GRAPEFRUIT JUICE

ROTATING TAPS

COFFEE STOUT

PEACH MANGO BLISS

LADY EARL GREY

BLACK TEA

JASMINE SUNSET

GREEN TEA

MADAGASCAR COCONUT

WHITE TEA

RELAXING MINT

HERBAL CHAI

CITRUS HIBISCUS

HERBAL TEA

TRADITIONAL bottle of bubbles + choose three of your favorites

BUILD YOUR OWN

CACTUS ANNIE

white cheddar, brie, pesto, tea smoked tomatoes, sourdough, tomato bisque

THE GRILLED CHEESE &

PROSECO

honey, ginger, sencha grean tea, lime, pineapple

WITH A VEGEANCE

SPIRIT FREE

HASH & SCRAMBLE

braised duck, shallots, spinach, cabernet braised cherries, cherry goat cheese mousse, prep's potatoes, over easy eggs

CAST IRON DUCK CONFIT*GF

quinoa, roasted vegetables, corn, beets, cherry tomatoes, arugula, pomegranate vinaigrette, avocado, over easy eggs

BLISS BOWL*GF

Rinse the grapefruits under cool water. On a hard surface, roll each grapefruit firmly with the palm of your hand to break up the membranes — this makes them easier to juice.

Prepare the fruit

Cut each grapefruit in half crosswise. Using a manual or electric citrus juicer, juice all halves into a bowl or measuring cup. Expect about 2 to 3 cups of raw grapefruit juice from 8 medium grapefruits; if you prefer a smoother juice, pour the juice through a fine-mesh sieve into a clean container and press the pulp with the back of a spoon to extract extra liquid. Discard seeds and larger bits of pulp.

Extract the juice

Add the fine sea salt (0.125 tsp) to the freshly squeezed juice and stir briefly — the small amount of salt reduces bitterness and brightens flavor. Taste and adjust salt by tiny increments only if needed.

Balance bitterness

Combine the granulated sugar (0.33 cups) and hot water (0.33 cups) in a small heatproof container or saucepan. Stir until the sugar fully dissolves and the mixture is clear. Let the syrup cool to room temperature (about 5 minutes).

Make quick simple syrup

Measure the strained grapefruit juice. Stir in the cooled simple syrup a little at a time, tasting as you go to reach your preferred sweetness (start with half the syrup, then add more if needed). Once sweetened, add the cold water (2 cups) to the juice to dilute to a balanced drinking strength. If you'd like a fizzy version, substitute up to 1 cup of the cold water with sparkling water and add it just before serving to preserve carbonation.

Sweeten and dilute the juice

Taste the diluted juice. If the juice still tastes too tart, add up to 1–2 tablespoons more simple syrup (or a splash of lime syrup) and re-taste. If it is flat, add a squeeze of the lime (see Garnish & Serve) for brightness. Keep adjustments small and incremental.

Adjust to taste

Fill a pitcher with the finished juice and chill briefly, or prepare serving glasses by dividing the ice cubes (2 cups) among 4 glasses.

Chill and prepare glassware

Pour the chilled grapefruit juice over the ice. If you opted for sparkling water, add it now and stir gently to combine. Cut the lime in half; squeeze a light wedge into each glass for extra brightness and drop the wedge in as a garnish. Tuck a mint sprig into each glass for aroma.

Finish and garnish

Serve immediately while chilled. If making ahead, keep the base juice refrigerated and add ice, sparkling water, and mint just before serving.

Serve

Grapefruits (medium)

Fine sea salt

Granulated sugar

Hot water (for syrup)

Cold water (still) or cold sparkling water

Ice cubes

Lime

Mint sprigs

Choose four kegs to represent a balanced rotating lineup (for example: pale ale, IPA, lager, stout). Confirm each keg type and expiry. Place kegs in the walk-in cooler or designated cooler until the beer reaches serving temperature (36–38°F / 2–3°C). Use the thermometer to verify cooler temperature.

Select and chill kegs

Check each keg for visible damage, proper labeling, and correct valve type. Note the coupler style required for each keg so you match couplers correctly in the next steps.

