Samuel Adams

Copperhead

Maibock

Tiger Bite IPA

Holy Grail Pale Ale

Freestate

Blind Tiger

Tennessee Mule

Kentucky Mule

Your choice of Tito's Vodka, ginger beer, lime fresh juice

Moscow Mule

Samuel Adams Boston Lager

Samuel Adams White Wheat

Blue Moon

Draught Pale Ale

Yakimaniac IPA

Bite IPA

Tiger Maibock

Holy County Grail Seat Pale Wheat Ale

Ooey Gooey Brownie

Served with french fries and apple sauce.

Jr. Sirloin

Cork Screw Shrimp

Doey Gooey Brownie

North Star Bread Pudding

Chicken Strips

Make sure you have all the ingredients ready: Boston Lager, ice, and optional garnishes like a lemon wedge and fresh mint leaves.

Gather Your Ingredients

Take a clean glass and fill it with ice cubes until it's about three-quarters full.

Prepare the Glass

Slowly pour the 12 oz of Boston Lager beer over the ice in the glass, allowing it to flow gently to minimize foam.

Pour the Beer

If desired, add a slice of lemon on the rim of the glass and a few fresh mint leaves for an aromatic touch.

Add Garnishes

Serve immediately while cold, allowing your guests to enjoy the refreshing taste of the Boston Lager.

Serve

Boston Lager Beer

Lemon Wedge

Fresh Mint Leaves

Place a cocktail glass in the freezer or fill it with ice water to chill while preparing the drink.

Chill the Glass

In a mixing glass, add 2 oz of Copperhead Whiskey, 1 oz of Sweet Vermouth, and 2 dashes of Orange Bitters.

Mix the Ingredients

Fill the mixing glass with ice cubes (about 1 cup) to chill and dilute the mixture.

Add Ice

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Stir the Cocktail

Remove the cocktail glass from the freezer or discard the ice water and strain the mixture into the chilled glass.

Twist a piece of orange peel over the drink to release its oils, then drop it in as a garnish.

Garnish

Enjoy your Copperhead cocktail immediately!

Copperhead Whiskey

Sweet Vermouth

Orange Bitters

Ice Cubes

Orange Peel

In a large pot, heat 5 gallons of water to 165°F (74°C). Add the Pilsner, Munich, and Caramunich malts and stir well. Maintain the temperature between 150°F (65°C) and 155°F (68°C) for 60 minutes.

Mashing the Grains

After the mash, sparge the grains with enough water to collect about 6 gallons of wort in your brew kettle.

Sparging

Bring the wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes. Add the Saaz hops with 15 minutes remaining in the boil.

Boil the Wort

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

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the German lager yeast and seal the vessel with an airlock. Allow fermentation to occur for about 2 weeks at a temperature of 50°F (10°C).

Fermentation

Dissolve the corn sugar in 2 cups of boiling water. After fermentation is complete, siphon the beer into a bottling bucket and add the corn sugar solution.

Prepare for Bottling

Fill sanitized bottles with the beer, leaving about an inch of headspace. Cap the bottles and store them at room temperature for carbonation for about 2 weeks.

Bottle the Beer

Pilsner Malt

Munich Malt

Caramunich Malt

Hallertau Hops

Saaz Hops

German Lager Yeast

Water

Corn Sugar

In a large mash tun, heat 6 liters of water to approximately 70°C (158°F). Add 5 cups of Pale Malt, 1 cup of Caramel Malt, and 0.5 cup of Crystal Malt. Stir well to ensure all grains are saturated.

Prepare the Mash

Let the mash rest for 60 minutes at a temperature between 65-68°C (149-154°F). This will help convert the starches into fermentable sugars.

Mash Rest

After the mash rest, sparge with hot water to collect the wort (the liquid extracted from the mash). Aim for about 4-5 liters of wort.

Sparge the Mash

Bring the wort to a boil. Once boiling, add 1 tablespoon of Cascade Hops and boil for 60 minutes.

With 15 minutes left in the boil, add 1 tablespoon of Citra Hops, 1 tablespoon of Amarillo Hops, and 0.5 tablespoon of Simcoe Hops.

Add Flavor Hops

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

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale Yeast.

Pitch the Yeast

Seal the fermentation vessel and allow it to ferment at around 20°C (68°F) for 1-2 weeks.

Ferment

After fermentation is complete, prepare your bottles and caps. Clean and sanitize them to avoid contamination.

Siphon the beer into the bottles, leaving about an inch of headspace. Cap the bottles securely.

Store the bottles at room temperature for another 1-2 weeks to allow carbonation to develop.

Carbonate

Pale Malt

Caramel Malt

Crystal Malt

Cascade Hops

Citra Hops

Amarillo Hops

Simcoe Hops

American Ale Yeast

In a large brew kettle, heat 5 gallons of water to about 165°F (74°C). Add the pale malt and crystal malt, stirring well. Maintain the temperature at around 150°F (65°C) for 60 minutes to allow the enzymes to convert the starches into sugars.

Mash the Grains

After mashing, sparge the grains by rinsing them with hot water to extract as much sugar as possible. Collect the wort in your brew kettle.

