Blackened Chicken Alfredo

Spinach & Artichoke Dip

Ber Lager

International Amber

Berliner Weiße

Pils

Belgian Tripel

Fruit Lambic

Flanders Red Ale

English Cider

Belgian Pale Ale

Witbier Ale

Ale Passion Fruit CI

Sour Mixed

Czech Pale Lager

Cream Mother

Ballast American Point IPA

Sampler American IPA

Shock Top Belgian White

La Choufe

Golden Road Hefeweizen

New Belgium Tire American Amber Ale

Firestone Walker 805 Blonde Ale

Single Pale Ale

In a bowl, combine the blackening seasoning and olive oil to form a paste. Rub this mixture all over the chicken breasts, ensuring they are well coated. Let the chicken marinate for at least 20 minutes to absorb the flavors.

Marinate the Chicken

In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt to the boiling water. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.

Cook the Fettuccine

In a skillet over medium-high heat, add a little olive oil. Once hot, add the marinated chicken breasts. Cook for 6-7 minutes on each side until the chicken is cooked through and has a nice blackened crust. Remove from the skillet and let it rest for a few minutes before slicing.

Blacken the Chicken

In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, salt, and black pepper, mixing until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

Prepare the Alfredo Sauce

Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Slice the blackened chicken and place it on top of the pasta.

Combine Pasta and Sauce

Sprinkle the chopped parsley over the top for garnish. Serve immediately and enjoy your Blackened Chicken Alfredo!

Garnish and Serve

boneless, skinless chicken breasts

blackening seasoning

olive oil

unsalted butter

heavy cream

garlic, minced

Parmesan cheese, grated

salt

black pepper

fettuccine pasta

water

salt (for pasta water)

fresh parsley, chopped

Preheat Oven

In a large skillet, sauté the minced garlic in a bit of oil over medium heat until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 2-3 minutes.

Prepare Spinach

In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella cheese, and parmesan cheese. Mix until smooth and well combined.

Mix Ingredients

Fold in the cooked spinach, artichoke hearts, salt, black pepper, and red pepper flakes into the cheese mixture until evenly incorporated.

Add Vegetables

Transfer the mixture to a greased baking dish, spreading it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly and the top is lightly golden.

Bake

If desired, garnish with chopped parsley and serve warm with tortilla chips or bread.

Cream Cheese

Sour Cream

Mayonnaise

Shredded Mozzarella Cheese

Parmesan Cheese, grated

Fresh Spinach, chopped

Canned Artichoke Hearts, drained and chopped

Garlic, minced

Salt

Black Pepper

Red Pepper Flakes

Fresh Parsley, chopped

Tortilla Chips or Bread for serving

In a large pot, heat 6 liters of water to around 160°F (71°C). Add the pale malt, caramel malt, and Munich malt to the pot. Stir well to ensure all grains are submerged.

Prepare the Malt

Maintain the temperature around 150°F (65°C) for about 60 minutes. This process converts the starches in the grains into fermentable sugars.

Mash the Grains

After mashing, remove the grains and rinse them with hot water to extract additional sugars. Collect the liquid (wort) in a separate container.

Sparging

Bring the collected wort to a boil. Once boiling, add the Hallertau hops. Boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Saaz hops to the wort.

Add Finishing Hops

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

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the lager yeast and seal the vessel with an airlock.

Pitch the Yeast

Allow the beer to ferment at around 50°F (10°C) for 2-3 weeks. Monitor the fermentation process.

Ferment

Once fermentation is complete, dissolve 0.5 cups of priming sugar in a small amount of water and add it to the beer.

Prepare for Bottling

Using sanitized bottles and caps, fill the bottles with the beer, leaving some space at the top. Cap the bottles securely.

Bottle the Beer

Store the bottles at room temperature for 1-2 weeks to allow carbonation to develop.

Carbonate

Pale Malt

Caramel Malt

Munich Malt

Hallertau Hops

Saaz Hops

Lager Yeast

Water

Priming Sugar

Choose a chilled cocktail glass or a rocks glass and set it aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of amber rum, 1 oz of fresh lime juice, 0.5 oz of simple syrup, and 0.5 oz of orange liqueur.

Mix the Base Ingredients

Add ice to the shaker and shake vigorously for about 15 seconds until well chilled.

Shake the Mixture

Strain the mixture into the prepared glass, ensuring it is free of ice.

Strain and Pour

Garnish the drink with a lime wedge on the rim and a mint sprig floating on top.

Add Garnish

Amber Rum

Fresh Lime Juice

Simple Syrup

Orange Liqueur

Lime Wedge

Mint Sprig

In a large pot, combine the Pilsner malt and wheat malt with 3 liters of water. Heat the mixture to 65°C (149°F) and maintain this temperature for 60 minutes.

Mashing

After mashing, slowly drain the liquid (wort) into another pot. Rinse the grains with an additional 2 liters of hot water to extract more sugars.

Bring the collected wort to a boil, then add the Hallertau hops. Boil for 60 minutes, stirring occasionally.

Boiling

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

Cooling the Wort

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

Fermentation

Once fermentation is complete, siphon the beer into sanitized bottles, leaving about 2 inches of headspace. Cap the bottles and let them carbonate for another week.

Bottling

Chill the bottles in the fridge before serving.

Prepare to Serve

Pour the Berliner Weiße into a glass and add 1 tablespoon of raspberry or woodruff syrup to taste. Stir gently.

