TWISTED TEA

Original Amber

Fanta Orange

Root Beer

Pink Lemonade

Dr. Pepper

Sprite

Mellow Yellow

Diet Coke

Coke

Iced Tea

Leaner than chicken with more protein and richer flavor than beef.

Bison Burger

Frogg Burger

Choice of cheese, fried egg, bacon and mayo.

Breakfast Burger

Two of our tadpole burgers smashed thin and cooked on high heat for great caramelization and awesome flavor. Served with your choice of toppings.

Smash Burger

Sautéed jalapenos, cheddar, bacon and onion tanglers.

Jalapeno Cheddar Bacon

Mushrooms, Swiss, onions, lettuce and tomato | Add Bacon +$1.00

Mushroom Swiss

Avocado, pepper jack, pico de gallo, grilled peppers and onions.

Avocado Santa Fe Burger

Two patties on a double stack with bacon, American cheese, and onion tanglers.

Double Decker

Goat cheese, avocado, red onion, and sautéed spinach.

Goat Cheese Burger

Pimento cheese, bacon, jalapeno relish, and fried green tomato.

Dirty South

Homemade chili, coleslaw & American cheese.

The Carolina Classic

Pork BBQ, BBQ sauce, bacon, pepper jack, and onion tanglers.

BBQ Burger

Sauces: Dry Rub, Lemon Pepper, Mild, Buffalo, Fire, Hot Honey, BBQ, Teriyaki,  Honey Mustard, Ranch, Siracha Ranch, Poison Dart | 8 $10.00, 12 $15.00, 20 $25.00

Wings - Jumbo

Chill ingredients: Ensure the brewed black tea is fully chilled (refrigerate at least 1 hour) so the cocktail stays cold without excessive dilution.

Fill a highball glass or Collins glass with ice cubes about 3/4 full.

Prepare glass

In a mixing glass or cocktail shaker filled with a few ice cubes, combine 2 fl oz lemon vodka, 1 cup chilled unsweetened black tea, 0.5 oz fresh lemon juice, and 0.5 oz simple syrup. If you prefer less sweet, reduce simple syrup to 0.25 oz or omit.

Mix base

If using a shaker, shake vigorously for 8–10 seconds to chill and combine. If using a mixing glass, stir gently for 10–15 seconds until well chilled.

Shake or stir

Strain the mixture over the ice-filled serving glass. Top with 1 oz club soda or sparkling water if you want a light fizz; gently stir once to combine.

Strain and top

Garnish with a lemon wheel or wedge on the rim and an optional fresh mint sprig. Serve immediately with a straw or stirring spoon.

Garnish and serve

Variations and notes: For a ready-made Twisted Tea-style drink, substitute lemon vodka with 3 oz hard iced tea or 2 oz spiced vodka + 1 oz brewed tea for a stronger tea flavor. Adjust sweetness with more or less simple syrup and use sweet tea instead of unsweetened tea for a sweeter profile.

unsweetened brewed black tea, chilled

lemon vodka

simple syrup (1:1 sugar to water) or to taste

fresh lemon juice

club soda or sparkling water (optional, for fizz)

ice cubes

lemon wheel or wedge (garnish)

fresh mint sprig (optional garnish)

Heat about 3.5 gallons of brewing water to 165°F (74°C). This temperature accounts for the grain bed and will target a mash temperature of 152°F (67°C).

Heat strike water

Add crushed grains to a mash tun or insulated pot. Pour the strike water over the grains while stirring to avoid dough balls. Target mash temperature: 152°F (67°C). Hold for 60 minutes to convert starches to fermentable sugars.

Mash in

Raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity (optional).

Mash out

Recirculate the first runnings until clear, then sparge with enough 170°F (77°C) water to collect approximately 6.5–7.0 gallons of wort in the kettle (for a 5 gallon batch).

Sparge

Bring the collected wort to a vigorous boil. Watch for boilovers and adjust heat as necessary.

