Some ‘lil thoughts
Old Fashioned Festival
We’re co-hosting a BIG event at the Castle Beloit November 23-24 and we hope you drop by!
Here’s our featured distilleries and a few notes about each of them if you’re curious:
J Henry and Sons: $10 neat, $14 mixed, best with anything honey and maybe add a little salt
Made just north of Madison Wisconsin, this is a family owned farm, turned whiskey brand. The husband, a farmer, the wife, a farmer too yes but also a professor in agriculture. She knew about a dormant corn varietal that grew in this area and is no longer around, so they revived it to make whiskey. It’s truly one of a kind and a must try for whiskey fans. They also slowly add water to bring the proof just right. By adding the water very slowly they’re preserving more molecular structure which translates into
What do we taste? Levi says he tastes sweet corn, a very dried corn aroma, there’s a little unsalted butter and white cheddar cheese curd flavor, no joke. We’d like to at least ask the question - is this the perfect bourbon for Wisconsinites?
Elijah Craig: $10 neat, $14 mixed, Old Fashioned or Hot Toddy
In 1771 (we love a good palendrome) Elijah Craig was ordained and became the pastor of Blue Run church. He was also jailed in Orange and Culpeper counties at least twice for preaching without the required Virginia license from the Anglican Church From their own website: “Reverend Elijah Craig was a Baptist preacher, an educator, and an entrepreneur who built the first paper and wool mills in Georgetown, Kentucky. But for all his industries, it was his gift as a distiller and an innovator that brought him his greatest acclaim.”
What do we taste? Levi likes to tell a story about the charred wood and then talk about the nutmeg notes leading into graham crackers, and the sweetness and vanillin in the wood tasting like marshmallows, then brings together the story of Elijah Craig innovating the charred wood and talks about s’mores, but let’s allow him to wax poetic next time you chat with him over a sip or two.
Heaven Hill Bottled-in-bond 7yr: $10 neat, $14 mixed
Awards such as: International Spirits Challenge Double Gold 2024, ASCOT Awards Double Platinum 2024, The Tasting Alliance Triple Still 2023, Bartender Spirits Awards World Whisky of the Year 2023, that should tell you what you need to know. But what is BottleIn-Bond you ask? Bottled in Bond (BIB) is a label for American-produced distilled spirits that meet specific legal requirements:
Aging: Aged for a minimum of four years in a federally bonded warehouse
Distilling: Produced by a single distiller during a single season (spring or fall)
Bottling: Bottled at exactly 100 proof (50% ABV)
Additives: Only pure water can be added
The Bottled-in-Bond Act of 1897 established these requirements to protect consumers from adulterated spirits. The act also provided tax incentives for producers and helped ensure proper accounting and tax collection
What do we taste? Smooth, warm and sweet, caramel and honey back and forth
Angel’s Envy: $12 neat, $17 cocktail, please have a Manhattan with the bourbon
The name "Angel's Envy" comes from the "angel's share", which is the portion of whiskey that evaporates during the aging process. After tasting the finished whiskey, Lincoln joked that they had struck a better deal than the angels. The distillery is located in a historic building in downtown Louisville that was once abandoned for nearly 30 years. The building was converted from 19th-century warehouses and features arched windows, exposed brick, and a wood beam ceiling.
What do we taste? Subtle vanilla, raisins, maple syrup and toasted nuts
Driftless Glen:
Located on the banks of the Baraboo River, this is an upscale and small town distillery. Smaller barrel aging than is common. They say its “Traditional Maryland style” which has to do with the mashbill, being 51% rye.
What do we taste? This one is tight and complex, some expected balanced rye spices and deep dark sugars
Heaven’s Door: $9 neat, $12 cocktail
It’s a funny story, the founder of Angel’s Envy started this brand as well, small world. Their Master Distiller has accomplished many things, including working with other brands like 1792, Bartson Brands. The property is gorgeous, using two aquifers that filter through limestone. Earning an ENERGY STAR from the EPA for their sustainability practices.
What do we taste? There are 6 releases in total. The Ascension is very clean, with soft toasting and caramels, grains and oak. The Revelation has fruity caramel, dough like, both dark cherry and vanilla
Our 5 Experimental Bar Options:
Cold Fashioned: $10 the name comes from a combination of Old Fashioned and cold brewed coffee, which pair wonderfully. It does have a bit of caffeine so be aware.
Old Fashioned Americano: $8 it’s like an Irish Coffee without the cream, but also like an Old Fashioned, so, there’s that
Black Tea Old Fashioned: $8 made with black tea from Rishi Tea in Milwaukee. We did a few variations and landed on serving it warm, since we are in November.
Oaxaca Old Fashioned: $11 maybe a little crazy this one is pretty different, using both mezcal (Montelobos) and a 12yr rum (Flor de Cana) together. With a touch of salt to help the two spirits mingle, we add 25% of the bitters we usually do, then finish with an earth lime peel
Caramel Pecan Old Fashioned: $8 we’ve been serving this in the fall for years, it just works so well.
If you like an Old Fashioned, try these similar options?
Sazerac: $9 so similar but served without ice, a lemon peel and a rinse of absinthe.
