The Explorium: noun /ik-splor-e-um/ a place to explore; an emporium of craft beer and food flavors inspired by the spirit and travels of the famous explorers who have come before us.
We encourage you to try the flavors we have gathered from around the world. Our small batch, hand-crafted beers and food will lead you on a journey of discovery.
Discover how a small, local brewery can produce high quality products with passion and sustainability. Stop in and see for yourself.
Welcome to Greendale's first and only brewery.
Small batch, hand-crafted beer and food is at the heart of what we do at The Explorium Brewpub.
We are a locally owned brewery and restaurant offering a comfortable family-friendly environment right in Southridge Mall. Stop in and see what we're all about.
Call ahead for seating: 414-423-1365
#theexplorium #mallbeerz #exploretastediscover
Find us at:
Southridge Shopping Center
5300 S.76th Street, Unit 1450A
Greendale, WI 53129
RESTAURANT AND BAR HOURS
Sunday Brunch 11am to 2pm
Sunday 11am to 8pm
Monday 11am to 10pm
Tuesday 11am to 10pm
Wednesday 11am to 10pm
Thursday 11am to 10pm
Friday 11am to Midnight
Saturday 11am to Midnight
Sunday: Brunch 11am to 2pm
Sunday: Full Menu 11am until 7pm
Monday - Thursday: Full Menu until 8pm
Friday - Saturday: Full Menu until 10pm
After these hours apps and pizza are available.
Please call ahead if you have any questions.
THURSDAY MUSSEL HAPPY HOURS!
Rotating preparations of Mussels $12.
Beer, Wine, and Cocktails $1 off!
Thursday 3pm to close.
Sunday Brunch: Brunch and Bloody Bar
Monday: Nacho Mama's Monday!
Tuesday: Two-Joint Tuesday Wings!
Wednesday: America's Pub Quiz Trivia
and Wacky Mac Wednesday with $6 Mac
Thursday: 3pm to Close Happy Hour
An exceptionally light-colored beer fermented at slightly lower than normal ale temperatures to produce a lighter drinking, smooth and crisp beer. It’s not a light beer, but rather light-bodied ale with a slight hop nose.
A light-hopped version of the world's favorite beer style. Who would have thought that a hitchhiking yeast from Patagonia would create the world's most widely consumed beer?
A true hop head beer! This hoppy IPA is bittered by generous portions of Equinox and Mosaic hops, finished with Equinox in the kettle and dry-hopped with Mosaic.
Sir David Livingstone needed a porter for his many adventures. This roasty, full-bodied Imperial Porter is brewed with easy quaffing in mind with hints of smoke on the finish.
South German-style wheat beer produced with German grains, hops, and Weinstephan yeast. Expect a effervescent beer with a hazy or cloudy appearance due to suspended yeast and wheat protein.
Named for the Scottish explorer, this ale is deep amber in color, with roast caramel character, and a warming alcohol presence. This big, charismatic Scotch Ale will cure what ails you.
Karl Ernst Von Baer was a German Scientist was the founding father of Entimology. This new year-round Märzen celebrates the work of Von Baer in a very liquid way! Bring on the bugs!
Silver Medal winner at the 2019 US Open Beer Championships!
What the Russian royalty drink when the Vodka runs out! Full-bodied, intense alcohol, roast, chocolate, and coffee tones all balanced out by 67 IBUs of Fuggle and Northern Brewer hops.
a full pound of fresh jumbo wings brined then fried dark. Available tossed in Garlic Parmesan, Doc Rae BeerBQ, Sweet Thai Chili, Mango Jerk, Extra Medium Buffalo, Honey Sriracha, Phoenix, or naked; served with carrots, celery and choice of bleu cheese or ranch. The best wings in Milwaukee! Prove us wrong... 14
zesty breaded and fried cauliflower bites served with carrots, celery, and ranch for dipping.
