Mocktail

LAZY MAGNOLIA SOUTHERN PECAN

BELL’S TWO HEARTED ALE

SWEETWATER 420 PALE ALE

LOST FORTY LOVE HONEY BOCK

FLYWAY BLUE WING BERRY WHEAT

OZARK LAGER

SERVED IN OUR LARGE PUFFERFISH – Jamaican Rum, Amaretto, Cranberry

Catch-22

Secret House Blend of Amari, Orange Bitters, Prosecco

Sicilian Nightcap

House Pit-Smoked Bourbon, Demerara Syrup, Black Walnut & Orange Bitters

Smoke Signal

White Rum, Amaro Montenegro, Fresh Lime Juice, Cane Sugar

Italian Daquiri

Tequila Blanco, Benedictine, Chile Liqueur, Orgeat, Fresh Orange and Lime Juice

Fever Dream

London Dry Gin, Braulio, Blueberry Shrub, Fresh Lemon Juice

Moon Garden

Grapefruit Vodka, Apertif, Rhubarb, Blood Orange

Red Lantern

Our beef sausage with sauerkraut and whole grain mustard with a bag of chips

Sausage on a Bun

Two slices of our housemade bologna served with grilled onions and cheese between toasted bread and a bag of chips

Bologna Melt

Fresh ground brisket SMASHED with American cheese and grilled onions

Smashburger

Four tacos of your choice of brisket, sausage or pulled pork

BBQ Tacos

Queso sauce, pico de gallo, sour cream and your choice of brisket or pulled pork

BBQ Nachos

Quesadilla

Our salute to a fast food classic, pulled pork or brisket or ground beef

Crunchwrap

Soppressata, Speck, Housemade Bologna, Beef Sausage, Red Dragon Cheddar, Saint Angel Triple Cream, Smoking Goat

Chatcuterie Board

Chips and Queso

Smoked Catfish Dip

In a large measuring jug or pitcher, pour 1 cup fresh orange juice, 1 cup pineapple juice and 1 cup cranberry juice. Add 2 tablespoons freshly squeezed lime juice. Stir gently to combine.

Measure and combine juices

Add 2 tablespoons simple syrup and 1 teaspoon grenadine (if using) to the juice mixture. Taste and adjust: add up to 1 additional tablespoon simple syrup if you prefer sweeter.

Adjust sweetness

Place 6 fresh mint leaves into a sturdy glass or small bowl. Gently press and twist the leaves with a muddler or the back of a spoon for 5–8 seconds to release aroma — do not over-mash to avoid bitterness. Add the muddled mint to the pitcher with the juice mixture and stir once to incorporate.

Muddle mint

Fill two serving glasses evenly with crushed ice (about 1 cup crushed ice per glass).

Prepare glasses

Pour the juice and mint mixture evenly over the ice in both glasses, filling each about two-thirds full. Top each glass with 1/2 cup club soda or sparkling water (total 1 cup across both glasses). Stir gently once in each glass to combine without flattening the bubbles.

Pour mocktail and add carbonation

Float an orange wheel on each glass and tuck a small sprig of fresh mint against the rim. If desired, drizzle a tiny extra drop of grenadine into the center of each drink for a color gradient effect.

Garnish and finish

fresh orange juice

pineapple juice

cranberry juice

lime juice (freshly squeezed)

simple syrup (1:1 sugar to water)

grenadine (optional, for color & sweetness)

club soda or sparkling water

fresh mint leaves

orange wheel (for garnish)

crushed ice

Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking pan (or spray with nonstick spray) and line the bottom with parchment if desired.

Prepare

In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 3–4 minutes until light and fluffy.

Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Add the vanilla extract and light corn syrup and beat until combined.

With the mixer on low speed, add the dry ingredients in three additions alternately with the milk (begin and end with dry ingredients): dry, milk, dry, milk, dry. Mix just until combined and smooth; do not overmix.

Pour the batter into the prepared 9x13 pan and spread it into an even layer with a spatula. Smooth the top. Bake on the center rack for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is lightly golden.

Remove the cake from the oven and set on a wire rack. While the cake is still hot (but not piping), proceed to spread the pecan filling/topping over it so it melts slightly into the surface.