Hot Toddy: $8 Make it at home - 2oz Four Roses, 0.5oz honey, 0.5oz lemon juice, hot water, 1 dash aromatic bitters
Manhattan: $9 Make it at home - 2oz Four Roses, 1oz sweet vermouth, 2 dashes orange / aromatic bitters
Night Train: $11 Make it at home - 2oz overproof bourbon, 0.5oz Cynar, 0.5oz Amaro, 1 dash bitters.
Gold Rush: $8 Make it at home - 2oz Four Roses, 0.5oz honey, 0.5oz lemon juice, shaken
New York Sour: $11 Make it at home - 2oz Four Roses, 0.5oz honey, 0.5oz lemon juice, shaken, clean pour, float of dry red wine on top
“Low to No Proof” options for attendees:
Half-Manhattan: $10 Sweet vermouth, NA Whiskey, bitters, orange zest, cherry garnish
Hot Toddy Jr: $8 NA Whiskey, lemon juice, ginger, honey, water, bitters
Black Tea Tonic: $7 simple and refreshing, a sophisticated Arnold Palmer
Espresso Tonic: $7 a little pep, very complex, a Levi original dating back a decade
Zero Alcohol Brew: $5 PBR, Athletic
Sparkling Teas by Rishi: $5
Kerry Nights
What is Kerry & who is welcome?
Kerry Ingredients and Flavours is a food company that has been in Beloit for a very long time, you can still see some of their signage downtown. The old building over the river on 100 E Grand Ave, Beloit was their HQ some time ago. They make thousands of food ingredients from powdered cheese to liquid smoke, selling to other huge food brands like Hormel Chili which is also in Beloit.
Who is welcome - 5BAR is a public space, so everyone over 21. There used to be Kerry Nights at another bar in town that has since closed, so we are welcoming y’all back again. This is a great night to network with your colleagues, possibly brain storming solutions or just enhancing team work and fun.
What to expect here?
A hospitable environment from us, cozy couches, fresh juice in your cocktails, nearly 500 spirit options, other creative people doing things like live jazz, live painting, or joining in on a bi-weekly DND quest.
When you come in just let us know you work at Kerry and flash your badge to the bartender. Most nights it will be Levi, the owner and former employee at Kerry, so if you have Kerry questions feel free to ask him anything. From there it’s really up to you, its best that you invite someone out but even if you’re solo we will try to connect ya with other Kerry employees or just host you for a nice time.
What is the welcome shot or other Zero Proof options?
Levi worked on the DaVinci Gourmet flavor portfolio and will be using that as the primary base. From Carrot Cake shots to Caramel Pecan Old Fashioneds, it will depend on how he or the staff are feeling. Want to bring us a product to play with? That sounds fun to us =]
What was Levi’s history with Kerry?
From July 2013 till February 2020 Levi was employed full-time at Kerry, starting as a Beverage Product Specialist, then spending most his time there as the Liquid Chef. Supporting the culinary, sales and marketing teams. With a primary focus on the branded beverage portfolios from: DaVinci Gourmet, Big Train, Oregon Chai, Island Oasis, True Crystals, Red Arrow and other white label solutions.
Levi grew up outside of Seattle and in the music and coffee industry. After selling his coffee stand he worked for Coffee Fest trade shows, where he met some Kerry employees, which led to him moving to Beloit the next year.
What ingredients from Kerry does 5BAR use?
We have many DaVinci Gourmet syrups in our back room. The DaVinci Gourmet Lavender we use with our blueberry puree to make a zero proof “Indigo Soda.” When the Barbie movie was sweeping the nation we used Big Train Cotton Candy and Bubble Gum to make some special drinks like the “Malibu Ken” and “Straw-Barbie Lemonade” blended drinks.
Vodka and Coffee?
Recently Forbes put out a request for some interesting vodka drinks, here’s a few we’ve been working on.
Levi pouring some latte art into a fine coffee-based cocktail, photo by Madison Buckner
Flat White Russian
The name came first, Levi the owner was thinking about coffee drink names that reference different locations and immediately thought of the White Russian. From there something in his brain said Flat White (an Australian original) and he knew he had to combine the two drinks into a boozy treat.
Of course, it's like a latte, but boozy. Or is it like a White Russian that went into the microwave? No, no microwaves here. At 5BAR we use real whole milk (this is Wissconsin afterall) and steam it off a La Marzocco Linea Mini, this adds texture as it heats. Served around 150F to heighten the impact of the sugars from the milk and the coffee liqueur.
Recipe: 1oz espresso, 1oz Kapali, 1oz coffee infused vodka, 4oz whole milk, steamed together
Steaming ingredients from the La Marzocco Linea Mini
Steaming from an espresso machine is very interesting, perhaps one day we can offer a deep dive into the topic.
Levi & Lady Corgi enjoying a Real Espresso Martini
Real Espresso Martini
We make our own salted caramel sauce (with 3 types of sugars) as the base, for the spirits there are 3 types, and yes, 3 different types of coffee. A splash of heavy cream (or oat milk by request) and it’s divine. Top with a dusting of cocoa powder for aroma and visual contrast.
Real Espresso Martini
Dalgona Coffee
We’ve had a boozy Dalgona before, when we did our Lockdown Menu in March of 2021. The Dalgona is fun, with whipped in air and textures, much like the Flat White Russian, but served cold. Ours is offered with a flavor option of your choice from the classic Salted Caramel to Coconut. Wanna add a shot of vodka? Be our guest.
