Playalinda Brewing Co.

Playalinda Brewing Company

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.


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.


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 Brunch, Brix Project, 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.


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 Brunch, Brix Project, 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.


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.


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…


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.


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.


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.


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.


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.


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.


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.


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 Brunch, Brix Project, 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



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



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 News, Playalinda Brewing Company Comments Off on 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:

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 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:


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,
  • 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 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 and follow @beardfoundation on Instagram, Twitter, and Facebook.