Dixon is a relatively small town, so we (try to) go to almost any place, event or festival that has that big-city feel we crave since we moved here.
Christopher, my dad and I checked out the first-ever Dixon Beer Festival this past weekend.
The festival, sponsored by The Crystal Cork wine shop, was held on the riverfront. Beer vendors from across the country poured samples and local restaurants served up eats under a tent, and festival-goers drank, ate and made merry at tables set up under the tent and outside on the riverfront plaza.
We got our 12 tasting tickets (one beer sample was one ticket, and one food sample was either one or two tickets) and commemorative beer glasses and made the rounds.
- Goose Island Pere Jacques
- Potosi Pilsener
- Great River Brewery Redband Stout
- O’Fallon Gold
- Shiner Blonde
- Shiner Hefeweizen
- Leffe Blond
- Blue Dawg Brewing Shadow’s Wild Red
- Michelob ULTRA Lime Cactus
Christopher and Dad sampled:
- Shock Top Wheat IPA
- Goose Island Pepe Nero
- Potosi Cave Ale
- Potosi Snake Hollow IPA
- Great River Brewery 483 Pale Ale
- O’Fallon Smoked Porter
- O’Fallon Hemp Hop Rye
- Shiner Bohemian Black Lager
- Blue Dawg Brewing Shadow’s Wild Black
- BridgePort Kingpin Double Red Ale
- BridgePort Hop Czar
- BridgePort IPA
We also got food from:
- Gilbert’s Craft Sausages: I tried “the Catalana,” a pork smoked sausage with chipotle, mozzarella and lime, as well as “the Shebeergan,” a beer bratwurst. Christopher had “the Ouisconsin,” a beef smoked sausage with bleu cheese and “the Froman,” a sirloin beef hot dog. Dad had the Catalana and Ouisconsin sausages.
- Touch of Thai: Dad and I split the pot stickers, curry puff and egg roll.
- Baker Street Café: Dad and I split the bruschetta, while Christopher had the jalapeno poppers.
- Sow Belly’s: Christopher tried the meatball.
My favorite beers were the Goose Island Pere Jacques, the Great River Redband Stout (which tasted like a strong latte) and the Shiner Blonde. And my favorite food was, hands down, the Gilbert’s sausages, which were juicy and flavorful. (I wish we could find these Wisconsin-made sausages around here!)
We had a great time at the festival and were really impressed with the event for such a small town.
I hope the wine shop decides to put it on again next year and thinks about ways to grow it. I would suggest recruiting more Midwestern breweries (I can think of several in Wisconsin and Michigan that would be a perfect fit!) and a few more local restaurants to offer a wider variety of food (like tacos and burgers and fries).