3 Sheeps Brewing Co. will release its biggest beer yet at a special release party at its Sheboygan taproom at 1837 North Ave. on Saturday, Dec. 3, beginning at 11 a.m.
Veneration is a Belgian-style quad which pays homage to the pioneering Trappists who’ve brewed exceptional beer in Europe for centuries. The beer, which was brewed in March with figs and molasses has been aging in rye whiskey barrels, producing a complex and dangerously smooth monster boasting 13% ABV. Veneration is part of the brewery’s small batch series Nimble Lips Noble Tongue, which has included brews like Uber Joe, Rum Barrel Ewephoria and Hoppy Spice.
A first taste of the brew offered up notes of sweet dried fruit, nuts, coffee and oak, along with a viscous, syrupy texture that holds the beer on the tongue, giving it a long sweet finish.
During the celebration, Veneration will be available both on tap as well as in 22-ounce bombers, which will be sold for $14 (limit of 6 bottles per person). Veneration will be available for purchase in the Milwaukee area beginning the week of Dec. 5.
Festivities surrounding the launch will include live music from SugarNova from 1 to 4 p.m. and food from Milwaukee's Wicked Urban Grille.
For the first time ever, 3 Sheeps fans can also take part in the brewery’s inaugural brewery tours, which kick off on Dec. 3 at noon and 4 p.m. The tours, which are $10, include four sample pours (including one straight from the barrel), a logoed sample glass and a free pint at numerous participating bars and restaurants.
Moving forward, tours will take place on Fridays at 6 p.m., Saturdays at noon and 4 p.m. and on Sundays at 1 p.m. Tours are limited to 40 people.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
