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Ocean Lab Brewing Co.

https://oceanlabbrewery.com/pages/taproom-beer-menu

We had two hours to kill before our flight back home, so of course Phil wanted to check out a brewery on the beach by the airport.

Phil’s beers

  • Hop Diver (Double IPA)
    • 9% ABV 60 IBU
    • Our divers personally pick and deliver the hops that create Hop Diver a hazy Double IPA with bold tropical aromas, bitterness and flavors of grapefruit, passion fruit and more!
  • Ocean IPA
    • 7.1% ABV 60 IBU
    • Ocean IPA is our interpretation of the great West Coast IPA. American aromatic C hops add an array of tropical fruit and floral aromas balanced with hop resin and subtle malt backbone with a crisp and dry finish that balances its aggressive hoppiness very well.
  • Hazy IPA Limited Edition
    • 6.86% ABV 45 IBU
    • This Hazy IPA is packed with tropical fruit notes such as pineapple, mango and guava as well as some citrus and piney notes.

Skot’s beers

  • Ruby
    • 6% ABV 28 IBU
    • This beer is the perfect thirst quencher for a hot day with notes of grapefruit in the aroma and pallet that give the brew sweetness but also bitterness for a perfect balanced beer.
  • B.O.B – Blood Orange Blonde (AMAZING!!!)
    • 5.5% ABV 8 IBU
    • Our popular Blood Orange Blonde (B.O.B!) is light and crisp to delight the Puerto Rican craft beer enthusiast. Its characteristic flavor is achieved by using an organic blood orange infusion sourced from the best farms of California.

Dinner at Cocina Abierta

Phil booked us at this cute local restaurant based off a recommendation from a coworker at one of his previous employers.

Cocina Abierta website – https://cocinaabierta.net

The brainchild of Chef Martin Loazao, this establishment boasts a farm to fork mentality and prides itself on having 95% of its food locally sourced.

They have for prix fixe menu offers for options: vegetarian, pescatarian, omnivore, and carnivore. Phil chose the carnivore while I switched it up and went pescatarian to get a variety for us to try

PHIL’S CARNIVORE MENU

LOCAL BEEF CARPACCIO

MAFAFO PLANTAIN | CHERRY TOMATOES | BLACK GARLIC AIOLI | PANGRATTATO

BREADFRUIT & GOAT RICOTTA GNOCCHI

HOUSE SMOKED PANCETTA | WILD ARUGULA | AUSUBAL CHEESE

PLANTAIN MOFONGO

PEKIN DUCK | SHIITAKE MUSHROOM CONSOMÉ

PIBIL PORK BONDIOLA

PICKLED ONIONS | SMOKED CORN | FIREWOOD ROASTED SWEET POTATO

BEEF WELLINGTON

OYSTER MUSHROOMS DUXELLE | NOISETTE ZUCCHINI | PUMPKIN FLOWER

CACAO

COFFEE | FORGOTTEN FRUITS

SKOT’S PESCATARIAN MENU

CHAYOTE SQUASH SALAD

WILD GREENS | CASHEWS | LEMONGRASS

BLACK SNOOK CEVICHE

SALICORNIA | RADISHES | RECADO NEGRO DE AJÍ SABROSITO

PUJOLS SWEET POTATO CAUSA

CONFIT CONCH | HAIRLOOM “AJÍ AMARILLO” |TAHITI LEMON

BREADFRUIT & GOAT RICOTTA GNOCCHI

LOBSTER BISQUE | WILD ARUGULA | FENNEL MARMALADE

FRESH LOCAL FISH TIKIN XIC

ACHIOTE | BITTER ORANGE | PICKLED ONIONS | FIREWOOD ROASTED SWEET POTATO

CACAO

COFFEE | FORGOTTEN FRUITS

We both had the same dessert, and while the visual presentation was questionable, the taste was amazing.