DOGFISH

RICHMOND LAGER

CARLSBERG

DAURA (GF)

DOTS

GUINNESS TSHIRTS

LITE

CIDER

ROCK ARTOIS

CORONA BOLD

FAT STELLA

CORONA

WHITE CLAW

ROLLING ROCK

MICH

FOUNDER'S BACK

YUENGLING

HARDYWOOD

HIGH LIFE SINGEL

NEVADA SIERRA

SIERRA WATER

BUDWEISER

SWEET

Pat the dogfish fillets dry with paper towels, then cut into 3–4 equal portions if large. Place fillets in a shallow dish. Whisk together 2 tbs olive oil, 2 tbs lemon juice, minced garlic, 2 tbs chopped parsley, 1 tsp sea salt and 1 tsp black pepper. Pour marinade over the fillets, turn to coat both sides, cover and refrigerate for 15–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish in acid).

Prepare and marinate fish

Place the 1 cup flour in a shallow bowl and season lightly if desired. In a second shallow bowl, beat the egg with 2 tbs milk. In a third shallow bowl combine 1 cup panko breadcrumbs, 2 tbs grated Parmesan, 1 tsp paprika and 1/2 tsp salt and mix well.

Set up breading station

Remove marinated fillets from the fridge and let sit 5 minutes. Dredge each fillet lightly in flour, shaking off excess. Dip into the egg wash, then press into the panko mixture to coat completely. Place breaded fillets on a wire rack or plate while you heat the pan or prepare the oven.

Bread the fillets

Heat a large skillet over medium-high heat and add 2–3 tbs vegetable oil (enough to coat the bottom). When oil is shimmering but not smoking, add breaded fillets without overcrowding the pan. Cook 3–4 minutes per side, until golden brown and cooked through (internal temperature ~145°F / 63°C) and the flesh flakes easily. Adjust heat as needed to avoid burning. Transfer to a paper towel-lined plate to drain briefly.

Pan-fry the fillets

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and brush or spray with oil. Arrange breaded fillets on the sheet and brush tops with remaining oil (about 1 tbs). Bake 10–14 minutes, turning once halfway, until golden and the fish flakes easily and reaches 145°F (63°C).

Bake the fillets

Transfer finished fillets to a serving platter. Garnish with chopped parsley and serve with lemon wedges and tartar sauce or aioli on the side. Enjoy immediately while hot.

Serve

dogfish fillets (or substitute small firm white fish, skin removed)

olive oil

lemon juice

garlic, minced

fresh parsley, chopped

sea salt

black pepper, freshly ground

all-purpose flour

large egg

milk

panko breadcrumbs

grated Parmesan cheese (optional)

paprika

salt

vegetable oil (for frying) or olive oil (for baking brush)

lemon wedges

tartar sauce or aioli

fresh parsley, chopped (for garnish)

Crush the grains (pilsner, Vienna, Munich, Carahell, flaked rice) to a medium-fine crush. Heat 14 L of strike water to 74°C (165°F) to target a mash temperature of 64–65°C (147–149°F). Adjust water mineral content as desired for a soft, slightly chloride-forward profile (Ca 50–100 ppm, Cl:SO4 ratio favoring Cl).

Mill and heat

Mash in: add the milled grain to the strike water and stir to eliminate dough balls. Hold at 64–65°C for 60 minutes for an attenuative, clean lager profile. Monitor temperature and adjust heat to keep within ±1°C.

Mash out: raise temperature to 76°C (169°F) and rest for 10 minutes to stop enzymatic activity.

Sparge: vorlauf until runnings are clear, then sparge with enough water to collect about 26–27 L of wort in the kettle (target pre-boil gravity approx. 1.048–1.052).

Bring wort to a vigorous boil. Once boiling begins, add 30 g Hallertauer/Tettnang bittering hops (first wort addition or at 60 minutes) and start 60-minute timer.

With 15 minutes remaining in the boil, add the 25 g Saaz flavor hops and 5 g Irish moss or 1 Whirlfloc tablet to help clarification.

