Fall Beverage Deals in Emmett: September 23–October 6

MSB

2 hours ago

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Fall Beverage Deals in Emmett

Find these beverage deals in Emmett at 212 W. Main Street.

Sales valid: September 23rd - October 6th

Autumn collage with text It starts right here On Main Street in Emmett, Idaho, a couple walks past Main Street Beverage and fall dishes.

September 23rd - October 6th

Hours: Monday - Saturday 7am - 8 pm, Sunday: 10am - 6 pm

QUESTIONS? CONTACT US AT 208-365-3864

Fresh New Deals for the First Signs of Fall 🍂🍎

Fresh New Deals for the First Days of Fall 🍂🍎

Fall has officially arrived in Emmett, bringing that unmistakable shift of the seasons to Southwest Idaho. The afternoons may still be hovering in the 80s, but once evening settles in, the air turns crisp, the light softens, and you can finally catch the scent of autumn drifting in.

Around the valley, the trees are slowly beginning to change, orchards and gardens are finishing their harvest, and those long summer evenings are giving way to cozy nights outside with friends and family.

From September 23 through October 6, Main Street Beverage has a fresh round of New Deals ready for the beginning of fall. Stop by the store and pick up your favorite autumn beverages for weekend football, backyard dinners, evenings around the fire, or simply raising a glass to the changing season. 🍻🍷

And while you’re here, be sure to dig into our newest recipes, inspired by Southwest Idaho’s orchard season and the final abundance of harvest. We’re bringing apples, pears, late-season berries, warm savory flavors, and a little something from the beverage aisle to the table.

Summer may still be lingering in the afternoons, but fall has arrived in the evenings. Let’s enjoy every delicious bit of the season in between. 🍐🍎🍂

A Taste of the Harvest Season 🍎🍐🍂

This round of Fresh New Deals brings a little early-fall inspiration to the table with two recipes made for that wonderful stretch of the season when Southwest Idaho afternoons are still warm, but evenings are calling for something a little heartier.

Start with Fat Tire Apple & Cheddar Beer-Braised Bratwurst, a savory autumn supper featuring bratwurst braised with beer, crisp orchard apples, caramelized onions, whole-grain mustard, and sharp cheddar. It’s the kind of meal made for an early football game, a backyard dinner, or one of those first crisp evenings when eating outside suddenly requires a sweater. 🍺🍎

Skillet sausages with apples, onions and melted cheese on a rustic table, with beer bottle and glass in a cozy autumn setting — Fat Tire Apple & Cheddar Beer Braised Bratwurst

🍺 Fat Tire Apple & Cheddar Beer-Braised Bratwurst

Savory bratwurst braised with Fat Tire, crisp apples, caramelized onions, whole-grain mustard, and sharp cheddar. A hearty early-fall supper inspired by Southwest Idaho orchard season.

Serves: 5

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

5 bratwurst
1 bottle New Belgium Fat Tire
2 crisp apples, such as Honeycrisp or Pink Lady, cored and sliced into wedges
1 large yellow onion, thinly sliced
1 tablespoon butter
1 tablespoon whole-grain mustard
1 teaspoon brown sugar
½ teaspoon fresh thyme leaves
½ cup shredded sharp cheddar cheese
Salt, to taste
Freshly ground black pepper, to taste
5 sturdy bratwurst rolls, toasted

Optional for serving: additional whole-grain mustard, fresh thyme, roasted baby potatoes, or a simple cabbage slaw.

