What you’re getting: Apricot Peach Ale; Midnight Sextant
Its fried cheese curds are the bomb, but more importantly, it is Florida’s oldest craft brewery with a laid-back Florida style and a Scottish twist, 'cause, well, the entire town has hardcore Scottish roots. It keeps things interesting with brews like the Phloribbean, which uses key lime, guava, and peppercorns.
What you’re getting: Guava Ale; Ayawasca
It’s usually hard to be a whiz in both the kitchen and the lab, but these guys have it down pat on both ends. The chef, Darwin Santa Maria, is banging out Peruvian classics like ceviche and tiraditos, and other twists on classics, like the arroz con pato. They also have fun with their beer, using it as a base for cocktails like the Peruple, which mixes their Marron Brown Ale, and Circa 1926 with Chambord.