At Jaxtoberfest, it's easy to eat bratwurst and drink beer casually—or competitively. The German-themed festival's brat-eating contest tests participants' stomach capacity, whereas the 5K Beer Run challengs runners to down brews at "chug stations" lining the race course. Revelers can also test their wits in games of oversize beer pong, beer barrel racing, and stein hoisting. Classic Bavarian music complements the games and food, providing an ideal backdrop for chicken dancing and polka. The family-friendly event also hosts fall-themed activities for kids, such as pumpkin bowling and pumpkin painting.
Engine 15 Brewing Co.'s beginnings go back a long time—to the year 1988, when college freshman Luch Scremin took a stab at brewing his own beer. Bereft of the Internet, he spied a brewing kit in an old issue of Popular Mechanics. His first creations weren't noteworthy, but that’s beside the point. After attending the Siebel Institute, he got a job in the airline industry, which afforded the opportunity to travel the world and sample its many exceptional beers. Both matured and inspired by the experience, Luch met some business partners in 2008, and Engine 15 Brewing Co. soon followed.
Today, the craft brewery's creations reflect the values symbolized by Luch's 1962 Ford Fire Engine—time-tested know-how, determination, and camaraderie. At Engine 15's brewpub, taps spew forth original drafts such as the (904) Weissguy, a Bavarian-style hefeweizen whose cloudy body contains notes of clove, orange, and coriander. These stalwart drafts, plus seasonal creations such as the sweet-potato brown ale, grace the brewpub menu on a rotating basis, with current offerings scrawled on a blackboard or across the foreheads of dedicated waiters. Along with drawing drinks from Engine 15's freshest kegs, bartenders also pour beers from other well-respected craft breweries, such as Left Hand, Dogfish Head, and Southern Tier.
Not one to forget his roots, Luch also teaches other hopeful beer barons through hands-on Brew Your Own tutorials. With his guidance, guests brew four 22-ounce-bottle cases of styles such as raspberry wheat and oak-aged imperial stout.
In Green Room Brewing’s tap room, servers pour out eight beers from other Florida breweries but it’s the microbrewery’s own pints that make it truly special. Visitors to the tap room can admire the steel fermenters, wooden barrels, and other brewing equipment as they sip one of several rotating specialty brews, such as a barrel-aged beer or a belgian. Two options stay on the menu year-round: an American-style High Head IPA with a citrus aroma and plenty of hops and the light crisp Diamond Belgian Wit, a traditional Belgian ale brewed with coriander.
But the brewery isn’t just about filling pints and growlers. Local artwork adorns the tap room’s sky-blue walls, and the brewery hosts live music performances, visits from other microbreweries, and regular Jenga competitions that help create a lively spirit of community, like the mandatory team-building exercises supervised by leprechauns each St. Patrick’s Day.
Beaches Oktoberfest combines Jacksonville's beach views with a drinking tour of Germany?one that even includes a (fake) passport. Travelers each receive a passport upon arrival, and get a stamp when they visit?and try regional beers from?each of the four major German cities: Hamburg, Berlin, Munich, and Frankfurt.
Visits, of course, are symbolic. Instead of setting foot on German turf, participants travel with their taste buds, sampling beers to the tune of live polka. And for food to go with their brews, they simply stop by the onsite food truck village, rather than hoping someone will pass them a beer mug made of steak. The two-day event also includes a 5K Chug N' Run race and a special fun area meant for kids.
North Beach Bistro is more than a restaurant?it's a legacy. The upscale eatery was the vision of renowned chef Tony Pels, who trained with culinary giants such as Wolfgang Puck and Michel Richard, and chef David Seavey, whom Pels mentored for 15 years at the Sawgrass Marriott Golf Resort & Spa. Pels passed away only two months before the restaurant's opening in June of 2008, leaving executive chef Seavey to carry on his tradition of culinary creativity and generosity.
Spurred on by this responsibility, Seavey combines the freshest ingredients with a genuine love for his fellow Floridians. The Jacksonville native crafts hearty and flavorful surf 'n' turf entrees such as the bistro bouillabaisse with Mayport shrimp, sea scallops, mussels, calamari, and fresh fish or chargrilled Black Angus ribeye with sauteed mushrooms and port wine sauce. Reddish-gold fixtures in the bar emanate light that's as warm and welcoming as the chef himself. DJs and live music keep the space vibrant, and the dining room's wood floors and spot-lit art give it an air of sophistication. Weekly trivia nights arm guests with knowledge that makes an ideal conversation starter or helps pass the time while stuck in an elevator with Ken Jennings.
As one of the world’s largest beer brewers, this Jacksonville outpost of Anheuser Busch is surprisingly open about its process. The looming facility offers free tours on how they brew and package Budweiser, with guests catching glimpses of the state-of-the-art technology, giant tanks, carefully controlled temperature rooms and bottling and packaging facilities, all of which can be seen through glass viewing windows. There’s also information on the recycling program, energy recovery and conservation of wildlife in the surrounding Jacksonville wetlands. After the tour, stop in the hospitality room and sample some beer. For the truly curious, the more in-depth Beermaster Tour is for true connoisseurs and a one-off Beer School class introduces patrons to different beer styles, proper pouring and a variety of craft beer and food pairings. There’s also a gift shop on hand, and occasional events take place on the property.