Mandarin Soda

Birch Beer Shrub

Coconut Cream Soda

Goat Rock Organic Cider ' Bounty ' Petaluma

Mind Circus IPA Russian River, Windsor

Mexican Lager Fern Beer, Sebastopol

Pilsner Fern Beer, Sebastopol

tequila, mate tea, goji berry, citric and malic acids, pineapple, blue curacao, salt

Yerba Buena

gin, basil, terrativo elderflower, citric and malic acids, cucumber, snap pea, hazelnut

Spa Day

gin, green tea, matcha, house spiced pear, galangal, lemon, coconut, egg white

Kyoto Sour

NA Black Butte Porter

Carbonic Red Maker

NV California Cuvee

NV Alcohol – Free Sparkling Chardonnay

Sauvignon Blanc

Mexican Lager

Mexican Lager Fern Beer

Mind Circus IPA

Goat Rock Organic Cider

Pilsner Fern Beer

Goat Mexican Rock Lager

Mind Reality Circus Czeck IPA

vodka, vanilla, house falernum, pineapple, orange, thai tea, coconut

Long Thailand Iced Tea

tequila, bourbon, rye, mezcal, vodka, gin, rum, or pisco

Pick any one with a drink below

If you haven't already, juice enough mandarins to yield 1 cup (about 4–6 mandarins depending on size). Zest one mandarin to get approximately 1 tablespoon of zest. Strain the juice through a fine-mesh sieve to remove seeds and excess pulp if you prefer a clear syrup.

Prepare juice and zest

In a small saucepan combine 1 cup fresh mandarin juice, 3/4 cup granulated sugar, 1/4 cup water, the tablespoon of mandarin zest and the optional 1/2 tablespoon thinly sliced or crushed fresh ginger. Stir to combine.

Make the syrup

Place the saucepan over medium heat and bring just to a gentle simmer, stirring occasionally so the sugar dissolves. Once it simmers, reduce heat to low and let it gently simmer for 6–8 minutes to concentrate the flavors. Do not boil vigorously — you want a light syrup that’s not overly thick.

Heat and simmer

Remove the pan from the heat and let the syrup cool to room temperature. Strain the syrup through a fine-mesh sieve to remove zest and ginger pieces, pressing gently to extract liquid. Transfer to a clean jar or bottle and refrigerate until cold. Syrup will keep in the fridge for up to 10 days.

Cool and strain

If desired, chill glasses in the freezer for 5–10 minutes before assembling to keep the soda extra cold.

Chill glassware

Fill two tall glasses with ice (about 1 cup ice per glass). Add 2 tablespoons of the chilled mandarin syrup to each glass.

Build the soda

Slowly pour 2 cups of cold club soda or sparkling water into each glass (pouring gently down a spoon or glass side helps preserve carbonation). Stir once gently to combine the syrup and soda without flattening it.

Add soda

Garnish each glass with 2 mandarin slices and 4 mint leaves. If you like extra brightness, squeeze one lime wedge over each drink and drop the wedge in. Taste and adjust sweetness: add another 1 teaspoon syrup per glass if you prefer sweeter.

Garnish and finish

Serve immediately while fizzy. Leftover syrup can be stored refrigerated; mix with soda as above when ready to serve.

Serve

fresh mandarin juice

granulated sugar

water

fresh mandarin zest

fresh ginger (optional)

cold club soda or sparkling water

ice cubes

fresh mandarin slices

fresh mint leaves (optional)

lime wedges (optional, for brightness)

mandarin syrup per serving (use prepared syrup)

If using fresh birch twigs: rinse twigs, bruise lightly with the back of a knife or a rolling pin to release oils, then roughly chop to fit in a jar. If using birch sap or bottled birch extract, measure 1 cup and skip maceration step.

Prepare birch flavor

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the bruised/chopped birch twigs (or the measured birch sap/extract), 6 allspice berries and 6 cracked black peppercorns. Warm over medium heat, stirring until sugar dissolves. Once dissolved, bring just to a gentle simmer for 2 minutes to bloom the spices and extract birch flavor; do not boil vigorously.

Make simple syrup with aromatics

Remove the saucepan from heat and allow the mixture to cool for 15 minutes. Transfer the syrup and solids into a clean glass jar, pressing the solids gently with a spoon to release liquid.

