ICE BOX Brewing Co.

Rich chocolate brownie served with vanilla ice cream.

Chocolate Brownie

Spicy buffalo chicken with lettuce and ranch dressing.

Buffalo Chicken Sandwich

Amber Ale

Hoppy Pilsner

Battered fish served with crispy fries and tartar sauce.

Fish and Chips

Slow-cooked brisket with BBQ sauce on a bun

BBQ Brisket Sandwich

Juicy beef patty with cheese, lettuce, tomato, and pickles.

Cheeseburger

Rich and creamy stout with chocolate undertones.

Stout

A light and refreshing lager perfect for summer days.

Icebox Lager

A hoppy and bold India Pale Ale with citrus notes.

Chocolate Lava Cake

Grilled chicken with BBQ sauce on a brioche bun

BBQ Chicken Sandwich

Tortilla chips topped with cheese, jalapeños, and sour cream

Loaded Nachos

Crispy cauliflower tossed in buffalo sauce

Buffalo Cauliflower

Buffalo Wings

BBQ Chicken Pizza

Veggie Burger

Chips & Salsa

Rich chocolate cake with a molten center.

Chocolate Cake

Served with seasonal vegetables and lemon butter sauce

Grilled Salmon

Grilled bread with tomatoes, garlic, and basil

Bruschetta

Spicy chicken wings served with ranch dressing.

Chicken Wings

Classic margarita with tequila, lime, and triple sec.

Margarita

In a large pot, bring 10 cups of water to a boil. Add 2 cups of malted barley and let it steep for 30 minutes.

Prepare the Brew

After steeping, remove the barley and bring the water back to a boil. Add 0.5 cups of hops and boil for another 60 minutes, stirring occasionally.

Add Hops

Once boiling is complete, cool the wort quickly using an immersion chiller or by placing the pot in an ice bath.

Cool the Wort

Transfer the cooled wort to a fermentation vessel. Add 1 tsp of brewing yeast and close the vessel with an airlock. Let it ferment for 1-2 weeks at room temperature.

Fermentation

After fermentation, dissolve 3 tbs of priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer and cap each bottle securely.

Bottling

Let the bottles sit at room temperature for 1-2 weeks to carbonate before refrigerating.

Carbonation

Once carbonated, chill your beer in the refrigerator and enjoy your homemade brew!

Enjoy

Water

Malted Barley

Hops

Yeast (Brewing Yeast)

Corn Sugar

Priming Sugar

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Preheat the Oven

In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let cool slightly.

Melt Butter

Stir in granulated sugar and brown sugar into the melted butter until well combined. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix Sugars and Eggs

In a separate bowl, whisk together the flour, cocoa powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.

Combine Wet and Dry Ingredients

Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Allow the brownies to cool in the pan for at least 15 minutes before cutting into squares. Serve warm with a scoop of vanilla ice cream on top.

Cool and Serve

unsalted butter

granulated sugar

brown sugar

eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

chocolate chips

Season the chicken breasts with olive oil, salt, and pepper. Grill or pan-fry the chicken over medium heat until fully cooked, about 6-7 minutes per side.

Prepare the Chicken

Once the chicken is cooked, remove it from the heat and toss it in buffalo sauce until well coated.

Add Buffalo Sauce

On the sandwich bun, layer the buffalo chicken, followed by a generous portion of lettuce and a drizzle of ranch dressing. Top with the other half of the bun.

Assemble the Sandwich

Serve immediately while hot and enjoy your spicy buffalo chicken sandwich!

Serve

chicken breasts

buffalo sauce

ranch dressing

sandwich buns

lettuce

olive oil

pepper

Heat 3 gallons of water to 165°F (74°C) and add the crushed grains. Maintain the temperature for 60 minutes.

Mashing

After mashing, sparge the grains with an additional 2 gallons of water heated to 170°F (77°C).

Sparging

Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, adding the Centennial hops in the last 15 minutes.

Boiling

Cool the wort quickly using a wort chiller or ice bath until it reaches 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal with an airlock and ferment for 1-2 weeks.

Once fermentation is complete, bottle the beer with priming sugar and let it carbonate for 1-2 weeks.

Pale Malt

Crystal Malt (40L)

Caramel Malt (10L)

Hops (Cascade)

Hops (Centennial)

Yeast (American Ale)

In a large brew kettle, heat 6 liters of water to around 160°F (70°C). Add the Pilsner malt and hold the temperature for 60 minutes, stirring occasionally.

