Bodhi

Volume 5 features experimental hop HBC 692. Expect aromas of melon, grapefruit, and fresh roses.

Insane Wanderer Vol 5

Hazy IPA brewed with Sabro,, and New Zealand Waimea hops.

Easy

Our flagship IPA brewed with a blend of Pacific NW hops.

CBC IPA

Balanced Pale ale brewed with El,, and Mosaic.

Go – Kart Ghost

Belgian style Tripel, fermented with a Trappist ale yeast.

Brother Victor's Tripel

Belgian style Witbier with orange peel and coriander.

Witbier

English style Dark Mild ale. Dark & flavorful. The ultimate "pub" session ale.

Dark and Mild

Easy drinking golden cream ale, conditioned on Brioso Coffee beans.

Brioso Coffee Cream Ale

Golden ale brewed with flavors of Italian mandarin.

Mandarin Golden

Festbier

Pilsner

Iced Tea

Bottled Water

Lemon Juice, Apple Garnish. Ask for HOT or COLD

Apple Whiskey Revolution

Half Acre Lager

Helles Bock – 4.4% Brewed especially for baseball season

Dovetail Helles

Dovetail Hefeweizen

Lemon, lime and other citrus-like qualities are balanced by the spicy character of coriander and a mineral mouthfeel from French sea salt.

Destihl Wild Sour Series: Here Gose Nothin'

A big surge of fruity aromatics and grapefruit – hoppy notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry finish.

Boulevard Tank 7

Bell's Oberon is a wheat ale fermented with Bell's signature house ale yeast, mixing a spicy hop character with mildly fruity aromas.

Bell's Oberon

Sublime, earthy noble hops are backed up by fresh, clean German malts, ending w / a surprising burst of lemony refreshment from fistfuls of American whole flower.

Victory Summer Love

Pabst Blue Ribbon (PBR)

Old Rasputin seems to develop a cult following wherever it goes. It's a rich, intense brew with big complex flavors and a warming finish.

North Coast Old Rasputin Russian Imperial Stout

Heat 3 gallons of filtered water to 165°F (74°C) in a mash tun. Add the pale malt, crystal malt, and carapils malt. Stir well and maintain the temperature at 152°F (67°C) for 60 minutes.

Mash the Grains

After mashing, sparge with 2 gallons of water heated to 170°F (77°C) to rinse the sugars from the grains.

Sparge

Bring the wort to a boil and add 1 oz of Simcoe hops. Boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add 1 oz of Citra hops. At the end of the boil, add 1 oz of Mosaic hops and 1 oz of Amarillo hops.

Add Hops

Cool the wort quickly using a wort chiller or ice bath to reach around 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter. Pitch the American Ale yeast and seal with an airlock.

Pitch Yeast

Allow the beer to ferment at room temperature for 1-2 weeks until fermentation is complete.

Ferment

Dissolve 3 oz of corn sugar in 2 cups of boiling water. Allow to cool.

Prepare Priming Sugar

Add the priming sugar solution to the fermenter and gently mix. Bottle the beer into sanitized bottles and cap them.

Bottle the Beer

Store the bottles at room temperature for 1-2 weeks to carbonate.

Carbonation

Refrigerate the bottles, then enjoy your award-winning Double IPA!

Chill and Enjoy

Pale Malt

Crystal Malt (60L)

Carapils Malt

Simcoe Hops

Citra Hops

Mosaic Hops

Amarillo Hops

American Ale Yeast

Filtered Water

Corn Sugar

Clean and sanitize all mashing equipment including the mash tun and stirring tools.

Prepare Mashing Equipment

Heat 6 gallons of water to 165°F (74°C).

Heat Water

Add the crushed Pale Malt, Caramel Malt, Crystal Malt, Flaked Corn, and Munich Malt to the hot water, stirring gently to avoid clumps.

Mash Grains

Maintain the mash temperature at 152°F (67°C) for 60 minutes, stirring occasionally.

Steep

After 60 minutes, sparge the grains with hot water to collect about 6 gallons of wort.

Bring the collected wort to a vigorous boil.

Add 1 oz of HBC 692 hops to the boil and continue boiling for 60 minutes.

During the last 15 minutes of the boil, add 0.5 oz of Cascade hops and 0.5 oz of Citra hops.

Add Additional Hops

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

Transfer the cooled wort to a sanitized fermenter.

Transfer to Fermenter

Sprinkle the American Ale yeast over the surface of the wort and seal the fermenter with an airlock.

Let it ferment at a consistent temperature of 68-72°F (20-22°C) for 2 weeks.

Clean and sanitize all bottling equipment including bottles, caps, and siphon.

Prepare Bottling Equipment

Dissolve the priming sugar in 2 cups of boiling water and cool it down.

Add the cooled priming sugar solution to the fermenter, mix gently, and siphon the beer into bottles.

Cap each bottle securely and store them in a dark, cool place for carbonation for 1-2 weeks.

Cap the Bottles

Caramel Malt (40L)

Crystal Malt (10L)

Flaked Corn

Munich Malt

HBC 692 Hop Pellets

Cascade Hop Pellets

Citra Hop Pellets

Priming Sugar

Water

In a large mash tun, combine 10 cups of Pale Malt and 1 cup of Caramel Malt.

Combine Grains

Add 5 gallons of filtered water to the grains and stir well. Heat the mixture to 152°F (67°C) and hold for 60 minutes.

Add Water

After 60 minutes, sparge the grains with enough hot water to collect around 6 gallons of wort.

