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Showing posts with label Beer. Show all posts
Showing posts with label Beer. Show all posts

Hourglass Brewing

480 S. Ronald Reagan Blvd
Longwood, FL 32750
(407) 262-0056
View Website Here


Founded in 2012 in a small building behind a massage parlor with seating for 12, Hourglass Brewing is the embodiment of humble beginnings. 

The dream of two friends that began brewing on their back porch, funded by the sales of toy collections, musical equipment, and some family help,  they take pride in a slightly tongue in cheek status as being the “Oldest brewery in Longwood, FL”.

They are obsessed with finding the perfect ingredient every time – from locally grown tropical fruits, to Indian and South American herbs, hops from Africa and Japan, or malt from Chile and Scotland ensuring you always get the best glass of beer possible.

The spacious 240 seat taproom is uniquely decorated with nostalgic remembrances, geek culture, and the work of local artists. Stacked with table top and console games for free play, they also host frequent live music and comedy nights.

Tastes Of Orlando was recently invited to a beer pairing dinner that featured fresh brews from Hourglass and food from local area restaurants. It was a fun time with good food and even better beer.


The evening started with Saison du Sablier, a 6.9% ABV crisp, dry & refreshing Belgian Saison. It was Paired with Natural Springs Dairy blue cheese on Old Hearth Bread Company sourdough.

Our second course was the Honeybell Wit, a 5.4%ABV that is a well balanced beer with spicy black pepper notes & a soothing citrus character. This was paired with Chicken Pad Thai from Thai Delight. Both were perfectly paired and delicious.

The third course featured Brown Beer, Brown Beer, What Do You See?, a 6.1% ABV Smooth and full bodied with malt forward flavor. The pairing of a hamburger slider with pork belly & battered cheese curds from The Spot was spot on.

For something really interesting, the fourth course featured Morlock Stout, with a 6.8% ABV that is a smooth & full bodied milk stout with chocolate, paired with a Choco Taco from Wako Taco.

The evening ended with Violet, a 7.4% ABV smooth, rich & complex blueberry sour. This was paired with Cheesecake provided by Pickles Delicatessen. I'm not a fan of plain cheesecake, but washing each bite down with the blueberry beer was quite a flavorful experience.

Come grab a pint and relax on the dog friendly patio or take a peek behind the glass walled brew house to observe the daily brew process. One visit and you’ll see why the Hourglass taproom is as distinct as the beers that are poured there.

They have different events throughout the week with live bands, themed nights, trivia nights and cask tastings. It's really an eclectic spot with cool people and some of the best brews in Central Florida



The Hourglass Brewery Menu, Reviews, Photos, Location and Info - Zomato
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Miller's Ale House

2600 E Colonial Dr.
Orlando, FL 32803
(407) 547-1371


Jack & Claire Miller opened the first Miller's Ale House in 1988, in Jupiter, Florida, as a local place be enjoyed by all walks of life. 

The restaurant has become known for it’s casual sports bar atmosphere with freshly made food at reasonable prices. Miller’s is a place where making friends is as easy as ordering your next beer and is a great place to watch sports.

Everyone can find something they love on the menu. They have become well known for the signature hand breaded, boneless chicken Zingers, tossed in your choice of sauces. From sweet Thai chili to the spicy Mt. St. Helens, they have 16 sauces that will turn anyone into a Zinger lover. 

The menu also features steaks, original pasta dishes, salads, sandwiches, desserts and lots of appetizers to share with friends. The full service bar features specialty cocktails like the watermelon margarita, a nice wine selection; and over 75 varieties of local craft, seasonal and domestic beers.

The Miller’s locations in Florida offer all day and late night happy hour specials that are hard to beat, making it the perfect place to unwind any time of day.

The Potstickers are pork dumplings on a bed of cabbage served with a side of tangy plum sauce and are pretty decent for a sports bar.