Infuse

After the syrup cools to room temperature (about 30–60 minutes total from heating), strain it through a fine-mesh sieve lined with cheesecloth into a bowl or jar to remove twigs and spices. Stir in 1 cup apple cider vinegar and 2 tablespoons fresh lemon juice until fully combined. Taste: the shrub should be bright, balanced between sweet and tart; adjust by adding up to 1–2 tablespoons more vinegar for tang or 1–2 tablespoons more sugar (dissolve in a tablespoon of hot water) if too tart.

Strain and add vinegar

Seal the jar and refrigerate for at least 24 hours and up to 2 weeks to allow flavors to meld. Shake gently before using. The shrub syrup will keep refrigerated for 2–3 months.

Age (recommended)

Measure 2 tablespoons birch shrub syrup into the glass.

Pour 6 oz chilled sparkling water over the shrub syrup and ice. Stir gently to combine and taste; adjust by adding more shrub (up to 3 tbs) for more flavor or more sparkling water to dilute.

Garnish with a lemon wheel or a small fresh birch twig, and serve immediately.

Batch serving notes: For a pitcher, mix 1 cup shrub syrup with 4 cups chilled sparkling water, adjust to taste, and keep chilled. Add ice to individual glasses to avoid diluting the whole pitcher.

young birch twigs or birch sap (or bottled birch extract)

apple cider vinegar

fresh lemon juice

whole allspice berries

cracked black peppercorns

Birch shrub syrup

chilled sparkling water (or club soda)

fresh lemon wheel or small birch twig (garnish)

In a medium bowl or measuring cup, whisk together 1 cup full-fat coconut milk, 1/4 cup heavy cream, 2 tablespoons sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 teaspoon grated lime zest, and a pinch (1/4 tsp) fine sea salt until smooth and homogenous. Taste and, if you prefer sweeter, add up to 1–2 teaspoons simple syrup or coconut syrup and whisk again.

Combine base ingredients

Cover the mixture and refrigerate for at least 15 minutes to let flavors meld and the mixture slightly thicken. If you prefer a frothier top, transfer the chilled mixture to a jar with a tight lid and shake vigorously for 20–30 seconds just before assembling; this aerates the cream for a velvety mouthfeel.

Chill and thicken slightly

Fill two 12- to 16-ounce serving glasses evenly with ice (about 1 cup ice per glass). If you like, rim the glass with a bit of simple syrup and dip into toasted shredded coconut for a decorative touch.

Prepare glasses

Divide 3 cups well-chilled club soda evenly between the two glasses (about 1.5 cups / 12 fl oz per glass). Pour slowly over ice to minimize foaming.

Pour soda

Spoon or gently pour the chilled coconut cream mixture over the back of a spoon held just above the soda’s surface to create a floating cream layer. Use about half the cream mixture per glass (roughly 1/2 cup per glass). If you shook the base, it will form a light frothy cap on top of the soda.

Top with coconut cream

Sprinkle 1 teaspoon toasted shredded coconut on each drink (reserve remaining for second glass). Add a lime wedge on the rim if desired. Serve immediately with a straw and a small spoon so the drinker can stir the cream into the soda if they like a uniformly creamy soda.

Garnish and serve

full-fat coconut milk (well shaken)

heavy cream

sweetened condensed milk

pure vanilla extract

finely grated lime zest

pinch of fine sea salt

club soda or sparkling water (well chilled)

toasted shredded coconut (for garnish)

fresh lime wedges (optional, for garnish)

simple syrup or coconut syrup (optional, to taste)

Pour 6 cups of Goat Rock Organic Bounty cider into a medium saucepan. Add 1 tablespoon honey, 1 tablespoon fresh lemon juice, the orange peel strip (pith removed), 1 cinnamon stick, 3 whole cloves, and 1 star anise. Gently warm the mixture over low to medium-low heat until just steaming and small bubbles begin to appear at the edge (do not boil). This warming step takes about 6–8 minutes and integrates the honey and aromatics into the cider.

Warm and infuse

Once steaming, reduce heat to the lowest setting, cover the pan, and allow the cider to steep with the spices and orange peel for 8–10 minutes to extract aromatics without reducing carbonation too aggressively. Taste after 8 minutes and adjust steep time if you want more spice intensity.

Steep

Remove from heat. Using tongs, fish out the cinnamon stick, star anise and rosemary sprig; strain the cider through a fine-mesh sieve into a heatproof pitcher to remove cloves and any peel fragments. Stir in an additional splash of lemon juice if desired for brightness (up to 1/2 tsp).

Finish and strain

Decide how to serve: for a warm pour, ladle directly into warmed glasses. For a cold/refreshing serve, allow the cider to cool to room temperature, then chill in the refrigerator for 30–45 minutes or pour over a few ice cubes in each glass.

