ellsworth cheese curds, cheddar, gravy, bacon, sour cream

POUTINE FRIES

certified angus & pimento cheese spring roll drizzled w/ honey, chili garlic aioli, green onions

Cigar

COORS LIGHT

PIPEWORKS NINJA vs. UNICORN

MILLER LITE

EAGLE PARK CABO KOOLER

GO! BREWING BURN IT DOWN

GO! BREWING HEAD ON

REVOLUTION ANTI-HERO

GO! BREWING NEW SCHOOL

MODELO ESPECIAL

SMALLTOWN N.Y.F. ROOT BEER

BLAKE'S TRIPLE JAM CIDER

SOLEMN OATH LÜ

PABST BLUE RIBBON

MICHELOB ULTRA

CORONA

MILLER 64

HOPEWELL LIL BUDDY

SHINER BOCK

HAPPI

OTTO'S CBD HOPPED CIDER

TWO BROS. PRAIRIE PATH

BUD LIGHT

Cook the frozen French fries according to package instructions until they are golden brown and crispy.

Prepare the Fries

In a small saucepan, heat the gravy over medium heat until it is warmed through. Stir occasionally to prevent sticking.

Warm the Gravy

Once the fries are cooked, place them on a serving platter or individual plates. Evenly distribute the cheese curds and shredded cheddar over the fries.

Assemble the Poutine

Pour the hot gravy over the fries and cheese. Top with crumbled bacon and a dollop of sour cream.

Add Gravy and Toppings

Serve immediately while hot and enjoy your delicious poutine fries!

Serve

Frozen French fries

Ellsworth cheese curds

Cheddar cheese, shredded

Gravy (homemade or store-bought)

Bacon, cooked and crumbled

Sour cream

In a skillet over medium heat, cook the certified Angus beef until browned. Allow it to cool before mixing with pimento cheese.

Prepare the Filling

Take a spring roll wrapper and place a spoonful of the beef and cheese mixture in the center. Fold the sides and roll tightly to enclose the filling. Repeat with remaining wrappers.

Assemble the Spring Rolls

Heat oil in a deep skillet or fryer until hot. Carefully add the spring rolls and fry until golden brown and crisp, about 3-4 minutes. Remove and drain on paper towels.

Fry the Spring Rolls

In a small bowl, combine honey and chili garlic sauce to create a drizzle.

Prepare the Sauce

Plate the spring rolls and drizzle with honey chili garlic sauce. Garnish with chopped green onions before serving.

Certified Angus beef

Pimento cheese

Spring roll wrappers

Honey

Chili garlic sauce

Green onions

Oil for frying

Heat 6 liters of water to about 160°F (70°C). Add the pale malt and caramel malt to the water and maintain the temperature for 60 minutes.

Mashing

After mashing, drain the wort and rinse the grains with hot water to extract remaining sugars.

Sparging

Bring the wort to a boil and add hops. Boil for 60 minutes, adding more hops if desired for bitterness.

Boiling

Cool the boiled wort quickly using a wort chiller or an ice bath.

Cooling

Transfer the cooled wort to a fermentation vessel, add the yeast, and seal with an airlock. Ferment at a cool temperature (around 50°F or 10°C) for about 2 weeks.

Fermentation

After fermentation, dissolve corn sugar in a small amount of water, add to the beer, and bottle. Allow the bottles to carbonate for about 2 weeks.

Bottling

Refrigerate the bottles and enjoy your homemade Coors Light Lager!

Enjoy

Pale malt

Caramel malt

Hops (Cascade or similar)

Yeast (lager type)

Water

Corn sugar

In a large brew kettle, heat 5 liters of water to 162°F (72°C). Add the Pale Malt and Caramel Malt, stirring well. Maintain the temperature at 154°F (68°C) for 60 minutes to allow the sugars to extract.

After mashing, sparge the grains with enough hot water to collect about 5 liters of wort in the kettle.

Bring the wort to a boil. Add Citra hops at the beginning of the boil and Mosaic hops with 15 minutes left in the boil. Boil for a total of 60 minutes.

