October 2, 2018 By laura in News, Playalinda Brewing Company Comments Off

Cantober

Launching Soon to a Shelf Near You

We’ve very excited to announce that we have just released cans of Pleasure Chest IPA and Robonaut Red Ale into distribution with Cavalier Distributing. As many on the Space Coast are aware, we opened our larger production facility and brewpub, Brix Project in 2016, which has kept the brewery team busy maintaining demand in much of Central and North Florida.

“This can release marks an exciting point for us here at Playalinda and we’ve worked plenty of hard days to get here. With the increase in capacity and our growing distribution footprint, it has been extremely important to us to put an intense focus on maintaining consistent quality with the increasing volume. We’re excited to be able to share even more of what we’ve been doing here in Titusville since 2014 with the rest of the Space Coast, as well as the Orlando and Jacksonville areas in the coming months,” says Brewmaster & Co-Owner, Ron Raike.

Our fans, or those who are interested in trying these tasty beers for the first time can taste Playalinda Brewing Company beers in various on- and off- premise accounts around Brevard County starting in October 2018. Subsequent months will see Playalinda Brewing Company’s can launch into Central and North Florida.

Playalinda beers available in 12 oz. cans:

Pleasure Chest IPA – 6.6% ABV
Named after our favorite retro 1950’s cooler, Pleasure Chest is an evolutionary IPA featuring several hop varietals. The resulting beer is bright, tropical, and sure to keep your palette entertained. Pleasure Chest has the bitterness you would expect while maintaining an extremely balanced finish that’s bold, juicy, and made for drinking.

Robonaut Red Ale – 5.2% ABV
Robonaut is a hop-forward “West Coast” red ale. Named after the robotic astronaut designed by NASA, Robonaut features subtle notes of caramel and roast that are balanced out by generous amount of hops. Full of flavor and slight hop bitterness, this ale features a clean and balanced finish making it surprisingly easy-drinking.

Stay up to date with tastings and release parties by following us on Facebook: https://www.facebook.com/PlayalindaBrewingCo/

Best of Brix: 2 Year Anniversary

We’re bringing back your favorites as we celebrate two years at Brix Project on Saturday, September 15th!

Can you believe its been TWO YEARS?! We’re busy getting all the details ready for one of our favorite parties of the year. We’re making the day extra special by bringing back all your menu favorites over the past two years including beer, food, and cocktails!

“When we were thinking of a way to celebrate two years of incredible beer, food, cocktails, fun events, AWESOME guests and staff, it seemed natural to bring it all together in one epic mash-up of all of our favorites since we opened. We skimmed through old menus, talked to staff and searched back on social media to find the most popular. It’s so hard to choose, but there have been some obvious shining stars over the years and we’re so excited to share them all with everyone. Our regulars will be able to revisit old favorites and newcomers will be able to see what we’ve done, it’s a really fun way to celebrate everything we’ve accomplished so far,” says Co-Owner and Creative Director, Donna Scott.

The big day will be filled with everything you would expect, but to take things up a notch there will be live music in the beer garden from local musicians including Brittany LeAnn and Damion Suomi. While there is seating, guests are encouraged to bring a lawn chair to enjoy the show. Celebrate a very special day with Brevard County’s largest independent craft brewery.

Cheers to 2 great years!

May 31, 2018 By laura in Brix Project, Playalinda Brewing Company Comments Off

Introducing Sukiyaki Django – Our Blended Burger

We are thrilled to announce that Brix Project is participating in the James Beard Foundation Blended Burger Project™!

The Blended Burger Project™, a nationwide initiative that challenges chefs to make a “blended burger” by blending ground meat* with finely chopped mushrooms to create a delicious, healthier, and more sustainable burger.

Chef Justin Medina has created Sukiyaki Django to showcase for the contest, which is currently underway until July 31st. Sukiyaki Django is made with a blend of 70% bison with 30% enoki mushrooms. By blending the meat with mushrooms is reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.

Sukiyaki Django is also topped with Stilton Bleu Cheese, baby micro arugula, cinnamon chipotle pork belly, and a shiitake black bean chili mole, on a lemon vanilla brioche bun. On the side is coco beer battered enoki mushroom straws and sukiyaki mushroom ketchup. When guests order the burger they get it with a side of our incredible Garlic Parmesan Truffle Fries.

How you can vote and support the Blended Burger Project™:

Join us in the taproom anytime through July 31st and try our creation, Sukiyaki Django!
Visit jamesbeard.org/blendedburgerproject to view the gallery of blended burger photos, and cast your vote for the blended burger that best represents the most creative use of mushrooms, best flavor profile, and most appetizing appearance
Post your burger photos to social media with the hashtag #blendedburgerproject to spread the word!

Blended Burgers & Brews – 4th of July Bash!

We will be hosting all four Brevard chefs participating in the Blended Burger Project at Brix Project on the Fourth of July for a burger mashup like no other.

Brix Project will be closed to the public for this private and exclusive event. Guests will be treated to a four-course burger and beer tasting. Each burger will be paired with a Playalinda Brewing Company beer selected from Brewmaster Ron Raike.

