german-style pilsner, austin beerworks, austin

PEARL SNAP PILSNER

DARLIN'

SOMMELIER SELECTED

Gran Centenario Plata, lime, cucumber mint

CUCUMBER MINT MARGARITA

PASSIONFRUIT APEROL SPRITZ

Old Forester 86, demerara, orange bitters

OLD FASHIONED

Dessert

sweet pepper, red onion, lemon, zhoug, basmati rice (+$6pp)

Faroe Islands Salmon*

roasted tomato, souvlaki, lemon, zhoug, basmati rice (+$10pp)

Grilled Oishii Shrimp

charred onion, tamarind bbq, tzatziki, lettuce cups

Spicy Brisket Kefta*

Kebabs

Vegetables & Hot Mezze

Big Eye Tuna*

Salads & Raw

Warm Sticky Date Cake

Vanilla Bean Panna Cotta

Vegan Coconut Crémeux

Honey Cake

Triple Chocolate Torte

yogurt marinade, sweet pepper, zhoug, basmati rice

Grilled Chicken

medjool date, red onion, turmeric, tzatziki

Grilled Cauliflower Kebab

Lamb Ragu Hummus

Hummus & Spreads

Spicy marinated peppers

Heat 3.5 gallons of brewing water to about 165°F (74°C). This allows for a target mash temperature of 150°F (66°C) once grains are added and accounting for loss to the grain bed and pot. If you are using water salts (gypsum), dissolve them into the strike water before heating.

Heat strike water

Add crushed Pilsner, Munich, Vienna, Carapils and rice hulls (if using) to a clean mash tun. Dough in with the 165°F strike water to reach a mash temperature of 149–152°F (65–67°C). Aim for 150°F (66°C) for a German pilsner profile. Stir thoroughly to ensure there are no dry pockets.

Mash in

Hold the mash at 150°F (66°C) for 60 minutes. Perform a gentle stir every 10–15 minutes. This single infusion mash develops fermentable sugars and helps create a dry, crisp pilsner finish.

Mash rest

Raise the mash temperature to 168–170°F (76–77°C) by adding 0.5–1.0 quart of 200°F (93°C) water or applying direct heat (if your system allows). Hold for 10 minutes to stop enzymatic activity and aid lautering.

Mash out

Recirculate the first runnings until they run clear (vorlauf) and then drain into your boil kettle. Sparge with 2.0–2.5 gallons of water at 168°F (76°C) to reach a pre-boil volume of about 6.5–6.75 gallons (depending on system losses). Collect roughly 5.25–5.5 gallons into the kettle for a 5 gallon batch after boil and trub losses.

Bring the pre-boil wort to a vigorous boil. Watch closely for boil overs as high-protein wort can foam.

Bring to a rolling boil

At the start of the 60-minute boil, add 0.5 oz Hallertauer (bittering). With 15 minutes remaining, add 1 tsp Irish moss (or Whirlfloc tablet at 15 minutes). At 10 minutes remaining, add 0.5 oz Saaz (flavor). Turn off the heat at the end of the 60-minute total and whirlpool.

60-minute hop schedule

After turning off the heat, allow the wort to cool slightly to about 180–175°F (82–79°C) and add the final 0.5 oz Saaz directly to the kettle. Stir gently for a 10–15 minute whirlpool rest to extract aroma without excessive bitterness.

Whirlpool / Aroma hop addition

Cool the wort quickly with a wort chiller down to 50–52°F (10–11°C) for lager pitching (or 48–50°F / 9–10°C for strict lager strains). Rapid cooling reduces the risk of DMS and contamination.

Chill wort

Transfer chilled wort to a sanitized fermenter. Top up with pre-boil water if necessary to reach 5 gallons. Aerate vigorously by shaking, splashing, or using pure oxygen to achieve adequate dissolved oxygen for lager yeast (8–12 ppm).

Transfer and aerate

Pitch a healthy lager yeast slurry or hydrated dry yeast at 50–52°F (10–11°C). If using liquid yeast make a starter sized appropriately for a 5 gallon 1.048 OG beer (or use 2–3 vials/packets of slurry).

Pitch yeast

Ferment at 50–52°F (10–11°C) until vigorous activity subsides (roughly 7–10 days for a well-pitched lager). Monitor gravity; expect FG around 1.010–1.012 depending on attenuation.