Mash the Grains

After the mash, drain the wort into a separate kettle and bring it to a boil. Add Saaz hops at the beginning of the boil and Hallertau hops with 15 minutes remaining. Boil for a total of 60 minutes.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow it to ferment for about 2 weeks at a temperature of around 50°F (10°C).

After fermentation, mix the priming sugar with a small amount of water and boil to dissolve. Add this to the beer before bottling. Bottle the beer and cap it securely.

Allow the bottled beer to condition at room temperature for about 1-2 weeks before refrigerating.

Conditioning

Pilsner Malt

Saaz Hops

Hallertau Hops

Yeast (Lager or Pilsner)

In a bowl, combine the mayonnaise, chopped pickles, lemon juice, and capers. Mix well and refrigerate until ready to serve.

Prepare the Tartar Sauce

Peel and cut the potatoes into thick strips. Rinse them in cold water and pat dry. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt to taste.

Prepare the Fries

In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the cold sparkling water until you achieve a smooth batter.

Prepare the Batter

Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and cooked through, about 4-6 minutes per side. Remove and drain on paper towels.

Fry the Fish

Serve the battered fish alongside the crispy fries. Drizzle with tartar sauce and garnish with chopped parsley.

white fish fillets (cod or haddock)

cornstarch

baking powder

cold sparkling water

potatoes (for fries)

vegetable oil (for frying)

mayonnaise

pickles (finely chopped)

lemon juice

capers (finely chopped)

fresh parsley (chopped, for garnish)

Season the brisket with salt, black pepper, and smoked paprika. Rub the spices thoroughly into the meat.

Prepare the Brisket

Place the seasoned brisket in a slow cooker. Add sliced onions, minced garlic, and beef broth. Cover and cook on low for 8-10 hours or until the meat is tender.

Slow Cook the Brisket

Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes. Shred the meat using two forks.

Shred the Brisket

Return the shredded brisket to the slow cooker and mix with BBQ sauce. Allow it to heat through for about 15 minutes.

Mix with BBQ Sauce

Toast the buns lightly. Spoon the BBQ brisket onto the bottom half of each bun. Top with pickles and coleslaw, then cover with the top half of the bun.

Assemble the Sandwiches

Serve the BBQ brisket sandwiches warm and enjoy!

beef brisket

BBQ sauce

onion, sliced

garlic cloves, minced

beef broth

black pepper

smoked paprika

buns

pickles

coleslaw

In a bowl, combine the ground beef with salt and black pepper. Mix until just combined, then form into two equal-sized patties.

Prepare the Beef Patty

Heat olive oil in a skillet over medium-high heat. Once hot, add the beef patties and cook for about 4-5 minutes on each side for medium doneness. Add a slice of cheese on top of each patty during the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, you can toast the burger buns in the skillet or in a toaster until golden brown.

Toast the Buns

On the bottom half of each toasted bun, layer the lettuce, followed by the cooked patty with melted cheese, slices of tomato, and pickles. Top with the other half of the bun.

Assemble the Cheeseburger

Serve immediately with your favorite sides!

Ground beef

Cheddar cheese

Burger buns

Lettuce

Tomato

Pickles

Salt

Black pepper

Olive oil

In a large brew kettle, heat 6 liters of water to approximately 160°F (70°C). Add the crushed pale malt, roasted barley, chocolate malt, and crystal malt. Maintain the temperature for 60 minutes.

After the mash is complete, sparge with hot water to rinse out the sugars. Collect the liquid (wort) in the brew kettle.

Sparge the Grains

Bring the wort to a boil. Add the bittering hops and boil for 60 minutes. During the last 5 minutes of the boil, add the aroma hops.

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Allow it to ferment for 1-2 weeks at a stable temperature.

Once fermentation is complete, siphon the beer into sanitized bottles. Add priming sugar if desired for carbonation. Cap the bottles and let them condition for 1-2 weeks.

Chill the bottles and enjoy your rich and creamy stout with chocolate undertones!

Roasted Barley

Chocolate Malt

Crystal Malt

Hops (Bittering)

Hops (Aroma)

Yeast (Stout Yeast or Ale Yeast)

In a large pot, heat 6 liters of water to 160°F (71°C). Add the pale malt and caramel malt, and hold the temperature for 60 minutes to convert the starches to sugars.

After mashing, bring the mixture to a boil. Add Hallertau hops and boil for 60 minutes. Add Saaz hops in the last 5 minutes of the boil.

Cool the wort quickly using an immersion chiller or an ice bath until it reaches about 70°F (21°C).

Ice Box Brewing Co.