BUTTER PEANUT CUP

PEANUT CUP

IMPERIAL STOUT

RED IPA

SHOCK TOP

TWISTED PRETZEL WHEAT

KEY LIME

Island Lager

SUNSHINE WHEAT

HONEY PILSNER

BIG WAVE

BLONDE ALE

The Dude

Grilled​ steak with onions, mushrooms, Monterey Jack & cheddar cheese.

Steak Quesadilla

Seasoned fresh chicken breast with roasted red peppers, onions, shredded jack and cheddar cheese.

Chicken Quesadilla

Fresh, hand packed ground beef patty, seasoned & char-grilled to perfection and topped with American Cheese.

All American

Bacon Swiss

Char-grilled with blackened seasoning. Topped with bleu cheese crumbles.

Black & Bleu

Grilled onions & Swiss cheese, served on grilled rye bread

St. Patty’s Melt

Homemade BBQ sauce, smoked bacon, & melted cheddar cheese. Topped with onion straws.

Western Burger

Add to any salad: grilled chicken $5.99, grilled shrimp $7.99, and grilled salmon $9.99.

Entree Lg House or Entree Lg Caesar Salad

Fresh, crisp tortilla shell, stuffed with mixed greens, diced tomatoes, homemade chili, and finished with shredded Monterey Jack and cheddar cheese. Served with cool sour cream, salsa, and garnished with jalapeños.

Taco Salad

Fresh mixed greens drizzled with homemade ranch dressing and topped with a grilled chicken breast, avocado, Pico de Gallo, black bean & corn salsa, shredded jack and cheddar cheese and garnished with tortilla straws.

Southwest Salad

Crisp iceberg lettuce wedge topped w/ bleu cheese, diced tomatoes & bacon. Drizzled with balsamic dressing.

Wedge Salad

Heat 4.5 liters of strike water per kg equivalent (adjust to reach mash temperature) to about 165°F (74°C). Add crushed grains to reach a mash temperature of 152°F (67°C). Stir thoroughly to avoid dough balls. Target mash thickness ~1.25 - 1.5 qt/lb.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes. This single-step mash will produce a malty, moderately dextrinous body appropriate for an imperial stout that will support adjunct sugars and lactose.

Saccharification

Raise the mash to 168°F (76°C) for 10 minutes to stop enzymatic activity, then begin lautering/sparge.

Mash Out

Sparge with water heated to 170°F (77°C) until you collect ~6.5 gallons (24.6 L) of wort pre-boil. Adjust volumes depending on system losses to end with ~5.5 gallons (21 L) post-boil.

Sparge

Bring wort to a vigorous boil and add 1.0 oz Target or Magnum hops at 60 minutes remaining for bittering. Maintain a vigorous, sanitary boil for 60 minutes total.

Boil - Bittering Addition

With 15 minutes left in the boil add cocoa powder (2 oz) whisked into a small amount of wort to prevent clumping. Add 0.5 oz East Kent Goldings at 5 minutes for subtle aroma. If using dark brown sugar, add it at 10 minutes remaining to help incorporate and caramelize slightly. Add lactose with 5 minutes left to dissolve fully (lactose is non-fermentable and must be added late to preserve sweetness).

Boil - Mid & Late

At flameout, turn off heat and whirlpool for 10-15 minutes. If using cocoa nib tincture or chocolate extract, add now for a concentrated chocolate note (or reserve for secondary additions). This is also a good time to cool quickly to yeast pitching temperature.

Flavour Additions Post-Boil

Cool the wort rapidly to 68°F (20°C) using plate chiller or ice bath. Transfer to sanitized fermenter, aerate vigorously or oxygenate to ~8-10 ppm O2 for healthy fermentation.

Cool & Transfer

Pitch the yeast (rehydrated or a healthy starter if using liquid yeast) at ~68°F (20°C). Add yeast nutrient if desired.

Pitch Yeast

Ferment at 68°F (20°C) for 7-10 days until high krausen falls. Because this is an imperial stout with added sugars, allow vigorous fermentation but monitor temperature; keep within 66-70°F (19-21°C) to avoid fusel esters.

Primary Fermentation

After primary fermentation has settled (typically day 7-10), rack or transfer to a secondary/conditioning vessel. At this stage add the natural peanut butter (8 oz) that has been pre-treated: suspend peanut butter in sanitized neutral spirit (e.g., 40-80 ml of 40% ethanol) and heat gently to make it pumpable OR dissolve peanut butter in a small amount of warm sterile water and pasteurize by bringing to ~170°F (77°C) for a few minutes, then cool. Alternatively, use a food-grade peanut butter extract (1 tsp) and cocoa/chocolate extract (1 tsp) dosed directly for cleaner, less risky addition. Add vanilla extract (1 tsp) and peanut butter extract (1 tsp) at transfer. Age on these additions for 7-14 days to allow flavors to integrate. If using natural peanut butter solids, expect a lot of trub and plan a careful cold-crash and filtration or separation step.

