You take home the Tiki's Mug! light rum, a refreshing fruit juice mix of OJ, Lilikoi, and Pineapple, with a dark rum float on top.

Hula Girl Mai Tai w/Souv. Gls

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

IPA - Imperial
8% ABV
Parish Brewing Co.
Broussard, LA
Rated 4.25 out of 5 on Untappd
Welcome to the future. Our collective human consciousness, or Ghost in the Machine, has gained a tolerance for hops beyond what mankind has ever known before. This Double India Pale Ale is the necessary outcome.

In a large brew pot, heat 5 gallons of water to about 165°F (74°C). Add the pale malt, caramel malt, and flaked corn to the water to create the mash. Stir well, and maintain the temperature at about 150°F (65°C) for 60 minutes.

Mashing the Grains

After mashing, drain the wort from the mash tun into a kettle. Rinse the grains with hot water (around 170°F or 77°C) to extract as much sugar as possible. Collect about 6 gallons of wort in total.

Sparging

Bring the collected wort to a boil. Once boiling, add the Citra hops. Boil for 60 minutes, adding the Simcoe hops in the last 15 minutes of the boil.

Boiling the Wort

After the boiling process, 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 into a sanitized fermentation vessel. Add the yeast and seal with an airlock. Allow the beer to ferment at around 68-72°F (20-22°C) for 2 weeks.

Fermentation

After fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer into sanitized bottles and cap them. Allow the bottles to carbonate for another 2 weeks at room temperature.

Bottling

After carbonation, chill the bottles in the refrigerator. Pour the beer into a glass, leaving sediment behind, and enjoy your Ghost In The Machine IPA!

Enjoying Your Brew

Pale Malt

Caramel Malt

Flaked Corn

Hops (Citra)

Hops (Simcoe)

Yeast (American Ale)

Priming Sugar

Water

Ghost In The Machine

When your server asks if you want another Datz – a – Mary but you have to go back to work

Datz Mary

Available until the end of select IPM games.

Appetizers

BAR IS OPEN FOR DRINKS & APPETIZERS UNTIL THE END OF SELECT IPM GAMES

Drinks

datz-new! Six fried butterfly coconut shrimp, served with mango habanero dipping sauce.

COCONUT SHRIMP

datz-new! Bite-sized pieces of brisket slowly braised in our house-made sweet BBQ sauce and topped with green onion.

BURNT ENDS

Truffle oil, shredded parmesan, green onions and sea salt. Served with a side of herb aioli.

FUSION FRIES

Make Ghost In The Machine Recipe in just 4h . IPA - Imperial
8% ABV
Parish Brewing Co.
Broussard, LA
Rated 4.25 out of 5 on Untappd
Welcome to the future. Our collective human consciousness, or Ghost in the Machine, has gained a tolerance for hops beyond what mankind has ever known before. This Double India Pale Ale is the necessary outcome.

Ghost In The Machine Recipe

Descriptors

Tasting Notes

Food Pairings

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