Singha

Big Golden Island Sabbath

Big Overboard Island IPA

Anew Riesling

Stone Cabernet

Stone Chardonnay

Cocktails

Mint leaves, lime, sugar, and rum mixed with soda.

Classic Mojito

A refreshing blend of seasonal fruits and spirits.

Tina's Special Cocktail

Bloody Mary

Craft Beer

House Wine

Signature Cocktail

House White Wine

Classic tequila margarita served on the rocks.

Margarita

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Beer

Cocktail

Cosmopolitan

Refreshing cocktail made with rum, mint, lime, and soda.

Mojito

House Red Wine

Wine

In a large pot, add the barley malt and rice to the water. Heat the mixture to around 65°C (149°F) and maintain this temperature for about 60 minutes to allow the starches to convert to sugars.

Mashing

After mashing, strain the liquid (wort) from the grain mixture into another pot. Rinse the grains with hot water to extract more sugars.

Lautering

Bring the wort to a boil and add the hops. Boil for about 60 minutes, stirring occasionally. This process adds bitterness and flavor to the beer.

Boiling

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

Cooling

Transfer the cooled wort into a fermentation vessel, add the yeast, and seal it with an airlock. Allow it to ferment for about 1-2 weeks at room temperature.

Fermentation

Once fermentation is complete, dissolve the sugar in a small amount of water and add it to the beer for carbonation. Bottle the beer and seal tightly.

Bottling

Let the bottles sit in a cool, dark place for at least 2 weeks to carbonate. After this period, your Singha-style beer is ready to enjoy!

Aging

When serving, you can add a slice of lime and a few mint leaves to each glass for added flavor and freshness.

Optional Garnishing

Water

Barley malt

Rice

Hops

Yeast

Sugar

Lime

Mint leaves

Sanitize all brewing equipment, including fermenters, bottles, and any utensils you will use during the brewing process.

Prepare Your Brewing Equipment

In a large brew kettle, heat 5 gallons of water to approximately 160°F (71°C) for mashing.

Heat Water

Once the water is heated, add the Pale Malt, Crystal Malt, and Wheat Malt to the kettle. Stir well and maintain the temperature at around 150-155°F (65-68°C) for about 60 minutes.

Mash the Grains

After mashing, sparge the grains with hot water (approximately 170°F or 77°C) to extract sugars. Collect the wort in a separate kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add the Bittering Hops and continue to boil for 60 minutes.

Boil the Wort

During the last 10 minutes of the boil, add the Aroma Hops.

Add Aroma Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter, add the Honey, and pitch the yeast. Seal the fermenter and allow it to ferment for about 1-2 weeks at room temperature.

Ferment

After fermentation is complete, siphon the beer into sanitized bottles, leaving some headspace. Cap the bottles and let them carbonate at room temperature for another 1-2 weeks.

Bottle the Beer

Pale Malt

Crystal Malt (40L)

Wheat Malt

Bittering Hops (e.g., Magnum)

Aroma Hops (e.g., Saaz)

Honey

Yeast (e.g., American Ale Yeast)

In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the Pale Malt, Crystal Malt, and Munich Malt to the kettle. Maintain the temperature at around 150°F (65°C) for 60 minutes to allow the sugars to extract.

Mashing the Grains

After mashing, sparge the grains with an additional 2 gallons of water at 170°F (77°C) to rinse the sugars. Collect the wort in the kettle.

Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, adding Centennial hops at the 30-minute mark and Amarillo hops at the 5-minute mark.

Boiling the Wort

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the American Ale Yeast and seal the vessel with an airlock. Allow it to ferment at room temperature for 1-2 weeks, or until fermentation activity has ceased.

Once fermentation is complete, dissolve the priming sugar in 2 cups of boiling water. Mix this solution into the beer before bottling. Bottle the beer and cap each bottle.

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

Carbonation

After carbonation, chill the bottles in the fridge for a few hours before serving. Enjoy your Big Overboard Island IPA!

Chilling and Serving

Crystal Malt

Munich Malt

Cascade Hops

Centennial Hops

Amarillo Hops

American Ale Yeast

Priming Sugar

Begin by carefully harvesting the Riesling grapes. Ensure that they are ripe and free from any rot or disease.

Harvesting the Grapes

Once harvested, crush the grapes to release their juice. This can be done using a grape crusher or by hand in small batches.

Crushing the Grapes

After crushing, transfer the grape mash to a wine press. Press the mash to extract the juice, which will be collected in a clean fermentation vessel.

Pressing the Juice

Dilute the grape juice with the specified amount of water. Then, add the yeast to the mixture to initiate fermentation.

Adding Water and Yeast

Allow the mixture to ferment in a controlled environment for about 2-3 weeks. Monitor the temperature and sugar levels regularly.

After fermentation, add sulfur dioxide to stabilize the wine and prevent spoilage.