At flameout, turn off heat and add 20 g Saaz hops into the wort (whirlpool/hop stand). Let sit 10–20 minutes while cooling slightly to 75–80°C to maximize aroma pickup, then proceed to chill.

Chill wort quickly using an immersion/plate chiller to about 10–12°C for lager pitching. Transfer chilled wort to a sanitized fermenter, leaving behind trub. Top up with additional chilled water if necessary to reach 20 L total volume.

Measure original gravity (expected around 1.048–1.052). Aerate or oxygenate wort to ~8–10 ppm O2 for healthy lager fermentation.

Pitch yeast: rehydrate or make a starter for liquid strains. Pitch the single pack or starter at 10–12°C. Seal fermenter and attach airlock.

Ferment at 10–12°C for 7–10 days until active fermentation slows (about 50–70% apparent attenuation). Monitor gravity; target final gravity ~1.010–1.012.

After vigorous fermentation (3–7 days), gradually raise temperature by 1–2°C per day to 14°C for a diacetyl rest and hold 24–48 hours to allow the yeast to clean up off-flavors.

After diacetyl rest, chill yeast down gradually over 24–48 hours to 0–2°C (32–36°F) and condition (lager) for 3–6 weeks (minimum 2–3 weeks for acceptable clarity). Extended lagering (4–8 weeks) will produce a cleaner, crisper profile.

Optional: perform a gentle fining (cold crash) and rack to a secondary vessel or bright tank prior to packaging to further clarify.

If bottling: warm the conditioned beer to room temperature and dissolve 140 g priming sugar in 250 mL boiling water, cool, and gently mix into the beer. Bottle in sanitized bottles and cap. Condition at 18–20°C for 10–14 days for carbonation.

If kegging: purge keg with CO2, transfer beer under CO2 pressure, carbonate to ~2.4–2.6 volumes CO2 either by force-carbonation or by natural conditioning. Chill and serve at 4–6°C.

Serve: pour gently to present a clear, pale-gold lager with a soft malt sweetness, subtle noble-hop bitterness and mild floral/herbal aroma.

Pilsner malt (2-row or European pale)

Vienna malt

Munich malt (10L)

Carahell or Light Crystal 10L

Flaked rice (optional for lighter body and lager crispness)

Hallertauer or Tettnang (bittering, 4-5% AA)

Saaz (flavor/aroma, 3-4% AA)

Saaz (late/aroma whirlpool)

Lager yeast (Wyeast 2124 / White Labs WLP830 / or Saflager W-34/70)

Lager yeast starter (optional, 1.5–2 L)

Brewing water (adjusted to soft-moderate profile, total strike + sparge)

Irish moss or Whirlfloc (clarifier)

Priming sugar (corn sugar/dextrose) for bottling

Campden tablet (optional, one to stabilize water)

If you prefer your beer extra cold, place the pint glass in the freezer for 10–15 minutes before serving. Do not leave so long that the glass risks cracking or frosting excessively.

Chill glass (optional)

Remove the chilled glass from the freezer (or use a room-temperature glass). Hold the glass at a slight angle (around 45 degrees) to reduce foam when pouring.

Open the Carlsberg bottle. Begin pouring slowly down the side of the angled glass, allowing the beer to run gently. When the glass is about two-thirds full, tilt the glass upright and pour into the center to create a 1–1.5 cm (about 0.5 inch) head of foam. Adjust pouring speed to achieve the desired head.

If too much foam forms, pour the remainder slowly down the side of the glass to minimize additional head. If too little foam, briefly raise the bottle and pour into the center to encourage a thicker head.

Optionally run the lemon wedge around the rim or drop it into the beer for a hint of citrus (this is a matter of personal preference and not traditional with lager).

Serve immediately while the beer is cold. Enjoy responsibly.

Carlsberg lager (chilled)

Pint glass (or beer glass)

Lemon wedge (optional)

Sanitize all fermenter, siphon, kettle, bottles and anything that will touch wort after the boil using a no-rinse sanitizer. Clean equipment thoroughly before sanitizing.

Sanitation

If your municipal water contains chlorine or chloramine, treat the water with a crushed Campden tablet (or potassium metabisulfite as per package directions) to remove them. Use about 15–20 l of water total for the process (this recipe uses ~18 l total).

