Rich blend of scallion, white, red, green onions and leeks, finished with sherry port cream. Topped with crostini & Gruyère

Creamy Five Onion Soup

Paperback Brewing

North Coast

Hahn

Able Baker

Backhouse

Ken Wright

Sparkling Wine, Elderflower, Grapefruit Juice, Lemon Juice, Simple Syrup

Moon Goddess

Saint Clair

Duckhorn

Vueve Clicquot

Angeline

Decoy

Red Blend

Cabernet

Pinot Noir

Sauvignon Blanc

Chardonnay

JP Chenet

Bartender’s Choice

Beet Infused Vodka, Lemon Juice, Citrus & Ginger Syrup

Beet Martini

Raspberry Infused Bourbon, Meletti, Lemon Juice, Simple Syrup, Egg Whites

Nice Dream

Cilantro & Basil Infused Tequila, Mezcal, Pineapple Juice, Ginger Beer, Lime Juice, Agave

Jalapeño

Basil & Grape Infused Gin, Elderflower, Lime Juice, Simple Syrup, Soda

Perfect Place

Trim and thinly slice the yellow, white and red onions. Separate scallion whites and greens; thinly slice both. Trim, halve, and slice the leek, then rinse well to remove grit. Mince garlic.

Prepare aromatics

In a large heavy-bottomed pot over medium heat, melt the butter with the olive oil. Add the sliced yellow, white and red onions, the sliced leek, and the scallion whites. Stir to coat, then season lightly with a pinch of salt. Cook, stirring every few minutes, until the onions are softened and beginning to caramelize, about 20–25 minutes. Lower the heat if they start to brown too quickly.

Sweat onions and leeks

Add the minced garlic and fresh thyme (or dried). Cook 1–2 minutes until fragrant, stirring constantly so the garlic doesn’t burn.

Add garlic and thyme

Pour in 3 tablespoons dry sherry, scraping up any browned bits from the bottom of the pot. Allow the alcohol to mostly evaporate, about 1–2 minutes.

Deglaze

Add the bay leaf and pour in 6 cups of stock. Bring to a gentle simmer, reduce heat to low, partially cover, and simmer for 25 minutes to let flavors meld.

Simmer with stock

Stir in the whole milk and 1 cup heavy cream. Simmer gently for 5 minutes — do not boil vigorously once dairy is added to avoid curdling. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference. Remove and discard the bay leaf.

Finish soup body

Whisk together 1 tablespoon dry sherry, 1 tablespoon ruby port, 1/2 cup heavy cream, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Prepare finish

Ladle a cup of hot soup into the cream mixture to temper it, then whisk that back into the pot. Warm through over low heat for 2–3 minutes, tasting and adjusting seasoning. Keep warm while you prepare crostini.

Incorporate and adjust

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush both sides lightly with 2 tablespoons olive oil. Toast until golden and crisp, 8–10 minutes, flipping once. Remove from oven and rub one side of each warm crostini with the halved garlic clove.

Toast crostini

Ladle the soup into oven-safe bowls. Place 1–2 crostini on each bowl (or set crostini on a separate sheet if you prefer topping). Sprinkle a generous layer of grated Gruyère (about 1/3 to 1/2 cup per serving) and a little Parmesan on top of each crostini or directly on the soup surface. Place bowls on a baking sheet and broil in the oven until the cheese is melted, bubbling and lightly browned, 2–4 minutes. Watch closely to prevent burning.

Assemble and broil

Carefully remove bowls from oven (they will be hot). If you broiled crostini separately, place them atop the soup now. Finish with a light drizzle of sherry or port (optional) and a sprinkle of chopped chives or sliced scallion greens.

Serve

unsalted butter

extra-virgin olive oil

yellow onion (medium), thinly sliced

white onion (medium), thinly sliced

red onion (small), thinly sliced

scallions (green onions), white and green parts separated, thinly sliced

leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed

garlic, minced

fresh thyme (or 1/2 tsp dried thyme)

bay leaf

dry sherry

low-sodium chicken or vegetable stock

whole milk

heavy cream

salt

freshly ground black pepper

ruby port (optional for depth)

baguette, sliced into 1/2-inch rounds

olive oil

garlic clove (for rubbing crostini)

Gruyère cheese, grated

Parmesan cheese, finely grated (optional)

chopped chives or additional sliced scallions

sherry or port drizzle (for finishing)

If using whole kernels, mill the Pilsner malt to a medium crush. Heat 3.0 gallons of strike water to 165°F (74°C) to achieve a mash temperature of 150°F (66°C) after dough-in (accounting for grain temperature).

