A refreshing and crisp white wine cocktail crafted with vodka, fresh fruit, white peach syrup and bright citrus notes.

White Peach Sangria

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

Super dry, incredibly crisp and refreshing.

In a large pot, combine 5 cups of Pale Malt and 1 cup of Caramel Malt with 5 liters of filtered water. Heat the mixture to 65-68°C (149-155°F) and maintain this temperature for 60 minutes to allow the sugars to extract from the grains.

Mashing

After mashing, sparge the grains by rinsing them with another 2 liters of hot water (around 75°C or 167°F) to collect the wort. The total volume of wort should be approximately 6-7 liters.

Sparging

Bring the collected wort to a boil. Once boiling, add 2 tablespoons of Hallertau Hops and boil for 60 minutes.

Boil the Wort

In the last 15 minutes of the boil, add 1 tablespoon of Saaz Hops to the wort.

Add Saaz Hops

Once the boil is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches around 12°C (54°F).

Cooling

Transfer the cooled wort to a fermentation vessel and pitch 1 tablespoon of Lager Yeast. Seal the vessel with an airlock.

Pitch Yeast

Allow the beer to ferment at a consistent temperature of around 12°C (54°F) for 2-3 weeks until fermentation is complete.

Primary Fermentation

After primary fermentation, lower the temperature to near freezing (0°C or 32°F) and condition the beer for another week to enhance clarity and flavor.

Cold Conditioning

Pale Malt

Caramel Malt

Hallertau Hops

Saaz Hops

Lager Yeast

Filtered Water

Lucky Saint Unfiltered Lager

Pork Rib-eye

Sixth Rib-eye

Chilli Hollandaise

10 Hour Ash Roasted Sweet Potato

Broccoli & Walnut Salad

Pork Rib Eye Chop

Make Lucky Saint Unfiltered Lager Recipe in just 3h . Super dry, incredibly crisp and refreshing.

Lucky Saint Unfiltered Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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