Measure out 3.5 kg malt extract, 250 g rice syrup solids (or dextrose), and crushed adjunct grain (500 g). Have hops, yeast, Irish moss, nutrient and priming sugar ready.

Heat 6–8 liters of water to 66°C (150°F). Add the 500 g crushed gluten-free pilsner-style malt or flaked rice in a muslin bag or grain bag. Maintain temperature around 63–67°C (145–153°F) for 30 minutes to extract starches and mild enzymatic conversion (if using malted gluten-free grain). If using flaked rice (no enzymes), steep at 70–75°C (158–167°F) for 20–30 minutes to gelatinize and extract flavor. Remove the grain bag and allow it to drain into the kettle.

Heat and Steep

Rinse (sparge) the grain bag with 2–3 liters of 75°C (167°F) water to rinse remaining sugars into the kettle if you used malted grain. If you used only extract + flaked rice, you can skip aggressive sparging and simply add extracts later.

Bring wort to a rolling boil. Once boiling, remove from heat briefly and stir in 3.5 kg malt extract and 250 g rice syrup solids (or dextrose) until fully dissolved to avoid scorching. Return to a vigorous boil. Top up with water to reach kettle volume (aim for ~18 l pre-boil depending on boil-off rate) — typical 60–90 minute boil will reduce volume to target pre-fermentation volume (~5–6 L post-boil).

Bring to Boil

Add 18 g of bittering hops (Hallertau or Saaz) at the start of the boil. Boil for 60 minutes. This provides the base bitterness for a pale lager-style beer.

Bittering Hop Addition (60 min)

With 10–15 minutes remaining in the boil add 1 tsp Irish moss or a Whirlfloc tablet and 1 tsp yeast nutrient (optional). If you want a crisper profile, add 1 tsp brewing salt earlier in the boil dissolved in a small amount of water.

Clarifier and Optional Nutrient (10–15 min)

With 5 minutes left, add 12 g of aroma hops (Saaz or Cascade) to boost hop aroma and a subtle floral/grassy character. Continue boiling until the end of the scheduled boil time (60 minutes total).

Aroma Hop Addition (0–5 min)

At the end of the boil, turn off heat and cool the wort as quickly as possible to yeast pitching temperature (18–22°C for ale yeast). Use an immersion chiller, counterflow chiller or an ice bath. Aim to reach target temperature within 20–40 minutes to reduce DMS and infection risk.

Once cooled, transfer the wort to a sanitized fermenter, leaving behind as much trub (hop and protein sediment) as possible. Top up with pre-boiled and cooled water if necessary to reach 5 liters final wort (target batch size ~5 L). Check gravity (original gravity) — expected OG ~1.044–1.048 depending on extract and sparge efficiency.

Aerate the wort by vigorous shaking, splashing while transferring, or using an aeration stone. Pitch the yeast (11 g dry ale yeast or equivalent) when wort temperature is in the 18–22°C range. If using a liquid yeast, rehydrate or make a starter according to manufacturer recommendations.

Ferment at 18–20°C for primary fermentation. Expect active fermentation for 3–7 days, with total primary fermentation completing in 7–10 days for a clean ale yeast. If you want a lager-like cleaner profile, ferment cooler (12–15°C) but ensure the yeast strain tolerates that range.

After vigorous fermentation subsides (airlock activity reduced), allow the beer to rest for a few days at fermentation temperature to settle. If desired, perform a cold break/crash by lowering temperature to 2–4°C for 24–48 hours to clarify beer before bottling (if possible with your equipment).

Prepare priming sugar: dissolve 85 g dextrose (corn sugar) in 150 ml boiling water, cool and sanitize. Transfer beer to a sanitized bottling bucket leaving sediment behind. Gently mix in the cooled priming solution to the beer to evenly distribute carbonation sugar.

Bottle into sanitized bottles, cap, and store at 18–22°C for 10–14 days to carbonate. After carbonation, chill and condition for another 1–2 weeks for flavors to mellow. Expected final gravity ~1.010–1.012 and ABV ~4.5–5.0% depending on efficiency.

