Name: Palos Long Live: PVD Pils Recipe
Cook time: 4 h
Total time: 4 h
Yield: 50 servings
Cuisine: Italian
Ingredients: 10 cups Pilsner Malt; 1 cup Carapils Malt; 1 oz Hallertau Hops; 1 oz Saaz Hops; 1 package Yeast (German Lager); 5 gallons Water; 3 oz Priming Sugar

Gavi di Gavi

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

Italian style Pilsner from Long Live Beerworks in Providence, RI / soft citrus hops with a dry finish (5.24% ABV /16oz can)

Start by mashing the grains to extract sugars for fermentation.

Mashing

Separate the liquid wort from the solid grain.

Lautering

Boil the wort to extract flavors and bitterness from the hops.

Boiling

Cool the wort quickly to prepare for fermentation.

Cooling

Fermentation

Prepare the beer for carbonation and flavor development.

Bottling

Let the beer carbonate and develop its flavors.

Conditioning

Pilsner Malt

Carapils Malt

Hallertau Hops

Saaz Hops

Yeast (German Lager)

Water

Priming Sugar

Long Live: PVD Pils

aperitif from South Africa / made from Chenin Blanc wine and 35 botanicals

Caperitif

quinquina liqueur from Spain / made from apple & grape wines with botanicals

Alma de Trabanco

manzanilla sherry / vermút seco / bitters

Bamboo

palo cortado sherry / vermút rojo / bitters

Adonis

Negroni “Equivocado”

Aperol Spritz

Make Long Live: PVD Pils Recipe in just 4h . Italian style Pilsner from Long Live Beerworks in Providence, RI / soft citrus hops with a dry finish (5.24% ABV /16oz can)

Long Live: Pvd Pils Recipe

Descriptors

Tasting Notes

Food Pairings

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