Playalinda Brewing Co.

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By in Playalinda Brewing Company 0

Hey South Florida…We’re Coming For You!

We’re excited to announce that we are expanding distribution to South Florida the week of July 8th!

Playalinda Brewing Company is expanding distribution to the folks of St. Lucie, Martin, Okeechobee, Palm Beach, Broward, and Collier counties on July 8th. Working with our statewide distribution partner, Cavalier Distributing Company, Playalinda plans on spreading great beer from the Space Coast to South Florida.

“It’s been a focus for us from the beginning to grow Playalinda steadily throughout the state of Florida. We’re excited to announce that in early July we will be expanding distribution into a large part of South Florida. This growth continues to solidify the success of our core brands that we’ve seen through Northern and Central Florida, along with our home market on the Space Coast,” says Co-Owner Bryan Scott.

Beer drinkers from Fort Pierce to Hollywood will now be able to find Playalinda Brewing Company on tap in bars, restaurants, and other craft beer retailers. Brands initially launching into this expanded distribution include Pleasure Chest IPA, Robonaut Red Ale, Playalinda Blonde Ale, Tropical Wonderland Orange Wheat Beer, amongst other seasonal and limited releases in distribution.

“South Florida is known for having a diverse palate and we’re thrilled to feature our beers alongside the many notable breweries that get to call South Florida home,” says Co-Owner & Brewmaster Ron Raike.

To kick off the launch, fans will be able to taste Playalinda’s beers and meet the owners at a launch kickoff party taking place at DAS Pizza + Craft Beer in Riviera Beach on Thursday, July 11th from 6-9 PM. Beer drinkers in the area can also find Playalinda’s beers on tap at the following bars and restaurants the week of the launch:

DAS Pizza + Craft Beer
2415 N Ocean Ave
Riviera Beach, FL 33404

Dixie Grill and Bar
5101 S Dixie Hwy
West Palm Beach, FL 33405

Revelry
7 S J Street
Lake Worth, FL 33460

Brass Tap Boynton Beach
950 N Congress Ave
Boynton Beach, FL 33426

Craft Beer City
221 Center St
Jupiter, FL 33458

DAS Beer Garden
1203 Town Center Dr #116
Jupiter, FL 33458

Robot Brewing Co.
2621 N Federal Hwy Suite Y
Boca Raton, FL 33431

Rebel House
297 E Palmetto Park Rd
Boca Raton, FL 33432

Papa’s Raw Bar
4610 N Federal Hwy
Lighthouse Point, FL 33064

GQ’s Craft House
4497 N University Dr,
Lauderhill, FL 33351

For more information on how to purchase Playalinda Brewing Co. beers or where to find them on tap please contact Sales Manager, Dylan Rostek at Dylan@playalindabrewingcompany.com.

By in Playalinda Brewing Company Comments Off on June Brunch

June Brunch

New month. New brunch menu! This month we’re featuring some Dad-Inspired dishes, as well as a nod to National Doughnut Day on June 7th. Chef Justin has prepared some flavorful new favorites including Tastee Donut French Toast, Buffalo Shrimp Tacos, Sticky Short Rib Mac N Cheese, and more! Read on for more details.

We’re opening the doors an hour early so that you can celebrate Father’s Day just a little bit longer. We will be serving a Father’s Day Brunch from 9am – 3pm, with dinner service after that until 9 pm. We will not be taking reservations for this special day, but we would still love to see you and Dad!

Tastee Banana Cream French Toast

We’re partnering up with a local favorite, Tastee Donuts again this year for a special brunch item in June in observance of National Doughnut Day on June 7th. We’ve taken Tastee glazed donuts and baked them into a delicious french toast with banana crème, caramel, and whipped cream.

Sticky Short Rib Mac N Cheese

We love gochujang, no doubt about it. This time incorporated it with gochujang shredded short rib, smoked gouda, rosemary, thyme, served with crostini.

