Wild Maine Hard seltzer

Miller Light

Sun Cruiser

Mich Ultra

Athletic N.A.

Downeast Cider House Seasonal

Orono Brewing Company Tubular I.P.A.

Pabst Blue Ribbon

Stella Artois

Baxter Stowaway I.P.A.

Rotating Local

Allagash White

Old Speckled Hen

Bar Harbor Real Ale

Geaghan Bros. Smiling Irish Bastard

Heineken

Guinness Zero N.A.

Rotating Seasonal

Magners Irish Cider

Corona

Sam Adam's Seasonal

Bud Lite

Mason's Cream Ale

In a large mixing bowl, combine 4 cups of filtered water and 1 cup of sugar. Stir until the sugar is fully dissolved.

Mix the Base Ingredients

Add 1 tsp of yeast to the sugar-water mixture. Let it sit for about 10 minutes until it becomes frothy, indicating that the yeast is active.

Activate the Yeast

Once the yeast is activated, stir in 1 cup of fresh lemon juice and mix well.

Add Lemon Juice

Add 2 tbs of natural flavor essence (preferably wild Maine blueberry) to the mixture. Stir until well combined.

Incorporate Flavor Essence

Transfer the mixture to a fermentation vessel. Cover it with a cloth or airlock and let it ferment in a cool dark place for about 5-7 days. Check daily for bubbling, indicating fermentation is occurring.

Ferment the Mixture

After fermentation is complete, transfer the seltzer into bottles, leaving some space at the top. Add carbon dioxide to taste for desired fizziness.

Carbonate the Seltzer

Serve the hard seltzer over ice in a glass. Garnish with fresh blueberries and mint leaves as desired.

Serve Chilled

Filtered Water

Sugar

Yeast

Fresh Lemon Juice

Natural Flavor Essence (Wild Maine Blueberry)

Carbon dioxide (CO2) for carbonation

Fresh Blueberries

Mint Leaves

Refrigerate the light lager beer for at least 1-2 hours before serving to ensure it is cold.

Chill the Beer

Fill a pint glass with ice until it is about halfway full.

Prepare the Glass

Slowly pour the chilled light lager beer into the glass over the ice, allowing for a light head to form.

Pour the Beer

Add a lemon wedge to the rim of the glass for a refreshing touch.

Garnish

Serve immediately and enjoy your chilled Miller Light!

Serve

Light Lager Beer

Lemon Wedge

Rinse the fresh spinach under cold water and pat dry with a paper towel. Slice the cherry tomatoes in half. Peel and slice the cucumber into rounds. Cut the avocado in half, remove the pit, and scoop out the flesh, then slice it into thin pieces.

Prepare the Vegetables

In a large salad bowl, combine the fresh spinach, sliced cherry tomatoes, cucumber rounds, and sliced avocado. Gently toss to combine.

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, black pepper, and dried oregano until well combined and emulsified.

Make the Dressing

Drizzle the prepared dressing over the salad mixture in the large bowl. Toss gently to coat all the ingredients evenly with the dressing.

Dress the Salad

Divide the salad into serving bowls or plates, and top with crumbled feta cheese. Enjoy your refreshing Sun Cruiser salad!

Serve the Salad

Fresh Spinach

Ripe Avocado

Cherry Tomatoes

Cucumber

Feta Cheese

Olive Oil

Lemon Juice

Honey

Salt

Black Pepper

Dried Oregano

In a large pot, combine the water, barley malt, and corn. Heat the mixture to 65°C (149°F) and maintain this temperature for 30 minutes, allowing the grains to release their sugars.

Prepare the Mash

After mashing, bring the mixture to a boil. Add the hops to the boiling liquid and continue to boil for an additional 60 minutes. Stir occasionally to prevent sticking.

Boil the Mixture

Once the boiling is complete, cool the wort (the liquid extracted from the mash) rapidly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Cool the Wort

Transfer the cooled wort to a fermentation vessel. Sprinkle the yeast on top and seal the vessel with an airlock. Allow fermentation to occur at room temperature for 1-2 weeks.

Fermentation

After fermentation, add the lemon zest, lime zest, and salt to the fermented brew. Stir gently to incorporate the flavors.

Flavoring

Transfer the beer into clean bottles, leaving some space at the top. Seal the bottles with caps and let them carbonate at room temperature for another week.

Bottling

Once carbonated, refrigerate the bottles. Serve chilled and enjoy your homemade Mich Ultra.

Chill and Serve

Water

Barley malt

Corn

Hops

Lemon zest

Lime zest

In a blender, combine the almond milk, Greek yogurt, and rolled oats. Blend until smooth and creamy.

Prepare the Base

Add the banana, spinach, and mixed berries to the blender. Blend again until all ingredients are well incorporated.

Add Fruits & Spinach

Add honey and vanilla extract to the blender. Blend for an additional 30 seconds until everything is well mixed.

