Tributary Tripel

Schumacher Mills Wildberry Shandy

Station 3 Habanero IPA

Over the Top Berliner Weisse

Ohio Erie Mist with a Vanilla Twist Milkshake IPA

Mobilization Wit

Little Italy Pilsner

Little Harlem Rauchbier

Howard Street Hooch Rye IPA

Hale Farmhouse Ale

Jackson 'Bear Paw' the Grizzly Hard Seltzer

The Grandfather German Lager

Killer Fog NEIPA

Pretty Boy Peanut Butter Porter

Instigator Double IPA

Cascade Locks Pale Ale

This robust imperial stout brewed with honey is very malty and has intense coffee and roasted barley notes with strong hoppy bitterness and subtle orange and vanilla undertones.

Swinehart Stout

potato pancake, muhammara, zucchini, squash

Vegan Steak & Potatoes

Shrimp & Grits

fried haddock, French fries, pineapple mango slaw, house remoulade

Fish & Chips

pineapple mango slaw, pickled banana peppers, brioche bun

Pineapple Miso Spam

Mr. Pibb bbq, pineapple mango slaw, crispy onion straws, brioche bun

Mr. Pibb BBQ Pulled Pork

house pickles, gorgonzola cream, brioche bun

Nashville Hot Chicken

salami, capicola, prosciutto, mortadella, smoked provolone cheese, tomatoes, lettuce, red onions, banana peppers, balsamic glaze, hoagie bun

Italian Sub

Mill grains if not pre-crushed. Heat 4.5 gallons of water to 165°F (74°C) in your mash tun or kettle.

Mill and Heat

Add crushed pale ale, Munich, pilsner, and crystal malts to the water to reach a mash temperature of 152°F (67°C). Stir thoroughly to avoid dough balls.

Hold mash at 152°F (67°C) for 60 minutes, stirring occasionally and checking temperature every 15 minutes. Perform a mash rest for conversion of starches to fermentable sugars.

After 60 minutes, raise mash to 168°F (76°C) for a 10-minute mash-out to stop enzymatic activity.

Sparge with ~2.5 gallons of water at 170°F (77°C) to collect ~6.5–6.75 gallons of wort (pre-boil volume accounting for losses).

Bring collected wort to a vigorous boil. Once boiling, start a 90-minute boil timer (traditional Tripel uses an extended boil to develop character and concentrate ABV).

With 90 minutes remaining, add 1 oz Styrian Golding hops (or chosen bittering hop). This provides a restrained, noble bitterness.

Bittering Addition

At 15 minutes before end of boil, add Irish moss (1 tsp) and 1 oz East Kent Goldings hops for aroma.

Optional: With 5 minutes left, add 0.5 oz of late hops or a small amount of dried sweet orange peel for a subtle citrus lift if desired (matches the optional ingredient).

After 90-minute boil completes, cool the wort quickly to ~68°F (20°C) using an immersion chiller, counterflow chiller, or ice bath.

Sanitize fermenter, airlock, and any equipment that will contact cooled wort using Star San or other sanitizer.

Transfer cooled wort to sanitized fermenter, leaving behind trub. Top up with water if necessary to reach 5.5 gallons of wort (post-boil target volume). Measure original gravity (OG) — target OG is ~1.080–1.085 for a strong Tripel.

Aerate the wort vigorously for 2–3 minutes or oxygenate to ~8–10 ppm O2 to support healthy high-gravity fermentation.

Rehydrate or pitch the Belgian Tripel yeast according to manufacturer instructions. Add yeast nutrient (1 tsp) at pitching.

Ferment at 68°F (20°C) for primary fermentation. Expect vigorous activity in 12–48 hours. After 3–5 days, when activity slows, allow temperature to rise to 70–72°F (21–22°C) for 3–5 days to promote yeast attenuation and ester maturation.

Monitor gravity. Target final gravity (FG) is ~1.008–1.012. When FG is stable over 3 days, proceed to conditioning.

Cold crash the beer to near 35–40°F (2–4°C) for 48 hours to clarify if possible.

Sanitize bottling equipment, bottles, and caps. Prepare priming sugar (4 oz) by dissolving in 8 oz boiling water, cool, and add to bottling bucket.

