Table Of Contents
The Brewery Creek Inn is housed on the upper two floors of this 1854 stone warehouse building. The Brewpub Restaurant and Microbrewery are on the ground floor. Offering private baths with whirlpools, fireplaces, hand-hewn timbers and exposed stone walls, the Inn provides the convenience and comfort of modern amenities along with the beauty of historic surroundings.
The Springside Cot tage was built in 1843 as a miner's cottage, and offers two cozy, yet elegant four-room suites. Each suite has spacious living quarters and full kitchen capabilities.
The Miners' Cottage just down the street from the Springside Cottage. Built in 1836 it is one of the oldest building in Mineral Point, a truely historic place. It is a self contained stone cottage on Shake Rag Street.
The Brewery Creek Brewpub, a tribute to wood and stone. The exterior walls are native limestone, the original oak ceiling joists and pine plank flooring are supported by hand-hewn oak posts and beams. An interior wall is paneled in salvaged antique wainscoting. The furnishings have either been crafted by local craftsmen or are authentic pub furnishings imported from England. The focal point of the pub is the 20 foot antique bar and backbar. The room truly is its own decoration.
Our menu combines simple pub-style items with daily specials created by our staff. As much as possible, our food is made from scratch with locally available ingredients. We serve a selection of beers we brew at Brewery Creek. We also offer a selection of wine by the glass and bottle. The Brewpub is open year 'round with seasonal hours.
Give the gift of Romance at Brewery Creek. Dinner for two. A night at the Inn, away from it all, just to get re-connected. Good all year long, in the heat of Summer, or the dark of Winter.
Stay at The Brewery Creek B&B Inn.
Great for any occasion, even better for NO occasion.
Just get away with the one you love
Food can be "fast." It can be easy to prepare. A lot of it can even come ready to serve, delivered by the big blue and white trucks. But it's hard for food to be really good if it is fast and easy at the same time. To make really good food you need to slow down, get involved and follow two basic principles. We've tried very hard to follow these principles since we opened our bright red doors in June of 1998 and they seem to be working.
#1. Good ingredients
There is no substitute for natural, fresh, quality ingredients. They are a cook's best friends. If you can get them locally that's even better. Our challenges are that we are a small consumer, and there is no delivery system to bring us everything we need. So we have to travel. Our tomatoes are hydroponics from Darlington; our cheeses come from local cheese producers large and small, our ground beef and organic eggs are from local farmers while our bacon is smoked at a small meat
market in Cuba City. Sometimes we buy a pig from the husband of one of our cooks. When we have to, we drive to Madison to get our breads, fruits, herbs and vegetables that are fresh, also those little extras not available around here. Think garam masala or sambal oelek. Our steaks are cut to our specs for us. Coffee comes from an independent roaster down in Galena. We would like to cook with the wild mushroom Jeff gathers in the area, but there is probably at least one law against that. The list goes on. It would be wonderful to have fresh, local produce year round like in California but in Wisconsin we have this season called WINTER when nothing grows. We just accept our limitations and do the best we can.
#2. Whenever possible, make it ourself.
This is at the heart and soul of all fine dining. With few exceptions we make all our sauces, salad dressings, mayonnaises, pestos, salsas, soups, desserts, spice blends, fries, and of course the beer, from scratch, from basic ingredients. We love doing this and can’t imagine it any other way. We hope you’ll love our food too, and come back!
Thurs 11:30 AM to 8:00 PM.
Friday and Saturday 11:30 AM to 8:30 PM
Lodging at the Inn and Cottages is available 7 days a week