Booth's Brewing outfits customers with quality beer- and wine-making supplies, from Briess dry malts to brew kettles by Blichmann Engineering. Hops-savvy staffers also guide students through the basics of crafting custom beers at home with beer-brewing classes. The sessions familiarize students with standard brewing equipment and ingredients, arming them with the theoretical and practical knowledge to successfully make beer at home without fitting their bathtub with a blowoff hose.
A towering wine rack spans an entire wall and glimmers with more than 1,000 bottles. Across the room, a lineup of nitrogen-regulated Enomatic machines dispenses samples from 80 wines to be sipped, swirled, and theatrically spit while reclining on a leather sofa, or while sitting at the long wooden bar. Small, shareable plates populate Sarasota Vineyard's menu in the forms of cheeses, roasted olives, and prosciutto-wrapped figs, ideal for pairing with wines or barley pops from a list of 20 beers.
From soup to suds to sandwiches, Shipyard Emporium’s menu settles tempestuous stomachs with home-crafted cuisine and fresh, locally sourced ingredients. Warm up food-intake valves with a bowl of clam chowder ($6) or lobster bisque ($8), both conjured from traditional recipes left behind by the lost civilization of Maine, before wrapping tonsils around a 10-inch flatbread pizza ($10) in styles ranging from roasted chicken with barbecue sauce to pot roast with crimini mushrooms and gorgonzola. Sandwiches arrive in the loving embrace of freshly baked bread, accompanied by a choice of potato salad, pasta salad, orzo, or potato chips. The Lake Rose drizzles orange-cranberry sauce over smoked turkey and brie on a hot ciabatta bun ($8) and the Rollie grills swiss, yellow cheddar, and herbed goat cheeses into a gooey Triforce of tastiness ($6). Frigate-size appetites load up a cargo of pan-roasted Atlantic salmon and coriander under an orange-blossom-honey glaze ($16).
Bootleggers, a storehouse of brewing equipment and expertise, guides novice alchemists in their attempts to transmute vine-fruit into precious alcohol. Choose from merlot, cabernet sauvignon, port, or other select ingredient kits, the largest of which can produce up to 30 bottles. With the assistance of wine-making professionals at Bootleggers, customers will brew their wine on-site, where it will rest in glass carboys for four to five weeks. Afterward, the Bootleggers staff will lead patrons into a deep cellar, promising them a cask of amontillado. When picking up wines, patrons can either provide their own bottles or buy a bottle, cork, and label kit from Bootleggers (about $56-63).
Starting from humble roots in his farmhouse kitchen, Keel and Curley’s founder, Joe Keel, started his winery in 2003 with just 10 gallons of homemade blueberry wine, made from the leftover crop of that year’s berries. Today, the company has grown to produce more than 20,000 cases of fruit-based ambrosias, including blueberry, blackberry, and seven fusion wines forged from a blend of fresh fruit and classic grape-based red and white varietals. After touring the winery's facilities to learn about the winemaking process, guests may sample vintages crafted from strawberries, key lime, and peaches while perched on tall wooden stools behind the bar area of the tasting room. They may also steal away to the outdoor wooden deck, which offers panoramic views of the green vineyards, tree-lined pond, and white gazebo, which plays host to wedding ceremonies and re-enactments of wedding ceremonies. The after-hours wine bar keeps guests entertained throughout the night with UnCorked events featuring live music, appetizers, and happy hour specials.
Equipped with in-depth product knowledge and bottles from all over the world, the consultants of PRP Wine International waltz into homes ready to answer nearly any question a novice oenophile may have. As they pour samples for small groups, they explain everything from the intricacies of flavor profiles and the correct pronunciation of “pinot noir” to the most dramatic way to throw a glass of red at a mortal enemy. After tastings, guests can select any of the wine varietals sampled, all of which are chosen by PRP consultants after thorough scrutiny.