A Cuban twist on the Spanish standard. Our Sangria is made with wine, triple sec, brandy, gin, pineapple, guava, oranges, and fresh-squeezed juice

Slutty Sangria: The Red Wine

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

New England Style pale ale with juicy and floral characteristics of some of our favorite hops. Notes of orange peel and tangerine with a clear earthy tropical fruit aroma.

Heat 6 gallons of water to 165°F (74°C). Add the pale malt, caramel malt, and flaked oats to the water in a mash tun. Stir well to avoid clumps.

Mash the Grains

Keep the mash at a temperature of 150°F (65°C) for 60 minutes to allow the enzymes to convert starches to sugars.

Maintain Temperature

After the mash, sparge the grains with hot water (around 170°F or 77°C) to collect the wort in the brew kettle.

Sparge

Bring the collected wort to a boil over medium heat.

Bring to Boil

Once boiling, add 1 oz of Citra hops, 1 oz of Mosaic hops, and 1 oz of Simcoe hops. Boil for 60 minutes.

Add Hops

Last 5 minutes of the boil, add 1 oz of Amarillo hops.

Final Hop Addition

After the boil, cool the wort quickly using a wort chiller to around 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter.

Transfer to Fermenter

Add the New England ale yeast to the wort, sealing the fermenter with an airlock.

Pitch Yeast

Allow the beer to ferment at around 68°F (20°C) for approximately 1-2 weeks.

Ferment

After primary fermentation, add 2 oz of Citra hops and 2 oz of Mosaic hops to the fermenter. Allow to sit for another 5-7 days.

Dry Hopping

Sanitize your bottles and caps. Prepare a priming sugar solution if bottling.

Prepare Bottles

Carefully transfer the beer into the bottles, leaving 1 inch of headspace. Cap the bottles.

Bottle the Beer

Let the bottles condition at room temperature for 1-2 weeks before chilling and enjoying.

Condition

Pale Malt

Caramel Malt (40L)

Flaked Oats

Citra Hops

Mosaic Hops

Simcoe Hops

Amarillo Hops

Citra Hops (Dry Hop)

Mosaic Hops (Dry Hop)

New England Ale Yeast

Water

Invader Pale Ale

Fried large shrimp tossed in our house sweet and spicy sauce

Bang Bang Crispy Shrimp

Fried chicken tenders, charred corn, iceberg, tomato, bell pepper, cilantro, serrano-lime crema, and cotija cheese

Mexican Street Corn Chicken Wrap

Pasta pillows stuffed with porcini mushroom and ricotta, mozzarella, fontina and parmesan cheeses. Tossed in a cremini and button mushroom sauce and served with a warmed baguette. Add sautéed chicken | Add pan-seared steak tips* | Add sauteed shrimp

Four Cheese Mushroom Sacchetti

Salad

DINE IN

Coke

Make Invader Pale Ale Recipe in just 3h . New England Style pale ale with juicy and floral characteristics of some of our favorite hops. Notes of orange peel and tangerine with a clear earthy tropical fruit aroma.

Invader Pale Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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