The Zinger Flatbread is great to share with friends at the bar with freshly chopped, crispy Zingers tossed in a combination of garlic and hot sauces over a bed of bleu cheese sauce.

Bigger than the bun, the Big Red features lightly fried boneless chicken breast smothered with hot sauce and topped with melted Monterey jack & cheddar cheese on a brioche bun.

I have always enjoyed the Prime Rib French Dip at Miller’s. This sandwich is loaded with slow roasted choice prime rib shaved thin, topped with sauteed onions and melted Swiss cheese served on a sub roll with hot au jus and fries.

Zingers have become famous at Miller’s and are always a good choice with hand breaded boneless chicken tenders tossed in your choice of sauce.

Sweet Potato fries can be substituted as a side, or you can order them as an appetizer with a sweet marshmallow sauce to dip them in. This is another great item to share while watching the game.

Miller’s Ale House features an all day happy hour from 11 a.m. to 7 p.m. on Monday to Thursday with $2.50 Drink of the Day, $2.95 pints of Miller Lite, $4 craft pints and $5 specialty cocktails.

The Power Hour is from 4 p.m. to 6 p.m. on Monday to Thursday with $5 Miller’s Ale House World Famous Zingers and $6 Miller Lite Pitchers.

Late Night Happy Hour is From 10 p.m. to close Monday to Thursday and features $2 Miller Lite Pints, $6 Miller Lite Pitchers, $5 craft beers, $7 sangria pitchers and a variety of $5 appetizers, including Zingers and Ale House Loaded Fries.

Miller's East Colonial Ale House Menu, Reviews, Photos, Location and Info - Zomato
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World Of Beer Features New Seasonal Menu Items and Beer Pairings...

431 E Central Blvd.
Orlando, FL 32801
(407) 270-5541
View Website Here


In addition to 500 craft beers and 40 rotating taps daily, WOB is once again adding some seasonal change to the menu with a variety of delicious food that pairs perfectly to whatever you’re drinking at the moment.

At the Downtown Orlando location, they have been promoting the the signature “Tavern Fare” menu that features a variety of elevated comfort food that provides the perfect marriage of food and beer for the ultimate experience.

This year World of Beer Downtown Orlando has added five seasonal menu items in addition to two WOB collaborated, limited-release beers to feature on the all new “Fall Plates and Pints” menu. This menu focuses on a more seasonal lineup of pub inspired foods that is creative, but still has something for everyone.

The limited release menu items include such things like the Prosciutto & Spiced Apple Flatbread, PB&J Wings, Green Chili Chicken Nachos, WOBtoberfest Brat Burger and a sweet ending with Pumpkin Spice Apple Donuts.

Green Chili Chicken Nachos are perfect for gameday or any day, with corn tortilla chips smothered in green chili chicken, spicy cheese, tomatoes, green onion, jalapeno peppers and chopped cilantro. This is paired with a Stone IPA.

The Prosciutto & Spiced Apple Flatbread was pretty tasty with Prosciutto ham and spiced apple, topped with toasted hazelnuts and goat cheese. This is paired with the WOB limited release from Dogfish Head called Fall On Me, a Belgian-style Farmhouse Ale with apples and fall spices.

The PB&J Wings are crispy wings glazed in blackberry balsamic jelly and drizzled with spicy peanut butter sauce and served with a blackberry jam and peanut butter dipping sauce. A bit unusual, but it worked. The wings are paired with the WOB limited release from Stone called Mixtape Vol. 14 – The Gatekeeper, a Russian Imperial Stout and IPA blend with figs and plums.

The WOBtoberfest Brat Burger is a mouthful of a beef burger topped with a beer brat, house made stone ground mustard, sauerkraut, beer cheese sauce and caramelized onions on a toasted brioche bun. Pair it with a Dogfish Head 90 Minute IPA.

