Pint Glass (16 oz.)

Wine Glass

The Grill Package

Oyster Gift Package

Trucker Hat

Classic T-shirt

Stone Classic West Coast IPA

Toppling Goliath King Sue Double IPA

Sierra Nevada Hazy Little Thing IPA

Bell’s Two Hearted American IPA

Chardonnay is a white wine that’s fruity, acidic, and light-to-medium-bodied, with flavors of lemon, butter, and pineapple. Because it’s so versatile, it pairs well with most foods.

Chardonnay

Riesling is white wine that’s acidic, floral, and light-bodied, with flavors of lime, green apple, and beeswax. It pairs well with spicy food and fatty meats.

Riesling

Pinot Noir is a red wine that’s bright, earthy, and light-to-medium-bodied, with flavors of raspberry, cherry, and mushroom. It’s versatile enough to pair well with most foods.

Pinot Noir

Cabernet is a red wine that’s bold, savory, and full-bodied, with flavors of black cherry, currant, and cedar. It pairs well with rich meats.

Cabernet

Merlot is a red wine that’s smooth, dry, and medium-to-full-bodied, with flavors of cherry, chocolate, and plum. It pairs well with pizza, pasta, and roasted meats.

Merlot

Sauvignon Blanc is a white wine that’s bright, herbal, and light-bodied, with flavors of honeydew, grapefruit, and peach. It pairs well with chicken, tofu, fish, or veggies.

Sauvignon Blanc

Swallow the Leader T-shirt

Stay warm and comfortable in our Zipped Sweatshirt. Featuring a full-zip front for easy layering.

Navy Zipped Sweatshirt

Baseball Cap

If you want a chilled glass, place the clean 16-oz pint glass in the freezer for 10–20 minutes before serving. Otherwise rinse it with cold water and drain.

Prepare glass

If using a salt rim, run the lemon or lime wedge around the outer lip of the glass, then dip the rim lightly into the coarse salt so it adheres. Tap off excess salt.

Optional salted rim

Place the prepared glass on a stable surface ready for pouring.

Hold the pint glass at a 45-degree angle and begin pouring the beer slowly down the side of the glass. When the glass is about two-thirds full, tilt it upright and finish pouring straight down the center to create a 1/2–1 inch head (foam). This method preserves carbonation and produces an attractive head.

Pouring straight beer

If making a shandy or radler, pour 8 oz (half) of chilled beer following the 45-degree angle method. Then slowly add 8 oz chilled lemon or citrus soda down the side of the glass to avoid excessive foaming. If desired, add 1/2 cup of ice before pouring the soda for a very cold, refreshing drink (not typical for straight beer). Gently stir once with a bar spoon to combine.

Serving a shandy / radler (beer + soda)

Garnish with the lemon or lime wedge on the rim if desired, serve immediately, and enjoy.

16-oz pint glass (clean, chilled if possible)

Lemon or lime wedge (optional garnish)

Coarse salt or beer salt (optional, for rim)

Draft or bottled beer (lager, ale, IPA—your choice)

Ice (only if serving a shand y or radler; otherwise skip)

Lemon soda or citrus soda (for shandy/radler option)

Place a wine glass in the freezer for 10–15 minutes or fill it with ice water while you prepare the cocktail to ensure the glass is well chilled.

Chill the glass

Fill a mixing glass or cocktail shaker with the large ice cubes. Using large cubes chills the spirit quickly while minimizing dilution.

Prepare the mixing vessel

Pour 2 oz dry gin, 0.5 oz dry vermouth, and 2 dashes of orange bitters into the mixing glass over the ice.

Measure and combine

Stir the mixture for 20–30 seconds (about 30–40 gentle strokes) with a bar spoon until well chilled and slightly diluted. This produces a clear, silky cocktail appropriate for spirit-forward drinks served in a wine glass.

