Baked, Fried & Seasoned. Choice of Two Sauces: Ssamjang Mayo, Ale-Mustard Aioli, Lime Aioli, Smoked Chile Sauce, Garlic-Buttermilk Sauce

Sweet Potato Wedges

Founders Backwoods Bastard

Mark Twain Ol Pudd'nhead

Dogfish Head Imperial Stout

Civil Life English Brown Ale

Santa Fe Hipster Union Red

Lazy Magnolia Timber Beast

Southbound Hoplin IPA

Provincial Raspberry

Funkwerks Golden Strong Ale

Squatters Hell's Keep

Frut ACE Cider

Butter Toasted Brioche Bun, Thousand Island, Two Smashed Griddled Angus Beef Patties with Yellow Onion, Muenster Cheese, Fried Pickle Chips, Shredded Lettuce

Fried Pickle Burger

Founders Breakfast Stout

Feature Dessert

Corn Tortilla, House-Made Chicken Chorizo Sausage, Smoked Chile Sauce, Queso Fresco, Pickled Red Onion, Avocado, Cilantro

Sloppy Jose

Chocolate Brownie, Vanilla Ice Cream, Chocolate Sauce, Caramel Sauce, Sweet Whipped Topping

Warm Brownie A La Mode

3 oz. Seasoned Smashed Ground Beef Patty, Brioche Bun, Cheddar Cheese, Pickles

Jr. Cheese Smashburger

Two Flour Tortillas, Asado Marinated-Roasted & Pulled Chicken, Chihuahua Cheese.

Chicken & Cheese Tacos

Seasoned Yellow Corn Tortilla Chips, Melted Cheddar Cheese

Cheese Nachos

Three Flour Tortillas Layered & Stacked with Chihuahua Cheese.

Cheese Quesadilla

Buttery Crispy Brioche SMASHBUN with Two Slices of Cheddar Cheese

Smashbun Grilled Cheese

Flour Tortilla, Shaved Cabbage, 'Boulevard' IPA Marinated Steak, Chihuahua Cheese, Ssamjang Mayonnaise, House-Made Cucumber Kimchi, Toasted Sesame Seeds, Cilantro

Korean Steak

Flour Tortilla, Seasoned Corn Tortilla Strips, Bibb Lettuce, 'BOULEVARD' IPA Marinated Steak, Valentina-Butter Sauce, Chihuahua Cheese, Salsa Fresca, Crema, Cilantro

Walking Steak Taco-Tacos

Preheat your oven to 425°F (220°C). Wash and peel the sweet potatoes, then cut them into wedges that are approximately 1 inch thick.

Prep the Sweet Potatoes

In a large bowl, combine the olive oil, salt, black pepper, paprika, garlic powder, and cayenne pepper. Add the sweet potato wedges and toss until they are evenly coated with the seasoning mixture.

Season the Wedges

Spread the seasoned sweet potato wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.

Bake the Wedges

In a small bowl, mix together the mayonnaise and ssamjang until well combined. Adjust seasoning to taste.

Make Ssamjang Mayo

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and ale until smooth and creamy.

Prepare Ale-Mustard Aioli

In another small bowl, combine the mayonnaise, lime juice, and minced garlic. Mix until smooth.

Prepare Lime Aioli

In a small bowl, mix the sour cream, smoked paprika, and chipotle hot sauce until well blended.

Make Smoked Chile Sauce

In a bowl, combine buttermilk, minced garlic, and chopped parsley. Stir until well mixed.

Prepare Garlic-Buttermilk Sauce

Sweet potatoes

Olive oil

Salt

Black pepper

Paprika

Garlic powder

Cayenne pepper

Mayonnaise

Ssamjang

Dijon mustard

Lime juice

Garlic, minced

Sour cream

Smoked paprika

Chipotle hot sauce

Buttermilk

Fresh parsley, chopped

In a large mash tun, combine the Pale Malt, Crystal Malt, Roasted Barley, and Chocolate Malt with 5 gallons of heated water (around 165°F). Stir well to ensure all grains are soaked.

