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

German-style pilsner from Sixpoint Brewery in Brooklyn, NY / crisp, hoppy & floral (5.4% ABV / 12oz can)

In a large mash tun, heat 3 gallons of filtered water to 165°F (74°C). Add the Pilsner malt and Carapils malt. Stir well and maintain the mash temperature at 152°F (67°C) for 60 minutes.

Prepare the Mash

After the mash, drain the wort into a kettle. Sparge the grains with the remaining 2 gallons of hot water to extract as much sugar as possible.

Lautering

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

Boil the Wort

With 5 minutes left in the boil, add the Saaz hops to the wort.

Add Saaz Hops

After the boil, cool the wort quickly to 68°F (20°C) using a wort chiller. Transfer the cooled wort to a sanitized fermentation vessel.

Cool and Transfer

Sprinkle the German lager yeast on top of the cooled wort. Seal the fermentation vessel with an airlock.

Pitch the Yeast

Allow the beer to ferment at 50°F (10°C) for 2 weeks.

Primary Fermentation

After fermentation is complete, carbonate the beer by adding priming sugar, then bottle and let it condition for another 2 weeks before enjoying.

Carbonate and Bottle

Pilsner Malt

Carapils Malt

Hallertau Hops

Saaz Hops

German Lager Yeast

Filtered Water

Sixpoint: Crisp

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 Sixpoint: Crisp Recipe in just 3h . German-style pilsner from Sixpoint Brewery in Brooklyn, NY / crisp, hoppy & floral (5.4% ABV / 12oz can)

Sixpoint: Crisp Recipe

Descriptors

Tasting Notes

Food Pairings

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