Japanese plum rum, shochu, shiso cordial, club

Komorebi Chūhai

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

ABV 4.2% Light lager with a crisp, refreshing taste. It's brewed with barley, hops, and water, and features a light citrus aroma and a refreshing finish.

Heat 24 L of brewing water to 74°C. Dough in crushed Pilsner malt and flaked rice to target mash temperature 66°C. Hold the mash at 66°C for 60 minutes, stirring occasionally to maintain an even temperature and ensure good conversion. Perform a 10-minute mash out at 75°C.

Mash

Sparge with roughly 6 L of 75°C water to collect approximately 27–28 L of wort in the kettle.

Sparge

Bring wort to a vigorous boil. Add hops and adjuncts according to schedule in the Hops and Flavor section. Total boil time: 60 minutes. Dissolve the 250 g dextrose (if using small amount during brew) into a small portion of wort and add during the last 5 minutes if desired to raise fermentability and lower final gravity (alternatively add as late in the boil as possible). Add Irish moss or Whirlfloc with 10–15 minutes left in the boil for clearer beer.

Boil and Adjuncts

At the start of the 60-minute boil: add 18 g Hallertau or Saaz hops (bittering). At 10 minutes remaining: add 10 g Tettnang or Motueka (mild aroma). At flameout (end of boil): add the 5 g Cascade hops to the whirlpool or steep for 10–15 minutes off heat to extract a light citrus aroma without heavy bitterness. Avoid heavy late hop additions—this style is subtle and clean.

Hop additions

Rapidly chill the wort to 10–12°C for a lager yeast pitch (or 18–20°C if using a clean ale strain and short-cutting lagering). Chill as quickly as possible with an immersion or plate chiller to minimize DMS and oxidation.

Chill

Aerate the chilled wort thoroughly (aeration stone for 60–90 seconds or vigorous shaking). Pitch the lager yeast starter at 10–12°C (or ale yeast at 18–20°C).

Pitch yeast

Allow primary fermentation to proceed until vigorous activity subsides (typically 7–10 days for lager yeast at cooler temps, 4–7 days for ale yeast). Aim for an original gravity around 1.038–1.042 and final gravity near 1.008–1.010 for a target ABV ≈ 4.2%.

Primary Fermentation

If using lager yeast: after active fermentation, raise temperature to 16–18°C for 2–3 days to clean up diacetyl (diacetyl rest). Then gradually lower to near 0–2°C and lager for 4–6 weeks for clarity and a crisp finish. If using ale yeast as a speed alternative, ferment to final gravity, cold crash to near 2–4°C and condition for 1–2 weeks.

Diacetyl Rest and Lagering

Dissolve gypsum and calcium chloride into mash or brewing water before mashing to lightly enhance mouthfeel and hop perception. Target a relatively soft water profile typical for light lagers; do not overdo minerals—small additions only.

If you used Irish moss/Whirlfloc in the boil, cold crash the beer for 24–48 hours to drop solids. Rack to a bottling bucket or keg leaving behind trub and yeast. If bottling, dissolve 120 g priming dextrose in 250 mL boiling water, cool, and gently stir into the beer, then bottle and cap. Allow bottles to carbonate at 18–20°C for 10–14 days, then cold condition. If kegging, force carbonate to about 2.4–2.6 volumes CO2 and serve cold.

Clarify and Package

Pilsner malt (crushed)

Flaked rice

Dextrose (corn sugar) — for fermentability adjustment

Hallertau or Saaz hops (bittering)

Tettnang or Motueka hops (aroma/citrus)

Cascade (small whirlpool/cold steep for citrus note) — optional

Clean, neutral lager yeast (e.g., Wyeast 2124 or White Labs WLP830) or a clean ale yeast if no lagering

Water (brewing water; adjusted for low mineral profile)

Gypsum (calcium sulfate) — small adjustment

Calcium chloride — small adjustment

Irish moss or Whirlfloc (clarifying)

Priming sugar (for bottling), dextrose

Michelob Ultra

On Saturday and Sunday we open our doors bright and early to bring you San Diego's Best Irish Breakfast.

San Diego's Best Irish Breakfast

Select Draft Beer

Draft Beer

Paddy's Irish Whiskey, Simple Syrup, Angostura Bitters, Guinness

Old Irish Fashioned

Titos, Tamarind Syrup, Pineapple Juice, Lime Juice

No Shade

High Noon Cans

Make Michelob Ultra Recipe in just 10h . ABV 4.2% Light lager with a crisp, refreshing taste. It's brewed with barley, hops, and water, and features a light citrus aroma and a refreshing finish.

Michelob Ultra Recipe

Descriptors

Tasting Notes

Food Pairings

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