IMPLOSION PILSNER

BLONDE ALE

TINY BUBBLES

Albacore, pickled jalapeño, mayo & Szechuan glaze

TEMPURA TUNA

DINOSOUR STONE FRUIT SOUR

Albacore tuna tartare, avocado, cucumber & wakame, rice, miso mustard, pickled ginger & nori

POKE BOWL

SK'MORE COOKIE

PHILLIPS BREWING IOTA Hazy non-alcoholic IPA

Side stripe shrimp & red snapper. Charred pineapple, sweet pepper & jalapenos Leche de tigre vinaigrette & cilantro. Corn tortilla chips

WEST COAST CEVICHE

NOBLE BLEND WHITE

philly cheesecake & cherry pie filling, brown butter graham & toasted almond, Foothill's Creamery soft serve

NANNY KANE'S CHERRY SUNDAE

TUFF SESSION ALE

Chocolate pot de créme with dulce de leche

DARK CHOCOLATE POT DE CRéME

Roasted butternut squash & beets. Whole grain farro & kale. Peppercorn ricotta, apples & brussel sprouts. Nuts, seeds & apple cider.

PACHAMAMA BOWL

2oz Luksusowa vodka , Baileys, Kahlua, Tofino Roasting Co. espresso & ice milk

SHED SHAFT

FROZEN TOFINO SUNRISE

4X4 Bacon & Scrambled egg, white cheddar, mayo, relish & maple syrup

CLASSIC BREAKFAST SANDWICH

Crispy farmhouse chicken & gem lettuce wrap, peanuts, spicy yoghurt & Szechuan glaze

CRISPY CHICKEN SNACK

Philly cheesecake, cherry pie filling & brown butter graham

CHERRY-O-CHEESE

Crispy chicken strips & house-cut fries. Honey mustard dip

KIDS CHIX N' CHIPS

TINY BUBBLES ROSE

2oz El Jimador Reposado with mango & morita chili

MANGO DIABLO

ROTATING TAP

Grilled salmon, kale & red quinoa, red apple, almonds, golden raisins and puffed rice, white cheddar, caramelized honey vinaigrette

SALMON & KALE

In a large pot, heat 20 cups of water to about 165°F (74°C). Add the Pilsner and Carapils malts to the water and stir well. Maintain this temperature for 60 minutes.

Mashing

After mashing, sparge the grains with hot water to collect about 12 cups of wort.

Sparging

Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes, adding the Saaz hops in the last 15 minutes.

Boiling

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

Cooling

Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal the vessel and allow it to ferment at around 50°F (10°C) for 2 weeks.

Fermentation

After fermentation, siphon the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles and let them carbonate at room temperature for another 2 weeks.

Bottling

Refrigerate the bottles and enjoy your homemade Implosion Pilsner!

Enjoy

Pilsner Malt

Carapils Malt

Hallertau Hops

Saaz Hops

Water

Yeast (Lager)

Heat 3 liters of water to 70°C (158°F). Add the pale malt and caramel malt, and maintain the temperature for 60 minutes. Stir occasionally.

After mashing, drain the liquid (wort) into a kettle. Sparge the grains with an additional 3 liters of water heated to 75°C (167°F) to extract more sugars.

Lautering

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

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Transfer the cooled wort to a sanitized fermenter. Pitch the yeast and seal with an airlock. Allow to ferment at room temperature for 1-2 weeks.

After fermentation is complete, dissolve corn sugar in a small amount of water and add to the beer before bottling. Fill bottles and cap them. Allow to carbonate for another 1-2 weeks.

Chill the bottles and enjoy your homemade Blonde Ale!

Pale Malt

Caramel Malt

Hops (Cascade)

Yeast (American Ale)

Corn Sugar (Priming Sugar)

Fill a glass with ice cubes to keep the drink chilled.

Prepare the Glass

In a separate mixing glass, combine the sparkling water, lime juice, and simple syrup. Stir gently to combine.

Mix the Ingredients

Pour the mixture over the ice in the prepared glass. Garnish with fresh mint leaves and serve immediately.

Garnish and Serve

Sparkling Water

Lime Juice

Simple Syrup

Mint Leaves

Ice Cubes

Cut the albacore tuna into bite-sized cubes and set aside. Slice the pickled jalapeños and have them ready.

Prepare the Ingredients

In a mixing bowl, combine the tempura batter mix with ice water. Stir gently until just combined; do not overmix.

Make the Tempura Batter

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Dip each piece of albacore tuna into the tempura batter, allowing excess to drip off. Carefully place the battered tuna into the hot oil and fry for about 1-2 minutes until golden brown. Work in batches to avoid overcrowding.

Fry the Tuna

Using a slotted spoon, remove the fried tuna from the oil and place it on a paper towel-lined plate to drain excess oil. Sprinkle with salt to taste.

Drain Excess Oil

On a plate, arrange the tempura tuna and top with sliced pickled jalapeños. Drizzle with mayonnaise and Szechuan glaze before serving.

Serve

Albacore Tuna

Pickled Jalapeño

Mayonnaise

Szechuan Glaze

Tempura Batter Mix

Ice Water

Vegetable Oil

Salt

Wash and slice the peaches, plums, and cherries. Remove any pits and chop the fruit into bite-sized pieces.