Pumpkin Spice Apple Donuts are the perfect way to celebrate the harvest, and to end your visit to WOB. These are traditional German fried apple donuts dusted with pumpkin spice sugar and paired with salted caramel for dipping. A Cider of your choice is good to pair it with.

The Gatekeeper, a Russian Imperial Stout and IPA blend with figs and plums is pretty serious. For this WOB limited release, Stone mixed it up by blending their Russian Imperial Stouts with their IPA, then adding figs, plum and Hallertau Blanc hops.

The Fall Pints and Plates menu is only available for a limited time, so get to your local WOB and try it out soon. The food was really good, and of course the beer was even better.


World of Beer Menu, Reviews, Photos, Location and Info - Zomato
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Crimson Tavern

7499 Augusta National Dr.
Orlando, FL 32822
(407) 851-9000

Just a mile from the Orlando International Airport, you will find the Orlando Airport Marriott Lakeside. I’ve stayed at this hotel before, and it's a wonderful place for tourists and locals alike. I have also eaten at the hotels main restaurant Crimson Tavern on a few occasions. 

Crimson Tavern focuses on locally sourced cuisine with an impressive array of delights for breakfast, lunch, and dinner, and is redefining what hotel dining is all about. The property's management is comprised of a group of die-hard "foodies" and as a result, Crimson Tavern embodies what is on the cutting edge of the modern food movement: Farm-to-Table cuisine. 

Farm to Table has also gotten quite controversial recently as Laura Reiley, the food critic at the Tampa Bay Times wrote an article worthy of a Pulitzer Prize titled Farm to Fable. In the series of articles, Laura goes in depth to report and investigate how the average restaurant consumer is being lied to about where Tampa Bay area restaurants were sourcing their food from. You can bet this happens in Orlando and all over the country as well.

It's really a staggering article and worth a read if you love food like I do. Here is the link : Farm To Fable

I bring up the article from the times, because Crimson Tavern is one of the few restaurants that I know of, that you can see with your own eyes where they source food from. The restaurant has its own 2,500 square foot Chef's Garden and the culinary team works hard to develop partnerships with many of Orlando's best purveyors to source the finest ingredients available in the region. 


It isn’t too often that many of the items which appear on a diner’s plate come from just a few hundred feet away. In the restaurant’s own chef’s garden, diners are invited to take a stroll through the nearby 2,500 square foot area and see what is ready to be harvested and will soon end up on the menu or quite possibly, on their plate that very evening.

Executive Chef Anthony Hull also pulls from his own roots back in England and resurrects many old school cooking techniques including pickling, jamming, and preserving to prepare much of what diners see on the menu. Chef Hull, truly strives to define the “farm to table” culinary movement with a philosophy that includes a strong connection to the surrounding farms and artisans. They also invite the local farm community to grow for them, which helps these farms to sustain a way of life.

I was recently invited to a special Milk & Honey dinner where we sat outside in the chef’s garden. The theme of course was food and drinks made with or using milk and honey infused products in the ingredients.


Our first beer pairing was the Swamp Head ‘Wild Night Honey Cream Ale.” That honey you see next to the beer is from While the Sun Shines Apiary in Central Florida and is about as fresh and delicious as honey can be.

The Swamp head went really well with the first course of Charred House Ricotta with garden greens, preserved lemon and crispy garbanzo.

Our second course was a dish of local seafood that featured jumbo shrimp, fresh fish and crispy frog legs in a coconut curry sauce with cauliflower. This dish was paired with a Loveblock Sauvignon Blanc.

For our third course we had a rather special treat of a homemade ‘Fwaffle” which is a waffle made with Foie Gras served with crispy chicken skin sausage and honey braised shallots with a house vinegar gastrique.

The “Fwaffle” was paired with Ten Ten Havakon Milk Stout that gave a nice amount of sweet and bitter to compliment the meal.

In an effort to showcase how Chef Hull and his team recycle and reuse food in a variety of interesting ways, we were treated to house baked bread with a candle made of rendered lamb fat. As the candle burns, it creates quite a flavorful dip for the bread.