Buffalo Shrimp Tacos

Tacos for brunch is always a win. We’re doing a spin on a traditional breakfast taco by adding lightly fried buffalo shrimp tossed in our house buffalo sauce, with creamy cilantro slaw, sliced chorizo, and malanga coco chips.

Mango Kimchi Wings

Chef Justin added this on the menu knowing as a Dad, it’s a dish he would love to brunch on! With this dish you will get eight maple kimchi butter wings with green onion, sesame, and kimchi.

 

See our full June Brunch menu here

By in Brix Project, Playalinda Brewing Company Comments Off on Blended Burger Round Deux

Blended Burger Round Deux

It’s blended burger time ladies and gentlemen! We’re excited to announce that we will be participating in this movement to spreading the importance of sustainable culinary practices with the James Beard Foundation and their Blended Burger Project.

The Blended Burger Project is an initiative set forth by The James Beard Foundation to encourage chefs to create a healthier, more sustainable burger without sacrificing taste. This movement educates diners about the benefits of “The Blend”.

Paying homage to his roots, Chef Justin Medina (@chefjustinmedina) has crafted a Blended Burger that can unite (and excite) us all. This unique combination of cultural flavors was inspired by the 1870’s migration of Cubans to Florida where, as dockworkers, they worked side by side with Italians, Germans, and Spaniards. Viva Ybor! features soppressata seasoned beef, pork and cremini mushroom blended patty, swiss, cured sweet ham, mojo pork pernile, English mustard, and house-made mustard pickles on fresh Cuban bread.

Brewmaster Ron Raike is pairing Viva Ybor! with our Starliner Simcoe Lager. Starliner is beautifully balance with a strong malty backbone showcasing bright, tropical hop aromas and a slight bitterness to complement the flavors of this burger. Try one on tap and look for it out in distribution the first week of June!

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

  • Join us in the taproom anytime through July 31st and try our creation, Viva Ybor!
  • 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 Burger Photo Contest!

We want to see your photography skills! Join us in the taproom and order Viva Ybor!, take a stylistic photo, and upload to social media for your chance to win! Winners will have their photo featured on our social media, as well as take home a $20 Playalinda Gift Card! Here are the rules:

About the James Beard Foundation: 

The James Beard Foundation is about good food. From our commitment to advocacy and thought leadership through our Impact Programs, to the James Beard Awards, which celebrate the heights of culinary excellence, the James Beard Foundation is passionate about making the food world a more delicious place. Good food is more than just delicious, good food also means a better food world, one that is diverse, sustainable, equitable, and accessible for all.

By in Brix Project, Brunch, Playalinda Brewing Company Comments Off on May Brunch

May Brunch

Brunch with Mom in mind! We’re excited to roll out our new May Brunch Menu. You can expect a variety of rich and decadent flavors that were crafted by Executive Chef Justin Medina, who wanted to craft something special with Mother’s Day right around the corner. In fact, on Mother’s Day we’re opening an hour early at 9 AM to celebrate Mother’s Day Brunch. We will not be taking reservations for this special day, but we would still love to see you and Mom.

 

Charred Tomato & Burrata Caprese Flatbread

Cooked to perfection in our wood-fire oven with charred tomatoes, parmesan, provolone, olive oil, and a lump of buratta cheese drizzled with basil pesto.

 

Chocolate Cherry Cinnamon Roll Pancakes

These pancakes are a game changer. Taking two of our all-time favorite brunch dishes and combining them into one perfect dish. These fluffy pancakes are choclatey-cinnamony-perfection topped with a chocolate cream cheese icing, whipped cream, amarena cherries, and cherry-infused syrup.

 

Mushroom & Leek Tart

A little crispy and loaded with flavor. Topped with cremini mushrooms, sautéed leeks, dijon, fresh herbs, parmesan, all on puff pastry.

Potato Crusted Pork Belly & Herb Quiche

Yes – pork belly for brunch. You read that correctly. Au gratin potatoes create a wonderful base for this quiche, which is filled with pork belly, swiss cheese, and cheese curds.

