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FORTY BREWING CO

ARK. ROCK

Laguu Lager

Ong SEO

Parmesan-Herb Waffle Fry Pint

Lagunitas IPA

Lager

Soft, salty, and made to share. Served with house-made Beer Cheese.

Pretzels by the Dozen

Cheezy AF

Boxed lunch packs serve 10 people. Each boxed lunch contains a burger or sandwich, your choice of Zapp's™ Regular or Voodoo Chips, and a Schwartz Dill Pickle.

Boxed Lunch for 10

Topped with Cream Cheese Icing, Caramel, and Pretzel Salt.

Pretzel Bread Pudding

Waffle Fry Boat

Cuban Grilled Cheese Sandwich

Zapp's Chips

Smoked Turkey, Thousand Island Dressing, sautéed Schwartz™ Sauerkraut, and Swiss Cheese on

Smoked Turkey Reuben Sandwich

Two 3.5oz all-beef Patties topped with two slices of Cheddar Cheese, Lettuce, Onion, Tomato, and house-made Thousand Island Dressing on a Brioche Bun.

Smash Burger

Pepperoni, Spicy Italian Sausage, Roasted Red Onions, Green Bell Peppers, Black Olives, Fresh Oregano, Mozzarella, Romano Cheese, Tomato Sauce.

Arkansas Burnpile Supreme

Classic Pepperoni

House-Fried Chicken Breast, Deviled Mayo, and Schwartz™ Dill Pickle Chips on a Brioche Bun.

Golden-Fried Chicken Sandwich

Cheesy AF

Salami, Mozzarella, Romano Cheese, Sweet & Spicy Calabrian Hot Honey, Pickled Peppers, Jalapeño, Onion, Tomato Sauce.

The Stinger

Spicy Italian Sausage, Mozzarella, Romano Cheese, Garlic, Roasted Red Onions, Spicy Calabrian Pickled Peppers, Fresh Oregano, Tomato, Tomato Sauce.

Firestarter

Mozzarella, Romano Cheese, Fresh Basil, Fresh Oregano, Garlic, Tomato, Tomato Sauce.

Red River Margherita

In a large mixing bowl, combine granola, chopped almonds, peanut butter, honey, and melted coconut oil. Mix well until all ingredients are thoroughly combined and sticky.

Prepare the Base

Line a 9x9 inch baking dish with parchment paper. Pour the base mixture into the dish and press it down firmly into an even layer. Use the back of a spatula to make it compact.

Press into Pan

Place the baking dish in the refrigerator and let it chill for at least 30 minutes to firm up.

Chill

In another bowl, combine Greek yogurt, vanilla extract, and maple syrup. Stir until smooth and well combined.

Mix Yogurt Layer

Once the base is firm, remove it from the refrigerator and spread the yogurt mixture evenly on top of the base.

Spread Yogurt Layer

Sprinkle fresh berries and chia seeds on top of the yogurt layer. Press them slightly into the yogurt for better adherence.

Add Toppings

Cover the dish with plastic wrap and return it to the refrigerator for another hour to set before serving.

Final Chill

Granola

Almonds (chopped)

Peanut butter

Honey

Coconut oil (melted)

Greek yogurt

Vanilla extract

Maple syrup

Fresh berries (strawberries, blueberries, raspberries)

Chia seeds

Begin by boiling 6 cups of clean water in a large pot. Ensure the water reaches a rolling boil to effectively extract flavors from the malted barley.

Prepare the Water

Once the water is boiling, remove the pot from heat and add 1 cup of malted barley. Stir thoroughly to ensure all the grains are submerged. Let it steep for about 30 minutes.

Add Malted Barley

After 30 minutes, strain the mixture to separate the liquid from the solid grains. Return the liquid (wort) to the pot.

Strain the Mixture

Bring the wort back to a boil and add 0.5 cups of hops. Boil for an additional 60 minutes, stirring occasionally.

Boil with Hops

Once boiling is complete, cool the wort quickly using an immersion chiller or an ice bath until it reaches room temperature.

Cool the Wort

In a sanitized container, transfer the cooled wort and sprinkle 1 tsp of yeast evenly on top. Seal the container with an airlock and let it ferment for 1-2 weeks.

Add Yeast

After fermentation, dissolve 0.5 cups of priming sugar in a small amount of water and add this mixture to the fermented beer. This will carbonate the beer during bottling.

Prepare for Bottling

Using sanitized bottles, fill each bottle with the beer, leaving about an inch of space at the top. Cap the bottles tightly.

Bottle the Beer

Store the bottles at room temperature for about 1-2 weeks to allow carbonation to develop. After this period, refrigerate the bottles before serving.

Condition the Bottles

Once chilled, pour the beer into a glass, leaving the sediment at the bottom of the bottle. Enjoy your homemade brew!

Serve

Water

Malted Barley

Hops

Yeast

Sugar

Priming Sugar

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

Preheat the oven

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

Mix dry ingredients

In a separate bowl, cream the unsalted butter until light and fluffy. This should take about 3 minutes using an electric mixer.

Cream the butter

Add the eggs one at a time to the creamed butter, mixing well after each addition. Then stir in the vanilla extract.

Add eggs and vanilla

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Combine wet and dry ingredients

Gently fold in the semi-sweet chocolate chips, chopped nuts, and dried fruit if using.

Fold in mix-ins

Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the mixture

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

Cool the dish

In a small bowl, mix together the powdered sugar and milk to create a smooth glaze.

Prepare the topping

Once the dish has cooled, drizzle the glaze over the top of the cake.