To read more about the event and to purchase your ticket, please visit: https://www.floridatoday.com/insider/events/2018/05/25/blended-burgers-brews/644198002/

JUDGING

In August, a prestigious panel of judges on behalf of the James Beard Foundation will review 20 restaurants receiving the most votes to select the five top winners, based on most creative use of mushrooms, best flavor profile and presentation. Judges are:

Andrew Zimmern, TV personality, chef, writer and teacher.
Antoinette Bruno, CEO and Editor in Chief, StarChefs.com.
Susan Westmoreland, Culinary Director, Good Housekeeping.

Chefs from the top five restaurants will win a trip to New York City to cook their blended burger dish during a special fall event at the historic James Beard House.

Visit jamesbeard.org/blendedburgerproject for a list of participating restaurants and follow #blendedburgerproject on Facebook, Twitter, and Instagram.

About the James Beard Foundation (JBF)

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. For more than 30 years the Foundation has accomplished this mission through programs that highlight food’s central role in our lives. In addition to hosting guest-chef dinners throughout the year at the historic James Beard House in New York City, the Foundation administers the James Beard Awards; grants scholarships for culinary students; produces national events that include our Taste America tour; and creates educational programs for the culinary community and food lovers. The Foundation addresses the growing challenges facing our food system through its Impact Programs, which include the Leadership Awards; Chefs Boot Camp for Policy and Change; Issue Summits; and Culinary Labs. Industry issues, such as gender imbalance and diversity in culinary leadership, are addressed through our Industry Programs. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.

May 4, 2018 By laura in Brunch, Brix Project, Playalinda Brewing Company Comments Off

A Very Berry Brunch

May Brunch Menu

We’re loving the seasonal fruit available, which have inspired our May Brunch Menu.

First, we would like to start things out by announcing our new EXTENDED brunch hours! We are now serving out brunch menu every Sunday until 3 PM. That’s two more hours to get your brunch on!

So many fresh, beautiful fruits are ripe for the pickin’ and we invite you to try them in many dishes on our new brunch menu. New seasonal dishes include Blueberry Fudge Pancakes and Bittersweet Strawberry Crepes! We have some savory dishes for the hearty brunch lover including a new Mushroom Shallot Flatbread, Stuffed Tomato, and Spinach Artichoke Quiche. Join us all month and make sure to bring Mom for Mother’s Day Brunch on May 13th!

Stuffed Tomato

A delicious, juicy tomato filled with an herb stuffing and topped with crispy parmesan. Served on top of mixed greens, and Kloiber’s pasta salad

Mushroom Shallot Flatbread

Mushrooms, shallots, creamy provolone cheese, thyme, white wine, and garlic

Blueberry Fudge Pancakes

Fluffy, fudgy pancakes topped with blueberry compote, fresh crème, powdered sugar. We hand-picked the blueberries from Ever After Farms in Mims!

Bittersweet Strawberry Crepes

Delicious crepes made with cottage cheese, sweet cream cheese, and bitter strawberry compote

Spinach Artichoke Quiche

Filled with all sorts of goodness including spinach, artichokes, shallots, goat cheese, and topped with olive oil roasted tomato puree

See Our Full May Brunch Menu Here!

April Brunch at Playalinda Brewing Company - Brix Project

April 1, 2018 By laura in Playalinda Brewing Company Comments Off

Blooming Brunch

April Brunch Menu

April Brunch is in full bloom!

Spring is here and we’re ready for some fresh new items on our brunch menu. Inspired by family favorite ingredients often seen around Easter, we’re switching things up a bit with the new season. Dishes include Rum Raisin Pancakes, Honey Ham Goat Flatbread, Deviled “Easter” Eggs, and much more! Also, we will be featuring some special dishes all day just for our Easter Sunday Brunch on April 1st!

Rum Raisin Pancakes

Served with honey cream cheese icing.

Egg Gratin Crostini

Made with spinach, gouda, and onion cream.

Honey Ham Goat Flatbread

Topped with artichokes and provolone cheese.

Easter Eggs

Picked & deviled eggs.

Bacon Wrapped Shrimp

Drizzled with a refreshing mango coulis.

Sesame Seared Tuna

Served on a bed of greens with ginger dressing.

Lemon Cheesecake Mousse

Lemon curd, blueberry, whipped cream.

Seasonal Cheesecake

Marshmellow, white chocolate ganache, and coconut

SPECIAL JUST FOR EASTER BRUNCH

Prime Rib

12 oz cut of delicious prime rib, served with a baked potato and asparagus

Spring Lamb Rack

With tabouli and mint falafel

See Our Full April Brunch Menu Here

March 3, 2018 By laura in Brunch, Brix Project, Playalinda Brewing Company Comments Off

Luck of the Brunch!

March Brunch Menu

Join us for Sunday Brunch during the month of March for some of our Irish-inspired menu!

