ITALIAN WEDDING SOUP

Maine Beer Co. Lunch IPA

Allagash Portland

Allagash Portland, White

Sonoma Banshee California Cabernet Sauvignon

Bottled Wine

KIT Portland

KNOT Stappi KNOT – Red

Hibiscus SWIPE

Bombay PASSIONATE Sapphire

THE Compari Faccia SITUATIONSHIP

Ketel One St. Elder

Bulleit BLOODY

Senda Verde Albari

2019 Chateauneuf Chateau du Mont – Pope

SPARKLING Scorpetta Timido Vino Brut Rost

BOTTLED Sonoma Banshee Colfo Cabernet Sauvignon

KIT N / A HAZY IPA

KNOT KNOT – GRONI RED

BOOZY NO STRINGS ATTACHED

THE SITUATIONSHIP WHITE

COCKTAIL KISS FROM A ROSE

SECOND ROASTED BEETS

Tagliatelle BRAISED BEEF

Pommes IRON

DUCK Sarladaises

In a large bowl combine ground pork, breadcrumbs, milk, grated parmesan, egg, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Mix gently with your hands or a fork until ingredients are just combined — avoid overworking to keep meatballs tender.

Mix the meatball ingredients

Using a tablespoon or small scoop, portion the mixture into about 24 small meatballs (roughly 3/4 inch to 1 inch diameter). Roll gently between your palms to form smooth balls and place on a parchment-lined tray.

Portion and shape

If you prefer a browned exterior, heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown meatballs in batches, turning gently, 1–2 minutes per side until lightly golden (they will finish cooking in the soup). Transfer browned meatballs to a plate. If skipping browning, keep meatballs refrigerated until ready to add to soup.

Optional brown

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon extra-virgin olive oil over medium heat. Add diced onion, carrot, and celery. Sprinkle a pinch of salt and cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes. Add 1 teaspoon minced garlic and cook 30–60 seconds until fragrant.

Sweat aromatics

Pour in 8 cups chicken stock. Add the bay leaf and dried thyme. Increase heat to bring the pot to a gentle boil, then reduce to a simmer. Taste the stock and add 1 teaspoon salt and freshly ground black pepper as needed (remember bacon/cheese or meatballs add salt later).

Add stock and herbs

Let the broth simmer gently for 5 minutes to marry flavors before adding orzo and meatballs. Keep pot partially covered to preserve heat.

Simmer before adding pasta

Carefully add the prepared meatballs to the simmering broth. Then add 3 ounces (about 3/4 cup dry) orzo. Stir gently to prevent sticking. Return to a gentle simmer.

Add meatballs and orzo

Simmer uncovered for about 8–10 minutes, stirring occasionally, until orzo is tender but not mushy and meatballs are cooked through (internal temp of pork meatballs should reach 160°F / 71°C). If you browned meatballs earlier, they will finish cooking in this step.

Cook until orzo and meatballs are done

Stir in the chopped escarole cup by cup. It will wilt quickly into the hot soup (about 2–3 minutes). Taste and adjust seasoning with salt and pepper as needed.

Add escarole

Remove bay leaf. Stir in lemon zest and, if using, 1 teaspoon lemon juice to brighten flavors. Ladle soup into bowls, sprinkle each serving with grated parmesan and a pinch of chili flakes if desired. Serve hot.

Brighten and serve

ground pork

fresh breadcrumbs

whole milk

parmesan cheese, finely grated

large egg

garlic, minced

flat-leaf parsley, finely chopped

dried oregano

kosher salt

black pepper, freshly ground

olive oil (for browning, optional)

chicken stock (low-sodium preferred)

carrot, peeled and diced small

celery stalks, diced small

yellow onion, finely diced

bay leaf

dried thyme

extra-virgin olive oil

salt

black pepper, to taste

orzo pasta (or small pasta like acini di pepe)

escarole (trimmed and roughly chopped)

lemon, zested and optional 1 tsp juice

parmesan cheese, grated (for serving)

chili flakes (optional)

Heat 4.5 gallons of mash water to about 165°F (to hit a mash temperature around 152°F when grains are added).

Heat strike water

Add crushed Pilsner malt, flaked oats, and Carapils to the mash tun. Stir thoroughly to avoid dough balls and ensure even hydration.

Hold the mash at 150–154°F for 60 minutes. Gentle stir or recirculate once halfway through to maintain even temperature and improve conversion.

After 60 minutes, perform an iodine test to confirm starch conversion. If conversion is complete, begin vorlauf (recirculate) until runnings are reasonably clear.

Sparge with enough water to collect approximately 6.5 gallons of wort in the kettle (about 2 gallons additional for boil). Aim for pre-boil volume to account for evaporation and trub loss.

