Living in Wisconsin brings the German right out of me. Sure, I’m several generations removed and I’ve only actually been to the motherland on tourist status, but when I find myself in the middle of America with steins hanging over my head surrounded by dirndl-wearing waitresses,

I’m all about Germany. I sit myself down and order an array of sausages and whatever comes in a boot, and sway along to the polka. I love the atmosphere these places create. That brings me to Capital Brewery, one of my favorite spots to get my German on.

On this particular day at Capital, I was greeted by a guy standing on a chair, shouting to introduce some type of bratwurst to the beer garden. I learned a lot more than I expected that day, not only all about Capital’s history, but also that jalapeños are a brilliant addition to bratwurst, and that you shouldn’t expect to be able to taste the nuances of your pilsner after eating one.

Capital has been bringing beer and brats together since 1984. Established in an old egg factory armed with milk holding tanks and copper kettles from Germany, they opened with the intention of mastering German lagers.

Several hundred awards later, and with a production close to 30,000 barrels, they’re widening their scope. They brew great Pale Ales -. and I would usually drool over a brand new IPA – but I don’t come to Capital for the hops… I come  for the malt.

My favorite Capital creations are both spring seasonals.

The Maibock is a well-balanced German masterpiece: hints of floral hops with a smooth malty finish. The Blonde Doppelbock is also malty but exudes a caramel sweetness to round out the taste. 

Perhaps I’m just on an anti-hops kick, or maybe it’s that the Midwest has finally lost its lingering chill, but all I want in a brewery right now is a quality German lager and a sunny spot in the beer garden. If I can’t have Munich, the Capital Brewery is a happy alternative.