SHIDAIZUMI - SOCCER CAT JUNMAI GINJO

mimosa

GREAT HEIGHTS - LAGER-ISH KOLSCH (16OZ CAN)

equal parts pilsner resov - czech-style pilsner

Equal parts mr. nice guy - terpine ipa

TOPO CHICO HARD SELTZER

KARBACH LOVE STREET LIGHT

KARBACH RANCH WATER

NO LABEL EL HEFE (HEFEWEIZEN)

Eureak Heights Buckle Bunny

Eureka Heights MINI BOSS

SPINDLETAP HOP GUSHER IPA

Stella artois

YUENGLING

guinnesse

shiner bock

modelo especial

dos equis

miller lite

michelob ultra

coors light

lonestar

coors banquet

Magners - cider

Place the Shidaizumi Soccer Cat Junmai Ginjo in the refrigerator for at least 2–3 hours before serving. For best flavor balance, chill to around 5–10°C (41–50°F).

Chill the bottle

If you prefer slightly warmer serving (room-warm), remove the bottle from the fridge 15–20 minutes before serving. Junmai Ginjo is typically enjoyed chilled to highlight its aromas and bright acidity.

If serving on the rocks, fill an ice bucket with fresh ice and prepare ice cubes in the glasses (1 cube per glass recommended).

Select appropriate glassware: use chilled wine/sake glasses to capture aromatic notes, or traditional ochoko for a classic presentation.

Place thin cucumber slices and a shiso leaf (or mint) beside each glass or float one cucumber slice in the glass as a subtle aromatic accent.

If using lemon or yuzu, place a thin slice on the rim of the glass or drop a small twist into the carafe. Do not overuse citrus; it should only lightly accent the sake.

If using a carafe (tokkuri), pour the chilled sake from the bottle into the carafe quickly and smoothly to avoid excessive agitation.

For straight chilled service: pour approximately 125 ml per serving (about 6 servings from a 750 ml bottle) into each glass. Hold the bottle with two hands when serving to show care.

For on-the-rocks service: place 1 ice cube in each glass and pour ~100–110 ml of sake per glass to leave space for melting. Expect slight dilution as the ice softens the texture and emphasizes umami.

For the slight dilution method: mix 30 ml filtered water into the carafe or bottle before pouring to open aromas and soften alcohol edge (optional).

Serve lightly salted edamame in a small bowl alongside the sake. The mild saltiness complements the Junmai Ginjo's rice-driven umami and fruity esters.

Encourage guests to inhale the aroma lightly before sipping. Take small sips and let the sake coat the palate to appreciate floral and fruity notes, clean acidity, and subtle rice character.

If you provided cucumber and shiso garnish, alternate sips with small bites of garnish to notice how vegetal and herbal notes interact with the sake.

Shidaizumi Soccer Cat Junmai Ginjo sake (chilled)

Ice (optional, for serving on the rocks)

Filtered water (for diluting, optional)

Thinly sliced cucumber

Fresh shiso leaves (or mint if unavailable)

Lightly salted edamame (shelled)

Thinly sliced lemon or yuzu (optional)

Wine/sake glasses or ochoko (small sake cups)

Ice bucket and tongs

Small carafe or tokkuri (optional)

Place the bottle of sparkling wine in the refrigerator for at least 3 hours before serving. Also chill the orange juice and flute glasses. If you’re short on time, submerge the bottle in an ice bath (ice + water) for 20–30 minutes.

Chill

If desired, run an orange slice around the rim of each flute and optionally dip in superfine sugar for a sugared rim. For quick chilling, fill glasses with ice for 1–2 minutes, then discard ice and dry glasses before pouring.

Prepare glasses

If using fresh oranges, roll each orange on the counter to loosen juice, cut in half, and squeeze until you have about 3 cups of juice (approximately 8–10 medium oranges). Strain pulp and seeds through a fine mesh sieve for a cleaner texture.