Drizzle the glaze

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter

Eggs

Semi-sweet chocolate chips

Chopped nuts (optional)

Dried fruit (optional)

Powdered sugar

Milk

In a large pot, heat 3 gallons of filtered water to 165°F (74°C). Add the pale malt and caramel malt, stirring gently to combine. Maintain the temperature around 150°F (65°C) for 60 minutes.

Mashing the Grains

After mashing, heat an additional 2 gallons of water to 170°F (77°C). Sparge the grains by rinsing them with the hot water, collecting the wort in a separate pot.

Sparging

Bring the collected wort to a rolling boil. Once boiling, add the Hallertau hops and boil for 60 minutes, adding the Saaz hops in the last 15 minutes of the boil.

Boiling the Wort

After the boil, cool the wort quickly using an immersion chiller or an ice bath until it reaches 65°F (18°C). Transfer the cooled wort to a sanitized fermentation vessel. Pitch the lager yeast and seal the vessel.

Cooling and Fermentation

Allow the lager to ferment at around 50°F (10°C) for 2 weeks.

Primary Fermentation

After fermentation, dissolve the corn sugar in a cup of boiling water and cool it. Pour this mixture into a sanitized bottling bucket. Siphon the lager into the bucket, mix gently, and bottle the beer, capping each bottle.

Bottling the Beer

Store the bottles in a cool, dark place for at least 2 weeks to carbonate before chilling and enjoying.

Aging

Pale Malt

Caramel Malt

Corn Sugar

Hallertau Hops

Saaz Hops

Lager Yeast

Filtered Water

Rinse 2 cups of rice under cold water until the water runs clear. This removes excess starch.

Prepare the Rice

In a pot, combine rinsed rice and 4 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes until water is absorbed.

Cook the Rice

Season 1 lb of chicken breast with salt and pepper. Cook in a skillet over medium heat for 6-7 minutes on each side until cooked through. Remove and chop into bite-sized pieces.

Cook Chicken

In the same skillet, add 1 lb of shrimp and cook for 3-4 minutes until they turn pink and are cooked through. Remove and set aside.

Cook Shrimp

Dice 1 medium bell pepper and 1 medium carrot into small pieces. Chop 3 stalks of green onion, keeping the green tops separate from the white parts.

Chop Vegetables

In a bowl, mix 3 tbsp of soy sauce, 2 tbsp of sesame oil, minced 2 cloves of garlic, and 1 tsp of grated ginger.

Prepare Sauce

In the skillet, add the white parts of the green onion, bell pepper, and carrot. Stir-fry for 3-4 minutes until vegetables are tender.

Stir-Fry

Add the chicken and shrimp back to the skillet. Pour the prepared sauce over the mixture and stir well to combine.

Add Proteins and Sauce

Fold in the cooked rice and mix until everything is well combined. Cook for an additional 2-3 minutes.

Add Rice

Serve the Ong SEO hot, garnished with 1 tbsp of sesame seeds and chili flakes to taste. Top with the green parts of the green onion.

Garnish and Serve

Rice

Chicken breast

Shrimp

Bell pepper

Carrot

Green onion

Soy sauce

Sesame oil

Garlic

Ginger

Sesame seeds

Chili flakes

Preheat your oven according to the instructions on the frozen waffle fries package. Spread the frozen waffle fries evenly on a baking sheet. Drizzle with vegetable oil and toss to coat.

Cook the Waffle Fries

Bake the waffle fries in the preheated oven for about 20-25 minutes, or until they are golden and crispy, flipping halfway through for even cooking.

Bake

In a mixing bowl, combine the grated Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.

Combine Ingredients

Once the waffle fries are done baking and are still hot, remove them from the oven and sprinkle the Parmesan-herb mixture generously over the fries.

Add Topping

Finely chop the fresh parsley and sprinkle it over the topped fries. Add red pepper flakes to taste for an extra kick.

Garnish

Serve immediately in a pint-sized container or on a platter. Enjoy your delicious Parmesan-Herb Waffle Fry Pint!

Frozen waffle fries

Vegetable oil

Grated Parmesan cheese

Dried oregano

Dried basil

Garlic powder

Black pepper

Fresh parsley

Red pepper flakes

In a large brew kettle, heat 5 liters of water to approximately 70°C (158°F). Add the pale malt and crystal malt to the water. Stir well to ensure that there are no dry clumps. Let the mixture steep for 60 minutes to extract the sugars.

Prepare the Mash

After the mash has steeped, sparge the grains by rinsing them with hot water (around 75°C or 167°F) until you collect about 6 liters of wort in your brew kettle.

Bring the wort to a boil. Once boiling, add the Cascade hops. Boil for 60 minutes, adding the Centennial hops during the last 15 minutes of the boil.

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast by sprinkling it on top of the wort. Seal the fermentation vessel with an airlock and let it ferment in a dark, cool place for about 1-2 weeks.

Fermentation

After fermentation is complete, dissolve 3 tablespoons of priming sugar in a small amount of boiling water and add it to the beer. This will carbonate the beer. Transfer the beer to sanitized bottles, leaving some space at the top. Seal the bottles with caps.

Bottling

Store the bottled beer in a dark place at room temperature for 1-2 weeks to allow carbonation to develop.

Conditioning

After conditioning, chill the bottles in the refrigerator. Pour into a glass, leaving the sediment in the bottle, and enjoy your homemade Lagunitas IPA!

Gopro Yeti

Forty Brewing Co

Ark. Rock

Laguu Lager

Ong Seo

Parmesan-herb Waffle Fry Pint

Lagunitas Ipa