Grilled Gyro meat with lettuce, tomato and Tzatziki. Served in pita.

Gyro Sandwich

90 Shilling Scottish Ale

Easy Street Wheat

Mass Transit Amber Ale

Magners Cider

Smithwicks Amber Ale

Stella Artois Blonde

Harp Lager

Newcastle Brown Ale

Bass Pale Ale

Green Chile Stew

Kilkenny Cream Ale

Guinness Stout

Beans - Pint

Regular Jalapeno

Pulled Pork Turkey Half

Baby Pulled Back Pork

Spicy Prime Chop Sauce Choice

Brisket Moist Cutters

Buttermilk or Pecan Pie

Pork Loin Sandwich

Baby Turkey

Brisket Spicy Choice

Cobbler

In a large mixing bowl, combine the ground lamb and ground beef. Add minced garlic, chopped onion, dried oregano, ground cumin, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Prepare the Meat Mixture

Shape the meat mixture into a loaf shape and place it on a baking sheet lined with parchment paper. Drizzle olive oil over the top.

Shape the Meat

Preheat the grill to medium-high heat. Grill the meat loaf for about 25-30 minutes, turning occasionally, until the internal temperature reaches 160°F (70°C). Remove from the grill and let it rest for 10 minutes before slicing.

Grill the Meat

In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and salt. Stir until all ingredients are mixed well.

Combine Ingredients

Cover the Tzatziki sauce and refrigerate for at least 30 minutes to let the flavors meld together.

Chill the Sauce

Take a piece of pita bread and fill it with shredded lettuce, sliced tomatoes, and sliced gyro meat. Drizzle with Tzatziki sauce.

Assemble the Sandwich

Wrap the pita sandwich in parchment paper or serve it open-faced on a plate. Enjoy your delicious Gyro Sandwich!

Serve

Ground lamb

Ground beef

Garlic cloves, minced

Onion, finely chopped

Dried oregano

Ground cumin

Salt

Black pepper

Olive oil

Greek yogurt

Cucumber, grated and drained

Garlic, minced

Dill, fresh or dried

Lemon juice

Pita bread

Lettuce, shredded

Tomato, sliced

In a large pot, heat 3 gallons of filtered water to 165°F (73°C). Add the Pale Malt, Crystal Malt, and Roasted Barley to the pot.

Prepare the Mash

Allow the grains to steep in the water for 60 minutes, maintaining a temperature of around 150-155°F (65-68°C). Stir occasionally.

Mash Rest

After the mash rest, drain the liquid (wort) from the grains into a separate vessel.

Drain the Wort

Rinse the grains with an additional 2 gallons of hot water (170°F or 77°C) to extract more sugars. Collect this liquid with the wort.

Sparging

Bring the collected wort to a boil in a large kettle.

Bring to Boil

Once boiling, add the East Kent Goldings hops. Boil for 60 minutes.

Add Hops

In the last 15 minutes of the boil, add the Fuggle hops.

Finish with Fuggle Hops

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

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and sprinkle the Scotch Ale yeast over the top.

Pitch Yeast

Seal the fermentation vessel and let it ferment for about 2 weeks at room temperature (around 68-72°F or 20-22°C).

Fermentation

Sanitize your bottles and caps. Dissolve the priming sugar in a small amount of boiling water and let cool.

Prepare Bottles

Add the cooled priming sugar solution to the fermentation vessel and gently stir. Bottle the ale, leaving some headspace in each bottle.

Bottle the Ale

Cap the bottles and store them in a dark, cool place for about 2 weeks to carbonate.

Cap and Age

After carbonation, chill the bottles in the refrigerator, pour into a glass, and enjoy your 90 Shilling Scottish Ale!

Chill and Enjoy

Pale Malt

Crystal Malt

Roasted Barley

East Kent Goldings Hops

Fuggle Hops

Scotch Ale Yeast

Filtered Water

Priming Sugar

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

Preheat the Oven

In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Whisk together until well mixed.

Mix Dry Ingredients

In another bowl, whisk together the milk, egg, honey, and vegetable oil until well combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Avoid overmixing.

Combine Mixtures

If using, fold in the chopped nuts and dried fruits until evenly distributed.

Add Optional Ingredients

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Pour into Pan

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.

Cool the Bread

Once cooled, slice the bread and serve. Enjoy your Easy Street Wheat!

Slice and Serve

Whole wheat flour

Baking powder

Baking soda

Milk

Honey

Vegetable oil

Chopped nuts (walnuts or pecans)

Dried fruit (raisins or cranberries)

In a large brew kettle, heat 3 gallons of filtered water to 165°F (74°C). Add the crushed Pale Malt, Crystal Malt, and Munich Malt to the kettle. Stir to combine and maintain the temperature at 152°F (67°C) for 60 minutes.

Mashing the Grains

After mashing, sparge the grains with 2 gallons of hot water (170°F/77°C) to rinse out the sugars. Collect the liquid, called wort, in a separate kettle.

Bring the wort to a boil over high heat. Once boiling, add 1 oz of Cascade hops. Boil for 60 minutes, stirring occasionally.

Boil the Wort

With 15 minutes left in the boil, add 0.5 oz of Fuggle hops. This will enhance the aroma and flavor of the ale.

Adding Flavor Hops

After the boil, cool the wort quickly using an immersion chiller or by placing the pot in an ice bath until it reaches about 70°F (21°C).

