Eudora Brewing’s new summer menu is all about the beer

Eudora Brewing Company's "Caprese Salad" made with fresh basil, heirloom cherry tomatoes, Greta’s Grillin cheese and a balsamic reduction. CONTRIBUTED PHOTO / ABBY HOFRICHTER
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Eudora Brewing Company's "Caprese Salad" made with fresh basil, heirloom cherry tomatoes, Greta’s Grillin cheese and a balsamic reduction. CONTRIBUTED PHOTO / ABBY HOFRICHTER

Eudora Brewing Company is serving up a fresh new summer menu using beer-infused ingredients.

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Eudora Brewing Company is serving up a fresh new summer menu using beer-infused ingredients. CONTRIBUTED PHOTO / ABBY HOFRICHTER

Eudora Brewing Company is serving up a fresh new summer menu using beer-infused ingredients. CONTRIBUTED PHOTO / ABBY HOFRICHTER
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Eudora Brewing Company is serving up a fresh new summer menu using beer-infused ingredients. CONTRIBUTED PHOTO / ABBY HOFRICHTER

Five new items will whet warm weather appetites including “Bangarang Tacos” made with Bangarang IPA pulled chicken, pico de gallo and queso fresco and “The Cowboy” burger made with Thunderball Stout barbecue sauce, pepper jack cheese, bacon, fried onion petals and a fried egg.

“Our goal with the new menu items was to utilize as much Eudora beer as possible while featuring more local ingredients,” Dylan Hardin, Eudora kitchen manager, said in a release.

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Eudora’s new 20,000-square-foot taproom, restaurant and brewery opened at the beginning of the year at 3022 Wilmington Pike.

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Eurdora Brewing Company's "The Cowboy" burger made with Thunderball Stout barbecue sauce, pepper-jack cheese, bacon, fried onion petals and a fried egg. CONTRIBUTED PHOTO / ABBY HOFRICHTER

Eurdora Brewing Company's "The Cowboy" burger made with Thunderball Stout barbecue sauce, pepper-jack cheese, bacon, fried onion petals and a fried egg. CONTRIBUTED PHOTO / ABBY HOFRICHTER
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Eurdora Brewing Company's "The Cowboy" burger made with Thunderball Stout barbecue sauce, pepper-jack cheese, bacon, fried onion petals and a fried egg. CONTRIBUTED PHOTO / ABBY HOFRICHTER

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Other new dishes include “The Bebop,” a smoked teriyaki burger topped with chili mayo, lettuce, muenster cheese and grilled pineapple, a Caprese salad of fresh basil, heirloom cherry  tomatoes, Greta’s Grillin cheese and a balsamic reduction, and “Eudora Nachos” topped with Bangarang IPA chicken, Sundowner Blonde beer cheese, pico de gallo, and cilantro lime sour cream.

The menu will run into fall when the brewery will experiment with new fall and winter flavors.

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