Our artisanal sourdough toast is perfectly crisped to golden brown, offering a delightful balance of tangy flavor and chewy texture, ideal for any spread or topping.

Sourdough Toast

low roasted brisket / black beans / candied bacon

Brisket Chili

Synaptic IPA / Nepenthe Brewing Co. / Baltimore, MD / 4.5%

Cerebra

Wyndridge Ciders

American IPA / Jailbreak Brewing Co./Laurel, MD / 6.7%

Clearly Righteous

Pale Ale / Three Floyds Brewing LLC / Munster, IN / 6.5%

Zombie Dust

Hazy IPA / Troegs Brewing / Hershey, PA / 6%

Graffiti Highway

Session Sour / Evolution Craft Brewing Co. / Salisbury, MD / 4.7%

Day Crush

Seaquench Ale

Session Sour / Dogfish Head / Milton, DE / 4.9%

Dirt Wolf

Muddled Premium Cherry + Orange, Four Walls Whiskey, Raspberry Syrup, Soda Splash, Orange Bitters + Vanilla Cin. Rock Candy

The Legend

Fried Egg / American / Sun-Dried Tomato Aioli / Toasted Sourdough + Brunch Potatoes

Bacon Egg & Cheese

Sip Smith Strawberry Gin, Strawberry Puree, Cranberry, Soda Water + Lime Wheel

Gin-N-Juice

Ciroc Limonata, Rockey’s Botanical, Prickly Pear, Lemon Juice, Soda, Honey Syrup, Lemon Wheel + Mint

Mrs. B's Knees

Seasonal Flying Dog Killer Hard Tea

Lager / Troegs Brewing / Hershey, PA / 5.5%

Little Nator

Deep Eddy Iced Tea, Peach Syrup, Simple, Lemon Juice, Ginger Ale, Lemon Wheel + Mint

Peach Tease

Apple Cider / Nellysford Cidery / Nellysford, VA / 4.7%

Bold Rock Apple

Mix five of our seasonal seltzers in a bucket!

Mix N' Match Bucket

White Claw Seltzers

Orange Hefeweizen / Jailbreak Brewing Co. / Laurel, MD / 5.6%

Feed The Monkey

Buchanan’s Pineapple Blend, Vanilla Simple Syrup + Cherry Bitters

Pineapple Upside Down Old Fashioned

21 Seeds Cucumber Jalapeno Tequila, Orange Juice, Liquid Alchemist Grenadine, Orange Wheel + Cherry Pick

Cellar Sunrise

Svedka Clementine Vodka, Lime Juice, Ginger Beer + Orange Wheel

Oh Sweet Clementine Mule

Preheat a toaster or a skillet over medium heat. Place the slices of sourdough bread in the toaster or on the skillet.

Toast the Bread

Once the bread is toasted to your desired level of crispiness, remove it from the toaster or skillet. Spread butter over the hot toast while it's still warm.

Butter the Toast

Sprinkle a pinch of salt over the buttered toast for added flavor.

Add Salt

If desired, add your favorite toppings such as sliced avocado, jam, or cheese to complete your sourdough toast.

Add Optional Toppings

Sourdough bread

Butter

Salt

Optional toppings (e.g., avocado, jam, cheese)

Preheat your oven to 300°F (150°C). Rub the brisket with olive oil, salt, black pepper, chili powder, and cumin. Place it in a roasting pan and cover with foil. Roast for about 3 hours or until tender.

Prepare the Brisket

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.

Cook the Vegetables

Once the brisket is done, shred it and add it to the pot with the sautéed vegetables. Mix in black beans, tomato sauce, beef broth, bay leaf, and bring to a simmer.

Combine Ingredients

Let the chili simmer on low heat for 30-45 minutes, stirring occasionally. Adjust seasoning with salt and pepper as needed.

Simmer the Chili

In a skillet, cook the bacon until crispy, then sprinkle with brown sugar and continue cooking until caramelized. Chop into pieces.

Prepare Candied Bacon

Remove the bay leaf from the chili. Serve hot, garnished with candied bacon.