Bring to boil

At the start of the 60-minute boil, add 1.0 oz Cascade hops (bittering).

Bittering hops

With 15 minutes remaining, add 1.0 oz Willamette hops and 1 tsp Irish moss (if using) to help clarification.

Mid-boil additions

With 5 minutes remaining, add 0.5 oz Cascade hops (for flavor/aroma). If you want more hop aroma, consider a flameout or 0-minute addition of the finish hops and whirlpool for 5–10 minutes.

Finish hops

If your source water is very soft, you may add 1/4 tsp table salt to the kettle during the last 5 minutes to round maltiness. Stir to dissolve.

Optional water adjustment

After the 60-minute boil, cool the wort quickly to 65–68°F (18–20°C) using an immersion chiller or ice bath. Aim to get the chill done within 30–45 minutes to reduce infection risk and haze.

Chill wort

Transfer chilled wort to a sanitized fermenter. Top up with pre-boiled and cooled water if necessary to reach 5.0 gallons.

Transfer to fermenter

Aerate the wort by shaking or splashing, or use pure oxygen. Pitch the ale yeast (rehydrate dry yeast per manufacturer instructions if desired) when wort is at 65–68°F (18–20°C).

Pitch yeast

Ferment at 65–68°F (18–20°C) for 7–10 days, or until activity slows and specific gravity approaches the expected final gravity (typically ~1.010–1.012 for this style).

Primary fermentation

After active fermentation slows (usually day 5–7), raise temperature to 68–70°F (20–21°C) for 24–48 hours to help clean up off-flavors like diacetyl.

Optional diacetyl rest

If you prefer clearer beer, transfer to a secondary fermenter after primary fermentation for 5–7 days for conditioning. This step is optional.

Secondary (optional)

Dissolve 3 oz (weight) corn sugar in 1 cup of boiling water, cool, and add to a sanitized bottling bucket.

Prepare priming sugar

Siphon beer from the fermenter into the bottling bucket and gently mix with the priming solution to distribute evenly. Bottle into sanitized bottles and cap.

Bottle

Condition bottles at room temperature (68–72°F / 20–22°C) for 2 weeks, then store cooler for another week. Beer will carbonate over 2 weeks; optimal flavor often after 3–4 weeks total aging.

Condition

Clean and sanitize all equipment used (mash tun, kettle, fermenter, siphon, bottles, caps) promptly after use to avoid residues and contamination.

pale malt (2-row)

crystal/caramel malt (60L)

munich malt

dark crystal/caramel malt (80L)

victory or biscuit malt

roasted barley (or black malt, small amount)

Cascade hops (bittering)

Willamette hops (flavor/aroma)

Cascade hops (finish/aroma)

Irish moss (optional, kettle finings)

table salt (water adjustment, optional)

American ale yeast (e.g., Safale US-05 or Wyeast 1056)

corn sugar (dextrose) for bottling

brewing water

Zest one orange to yield about 1 tsp zest. In a small heatproof bowl, combine the granulated sugar and hot water (about 2 tablespoons just off the boil). Stir until the sugar fully dissolves to make a quick syrup.

Make simple orange concentrate

In a measuring cup or small pitcher, combine 1 cup fresh orange juice and 1 tablespoon fresh lemon juice. Stir in the orange zest and the warm simple syrup until fully incorporated. If using orange extract, add 1 tsp now; if using citric acid for extra tang, dissolve it into the juice mixture a little at a time and taste to reach desired brightness (start with 1/4 tsp).

Taste the concentrate: it should be brighter and slightly sweeter than plain juice because carbonation will mute flavors. Adjust sweetness by adding up to 1 tablespoon more sugar dissolved into a teaspoon of warm water, or add more lemon/citric acid for acidity.

Chill: Ensure the club soda or sparkling water is well chilled. Cold liquids retain carbonation better and produce a crisper soda.