Rack beer gently into bottling bucket to mix with priming solution, avoiding transferring sediment. Bottle and cap.

Condition bottles at 68–72°F (20–22°C) for 2–3 weeks to carbonate. Age in a cool dark place for 4–8 weeks to allow flavors to mature; Tripels improve with several weeks to months of conditioning.

Use Star San (or equivalent) to sanitize all equipment that contacts wort or beer: fermenter, airlock, siphons, bottling bucket, bottles, and caps. Follow manufacturer's dilution and contact-time instructions.

Pale Ale malt (2-row)

Munich malt

Pilsner malt

Light crystal/caramel malt (10L)

Sugar (cane or table sugar)

Styrian Golding hops (or Saaz/Perle substitution)

East Kent Goldings hops (or Golding aroma)

Optional late-hop/finishing (orange peel or hop leaf adjunct)

Belgian Tripel yeast (e.g., Wyeast 1214/White Labs WLP500 or dry Belgian strain)

Yeast nutrient

Irish moss (or Whirlfloc) - kettle fining

Priming sugar (for bottling) or corn sugar

Water (brewing)

Star San (or no-rinse sanitizer)

Combine the mixed wild berries, granulated sugar, and water in a small saucepan over medium heat.

Cook down berries

Bring to a gentle simmer, stirring occasionally. Cook for 5–7 minutes, until berries break down and the mixture thickens slightly.

Remove from heat and stir in the lemon juice to brighten the flavor.

Press the mixture through a fine-mesh sieve into a small bowl using the back of a spoon to extract as much syrup as possible. Discard solids. Let the syrup cool to room temperature (about 10–15 minutes). Yield: roughly 2–3 tablespoons.

Chill a 16–20 oz pint glass or tall chilled glass in the freezer for 5–10 minutes before serving if desired.

Add the cooled wildberry syrup (about 1½–2 tablespoons) to the bottom of the chilled glass. For a sweeter, more intensely flavored shandy, use 2 tablespoons; for lighter berry note, use 1½ tablespoons.

Pour the chilled lager slowly into the glass at a slight angle to preserve carbonation and minimize foam. Fill about 12 fl oz (roughly ¾ of a pint).

Top with 2 fl oz chilled club soda to add a crisp finish and balance sweetness. Stir gently once with a bar spoon or long spoon to incorporate syrup through the beer without flattening it.

Taste and adjust: add up to ½ tablespoon more syrup if you prefer sweeter/fruitier, or a squeeze of lemon if you want more brightness.

Thread optional whole berries onto a cocktail pick or drop them into the glass.

Float the lemon wheel on top or place it on the rim. Slap the mint sprig between your palms briefly to release oils and nestle it against the glass.

Serve immediately while cold and effervescent.

light lager beer (chilled)

club soda (chilled)

mixed wild berries (fresh or frozen; blueberries, blackberries, raspberries)

granulated sugar

water

fresh lemon juice

lemon wheel or thin slice

fresh mint sprig

optional: extra whole berries

Mill grains (if needed). Heat 4.5 gallons of strike water to ~166°F (this accounts for grain temperature) to reach a target mash temperature of 152°F.

Add crushed grains to mash tun and mix to achieve uniform consistency at 152°F. Hold mash for 60 minutes, stirring or recirculating occasionally.

Mash

Raise temperature to 168°F for 10 minutes to stop enzymatic activity (mash out).

Mash Out

Sparge with ~2 gallons of water at 170°F to collect approximately 6.5 gallons of pre-boil wort (adjust volumes based on system losses to achieve ~5.5 gallons into the fermenter).

Sparge

Bring wort to a vigorous boil and boil for 60 minutes total. Sanitize all hop additions by adding them according to the schedule below.

Bring to Boil

At 60 minutes remaining (start of boil) add 1.5 oz Citra and 0.5 oz Mosaic (split bittering to reach desired IBUs). This recipe targets a moderate-high IBU for an IPA (approx. 55-65 IBU depending on boil gravity/system).

Bittering Hops (60 min)

With 10 minutes remaining in the boil add 1.0 oz Mosaic and 1.0 oz Azacca for flavor. Add any Irish moss or Whirlfloc now if desired (not listed in ingredients but optional).