Our fourth course was a dish of milk fed lamb “Pot au Feu” with bunching onions, potatoes and heritage carrots. This was perhaps some of the most flavorful and tender lamb I have ever tasted. We were served “Sir Adrian’s Mead” for our drink...which is a house made alcoholic beverage made with fermented honey and various spices….and is very potent.

For a palate cleanser before our final course, we enjoyed Hibiscus Tea picked right from the garden.

Our fifth and final course for the evening was a fabulous Warm Olive Oil cake with house spun whey ice cream, smoked honey and strawberry.


Additionally, Chef Hull and his team looked closely at ways in which they could not just recycle, but reuse food scraps from the kitchen and came up with the following efforts, which are now in place:

-Coffee grounds are recycled and used as a natural pest deterrent in the Chef’s Garden


-Scraps from the roasted beets are used to make the beet cured salmon appetizer.

-When fish are cleaned in the restaurant, the skins are boiled and pureed into cat food for the two rescue cats that live in the garden and keep the squirrels and snakes away.

-The kitchen dehydrates onion peelings to make onion powder, and mushroom stems for powder to add to the house-made steak seasoning for additional umami flavor.

-When there is an abundance of fresh herbs from the Chef’s Garden, they are dried to save and use at a later date.

-If there is an excess of any items harvested that cannot be used fresh, they are pickled and preserved.

-Beef fat is rendered and put into the Béarnaise sauce. The hotel is also experimenting with making beef fat candles, which can be served to guests who can dip bread in the fat as it melts.

-All bacon fat from breakfast is saved and used for braising greens, re-fried beans, and enriching the house-made barbecue sauces.

-The restaurant menus are printed on 100% recycled paper, and when damaged or reprinted, old menus are cut up and used as underliners in the restaurant.

-Used soap from guest rooms is given to a company called Clean the World who purifies it and reforms it into bars which are then sent to Third World countries.

From communal tables to private dining rooms and microbrews to wine flights, Crimson Tavern has the perfect evening for you. Regional charcuterie, international cheese plates and many other seasonal specialties all have a place on the menu. 


If you want a restaurant that is casual and friendly and offers locally sourced ingredients with an honest farm-to-table mentality that you can see up close and personal… stop by and say hello to Chef Hull and his team at Crimson Tavern.

The restaurant can fit 80 people, the private dining room can seat up to 16, and semi-private dining on the upper deck is up to 30 guests. Lunch is served from 11:00 a.m. to 5 p.m. and dinner is from 5 p.m. to midnight.

Crimson Tavern Menu, Reviews, Photos, Location and Info - Zomato
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Morimoto Asia - Beer Dinner with Crooked Can Brewery


1600 Buena Vista Dr.
Orlando FL. 32830
(407) 939-6686
View Website Here


If you have been keeping up with all things Disney, more specifically the rebranded Disney Springs, you have heard about the complete redesign and all of the new restaurants that are open, with more scheduled to open soon.

Morimoto Asia is one of those new restaurants that is located at The Landing at Disney Springs, which is an entertainment and dining retail district. With an overhaul and rebranding of this portion of the resort, Disney Springs is aiming to present a fresh and new face to the Magic Kingdom that is sure to be an extraordinary experience.

Morimoto Asia is the first collaboration with Patina Restaurant Group and Chef Masaharu Morimoto and the Japanese master chef’s first pan-Asian restaurant. Morimoto Asia offers an entirely new experience for guests, led by the creativity of Chef Morimoto, already one of the most inventive forces in Asian cuisine. The Patina Restaurant Group was built on the belief that culinary excellence is an art form, and that a superb visit to a cultural venue should be matched with equally inspired cuisine. This is a dynamic collaboration that has resulted in a restaurant that looks wonderful and delivers on the promise of culinary excellence.

