Milwaukee-based Bittercube and Sheboygan-based 3 Sheeps Brewing will be hosting two local release parties in December in celebration of their new collaborative cocktail bitters.
The Wolf Barrel Aged Bitters Blend is a robust new bitters release that begins with a bourbon barrel used to rest 3 Sheeps Wolf Imperial Stout and ends with a dose of custom-blended Bittercube Bitters, which were allowed to rest in the barrel for over four months time.
The new bitters boast a spicy, citrusy flavor profile accented by “the bite of a wolf” thanks to a blend of Bittercube Orange (citrus, cardamon, caraway), Blackstrap (molasses, sassafras, sarsaparilla, warming spices), Root Beer (sassafras, sââarsaparilla) and Chipotle Cacao Bitters (chilies, coffee, cacao).
Ira Koplowitz, owner of Bittercube says his admiration for 3 Sheeps Brewing makes this collaboration particularly compelling. “We specifically designed this blend to complement and contrast the flavors present in the Wolf Imperial Stout,” he says.
How to get yours
Fans who would like to get their hands on one of just 1280 bottles of the limited edition bitters can do so by attending two release upcoming events, both of which take place during the week of Dec. 3.
Tuesday, Dec. 5 through Friday, Dec. 8, guests can stop in at the Bittercube Bar at the North Avenue Market, 5900 W. North Ave., and enjoy drinks from a special collaborative menu featuring six unique drinks showcasing Bittercube Bitters and 3 Sheeps’ beer, with a special emphasis on The Wolf Barrel Aged Bitters. Bottles of The Wolf bitters will also be available for purchase.
On Saturday, Dec. 9, Station No. 6, 6800 W. Becher St. in West Allis will be featuring two cocktails made with The Wolf bitters, as well as tapped pours from a keg of The Wolf Barrel Aged Stout. Bottles of The Wolf bitters will also be available for purchase. Guests who stop in between 2 p.m. and 3 p.m. can also meet and mingle with Koplowitz and 3 Sheeps owner Grant Pauly.
“We love both the bitters and collaborating with other Wisconsin businesses,” notes Pauly, “And we are excited for the launch.”
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.
