A nip in the air means fall is fast approaching at Old World! Crunch along leafy trails, pet sheep, and help tend autumn’s harvest as we pickle, can and prepare crops for winter when you visit the Old World this season.
NEW THIS YEAR!
Wittnebel’s Tavern
From large breweries to corner bars, big labels to modern microbrews, beermaking is a huge part of Wisconsin’s culture and heritage.
Tickets on sale for Halloween Legends & Lore
Select Fridays & Saturdays | 5:30 – 9:30 PM
Oct 10-11, 17-18, and 24-25
Hurry before all the ghosts and ghouls get yours!
This event is sponsored by Old World Foundation and WaterStone Bank.
The Reviews Are In!
2025 Best of the Burbs’
Old World Wisconsin has been placed on the Best of the Burbs’ list by Milwaukee Magazine! Come see what all the fun is about!
Kids Out and About
Thanks to your votes, Old World Wisconsin has been placed on the Top 20 Places to Take Kids list by Milwaukee Kids Out and About for the last 4 years!
What more could you want!?
“What more could you want!? I loved coming here as a kid and still enjoy it as an adult.
There’s animals, history, and nature.”
Kelly L.
MARK YOUR CALENDAR
NEW ARRIVALS: A CAMPAIGN
CREATING AN IMMERSIVE WELCOME EXPERIENCE AT OLD WORLD WISCONSIN
Get the Best Deal in History
Wisconsin Historical Society members receive unlimited free admission to our 11 historic sites and museums, a complimentary annual subscription to the Wisconsin Magazine of History, merchandise discounts and more. Join at the Family level and above for added benefits and discounts at over 1,200 organizations nationwide!
Old World Wisconsin
Experience the world of early immigrants at Old World Wisconsin, where history comes alive!
Did you see our post last weekend about what was being made at Four Mile House??? Well, here is our follow up: Scenes from day two of “Common Cheesecake”.
The graham crackers were crushed and mixed with melted butter, cinnamon, nutmeg, and a little brown sugar to form the crust. Egg yolks, powdered sugar, cinnamon and nutmeg were added to the chilled curd from yesterday. The whole thing was baked for about half an hour and after it cooled it was topped with powdered sugar and a Apple and cinnamon compote. Stop by this weekend and see what we cooking next! ... See MoreSee Less
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Our Concord grapes were processed this weekend at 1870’s Hessian farm. We made a spiced grape jelly and will be attempting to ferment a red wine vinegar! ... See MoreSee Less
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Our smokehouse was in action this weekend and will be next weekend as well! We are smoking some homemade sausages, bacon and hams! Come see us next weekend and watch the process and enjoy the amazing smell of the smokehouse! ... See MoreSee Less
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