street. On your way out you can stop in at the gift shop and pick up some cool Sun Drop merchandise!
|Union Star Cheese
Union Star -- making quality cheese for more than a century
It all began with the age-old question of ?low fat.?
In the early 1900s, almost all Wisconsin dairy farmers sold their milk to local cheese factories. The introduction of the ?Babcock Test? - a method for determining the butterfat content of milk ? led to scaled pricing of milk based on fat content. Simply put, cheese factories were only willing to pay top dollar for milk with a high fat content. Thirteen farmers including our Great Grand Uncle, Henry Metzig, were upset that their milk was considered ?low fat,? and responded by starting their own cheese factory as a co-op in Zittau, Wisconsin.
In 1911, Henry bought out the others and formed Union Star. To close that deal, however, Henry had to make a major commitment ? agree to work on Sunday. Since the co-op had always been closed on Sunday, the local farmers? wives had been left to deal with that day?s milk production themselves. This was no small task, because Sundays were focused on preparing the family dinner and going to church. In the end, Henry agreed that it was better for one cheesemaker to go to Hell than all the farmers' wives.
Back in those days, there were more than 2,800 small cheese factories scattered across Wisconsin. Today, there are only a handful of these factories still in operation. Our family?s continued success is due, in part, to the cheesemaking?s own version of women?s liberation.
Henry?s daughter, Edna, was one of the first women to become a licensed cheesemaker and work in a factory setting. It was no surprise that soon after marrying local cheesemaker Eugene Lehman, they were running the Union Star factory. What did surprise the neighbors, however, was when they opened a small retail storefront. You see, cheesemakers back then were not known for dealing well with customers.
My wife, Jan, and I bought Union Star from Great Aunt Edna in 1980. I had a degree in accounting and, just like my Great Grand Uncle, wanted to run my own business. The family tradition of independent cheesemaking carried the day and we?ve been here ever since. Today, our sons are also part of the Union Star story.
Over the years, we?ve added new cheeses to our line and obtained new equipment. Our dedication to quality, however, has remained the same. We still purchase top quality milk from local dairy farms and turn it into premium cheeses.
If you?d like to taste some of the finest Wisconsin cheeses, see a real cheese factory in operation, or learn more about how cheese is made, come on in and see us.
|Waukesha County Materials Recycling Facility (TOURS NO LONGER OFFERED)
Discover the relationship between recycling, energy savings, waste reduction and cost savings! A presentation of surprising recycling facts is guaranteed to raise awareness of the critical role that recycling and waste reduction play in saving energy and reducing pollution. A tour of the plant floor and a visit to our education room for an hour-long trip is sure to inform and surprise you.
|Widmer's Cheese Cellars
The story of Widmer's Cheese begins over 70 years ago, when our founder, John O. Widmer, left Switzerland to come to America. He choose to settle in one of the most famous cheese producing regions of the world, Dodge County Wisconsin. As did many Swiss immigrants, John O. Widmer became a cheese maker. He worked in various cheese factories as an apprentice before settling in Theresa Wisconsin in 1922.
His theory was quality first, and he consistently strove to produce a better product. He passed on his methods to his three sons John, Ralph and Jim who have since retired, and passed on the family business and tradition to Joe Widmer.
Embracing the manufacturing techniques which have been handed down through generations of cheese makers, Widmer's Cheese Cellars offers a Wisconsin original, Wisconsin Brick cheese, a cheese of unsurpassed distinction. Much like a limited edition book or lithograph, Widmer Brick is hand-crafted in small batches to ensure quality. Brick's earthy, sweet flavor and its slice ability make it not only delicious, but easy to use as a table cheese or as an ingredient.
|Wisconsin Wagon Company
Early Years: In 1915, "Wisconsin Carriage Company," who had the reputation for building quality buggies, carriages, sleights and cutters realized that the introduction of the automobile was adversely affecting their historic business. So they put their efforts into the design and manufacturing of coaster wagons, "skudder" cars and other sidewalk toys. It was at this time the company decided to name this spinoff group "Janesville Products Company". Their toys were sold by the thousands and gained a nationwide reputation. Toys were advertised regularly in such national publications as the "Saturday Evening Post".
Early Coaster wagons featured ball bearing spoked wheels and nickel-plated dust caps. This "speed-wagon" also sported a seldom-used brake. The body of the wagon was made with select white ash and was offer in three sizes. Prices for a Coaster wagon in the 30's ranged from ten to twelve dollars. Several of the original wagons remain in use today; many are reportedly in demand as collectors' items.
The Janesville Coaster was advertised as the wagon that "has more speed, gives the boys more fun. Keeps them out in the open, builds strong, nimble bodies and quick-acting minds. Runs so easily it make play of hauling heavy loads of groceries, coal wood, ice, milk cans, etc."
But the depression hit and although "Janesville Products" attempted to build a less expensive wagon, and even produced a prototype of a pinball machine, the factory closed in 1940.
A new generation: In 1978 a retired businessman seeking a special gift, a wooden wagon, for his first grandson, realized that the Janesville coaster wagon that he remembered so fondly and treasured as a child was no longer being produced. Armed with a sketchpad he went to the community Historical Society and sketched an authentic Janesville wagon that was on display. He then dissected the remains of an original wagon discovered in a friend's garage and from those remains and sketches, built what was to become the first "Wisconsin Wagon Company's" Janesville Coaster Wagon.
The Series II is a detailed replica in design and construction, it incorporates all of the features that made the original so popular. Material changes with the current wagons consist of using solid red oak and stainless steel hardware. But ball-bearing wheels, our trademark, has been continued to enable our wagon to roll smoothly though the years. Each is registered and has a numbered nameplate under the dashboard so future generations can determine the age of their heirloom.
Though the years our collection of wagons have grown. We currently produce four different size wagons. From our tiny Tag-a-long to the heavy duty Islander Goods wagon all of our wagons are hand built with pride.