Main Street Beverage – New Deals: November 26th to December 9th
- MSB
- Nov 25
- 5 min read
New Deals to Keep the Holiday Spirits Flowing
Sales valid: November 26th to December 9th
📅 Holiday Hours:
• Nov 26: Regular hours
• Nov 27 (Thanksgiving): Closed
• Nov 28: Regular hours
New Deals to Keep the Holiday Spirits Flowing
An Idaho Winter’s Edge Toast — From Our Valley to Your Table:
The harvest season has wrapped here in Emmett! From the orchards to the river valley, celebrations rise as we shift toward December, with wood smoke curling through the air and the last pies cooling on the windowsill. Main Street Beverage is raising a glass with New Deals to keep your gatherings stocked and your tables full. Whether you’re welcoming family home, planning cozy evenings, or sharing leftovers by the fire, this week’s lineup leans into the charm of Idaho living — good food, good company, and hometown flavor as we dream of snowfall, mountain trails, and the winter adventures ahead.
Featured Pairing: Sockeye Beer & Maple Salmon
A duo that celebrates family, flavor, and the reason for the season.
With the holiday season picking up speed, Main Street Beverage reminds us the reason for the season. A delicious caught salmon drizzled in Maple and our featured offering, a perfect match for celebrating together as family and friends.
Featured Deals:
Sockeye 12 pk – $16.49
Modelo 18 pk – $19.69
Keystone Light 30 pk – $21.99
Yellow Tail 1.5L Wine – $10.79
...and so much more in store!
Hours of operation - Monday - Saturday - 7am-8pm - Sunday - 10am - 6pm
Weekly AD - New Deals
Discover new offers with MSB recipes inspired by current specials!
Featured Recipes of the week!
🍁🍷 The Golden Orchard Tail
A Yellow Tail–based Thanksgiving cocktail with pears, citrus, warm spices, and a whisper of bourbon.
Holiday gatherings call for a drink that feels festive without being fussy, and The Golden Orchard Tail delivers exactly that. Inspired by orchard fruit, crackling spices, and the easy charm of a good bottle of Yellow Tail, this cocktail blends pears, citrus, maple, and a touch of bourbon into a golden holiday sip.
It’s welcoming, adaptable, and perfect for any table — from Thanksgiving appetizers to fireside desserts.
Works with:
Yellow Tail Cabernet (rich + spiced)
Yellow Tail Merlot (smooth + soft)
Yellow Tail Chardonnay (bright + buttery)
Yellow Tail Moscato (sweet + floral) → ideal if you want it lighter
I’ll give instructions for each wine variation below.
⭐ Ingredients (Base Recipe)
Makes 4 cocktails (or 1 pitcher for 4–6)
1 bottle Yellow Tail wine
½ cup apple cider
2 oz. bourbon or whiskey (optional—but magic if added)
2 oz. orange liqueur (Triple Sec or Cointreau)
1 pear, thinly sliced
1 orange, thinly sliced
1 cinnamon stick
2–3 whole cloves
1–2 tbsp. maple syrup (to taste)
Sparkling water (to top)
Ice
🔥 Instructions
1. Build the Orchard Base
In a pitcher combine:
Wine
Apple cider
Orange liqueur
Bourbon (if using)
Maple syrup
Cinnamon
Cloves
Pear slices
Orange slices
Stir gently.
2. Let It Marry
Let it sit 15–30 minutes in the fridge. The fruit releases sweetness. The spices soften into the wine. Everything becomes round, warm, and holiday-rich.
3. Serve
Fill glasses with ice. Pour the mixture halfway up. Top with a splash of sparkling water.
Garnish with:
A slice of pear
A curl of orange peel
A micro-pinch of cinnamon
🍷 How to Use Different Yellow Tail Wines
If using YELLOW TAIL CABERNET
Add an extra tablespoon of maple syrup.
Add 1 star anise.
This becomes a deeper, richer cocktail—like mulled wine that didn’t need to be heated.
Great with Thanksgiving turkey, stuffing, and pecan dishes.
If using YELLOW TAIL MERLOT
Keep recipe as-is.
Add rosemary sprig for garnish.
Merlot stays soft and fruity—beautiful cold or room temp.
If using YELLOW TAIL CHARDONNAY
Add 1 tbsp. lemon juice to brighten.
Add fresh thyme instead of cinnamon (optional).