While the cake bakes, prepare the pecan topping. In a medium saucepan over medium heat combine the unsalted butter, packed light brown sugar, and light corn syrup. Stir continuously until the butter melts and the sugar dissolves, about 3–4 minutes.

Bring the mixture to a gentle simmer, then remove from heat. Carefully stir in the heavy cream, vanilla extract, and kosher salt. The mixture will bubble and steam—stir until smooth and glossy.

Taste the sauce and adjust salt or sweetness as desired. Fold in the chopped toasted pecans until evenly coated.

If the cake is hot from the oven, immediately spoon and evenly spread the warm pecan mixture over the cake so the sauce seeps into the crumb and sets as it cools. If the cake is cooler, warm the sauce briefly before spreading so it remains pourable.

Allow the assembled cake to cool on a wire rack for at least 30 minutes so the topping sets. For cleaner slices, chill the cake 20–30 minutes in the refrigerator before cutting.

Dust lightly with powdered sugar if desired. Cut into 12 equal squares and serve at room temperature or slightly warm. Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days; rewarm gently before serving to soften the topping.

all-purpose flour

granulated sugar

baking powder

fine salt

unsalted butter, softened

large eggs

whole milk

vanilla extract

light corn syrup

unsalted butter

packed light brown sugar

heavy cream

pure vanilla extract

kosher salt

toasted pecan halves, chopped

powdered sugar (optional, for dusting)

butter for pan (or nonstick spray)

Place Bell’s Two Hearted Ale bottles or cans in the refrigerator for at least 2–4 hours prior to serving, aiming for 38–45°F (3–7°C) for best flavor and carbonation.

Chill beer

If desired, chill glasses briefly in the freezer (10–15 minutes) or fill with ice water and dump it out just before pouring to keep beer cold while preserving head.

Using a bottle opener, open each bottle (or pop the can). Hold the glass at a 45° angle and pour the beer gently down the side until the glass is half full. Gradually straighten the glass and pour into the center to create a 1–1.5 inch (2.5–4 cm) head. Repeat for each serving.

Open and pour

If you like a bright citrus note with your ale, slip one lemon or orange slice onto the rim of each glass or squeeze a small twist over the beer and drop it in. Two Hearted is hop-forward and citrus garnish is optional—use sparingly so you don't overwhelm the beer.

Add garnish (optional)

If serving multiple guests from a pitcher, add 1–2 cups of ice to a clean pitcher only if you want the beer extra cold and slightly diluted. Transfer chilled beer into the pitcher and stir gently once. Pour into chilled glasses as above.

Pitcher service (optional)

Ensure you have a clean pitcher, glasses, and bottle opener ready before guests arrive. Rinse glassware with cold water to help preserve head and aroma. Use a bottle opener to remove caps cleanly.

Bell’s Two Hearted Ale (bottle or can)

Lemon or orange slice

Ice (if serving very cold in a pitcher)

Pitcher

Beer glasses (pint or tulip)

Bottle opener

Heat 4.5 gallons of brewing water to about 165°F (74°C) to achieve a mash temperature of 152°F (67°C) when grains are added. Adjust target strike temp based on equipment thermal mass.

Heat Strike Water

Add the crushed pale malt, pilsner malt, crystal 10L and carapils to the mash tun. Slowly pour in the strike water while stirring to avoid dough balls. Stabilize mash at 152°F (67°C) and hold for 60 minutes. This produces a balanced body with moderate fermentability suited to a classic pale ale.

Mash In

Raise the mash temperature to 168°F (76°C) and hold for 10 minutes to improve lautering (optional).

Mash Out

Sparge with enough water at 168°F (76°C) to collect approximately 6.0–6.5 gallons of wort in the boil kettle (adjust depending on equipment losses). Aim for pre-boil gravity around 1.048–1.052 (12–13°P).

Sparge

Bring the wort to a vigorous, rolling boil. Watch for boil-overs during the first 5–10 minutes.

Bring to a Rolling Boil

At the start of the 60-minute boil, add 0.75 oz Columbus (CTZ) hops. Boil for 60 minutes total.

