New Deals |Main Street Beverage, July 15 - 28th
- MSB
- Jul 14
- 5 min read
New Deals for July
Fresh New Offers for July
Sales valid: July 15th - 28th
Hours: Monday - Saturday 7am - 8 pm, Sunday: 10am - 6 pm
QUESTIONS? CONTACT US AT 208-365-3864
Fresh New Deals for the Heart of an Idaho Summer ☀️🍉
July is settling into Emmett with long, sun-filled days, warm evenings, and the unmistakable feeling that summer is in full swing.
The Fourth of July celebrations may be behind us, but summer in Southwest Idaho is far from slowing down. These are the weeks for river days, backyard barbecues, family gatherings, camping trips, and lingering outside long after dinner because the sun simply refuses to call it a night.
From July 15 through July 28, summer is meant to be enjoyed wherever you can find a little shade, a cold drink, and good company. Whether you are loading the cooler for a weekend adventure or gathering everyone around the backyard table for Sunday dinner, having what you need on hand makes those summer moments a little easier.
And we have Fresh New Deals arriving just in time for the heart of the season.
Keep an eye out for New Deals throughout this week's blog, along with a little summer inspiration for making the most of these beautiful Idaho days. ☀️🌿🍉
Featured New Deals
Beverages
Truly 12pk cans $16.49
Busch Light 30pk cans $22.49
Henry Weinhards 18pk cans $12.69
Ste. Chapelle 1.5 L $11.39
Deschutes Brewing 6 pk bottles
So much more in-store.
This round of New Deals also brings a little fresh inspiration to the summer table. Fire up the grill for a Henry Weinhard's Glazed Beef Burger piled high with beer-braised onions, sharp cheddar, and smoky mustard sauce, then cool things down with a Truly Strawberry Watermelon Icebox Shortcake layered with juicy summer fruit, lemon cream, and buttery pound cake. 🍔🍓🍉 Two easy recipes made for long summer weekends, backyard tables, and gathering everyone together for one more bite.
The Snake River Henry Weinhard's Beer Burger 🍔🍺
This burger tastes like a late Idaho summer evening, when the grill smoke hangs over the backyard, the day's heat finally begins to loosen its grip, and a cold Henry Weinhard's is waiting beside the picnic table. Sweet beer-braised onions, smoky mustard, sharp cheddar, and a flame-grilled burger turn a simple backyard meal into something worthy of one more long summer night. 🌾🍺🔥
Henry Weinhard's glazed beef burger with beer-braised onions, sharp cheddar, and smoky mustard sauce
Makes 4 burgers
For the Burgers:
1½ lbs ground beef, preferably 80/20
¼ cup Henry Weinhard's Private Reserve
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
4 thick slices sharp cheddar cheese
4 brioche or potato burger buns
Butter for the buns
For the Henry Weinhard's Beer Onions:
2 large yellow onions, thinly sliced
2 Tbsp butter
¾ cup Henry Weinhard's Private Reserve
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
Pinch of salt
For the Smoky Beer Mustard Sauce:
½ cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp Henry Weinhard's Private Reserve
1 Tbsp barbecue sauce
½ tsp smoked paprika
1 tsp honey
Optional Burger Toppings:
Thick-cut bacon
Crisp lettuce
Sliced tomato
Dill pickles
Crispy fried onions
Make the Beer-Braised Onions
Melt the butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt.
Cook slowly for 10 to 15 minutes, stirring occasionally, until the onions begin to soften and turn golden.
Pour in the Henry Weinhard's, then stir in the brown sugar and Worcestershire sauce. Let the onions simmer until the beer has reduced into a dark, glossy glaze and the onions are soft, sticky, and caramelized.
Try not to eat them directly from the pan. Or do. The burger will forgive you. 😏
Make the Smoky Beer Mustard Sauce
Mix the mayonnaise, Dijon mustard, Henry Weinhard's, barbecue sauce, smoked paprika, and honey in a small bowl.
Refrigerate until you're ready to build the burgers.
Make the Burgers
Combine the ground beef, Henry Weinhard's, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Gently form into four thick patties. Don't overwork the beef or the burgers will become dense.
Heat the grill to medium-high.
Grill the burgers for about 4 to 5 minutes on the first side. Flip and cook until they reach your preferred doneness. During the last minute, top each burger with a thick slice of sharp cheddar and close the grill lid.
Toast the Buns
Butter the cut sides of the buns and place them directly on the grill for 30 to 60 seconds, until golden and lightly charred.
Build the Snake River Burger
Spread smoky beer mustard sauce over the bottom bun.
Add the grilled cheddar burger, then pile on a glorious, unreasonable spoonful of Henry Weinhard's beer-braised onions.
Add bacon, pickles, lettuce, or tomato if desired.
Crown it with the toasted bun and serve while the cheese is still attempting its escape. 🍔🔥
Truly Strawberry Watermelon Icebox Shortcake 🍓🍉☀️
Because Idaho summer deserves a dessert served cold from the refrigerator, piled high with strawberries and watermelon, and carrying just a little sparkle. Truly-soaked summer fruit, bright lemon cream, and buttery pound cake come together in a chilled dessert made for long evenings, backyard tables, and those golden July nights when no one is quite ready to go inside. 🍓🍉☀️✨
Truly Strawberry Watermelon Icebox Shortcake 🍓🍉☀️
A chilled summer shortcake layered with Truly-soaked strawberries and watermelon, lemon cream, and buttery pound cake
Serves 6–8
Ingredients
For the Truly Summer Fruit:
2 cups fresh strawberries, sliced
2 cups seedless watermelon, cut into small cubes
1 can Truly Strawberry Lemonade Hard Seltzer
¼ cup sugar
Juice and zest of 1 lime
1 tsp vanilla extract
Pinch of salt
For the Lemon Cream:
8 oz cream cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
Zest of 1 lemon
1 Tbsp fresh lemon juice
1 tsp vanilla extract
For the Shortcake Layers:
1 large prepared pound cake, cut into cubes
1 cup crushed vanilla wafers
Fresh strawberries
Small watermelon wedges
Fresh mint
Lemon or lime zest
Make the Truly Summer Fruit
Combine the strawberries and watermelon in a large bowl.
Pour 1 cup of Truly Strawberry Lemonade over the fruit. Add the sugar, lime juice, lime zest, vanilla, and a small pinch of salt.
Gently stir and refrigerate for 30 to 45 minutes.
The strawberries will soften and release their juice while the watermelon soaks up the citrusy hard seltzer. You'll end up with a sparkling pink summer syrup at the bottom of the bowl. 🍓✨
Drain the fruit, but save the Truly fruit syrup.
Make the Lemon Cream
Beat the softened cream cheese with the powdered sugar until smooth.
Add the lemon zest, lemon juice, and vanilla.
Slowly pour in the heavy whipping cream and beat until the mixture becomes light, fluffy, and holds soft peaks.
Keep chilled until ready to assemble.
Build the Icebox Shortcake
Place a layer of pound cake cubes in the bottom of a large glass serving bowl or trifle dish.
Spoon a little of the reserved Truly fruit syrup over the cake.
Add a layer of lemon cream followed by a generous layer of Truly-soaked strawberries and watermelon.
Repeat the layers until the dish is full.
Finish with lemon cream and sprinkle the crushed vanilla wafers across the top.
Refrigerate for at least 2 hours before serving. This gives the pound cake time to drink up all that strawberry-watermelon summer goodness.
Just before serving, decorate with fresh strawberries, tiny watermelon wedges, mint leaves, and curls of lemon or lime zest.
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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