Boil Wort

Once boiling, add 1 oz of Sabro Hops and boil for 15 minutes.

After 15 minutes, add 1 oz of Waimea Hops and boil for an additional 15 minutes.

Add Waimea Hops

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

Sprinkle 1 package of American Ale Yeast over the wort and seal the fermenter with an airlock.

Dissolve 3 oz of corn sugar in 2 cups of boiling water to create priming solution.

Once fermentation is complete, mix the priming solution with the beer and bottle it using sanitized bottles.

Bottle Beer

Cap the bottles and let them condition in a dark, cool place for 1-2 weeks.

Cap and Condition

Caramel Malt

Sabro Hops

Waimea Hops

In a large mash tun, heat 5 gallons of water to 165°F (74°C). Add the crushed pale malt, crystal malt, and carapils malt to the water.

Prepare the Mash

Stir the grains to ensure they are fully saturated. Maintain the temperature at 150°F (65°C) for 60 minutes.

Mash Rest

After the mash rest, drain the wort into the brew kettle and sparge with additional hot water to collect around 6.5 gallons of wort.

Lautering

Bring the wort to a rolling boil over high heat.

Bring to Boil

Add 1 oz of Cascade hops at the start of the boil. After 30 minutes, add 1 oz of Centennial hops, and after 45 minutes, add 1 oz of Simcoe hops.

At the end of the 60-minute boil, add Amarillo and Citra hops. Stir well and turn off the heat.

Finish with Flavor Hops

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

Transfer the cooled wort into a sanitized fermenter. Pitch the American ale yeast into the wort.

Seal the fermenter with an airlock and store it in a cool, dark place. Allow it to ferment for about 1-2 weeks, or until fermentation activity has ceased.

Fermentation

Dissolve 3 oz of corn sugar in 2 cups of boiling water. Let it cool.

Add the priming sugar solution to the bottling bucket, then siphon the beer from the fermenter into the bottling bucket. Mix gently to avoid oxidation.

Fill sanitized bottles, leaving about 1 inch of headspace. Cap the bottles securely.

Fill Bottles

Store the bottles at room temperature for 1-2 weeks for carbonation.

Carbonate

After carbonation, refrigerate the bottles for at least 24 hours before serving. Enjoy your CBC IPA!

Chill and Serve

Crystal Malt (40L)

Cascade Hops

Centennial Hops

In a large brew kettle, heat 3 gallons of filtered water to 165°F (74°C). Add the pale malt and crystal malt. Maintain a temperature of 152°F (67°C) for 60 minutes, stirring occasionally.

Mashing the Grains

After the mash is complete, sparge with an additional 2 gallons of water at 170°F (77°C) to rinse the grains and extract sugars.

Sparging

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

Boiling the Wort

With 10 minutes remaining in the boil, add 1 oz of Mosaic hops.

Finishing Hops

After the boil, 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 to a sanitized fermentation vessel and pitch the American Ale yeast. Seal the vessel with an airlock.

Pitching Yeast

Allow the beer to ferment at 68-72°F (20-22°C) for 1-2 weeks, or until fermentation is complete.

Fermentation Process

Boil 3 oz of corn sugar in 2 cups of water to create a priming solution. Cool it and add it to the fermented beer.

Preparing for Bottling

Fill sanitized bottles with the beer, leaving about an inch of headspace. Cap the bottles securely.

Bottling the Beer

Let the bottles condition at room temperature for 1-2 weeks to develop carbonation.

Refrigerate the beer for at least 24 hours before serving. Enjoy your Go-Kart Ghost pale ale!

Chilling and Serving

El Dorado Hops

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the Pilsner, Munich, and Caramunich malts to the water and stir well. Maintain the temperature at 150°F (65°C) for 60 minutes.

Mashing

After mashing, sparge the grains with hot water (170°F / 77°C) to collect around 6-8 gallons of wort in your brew kettle.

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

Boiling

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Trappist ale yeast into the wort and seal the vessel with an airlock. Allow it to ferment in a dark, cool place for about 1-2 weeks.

Once fermentation is complete, prepare your bottles and priming sugar. Siphon the beer into bottles, leaving some space at the top. Cap the bottles and let them carbonate at room temperature for another 1-2 weeks.

Bottling

After carbonation, chill the bottles and enjoy your Brother Victor's Tripel!

Enjoy

Pilsner Malt

Caramunich Malt

Sugar (Candy Sugar or Candi Syrup)

Hallertau Hops

Saaz Hops

Trappist Ale Yeast

In a large pot, heat 3 liters of filtered water to 70°C (158°F). Add the Pilsner malt, wheat malt, and flaked oats. Stir well to ensure no clumps remain.

Maintain the mash temperature at 65°C (149°F) for 60 minutes, stirring occasionally to prevent sticking.

Hold the Mash

After 60 minutes, sparge the mash by rinsing it with an additional 4 liters of hot water at 75°C (167°F) into a separate kettle.

Bring the collected wort to a boil in the kettle. Once boiling, add the Hallertau hops and boil for 60 minutes.

With 15 minutes remaining in the boil, add the dried orange peel and crushed coriander seeds.

Add Spices

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Transfer the cooled wort to a sanitized fermentation vessel and sprinkle the Belgian Witbier yeast on top.

Pitch the Yeast

Seal the fermentation vessel and allow it to ferment at 18-22°C (64-72°F) for about 1-2 weeks, or until fermentation is complete.

Once fermentation is complete, prepare a solution of priming sugar (about 3/4 cup) in 1 cup of boiling water. Let it cool.