Boozy Dalgona, from 5BAR's March 2021 "Lockdown" menu
Whisky Wednesdays
Tasting happening every first Wednesday of the month:
July 3: Dancing Goat
August 7: TBA
September 4: Cedar Ridge
October 2: J. Henry and Sons
November 6: TBA
December 4: Driftless Glen Distillery
$20 per person for these events, will include light food paired off the spirit itself, 3 sample pours, 1 signature drink with that distillery (naturally), and a swag raffle giveaway.
July 3rd: will be Dancing Goat, featuring Limousin Rye:
One of the most unique rye whiskeys, designed with the Maas family’s affinity and history with Canadian style ryes.
Double barrel finished – starts in a once used bourbon barrel, rested in a French Limousin Oak solera, proofed slowly in casks with French Oak staves.
Aging and finishing process lends a profile that carries less phenolic rye notes with heavy influences of caramel and vanilla from the French Oak.
Food pairing: what Levi felt would pair best with this spirit:
Goat cheese filled mushrooms (accentuate the heavy mouthfeel)
Cooked pretzel bites with warm peanut butter cocoa dipping sauce (the rye aspect of Limousin tasted more dense like a pretzel than a big slice of rye bread)
5DND: Thursday Nights
We’ve been talking about it for years, its finally here!
Alternating just about every other Thursday night, 7p-11p
Join us for our bi-weekly dungeons and dragons games. Come watch our friends, The Nerdy Playbook play a one-shot game for everyone.
Do you play dungeons and dragons or have you ever wanted to try? Join us on these days for tutorials, one-shot games, and more. Bring a fun, nerdy attitude and make some friends as you play games created by Joe.
April 11th: first round by private invite to play, open viewing for guests
May 9th: 101 round
May 23rd: TBA
June 6th: TBA
June 20th: TBA
The game will take place on the back stage, will be live streamed by The Nerdy Playbook. Each time you order a drink of any kind, you will get a raffle ticket for a grand price drawing. Grand prize: playing a DND game in the Castle this November, either the Golden Hour or the Bell Tower overlooking downtown Beloit.
How to Write A Song Workshop
5BAR is happy to host an interactive workshop, bringing actual composers and performers together to talk on stage about the art process, specifically how to write a complete song.
Audience: this is for musicians, but also welcoming fans of live music. Sit and listen to local musicians and hear about the process. Who knows, maybe ‘the muse’ will walk through the room and grace us with their inspiration.
What to expect: 5-7p, each Sunday in January, sit down and interact with the presenters, open forum for questions. Adam Gasser will show their process with different methods such as visual aids. This won’t be a session to sit down and write 1:1 with the presenters, so bring your instrument if you want but you won’t need it necessarily. Open mic to start after at 7:15-9p.
Tickets are limited to 40, $25, coming with a zero-proof drink and self-serve buffet.
Weekly outline:
Week 1: themes and styles of songs
Where does inspiration come from?
Picking out the theme(s) and topics
What instruments work best with your theme?
Week 2: the players of the songs, collaborating (with very special guest, Myq Kaplan)
Gaps you have:
Invite someone who is experienced in that new style
Invite a musician who plays an instrument that you don’t
How to show and describe pieces of the song
What concrete pieces do you have, such as the key of the song
Describe it from afar, then show each piece and element
Singing or strumming drum parts
Zooming out:
Taking honest feedback
Do you still like your song?
Do you want to incorporate the feedback?
Finding musicians or talented people
Places to be:
Other shows within that genre
Open mic events
Ask other musicians if they know specific people/players
Post on social media with your instrument
Week 3: the bones of the song
Music structures (“we’re gonna play these 3 very different songs and start after they’re done”)
What words show context
What kind of playing fits that theme, example all down strokes
Week 4: what it's like playing live, or recording, finding bandmates
How do you introduce your song on stage?
Prepping for the studio: practice, tempo-map the RPMs, know what pieces you want and lead the producer but leave them room to polish
How to book a show at a venue
How to release your music: YouTube/Spotify/other
About the hosts:
Adam Gasser: Father. Husband. Artist. Musician. Skateboarder. Earth to Clark. Anti-Gravity. Vibe High Productions
Levi Andersen: creator and owner of 5BAR used to be a traveling musician. He has stepped on stage to play synth, drums, guitar, sing, but his favorite instrument was being a bassist in an alternative band in Seattle from 2008-2010. Here is a love song he wrote and performed with his band, Sirens Sister.
Catering Options at 5BAR
There are so many ways to setup a dinner or snacks here. For starters, here’s a baseline that you may use to start the process. From here we can refine and change it up if y’all prefer, cheers!
Look through each option. This tool is here to serve you as a way to capture which options you’d like to add to your order.
After filling out the survey we will reach out about the details and secure your time(s) with a deposit of 20% (credit cards accepted).
More info about renting the space can be found here.
Other helpful links:
Want to DJ or play a show at 5BAR?
A photoshoot of the space
I Want to be a DJ at 5BAR
Here are some details if it’s your first time with us
First of all, thank you for wanting to perform, share music, make our guests want to dance or just feel accepted and entertained. You add value, and we all thank you for this.
