NYE Pre-Party with Cuvée de Boom

Dec. 31 4-9PM

Get yourself properly prepared for your New Year’s Eve countdown parties.cuvee_largeHave plans already for New Year’s Eve?  Keep them.  Just come to Boom Island first for a bracing glass of Cuvée de Boom!

  • Cuvee de Boom tapping at 4PM. Cuvée de Boom is a delicious mix of 45% Pinot Grigio grapes and 55% of a Belgian Blond ale.  At 10% ABV, and 0 IBU’s, dry champagne-beer, without all those bubbles that tickle your nose.  Cuvée de Boom will not appear again until Boom Days 2016 in July.  
  • Happy Hour 4-6PM. Only $3 for full pours of non taproom exclusive beers.  First glass of Cuvée for happy hour price to anyone wearing a Cuvée de Boom t-shirt.
  • Since we close at 9PM, we will help you usher in 2016 in style and get some glow sticks, noise makers and party hats, so you will be prepared at your next destination when the ball drops at midnight.
  • $10 Growler 4-9PM.

Framboise Lemon Bars paired with Framboise

Lemon and raspberries may seem like more of a summer treat, but these bars will add a refreshing palette cleanser among all of those other holiday sweets. Framboise is available at the taproom only, but growlers are available. Act fast if you hope to have this wonderful beer at your holiday gathering! Limited quantities remain!

Framboise Lemon Bars paired with Framboise Photo by Heather Hanson
Framboise Lemon Bars paired with Framboise Photo by Heather Hanson


Recipe by Samantha Haddow

Yields 24-28 bars


For the crust

  • 2/3 cup powdered sugar
  • 2 cups all-purpose flour
  • pinch of salt
  • 1 cup (2 sticks) unsalted butter
  • ¼ cup Framboise

For the filling

  • 4 eggs
  • ¼ cup flour
  • juice and zest of 2 lemons
  • ¼ cup pureed raspberries
  • ½ cup Framboise
  • 1 ¼ cup granulated sugar
  • pinch of salt
  • powdered sugar for garnish
  • raspberries for garnish



  • Preheat the oven to 350 degrees F
  • Whisk together the powdered sugar, flour, and salt. Cut in the butter until the mixture resembles course crumbs. Stir in the Framboise until just combined.
  • Press crust into an ungreased 9” x 13” baking dish. A pint glass works wonderfully to roll the surface into a smooth, even layer.
  • Bake the crust for 25-30 minutes, or until just beginning to brown. Allow to cool to room temperature.
  • Whisk together the eggs, flour, lemon juice, zest, raspberries, Framboise, sugar and salt. Pour the mixture on top of the cooled crust.
  • Bake lemon bars for 20-25 minutes for until the filling is set and just slightly jiggles in the center. Remove from oven and allow to cool slightly. Refrigerate for at least two hours., preferably overnight
  • Before serving, cut chilled bars into 24-28 pieces. Dust generously with powdered sugar. Top each bar with a fresh raspberry.
  • ENJOY!

*Recipe Prepared by Samantha Haddow & Taste-Tested by friends!

Cranberry Pistachio Biscotti Paired with Thoprock IPA

There is something about a citrusy IPA that works really well with cranberries. You could enjoy these festive red and green studded biscotti with your morning coffee, but why not live dangerously! ‘Tis the season, after all!

Cranberry Pistachio Biscotti paired with Thoprock IPA, Photo by Samantha Haddow
Cranberry Pistachio Biscotti paired with Thoprock IPA, Photo by Samantha Haddow

Recipe adapted from Kristen Jenkins’ recipe for Donna Hay Magazine by Samantha Haddow

Yields about 80 cookies


  • 2 c all-purpose flour
  • 1 ½ tsp baking soda
  • ¾ c sugar
  • 3 eggs, slightly beaten
  • 2 tsp vanilla extract
  • 1 Tbsp orange zest
  • 1 c dried cranberries
  • 1 c shelled, unsalted pistachios



  • Preheat the oven to 325 F
  • In a large bowl, combine the flour, baking soda and sugar. Add the eggs, vanilla and zest, beating until just combined. Fold in the cranberries and pistachios.
  • Turn the dough out onto a lightly floured surface and knead until smooth.
  • Divide the dough into two pieces. Roll each portion into a log, about 10 inches long. Flatten slightly. Transfer both loaves to a parchment baking sheet.  Bake for 30-35 minutes, or until firm.
  • Remove from oven and allow to cool completely. Once cool, cut each loaf into ¼ inch slices using a serrated knife. Arrange slices on baking sheets lined with parchment paper. Bake 8-0 minutes or until golden brown. Allow to cool completely on the baking sheets.

Recipe prepared and tested by Samantha Haddow

Viennese Pecan Crescents paired with Brimstone

Cookies and beer? The combination is not as odd as it sounds! The delicate, but incredibly buttery, nutty cookies work surprisingly well with our Brimstone Tripel.

Viennese Pecan Crescents paired with Brimstone photo by Samantha Haddow
Viennese Pecan Crescents paired with Brimstone photo by Samantha Haddow


Recipe adapted from Gale Gand (http://www.foodnetwork.com/recipes/viennese-crescents-recipe.html) by Samantha Haddow

Yields about 5 dozen cookies


  • 1 c unsalted butter, softened
  • ¾ c sugar
  • 1 tsp vanilla extract
  • 2 ½ c all-purpose flour
  • 1 c finely ground pecans
  • powdered sugar for coating



  • Cream together the butter, sugar, and vanilla and beat until fluffy. Gradually add the flour and nuts and mix until just combined. The dough with be very crumbly.
  • Shape the dough into tiny crescents using about 2 tsp of dough for each cookie. Place on an ungreased sheet pan in rows, leaving 1 inch in between. Chill the cookies for at least one hour.
  • Preheat oven to 350 degrees F.
  • Bake about 12 to 15 minutes, or until the edges begin to brown.
  • Allow cookies to cool slightly and then dredge in powdered sugar to coat.

Recipe prepared & taste-tested by Samantha Haddow

Limited Release: 2014 Yule


Now available for a limited release: 2014 Yule!

“You’re about to discover what holiday cheer tastes like. With a robust combination of rich, toasted malts and a hint of black currant, this 13% bottle-conditioned ale is a hearty thank you for your support this year. We hope Yule love sharing it with your family and friends.”

Released this November, this perfect gift item is only available for a limited time! Visit the Boom Room** or your favorite beer store to get it before it’s gone!

**As of December 3rd, only 6 Bottles of Yule remain at the Taproom!!!!

Photo by Heather Hanson Photography LLC