Budweiser

Coors Light

Bud Light

Bell's Two Hearted Ale

Bell's Amber Ale

Angry Orchard Crisp Apple Cider

Solemn Oath Kidnapped By Vikings

Revolution Freedom Of Speach

Pollyanna Blackberry Allure

Phase Three Herbasaurus

Noon Whistle Gummylicious

Miller Lite

Modelo Especial

Session IPA · 4.5% · Logan Square, Chicago

Maplewood Crushinator

Pilsner · 4.8% · North Rhine-Westphalia

Krombacher Pils

Guinness Draught

Blind Corner Glass Morning Static

Allagash White

PABST BLUE RIBBON

93 Octane Taillight

1911 Beak & Skiff Black Cherry

3 Floyds Gumballhead

TOPPLING GOLIATH PSEUDO SUED

MONTUCKY COLD SNACK

Heat 4.0 gallons of brew water to 165°F (74°C). Add crushed pilsner malt, flaked rice, and light Munich malt to a mash tun. Target mash temperature 152°F (67°C). Hold for 60 minutes, stirring occasionally to ensure even conversion and maintain temperature.

Mash

Raise mash temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity (mash out).

Mash Out

Sparge with enough 170°F (77°C) water to collect about 6.5 gallons of wort in the kettle (adjust to account for kettle losses). Aim for a pre-boil gravity that will produce ~5.0% ABV in 5 gallons final volume.

Sparge

Bring wort to a rolling boil and boil for 60 minutes. Add 1.0 oz noble hops at the start of the 60-minute boil for bitterness. With 10 minutes remaining, add 0.5 oz noble hops for flavor/aroma. No late whirlpool or dry-hopping typical — keep hop profile light and clean.

Boil & Hop Additions

During the last 15 minutes of the boil, perform a gentle whirlpool to help coagulate proteins. Avoid over-agitation and vigorous aeration after cooling to minimize oxidation and off-flavors.

Off-flavor minimization

After boil, cool wort quickly to 50°F (10°C) using an immersion chiller or counterflow chiller. Transfer cooled wort to a sanitized fermenter and aerate thoroughly (oxygenate to ~8–10 ppm dissolved O2) to support lager yeast health.

Cool & Aerate

Pitch the American lager yeast (rehydrated if dry) or a propagated liquid lager starter at 48–52°F (9–11°C). Maintain primary fermentation temperature in that range until active fermentation is underway (typically 4–7 days).

Pitch Yeast

Allow primary fermentation to proceed at 48–52°F (9–11°C) until fermentation is mostly complete (specific gravity approaching terminal). After 7–14 days, begin a slow diacetyl rest by raising temperature to 60–65°F (15–18°C) for 48–72 hours if needed to clean up any buttery diacetyl. Then lower temperature gradually to near-freezing (32–34°F / 0–1°C) for cold conditioning (lagering) for 3–6 weeks to clarify and mellow flavor.

Fermentation Schedule

If bottling, dissolve 3.5 oz corn sugar in 1 cup boiling water, cool, and add to bottling bucket. Rack beer onto priming solution, bottle, and cap. Condition bottles at 60–70°F (15–21°C) for 1–2 weeks for carbonation, then cold-condition at 35–40°F (2–4°C) for at least 1 week before drinking. If kegging, force-carbonate to 2.5–2.8 volumes CO2 and cold-condition for best results.

Bottle/Keg

Use soft, low-mineral water as a base. Adjust with small amounts of gypsum or calcium chloride if desired to accentuate hop bitterness or malt roundness, but keep additions minimal to maintain the clean Budweiser-style profile. Ensure water is treated (dechlorinated) and at proper mash and sparge temperatures described above.

Water Profile

Pilsner malt (2-row pale)

Flaked rice

Light Munich malt

Noble hops (Saaz or Tettnang) — bittering

Noble hops (Saaz or Tettnang) — aroma/finish

American lager yeast (clean, low ester) or Liquid lager strain

Corn sugar (for priming)

Brew water (low mineral, soft profile)

Gypsum (calcium sulfate) — optional, to taste

Gypsum (calcium chloride) — optional, to taste

Ensure the Coors Light is well chilled (ideally 38°F / 3°C). Place the bottle or can in the refrigerator for several hours or in an ice bucket for 20–30 minutes. Chill the glass in the freezer for 10–15 minutes if desired.

Chill

If using a salt rim, run the lime wedge around the glass lip, then dip the rim into a small plate of salt. Set the glass aside.

