SoMe Apostrophe IPA

21 Amendment Brew Free or Die IPA

Young's Double Chocolate Stout

BBC Steel Rail Pale Ale

Chocolate Stout

Jack's Abby

Von Trapp Golden Helles

Road's Baby

Nashville Hot Chicken

Buttermilk Fried Chicken

USDA Prime Flat Iron Steak

Cedar-Planked Salmon Fillet

Chocolate or vanilla gelato filled choux puffs, warm chocolate fudge sauce and sea salt caramel

Profiteroles

Chocolate cake rolled with Belgian dark chocolate mousse, whipped cream, raspberry sauce and raspberries

Chocolate Swiss Roll-GF

White chocolate blondie with vanilla gelato, toffee bits, walnuts, blueberries, whipped cream and Maple Syrup. Add candied bacon-No charge!

Canadian Blondie Sundae

Vanilla flavored custard with caramelized sugar crust, berries and whipped cream

Crème Brulee

Tavern Cookie

Blazing Hot Buttermilk Crispy Breaded Chicken, Dill Pickles, Blue Cheese Sauce, Coleslaw, Steak Fries

Nashville Hot Chicken Sandwich

BBQ Sauce, Caramelized Onions, VT Cheddar and Crispy Onions

Quinoa Vegetable Burger

Two All-Beef Patties, American Cheese, Special Sauce

The Crown Cheeseburger

Pounded Veal Schnitzel, Sunny Organic Egg, Spaetzli, Asparagus and Lemon Butter

Veal Holstein

Baked three cheese casserole with local bacon, béchamel and bread crumble topping

Macaroni Gratine

Brandt Farms 10oz. Caramelized onion, crown fries and mushroom sauce

NY Strip Steak Frites

Glazed carrot, spinach, fingerling potatoes, petite onion rings, garlic aioli

8oz USDA Prime Flat Iron

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the Pale Malt, Crystal Malt, and Carapils Malt. Stir well to combine.

Prepare the Mash

Maintain the temperature at 152°F (67°C) for 60 minutes. Stir occasionally to ensure even heat distribution.

Hold Temperature

After an hour, sparge the grains with hot water to collect about 6 gallons of wort.

Sparge

Bring the wort to a boil. Once boiling, add 1 oz of Citra Hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add 1 oz of Simcoe Hops and 0.5 oz of Amarillo Hops.

Add Flavor Hops

After the boil, cool the wort quickly using an immersion 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. Pitch the American Ale Yeast into the wort and seal the vessel.

Pitch Yeast

Allow the beer to ferment at about 68°F (20°C) for 1-2 weeks, or until fermentation is complete.

Ferment

After fermentation is complete, dissolve 3 oz of corn sugar in 2 cups of boiling water to create a priming solution.

Prepare Bottling

Add the priming solution to the fermented beer and bottle it in sanitized bottles. Cap the bottles tightly.

Bottle the Beer

Allow the bottles to condition at room temperature for 1-2 weeks before refrigerating.

Condition the Beer

Pale Malt

Crystal Malt

Carapils Malt

Citra Hops

Simcoe Hops

Amarillo Hops

American Ale Yeast

Water

Corn Sugar

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the crushed Pale Malt, Crystal Malt, and Caramel Malt to the kettle and stir well. Maintain the temperature between 150°F to 155°F (65°C to 68°C) for 60 minutes. This process activates the enzymes that convert starches to sugars.

Mashing the Grains

After mashing, rinse the grains with hot water (170°F or 77°C) to extract as much sugar as possible. Collect the wort in the brew kettle.

Sparging

Bring the collected wort to a rolling boil. Once boiling, add 1 oz of Cascade Hops and boil for 60 minutes. This will help extract bitterness.

Boiling the Wort

With 15 minutes left in the boil, add 1 oz of Centennial Hops. In the last 5 minutes of boiling, add 1 oz of Amarillo Hops for aroma.

Adding Aromatic 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).

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter. Pitch the American Ale Yeast and seal the fermenter with an airlock. Allow it to ferment in a dark, cool place for about 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve 3 oz of priming sugar in 2 cups of boiling water. Add this mixture to the bottling bucket.

Preparing for Bottling

Siphon the beer from the fermenter into the bottling bucket, mixing it with the sugar solution. Bottle the beer in sanitized bottles and cap them. Allow them to carbonate at room temperature for 1-2 weeks.

Bottling the Beer

Caramel Malt

Cascade Hops

Centennial Hops

Priming Sugar

In a large brew kettle, heat 6 liters of water to approximately 165°F (74°C). Add the pale malt, chocolate malt, crystal malt, and roasted barley. Stir well and maintain the temperature at around 150°F (65°C) for 60 minutes.

After mashing, carefully drain the wort (the liquid) from the grains into a separate kettle. Rinse the grains with hot water to extract as much sugar as possible, aiming for a total volume of around 5 liters of wort.

Lautering

Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes. After 45 minutes, add the flavoring hops.

After the boiling is complete, cool the wort quickly using a wort chiller or an ice bath to a temperature of around 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast over the surface of the wort and seal the vessel with an airlock.

