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Food and Drink


Beer Recipes: Vegan Jackfruit Carnitas Tacos

Try making our signature vegan Jackfruit tacos at home with this recipe from The Pub's Executive Chef Adam Levoe


If there is something we love just as much as craft beer, it's good food. What better way to celebrate both worlds than with a recipe that combines them both together? Here at The Pub at Golden Road,Chef Adam whips up these vegan-friendly jackfruit tacos made with our Golden Road Hefeweizen to mimic carnitas. The result is shockingly convincing and will be a hit even among your not-so vegan friends. 

A little from Chef Adam...

Jackfruit can make a great meat substitute as it has a very similar texture as proteins like pulled pork or shredded chicken.  When using unsweetened jackfruit you must remember to overcome the natural bitterness of the fruit.

 In this recipe we use maple syrup and the lightly sweet and citrus-forward Hefeweizen to contradict the bitterness.  In the end we get a super flavorful "meat" perfect for tacos and sandwiches. 


2 cans of Jackfruit (in brine or water -- not syrup) 
1 yellow onion (diced) 
1 tablespoon minced garlic 
1 teaspoon ground cumin 
1/2 teaspoon ground coriander 
1 teaspoon dark chili powder 
a pinch of cayenne pepper 
1/4 teaspoon ground cinnamon 
Lime Juice (4 limes) 
2 tablespoons maple syrup 
12 ounces of Golden Road Hefeweizen 
Vegetable or Olive Oil 

Tip: Since the recipe only calls for 12 ounces of beer, treat yourself to a four-ounce taster to enjoy while you cook! 

Directions: Remove jackfruit from can and drain liquids. Shred with a fork and remove any seeds. Heat 2 tablespoons of oil in a sauce pan over medium heat until hot but not quite smoking. Add diced onions and stir frequently until opaque. Add jackfruit, maple syrup, lime juice, and spices and turn heat to low. Add beer to sauce pan and simmer until 75% of liquid is absorbed. Season with salt and pepper to taste. 

Add to tacos, sandwiches, salads, and more!



Confessions of a Swim Team Drama Queen 4

Over-Prepare & Let it Flow


Having been a 50 freestyler, the shortest event in college swimming, it was not commonplace for me to need to train the meters my coach enforced. Yale Swimming Coach, Tim Wise, had me train with the distance swimmers and attend more than the required workouts to "over-prepare" my body and mind by swimming over 15,000 meters/day for weeks on end, concluding with a training trip in Puerto Rico. Sounds like a tropical break from the depths of Connecticut winters, but trust me it’s quite the opposite. The final workout was over. If we weren't so tired, we'd be celebrating. Tim said “Ok, Gill, on the blocks – 50 freestyle for time.” I looked at him like he was crazy and started crying in my goggles. There was no gas left in my tank. The whole team was out of the water watching and I was their captain – I needed to lead. 

My best friends Morgan & Caroline were in the water below my block. Caroline smiled. Morgan yelled "Go, Meggie, under 27." I gave him a glare, like “You're crazy, Morgie, no way...” At that moment, my mind was able to call on what psychologist Mihaly Csikszentmikalyi calls flow. Flow is the mental state of operation in which a person performing an activity is fully immersed in a feeling of energized focus, full involvement, and enjoyment in the process of the activity. I remember every stroke of that single 50-meter lap, which should have been the toughest race of my life; my body and mind in extreme pain and exhaustion. Yet the engagement and enjoyment was of one of the greatest moments in sports performance for me. It was also one of the fastest swims of my life.

Instead of panic, fear, or anxiety, I felt joy, engagement, and total flow.

Flow has stayed with me. Studying and learning to call on flow has been a huge influence in my business life. Recently I visited the Forbes office in San Francisco where I was told I was going to be featured as the Food & Beverage 30 under 30 honoree. The editor sent me links to last year's video interviews and I was given a time to show up. The week leading up, I prepared by calling various beer industry sources. I felt I had a unique opportunity to share a two-fold message about the beer industry that hadn’t been shared by Forbes - craft beer is single-handedly contributing to the growth of the beer industry in America - and the role the Los Angeles market and its brewers are playing while simultaneously contributing to the growth of their communities. Like my 6 hours of training/day to prepare for a 22-second swim race, I over-prepared by answering every question the editor had ever asked a Forbes honoree with stats from some of the beer industry’s top leaders. I was ready.

When I showed up at Forbes, the editor told me the format changed. None of the questions would be the same, there'd be no pre-interview, and we would only be given a few seconds to answer. A Forbes Hot-seat. In this moment I was able to call on Tim's lesson. Instead of panic, fear, or anxiety, I felt joy, engagement, and total flow. It is better to over-prepare leading up to a big event, even when there are surprises and things that don't go your way. I enjoyed every bit of my day at Forbes; the surprises, challenges, Forbes staff, and of course the inspiring other 30 under 30 honorees. While the environment changed, the over-preparedness paid off, and I felt at ease and in Flow with my entire Forbes experience. 

Special thanks to following folks who helped with my prep for Forbes: Julia Hertz at the Brewers Association, Jenn Litz at Craft Business Daily, Andrea Riberi at The Nielsen Company, Bump Williams & Jeff Nowicki at Bump Williams Consulting, all Golden Road distributors & especially John Anderson of Ace & Mission Beverage Co, George Couch of Couch Distributing, & Tony Yanow, Phil Jamison & Paul Burgis at Golden Road Brewing


Golden Road Brewing is committed to responsible drinking.

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