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Titletown Brewing Company
A PROCLIVITY FOR COUNTRY ROADS, com- bined with what appears to be Wisconsin’s practice of completely obstructing traffic on roads undergoing even modest repairs, re- sulted recently in me getting to Green Bay, and the Titletown Brewing Company, in ear- ly evening instead of the planned-for mid-af- ternoon. That produced several happy occur- rences, not the least of which was my waiter, Eli. But more on him later. Two things are immediate- ly apparent when you visit Titletown Brewing Company (TBC). First,
it occupies a
train station, an imposing Chicago & North Western de- pot. Built in 1899, it makes clear the railroad didn’t plan on going away soon, if ever. Made of brick and stone, it is dominated
by a five-story
clock tower, the vertical pres- ence of which balances a long, horizontal,
canopied plat-
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form. For many years the sta- tion served as a CNW divi- sion headquarters. Today, the tracks along the platform usher 15 to 20 Canadian Na- tional trains past TBC each day. Long, through freights glide by in the morning, re- placed mid-day by trains making a number of switching moves. As a train approaches, the bartender on duty blows a whistle to an- nounce its arrival. There is a little-used, Am- trak-certified private car on a siding along the platform as well, recently rendered land- locked when CN unexpectedly tore out the switch connecting it to the main line. When asked what its like to occupy a busy building that’s in the National Register of Historic Places, TBC President Brent Wey- cker says, “It’s something to be proud of. Green Bay is not a large city, as cities go. But it dates back to the earliest settlement of the area. The station sits where a French fort stood in the 1600s. That became a British fort in the 1700s, and an American fort after the Revolution. The trail from here to Chica- go eventually became a railroad route that connected the two cities. But the city did not retain a lot of its early buildings. So the sta- tion, with its clock tower, stands out in downtown. Caring for it is something we are proud of. I feel we have some bragging rights.” Asked if the TBC had modified the building to add the brewhouse, which looks newer than 113 years old, he says, “No, al- though that area is newer than the rest of the station. It was added by the railroad in the 1930s as office space.” Second, it’s also clear you are in Green
Bay, home to the National Football League’s Packers. The first clue? The 13 “World Champions” banners hanging over the bar, one for each year the Packers were champs. Then there’s all that green and yellow. And two large, flat-screen televisions behind the bar. One can only imaging the place during a Packers game. But tonight it is notable for
48 DECEMBER 2012 •
RAILFAN.COM
the comforting hum one associates with a busy sports bar and restaurant, ESPN on the screens, conversations drifting in unison around the room, and the clink of glasses and bottles, the ambiance shattered only oc- casionally by someone nearby with an an- noying, cackling laugh. After being seated, I am approached and welcomed by Eli. Pleasant but busy, he pres- ents a lengthy menu that offers appetizers, soups, salads, flat breads, pizzas, sandwiches and wraps, burgers, and entrees. Bar food predominates: Cheesy Artichoke Dip, Wood Roasted Chicken Salad, Thai Chicken Pizza, a P.B. & B. Burger (as in “peanut butter and bacon” on an 8 oz. burger, topped with caramelized onions) and Pan Fried Walleye. You get the pic- ture. I opt for Pizza Fries, an appetizer of deep-fried strips of pizza crust, tossed in garlic butter and Parmesan, served with pepperoni dip, and a “Ti- tletown Original”
Cranberry
Turkey Melt — smoked turkey, provolone cheese and baby spinach,
served on freshly
baked zucchini bread with a cranberry-onion marmalade.
However, I motion to Eli, show him my jour- nalist’s credentials, and ask if I can also sample Titletown’s Cheese Curds — a deep fried appetizer served with zesty roasted tomato sauce. I still had miles to drive, so a full serving was out. He winked, said he’d do what he could, but noted samples weren’t policy. When a small portion arrived on a saucer, he asked that I remember what he’d done for me. The “Fresh Title Town Beer” menu lists twelve house varieties, including “400” Hon- ey Ale, a tribute to the CNW’s passenger trains. For purists, they explain why they serve a pint of beer in a 20-oz. glass (for you prohibitionists, it’s because it leaves room for an adequate head). A wine list with 16 varieties completes your decision-making. After eating, with a few minutes to mosey, I browse the railroad pictures hanging throughout the station. Upstairs,
oddly
enough called the Beer Cellar, there are pool tables, another bar and booths, and a large dining room generally used for functions. Outside, along what was once the brick- paved boarding area, a bar and tables indi- cate outdoor dining in summer. Called the Canopy, once a week they set up a large screen and show a movie there. The net effect throughout, the sights, the
sounds, and the menu, makes for a pleasing evening indeed. The Titletown Brewing Company sits at 200 Dousman Street in Green Bay, and is open daily. For more information, go to
www.titletownbrewing.com or call 920/437- BEER (2337). Tours of the brewery occur Sat- urdays at 2:00 p.m., or by appointment If you are a fan of microbreweries, you can sign
www.railfan.com/onthemenu
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