Harp Lager

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

This 2007 GABF Bronze Medal winner is as close to a domestic as we'll likely ever make. It is a very refreshing, light-bodied, golden colored ale.

In a large mash tun, add 5 gallons of hot water (around 165°F) to the Pilsner and Carapils malts. Stir thoroughly to ensure there are no dry clumps.

Prepare the Mash

Allow the mash to rest for 60 minutes at a temperature of around 152°F. This will help convert the starches in the grains into fermentable sugars.

Mash Rest

After the mash rest, sparge the grains with hot water (around 170°F) to collect the wort. Aim for around 6 gallons of wort.

Sparging

Bring the collected wort to a boil, then add the Saaz hops. Boil for 60 minutes.

Boil the Wort

Add the Hallertau hops with 15 minutes left in the boil. This will add aroma to the beer.

Add Hallertau Hops

After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches around 70°F.

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the American Ale yeast. Seal the fermenter with an airlock.

Pitch the Yeast

Allow the beer to ferment at around 68°F for 1-2 weeks, until fermentation activity has ceased.

Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer to carbonate.

Prepare for Bottling

Bottle the beer in sanitized bottles and cap them tightly. Store them at room temperature for carbonation.

Bottle the Beer

After 1-2 weeks of bottle conditioning, refrigerate the beer for a day before serving. Enjoy your refreshing Bent River Mississippi Blonde!

Refrigerate and Enjoy

Pilsner Malt

Carapils Malt

Saaz Hops

Hallertau Hops

American Ale Yeast

Water

Priming Sugar

Bent River Mississippi Blonde

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 Mississippi Blonde Recipe in just 3h . This 2007 GABF Bronze Medal winner is as close to a domestic as we'll likely ever make. It is a very refreshing, light-bodied, golden colored ale.

Bent River Mississippi Blonde Recipe

Descriptors

Tasting Notes

Food Pairings

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