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

Transfer the cooled wort to a sanitized fermenter. Pitch the yeast and seal the fermenter. Allow it to ferment at around 68-72°F (20-22°C) for 1-2 weeks.

Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap it. Allow it to carbonate for another 1-2 weeks.

Chill the bottles and enjoy your homemade Double IPA!

Enjoy!

Pale Malt

Caramel Malt

Hops (Citra)

Hops (Mosaic)

Yeast (American Ale)

Priming Sugar

In a large pot, combine the water, pale malt, and rice. Heat to 150°F (65°C) and maintain this temperature for 60 minutes to convert the starches into sugars.

After mashing, bring the mixture to a boil. Add the bittering hops and boil for 60 minutes. Then add the flavor hops in the last 15 minutes of the boil.

After boiling, cool the wort quickly to about 70°F (21°C) using a wort chiller or an ice bath.

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow it to ferment at around 50°F (10°C) for 2-3 weeks.

Once fermentation is complete, transfer the beer to sanitized bottles, adding a small amount of sugar for carbonation. Cap the bottles and let them carbonate for 1-2 weeks.

Chill the bottles in the refrigerator and serve cold. Enjoy your homemade Miller Lite!

Rice

Hops (Bittering)

Hops (Flavor)

Yeast (Lager)

In a mixing bowl, combine the mango juice, lemon juice, lime juice, and mixed berries. Muddle the berries gently to release their juices.

Prepare the Ingredients

In a large pitcher, combine the muddled fruit mixture with the hard seltzer. Stir gently to mix.

Combine with Hard Seltzer

Taste the mixture and add agave syrup or simple syrup if you prefer a sweeter drink.

Add Sweetener (if desired)

Fill glasses with ice cubes and pour the seltzer mixture over the ice. Garnish with fresh mint leaves and additional berries if desired.

Hard Seltzer

Mango Juice

Lemon Juice

Lime Juice

Mixed Berries (strawberries, blueberries, raspberries)

Fresh Mint Leaves

Ice Cubes

Optional: Agave Syrup or Simple Syrup

In a large brew kettle, heat 20 liters of water to about 165°F (74°C). Add the Pale Malt and Caramel Malt to the water and stir well. Maintain the temperature at around 150°F (65°C) for 60 minutes.

After mashing, remove the grain and rinse with hot water (around 170°F or 77°C) to extract as much sugar as possible. Collect the wort in the brew kettle.

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

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top and seal with an airlock. Allow it to ferment for about 1-2 weeks, or until fermentation has stopped.

Once fermentation is complete, dissolve 3 tablespoons of priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles and cap them.

Allow the bottles to sit at room temperature for about 1-2 weeks to carbonate.

Carbonation

After carbonation, chill the beer in the fridge. Pour into a glass and enjoy your homemade GO! BREWING BURN IT DOWN IPA!

Chill and Enjoy

Hop Pellets (Citra)

Hop Pellets (Simcoe)

In a large brew kettle, heat 5 liters of water to about 160°F (71°C). Add the Pilsner malt, Wheat malt, and Flaked wheat. Stir well and maintain the temperature at 150°F (65°C) for 60 minutes.

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

Bring the wort to a boil. Add the Hallertau hops and boil for 60 minutes. Add the coriander seeds and bitter orange peel in the last 5 minutes of the boil.

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

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Ferment at 65-70°F (18-21°C) for about 1-2 weeks.

Once fermentation is complete, dissolve the priming sugar in 1 cup of boiling water. Add this mixture to the bottling bucket, then transfer the beer from the fermentation vessel to the bottling bucket. Bottle the beer and cap.

Let the bottles sit at room temperature for about 1-2 weeks to carbonate before refrigerating.

Pilsner Malt

Wheat Malt

Flaked Wheat

Hallertau Hops

Coriander Seeds

Bitter Orange Peel

Yeast (Witbier Yeast)

Heat 5 gallons of water to 165°F (74°C) and add the pale malt and crystal malt. Maintain the temperature at 150°F (65°C) for 60 minutes.

