Playalinda Brewing Co.

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By in Brix Project, Brunch 0

September Brunch

Bring on the cold front! We wish…in the meantime we’re getting into all the comfy flavors of fall with pumpkin spice, chai tea, fresh apples, seasonal squash, and more! Read on to see what we’re featuring for the month of September:

Hipster Dude

Inspired by a White Russian, the Hipster Dude is a fun spin featuring Cathead Vodka, kamora for a coffee kick, cream, and a house chai tea syrup for a subtle spice.

First Fall Harvest

Full of fresh fall flavors, this new flatbread has thinly sliced sweet potato, onions, a house fig jam, crispy bacon, cheddar, and parmesan.

Pumpkin Everything Pancakes

Literally pumpkin everything with fluffy pumpkin spice pancakes drizzled with pumpkin cream and a pumpkin spiced syrup. Not too basic…

Roasted Squash Mac & Cheese

It doesn’t get much cozier than this. Butternut squash white cheddar mac and cheese stuffed inside of a roasted acorn squash with crispy fried onions and a side of our house biscuit.

Smoked Salmon Avocado Toast

A blend of two classic brunch dishes. We’ve taken a croissant, toasted it and served it with a spread of a fresh dill cream cheese layered with scrambled eggs, avocado, smoked salmon, and capers *in that order*. Good enough to eat solo or share with friends!

 

See our full September Brunch menu here

By in Brix Project, Playalinda Brewing Company Comments Off on Chef Justin Medina Wins James Beard Foundation’s Fifth Annual Blended Burger Project

Chef Justin Medina Wins James Beard Foundation’s Fifth Annual Blended Burger Project

We are beyond excited to annouce that our Executive Chef, Justin Medina has been selected as one of the five winners for the James Beard Foundation’s Fifth Annual Blended Burger Project!

Please see the below release from the James Beard House announcing the winners!

Introducing the Winners of James Beard Foundation’s Fifth Annual Blended Burger Project™

Top Five Restaurants Chosen Among Nearly 500 Participating Restaurants Nationwide by Prestigious Panel of Judges

New York City (August 20, 2019) – Drumroll, please. With nearly 500 restaurants in all 50 states and 402,000 consumer votes, the James Beard Foundation announces the winners of the 5th Annual Blended Burger Project™ – a summer-long campaign which challenges restaurants and foodservice professionals to menu a more delicious, nutritious and sustainable burger blending meat* and mushrooms.

From Memorial Day through July 31, restaurants served their own renditions of a blended burger and encouraged diners to cast their votes online for their favorites.

The top 25 restaurants with the highest votes were reviewed by a judging panel – Chris Morocco, Senior Food Editor, Bon Appétit; David Stample, Celebrity Chef and Philanthropist; Erika Nakamura and Jocelyn Guest, Star Butchers and Co-Founders, J&E SmallGoods – and narrowed to the final five.

Chefs from the winning restaurants will now have the opportunity to cook their blended burgers at the historic James Beard House in New York City on October 23. Winners will also be taking home $5,000 each.

“The continued excitement we’ve seen from chefs to add fresh, chopped mushrooms to burger patties for a more sustainable, flavorful burger has resulted in the best year of the Blended Burger Project to date,” said Kris Moon, chief operating officer of the James Beard Foundation. “Congratulations to the five winners and thank you to all who participated.”

The winning restaurants are:

• Burger Shack, Lahaina, HI The Maui Ono Mushroom Burger is a 70/30 grass-fed Maui beef and Kiawe-smoked king ali’I’ mushroom patty on a toasted brioche bun with upcountry watercress, pickled hon shimeji mushrooms, red onion, carrot
salad, Bel Paese cheese and kimchee ketchup.

• Hops at 84 East, Holland, MI The Trumpet Burger is a 75/25 local brisket and trumpet mushroom grind garnished with Roelli Red Rock cheddar bleu, house bacon, gochujang-pickled wild foraged ramps, local arugula and duck fat mayo on a black and white sesame bun.

• Playalinda Brewing Company, Titusville, FL The Viva Ybor! Burger consists of a soppressata-seasoned beef, pork and crimini mushroom blended patty topped with swiss, cured sweet ham, mojo pork pernil, English mustard, and house-made mustard pickles on fresh Cuban bread.

• Pompano Grill, Cocoa Beach, FL The Psychedelic Phish Burger features a blended patty of local Florida caught cobia, Scottish salmon and roasted crimini mushrooms, hoisin sauce, ginger and garlic. The patty is coated in a tuxedo sesame and panko crust, topped with soy wasabi mayo, pickled shiitake mushrooms and arugula on a porcini mushroom-dusted brioche bun

• Vintage Year, Montgomery, AL The Blended Burger features a mix of Alabama wagyu, crimini and oyster mushrooms with shaved fennel, apple, onion and ginger slaw, spiced sorghum glaze and red kale on a brioche bun.

For ideas and inspiration for making The Blend at home, visit Blenditarian.com.
(*Or other protein.)

About the James Beard Foundation

The James Beard Foundation’s mission is to promote good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs, aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards, which shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, please visit jamesbeard.org and follow @beardfoundation on Instagram, Twitter, and Facebook.

By in Brix Project, Playalinda Brewing Company Comments Off on Playalinda Brewing Company – Brix Project 3 Year Anniversary Bash!

Playalinda Brewing Company – Brix Project 3 Year Anniversary Bash!

Join us as we celebrate turning three on Saturday, September 7th!

