Beautiful nose of anise seed, warm chocolate, and fresh mint. On the palate, you'll discover notes of black fruit, dark chocolate, and a slightly earthy nuance of leather, all expertly balanced to create a wine that's both complex and approachable

CABERNET FRANC, Quest, Paso Robles

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

Mahogany color, bread crust, baker’s chocolate, subtle bitterness, malt forward yet balanced.

In a large pot, heat 5 gallons of filtered water to 165°F (74°C). Once heated, add the pale malt, crystal malt, chocolate malt, and roasted barley.

Mashing the Grains

Stir the grains well and maintain the temperature between 150°F to 155°F (65°C to 68°C) for 60 minutes. This is known as the mashing process.

Maintaining Temperature

After mashing, sparge the grains with hot water (around 170°F or 77°C) to extract the sugars, collecting the liquid wort in a separate pot.

Sparging

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

Boiling the Wort

In the final 15 minutes of the boil, add the aroma hops to enhance the flavor and aroma.

Adding Aroma Hops

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

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the ale yeast. Seal with an airlock.

Fermentation

Let the beer ferment for about 1-2 weeks at a stable temperature (around 68°F or 20°C).

Primary Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of boiled water and add to the beer before bottling. Bottle the beer and cap.

Bottling

Allow the bottles to carbonate for an additional 1-2 weeks at room temperature.

Carbonation

After carbonation, chill the bottles in the refrigerator. Pour into a glass, leaving sediment behind, and enjoy your 'Read the Room' beer!

Chilling and Serving

Pale Malt

Crystal Malt

Chocolate Malt

Roasted Barley

Bittering Hops (like Magnum)

Aroma Hops (like Fuggle)

Ale Yeast (like Nottingham)

Filtered Water

Priming Sugar

Read the Room

Korean Chicken

Korean Deviled

Spring Salad & Fran

CHAMPION ENBIL

KING OF Ciser

Don't see something you love? Ask us about special requests. We aim to please!

Food Options

Make Read The Room Recipe in just 3h . Mahogany color, bread crust, baker’s chocolate, subtle bitterness, malt forward yet balanced.

Read The Room Recipe

Descriptors

Tasting Notes

Food Pairings

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