Santa Monica Brew Works Witbier 5.3% abv Santa Monica, CA

Allagash White

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

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

A classic ruby ale with deep malt combining rich biscuit and caramel notes 5.0%

Heat 15 liters of water to 68°C (155°F). Add the pale malt, caramel malt, and biscuit malt. Maintain the temperature for 60 minutes.

After mashing, sparge the grains with 5 liters of water heated to 75°C (167°F) to extract sugars.

Bring the wort to a boil. Add the hops and boil for 60 minutes.

After boiling, cool the wort quickly to around 20°C (68°F).

Transfer the cooled wort to a fermentation vessel. Pitch the yeast. Ferment at 10-12°C (50-54°F) for 2 weeks.

After fermentation, bottle the beer with priming sugar. Allow to carbonate for 2 weeks at room temperature.

Chill the beer and enjoy your homemade Stella Artois-inspired ruby ale!

Vanilla gelato, hot espresso, chocolate ganache, whipped cream

Make Stella Artois, Leuven, Belgium Recipe in just 3h . A classic ruby ale with deep malt combining rich biscuit and caramel notes 5.0%