Tavedo - Vinho da Casa

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 misty golden blonde ale fermented with shiploads of fruit for a crisp finish.

In a large mash tun, combine the Pale Malt, Caramel Malt, and Munich Malt with 3 liters of warm water. Heat to 65°C (149°F) and let it mash for 60 minutes.

Mash the Grains

After mashing, sparge with an additional 3 liters of hot water to rinse the grains and collect the wort.

Sparging

Bring the collected wort to a boil in a large kettle. Once boiling, add the Cascade Hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Saaz Hops for flavor and aroma.

Add Saaz Hops

After the boil, cool the wort quickly to around 20°C (68°F) using a wort chiller or ice bath.

Cool the Wort

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

Add Yeast

Let the beer ferment at around 20°C (68°F) for 1-2 weeks or until fermentation is complete.

Ferment

Chop the dried apricots into small pieces.

Prepare Dried Apricots

Once fermentation is complete, add the chopped dried apricots to the fermentation vessel and allow to sit for an additional week.

Add Apricots to Fermentation

After the apricot infusion, siphon the beer into sanitized bottles, leaving some headspace, and cap them.

Bottle the Beer

Let the bottles carbonate at room temperature for 1-2 weeks.

Carbonate

Pale Malt

Caramel Malt

Munich Malt

Cascade Hops

Saaz Hops

American Ale Yeast

Dried Apricots

Water

Dry Dock Apricot Blonde

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 Dry Dock Apricot Blonde Recipe in just 3h . A misty golden blonde ale fermented with shiploads of fruit for a crisp finish.

Dry Dock Apricot Blonde Recipe

Descriptors

Tasting Notes

Food Pairings

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