Primary fermentation

Once primary fermentation is nearly complete (gravity within 0.002–0.004 of expected FG), raise temperature to 62–64°F (17–18°C) for 48 hours to clean up diacetyl and other off-flavors.

Diacetyl rest

After the diacetyl rest, chill the beer slowly to near-freezing (34–36°F / 1–2°C) over 24–48 hours and hold for 3–6 weeks for a clean, crisp profile and improved clarity. Longer lagering (6–8 weeks) yields extra polish but 3 weeks is sufficient for homebrew.

Lagering (cold conditioning)

If kegging, transfer to a keg and carbonate to 2.4–2.6 volumes CO2 at serving temperature. If bottling, dissolve 3.5 tablespoons (approximately 170 g? note: actually ~50 g) of corn sugar in 2/3 cup boiling water, cool, and add to the bottling bucket. Gently rack beer onto priming solution and bottle.

Prepare for bottling or kegging

Conditioning in bottle: store at room temperature for 2 weeks to carbonate, then cold-condition at 35–40°F (2–4°C) for 1–2 weeks before tasting. Kegged beer can be carb conditioned for 3–7 days under CO2 pressure.

Pilsner malt (2-row or German Pilsner)

German Munich malt (light)

Vienna malt

Carapils/Dextrine

Rice hulls (optional, for lautering)

Hallertauer Mittelfrüh (or Tettnang) - bittering

Saaz (or Spalt) - flavor/late addition

Saaz (or Spalt) - aroma/whirlpool

Liquid German lager yeast strain (Wyeast 2308 Munich Lager, White Labs WLP830, or Saflager W-34/70 dry)

Corn sugar (for priming if bottling)

Water (brew water)

Gypsum (calcium sulfate) - water chemistry, optional

Spring or distilled water (for topping or mash)

Irish moss (or Whirlfloc) - optional for clarity

Wort chiller (equipment, not an ingredient)

If you prefer a lightly salted rim, run the orange peel (or a lemon wedge) around the outside lip of a chilled highball or large rocks glass, then dip the rim briefly into the coarse salt to pick up a thin ring. Add three large ice cubes to the glass.

Prepare glass

In a mixing glass or shaker filled with a few ice cubes, add 1.5 oz bourbon, 0.5 oz fresh lemon juice, 0.5 oz simple syrup, and 2 dashes aromatic bitters. Stir briskly for 10–15 seconds to chill and dilute slightly.

Build base

Strain the stirred bourbon mixture into the prepared glass over the large ice cubes. Slowly top with 12 oz chilled Texas lager, pouring down the side of the glass or over the back of a spoon to preserve carbonation and create a gentle head. Give the drink one gentle stir (1–2 rotations) to integrate, but avoid vigorous stirring that will flatten the beer.

Combine with lager

Express the orange peel over the drink by holding it with the outer (oil) side down and giving it a tight squeeze/click to release the citrus oils over the surface, then rub the peel around the glass rim and drop it into the drink. Optionally float a lemon wheel on top for visual appeal.

Aromatics & finish

Serve immediately while the lager remains effervescent.

If you used a salted rim, remind guests that salt is subtle — it should frame the flavors rather than overwhelm. Suggest sipping slowly to enjoy the interplay of crisp lager with the warm, slightly sweet and citrus-edged bourbon notes.

Texas lager (e.g., a clean pale/amber lager)

Bourbon (or blended whiskey)

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Aromatic bitters

Orange peel

Ice (large cubes)

Fresh lemon wheel (optional)

Coarse salt or flaked sea salt (optional, for rimming)

Examine the bottle for any damage or cork faults. If the bottle has a cork, remove the foil and use a waiter’s corkscrew or appropriate opener. If sealed with a screw cap, twist to open. Hold the bottle steady and open carefully to avoid agitation.

Inspect and prepare bottle

For white wine: chill the bottle in a refrigerator or ice bucket until about 7–10°C (45–50°F). For light-bodied whites (e.g., Sauvignon Blanc) aim for ~7°C; for fuller whites (e.g., Chardonnay) aim for ~10°C. For red wine: remove from refrigeration (if stored cold) and allow to warm to 14–18°C (57–64°F). Lighter reds are fine at the lower end; fuller-bodied reds are better toward 16–18°C. Use the optional temperature values from the ingredients to guide timing.