Chill or serve warm

To each serving, add one thin apple slice and a lemon wheel. Give each glass a light slap of the rosemary sprig and float it on top for aroma (or use as a stirrer). If you prefer a slightly bubbly finish, top each glass with a quick splash (1–2 tbsp) of unflavored sparkling water or additional chilled Goat Rock Bounty cider.

Serve immediately. If making multiple servings ahead, keep the infused cider refrigerated (covered) and rewarm gently before serving warm, or chill fully before serving cold.

Goat Rock Organic Bounty Cider (bottle or keg)

Honey (raw or local)

Fresh lemon juice

Orange peel (wide strips, pith removed)

Whole cinnamon sticks

Whole cloves

Star anise

Fresh rosemary sprig

Thin apple slices (for garnish)

Lemon wheel (for garnish)

Ice (optional, for serving)

Heat 4.0 gallons of brew water to about 167°F (to hit a target mash temperature of 152°F with the grain bill).

Heat strike water

Add crushed grains to the strike water and stabilize mash at 152°F. Stir thoroughly to avoid dough balls. Hold at 152°F for 60 minutes for full conversion (beta and alpha activity).

After mash rests, perform iodine test to confirm conversion. If conversion is complete, begin vorlauf until wort runs clear.

Sparge with 2.5 gallons of water heated to about 170°F, collecting runoff until you collect approximately 6.5 gallons of pre-boil wort (adjust volumes for your system losses).

Bring the pre-boil wort to a rolling boil. Start a 60-minute boil when boiling vigorously.

At 60 minutes remaining: add Mosaic 1.0 oz (bittering). Also add Irish moss or kettle finings with 15 minutes remaining if using.

At 15 minutes remaining: add Amarillo 0.5 oz and Simcoe 0.5 oz (flavor additions). Add yeast nutrient now if using.

At flameout (end of 60-minute boil): turn off heat and allow wort to settle for 5 minutes.

Cool wort quickly to about 180°F, then add whirlpool hops: Mosaic 1.5 oz and Citra 1.5 oz. Stir gently to create a whirlpool and let hop stand for 20–30 minutes to extract intense hop aroma and flavor while minimizing bitterness.

After hop stand, chill wort rapidly to yeast-pitching temperature (around 66–68°F). Use an immersion chiller or counterflow chiller; aim to chill to target within 20–30 minutes to reduce DMS and contamination risk.

Transfer chilled wort into a sanitized fermenter, leaving hop debris behind if possible. Top up with sterile water to reach 5.25 gallons if necessary, accounting for trub and kettle losses.

Aerate or oxygenate wort thoroughly (use vigorous shaking, pure O2 for 60–90 seconds at 10–12 ppm, or a few minutes of splashing) and pitch the rehydrated/appropriately-prepared yeast (one pack or starter).

Ferment at 66–68°F (19–20°C) for primary. Allow active fermentation for 4–5 days until krausen subsides, then hold for a total primary of 7–10 days or until final gravity is stable over 48 hours.

At 3–5 days into fermentation (mid-to-late fermentation) or after primary fermentation is complete, add dry hop charges: Amarillo 1.5 oz, Mosaic 1.5 oz, and Citra 1.5 oz. If adding during active fermentation, expect some CO2 scrub which can help strip grassy notes; if adding after, leave hops for 3–5 days to maximize aroma without extracting vegetative flavors.

After dry hopping 3–5 days, cold crash the fermenter to ~35–40°F for 24–48 hours to help clarify and drop out hop particles.

If bottling: prepare priming sugar (3.5 oz dextrose) dissolved in 8 oz boiling water, cool and add to bottling bucket. Siphon beer off yeast/trub into the bottling bucket and gently mix to evenly distribute priming solution. Bottle and cap; condition at 65–70°F for 10–14 days, then cold condition for a few days before drinking.

If kegging: transfer to a sanitized keg, purge headspace with CO2, force carbonate to 10–12 PSI at 38°F or carbonate to desired carbonation level. Age for a couple days to mellow and integrate hop character, then serve.

Store finished beer cool and enjoy. Expect an original gravity around 1.062, final gravity ~1.012, ABV ~6.5–7.0% depending on attenuation and efficiency. Keep samples for at least a week to allow flavors to integrate.