Mill and Heat

Add the milled Pilsner malt, flaked rice, Crisp/Carapils, and acidulated malt (if using) to the mash tun. Stir in the strike water thoroughly to avoid dough balls. Stabilize at 150°F (66°C). Hold the mash for 60 minutes, gently stirring once at 30 minutes. This temp gives a fairly fermentable wort appropriate for a light lager with moderate body.

Dough-In and Mash

Raise the mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering. Keep the mash covered to maintain temperature.

Mash-Out

Vorlauf (recirculate) until the runoff is clear, then lauter into the kettle. Sparge with ~3.0 gallons of water heated to 170°F (77°C) until your pre-boil volume reaches about 6.5–7.0 gallons (accounting for boil-off). Collect enough wort to end with about 5.5 gallons in the fermenter after a 60-minute boil (adjust volumes depending on system losses).

Sparge

Bring the combined wort to a vigorous rolling boil. Watch for boil-overs as rice adjuncts can create a foamy boil early on.

Bring to a Boil

At the start of the 60-minute boil, add 0.75 oz Saaz hops. This low bittering addition yields a clean, mild bitterness suitable for a light lagers profile.

Bittering Addition

With 15 minutes left in the boil, add 1 tsp Irish moss (or kettle finings) and 0.5 oz Saaz hops for flavor and early aroma. With 0 minutes (flameout), add 0.25 oz Saaz hops and allow to steep for 10–15 minutes while the wort cools slightly (whirlpool).

Mid/Finishing Additions

After flameout and whirlpool hop rest, chill the wort quickly to 50–55°F (10–13°C) for lager yeast pitching. Use an immersion chiller, counterflow, or ice bath. If using ice, ensure it is sanitized or made from boiled, cooled water to avoid contamination.

Cool Wort

Transfer cooled wort to a sanitized fermenter, leaving behind trub. Top up with boiled/cooled water if needed to reach 5 gallons. Aerate/oxygenate the wort well (shake, splash, or pure oxygen) to support a healthy lager yeast fermentation.

Transfer and Oxygenate

Rehydrate or prepare the chosen dry lager yeast per manufacturer instructions and pitch into wort at about 50–55°F (10–13°C). Add yeast nutrient if using.

Pitch Yeast

Allow primary fermentation at 50–55°F (10–13°C) until vigorous activity subsides (typically 7–10 days). Monitor specific gravity until it reaches near terminal (expected final gravity ~1.008–1.012 depending on attenuation).

Primary Fermentation (Lager Style)

After primary fermentation is mostly complete, raise temperature to 60–65°F (15–18°C) for 48 hours to allow the yeast to clean up diacetyl. Then gradually drop temperature to near-freezing (34–38°F / 1–3°C) over 3–5 days and lager (cold condition) for 2–4 weeks to clarify and mellow the beer.

Diacetyl Rest and Lagering

Sanitize bottles or keg. If bottling, dissolve 3.5 oz (100 g) corn sugar (dextrose) in 1 cup boiling water, cool, and gently mix into the beer before bottling to carbonate. Bottle and cap. Condition at 65–70°F (18–21°C) for 10–14 days to carbonate, then cold condition for clarity. If kegging, force-carbonate to ~2.5 volumes CO2 and crash cool to clarify.

Packaging

Aim for a fairly soft water profile with low sulfate and moderate chloride for a soft, rounded lager. Use acidulated malt sparingly (listed in mash) to adjust mash pH down if your water is very alkaline. Target mash pH ~5.2–5.4 at room temperature.

Water and pH

Sanitize all equipment that will contact cooled wort or finished beer with a no-rinse sanitizer. Rinse with sanitized water only if needed. Keep wort covered and work quickly to avoid contamination.

