October Beverage Deals in Emmett: October 7th to 20th

MSB

9 hours ago

5 min read

Fall Beverage Deals In Emmett

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

Sales valid: October 7th - 20th

Autumn collage of Main Street in Emmett, Idaho, with a couple walking and grilled meal plus berry drinks on a sunset patio

October 7th to 20th

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

QUESTIONS? CONTACT US AT 208-365-3864

Fresh New Deals for the First Days of Fall 🍂🍎

Fall has officially arrived in Emmett, but Southwest Idaho is giving us a beautiful stretch of Indian summer before the colder days settle in. The afternoons are still warm and golden, while the evenings bring just enough chill to reach for a favorite sweater and linger a little closer to the fire.

Across the valley, fall colors are beginning to appear in brilliant oranges, warm yellows, and deep reds. Orchards and gardens are wrapping up the harvest, leaves are beginning to scatter across lawns and sidewalks, and the softer October light makes being outside especially inviting. 🍂🍎

It is perfect weather for taking dinner outdoors, firing up the BBQ, and inviting friends over for a weekend of football. Put on your favorite sweater, gather around the patio or backyard table, turn on the BSU game, and settle in with good friends, favorite drinks, and something delicious coming off the grill. 🏈🔥🍻

From October 7 through October 20, Main Street Beverage has a fresh round of New Deals ready for these beautiful early-October days. Stop by the store and stock up for weekend football BBQs, backyard dinners, evenings around the fire, or an easy autumn get-together with friends.

Check out our newest fall recipes, created for exactly this kind of Southwest Idaho evening. We’re bringing orchard flavors, warm spices, seasonal fruit, smoky BBQ favorites, and a little inspiration from the beverage aisle to the table. 🍎🍷. The days may still have a touch of summer warmth, but the colors, crisp evenings, football games, and sweaters say fall is most definitely here.

So fire up the grill, pour something you love, invite a few friends over, and enjoy this beautiful little stretch of the season while it lasts. 🍁🔥🏈

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 Henry Weinhard’s Apple-Beer BBQ Pork Chops with Caramelized Apples & Onions, a smoky-sweet October supper made for those lingering warm fall days in Southwest Idaho. Thick pork chops hit the grill with an apple-beer glaze, then are topped with buttery caramelized apples and onions for just the right touch of autumn. It’s perfect for a weekend football BBQ, dinner with friends beneath the patio lights, or one of those golden October evenings when the grill is still hot, the leaves are turning orange and red, and everyone reaches for a sweater as the sun goes down. 🍎🔥🍺🍂

Grilled pork chops with apples and onions on a patio table, beer bottles and grill beside a glowing autumn mountain sunset. — Henry Weinhard's Apple - Beer BBQ Pork Chops

🍎 Henry Weinhard’s Apple-Beer BBQ Pork Chops

with Caramelized Apples & Onions

These smoky grilled pork chops bridge summer barbecue and October comfort food. Henry Weinhard’s beer goes into a simple apple-maple glaze that gets sticky and caramelized over the grill, while warm apples and onions make the whole plate feel unmistakably fall.

Serves: 4Prep:

15 minutes

Cook: 20–25 minutes

Ingredients

4 thick-cut boneless or bone-in pork chops
1 bottle Henry Weinhard’s beer
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and black pepper
1 tablespoon butter
1 large apple, thinly sliced
1 small yellow onion, thinly sliced
1 teaspoon brown sugar
Fresh thyme, optional

Directions

In a small saucepan, combine ¾ cup Henry Weinhard’s beer, maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika and garlic powder. Bring to a gentle simmer and cook for 8–10 minutes, until slightly reduced.
Season the pork chops generously with salt and pepper. Grill over medium-high heat for about 4–6 minutes per side, depending on thickness, until they reach an internal temperature of 145°F.
During the final few minutes of grilling, brush the chops generously with the beer glaze, turning once or twice so the glaze caramelizes without burning.
Meanwhile, melt butter in a skillet. Add the apple, onion and brown sugar. Cook over medium heat for 8–10 minutes until golden and tender. Add a splash of the remaining beer if the pan becomes dry.
Spoon the warm apples and onions over the grilled pork chops and finish with a little fresh thyme.

Serve it with: roasted potatoes, grilled sweet potatoes or a crisp cabbage-and-apple slaw.

Then pour a glass of Ste. Chapelle Blackberry Harvest Sangria with Apple, Orange & Cinnamon, a cool evening cocktail filled with the flavors of an Idaho October. Juicy blackberries mingle with crisp apple, bright orange, a touch of maple and warming cinnamon, creating a sangria that feels just right when the afternoon has been warm but the evening air begins to cool. Pour it over ice, gather around the patio lights, and enjoy that beautiful little space between summer BBQ season and cozy fall nights. 🍷🍎🫐🌙

Two autumn recipes inspired by Southwest Idaho’s lingering warm days, brilliant fall colors, backyard BBQs, football weekends, and evenings that finally call for a favorite sweater.

Because October doesn’t mean putting away the grill. Sometimes fall is best enjoyed outside, with something sizzling over the fire and something delicious poured into your glass. 🍂🔥🍷

Autumn sangria pitcher and glasses with fruit and cinnamon on a rustic table at sunset, mountains and a firepit glowing behind — **Ste. Chapelle Blackberry Harvest Sangria with Apple, Orange & Cinnamon**

🌙 Ste. Chapelle Blackberry Harvest Sangria

with Apple, Orange & Cinnamon

This is an evening sangria rather than a hot-weather patio drink: dark berries, crisp apple, citrus and cinnamon, served cold while the grill is still warm and October settles over the backyard. It can be made by the pitcher, which makes it perfect for an outdoor BBQ with friends.

Makes: 6–8 glasses

Prep: 10 minutes + chilling

Ingredients

1 bottle Ste. Chapelle wine
1 cup fresh or frozen blackberries
1 crisp apple, thinly sliced
1 orange, thinly sliced
2 tablespoons maple syrup
2 cinnamon sticks
½ cup sparkling water or club soda
Ice
Fresh rosemary or additional blackberries for garnish, optional

Directions

Add the blackberries to the bottom of a pitcher and gently muddle a few of them, leaving most whole.
Add the apple, orange, maple syrup and cinnamon sticks.
Pour in the Ste. Chapelle wine and stir gently.
Refrigerate for at least 1 hour, or up to 4 hours, allowing the fruit and cinnamon to infuse the wine.
Just before serving, add the sparkling water.
Pour over ice and garnish each glass with blackberries, an apple slice or a small rosemary sprig.

“October in Southwest Idaho has one foot in summer and the other firmly planted in fall. The grill is still going, the afternoons are warm, and then evening arrives with cool air, changing leaves and just enough chill to make dinner outside feel special.” 🍎🍂🔥