Amber Ale

India Pale Ale

Modelo

Fat Tire

 Angry Orchard

Samuel Adams

Boston Lager

Bud Light

Ultra

Beer and Wine For Delivery

Where allowed by law

Bottled Water

Classic Lemonade

Barq's Root Beer

Coke Zero

Mr. Pibb

Minute Maid Lemonade

Sprite

Diet Coke

Coke Classic

Red Bull

Thick, rich, and creamy. Topped with a generous blanket of juicy strawberries.

New York Cheesecake

Buttery Pasta

Marinara Pasta

If using whole grains, mill the grains to break the husks. Heat 3.5 gallons (13.2 L) of mash water to a strike temperature calculated to reach a mash temperature of 152°F (67°C) when grains are added (typically strike water around 165–168°F / 74–76°C depending on equipment).

Mill and heat strike water

Add the crushed Pale Ale malt, Crystal 60L, Munich, and Crystal 80L (and Carapils if using) to the mash tun. Stir thoroughly to eliminate dry pockets and dough balls. Target mash thickness ~1.25–1.5 qt per lb. Stabilize at 152°F (67°C). Hold for 60 minutes for full conversion.

Mash in

Raise the mash temperature to about 168°F (75–76°C) for 10 minutes to stop enzymatic activity and improve wort run-off.

Mash out

Recirculate the first runnings until clear, then sparge with ~3 gallons (11.4 L) of 170°F (77°C) water until you collect enough wort to finish the boil (target pre-boil volume ~6.5–7.0 gallons depending on boil-off and system losses).

Sparge

Bring the collected wort to a vigorous boil. Add water to top up to about 6.5 gallons if needed.

Bring to a boil

At the start of the 60-minute boil, add 1.0 oz Cascade hops (bittering). This will produce a balanced bitterness typical for an amber ale (target IBU roughly 30–35 depending on alpha acid).

60-minute hop addition

With 15 minutes remaining in the boil add 0.5 oz Centennial hops and 1 tsp Irish moss or Whirlfloc (if using) to help with clarity.

15-minute additions

At flameout, add 0.5 oz Willamette (or EK Goldings) for aroma. Let the hops steep for 10–15 minutes before chilling.

End of boil / flameout

Cool the wort quickly to yeast-pitching temperature (around 68°F / 20°C) using an immersion chiller, counterflow, or ice bath. Aim to get below 80°F within 20–30 minutes to minimize infection risk and DMS.

Chill the wort

Transfer the chilled wort to a sanitized fermenter, leaving behind heavy trub. Top up with sanitized water if necessary to reach 5.0 gallons final volume. Oxygenate the wort by vigorous shaking, splashing, or pure oxygen to provide the yeast what it needs to ferment cleanly.

Aerate and transfer to fermenter

Pitch the prepared yeast (rehydrated dry yeast or a properly propagated liquid yeast starter) into the cooled, oxygenated wort at about 65–70°F (18–21°C). If using yeast nutrient, add at this time.

Pitch yeast

Ferment at a controlled temperature: 65–68°F (18–20°C) for an American-style amber ale. Expect active fermentation for 3–5 days; total primary fermentation typically lasts 7–10 days. Monitor gravity — when it is within ~2–3 points of final expected gravity and activity has slowed, proceed.

Primary fermentation

After primary fermentation subsides (usually day 4–7), raise temperature to 68–70°F for 24–48 hours to encourage diacetyl clean-up. If desired, add a small late dry hop charge (0.25–0.5 oz Willamette or Cascade) for extra aroma and leave for 3–5 days.

Optional diacetyl rest and dry hopping

Rack or cold crash the beer to near 35–45°F (2–7°C) for 24–48 hours to help clear. If you used a secondary fermenter for clearing or additions, transfer now and age 1–2 weeks if desired.

Cold crash and conditioning

Dissolve 3.5 oz (99 g) priming sugar in 1 cup of boiling water, cool and add to a sanitized bottling bucket. Rack beer onto the priming solution, gently mix to evenly distribute, then bottle and cap (or keg and force carbonate).