Sanitation

Pilsner (2-row pale) malt

Flaked rice

Crisp/Carapils (dextrine) malt

Acidulated malt (optional, for pH adjustment)

Mash water (strike)

Sparge water (hot)

Saaz hops (whole or pellet) - bittering

Saaz hops (aroma) - late addition

Saaz hops (whirlpool/near flameout)

Irish moss or kettle finings (optional)

Boil water (additional to top up)

Dry lager yeast (e.g., Wyeast/Lallemand/White Labs equivalent for light lager)

Yeast nutrient (optional)

Priming sugar (dextrose) for bottling

Chill water / ice (to cool wort if needed)

Sanitizer (no-rinse)

Chill the Scrimshaw Pilsner to 38–45°F (3–7°C). For best flavor and carbonation, refrigerate at least 2–3 hours before serving (longer is fine).

Remove the bottle from the refrigerator. Inspect the bottle for sediment (minimal in filtered pilsners) and hold upright for a moment before opening.

Open the bottle carefully using a bottle opener. Avoid shaking to preserve carbonation.

Pour the beer into the chilled pilsner glass at a 45° angle. When the glass is roughly half full, gradually tilt the glass to upright and continue pouring to form a 1/2 to 1-inch head of foam. Aim for a clean stream to avoid excessive foam.

Present the beer with a lemon wedge on the rim if the drinker prefers a subtle citrus accent. Leave the wedge on the side so it can be used or not used — Scrimshaw is typically enjoyed without garnish.

Garnish (optional)

Serve immediately. Recommend tasting notes to the guest: light straw color, delicate noble hop aroma, crisp malt backbone, and a clean, dry finish.

If sharing a bottle: pour evenly into clean glasses, maintaining the same pouring technique to preserve carbonation and head for each pour.

Scrimshaw Pilsner (North Coast Brewing)

Lemon wedge (optional)

Clean pilsner glass or chilled pint

Place the bottle in the refrigerator for 30–45 minutes before serving to bring the Pinot Noir to the ideal temperature (50–58°F / 10–14°C). If the bottle is already cooler than room temperature, remove it and let it sit for 10–15 minutes to avoid serving too cold.

Chill

Select a large-bowled red wine glass (Burgundy style) to concentrate the Pinot Noir's delicate aromatics and allow soft swirling. Ensure the glass is clean and free of detergent residue.

Choose glassware

Optionally rinse the glass with a small splash (about 1–2 tablespoons) of filtered water and swirl, then discard the water and dry with a lint-free cloth to remove any dust or odors.

Rinse glass

Check the label for vintage and producer, and inspect the cork for integrity. Hold the bottle upright for a minute to allow any settled sediment to settle at the bottom (Pinot Noir from 2021 typically has little to no sediment, but this is good practice).

Inspect the bottle

Using a foil cutter or small knife, cut the foil below the lip of the bottle and remove it. Center the corkscrew on the cork and insert the worm straight down. Twist until about 5–6 turns are in the cork, then steadily lift the cork out to avoid cork breakage.

Cut foil & remove cork

If you prefer more open aromatics, pour the wine slowly into a decanter, watching for clarity. For a 2021 Hahn Pinot Noir, decant 15–30 minutes before serving to allow gentle aeration. If you prefer the wine younger and more fruit-forward, you can skip decanting and pour directly into glasses.

Decant (optional)

Pour about 4–5 ounces (120–150 ml) into each glass, filling to the widest part of the bowl to allow space for aromas. If serving multiple guests, resume pouring in a clockwise order, topping up as needed.

Pour

Hold the glass at the stem and observe the wine’s color and clarity. Hahn Pinot Noir (Arroyo Seco, 2021) should show a light to medium ruby with some transparency typical of cool-climate Pinots.

Observe

Gently swirl the wine in the glass to release aromatics. Take a few short sniffs and then a deeper inhale to identify fruit (cherry, raspberry), floral, and earthy notes (mushroom, forest floor) typical of the region and varietal.

Swirl & Smell

Take a moderate sip, letting the wine coat your palate. Note acidity, fruit intensity, tannin presence, and finish. Hahn Pinot Noir often shows bright red fruit, moderate acidity, and a silky texture—pair it with light to medium dishes such as roasted poultry, salmon, or mild cheeses.

Taste

If serving snacks, arrange cheeses (Brie, Camembert, young Gouda), charcuterie (prosciutto, mild salami), crusty bread, and olives. Replenish water and small bites between pours to cleanse the palate.

Pairing & Snacks

If there is leftover wine, re-cork the bottle or use a vacuum stopper and refrigerate. Consume within 2–4 days for best quality; Pinot Noir will lose aromatics more quickly than fuller-bodied reds.