Morimoto Asia is full of eye catching chandeliers, glass light sculptures and unique exhibition kitchens that showcase traditions like Peking duck carving and dim sum. Inside the 36-foot tall, two story layout of Morimoto you will find lounges, private dining spaces, and an exhibition glass encased kitchen that allows guests a behind the scenes glimpse of the culinary action. The second level sushi bar and lounge have a separate entrance.





The menu at Morimoto is described as Pan-Asian and was inspired and created by Chef Masaharu Morimoto, a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food.

Pan Asian food combines a little bit of everything from various Asian cultures, so at Morimoto Asia, you can find spectacular Chinese style spare ribs, Korean BBQ Kalbi short ribs, Vietnamese style Pho, Pad Thai cooked in the traditional Thai style, and of course lots of Japanese food with a large variety of sushi and sashimi.

Although Chef Morimoto has a wonderful selection of Sake and various other craft cocktails, beer goes with just about everything. As part of a special beer dinner pairing I was invited to, we were treated to a pairing from one of my favorite new brewers, Crooked Can Brewing Co. Crooked Can Brewery is an upstart craft brewery based in Winter Garden that is creating a cultural following with unique craft brews and excellent taste.


Our first course was the Spring Collection of Shellfish Ceviche that featured Alaskan king crab, Washington state mirugai (saltwater clam), Maine Uni (sea urchin), Salmon roe, and bean thread noodles. This was a very unique dish with all kinds of textures from the various ingredients that all worked really well together for a great starter.

The beer paired with the first course was Crooked Can’s seasonal Cherry Blossom Kolsch that will only be made for Morimoto Asia, and for a limited time. Very crisp and mild with excellent flavors and drinkability.

The second course was a Duo of Duck with Morimoto Peking Duck wrapped in flour pancakes, hoisin miso, apricot chili and scallions. The duck was accompanied with a consomme soup of daikon, carrots and foie gras. The duck was nice and crispy inside and full of flavor and the soup was a wonderful addition.

The second course was paired with Crooked Can’s Bock Humbug, which is a Dopplebock, or double bock which makes it a darker and maltier beer but slightly sweet with an ABV of 6.9%.

For our third course, we had a Trio of Chicken Satays with chicken skins, boneless chicken wings and chicken thigh with yuzo-kosho (a fermented chili and yuzu peel seasoning), Himalayan salt, spicy garlic glaze,peanut sauce and cilantro. All of the chicken was delicious and paired perfectly with Crooked Can’s Mc Swagger Amber Ale.

Our fourth course was Domestic Wagyu Sirloin “Ishiyaki” that is grilled tableside in a ceramic fire pot with a hefty cooking stone. This dish was served with kimchi fried rice cake, fresh wasabi and a smoked soy for dipping. Wagyu of any type is usually pretty good, and the one at Morimoto did not disappoint, and it was a fun experience to cook it yourself. This was paired with Crooked Can’s Stout beer that was very dark and full bodied.

Our fifth course, or the dessert course was Taiyaki, which is a Japanese style fish shaped pancake stuffed with sweet azuki beans. This was served with a matcha green tea gelato. I did bite the fish’s head off before I took a picture, but I couldn't resist trying the fun to eat dessert. Paired together with the gelato, this was a great ending to our food journey for the evening.

The dessert was paired with perhaps my favorite Crooked Can beer of all time… Cloudchaser. Crooked Can produces this wheat beer in the true Hefeweizen fashion that leaves it unfiltered and cloudy. The beer has unique flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum and notes of apples with little hop bitterness, and a moderate level of alcohol.

Although I had these on a separate visit to Morimoto Asia, It's worth noting the Morimoto Spare Ribs with cilantro and hoisin sweet chili glaze are probably some of the best you will find in Orlando. I don't say that lightly either..they are addictive and darn good.