Fill a tall glass with about 1/2 cup (about 1/2 the glass) of ice cubes. Pour 1/4 cup (60 ml) of the orange concentrate over the ice (adjust depending on how strong/sweet you want the flavor). Slowly top with 1/2 cup (120 ml) chilled club soda, pouring gently down the side to preserve bubbles. Stir very gently once to combine. For a single serving, a typical ratio is 1 part concentrate to 2–3 parts soda; scale quantities if making multiple servings.

Assemble the Fanta-style orange soda

Garnish & serve: Add an orange slice to the rim or float it on top. Serve immediately to enjoy maximum carbonation. If preparing a pitcher, mix the full concentrate with the chilled sparkling water just before serving and pour over ice.

fresh orange juice (preferably Valencia or navel)

granulated sugar

orange zest

water (hot, for dissolving sugar)

club soda or sparkling water (chilled)

orange slice (for garnish)

optional: orange extract (for extra orange aroma)

optional: food-grade citric acid (to adjust tang)

In a medium saucepan combine 2 cups water, dark brown sugar, granulated sugar, and molasses. Stir to partially dissolve sugars.

Combine ingredients

Add sarsaparilla root, sassafras root bark (or extract if using), wintergreen leaves (or extract if using), star anise, allspice berries, juniper berries (if using), dried orange peel, and a pinch of salt to the saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to fully dissolve the sugars. Once simmering, reduce heat to low.

Simmer gently, uncovered, for 10 minutes to extract flavors from the roots and spices. Watch carefully to avoid boiling over.

After 10 minutes, remove the pan from heat and let the mixture steep for an additional 20–30 minutes to intensify flavor. Taste after 20 minutes and steep longer if you want stronger spice/root notes.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids. Stir in the vanilla extract while the syrup is still warm.

Allow the syrup to cool to room temperature, then refrigerate uncovered until fully chilled (about 1–2 hours) or use immediately if you plan to serve over ice with very cold carbonated water.

For a standard serving ratio, mix 1 part concentrated root beer syrup to 4 parts cold carbonated water. For the quantities above (makes roughly 2 cups syrup), combine about 1/2 cup syrup with 2 cups cold carbonated water for each serving. Adjust to taste (range 1:3 to 1:5).

Fill a tall glass with ice (about 1/2–1 cup ice per serving). Pour the measured syrup over the ice.

Slowly add the cold carbonated water down the side of the glass to preserve carbonation and produce a foamy head. Stir gently once or twice to combine.

Garnish with a thin orange slice or a sprig of mint if desired and serve immediately.

Store unused syrup covered in the refrigerator for up to 2 weeks. Re-stir or gently shake before using if separation occurs.

water

dark brown sugar

molasses

sarsaparilla root (dried)

sassafras root bark (or 1 tsp sassafras extract)

wintergreen leaves (or 1/2 tsp wintergreen extract)

star anise

vanilla extract

allspice berries

juniper berries (optional)

dried orange peel (or 1 tsp zest)

salt

cold carbonated water (club soda or sparkling water)

Combine 1 cup water and 3 tablespoons granulated sugar in a small saucepan. Warm over medium heat, stirring frequently, until the sugar fully dissolves and the mixture is clear (about 3–5 minutes). Do not let it boil vigorously. Remove from heat and let cool to room temperature (about 10–15 minutes).

Make simple syrup

While the syrup cools, juice fresh lemons until you have 1 cup of strained lemon juice (about 4–6 medium lemons). Strain through a fine-mesh sieve to remove seeds and excess pulp.

Juice lemons

In a large pitcher, combine the cooled simple syrup, 1 cup fresh lemon juice, 1 cup cranberry juice, and 3 cups cold water. Stir well to combine. Taste and adjust sweetness or tartness: add more water if too strong, or an extra tablespoon of sugar dissolved into a little warm water if too tart.

Combine juices and waters

Refrigerate the lemonade for at least 30 minutes to allow flavors to meld and to chill thoroughly. If you need it immediately, add ice when serving (see Garnish & Serve).

