(WATERMELON, GUAVA, TRIPLE BERRY) Savor the timeless charm of our classic Mojito, crafted with crisp mint, lime, and white rum, or venture into delightful twists like watermelon for a burst of summer sweetness, or guava for a tropical escape and Triple Berry for a juicy.

MOJITO

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

In a large pot, heat 5 gallons of filtered water to 165°F (74°C). Once heated, add the Pale Malt, Wheat Malt, and Caramel Malt to the water to create the mash. Stir well to ensure there are no dry clumps.

Prepare the Mash

Maintain the mash temperature at 152°F (67°C) for 60 minutes. Stir occasionally to ensure even heat distribution.

Mash Temp and Time

After 60 minutes, drain the wort from the mash tun into a kettle. Rinse the grains with additional hot water to collect more sugars (sparging). Aim for a total of 6 gallons of wort.

Lautering

Bring the collected wort to a rolling boil. Once boiling, add the Citra Hops and Mosaic Hops. Boil for 60 minutes, adding the Simcoe Hops with 15 minutes left in the boil, and Amarillo Hops in the last 5 minutes.

Boil the Wort

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter. Sprinkle the Sour Ale Yeast on top and seal the fermenter.

Pitch the Yeast

Allow fermentation to occur at room temperature for 1 to 2 weeks, or until fermentation activity has significantly slowed down.

Fermentation Period

Once fermentation is complete, add the fruit puree of your choice and lactose if desired for sweetness. Stir gently to incorporate.

Add Fruit Puree and Lactose

Siphon the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles and store them in a dark, cool place for carbonation.

Bottle the Beer

After 1-2 weeks of carbonation, chill the bottles in the refrigerator. Once chilled, pour into a glass and enjoy your homemade Jam Up the Mash Hopped Sour Ale!

Chill and Serve

Pale Malt

Wheat Malt

Caramel Malt (40L)

Citra Hops

Mosaic Hops

Simcoe Hops

Amarillo Hops

Sour Ale Yeast

Filtered Water

Fruit Puree (your choice, e.g., raspberry or peach)

Lactose (optional for sweetness)

Jam Up the Mash Hopped Sour Ale

herb-feta spread, roasted apples, mozzarella cheese, applewood smoked bacon, toasted pepita seeds drizzled with hot honey

Feta Apple Flatbread

MIMOSA

VEUVE CLIQUOT CHAMPAGNE

SLOW BURN

POEMA CAVA

MONTELLIANA PROSECCO SUPERIORE

Make Jam Up The Mash Hopped Sour Ale Recipe in just 2h 30m. Collective Arts Brewing, 5.2% ABV

Jam Up The Mash Hopped Sour Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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