8.2% - Weisses Brauhaus G. Schneider & Sohn Gmbh - Germany

Aventinus - Weizenbock

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

Stout - Oyster
10.5% ABV
Barrel aged stout with dutch cocoa, strawberry, and vanilla

Crush the grains (Maris Otter, chocolate malt, black patent, roasted barley, crystal malt) to a medium-coarse consistency. Keep flaked oats whole. Collect measured grain bill.

Prepare grains

Heat 4.5 gallons (17 L) of brewing water to 165°F (74°C). Mash in grains to reach a stable mash temperature of 152°F (67°C). Stir thoroughly to avoid dough balls.

Hold mash at 152°F (67°C) for 60 minutes for a balanced body and fermentability appropriate for a high-gravity stout. Perform a 10–15 minute mashout by raising to 168–170°F (76–77°C) or recirculate to stop enzymatic activity.

Sparge with enough water at 170°F (77°C) to collect roughly 6.5–7.0 gallons of wort (accounting for boil-off) aiming for an expected pre-boil gravity near 1.090–1.100 (target OG ~1.095 for ~10–11% ABV after fermentation and yeast attenuation).

Bring wort to a vigorous boil. Start 90 minute total boil to help with wort concentration and darker color development typical for barrel-aged stouts. Add 1.0 oz East Kent Goldings at 60 minutes remaining for bittering.

With 15 minutes left in the boil, add 0.5 oz East Kent Goldings for aroma. If using lactose, add 1.0 lb lactose with 15 minutes left so it dissolves and stays unfermentable. Sanitize Danish-style cocoa additions separately if planning late addition.

Cool wort rapidly to yeast pitching temperature (approx. 65–68°F / 18–20°C). Transfer to fermenter and aerate vigorously (shaking, oxygenation stone, or aeration setup).

Pitch English ale yeast (2 vials or a properly rehydrated/propagated starter given the high OG) at recommended pitching rate for high gravity beers (consider making a 2–3 L yeast starter or using a large commercial pitch). Target fermentation temp 66–68°F (19–20°C) for clean esters that support chocolate and vanilla.

Primary fermentation: allow active fermentation for 7–10 days or until activity subsides and gravity has dropped strongly (but not to terminal). Aim for a controlled fermentation to avoid excessive fusel alcohols; for this high ABV beer consider a diacetyl rest later if needed.

Prepare adjuncts for secondary conditioning: sanitize Dutch-processed cocoa nibs by steeping 8 oz nibs in 750 ml neutral spirit (vodka) for 3–7 days or by steaming briefly; split vanilla beans lengthwise and scrape seeds; reserve pods. Roast and sanitize oyster shells by baking at 450°F (232°C) for 30 minutes then cool; wrap shells in sanitized cheesecloth if desired to make removal easy.

When primary fermentation is mostly complete (around 7–14 days, when SG is relatively stable), rack beer to secondary / conditioning vessel (or a sanitized oak barrel if barrel-aging in home setup). Add prepared cocoa nib tincture (including spirit), scraped vanilla seeds plus pods, and the oysters (wrap in cheesecloth or sanitize directly) to the secondary. If using fresh/frozen strawberries, macerate them: thaw if frozen, crush/mash lightly and optionally heat to 160°F (71°C) for 10 minutes to pasteurize, then cool and add. Add 4 lbs fresh or frozen strawberries split across primary/secondary additions as desired (for cleaner strawberry vinous character add to secondary; for fermented strawberry aroma add late in primary).

Condition on adjuncts for 3–8 weeks. Taste periodically. Cocoa and vanilla typically integrate over 2–4 weeks; strawberry character may fade or change—3–6 weeks usually gives bright strawberry aroma without overly vegetal notes. Oyster mineral character will be subtle; avoid overpowering—1–4 weeks is typically enough in small shells; remove shells after desired effect to prevent unpredictability.

If using an oak barrel, transfer beer after primary and initial adjunct additions to barrel for extended aging (3–12 months) to develop complexity. Monitor micro-oxygenation and flavor evolution. Vanilla and cocoa should mellow; strawberry will often fade—consider adding restrained additional fruit during barrel aging if fruit character is desired.

If not using a barrel, age in a glass carboy or stainless vessel for at least 6–8 weeks for flavor integration and clearing. Keep at cellar temperature (55–65°F / 13–18°C).

Measure final gravity. For a target ABV around 10.5% with OG ~1.095 and FG ~1.020–1.024, expect approximately 10–11% ABV depending on attenuation. If fermentation stalls before reaching expected attenuation, consider step-feeding simple sugars carefully or using a high-alcohol tolerant yeast.

If bottling, prepare priming sugar (3.5 oz corn sugar dissolved in 8 oz boiling water). Cool, sanitize, and add to bottling bucket. Rack beer gently onto priming solution, gently mix, and bottle. Prime for 2–3 weeks at 68–72°F for carbonation. For kegging, carbonate to ~1.8–2.2 volumes CO2 for a stout mouthfeel; condition 2–4 weeks for flavors to merge.

Age bottles or keg for an additional 2–8 weeks to allow vanilla/cocoa/strawberry to integrate fully; longer aging (months) will round harsh high-ABV edges and harmonize barrel notes if used.

Serve slightly warmer than fridge temp (50–55°F / 10–13°C) in a tulip or snifter to showcase roasted cocoa, vanilla, oyster minerality, and strawberry topnotes. Pour gently to leave sediment behind.

Maris Otter pale malt (2-row equivalent)

Flaked oats

Chocolate malt (450–500L)

Black patent malt

Roasted barley

Caramel / Crystal 60L

East Kent Goldings (or Styrian Goldings) - bittering

East Kent Goldings - aroma

English ale yeast (high-attenuating, alcohol tolerant) - e.g., Wyeast 1318 London Ale III or White Labs WLP007

Dutch (Dutch-processed) cocoa nibs

Vanilla beans (Madagascar)

Fresh (or frozen, unsweetened) strawberries

Oyster shells (cleaned and roasted) — for subtle minerality

Lactose (optional for extra sweetness & body)

Brewing water (adjusted for stout profile)

Calcium chloride (to round malt, optional)

Gypsum (calcium sulfate) (optional, small pinch)

Corn sugar (dextrose) for bottling

Physical/Spiritual/Mental

CZECH – STYLE DARK LAGER

ECKHART

AMBRO

BECKHART

Barleywine - English
9% ABV
Our English barley wine base before we barrel age it for Monsters in the Closet

Invisible Monsters

Belgian Strong Golden Ale
11.4% ABV
BARREL- AGED BELGIAN STRONG ALE WITH OYSTER & TARRAGON

Golden Unicorn

Make Physical/Spiritual/Mental Recipe in just 20h . Stout - Oyster
10.5% ABV
Barrel aged stout with dutch cocoa, strawberry, and vanilla

Physical/spiritual/mental Recipe

Descriptors

Tasting Notes

Food Pairings

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