Disney Springs is still being built up and undergoing a lot of change, but there are quite a few restaurants open already, and it's worth a trip to go visit… especially Morimoto Asia. The restaurant is beautiful inside and out with a two story dining space and they even have an upstairs outside section with a fun tabletop shuffleboard. The menu is fun and inviting and even the pickiest of eaters should be able to find something to eat.

Crooked Can is making its way into a lot of establishments lately, but the best way to get some is to go visit them directly at 426 W Plant St, Winter Garden, Florida 34787. They keep a steady rotation of current and seasonal brews on tap for consumption. They do Brewery tours on Sundays that max out at 12 people, so it's best to call ahead and plan a time at (407) 395-9520. You can find out more here: http://www.crookedcan.com

Morimoto Asia Menu, Reviews, Photos, Location and Info - Zomato
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World Of Beer is seeking interns for the beer opportunity of a lifetime

World of Beer Downtown Orlando is seeking candidates for the internship of a lifetime.

“Drink It Interns” will experience and share one-of-a-kind craft beer stories



World of Beer Downtown Orlando is hosting in-tavern interviews to kick off the month-long search to find WOB’s three “Drink It Interns.” This internship of-a-lifetime seeks three high-energy candidates to cultivate WOB’s “drink it in” culture through a summer of travel, festivals, exclusive brews and content creation.


WHERE:
World of Beer
431 E. Central Blvd.
Orlando, FL 32801

WHEN:
Saturday, March 5, 2016
2:00 to 4:00 p.m. EST

WHO:
Candidates will be interviewed live on the WOB stage and judged by an all star panel featuring:
⦁ Dan McCarty, Cellarman at the Crooked Can
⦁ Cassandra Rosen, Co-founder/Publisher of Crave Local
⦁ Andrew Dawson, WOB DTO general manager

HOW:
Candidates should be ready to show us their true personality, wow us with their social media and creative prowess, impress us with their passion for beer and food, and own the stage in front of our panelists.

We’re looking for social media gurus, aspiring photographers, wanderlust souls, published writers, everyday beer enthusiasts or those who simply always have their phone ready to capture awesome moments. For more information go to www.worldofbeer.com/drinkitintern

CONTENT OPPS:
*Live in-person interviews on WOB stage
*Five-star judging panel
*Interaction with interviewees post audition

We’re looking for:

People who are all about exploring and sharing their experience with their friends.

Social media nuts who are always snapping photos of beer and food to share on social media.

People who are passionate about beer and always looking to learn more.
Creative types like photographers, bloggers, videographers, or simply really awesome Tweeters.

Friendly folk who love meeting new people, sharing stories with strangers, and catching up over a beer.

Outgoing personalities who can talk to anyone and carry the conversation.
Travelers who love to hit the road every chance they get.

You must be willing to:

Learn all you can about beer!

Try new things Write blog entries, take photos and video, Tweet, Vine, Instagram, Facebook, or all of the above.

Travel to domestic and international locations to meet brewers and attend beer festivals.

Be on camera and share your story with WOB fans across the country.

You can impress us by:

Sharing your awesome beer pics.

Telling us about your favorite brewery or beer festival visit.

Demonstrating your passion for beer.

Showing us your outgoing personality.

Letting us see the real you.


How to apply:

Option 1: Online

Fill out a quick application at Worldofbeer.com/drinkitintern and share a one-minute video that shows your passion and interest for the position. The videos should help us get to know you better. Your most epic beer memory, best trip you’ve ever been on, or an ode to your favorite beer are all fair game. Be creative and have fun! Be sure to include links to your social media pages so we can learn more about you!
Option 2: In-person

Interviewees can move their application to the “top of the pile” when they audition at one of WOB’s in-tavern interviews across the country. Candidates should be ready to show us their true personality, wow us with their social media and creative prowess, impress us with their passion for beer and food, and own the stage in front of our panelists.