fried sprouts tossed with honey cured bacon and balsamic vinegar glaze then sprinkled with red pepper flakes ... 8.5
they are fried fresh and delivered still crackling. Pork rinds fried then tossed with Tajin seasoning and served with a fresh lime wedge and Valentina hot sauce on the side... 5
beef, cheese and veggies tucked inside hand rolled wonton shells and fried. Three rolls served with a side of horsey sauce ... 8
our signature bacon wrapped meatloaf chunked, then buttermilk fried. Served with horsey sauce and tangy Doc Rae BeerBQ on the side... 12
a bad to the bone start to any meal. A one-pound Milwaukee Pretzel Co. pretzel, brushed with garlic oil, and finished in the hearth; served with Düsseldorf mustard dip and creamy beer cheese ... 14
a full pound of house-breaded white meat chicken, available tossed in Garlic Parmesan, Doc Rae BeerBQ, Sweet Thai Chili, Mango Jerk, Extra Medium Buffalo, Honey Sriracha, Phoenix, or naked; served with carrots, celery and choice of bleu cheese or ranch ... 14
crispy fries tossed with coarse sea salt, white truffle oil, and parmesan cheese; served with lemon-caper aïoli... 6
a full size pizza crust brushed with garlic oil and topped with house blend cheese and shredded cheddar then baked in our Woodstone oven. Served with ranch and marinara dipping sauces ... 10
a heaping pile of proper Wisconsin-style beer battered curds fried and served with a side of ranch dipping sauce ... 8.5
a pint glass stuffed with sweet candied bacon that has been crisped with a mixture of house beer and brown sugar ... 8.5
Doc Rae Scotch Ale, our blend of cheeses, roasted red peppers, and toasted baguette slices...9
house-made roasted red pepper hummus; Kalamata olive tapenade; served with veggies and hearth bread... 8 Add GF hearth bread... 2
creamy yet sharp from copious amounts of Wisconsin cheddar, infused with Sutter's Secret Golden Ale and grain mustard, topped with house made pretzel croutons ... 5.5
ask your server what's cooking... 5.5
Livingstone Porter braised onions in a rich beef broth; topped with toasted croutons covered in melted Alpine Swiss cheese ... 6
crisp fried French toast served with whipped Humboldt's Hefeweizen honey butter and syrup, OR topped with warm orchard compote of thinly-sliced and spiced apples and pears ... 8
cheesy Quiche Lorraine served with a petite spinach salad with fresh berries and tossed with Cranberry-Ginger vinaigrette. ... 12
a calzone with house blend cheese, scrambled eggs, ham, poblano peppers, grape tomatoes, and grilled red onion. Served with curry ketchup ... 13
grilled sourdough piled high with two layers of bacon, lettuce, tomato, avocado, and mayo, then topped with an egg ... 12
a half pound Angus burger on a Swiss style rösti potato pancake topped with bacon, a fried egg, and our Cheese & Ale sauce. Served with a choice of side dish ... 13
Belgian style waffle topped with orchard compote made with Gala apples, Bosc pears, and spices ... 8
our MOST popular pizza with red sauce, house cheese blend, Italian sausage, roasted red pepper, red onion, pepperoni and lightly topped with red pepper flakes ... 14
red sauce, house cheese blend, pepperoni, sausage, ham, mushrooms, pickled red onion, basil, poblano pepper...15
extra medium Buffalo sauce, shredded white meat chicken, pickled red onions, house cheese blend, bleu cheese; finished with a drizzle of ranch...14
inside this turn-over pizza you'll find creamy ricotta and house cheese blend. Red sauce on the side. Add your toppings per the list below. THE best around... 12
thin, crispy, and light doesn't mean flavorless; starts with your choice of feta cheese, house blend cheese, or fresh mozzarella, then add your toppings... 10
our take on the classic Margherita pizza. San Marzano tomato red sauce, fresh mozzarella, chiffonade basil and finished with a drizzle of olive oil... 12
herb Alfredo sauce, house cheese blend, feta cheese, red onion, roasted mushroom blend, roasted red peppers...14
basil pesto, fresh mozzarella, shredded parmesan, Roma tomato, gulf shrimp...15
red sauce and house cheese blend; ready for your personal touch...10
we have two types of gluten free crust! Both are thin and crispy & can have dairy free cheese. Add your toppings per the list below ... 12
a 1/2 lb. beef patty cooked to perfection topped with Alpine Swiss, cheddar, provolone, pepper jack, or American cheese; served on a pretzel burger bun ... 10
crisp honey cured bacon, lettuce, tomato, and avocado on a brioche bun ... 12
all of our meats wrapped in pizza dough then baked just like the BOMB, but much bigger... 24
a blackened 1/2 lb. Bison patty topped with crisp bacon, cheddar cheese, fried egg, and pickled red onions; served on a pretzel burger bun. Two hands and extra napkins required ... 16
a grilled breast of chicken with your choice of preparation; either Buffalo-style, Beer-BQ, or naked. Served with your choice of cheese, and side of fries, Wisconsin cheddar mashed red potatoes, or beer chips... 10
a 1/2 lb. beef patty topped with crisp honey cured bacon, American cheese, tangy Doc Rae BeerBQ, and fries; all piled high on a brioche bun ... 12
burger patty topped with bacon, cheddar, provolone, Livingston Porter caramelized onions then wrapped in pizza dough and baked... 14
