Grain Belt Nordeast

Heineken N/A

Barrel aged in house for 4-6 weeks. The first legally bottled bourbon, Old Forester, has been aged with MN maple syrup, and our secret bitters blend. On the Rock

Otto's Maple Old Fashioned

Blue Moon Belgian White

Bud Light

Budweiser

Michelob Ultra

Mich Golden Light

Summit EPA

Miller Lite

Surly Furious

Stella Artois

Sam Adams Seasonal rotator

21st Amendment

Aperol or Limoncello, Prosecco, soda water, served in a wine glass over ice with an Orange slice or lemon slice.

Aperol Spritz or Limoncello Spritz

Indeed Rotator

Barrel aged in house for 4-6 weeks. The first legally bottled bourbon, Old Forester, has been aged with MN maple syrup, and our secret bitters blend. On the rock.

Otto's Maple Old Fasioned

Fulton Lonely Blonde

Coors Light

Schells Snowstorm

Bell’s Two Hearted

Bacardi rum, Maraschino liqueur, simple, lime and grapefruit juices. Up in a coupe glass.

Hemingway Daiquiri

Butterfly pea flower infused Fords Gin, fresh lemon, passion fruit simple syrup, and Prosecco. Served on the rocks with lemon wedge.

Float Like a Butterfly

Jinro Soju, Ketel One Peach & Orange Blossom, soda and lime.

Soju Highball

Heat about 3.25 gal of brewing water to approximately 165°F (74°C). This will give you a mash temperature around 150°F (66°C) when you add 7.25 lb of grain (adjust for your system).

Heat strike water

Pour the crushed grains into the mash tun and slowly add the strike water while stirring to avoid dough balls. Target mash temperature: 150°F (66°C). Rest for 60 minutes.

If using acidulated malt or if pH adjustment is needed, check mash pH after 10–15 minutes and adjust to about 5.2–5.4 with food-grade lactic acid or baking acid as needed.

After the 60-minute mash, perform a mash-out by slowly raising the temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve wort flow.

Sparge with enough water at 170°F (77°C) to collect approximately 6.5–7.0 gal of wort in your kettle (volume depends on boil-off rate and final batch size). Aim for around 5–5.25 gal into the fermenter after boil.

Bring the wort to a vigorous boil and start a 60-minute timed boil.

At 60 minutes remaining (start of boil): add 0.75 oz Saaz hops (bittering). If using Irish moss/Whirlfloc, add it with 10–15 minutes left in the boil.

At 10 minutes remaining: add 1 tsp Irish moss or Whirlfloc (optional) and 0.5 oz Saaz hops for aroma/flavor. Add yeast nutrient if using.

Boil until time is complete, then turn off heat and chill wort quickly to yeast-pitching temperature.

Chill the wort to 48–52°F (9–11°C) for lager yeast. Transfer wort to a sanitized fermenter and aerate well (oxygenate to ~8–10 ppm or shake/splash vigorously).

Pitch the lager yeast (one pack or starter). Ferment at 48–52°F (9–11°C) until primary fermentation is complete — typically 7–14 days depending on yeast and starter strength.

After active fermentation has slowed and gravity is close to target, raise temperature slowly (diacetyl rest) to 60–62°F (15–17°C) for 48 hours to allow yeast to clean up diacetyl if present.

After rest, crash cool to 34–36°F (1–2°C) and lager (cold condition) for 2–4 weeks for improved clarity and flavor smoothing.

Measure final gravity; target FG for a light German-style pale lager is around 1.008–1.012 depending on mash and attenuation. Calculate expected ABV; this batch should yield approximately 4.6–5.2% ABV.

If bottling, dissolve 3.25 oz (approx. 92 g) corn sugar in a small amount of boiling water, cool and gently mix into the fermented beer. Bottle and cap. Condition at room temperature for 2 weeks, then cold condition for another week to carbonate and clarify.

If kegging, prime to target carbonation (2.5–2.7 volumes CO2) or force carbonate in the keg, then cold condition and serve at 36–40°F (2–4°C).

Serve cold in a straight-sided glass. Expect a crisp, light-bodied lager with soft malt sweetness, subtle noble-hop bitterness and a clean finish reminiscent of classic Midwest pilsner/adjacent lagers.