Optional salt rim

Open the bottle or can. Hold the chilled glass at a 45-degree angle and begin pouring the beer slowly along the inside wall to reduce excessive foam. When the glass is half full, gradually straighten it to vertical and finish pouring to achieve a 1/2- to 1-inch head (foam) on top.

If using a lime wedge, run it around the glass rim or serve on the side. Serve immediately. Optionally place the bottle or can on ice in a bucket for presentation or to keep it cold at the table.

Drink responsibly. Coors Light is a pale lager with 4.2% ABV best enjoyed cold and fresh.

Coors Light bottle or can

Ice (optional, for cooler presentation)

Beer glass (pint or lager glass), chilled

Lime wedge (optional)

Salt (optional, for rim)

Ensure the Bud Light is well chilled (ideally 38–45°F / 3–7°C). Refrigerate for several hours or place in an ice bath for 20–30 minutes.

If using a glass, rinse it briefly with cold water to cool it and minimize foaming. Hold glass at a slight angle (about 45°).

Prepare Glass

Open the bottle or can with a bottle opener or by hand. Pour gently down the side of the glass for a smaller head, or pour directly into the center for more foam. Aim for a 1/2–1 inch (1–2 cm) head.

Open and Pour

If desired, serve with a lemon or lime wedge on the rim. Do not squeeze into the beer unless preferred—the citrus can change the flavor profile.

Optional Garnish

Serve immediately while cold. Keep additional bottles chilled in the refrigerator or an ice-filled cooler.

Enjoy

Place unopened Bud Light bottles or cans in a cooler filled with ice and a little water to rapidly chill. For a pitcher, pour each bottle/can gently into a chilled pitcher, leaving a small head.

If serving many guests, keep extra beer on ice and replenish glasses from the cooler or pitcher as needed.

Store unopened Bud Light in a cool, dark place or refrigerated. Once opened, consume within a few hours for best flavor and carbonation. Discard leftover beer that's been exposed to air for too long.

Bud Light lager (chilled)

Ice (optional, for serving pitcher or cooler)

Lemon or lime wedge (optional garnish)

Beer glass (pilsner/ pint) or bottle

Bottle opener (if using bottles) or tap

Pitcher or cooler (for multiple servings)

Place the bottle or keg of Bell's Two Hearted Ale in the refrigerator for at least 2–4 hours before serving. Aim for a service temperature of 40–45°F (4–7°C) to preserve hop aroma while keeping a crisp mouthfeel.

Chill beer

If desired, rinse a clean tulip or pint glass with cold water (or fill with ice for 30–60 seconds then discard ice) to cool the glass and prevent foam loss from thermal shock. Pour out remaining water before pouring beer.

Prepare glass

Hold the glass at a 45° angle and start pouring the beer gently down the side. When the glass is roughly half full, slowly tilt it upright and continue pouring down the middle to build a 1/2 to 1-inch head of foam. This releases aroma and presents the beer properly.

Pour

Present immediately. Optionally add a lemon twist or a small strip of orange peel on the rim to add a faint citrus accent, but it is not necessary—Two Hearted's hop profile (Citra) provides abundant citrus and pine notes on its own.

Serve

If using a garnish, twist the citrus peel over the glass to express oils, then rub the peel on the rim and drop it in or hang it on the glass. Do not add juice or big pieces of fruit which will alter the beer balance.

Bell's Two Hearted Ale (bottled or kegged)

Ice (for cooling glass, optional)

Lemon twist or orange peel (optional garnish)

Heat 3.8 L (1 gallon) of water per pound of grain (~3.8 L total) to 155°F (68°C) in a steeping bag or muslin-lined pot. Add the crushed Munich, Crystal 60L, Crystal 40L and Victory malts to the bag and hold at 150–155°F (65–68°C) for 20–30 minutes. Stir gently to avoid clumping. Remove the grain bag and let drain into the kettle; do not squeeze aggressively.

Steep specialty grains

Bring 10–12 L of strike water in your brew kettle to ~150–160°F. Remove from heat and add the 6 lbs pale ale LME (and any light DME if needed to reach target original gravity ~1.052–1.056). Stir thoroughly to fully dissolve the extract to avoid scorching. Return to heat.

Dissolve extracts

Bring the wort to a vigorous boil and start a 60-minute timer. At 60 minutes remaining (start of boil) add 1.0 oz Cascade hops (bittering). If using Irish moss or Whirlfloc, add it with 15 minutes left in the boil (1 tsp). At 10 minutes remaining add 0.5 oz Willamette hops. With 5 minutes left, add 0.5 oz Fuggle or Perle for aroma/whirlpool. Boil the full 60 minutes, watching for boilovers and gently de-gas as needed.

