Jameson Irish Whiskey, O'Mara's cream, J Brooks coffee with whipped cream and cinnamon (hot or iced)

Irish Coffee

A La Mode

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Chocolate Shake

With delightful aroma of peanut butter cup, this beer maintains a porter backbone with twisting layers of chocolate, peanut butter and toast.

In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the Pale Malt, Chocolate Malt, Crystal Malt, and Roasted Barley. Stir well and let steep for 60 minutes, maintaining a temperature of around 150-155°F (65-68°C).

Mashing the Grains

After mashing, sparge the grains with hot water (around 170°F or 77°C) until you collect about 6 gallons of wort.

Sparging

Bring the wort to a boil. Once boiling, add the Bittering Hops and boil for 60 minutes. Add the Flavor Hops for the last 15 minutes of the boil.

Boiling

During the last 10 minutes of the boil, add the Cocoa Powder, Chocolate Syrup, and Peanut Butter Extract. Stir well to combine.

Adding Additional Flavors

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

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Ale Yeast and seal with an airlock. Allow fermentation to occur at room temperature for about 1-2 weeks.

Fermentation

Once fermentation is complete, bottle the beer with a priming sugar solution to carbonate. Let bottles condition for another 2 weeks.

Bottling

Chill the bottles in the fridge, pour into a glass, and enjoy the delightful Empyrean Long Route Peanut Butter beer!

Enjoying

Pale Malt

Chocolate Malt

Crystal Malt

Roasted Barley

Peanut Butter Extract

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., Cascade)

Ale Yeast (e.g., US-05)

Cocoa Powder

Chocolate Syrup

Toasted Nuts (optional)

Empyrean Long Route Peanut Butter

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 Empyrean Long Route Peanut Butter Recipe in just 3h . With delightful aroma of peanut butter cup, this beer maintains a porter backbone with twisting layers of chocolate, peanut butter and toast.

Empyrean Long Route Peanut Butter Recipe

Descriptors

Tasting Notes

Food Pairings

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