Inspect kegs

Ensure the CO2 tank is upright and secure. Attach the CO2 regulator to the tank and tighten. Open the tank valve slowly and set the regulator pressure to the initial recommended range: 10–12 psi for ales/IPAs, 12–14 psi for lagers and highly carbonated beers. Adjust later per pour performance.

Prepare CO2 and regulator

Measure and cut beverage-grade beer tubing to appropriate lengths from kegs to the faucets, minimizing unnecessary loops. Confirm tubing is food-grade and free of kinks. Connect tubing to the couplers and to the tower/faucets using secure clamps. Use the 20 ft of tubing distributed across taps as needed so each tap has a continuous line from keg to faucet.

Inspect and run tubing

Grease the coupler and tower gaskets lightly with the food-safe lubricant. Mount each coupler onto its keg: align and twist/lock according to coupler style. Attach the coupler gas in line (from regulator) and beer out line (to faucet). Install the bar faucets and handles on the tower, ensuring they move freely and seals are in place. Place the drip tray under the taps.

Install couplers and tap handles

With couplers attached and regulator pressurized, open each faucet briefly to purge air and move beer into the line, then close. If beer sputters, briefly increase pressure by 1–2 psi or re-seat the coupler until a steady stream flows. Re-check for leaks at all connections.

Purge and pressurize lines

Mix sanitizing solution per manufacturer directions (use the prepared 1 gallon solution). Disconnect couplers if required and submerge removable faucet parts in sanitizer. Use the tap/faucet brush to scrub faucet interiors and threads. Rinse with sanitizer or potable water per sanitizer instructions. Reassemble with sanitized parts before tapping kegs.

Sanitize couplers, faucets and quick-connects

If rotating in new kegs over existing lines, perform an alkaline line clean using the PBW/line cleaner and your cleaning kit: circulate alkaline cleaner through each line for the recommended contact time (typically 15–30 minutes), flush thoroughly with potable water, then circulate sanitizer for the required contact time. This prevents off-flavors and bacterial contamination between rotations.

Clean draft lines before placing new kegs

Confirm cooler and tower temperatures are within the target range (36–38°F). Fine-tune CO2 regulator pressures per beer style and line length: increase pressure slightly for long runs or highly carbonated beers; decrease if over-foaming. Record pressure settings for each tap so rotation returns to consistent pours.

Final temperature & pressure check

Hold a clean pint glass at a 45° angle. Pull the faucet handle fully open and pour onto the inside of the glass, aiming for a slow steady stream to form about 1/2"–1" of head. As the glass reaches half full, slowly tilt upright and continue to form a 1"–1.5" head for optimal aroma and presentation. Use the 48 clean pint glasses provided. Replace any glass with visible residue or lipstick.

Pouring technique

Use the marker/chalkboard to list each tap's beer name, ABV, IBU (if desired), and a brief flavor note. When rotating kegs (scheduled below), update the board immediately so staff and patrons know current offerings.

Label and rotate the beer list

When a keg is finished and replaced with a different beer, briefly purge and discard the first 1–2 pints (or 12–24 oz) from that line into the drain to clear residual beer. If swapping to a very different style (e.g., stout to pilsner), perform a quick rinse with potable water then run sanitizer if contamination risk is high. This prevents flavor carryover between rotations.

Rotate taps and flush lines between kegs

Watch for changes in foam level, gushers, or flat pours; these indicate issues with temperature, pressure, or dirty lines. Adjust regulator pressure in 1 psi increments and re-check after a few pours. If problems persist, stop service on that tap and perform the cleaning steps above.

Ongoing monitoring during service

Conduct a full alkaline line clean (PBW or equivalent) and sanitization on each tap at least every 14 days; weekly if serving adjunct-filled or sour beers. Keep a log of cleaning dates and products used for traceability.

Regular line cleaning schedule

Remove couplers and faucets monthly (or as needed) to inspect O-rings and seals. Replace worn parts and lubricate with food-safe lubricant before reassembly. Clean faucet internals with the brush weekly.

