Home for the Holidays

It’s beginning to smell a lot like Noche Buena… and while this year may look a little different, we can still make this holiday season memorable with good eats & drinks! We hope you enjoy a little Havana with these recipes we’ve developed!

I’d Rather Brie in Havana

This highly customizable dish is perfect for entertaining your quarantine crew during the holidays. Use this as your flavor foundation (check out some suggestions at the end) or serve as-is. Either way, it’s super easy and delicious.


1 wheel of brie
1 can of Havana Lager
¼ cup brown sugar
1/3 cup fig jam
1 cup chopped pecans
Crackers to serve
Rosemary, for garnish


  1. Heat your oven to 400 degrees Fahrenheit.
  2. In a small saucepan, combine Havana Lager, brown sugar and fig jam. Bring to a bubble over medium-high heat.
  3. Cook until sugar is dissolved and beer has reduced by half (10-15 minutes).
  4. Pour into a bowl with the pecans, stir in a pinch of salt and let chill in fridge (or freezer) until thickened.
  5. Unwrap your brie wheel and place onto parchment paper lined baking sheet.
  6. Bake in oven until the center is very soft to the touch.
  7. Place onto your serving platter and drizzle your pecan mixture on top. Serve with rosemary garnish and crackers.

Some fun ways to jazz this up:

  • Add some spice with fresh chili peppers (or even some crushed red pepper).
  • Add a touch of rum for extra boozy flavor.
  • Swap fig jam for that canned cranberry sauce you don’t know what to do with for a tart version.
  • Swap pecans for your favorite nut instead and throw in some fresh figs if you can find them.

Leftover Lechon Tacos with Caramelized Onion Beer Cheese

An easy beer cheese that can probably go on anything, but it’s particularly fantastic on these tacos. Save this for the day after Noche Buena when you can’t stand another pan con lechon, although I imagine this cheese would be pretty good on that too.


  • 1 tablespoon butter
  • 1 whole onion, sliced
  • 8 oz Havana Lager
  • 10 oz gouda cheese, shredded
  • 2 tablespoons cream cheese (optional)
  • ~1/4 cup cream
  • Salt and pepper
  • Pinch of cayenne pepper
  • ½ lb roast pork (preferably day-after mojo lechon), warmed up and ready for tacos
  • 6 small corn tortillas
  • Crispy onions (from the grocery store, like French’s)
  • Cilantro and lime, to serve


  1. In a saucepan (or small dutch oven), melt the butter over medium-high heat.
  2. Add your sliced onions, add a sprinkle of salt and cover.
  3. After a 3-4 minutes, stir the mixture around and lower your heat to medium or medium-low. If you notice your onions are browning quickly, lower to ensure even cooking before they get too brown.
  4. Keep checking on and stirring your sauteed onions every 6-7 minutes. Once they’re well browned, deglaze with your Havana Lager and stir.
  5. Once the Havana has reduced slightly, add in your gouda and cream, stir until melted. You can add a little cream cheese to help the consistency of the sauce, but not necessary!
  6. When the mixture is thick, set aside.
  7. Heat up your corn tortillas (in a hot oven, in a hot skillet, in a microwave – however you want).
  8. Arrange three tortillas on a plate, place warmed leftover mojo pork on each, smother with caramelized onion beer cheese.
  9. Garnish with chopped cilantro, crispy onions, and a squeeze of lime.

Ways to jazz it up:

  • Mima’s black beans would look pretty good on a taco too.
  • A nice homemade pico de gallo would add a nice brightness.

Holiday Beer Sangria 


  • 2 cups apple cider 
  • Half cup white rum
  • 1/3 cup maple syrup
  • 1 pomegranate seeds removed
  • 1 apple sliced
  • 1 orange sliced
  • 1/2 cup of fresh cranberries 
  • 2 cinnamon sticks
  • Sprigs of rosemary
  • Up to 6 cans of Havana Lager


  1. Mix everything together in a pitcher except the rosemary and Havana Lager.
  2. Chill in the refrigerator no less than a half hour, but 1-2 hours is preferred.
  3. When ready to serve, top off with Havana Lager (you may not use all six cans, but extra Havana Lager is a good thing!). 
  4. Pour into glasses over ice with some of the fruit and slide in a rosemary sprig.
  5. Sit back and enjoy the holiday!!!

Havana Lambs Wool


  • 1 can of Havana Lager 
  • 3 tbsp spiced apple puree (see instructions below)
  • 1 tbsp brown sugar
  • 1 1/2 oz spiced rum 
  • 1 cinnamon stick 
  • apple slice 


  1. In a pot, heat the lager, apple puree, and sugar over medium heat to about 140*F. 
  2. Remove heat and pour into warm mug along with spiced rum. 
  3. Garnish with an apple slice and cinnamon stick. 

Apple Puree Ingredients & Directions

  • 4 peeled and chopped apples 
  • 4 oz apple cider 
  • 2 tsp ground cinnamon 
  1. Preheat oven to 300*F.
  2. Place apple in baking dish with cider and cinnamon.
  3. Cover and bake 1 to 1 1/2 hours until soft. 
  4. Puree in blender and store in sealed container in refrigerator for up to a week.