Chuckanut Japanese Lager

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rated M shakes contain alcohol. Flavor Choices: Butterbeer: Vanilla milkshake blended with butterscotch liqueur and Baileys Irish cream. Summer Lemon: Vanilla Milkshake blended with our signature lemon curd, Titos vodka and limoncello liquor. Pina Colada: Vanilla shake blended with pineapple, creme de coconut, spiced dark rum and coconut rum.

RATED 'M' SHAKES

Premium lager 5.1% from Hood River, OR. Crisp, smooth, refreshing.

In a large pot, heat 20 cups of water to approximately 160°F (71°C). Add the 10 cups of Pale Malt and 2 cups of Caramel Malt to the pot, stirring thoroughly. Allow the mixture to steep for about 60 minutes, maintaining the temperature.

Prepare the Mash

After 60 minutes, sparge the grains by rinsing them with additional hot water. Collect the wort in a separate pot, ensuring you have about 6 gallons of liquid.

Sparging

Bring the wort to a boil. Once boiling, add the 2 oz of Hallertau Hops. Boil for 60 minutes, stirring occasionally.

Boiling the Wort

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

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast packet, stirring gently to mix. Seal the vessel with an airlock and let it ferment for 1-2 weeks at a temperature of around 50°F (10°C).

Fermentation

Once fermentation is complete, if desired, add 1 cup of corn sugar and 1 tbs of lemon zest to the beer for added flavor. Bottle the beer using sanitized bottles and caps. Allow it to carbonate for about 2 weeks at room temperature.

Bottling

After carbonation, chill the bottles in the fridge. Serve cold in a pint glass and enjoy your homemade Full Sail Session Premium Lager!

Chill and Serve

Water

Pale Malt

Caramel Malt

Hallertau Hops

Yeast (Lager Yeast)

Corn Sugar

Lemon Zest

Full Sail Session Premium Lager

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 Full Sail Session Premium Lager Recipe in just 3h . Premium lager 5.1% from Hood River, OR. Crisp, smooth, refreshing.

Full Sail Session Premium Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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