Temperature adjustment

If the sommelier-selected wine is a young, tannic red or an older vintage with sediment, decant. Pour slowly into a decanter over good light to separate sediment. For young tannic reds, decant for 30–90 minutes to open aromas. For older vintage reds, decant briefly (5–15 minutes) to remove sediment but avoid excessive air exposure.

Decanting (if red or recommended)

Pour a small tasting measure into each wine glass (about 2–3 oz / 60–90 ml) first so guests can evaluate. Then, pour standard pours of approximately 5–6 oz (150–180 ml) per glass depending on glass size and preference. Leave space in the glass to swirl and concentrate the aroma. Place a glass of water nearby for palate cleansing between tastes.

Serve

Encourage guests to observe color, swirl, inhale aromas, and take a small sip to assess acidity, fruit, tannin, and finish. If there’s leftover wine: re-cork (use original cork or stopper) and store upright in a cool, dark place for whites up to 3–5 days in the fridge and reds up to 2–4 days at cool cellar temperature; use a vacuum sealer to extend freshness.

Tasting notes and storage

Remove cheeses from refrigeration 15–30 minutes before serving to allow flavors to open. Slice or arrange cheeses and cured meats on a board. Fan out slices of baguette or place crackers in a separate dish. Scatter grapes or apple slices and nuts around the board for contrast.

Prepare cheese and charcuterie board

For white wine: pair with soft cheeses (goat cheese, brie), seafood, or lighter charcuterie. For red wine: pair with aged or firmer cheeses, cured meats, and heartier bites. Offer guests guidance but encourage personal preference; try contrasting and complementary pairings to see which you prefer.

Pairing guidance

bottle of sommelier-selected wine

wine glasses

water

optional: white wine serving - chilled to

optional: red wine serving - slightly below room temp to

assorted cheese (brie, chèvre, aged cheddar)

cured meats (prosciutto, salami)

crackers or sliced baguette

fresh grapes or apple slices

nuts (marcona almonds or walnuts)

Chill your serving glass by filling it with ice and cold water; set aside to chill while you build the cocktail.

If rimming: pour coarse salt or Tajín onto a small plate. Run the lime half around the rim of the chilled glass to moisten, then dip the rim into the salt/Tajín. Set glass aside and discard the ice water used to chill.

Place the peeled cucumber slices (about 1 cup) and 6 mint leaves into the cocktail shaker. Using a muddler or the back of a spoon, gently muddle 8–10 times to release juices and aromatics. Do not pulverize: you want liquid and aroma, not a purée.

Muddle cucumber and mint

Add 2 oz Gran Centenario Plata, 0.5 oz Cointreau (if using), 1 oz fresh lime juice, 0.75 oz agave syrup, and 6 oz ice to the shaker.

Add spirits and sweetener

Shake vigorously for 10–15 seconds until the outside of the shaker frosts and the mixture is well-chilled.

Double-strain (pour through the shaker’s strainer and then a fine strainer) into the prepared glass filled with fresh ice to remove cucumber bits and mint fragments. If you prefer a lightly textured drink, you can use only the shaker strainer.

Gently slap the remaining 2 mint leaves between your palms to release oils, then place a mint sprig on top of the cocktail.

Float or clip a thin cucumber slice on the rim or surface of the drink for visual appeal.

Taste and adjust: if you want brighter acidity, add up to 0.5 oz extra lime juice; for more sweetness, stir in 0.25–0.5 oz more agave.

Gran Centenario Plata tequila

Fresh cucumber (peeled and sliced)

Fresh lime juice

Fresh lime juice (for rinse/extra)

Fresh mint leaves

Agave syrup (or simple syrup)

Cointreau or orange liqueur (optional for brightness)

Ice (for shaking)

Ice (for serving)

Coarse salt or Tajín (for rim; optional)

Cucumber slice (for garnish)

Mint sprig (for garnish)

Cocktail shaker

Muddler or spoon

Fine strainer (optional)

Jigger or measuring tool

Rocks or coupe glass

Citrus squeezer

Fill a large wine glass or tumbler with large ice cubes to chill the glass while you assemble the cocktail.