 

See our full May Brunch menu here

 

By in Brix Project, Brunch, Playalinda Brewing Company Comments Off on April Brunch

April Brunch

Spring is officially in the air and it’s apparent in our brunch dishes for this month. Join us and celebrate the bright colors and warmer weather with our fun flavorful dishes. PLUS we’ve been counting down the days to the live, remote Sunday Morning Coming Down, followed by the fun-folky tunes of JUNOSmile. So don’t forget to stop by on Sunday, April 14th from 9AM – 3PM for the fun!

Sticky Bun Old Fashioned

Because it’s not brunch without a cocktail! We’ve got a spin on an old fashioned using cinnamon infused Old Forrester bourbon, demerara, chocolate bitters, and orange bitters.

 

Cinnamon Sweet Bread French Toast

There’s something reminiscent about cinnamon raison toast, and of course Chef Justin upped the ante with this french toast twist drizzled with sweet cream cheese icing.

 

The Easter Benny

Obviously we’d be lying if we said that the upcoming Easter holiday wasn’t a major inspiration in this dish. Bright pastel poached eggs on top of sweet cherry honey ham and an english muffin, of course finished with a delicious hollandaise.

 

Cast Iron Zucchini Corn Cakes

You could share these…but why? This dish features four flat iron zucchini corn cakes drizzled with a tasty chipotle aioli.

 

Carrot Cake Soufflé

A shareable for those of you with a sweet tooth. Sweet carrot soufflé served with a scoop of vanilla ice cream.

 

See our full April brunch menu here

By in Brix Project, Playalinda Brewing Company Comments Off on Spring Cocktail Menu

Spring Cocktail Menu

The days are getting slightly longer, and the cocktails on our menu are starting to reflect the tropical flavors that we start to long for come springtime. We’ve got some really fun takes on classic cocktails, as well as plenty of original creations to feature this season. Take a peek at what we’ve got in store:

The Velveteen Dream

Back from a popular demand! This unique creation blends floral gin and elderflower for a simple variation on a G&T, but includes Butterfly Pea Tea Sugar which reacts by changing the cocktail a beautiful deep purple color when it is mixed with casual amounts of citric acid. Light yet delicately delicious, the presentation is almost as satisfying as the taste.

Bizarro Caipirinha

Taking the traditional and national cocktail of Brazil through a loop, the Bizarro Caipirinha is named for it’s unexpected twist, incorporating a floater of Chilean red wine from Sombras Del Sol. Together, this tart and sweet beverage layers beautifully in a blend of South American flavors that gets a name similar to the alternate version of the Man of Steel himself, Superman.

Creamsicle Fizz

The Creamsicle Fizz successfully combines Aperol’s orange zest with smooth Old Forester Bourbon flavors and two house made syrups for a light and bubbly take on everyone’s favorite ice cream bar.

Pastinaca

The Pastinaca cocktail could be classified as a margarita, but instead manages to blend silver tequila, elderflower, and a feint amount of mezcal with white grapefruit juice for a fresh spring flavor that becomes even more complex and audacious when sipping straight from the colorful smoke of the chili salt rim. Literally translated the name means “parsnip” but also blankets to refer to many earthy flavors which are represented in this cocktail.

The Wreck of the Hesperus

Perhaps one of the most complex and daring cocktails on this season’s menu, the Wreck of the Hesperus is a Jamaican rum blend come true with tiki pineapple flavors and surprising depth complemented from bitterness in house raspberry puree and a topper of absinthe spray. This concoction draws inspiration from it’s namesake, an epic poem published in 1840 that details a sea captain’s pride and the consequences that can follow from a lack of humility. Those bold enough to try The Wreck of the Hesperus best hope their pride doesn’t double cross them, too.

Daisy De Santiago

First documented by cocktail writer Charles H. Baker during his time in Cuba, Daisy De Santiago has become a classic tiki staple from the Smuggler’s Cove publishing. This one contains just enough yellow chartreuse to set it apart from other exotic cocktails while giving a much needed bite to the palette.