Stir, don't shake

If you prefer a hint of sweet vermouth, pour 0.25 oz sweet vermouth into the chilled wine glass, swirl to coat the inside, then discard or leave a very thin film according to taste. Alternatively, skip this step for a drier profile.

Prepare optional rinse (if using)

Empty any ice water from the chilled wine glass. Using a fine cocktail strainer, double-strainer (if available) and a julep or Hawthorne strainer, strain the chilled cocktail from the mixing glass into the prepared wine glass. Aim for a clean pour without ice shards.

Strain

Express the oils of a lemon twist over the surface of the drink by holding the twist skin-side down above the glass and gently pinching, then run the twist around the rim and drop it into the cocktail as garnish. For a Gibson-style variation, instead garnish with an olive or cocktail onion.

Garnish

Serve immediately while very cold. Provide a small napkin under the stem to keep fingers dry and preserve chill.

Serve

For a slightly sweeter, richer aroma, perform the sweet vermouth rinse before straining the cocktail into the glass. For a Gibson variation, omit the orange bitters and garnish with an olive or cocktail onion.

dry gin

dry vermouth

orange bitters

ice (large cubes or sphere)

lemon twist (for garnish)

sweet vermouth (for glass rinse)

olive or cocktail onion (for Gibson variation)

Place the ground beef in a large bowl. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and the Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide into 4 equal portions (about 8 oz each) and form into patties about 3/4 inch thick, making a slight dimple in the center of each so they cook evenly.

Form patties

Preheat grill or a heavy skillet/griddle to medium-high heat (about 400°F/200°C). Brush grates or skillet with 1 tsp vegetable oil. Season patties on both sides with the remaining 1 tsp kosher salt and 1/2 tsp black pepper.

Grill patties 3–4 minutes per side for medium (adjust time for desired doneness). In the last 1 minute of cooking, place a slice of cheddar on each patty and close the grill lid or cover skillet to melt. Remove patties and let rest 5 minutes before assembling.

In a bowl or zip-top bag combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken thighs, turn to coat, and marinate at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

When the grill is hot (same 400°F/200°C), place thighs skinless-side down (or flat) on the grates. Grill 5–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice or serve whole with lemon wedges.

While meats are marinating or resting, slice zucchini into 1/4-inch thick lengthwise strips, core and cut the red bell pepper into large strips, and cut the red onion into thick rings. Toss vegetables with 2 tbs olive oil, 1 tbs balsamic vinegar, 1 tsp kosher salt, and 1/2 tsp black pepper.

Place vegetables on the hot grill. Grill zucchini and bell pepper 3–4 minutes per side until nicely charred and tender; grill onion rings 3–5 minutes per side until softened. Remove and keep warm.

Spread softened butter on cut sides of the hamburger buns. Place buns cut-side down on the grill for 30–60 seconds until toasted and golden. Remove.

In a small bowl, mix mayonnaise and BBQ sauce to make a simple sandwich spread (adjust ratio to taste). Toss mixed greens lightly with a pinch of salt and a drizzle of olive oil if desired.

Assemble burgers: spread the mayo-BBQ on both bun halves, place the rested burger patty with melted cheese on the bottom bun, top with pickles, some grilled vegetables or salad greens, then the top bun.

Plate 1 burger each and 2–3 grilled vegetable pieces per serving. Add one marinated chicken thigh (whole or sliced) per person alongside the burger for a generous Grill Package. Garnish vegetables with chopped parsley and serve lemon wedges for the chicken. Provide extra BBQ sauce on the side.

