THURSDAY & SUNDAY

WEDNESDAY

TUESDAY

Half-price bottles of wine (750ml bottles)

MONDAY

Ash & Elm rotating cider

War Pigs Foggy Geezer Hazy IPA

Taxman Rotating

Sun King Osiris Pale Ale

Daredevil Liftoff IPA

Quaff On

Three Floyd's

Sanitize all equipment including fermenter, kettle, spoons, and bottles to ensure a clean fermentation environment.

Prepare equipment and sanitize

In a large kettle, combine water and pale malt extract. Bring to a gentle boil while stirring to dissolve the extract completely, avoiding scorching.

Mix wort

If using, add hops to the boil for bitterness. Boil for 60 minutes, then cool the wort quickly using a wort chiller or ice bath.

Add hops

Once the wort is cooled to around 68-70°F (20-21°C), pitch the ale yeast into the fermenter and seal with an airlock.

Cool and pitch yeast

Allow the beer to ferment at a steady temperature (65-72°F / 18-22°C) for about 7-10 days until fermentation subsides.

Ferment

Prepare priming sugar by dissolving sugar in a small amount of water. Add to bottling container, rack the beer, and bottle. Cap bottles and store at room temperature for 2 weeks to carbonate.

Prime and bottle

Macrobrew Buckets (for 4 servings)

Pale malt extract

Hops (56 IBU bittering, optional for extra bite)

Water

Brewing yeast (Ale yeast)

Sugar for priming

Chill the red wine, orange juice, apple juice, and sparkling water in the refrigerator for at least 1 hour before serving. Slice the orange and lemon into wheels, and slice the apple if desired for garnish.

Chill and prep

In a large pitcher, combine the chilled red wine, orange juice, and apple juice. Add honey or simple syrup and the brandy (if using). Stir until the sweetener is fully dissolved.

Add sliced orange, lemon, and a pinch of freshly grated nutmeg to the pitcher. Add cinnamon stick to impart spice.

Fill the pitcher with ice and stir gently to chill without over-diluting.

Just before serving, slowly top with sparkling water or club soda to add fizz. Taste and adjust sweetness with additional honey if desired.

Serve in tall glasses over fresh ice. Garnish each glass with orange wheels, apple slices, and a few berries. Optionally rim glass with a pinch of cinnamon for an extra aromatic touch.

red wine (Rioja or Tempranillo preferred)

orange juice

apple juice

orange

lemon

brandy (optional for depth)

sparkling water or club soda

honey or simple syrup

cinnamon stick

nutmeg (a pinch, freshly grated)

fruit garnish (orange wheels, apple slices, berries)

If serving in a glass, place the glass in the freezer for a few minutes to chill.

Chill glass

Pour the draft beer into the chilled glass, allowing a small foamy head to form.

Pour beer

Add a few ice cubes to the glass if desired to keep the drink extra cold.

Add ice

Garnish with a lemon wedge or twist if desired.

Garnish (optional)

Draft beer (pints)

Lemon wedge or twist (optional)

Place wine bottle in the fridge for at least 1 hour if not already chilled. Gather highball or wine glasses, tongs for ice, and a pitcher or large shaker.

Chill and prepare glassware

In a pitcher, combine 1 cup ice, 1 cup soda water, and the 750 ml bottle of red wine (carefully) to create a light red wine spritzer base. Add simple syrup or sugar to taste, starting with 1 tablespoon and adjusting as preferred.

Build a wine spritzer base

Stir in orange slices, lemon slices, and fresh mint leaves to the base. Let sit for 2–3 minutes to release aromas.

Add citrus and aromatics

Fill serving glasses with 1–2 cups of ice. Strain or pour the wine spritzer over the ice if desired, or keep in the pitcher for self-service.

Serve over additional ice

Garnish each glass with a mint sprig and a twist of citrus if available. Serve immediately.

Garnish and finish

750 ml bottle of red wine

orange slices

lemon slices

fresh mint leaves

soda water

simple syrup or sugar

Chill the glass in the freezer for 5 minutes. Gather all ingredients and measure as listed.

Prepare glass and ingredients

If you prefer a warmer drink, gently warm the Ash & Elm cider in a small saucepan over low heat for 1-2 minutes, then remove from heat.

Warm up the cider (optional)

In the chilled glass, combine apple cider, lemon juice, cinnamon, and nutmeg. Stir until spices are evenly distributed.

Mix base flavors

Stir in cane sugar or simple syrup until dissolved and balanced to taste.

Sweeten lightly

Fill glass with ice cubes. Pour in the sparkling water to about two-thirds of the glass and then top with the cider, leaving some space.

Add chill and fizz

Stir gently to combine. Garnish with a thin apple slice or cinnamon stick if desired. Serve immediately.

Finish and serve

apple cider

pinch of ground cinnamon

pinch of ground nutmeg

cane sugar or simple syrup

lemon juice

sparkling water

ice cubes

Heat strike water to 164°F (73°C). Mash in crushed pale malt, pale ale malt, flaked oats, and Carapils/Dextrine to achieve a thick mash. Hold for 60 minutes at 152–156°F (67–69°C).

Malt prep and mash

Raise temperature to 170°F (77°C) for mash-out. Sparge with 170°F (77°C) water to collect 6.5 gallons (24.6 L) of wort.

Mash-out and lautering

Boil wort for 60 minutes. Add Chinook at 60 minutes, Citra at 15 minutes, and Mosaic at 5 minutes. Optional Irish Moss added at 10 minutes if using.