What it means to be a DJ:
You entertain people, its more than just music selection or mixing
You aren’t a DJ without an audience
You’re polite to guests, they’re guests after all
You’re on stage even after the gig. Some people will tag you, some people will be mean online and say you’re a bad DJ or person. There’s a lot to it, so just be ready and always on your best behavior
What 5BAR provides:
WiFi, usually, but it’s Charter and breaks once a month. We have no control over that, be ready to bounce to another WiFi source of your own or pre-download some great tunes
4 power outlets at the DJ table
An audience, usually we have our own patrons that like to dance and will be here for any DJ
What you need to bring:
The sound board with all the musics
Any decor or interesting costume
A great attitude
Marketing Your Show:
Please promote your art. We like when you create flyers, use these media files to tag onto the posts. Getting this out early is always best.
Tag us when you create content for the show tag us with these: #5BAR, @5BAR.co on Instagram, www.Facebook.com/5BARbeloit
Check in online when you get here. Leave us a public review with a picture of you performing. Share the love all around
Age Restrictions:
Yes, we are a 21+ only venue at this time. Yes you may perform if under 21, contact us ahed of time to make arrangements
Legally we can allow guests under 21 if they are with their legal guardian
Capacity: 120
We hold 120 inside, about 30 on the smoking patio (plastic cups only). The back stage area holds 80 max standing, and its cozy at that time. With couches and easy flow it holds 50
Check In / Load In / Out:
Pull your vehicle to the back parking lot. As you look at the front of the building, it will be the left (east) side of the building
Check in with the bartender and let them know your band name and all that good stuff. WE host a lot of events each month, so be kind to us and let us know what we need to know, don’t assume too much, or we may get out of sync
Load in through the back gate, and back door. We are building a small storage off the stage, behind a glass door, you may store dead cases or stuff there. Keep all your clutter off the glitter dance floor, don’t be messy or cluttered, invite people into the show
Doors - we cannot stress this enough - do not prop open the doors, either to outside or the inside door to the hallway. Especially if the temperature outside is much different than inside, our very old building gets hot/cold fast. We had 1 band that repeatedly propped open the doors and unfortunately we had to ask them to stop playing that night. Do not alter our building in any way, even by propping doors open. This is a safe space, and we like to keep the front and back 2 different vibes for our guests. Without our guests there is no show, keep that in mind, you’re here to perform TO people, so make it good
Drinking or Eating on Stage:
Totally fine, just don’t spill
Seriously, don’t put a drink on your amp, right? Vibrations and libations aren’t great for your gear
Payment:
As of right now, performers receive 2 drink coins per person. This is a $10 drink per player, so if you have a 5-piece band that is a $100 value we want to offer. It’s our little tip to the band and shows our mutual appreciation.
We are creating a space and a scene for our guests and artists to come perform. All 3 of us (band/bar/guests) are helping each other
As a former touring musician (here is a song I wrote, recorded, and was on the album cover for) I totally want to make this the best possible show I can for you, for our guests, and even for myself. We can only do so much and need each other to all pitch in and help in all the ways we can. I want to pay artists loads, buckets, piles of cash moneys, but we simply aren’t there yet. We’re just a baby bar still. I toured through the Great Recession 2008-2010 when I was a barista still, we’d start tours already in the hole from filling a band-van gas tank. I’ve played a show that started in Texas, when I lived in Seattle and had to drive more than an entire day, through my 23rd birthday, just to start a tour. Then we didn’t get paid by the club. I got some stories, but what I’m trying to say here is that I’m not hoarding the money from these shows. To keep the back room heated, repair cords and speakers, pay rent and cleaning, security at the door, and all the other expenses is quite a tab. We aren’t keeping this profit from you, we are reinvesting it into the next band and the next show.
Music Selection Restrictions (Boring Lawyer Stuff):
Our music license is through Pandora for business “Mood”
Our live music is through ASCAP and BMI
As an artist it is your responsibility to adhere to these license rules. Which means only playing music under their contracts. We don’t like these rules either and believe these agencies are thwarting art and expression, but they have loads of lawyers and the USA being in love with big business and ‘corporate America’ instead of innovation and art, it isssssss what it issssss
5BAR Syrups
Hello friends and fellow sweet-toothers
The name 5BAR comes from a few concepts, one of them is to balance flavors together. Not too sweet, not too sour, and still tasting the baseline spirit.
Levi the owner here, hi, I like craft cocktails. Our team started making our own batch syrups and I was thinking it would be pretty neat to sell them for y’all to use at home/parties.
Lime Oleo Saccharum Syrup
Lemon Oleo Saccharum Syrup
Orange Oleo Saccharum Syrup
Ginger Basil Rich Syrup
Mo-Cheat-O Syrup
What is the Oleo Saccharum process, and why should I care?
Hey, you don’t have to, but it is *more* than just a fancy word, though. Each of these flavored syrups are made from the real ingredient.