We opened our doors in 2016 and have been striving to set a standard for great locally made craft beer, unique cuisine, and a fun, family-friendly atmosphere here on the Space Coast. Join us as they celebrate three years with an epic birthday bash including 20 unique beers on tap, delicious food, and live music in the beer garden in the evening.

Guests attending the event can expect a variety of creative beers on tap including, Birthday Cake Blonde Ale, released only during Playalinda’s anniversary. “Guests always look forward to Birthday Cake on tap for the anniversary, but we’re very excited to be releasing other new brews for our third birthday reflective of all the popular beer trends over the past year,” says Co-Owner and Brewmaster, Ron Raike.

Playalinda Brewing Company’s Award-Winning Executive Chef plans to have some special dishes of the day inspired by one of Playalinda’s most popular beers on tap, Playalinda Blonde Ale. “I love incorporating our beer into dishes on the menu and Playalinda Blonde is perfect to complement some amazing flavors. Oh, and there will be cake…” says Executive Chef, Justin Medina.

In addition to great beer on tap and delicious food flowing from the kitchen, there will be live music in the evening from 6-10 PM featuring local rising musicians, Daniel Jude duo. Originating from Titusville, Daniel Jude duo has been playing shows around the state of Florida and they’re excited to have their first home-town show at Brix Project. Guests who attend the free show in the evening are encouraged to bring folding chairs.

Get updates and read more about Playalinda Brewing Company – Brix Project’s Three Year Anniversary here: https://www.facebook.com/events/485502145516758/

By in Brix Project, Brunch Comments Off on August Brunch

August Brunch

Bring on the brunch! Chef Justin got wind that August is National Brownies for Breakfast month…so we have that going on along with some delicious craft cocktails exclusive on our brunch menu! We’re also featuring a new brunch inspired flatbread and another croissant breakfast sandwich! Read on for more info:

Matcha Mint Julep

One of our Brew Crew, Matt was inspired to create a special matcha cocktail – which takes a fun, modern spin on a classic Mint Julep. This unique cocktail features Old Forrester Bourbon, along with matcha, sugar, lemon, and mint.

Fizzy Lifting Drink

You all loved this one so much as our Cocktail of the Week, we decided to bring it back as a special brunch cocktail! Made with Cathead Vodka, ginger beer, lime, topped with prosecco and finished with some mint.

Sage Apple Flatbread

Crumbled sage sausage is complemented by thinly sliced apples, cheddar cheese, peppers, and a smokey gouda cheese sauce.

Brownie Bread Pudding French Toast

This is the real star of our brunch menu, which was inspired by the perfect idea to make August National Brownies for Breakfast Month! Chef Justin has created a delicious brownie bread pudding and topped it with cinnamon, vanilla, chocolate chips, and whipped cream…naturally.

Croissant De Chorizo

For the savory brunch goer! This croissant sandwich is loaded with scrambled eggs, chorizo, white cheddar curds, peppers, and onions, served with a side of breakfast potatoes.

 

See our full August Brunch Menu here

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

Summer Cocktail Menu

Summertime calls for summer cocktails! We’re bringing back some of our favorite tiki cocktails from last summer, old favorites, and taste new additions. Take a look see and what you can get on our craft cocktail menu this summer:

Florida Sour

We wanted to feature a play on classic with a Florida spin. We’ve combined Old Forester bourbon with a house-made smoked orange simple syrup, house rosemary syrup, and lemon with a Portillo Malbec topper. The result is bright, complex, with a slight sweetness from the malbec.

 

Halekulani

Back again! This cocktail incorporates Old Forester Bourbon with classic tiki flavors like demerara, pineapple, orange, lemon, grenandine, and angostura bitters. This cocktail is delicious, refreshing, and oh-so-pretty to drink.

 

Strawberry Fields For Elder

Nothing says summer like gin and strawberries, which is why we had to bring this back on the menu for 2019. We’re using Hayman’s Old Tom Gin, St. Germain Elderflower liquor, fresh strawberries, mint, lime, and sugar.

 

Steal My Sunshine

Light and flavorful, Steal My Sunshine is a beautiful blend of Siesta Key Spiced Rum, orange curacao, lime, hone simple, egg white, and orange bitters.

 

1819 Gimlet

Inspired by one of favorite Florida cities (other than Titusville, obviously…). The 1819 Gimlet incorporates St. Augustine Gin, fresh blackberries, lime, and sugar.

 

Freaki Tiki

Summer is here, so bring on ALL THE TIKI COCKTAILS! One of our all time favorites, and loved by pretty much everyone who tries it is the Freaki Tiki! We’ve blended Siesta Key Spice Rum, Siesta Key White Rum, Siesta Key Coconut Rum, orange, guava, pineapple, lime, and sugar. #FreakiTiki is back ya’ll!

 

Bitter Sweet Summer

Because we never get enough aperol…Bittersweet Summer has aperol, sweet vermouth, and topped with prosecco. Sip, sip, away.

 

Pina-Rita

The ULTIMATE summer cocktail that brings the best of both worlds! A refreshing, summery, cocktail that has Cimarron Tequila, cointreau, pineapple, orange, lie, agave, and cream of coconut.

 

Pear Mojito

Siesta Key White Rum, mine, lime, sugar, and a house-made pear puree make this cocktail a slight rendition on a classic Florida-Summer cocktail.

 

The Sicilian Firing Squad


A lot of flavor packed into one cocktail! Our beloved mezcal with blood orange liqueur, lime, grenadine, and angostura bitters.

 

See our full cocktail menu here

By in Playalinda Brewing Company Comments Off on Hey South Florida…We’re Coming For You!

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