Merlot

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

In a large mash tun, combine the pale malt, flaked oats, and caramel/crystal malt with 6 gallons of filtered water. Heat the water to approximately 160°F (71°C) and maintain this temperature for 60 minutes.

Mash the Grains

After mashing, drain the wort into a kettle and bring it to a boil. Once boiling, add Citra hops, Mosaic hops, Simcoe hops, and Galaxy hops. Boil for 60 minutes, stirring occasionally.

Boil the Wort

Once the boil is complete, cool the wort quickly to around 70°F (21°C) using a wort chiller. Transfer the cooled wort to a sanitized fermenter and pitch the American ale yeast. Seal the fermenter and allow it to ferment at 68°F (20°C) for about 2 weeks.

Cool and Ferment

After fermentation is complete, add the dry hops (Citra and Mosaic) directly to the fermenter and let it sit for another 5-7 days to enhance aroma and flavor.

Add Dry Hops

Finally, after the dry hopping period, cold crash the beer to help clear it. Then, package it in bottles or kegs, ensuring to carbonate appropriately. Allow the beer to condition for another week before serving.

Package the Beer

Pale Malt

Flaked Oats

Caramel/Crystal Malt

Citra Hops

Mosaic Hops

Simcoe Hops

Galaxy Hops

American Ale Yeast

Filtered Water

Dry Hops (Citra)

Dry Hops (Mosaic)

NE / Hazy DIPA

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.

Ne / Hazy Dipa Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like