Secondary / Conditioning & Adjunct Additions

After conditioning on peanut and chocolate adjuncts for ~7-14 days, cold crash the beer to near 35-40°F (2-4°C) for 48-72 hours to help the oils and solids drop out. Rack off clear beer carefully, leaving behind sediment and oil slicks.

Cold Crash & Clarify

Sample the beer and, if peanut or chocolate character is weak, add measured amounts of peanut butter extract (up to 1 tsp total) or chocolate tincture (up to 1 tsp) to taste in the finished beer. Add remaining 2 oz creamy peanut butter to a small sanitized jar and warm gently; for a peanut butter float or to add a more forward peanut aroma, dose very small amounts (1/4 - 1/2 oz) into keg and mix — test on small portion first.

Final Flavor Adjustments

If bottling, dissolve 4 oz priming sugar in 8 oz water, boil 2 minutes, cool and add to bottling bucket, then rack beer on top and bottle. Target carbonation for imperial stout: 1.7-2.2 volumes CO2 (low to moderate). If kegging, crash, transfer to keg, purge and carbonate to target volumes.

Priming and Carbonation

Allow bottles to condition at room temperature for 2-3 weeks. Imperial stouts benefit from additional aging; store for at least 1-3 months to let flavors meld and peanut/chocolate notes integrate more naturally.

Aging

Maris Otter pale malt (crushed)

Munich malt (20L)

Carafa Special II (dehusked) or roasted barley

Chocolate malt

Crystal/Caramel 80L

Flaked barley

Dark brown sugar (optional, for body and roasted balance)

Lactose (milk sugar) for sweetness & body

Target or Magnum (12-14% AA) - bittering

East Kent Goldings or Fuggle (aroma)

English or American ale yeast (high attenuation, e.g., Wyeast 1098 or Safale S-04)

Yeast nutrient (optional)

Natural peanut butter (smooth, no-xylitol)

Peanut butter extract (food grade) or peanut concentrate (flavoring)

Vanilla extract (pure)

Cocoa nib tincture or chocolate extract (optional for concentrated chocolate flavor)

Cocoa powder (dutch-processed) for secondary adjunct

Creamy peanut butter (for packaging optional float)

Water (strike + sparge; adjust for 5.5 gallon batch)

Campden tablet (optional, to remove chlorine/ chloramine)

Priming sugar (for bottling) or keg CO2

Line a standard muffin tin with 24 mini paper or silicone candy cups, or arrange 24 paper liners on a baking sheet. Have a small spoon and a piping bag or small zip-top bag ready for filling.

Prepare equipment

Place chopped dark chocolate in a heatproof bowl. Melt using a double boiler (bowl over gently simmering water) stirring frequently until smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts, until fully melted. If you prefer shinier, snap-ready chocolate, temper by heating to 115°F (46°C), cooling to 82°F (28°C), then reheating to 88–90°F (31–32°C) before proceeding.

Melt chocolate (tempering optional)

In a small bowl, combine creamy peanut butter, unsalted butter, light brown sugar, and maple syrup (or honey). Stir until smooth and fully incorporated. If mixture seems too stiff, warm gently for 10–15 seconds in the microwave. Stir in the chopped dry-roasted peanuts and 1/2 teaspoon of the sea salt, leaving a few larger peanut pieces for texture.

Make peanut filling

Spoon about 1 teaspoon (roughly 5–6 g) of melted chocolate into the bottom of each paper cup to form a base layer. Tilt the cup slightly to spread a thin even layer up the sides if desired. Use the back of the spoon to smooth. Place the tray in the refrigerator for 5 minutes to set the base layer.

Form chocolate base

Spoon about 1 heaping teaspoon (approximately 6–8 g) of the peanut filling into each chocolate-lined cup, leaving about 1/4 inch (6 mm) space at the top for the chocolate cap. Press the filling gently so it sits flush with the chocolate sides.

Add peanut filling

Rewarm melted chocolate briefly if it has thickened. Spoon or pipe about 1 teaspoon of melted chocolate over each peanut-filled cup, fully sealing the peanut mixture. Tap the tray gently on the counter to remove air bubbles and level the tops.

Top with chocolate

Sprinkle a very small pinch of flaky sea salt onto the top of each cup while the chocolate is still wet. Refrigerate the tray for 15–20 minutes, or until the chocolate is fully set. For a slower set and better texture, let them rest at cool room temperature for 30–60 minutes instead of refrigeration.