Adding Sulfur Dioxide

Once fermentation is complete, taste the wine, and if desired, add sugar to achieve the preferred sweetness level.

Sweetening the Wine

Transfer the finished wine into clean bottles, sealing them tightly. Store the bottles in a cool, dark place for aging.

Bottling the Wine

Riesling Grapes

Sulfur Dioxide

Select and harvest ripe Cabernet Sauvignon grapes. Ensure that the grapes are free of mold and rot.

Harvesting Grapes

Once harvested, destem the grapes and crush them to release the juice. Use a wine press or manually crush the grapes in a clean container.

Crushing and Destemming

Transfer the crushed grapes into a fermentation vessel. Add 100 liters of water to the mixture to dilute the must.

Fermentation Setup

Sprinkle the wine yeast and add sugar to the must. Stir gently to ensure even distribution of yeast and sugar.

Adding Yeast and Sugar

Cover the fermentation vessel with a cloth and allow it to ferment for 7-14 days at a controlled temperature of around 20-25°C (68-77°F). Stir daily.

Primary Fermentation

After primary fermentation, add tannin powder and sulfites to stabilize the wine. Stir the mixture gently.

Adding Tannins and Sulfites

After fermentation is complete, siphon the wine from the sediment into a clean secondary fermentation vessel. This process is called racking.

Racking

Allow the wine to age in the secondary vessel for 6-12 months. Store in a cool, dark place.

Once aging is complete, carefully bottle the wine in sterilized bottles. Seal the bottles with corks.

Let the wine rest for a few weeks before tasting. Serve chilled or at room temperature.

Enjoying

Cabernet Sauvignon Grapes

Yeast (Wine Yeast)

Tannin Powder

Sulfites

Begin by harvesting ripe Chardonnay grapes from the vineyard. Ensure they are free of any damage and spoilage.

Crush the harvested grapes in a clean container to release the juice. Make sure to remove stems and leaves.

Add the sulfites to the crushed grapes to prevent oxidation and spoilage. Stir well to incorporate.

Add Sulfites

Add the yeast to the grape juice and stir. Cover the container with a clean cloth and let it ferment for about 7-10 days, checking daily for bubbles.

After primary fermentation, add malolactic bacteria to the wine to soften the acidity. Allow this to ferment for another 2 weeks.

Malolactic Fermentation

After malolactic fermentation, add the oak chips to the wine for flavor. Let it sit for an additional 2-4 weeks.

Adding Oak Chips

Once the aging process is complete, carefully siphon the wine off the sediment into a clean container. This is called racking.

Racking the Wine

Bottle the wine into clean, sterilized bottles. Ensure that the bottles are sealed properly to prevent oxidation.

Let the bottled Chardonnay age in a cool, dark place for at least 6 months before tasting.

Chardonnay grapes

Malolactic bacteria

Oak chips

Prepare the Mint

Cut the lime into wedges and add them to the glass along with the granulated sugar.

Add Lime and Sugar

Using a muddler or the back of a spoon, gently press down on the mint leaves and lime to release the juices and oils.

Muddle the Ingredients

Pour the white rum into the glass and fill it with ice cubes.

Add Rum and Ice

Add club soda to the glass, stirring gently to combine.

Top with Club Soda

Garnish with additional mint leaves if desired and serve immediately.

Garnish and Serve

In a blender, combine the pineapple chunks, coconut cream, white rum, and ice cubes.

Blend the Ingredients

Blend on high speed until the mixture is smooth and creamy.

Blend Until Smooth

Serve in Glass

Garnish with a pineapple slice and a maraschino cherry on top.

Garnish

Serve with a straw and enjoy your tropical drink!

Enjoy

Rub the rim of a chilled glass with a lime wedge and dip it into salt to coat the rim.

Prepare the Glass

In a cocktail shaker, combine tequila, triple sec, and fresh lime juice.

Mix the Ingredients

Fill the shaker with ice cubes and shake well until chilled.

Add Ice and Shake

Strain the mixture into the prepared glass filled with fresh ice.

Strain into Glass

Garnish with a lime wedge and serve immediately.

Fresh mint leaves

Granulated sugar

White rum

Club soda

Ice cubes

Pineapple chunks

Coconut cream

Pineapple slice (for garnish)

Maraschino cherry (for garnish)

Tequila

Triple sec

Fresh lime juice

Salt (for rimming glass)

Lime wedge (for garnish)

In a sturdy glass, add the fresh mint leaves and sugar.

Prepare the Mint and Lime

Using a muddler or the back of a spoon, gently muddle the mint leaves and sugar together to release the mint oils. Do not shred the leaves too much.

Cut the lime in half and squeeze the juice of one half into the glass. Reserve the other half for garnish. Add the lime halves to the glass as well.

Add Lime Juice

Pour in the white rum and mix gently to combine the ingredients.