New Glarus Wisconsin Belgian Red
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Tasting Notes
The aroma leads with fresh, ripe Montmorency cherries — tart and fragrant rather than jammy — layered over a faint earthiness from the Belgian-style base. On the palate, real cherry flavor dominates, supported by a subtle malt backbone and a whisper of oak from barrel aging; the sweetness is restrained, letting the fruit's natural acidity carry through. Body is medium-light with a dry, pleasantly tart finish that lingers without puckering. This is a beer built around one ingredient done honestly, and it shows.
About the Brewery
New Glarus Brewing is based in New Glarus, Wisconsin, founded in 1993 by Dan and Deborah Carey. They operate as a Wisconsin-only brand by deliberate choice, making their beers something of a regional cult object that draws visitors to the small Swiss-heritage town. The brewery is known for fruit-forward ales, particularly its cherry and raspberry lines, alongside solid lagers and Belgian-influenced offerings that reflect Dan Carey's formal brewing education.
Food Pairings
Duck breast pairs naturally here because the beer's cherry acidity cuts the richness of the fat while echoing classic fruit-sauce preparations alongside the bird. Aged Gouda works well too, its caramel nuttiness playing against the tart cherry character without competing. A dense chocolate brownie or dark chocolate torte is a reliable match, as bittersweet cocoa and sour cherry are a well-established flavor combination. Finally, pork tenderloin with a simple pan sauce finds balance in the beer's restrained sweetness, which complements pork without overwhelming it.
Style Guide
Fruit and Field beers are a broadly defined American craft category built around the addition of real fruit, vegetables, herbs, or other agricultural ingredients as the primary flavor driver rather than as background accent. In this case the tradition draws from Belgian Kriek and oud bruin conventions — using tart cherries against a malt base — but the category is defined more by the ingredient than by a single fermentation method or origin. What separates a well-made example from flavored novelty is the quality and proportion of the fruit: the best versions taste like the ingredient itself fermented thoughtfully, not like extract or syrup. ABV typically lands in the moderate range, and body and acidity vary widely depending on the fruit used.