Prime and bottle/keg

Allow bottles to carbonate at room temperature (65–70°F / 18–21°C) for 10–14 days. If kegging, carbonate to 2.3–2.6 vols CO2. After carbonation, condition bottles for an additional 1–2 weeks for flavor maturation; amber ales often benefit from 3–4 weeks total conditioning.

Carbonation and conditioning

Chill to 45–55°F (7–13°C) and serve in an ale glass. Store bottles in a cool dark place. Expect ABV around 4.8–5.6% (depending on mash efficiency and actual gravity).

Serve and store

Pale Ale malt (two-row)

Crystal/Caramel malt (60L)

Munich malt

Caramel/Dark crystal (80L)

Liquid malt extract (optional for partial mash boost)

Cascade hops (AA 5.5–6.5%)

Centennial hops (AA 9–11%)

Willamette (or East Kent Goldings) for aroma

American ale yeast (e.g., Wyeast 1056, White Labs WLP001, or dry US-05)

Yeast nutrient (optional)

Irish moss or Whirlfloc (fining, optional)

Mash water (calculated to achieve target mash thickness)

Sparge water

Bottling sugar (dextrose) for priming

Water for boil top-up

Carapils/Dextrine (for head retention)

Oak chips or toasted adjunct (for aged character)

Crush grains to a coarse crush (not flour). Heat strike water to 164°F (73°C) — this target assumes a grain temp of ~70°F. You should end up with a mash temperature of 152°F (67°C).

Crush and heat

Add crushed grains to strike water and stir to eliminate dry pockets. Hold mash at 152°F (67°C) for 60 minutes for a balanced fermentable profile (gives a medium body typical of an IPA).

Raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort runoff.

Add gypsum and calcium chloride to strike water before mashing to help accentuate hop bitterness and improve yeast performance. Use the measured amounts listed. After mash, run off wort into your kettle collecting roughly 6.5–7.0 gallons of wort (accounting for boil-off). Sparge the grains with ~3.5 gal of water at 170°F (77°C) until you reach pre-boil volume.

Bring wort to a vigorous boil and begin a 60-minute timed boil once boiling commences.

Bring to a rolling boil

At 60 minutes remaining (start of boil) add 1.0 oz Warrior (or substitute) and 1.0 oz Citra. These provide the backbone bitterness and early flavor. Add Irish moss with 15 minutes remaining if using.

Bittering additions

At 15 minutes remaining add 1.5 oz Citra and 1.5 oz Amarillo. If you want more late bitterness instead of flavor, move the early Citra to 45–50 minutes. At flameout (end of boil) consider adding a small whirlpool addition of 0.5 oz Citra and letting wort sit 10–20 minutes off-heat to extract aromatics without adding harsh bitterness.

Late additions for flavor and aroma

After flameout, chill wort as quickly as possible to ~68°F (20°C) using an immersion chiller, counterflow, or plate chiller. Rapid chilling improves hop aroma retention and reduces risk of DMS and contamination.

Chill wort

Transfer chilled wort to a sanitized fermenter. Top up with water if needed to reach 5.25 gallons. Aerate thoroughly (1–2 minutes with a sanitized aeration wand or vigorous shaking). Rehydrate or prepare a starter for the US-05 yeast if ambient pitch is desired; pitch yeast at ~65–68°F (18–20°C). Add yeast nutrient at this time.

Transfer and pitch

Ferment at 66–68°F (19–20°C) for 4–7 days until vigorous fermentation slows. Gravity should drop steadily. After 3–5 days you can perform the first dry hop addition if doing a split addition (see below).

At day 4–6, add 1.5 oz Simcoe and 2.0 oz Citra directly to the fermenter (or in sanitized hop bags). Leave hops in contact for 3–5 days for maximum hop aroma and minimal vegetal character. Avoid extended contact beyond 7 days if you want to preserve brightness. After dry hop contact time, cold crash to near 35–40°F (2–4°C) for 24–48 hours to encourage flocculation and clearer beer.

Dry hopping

If bottling: dissolve 4.25 oz priming sugar in 12 oz boiling water, cool, then add to a sanitized bottling bucket. Rack beer gently onto the priming solution and bottle. If kegging: transfer to keg, purge headspace with CO2 and carbonate to ~2.4–2.6 volumes CO2 (force-carbonate at 10–12 psi at 38°F or set keg to desired pressure/temperature curve).