Juice oranges (if using fresh)

Pour about 1/2 cup (120 ml) of chilled orange juice into each flute (for 6 servings). Hold the bottle of sparkling wine at an angle and slowly top each flute with sparkling wine to fill, pouring gently down the side to preserve bubbles and prevent overflow. Typical ratio: 1 part sparkling wine to 3 parts orange juice by volume, but many prefer 1:1 to 2:1 (wine:juice) — adjust to taste.

Build the drinks

If using orange liqueur or sweetener, add 1/2 teaspoon to each glass before topping with sparkling wine. For a lighter fizz, top each glass with up to 1/4 cup (60 ml) sparkling water or club soda after pouring the wine.

Optional additions

Garnish each flute with an orange slice or twist and, if desired, drop a fresh raspberry or sliced strawberry into the glass. Serve immediately while effervescent.

Garnish and serve

Pomegranate Mimosa: Replace up to 1/2 cup of orange juice per glass with pomegranate juice for color and tartness. Garnish with pomegranate seeds.

Bellini-style: Use peach puree or nectar instead of orange juice. Stir gently before adding bubbles.

Grand Mimosa: Add 1/2 tsp orange liqueur to each glass for extra depth and aroma.

chilled Champagne or dry sparkling wine (Brut Cava, Prosecco, or similar)

fresh orange juice

orange slices or twists (for garnish)

ice (optional, for chilling glasses)

orange liqueur (Triple Sec, Cointreau) — optional, per glass

simple syrup or honey — optional, per glass

fresh berries (raspberries or strawberries) — optional, for garnish

sparkling water or club soda — optional, to top

Mill the grains if not already crushed. Heat 6 L of strike water to 74 °C (165 °F) to reach a target mash temperature of 64 °C (147 °F) when grain is added (adjust for equipment losses).

Mill and heat

Dough in the milled grains into the strike water, stirring thoroughly to eliminate dry pockets. Hold the mash at 64 °C (147 °F) for 60 minutes for a relatively fermentable profile consistent with a Kolsch-style lager-ish beer.

Perform a mash-out by raising temperature to 76 °C (169 °F) and hold 10 minutes to stop enzymatic activity, then vorlauf (recirculate) until wort runs clear.

Sparge with the additional 8 L of water heated to 76–78 °C (169–172 °F) until you collect approximately 25 L of pre-boil wort in the kettle. Keep flow slow to avoid tannin extraction.

Bring the collected wort to a vigorous boil. Once boiling, add the bittering hops (18 g Hallertauer Mittelfrüh) and start a 60-minute timer.

With 15 minutes left in the boil, add Irish moss or Whirlfloc (1 tsp) if using and add the 10 g Hallertauer Mittelfrüh for late bitterness/aroma. Add yeast nutrient at 5 minutes left.

Turn off heat at the end of the boil. Add the 8 g Saaz or Hallertauer hops directly to the kettle for a 10–20 minute whirlpool steep while the wort cools slightly; this preserves delicate hop aroma.

Rapidly chill the wort to 16–18 °C (60–64 °F) using an immersion chiller, plate chiller, or ice bath. Aim to get to yeast pitching temperature within 30–45 minutes to reduce risk of infection and DMS.

Transfer chilled wort to a sanitized fermenter, leaving heavy trub behind in the kettle. Top up with water if necessary to reach a total volume of 20 L in the fermenter.

Aerate the chilled wort vigorously (shake the fermenter, oxygenate or pure O2) for 60–90 seconds (or 8–10 ppm O2 if using pure oxygen).

Pitch the Kolsch yeast (one pack). Ferment at 16–18 °C (60–64 °F) for primary fermentation. Expect active fermentation to start within 12–36 hours.

After 5–7 days, when gravity has dropped and fermentation activity slows, gradually lower temperature to 10–12 °C (50–54 °F) and hold for 5–7 days for cold conditioning (a partial lagering phase) to clean up esters and produce a crisp lager-like profile.