Storage after opening

Hahn Pinot Noir (Arroyo Seco, CA) bottle

Wine glass (Burgundy style recommended)

Decanter (optional, for aeration)

Filtered water (for rinsing glass)

Light snack (cheese, charcuterie - optional)

If you don't have honey syrup ready, make it first: combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water), stir until fully dissolved, then cool to room temperature. Measure 1/2 oz for the recipe.

Prepare honey syrup

Place a highball or collins glass in the freezer for a few minutes or fill it with ice water while you build the drink to chill it, then discard the ice water just before pouring.

Chill glass

Fill a shaker or mixing glass with the listed ice (about 1 cup). Add 1 oz gin, 1/2 oz fresh lemon juice, 1/2 oz honey syrup and 2 dashes orange bitters. Cap the shaker and shake vigorously for about 10–12 seconds to chill and dilute the sweetened citrus mixture.

Build the drink

Strain the shaken mixture into the chilled highball/collins glass filled with fresh ice (large cube or crushed as preferred). Slowly top with 6 oz Atomic Duck (or similar IPA), pouring gently down a bar spoon or at an angle to preserve carbonation and encourage a light head. Stir gently once with a bar spoon (1–2 slow turns) to integrate.

Combine with beer

Garnish with a lemon wheel on the rim and, if using, a small mint sprig slapped once to release aroma and tucked beside the lemon. Serve immediately so the beer remains fizzy.

Garnish and serve

Atomic Duck (or other citrus-forward American IPA)

London dry gin

Fresh lemon juice

Honey syrup (1:1 honey:hot water)

Orange bitters

Lemon wheel (garnish)

Fresh mint sprig (optional garnish)

If the bottle has been stored cold, remove it from the refrigerator 20–30 minutes before serving so the wine warms slightly toward 60–65°F (15–18°C). If stored at room temperature, chill briefly (10–15 minutes) in an ice bucket to reach the ideal range. Pinot Noir is best served slightly cool, not cold.

Chill or open to temperature

Inspect the bottle for sediment. If present or if you want to open the wine to let it breathe, pour the wine slowly into a decanter in a single steady stream. Allow the wine to sit in the decanter for 20–45 minutes to open up aromas and soften tannins. Younger 2022 Pinot Noir may benefit from 30–45 minutes; more mature bottles may need less time.

Use large-bowled wine glasses for Pinot Noir to concentrate aromas. Pour 4–5 oz (120–150 ml) per glass, filling about one-third of the bowl to leave space for swirling. If serving multiple people, ensure each glass is the same portion.

Glassware and serving

Offer small glasses of filtered water and plain bread or crackers between pours to allow tasters to reset their palates if doing a tasting.

Palate cleanse

If you do not finish the bottle, re-cork it tightly and refrigerate. Consume within 3–5 days for best flavor. Allow the refrigerated bottle to warm back toward serving temperature for 15–30 minutes before drinking.

Storage of opened bottle

Pinot Noir (California), 2022

Decanter (for aeration)

Large wine glasses

Filtered water (for palate cleanse)

Place the bottle in a refrigerator for 30–60 minutes before serving if it is at room temperature. Ideal serving temperature for Willamette Valley Pinot Noir is 55–60°F (13–16°C). If too cold, allow to sit at room temperature 10–15 minutes after removing from fridge.

Chill to serving temperature

Examine the bottle for clarity of fill and any leakage. Remove the capsule and wipe the top of the cork with a clean cloth. Use a corkscrew to remove the cork gently, avoiding agitating the wine. Inspect the cork for any off odors that could indicate cork taint.

Inspect and open

Pour the wine slowly into a decanter if you want to aerate — pour in one steady stream until about two-thirds full. Swirl gently in the decanter for 3–10 minutes to open aromatics. Decanting is optional for a 2021 Pinot Noir but can help if the wine feels closed or youthful.

Decanting (optional)

Select Burgundy-style glasses (wide bowl, tapered rim). If glasses are dusty, rinse with filtered water and air dry or wipe with a lint-free cloth. Do not over-chill the glass.

Prepare glasses

Pour 4–6 ounces (120–180 ml) per glass, filling to the widest part of the bowl. Hold the glass by the stem and swirl gently to release aromas. Take a moment to observe the color (garnet/ruby typical for Willamette Pinot Noir) and clarity.