Von Trapp

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

Brown ale 6.9% from Cornelius, NC. A mocha kick of brown Colombian ale with a brown sugar sweet side.

Heat 5 gallons of water to about 165°F (74°C). Add the pale malt, caramel malt, and chocolate malt to the water. Stir well to ensure there are no dry clumps.

Prepare the Mash

Maintain the mash temperature at 152°F (67°C) for 60 minutes. This allows enzymes to convert starches into sugars.

Mash Rest

After the mash rest, sparge the grains with hot water to collect the wort. Bring the wort to a boil.

Boil the Wort

Once boiling, add the bittering hops and boil for 60 minutes. Add the flavor hops in the last 15 minutes of the boil.

Add Hops

In the last 5 minutes of the boil, add the brown sugar and cacao nibs, stirring until dissolved.

Add Brown Sugar and Cacao Nibs

After boiling, cool the wort quickly using a wort chiller or an ice bath to below 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter. Sprinkle the ale yeast on top and seal the fermenter.

Pitch Yeast

Allow the beer to ferment at around 68°F (20°C) for 1-2 weeks, or until fermentation is complete.

Ferment

Once fermentation is complete, prepare bottles and caps by sanitizing them.

Prepare for Bottling

Transfer the beer into the bottles, leaving some headspace. Cap the bottles securely.

Bottle the Beer

Let the bottles sit at room temperature for about 1-2 weeks to carbonate before refrigerating.

Carbonate

Pale Malt

Caramel Malt

Chocolate Malt

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., East Kent Goldings)

Brown Sugar

Cacao Nibs

Ale Yeast (e.g., American Ale)

Brew Water

D9 Brown Sugar Brown Cow

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 D9 Brown Sugar Brown Cow Recipe in just 3h . Brown ale 6.9% from Cornelius, NC. A mocha kick of brown Colombian ale with a brown sugar sweet side.

D9 Brown Sugar Brown Cow Recipe

Descriptors

Tasting Notes

Food Pairings

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