Playalinda Brewing Co.

Brix Project

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

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

December Brunch

Brunch is always a good idea.

We’re rolling out some new, festive dishes, cocktails, and craft beers to help put you in the holiday spirit. Join us every Sunday from 10am – 3pm for Sunday Brunch! Try new favorites, such as Santa’s Fluffiest Pancakes, German Christmas Duck, Pfeffernusse Holiday Cookie Ale, and much more!

Also, for the month of December we’re excited to begin offering “Bottomless” mimosas for just $10!*

Pfeffernusse Holiday Cookie Ale

This special holiday ale is sure to get you feeling joyous! Brewed with holiday spices, molasses, honey, and Belgian yeast.

 

Cranberry Claus 

Cranberry Claus is back on tap AND this year we’re so excited to be offering this seasonal tart cranberry ale in 22 oz bottles! This is a great gift idea or just the perfect addition to your holiday party.

 

Cold Snap

Because we’re always longing for that December chill in the air! Made with Cathead Vodka, cointreau, lime, and white cranberry.

 

Briar Rose

Embracing some flavors and aromas of the holiday season with this delicious cocktail. Made with Rittenhouse Rye Whiskey, rosemary, sugar, lemon, apple, and angostura bitters.

 

Santa’s Fluffiest Pancakes

We’ve added marshmallow fluff to these pancakes and the result is like pillows for your mouth! We’ve topped them with a marshmallow fluff icing and a blend of fresh strawberries and blueberries.

 

Fresh Berry Porridge

Fuel up for the parties and holiday shopping with a warm cup or bowl of our homemade porridge. Made with quinoa, steel cut oats, strawberries, blackberries, brown sugar, and cinnamon.

 

German Christmas Duck

Duck is a traditional German dish served on Christmas Eve, and Chef Justin has upped the ante with savory sous vide duck seared in maple, served with a apple red cabbage, and potato cakes.

 

Togarashi Seared Tuna

Seared tuna with Asian spices, served with a cucumber apple salad, almonds, cilantro, and a cucumber sauce.

 

Also, don’t forget that Playalinda gift cards are an awesome gift idea! Plus for every $25 you purchase in gift cards you will receive one punch on your Playalinda Loyalty Card.

Cheers and happy holidays!

 

*Please enjoy our “Bottomless” mimosas responsibly, we are limiting each guest to four per person…five if you can name one of our original beers that this special pays homage to! “Bottomless” mimosas are only available during December Sunday Brunch (10am – 3pm).

 

See our full December Brunch Menu

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

Fall Craft Cocktail Menu

Fall is in the air finally here on the Space Coast and we’re celebrating with some fresh, new autumn-inspired craft cocktails.

SMOKEY & THE BOURBON

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Smokey & The Bourbon

Inspired by one of our favorite honorary Floridians, Burt Reynolds and his iconic film Smokey & The Bandit, this cocktail is made with Old Forrester Bourbon, Ilegal Joven Mezcal, Yellow Chartreuse, lemon, and finished with a smoked cinnamon stick.

ENTRANCE 13

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Entrance 13

Many Titusville locals are familiar with Entrance 13 at Playalinda Beach and the entertaining history is holds. We’ve payed homage to this local landmark with out Playalinda Blonde Ale and now are featuring it again for a fun, fall version of a tiki cocktail. Made with Appleton Jamaican Rum, Siesta Key Spiced Rum, guava, lime and agave. Shirt and pants required…

BLOOD & SAND

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Blood & Sand

This classic cocktail from the 1930’s delivers something a little unexpected, but has withstood the test of time, scotch. We’ve used Great King Street Scotch shaken with Cocchi Vermouth Di Torino, and blood orange, which is a slight twist on the original cocktail named after a 1922 bullfighter movie and points to its ingredients: We’ve decided to use Luxardo maraschino liqueur in place of traditional Heering cherry for the cocktail. Also the Blood Orange juice is the “blood” of the drink, instead of orange juice, which was featured in the original recipe.

SAND POINT SUNSET

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Sand Point Sunset

A refreshing as a Florida sunset over our beloved Sand Point Park! Made with Hayman’s Old Tom Gin and Campari, shaken with pineapple, lime, orgeat, and strained over a large ice cube in a double rocks glass.

LOG CABIN OLD FASHIONED

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Log Cabin Old Fashioned

Because there is something magical about a chill in the air and the thought of being cooped up in a comfy log cabin with a delicious bourbon cocktail. We’ve taken Rittenhosue Rye and stirred it with maple and our new favorite…black walnut bitters.

LUMBERYARD GHOST

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Lumberyard Ghost

Always a Fall favorite, the Lumberyard Ghost incorporates our favorite Ilegal Joven Mezcal, mixed with blood orange juice, Campari, lime, and sugar over crushed ice.

