The Story Inn’s tavern is named after the still that Brown County Sheriff Clarence Moore captured at this location in 1932. Today we celebrate the fermentation process, and most certainly we acknowledge the value it imparts upon ordinary grain and fruit. Were it not for this cottage industry, we doubt if any of Brown County’s residents could have survived the Great Depression. (Curiously, the grain mill that stands silently next door ceased operations not long after the enactment of the 21st Amendment, which repealed Prohibition.) At least we have NASCAR to show for that experience.

The Story Still is not much to look at. Bare light bulbs hang down from a galvanized metal ceiling, and anyone much over 6’ tall risks a bruised forehead. The floor of this antibellum edifice is of trowled concrete, the tables cobbled together from an old bowling alley, and the bar itself salvaged from a local barn. (We have, however, installed a functional air evacuation system that makes the air breathable, since many folks in these parts still partake of the odious tobacco habit.)

On a typical weekend afternoon, you will find the bar teeming with a melange of humaniods who arrive by Harley, sports utility vehicle, BMW, or horseback (the Still sits at the end of the “E” trail, about five miles from the largest horseman’s camp in the Midwest). The first of these (Harley riders) we limit to two drinks, regardless of body mass, for reasons which are obvious.

In the Still, we will accommodate the most pedestrian as well as pompous of palates, as one can readily see from the Wine List and Beer List. We will also accommodate your desire for distilled beverages, offering several mixed drinks found nowhere else. When Vera’s Appropriate Rural Garden is in bloom, your mint leaves will still be photosynthesizing in your glass.

In the Still, you may dine from the upstairs Lunch Menu or Dinner Menu if you must. More commonly, our Still patrons seek nourishment from the Bar Menu, which is offered whenever the doors are open.

HOURS OF OPERATION
In season: Six, perhaps seven, days per week, whenever we open, until we close.
Out of season: Friday, Saturday and Sunday, open to close.