60-minute Bittering Addition

With 10 minutes remaining in the boil, add Irish Moss or Whirlfloc (1 tsp). Also add 0.5 oz Simcoe and 0.5 oz Citra at 10 minutes to build flavor and some aroma.

10-minute Flavor/Aroma Additions

At flameout, turn off the heat and add the remaining 0.5 oz Simcoe and 0.5 oz Citra directly to the hot wort. Create a gentle whirlpool and let sit for 15–20 minutes to extract hop oils without adding excessive bitterness.

Whirlpool/End-of-Boil

Rapidly chill the wort to about 68°F (20°C) using an immersion chiller, counterflow chiller, or ice bath. Cooling quickly reduces the chance of DMS and sets hop aroma.

Cool Wort

Transfer chilled wort to a sanitized fermenter, leaving behind as much trub as possible. Top up with water to reach a total volume of 5.0 gallons if necessary, and gently aerate by splashing or using an aeration stone for a few minutes.

Transfer to Fermenter

Pitch the prepared American ale yeast (or sprinkle the dry yeast directly) into the wort at 66–68°F (19–20°C). If using a liquid yeast, ensure you have an adequate starter for healthy fermentation.

Pitch Yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous activity slows and specific gravity drops steadily. This yeast works well in this range to preserve clean esters and highlight hop character.

Primary Fermentation

If gravity is near final after 5–7 days but still active, allow fermentation to continue for another 3–5 days. Raise temperature to 68–70°F (20–21°C) for 24–48 hours near the end to help clean up any diacetyl (optional).

Secondary / Diacetyl Rest

After primary fermentation has mostly completed (typically day 5–7), add 0.75 oz Simcoe and 0.75 oz Citra directly to the fermenter for dry hopping. Maintain fermentation temperature around 66–68°F (19–20°C).

First Dry Hop

Leave the dry hops in contact for 3–5 days for bright hop aroma. Avoid longer contact (over 7 days) to minimize grassy or vegetal flavors.

Dry Hop Contact Time

After dry hopping and when fermentation is complete, cold crash the fermenter to near 35–40°F (2–4°C) for 24–48 hours to help clarify the beer and drop hop particles and yeast.

Cold Crash (optional)

Boil 3.5 oz (about 100 g) corn sugar in 1 cup (240 ml) of water for 5 minutes, cool and add to sanitized bottling bucket. This quantity targets approximately 2.3–2.5 volumes of CO2 for a pale ale at typical conditioning temperatures. Adjust priming sugar if fermenter was cold or beer already has residual carbonation.

Prepare Priming Sugar

Rack beer gently from the fermenter into the bottling bucket on top of the priming solution, avoiding picking up heavy trub. Bottle into sanitized bottles or transfer to a keg. Cap or seal and condition at 68°F (20°C) for 10–14 days for bottles, or carbonate in keg to desired volumes (2.3–2.6 vols) and lager/condition for a few days.

Bottle or Keg

After carbonation, chill bottles/keg and let condition for an additional 1–2 weeks for flavors to meld and hop aroma to integrate. This beer is best enjoyed fresh to showcase hop character.

Maturation

Target final gravity: 1.010–1.012 (approx. 4.5–5.0% ABV). If OG or FG differs, adjust future recipes: more base malt for higher OG, more crystal for additional body, increase dry hop weight for stronger aroma. Keep notes on fermentation temps, hop batch/alpha acids and timing for consistency.

Pale Malt (2-row)

Pilsner Malt

Caramel/Crystal Malt 10L

Carapils (Dextrine Malt)

Corn Sugar (Dextrose) — priming

Columbus (CTZ) - bittering

Simcoe - flavor/aroma

Citra - flavor/aroma

Simcoe - dry hop

Citra - dry hop

American Ale Yeast (Safale US-05 or Wyeast 1056/White Labs WLP001)

Yeast Nutrient (optional)

Irish Moss or Whirlfloc (optional, clarity)

Brewing Water (filtered) — total strike and sparge

Water for top-off (if needed)

Campden Tablet (optional, for chlorine/chloramine removal)

Heat 3.5 gallons of brewing water to approximately 164°F (73°C). This accounts for mash temperature drop when grains are added.

