Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Catch us at Peach Pier, where every sip bursts with notes of juicy peach and a hint of zesty lemon. Let this light and refreshing Peachy Punch Ale unlock your Season Pass and be your go-to for those endless summer days.

Heat 3.5 gallons of brewing water to 165°F (74°C). Mash in the crushed pale ale malt, pilsner malt, wheat malt, flaked oats and crystal malt to reach a stable mash temperature of 152°F (67°C). Hold for 60 minutes, stirring occasionally to ensure even temperature and enzymatic activity.

Heat and mash

Raise the mash temperature to 168°F (76°C) for 10 minutes to mash out. Vorlauf until runnings are clear and sparge with 2 gallons of 170°F (77°C) sparge water to collect roughly 6.5–7 gallons of wort in the brew kettle.

Mash out & sparge

Bring the wort to a rolling boil. Add 0.5 oz Hallertau (or Tettnang) hops at the start of a 60-minute boil for bitterness.

Bring to a boil and bittering addition

With 10 minutes remaining in the boil, add 1 oz Citra hops and 1 tsp Irish moss (if using). If using a vanilla bean, split and add the scraped seeds and pod with 5 minutes left in the boil. Turn off heat after the full 60 minutes.

Flavor/aroma and fining

Cool the wort quickly to around 68°F (20°C) using a wort chiller or ice bath to minimize oxidation and infection risk.

Cool wort

Transfer cooled wort to a sanitized fermenter, topping up with water if necessary to reach 5.25 gallons pre-fermentation. Aerate the wort thoroughly by shaking or using pure oxygen (60–90 seconds). Rehydrate or prepare your ale yeast according to package instructions, then pitch the yeast when wort is ~66–68°F (19–20°C).

Transfer and pitch yeast

Allow primary fermentation at 66–68°F (19–20°C) for 5–7 days until vigorous activity slows. If using yeast nutrient, add at the start of fermentation per the recommended schedule (half at pitch, half 48 hours later).

Ferment

Sanitize work area and utensils. If using fresh peaches, blanch in boiling water 30–60 seconds, then shock in ice water to loosen skins; peel, halve, and pit. Puree peaches in a sanitized blender or pass through a sanitized food mill. If using store-bought puree, gently warm to 120°F (49°C) and optionally add 1/4 tsp crushed Campden (or 1/8 tsp) and wait 24 hours to kill wild yeast/bacteria before addition.

Prepare peaches

After primary fermentation has slowed (around day 5–7), rack the beer to a sanitized secondary fermenter, leaving most trub behind. Add the peach puree (approx. 3 lbs fresh or 48 oz puree) and the lemon zest and lemon juice. Seal with an airlock and allow to ferment/condition on the fruit at 66–68°F (19–20°C) for 5–7 days. Taste after 3 days and up to 10 days total — remove fruit when desired peach character is reached. If using vanilla bean, it can be added now instead of the boil for a subtler note.

Rack to secondary and add fruit

After fruit conditioning is complete and beer has dropped somewhat bright, add 1 oz Mosaic hops into the secondary for 3–4 days at fermentation temperatures to layer in bright hop aroma that complements peach and lemon. Avoid extended dry hop times (>7 days) to limit grassy or vegetal character.

Dry hop

When fermentation is complete (stable gravity over 2–3 days), prepare priming sugar (3.5 oz corn sugar) dissolved in 8 oz boiling water, cooled. Sanitize bottles and caps or keg and lines. If bottling, transfer beer gently to a bottling bucket, mix with priming solution, and bottle. If kegging, carbonate to ~2.5 volumes of CO2.

Stabilize and prepare for bottling

Cap bottles and store at 68–72°F (20–22°C) for 10–14 days to condition. Then chill 24–48 hours before sampling. Allow beers to age an additional 1–2 weeks in the refrigerator for optimal clarity and integrated fruit character.

Bottle conditioning

Serve chilled (45–50°F / 7–10°C) in a chilled pilsner or shaker glass. Garnish with a thin lemon wheel or peach slice if desired. Enjoy a light, refreshing Peach Pier Punch Ale with bright peach and zesty lemon notes.

Serve

Pale Ale malt (2-row)

Pilsner malt

Wheat malt

Oats, flaked

Light crystal malt (10L)

Corn sugar (dextrose) — priming

Hallertau or Tettnang hops (bittering)

Citra hops (flavor/aroma)

Mosaic hops (dry hop)

Irish moss or kettle finings (optional)

American ale yeast (e.g., Wyeast 1056 / Safale US-05)

Yeast nutrient (optional)

Fresh ripe peaches (halved, pitted)

Peach puree (if fresh not available)

Lemon zest (finely grated)

Lemon juice (fresh)

Vanilla bean (optional, split)

Bottling water / brewing water (total pre-boil volume)

Water for sparge

Campden tablet (optional, for fruit)

Peach Pier

Make Peach Pier Recipe in just 36h . Catch us at Peach Pier, where every sip bursts with notes of juicy peach and a hint of zesty lemon. Let this light and refreshing Peachy Punch Ale unlock your Season Pass and be your go-to for those endless summer days.

Peach Pier

Descriptors

Tasting Notes

Food Pairings

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