Prepare the Mash

Allow the mash to rest for 60 minutes at a temperature of around 150°F to convert starches into sugars.

Mash Rest

After the mash rest, sparge the grains with hot water (around 170°F) to collect the wort in the brew kettle.

Sparging

Bring the collected wort to a rolling boil. Once boiling, add the Bittering Hops and boil for 60 minutes.

Boil the Wort

Add the Flavor Hops 15 minutes before the end of the boil.

Add Flavor Hops

Add the Aroma Hops just 5 minutes before the end of the boil.

Add Aroma Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F.

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the Scotch Ale Yeast.

Pitch the Yeast

Seal the fermentation vessel and allow it to ferment in a dark, cool place for 2-3 weeks until fermentation is complete.

Fermentation

Once fermentation is complete, add the Bourbon Barrel Chips to the fermentation vessel for additional aging flavors. Let it sit for another 1-2 weeks.

Add Bourbon Barrel Chips

After aging, siphon the beer into sanitized bottles, leaving some space at the top. Cap the bottles and allow them to carbonate at room temperature for about 1-2 weeks.

Bottling

Once carbonated, chill the beer in the refrigerator and enjoy your Founders Backwoods Bastard!

Chill and Enjoy

Pale Malt

Crystal Malt

Roasted Barley

Chocolate Malt

Bittering Hops (e.g., Nugget)

Flavor Hops (e.g., Cascade)

Aroma Hops (e.g., Amarillo)

Scotch Ale Yeast

Bourbon Barrel Chips

Water

In a large mash tun, heat 3 gallons of water to approximately 165°F (74°C). Add the crushed grains (Pale Malt, Crystal Malt, Chocolate Malt, and Roasted Barley) into the hot water, stirring to ensure even saturation.

Maintain the mash temperature at about 154°F (68°C) for 60 minutes. Stir occasionally to prevent clumping.

Mashing Process

After mashing, sparge the grains with an additional 3 gallons of water heated to 170°F (77°C) to extract sugars, collecting the wort in a brew kettle.

Bring the collected wort to a rolling boil. Once boiling, add the East Kent Goldings hops and continue boiling for 60 minutes.

With 15 minutes remaining in the boil, add the Fuggle hops for flavor and aroma.

Add Fuggle Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath to around 70°F (21°C).

Transfer the cooled wort into a sanitized fermentation vessel, leaving behind any sediment.

Transfer to Fermenter

Sprinkle the English Ale yeast over the surface of the wort and seal the fermenter with an airlock.

Pitch Yeast

After fermentation is complete (about 2 weeks), prepare a solution of priming sugar by dissolving the corn sugar in 2 cups of boiling water. Let it cool.

Prepare for Bottling

Pour the priming sugar solution into the bottling bucket and siphon the beer from the fermenter into the bucket, mixing gently.

Mix Priming Sugar

Fill sanitized bottles with the beer, leaving about 1 inch of headspace, and cap them securely.

Bottle the Beer

Store the bottles at room temperature for about 2 weeks to carbonate. After carbonation, move the bottles to a cool, dark place to age for at least another month before enjoying.

Age the Beer

Crystal Malt (60L)

Crystal Malt (120L)

East Kent Goldings Hops

Fuggle Hops

English Ale Yeast

Corn Sugar

In a large brew kettle, heat 6 gallons of water to approximately 165°F (74°C).

Heat Water

Add the crushed Pale Malt, Crystal Malt, Roasted Barley, Chocolate Malt, and Black Malt to the hot water. Stir well to ensure all grains are fully submerged.

Mash Grains

Maintain the mash temperature around 150-155°F (65-68°C) for 60 minutes, stirring occasionally.