Bring the collected wort to a vigorous boil. Once boiling begins, add 0.75 oz Centennial hops and start a 60-minute timer.

Bring to a boil

At 20 minutes remaining in the boil, add 0.5 oz Chinook hops and the 0.5 tsp salt. Add 1 tsp Irish moss or Whirlfloc if using at 10 minutes remaining.

At 5 minutes remaining, add 0.75 oz Mosaic hops to build late hop flavor and aroma.

At flameout, turn off the heat and add 1.5 oz Citra hops to the kettle. Stir or create a whirlpool for 5–15 minutes to help hop oil extraction and allow hot break material to coagulate to the center.

Allow the wort to settle for 10–20 minutes, then chill quickly to yeast-pitching temperature (65–68°F) using a wort chiller. Aim to get to target within 30–45 minutes to reduce infection risk.

Transfer the chilled wort to a sanitized fermenter, leaving most trub behind. Top up with water if necessary to reach 5 gallons. If using DME to boost gravity, dissolve 0.5 lb DME in a small amount of hot water and add to the kettle before chilling to ensure full dissolution.

Aerate the wort well (shake, oxygenate, or pure oxygen) and pitch the yeast (one pack of US-05 or equivalent). Target fermentation temperature 66–68°F for a clean profile.

Allow primary fermentation to proceed for 4–6 days or until vigorous activity slows. After around day 4–6, when primary fermentation activity has slowed but before complete clearing, add dry hop additions: 1 oz Citra, 1 oz Mosaic, and 0.5 oz Centennial directly to the fermenter (use a sanitized hop bag if desired).

Allow dry hops to sit 3–5 days. Do not leave hops on for too long to avoid vegetal/autolytic character. After dry hopping, cold crash to near 34–40°F for 24–48 hours to help drop out hop particles and yeast.

Sanitize bottles, caps, siphon tubing, and bottling equipment thoroughly with a no-rinse sanitizer.

Prepare priming sugar: dissolve 3.5 oz (approx. 100 g) corn sugar in 12 oz (about 355 ml) boiling water, cool to room temperature, and add to a sanitized bottling bucket.

Rack the beer gently from the fermenter to the bottling bucket on top of the priming solution, mixing gently to ensure even distribution of priming sugar without aerating the beer.

Fill 8 clean 1-pint (16 oz) bottles leaving about 1 inch headspace, cap, and label. If you have more beer, adjust bottle count accordingly — this recipe yields roughly 5 gallons and will fill many more bottles; the provided 8 is for a 1-pint sample bottling.

Allow bottles to carbonate at room temperature (65–72°F) for 10–14 days. Once carbonated, condition bottles for an additional 7–14 days in a cooler place for flavors to mature.

Chill the pint bottle to 40–45°F before serving. Pour gently into a glass, leaving sediment in the bottle. This recipe aims to emulate a bright, hop-forward Lunch IPA profile: moderate bitterness, soft malt backbone, creamy mouthfeel from oats, and intense citrus/tropical hop aromatics.

Estimated original gravity ~1.060, final gravity ~1.012, ABV ~6.2%. Adjust mash efficiency, hop types/quantities, and yeast strain to dial in exact profile to your setup.

Pilsner malt (crushed)

Flaked oats

Carapils/Dextrine malt

Water (mash)

Wort (additional for boil)

Centennial hops (bittering, 60 min)

Chinook hops (flavor, 20 min)

Mosaic hops (late, 5 min)

Citra hops (whirlpool/knockout, 0 min)

Salt (boil/equilibrium)

Irish moss or Whirlfloc (optional, 10 min)

Dry malt extract (if boosting gravity)

US-05 or Wyeast 1056/White Labs 001 yeast (ale)

Citra hops (dry hop)

Mosaic hops (dry hop)

Centennial hops (dry hop)

Priming sugar (corn sugar)

Bottles (1 pint / 16 oz)

Bottle caps

Sanitizer (starsan or equivalent)

Refrigerate the can until it reaches 38–45°F (3–7°C). If you need it cold quickly, wrap the can in a damp paper towel and place it in the freezer for 10–15 minutes. Avoid leaving it in the freezer longer or it may freeze and burst.

Chill the beer

Use a clean pint or tulip glass. Rinse the glass briefly with cold water and pour out the rinse; this helps the beer form a proper head and keeps it from foaming excessively.

Prepare glass

Open the 16 oz can by pulling the tab. Hold the glass at a 45° angle and begin pouring slowly, aiming for the middle of the side of the glass. When the glass is about half full, tilt it upright and continue pouring down the center to develop a 1/2 to 1 inch (1–2 cm) head. Pour gently to avoid excessive foaming.