Estimated resting/hold time: let all proteins rest 5 minutes after cooking to preserve juices. Taste and adjust seasoning before serving.

ground beef (80/20)

kosher salt

freshly ground black pepper

Worcestershire sauce

vegetable oil (for grill/griddle)

boneless skinless chicken thighs

olive oil

lemon juice

garlic (minced, about 3 cloves)

smoked paprika

dried oregano

black pepper

zucchini

red bell pepper

red onion

balsamic vinegar

hamburger buns

sliced cheddar cheese

butter (softened for toasting buns)

mixed salad greens

your favorite BBQ sauce

mayonnaise

pickles

fresh parsley (chopped)

lemon wedges

Choose 24 fresh oysters from a reputable supplier. If receiving whole oysters, ensure they are tightly closed and smell briny/sea like (not fishy). Keep oysters chilled below 40°F (4°C) during transport in an insulated cooler with ice packs.

Select and receive oysters

If using whole oysters and you will ship shucked: shuck oysters close to packing time. Clean shells under cold running water to remove grit. Holding the oyster with a towel, insert an oyster knife at the hinge, twist to pop the shell, slide the knife along the top shell to free the meat and reserve the liquor. Separate oyster from bottom shell and place oyster in half shell on a tray. If sending unshucked oysters, skip shucking and pack whole as described below.

Shuck or prepare

Line the gift box base with a layer of crushed ice placed in sealed bags or with a cold pack underneath a protective sheet (do not let ice contact shellfish directly unless in sealed bag). Sprinkle a small pinch of sea salt on the crushed ice to help maintain temperature and mimic seawater. Arrange oysters on top of the protective sheet over the chilled layer so they stay cold during transit.

Chill bed

Halve the 2 lemons and include them whole or halved (wrapped separately) in the box for freshness. Label them and include instructions to squeeze over oysters before eating.

Add lemon

Combine 1 cup red wine vinegar (or 3/4 cup red wine vinegar + 1/4 cup shallots if you prefer) with 2 tablespoons finely minced shallot and 1 teaspoon freshly cracked black pepper. Stir and chill. (If using prepared mignonette, portion into condiment cups.)

Make mignonette sauce

Spoon 1/2 cup prepared horseradish and 1/2 cup cocktail sauce into small lidded condiment cups. Label cups clearly (e.g., 'horseradish' and 'cocktail').

Prepare horseradish and cocktail sauce

If including an option for baked oysters, mix 4 tbs softened unsalted butter with 2 tsp minced garlic and 2 tbs finely chopped parsley. Portion into a small airtight container and label 'butter for baked oysters'. Note: include reheating directions for recipients (preheat broiler to high, place oysters on tray, spoon small amount of compound butter on each oyster and broil 2–3 minutes until sizzling).

Prepare compound butter (optional baked option)

Nestle the lidded condiment cups and compound butter container (if used) into the box on top of the insulating layer. Add the seaweed or decorative packing moss around the oysters for presentation. Place crinkle paper to hold items steady and prevent shifting.

Pack condiments and garnishes

Position the reusable ice packs or gel packs beneath the protective barrier and around the oyster layer. Close the box, securing with tape. Include instructions on or inside the box: 'Keep refrigerated. Consume within 48 hours. If oysters are whole, shuck just before eating. Squeeze lemon, add mignonette or sauce, or bake with butter as desired.'

Arrange ice packs and seal

If including an oyster knife, wrap it separately and attach safety instructions for shucking: wear protective glove, insert knife at hinge, twist, and cut the adductor muscle. Add a note about allergies and raw seafood risks, storage temperature (below 40°F/4°C), and suggested serving timeframe (within 48 hours of packing).

Include utensils and safety notes

Label the box 'Perishable: Keep Refrigerated' and include delivery instructions to ensure overnight or same-day delivery. If shipping, use insulated packaging with sufficient ice packs and a reliable courier. Advise the recipient to refrigerate immediately upon arrival.

Label and ship (if sending)

fresh shucked oysters (in half shell) or whole oysters to shuck

crushed ice

sea salt

lemon

mignonette sauce (red wine vinegar base)

horseradish, prepared

cocktail sauce

unsalted butter (for baked option)

garlic cloves (minced, for baked option)

parsley (finely chopped, for garnish/butter mix)

seaweed or decorative packing moss (optional)

small paper condiment cups with lids

crinkle paper or shredded kraft paper

ice pack (reusable) or gel packs

oyster knife (if including whole oysters)

sturdy gift box (vented) or wooden crate

butcher paper or waxed paper sheets

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat — handle briefly so patties stay tender.

