Roasted Brussels sprouts, tossed in balsamic glaze, topped with bacon.

Brussels Sprouts

Pork belly, pickled red onions, cilantro, spicy aioli, and a corn tortilla.

Pork Belly Tacos

Juicy beef patty with lettuce, tomato, and onion on a toasted bun.

Brew House Burger

A brewpub located in South Bend, IN, offering a variety of craft beers and a menu featuring local ingredients.

South Bend Brew Werks

Bourbon, bitters, sugar, and an orange twist.

Old Fashioned

Vodka, ginger beer, and lime served in a copper mug.

Moscow Mule

Grilled beef patty with cheese, lettuce, tomato, and onion.

Cheeseburger

Chips & Salsa

Beer-battered cod served with fries and tartar sauce

Fish & Chips

1/2 lb beef patty with lettuce, tomato, onion, and pickle

Brew Burger

Tortilla chips, cheese, jalapeños, and your choice of beef or chicken

Nachos

Wings

Refreshing cocktail made with rum, mint, lime, and soda water.

Mojito

Rich chocolate cake made with stout beer, served with vanilla ice cream.

Chocolate Stout Cake

Classic margarita made with tequila, lime juice, and triple sec.

Margarita

Grilled fish served in corn tortillas with cabbage slaw and chipotle sauce.

Fish Tacos

Juicy beef patty topped with cheddar, lettuce, tomato, and onion on a brioche bun.

Brewmaster Burger

Crispy cauliflower bites tossed in buffalo sauce and served with ranch.

Buffalo Cauliflower

Soft pretzel bites served with house-made cheese sauce.

Pretzel Bites

In a medium bowl, whisk together the eggs, salt, and black pepper until well combined.

Prepare the Filling

Stir in the cheddar cheese and fresh spinach into the egg mixture until evenly distributed.

Add Cheese and Spinach

In a non-stick skillet, heat a little bit of oil over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are fully cooked and the spinach is wilted.

Cook the Filling

While the filling is cooking, spread butter on one side of each slice of bread.

Prepare the Bread

Once the filling is ready, place one slice of bread butter-side down in the skillet. Spoon the egg filling onto the bread, then top with the second slice of bread, butter-side up.

Assemble the Sandwich

Grill the sandwich for about 3-4 minutes on each side, or until the bread is golden brown and crispy.

Grill the Sandwich

Remove the sandwich from the skillet, let it cool for a minute, then slice it in half and serve warm.

Slice and Serve

Bread

Butter

Cheddar Cheese

Spinach (fresh)

Eggs

Salt

Black Pepper

Preheat your oven to 200°C (400°F). This ensures that the Brussels sprouts will roast evenly and become crispy.

Preheat the Oven

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Rinse them under cold water and pat dry with a kitchen towel.

Prepare the Brussels Sprouts

Cut the bacon into small pieces (about 1 cm each).

Prepare the Bacon

In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated.

Combine Ingredients

Add the chopped bacon to the Brussels sprouts and toss again to distribute the bacon throughout.

Add Bacon

Spread the Brussels sprouts and bacon mixture in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and crispy and the bacon is cooked.

Roast in the Oven

Remove the baking sheet from the oven and drizzle the balsamic glaze over the roasted Brussels sprouts and bacon. Toss gently to coat.

Add Balsamic Glaze

Transfer the Brussels sprouts to a serving dish and serve hot as a delicious side dish.

Serve

Brussels sprouts

Balsamic glaze

Bacon

Olive oil

Black pepper

Prepare the Pork Belly

Rub the pork belly all over with salt, black pepper, cumin, and paprika. Drizzle with olive oil.

Season the Pork Belly

Place the pork belly in a roasting pan and cover it with foil. Roast in the preheated oven for about 3 hours, or until tender. Remove the foil and increase the oven temperature to 400°F (200°C) for an additional 30 minutes to crisp the skin.

Cook the Pork Belly

Once cooked, remove the pork belly from the oven and let it rest for 10 minutes. Slice it into bite-sized pieces.

Slice the Pork Belly

Thinly slice the red onion and set aside.

Slice the Onion

In a saucepan, combine apple cider vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Make the Pickling Liquid

Remove the saucepan from heat and add the sliced onions. Let them sit for at least 30 minutes to pickle.

Pickle the Onions

In a bowl, combine mayonnaise, sriracha, lime juice, and minced garlic. Mix well until smooth. Adjust the spiciness by adding more sriracha if desired.

Mix the Aioli

Heat the corn tortillas in a dry skillet over medium heat until warm, about 30 seconds on each side.

Warm the Tortillas

Place a few pieces of sliced pork belly on each tortilla. Top with pickled red onions, a drizzle of spicy aioli, and fresh cilantro.

