By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Sep 06, 2018 at 3:01 PM

In January we broke the news that the new Pabst Milwaukee Brewery had made the decision to eliminate food service in its tap room at 1037 W. Juneau Ave.

However, that has changed thanks to a partnership with Chef Jon Marraccino of Great Lakes Galley, who also heads the kitchen at Great Lakes Distillery. 

Offerings include snacks like a Bavarian-style pretzel served with a choice of Kinnickinnic Whiskey brown mustard or Pabst Red, White & Blue beer queso ($8).

There’s also a snacking platter of fresh cheese curds served up with pan-fried brat coins, pretzel sticks and a side of KK Whiskey mustard ($8); fried breaded cheese curds served with a side of peppercorn ranch or Rehorst Gin marinara ($8; get both sauces for $1 more); or a meat and cheese plate featuring a rotating selection of cheese and charcuterie served with mini toasts ($16).

More substantial offerings include a cheddar brat topped with honey Kinnickinnic whiskey sauerkraut and Good Land Cranberry aioli; it’s served with fries for $8. There’s also a BLT served on Texas toast with chipotle mayo and French fries ($8).

Meanwhile, the Galley Burger features an Angus steak beef patty with cheddar, lettuce, tomato, red onion and bacon on Texas toast and topped with a choice of KK Whiskey mustard, chipotle ranch, ranch, garlic aioli, barbecue sauce, chipotle mayo or ketchup ($12 with fries).

There’s also a fish fry featuring either cod (fried or broiled, $12) or perch ($14 daily; $12 on Fridays) served with housemade cole slaw, french fries, rye bread and tartar sauce. Guests can also purchase a brewery tour and fish fry combo, which includes a tour of the Pabst Milwaukee Brewery, a pint glass, beer and a fish fry for just $20.

Current kitchen hours are Thursday and Friday from 4 to 9 p.m. and Saturday from noon to 9 p.m. Tap room hours are Thursday from 4 to 11 p.m., Friday from 2 to 11 p.m., Saturday from noon to 11 p.m. and Sunday from noon to 7 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.