Stabilize and carbonate

Allow bottles to carbonate at 68°F (20°C) for 10–14 days, then condition cold for 2–3 days before serving. Kegged beer may be served after reaching target carbonation, typically within 1–3 days depending on method.

Serve cold but not ice-cold (44–50°F / 7–10°C) to allow hop aroma and flavor to be appreciated. Pour carefully to manage hop haze if present.

Serving

If desired, add a Campden tablet to source water before brewing to remove chlorine/chloramine (follow package directions). Use Irish moss in the last 15 minutes of the boil to improve kettle clarity.

Pale malt (2-row)

Crystal/Caramel malt (40L)

Wheat malt

Strike water

Sparge water (approx.)

Water for boil/top-up

Gypsum (calcium sulfate)

Calcium chloride

Warrior (or high-alpha bittering hop)

Citra (bitter/early flavor)

Citra (flavor/aroma)

Amarillo (flavor/aroma)

Simcoe (dry hop)

Citra (dry hop)

US-05 (or other clean American ale yeast)

Yeast nutrient

Priming sugar (if bottling)

Irish moss (optional, kettle fining)

Campden tablet (optional, for water sanitization)

Choose a chilled pilsner or highball glass. If you want a salted rim, rub the lime wedge around the rim of the glass, then dip the rim into a small plate of coarse salt to coat evenly. Discard the lime wedge used for the rim.

Prepare glass

If you prefer your Modelo very cold and slightly diluted, add 3–4 ice cubes to the glass. For a traditional, less-diluted pour, leave the glass empty of ice.

Add ice (optional)

Pour 1/2 ounce (about 15 ml) of fresh lime juice into the prepared glass. This brightens the beer without overpowering it — adjust to taste.

Add lime juice

Hold the bottle or can of chilled Modelo at a 45-degree angle and begin to pour gently into the glass to preserve carbonation, aiming to fill about three-quarters of the glass. Straighten the container as the glass fills to create a 1/2–1 inch head (foam). Pour slowly to avoid excessive foaming.

Pour the beer

If you salted the rim, optionally garnish with a fresh lime wedge on the rim. Serve immediately while cold. Give the drinker the extra lime wedge to squeeze in as desired.

Finish & serve

Modelo Especial beer (chilled)

Fresh lime juice

Lime wedge

Coarse salt (optional for rim)

Ice (optional)

Place an Old Fashioned glass or short rocks glass in the freezer for a few minutes or fill it with ice water while you assemble the cocktail to chill it.

Chill glass

In a mixing glass or shaker filled with ice, pour 2 oz bourbon, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and add 2 dashes of Angostura bitters.

Combine spirits and modifiers

Stir the mixture briskly for about 15–20 seconds to chill and dilute slightly. Strain into the chilled Old Fashioned glass over one large ice cube or fresh ice.

Stir and strain

Slowly pour 3 oz brown ale (or another malty beer) down the side of the glass or over the back of a bar spoon so it settles on top without excessive foaming. If using a can/bottle, pour gently to minimize head.

Top with beer

Express a lemon twist over the drink to release oils, rim the glass with the twist if desired, then drop it in or float a lemon wheel. Serve immediately.

Garnish and serve

bourbon

Brown ale (or other malty beer)

fresh lemon juice

simple syrup (1:1)

Angostura bitters

lemon twist or wheel (garnish)

Add applejack (or apple brandy), fresh lemon juice, honey syrup, and Angostura bitters into a cocktail shaker filled with ice. Seal and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Build and shake

Strain the shaken mixture into a chilled highball or rocks glass filled halfway with fresh ice. Top gently with 6 oz chilled dry cider, pouring slowly to preserve carbonation. Stir once gently with a bar spoon to combine (about 6–8 turns).

Strain and top

If using dry ice for a smoky effect: DO NOT ingest or touch dry ice directly. Place a small, food-safe pellet of dry ice in a separate small container inside the glass (or use a mesh holder) so it doesn't contact the drink or garnish directly. Add the drink to the glass and allow the fog to form. Remove dry ice or wait for it to fully sublimate before drinking. (Skip this step for normal service.)