Heat strike water

Add the crushed grains (Pilsner, Munich, Honey malt, Caramunich, Melanoidin, and wheat if using) to the strike water and stir to avoid dough balls. Target mash temperature 152°F (67°C). Maintain this temperature ±2°F for 60 minutes.

Mash-in

After 60 minutes, raise the mash to 168°F (76°C) by adding 0.5 gallon of near-boiling water or direct gentle heating. Hold for 10 minutes to stop enzymatic activity and improve runoff.

Mash out

Recirculate (vorlauf) until wort runs clear, then sparge with enough water at 170°F (77°C) to collect ~6.5 gallons of wort in the kettle (adjust volume for boil off and final batch size of ~5 gallons).

Bring the wort to a vigorous boil. Total boil time: 60 minutes.

Boil

At 60 minutes remaining (start of boil) add 0.5 oz Hallertau (or chosen noble hop) for bittering.

Bittering hop addition

With 10 minutes left in the boil, add 0.5 oz Hallertau for flavor/aroma and add Irish moss or Whirlfloc if using.

Late hop addition

Turn off heat with 5 minutes left in the boil. Allow the wort to settle for a minute (avoid a rolling boil when adding honey to preserve delicate aromatics). Sanitize a container and gently warm the 2 lbs of honey to reduce viscosity (do not overheat above ~120°F). Stir the honey into the hot wort to fully dissolve. If you prefer more honey aroma, add half at 5 minutes and half in the fermenter (see fermentation step).

Honey addition

After the boil, chill the wort rapidly to yeast pitching temperature (48-55°F / 9-13°C for lager yeasts; if you plan a warm fermentation like a cold ale-style lager, see yeast instructions). Aim to get to ~50°F (10°C) within 30-60 minutes using an immersion chiller or ice bath.

Cooling

Transfer the cooled wort to a sanitized fermenter. Top up with sterile water to reach 5 gallons if needed. Aerate the wort by shaking, splashing, or using pure oxygen to achieve adequate dissolved oxygen for lager yeast.

Transfer and oxygenate

Pitch the rehydrated or properly prepared pack/vial of German lager yeast at about 48-55°F (9-13°C). If using a lager schedule, keep fermentation in this range for primary fermentation.

Pitch yeast

Allow primary fermentation to proceed for 7-14 days at 50-55°F (10-13°C) until activity slows and final gravity approaches expected range (target FG ~1.010-1.014 depending on attenuation).

Primary fermentation

If fermenting low (near 50°F), raise the temperature to 60-65°F (15-18°C) for 2-3 days near the end of fermentation to help clean up diacetyl.

Diacetyl rest

After fermentation and diacetyl rest, gradually lower temperature to 35-40°F (2-4°C) and lager for 3-6 weeks to clarify and smooth the beer. If you split honey additions, add remaining honey in secondary before cold crash to preserve aroma (ensure honey is minimally heated and sanitized).

Cold crash / lagering

If using the optional 0.25 oz Hallertau, add it during the last 3-5 days of lagering at ~40-50°F to impart a subtle floral hop aroma that complements the honey.

Optional dry hopping (aroma)

When lagering is complete and beer is clear, prepare priming sugar (4 oz in 2/3 cup boiling water) and cool. Sanitize bottles, caps, and siphon equipment.

Prepare for bottling

Rack beer into a bottling bucket, gently mix in the cooled priming sugar solution, then fill and cap bottles. Expect natural carbonation in 2-3 weeks at ~68°F. For kegging, carbonate to ~2.2-2.6 volumes CO2.

Bottling

After carbonation, condition bottles at cellar temperature for 1-2 weeks for maturation. Serve chilled (45-50°F) in a tulip or dimple mug to showcase the malt and honey character. Expect color amber-copper, ABV roughly 6-7% depending on exact extract and attenuation.

Mocktail

Lazy Magnolia Southern Pecan

Bell’s Two Hearted Ale

Sweetwater 420 Pale Ale

Lost Forty Love Honey Bock

Flyway Blue Wing Berry Wheat

Ozark Lager