Flavor / Late Hops (10 min)

At flameout (end of boil) shut off heat and add 2.0 oz Citra. Allow the wort to steep at 170-180°F for 15-20 minutes while stirring or creating a gentle whirlpool to extract aroma without harshness. This is where most of the fruity/citrus aroma will come from. Remove hop debris by letting it settle or using a hop bag/strainer while transferring.

Flameout / Whirlpool

For a subdued habanero presence add 1 finely minced habanero (seeds removed for less heat) in the last 5 minutes of the boil. Use heat-resistant gloves and ventilation. Note: Capsaicin is carried by oils; boil additions will mellow heat and offer some pepper flavor.

Habanero Preparation - Boil Addition (optional, for light heat)

Cool the wort as quickly as possible to ~68°F using an immersion chiller or plate chiller. Aim to get it into the fermenter within 20-30 minutes to minimize DMS and contamination risk.

Cool Wort

Transfer cooled wort to the sanitized fermenter. Top up with water if necessary to reach 5.0 gallons. Aerate vigorously by shaking, splashing, or using pure oxygen to ensure sufficient dissolved oxygen for fermentation.

Transfer and Aerate

Pitch the yeast (rehydrated or starter if using liquid yeast) at 65-68°F. Maintain fermentation temperature between 66-70°F to favor clean esters and good attenuation for an IPA.

Pitch Yeast

Allow primary fermentation for 5-7 days or until vigorous activity slows. Typical FG target is around 1.010-1.014 depending on efficiency; OG should be around 1.064 (approximate based on grain bill) to produce a ~6.5-7.0% ABV IPA.

Primary Fermentation

Prepare the habaneros for secondary infusion 24-48 hours before planned dry hopping. Wearing gloves, halve and deseed the habaneros if you want milder heat; leave seeds and membranes if you want high heat. Lightly toast the halves in a dry pan for 1-2 minutes to develop a slightly smoky note, or briefly flame with a torch (optional). Place prepared habaneros into a sanitized mesh hop bag. Add the habanero bag to the fermenter or secondary carboy when primary fermentation is mostly complete (typically day 5-7), and let it steep for 2-5 days, tasting occasionally. Remove early if heat/aroma is sufficient.

Habanero Secondary / Conditioning Addition

After primary fermentation is mostly complete and habanero steeping is finished, add dry hops: 2.0 oz Citra and 1.5 oz Mosaic directly into the fermenter (or in sanitized hop bags). Let sit for 3-5 days at 60-65°F to capture bright hop aroma and minimize grassy notes.

Cold Crash and Dry Hop

If additional pepper intensity is desired, add an extra small piece (half or less) of habanero in a sanitized bag during dry hopping for 24-48 hours. Remove and taste to avoid over-extraction of heat.

Optional Secondary Habanero Adjustment

After dry hopping, cold crash the beer to ~36-40°F for 24-48 hours to drop out hop matter and yeast, improving clarity before packaging.

Cold Crash

Sanitize bottles/keg and all equipment. If bottling, dissolve 3.5 oz corn sugar in 1 cup boiling water, cool, and add to bottling bucket. Rack beer gently onto priming solution and bottle. If kegging, carbonate to ~2.5-2.7 vols CO2.

Prepare for Bottling/Kegging

Allow bottles to carbonate at room temperature for 10-14 days. Refrigerate for 24-48 hours before serving to allow flavors to meld. Serve cold in a tulip or IPA glass. Expect a bright citrusy/hoppy profile with a noticeable habanero heat and slight peppery aroma—adjust habanero amounts in future batches to dial spice level.

Condition and Serve

Pale 2-Row Malt

Vienna Malt

Carapils / Dextrin Malt

Crystal 40L

Light Munich

Citra Pellets (14% AA)

Mosaic Pellets (12% AA)

Azacca Pellets (13% AA)

Citra Pellets - Whirlpool/Flameout

Dry Hop Citra

Dry Hop Mosaic

Habanero Peppers - fresh

Habanero Peppers - secondary infusion (optional, to taste)

Ale Yeast - American / West Coast (e.g., Wyeast 1056 / Safale US-05)

Water - strike water and sparge water

Gypsum (Calcium Sulfate) - optional, for sulfate boost

Calcium Chloride - optional, for malty balance

Corn Sugar (Dextrose) for priming

In a medium heatproof pot, combine 1.5 cups all-purpose flour and 0.5 cup finely ground wheat (or cake) flour. Whisk together so there are no lumps. Add 4 cups warm water (about 105–110°F / 40–43°C) gradually while whisking to form a smooth, thin batter/porridge consistency.

