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Death By Chocolate Beer Bar Recipe

Death by Chocolate Beer Bars


For the Chocolate Cookie Crust:

9 full-sized chocolate graham crackers

5 Tbsp unsalted butter, melted

For the Filling:

2 (8oz) pkgs cream cheese, room temp

½ c sugar

¼ c light brown sugar, packed

10 oz bittersweet chocolate chips, melted

2 egg yolks

1 Tbsp unsweetened cocoa powder

1 tsp espresso powder

1 Tbsp cornstarch

½ tsp salt

1/3 c PBB Brownie CMS beer

2 tsps vanilla extract

For the Chocolate Ganache:

6 oz semi-sweet chocolate, finely chopped

¼ c heavy cream

¼ PBB Brownie CMS


Preheat oven to 325°F. Add the graham crackers to a food processor, process until just crumbs. Add the melted butter, process until well combined.

Spray a 8x8 pan with cooking spray. Press the graham cracker mixture into the bottom of the pan until well compacted.

In the bowl of a mixer add the cream cheese, beating until well-whipped. Add both kinds of sugars, mixing until well combined. Turn the mixer on low and slowly add the melted chocolate until well mixed. Add the egg yolks, mixing well. Stop the mixer and add the cocoa powder, espresso powder, cornstarch and salt, mix until combined. Add the beer and vanilla extract until just combined. Pour filling into the crust.

Bake for 45” or until edges are set and center is still slightly wobbly, it will set as it cools.

Add the ganache ingredients to a bowl, microwave for 30 sec and repeat until melted and well combined. Pour ganache over the filling.

Refrigerate until chilled, 4 hours or overnight. Best served the next day.