ROTATING IPA

ROTATING CIDER

toki japanese whiskey, lime yuzu preserves

YUZU HOT TODDY

ARCTIC WINDS PILSNER

HONEYMOON HEFE

LEYLAND LAGER

ATLANTIC HAZE IPA

OOSIK AMBER

roku japanese gin, new deal spiced pear liqueur, matcha tea, lemon, honey

GREEN PANDA PEAR

granny smith apple, dried cranberry, ginger, brown sugar & oat crumble, vanilla ice cream, served warm

APPLE CRANBERRY CRUMBLE

ak moroccan spiced chicken, roasted carrot, AK barley couscous, apricot, kalamata & castelvetrano olive, preserved lemon, toasted almond

CHICKEN TAGINE

wild mushroom & sweet potato picadillo, black bean mash, shredded radish, mango chipotle salsa, cilantro oil, corn tortilla

VEGETABLE PLATE

CAMPUGET ROSÉ

shaved bacon, caramelized onion & pepper, pepperjack, chipotle aioli, potato slider bun

BACON PHILLY SLIDERS

CROFT SAUVIGNON BLANC

FRESH SQUEEZED IPA

rhubarb infused vodka, opera prima brut, rhubarb-ginger-vanilla syrup, lemon twist

PRETTY IN PINK

opera prima brut, choice of orange juice or cranberry juice

MIMOSA

el jimador blanco, lime juice, fever tree pink grapefruit sparkling soda, tajin chili salt rim

PALOMA

your choice of house infused vodka - spicy habanero pepper, spicier smoky ghost chili, cucumber, or cilantro

ROADHOUSE BLOODY MARY

evan williams bourbon, velvet falernum, fresh orange juice, lemon, cinnamon simple syrup

FALL SPICE

old overholt rye, solerno blood orange liqueur, blood orange tea, lemon, agave, mint

ORANGE SUN RYES

NOODLES & BUTTER

jim beam devil's cut bourbon, kahlua, frangelico, espresso, orange zest, served up!

DEVIL'S BREAKFAST

In a large brew kettle, heat 5 liters of water to about 165°F (74°C). Add the Pale Malt and Crystal Malt to the water, stirring well to dissolve the grains. Maintain the temperature for 60 minutes.

Mashing

After mashing, sparge the grains with hot water (around 170°F or 77°C) to extract additional sugars. Collect the wort in a separate kettle.

Sparging

Bring the wort to a boil. Once boiling, add the Citra hops and boil for 60 minutes. After 30 minutes, add the Simcoe hops.

Boiling

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

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast into the wort and seal the vessel with an airlock. Allow it to ferment for 1-2 weeks at a consistent temperature.

Fermentation

Once fermentation is complete, dissolve 3 oz of priming sugar in a small amount of boiling water and add it to the beer. Bottle the beer into sanitized bottles and cap them.

Bottling

Let the bottles condition at room temperature for about 2 weeks to carbonate.

Conditioning

Refrigerate the bottles before serving. Pour into a glass, leaving sediment in the bottle, and enjoy your rotating IPA!

Serving

Pale Malt

Crystal Malt

Hops (Citra)

Hops (Simcoe)

Yeast (Ale)

Water

Priming Sugar

In a large pot, combine the apple cider, fresh lemon juice, and brown sugar. Mix well to dissolve the sugar.

Prepare the Base

Add the cinnamon sticks, whole cloves, star anise, and sliced fresh ginger to the pot. Stir gently to combine.

Add Spices

Place the pot over medium heat and bring the mixture to a gentle simmer. Allow it to simmer for about 15-20 minutes to let the flavors meld together.

Simmer the Mixture

After simmering, remove the pot from heat and strain the mixture through a fine-mesh sieve into a clean pitcher to remove the spices.

Strain the Mixture

Let the cider cool to room temperature, then refrigerate until chilled.

Chill the Cider

In a glass, combine 1 cup of the chilled spiced cider with 1/3 cup of sparkling water and a handful of ice cubes. Stir gently.

Serve the Cider

Top with apple slices for garnish and serve immediately.