Pilsner malt (2-row pale substitute)

Pilsner malt (additional for lightness)

Munich malt (light)

CaraPils / Dextri malt

Acidulated malt (optional, for pH adjustment)

Saaz hops (bittering)

Saaz hops (flavor/aroma)

Hallertauer Mittelfrüh or Tettnang hops (substitute for Saaz if needed)

German lager yeast (e.g., Wyeast 2124/White Labs WLP830 or Saflager S-23)

Corn sugar (priming)

Water (brewhouse; treat to soft, low-mineral profile)

Gypsum / Calcium chloride

Irish moss or Whirlfloc (optional, clarity)

Yeast nutrient (optional)

Refrigerate the Heineken 0.0 until well chilled (recommended 3–7°C / 37–45°F). If you need it quickly, place the bottle in an ice bath for 20–30 minutes.

Chill bottle

Optional: fill a clean pint glass or beer glass with a few ice cubes if you prefer your beer extra cold. Note: traditional serving does not use ice to preserve carbonation and flavor.

Prepare glass

Hold the glass at a 45° angle and begin to pour the Heineken 0.0 gently down the side of the glass. When the glass is about half full, gradually tilt it upright and pour down the middle to create a 1–1.5 cm (about 0.5 inch) head of foam.

Pour

If desired, rub the rim of the glass with a lemon or lime wedge and drop the wedge into the glass or set it on the rim. Serve immediately while cold.

Garnish and serve

Heineken 0.0 (non-alcoholic lager)

Optional lemon or lime wedge

Ice (optional)

Pour 12 cups (about 2.8 L) of bourbon into a clean, food-grade 1–2 L oak barrel. If using a jar and oak stave, place the stave inside the jar and pour in the bourbon.

Combine

Stir in 1 cup of pure Minnesota maple syrup directly into the bourbon in the barrel so it dissolves and disperses evenly. Use a sanitized paddle or long spoon and mix gently for 30–60 seconds.

Add maple syrup

Add 30 teaspoons (approximately 10 tablespoons) of your house secret bitters blend to the barrel. If bitters are concentrated, distribute evenly by giving the barrel a gentle swirl or rolling the jar to incorporate the bitters.

Add bitters

Seal the barrel tightly and store it in a cool, dark place at a stable room temperature (60–70°F / 15–21°C). Age for 4–6 weeks, checking weekly. Rotate or gently roll the barrel weekly to ensure even contact with the wood.

Seal and age

Beginning at 4 weeks, draw 1–2 tablespoons with a sanitized pipette or pour a small sample to taste. Look for balanced flavors: maple sweetness, oak tannin, and bitters complexity. If too sweet or too woody, adjust by shortening or lengthening aging time; target 4–6 weeks.

Taste test

When desired balance is reached, strain the aged bourbon through a fine mesh strainer and then a coffee filter to remove any sediment or wood particles. Transfer to sanitized bottles and cap. Label with date and contents. Store upright in a cool, dark place.

Filter and bottle

Chill old-fashioned glasses briefly in the freezer or by filling with ice water, then discard water. Prepare large ice cubes or spheres (one per serving).

Chill glass and prepare ice

Measure 2 oz (60 ml) of the barrel-aged Otto's Maple Old Fashioned bourbon into each chilled old-fashioned glass over a large ice cube or sphere.

If you want an extra aromatic lift, add 1 dash of Angostura bitters on top of each finished drink.

Optional bitters

Express the oils from an orange peel over the drink by holding the peel skin-side down above the glass and giving it a quick twist; rub the peel on the glass rim and drop it into the drink as garnish.

Garnish

Serve immediately on the rocks. Recommend one large ice cube per serving to minimize dilution.

Serve

Yield: The recipe as written (12 cups bourbon) will produce approximately twelve 2-oz servings per 750 ml bottle equivalents. Adjust amounts proportionally if using a different barrel size. If you do not have a barrel, use a 750 ml bottle of bourbon with a 2–3″ toasted oak stave and age in a dark cupboard, tasting weekly.

