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Chef D’s Holiday Signature Series Recipes 2022

For the holidays, our good friend and partner Chef D made three creative recipes using the beer found in our new Signature Series Winter Collection. Feel like trying something new over the holidays? Take a crack at these delicious creative recipes!

Baked Apple


  • 4 apples
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp cardamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 cup oats
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1/2 cup raisins
  • 1/2 cup maple syrup
  • 1 can Waterloo Apple Crumble Porter


  1. Slice and score apples
  2. Soak raisins in Waterloo Apple Crumble Porter overnight, or in the oven on low heat until raisins are plump
  1. In a bowl, crumble together butter, brown sugar, oats, cinnamon, ginger, cardamon, cloves, nutmeg, and a pinch of salt
  2. Stuff apple with raisins, pour a generous amount of maple syrup over and place crumble on top
  3. Cover and bake at 350 oven until soft, removing to check every 10 min or so and basting with the syrup


Roasted Vanilla and Expresso Dark Lager Bread Pudding

Serves 6 



  • 2 tbsp brown sugar
  • ¾ cup white sugar
  • 1 loaf of white bread plus 2 croissants cut into ¾ inch squares
  • 9 large egg yolks
  • 4 tsp vanilla
  • ¾ tsp salt
  • 3 cups 10% cream
  • 1 can Waterloo Roasted Vanilla Espresso Dark Lager
  • 2 tbsp butter - melted



  1. Adjust oven racks to middle position and heat to 325
  2. Spread bread and croissant cubes in single layer on two baking sheets, bake tossing occasionally, just until bread dries about 15 minutes
  3. Whisk together eggs, sugar, cream, Waterloo Roasted Vanilla Espresso Dark Lager, vanilla, and melted butter in a large bowl until well combined. Add bread a stir until bread is covered. Let sit for 15 minutes
  4. Place bread mixture in a greased large baking pan and bake in at 325 oven for 25-30 minutes
  5. Let cool and serve
  6. Garnish with drizzled chocolate, if desired


Pan Seared Scallops 



  • 4-U10 Dry scallops
  • 1 tbsp butter
  • 1 cup 35% cream
  • 1 can Waterloo Irish Cream Stout
  • ¼ cup Irish cream (or whisky cream)



  1. In a large saucepan combine cream, Waterloo Irish Cream Stout and Irish cream. Over medium high heat, bring sauce to a gentle boil, stirring constantly (be very careful the mixture can boil over easily). Reduce the mixture to a quarter
  2. In a thick bottom, non-stick pan over medium high heat, melt butter and place scallops in pan. Fry scallops two minutes on each side
  3. Place scallops on plate and drizzle sauce over scallops
  4. Garnish with fried Brussels Sprouts
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