Milwaukee Food Tour

As soon as you join the group, a food ambassador hands you a name badge and the first story begins: how 19th-century German families turned Milwaukee into the beer capital of the Midwest. Within a few steps, the smoky aroma of freshly roasted brats is wafting in; the first stop includes weisswurst sausage with sweet mustard and warm pretzel, served on waxed paper in true Bavarian style.

With your appetite whetted, you move on to Old World Third Street, where cobblestones have guarded cave-cured cheese shops and beer barrels for over a hundred years. A board of aged cheddar cheese and fresh curds pairs with the first flight of craft beers - four small glasses of contrasting wheat, amber, IPA and schwarzbier - while the guide explains why Wisconsin milk produces the famous squeakycheese curds.

The itinerary moves into the aisles of the Milwaukee Public Market, a hotbed of clove aromas, freshly roasted coffee and rye bread. A beer-battered fish taco awaits, highlighting the contemporary Mexican influence and proving that there's more to the city than sausages and beer. Between stalls, the guide points out a historical panel revealing the secret tunnels used for bootlegging during Prohibition, a remnant of the Al Capone era.

The route then crosses the Milwaukee RiverWalk: cream-brick reflections, swinging bridges and the permanent nod of the Bronze Fonz sculpture inspire the group photo. A nearby ice cream parlour serves your "secret dish " - only revealed on the spot - made with local cream and maple syrup. The finishing touch is a shot of bourbon barrel-aged stout that rounds out the experience with notes of vanilla and oak.

In between bites, your guide unpacks fun facts: what makes Milwaukee malt unique, how cheese curds are produced in hours, and why brewers created skywalks to combat the harsh winter. As you bid farewell by the river, you'll receive a list of historic taverns and gourmet shops to continue your foodie adventure on your own.