Bourbon (Old Forester or similar)

Pure Minnesota maple syrup (Grade A or amber)

House secret bitters blend

Large ice cubes or sphere

Orange peel (for garnish)

Angostura bitters (optional, for extra aromatic top‑note)

Food-grade oak barrel (approx. 1–2 L capacity) or small glass jar + oak stave

Funnel and fine mesh strainer or coffee filter

Measuring cup / jigger

Bottles for storage (375–750 ml)

Heat approximately 14 L of brewing water to 74°C to achieve a mash-in temperature of 67°C when mixed with grist (adjust strike water volume based on system losses).

Heat Strike Water

Add grains (pilsner malt, wheat malt, flaked oats) to the strike water and stir to eliminate clumps. Hold mash at 66-67°C for 60 minutes for a balanced body with good fermentability.

Mash In

Raise mash temperature to 75°C for 10 minutes to stop enzymatic activity and aid lautering.

Mash Out

Sparge with heated water (to 75°C) until you collect ~26 L of wort in the kettle (target pre-boil volume to account for boil-off and trub losses).

Sparge

Bring the collected wort to a vigorous boil. Watch for boil-overs as wheat-heavy worts foam readily.

Bring to a Boil

At the start of the 60-minute boil, add 20 g Hallertauer/Saaz hops for bittering.

Bittering Hop Addition (60 minutes)

With 10 minutes remaining in the boil, add 10 g Hallertauer/Saaz hops to contribute subtle hop aroma and flavor.

Late Hop Addition (10 minutes)

With 10 minutes left in the boil, add the crushed coriander seeds (15 g) and dried sweet orange peel (12 g). If using whole spices, place them in a muslin bag for easier removal.

Spice Additions (10 minutes)

At the end of the boil chill the wort quickly to yeast pitching temperature (18-22°C) using an immersion chiller, counterflow, or plate chiller to minimize infection risk and DMS production.

Cool Wort

Transfer cooled wort to a sanitized fermenter. Top up to 20 L total volume with additional water if needed to reach the batch size. Aerate vigorously (oxygenate for 60-90 seconds with pure O2 or shake/splash for several minutes). Rehydrate or prepare the chosen Belgian witbier yeast per manufacturer's instructions and pitch at 18-22°C.

Aeration and Pitching

Ferment at 18-22°C for 5-7 days; expect active fermentation within 12-48 hours. Maintain stable temperature to preserve ester profile.

Primary Fermentation

After vigorous fermentation subsides (SG approaching terminal), allow 3-7 more days of conditioning at slightly cooler temps (16-18°C) to help clear and mellow the beer. Total fermentation time typically 10-14 days.

Conditioning / Secondary

Boil 140 g corn sugar in ~250 ml water for 5 minutes to sanitize. Cool to room temperature.

Prepare Priming Sugar

Rack beer to a bottling bucket, gently mix in the cooled priming solution to evenly distribute. Bottle using sanitized bottles and caps. Target carbonation ~2.5-2.7 volumes CO2 (the priming amount listed is for 20 L at typical temperatures).

Bottling

Allow bottles to carbonate at 20-22°C for 2-3 weeks, then cold condition in refrigerator for 48 hours before serving to help settle yeast and chill haze.

Bottle Conditioning

Water profile: Blue Moon uses a relatively soft water profile. Adjust sulfate/chloride to favor a soft, slightly rounded mouthfeel (moderate chloride). If your water contains chlorine/chloramine, use Campden tablet as listed or pre-treat water. If you prefer a clearer beer, consider using a whirlpool hop/spice bag and cold crash before bottling. Serve very cold with an orange slice for the classic presentation.

Pilsner malt

Wheat malt (unmalted or malted wheat)

Oats (flaked)

Coriander seeds, crushed

Sweet orange peel (dried, curaçao or bitter orange)

Hallertauer or Saaz hops (4% AA) - bittering

Hallertauer or Saaz hops (4% AA) - late flavor

Belgian witbier yeast (e.g., Wyeast 3944 or White Labs WLP400)

Water (liquor to 20 L batch)

Corn sugar (dextrose) for bottling

Campden tablet (optional, to remove chlorine/chloramine)

Place the beer glass in the freezer for 10–20 minutes or fill it with ice water for 2–3 minutes, then dump the ice water out. Chilling the glass keeps the beer cold longer but is optional.

