Dead Bird Brewing, 1726 N. 5th St., is preparing their patio for the upcoming chill-down.
In an effort to embrace the swiftly cooling weather, they’ve already installed three umbrella-style propane heaters on their socially distanced patio, which are activated when the weather drops below 55 degrees or the weather feels particularly chilly.
But, as the temperatures drop even more, they will also be rolling out a number of new “snow globes,” clear ventilated tents which are large enough (at 9” wide and 7” tall) to fully enclose a patio table with seating for four to six.
“It’s Wisconsin. You can drink beer in a scarf, a hat and snow pants. But we’re looking for ways to activate our patio for the long haul,” says co-owner Nick Kocis.
Like the regular patio tables, the snow globes will be available by reservation-only, a mechanism which Dead Bird has used successfully to limit crowds at the brewery and keep customers safely socially distanced. Tables and chairs (and soon the inside of the snow globes) are sanitized between use by parties, keeping surfaces as free from contamination as possible. Food and beverages are available for ordering at a pick-up window just inside the entrance of the brewery.
Kocis says the snow globe tents will work for a while; but they are also looking into more stable, semi-permanent structures moving forward, as well as other solutions to make the outdoor patio more customer friendly.
“We’re actually planning to host at least one socially distant outdoor event a month,” he says, noting that they will be hosting a Halloween tail-gate style event on Oct. 31 from noon to 8 p.m.
The event will be by reservation only and will include classic plant-based tail-gating fare including brats, chili dogs, kebabs and more. Gluten-free options, beer and warm beverages will also be available, plus old timey silent films and live music. Watch Dead Bird’s social media for details when they become available.
Read more about the offerings at Dead Bird Brewing:
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.