a thick and juicy 1/2 lb. Bison patty topped with melted Widmer's Brick cheese, porter braised onions, five mushroom blend, and sun-dried tomato aïoli on a brioche bun ... 15.5
seared turkey patty topped with house made basil pesto, melty Provolone cheese, served on a brioche burger bun...10
pepper jack, grilled red onion rings, and flame-kissed avocado; served on a brioche bun...10
It's just like a BLT, only much better! Grilled sourdough bread piled high with two layers of honey cured bacon, lettuce, fresh tomato, sliced avocado, and mayo ... 10
the instantly recognizable sandwich with shaved beef, green peppers, yellow onions, and plenty of cheese sauce on a soft hoagie roll ... 14
fresh mozzarella, Roma tomatoes and fresh basil chiffonade on a soft ciabatta style bun; finished with balsamic vinegar, extra virgin olive oil, coarse salt and black pepper ... 8
three sliders with Doc Rae BeerBQ shredded pork topped with slaw and served with house made pickle chips ... 14
house-made corned beef sliced thick and piled high on grilled marble rye bread with sauerkraut, thousand island dressing and melted swiss ... 14
sourdough bread grilled with a crispy Parmesan crust, filled with melted cheddar and provolone cheese, honey cured bacon and tomato, served with fries, Wisconsin cheddar mashed red potatoes, or beer chips... 8
hearts of romaine tossed in house Caesar dressing
with grape tomatoes, kalamata olives, pretzel croûtons, and shaved parmesan. Served with a blackened and sliced chicken breast... 14
grilled chicken breast over a bed of baby spinach with raspberry, blackberry, strawberry, cashew, feta cheese and croûtons; dressed with cranberry-ginger vinaigrette ... 15
Blackened steak, crisp bacon, hearts of romaine, grape tomato, bleu cheese, pretzel croutons, and diced pear; tossed with bleu cheese dressing......16
Pesto-smeared salmon filet over a bed of romaine hearts, with grilled Roma tomatoes, roasted pine nuts, and fresh mozzarella drizzled with balsamic orange vinaigrette...16
ground beef, pork and veal meatloaf wrapped in bacon and glazed with Doc Rae BeerBQ all topped with fried onion shreds served over cheddar mashed potatoes with steamed green beans and a side of horsey sauce... 18
tender baby back ribs glazed with tangy whiskey sauce, and served with apple slaw and a crock of mac-n-cheese ... 18 Make it a full rack ... 6
seared, and topped with Three Saints Stout & honey glaze; served with sautéed spinach and basmati rice...18
Atlantic cod beer battered and fried crispy golden brown; served with fries, creamy coleslaw, and traditional house-made tartar sauce ... 13
fresh Perch from sustainable Great Lakes' fisheries. Lightly breaded, fried and served with house-made tartar sauce, creamy coleslaw, rye bread and your choice of fries or potato pancakes ... 14
baked Atlantic cod topped with veggies then finished with butter.
Served with tartar sauce, creamy coleslaw and your choice of fries or potato pancakes ... 14
three corn tortillas filled with carnitas style pork topped with fresh mango pico de gallo, shaved lettuce and queso fresco; served with fire roasted tomato salsa, charro beans, and cilantro rice... 14
with roasted mushrooms, baby spinach, sun-dried tomatoes, and pine nuts in a creamy herb Alfredo sauce; tossed with trottole pasta...16
a six ounce Angus sirloin seared in cast iron, sliced and served over Brussel sprouts with bacon, grape tomatoes, butter, and Märzen reduction. with a side of fries and sun dried tomato aïoli ... 16
an American classic with a unique spin. A light, Belgian-style waffle buried beneath a buttermilk fried boneless chicken breast, served with Sugar Bob's Finest Smoked Maple Syrup and Valentina hot sauce ... 14
Snyder's pretzel-crusted Canadian walleye served
with peach hefeweizen sauce, steamed cilantro rice and pan-roasted broccoli ... 16
chocolate toffee cookie; baked in the hearth then topped with a scoop of French vanilla ice cream, and drizzled with salted caramel ... 6
thinly-sliced and spiced apples and pears under a tender biscuit crust; topped with a scoop of vanilla ice cream and drizzled with salted caramel ... 6
Buy the kitchen a pint of house beer ... 5
wedges of our light Belgian waffle drizzled with raspberry infused chocolate gnache, then topped with toasted almond slices, berries, and served with a scoop of French vanilla ice cream ... 7
thinly-sliced and spiced apples and pears wrapped in pizza dough and baked, then topped with a scoop of vanilla ice cream and salted caramel ... 6
Established by Mike and Joan Doble in 2016, The Explorium Brewpub brings together friendly service, tasty house-made beer, and great food at a reasonable price. The Doble family has a long history in brewing and brewpubs, with four breweries and restaurants in three states. Drawing from the best of the original Doble family brewery, Tampa Bay Brewing Company in Ybor City (Tampa), FL, Mike and Joan offer small batch, hand-crafted beer and a menu with lots of flavor from our Wisconsin home.
The goal of The Explorium Brewpub is to have a broad offering of beer styles and flavors that appeal to a wide range of palates. Our brewers pride themselves in producing beers that appeal to the craft beer enthusiast, but also the beer drinker who may not have explored the flavors of craft beer.
We love to educate those who are unfamiliar with hand-crafted beer. Stop in and see what the fuss is all about.