Optional theatrical finish

Float a thin apple slice on the top of the cocktail and tuck a small thyme sprig alongside it. Finish with a light dusting of grated nutmeg, if desired, for aroma and a warm spice note.

Rinse and clean shaker, strainer, jigger, and bar spoon immediately after use. Store remaining cider chilled and cover to preserve carbonation.

dry cider (chilled)

applejack or apple brandy

honey syrup (1:1 honey:hot water)

dry ice (optional, for dramatic effect)

apple slice (thin)

fresh thyme sprig

grated nutmeg (optional)

cocktail shaker

strainer

jigger or measuring spoons

highball glass or rocks glass

bar spoon

If you don't have honey syrup ready, combine equal parts honey and warm water (for example 1/4 cup honey + 1/4 cup warm water). Stir until fully combined and let cool. Use 0.5 oz for this recipe.

Prepare honey syrup

Place a highball or pint glass in the freezer for 3–5 minutes or fill it with ice water while you prepare the cocktail to chill it. Dump the ice water before assembling if used.

Add 1 cup of ice to the chilled glass. Pour in 1.5 oz bourbon, 0.5 oz fresh lemon juice, and 0.5 oz honey syrup. Add 2 dashes of Angostura bitters.

Build the cocktail

Gently stir the bourbon, lemon, honey syrup, and bitters with a bar spoon for about 10–15 seconds to combine and slightly chill without over-diluting.

Stir

Slowly pour 12 oz Samuel Adams lager (or your chosen amber lager) down the side of the glass to top the drink. Pouring slowly preserves carbonation and creates a balanced head.

Give the cocktail one very gentle stir (1–2 turns) to integrate the beer with the base. Garnish with a lemon wheel on the glass rim and, if using, a sprig of rosemary tucked into the glass for aroma. Serve immediately.

Samuel Adams lager (or any amber lager)

Bourbon

Fresh lemon juice

Honey syrup (1:1 honey:water)

Lemon wheel (garnish)

Fresh rosemary sprig (optional garnish)

Heat 3.5 gallons of water to about 165°F. Add the crushed pale malt, Munich, and crystal malt to the mash tun and stir to avoid dough balls. Aim for a mash temperature of 150°F (66°C). If adjustment is needed, add small amounts of hot or cold water to reach target. Hold mash for 60 minutes.

Strike Mash

After 60 minutes, raise mash temperature to 168°F for mash out (optional) by adding hot water and stir. Vorlauf until wort runs clear, then sparge with ~2.5 gallons of water at 168°F to collect ~6.5–6.75 gallons of wort in the kettle (adjust volumes for system losses).

Mash Out & Sparge

Bring the collected wort to a vigorous boil. Start timing a 60-minute boil when you have a full rolling boil.

Bring to a Rolling Boil

At 60 minutes remaining (start of boil): add Northern Brewer bittering hops (1.0 oz). At 15 minutes remaining: add Willamette hops (0.75 oz) and Irish moss/Whirlfloc (1 tsp). At 5 minutes remaining: add East Kent Goldings (0.5 oz) for aroma. If using adjunct corn sugar in the boil, add it in the last 10 minutes to ensure it dissolves.

Hop Additions

At the end of the 60-minute boil, chill the wort quickly to around 50–55°F (10–13°C) for lager pitching using an immersion chiller or counterflow chiller. Aim to get to pitching temperature within 30–45 minutes to reduce contamination risk and DMS.

Cool Wort

Transfer cooled wort to a sanitized fermenter. Top up with cooled water if needed to reach 5 gallons. Aerate the wort thoroughly (shake, splashing, or use pure oxygen) to ensure sufficient dissolved oxygen for healthy yeast propagation.

Transfer & Aerate

Rehydrate or prepare the lager yeast as recommended by the manufacturer (make a starter if using liquid yeast for stronger fermentation). Pitch yeast when wort is at 50–55°F (10–13°C).

Pitch Yeast

Hold fermentation at 50–55°F (10–13°C) for 7–14 days, or until active fermentation slows and gravity is near terminal (expected final gravity around 1.010–1.014 depending on recipe).