Once cold conditioning is complete and final gravity is stable (target FG ~1.008–1.012 depending on mash), prepare for packaging. If bottling, dissolve 120 g corn sugar in 250 ml boiling water, cool, and add to sanitized bottling bucket and rack beer onto it for natural carbonation. If canning, carbonate to ~2.4–2.6 volumes CO2 using counterpressure carbonator/filler to preserve aroma and avoid oxidation.

Fill bottles or cans and cap/seal. If naturally carbonating in bottles, condition at 18–20 °C for 10–14 days, then cold condition at 2–4 °C for a week before sampling. For force-carbonated cans/kegs, chill and carbonate to target volumes (2.4–2.6 vol) and allow settling 24–48 hours before packaging.

This recipe is designed to produce a clean, slightly fruity but restrained Kolsch-style beer with lager-like crispness — appropriate for a 'lager-ish Kolsch' named GREAT HEIGHTS. Adjust mash temps (62–63 °C for drier profile or 65 °C for more body) and fermentation temperatures lower for a cleaner profile. Use very fresh, noble-type hops and a clean Kolsch yeast strain for best results.

Filtered brewing water (strike)

Additional water for sparge

Gypsum (calcium sulfate)

Epsom salt (magnesium sulfate)

Calcium chloride

Pilsner malt (Belgian or German pils base)

Vienna malt

Flaked wheat

Light Munich malt (optional, for a bit more body)

Hallertauer Mittelfrüh (bittering)

Hallertauer Mittelfrüh (flavor/late addition)

Saaz or Hallertauer (aroma / whirlpool)

Kolsch ale yeast (Wyeast 2565, White Labs WLP029, or similar)

Dry lager/ale nutrient or yeast nutrient

Irish moss or Whirlfloc (optional, for kettle fining)

Corn sugar (for bottling) — if canning use CO2 counterpressure fill instead

Campden tablet (optional, to sanitize final water)

Heat 16 liters of brewing water to about 74°C to reach a mash temperature of 63°C when grain is added (adjust based on equipment heat loss).

Heat strike water

Add the crushed pilsner, light Munich, and Carapils to the mash tun and stir to avoid dough balls. Aim for a mash temperature of 63°C. Hold for 60 minutes for a fairly fermentable wort with some body.

Mash-in

Raise mash temperature to 75–77°C by adding 2–3 liters of 85–90°C water (or direct heating if your system allows) and rest 10 minutes.

Mash out

Slowly sparge with additional water up to a total pre-boil volume of about 23–24 liters, keeping sparge water temperature around 75°C to avoid extracting tannins.

Sparge

Collect ~23–24 L pre-boil wort and bring to a vigorous boil.

Bring to boil

Boil for 90 minutes total (traditional Czech pils often uses a longer boil). At the start of the boil (90 min remaining) add 30 g Saaz hops (bittering). With 15 minutes remaining add Irish moss/Whirlfloc. With 10 minutes remaining add 40 g Saaz hops (flavor/aroma).

Boil additions

After flameout, cool the wort to ~80°C and steep for 15 minutes with the 10 g Saaz (late aroma) if you want an extra delicate Saaz aroma, then chill rapidly.

Hop stand (optional)

Chill the wort quickly to 10–12°C using a plate chiller or immersion chiller. Transfer to a sanitized fermenter, minimizing oxygen pickup.

Cool wort

Aerate or oxygenate the wort thoroughly to ~8–10 ppm O2 for healthy lager fermentation. Rehydrate or pitch the Czech lager yeast (prepared starter recommended) at 10–12°C.

Aerate and pitch

Hold fermentation at 10–12°C. Active fermentation should begin in 24–72 hours and last about 7–10 days until gravity stabilizes near terminal.

Primary fermentation

After active fermentation subsides, raise temperature to 16–18°C for 48 hours to promote diacetyl cleanup.

Diacetyl rest

Slowly lower temperature by 1–2°C per day down to 0–2°C and lager for 4–6 weeks (longer if desired) to clarify and mellow the beer.

