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Bill TresslerNEW MAKER!

Green Bay, WI, USA


My wife Michelle and I started Hinterland in an old cheese factory just outside of Green Bay, Wisconsin (my home town) with nothing more than our own limited funds, sweat, passion and insanity. It was 1995, and we were 24 year old college grads grinding out corporate jobs and dreaming of doing something that people actually appreciated. While trying to discover the meaning of life, I poured most of my effort into music and tried to land a record deal while playing with the band Lucky in San Francisco. Our coast-to-coast travels in my VW Bus, twists and turns landed me a gig as editor for Beer, The Magazine where I just got hooked into the beer-making world. It was this explorative journey to find our own Hinterland that gave the brewery its name and its mission. In 1995, after I nearly burned down the brewery (not kidding), we decided to expand and renovate a turn-of-the-century Green Bay meat-packing warehouse into a production house—and a restaurant featuring farm-to-table culinary experiences. Now twenty years later, Michelle and I still lead the spirit of Hinterland though a passionate and talented staff. Along the way, we’ve launched three restaurants because we believe in great ingredients and great tasting experiences. At the end of the day, we really enjoy hanging out with friends talking about killer beers and exceptional food. We invite you to try our Hinterland beer at our affiliated restaurant, The Whistling Swan Inn and Restaurant in Fish Creek, WI. We are also more than excited to invite guests to experience our latest restaurant, located across the street from Lambeau Field in Green Bay’s Titletown District. This new location takes the pioneering Hinterland philosophy to a whole new level.