Prepare the Fruit

In a saucepan, combine the chopped fruit, sugar, lemon juice, and water. Bring to a boil over medium heat, stirring occasionally until the sugar has dissolved. Reduce heat and let simmer for 10 minutes.

Make the Syrup

Remove the saucepan from heat and let the mixture cool slightly. Transfer the mixture to a blender and blend until smooth.

Blend the Mixture

Pour the blended mixture through a fine mesh strainer into a clean bowl or jar, discarding any solids. This will create a syrupy base for your drink.

Strain the Mixture

To serve, mix 1 part of the stone fruit syrup with 2 parts of your choice of soda or sparkling water. Serve over ice and enjoy!

Fresh peaches

Fresh plums

Fresh cherries, pitted

Granulated sugar

Lemon juice

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then cover and simmer on low heat for 20 minutes. Remove from heat and let it sit covered for 10 minutes.

Cook Sushi Rice

In a small bowl, whisk together miso paste, Dijon mustard, soy sauce, and sesame oil until smooth. Adjust seasoning as needed.

Mix Miso Mustard Sauce

In a serving bowl, place a scoop of sushi rice at the bottom. Top with diced albacore tuna, avocado, cucumber, wakame, and pickled ginger. Drizzle with miso mustard sauce and garnish with nori strips.

Build Your Bowl

Sushi rice

Albacore tuna, diced

Avocado, diced

Cucumber, thinly sliced

Wakame seaweed, rehydrated

Pickled ginger

Nori sheets, cut into strips

Miso paste

Dijon mustard

Soy sauce

Sesame oil

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Preheat the oven

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

Mix dry ingredients

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.

Cream butter and sugars

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add eggs and vanilla

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

Combine mixtures

Gently fold in the chopped Skor chocolate and mini marshmallows.

Fold in mix-ins

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Scoop onto baking sheet

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Bake the cookies

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cool and serve

All-purpose flour

Baking soda

Brown sugar

Unsalted butter, softened

Eggs

Vanilla extract

Skor chocolate bars, chopped

Mini marshmallows

Heat the water to about 65°C (149°F). Add the malted barley and stir well. Let it steep for 60 minutes.

Step 1: Prepare the Mash

After steeping, drain the liquid (wort) into another pot. Rinse the grains with hot water to extract more liquid.

Step 2: Sparging

Bring the wort to a boil. Add the Citra, Simcoe, and Mosaic hops gradually, boiling for 60 minutes.

Step 3: Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath.

Step 4: Cool the Wort

Transfer the cooled wort to a fermenter. Add the non-alcoholic brew yeast and optional lactose if desired. Seal and let ferment for 3-5 days at room temperature.

Step 5: Fermentation

After fermentation, carbonate the beer using a CO2 tank or priming sugar method, if desired. Allow to condition for 1-2 weeks.

Step 6: Carbonation

Once carbonated, transfer the beer into cans or bottles, and store in the refrigerator until ready to enjoy.

Step 7: Packaging

Malted Barley

Hops (Citra)

Hops (Simcoe)

Hops (Mosaic)

Yeast (Non-Alcoholic Brew Yeast)

Lactose (optional, for sweetness)

In a large mixing bowl, combine the side stripe shrimp and red snapper. Pour lime juice and orange juice over the seafood, ensuring it is fully submerged. Cover and refrigerate for at least 30 minutes, or until the shrimp turn pink and the fish is opaque.

Marinate the Seafood

While the seafood is marinating, char the pineapple on a grill or skillet until caramelized. Allow to cool, then dice. In a separate bowl, combine the charred pineapple, sweet bell pepper, jalapeño, and cilantro.

Prepare the Vegetables

Once the seafood is ready, drain the excess marinade and mix in the diced charred pineapple, sweet bell pepper, jalapeño, and cilantro. Season with salt to taste. Stir gently to combine.

Combine Ingredients

Serve the ceviche in small bowls or a large platter alongside the corn tortilla chips for dipping.

Plate the Ceviche

Side stripe shrimp, peeled and deveined

Red snapper fillet, diced

Charred pineapple, diced

Sweet bell pepper, diced

Jalapeño, finely chopped

Cilantro, chopped

Lime juice

Orange juice

Corn tortilla chips

In a shaker, combine the white wine, lemon juice, and simple syrup. Shake gently to mix.

Pour the mixture over the ice in the glass. Top with sparkling water and gently stir. Garnish with fresh mint leaves.

Implosion Pilsner

Blonde Ale

Tiny Bubbles

Tempura Tuna

Dinosour Stone Fruit Sour

Poke Bowl

Sk'more Cookie

Phillips Brewing Iota Hazy Non-alcoholic Ipa

West Coast Ceviche

Noble Blend White

Nanny Kane's Cherry Sundae

Tuff Session Ale

Dark Chocolate Pot De Créme

Pachamama Bowl

Shed Shaft

Frozen Tofino Sunrise

Classic Breakfast Sandwich

Crispy Chicken Snack

Cherry-o-cheese

Kids Chix N' Chips

Tiny Bubbles Rose

Mango Diablo

Rotating Tap

Salmon & Kale