El Rey Old Fashioned

Unlike our previous bourbon and rye old fashioned cocktails, the El Rey or “The King” Old Fashioned is based entirely in smoke and sweet with a delightful balance of mezcal and tequila, then topped with our house made smoked orange syrup and Buffa Holy Mole Bitters. What’s most exciting about this clearly Mexican spin on the old fashioned isn’t just the heat or the uniqueness of the cocktail, it’s the fact that the Mole Bitters are straight out of Jacksonville and provide a certain spice found nowhere else on this menu.

Verbena

What more needs to be said about the Verbena? A staple of our Spring Menu two consecutive years, we are the only place that does it right and even grows our own buzz buttons!

Ruby Fusion

Another huge favorite, Ruby Fusion was a gorgeous red in color and had an outstanding taste that mixed the coarse smoke of rye whiskey with the delicious fusion between grapefruit, lime, and agave.

Familiar Handshake

We know what you’re thinking: Branca Menta with a mint expression isn’t a cocktail, it’s a single. Our Brewmaster Ron is the pioneer behind this concept. Branca Menta, the mint-flavored offshoot of Fernet Branca, it is a simple, yet extremely delicious way to introduce our guests to new cocktail concepts. This drink is a play on the notion of Fernet Branca being the Bartender’s Handshake. It’s a standard of the industry that shows we aren’t just about what is flashy and new.

 

See our full Spring Craft Cocktail Menu here

April Fools Beer Dinner

Take your taste buds for a ride during this unique food and beer experience with us at Brix Project

Executive Chef Justin Medina and Certified Cicerone and Brewmaster, Ron Raike have crafted a 4-course dining experience unlike any other to celebrate the most light-hearted day of the year, April Fools. April Fools Day dates back to the 1500’s and is typically known for fooling gullible and convincing people, we’re taking a spin on this hoaxing holiday and making it something fun, entertaining, and delicious. Expect to be perplexed and intrigued by dishes and beverages that may look like something familiar, yet taste like something else.

The event will consist of four thoughtfully paired courses prepared to excite, intrigue, and entertain you. We will begin the event promptly at 6 PM and expect to stay until 9 PM. There will be no exclusions or modifications to items prepared for the eventing to ensure that each guest experiences the menu as Chef Justin and Ron have curated it.

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

By in Playalinda Brewing Company Comments Off on March Brunch

March Brunch

We’re feeling lucky this month! Chef Justin has prepared some amazing dishes to be featured inspired by our Irish friends, given that St. Patrick’s Day falls on a Sunday this year, it seemed like a great excuse to celebrate! Check out what we’ve got in store:

Irish Cream Pancakes

Chef Justin has incorporated Irish Soda Bread into this popular dish with an Irish cream glaze topped with raisins and chocolate shavings.

Bangers & Benedict

A play on a classic dish from across the pond! We have potato cakes topped with Irish bangers, poached eggs, and a house-made Robonaut Red Ale onion gravy.

Scotch Egg Flight

Start your brunch with a flight of scotch eggs for your table or keep them all to yourself. We have three variations: 1. our traditional with dijon mustard 2. an egg wrapped in cod cake, then deep fried and served with a remoulade 3. An Italian version with egg wrapped onions and peppers, Italian sausage and served with marinara.

Traditional Corned Beef Hash

Keeping this real with a old school plate filled with our house hash with our house corned beef hash potatoes, onions, peppers, and of course a sunny side up egg.

Don’t forget to partake in some brunch libations and this month is the perfect excuse to enjoy a Black Cat Irish Coffee!

Black Cat Irish Coffee

South Washington Sunrise

Our twist on a tequila sunrise is made with Destilador Resposado, Santa Ana Alipus Mezcal, orange, pineapple, and grenadine.

Queen Bee Spritz

It wouldn’t be #brunch with out a spritz! This time around we’ve got Siesta Key White Rum, honey sugar, lemon, and ginger beer.