This recipe is intended to emulate a gluten-free pale lager/ale in the style of Daura (gluten-free). Use certified gluten-free ingredients and ensure there is no cross-contamination with wheat/barley if strict GF requirements apply.

Adjust hop varieties and quantities to taste for more bitterness or more aroma. If you prefer clearer, crisper profile, perform longer conditioning and a cold crash.

Gluten-free pale malt extract (liquid or dry)

Rice syrup solids or light dextrose (to boost fermentables)

Gluten-free pilsner-style malt (crushed adjunct grain) or flaked rice

Hallertau or Saaz hops (bittering)

Saaz or Cascade hops (aroma/finish)

Yeast (ale strain, clean fermenting e.g., Safale US-05 or Wyeast 1056)

Campden tablet or potassium metabisulfite (optional, to remove chlorine/chloramine from water)

Priming sugar (corn sugar / dextrose) for bottling

Water (brewing liquor, total including sparge and top-up)

Yeast nutrient (optional)

Salt (brewing salt, optional for profile)

Lightly oil silicone candy molds or a silicone baking mat with nonstick spray or a thin brush of neutral oil. In a shallow bowl, whisk together cornstarch and powdered sugar — this will be used to dust finished dots so they do not stick. Have a small offset spoon or piping bag ready to deposit candy.

Prepare molds and dust

Choose the fruit purées/juices you want for your dots (mix colors/flavors as desired). Combine selected purées/juices in a small bowl and whisk in vanilla extract and optional natural food coloring to intensify hue. Total fruit base should be about 1 to 1 1/4 cups; if mixture is thin, reduce on the stove quickly to concentrate flavor (simmer 3–5 minutes) and cool to lukewarm.

Measure flavor bases

In a medium heavy-bottomed saucepan, combine granulated sugar, corn syrup and water. Stir over low heat until sugar is fully dissolved. Attach a candy thermometer to the pan, bring the mixture to a steady boil without stirring. While it heats, in a small bowl whisk the pectin with 1–2 tablespoons of the prepared fruit purée to make a smooth slurry (this prevents lumps).

When the syrup reaches 225°F (107°C), remove saucepan from heat briefly and whisk in the pectin slurry vigorously to incorporate. Return to medium-high heat and bring to a hard-boil stage, 295–300°F (146–149°C). Watch carefully to prevent burning. Once it reaches 295–300°F, remove from heat immediately.

Stir in the remaining fruit purée mixture, citric acid, and salt. Mix quickly but carefully — the syrup will be very hot. The fruit and citric acid add flavor and the acidity helps the candy set with a tart finish. If color separated or the mixture seems too fluid, continue stirring off-heat until it becomes slightly glossy and thicker (it will thicken further as it cools).

Working quickly but safely while the syrup is still pourable, transfer the hot candy to a heatproof pitcher or fill a piping bag fitted with a small round tip. Deposit small round drops into prepared molds or onto a silicone mat. Aim for 1/2-inch to 3/4-inch diameter dots; leave space between each. If you prefer domed-shaped candies, use shallow hemispherical silicone molds so the syrup will fill and take shape.

Allow the dots to cool at room temperature, undisturbed, until fully set — about 30–60 minutes depending on size and room humidity. They should be firm to the touch and not sticky. If candies remain tacky after an hour, allow additional time or place in a low-humidity area.

Gently remove each dot from the mold or peel from the silicone mat. Roll each candy in the cornstarch–powdered sugar mixture until evenly coated to prevent sticking and to give the classic matte finish. Shake off excess coating.

Spread the coated dots in a single layer on a tray lined with parchment and let them cure 12–24 hours at room temperature, uncovered. This helps them stiffen and develop the proper chew and surface texture.