Chill

Fill glasses with ice cubes. Pour pink lemonade over the ice, about 8 ounces (1 cup) per serving.

Garnish each glass with a lemon slice and 2 fresh mint leaves. Serve cold.

Leftover lemonade: store in a covered pitcher in the refrigerator for up to 3 days. Stir before serving; add a splash of water if it has concentrated.

water (for syrup)

cold water (to dilute)

pure cranberry juice

lemon slices

fresh mint leaves

Place the dried mixed spice blend (cinnamon, clove, nutmeg, about 1/4 tsp) in a small heatproof cup. Pour 1 tablespoon of near-boiling water over the spices and let steep for 5 minutes. Strain and reserve the spiced infusion.

Steep spices

In a small bowl combine the cola flavor concentrate (or 1 tsp very strong brewed black tea if using), cherry extract (1 tsp), almond extract (1/8 tsp), vanilla extract (1/2 tsp), kola nut extract if using (1/4 tsp), and 1 teaspoon of the cooled spiced infusion. Stir thoroughly to make a uniform flavor concentrate.

If using high-fructose corn syrup or store-bought cola syrup, measure 1 tablespoon. Alternatively make a quick simple syrup by dissolving 1 tablespoon sugar in 1 tablespoon hot water and cooling. Stir the syrup into the flavor concentrate until fully combined.

Add the phosphoric acid solution (or 1/4 tsp diluted phosphoric acid) to the combined flavor-syrup mix and stir. This adds the characteristic tang; if you prefer to avoid phosphoric acid, substitute with 1/2 tsp freshly squeezed lime juice, but flavor will differ from classic profile.

Fill a tall glass with about 1 cup of fresh ice cubes.

Pour 12 oz (about one can) of well-chilled carbonated water into a separate measuring container (or directly into the glass if preferred). Add the prepared flavor-syrup-acid mixture to the carbonated water. Stir gently once or twice to combine — avoid vigorous stirring to preserve carbonation.

Taste and adjust: if too sweet, add a splash more carbonated water; if too sharp, add a small extra 1/2 tsp syrup. If you used lime instead of phosphoric acid, adjust to taste with a touch more vanilla or cola concentrate for balance.

Garnish with a maraschino cherry on top and a lime wedge on the rim if desired. Serve immediately while cold and fizzy.

carbonated water (soda water)

high-fructose corn syrup (or simple syrup)

caramel color (liquid or syrup)

phosphoric acid solution (or 1/4 tsp phosphoric acid diluted)

cola flavor concentrate (or strong brewed black tea as base)

cherry extract

almond extract

liquid kola nut extract (optional)

dried mixed spice blend (cinnamon, clove, nutmeg) - steeped

fresh ice cubes

maraschino cherry (optional)

lime wedge (optional)

Combine the granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture just comes to a simmer (do not boil hard).

Make simple citrus syrup

Once the sugar is dissolved and the syrup is hot, add the lemon zest and lime zest. Reduce heat to low and steep the zests in the syrup for 2–3 minutes to extract oils, stirring occasionally.

Remove the pan from heat. Stir in the fresh lemon juice, fresh lime juice, and citric acid (if using). Taste and adjust: add up to another 1 tsp citric acid if you want more tang, or 1–2 tsp water if too intense.

Let the syrup cool to room temperature (about 20–30 minutes). Strain the syrup through a fine mesh sieve to remove the zests and any solids. Transfer the strained syrup to a clean container and refrigerate until cold (about 30 minutes). The syrup will keep in the fridge for up to 1 week.

Fill four serving glasses with about 1/2 cup ice cubes each (or adjust per glass).

To each glass add 2 tablespoons of the chilled citrus syrup. (For a milder flavor use 1 tbsp; for stronger, use up to 3 tbsp.)

Pour 1 cup of chilled club soda (or carbonated water) into each glass over the syrup and ice. Stir gently once to combine.

Garnish each glass with a lemon slice and a lime slice. Serve immediately. Stir again before drinking if syrup settled.

Twisted Tea