See our full March Brunch Menu here! 

By in Brix Project, Brunch, Playalinda Brewing Company Comments Off on February Brunch

February Brunch

Whether you’re falling for our Red Velvet Oreo Pancakes or the East & West Coast battling it out for bet brunch item, our February Brunch Menu has something for everyone. You can join us every Sunday from 10am – 3pm and enjoy our special Sunday Brunch Menu. Plus…we’ve got Bottomless Mimosas making a comeback in 2019 for just $10!

Check out what we’ve got waiting for you:

Red Velvet Oreo Pancakes

We’re smitten with these incredibly delicious pancakes. Each fluffy bite of red velvet and oreo creme is sure to take your breath away.

 

New England Lobster Roll Benedict

Not exactly part of Tom Brady’s diet, but this spin on a New England Benedict is complete with warm butter lobster salad, poached eggs and hollandaise sauce.

 

L.A. Street Tacos

While the Rams are new to Los Angeles, we’re still keeping things traditional with these L.A. Street Tacos with flank steak, tomato red bell salsa, and maduro’s.

Shakshuka

A favorite that was introduced at the start of the year, this dish features roasted tomato gravy, tomato poached eggs, olives, and feta, served with rosemary focaccia.

 

Plus many more classic favorites such as Chicken & Waffles, Chuckwagon, and much more! 

See our full February Brunch Menu here! 

By in Brix Project Comments Off on Winter Craft Cocktail Menu

Winter Craft Cocktail Menu

We’re getting festive! You can expect lots of holiday favorites in our Winter Cocktail Menu. We’ve incorporated some of our favorite seasonal flavors when constructing these delicious cocktails. Check it out:

DAIQUIRI RAPADURA

It’s Florida! So it’s only natural that we would feature some fun, tropical drinks on our cocktail menu, even in the “colder” months. We’ve kept things pretty simple in this daiquiri, with the exception of the addition of “Rapadura” of also known as Panela. Panela is a fantastic Latin and Central American Brown Sugar with a little spice and a lot of depth that we’ve turned into a simple syrup for use in a new daiquiri recipe with parts of both Siesta Key White and Siesta Key Spiced Rum as well as hints of dram and lime.

 

RAMBLIN’ ROSEMARY

Many people who have frequented Brix Project and perused our craft cocktail menu, know that we love us some mezcal! This cocktail harnesses the awesome smokey flavors of Ilegal Joven Mezcal with Ancho Chili Liqueur, this fire fusion is mixed with pomegranate juice and a teeming Rosemary Simple Syrup for a fighting cocktail that comes topped with a smoked rosemary sprig for those who enjoy the dark-side of the Cantina.

 

YULE MULE

We’re changing things up with this mule – holiday edition! This is a Kentucky Mule hybrid with Peach and Pear Juice and warming Old Forester. Finished with Ginger Beer, it¹s a mule for the season that blends sugar, spice, and everything nice.

 

CHERRY DARLING

 

The secret is OUT: Rye is IN. Rittenhouse Rye’s second entry on the menu comes in the form of this modified creation from one of our servers at Brix Project, Kayla Ward. It features flavors of lemon, mint, honey, and, for the first time, we¹ll be utilizing the Amarena Cherry Syrup to create the perfect blend of warming winter flavors in a small coupe.

BLIZZARD OF OZ

Of all our new cocktails, few seem to embrace the spirit of the season quite like this one. The Blizzard of Oz is great for its simplicity of flavors, with Tyler¹s London Dry Gin blending with St. Germain Elderflower Liqueur, Mint, and White Cranberry.

 

SNOWBIRD MARGARITA

 

And this featured cocktail, which you may have seen as our last Cocktail of the Week for November will live on for the Winter! The Snowbird Margarita is a wonderful blend of Mezcal and Tequila that sees a sheet of white caked across the top the glass with egg white, lime, and agave flavors.

 

See our full Winter Craft Cocktail Menu here