In Person Interview dates are as follows:

Wednesday, March 2:  Reston, VA

Saturday, March 5: Evanston, IL - Columbus, OH - Downtown Orlando, FL

Saturday, March 19: UCF Area, Orlando, FL

Saturday, March 26: College Station, TX -  Tempe, AZ -  Tampa, FL

Candidates must be 21 years or older to apply and will not be needed on a full-time basis. World of Beer is an equal opportunity employer. To upload application video or get more information, visit www.worldofbeer.com/drinkitintern. APPLICATIONS OPEN MARCH 1st through the 26th

Have an AWESOME time trying AMAZING BEER in ENVY WORTHY locations...

Apply to be a World of Beer Drink it Intern....It’s the beer opportunity of a lifetime…
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World Of Beer UCF

3402 Technological Ave.
Orlando, FL 32817
321-235-9741
View Website Here


Most of us Floridians are very familiar with the craft beer chain known as World Of Beer, especially since they started in Tampa.

Since opening that first location in 2007, WOB has grown to more than 70 locations in 20 states. What began as a neighborhood tavern to sample great craft beers and swap beer talk has grown into a unique cultural phenomenon celebrating the world of craft beers and camaraderie.

Now, in addition to 500 craft beers and 40 rotating taps daily, WOB is changing the game once again with a variety of delicious food that pairs perfectly to whatever you’re drinking at the moment. World of Beer UCF’s newest addition, the signature “Tavern Fare” menu features a variety of elevated comfort food that provides the perfect marriage of food and beer for the ultimate experience.

The “Tavern Fare” lineup of pub inspired foods has something for everyone with WOB tavern shares that include an authentic German Pretzel, Sriracha Lime Shrimp Tacos, Black and Blue Flatbread, Guinness Brat Sliders and Belgian Waffle S’Mores to name a few. The menu also has plenty of tasty and hearty sandwiches like the Chimay Burger, Chicken Pesto Sandwich and even a classic Reuben.

This pretzel’s original Bavarian recipe was created by Germany’s most sought after artisan pretzel baker, Ossi Piller, and dates back more than 100 years. Served with house made stone ground mustard, this pretzel was delicious and fun to eat all at once. For an additional $2.00 you can grab the house made beer cheese, which was pretty awesome too. Try it with a Narragansett Pale Lager.
The Spring Greens & Kale Salad features spring greens & kale with goat cheese, apples, sweet pickled red onions & candied pecans tossed in a Framboise vinaigrette. Pair it with St. Louis Premium Framboise.


St. Louis Premium Framboise.

A very impressive Artisan Sausage Board was served up with a trio of jalapeño cheddar, cracked black pepper and hickory smoked sausages. Served with spicy pickled green beans, peppadew peppers & our house made stone ground mustard. Pair it with Hacker Pschorr Oktoberfest.


Hacker Pschorr Oktoberfest.

Sriracha Lime Shrimp Tacos are stuffed with beer battered shrimp tossed in WOB’s homemade Sriracha lime aioli and served on tortillas with roasted corn and tomato salsa with shredded lettuce and fresh cilantro. Pair it with an IPA of your choice.

The Belgian Waffle S’mores are light & crispy, fresh baked, Belgian beer-infused waffles with toasted marshmallow, drizzled with a Kahlúa fudge sauce, & topped with graham cracker crumbles & powdered sugar. These were a most awesome dessert. Try them with a Sprecher Imperial Stout.

Priced between $5 and $15, every dish pairs perfectly with WOB-UCF’s vast selection of local and global craft beers, and are perfect to share with friends. At World of Beer, they want to take you on a taste journey so you can enjoy the great flavors and aromas of great beers, and enhance your experience with delicious food on the Tavern Fare menu. The combination gives you the ultimate craft tavern experience.


WOB UCF is open Monday to Sunday from 11:30 am until 2:00 am


World of Beer Menu, Reviews, Photos, Location and Info - Zomato
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