Cazcabel blanco tequila, lemon, cranberry, apple, cinnamon and proseco served over ice.

Honey Crisp Spritz

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

A balanced and bronzy ale, with medium hop bitterness complemented by moderate maltiness, with aromas and flavors reminiscent of passion fruit.

In a large pot, heat 5 liters of filtered water to approximately 160°F (71°C). Add the pale malt, caramel malt, and crystal malt to the water, stirring to ensure even distribution.

Prepare the Mash

Maintain the temperature of the mash at around 150°F (65°C) for 60 minutes. Stir occasionally to keep the grains suspended.

Mash Rest

After the mash rest, sparge the grains with hot water (around 170°F or 77°C) to collect the wort, transferring it to a fermentation vessel.

Sparging

Bring the collected wort to a boil over medium-high heat.

Boil the Wort

Once boiling, add 2 tbsp of Cascade hops and boil for 60 minutes. 15 minutes before the end of the boil, add 1 tbsp of Citra hops and 1 tbsp of Simcoe hops.

Add Hops

After the boil, cool the wort quickly using an immersion chiller or an ice bath to around 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and sprinkle the packet of American Ale yeast on top.

Pitch the Yeast

Seal the fermentation vessel with an airlock and let it ferment at room temperature for 1-2 weeks, until fermentation is complete.

Ferment

Once fermentation is complete, dissolve 3 tbsp of priming sugar in a small amount of boiled water and allow it to cool.

Prepare for Bottling

Add the cooled priming sugar solution to the fermented beer, then bottle the beer in sanitized bottles, capping them securely.

Bottle the Beer

Allow the bottled beer to condition at room temperature for at least 1 week before chilling and enjoying.

Condition

Pale Malt

Caramel Malt

Crystal Malt

Cascade Hops

Citra Hops

Simcoe Hops

American Ale Yeast

Filtered Water

Priming Sugar

CRUX CAST OUT IPA

A light and crisp, refreshing American lager. Brewed with 100% Rocky Mountain water.

Coors Banquet

Cheddar, Jack, Swiss and parmesan cheeses, cavatappi pasta and toasted bread crumbs topped with jalapeño buttermilk fried chicken.

Fried Chicken Mac & Cheese

Smirnoff Citrus Vodka, raspberry liqueur, lemon, Sprite, sweet & sour and simple syrup.

Lion Lemonade

Pan seared with pecorino Romano, lemon herb beurre blanc, balsamic marinated tomatoes, garlic Parmesan noodles, fresh basil and seasonal vegetables.

Tuscan Romano Chicken

Roasted garlic herb butter, fresh lemon, served with jasmine cilantro rice and seasonal vegetables.

Grilled Atlantic Salmon

Boneless Korean BBQ smoked pork, grilled with gochujang sauce, sautéed kimchi fried rice and a fried egg, sunny side up.

Gochujang BBQ Pork & Kimchi Fried Rice

Make CRUX CAST OUT IPA Recipe in just 3h 30m. A balanced and bronzy ale, with medium hop bitterness complemented by moderate maltiness, with aromas and flavors reminiscent of passion fruit.

Crux Cast Out Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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