Lagering

If bottling, dissolve 80 g priming sugar in 250 ml boiling water, cool, and gently mix into the beer. If kegging, force carbonate to 2.4–2.8 volumes CO2.

Prepare for packaging

If bottled, condition at 18–22°C for 2 weeks for carbonation, then cold-condition at 2–4°C for another 1–2 weeks before drinking. If kegged, carbonate and rest cold for 1–2 weeks.

Condition

Serve well-chilled (6–8°C) in a tall pilsner glass. Pour gently to produce a tight, creamy head. Enjoy the crisp, noble-hop character and clean lager finish.

Serve

Use soft water with low alkalinity (aim for a Pilsen water profile: low Ca, low Mg, very low carbonate). If municipal water contains chlorine/chloramine, treat with a Campden tablet before brewing. Sanitize all equipment that contacts cooled wort or beer.

Pilsner malt (base)

Light Munich malt

Carapils/Dextrine malt

Saaz hops (bittering, whole or pellet)

Saaz hops (flavor/aroma)

Saaz hops (dry hop/late aroma)

Czech lager yeast (e.g., Wyeast 2124 or Saflager W-34/70)

Water (soft, low mineral; treat to target Pilsen profile)

Lager yeast starter (optional)

Irish moss or Whirlfloc (clarifier)

Priming sugar (if bottling)

Campden tablet (optional, to remove chlorine/chloramine)

Heat 4.5 gallons (adjust for your system's boil-off) of brewing water to 166°F (74°C). Add grain to reach a mash temperature of 152°F (67°C). Hold mash at 152°F for 60 minutes, stirring to fully wet grains and avoid dough balls.

Strike and Mash

Raise temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity (mash-out). This can be done by adding 1–2 quarts of 200°F water or direct heat, depending on system.

Mash-Out

Lauter and sparge with enough 170°F (77°C) water to collect ~6.5–7 gallons of wort into the kettle (target pre-boil volume to allow a vigorous 60-minute boil and reach ~5.25 gallons post-boil).

Bring wort to a strong rolling boil. Once boiling, add 1 oz total of hops allocated to the 60-minute schedule (this recipe is hop-forward but low bittering — if you want 35–45 IBU, add the 1 oz at 60 minutes; for lower IBU, omit or add at 30 minutes). Boil for 60 minutes.

Boil Start

With 10 minutes left in the boil, add Irish moss or Whirlfloc and 1 tsp yeast nutrient (if using). Do not add aroma hops at this point — reserve for whirlpool and dry hop to preserve terpenes.

Late Boil & Fining

At flameout, chill kettle heat to ~180°F (82°C) within 5–10 minutes (or as quickly as possible). Add whirlpool hops: 2 oz Citra + 2 oz Mosaic (equal parts) to the whirlpool. Stir gently to create a whirlpool and hold at 170–180°F for 20–30 minutes to extract oils and terpenes without excessive vegetal matter. If using hop cryo, add last-minute for punchy oil contribution.

End of Boil / Whirlpool

Chill wort quickly to yeast pitching temperature (66–68°F / 19–20°C). Transfer to sanitized fermenter, leaving most trub behind. Top up with pre-boiled, cooled water if necessary to reach 5 gallons.

Chill and Transfer

Aerate wort vigorously (oxygenate to ~8–10 ppm dissolved O2 or aerate by shaking/splashing for 60–90 seconds). Pitch a healthy yeast pitch: one package of US-05 or a rehydrated/liquid starter of London Ale III. Aim for an initial fermentation temperature of 66–68°F (19–20°C).

Pitch Yeast

Ferment at 66–68°F for ~4 days, allowing vigorous active fermentation. After 4 days, check gravity and activity; if active krausen has subsided and gravity is dropping, proceed to dry hopping at the recommended time.

