Join us for a River Run Kegs and Eggs After Party at the brewery this Saturday, March 15th starting at 10am!
We are opening early the day of the River Run to bring you a brunch block party at the brewery.
We’re closing down King Street and will have Funkadelic Food Truck and Chew Chew Food Truck parked in our courtyard until 5:00pm. They’ll be serving up various brunch-themed items along with their regular lunch menu!
Our brewers are concocting some creative brunch-themed beers, including: Javadark, Beermosa, Sweet Potato Pancake, Blueberry Coffee Cake, Georgia 10, Cocostar, Graham Boat and Pork Porter.
ATTENTION RIVER RUNNERS: Bring your racing number to the brewery after the race and have a beer on us.
Learn more at the FB event page!
Mark your calendars! We have partnered up with local chefs, food truck owners and artisans to bring you a series of tastings, book signing events and beer-pairing dinners that feature recipes from Cooking with Intuition, our first cookbook!
Read on for details and make sure to follow us on Facebook to get updates on these events and more.
Book-signing with Taverna at San Marco Bookstore
Thursday, March 6th @ 5:30pm
Book-signing and beer and food tasting event with Chef Sam Efron of Taverna. More info here.
Beer dinner at The Blind Rabbit
Monday, March 10th @ 7:00pm
Four-course beer-pairing dinner in Jacksonville Beach. More info here.
Beer dinner at Tapa That
Wednesday, March 12th @ 6:00pm
Six-course beer-pairing dinner in Riverside that features recipes from the cookbook. More info here.
Craft Beer + Chef’s Bites at Cafe NOLA @ The MOCA
Thursday, March 27th @ 6:00pm
Beer and food tasting event featuring the chefs from Cafe Nola, Uptown Market, Dig Foods, Gourmet Aviator, 29 South and Sweet Theory Baking Co. More info and tickets available here.
Slow Food First Coast Slow Down @ Intuition Ale Works
Friday, May 2nd @ 6:00pm
Annual fundraiser for Slow Food First Coast featuring over 20 local chefs, restaurants, farmers and artisans. Tickets now on sale!
Don’t miss your last chance to enjoy this year’s vintage of UNDERDARK!
This Saturday, March 1st is the LAST DAY we will be serving UNDERDARK until next year so make sure to swing by the tap room this week to enjoy a snifter.
We do not have bottles available for sale but UNDERDARK will be on tap through this week.
Smoke IPA will be available in the following select bars and restaurants downtown starting the weekend of February 21st! We collaborated with Downtown is on Fire to create this unique limited-edition IPA with a smoky twist.
Learn more about Smoke IPA in this video!
We are releasing the UNDERDARK on SATURDAY, FEBRUARY 1ST FROM 12PM TO 9PM at the brewery. We are closing down the street and turning it into a block party!
Legends tell of the Underdark, a vast dark and dangerous place where few brave souls have journeyed, and from which even fewer have returned. Journeying through the unforgiving terrain where cruel creatures lurk within the dark caves is not for the faint of heart, and neither is this drink. It is for the brave who journey fearlessly into the dark void to battle true darkness. Let the mead halls forever echo with the sounds of praise for the warriors who dared travel the Underdark.
Underdark bomber bottles are $15 EACH.
Bottle purchases are CASH ONLY.
BRING YOUR ID – we will not sell Underdark to anyone without an ID.
LIMIT two bottles per person.
LIMITED QUANTITY AVAILABLE – when bottles are gone, they’re gone!
Underdark TEES ($20) and SNIFTERS ($6) will be available for purchase.
Underdark and guest beers will be ON TAP.
NO GROWLER FILLS OF UNDERDARK.
GUEST BEERS will be:
Cigar City Don Gavino’s Big Guava (guava ale aged in Chardonnay barrels)
Funky Buddha French Oak Hop Gun (American IPA)
Seventh Sun Highly Suspicious (Belgian strong dark ale)
Founders Backwoods Bastard (Scotch ale aged in bourbon barrels)
Rodenbach Grand Cru (Flemish sour ale)
Stone Imperial Russian Stout
Dogfish Head Palo Santo Marron (American brown ale)
Bell’s Third Coast Old Ale (American barleywine)
Cooking with Intuition delves deep into Jacksonville’s local culinary scene, serving up soul-satisfying, brewer-approved recipes contributed by top restaurant chefs, avid home cooks, Intuition staff and our Mug Club members. Featuring over 80 recipes made with Intuition beer, there’s something for everyone, from hop head fanatics and foodies to curious craft beer newcomers. Short guides to craft beer basics are also shared in the text, including the process of brewing, pairing beer and food, tips from our brewers and more.
Proceeds from the cookbook will go to Second Harvest North Florida, a non-profit organization dedicated to serving the hungry and educating the public about domestic hunger issues.
The book is nearly 300 pages and every recipe is accompanied by full-color photographs from Laura Evans Photography!
For more information visit www.IntuitionCookbook.com.
Our holidays hours are:
Open Christmas Eve from 12:00pm to 5:00pm
Closed Christmas Day
Open New Years Eve from 12:00pm to 5:00pm
Closed New Years Day
We’ll be CLOSED on Thanksgiving day but otherwise the tap room will be open normal hours (Tuesday, Wednesday and Friday 3pm – 11pm; Saturday 1pm – 11pm).
Swing by and fill up your growler with a local seasonal brew to enjoy with your Thanksgiving feast or take a cue from our friend Cole Pepper of WhitePepper Sports Marketing and brine your turkey in beer!
Here’s a preview of a recipe from our forthcoming cookbook, Cooking with Intuition. Learn more at www.IntuitionCookbook.com!
Belgian Wit-Brined Smoked Turkey
Cole Pepper, WhitePepper Sports Marketing
Cole received a kamado-style ceramic grill as a wedding gift and began experimenting with barbecue techniques immediately. He wanted more than the traditional roasted turkey, so he stuffed a bunch of herbs in the cavity along with half of a lemon to hold it all in. Wanting to bring even more flavor to the party, he concocted a brine which features the Belgian Wit to cash in on the fall wheat flavor and coriander spiciness.
1 – 10-12 pound turkey
1 gallon Belgian Wit
2 gallons water
¾ cup honey or agave nectar
1 teaspoon cloves
2 tablespoons roasted garlic salt (Cole gets his from Green Man Gourmet)
2 bay leaves
½ cup whole peppercorns
1 white onion
1 clove garlic
1 bunch sage
1 bunch rosemary
1 bunch thyme
2 whole carrots
2-3 stalks of celery
Fill large stock pot with ½ gallon of beer. Pour in water, honey (or agave nectar), cloves, roasted garlic salt, bay leaves and peppercorns. Add turkey to pot. Pour in remaining beer. Cover. Refrigerate 12-18 hours
Remove turkey from stock pot and discard brine. Rub turkey with sea salt and pepper. Cut onion in 4 slices, cut lemon in half, crush garlic with side of knife. Place half of lemon in the cavity, followed by (in order), one slice of onion, garlic.
Wedge sage, rosemary and thyme into cavity, then wedge carrots and celery to fill cavity and cap with other onion (if room) and half of the lemon.
Smoke breast side down over hickory and a fruit wood (Cole prefers apple or cherry). On the kamado-style ceramic grill, it takes about 1 hour for every 3 pounds of turkey, but it may take longer on a traditional smoker. Garnish with remaining herbs.