Prepare the wheat mash

Heat the mixture gently to 120°F (50°C) and hold for 20–30 minutes to allow enzymes in the wheat to activate and produce fermentable sugars. Stir occasionally to prevent sticking. This is a simplified mash appropriate for a small-batch Berliner-style sour base.

Cool the mash to about 95–105°F (35–40°C). Stir in 2 tablespoons lactobacillus culture (or 2 tablespoons live plain yogurt). If desired, stir in 1 teaspoon sugar to give the bacteria a quick feed. Cover the pot with a lid or plastic wrap and maintain the temperature between 95–110°F (35–43°C) for 18–36 hours to sour. The mixture should develop a bright lactic aroma and tangy taste; when it reaches the desired acidity, move to the next step.

Optional: For a cleaner beer flavor, you may strain the sour mash through a fine sieve or cheesecloth into a sanitized fermenter, reserving solids. Press to extract liquid; discard solids. You should end up with roughly 3–4 cups of sour wheat liquid (acidulated wort).

In a separate pot, bring 6 cups water to a gentle boil. Once boiling, remove from heat briefly and stir in 1 cup table sugar (or dextrose) until dissolved. Add the strained sour wheat liquid back into this hot sweet wort, stirring to combine and bring the total volume to about 8–9 cups. Return to a gentle simmer.

Combine sour base and additional water

Add 1 tablespoon Hallertau or Saaz hops. Boil gently for 10 minutes. If using Irish moss for clarity, add 1 teaspoon with 5 minutes remaining. This short, low-bitterness boil maintains the Berliner Weisse character (light, tart, low hop bitterness). After 10 minutes, remove from heat and cool rapidly to 65–72°F (18–22°C) using an ice bath or wort chiller.

Boil with hops

Transfer the cooled wort to a sanitized fermenter, straining out hop debris if needed. Top up with sanitized water to reach ~1 gallon total volume if necessary (this recipe is a small ~1 gallon batch).

Rehydrate or sprinkle 1 teaspoon ale yeast into a small amount of lukewarm water per packet instructions and pitch into the cooled wort. Seal fermenter with an airlock. Ferment at 64–68°F (18–20°C) for 5–7 days; Berliner Weisse ferments quickly because of the low gravity and sour base.

Pitch yeast and ferment

Taste after 3–5 days. When fermentation is mostly complete and the beer is dry and tart to your liking (typically 5–10 days), either cold crash in the refrigerator to clear or proceed to flavoring.

If bottling, dissolve 2 teaspoons priming sugar in 2 tablespoons boiling water, cool and stir into the beer gently, then bottle into sanitized bottles and cap. Condition at room temperature 5–10 days to build carbonation, then chill. If kegging, carbonate to 1.5–2.5 volumes CO2.

Bottle or keg

Optional: If you want additional fruity aromatics, add 0.25 cup fruit puree or syrup (raspberry, cherry, or woodruff) to bottles or glass at serving time rather than bulk fermenting to preserve brightness.

Chill glasses. Place 1–2 tablespoons fruit puree or syrup into the bottom of each glass (for 4 servings use approx. 0.25 cup total). If using vanilla ice cream, place a small scoop in each glass or float on top after pouring. Add 1–4 fresh berries and a mint sprig per glass. Add a lemon slice or twist on the rim and edible flowers if desired.

Prepare glass and toppings

Add a few ice cubes to each glass if you prefer an extra-cold presentation. Pour the chilled Berliner Weisse slowly into the glass over the fruit/scoop so it mixes slightly but keeps a pretty layered look. For a syrup-sweetened version, add 2 tablespoons simple syrup per pitcher or to taste before serving. Garnish with mint and lemon.

