Grainger's organic vodka, limoncello, framboise, lemon & raspberries...served long & charged with prosecco

Bacca Fresca

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 4.5 gal of brew water to 165°F (74°C) to achieve a target mash temperature of 152°F (67°C) once grains are added.

Heat Strike Water

Add crushed Pilsner malt, wheat malt, acidulated malt, and flaked oats to the mash tun. Slowly pour the strike water while stirring to avoid clumps. Rest at 152°F (67°C) for 60 minutes to convert starches to fermentable sugars and develop a soft mouthfeel from the wheat and oats.

Mash In

Raise mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity, then begin lautering and sparge with enough 170°F (77°C) water to collect approximately 6 gal of wort in the kettle.

Mash Out

Bring collected wort to a rolling boil. Start a 60-minute boil timer.

Boil

At 60 minutes remaining (start of boil) add 0.5 oz Saaz hops for bittering.

Bittering Addition

With 15 minutes remaining in the boil add 1 tsp Irish moss or Whirlfloc to help clarity.

Clarifier

At 5 minutes remaining add 0.25 oz Hallertau Mittelfrüh for delicate aroma that won't overpower the sour character.

Late Hop Addition

At the end of the boil, quickly chill the wort to 95–105°F (35–40°C) if planning kettle souring with Lactobacillus; otherwise cool to 68°F (20°C) for direct ale fermentation. For this sour style replicate a short kettle sour: cool to ~100°F (38°C) for lacto pitch.

Cool Wort

Transfer the cooled (95–105°F / 35–40°C) wort to a sanitized vessel. Oxygen is undesirable for Lactobacillus, so minimize oxygen pickup. Pitch the Lactobacillus culture (8 oz).

Sanitize and Inoculate

Maintain the wort at 95–105°F (35–40°C) for 24–48 hours, monitoring pH until desired sourness (pH 3.3–3.6) is reached. Taste periodically; once desired acidity is achieved, bring wort back to a boil to kill the lactobacillus and halt souring.

Hold Temperature

Bring the soured wort to a vigorous boil for 10 minutes to sanitize and stop the lacto activity. Add the late hop additions prior to this boil if not already added.

Re-boil

After re-boiling, chill the wort quickly to 66–68°F (19–20°C) and transfer to a sanitized fermenter, leaving behind heavy trub if possible.

Cool for Fermentation

Aerate gently and pitch the neutral ale yeast (1 package). Seal fermenter with airlock and ferment at 66–68°F (19–20°C) for 7–10 days or until primary fermentation activity subsides.

Pitch Yeast

Rack to a secondary fermenter (optional) and allow the beer to condition for an additional 5–10 days to clarify and integrate sourness and malt flavors.

Condition

If kegging, transfer to keg, purge with CO2, and force carbonate to medium-low carbonation (2.2–2.6 volumes CO2) to suit a sour beer. If canning or bottling, mix in the measured priming sugar or dextrose (2–3 oz total depending on desired carbonation) boiled in a small amount of water and cooled, then gently mix into beer.

Prepare for Packaging

If using natural conditioning (bottles/cans), allow to carbonate and condition at 68°F (20°C) for 10–14 days, then cold crash and refrigerate before serving. If kegging, chill and carbonate to taste with CO2.

Condition in Package

Serve cold (40–45°F / 4–7°C) in a 12 oz can or a chilled tulip/pilsner glass. This produces a light, tart, slightly wheat-forward sour with subtle noble hop aroma — a Phoenix-appropriate bright sour named 'SUNSET.'

Serving

Pilsner malt

Wheat malt

Acidulated malt (for sour balance)

Oats (flaked)

Saaz hops (bittering)

Hallertau Mittelfrüh (aroma, late)

Ale yeast (neutral, e.g., Safale US-05 or Wyeast 1056)

Lactobacillus culture (for souring)

Brew water (adjusted to a soft, slightly alkaline profile)

Gypsum or calcium chloride (for mineral adjustment)

Irish moss or Whirlfloc (clarifying)

Priming sugar (for keg/can conditioning if needed)

Corn sugar or dextrose (for bottle/can conditioning)

CO2 (for force-carbonation if kegging)

SUNSET. PHX BEER CO.

Popcorn Shrimp

Rotisserie Chicken Breast

Cheeseburger

Chicken Tenders

Mac 'n' Cheese

sazerac rye whiskey. absinthe. peychaud's bitters. sugar. lemon.

RYE SAZERAC

Make SUNSET. PHX BEER CO. Recipe in just 168h . SOUR. PHOENIX. 12OZ CAN

Sunset. Phx Beer Co. Recipe

Descriptors

Tasting Notes

Food Pairings

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