After curing, dust off excess cornstarch/powdered sugar with a soft sieve if desired and store dots in an airtight container separated by parchment layers. Keep in a cool, dry place — candies will keep 2–3 weeks. Avoid humid environments which will make them sticky.

granulated sugar

corn syrup (light)

water

fruit pectin (powderized, low-methoxyl or standard powdered pectin)

citric acid

fine sea salt

vanilla extract

raspberry purée (strained)

lemon juice (fresh)

orange juice (reduced to concentrate by simmering) or orange purée

grape juice or concord grape purée

natural food coloring (optional, concentrated)

cornstarch

powdered sugar

nonstick cooking spray (or neutral oil)

In a small bowl, whisk the warm water, granulated sugar and instant yeast. Let sit 5–7 minutes until foamy. In a separate measuring cup, combine the 1/2 cup room-temperature Guinness and the melted butter; whisk in the egg until blended.

Activate yeast and combine liquids

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the flour and salt. Pour in the yeast mixture and the Guinness-egg mixture. Mix on low speed until a shaggy dough forms (~2 minutes).

Mix dry and wet ingredients

Increase mixer speed to medium and knead 6–8 minutes until smooth, elastic and slightly tacky. If mixing by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes.

Knead the dough

Lightly oil a large bowl, transfer the dough to it and turn to coat. Cover with plastic wrap or a clean towel. Let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

First rise

Punch down the dough to release air. Turn out onto a lightly floured surface and roll into a roughly 12x10 inch rectangle about 1/4 inch thick (size may vary slightly).

Deflate and roll

In a small bowl, combine the softened butter (3 tbs), dark brown sugar, cinnamon and orange zest until smooth and spreadable.

Prepare filling

Evenly spread the butter-sugar mixture over the rolled dough, leaving a 1/4-inch border along one long edge.

Spread filling

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or dental-floss method, cut the log into 8 equal pieces (about 1½ inches each). For a playful 'Tshirt' shape, slightly flatten each roll with the palm of your hand and pinch the top corners inward to form shoulder-like points, or use small cuts and tucks to mimic a shirt neckline.

Roll and cut (make the 'Tshirts')

Place the shaped pieces seam-side down into a greased 9x9 inch or similar baking pan, leaving small gaps for expansion. Cover loosely and let rise until puffy and nearly doubled, about 45–60 minutes.

Second rise

Preheat oven to 350°F (175°C). Brush each roll lightly with the beaten egg wash. If desired, sprinkle coarse sugar on top for crunch and sheen.

Egg wash and sprinkle

Bake in the preheated oven 20–25 minutes, rotating the pan halfway through, until the tops are golden brown and the internal temperature reaches about 190°F (88°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Bake

Place 1/4 cup Guinness in a small saucepan over medium heat and simmer gently until reduced to about 2 tablespoons, 6–8 minutes. Let cool to warm.

Reduce Guinness

In a medium bowl, beat the softened cream cheese and 2 tbs softened butter until smooth. Gradually add the confectioners' sugar and continue to beat until fluffy. Stir in the reduced Guinness, vanilla and a pinch of salt. Adjust thickness with a teaspoon of milk or additional powdered sugar as needed to reach a spreadable but not runny consistency.

Make glaze

When the rolls are slightly cooled (warm but not hot, about 10 minutes out of the oven), spread or drizzle the Guinness cream glaze over each 'Tshirt' roll. The warmth will set the glaze lightly while keeping it creamy.

Glaze the warm rolls

Allow glazed rolls to rest 10 minutes, then serve warm. Store leftovers loosely covered in the refrigerator up to 3 days; rewarm briefly before serving.

instant yeast

warm water (105–115°F / 40–46°C)

Guinness stout (room temperature)

unsalted butter, melted

unsalted butter, softened

dark brown sugar, packed

ground cinnamon

finely grated orange zest

coarse sugar (for sprinkling, optional)

egg wash (1 egg + 1 tbs water, beaten)

cream cheese, softened

confectioners' sugar (icing sugar)

Guinness stout (reduced to 2 tbs)

pinch fine salt

Bring 1 1/2 cups water to a boil in a small saucepan. Add the rinsed quinoa, a pinch of salt, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Dogfish

Richmond Lager

Carlsberg

Daura (gf)

Dots

Guinness Tshirts

Lite

Cider

Rock Artois

Corona Bold

Fat Stella

Corona

White Claw

Ipa

Rolling Rock

Mich

Founder's Back

Yuengling

Hardywood

High Life Singel

Nevada Sierra

Sierra Water

Budweiser

Sweet