Primary Fermentation

At ~48–72 hours after peak krausen (often day 4–6), add dry hops: 2 oz Citra + 2 oz Mosaic (equal parts). To emphasize terpene character, consider a two-stage dry hop: add half now (2 oz total) and the remainder after 3–4 days for a total of 4 oz combined per variety. Keep fermenter at 66–68°F. Avoid excessive contact time (>7 days) to reduce grassy or vegetal notes.

Dry Hop Schedule

After 3–7 days on dry hops (or once desired aroma is reached), cold crash fermenter to 34–40°F (1–4°C) for 24–48 hours to drop hops and yeast. Rack to bottling bucket or keg, leaving sediment and hop matter behind.

Cold Crash and Clarify

If bottling, dissolve 3.5 oz corn sugar in 8 oz boiling water, cool, and add to bottling bucket. Mix gently with wort to evenly distribute priming sugar without oxygenation. Bottle and cap. If kegging, carbonate to 2.4–2.6 volumes CO2 and serve. Condition bottles at 68°F for 10–14 days then cold condition before serving.

Priming and Packaging

Reach final gravity (expected ~1.010–1.014 depending on attenuation). Chill prior to serving. Serve cold in a tulip or IPA glass to concentrate hop aroma. For best terpene expression, pour gently to preserve head and aroma.

Final Steps

Maris Otter pale malt (2-row or equivalent)

Pilsner malt

CaraPils / Carapils (dextrin malt)

White sugar (for slight attenuation and dry mouthfeel)

HOP A (Example: Citra - fresh)

HOP B (Example: Mosaic - fresh)

HOP A - whirlpool (Citra)

HOP B - whirlpool (Mosaic)

HOP A - dry hop (Citra)

HOP B - dry hop (Mosaic)

Cryo or whole-leaf hop for late addition (optional, equal parts)

Ale yeast (neutral, expressive — e.g., London Ale III or Chico/US-05)

Wyeast / White Labs starter (if using liquid)

Yeast nutrient (optional)

Irish moss or Whirlfloc (for clearer beer)

Brewing water (treated to 150–200 ppm sulfate as CaSO4 to accentuate hop bite)

Campden tablet (optional, to remove chloramine)

Priming sugar (corn sugar) for bottling

If you prefer a salted or spiced rim, rub a lime wedge around the outer rim of a highball or Collins glass and dip the rim into a shallow plate with coarse salt or Tajín. Fill the glass with fresh cubed ice (about 1 cup).

Prepare glass

Pour 0.5 oz fresh lime juice and 0.25 oz simple syrup over the ice. If you like tarter or sweeter drinks, adjust lime juice between 0.25–0.75 oz and simple syrup 0–0.5 oz to taste.

Add citrus and sweetener

Open a 12 oz can of Topo Chico Hard Seltzer (choose your preferred flavor). Slowly pour the seltzer into the glass over the back of a spoon or down the side to preserve carbonation, filling the glass. Pour gently to avoid foaming over.

Top with Topo Chico Hard Seltzer

Give the drink one gentle stir (1–2 rotations) with a bar spoon to incorporate lime and simple syrup without losing too much carbonation. Garnish with a lime wheel or wedge on the rim and, if using, a fresh mint sprig slapped between your palms and laid on top to release aroma.

Garnish and finish

Serve immediately while effervescent. Provide a straw or sip directly from the glass.

Shidaizumi - Soccer Cat Junmai Ginjo

Mimosa

Great Heights - Lager-ish Kolsch (16oz Can)

Equal Parts Pilsner Resov - Czech-style Pilsner

Equal Parts Mr. Nice Guy - Terpine Ipa

Topo Chico Hard Seltzer

Karbach Love Street Light

Karbach Ranch Water

No Label El Hefe (hefeweizen)

Eureak Heights Buckle Bunny

Eureka Heights Mini Boss

Spindletap Hop Gusher Ipa

Stella Artois

Yuengling

Guinnesse

Shiner Bock

Modelo Especial

Dos Equis

Miller Lite

Michelob Ultra

Coors Light

Lonestar

Coors Banquet

Magners - Cider