…ANOTHER SHRUBBERY

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Another Shrubbery

Made famous from Monty Python’s Knights Who Say “Ni!”, …Another Shrubbery is a unique experiment for us behind the bar incorporating our house-made cranberry shrub, with Cathead Vodka, ginger, nutmeg, and orange bitters.

SPICED APPLE CIDER MARGARITA

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Spiced Apple Cider Margarita

A fun fall spin on a classic! Destilador Resposado Tequila shaken with apple cider, lemon, lime, agave, and cinnamon. Served over cubed ice with a spiced apple slice.

PEACE OF MIND

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Peace of Mind

A delicious and approachable cocktail featuring a beautiful blending of fresh basil and Hayman’s Old Tom Gin shaken with Green Chartuese, lime, and sugar.

CABLE CAR-RIAGE

Playalinda Brewing Company - Brix Project Fall Craft Cocktail Menu: Cable Car-Riage

For the finale of our Fall Craft Cocktail Menu we have this play on a classic Cable Car. We’ve shaken things up a bit and added a spiced pumpkin puree, Grand Marnier, with Siesta Key Silver Rum, sugar, and cinnamon.

 

See our full Fall Craft Cocktail Menu here

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

October Brunch

We’re Falling for Brunch

There’s no hiding it…Fall in Florida is one of our favorites! We love all the flavors that come with the change of seasons. The warmth of cinnamon and nutmeg, the fresh crispness of our Playafest Oktoberfest-style marzen, and comforting taste apple and brown butter.

These flavors inspired much of the new items on our October brunch menu, take a look:

Black Cat Nitro & Irish Coffee

We’ve now serving local, micro-roasted Black Cat Coffee on Nitro AND in a delicious Irish Coffee

Black Cat Irish Coffee

 

Ben-YAY!

A spin on another favorite! Fried cheddar biscuit “tots” served with house-made raspberry jam and honey butter.

Ben-Yays!

 

Pumpkin Pie French Toast

Save the pumpkin spice…we want the whole pie! Pumpkin filled brioche, ginger cream icing, whipped cream, and pie crust crumble.

pumpkin pie french toast

 

Schnitzel Benedict

In the spirit of Oktoberfest we’ve got a German-inspired dish made with spätzle dumpling, a poached egg, fried veal, and brown butter hollandaise.

schnitzel benefict

 

Pork and Poppins

Made with potatoes, apples, cheddar cheese, sour cream, and pork belly quiche.

 

See our full Sunday Brunch menu for October here!

By in Brix Project, Playalinda Brewing Company Comments Off on Best of Brix: 2 Year Anniversary

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!

By in Brix Project, Playalinda Brewing Company Comments Off on Introducing Sukiyaki Django – Our Blended Burger

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.

 

By in Brix Project, Brunch, Playalinda Brewing Company Comments Off on A Very Berry Brunch

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!

By in Brix Project, Brunch, Playalinda Brewing Company Comments Off on Luck of the Brunch!

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.

Irish Egg Rolls

Thin Mint French Toast

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

thin mint french toast

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.

potato bacon leek flatbread

See our full March Sunday Brunch menu here

 

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

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.

Southern Pastrami Benedict

Red Velvet Pancakes

Three red velvet batter pancakes with cream cheese icing and a chocolate dipped strawberry
Red Velvet Pancakes - Playalinda Brewing Company - Brix Project - January Sunday Brunch

 

B.L.A.T.

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

B.L.A.T.

 

Strawberry Balsamic Flat

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

 

See Our Full February Brunch Menu

 

 

By in Brix Project, Events, Playalinda Brewing Company Comments Off on SOLD OUT! Valentine’s Day Beer Dinner

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.

MENU:

First Course/Appetizer – Oyster Rockefeller

spinach, watercress, onion compound butter, roasted oysters with panko and parmesan

 

Second Course/Soup & Salad – Roasted Beets and Winter Squash Soup / Amaranth Cherry Salad

soup: beets, potato, acorn squash, garlic, leek, coconut, crème fraiche

salad: spinach, honey crisp apples, shaved gorgonzola, cherries, candied pecans with a maple vin

 

Third Course/Main Course- Lamb Mole with Chiles Pasillas Rellenos De Papa

slow roasted lamb chops, red mole and pasillas pepper, topped with new potato queso fresco

 

Fourth Course/Dessert – Dark Chocolate Stout Cake

strawberry buttercream, chocolate ganache with a chocolate dipped strawberry

 

Playalinda Brewing Company – Brix Project will be CLOSED to the public for this event.

**Tickets must be purchased in advance. Space is limited.**

Purchase your tickets here