Maris Otter pale malt (crushed)

Vienna malt

Caramel/Crystal 40L

Munich malt

White wheat malt

Mosaic (pellet)

Amarillo (pellet)

Simcoe (pellet)

Citra (pellet)

Mosaic (for whirlpool/late addition)

Citra (for whirlpool/late addition)

Amarillo (dry hop)

Mosaic (dry hop)

Citra (dry hop)

American ale yeast (high-attenuation strain, e.g., Wyeast 1056 or WY-1272 or White Labs WLP001)

Yeast nutrient (optional)

Irish moss or kettle finings (optional)

Brew water (adjusted to moderate carbonate, chloride:sulfate ~1.5:1)

Priming sugar (for bottling)

Campden tablet (optional, for chlorine removal)

Heat approximately 4.5 gallons (17 L) of brewing water to about 165°F (74°C) to account for grain absorption and bring mash to target.

Mash in all grains (Pilsner, flaked maize, Munich, Carapils) to reach a mash temperature of 152°F (67°C). Stir thoroughly to avoid dough balls and ensure uniform temperature.

Add water to mash tun and grains

Hold mash at 152°F (67°C) for 60 minutes. This moderate temperature yields a fermentable wort with some body — appropriate for a Mexican lager that benefits from a light, slightly crisp profile.

Perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity.

Sparge with enough water at 170°F (77°C) to collect around 6.5 gallons (24.5 L) of wort into the kettle. Total pre-boil volume should account for boil-off to end up with ~5 gallons (19 L) post-boil.

Sparge

Bring collected wort to a vigorous rolling boil, watching carefully for boil-overs especially early in the boil.

Bring to a boil

Add 0.5 oz Cluster (or Perle) hop pellets at start of 60-minute boil for bittering.

Bittering hops (60 min)

With 15 minutes left in the boil add 1 tsp Irish moss (or Whirlfloc) and 1 oz Saaz (or Hallertau) for mild flavoring. With 5 minutes left, add the lime zest (2 tbsp) to the boil to extract citrus oils. Also add yeast nutrient if using.

Flavor/aroma hops and kettle additions

Boil remaining 15 minutes and then chill wort rapidly after flameout to yeast-pitching temperature.

Use an immersion or plate chiller to cool wort quickly to about 50°F (10°C) for lager yeast pitching. If using ale yeast variant for a hybrid, pitch at 58–64°F (14–18°C) and treat as cold-conditioned ale. Rapid cooling helps clarity.

Cool wort

Transfer cooled wort to sanitized fermenter. Top up with water if necessary to reach 5 gallons (19 L). Aerate vigorously for several minutes or oxygenate to ~8–10 ppm O2. Rehydrate or directly pitch 11 g Saflager W-34/70 dry yeast according to manufacturer instructions. Seal with an airlock.

Aerate & pitch yeast

Ferment at 50–52°F (10–11°C) for about 10–14 days until primary fermentation is complete (gravity stable for 3 days). If you used an ale/hybrid approach ferment warmer as noted above.

Primary fermentation (Lager)

After primary fermentation is complete, raise temperature to 62–65°F (17–18°C) for 2–3 days for a diacetyl rest. Then slowly cool to 34–38°F (1–3°C) over 48–72 hours and lager (cold condition) for 3–6 weeks for polish and clarity. During cold conditioning you may add fresh cilantro tied in cheesecloth for 24–48 hours if you want a faint herbal character — remove before packaging.

Diacetyl rest & cold crash

Dissolve 3.5 oz (100 g) priming sugar in 8 oz (240 ml) boiling water, cool and sanitize. Use this to prime for bottling to achieve moderate carbonation (~2.5–2.7 vols CO2).

Prepare priming sugar

When bottling, add the fresh lime juice (2 oz) to the bottling bucket and gently rack the beer on top. Stir gently to evenly distribute the priming solution and lime juice without aerating the beer.

Add lime juice

Fill and cap bottles (or transfer to a CO2-conditioned keg). Age bottled beer at room temperature for 1–2 weeks to carbonate, then cold condition for an additional week if possible.

Bottle or keg

Serve cold. Garnish with lime wedge if desired. The lime zest added to the kettle plus the lime juice in bottling gives a bright, authentic Mexican-lager-like kiss without over-powering the malt/corn profile.

Water profile: a moderately soft, slightly sulfate-forward profile suits a Mexican lager — gypsum and calcium chloride amounts above are guidelines; adjust based on your source water and target minerality.

Corn adjunct: flaked maize lightens body and adds an authentic corn-sweetness typical of Mexican lagers. Toasting or using masa is optional but will change flavor significantly.

Herbal adjunct caution: cilantro and other herbs should be used sparingly and added late or during cold conditioning to avoid grassy or vegetal off-notes.

Fern Bar