Tavedo - Vinho da Casa

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 3 gallons of water to 165°F (74°C). Add the pale malt, crystal malt, and flaked wheat to the mash tun.

Mashing

Allow the mash to rest at 150°F (65°C) for 60 minutes.

Mash Rest

Sparge with enough water to collect 6 gallons of wort in the kettle.

Sparging

Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes.

Boiling

Add the Saaz hops in the last 15 minutes of the boil.

Late Hops

Cool the wort quickly to 70°F (21°C) using a wort chiller.

Cooling

Transfer the wort to a fermenter and add the American ale yeast. Ferment for 1-2 weeks.

Fermentation

After 1 week of fermentation, add the apricot puree to the fermenter and gently mix.

Adding Apricot

Once fermentation is complete, bottle the beer with appropriate priming sugar.

Bottling

Allow the bottles to condition for at least 1-2 weeks before enjoying.

Conditioning

Pale Malt

Crystal Malt (40L)

Flaked Wheat

Hops (Cascade)

Hops (Saaz)

Apricot Puree

Yeast (American Ale Yeast)

Water

Apricot Blonde Ale

tonnato, parmesan cheese, calabrian chili pistachio relish

Blistered Sprouting Cauliflower

summer squash, torn basil, toasted hazelnuts, salmoriglio, buerré monte (V)

Strapponi

Stumptown Cold Brew + Tonic

chicken liver pâté, foie gatzatua, pickled vegetable, fruit compote

Pâté + Foie

Ellie’s American Brown Ale

Raspberry Provincial - Fruited Sour

Make Apricot Blonde Ale Recipe in just 3h . dry dock brewing co., denver 5.1%

Apricot Blonde Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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