1-Topping Pizza

Pilsner Drafts

Fertile Ground

Beer Buckets

Peach O-Ring

Ghost in the Machine

Blue Moon Belgian White

Freshly Baked Cookie

Mixed Greens, Salami, Roasted Chickpeas, Grape Tomatoes, Red Onion, Kalamata Olives, Feta, Lemon Herb Vinaigrette

Italian Chopped

Romaine, Rustic Croutons, Parmesan. Adds: Grilled Chicken $3

Caesar

Mixed Greens, Watermelon, Feta, Fresh Mint, Grape Tomatoes, Balsamic

Watermelon Salad

Marinara, Mozzarella, Italian Sausage, Pepperoni, Applewood Bacon, Fresh Basil

Three Little Pigs

Soft Tortilla Filled with Cheese, Grilled Onions and Peppers

Quesadilla

Cured Meats, Cheeses, Sun Dried Tomatoes, Olives, Toasted Crostini

Antipasto

Spinach Artichoke Dip

Marinara, Fresh Mozzarella, Roasted Tomatoes, Soft Boiled Eggs, Spicy Chili Crunch Drizzle, Cilantro, Lemon Balsamic Glaze, Fresh Basil

Margherita

Pretzel Bites

Tahini-Chickpea Puree, Olive Oil, Toasted Crostini

Hummus Cajun

House Wine

Beer Pints

Our Take on A Southern Delicacy of Fried Green Tomatoes with Remoulade, Citrus Aioli and Cotija Cheese Crumbles

Fried Green Tomatoes

Our House Made Chips Served with Rosemary Blue Cheese Cream and Karma Blue Cheese Crumbles and Drizzled with Hot Honey

Bleu Cheese Chips

Our House Made Chips Served with Queso, Pico and Sour Cream

Highball Nachos

Wings

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Create a well in the center, then pour in the yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms. Turn it out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Let the Dough Rise

Preheat Oven

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a circle approximately 12 inches in diameter.

Roll Out the Dough

Transfer the rolled-out dough onto a pizza stone or baking sheet. Spread the pizza sauce evenly over the dough, then sprinkle shredded mozzarella cheese on top.

Add Sauce and Cheese

Sprinkle your choice of topping evenly over the cheese.

Add Topping

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Bake the Pizza

Once baked, remove the pizza from the oven. Let it cool for a few minutes, then slice into 8 pieces and serve.

Slice and Serve

All-purpose flour

Active dry yeast

Warm water

Olive oil

Salt

Sugar

Pizza sauce

Mozzarella cheese, shredded

Topping of choice (e.g., pepperoni, mushrooms, bell peppers)

In a large brew kettle, heat 10 cups of water to around 160°F (71°C). Add 5 cups of Pilsner malt to the heated water, stirring well. Maintain this temperature for about 60 minutes to allow the sugars to extract.

Mashing

After mashing, strain the liquid (wort) from the grains into another kettle. Rinse the grains with hot water to extract any remaining sugars.

Lautering

Bring the wort to a boil and add 1 oz of Saaz hops. Boil for 60 minutes, adding more hops as desired at the last 15 minutes for additional aroma.

Boiling

After 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 fermentation vessel and add 1 packet of lager yeast. Seal the vessel and let it ferment in a cool place (around 50-55°F or 10-13°C) for 2-3 weeks.

Fermentation

Once fermentation is complete, dissolve 3 oz of corn sugar in 2 cups of boiling water. Add this solution to your bottling bucket, then siphon the beer from the fermentation vessel into the bottling bucket, mixing gently.

Priming and Bottling

Fill sanitized bottles with the beer, leaving some space at the top. Cap the bottles and store them in a cool, dark place for about 1-2 weeks to carbonate.

Bottling

After carbonation, chill the bottles in the refrigerator. Pour the pilsner into a glass, leaving the sediment in the bottle, and enjoy your homemade Pilsner Draft!

Serving

Pilsner malt

Saaz hops

Water

Yeast (lager strain)

Corn sugar (for priming)

Carbon dioxide (for carbonation)

In a small saucepan, combine equal parts sugar and water (1 cup each). Heat over medium heat until the sugar has completely dissolved. Allow to cool before use.

Prepare the Simple Syrup

In a large pitcher, add the fresh mint leaves. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils, being careful not to tear them apart.

Muddle the Mint

Pour in the lemon juice, lime juice, and simple syrup into the pitcher with the muddled mint. Stir gently to combine.

Combine Ingredients

Slowly pour in the four 16 oz bottles of domestic lager beer into the pitcher. Stir gently to combine all ingredients without causing too much foam.

Add Beer

Fill four glasses with ice. Pour the beer mixture evenly into each glass.

Prepare Glasses

Garnish each glass with a lemon wedge and a lime wedge for added freshness and presentation.

Garnish

Domestic Lager Beer

Lemon Juice

Lime Juice

Simple Syrup

Fresh Mint Leaves

Lemon Wedge

Lime Wedge

Collect all necessary ingredients: 6 bottles of your chosen beer, 4 cups of ice, and optional extras like lemon wedges, salt, and snacks.