Instructions

Brown the bratwurst.
Melt the butter in a large skillet over medium heat. Add the bratwurst and cook for about 6 to 8 minutes, turning occasionally, until browned on several sides. Transfer to a plate.
Caramelize the onions.
Add the sliced onion to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until softened and beginning to turn golden.
Add the apples.
Stir in the apple wedges, brown sugar, thyme, and whole-grain mustard. Cook for another 2 minutes.
Pour in the Fat Tire.
Add approximately 1 cup of Fat Tire to the skillet and gently stir, scraping up the flavorful browned bits from the bottom.
Braise.
Return the bratwurst to the skillet. Reduce the heat to medium-low, partially cover, and simmer for about 12 to 15 minutes, or until the bratwurst reach a safe internal temperature of 160°F.
Reduce the sauce.
Remove the lid and simmer for another 5 minutes, allowing the beer, apple juices, and onions to reduce into a glossy sauce. Season with salt and black pepper as needed.
Add the cheddar.
Sprinkle the sharp cheddar over the bratwurst during the final minute of cooking. Cover briefly until melted.
Serve.
Place each bratwurst into a toasted roll and pile the beer-braised apples and onions over the top. Spoon a little of the reduced skillet sauce over everything.
🍎 Fall Serving Idea: Serve with roasted baby potatoes or sweet potato wedges and cold apple cider. It is part Oktoberfest, part Idaho orchard stand, and very happy to see sweater weather again.

Save room for Bota Box Pear & Blackberry Crumble, filled with juicy autumn pears and the last of the season’s blackberries, baked with wine beneath a buttery brown-sugar, oat, and pecan crumble. Add a scoop of vanilla ice cream while it’s still warm and let it melt into all those bubbling harvest-season juices. 🍐🫐🍷

Two cozy recipes inspired by Southwest Idaho orchards, late-season berries, cooler evenings, and the delicious final days of harvest.

Because fall doesn’t have to arrive all at once. Sometimes it begins with a crisp evening, a warm plate, and something good poured into your glass. 🍂✨

Cast-iron skillet of pear and berry crumble topped with vanilla ice cream, with wine, pecans, and autumn leaves on a rustic table. — Bota Box Caramel Pear and Blackberry Crisp

🍐 Bota Box Caramel Pear & Blackberry Crisp

Juicy autumn pears and late-season blackberries baked with Bota Box wine beneath a buttery brown-sugar, oat, and pecan crumble. Serve warm with vanilla ice cream for an easy first-of-fall dessert.

Serves: 6–8

Prep Time: 20 minutes

Bake Time: 35–40 minutes

Total Time: About 1 hour

Ingredients

For the Pear & Blackberry Filling

4 ripe but firm pears, peeled if desired, cored and sliced
1½ cups fresh or frozen blackberries
⅓ cup Bota Box wine
⅓ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt

For the Crisp Topping

¾ cup old-fashioned rolled oats
½ cup all-purpose flour
½ cup packed brown sugar
½ cup chopped pecans
½ teaspoon ground cinnamon
Pinch of salt
6 tablespoons cold unsalted butter, cut into small cubes

For Serving

Vanilla ice cream
Optional caramel sauce
Fresh blackberries or thin pear slices for garnish

Instructions

Preheat the oven.
Heat the oven to 375°F. Lightly butter an 8-inch square baking dish or similar-sized casserole dish.
Prepare the fruit.
Place the sliced pears and blackberries in a large mixing bowl.
Add the wine.
Pour the Bota Box wine over the fruit. Add the brown sugar, cornstarch, vanilla, cinnamon, and salt. Gently toss until the fruit is evenly coated.
Transfer to the baking dish.
Spoon the fruit mixture, including all those lovely wine-soaked juices, into the prepared baking dish.
Make the crisp topping.
Combine the oats, flour, brown sugar, pecans, cinnamon, and salt in a bowl. Add the cold butter and work it into the mixture with your fingertips or a pastry cutter until coarse, buttery crumbs form.
Top the fruit.
Scatter the crumble evenly over the pears and blackberries. Leave a few little openings where the fruit can bubble through.
Bake.
Bake for 35 to 40 minutes, until the topping is golden brown and the wine-infused fruit filling is bubbling around the edges.
Rest.
Allow the crisp to sit for about 10 minutes before serving. This gives the warm fruit sauce a chance to thicken slightly.
Serve warm.

Spoon into bowls and crown each serving with vanilla ice cream. Add a little caramel sauce if you want to lean fully into autumn. 🍨🍐

🍂 Southwest Idaho Serving Idea: This is especially lovely outside on one of those early fall evenings when the day was still warm, but suddenly everyone is reaching for a sweater after sunset.