Boil and hop additions

After the 60-minute boil, turn off heat and cool the wort as quickly as possible (ice bath, immersion wort chiller, or counterflow chiller) to ~70–72°F (21–22°C). If you added a late hop addition intended for whirlpool aroma, stir to create a gentle whirlpool and let the hops steep in the hot wort for 10–15 minutes before cooling further. Transfer cooled wort to sanitized fermenter and top up with water to reach 5 gallons (19 L) total volume.

Cool wort and whirlpool

Measure the specific gravity; target original gravity (OG) ~1.052–1.056. Aerate the cooled wort vigorously (shake or use an aeration stone) to ensure sufficient oxygen for the yeast. Rehydrate or prepare your chosen yeast according to package instructions and pitch into the fermenter once wort is at 65–70°F (18–21°C).

Pitch yeast

Allow the beer to ferment in a dark, temperature-stable place at 65–68°F (18–20°C) for 5–7 days or until vigorous fermentation subsides (visible krausen collapse). After 3–5 days, optionally take a gravity reading; expected gravity after primary ~1.012–1.014.

Primary fermentation

For improved clarity and lager-like finish, rack to a secondary fermenter or allow the beer to remain in primary for an additional 5–7 days to finish fermentation and clear. If using a diacetyl rest, raise temperature to ~68–70°F for 24–48 hours before finishing.

Secondary (optional) / Condition

Once final gravity (FG) is stable over 2–3 days (expected FG ~1.012–1.014 for ~5.5–5.9% ABV), sanitize bottles, caps, siphon tubing, and other equipment. Dissolve 3.75 oz (approx. 106 g) corn sugar in 1 cup (240 ml) boiling water, cool, and add to bottling bucket (this amount yields ~2.2–2.5 volumes CO2 in 5 gal depending on temperature; adjust if kegging).

Prepare for bottling or kegging

Siphon beer gently from fermenter to bottling bucket on top of the priming solution, mix gently to avoid oxygenation. Fill bottles, cap, and store at 68–72°F (20–22°C) for 10–14 days to carbonate. If kegging, force carbonate to desired volumes (around 2.3 volumes CO2) and chill before serving.

Bottle or keg

After carbonation, chill bottles or keg to serving temperature of 45–52°F (7–11°C) for Amber Ale. Pour gently into a glass, leaving sediment in bottle if unfiltered. Enjoy — the finished beer should present amber color, moderate malt backbone with caramel notes, balanced American hop character (Cascade/Willamette), and ABV around 5.8%.

Condition & serve

Pale Ale liquid malt extract (LME)

Munich malt (crushed)

Caramel / Crystal 60L (crushed)

Carared or Crystal 40L (crushed)

Victory malt (or aromatic) (crushed)

Light dry malt extract (if needed for gravity adjustment)

Water (strike / sparge / top up)

Gypsum (calcium sulfate) — for water profile (optional)

Gypsum or calcium chloride — adjust to taste

Cascade hops (pellets)

Willamette hops (or East Kent Goldings) (pellets)

Fuggle or Perle (for finishing/whirlpool)

Irish moss or Whirlfloc (for clarity, optional)

Liquid ale yeast (Wyeast 1056 / White Labs WLP001) or dry US-05

Corn sugar (dextrose) for bottling

Sanitizer (no-rinse)

In a large saucepan or pot, pour 6 cups of dry hard apple cider and 1 cup fresh apple juice. Stir gently to combine.

Combine liquids

Add the thinly sliced Granny Smith apple and half an orange slices to the pot. Drop in 2 whole cinnamon sticks, 6 whole cloves, and 1 star anise. These will infuse the cider with warm aromatic notes reminiscent of a crisp spiced cider.

Prepare fruit and spices

Gently heat the mixture over medium-low heat until it reaches a bare simmer (do not boil). Maintain a low simmer for 8–10 minutes to allow flavors to meld and the fruit to soften, stirring occasionally.

Warm to infuse

Stir in 2 tablespoons brown sugar (or maple syrup), 1 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, and a pinch of salt. Taste after 1–2 minutes of simmering and adjust sweetness or spice to your preference (add up to 1 additional tablespoon sweetener if desired).

