Tavedo - Vinho da Casa

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

The (literal) first fruit of our Sour Asylum series, Rapturous seduced palates from the first pour, earning it the honor of being our first canned sour. A lacto-fermented sour ale, matured on raspberry puree with a wheat and pilsner malt base, it refreshes with a tart and alluring fruit-forward flavor profile.

In a large pot, combine 5 liters of water with the wheat and pilsner malts. Heat the mixture to 66°C (150°F) and maintain this temperature for 60 minutes to allow the sugars to extract from the grains.

Mash the Grains

After mashing, sparge the grains with an additional 2 liters of hot water to extract more sugars. Collect the wort in your brew kettle.

Sparging

Bring the wort to a rolling boil over high heat.

Bring to a Boil

Once boiling, add the bittering hops. Boil for 60 minutes, stirring occasionally.

Add Hops

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

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the lactobacillus culture and ale yeast, then seal with an airlock.

Pitch the Yeast

Allow the beer to ferment at room temperature for 5-7 days, until primary fermentation is complete.

Fermentation

After primary fermentation, add the raspberry puree to the fermentation vessel. Stir gently to incorporate.

Add Raspberry Puree

Seal the vessel again and allow it to ferment for an additional 1-2 weeks to develop the fruit flavors.

Secondary Fermentation

Once fermentation is complete, prepare your bottles and caps. Clean and sanitize them thoroughly.

Prepare for Bottling

Siphon the beer into the bottles, leaving about an inch of space at the top. Cap the bottles securely.

Bottle the Beer

Let the bottles sit at room temperature for about 1-2 weeks to carbonate before refrigerating.

Carbonation

Wheat Malt

Pilsner Malt

Lactobacillus Culture

Raspberry Puree

Hops (for bittering)

Ale Yeast

Water

Rapturous

Korean Chicken

Korean Deviled

Spring Salad & Fran

CHAMPION ENBIL

KING OF Ciser

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Food Options

Make Rapturous Recipe in just 3h . The (literal) first fruit of our Sour Asylum series, Rapturous seduced palates from the first pour, earning it the honor of being our first canned sour. A lacto-fermented sour ale, matured on raspberry puree with a wheat and pilsner malt base, it refreshes with a tart and alluring fruit-forward flavor profile.

Rapturous Recipe

Descriptors

Tasting Notes

Food Pairings

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