Assemble the Tacos

Serve the tacos immediately while warm. Enjoy!

Pork belly

Cumin

Paprika

Red onion

Apple cider vinegar

Sugar

Water

Mayonnaise

Sriracha

Lime juice

Garlic, minced

Corn tortillas

Fresh cilantro

In a large mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently with your hands until all ingredients are well incorporated.

Mix the Ingredients

Divide the mixture into two equal portions and shape them into patties, making sure to create an indentation in the center of each patty to prevent them from puffing up while cooking.

Form the Patties

Preheat your grill or a skillet over medium-high heat. If using a skillet, add a little oil to prevent sticking.

Preheat the Grill or Pan

Place the patties on the grill or skillet and cook for about 4-5 minutes on one side. Flip and cook for an additional 4-5 minutes or until they reach your desired doneness. If using cheese, add a slice on top of each patty in the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, split the burger buns and toast them on the grill or in a toaster until golden brown.

Toast the Buns

Slice the tomato and onion into rings. Wash and dry the lettuce leaves.

Prepare the Vegetables

On the bottom half of each toasted bun, place a lettuce leaf, followed by the cooked beef patty, tomato slices, onion rings, and any desired condiments (ketchup, mustard). Top with the other half of the bun.

Build the Burger

Ground beef

Garlic powder

Onion powder

Burger buns

Lettuce leaves

Tomato

Onion

Cheese slices (optional)

Ketchup

Mustard

In a large brew kettle, heat 20 liters of water to around 65°C (149°F). Add the barley malt and stir well. Maintain this temperature for about 60 minutes to convert the starches into sugars.

Mashing the Malt

After mashing, raise the temperature to a boil. Once boiling, add the hops and boil for an additional 60 minutes. This will extract the flavors and bitterness from the hops.

Boiling the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Cooling the Wort

Transfer the cooled wort to a fermentation vessel. Add the ale yeast and seal the vessel with an airlock. Allow it to ferment for about 1-2 weeks at room temperature.

Fermentation

After fermentation, dissolve the priming sugar in a small amount of water and add it to the beer before bottling. Bottle the beer and cap it. Let it condition for another 1-2 weeks.

Bottling

While the beer is fermenting, prepare the local beef patties by seasoning with salt and pepper. Grill or pan-fry the patties to your desired doneness.

Preparing the Burgers

Toast the brioche buns lightly. Place a grilled patty on each bun, top with a slice of cheddar cheese, lettuce leaves, tomato slices, onion slices, pickles, mustard, and ketchup.

Assembling the Burger

Serve the burgers alongside a glass of your freshly brewed beer for a perfect pairing.

Serving

Barley malt

Hops (Cascade)

Yeast (Ale)

Priming sugar (for bottling)

Local beef patties

Brioche buns

Cheddar cheese

Tomato slices

Onion slices

Pickles

Place the sugar cube in an Old Fashioned glass. Add the Angostura bitters on top of the sugar.

Muddle the sugar

Pour 2 ounces of bourbon over the muddled sugar and bitters.

Add the bourbon

Fill the glass with ice cubes to the brim.

Add ice

Gently stir the mixture with a bar spoon for about 30 seconds until well chilled and combined.

Stir the mixture

Use a vegetable peeler or a knife to cut a twist of orange peel. Express the oils over the drink by holding it above the glass and gently twisting it. Drop the twist into the drink as a garnish.

Garnish with orange twist

Bourbon

Angostura bitters

Sugar cube

Orange peel

Ice cubes

Chill the copper mug in the freezer for a few minutes to enhance the drinking experience.

Prepare the Copper Mug

Remove the chilled copper mug from the freezer and fill it with ice cubes until nearly full.

Add Ice

Pour 2 oz of vodka and 1 oz of fresh lime juice over the ice in the mug.

Top the mixture with 4 oz of ginger beer, pouring gently to avoid excessive fizz.

Add Ginger Beer

Garnish the drink with a lime wedge and a few fresh mint leaves for added aroma and flavor.

Garnish the Drink

Serve the Moscow Mule immediately while it's cold and refreshing.

Serve Immediately

Vodka

Ginger Beer

Fresh Lime Juice

Ice Cubes

Lime Wedge

Fresh Mint Leaves

In a mixing bowl, combine the ground beef, salt, black pepper, and garlic powder. Mix until well combined, but do not overwork the meat.

Divide the mixture into two equal portions and shape each into a patty, about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent it from puffing up while cooking.

Preheat your grill to medium-high heat (about 375°F to 400°F).

Preheat the Grill

Place the patties on the grill and cook for about 4-5 minutes on one side. Flip the patties and grill for another 4-5 minutes.

Grill the Patties

In the last minute of cooking, place a slice of cheddar cheese on top of each patty and close the grill lid to melt the cheese.

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