I was fortunate to have gotten a behind-the-scenes tour of the Potosi Brewing Company, which houses a restaurant and the National Brewery Museum, shortly before it opened in 2008. Six years later, it’s nice to see a redeveloped corridor that includes a winery, a banquet hall, a bar and a general store, all thanks to the brewery. It’s an easy day trip from Madison, about an hour-and-a-half drive.
Let’s talk about the restaurant first. I was curious why reservations are encouraged, but I realized it’s because the inside space is fairly small and a lot of groups (8+) eat there. You’ll also find a large, arcing bar with big, fat stools and a beer garden for those nice summer days.
I started my meal with the steak fingers ($7.95), which are strips of steak breaded, deep-fried and served with a side of Sriracha ranch dressing. The fingers, which aren’t much to look at, tasted like Salisbury steak, heightened by a super-peppery breading that was complemented by the spicy-tangy sauce. I’d definitely get these again. Other unique apps included fried green beans ($6.95) and pulled-pork nachos ($10.95).
I’m a sucker for reubens, and the Rock House Reuben Sandwich ($9.95) did not disappoint. Although it was a little light on the meat, the corned beef was very tender and the marble rye had a buttery goodness to it. Also enjoyable was the BBQ Pulled Pork ($9.95), which is braised in Potosi Cave Ale and piled high on a pretzel roll. The bread does an excellent job of soaking in the juiciness of the pulled pork.
The burgers and sandwiches come with your choice of side, such as seasoned kettle chips and chef’s vegetables, although you can’t go wrong with the sweet potato fries. Meanwhile, five flatbread pizzas, three salads and seven entrees comprise the balance of the menu.
Lest I forget to mention the beers, if you haven’t tried any of them, let me recommend the Good Old Potosi (golden ale), the Potosi Pilsener (Czech pilsner) and the Wee Stein Wit (witbier). I also sampled the barrel-aged beer, which was strong and tasted like wine.
Admission to the three-level museum is only $5 (under 18 is free, 60+ is $3), which includes a beer after your self-guided tour. It’s amazing to think that tiny Potosi (population of 688) beat Milwaukee and St. Louis for the rights to house the National Brewery Museum. Note: the first level also contains the Potosi Brewing Company Transportation Museum.
Inside, you’ll find beer memorabilia primarily from the American Breweriana Association, although some are on loan from private collectors. I was fascinated by how many more breweries once existed than are around today. You’ll also see–but not go in–the cave in which beers were once stored.
The restaurant is open every day for lunch and dinner while the museum has seasonal hours.
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See more photos in our Potosi Brewing Company Flickr album.
Similar to the nearby One Barrel Brewing, the recently opened 
The patty in the Atwood Burger ($10) had a nice thickness to it because it was made with beer-soaked rye bread mixed in. I liked that it was served on a Stalzy’s Challah bun. Meanwhile, I adored the 72 Hour Beef Shank ($14.50). Like the pate, this dish is not meant for conservative eaters. The beef is salty, full of gristle–both qualities I enjoy–and supremely tender as it’s braised in beer for three days. The side of root vegetable mash was creamy and delicious, especially as it soaked up the juice from the meat.