Prep the glass

In a mixing glass or small shaker, scoop the passionfruit pulp (about 30 ml) and add the simple syrup (7.5 ml) and fresh lime juice (7.5 ml). Gently stir or briefly shake (no need to fully aerate) for 5–8 seconds to blend and dissolve the syrup into the pulp.

Combine fruit and sweetener

Pour 3 tablespoons (approximately 45 ml) of Aperol into the mixing glass with the passionfruit mixture. Stir gently for 5–7 seconds to combine flavors.

Add Aperol

Discard the water from the chilled glass if needed and keep the ice in the glass. Strain the passionfruit-Aperol mixture into the glass over the ice, leaving any large seeds behind if desired (you can press through a fine mesh for a smoother drink).

Assemble the spritz

Slowly pour 90 ml chilled prosecco into the glass, then add 30 ml chilled soda water. Give the drink one gentle stir (1–2 rotations) to integrate the bubbles without flattening them.

Top with prosecco and soda

Float half a fresh passionfruit (cut-side up) on top of the drink or scoop a spoonful of pulp into the glass. Add a mint sprig if using. Serve immediately with a straw or short stirring spoon.

Garnish and serve

If you prefer it sweeter, add an extra 5–7.5 ml simple syrup. For a drier spritz, reduce prosecco by 15–30 ml and increase soda water by the same amount. Taste and adjust before serving.

Optional adjustments

Aperol

Fresh passionfruit pulp (about 1 large passionfruit)

Prosecco (chilled)

Soda water (chilled)

Simple syrup (1:1) or honey syrup

Passionfruit half (for garnish)

Mint sprig (optional, for garnish)

Combine 2 cups demerara sugar and 1 cup hot water in a heatproof container. Stir until sugar fully dissolves. Let cool to room temperature. Transfer to a sealed bottle and refrigerate. Syrup will keep for about 2–3 weeks.

Place an old-fashioned (rocks) glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Chill glass

In a mixing glass or shaker, add 0.5 oz demerara syrup and 3 dashes bitters. Add 2 oz Old Forester 86 bourbon.

Measure and combine

Fill the mixing glass with large ice cubes. Stir gently but thoroughly for about 20–30 seconds (15–20 rotations) until the mixture is well-chilled and slightly diluted (about 15–20% dilution).

Stir with ice

Discard ice or water from the chilled old-fashioned glass. Place one large clear ice cube in the glass. Strain the stirred cocktail over the large ice cube.

Prepare glass and strain

Hold a piece of orange peel (cut about 1.5–2 inches) over the glass skin-side down and give it a sharp twist to express oils across the drink, then rub the peel around the rim and drop it into the glass. Optionally, add a Luxardo or brandied cherry.

Express orange oil and garnish

Serve immediately and enjoy. Note: adjust syrup to taste if you prefer slightly sweeter or drier.

Old Forester 86 (bourbon)

Demerara syrup (2:1 demerara sugar to water)

Angostura or orange-forward bitters

Large ice cube(s)

Orange peel (for garnish)

Optional: Luxardo cherry or brandied cherry (garnish)

Demerara sugar

Hot water

Chop the dark chocolate into small pieces and place in a heatproof bowl.

Prepare chocolate

Set the bowl over a simmering pot of water (double boiler) off the heat or low heat and melt until smooth. Remove from heat and stir in hazelnut praline paste and vanilla extract until fully incorporated; set aside to cool slightly.

Melt chocolate

In a chilled bowl, whip 1.5 cups heavy cream to soft peaks. Cover and refrigerate until needed.

Whip cream

In a clean bowl, whisk egg whites with 2 tbs granulated sugar and a pinch of salt to medium-stiff glossy peaks.

Whisk egg whites

Temper a few spoonfuls of whipped cream into the melted chocolate to loosen it, then fold in the remaining whipped cream gently until streak-free. Next, gently fold in the beaten egg whites in two additions to keep the mousse airy. Fold in chopped toasted hazelnuts.

Fold components

Spoon mousse into serving glasses or ramekins, cover, and refrigerate for at least 2 hours (preferably 4) to set. Serve chilled, garnished with extra chopped hazelnuts or a light dusting of cocoa if desired.

Pearl Snap Pilsner

Darlin'

Sommelier Selected

Cucumber Mint Margarita

Passionfruit Aperol Spritz

Old Fashioned