Finish and chill

Once set, remove the peanut cups from the muffin tin. Store in an airtight container layered with parchment paper. Keep at cool room temperature for up to 1 week, or refrigerate for up to 3 weeks. Bring to room temperature before serving for best texture.

Unmold and store

dark chocolate (60–70% cacao), chopped

unsalted peanuts, dry-roasted and roughly chopped

creamy peanut butter (natural or commercial)

unsalted butter

light brown sugar

maple syrup or honey

sea salt (fine)

 flaky sea salt (for finishing)

mini paper or silicone candy cups (or standard-size, ~24)

Heat approximately 5.5–6.0 gallons (20.8–22.7 L) of your brewing water to 166°F (74°C) to hit a target mash temperature of 152°F (67°C) with the grain bill.

Heat strike water

Add the crushed grains and flaked oats to the mash tun and pour in the strike water. Stir thoroughly to eliminate dry pockets and dough balls. Target mash temperature: 152°F (67°C). Hold for 60 minutes.

Mash in

After 60 minutes, perform an iodine test to confirm starch conversion. If starch remains, hold for another 10–15 minutes and test again.

Mash conversion

Raise the mash to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve wort runoff. Recirculate if desired until wort runs clear.

Mash out

Before mashing, add the gypsum and calcium chloride to the strike water and stir to dissolve. Check mash pH after dough-in and adjust with lactic acid as needed to reach pH 5.2–5.4.

Sparge with enough water to collect approximately 6.5–7.0 gallons (24.6–26.5 L) of pre-boil wort in the kettle. Aim to finish the sparge quickly to avoid extracting harsh tannins; keep the grain bed temperature around 168°F (76°C).

Bring the wort to a vigorous rolling boil and boil for 90 minutes total. A longer boil helps concentrate the wort for higher OG typical of an imperial stout.

Boil

At 60 minutes remaining: add 1.5 oz English Fuggle hops. At 15 minutes remaining: add Irish moss/Whirlfloc and 0.5 oz East Kent Goldings hops. At 5 minutes remaining: add any cocoa nibs (if using) in a hop bag or sanitized addition. If using coffee, add only as a cold-steep after fermentation (see notes).

Hops schedule

Turn off heat at the end of the boil. Quickly cool wort to ~68°F (20°C) using an immersion chiller or counterflow chiller. Transfer chilled wort to a sanitized fermenter, leaving behind trub and hop debris.

Post-boil chill

Measure original gravity; target OG ~1.090–1.100. Aerate or oxygenate the cooled wort well (large beers need extra oxygen). Rehydrate or prepare yeast starter if using liquid yeast; pitch the yeast at 64–68°F (18–20°C).

Pitching

Ferment at 64–68°F (18–20°C) for 7–10 days or until vigorous fermentation subsides. For high-gravity beers consider slightly lower temps initially to manage esters, then allow a gentle rise near the end.

Primary fermentation

After primary fermentation slows and gravity is dropping, rack to a secondary fermenter or leave on the yeast if preferred. Condition for 2–4 weeks at 55–60°F (13–16°C) to allow flavors to meld and any harsh roasted notes to mellow. Final gravity target: ~1.018–1.026 depending on attenuation.

Secondary / conditioning

Cold-steeped coffee: coarse-chop 4 oz of freshly roasted coffee and cold-steep in 12 oz (350 ml) of filtered water for 12–24 hours in the refrigerator. Strain through paper filter and sanitize by adding to the keg or fermenter after primary fermentation is complete. Cocoa nibs: if not added in the boil, sanitize nibs with a light rum soak or by brief soaking in vodka and add to secondary for 3–7 days to impart chocolate character. Taste frequently to avoid over-extraction.

Optional additions

If bottling, dissolve 3.5 oz (100 g) of corn sugar in 12–16 oz (350–475 ml) of boiling water, cool, and mix gently with the finished beer. Bottle into sanitized bottles and cap. Condition at 65–70°F (18–21°C) for 2–3 weeks, then cellar at cooler temperature for several weeks to months for best flavor.

Bottling (optional)

If kegging, transfer beer to a sanitized keg, carbonate to ~2.2–2.6 volumes CO2. Age beer in keg for at least 2–4 weeks to allow flavors to mature. Imperial stouts benefit from longer aging (months) at cool cellar temperatures.

