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

Medium-bodied, with Mosaic and Simcoe hops.

Begin by heating 5 liters of water to about 70°C (158°F). Add the pale malt and caramel malt to the water, stirring well to avoid clumps. Maintain the temperature for 60 minutes.

Malt Mash

After mashing, strain the mixture to separate the liquid (wort) from the grains. Bring the wort to a boil and once boiling, add 0.5 cups of Mosaic hops. Boil for 15 minutes.

Boil the Wort

After 15 minutes, add 0.5 cups of Simcoe hops and continue boiling for another 15 minutes.

Add Simcoe Hops

Once the boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F).

Cool the Wort

Transfer the cooled wort to a fermentation vessel. Sprinkle the ale yeast over the top and seal the container with an airlock.

Pitch Yeast

Allow the beer to ferment in a dark, cool place for 1-2 weeks, or until fermentation activity has ceased.

Fermentation

Once fermentation is complete, dissolve 0.5 cups of priming sugar in a small amount of water, then add this solution to the fermentation vessel.

Prepare for Bottling

Fill sanitized bottles with the beer, leaving about 1 inch of headspace. Cap the bottles securely.

Bottle the Beer

Store the bottles at room temperature for 1-2 weeks to allow carbonation to develop.

Condition the Beer

Once carbonated, chill the beer in the fridge and enjoy your homemade VON EBERT VOLATILE SUBSTANCE IPA!

Chill and Serve

Pale Malt

Caramel Malt

Mosaic Hops

Simcoe Hops

Ale Yeast

Water

Priming Sugar

VON EBERT VOLATILE SUBSTANCE 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 VON EBERT VOLATILE SUBSTANCE IPA Recipe in just 3h . Medium-bodied, with Mosaic and Simcoe hops.

Von Ebert Volatile Substance Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like