Macallan 15yrs

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

Dark coffee brown in color with roasted malt grains and flavors of coffee and dark chocolate.

Start by measuring all the main ingredients: water, barley malt, roasted barley, hops, yeast, and corn sugar. Prepare the coffee and dark chocolate by brewing the coffee and chopping the chocolate into small pieces.

Prepare the Ingredients

In a large pot, bring 20 cups of water to a boil. Once boiling, add 5 cups of barley malt and 1 cup of roasted barley. Stir well and let it simmer for about 60 minutes at a temperature of around 150-155°F (65-68°C).

Mashing

After the mashing process, strain the mixture to separate the grains from the liquid (wort). Return the wort to the pot and bring it back to a boil. Once boiling, add 2 cups of hops and boil for another 60 minutes.

Adding Hops

After boiling, remove the pot from heat. Cool the wort down quickly using an immersion chiller or by placing the pot in an ice bath until it reaches about 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a fermentation vessel. Add the 2 tablespoons of yeast and stir gently. Seal the vessel with an airlock and let it ferment for about 1-2 weeks at room temperature.

Fermentation

Once fermentation is complete, brew 1 cup of coffee and let it cool. Add the coffee and chopped dark chocolate to the fermented beer and gently mix. Let it sit for an additional 3-5 days to allow the flavors to meld.

Adding Coffee and Chocolate

Prepare bottles by sanitizing them thoroughly. Add 1 cup of corn sugar to the fermented beer to carbonate it before bottling. Fill the bottles with the stout, leaving some space at the top, and cap them securely. Let the bottles condition for another 1-2 weeks.

Bottling the Stout

Water

Barley Malt

Roasted Barley

Hops

Yeast

Corn Sugar

Coffee

Dark Chocolate

GUINNESS STOUT

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 GUINNESS STOUT Recipe in just 3h . Dark coffee brown in color with roasted malt grains and flavors of coffee and dark chocolate.

Guinness Stout Recipe

Descriptors

Tasting Notes

Food Pairings

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