Maintain Temperature

After mashing, sparge the grains with hot water (around 170°F or 77°C) to extract the sugars. Collect the wort in the brew kettle.

Sparge

Bring the wort to a boil. Once boiling, add 1 oz of bittering hops and boil for 60 minutes.

Boil Wort

With 15 minutes left in the boil, add 0.5 oz of flavor hops.

After the boil is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool Wort

Transfer the cooled wort to a sanitized fermentation vessel.

Sprinkle the yeast package over the surface of the wort and seal the fermenter with an airlock.

Dissolve 3 oz of priming sugar in a small amount of boiling water to create a syrup.

Prepare Priming Sugar

After fermentation is complete (about 2-3 weeks), add the priming sugar syrup to the beer in the fermenter, then bottle the beer in sanitized bottles.

Bottle Beer

Cap the bottles and let them carbonate at room temperature for another 1-2 weeks before refrigeration.

Cap Bottles

Crystal Malt (80L)

Black Malt

Hops (Bittering, e.g., Magnum)

Hops (Flavor, e.g., East Kent Goldings)

Ale Yeast (e.g., Wyeast 1056 or Safale US-05)

Priming Sugar (for bottling)

In a large pot, heat 5 gallons of bottled water to approximately 165°F (74°C).

Once the water reaches the desired temperature, add the pale malt, crystal malt, chocolate malt, and roasted barley to the pot.

Add Grains

Maintain the mash temperature around 152°F (67°C) for 60 minutes, stirring occasionally to ensure even distribution.

Mash

After mashing, sparge the grains with hot water to collect around 6 gallons of wort.

Bring the wort to a boil and add the East Kent Goldings hops. Boil for 60 minutes.

With 15 minutes remaining in the boil, add the Fuggle hops.

After the boiling is complete, cool the wort quickly to around 70°F (21°C) using a wort chiller or an ice bath.

Once cooled, transfer the wort to a sanitized fermenter.

Add the packet of English ale yeast to the wort in the fermenter and seal with an airlock.

Allow the beer to ferment at a stable temperature around 68°F (20°C) for 2 weeks.

Ferment

Dissolve 3 oz of corn sugar in 2 cups of boiling water to create a priming solution.

Add the priming solution to the fermenter and gently stir to mix. Then, transfer the beer to sanitized bottles and cap them.

Store the bottles at room temperature for about 2 weeks to allow carbonation to develop.

Carbonate

Crystal Malt (40L)

Bottled Water

In a large brew kettle, heat 5 gallons of water to approximately 165°F (74°C).

Once the water reaches temperature, add the Rye Malt, Pale Malt, and Crystal Malt to the kettle.

Stir the grains well and allow them to steep at 152°F (67°C) for 60 minutes.

After mashing, sparge the grains with hot water to collect approximately 6 gallons of wort.

Bring to Boil

At the start of the boil, add 1 oz of Cascade hops and boil for 60 minutes.

Add Hops

With 15 minutes remaining, add 1 oz of Centennial hops and 0.5 oz of Simcoe hops.

Add Additional Hops

After boiling, cool the wort quickly to approximately 70°F (21°C) using a wort chiller.

Transfer the cooled wort into a fermenter and pitch 1 pkg of American Ale yeast.

Seal the fermenter and allow it to ferment for 1-2 weeks at room temperature.

Clean and sanitize your bottles and caps.

Prepare Bottles

Dissolve 3 oz of priming sugar in 2 cups of boiling water and let it cool.

Add Priming Sugar

Add the cooled priming sugar solution to the beer and bottle it.

Cap the bottles and store them at room temperature for carbonation for 1-2 weeks.

Rye Malt

Cascade Hops

Centennial Hops

Simcoe Hops

American Ale Yeast

Priming Sugar

Collect all the ingredients listed for the Lazy Magnolia Timber Beast cocktail.

Gather Ingredients

Chill a pint glass by filling it with ice water and setting it aside while you prepare the drink.

44 Canteen