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

Crisp, pale-gold lager made with choice malts and aromatic hops.

Begin by heating 5 gallons of filtered water in your brew kettle to around 165°F (74°C). Add the 6 cups of pale malt and 1 cup of caramel malt into the kettle.

Mashing

Stir the grains into the water, keeping the temperature between 150°F (65°C) and 155°F (68°C) for 60 minutes. This allows the sugars to dissolve into the water.

Steeping

After the 60 minutes, remove the grains from the kettle and rinse them with hot water (170°F or 77°C) until you collect about 6 gallons of wort.

Sparging

Bring the wort to a rolling boil. Once boiling, add the 1 oz of Cascade hops and boil for 60 minutes. Add the 0.5 oz of Saaz hops in the last 15 minutes of the boil.

Boiling

After the boil, 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 sanitized fermenter and pitch the lager yeast. Seal the fermenter with an airlock and allow it to ferment at around 50°F (10°C) for 2 weeks.

Fermentation

After fermentation is complete, prepare a priming solution by dissolving 3 oz of corn sugar in 2 cups of boiling water. Cool and add to the bottling bucket.

Bottling

Transfer the beer from the fermenter to the bottling bucket, mix gently to avoid oxidation, and bottle the beer into sanitized bottles. Cap the bottles and let them carbonate at room temperature for another 2 weeks.

Final Bottling

After carbonation, chill the bottles and enjoy your homemade Kona Longboard Lager!

Enjoy

Pale Malt

Caramel Malt

Cascade Hops

Saaz Hops

Lager Yeast

Filtered Water

Corn Sugar

KONA LONGBOARD LAGER

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

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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 KONA LONGBOARD LAGER Recipe in just 4h . Crisp, pale-gold lager made with choice malts and aromatic hops.

Kona Longboard Lager Recipe

Descriptors

Tasting Notes

Food Pairings

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