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Apr 27, 2023 • Beverage Updates + Releases

Orange Crushin' It is back!

It’s orange, delicious and is finally back for you to crush ALL. SUMMER. LONG.

The secret is out! We’ve read your DMs, comments and emails about whether or not we’ll be bringing back Orange Crushin' It and we’re happy to announce it’s long awaited return. Starting Friday, April 28th Orange Crushin' It will be available on draft in our Tasting Room and to-go in 6-packs in our Brewtique, with distribution in New Jersey, Delaware and Pennsylvania to follow in the coming weeks.

Our OG, Orange Crushin' It, was the first ever fruit IPA in our Crushin' It series. The story of how it came to life is a good one, so strap in.

Crushin' It was born from an internal homebrew contest in 2018 and was wildly popular. We decided to bring it back a year later for distribution in a 6-pack of 12 oz. cans, with an entirely new design. What started off as a limited edition beer of only 100 cases has grown into one of our most popular beers to date!

Our Orange Crushin’ It’s flavor is one of a kind. With Citra, Mosaic, and Azacca hops blending together to accentuate the fresh flavors of orange juice, Crushin' It is dry, approachable, and perfectly balanced. Relax in the sand or enjoy a no shower happy hour. This beer is best paired with good friends, sunshine, and SPF 30.

What’s one thing that people love to do when they’re with family and friends? Eat, of course! JP Thomas (Brewer by day, Culinary Specialist by night) but together some mouth-watering food pairings that go great with Orange Crushin' It.

[Ed note: hopefully you’re reading this blog post after lunch, or else your stomach will start growling just like ours currently is.]

Grilled Gazpacho

  • 1 green squash - slice 1/4" thick
  • 1 yellow squash
  • 1 red onion
  • ½ eggplant
  • 2 bell peppers. Deseed and slice in half
  • 2 portabellas. Remove gills
  • 1 cucumber- diced, DO NOT GRILL
  • 4 T cilantro- chopped
  • 2 T basil- chopped
  • 2T- parsley- chopped
  • ¼ C- olive oil
  • 1 T- cumin
  • 2 tsp- coriander
  • To taste- cayenne pepper
  • To taste- salt and pepper
  • 2-3 limes- zested and juiced
  • Tomato juice


Season mushrooms and sliced vegetables with salt and pepper. Toss in oil to coat, then place on a hot grill. Grill for 2 to 3 minutes until firm but tender. Allow vegetables to cool, set aside 1/4 and dice. Puree the remaining 3/4 of the grilled vegetables using tomato juice to help smooth the mixture. Stir in herbs, olive oil, lime zest and juice, season with cumin, coriander, cayenne, salt and pepper. Add cucumber, diced vegetables then thin with tomato juice to the consistency of your liking. Chill for at least 2 hours

Citrus Shrimp Skewers

  • 12 wooden skewers
  • 1 orange- zested, juiced
  • 1 lemon- zested, juiced
  • 2 limes- zested, juiced
  • 3 extra large shrimp- deveined
  • 3 garlic cloves, minced
  • ¼ C olive oil
  • 1 tsp crushed red pepper
  • 2 tsp parsley, chopped
  • 1 tsp chives, chopped
  • To taste- salt and pepper


Soak skewers in water for at least 20 minutes. The shrimp, all personal preference, if leaving shells on, cut the back of the shell. Otherwise peel shrimp leaving tails on. In a bowl, combine zest, juice, garlic, herbs, red pepper, olive oil and season with salt and pepper. Set a small portion of marinade aside for the finished product. Add shrimp to a bowl and toss in marinade. Let sit for 10 minutes. Remove shrimp from marinade and thread 4 or 5 shrimp per skewer. Grill over high heat 2 to 3 minutes per side. Remove from heat and drizzle with reserved marinade.


Grilled Chicken with Fennel Salad

  • 4 chicken breast
  • 2 oranges- zested, juiced
  • 1 lemon- zested, juiced
  • 2T basil, chopped
  • 3T dijon mustard
  • 2 bulbs fennel, sliced thin
  • 3 oranges, segmented
  • 3T fennel fronds (tops) chopped
  • 4T mint, chopped
  • ½ c olive oil
  • 1 tsp garlic, chopped
  • Salt and fresh cracked black pepper


In a bowl, whisk together orange juice, lemon juice and zests, mustard, herbs. Slowly whisk in olive oil to make a vinaigrette, season with salt and fresh cracked pepper. In a container, add chicken breast, garlic and ½ the vinegarette and allow to marinate for 2 hours. Grill chicken over medium high heat for 6 to 8 minutes a side, until no pink inside, you can finish in an oven if necessary. In a bowl, toss fennel, orange segments and fronds with dressing. Slice chicken and top with fennel salad

Mojo Pork

  • 1 (6-8lb) Pork shoulder( boneless)
  • 8 garlic cloves, diced
  • 2 tsp cumin
  • 2 tsp fresh black pepper
  • 2 tsp dried oregano
  • 2 tsp onion powder
  • To taste- Kosher Salt
  • 2 oranges zested, juiced
  • 4 limes zested, juiced
  • ¼ C olive oil


Combine all ingredients in a bowl to make marinade. Set aside half. In a large ziplock bag or container pour marinade over Pork allow to marinade for at least 2 hours up to over night. Preheat oven 350. Place pork shoulder in a roasting pan with the marinade loosly cover with foil and cook for 3 hrs. Remove foil and continue to roast for 2 to 3 hrs until no resistance with a fork and pork is golden brown. Remove Pork and allow to cool, any remaining dripping reserve. Shredd pork, add remaining dripping and marinade.

The KEY ingredient to every one of these dishes:

Make sure to enjoy them all with a can of Crushin' It!