Sweeten the Mixture

Add the protein powder to the mixture and blend for another 30 seconds until fully combined.

Incorporate Protein

Pour the smoothie into a glass or bowl. Optionally, top with chia seeds and sliced almonds for added texture and nutrition.

Serve the Smoothie

Drink immediately for the best flavor and nutritional benefits.

Enjoy!

Almond Milk

Greek Yogurt

Rolled Oats

Banana

Spinach

Mixed Berries

Vanilla Extract

Protein Powder (Vanilla or Plant-Based)

Chia Seeds

Sliced Almonds

Wash and core the fresh apples. Cut them into quarters and place them into a large pot.

Prepare the Apples

Pour 4 cups of water over the apple quarters in the pot. Add 1 cup of granulated sugar and stir well to combine.

Add Water and Sugar

Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.

Simmer the Mixture

After simmering, remove from heat and let cool slightly. Strain the mixture through a fine mesh sieve or cheesecloth into a large bowl to separate the juice from the solids.

Strain the Juice

To the strained juice, add 2 cinnamon sticks, 1 tsp of whole cloves, 1 whole star anise, and 1 tablespoon of fresh ginger. Stir to combine.

Add Spices

Crush the Campden tablet and add it to the juice mixture. Let it sit for 24 hours to kill any wild yeasts.

Prepare for Fermentation

After 24 hours, sprinkle 1 packet of cider yeast over the surface of the juice. Stir gently to mix.

Add Yeast

Cover the bowl with a clean cloth and let it ferment in a cool, dark place for 1 to 2 weeks. Check the fermentation process daily.

Ferment the Cider

Once fermentation is complete, transfer the cider into clean bottles and seal tightly. Let it age for an additional 1-2 weeks before serving.

Fresh Apples

Granulated Sugar

Cinnamon Sticks

Whole Cloves

Star Anise

Fresh Ginger

Nutmeg

Cider Yeast

Campden Tablets

In a large pot, heat 6 liters of water to 160°F (71°C). Add 5 cups of pale malt and 1 cup of caramel malt. Stir well and maintain the temperature for 60 minutes.

Mashing the Grains

After mashing, drain the wort into another pot. Rinse the grains with hot water (around 170°F or 77°C) to collect additional sugars. Add enough water to bring the total volume to about 6 liters.

Sparging

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

Boiling the Wort

With 15 minutes left in the boil, add 1 oz of Centennial hops and 1 oz of Citra hops for aroma.

Adding Aroma Hops

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

Cooling the Wort

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

Pitching Yeast

After fermentation is complete, dissolve 3 oz of priming sugar in 1 cup of boiling water and let it cool.

Preparing for Bottling

Add the cooled priming sugar solution to the fermented beer and gently mix. Bottle the beer into sanitized bottles and cap them. Let them carbonate at room temperature for 1-2 weeks.

Bottling the Beer

Pale Malt

Caramel Malt

Cascade Hops

Centennial Hops

Citra Hops

American Ale Yeast

Priming Sugar

Take a clean glass and rub the rim with a lime wedge to moisten it.

Dip the rim of the glass into a small plate of salt to coat it evenly.

Add Salt to the Rim

Fill the glass with ice cubes until it is about three-quarters full.

Add Ice

Open the can of Pabst Blue Ribbon and slowly pour the beer into the glass over the ice, allowing it to fill up to the rim.

Garnish your drink with the lime wedge on the rim of the glass.

Garnish with Lime

Pabst Blue Ribbon Beer

Lime Wedge

Ice Cubes

Place your glass in the freezer for about 10-15 minutes to chill it properly before serving.

Chill the Glass

Gather all ingredients and ensure your serving area is clean and organized.

Prepare Serving Area

Remove the glass from the freezer and pour 1 liter of Stella Artois Lager into the chilled glass, tilting the glass at a 45-degree angle initially to create a nice head.

Pour the Lager

Gently add ice cubes to the glass if you prefer your beer colder, making sure not to disturb the lager too much.

If desired, add a lemon wedge and a few mint leaves on top for added flavor and presentation.

Garnish (Optional)

Stella Artois Lager

In a large brew kettle, heat 5 liters of filtered water to approximately 70°C (158°F). Add the pale malt, crystal malt, and carapils malt to the kettle, stirring thoroughly to prevent clumping.

Maintain the temperature of the mash at around 66°C (150°F) for 60 minutes. Stir occasionally to ensure even temperature.

Mash Rest

After the mash rest, sparge the grains with hot water (around 75°C or 167°F) until you collect around 5 liters of wort in a separate pot.

Lautering

Bring the collected wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Citra hops and Simcoe hops to the kettle.

Add Flavor Hops

After the boil is complete, cool the wort quickly using an immersion 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. Seal the vessel with an airlock.

Wild Maine Hard Seltzer