Gather Your Supplies

Take a large bucket or cooler that can accommodate the beer bottles and ice.

Prepare the Beer Bucket

Fill the bottom of the bucket or cooler with 4 cups of ice to keep the beer chilled.

Add Ice

Place the 6 bottles of beer upright into the ice, ensuring they are surrounded by ice to maintain their temperature.

Insert Beer

If desired, add lemon wedges and sprinkle a bit of salt over the top of the beer for added flavor. You can also include snacks like chips or nuts around the beer for a complete experience.

Add Optional Extras

Gather your friends, serve the chilled beer, and enjoy the snacks. Make sure to keep the bucket filled with ice to maintain the coldness of the beer.

Serve and Enjoy

Beer

Lemon Wedges

Snacks (Chips, Nuts, etc.)

Wash and slice the fresh peaches into thin wedges. Remove the pits and set aside.

Prepare the Peaches

In a medium saucepan, combine the sliced peaches, sugar, lemon juice, vanilla extract, and water. Stir well to combine.

Make the Peach Crown Mixture

Heat the saucepan over medium heat until the mixture starts to boil. Reduce the heat and let it simmer for about 10 minutes, stirring occasionally until the peaches are soft.

Cook the Mixture

Remove the saucepan from heat and allow the peach mixture to cool down to room temperature.

Cool the Mixture

Juice the fresh lemons until you have about 1 cup of lemon juice. Strain the juice to remove seeds and pulp.

Juicing the Lemons

In a large pitcher, combine the lemon juice, sugar, and water. Stir until the sugar is fully dissolved.

Mix the Lemonade

Add fresh mint leaves to the lemonade for extra flavor. Adjust the quantity to your liking.

Add Mint

Refrigerate the lemonade for at least 30 minutes before serving. Serve the peach crown mixture in glasses and top with chilled lemonade.

Chill and Serve

Fresh Peaches

Vanilla Extract

Fresh Lemons

Mint Leaves

In a large mash tun, combine the Pale Malt, Caramel Malt, and Munich Malt with 3 gallons of hot water (around 165°F). Stir well and let it sit for 60 minutes at a temperature of 152°F.

Mash the Grains

After mashing, sparge the grains with an additional 3 gallons of hot water (around 170°F) to collect the wort in your brew kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add the Citra Hops and Mosaic Hops. Boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Simcoe Hops and Amarillo Hops to impart additional flavor and aroma.

Add Flavor Hops

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

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale Yeast. Seal the vessel with an airlock.

Pitch the Yeast

Let the beer ferment at a temperature between 65-72°F for about 2 weeks or until fermentation is complete.

Dissolve the Corn Sugar in 2 cups of boiling water, then cool it down to room temperature.

Prepare Priming Sugar

Once fermentation is complete, siphon the beer into bottles, leaving about an inch of headspace. Add the priming sugar solution to each bottle.

Bottle the Beer

Cap the bottles and let them condition at room temperature for 1-2 weeks before refrigerating.

Cap and Condition

Pale Malt

Caramel Malt

Munich Malt

Citra Hops

Mosaic Hops

Simcoe Hops

Amarillo Hops

American Ale Yeast

Filtered Water

Corn Sugar

In a large mash tun, combine the Pilsner Malt, Wheat Malt, and Flaked Corn with 6 liters of filtered water. Heat the mixture to 152°F (67°C) and maintain this temperature for 60 minutes.

After mashing, sparge the grains with an additional 3 liters of hot water to extract the sugars. Collect the wort in a kettle.

Bring the collected wort to a boil and add the Hallertau hops. Boil for 60 minutes.

With 15 minutes remaining in the boil, add the coriander seeds and orange peel to the kettle.

Add Spices

Add the Saaz hops in the last 5 minutes of the boil to enhance aroma.

Add Saaz Hops

Transfer the cooled wort into a sanitized fermentation vessel and pitch the Witbier yeast.

Seal the fermentation vessel with an airlock and let it ferment for about 1-2 weeks at around 65-70°F (18-21°C).

After fermentation is complete, siphon the beer into sanitized bottles, leaving about 1 inch of headspace.

Add priming sugar to the bottles for carbonation, cap them, and store them in a dark place for another 1-2 weeks.

Carbonation

Pilsner Malt

Wheat Malt

Flaked Corn

Hallertau Hops

Saaz Hops

Witbier Yeast

Coriander Seeds

Orange Peel

Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly.

Preheat the Oven

Line a baking sheet with parchment paper. This prevents the cookies from sticking.

Prepare Baking Sheet

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

Mix Dry Ingredients

In another bowl, beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.

Cream Butter and Sugars

Add the eggs and vanilla extract to the butter-sugar mixture and continue to beat until fully integrated.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Combine Mixtures

Gently fold in the chocolate chips and chopped nuts (if using) into the cookie dough.

1-topping Pizza