Coupler and faucet maintenance

Plan rotating offerings on a 1–3 week cadence depending on demand. Keep a small on-hand list of potential replacement kegs so popular taps can be replaced quickly. Note best-by dates and tap-through rates to avoid stale beer remaining on a tap for too long.

Keg rotation planning

Log keg serial numbers, installation time, gas pressure settings, and any issues encountered. This helps troubleshoot recurring problems and ensures consistent quality between rotations.

Recordkeeping

Assorted draft kegs (sixtel, ~5.16 gal) — rotate selection (pale ale, IPA, lager, stout)

Keg couplers (appropriate style for each keg: D, S, A, etc.)

CO2 tank (20 lb)

CO2 regulator

Beverage-grade beer line tubing

Bar faucets / tap handles

Beer tower drip tray

Tower/gasket lubricant (food-safe)

Sanitizer solution (iodophor or equivalent)

Alkaline line cleaner (PBW or keg line cleaner)

Line cleaning kit (pump or cleaning keg)

Tap/faucet cleaning brush

Pint glassware

Thermometer (for cooler/towertemp)

Marker or chalkboard for beer list rotation/signage

Ice (for cooler or to top well when needed)

Bring 25 L of strike water to the target dough-in temperature (about 72°C to achieve mash temp ~66°C). Dissolve 3 g gypsum and 2 g calcium chloride into the strike water and stir thoroughly so salts are evenly distributed. This creates a balanced mash profile for hop-forward beer.

Heat strike water and add salts

Add the crushed grains (5.0 kg pale malt, 0.3 kg Munich, 0.25 kg Crystal 40L, 0.15 kg CaraPils) to the strike water while stirring to avoid dough balls. Aim for a mash temperature of 66°C. Hold the mash at 66°C for 60 minutes. Stir or gently recirculate (vorlauf) a few times during the mash to maintain even temperature and enzymatic activity.

Dough-in and mash

Raise mash temperature to 76°C (mash-out) by adding a small amount of near-boiling water or direct heating, then hold for 5–10 minutes. Vorlauf until runnings are clear, then begin lautering.

Mash-out

Sparge with 10 L of water heated to 76°C. Collect enough wort to have approximately 23–24 L in the kettle pre-boil (accounting for boil-off). Combine first runnings and sparge runnings and bring to a boil.

Sparge

Bring the collected wort to a vigorous rolling boil. Once boiling, add 30 g Columbus hops (bittering) at the start of the 60-minute boil. Set a timer for 60 minutes.

Boil and bittering addition (60 minutes)

With 15 minutes remaining in the boil, add 25 g Citra and 25 g Mosaic hops for flavor and early aroma. Also add the Whirlfloc tablet (1 tablet) at this time to help with kettle fining.

Mid-boil additions (15 minutes left)

At flameout (end of 60-minute boil), turn off the heat. Optionally rest for 5 minutes to allow break material to settle. Prepare for whirlpool additions.

End of boil / flameout

Whirlpool the wort and let it sit off heat at around 80°C (cooling slightly from boiling) for 15–20 minutes. Add 40 g Citra and 30 g Mosaic at whirlpool (flameout) and steep to extract aroma without excessive bitterness. Maintain gentle whirlpool motion to concentrate hop and break material in the center for easier trub separation.

Whirlpool (post-boil hop stand)

After whirlpool, chill the wort quickly to yeast-pitching temperature (18–20°C) using an immersion or plate chiller. Transfer chilled wort into a sanitized fermenter, leaving most trub and hop debris behind in the kettle. Top up with water if needed to reach ~19–20 L in the fermenter (post-chill volume).

Chill and transfer

For a dry yeast (11 g US-05), you can either rehydrate according to the manufacturer's instructions or sprinkle directly onto the wort. If rehydrating, use sterile water at 35–37°C and rehydrate for ~15 minutes before pitching. Ensure fermenter and any tools are sanitized.

Prepare yeast

Pitch the yeast into the cooled wort (18–20°C). Seal the fermenter and attach an airlock. Ferment at a stable 18–20°C for primary fermentation. Expect vigorous fermentation in the first 48–72 hours. Maintain temperature for 7 days or until activity slows and gravity approaches expected range.