We take our spent food products, which most bars would throw away, and turn them into syrups. For the citrus, we fresh squeeze and juice them. Then we take those spent/juiced fruit skins, and let them rest in sugar (and a little salt) for 2 days, on the 3rd day we add 20% by volume water, let that all soak up. Then on the 4th day we take that batch, drop it all into a thin metal pan (yes, the thinness matters), gently leaving it on the stove top to naturally heat up and melt down all the sugars and water content in the citrus, into a syrup. After 4 hours, we stir vigorously to mix
From here we have a real live. Now why this is so great is that if we are making a drink that has sugar and wine in it, we can use this easy syrup. By using the lime syrup, we can reduce the fresh lime juice we are using in the drink. This seems a little bit of money, a little bit of labor, which is nice, it also enhances the total lime flavor, because now you are getting a more complete expression of lying both in the fresh juice, and the rested syrup that has taken days to extract. the drink itself will be slightly more concentrated. So in a Mojito, if the lime syrup is used, the drink has more concentrated flavor and concentrated liquid, so topping it with soda has more carbonation her fluid ounce. The end result is a Mojito with a more complete I’m flavor for effervescence from the soda water.
Flavors, a deep dive
Lime Oleo Saccharum
Margarita
Green Tea Shots
Gin or Vodka Gimlets
Long Island Iced Teas
Last Word
Lemon Oleo Saccharum
Lemon Drop Martini or shots
Long Island Iced Tea
Whiskey Sour
Whiskey Smash
Lemonade Fizz
Jasmine Citrus Oleo Saccharum
Jasmine martini
Jasmine lemonade
Ginger Basil Syrup
Ginger Basil Lemon Drop
Ginger Arnold Palmer
Mo-Cheat-O
Mojito Base
No-jito Mocktail
Wanna Play A Show at 5BAR?
Our audience probably wants to catch your music.
So how does it work?
Booking a Show:
If you want to play here, please contact us wit the following info:
Name of band, artist
How many performing groups you’d like to have on the night. It’s always best to combine 2-3 bands together, so there is more of a draw and audience for all artists
Timeline, start end, exact times and date. Of course this can change, but start with an idea in mind. 3 possible backup dates as well, unless you’re touring through
Links to your music or art, not just a pic of the band
Short description or bio
Marketing Your Show:
Please promote your art. We like when you create flyers, use these media files to tag onto the posts
Tag us when you create content for the show tag us with these: #5BAR, @5BAR.co on Instagram, www.Facebook.com/5BARbeloit
Check in online when you get here. Leave us a public review with your band playing. Share the love all around
Age Restrictions:
Yes, we are a 21+ only venue at this time. Yes you may perform if under 21, contact us ahed of time to make arrangements
Capacity: 120
We hold 120 inside, about 30 on the smoking patio (plastic cups only). The back stage area holds 80 max standing, and its cozy at that time. With couches and easy flow it holds 50
Check In / Load In / Out:
Pull your vehicle to the back parking lot. As you look at the front of the building, it will be the left (east) side of the building
Check in with the bartender and let them know your band name and all that good stuff. WE host a lot of events each month, so be kind to us and let us know what we need to know, don’t assume too much, or we may get out of sync
Load in through the back gate, and back door. We are building a small storage off the stage, behind a glass door, you may store dead cases or stuff there. Keep all your clutter off the glitter dance floor, don’t be messy or cluttered, invite people into the show
Doors - we cannot stress this enough - do not prop open the doors, either to outside or the inside door to the hallway. Especially if the temperature outside is much different than inside, our very old building gets hot/cold fast. We had 1 band that repeatedly propped open the doors and unfortunately we had to ask them to stop playing that night. Do not alter our building in any way, even by propping doors open. This is a safe space, and we like to keep the front and back 2 different vibes for our guests. Without our guests there is no show, keep that in mind, you’re here to perform TO people, so make it good
PA / Sound System / Setup:
We are happy to provide you the use of our expensive equipment, so treat it with respect. If you break something, its broken for the next band, the audience and it ruins a good vibe. Please, just use your common sense and zoom out
We have 4 mics, 6 inputs. Bring cords and guitar stands you need
At this time, with our limited staff, soundcheck is only 5 minutes total. So setup, be ready, then ask us to come and soundcheck ya. If you want to bring your own person to run the sound, more power to ya
Merchandise:
Setup the merch, sell all the shirts, we want that for you and the audience. Best place is behind the second bartop, the black one
If you need to run a merch sale through our point of sale we will collect a 10% fee, because our credit card machine charges us rates and we need to cover that cost
Unless specified, you must load up your merch within 30 minutes of your finished show to make space and time for the next event that night
Drinking or Eating on Stage:
Totally fine, just don’t spill
Seriously, don’t put a drink on your amp, right? Vibrations and libations aren’t great for your gear
Payment:
Performers receive 2 drink coins per person. This is a $10 drink per player, so if you have a 5-piece band that is a $100 value we want to offer. It’s our little tip to the band and shows our mutual appreciation, we have tea and mocktails as well. We do cater to many first time or seldom performers, many jazz artists who want a stage to play on and love to just jam. We love that and are here for it. Let us know.
We are creating a space and a scene for our guests and artists to come perform. All 3 of us (band/bar/guests) are helping each other.
Little story: as a former touring musician (here is a song I wrote, recorded, and was on the album cover for) I totally want to make this the best possible show I can for you, for our guests, and even for myself. We can only do so much and need each other to all pitch in and help in all the ways we can. I want to pay artists loads, buckets, piles of cash moneys, but we simply aren’t there yet. We’re just a baby bar still. I toured through the Great Recession 2008-2010 when I was a barista still, we’d start tours already in the hole from filling a band-van gas tank. I’ve played a show that started in Texas, when I lived in Seattle and had to drive more than an entire day, through my 23rd birthday, just to start a tour. Then we didn’t get paid by the club, loads of touring stories if you wanna catch them
Guaranty / fee: to pay music rights, keep the back room heated, repair cords and speakers, pay rent and cleaning, security at the door, and all the other expenses is quite a tab. We are reinvesting it into the next band and the next show. In your message include what your guaranty or fee is. We are happy to to make anything possible, art is complicated and that makes it beautiful.