Open and pour

If desired, slip an orange slice onto the rim or express a thin orange twist over the beer to release citrus oils and drop it in. Allagash White is lightly spiced and can be complemented by a hint of orange.

Garnish (optional)

Serve immediately at 38–45°F (3–7°C). Sip and enjoy the beer's aromatic coriander and orange peel notes along with a soft wheat body.

Serve

Allagash White (16 oz can)

Ice (optional, for chilling can only; not recommended to pour over beer)

Clean pint glass or tulip glass

Garnish - orange slice or twist (optional)

Chill a pilsner or tulip-style glass in the refrigerator for at least 20–30 minutes (or place in an ice bath for 5–10 minutes). Rinse the glass briefly with cold water immediately before pouring — a cold, wet glass helps preserve head retention and aroma.

Chill and rinse

If you prefer a room-temperature pour, skip chilling but still rinse the glass to remove any dust or detergent residue.

Hold the 16 oz can upright on a stable surface. Pull the can tab to open. If using a bottle, remove the cap with an opener. Keep the can steady to avoid splashing.

Tilt the chilled glass to about 45 degrees and pour the Allagash White slowly down the side until the glass is about two-thirds full. Then straighten the glass and pour down the center to create a 1–1.5 inch head of foam. This preserves carbonation and releases the beer’s citrus and coriander aromas.

Two-stage pour

If you prefer more head, pour more vigorously; for less head, pour more slowly and stop before reaching the center pour.

If desired, lightly express an orange slice over the beer (twist it to release oils) and drop it into the glass. Alternatively, sprinkle a tiny pinch (about 1/8–1/4 tsp) of freshly cracked coriander on top for added aroma. These are optional — Allagash White is balanced and flavorful on its own.

Serve immediately. Hold the glass by the stem (if tulip) or base to avoid warming the beer. Sip and note the beer’s crisp wheat character, citrus rind, and gentle spice from coriander. Best enjoyed fresh and cold.

Orange slice

Cracked coriander (for garnish, optional)

Pilsner or tulip glass

Bottle opener or can tab

If the bottle is stored at cellar temperature (55–65°F / 13–18°C), serve as is. If stored warm, chill the bottle in the refrigerator for 30–45 minutes to reach ideal serving temperature (about 60–65°F / 15–18°C). Avoid over-chilling which mutes flavors.

Check and chill

Inspect the bottle for leaks or cork damage. Remove the foil capsule with a foil cutter or knife, wipe the top of the bottle with a clean cloth, then use a waiter’s corkscrew to extract the cork gently, keeping the bottle upright. If the cork crumbles, use a two-pronged cork puller or decant carefully to filter sediment.

Inspect and open

If the wine is young (robust, tannic) or you prefer to aerate, decant into a clean decanter for 15–45 minutes. For older vintages, decant carefully and discard any visible sediment left in the bottle. Decanting helps open aromas and soften tannins.

Decant (optional)

Pour wine into Bordeaux-style red wine glasses by tilting the glass and filling to about one-third full (120–150 ml) to allow swirl space. Pour for one guest at a time or set out glasses already partially filled if serving a group.

Pouring

Place glasses on a stable surface. Offer water and the optional cheese/meat/cracker accompaniments. Advise guests to sniff, swirl, and sip to appreciate the nose, body, and finish of the Banshee Cabernet Sauvignon.

If not finishing the bottle, re-cork tightly (use original cork or inert wine stopper) and refrigerate upright. Consume within 3–5 days for best quality; note that red wine may lose some freshness after the first day.

Storage of leftover wine

Remove cheeses from refrigeration 20–30 minutes before serving so flavors and textures soften. Arrange cheeses, sliced cured meats, and crackers or baguette slices on a board or platter.

Prepare cheese and charcuterie

Place a pitcher of room-temperature water near the tasting area so guests can cleanse their palate between sips or refresh as needed.

Serve with water

Banshee Cabernet Sauvignon (750 ml bottle), chilled to serving temperature

Red wine glasses (Bordeaux-style)

Decanter (optional)

Room-temperature water pitcher

Assorted cheeses (cheddar, aged gouda, blue, or similar)

Cured meats (salami, prosciutto)

Crackers or baguette slices

Heat 4.0 gallons of strike water to 166°F (to target mash temperature ~152°F once grain is added).

Add crushed pale malt, wheat malt, oat flakes and flaked wheat to your mash tun. Stir to avoid dough balls.

Vorlauf until runoff is clear and hold mash at 150–154°F for 60 minutes. Aim for 152°F to achieve a soft, full-bodied malt profile that supports haze and mouthfeel.