Pitch yeast and ferment

After primary fermentation slows (around day 7), add dry hops directly to the fermenter: 60 g Citra and 40 g Mosaic. Leave the dry hops in contact for 3–5 days at fermentation temperature (18–20°C) to extract bright hop aroma and flavor without grassy notes.

Dry hopping

After dry hopping period, cold crash the fermenter to ~3–4°C for 24–48 hours to help drop yeast and hop particulates. Rack to bottling bucket or keg, avoiding pulling excessive trub. If bottling, dissolve 140 g priming sugar in 240 ml boiling water, cool, then gently mix into bottled beer for carbonation. Bottle into sanitized bottles and cap.

Cold crash and packaging

Condition bottles at 18–22°C for ~10–14 days to carbonate, then chill and age a few days before drinking. If kegging, carbonate to ~2.4–2.6 volumes CO2 and condition for a few days.

Conditioning

Before dough-in, dissolve 3 g gypsum and 2 g calcium chloride into the 25 L strike water and stir well so salts are evenly distributed. This will slightly accentuate hop bitterness and improve yeast health.

Dissolve salts in strike water

Track your kettle volumes during lautering and sparging so you collect ~23–24 L pre-boil. After boil and chilling expect ~19–20 L in the fermenter. Top up with sanitized water if necessary to reach target pre-fermentation volume.

Adjust final volumes

Pale ale / 2-row malt

Munich malt

Crystal malt (40L)

CaraPils / dextrin malt

Columbus (bittering)

Citra (flavor/aroma)

Mosaic (flavor/aroma)

Citra (whirlpool)

Mosaic (whirlpool)

Citra (dry hop)

Mosaic (dry hop)

Dry American ale yeast (e.g., US-05)

Whirlfloc tablet (or Irish moss)

Priming sugar (corn sugar / dextrose) for bottling

Strike / total brew water (adjust as needed to collect ~23 L pre-fermentation)

Sparge water (hot)

Gypsum (calcium sulfate)

Calcium chloride

Mill or have the malts crushed to a normal crush (not flour). Combine the crushed Maris Otter, flaked oats (no crushing), roasted barley, chocolate malt, crystal, and black patent in a clean bucket. Ensure the flaked oats are evenly mixed with the crushed grains to avoid dough balls during mash.

Mill and Dose

Measure hops as listed. Set up hop additions to the boil: 25 g bittering at 60 minutes, 20 g flavor at 15 minutes remaining, 20 g aroma at 5 minutes remaining. Have the Whirlfloc tablet/Irish moss ready to add with 10 minutes left. Have lactose measured and ready to add with 10 minutes left (if using).

Prepare Hops

Heat approximately 15 liters of the brewing water to a strike temperature that will give a mash temperature of 66°C (150°F) once grain is added (typically strike water around 72-75°C depending on your system). Dissolve gypsum (5 g) and calcium chloride (3 g) into the strike water. Add 2 ml lactic acid slowly while monitoring mash pH aiming for mash pH ≈ 5.2–5.4 at mash temperature. Stir well.

Prepare Mash Water and Adjust

Add the combined grain bill to the strike water and stir to eliminate dry pockets. Hold the mash at 66°C (150°F) for 60 minutes for an even, moderately fermentable profile that preserves body for the stout. Stir or recirculate gently after 10–15 minutes to stabilize temperature and ensure uniform conversion.

Mash In

Raise mash temperature to 75–77°C (167–170°F) for 10 minutes (mash out) to improve wort flow and stop enzyme activity. Begin heating sparge water: about 10–12 liters at ~75°C.

Mash Out

Recirculate until wort runs clear then drain wort to the boil kettle. Sparge the grains with the hot water to collect roughly 25 liters of pre-boil wort (target depends on system loss; aim to collect ~24–26 L). Avoid compaction of the grain bed; keep the runoff slow and steady.