Pitching the Yeast

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

Primary Fermentation

After primary fermentation, dissolve the cocoa powder and brown sugar in a small amount of water. Add this mixture to the fermentation vessel and stir gently.

Add Cocoa and Sugar

Siphon the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles securely.

Bottling

Allow the bottles to carbonate at room temperature for 1-2 weeks before transferring them to a cooler location.

Carbonation

Chocolate Malt

Roasted Barley

Hops (Bittering)

Hops (Flavoring)

Yeast (Ale)

Cocoa Powder

Brown Sugar

Vanilla Extract

In a large brew kettle, heat 5 gallons of filtered water to 165°F (74°C). Add the Pale Malt, Crystal Malt, and Carapils Malt to the water. Stir well and maintain the temperature at 150-155°F (65-68°C) for 60 minutes.

Mash the Grains

After mashing, drain the wort from the grains into a separate kettle. Rinse the grains with an additional 170°F (77°C) water to extract remaining sugars. Collect the wort until you have a total of about 6.5 gallons.

Sparge the Grains

Bring the collected wort to a boil. Once boiling, add 1 oz of Citra hops and boil for 60 minutes. In the last 15 minutes of the boil, add the 0.5 oz of Cascade hops and 0.5 oz of Centennial hops.

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

Transfer the cooled wort to a sanitized fermenter. Pitch the American Ale yeast into the wort and seal the fermenter with an airlock. Allow it to ferment for about 1-2 weeks at a stable temperature of 68-72°F (20-22°C).

Ferment the Wort

Once fermentation is complete, prepare a priming solution by dissolving 3 oz of corn sugar in 2 cups of boiling water. Allow it to cool, then add it to the beer before bottling. Bottle your beer in sanitized bottles and cap them. Allow to carbonate for about 1-2 weeks at room temperature.

Filtered Water

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.

Mix Dry Ingredients

In another bowl, whisk together the eggs, dark chocolate stout beer, vegetable oil, vanilla extract, and milk until smooth.

Combine Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

Combine Mixtures

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before serving.

Cool and Serve

Dark Chocolate Stout Beer

All-Purpose Flour

Granulated Sugar

Unsweetened Cocoa Powder

Baking Powder

Baking Soda

Salt

Eggs

Vegetable Oil

Milk

In a large bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.

Season the Pork

Place the seasoned pork shoulder in a resealable plastic bag or a container. Pour in the apple cider vinegar and honey, seal the bag/container, and refrigerate for at least 2 hours, preferably overnight.

Marinate

Place the marinated pork shoulder in a roasting pan. Cover tightly with aluminum foil and bake for about 4-5 hours, or until the meat is tender and pulls apart easily with a fork.

Cook the Pork

Once cooked, remove the pork from the oven and let it rest for 30 minutes before shredding.

Rest the Meat

Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.

Shred the Pork

Slice the buns in half and lightly toast them if desired.

Prepare the Buns

Place a generous amount of shredded pork on the bottom half of each bun. Top with coleslaw and a few slices of pickles.

Assemble the Sandwiches

Close the sandwiches with the top half of the buns and serve with extra coleslaw on the side.

Serve

Pork shoulder

Black pepper

Garlic powder

Onion powder

Smoked paprika

Apple cider vinegar

Honey

Bun (for serving)

Coleslaw

Pickles

In a large pot, heat 6 liters of filtered water to 160°F (70°C). Once the temperature is reached, add the Pilsner Malt and Caramel Malt. Stir well to ensure no clumps remain.

Mashing the Malt

Maintain the mash temperature at 150°F (65°C) for 60 minutes. Stir occasionally to ensure even heat distribution.

Hold the Temperature

After 60 minutes, drain the wort into a kettle and bring to a boil.

Drain and Boil

Once boiling, add the Hallertau hops and boil for 30 minutes. After 30 minutes, add the Saaz hops and boil for an additional 15 minutes.

Add Hops

After the total boil time of 45 minutes, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the German Lager yeast on top of the wort and seal the vessel with an airlock.

Allow the beer to ferment at a consistent temperature of 50-55°F (10-13°C) for about 2 weeks.

Fermentation Time

Once fermentation is complete, siphon the beer into sanitized bottles, leaving about an inch of headspace. Cap the bottles and store them at room temperature for carbonation.

Allow the bottles to condition for at least another week before chilling and serving. Enjoy your homemade Von Trapp Golden Helles!

Chill and Serve

Pilsner Malt

Hallertau Hops

Saaz Hops

German Lager Yeast

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.

In a bowl, beat the cream cheese until smooth. Gradually add powdered sugar, lemon juice, and lemon zest, mixing until creamy and well blended.

Prepare Cream Cheese Mixture

Preheat Oven

Pour half of the base batter into a greased 9x13 inch baking dish, spreading it evenly.

Fill Baking Dish

Spoon the cream cheese filling over the base batter, spreading it evenly.

Add Filling

Pour the remaining batter over the cream cheese filling, carefully spreading it to cover.

Top with Batter

Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool for at least 15 minutes before cutting. Serve topped with whipped cream and fresh berries.

Some Apostrophe Ipa

21 Amendment Brew Free Or Die Ipa