Sparge

Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes. Stir occasionally to avoid scorching.

With 15 minutes left in the boil, add the Centennial hops. With 5 minutes left, add the Amarillo hops.

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

Transfer the cooled wort to a sanitized fermenter. Pitch the American Ale yeast and seal the fermenter with an airlock. Allow it to ferment for 1-2 weeks at a stable temperature of around 68°F (20°C).

Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water. Allow it to cool slightly, then add it to the fermenter.

Transfer the beer to sanitized bottles, leaving about an inch of headspace. Cap the bottles and store them in a dark, cool place for carbonation.

After about 2 weeks, chill the bottles in the fridge. Pour into a glass, leaving sediment in the bottle, and enjoy your homemade Holy Grail Pale Ale!

Chill and Serve

Crystal Malt (40L)

Centennial Hops

Priming Sugar

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.

Activate Yeast

In a large mixing bowl, whisk together all-purpose flour and salt.

Mix Dry Ingredients

Once the yeast is activated, add it to the flour mixture along with olive oil. Mix until a dough forms.

Combine Ingredients

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let It Rise

While the dough is rising, prepare the toppings by chopping the spinach, sun-dried tomatoes, and mincing the garlic.

Prepare Vegetables

In a mixing bowl, combine the chopped spinach, sun-dried tomatoes, garlic, black pepper, and red pepper flakes. Mix well.

Mix Toppings

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle or circle.

Shape the Dough

Spread a thin layer of County seat wheat flour on the dough, followed by the topping mixture and finally sprinkle the cheddar cheese on top.

Add Toppings

Transfer the assembled dough onto a baking sheet and bake in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is bubbly.

Bake

Remove from the oven and let it cool for a few minutes before slicing. Serve warm.

Cool and Serve

All-purpose flour

Active dry yeast

Salt

Sugar

Warm water

Olive oil

County seat wheat flour

Cheddar cheese, shredded

Fresh spinach, chopped

Sun-dried tomatoes, chopped

Garlic, minced

Black pepper

Red pepper flakes

Collect all the ingredients for the Blind Tiger cocktail, including gin, sweet vermouth, lemon juice, simple syrup, lemon twist, and fresh mint leaves.

Gather Ingredients

Fill a cocktail shaker with ice to chill the ingredients.

Prepare Shaker

Pour 2 oz of gin, 1 oz of sweet vermouth, 0.5 oz of lemon juice, and 0.25 oz of simple syrup into the shaker filled with ice.

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into a chilled cocktail glass.

Strain and Serve

Garnish the cocktail with a twist of lemon peel and add 3 fresh mint leaves for aroma.

Lemon Juice

Simple Syrup

Lemon Twist

Before you begin mixing the cocktail, chill your copper mug or glass by filling it with ice and cold water. Let it sit for a few minutes while you prepare the other ingredients.

In a cocktail shaker filled with ice, combine 2 oz of George Dickel Tennessee Whiskey and 1 oz of fresh lime juice. Shake well until the outside of the shaker is frosty, about 15-20 seconds.

Mix the Cocktail

Empty the ice and water from your chilled mug. Strain the whiskey and lime juice mixture into the mug.

Strain and Pour

Top off the whiskey and lime mixture with 4 oz of ginger beer. Stir gently to combine.

Add Ginger Beer

Add a lime wedge on the rim of the mug and drop in 5 fresh mint leaves for aroma and garnish.

Garnish the Drink

George Dickel Tennessee Whiskey

Fresh Lime Juice

Ginger Beer

Lime Wedge

Fill a copper mug or a highball glass with ice cubes to chill the glass.

In a shaker, combine the Bulleit Bourbon and fresh lime juice. Shake gently to mix the ingredients.

Strain the bourbon and lime mixture over the ice-filled glass.

Pour the Mixture

Top off the drink with ginger beer, pouring it gently to maintain carbonation.

Garnish the cocktail with a lime wedge and fresh mint leaves for added aroma and flavor.

Add Garnish

Serve immediately and enjoy your refreshing Kentucky Mule!

Bulleit Bourbon

Chill a copper mug in the freezer for about 10 minutes to make your Moscow Mule extra refreshing.

Prepare the Mug

Remove the mug from the freezer and fill it with ice cubes. Pour in 2 oz of Tito's Vodka, followed by 1 oz of fresh lime juice.

Top off the mixture with 4 oz of ginger beer. Stir gently to combine the ingredients.

Garnish your Moscow Mule with a lime wedge and a couple of sprigs of mint for a fresh aroma.

Tito's Vodka

Mint Leaves

In a large brew kettle, heat 3 gallons of filtered water to 165°F (74°C). Add the Pilsner and Caramel malts into a grain bag and submerge it in the heated water. Let it steep for 60 minutes while maintaining the temperature around 150-155°F (65-68°C).

After mashing, remove the grain bag and allow it to drain into the kettle. Heat an additional 2 gallons of water to 170°F (77°C) and pour it over the grains to rinse out the sugars (this process is called sparging). Collect the wort in the kettle.

Bring the collected wort to a boil and add the Hallertau hops. Boil for 60 minutes, stirring occasionally. After 45 minutes of boiling, add the Saaz hops.