Lauter & Sparge

Bring the collected wort to a vigorous boil. Start a 60-minute timed boil once vigorous. Add hops according to schedule: 25 g bittering at 60 minutes, 20 g flavor at 15 minutes left, 20 g aroma at 5 minutes left. Add the Whirlfloc tablet/Irish moss with 10 minutes left and the lactose (250 g) also with 10 minutes left so it dissolves and sanitizes in the hot wort. Watch for boil-overs at the start of the boil.

Boil

At the end of the 60-minute boil, turn off heat and create a gentle whirlpool for 10–15 minutes to help trub settle to the center. Chill the wort quickly to ~20°C using an immersion chiller, counterflow, or plate chiller. Transfer chilled wort to the sanitized fermenter, leaving most trub behind. Top up with treated brewing water as necessary to reach ~19–20 liters in the fermenter (accounting for trub and absorption losses).

Whirlpool and Chill

While the wort ferments, make a cold-brew coffee concentrate: combine 350 g coarsely ground dark roast coffee with 3 liters of cold, filtered water in a clean container. Stir, cover, and steep at room temperature or refrigerated for 12–18 hours, then filter through a fine mesh and/or coffee filter to remove grounds. This yields a coffee concentrate that will be added later. Keep it refrigerated and covered until ready to blend.

Prepare Cold-Brew Coffee

Measure the wort temperature; if at 18–22°C, oxygenate the wort (1–2 minutes with pure oxygen or vigorous shaking/splashing for 60–90 seconds). Sprinkle or rehydrate and pitch the 11 g dry ale yeast according to manufacturer instructions. Seal fermenter and affix an airlock.

Oxygenation and Pitching Yeast

Ferment at 18–20°C for 7–10 days until vigorous fermentation subsides and gravity has dropped substantially. Monitor gravity — expect attenuation typical of English ale yeast. Keep the fermenter in a stable temperature environment to avoid off-flavors.

Primary Fermentation

After primary fermentation slows (usually 7–10 days), optionally cold-crash to 4–8°C for 24–48 hours to help clarify. Rack or transfer to a secondary/bright tank if desired for further conditioning or to reduce trub. Total conditioning time can be 3–7 more days before blending coffee.

When the beer is at desired clarity and fermentation is complete (stable final gravity), add cold-brew coffee concentrate to taste. Start by adding 250 ml of the cold brew to a 19 L batch, mix gently, taste after 24 hours, and increase in 100–200 ml increments up to a maximum of roughly 1.0 liter depending on desired coffee intensity. For this recipe a typical final addition is 300–600 ml for a pronounced but balanced coffee character. Sanitize any tools and add coffee slowly while stirring gently to avoid oxidation.

Blend Coffee with Beer

After coffee addition and any final conditioning (1–3 days to marry flavors), transfer the beer to a sanitized Cornelius keg. Minimize oxygen pickup by purging the keg with CO2 before filling. Seal and carbonate via CO2: target 1.8–2.2 volumes CO2 (typical for stouts) by applying 12–15 psi at ~4°C for 3–5 days or force-carb at higher psi for faster results. Check carbonation and adjust to preference.

Kegging

Chill the keg to serving temperature (6–10°C is common for stouts on tap). Serve through your tap system at appropriate pressure (12–14 psi for typical draft setups at short lines) to achieve a smooth pour with a fine head. Taste and adjust future brew/coffee additions based on results.

Serving

If coffee is too sharp or acidic, reduce the amount of cold-brewed addition or use a darker roast next time. If beer lacks body, increase flaked oats or lactose in future batches. Keep detailed notes of coffee quantity and flavor extraction time so you can reproduce the optimal balance.

Grapefruit Juice

Rotating Taps

Ipa

Coffee Stout

Peach Mango Bliss

Lady Earl Grey

Black Tea

Jasmine Sunset

Green Tea

Madagascar Coconut

White Tea

Relaxing Mint

Herbal Chai

Citrus Hibiscus

Herbal Tea

Build Your Own

Cactus Annie

The Grilled Cheese &

Proseco

With A Vegeance

Spirit Free

Hash & Scramble

Cast Iron Duck Confit*gf

Bliss Bowl*gf