Serve.
Mild brick makes excellent macaroni and cheese, potatoes au gratin or hash browns with cheese.
Aged brick adds flavor to all types of sandwiches.
Try mild brick with sautéed onions and stone ground mustard on rye bread, with pickled vegetables on the side.
Top toasted Italian bread with asparagus, ham and Wisconsin brick; broil and serve open face.
Pair.
Beer:
Bock,
Stout,
Pale Ale,
Weiss Beer,
Porter,
Brown Ale,
Lager,
Belgian Ale
Wine:
Chardonnay,
Pinot Noir,
Merlot,
Champagne,
Riesling,
Sauvignon Blanc,
Beaujolais,
Pinot Gris,
Gruner Veltliner