After mashing, sparge with 170°F (77°C) water to collect about 6 gallons of wort.

Bring the wort to a boil. Add Cascade hops at the start, Centennial hops at 30 minutes, and Simcoe hops at 15 minutes before the end of the boil. Boil for a total of 60 minutes.

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

Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal the vessel and allow it to ferment for 1-2 weeks at 68-72°F (20-22°C).

After fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap the bottles.

Allow the bottles to condition at room temperature for about 2 weeks before refrigerating.

Conditioning

Chill and enjoy your homemade Revolution Anti-Hero IPA!

Crystal Malt (40L)

Cascade Hops

Centennial Hops

Simcoe Hops

Wash and chop the strawberries and blueberries. Set aside.

Prepare the Fruit

In a large pot, bring 4 cups of water to a boil. Add malt extract and stir until dissolved.

Boil the Wort

Once the malt extract is dissolved, add the hops and boil for an additional 15 minutes.

Add Hops

Remove from heat and cool the wort to room temperature using a wort chiller or an ice bath.

Cool the Wort

Once cooled, transfer the wort to a sanitized fermentation vessel. Add the Lactobacillus culture and the prepared strawberries and blueberries. Seal the vessel and let it ferment at room temperature for 3-5 days.

After the initial fermentation, add Brettanomyces yeast to the mixture and seal again. Let it ferment for an additional 2-3 weeks.

Pitch the Yeast

In a separate pot, boil 2 cups of water and dissolve priming sugar. Let cool and add to the fermented brew. Transfer the brew to sanitized bottles, seal them, and let them carbonate at room temperature for 1-2 weeks.

Chill the bottles in the fridge and enjoy your homemade strawberry/blueberry sour!

Fresh Strawberries

Fresh Blueberries

Malt Extract

Lactobacillus culture

Brettanomyces yeast

Hops (Citra or Mosaic)

Water for bottling

In a large pot, heat 3 liters of water to around 70°C (158°F). Add the Pilsner malt and corn, stirring well. Maintain the temperature for 1 hour.

After mashing, sparge with an additional 2 liters of hot water to collect the wort.

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

Cool the wort down to around 20°C (68°F) using an immersion chiller or ice bath.

Transfer the cooled wort to a sanitized fermenter. Add the lager yeast and seal with an airlock. Ferment for 2-3 weeks at around 10°C (50°F).

Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap it. Let it carbonate for another 1-2 weeks.

Chill the beer and enjoy your homemade Modelo Especial!

Corn

Saaz Hops

Lager Yeast

In a large pot, combine the water, brown sugar, and granulated sugar. Heat over medium heat until the sugars dissolve completely.

Prepare the Base

Stir in the root beer extract, vanilla extract, and optional sarsaparilla root. Mix well and remove from heat.

Add Flavoring

Allow the mixture to cool down to about room temperature. This is important for the yeast to thrive.

Cool the Mixture

In a small bowl, combine the active dry yeast with a few tablespoons of warm water. Let it sit for 5-10 minutes until it becomes frothy.

Activate the Yeast

Once the mixture is cool, add the activated yeast to the pot and stir gently. Cover the pot with a clean cloth and let it sit in a warm place for 24-48 hours to ferment.

Combine and Ferment

After fermentation, strain the mixture through a fine mesh sieve into a large pitcher. Add the carbonated water and stir gently.

Pour the root beer ale into glasses over ice and enjoy!

Poutine Fries

Cigar

Coors Light

Pipeworks Ninja Vs. Unicorn

Miller Lite

Eagle Park Cabo Kooler

Go! Brewing Burn It Down

Go! Brewing Head On

Revolution Anti-hero

Go! Brewing New School

Modelo Especial

Smalltown N.y.f. Root Beer

Blake's Triple Jam Cider

Solemn Oath Lü

Pabst Blue Ribbon

Michelob Ultra

Corona

Miller 64

Hopewell Lil Buddy

Shiner Bock

Happi

Otto's Cbd Hopped Cider

Two Bros. Prairie Path

Bud Light