Peabody Heights Chesapeake Oyster Stout

Okocim Polish Full Pale Beer

Three Floyds Zombie Dust Undead Pale Ale

Three Floyds Rotating

Three Floyds Gumballhead Wheat Pale Ale

Union Zadie's Lager

Peabody Heights Astrodon Hazy IPA

Alkoomi, Cab. Sauvignon

Folicello Orange Frizzante

Principe Corsini, Chianti

Meinklang Bergland White

Domaine Rietsch Pinot Gris

Colutta Friuli Pinot Grigio

Rose Des Cognettes

Bad Day Rosé (Heavy Pour)

Barter & Trade Sauvignon Blanc

Gin, local honey, green tea, Lillet blanc, yuzu

Granny's Meds

Emma Lambrusco di Sobara

Fossil Point Chardonnay

Mezcal, charred pineapple juice, chili, orange liqueur, lime, mole bitters

Taco Tuesday

Earl Grey infused bourbon, local honey lemonade, orange, bitters, apple mint

The Old Grandpa Tut

Bitter Sweet Spritz

3 – 2 – 1 Margarita

Chile Rojo Style

In a large mash tun, add the Pale Malt, Crystal Malt, Roasted Barley, and Flaked Oats. Heat 6 liters of water to 160°F (71°C) and pour it over the grains. Stir well and maintain the temperature for 60 minutes.

Mashing

After mashing, sparge the grains with additional hot water to collect the wort. Aim for a final volume of about 5 gallons (19 liters).

Sparging

Bring the wort to a boil, then add the hops. Boil for 60 minutes, stirring occasionally.

Boiling

After the boil, cool the wort quickly to about 70°F (21°C) using a wort chiller or an ice bath.

Cooling

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

Fermentation

During the last 5 days of fermentation, add the cleaned Chesapeake Oysters to the fermenter. This will impart a subtle briny flavor to the stout.

Adding Oysters

After fermentation is complete, siphon the beer into sanitized bottles. Cap and let them carbonate at room temperature for another week.

Bottling

Refrigerate the bottles for at least 24 hours before serving. Pour into a glass and enjoy your Peabody Heights Chesapeake Oyster Stout!

Chilling and Serving

Pale Malt

Crystal Malt

Roasted Barley

Flaked Oats

Hops (e.g., East Kent Goldings)

Water

Yeast (e.g., American Ale Yeast)

Chesapeake Oysters

In a large pot, heat 5 liters of filtered water to around 68-70°C (155-158°F).

Heat Water

Once the water is heated, add 4 cups of Pilsner malt and 0.5 cups of caramel malt to the pot.

Add Malts

Maintain the temperature for about 60 minutes, stirring occasionally.

Mash

After mashing, sparge with hot water to collect around 5-6 liters of wort.

Boil Wort

Once boiling, add 1 oz of Hallertau hops and boil for 60 minutes.

Add Hops

With 15 minutes left in the boil, add 0.5 oz of Saaz hops.

Add Saaz Hops

After boiling, cool the wort quickly to around 20°C (68°F) using an immersion chiller or an ice bath.

Cool Wort

Transfer the cooled wort to a fermentation vessel and pitch 1 packet of lager yeast.

Pitch Yeast

Seal the fermentation vessel and allow it to ferment at around 10-12°C (50-54°F) for about 2 weeks.

Ferment

Boil 0.75 cups of corn sugar in 2 cups of water for 10 minutes to sterilize.

Prepare Priming Sugar

Add the cooled priming sugar solution to the fermented beer and bottle it in sanitized bottles.

Bottle Beer

Cap the bottles and store them at room temperature for carbonation for about 1-2 weeks.

Cap Bottles

Pilsner Malt

Caramel Malt

Hallertau Hops

Saaz Hops

Lager Yeast

Filtered Water

Corn Sugar

In a large mash tun, heat 5 gallons of filtered water to 165°F (74°C). Add the Pale Malt, Caramel Malt, and Crystal Malt. Stir well to ensure all grains are wet.

Prepare the Mash

Maintain the mash temperature at 150°F (65°C) for 60 minutes. This will convert the starches into fermentable sugars.

Mash Rest

After the mash rest, sparge with 170°F (77°C) water, collecting the wort in a brew kettle.

Bring the collected wort to a rolling boil. Once boiling, add the Simcoe hops and boil for 60 minutes.

Boil the Wort

With 15 minutes remaining in the boil, add the Citra hops.

Add Flavor Hops

With 5 minutes remaining in the boil, add the Amarillo hops.

Finish with Aroma Hops

After the boil, quickly cool the wort to about 70°F (21°C) using a wort chiller or an ice bath.

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the American Ale Yeast.

Pitch the Yeast

Seal the fermenter with an airlock and allow fermentation to take place for 1-2 weeks, or until fermentation activity has ceased.

Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer.

Prepare Bottling

Fill sanitized bottles with the beer, leaving some space at the top for carbonation.

Bottle the Beer

Cap the bottles and store them in a dark, cool place for carbonation for 2-3 weeks.