If you love corned beef, potatoes, and Irish soda bread – this brunch is for you! We’re serving up our spin on some popular Irish dishes special for March brunch. If you’re really into a traditional Irish Breakfast – make sure to join us for Eggs & Kegs on Sunday, March 18th following out St. Patrick’s Day celebration! Sláinte!

Irish Egg Rolls

House-made egg rolls, filled with delicious corned beef, hearty potatoes, carrots, cabbage, and onion.

Thin Mint French Toast

Our Irish-take on French toast is made with chocolate Irish soda bread, mint whipped cream, and chocolate ganache syrup.

Corned Beef and Cabbage Benedict

Dijon based hollandaise, poached egg, corned beef, cabbage, all on top of a house-made potato cake.

Potato & Bacon & Leek Flatbread

Potatoes, crispy bacon, leeks, mozzarella, cheddar, thyme, and chive-infused olive oil.

See our full March Sunday Brunch menu here

February 4, 2018 By laura in Brunch, Brix Project, Playalinda Brewing Company Comments Off

February Brunch Menu

We’re falling for…brunch

There are some lovely new additions to our Sunday Brunch menu for the month of February!

Love is in the air (and the pancakes) here at Brix Project. It’s funny how there is always something so sweet about serving someone you love a good breakfast. Spend less time in the kitchen and more time enjoying each others company and join us for brunch this February! We’ve got some really special dishes that we can’t wait to share with you. See below!

Southern Pastrami Benedict

House made Pastrami, Sauerkraut, poached egg, Choron Sauce on a English muffin.

Red Velvet Pancakes

Three red velvet batter pancakes with cream cheese icing and a chocolate dipped strawberry

B.L.A.T.

Bacon, spinach, guacamole, hard fried egg, dijonaise, thousand island dressing on sourdough bread served with breakfast potatoes

Strawberry Balsamic Flat

Fresh strawberries, Goat cheese, Candied Pecans, Balsamic Drizzle, Brown sugar rim.

See Our Full February Brunch Menu

January 24, 2018 By laura in Brix Project, Events, Playalinda Brewing Company Comments Off

SOLD OUT! Valentine’s Day Beer Dinner

JOIN US AT BRIX PROJECT AS WE CELEBRATE LOVE THE BEST WAY WE KNOW HOW, WITH BEER.

Executive Chef Justin and Brewmaster Ron Raike are back at it to craft a special 4-course menu that is expertly paired with Playalinda beers. Imagine dining in the unique ambiance of Brix Project’s taproom and enjoying creative dishes from one of the most unique eateries in Brevard County.

We have a limited amount of tickets available and we expect them to sell out quickly. Tickets are $75 per person and include gratuity and tax. You can purchase yours online, in either taproom or via phone (321) 567-5974.

Purchase your tickets here

New Additions to Hardware Store's Brewery Bites Menu

January 23, 2018 By laura in Playalinda Brewing Company Comments Off

Sip. Munch. Repeat.

New items on Hardware Store’s Brewery Bites Menu!

We appreciate a good meal as much as the next guy (or gal), which is why we crafted our Brewery Bites menu on three simple principles: (1) serving tasty seasonal dishes, (2) ability to satisfy the good ol’ munchies , (3) and most importantly pairs well with a great beer.

With the New Year – and a new season, we’re excited to be offering several new additions to the menu. Check em’ out!

New England Clam Chowder

Chef Scott was nice enough to share his award-winning clam chowder recipe with us! This chowdah is true to style and sure to satisfy your craving for something hearty, homey and warm. It’s loaded with potatoes, smoked bacon, onion, and thyme.

Roast Beef Wrap

This cold roast beef wrap has a horseradish mustard sauce with the perfect kick! Also nestled up in this tasty wrap is pepper colby jack cheese, tomatoes, and kale.

Pressed Turkey Sandwich

A favorite here at the brewery, this sandwich is bursting with flavor! Made with a delicious cranberry chutney, kale greens, and bleu cheese crumbles, served on rustic bread.

Apple Tart

Last but certainly not least, is the Apple Tart. Simple and divine, made with rustic bread, served warm with a dollop of whipped cream.

Want to see more of the Brewery Bites menu?

Check it out here.

Playalinda Brewing Company - Brix Project Sunday Brunch Menu

January 13, 2018 By laura in Brunch, Brix Project, Playalinda Brewing Company Comments Off

January Brunch Menu

New Year’s Resolution: More BRUNCH

New Year. New month. New brunch menu!

Make your New Years Resolution to brunch better! We have a few new additions to our Sunday Brunch menu for January. There is something for those who love sweet or something savory. Join us every Sunday from 10 am – 1 pm and we can help you keep your resolutions!

Charlee’s French Toast

Sour cream coffee cake dipped in cinnamon vanilla batter, then topped with strusel and cream cheese icing.

Pork Belly Eggs Benedict

Traditional eggs benedict with an elevated twist. Spinach, mushrooms, pork belly and sundried tomatoes.

Canadian Bacon Flatbread

Canadian bacon, pesto, mozzarella, provolone and asparagus topped with hollandaise.

Author: laura