I love Great Lakes beer. I love it so much that I’m okay with spending $6+ on a pint here in Virginia. Imagine my excitement, then, when I could purchase the same for under $4 in Cleveland.
The brewery was everything I was hoping it would be.
As I said in an earlier post, Cleveland cuisine is influenced mainly by Polish food but also by German and Hungarian cuisines. That said, what better meal to sit down for than a bratwurst, pierogi, and some Cleveland beer?
I started off with a small bowl of cheddar soup, which was made with Great Lakes’ own Dortmunder Gold lager. I also started out with a pint of Great Lakes Burning River–one of my favorites:
After that, I got the namesake of this post: the bratwurst and pierogi. Did you know that the plural of “pierogi” is “pierogi”? I didn’t. Not until this post, at least! And now you do, too.
Cleveland is also known for its Ballpark Mustard, which honestly is really good mustard. I’m not sure if that’s because the mustard is a bit more vinegary or what. But it’s delicious. I snapped a photo of it, just to be thorough:
And you already saw it in the thumbnail photo for this post, but here’s the main dish again. The brat was served on a bed of pickled red cabbage. Sour cream was provided for the pierogi, and a special mustard–a combination of Great Lakes beer and Ballpark Mustard–was provided for the brat. YUM.
Cleveland knows how to eat. That’s the point I’m trying to make here.
Peripheral Chew 