Form Patties

Season both sides of the patties evenly with kosher salt, black pepper, and smoked paprika just before cooking.

Season

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add a light coat of neutral oil if your pan is not well seasoned. Place patties in the pan and cook 3–4 minutes without moving to develop a crust. Flip and cook 2–3 minutes more for medium, or longer to your desired doneness.

Cook Patties

During the last 60 seconds of cooking, place two cheddar slices on each patty and cover the pan briefly to melt. Remove patties to a plate and tent loosely with foil; rest 3–5 minutes.

Melt Cheese & Rest

If you haven't already, cook bacon until crisp, drain on paper towels and keep warm. Have thinly sliced red onion and dill pickle slices ready to assemble.

Bacon, Onion & Pickles

Make sauce by combining mayonnaise, yellow mustard, hot sauce, apple cider vinegar, honey, and garlic powder in a small bowl. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to use.

Butter the cut sides of the buns with the unsalted butter. Toast buttered sides in a skillet over medium heat or under a broiler until golden and slightly crisp, about 1–2 minutes.

Toast Buns

Spread a generous tablespoon of the sauce on the bottom bun. Place a lettuce leaf, then the cheeseburger patty. Add two strips of crisp bacon, two pickle slices, and a few rings of red onion. Spread sauce on the top bun and place on the burger.

Assemble

Serve the Trucker Hat burger immediately while hot, with extra sauce and pickles on the side if desired.

cheddar cheese slices

bacon strips, cooked until crisp

red onion, thinly sliced

dill pickle slices

yellow mustard

hot sauce (your choice)

apple cider vinegar

honey

garlic powder

potato or brioche buns

unsalted butter

fresh lettuce leaves

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan (or line the bottom with parchment) and set aside.

Preheat and prepare

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly distributed.

Combine dry ingredients

In a separate bowl or large measuring cup, whisk the 1 large egg with 1 cup whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

Combine wet ingredients

Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — stop when there are no large streaks of flour. Do not overmix to keep the cake tender.

Make the batter

Pour the batter into the prepared 9-inch pan, smoothing the top. Bake in the preheated 350°F (175°C) oven for 22–28 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Bake

Remove the pan from the oven and let the cake cool in the pan for 10 minutes. Run a thin knife around the edge, then invert onto a wire rack to cool completely before finishing.

Cool

Dust and serve: Once the cake is completely cool, dust the top with about 2 tablespoons powdered sugar using a fine sieve. Arrange 1 cup fresh berries or sliced fruit on top or around the cake, and add dollops of whipped cream (about 1/2 cup) at serving time.

Storage: Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for best texture.

All-purpose flour

Granulated sugar

Baking powder

Salt

Large egg

Whole milk

Unsalted butter, melted

Vanilla extract

Powdered sugar (for dusting)

Fresh berries or sliced fruit

Whipped cream

Heat 4.0 gallons (approx) of brewing water to 165°F (74°C). This accounts for grain absorption and will yield a mash temperature around 152°F (67°C).

Heat Strike Water

Add the crushed Pale 2-Row, Maris Otter, Caramel 40L, Carapils and White Wheat to the mash tun. Slowly pour the heated strike water while stirring thoroughly to avoid dough balls. Target mash temperature: 152°F (67°C). Hold for 60 minutes for good conversion and balanced body.

Mash In

Raise the mash to 168°F (76°C) over 10 minutes by adding 1.0 gallon of 200°F (93°C) water or direct heat (if using a HERMS/RIMS system). Hold 10 minutes to stop enzymatic activity.

Pint Glass (16 Oz.)