Music Selection Restrictions (Boring Lawyer Stuff):
Our music license is through Pandora for business “Mood.”
Our live music is through ASCAP and BMI, oh it’s costly but we make it happen.
As an artist it is your responsibility to adhere to these license rules. Which means only playing music under their contracts. We don’t like these rules either and believe these agencies are thwarting art and expression, but they have loads of lawyers and the USA being in love with big business and ‘corporate America’ instead of innovation and art, it isssssss what it issssss.
4/20 Up In Smoke Event
4/20/2023
7pm - 2am
Special invitation to join us for an evening of being swell, living elevated, enjoying more than just drinks at a loud bar.
This event is hosted by The Swell Society, what tarted as a request for a private event between friends has grown into something they feel everyone is would enjoy as well. Come see the back room transformed into a positive space to showcase a variety of stage talents, from a 3-piece playing funk, to 5 separate hip hop and r&b performances.
This is a special send off event for Duk3 & Dae1 as they prepare to hit a 13 days on the road playing from June 16-July, opening for other national acts such as Lizzo. This is your little sneak peak.
They are using the back room for a very special night together, and want the best people in town to enjoy their chill evening and smaller performance before the national stage. Together we will funk it with a live 3-piece band and 5 other singers, dance and enjoy our safe haven.
$20 entrance, 7-7:30pm free drink & BBQ samples from Levi the owner and Chef Lupe, $1 raffle tickets for 1 of 3 themed baskets
7pm: we open our doors
7:30-9pm: funk music by a live 3-piece
9pm-12am: mixture of spoken word poetry and 5 solo performers, hip hop and r&b
12am raffle door prizes related to ‘elevated relaxation’
12am-2am chill the night down
The night will also include: shot girls, smoking patio debut, VIP side stage section (6 people). Chef Lupe will be serving up 'our smoked 5BBQ. 5BAR is dropping our “Herbaceous 4/20" Cocktail Menu”
This is what we mean when we say it will be a night of living swell.
Drunk Trump Cocktail Menu
Hello lovelies
When we opened this little bar in the wonderful small town of Beloit Wisconsin, this was our debut menu. Our inaugural menu if you will.
5 drinks recapping the 4 year presidency of Donald Trump
The idea wasn’t to be an aggressive progressive, but to play around with something relevant to the time of our opening, that wasn’t food.
Why on Earth did we pick Trump? We never know, don’t waste your time on that question. What you should be asking is “When can I get these?”
April 1 2023 till April 20 2023, when we drop our 420 Menu.
Original Drunk Trump Instagram post here
Original Drunk Trump blog post of the menu here
The MAGA-Rita itself
The goal here is to poke some fun and see these drinks as satire, a culinary-commentary of the former US President Donald Trump. We took some of the news stories involving him and turned them into tasty drinks. We hope you enjoy them as much as we did and do.
We built our own small walls (yes, we paid for it) and place the tequila on the other side. You gotta hop the fence *wink
MAGA-Rita $14
0.5oz Del Maguey Mezcal on the side, 1.5oz Corazon Blanco, 0.5oz agave, 0.5oz lime juice, 1oz Topo Chico (Mexico), 4 saline drops
This cocktail is served with the promise of a shot of mezcal coming, but when it arrives it’s still on the other side of a fence. Why do we need a fence? Beats us, hop that fence and tango with us, pour some mezcal into that margarita. You can drink the mezcal as-is and enjoy it on the side, or take a nice sip and drop the shot into the drink, its all up to you, no rules.
If Donald Trump described the drink:
The taste balances a lot of things, it’s a very good balance, the best balanced flavor ever. No one can balance so much flavor in one drink. And look, there’s the wall I promised, didn’t I tell you we’d make it?
We broke the cotton candy machine, so this one won’t be on the menu right now, sorry.
Im-Peach-Mint (Not available at this time, cotton candy machine MIA)
2oz Appleton Rum, 0.75oz lime juice, 0.75oz lime skin syrup, 5oz soda, 5 muddled mint leaves, peach cotton candy comb over, a single (term) straw
The aromatic-contradiction, looking down from the top it’s a pile of sweet peach aroma. When you take a sip you’ll instantly feel the carbonic acids tip-toe across your tongue carrying small pieces of mint. The flavor is nothing of peach, though that’s what you read, see, smell, even expect. You’re welcome. Ready to order four more (years)?
The cotton candy is perched on a dried orange disc so it doesn’t dissolve. Pull the dried up old orange and the peach will drop in and flavor the drink itself.
If Trump described it:
You’ll never find a cocktail with better hair. Wow. Just look at it. I want to grab it right now.
A blend of both rum and Jack Daniels, it actually works pretty well.