Serve

Brisket

Black Beans

Candied Bacon

Onion

Garlic

Bell Pepper

Tomato Sauce

Chili Powder

Cumin

Olive Oil

Black Pepper

Beef Broth

Bay Leaf

Heat 5 liters of water to 70°C (158°F). Add the pale malt, crystal malt, and carapils malt to the water and maintain the temperature for 60 minutes.

Mashing

After mashing, sparge the grains with hot water (around 75°C/167°F) to collect around 6 liters of wort.

Sparging

Bring the wort to a boil. Once boiling, add the Citra hops, Mosaic hops, and Simcoe hops. Boil for 60 minutes.

Boiling

Cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale yeast. Seal the vessel and allow it to ferment for 1-2 weeks at 18-22°C (64-72°F).

Fermentation

After fermentation is complete, prepare a priming sugar solution by dissolving 0.5 cups of priming sugar in boiling water. Add this to the bottling bucket. Transfer the beer to the bottling bucket, mix gently, and bottle the beer.

Bottling

Let the bottles condition at room temperature for 1-2 weeks before refrigerating and serving.

Conditioning

Pale Malt

Crystal Malt

Carapils Malt

Hops (Citra)

Hops (Mosaic)

Hops (Simcoe)

Yeast (American Ale)

Water

Priming Sugar

Wash, core, and chop the fresh apples into small pieces.

Prepare the Apples

In a large pot, combine the chopped apples and water. Bring to a boil and then reduce to a simmer. Cook for about 30 minutes until the apples are soft. Mash the apples to extract the juice.

Juicing

Strain the apple mixture through a fine mesh sieve or cheesecloth into a clean container to separate the juice from the pulp.

Strain the Juice

In a fermentation vessel, mix the strained apple juice with granulated sugar, lemon juice, cinnamon sticks, cloves, and yeast.

Cover the fermentation vessel with a cloth and let it sit at room temperature for 1-2 weeks, stirring daily. Taste regularly to check on the fermentation process.

Once fermentation is complete, transfer the cider into clean bottles, leaving some space at the top. Seal with caps.

Refrigerate the bottles for at least 24 hours before serving. Serve chilled and enjoy your homemade cider!

Chill and Enjoy

Fresh apples

Granulated sugar

Yeast (cider or champagne)

Cinnamon sticks

Cloves

Lemon juice

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the Pale Malt, Crystal Malt, and Flaked Corn into a grain bag and steep in the hot water for 60 minutes, maintaining a temperature of around 150-155°F (65-68°C). Remove the grain bag and allow it to drain into the kettle.

Bring the wort to a boil and add Cascade hops. Boil for 60 minutes, adding Citra hops with 15 minutes remaining, and Simcoe hops with 5 minutes left.

After the boil, cool the wort quickly using a wort chiller or an ice bath to around 70°F (21°C). Transfer the cooled wort into a sanitized fermentation vessel.

Pitch the yeast into the cooled wort and seal the fermentation vessel with an airlock. Allow it to ferment at a stable temperature (around 68-72°F or 20-22°C) for about 2 weeks.

After fermentation is complete, dissolve the priming sugar in a small amount of boiled water and add it to the beer. Bottle and cap the beer, then let it carbonate at room temperature for about 1-2 weeks.

Chill your Clearly Righteous IPA and serve in a glass. Enjoy responsibly!

Enjoy

Flaked Corn

Cascade Hops

Citra Hops

Simcoe Hops

Heat water to 165°F (74°C) and add the pale malt and crystal malt. Maintain a temperature of 150°F (65°C) for 60 minutes, stirring occasionally.

Mashing the Grains

After mashing, rinse the grains with hot water (170°F/77°C) until you collect about 6 gallons of wort.

Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, adding Amarillo hops and Irish Moss in the last 15 minutes.

Boiling the Wort

Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a fermentation vessel and pitch the yeast. Seal with an airlock and ferment for 1-2 weeks at a temperature of 68-72°F (20-22°C).

Once fermentation is complete, dissolve priming sugar in a small amount of water and add it to the beer before bottling. Bottle the beer and let it carbonate for an additional 1-2 weeks.

Once carbonated, chill the beer and serve. Enjoy your homemade Zombie Dust!