Cap and Store

Simcoe Hops

Citra Hops

Amarillo Hops

American Ale Yeast

Priming Sugar

Preheat Oven

Grease and flour a 9x13 inch baking pan or line it with parchment paper.

Prepare Baking Pan

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cocoa powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, whisk together the milk, eggs, melted unsalted butter, and vanilla extract until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Combine Mixtures

If desired, fold in chopped nuts and chocolate chips into the batter for added texture and flavor.

Add Optional Ingredients

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Remove from oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Cool

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Eggs

Unsalted butter

Vanilla extract

Cocoa powder

Chopped nuts (optional)

Chocolate chips (optional)

In a large mash tun, combine the pale malt, wheat malt, and caramel malt with 3 gallons of filtered water. Heat to 152°F (67°C) and let it steep for 60 minutes.

After mashing, sparge the grains with an additional 2 gallons of hot water to collect wort in the brew kettle.

Sparge the Grains

Bring the wort to a boil and add Citra hops. Boil for 60 minutes.

With 15 minutes left in the boil, add the Simcoe and Amarillo hops.

Add Additional Hops

At the end of the boil, stir in the corn sugar and orange zest.

Add Corn Sugar and Orange Zest

Cool the wort down to 70°F (21°C) using a wort chiller or an ice bath.

Transfer the cooled wort to a fermentation vessel and pitch the American wheat yeast.

Seal the fermentation vessel and let it ferment at a temperature between 65°F to 70°F (18°C to 21°C) for 1-2 weeks.

Prepare Bottles

After fermentation is complete, siphon the beer into the sanitized bottles, leaving about 1 inch of headspace.

Cap the bottles and let them carbonate at room temperature for about 1-2 weeks.

Cap the Bottles

Wheat Malt

American Wheat Yeast

Zest of Orange

Heat 3 gallons of filtered water in your mash tun to 165°F (74°C). Add the crushed pale malt, crystal malt, and Munich malt. Stir thoroughly to avoid clumps.

Maintain the mash temperature at 152°F (67°C) for 60 minutes. Stir occasionally to keep the grains suspended.

After the mash rest, sparge the grains with 3 gallons of water heated to 170°F (77°C) to collect wort in your brew kettle.

Bring the collected wort to a vigorous boil.

At the start of the boil, add 1 oz of Cascade hops. Boil for 60 minutes.

5 minutes before the end of the boil, add 0.5 oz of Centennial hops.

Finish with Centennial Hops

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

Transfer the cooled wort to a sanitized fermenter. Pitch the American ale yeast and seal the fermenter with an airlock. Allow fermentation to occur at 68-72°F (20-22°C) for about 1-2 weeks.

After fermentation is complete, prepare a priming solution with 3/4 cup of corn sugar dissolved in 2 cups of boiling water. Let it cool.

Prepare for Bottling

Siphon the fermented beer into bottles with the priming solution. Cap the bottles and let them carbonate at room temperature for 1-2 weeks.

Crystal Malt (40L)

Munich Malt

Cascade Hops

Centennial Hops

Heat 5 gallons of water to approximately 165°F (74°C). Add the pale malt, caramel malt, and wheat malt to the water in a mash tun.

Maintain the mash temperature at around 152°F (67°C) for 60 minutes, stirring occasionally.

Steeping

After mashing, sparge with enough water at 170°F (77°C) to collect approximately 6.5 gallons of wort.

Bring the wort to a boil. Once boiling, add 1 oz of Citra hops and boil for 60 minutes.

With 10 minutes left in the boil, add 1 oz of Mosaic hops, 1 oz of Simcoe hops, and 1 oz of Amarillo hops.

Adding Aromatic Hops

After the boil, cool the wort rapidly to 70°F (21°C) using a wort chiller.

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale yeast. Seal the vessel and allow it to ferment at around 68°F (20°C) for 1-2 weeks.

Once fermentation is complete, dissolve 3 oz of priming sugar in a small amount of water, add it to the beer, and bottle it.

Allow the bottles to carbonate for about 2 weeks at room temperature before refrigerating.

Carbonation

Mosaic Hops

Select ripe Cabernet Sauvignon grapes and wash them thoroughly. Remove any stems and leaves.

Prepare the Grapes

Using a grape crusher or your hands, gently crush the grapes to release their juices into a fermentation vessel.

Crush the Grapes

Pour 250 ml of water into the crushed grapes and add 100 g of sugar. Stir well to dissolve the sugar.

Add Water and Sugar

Sprinkle 10 g of yeast over the mixture and stir gently. This will start the fermentation process.

Add Yeast

Cover the fermentation vessel with a clean cloth and let it sit at room temperature for 7 to 14 days, stirring daily.

Fermentation Process

Once fermentation is complete, strain the liquid through a fine mesh strainer into a clean container to separate the solids.

Strain the Mixture

If desired, add 50 g of oak chips to the strained liquid for additional flavor. Seal the container.

Add Oak Chips (Optional)

Store the container in a cool, dark place for at least 3 months to allow the flavors to develop.