Allagash White

Switchback Ale

Vegan Einstein Burrito made with Beyond meat vegan sausage, Just Egg, vegan cheese, roasted tomatoes, and scallions.

Einstein Burrito

lemon pepper slaw, guacamole, radishes, scallions, pepper aioli

Fried Oyster Tacos

scallion aioli, guacamole, pickled jalapeños, shredded lettuce

Black Bean Burger (Vegan)

Smuggler's Notch vodka, fresh watermelon juice, lime, simple, basil

Midsummer Rhapsody

A refreshing lager with dry hopping for added flavor.

Dry Hopped Lager

Four Quarters 4 Quarterez

house tortilla chips, vegan cashew nacho sauce, black beans, house-pickled jalapeños, salsa taquera, guacamole, scallions, cilantro. Gluten-free.

Nikki's Nachos (Vegan)

Cersei's Wildfire

Zero Gravity Rescue Club Pils

Burlington Beer Co. Pine Brook

vodka, Galliano espresso liqueur, chilled espresso

Espresso Martini

emulsified cucumber, tomatillo, and avocado, pickled corn, radishes, cilantro. gluten-free.

Gazpacho Verde (Vegan)

local delicata, black bean frites, guacamole, cilantro, scallions

Roasted Squash Tacos

seasoned local ground pork, roasted corn, salsa taquera, pickled jalapeños, scallions, cilantro

Chorizo Tacos

Old Overholt rye, Campari, lemon, simple, muddled grapes

Old Overholt Rye Cocktail

Weird Window Brewing Cersei's Wildfire

Fiddlehead IPA

bourbon, lemon, mint, blueberry simple, club soda

Sixteen Moons

Barr Hill Tom Cat, Carpano Antica, Campari, orange bitters

Cat's Pajamas

Downeast Cider

Aperol, gin, lemon, simple, angostura bitters

Suns of Krypton

Beer brewed with tart cherry and citrus fruit (16oz), 5.1%

Zero Gravity Frankie

In a large mash tun, heat 6 liters of water to 152°F (67°C). Add the Pilsner malt, wheat malt, and flaked wheat. Maintain the temperature for 60 minutes, stirring occasionally.

Mash the Grains

After mashing, sparge the grains with additional water to collect about 6 liters of wort in the brew kettle.

Sparging

Bring the wort to a boil. Add Hallertau hops and boil for 60 minutes. In the last 15 minutes of the boil, add bitter orange peel and coriander.

Boil the Wort

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

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Allow it to ferment for 1-2 weeks at around 65-70°F (18-21°C).

Fermentation

Once fermentation is complete, siphon the beer into sanitized bottles, leaving some space at the top. Cap the bottles and let them carbonate for another 1-2 weeks.

Bottling

After carbonation, chill the bottles and enjoy your homemade Allagash White!

Enjoy

Pilsner Malt

Wheat Malt

Flaked Wheat

Hallertau Hops

Bitter Orange Peel

Coriander

Yeast (Belgian Wit)

Water

In a large brew kettle, heat 5 gallons of filtered water to 165°F (74°C). Add the Pale, Crystal, and Munich malts, and maintain the temperature at 150°F (65°C) for 60 minutes.

Mashing

After mashing, sparge the grains with hot water to collect around 6 gallons of wort.

Bring the wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes. Add Centennial hops during the last 15 minutes of the boil.

Boiling

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

Cooling

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale yeast. Seal the vessel and allow it to ferment for 1-2 weeks at room temperature.

After fermentation is complete, dissolve 3 oz of corn sugar in 2 cups of boiling water and add it to the bottling bucket. Transfer the beer to the bottling bucket, mix gently, and bottle into sanitized bottles.

Cap the bottles and let them carbonate at room temperature for about 2 weeks.

Carbonation

Chill the bottles and enjoy your homemade Switchback Ale!

Pale Malt

Crystal Malt (40L)

Munich Malt

Cascade Hops

Centennial Hops

American Ale Yeast

Filtered Water

Corn Sugar

In a skillet over medium heat, add olive oil and cook the Beyond Meat vegan sausage until browned, about 5-7 minutes.

Cook the Sausage

In a separate bowl, whisk the Just Egg and pour it into the skillet with the sausage. Cook for an additional 3-5 minutes, stirring occasionally, until the Just Egg is cooked through.

Prepare the Just Egg

Sprinkle the vegan cheese over the sausage and Just Egg mixture, allowing it to melt for about 2 minutes.

Add Vegan Cheese

If using raw tomatoes, roast them in the oven at 400°F (200°C) for about 15-20 minutes. Chop the scallions finely.

Prepare Roasted Tomatoes and Scallions

Take a large tortilla and spoon the sausage, Just Egg, and cheese mixture onto the center. Top with roasted tomatoes and chopped scallions.

Assemble the Burritos

Fold in the sides of the tortilla and roll it from the bottom up to enclose the filling. Repeat with the remaining tortillas.

Wrap the Burrito

Cut the burritos in half and serve warm. Enjoy your Vegan Einstein Burrito!

