blanco tequila, chamomile-honey, grapefruit, lemon thyme, egg white

GOLDEN HOUR

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

It features a heavy Double Dry Hopping with Riwaka, Rakau, and Nectaron hops, giving it strong notes of passionfruit, pink grapefruit, mango, and peach.

Heat ~28 L of brew water to reach a target mash temperature of 66°C when combined with grains (strike water ~74–76°C depending on losses).

Heat Strike Water

Mash in grains (Pilsner, Pale, Wheat, Carapils) at 66°C for 60 minutes. Hold temperature within ±1°C. Perform an iodine test near the end to confirm conversion.

Mash out at 75°C for 10 minutes, then vorlauf and collect wort until desired pre-boil volume (~25 L) is reached.

Bring wort to a vigorous boil. Total boil time: 60 minutes.

Boil additions: No bittering hops are added early to keep bitterness low and let hop character shine. Add 1 tsp Irish moss or Whirlfloc with 15 minutes left if using.

After 60-minute boil, turn off heat and add 20 g Motueka (optional) and 40 g Nectaron + 10 g Riwaka as a 15-minute whirlpool/steep at 80°C for 15 minutes. This gives concentrated late-hop aroma without harshness. Allow wort to settle ~10 minutes.

End of Boil / Whirlpool

Cool wort quickly to 18–20°C (target fermentation temperature). Transfer to fermenter, topping up with water to reach 23 L if needed. Aerate vigorously for 60–90 seconds (pure oxygen) or 3–5 minutes shaking if no oxygen.

Pitch yeast (rehydrated or direct) and add yeast nutrient per package directions.

Ferment at 18–20°C until primary fermentation is substantially complete (3–5 days active, total 7–10 days) or final gravity approaches expected FG (~1.010–1.012 depending on attenuation).

At 48–72 hours into fermentation (during high krausen), add first dry hop charge: 40 g Nectaron + 20 g Rakau. This captures biotransformation flavors (enhanced tropical/passionfruit, stone-fruit esters). Keep contact for ~3–4 days.

First Dry Hop (Active Fermentation)

Rack or drop temperature to 2–4°C (cold crash) then add second dry hop: 40 g Riwaka + 30 g Rakau + remaining 40 g Nectaron. Contact for 3–7 days (shorter preferred to avoid grassy/oily flavors). Total dry hop mass emphasizes tropical notes: passionfruit, pink grapefruit, mango, and peach.

Second Dry Hop (Cold/Conditioning)

After final dry hop contact, cold crash 24–48 hours to help settle hop debris and yeast.

If bottling: dissolve 85 g priming sugar in 250 ml boiling water, cool, and gently mix into keg or bottling bucket, then bottle. If kegging: transfer to keg, optionally force carbonate to 2.4–2.6 volumes CO2.

Allow conditioning at room temperature for 1–2 weeks (bottles) or carbonate for 24–48 hours (keg) and then lager cold for 3–7 days before tasting.

Pilsner malt

Pale ale malt (2-row)

Wheat malt

Carapils / dextrin malt

Light DME (for priming if kegging not used)

Riwaka (pellet)

Rakau (pellet)

Nectaron (pellet)

Motueka (optional whirlpool/later dry hop for lime note)

High-attenuating clean ale yeast (Wyeast 1056 / US-05 / Safale S-04 alternative)

Yeast nutrient

Irish moss or Whirlfloc (optional for clarity)

Brew water (adjusted for moderate chloride:sulfate to favor hop brightness)

Priming sugar (if bottling)

Brix City Jams In The Sand

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 Brix City Jams In The Sand Recipe in just 12h . It features a heavy Double Dry Hopping with Riwaka, Rakau, and Nectaron hops, giving it strong notes of passionfruit, pink grapefruit, mango, and peach.

Brix City Jams In The Sand Recipe

Descriptors

Tasting Notes

Food Pairings

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