Cooling the Wort

Transfer the cooled wort into a sanitized fermenter. Sprinkle the American Ale Yeast over the wort and seal the fermenter with an airlock. Allow it to ferment at about 68°F (20°C) for 1-2 weeks.

Pitching the Yeast

After fermentation is complete, dissolve 3 oz of corn sugar in 2 cups of boiling water to create a priming solution. Allow to cool.

Preparing for Bottling

Add the priming solution to the fermenter and gently mix. Bottle the ale into sanitized bottles and cap them. Let them carbonate at room temperature for 1-2 weeks.

Bottling the Ale

Crystal Malt (40L)

Munich Malt

Cascade Hops

American Ale Yeast

Corn Sugar

Choose a variety of Irish cider apples that are ripe and flavorful. Wash and chop them into quarters, removing any stems or bad spots.

Select and Prepare Apples

Use a juicer or a traditional press to extract the juice from the chopped apples. Collect the juice in a clean container.

Juicing the Apples

In a large fermentation bucket, combine the apple juice, water, sugar, and acid blend. Stir well to dissolve the sugar completely.

Mixing the Ingredients

Sprinkle the yeast over the surface of the juice mixture. Allow it to sit for about 15 minutes to hydrate before stirring.

Add Yeast

Cover the fermentation bucket with a clean cloth and let it sit in a cool, dark place for about 1-2 weeks. Stir the mixture once a day.

Fermentation Process

After 1-2 weeks, check if fermentation is complete by tasting the cider. It should have a slightly tangy flavor.

Check Fermentation

Clean and sterilize your bottles to ensure that they are free of any contaminants.

Using a siphon or funnel, transfer the fermented cider into the sterilized bottles, leaving about an inch of space at the top.

Transfer Cider

Add potassium sorbate to each bottle to prevent further fermentation. Seal the bottles tightly with caps.

Add Potassium Sorbate

Store the sealed bottles in a cool, dark place for at least 1 month to allow the flavors to develop.

Aging the Cider

Once aged, chill the cider in the refrigerator before serving. Optionally, add cinnamon sticks or cloves for extra flavor.

Chill and Serve

Irish cider apples

Water

Yeast

Sugar

Acid blend

Potassium sorbate

Cinnamon sticks

Cloves

In a large brew kettle, heat 5 gallons of water to 165°F (73°C). Add the pale malt, crystal malt, and roasted barley to the water to create the mash. Stir well and maintain a temperature of around 150-155°F (65-68°C) for 60 minutes.

After 60 minutes, drain the wort (the liquid extracted from the mash) into a separate kettle. Rinse the grains with additional hot water to extract the maximum sugars.

Bring the wort to a boil. Once boiling, add 1 oz of East Kent Goldings hops and boil for 60 minutes. After 30 minutes, add 0.5 oz of Fuggle hops.

After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath.

Transfer the cooled wort to a sanitized fermentation vessel and pitch the Irish ale yeast. Seal the vessel with an airlock and let it ferment at a temperature of 65-70°F (18-21°C) for 1-2 weeks.

Once fermentation is complete, dissolve 3 oz of priming sugar in a small amount of water, and add it to the beer before bottling. Bottle the beer in sanitized bottles and cap them.

Bottling

Allow the bottled beer to carbonate at room temperature for 1-2 weeks. After carbonation, refrigerate and enjoy your homemade Smithwicks Amber Ale!

Conditioning

Hops (East Kent Goldings)

Hops (Fuggle)

Irish Ale Yeast

Gather all the ingredients and equipment needed for brewing. Ensure that everything is sanitized.

Prepare the Ingredients

In a large brew kettle, heat 5 liters of water to approximately 160°F (70°C). Add the pale malt and caramel malt. Maintain the temperature for about 60 minutes to allow the starches to convert to sugars.

Mashing

After mashing, sparge (rinse) the grains with hot water to extract as much sugar as possible. Collect the liquid (wort) in your brew kettle.

Bring the wort to a boil. Once boiling, add the hops. Boil for 60 minutes, stirring occasionally. If using, add honey and orange peel during the last 10 minutes of the boil.

Boiling

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 with an airlock. Allow it to ferment for about 1-2 weeks at around 55-60°F (13-16°C).

Once fermentation is complete, dissolve 0.5 cups of corn sugar in a small amount of boiling water to create a priming solution. Add this solution to the fermenter and mix gently. Bottle the beer in sanitized bottles and cap them.

Store the bottles in a dark, cool place for 2-3 weeks to allow carbonation to develop.

Chill the bottles in the refrigerator before serving. Pour into a glass, leaving sediment in the bottle, and enjoy your homemade Stella Artois Blonde.

Serving

Caramel Malt

Hops (Hallertau or Saaz)

Yeast (Lager yeast)

Orange Peel

In a large pot, heat 20 cups of water to around 160°F (71°C). Add 8 cups of Pale Malt and 1 cup of Caramel Malt to the pot. Stir well and maintain the temperature at around 150°F (65°C) for 60 minutes.

Mash the Grains

After 60 minutes, slowly drain the liquid (wort) into another pot. Rinse the grains with an additional 5 cups of hot water to extract more sugars.

Bring the wort to a boil and add 2 tablespoons of bittering hops. Boil for 60 minutes, stirring occasionally.

With 5 minutes left in the boil, add 1 tablespoon of aroma hops and optionally, 1 teaspoon of Irish Moss for clarity.