Kegging

Munich malt (20°L)

Roasted barley

Black patent malt

Flaked oats

Brew water (adjusted to balanced profile)

Gypsum (calcium sulfate) — for sulfate boost

Calcium chloride — for chloride boost

Lactic acid (to adjust mash pH)

English Fuggle hops (4.5% AA)

East Kent Goldings hops (5% AA)

Roast coffee (cold-steeped) — optional, for finishing

Unsweetened cocoa nibs (toasting optional) — optional

Irish moss or Whirlfloc (clarifier)

High-attenuation English ale yeast (e.g., Wyeast 1098 or Safale S-04)

Corn sugar (dextrose) for priming

Heat 3.5 gallons of strike water to 165°F (to hit a target mash temperature ~152°F). If using Campden, add it now per package directions. Mill grains if not already crushed. Add crushed grains to water, stir to eliminate dough balls and stabilize temperature around 150–154°F. Hold at 152°F for 60 minutes for good conversion and moderate body.

Heat water and mash in

If desired, raise mash to 168°F for 10 minutes by adding 1–2 quarts of 190–200°F water to stop enzyme activity and improve runoff.

Mash out (optional)

Drain mash into your boil kettle. Sparge with ~2 gallons of water at 168°F, collecting enough pre-boil wort to end with ~6.5–6.75 gallons in the kettle (accounts for boil-off).

Bring wort to a vigorous boil. Watch for boil-overs in the first few minutes as proteins foam.

Bring to a rolling boil

With 60 minutes remaining in the boil, add 1 oz Warrior (or 0.75 oz Centennial if using that as bittering) to the kettle. Boil for 45 minutes more.

Bittering additions

With 20 minutes left in the boil, add 0.75 oz Centennial. If using Irish moss, add 1 tsp at this time to help clarify the wort.

Early flavor addition

With 10 minutes remaining, add 1 oz Cascade and 1 oz Simcoe. Boil the remaining 10 minutes.

Late aroma additions

Turn off heat and cool slightly for 5 minutes. If you like a more rounded hop character, perform a 15–20 minute whirlpool at 170–180°F and add an additional small late addition (optional).

End of boil / Whirlpool

Cool the wort quickly to 65–68°F using an immersion chiller, counterflow, or ice bath. Transfer cooled wort to a sanitized fermenter, leaving most trub behind in the kettle. Top up with clean, cool water to reach 5.25 gallons if needed.

Aerate the wort by splashing or using sterile oxygen. Pitch the prepared yeast (rehydrated or starter if using liquid yeast) into the 65–68°F wort.

Pitch yeast

Ferment at 66–68°F for 5–7 days until vigorous fermentation subsides. A Red IPA benefits from a relatively clean fermentation profile; keep temperature steady.

After main fermentation slows (usually day 5–7), raise temperature to 68–70°F for 24–48 hours to encourage diacetyl clean up, then allow to drop to 60–65°F for a few days to help cold break before dry hopping.

Diacetyl rest & conditioning

Add 0.75 oz Centennial and 0.75 oz Simcoe directly to the fermenter. Leave on for 3–5 days at fermentation temperature (65–68°F) to capture hop aroma without grassy notes.

Dry hop

After dry hopping, cold crash to ~40°F for 24–48 hours if possible to drop out solids and clarify the beer.

Cold crash and bulk conditioning

Sanitize bottles and caps. Boil 3 oz corn sugar in 1 cup water, cool, then add to bottling bucket. Transfer beer gently into bottling bucket, mixing with priming solution to evenly carbonate.

Prepare for bottling

Fill and cap bottles. Store at 68–72°F for 10–14 days to carbonate, then condition at cellar temps (55–65°F) for another 1–2 weeks to let flavors meld. Alternatively, keg and carbonate to ~2.4 vols CO2 and force carb/age 1–2 weeks.

Bottle and condition

Maris Otter pale malt (base)

Carared / Crystal 40L

Crystal 80L

Munich malt

Carafa Special II (dehusked roasted malt) or 10L chocolate for color (optional)

Warrior (bittering) or other high-alpha hop

Centennial (bittering/early flavor)

Cascade (late hop for aroma)

Simcoe (late hop for aroma/character)

Dry hop - Centennial

Dry hop - Simcoe

American ale yeast (US-05 or Wyeast 1056 or Safale S-04)

Irish moss (optional, for kettle fining)

Corn sugar (priming sugar) for bottling

Brewing water (treated to moderate sulfate/chloride balance)

Sparge water (additional)

Campden tablet (optional, to remove chlorine)

Place the Belgian-style wheat beer in the refrigerator for at least 2–3 hours before serving so it's well chilled (about 38–45°F / 3–7°C). Cold beer preserves carbonation and brings out the bright profile.

Houligan's Port Orange

Butter Peanut Cup

Peanut Cup

Imperial Stout

Red Ipa

Shock Top

Twisted Pretzel Wheat

Key Lime