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.
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.
Tampa Pub Crawl falls under the umbrella of Orlando Pub Crawl, a socially oriented outfit started by Cameron Parker in 2005 to organize the bar-going experience into a convivial group event. Tampa and Orlando Pub Crawl organize trips for up to 1,000 revelers at a time and style their events after themes and occasions including the Kentucky Derby, '80s Nights, and Cinco de Mayo. Partiers hop from bar to bar, enjoying complimentary drinks, admission, and other specials as they mingle and socialize amid festivities, games, and libations. The pub-crawl team can also tailor a private crawl for groups of 100 or more, allowing companies, organizations, and poker-playing dogs to journey to bars in organized packs.
The newly opened wine bar offers a rotating selection of wines by the glass, along with wine flights, and cheeses, charcuterie, and desserts. Absorb the warm and inviting atmosphere while enjoying a glass of crisp pinot grigio ($6) or fruity and spicy syrah ($8) paired with a combination of cheese and charcuterie selections—varieties of cow, goat, sheep, or blue cheese, served with triple-berry jam, caramelized nuts, and a baguette ($4/one selection, $11/three selections). Or placate a nagging sweet tooth with the decadent Viktoria Richards' Chocolates such as chocolate coconut ($7). The wine bar's welcoming and experienced staff will help patrons select a pairing that suits each diner's patented taste preferences. Post-wine bar, head to the wine shop to peruse a selection of hard-to-find small production wines, featuring more than 50 varieties playing limbo beneath the $13 mark.
Boasting a bevy of brews, Yard of Ale pleases barley buffs with more than 20 sudsy beers on tap, 75 bottled brews, and a pub-grub menu to pair alongside them. With fine breweries represented, such as Abita, Brooklyn Brewery, and Framboise, diners can bask in golden brewski brilliance while sinking incisors into a corned-beef sandwich dressed in spicy Ale mustard ($9) or a portobello sammie stacked with roasted red peppers and provolone cheese ($9).
"In street food, one can find the true spirit and culture of the local people." With this one statement on its website, the Flight Restaurant & Lounge team sums up the impetus for its entire restaurant. At the modern eatery, visitors can celebrate a cross-section of global flavors and culinary traditions that have been passed down through generations by both written recipes and subliminal messaging in top-40 songs. The menu spotlights dishes from around the world, including Cuba, the Philippines, Mexico, Thailand, and Pakistan—each crafted with authentic ingredients such as fried plantains and pickled okra.
The perfume of warming spices permeates the vibrant lounge, which often hosts live music and displays the works of local artists in a gallery section. The gallery, illuminated by overhead spotlights arranged in the shape of an airplane, donates 100% of its proceeds to the artists and charities including Instruments 4 Life, Global Community Outreach, and Advocates for World Health.