Adding Syrup

Serve immediately and enjoy the refreshing, tart flavors of your Berliner Weiße!

Enjoy

Pilsner Malt

Wheat Malt

Yeast (German Hefeweizen)

Raspberry Syrup

Woodruff Syrup

In a large brew kettle, heat 6 gallons of water to 165°F (74°C). Add 5 cups of Pilsner malt to the water and stir well. Maintain the temperature at around 152°F (67°C) for 60 minutes to allow the starches to convert to sugars.

Mashing the Grains

After the mashing time is complete, remove the grain bag or use a colander to strain the wort into another kettle. Rinse the grains with hot water (around 170°F or 77°C) to extract as much sugar as possible, collecting about 6 gallons of liquid wort.

Bring the wort to a boil. Once boiling, add 2 oz of Hallertau hops and boil for 60 minutes. In the last 15 minutes of the boil, add 1 oz of Saaz hops.

Boiling the Wort

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

Transfer the cooled wort to a sanitized fermenter. Pitch the German lager yeast into the wort. Seal the fermenter with an airlock and store in a cool area (around 50-55°F or 10-13°C) for fermentation, which should take about 1-2 weeks.

Once fermentation is complete, prepare a solution of 3 oz of priming sugar (if bottling) dissolved in 2 cups of boiling water. Add this to the bottling bucket, then siphon the beer from the fermenter into the bottling bucket. Bottle the beer, cap the bottles, and allow them to carbonate in a cool place for another 1-2 weeks.

After carbonation, chill the bottles in the refrigerator. Serve the Pils in a clean glass and enjoy your refreshing German beer!

Enjoying Your Pils

Pilsner malt

Hallertau hops

Saaz hops

German lager yeast

Priming sugar (for bottling)

In a large brew kettle, heat 3 gallons of water to approximately 165°F (74°C). Add the pale malt and caramel malt, stirring well to ensure all grains are submerged. Maintain the temperature at around 150°F (65°C) for 60 minutes to allow the sugars to extract from the grains.

After the mashing period, slowly drain the wort from the kettle into another vessel. Rinse the grains with an additional 2 gallons of hot water to extract as much sugar as possible.

Bring the wort to a boil. Once boiling, add the Saaz hops and continue boiling for 60 minutes. After 45 minutes, add the Styrian Goldings hops.

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

Transfer the cooled wort to a sanitized fermentation vessel, add the Belgian yeast, and seal it with an airlock. Allow the beer to ferment at around 68°F (20°C) for 1 to 2 weeks until fermentation is complete.

Once fermentation is complete, prepare a priming solution by dissolving 3/4 cup of sugar in 2 cups of water and boiling it for 10 minutes. Cool the solution and add it to the beer before bottling into sanitized bottles. Cap the bottles and let them carbonate at room temperature for 1 to 2 weeks.

Bottling the Beer

Caramel Malt (60L)

Sugar (Corn or Table)

Styrian Goldings Hops

Belgian Yeast

Rinse the strawberries and raspberries under cold water. Remove the stems from the strawberries and slice them into halves. Set aside the raspberries. Dice the peaches into small pieces.

Wash and Prepare Fruits

In a large pitcher, combine the washed strawberries, raspberries, and diced peaches. Pour in the lambic beer and add the simple syrup. Stir gently to mix the fruits and liquid together.

Combine Ingredients

Place the pitcher in the refrigerator and let it chill for at least 30 minutes to allow the flavors to meld.

Chill

Pour the Fruit Lambic into glasses. Garnish each glass with fresh mint leaves. Serve immediately and enjoy!

Serve with Garnish

Fresh strawberries

Fresh raspberries

Fresh peaches (diced)

Lambic beer

Simple syrup

Mint leaves

In a large mash tun, heat 3 gallons of water to 165°F (74°C). Add the Pale Malt, Caramel Malt, Munich Malt, and Special B Malt. Stir well to ensure there are no dry clumps.

Prepare the Mash

Maintain the mash at a temperature of 150°F (65°C) for 60 minutes. Stir occasionally and check the temperature to ensure it stays consistent.

Mash Temp

After the mash is complete, sparge with an additional 3 gallons of water heated to 170°F (77°C) to rinse the sugars from the grains.

Bring the collected wort to a boil in a large brew kettle. Once boiling, add the Hallertau Hops and boil for 60 minutes.

With 15 minutes left in the boil, add the Tettnang Hops and continue boiling.

Add Tettnang Hops

Once the boil is complete, cool the wort down quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Transfer the cooled wort to a sanitized fermenter. Sprinkle the Belgian Yeast on top of the wort. Seal the fermenter with an airlock.

Pitch Yeast

Allow the beer to ferment at a temperature of 65-70°F (18-21°C) for 1-2 weeks, or until fermentation is complete.

Fermentation Process

After fermentation is complete, add 1 tsp of Lactic Acid to the beer to enhance sourness.

Add Lactic Acid

Clean and sanitize your bottles and caps. Prepare a priming sugar solution by dissolving 3 oz of Priming Sugar in 2 cups of boiling water.

Prepare Bottles

Mix the priming sugar solution into the beer gently, then fill each bottle, leaving about 1 inch of headspace. Cap each bottle securely.

Store the bottles at room temperature for 1-2 weeks to carbonate, then refrigerate until ready to drink.