Garnish

Apple Cider

Fresh Lemon Juice

Brown Sugar

Cinnamon Sticks

Whole Cloves

Star Anise

Fresh Ginger (sliced)

Nutmeg (grated)

Sparkling Water

Ice Cubes

Apple Slices (for garnish)

Start by preheating your serving glass by filling it with hot water. Let it sit for a minute and then discard the water.

Prepare the Glass

In the preheated glass, combine 2 oz of Toki Japanese Whiskey and 1 tbs of Lime Yuzu Preserves.

Mix the Ingredients

Carefully pour 4 oz of hot water into the glass over the whiskey and preserves mixture. Stir well to ensure the preserves dissolve completely.

Add Hot Water

Stir in 1 tbs of lemon juice and 1 tsp of honey for added sweetness and zest.

Add Lemon Juice and Honey

Add a cinnamon stick for flavor and aroma, and a lemon slice for garnish. Let it steep for a minute before serving.

Serve the Yuzu Hot Toddy warm, and enjoy the comforting flavors.

Serve

Toki Japanese Whiskey

Lime Yuzu Preserves

Hot Water

Lemon Juice

Honey

Cinnamon Stick

Lemon Slice

In a large brew kettle, heat 12 liters of water to approximately 68°C (155°F). Add 5 cups of Pilsner malt to the water, stirring gently to prevent clumping. Allow the mixture to sit for 60 minutes to extract the sugars.

Mash the Grains

After the mash has rested, heat another 12 liters of water to 76°C (170°F). Slowly pour this water over the grain bed to rinse out any remaining sugars. Collect the resulting wort in your brew kettle.

Bring the collected wort to a rolling boil. Once boiling, add 1 oz of Saaz hops and boil for 60 minutes. This will add bitterness and flavor to your pilsner.

Boiling the Wort

After the boil, immediately cool the wort using a wort chiller or an ice bath until it reaches around 20°C (68°F). This is crucial for adding yeast.

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter and add 1 package of lager yeast. Seal the fermenter with an airlock and store it in a dark, cool place for about 2 weeks, or until fermentation is complete.

Once fermentation is complete, dissolve 2 oz of priming sugar in a small amount of boiled water and add this to the beer. This will carbonate your pilsner. Bottle the beer and cap tightly.

Allow the bottled beer to condition at room temperature for an additional 2 weeks. After this period, refrigerate the bottles before serving.

Pilsner Malt

Saaz Hops

Yeast (Lager)

Corn Sugar

Start by selecting a tall glass or beer mug. Fill it with ice cubes to chill.

In a separate mixing glass, combine the honey and fresh lemon juice. Stir well until the honey is fully dissolved.

Mix Ingredients

Slowly pour the hefeweizen beer into the prepared glass over the ice, allowing it to settle gently.

Pour the Beer

Carefully add the honey-lemon mixture to the beer. Stir gently to combine, taking care not to create too much foam.

Add Honey-Lemon Mixture

Add a fresh lemon wedge to the rim of the glass and drop in a few mint leaves for garnish and aroma.

Serve immediately while cold. Enjoy your refreshing Honeymoon Hefe!

Hefeweizen Beer

Lemon Wedge

Fresh Mint Leaves

In a large pot, heat 5 liters of water to around 70°C (158°F). Add the pale malt and caramel malt, stirring well. Maintain the temperature between 65-70°C (149-158°F) for 60 minutes to allow the malts to convert starches into fermentable sugars.

Mashing the Grains

Once the mashing is complete, strain the liquid (wort) from the grains into a separate pot. Sparge the grains with an additional 2 liters of hot water to extract more sugars.

Lautering

Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, adding the Saaz hops in the last 15 minutes of the boil. This will add flavor and aroma to the lager.

After the boiling process, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the lager yeast and seal the vessel with an airlock. Allow it to ferment at around 10-12°C (50-54°F) for 2-3 weeks.

Once fermentation is complete, dissolve 0.75 cups of priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles, leaving some space at the top.

Cap the bottles and let them sit at room temperature for about 1-2 weeks to allow carbonation to develop.

Carbonation

Once carbonated, chill the beer in the refrigerator. Serve cold and enjoy your homemade Leyland Lager!

Chilling and Serving

Caramel Malt

Hops (Cascade)

Hops (Saaz)

Heat 3 gallons of water to 165°F (74°C). Add the Pale Malt, Crystal Malt, and Flaked Oats to the water and stir well. Maintain the temperature at around 150°F (65°C) for 60 minutes.

