Playalinda Brewing Co.

Brix Project

By in Brix Project Comments Off on Fall Cocktail Menu

Fall Cocktail Menu

Fall cocktails are some of our favorite. Warm and cozy flavors remind you that despite the warmer temperatures, cool air is on the way. This season we’re all about presentation and unique spins on some our best selling cocktails. Check out what you can get this Fall on our seasonal cocktail menu:

Burnt Out Old Fashioned

We love an Old Fashioned but were inspired to create something new and unique to make our guest cocktail experience a little more memorable. We’re incorporating smoke from burnt oak stave from a bourbon barrel along with Four Roses Bourbon in a light bulb (a little nod to our Barn Light Electric family) with walnut bitters, and demerara.

 

Lumberyard Ghost

Rumor has it there’s an ghost wandering around the brewery, which used to be an abandoned lumberyard. It may just be Ron working late…but we decided to name a cocktail after it nonetheless. We’re using Ilegal Joven Mezcal with Campari, fresh blood orange juice, lime, and sugar for this spirited cocktail.

 

Autumn Thyme Shrub

We’ve got a shrub back on the menu! We’re using our house orange shrub with Rittenhouse Rye, Cointreau, and spritz of mezcal for a festive fall version of this unique creation.

 

Pumpkin Caipirinha

Everything is better with a little pumpkin, right? We’re incorporating some pumpkin puree with Cachaca, agave, lime, and a ginger puree. The result is refreshing with all the flavors of Fall.

 

Maple NY Whiskey Sour

Always a winner and another Fall spin on a cocktail we love to feature. We’ve taken our tradition NY Sour and added maple syrup and a topped of Portillo Malbec.

 

Fall Antioxidant

Feeling under the weather? We’ve got something to pick you right up! Cathead Vodka, Aperol, tangerine juice, orange juice, lime, and sugar. To take things up a notch we’re expressing a little orange rind with a spark before we send it off to you.

 

Spiced Pear Mule

We’ve taken a classic mule and added sweet and seasonally spiced pear nectar alongside Cathead Vodka, ginger beer, lime and sugar. Approachable, refreshing, and slightly spiced.

 

Apple Cider Cable Car

A traditional Cable Car is delicious, but try it with the addition of apple cider? It’s the perfect cocktail to sip on a (cooler) Fall afternoon. Made with Siesta Key Spiced Rum, Cointreau, apple cider, and lemon. Finished with a burnt cinnamon stick.

 

Fall French 75

This French 75 is refreshing, citrusy, and slightly sweet with the addition on pomegranate juice. Built with local St. Augustine Gin, St. Germain, prosecco for bubbles, pomegranate, lemon, and sugar.

 

See our full Fall Cocktail Menu here

By in Brunch, Brix Project Comments Off on September Brunch

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 Brunch, Brix Project 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 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 Brunch, Brix Project, 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 Brunch, Brix Project, 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