Dark & Stormy Daniels $130,000 / 10,000 ($13)
1oz Jack Daniel’s, 1oz Gosling Black Strap Rum, 0.5oz lemon juice, 0.5oz blonde sparkling turmeric blend, roughly 4oz house-made ginger beer
We personally consider the Dark & Stormy as original Moscow Mule, here is our own riff on the Dark & Stormy. Inspired by the 2018 Stormy Daniels porn star and Trump sex scandal.
When we made this one, we didn’t know it would be the pinpoint that got Donald Trump indicted, wild.
If Trump described it:
The $130,000 non-disclosure agreement prevents me from an official comment at this time.
We love coffee cocktails here
The White House Russian $9
1.5oz non-Russian Vodka, 0.5oz Kapali Rum, 2oz Diet Coke, served with a straw
Time Magazine (link) posted this little insight about Trump’s love of Diet Coke, 12 per day? Incredible. There’s also some rumors about Russians having a video, or something about auto-bots on Facebook? Anyways, the Kapali covers up the Diet Coke aspartame aftertaste, a little bubbles are nice, aren’t they? We did it with cold brew and liked it, but our Diet Coke fans (3 present) actually didn’t, so, we took it out. Also the cream wasn’t really needed, so, here we are.
If Trump described it:
Once you taste this drink you’ll always call White Russians by the new name, the better name, we’ll all call them White House Russians. Look, we all do now, there’s no question or need for an investigation, I’d know. Everyone does it. People can’t help but be Putin in orders for more. It’s Facebook official. This is the best drink on the menu. I drink 12 per day, hold the vodka.
Remember at this time we were still in lockdown and voting via mail, served in a coupe now
Absinth-Tea Ballot $11
1.5oz jasmine green tea infused with Aviation Gin, 1oz Chinese pear puree, 0.25oz lime juice, 4oz soda, absinthe mist, served in a collins glass
This is the favorite cocktail on the menu this month. The jasmine really has a chance to shine and take center stage along side the Aviation Gin.
These are Levi’s tasting notes from the gin and why it was selected this year, over the lovely Botanist Gin. Tasting notes: crisp, juniper alongside delicate (it is gin) floral sweetness, violets, a touch of citrus peel and some green vegetal notes in there too, with a pinch of spice (finishing alcohol flavor). You can tell why this pears (pun) so well with the pear and jasmine infusion.
Did you know Aviation Gin is made in Portland, OR?
#MakeAmericanGin lol
Did we try to source Goya Pear? You bet your bridges we did…
If Trump described it:
The best thing to come out of China. We actually grow the pears here in the USA. They grow better here, so much more flavor. People love them, they say “Wow, what else can we grow in the USA?” because they're so good. And I don’t really know, can we grow more things? *looks over shoulder for help* I think the economy can grow here. Yeah, let’s grow more food though, I think. Everyone eats food, so that’s great, very good. We can even grow our own gin, I think. Let’s get someone really amazing on growing our own gin, maybe a celebrity or someone important? What is that Ryan Reynolds fella up to these days?
Thursday Night Live Jazz
5BAR jazz nights, come out and support local musicians
We’ve been hosting live jazz on Thursday nights in the back room. It started from one of our Open Mic Nights, then turned into them asking “Can we play longer sets?” And now BOOM, weekly jazz.
They’re open to guest musicians coming in as well. Drop by with your instrument, or have a chat with them the week before.
Looking to start a band? This night and the open mics are a great place to start and network.
We appreciate if you enjoy the music, to also enjoy a purchase of a tea or cocktail. The band also accepts drinks as tips =]
Cocktail: Sleepy In Seattle Again
Hello, Levi here… On Saturday March 25th, I wanted to make a cocktail with Mount Gay Rum. They’re hosting a little competition, so that was the inspiration. I didn’t realize it would lead me down a long and nostalgic road. Pealing banana skins and learning more about gums. I’m so happy I let the rum be my muse yesterday. Here is a little ‘night cap recap.’
I’d be thrilled to continue to share this drink to y’all. I’ll be playing around more with our ‘food waste’ and leveraging my past 7 years at Kerry Ingredients, where I learned so many culinary techniques. Sometime soon I hope to write a full blog post about our systems to prevent food/energy/labor waste. We’ll see when I get the time.
Lady the corgi feeling a little sleepy herself, modeling behind a Mount Gay Rum cocktail
Sleepy In Seattle Again
2oz Mount Gay Rum Eclipse
1oz (2tbsp) Greek yogurt
0.5oz banana phloem bundle syrup
0.25oz lemon juice
0.5oz orange juice
Shake and strain into a small rocks glass with ice
Garnish with 3 skewered banana medallions (coins) fanned out and a very light dusting of mixed granola, light cinnamon dusting
This cocktail was designed around the flavor profiles of Mount Gay
Story of the drink:
I’ve served Mount Gay Rum for 3 years now as a bartender. When I taste it I go to the honey and nutty granola like flavors. That taste and sip takes me back to the flavor of granola, with nice dried fruits mixed in. This impression of flavor is where the inspiration started for the recipe below.
I’m originally from the Seattle area and live in Wisconsin now. I spent far too much time in cafes. Working as a barista for 10 years straight, studying for school in them, meeting up with friends. What kept me in cafes was the people, the smells of coffee and fresh fruity pastries, and being able to grab a simple free lunch well after shift.
