By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Apr 20, 2018 at 10:01 AM

The Eagle Park Brewing Co. taproom is officially up and running at 823 E. Hamilton St. It’s a familiar space for beer lovers, as it was the former home of Like Minds Brewing Co., a beer company which sold the brewing facility earlier this year and has subsequently disbanded.

Eagle Park, a brewery owned by brothers Jack and Max Borgardt and Jake Schinker, was founded in 2015. The three originally operated a pilot brewery in the Lincoln Warehouse in Bay View, with a significant portion of their beer brewed offsite at Octopi Brewing in Waunakee.

Thanks to their new location, they’ve been able to move brewing operations in-house, adding additional fermenters as well as a canning line. There’s also a spacious taproom where beer lovers can enjoy their brews while noshing on a number of beer-friendly dishes.

The taproom, which is decorated (fittingly) with band posters, framed album covers, decorative drum sets and amps, gives a nod to the founders’ band, Eagle Trace. It’s also outfitted with a variety of seating options, including a comfortable lounge-like area reminiscent of their former taproom in the Lincoln Warehouse.

Tables accommodate drinkers and diners at standard four-tops as well as larger high top tables that seat six to eight. There’s also bar seating at the taproom’s comfortable L-shaped bar.

Current beer offerings include Immortal Soul IPA, Set List IPA, Loop Station Golden Ale, Line Check Porter, Pilot Batch: 027 Pale Wheat and Huey Lewis and the Booze Brown Ale.

Dinner menu

Thanks to the handiwork of Chef Nathan Heck of Factotum Catering, whose dishes have graced tables at Braise Restaurant and Phoenix Cocktail Club, there are also plenty of great bites to pair with Eagle Park's brews.

Starters include options like a cheese plate featuring beer battered cheese curds, grilled Brazilian cheese, labnah, butter, house pickles, fennel pepper jam and toasted whole grain bread ($10).

There are also chicken wings which are marinated in tea, smoked and dry-rubbed with an herb and citrus blend. Accompanying sauces include choices like buffalo, fennel pepper jam, cherry stout jam, cocoa blue cheese and peppercorn ranch (half pound for $6; full pound for $10).

Extra large duck confit pierogi come dressed with cherry stout jam with a side of roasted fingerling potatoes, malt vinegar and spicy microgreens ($9).

Meanwhile, mini chorizo corn dogs feature sausages fried in a light batter served with a sprinkle of cotija cheese, housemade corn nuts, mole ketchup and mustard chimichurri ($8).

Sandwiches include a Buffalo curry chicken sandwich featuring coconut marinated and fried chicken breast, buffalo curry sauce, blistered cherry tomatoes, creamy dill slaw, lime raisin chutney, pickles, garlic mayo and fresh herbs ($12 with fries).

There’s also a smoked brisket sandwich with black bean aioli, spicy pickled cabbage and cilantro ($15 with fries); a smoked chicken sandwich with curry buttered whole grain bread, cherry tomatoes, labnah, mixed pickles and lemon vinaigrette ($14 with fries); and a smoked pork hoagie featuring brandy old fashioned marinated pulled pork, pickled cherry chutney, orange vinaigrette, garlic aioli and cochlo cheese ($14 with fries).

Other options include a house salad with romaine, blistered cherry tomatoes, compressed cucumbers, pickled onions, orange thyme croutons, parmesan and Immortal Soul Italian dressing ($6); chili inspired ramen with miso mash broth, ground beef, tomatoes, ramen noodles, mushrooms and beans toppped with a slow egg, corn chips, 5 year cheddar and house-cured bacon ($12); and house bratwurst dressed with the guest’s choice of kraut and house ground mustard; curry ketchup and shoestring potatoes; or "Chicago style" with mustard, relish, pickle spear, sport peppers, chopped onions and celery salt ($9).

There are also three burger options: the Basic Burger featuring custom ground chuck and shortrib, housemade American cheese (made from Hook's 5 year cheddar), lettuce, tomato and onions ($10); the Smashburger with house-cured bacon, American cheese, mixed pickles, pickled mustard seeds, lettuce, tomato, caramelized onions and garlic mayo ($13); or the Impossible burger served smashburgers style with tofu bacon, American cheese, mixed pickles, pickled mustard seeds, lettuce, tomato, onions and garlic mayo ($15). Burgers come with a side of fries.

Beer brunch, beer ice cream & more

In addition to dinner service, the brewery will also serve brunch beginning this weekend. Brunch hours are Saturday from 11 a.m. to 3 p.m. and Sunday from 11 a.m. to 6 p.m.

Moving forward, the brewery will be adding housemade ice cream to the menu, including flavors like chocolate ice cream infused with Yabba Dabba Doo stout and a celery ice cream featuring Set List IPA. There will also be beer floats and special dessert items like housemade doughnuts.

As the weather warms, guests will also be invited to enjoy the brewery’s patio, located just to the west of the taproom and adjacent to the brewery’s substantial fenced-in parking lot, which will serve as the site for a brewery pig roast, concerts and various events celebrating future beer releases. Watch the Eagle Park Facebook page for updates on beer releases, events and the like.

Eagle Park taproom hours are Tuesday through Thursday from 3 p.m. to 10 p.m., Friday from 3 p.m. to midnight, Saturday from 11 a.m. to midnight and Sunday from 11 a.m. to 7 p.m. The kitchen is open from 4 to 9 p.m. for dinner Tuesday through Saturday. Brunch service is offered Saturday from 11 a.m. to 3 p.m. and Sunday from 11 a.m. to 6 p.m.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.