Season and sweeten

Remove the pot from heat. If you prefer a clear cider, strain solids through a fine-mesh sieve into a heatproof pitcher. For a more rustic presentation, leave a few slices in the pitcher. If serving chilled (to mimic the bottled Angry Orchard crisp cold profile), allow the cider to cool to room temperature then refrigerate until cold (about 1–2 hours). If serving warm, serve immediately.

Strain and chill or serve warm

If you want a brighter, fizzy finish closer to the bottled product, gently stir in up to 1/2 cup chilled club soda or sparkling water per batch just before serving to preserve effervescence. Add to taste — skip for fully still warm cider.

Add sparkle (optional)

Pour into individual glasses (about 10–12 oz each). Garnish each glass with an apple slice and a cinnamon stick. If chilled, serve cold with ice if desired; if warm, serve in heatproof mugs.

Garnish and serve

dry hard apple cider (5% ABV or similar)

fresh apple juice (unfiltered)

Granny Smith apple, thinly sliced (for infusion and garnish)

orange, thinly sliced

whole cinnamon sticks

whole cloves

star anise

brown sugar (light or dark), or maple syrup

fresh lemon juice

ground nutmeg

salt

club soda or chilled sparkling water (optional, to taste for sparkle)

apple slices (for garnish)

cinnamon sticks (for garnish)

Heat 4.0 gallons (approx.) of brewing water to 166°F (74°C) to hit a target mash temperature of 152°F (67°C) when adding the grain bill.

Heat Strike Water

Stir in all crushed grains (Pale 2-Row, Maris Otter, Carapils, Crystal 40L, White Wheat) into the strike water. Hold the mash at 152°F (67°C) for 60 minutes. Stir gently every 10–15 minutes to ensure even conversion.

Mash In

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and aid wort runoff.

Recirculate (vorlauf) until wort runs clear, then sparge with enough 170°F (77°C) water to collect ~6.5 gallons of pre-boil wort (targeting ~5.5 gallons post-boil into fermenter).

Bring collected wort to a vigorous rolling boil. Total boil time: 60 minutes.

Bring to Boil

At the start of the 60-minute boil add no bittering hops (this recipe is designed for late hopping and aroma-forward profile). Add Irish Moss or Whirlfloc with 15 minutes remaining in the boil.

60-minute additions

With 10 minutes left in the boil add 1.0 oz total of a blend of Mosaic/Simcoe/Citra (split as desired) for late flavor. If you prefer slightly more bitterness, add 0.25 oz of Mosaic at 60 minutes instead and reduce 10-minute addition accordingly.

10-minute additions

Turn off heat at flameout and add the 1.0 oz of Mosaic, 1.0 oz of Simcoe, and 1.0 oz of Citra directly to the hot wort. Cover and let steep for 20–30 minutes (hop stand) to extract maximum aroma with minimal additional bitterness.

Flameout/Hop Stand

Chill wort rapidly to 66°F (19°C) using an immersion chiller or counterflow chiller. Transfer wort to a sanitized fermenter, leaving behind trub.

Cool Wort

Aerate the cooled wort vigorously (shake, oxygenate with a diffusion stone to ~8–10 ppm O2, or splash pour). Pitch the ale yeast pack (rehydrated or starter as appropriate).

Ferment at 66–68°F (19–20°C) for 4–5 days until vigorous fermentation subsides. Then allow temperature to rise to 68–70°F (20–21°C) to finish attenuation for another 2–3 days.

Primary Fermentation

At near-terminal gravity (about 3–4 days after active fermentation slows), add dry hop additions: 1.0 oz Mosaic, 1.0 oz Citra, and 0.5 oz Nelson Sauvin directly to the fermenter. Leave on for 3–4 days.

First Dry Hop

After dry hopping, cold crash the fermenter to ~34–40°F (1–4°C) for 24–48 hours to drop haze and trub.

Cold Crash & Clarify

Rack to bottling bucket (if bottling) and add 4 oz (113 g) priming sugar boiled in 1 cup water and cooled. Bottle and cap, or transfer to keg, carbonate to ~2.4–2.6 volumes CO2.

Bottling/Kegging

Allow bottles to condition at 65–70°F (18–21°C) for 2 weeks, or kegged beer to carbonate for 3–7 days at serving pressure. Serve cold and enjoy.

Maturation

If adjusting water, dissolve gypsum and calcium chloride into brewing water before the mash to achieve a chloride:sulfate ratio around 2:1 for a fuller hop-forward, juicy profile. Ensure total water volume accounts for mash and sparge needs.