End of shift I was always looking for the expiring products that we couldn't sell; I ate far too many muffins for a decade. There were some days where I would drink glasses of milk or expiring nut milk simply to feed myself. One of my favorite snacks was granola with the most mature banana that the cafe had. Pouring some milk over the top, or my favorite was a touch of orange juice and 50/50 granola to Greek yogurt. Wow, that sweetness and texture, the gooey with the crunch, the variety in each bite, sometimes each chew itself. The occasional bite of intense salt or burnt granola clusters. Do you see why it was my favorite snack? It was a sound and an activity as much as it was a meal.
This drink captures those moments. It’s not just the ingredients, though they are on point. It’s also a snack with the yogurt and garnish, one of the more playful and unique garnishes I’ve made. At this little bar we make our own granola, with local dried cranberries. It looks fun, but also the smell is so intense as I go to take a sip. Some of my customers eat the garnish first, some dip it right into the drink because they see how it just simply belongs together.
Visually it's playful and subtly elegant. The aroma is intense, but not like a traditional rum cocktail that I’ve ever had. The flavors all harmonize to the rum. And the textures are opposites, in the best way possible.
As I drink it for myself and share the idea with some customers, it makes my heart feel as optimistic and happy as I was when I was “Sleepy in Seattle Again,” dreaming of a time I’d get to travel and have new adventures abroad.
Taking banana phloem bundles and making a syrup. Great food waste reduction.
Banana phloem bundle syrup:
Take discarded banana peels, lightly scrape off the inside of the skin, where the "Phloem bundles" or stringy banana bits are. Weighing the total, we found about 40g per single banana.
Add 2x that weight (80g) of white sugar, 1x (40g) that weight of raw sugar, 2g (per banana) agar agar powder, and 3x (120g) that weight of boiling water, making a simple syrup of all ingredients.
Mix, strain banana out, your banana peel puree is ready to use.
Optional: add in spices such as cinnamon, clove, nutmeg for a “Spiced Banana Peel Puree”
Note: you can use just white sugar and not mix the raw. My observation is if it's a greener banana it really needs the raw sugar to add depth, but if it’s a freckled or browning and soft banana then just white sugar still has nice depth. You don’t have to use the agar agar, it is there to help smooth the texture of the Greek yogurt. I like to add salt to my signature syrups, but with the granola garnish there is a random dosage of salt, so I left this part out of the recipe, knowing as you bite the garnish or if you dip it you will get extra salt.
5BLOCK: Let’s Clean Up Our City
Hi friends. If you consider yourself a friend of Beloit like we do, then let’s do a small act of kindness together?
April 23rd, 11 AM - 2 PM, let’s clean up our city
Come by 5BAR, we will have vests, trash bags, gloves, smiles, great people, and a free cafe drink for each volunteer. Visit Beloit and the Downtown Beloit Association will be here with us to help direct. Our plan is to let volunteers pick a spot, street, field, parking lot, or 5 block (hey, what a name) they want to clean up. We’ll highlight or mark it on a map, so each group hits a new spot.
Imagine what we can do together.
Bring back the trash, enjoy a free cafe style drink as our thanks. We will also be giving a prize for “Weirdest item found” and “Fullest bag.”
Want to help in another way? Send us an email, we’re all ears.
Thank you to those who help out each day, in ways we don’t even notice. The smallest kindness does reverberate and live on for a long time. Keep being lovely.
Calming Yoga Mondays
8p - 9p | 1 Drink Minimum to Participate
Destress and stretch with us for an hour. This is a very low-key vibe with mostly beginners. Enjoy a drink before, during, or after. We also have mocktails and tea available to enjoy. It’s free to join, and we have extra mats, we do ask you buy a drink to help cover our costs for the space, candles, mats and teachers.
If you’d like to lead a night, please email us at levi@5bar.co
Trivia Tuesdays!
Every Tuesday | 7p - 9p
Sign up by 7:15p, trivia starts at 7:30p and usually lasts 1-2 hours. Winners receive prizes like local gift cards or random things we see as Facebook ads and really REALLY want to buy, but know we shouldn’t.
Candle Light Queer Night
Every 1st & 3rd Tuesday of the Month | All Night
Isn’t it time to have a queer (LGBT+++ good folks) night in Rock County? We thought so *insert big ol’ heart**
All November 2022-February 2023 we will be keeping the vibes chill and romancy with some cute candles and more laidback, LGBT+ friendly artists music
Thank you for your patience as we start these nights. Drink specials, potential themed dance parties and art are all potential for these nights, can’t wait to see how it unfolds into something wonderful.
(Please reach out if you would like to participate in an entertaining way such as creating live art or showcasing past pieces and movements)
Corgi-Karaoki
Every Wednesday | 9p - 2a
Come howl with us and our corgi! The front of the building is still the chill and fun vibe, the back room get’s pretty lit. Shout out to our incredible host and new father, Patrick.
Fridays & Saturdays: DJ Emu & Friends
9p - Close | $5 Cover at Door
Enjoy dance and house music from DJ Emu in the backroom. We practice ‘one out, one in’ to keep the head count and general safety / drink wait to a minimum.
We charge $5 at the door starting at 9PM, which goes toward the security on site and DJs. Feel free to come in earlier if you’d prefer. After 9PM we also give out a complimentary Jell-O Shot or other fun gift as you pay the door. It’s our little ‘welcome to the party’ gift for you