Amarillo Hops

Irish Moss

Heat 5 liters of water to 165°F (74°C) and add the pale malt, flaked oats, and caramel malt. Stir well and hold at 155°F (68°C) for 60 minutes.

Prepare the Mash

After the mash, sparge with hot water to collect around 6-7 liters of wort.

Sparge the Grains

Bring the wort to a boil and add the Citra hops. Boil for 60 minutes, adding Mosaic hops at 15 minutes remaining and Amarillo hops at 5 minutes remaining.

Boil the Wort

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

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel, add the yeast, and seal with an airlock. Let ferment for 1-2 weeks at 68°F (20°C).

After fermentation, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle and cap the beer, then let it carbonate at room temperature for 1-2 weeks.

Chill the bottles and enjoy your homemade Graffiti Highway Hazy IPA!

Flaked Oats

Caramel Malt

Hops (Amarillo)

In a large brew kettle, heat 12 cups of water to around 165°F (74°C). Add the pale malt, wheat malt, and crystal malt into a grain bag and submerge it in the hot water. Maintain the temperature between 150°F to 155°F (65°C to 68°C) for 60 minutes.

After 60 minutes, remove the grain bag and allow it to drain. Sparge the grains with hot water (around 170°F / 77°C) to collect additional sugars. Collect the wort in the brew kettle.

Bring the wort to a boil. Once boiling, add the Citra hops and boil for 15 minutes. Then add the Cascade hops and boil for an additional 5 minutes.

After boiling, cool the wort rapidly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the American Ale yeast over the top. Seal the vessel with an airlock and let it ferment for about 1-2 weeks at room temperature.

After fermentation, add lactic acid to achieve desired sourness. Taste and adjust if necessary. Bottle the beer, leaving some space for carbonation.

Souring

Allow the bottled beer to carbonate at room temperature for another 1-2 weeks.

Carbonation

Once carbonated, refrigerate the bottles. Serve chilled and enjoy your Day Crush session sour!

Chill and Serve

Wheat Malt

Hops (Cascade)

Lactic Acid (for sourness)

In a brew kettle, heat 5 gallons of water to 160°F (71°C). Add the Pilsner malt, flaked corn, and wheat malt to the water, stirring to avoid clumps. Maintain the temperature at 150°F (65°C) for 60 minutes.

After mashing, sparge with additional hot water to collect about 6 gallons of wort in the kettle.

Bring the wort to a boil. Once boiling, add the Citra hops and boil for 15 minutes. Then, add the Eldorado hops and boil for an additional 10 minutes.

Transfer the cooled wort to a sanitized fermenter. Add lactic acid to achieve the desired sourness, then pitch the yeast. Seal the fermenter and allow it to ferment at room temperature for 1-2 weeks or until fermentation is complete.

Once fermentation is complete, bottle the beer with priming sugar to carbonate. Allow the bottles to condition for 2 weeks.

After conditioning, chill the bottles and enjoy your homemade Seaquench Ale!

Enjoy!

Pilsner Malt

Hops (Eldorado)

Lactic Acid

In a large brew kettle, combine the Pale Malt, Wheat Malt, and Flaked Corn with 6 liters of water. Heat the mixture to 152°F (67°C) and maintain this temperature for 60 minutes.

After mashing, sparge the grains with hot water to collect around 5 liters of wort.

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

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

Transfer the cooled wort to a fermentation vessel and pitch the Lactobacillus yeast. Seal and allow to ferment for 3-5 days at room temperature.

After fermentation, add priming sugar to the beer and bottle it. Allow it to carbonate for 1-2 weeks.

Chill the bottles and enjoy your homemade Dirt Wolf session sour!

Hops (Galaxy)

Yeast (Lactobacillus)

In a cocktail shaker, muddle the premium cherries and orange slices together until well mashed.

Muddle Ingredients

Pour in the Four Walls Whiskey and raspberry syrup into the shaker with the muddled fruits.

Add Whiskey and Syrup

Add ice to the shaker, cover, and shake vigorously for about 15 seconds.

Shake It Up

Strain the mixture into a glass filled with ice, leaving room at the top.

Strain and Serve

Top the drink with soda water and add dashes of orange bitters to taste.