Boil and hops addition

After boil, whirlpool for 15 minutes to settle solids. Cool wort to 68–70°F (20–21°C).

Whirlpool and cool

Transfer to fermenter, pitch US-05 yeast, and ferment at 66–70°F (19–21°C) until complete (~2 weeks).

Fermentation

Rack to secondary or directly to kegs/bottles. Age hazy IPA for 1–2 weeks at ambient temperature to promote hop flavors and slight conditioning.

Packaging

Pale Malt (2-row, US)

Pale Ale Malt

Flaked Oats

Carapils/Dextrine

Chinook hops

Citra hops

Mosaic hops

Fermentis Safale US-05 yeast

Irish Moss (optional)

Water for mashing

Water for sparging

In a large pitcher, muddle the fresh mint leaves with lemon juice and sugar until the mint releases its oils and the sugar begins to dissolve.

Prepare the herb and citrus base

Add bottled water and ice cubes to the pitcher. Stir until well chilled.

Chill and combine

Stir in sliced cucumber. Pour in club soda to provide a gentle fizz, then add more ice if needed.

Add cucumber and carbonation

For a stronger version, add whiskey to each glass to taste, and finish with a few dashes of orange bitters per serving.

Optional whiskey element

Pour into tall glasses over ice. Garnish with a sprig of mint and a cucumber slice.

Serve

Bottled water

Lemon juice, fresh

White sugar

Ice cubes

Fresh mint leaves

Sliced cucumber

Club soda

Ice cold whiskey (optional)

Orange bitters

Heat strike water to 165°F (74°C). Mash pale malt, flaked maize, and crystal malt for 60 minutes at 152–156°F (67–69°C). Hold, then batch sparge with enough water to collect about 6.5 gallons of wort.

Mash and Sparge

Boil wort for 60 minutes. Add Chinook hops at start of boil for bitterness. With 15 minutes left, add Irish moss or whirlfloc. At flameout, add Cascade hops for aroma.

Boil and Hop

Cool wort to 68°F (20°C) and pitch yeast. Ferment at 65–70°F (18–21°C) until attenuation is complete. After primary fermentation, rack to secondary if desired and condition for 2–3 weeks.

Cool, Ferment, and Condition

Prepare priming sugar solution (0.75 cups corn sugar in 2 cups water), boil 5 minutes, cool, then gently mix with beer before bottling. Bottle with sanitized bottles and cap, then store at room temperature for carbonation for 2 weeks.

Prime and Bottle

Pale malt (base malt, 2-row).

Flaked maize (corn) for adjunct

Caramel/Crystal malt (40-60L)

Chinook hops (bittering)

Cascade hops (aroma)

Ale yeast (Safale US-05 or equivalent)

Irish moss or whirlfloc tablet

Priming sugar (corn sugar), for packaging

Sanitize all brewing equipment. In a large pot, bring 2.5 gallons of water to a gentle boil.

Step 1

Steep crushed pale malt (1.5 cups) in 170°F water for 20 minutes, then remove grains.

Step 2

Add pale malt extract (6 cups) to the pot and return to a simmer.

Step 3

Add hops (1 cup) and simmer 45 minutes for bitterness.

Step 4

Towards end of boil, add citrus zest (2 tbs) and grapefruit juice (0.5 cups).

Step 5

Cool wort rapidly to 70°F and pitch yeast (1 packet).

Step 6

Ferment at 65–70°F for 7–10 days, then bottle with priming sugar.

Step 7

Pale malt (crushed or flaked for steeping)

Hops (Cascade or Simcoe)

Dried yeast

Fresh water

Citrus zest (orange or lemon)

Grapefruit juice

Refrigerate the dark amber ale or stout, pomegranate juice, lemon juice, and simple syrup until well chilled.

Chill ingredients

Fill a tall glass halfway with crushed ice to ensure a frosty base for the Quaff On.

Prepare glass

In a shaker, combine the dark amber ale (or stout), pomegranate juice, lemon juice, vanilla extract, and simple syrup. Add a handful of ice and shake vigorously for 10–15 seconds to emulsify flavors.

Mix base

Strain the mixture into the prepared glass over fresh crushed ice. Top with a splash of sparkling water if desired and garnish with orange zest.

Strain and finish

Serve immediately in a chilled glass. The drink is best enjoyed within 20 minutes of mixing.

Dark amber ale or stout (for color and body)

Pomegranate juice

Lemon juice

Simple syrup (1:1)

Vanilla extract

Orange zest

Crushed ice

Place the rocks glass in the freezer for 5 minutes or fill with ice to chill.

Chill and prepare glass

In a shaker, add 1 bottle of Three Floyds beer (15-16 oz if available), 1 cup of ice, 0.5 tbsp lemon juice, 0.5 tbsp simple syrup, and 2 dashes of orange bitters.

Measure ingredients

Stir gently to combine flavors without foaming. Let sit for 30 seconds to allow citrus notes to mingle with the beer.

Mix and rest

Strain into a chilled glass over fresh ice. Garnish with a twist of lemon or an orange peel if desired.

Thursday & Sunday

Wednesday

Tuesday

Monday

Ash & Elm Rotating Cider

War Pigs Foggy Geezer Hazy Ipa

Taxman Rotating

Sun King Osiris Pale Ale

Daredevil Liftoff Ipa

Quaff On

Three Floyd's