Chill glass

If using a lime wedge and salt, rub the lime wedge around the rim of the glass, then dip the rim into a shallow dish of salt to coat lightly.

Salt rim (optional)

If the Bud Light is in a bottle, use a bottle opener to remove the cap. If it's in a can, peel back the tab.

Hold the glass at a 45-degree angle and gently pour the Bud Light down the side until the glass is about two-thirds full. Straighten the glass and continue pouring into the center to form a 1/2–1 inch head of foam (adjust to preference). Pouring at an angle reduces excessive foam.

If desired, add ice to the glass (note: adding ice will dilute and chill the beer more quickly) or drop a lime wedge into the glass or onto the rim for a citrus accent.

Serve immediately while cold. Enjoy responsibly.

Bud Light (bottle or can)

Ice (if desired)

Lime wedge (optional)

Salt (for rim, optional)

Beer glass (pilsner or pint) or chilled cup

Bottle opener (if using bottle)

Ensure the Budweiser is well chilled (recommended 38–45°F / 3–7°C). Place bottle or can in refrigerator for several hours or in an ice bucket for 20–30 minutes.

Chill

If you prefer beer in a glass, choose a clean pint or lager glass. Rinse briefly with cold water to remove dust and create a slight chill on the glass surface.

Prepare glass (optional)

Open the bottle or can. Hold the glass at a 45° angle and begin pouring the beer gently down the side. When the glass is about half full, straighten it and finish pouring to produce a 1/2–1 inch (1–2 cm) head of foam.

If desired, add a lemon slice on the rim or squeeze a touch into the beer (not traditional for Budweiser). Do not add ice to the bottle or can; if using ice in a glass, add a small amount (about 1/2 cup) before pouring, being aware it will dilute the beer as it melts.

Optional additions

Serve immediately and enjoy. Dispose of any remaining beer according to local recycling guidelines if not consumed.

Budweiser (bottle or can)

Lemon slice (optional garnish)

Place the pint glass or beer mug in the freezer for 10–20 minutes before serving, or fill it with ice water for 3–5 minutes then discard the ice water and dry briefly. If you prefer a very cold glass, leave the ice cubes in the glass until just before pouring; discard excess water so the beer doesn't dilute.

Optional glass chilling

If using a bottle, ensure you have a bottle opener handy. If using a can, check that the tab is intact and easy to lift.

Open the bottle with the opener or lift the can tab. Hold the glass at a 45-degree angle and pour the Michelob Ultra slowly down the side of the glass until it is about three-quarters full. Gradually straighten the glass and finish pouring into the center to create a 1/2–1 inch head (foam) on top. This preserves carbonation and aroma.

Open and pour

If desired, run the lime wedge around the rim of the glass and drop it in or serve it on the rim as a garnish. Michelob Ultra is typically enjoyed without garnish, so this is optional.

Garnish (optional)

Serve immediately. Keep any remaining bottles or cans refrigerated and consume within a few days for best flavor.

Michelob Ultra (bottle or can)

Ice (optional, for chilling glass)

Lime wedge (optional garnish)

Pint glass or beer mug

Combine equal parts honey and hot water (for this recipe, about 0.5 oz honey + 0.5 oz hot water), stir until fully combined and cool to room temperature. Measure 0.5 oz of the finished honey syrup for the cocktail.

Make honey syrup

In a cocktail shaker, add 2 oz golden rum, 0.75 oz fresh lime juice, 0.5 oz ginger liqueur (or 0.5 oz ginger syrup + a small dash of aromatic bitters), 0.5 oz honey syrup, and 0.25 oz yellow Chartreuse (if using).

Fill the shaker with ice, cap, and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Double-strain the shaken mixture into a chilled highball or tall Collins glass filled halfway with fresh ice (large cubes or crushed, depending on preference).

Top the strained cocktail with about 4 oz of very cold light Mexican lager (or light pilsner). Pour gently down the side of the glass to preserve carbonation.

Add 2 dashes of Angostura bitters on the surface; this will create aromatic highlights and a subtle spice note.

Garnish with a lime wheel on the rim and either a piece of candied ginger skewered on the rim or a thin slice of fresh ginger laid on top of the ice.

Serve with a straw (optional). Before drinking, give the drink a gentle stir to marry the beer with the shaken base if desired.