Serve

Beyond Meat Vegan Sausage

Just Egg

Vegan Cheese

Roasted Tomatoes

Scallions

Large Tortillas

Olive Oil

Salt

Black Pepper

In a large bowl, combine shredded cabbage, grated carrot, lemon juice, black pepper, and salt. Toss until well mixed. Set aside to let flavors meld.

Make the Slaw

In a bowl, mash the avocados. Add lime juice, minced garlic, salt to taste, and chopped cilantro. Mix until smooth and creamy.

Prepare Guacamole

In a bowl, whisk together flour, cornmeal, salt, and pepper. In another bowl, whisk the egg with buttermilk. Dip each oyster in the wet mixture, then dredge in the dry mixture. Heat oil in a deep skillet over medium heat. Fry oysters in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Fry the Oysters

Warm the corn tortillas in a dry skillet. On each tortilla, add a few fried oysters, a generous scoop of lemon pepper slaw, a dollop of guacamole, sliced radishes, chopped scallions, and drizzle with pepper aioli. Serve immediately.

Assemble Tacos

Oysters

All-purpose flour

Cornmeal

Buttermilk

Black pepper

Oil for frying

Green cabbage, shredded

Carrot, grated

Lemon juice

Avocado, ripe

Lime juice

Garlic, minced

Cilantro, chopped

Radishes, thinly sliced

Scallions, chopped

Pepper aioli

Corn tortillas

In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.

Mash the Black Beans

Add oats, onion, garlic, cumin, smoked paprika, salt, black pepper, olive oil, and water to the mashed beans. Mix until well combined.

Mix Ingredients

Form the mixture into 4 equal-sized patties.

Form Patties

Heat a skillet over medium heat with a little olive oil and cook the patties for about 4-5 minutes on each side until golden brown.

Cook the Patties

In a small bowl, mix together vegan mayonnaise, chopped scallions, lemon juice, garlic powder, and salt to taste.

Mix Aioli Ingredients

In a bowl, mash the avocados with a fork. Stir in lime juice, chopped cilantro, and salt to taste.

Mash Avocados

On the bottom half of each burger bun, spread a generous amount of scallion aioli, place a black bean patty, top with guacamole, pickled jalapeños, and shredded lettuce. Finish with the top half of the bun.

Build the Burger

canned black beans

oats

onion, finely chopped

garlic, minced

ground cumin

smoked paprika

salt

black pepper

olive oil

water

vegan mayonnaise

scallions, finely chopped

lemon juice

garlic powder

ripe avocados

lime juice

cilantro, chopped

pickled jalapeños

shredded lettuce

burger buns

Gather all the ingredients and make fresh watermelon juice by blending watermelon and straining it through a fine sieve.

Prepare the Ingredients

In a shaker, add the Smuggler's Notch vodka, fresh watermelon juice, fresh lime juice, and simple syrup. Add the ice and shake well until chilled.

Mix the Drink

Tear the basil leaves and add them to the shaker. Shake gently to infuse the flavor without breaking the leaves too much.

Add Basil

Strain the mixture into a chilled glass filled with fresh ice. Garnish with a basil leaf or a watermelon wedge if desired.

Strain and Serve

Smuggler's Notch vodka

Fresh watermelon juice

Fresh lime juice

Simple syrup

Fresh basil leaves

In a large brew kettle, heat 5 liters of water to approximately 75°C (167°F). Add the crushed Pale Malt, Munich Malt, and Carapils Malt. Maintain the temperature at 65-70°C (149-158°F) for 60 minutes, stirring occasionally.

After mashing, drain the liquid (wort) from the mash and rinse the grains with an additional 2 liters of hot water. Collect the wort in the kettle.

Lautering

Bring the wort to a boil and add Saaz hops. Boil for 60 minutes, adding Citra hops in the last 15 minutes of the boil. Remove from heat and cool the wort quickly using an immersion chiller.

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

After primary fermentation, add the dry hops to the fermentation vessel. Allow to dry hop for an additional 5-7 days.

Dry Hopping

After dry hopping, prepare a priming solution by dissolving priming sugar in 1 cup of boiling water. Cool and add it to the bottling bucket. Siphon the beer into bottles and cap them. Allow the bottles to carbonate at room temperature for 1-2 weeks.

After carbonation, chill the bottles in the refrigerator. Pour into a glass and enjoy your refreshing dry hopped lager!

Chilling and Serving

Carapils Malt

Saaz Hops

Citra Hops

Yeast (Lager yeast)

Dry Hops (Citra or Mosaic)

Priming Sugar

In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the Pale, Pilsner, and Wheat malts and maintain the temperature at 150°F (65°C) for 60 minutes.

After mashing, sparge the grains and collect the wort. Bring the wort to a boil and add Hallertau and Cascade hops. Boil for 60 minutes, adding more hops as desired.

Cool the wort quickly to 70°F (21°C) using an immersion chiller or an ice bath.

Transfer the cooled wort to a sanitized fermenter. Pitch Lactobacillus and American Ale yeast into the wort. Ferment for 1-2 weeks at room temperature.

After fermentation is complete, add fresh mint leaves, lime juice, and simple syrup to the beer and let it sit for another 3-5 days.

Flavoring

Dissolve priming sugar in a small amount of water, then add it to the beer before bottling. Bottle and allow to carbonate for 1-2 weeks.