After mashing, sparge the grains with an additional 3 gallons of water heated to 170°F (77°C) to rinse the sugars. Collect the wort into your brew kettle.

Bring the wort to a boil. Once boiling, add Citra Hops and boil for 60 minutes. At the 15-minute mark, add Mosaic Hops and Amarillo Hops.

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

Transfer the cooled wort into a fermentation vessel and pitch the yeast. Seal the vessel and let it ferment at 68°F (20°C) for about 2 weeks.

Once fermentation is complete, bottle the beer with priming sugar and let it carbonate for another 2 weeks.

Chill the bottles, pour into a glass, and enjoy your homemade Atlantic Haze IPA!

Enjoy!

Flaked Oats

Citra Hops

Mosaic Hops

Amarillo Hops

Wet the rim of a pint glass with a lime wedge and dip it into salt to create a salted rim.

In a cocktail shaker, combine the lime juice and simple syrup. Stir gently to mix.

Pour the Oosik Amber Ale into the shaker with the lime juice and simple syrup mixture. Do not shake it, as you want to maintain the carbonation.

Add the Beer

Pour the mixture into the prepared pint glass. Garnish with a lime wedge on the rim.

Oosik Amber Ale

Lime Juice

Simple Syrup

Lime Wedge

Salt

In a small bowl, add 1 tsp of matcha tea powder and mix with 2 oz of hot water (not boiling) to create a smooth matcha tea. Whisk until fully dissolved and set aside.

Prepare the Matcha

In a cocktail shaker, combine 2 oz of Roku Japanese Gin, 1 oz of New Deal Spiced Pear Liqueur, 0.5 oz of fresh lemon juice, and 1 tsp of honey. Fill the shaker with ice cubes.

Mix the Cocktail

Secure the lid on the cocktail shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake it Up

Strain the mixture into a glass filled with fresh ice cubes. Slowly pour 3 oz of sparkling water over the cocktail.

Strain and Serve

Garnish your drink with a slice of lemon and a sprinkle of matcha powder on top for an extra touch.

Roku Japanese Gin

New Deal Spiced Pear Liqueur

Matcha Tea Powder

Lemon Slice (for garnish)

Matcha Powder (for garnish)

Preheat your oven to 350°F (175°C). Peel, core, and slice the Granny Smith apples into thin wedges, then place them in a large mixing bowl.

Prepare the Filling

Add the dried cranberries, ground ginger, ground cinnamon, and half of the brown sugar to the apples. Toss everything together until the apples and cranberries are well coated.

Transfer the apple and cranberry mixture into a greased 9x13 inch baking dish, spreading it out evenly.

In a separate mixing bowl, combine the rolled oats, all-purpose flour, remaining brown sugar, and salt, mixing well.

Make the Crumble Topping

Melt the unsalted butter and pour it over the dry mixture. Stir until the mixture is crumbly and well combined.

Spread the crumble topping evenly over the apple and cranberry filling in the baking dish.

Place the baking dish in the preheated oven and bake for about 35-40 minutes, or until the topping is golden brown and the apple filling is bubbling.

Bake

Remove the crumble from the oven and let it cool for a few minutes. Serve warm with a scoop of vanilla ice cream on top.

Granny Smith apples

Dried cranberries

Ground ginger

Brown sugar

Rolled oats

All-purpose flour

Unsalted butter

Ground cinnamon

Vanilla ice cream

In a large bowl, combine the chicken thighs with olive oil, salt, black pepper, cumin, coriander, cinnamon, ginger, and paprika. Toss to coat evenly and let marinate for at least 30 minutes.

Rotating Ipa

Rotating Cider

Yuzu Hot Toddy

Arctic Winds Pilsner

Honeymoon Hefe

Leyland Lager

Atlantic Haze Ipa

Oosik Amber

Green Panda Pear

Apple Cranberry Crumble

Chicken Tagine

Vegetable Plate

Campuget Rosé

Bacon Philly Sliders

Croft Sauvignon Blanc

Fresh Squeezed Ipa

Pretty In Pink

Mimosa

Paloma

Roadhouse Bloody Mary

Fall Spice

Orange Sun Ryes

Noodles & Butter

Devil's Breakfast