Serve Over the Top

Enjoy immediately. The beer should be light, tart, highly refreshing, and 'over the top' in presentation with fruit, ice cream or floral garnishes.

unbleached all-purpose flour

finely ground wheat flour (or cake flour)

water (for mash)

lactobacillus culture (pure culture or plain yogurt with live cultures)

sugar (to feed lactobacillus, optional)

water (additional for brewing/boil)

table sugar (sucrose) or dextrose

Hallertau or Saaz hops, whole or pellet

Irish moss (optional, for clarity)

ale yeast (clean German strain or American ale)

priming sugar (for bottling, if bottling)

fruit puree or syrup (raspberry, woodruff, or cherry) for topping

simple syrup (for serving, optional)

ice (for serving)

lemon slice or twist

mint sprigs

fresh berries (raspberries or strawberries)

vanilla ice cream (small scoop per glass, optional)

edible flowers (optional)

Heat 3.5 gallons of water to 165°F (74°C). Mash in the crushed pale ale malt, wheat malt, flaked oats, crystal malt, and 0.5 lb dextrose. Target mash temperature 152°F (67°C). Hold for 60 minutes, stirring occasionally to ensure even temperature and enzymatic conversion.

Heat and Mash

Mash out by raising mash temperature to 168°F (76°C) for 10 minutes. Vorlauf until runnings are clear, then lautering and sparge with enough water to collect ~6.5 gallons of wort in the kettle (accounting for boil-off).

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

At 60 minutes (start of boil): add 0.25 lb lactose (if using a portion in the boil) and half of the crystal malt contribution is already in the mash. (Note: lactose is not fermentable by brewer's yeast; adding some in the boil will integrate sweetness and body.)

At 10 minutes remaining: add 1.0 oz Citra and 1.0 oz Mosaic hops (split if you prefer more aroma). Also add 1 tsp yeast nutrient (optional).

At flameout: turn off heat, steep for 10 minutes and chill rapidly to yeast-pitching temperature (~68°F/20°C).

Cool wort to ~68°F (20°C) using a wort chiller. Transfer to sanitized fermenter and top up with water to reach 5 gallons if necessary. Aerate thoroughly (oxygenate to ~8 ppm) or shake the sealed fermenter for several minutes.

Pitch the yeast (rehydrated or directly from the pack) into the wort. Ferment at 66–68°F (19–20°C) for primary fermentation. Expect active fermentation for 4–6 days and slowing after ~5 days.

After 3–5 days when fermentation has slowed (about 50–70% attenuation), add the dry hops: 2.0 oz Azacca or Galaxy directly into the fermenter or in a sanitized hop bag. This timing helps retain hop aroma while minimizing grassy character.

At the same time as dry hopping (or 24–48 hours later if you prefer less hop-loss), add the vanilla: split and scrape 2 vanilla beans, add both seeds and pods to the fermenter. Also add 1 tsp pure vanilla extract and the additional 0.25 lb lactose reserved for conditioning. If using fruit puree (mango or peach), add 12 oz now (pasteurize if needed by heating to 160°F for a brief period and cooling) to contribute tropical, sticky character similar to the Ohio Erie Mist style.

Let the beer sit with hops and vanilla for 3–5 days (monitor aroma). Longer contact can increase vanilla intensity; taste every 2 days to avoid over-extraction.

After dry-hop/vanilla contact is complete and fermentation is finished (stable gravity readings over 2–3 days), cold crash to 34–40°F (1–4°C) for 24–48 hours to drop out hops and particulates.

If bottling: prepare 3.5 oz priming sugar dissolved in a cup of boiling water, cool, and gently mix into the bottling bucket. Rack beer onto priming solution and bottle. Condition at room temp for 2 weeks to carbonate.

If kegging: transfer to a keg, force carbonate to ~2.5–2.7 vols CO2. Allow 24–48 hours to carbonate and settle before serving.

Serve cold in a tulip or IPA glass at 40–45°F (4–7°C). Expect a soft, pillowy mouthfeel from oats and lactose, juicy hop aromatics from Citra/Mosaic/Azac caressing tropical fruits, and a pronounced vanilla layer from beans and extract that gives a milkshake-like vanilla twist. ABV roughly 6.5–7.5% depending on final gravity.

Tributary Tripel

Schumacher Mills Wildberry Shandy

Station 3 Habanero Ipa

Over The Top Berliner Weisse

Ohio Erie Mist With A Vanilla Twist Milkshake Ipa