After 60 minutes, raise mash to 168°F for a 10-minute mash-out (optional) to improve lautering.

Sparge with enough water to collect ~6.5–7.0 gallons of wort in the kettle (typically ~3–4 gallons sparge water depending on system). Maintain sparge water around 170°F.

Bring wort to a gentle boil. Hazy IPAs are low on bitterness — boil 60 minutes total but add no bittering hops at 60 unless desired for minimal IBUs.

At 15 minutes remaining, add 1 tsp Whirlfloc or Irish moss and 0.5 oz each of Citra and Mosaic hops (use these 15-minute additions to add light flavor without heavy bitterness).

At flameout (end of boil), turn off heat and add 0.5 oz Citra, 0.5 oz Mosaic and 1.0 oz Nelson Sauvin. Cover and rest for 15–20 minutes (hop stand/whirlpool) to extract aromatic oils while keeping IBUs low.

Chill wort quickly to ~68°F using an immersion chiller, plate chiller, or ice bath. Fast chilling helps preserve hop aroma and reduces DMS risk.

Transfer chilled wort to a sanitized fermenter leaving behind as much cold break and trub as practical to reduce grassy bitterness while retaining haze. Top up with water to 5.25 gallons if needed to reach target volume.

Aerate or oxygenate wort well (aim for 8–12 ppm dissolved oxygen for neutral/English strains, or aerate vigorously for ~60 seconds by shaking if using a smaller batch). Add yeast nutrient as per package (1 tsp) and pitch the London Ale III (rehydrated or direct-pitch per manufacturer guidance) at 64–68°F.

Ferment at 64–68°F for primary fermentation. Expect vigorous activity for 48–72 hours then slow down. Ferment until gravity is stable for 2 consecutive days (target FG ~1.012–1.014 depending on attenuation). Typical primary takes 7–10 days.

After active fermentation subsides (about day 4–6 or when gravity is mostly stable), perform a first dry hop addition: add 2.0 oz combined hops (1.0 oz Citra + 1.0 oz Mosaic) directly to the fermenter. Keep temperature at fermentation temp for 3–4 days.

Optionally cold crash to 50–55°F for 24 hours after the first dry hop to encourage hop absorption and trub drop-out, then add second dry hop: 2.0 oz (1.0 oz Citra/Mosaic + 1.0 oz Nelson or equivalent). Leave on hops for another 3–4 days. Total dry hop contact ~7 days.

After dry hopping is complete and final gravity is stable, cold crash to near 35–40°F for 24–48 hours to help settle haze particles you want to remain (haze in a Hazy IPA is desired but excessive floaters can be removed).

If bottling: dissolve 4 oz priming sugar in 8 oz boiling water, cool and add to sanitized bottling bucket. Rack beer onto priming solution and gently mix. Bottle and cap. Condition at 68°F for 10–14 days, then chill and carbonate for best results.

If kegging: transfer beer to a sanitized keg, purge oxygen, and carbonate to 2.4–2.6 vols CO2. Age cold for 24–48 hours before serving to let hop character bloom.

Target profile: hazy, soft mouthfeel from oats/wheat, hop-forward fruitiness (Citra/Mosaic tropical/citrus with Nelson’s white grape/resinous notes), low bitterness (approx 20–35 IBU depending on additions), ABV ~6.5–7.0% depending on efficiency.

Adjust malt bill slightly (more oats for silkiness, more wheat for haze) and hop ratios to personal taste. Minimize filtration to retain haziness. Serve cold but not ice-cold (45–50°F) to showcase aroma and haze.

Pale Malt (2-row)

Wheat Malt

Oat Flakes (old-fashioned)

Flaked Wheat

Dextrose (corn sugar)

Citra hops (pellets)

Mosaic hops (pellets)

Nelson Sauvin hops (pellets)

Hops (dry hop mix: Citra + Mosaic + Nelson), total

Whirlfloc or Irish moss (optional)

Water (brewing / strike / sparge)

London Ale III (Wyeast 1318) or equivalent juicy strain

Yeast nutrient

Dry yeast for bottle conditioning (if bottling)

Priming sugar (if bottling)

Campden tablet (optional for water)

Chill a 9–12 oz rocks glass in the freezer for a few minutes or fill with ice water to cool while you assemble ingredients. Discard the cooling ice water before building the drink.

Into a mixing glass or Boston shaker filled with fresh ice, add 1.5 oz GRONI Bitter, 1 oz freshly squeezed blood orange juice, and 0.5 oz simple syrup.

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Maine Beer Co. Lunch Ipa

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