This turns into a golden orchard spritz—perfect with mashed potatoes, salmon, or cream-based dishes.
If using YELLOW TAIL MOSCATO
Skip the maple syrup entirely.
Add ¼ cup cranberry juice to balance the sweetness.
This version tastes like a floral holiday punch.
🍁✨ Suggested Pairings
Thanksgiving appetizers
The Sockeye Beer Salmon you’re making
Roasted squash + sage
A charcuterie board
Any cozy dessert: pear tart, pumpkin pie, apple crisp
🐟🍺 Sockeye Beer Brined & Maple Salmon (Serves 4–6 as a main)
When the temperatures dip and Emmett shifts into its winter rhythm, there’s nothing better than a hearty, simple, flavor-forward dish that feels both comforting and a little special. This beer-brined, maple-glazed salmon brings together the best of an Idaho holiday table: crisp winter brews, rich citrus, brown butter, and the kind of warmth that fills the whole house.
The brine keeps the salmon incredibly tender, the maple rub caramelizes beautifully in the oven, and the brown-butter beer glaze ties everything together with a cozy, fireside depth. Serve it as a festive centerpiece, a lighter alternative to turkey, or the star of a laid-back winter dinner — it’s elegant enough for guests and easy enough for a weeknight.
Ingredients
Salmon + Beer Brine
2½–3 lb salmon fillet, skin on
1 can Sockeye beer (12 oz)
2 cups cold water
3 tbsp kosher salt
2 tbsp brown sugar
3 garlic cloves, smashed
1 orange, sliced
1 tsp black peppercorns (or ½ tsp ground pepper)
Maple Rub
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tsp smoked paprika
½ tsp salt (light, because it’s brined)
½ tsp black pepper
Brown Butter Beer Glaze
4 tbsp butter
½ cup Sockeye beer (from a second can)
Juice of 1 orange
1–2 tbsp maple syrup (to taste)
1 tsp fresh thyme (or ½ tsp dried)
6–8 fresh sage leaves
Flaky salt to finish
Optional garnish: toasted pecans, pomegranate seeds, extra orange slices
Instructions
1. Make the Beer Brine (30–60 minutes)
In a large bowl or shallow dish, mix: Sockeye beer, water, salt, brown sugar, garlic, orange slices, and peppercorns.
Stir until the salt and sugar dissolve.
Submerge the salmon, skin side up so the flesh is fully in the liquid.
Cover and refrigerate 30–60 minutes. (More than 1½ hours and it may get too salty.)
2. Prep for Roasting
Heat oven to 400°F (200°C).
Remove salmon from brine, pat very dry with paper towels.
Place on a parchment-lined baking sheet, skin side down.
3. Maple Rub
In a small bowl, whisk olive oil, maple syrup, Dijon, smoked paprika, salt, and pepper.
Brush all over the salmon in an even layer.
4. Roast the Salmon
Roast at 400°F for 12–15 minutes, depending on thickness, until:
The top is glossy and just starting to caramelize.
The center is still slightly translucent and flakes easily with a fork.
Pull it out before it dries. You’re aiming for moist, silky flesh.
5. Brown Butter Beer Glaze
While the salmon cooks:
In a saucepan over medium heat, melt the butter. Let it foam and turn golden brown and nutty.
Toss in the sage leaves and fry until crisp; remove and set aside.
Pour in ½ cup Sockeye beer, orange juice, maple syrup, and thyme.
Simmer 3–5 minutes until it reduces into a glossy sauce that coats the back of a spoon.
Taste:
Too sharp? Add a bit more maple.
Too sweet? A splash more beer.
6. Finish & Serve
Slide the roasted salmon onto a serving board or platter.
Spoon the warm beer glaze generously over the top.
Crumble the crispy sage leaves over everything.
Add toasted pecans, pomegranate seeds, and orange slices if you’re feeling fancy.
Sprinkle with flaky salt right before serving.
Serving Possibilities:
The “wild heart” centerpiece alongside (or instead of) turkey.
With sides like roasted squash, garlic mashed potatoes, or a citrus-fennel salad.
Sockeye beers on the table, obviously, so everyone can taste the echo of the glaze in their glass.
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Main Street Beverage – 212 W Main St, Emmett, ID
Proudly serving Emmett and the Treasure Valley with local deals on beer, wine, seltzers, and more.
QUESTIONS? CONTACT US AT 208-365-3864
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