A blend of tropical fruits, fresh juices, and light rum that'll have you running back for another! Order one and relax, we'll do all the running for you!

Rum Runner

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

ABV: 6.2% IBU: 50. Intense citrus and tropical fruits, low bitterness and plenty of haze.

Begin by heating 3 gallons of water to approximately 165°F (74°C). Add the Pale Malt, Caramel Malt, and Flaked Oats to the heated water in your mash tun.

Prepare the Mash

Stir the mash to ensure there are no clumps. Maintain the temperature at around 152°F (67°C) for 60 minutes. This will help convert the starches in the grains into fermentable sugars.

Mash the Grains

After the mash is complete, sparge the grains with 170°F (77°C) water until you collect around 6 gallons of wort.

Sparging

Bring the collected wort to a rolling boil. Once boiling, add 1 oz of Citra Hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add 1 oz of Mosaic Hops, 1 oz of Simcoe Hops, and 0.5 oz of Amarillo Hops.

Add Flavor Hops

After the boil is complete, rapidly cool the wort to around 70°F (21°C) using a wort chiller.

Cool the Wort

Once cooled, transfer the wort to a sanitized fermenter and top up with water to reach a total volume of 5 gallons.

Transfer to Fermenter

Sprinkle the American Ale Yeast on top of the wort. Seal the fermenter with an airlock.

Pitch the Yeast

Allow the beer to ferment at around 68-72°F (20-22°C) for approximately 2 weeks.

Fermentation Process

After fermentation is complete, prepare your bottles and priming sugar.

Prepare for Bottling

Carefully transfer the beer into bottles, leaving about 1 inch of headspace.

Bottle the Beer

Cap the bottles and store them in a dark, room temperature area for carbonation, about 1-2 weeks.

Cap the Bottles

Pale Malt

Caramel Malt (40L)

Flaked Oats

Citra Hops

Mosaic Hops

Simcoe Hops

Amarillo Hops

American Ale Yeast

Water

Mortal Bloom Hazy IPA

Classic Italian pasta with creamy sauce, pancetta, and parmesan.

Spaghetti Carbonara

Stuffed Mushrooms

Copper Spoon 10 Year Anniversary Private Barrel Bourbon

Fortaleza Anejo

Wild Turkey Beacon

Tequila Ocho Anejo Old Fitzgerald Barrel

Make Mortal Bloom Hazy IPA Recipe in just 3h . ABV: 6.2% IBU: 50. Intense citrus and tropical fruits, low bitterness and plenty of haze.

Mortal Bloom Hazy Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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