Vodka, ginger beer, house pomegranate infusion. Bold and refreshing.

BANGKOK MULE

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Light Bodied and Spicy! A Perfect Complement of Sweet Fruit and Bold Peppers.

In a large brew kettle, heat 12 liters of water to about 70°C (158°F). Add the pale malt, crystal malt, and flaked corn. Stir well and maintain the temperature for 60 minutes.

Prepare the Mash

After mashing, sparge the grains with additional hot water to collect around 6-7 liters of wort.

Sparging

Bring the collected wort to a boil and add Cascade hops. Boil for 60 minutes.

Boil the Wort

In the last 5 minutes of the boil, add Citra hops.

Add Citra Hops

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches room temperature.

Cool the Wort

Transfer the cooled wort into a sanitized fermenter and pitch the American ale yeast.

Add Yeast

Seal the fermenter and allow it to ferment at room temperature for about 1-2 weeks or until fermentation is complete.

Fermentation

While the beer is fermenting, chop the fresh jalapeno peppers and mix with mango puree and lime juice.

Prepare the Peppers and Fruit

After fermentation is complete, add the jalapeno mixture, honey, and salt to the fermenter. Stir well to combine.

Add Flavorings

After another week of conditioning, transfer the beer to bottles, allowing for carbonation. Cap the bottles and let them sit at room temperature for another week.

Bottle the Beer

Once carbonation is achieved, chill the bottles in the refrigerator before serving. Enjoy your Bent River Jalapeno Pepper Ale!

Chill and Serve

Pale Malt

Crystal Malt

Flaked Corn

Water

Cascade Hops

Citra Hops

American Ale Yeast

Fresh Jalapeno Peppers

Mango Puree

Lime Juice

Honey

Salt

Bent River Jalapeno Pepper Ale

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 Rice Saison

Make Bent River Jalapeno Pepper Ale Recipe in just 3h . Light Bodied and Spicy! A Perfect Complement of Sweet Fruit and Bold Peppers.

Bent River Jalapeno Pepper Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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