Deep coppery gold in color with spicy noble hop aromas and flavors. Mild, warm spice notes are derived from the traditional German style noble hops Hallertau Mittlelfruh. The addition of Crystal hops lends a subtle hint of citrus.

The Hunter Oktoberfest

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Begin by peeling the Russet potatoes and cutting them into quarters. This will help them cook evenly.

Peel and Cut Potatoes

Place the cut potatoes in a large pot and cover with water. Add 1 tsp of salt to the water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.

Boil Potatoes

While the potatoes are boiling, chop the green cabbage into small pieces and thinly slice the green onions.

Prepare Cabbage

In a skillet, melt 2 tbs of butter over medium heat. Add the chopped cabbage and sliced green onions. Sauté for about 5-7 minutes, until the cabbage is tender and the onions are translucent.

Sauté Cabbage and Onions

Once the potatoes are cooked, drain them well and return them to the pot. Add the remaining 2 tbs of butter and 0.5 cups of whole milk. Mash the potatoes until smooth and creamy.

Drain and Mash Potatoes

Fold in the sautéed cabbage and green onions into the mashed potatoes. Season with black pepper to taste and mix until well combined.

Combine Ingredients

Transfer the Colcannon Mashed Potatoes to a serving bowl. Optionally, add a pat of butter on top before serving. Enjoy!

Plate and Serve

Russet Potatoes

Salt

Green Cabbage

Green Onions

Butter

Whole Milk

Black Pepper