Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Vienna Lager with a lightly sweet toasty aroma and a delicate malt backbone and a balanced, dry, crisp finish.

L2 Vienna Lager

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions. Fermented with a single strain of saison yeast.

S8 Rice Saison

Clean, classic Bohemian style Pilsener made with Saaz hops.

LI Pilsner

Refreshing tart lightly soured golden ale. Soft fruit flavors and aroma from a combination of Huell Melon and Nelson Sauvin hops.

G4 Tart Golden Ale

Fermented in red wine barrels. Complex fruitiness with subtle oak and balanced tannins.

HI Oak Aged Zin Saison

G3 Golden Ale Belgian Pale Ale

A complex web or aromas, with notes of ripe fruit and straw which turn more earthy as the beer ages.

F4 3X Brett Farmhouse Belgian Ale

Buckwheat, Vienna, and Pilsner malt. Round in flavor and mouthfeel with a light toasty sweetness and dry finish.

BDGI Buckwheat Biere de Garde

Ferus Ursa Imperial Milk Stout

Saranac Root Beer

Cigar City Margarita Gose

Rogue Hazelnut Brown Nectar

Toasted and Nutty Orpheus Over And Over And Over

Abita Andygator

Westbrook Vanilla Shake IPA

Victory Liberty Bell Ringer Double IPA

Sweet Water Dank Tank Et Tu Brute?

Sierra Nevada Pale Ale

Monday Night Silkscreen IPA

In a large brew kettle, heat 5 liters of water to 70°C (160°F). Add the Pilsner malt, wheat malt, and flaked wheat. Stir well and maintain the temperature for 60 minutes.

Mashing

After mashing, sparge the grains with hot water (around 75°C or 170°F) to collect the wort. Aim for about 4 liters of wort.

Sparging

Bring the wort to a boil. Once boiling, add the bittering hops and let it boil for 60 minutes. In the last 10 minutes of the boil, add the coriander, chamomile, and Curaçao orange peel.

Boiling

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

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Add the Belgian Wit yeast and seal the vessel with an airlock. Allow it to ferment at room temperature for 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles and cap them.

Bottling

Let the bottles condition at room temperature for 1-2 weeks before chilling and enjoying.

Conditioning

Pilsner Malt

Wheat Malt

Flaked Wheat

Coriander Seeds

Chamomile Flowers

Curaçao Orange Peel

Hops (Bittering)

Yeast (Belgian Wit Yeast)

Water

Priming Sugar

In a large pot, heat 5 liters of water to 65°C (149°F). Add the pale malt and wheat malt, stirring to avoid clumps. Maintain this temperature for 60 minutes.

Mash the Grains

After the mash, sparge the grains with hot water (about 75°C or 167°F) until you collect approximately 8 liters of wort.

Sparge

Bring the wort to a boil. Add the coriander seeds and boil for 15 minutes.

Boil the Wort

Add the hops for dry hopping and boil for an additional 5 minutes.

Add Hops

Cool the wort quickly using an immersion chiller or ice bath until it reaches around 20°C (68°F).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Ferment at 20°C (68°F) for 1-2 weeks.

After fermentation is complete, add the lime zest and salt. Let it sit for 3-5 days to infuse the flavors.

Add Lime Zest and Salt

Bottle the Gose with priming sugar (if carbonation is desired) and allow it to carbonate for another 1-2 weeks.

Chill the bottles and enjoy your homemade W4 Dry-Hopped Gose.

Enjoy!

Pale Malt

Hops (for dry hopping)

Lime Zest

Yeast (Gose yeast recommended)

Salt

In a large brew kettle, heat 3 liters of water to 70°C (158°F). Add the Pilsner malt and wheat malt, stirring to combine. Maintain the temperature for 60 minutes.

After mashing, bring the mixture to a boil. Add the hops and boil for 15 minutes. After 15 minutes, add the hibiscus flowers and sweet orange peel, then boil for an additional 10 minutes.

Remove the kettle from heat and cool the wort quickly to about 20°C (68°F) using an immersion chiller or an ice bath.

Transfer the cooled wort to a sanitized fermentation vessel, add the Belgian wit yeast, and seal with an airlock. Allow it to ferment at around 20°C (68°F) for 1-2 weeks.

Ferment

Once fermentation is complete, siphon the beer into sanitized bottles, leaving a little space at the top. Cap the bottles and let them condition at room temperature for 1-2 weeks.

Bottle and Condition

Chill the bottles and serve your W3 Hibiscus Orange Imperial Wit in a glass. Enjoy the bright citrus flavors and the beautiful pink hue!

Enjoy

Hibiscus Flowers (dried)

Sweet Orange Peel

Hops (Noble variety)

Belgian Wit Yeast

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the pale malt and caramel malt, stirring to ensure there are no clumps. Maintain a temperature of around 150-155°F (65-68°C) for 60 minutes.

After mashing, sparge the grains with hot water (170°F/77°C) until you collect about 6-7 gallons of wort in your brew kettle.

Bring the wort to a boil. Once boiling, add the Citra hops and boil for 60 minutes. Add the Saaz hops in the last 15 minutes of the boil.

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

Transfer the cooled wort to a sanitized fermenter and pitch the Belgian yeast. Seal the fermenter and allow it to ferment at around 68-72°F (20-22°C) for 1-2 weeks.

After fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the beer before bottling. Bottle the beer and cap each bottle.

Let the bottles carbonate at room temperature for 1-2 weeks before chilling and enjoying your TI Tripel Ale.

Carbonation

Caramel Malt

Belgian Yeast

Hops (Citra)

Hops (Saaz)

Heat 4 gallons of water to 165°F (74°C). Add the pale malt and caramel malt to the water, stirring well to prevent clumping. Maintain the temperature at 150°F (65°C) for 60 minutes.

After mashing, sparge the grains with enough water to collect about 4.5 gallons of wort in your brew kettle.

Bring the wort to a boil. Once boiling, add 1 oz of Chinook hops and boil for 60 minutes. Add the remaining 1 oz of Chinook hops and the fresh spruce tips during the last 5 minutes of the boil.

Cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal the fermenter with an airlock and let it ferment for about 1-2 weeks at room temperature.

Once fermentation is complete, siphon the beer into sanitized bottles, adding priming sugar if desired for carbonation. Cap the bottles and let them condition for another 1-2 weeks.

Chill the bottles in the fridge and enjoy your homemade SX Spruce Tip Saison!

Enjoying

Chinook Hops

Fresh Spruce Tips

Yeast (Belgian Saison)

Heat 5 gallons of water to around 165°F (74°C). Add Pilsner, Vienna, Munich, and Crystal malts to the water in a mash tun, stirring well. Maintain a temperature of 152°F (67°C) for 60 minutes.

After mashing, sparge the grains with hot water to collect the wort. Aim for about 6.5 gallons of wort.

Lautering

Boil the wort for 60 minutes, adding Hallertau hops at the start of the boil and Saaz hops with 15 minutes left.

After boiling, cool the wort quickly to around 65°F (18°C) using a wort chiller.

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the lager yeast and seal with an airlock. Ferment at around 50°F (10°C) for 2 weeks.

After fermentation, add priming sugar to the beer before bottling. Bottle the beer and let it carbonate for another 2 weeks at room temperature.

Chill the bottles and enjoy your homemade L2 Vienna Lager!

Vienna Malt

Munich Malt

Crystal Malt (40L)

Hallertau Hops

Saaz Hops

Yeast (Lager Yeast)

Priming Sugar (for bottling)

In a large brew kettle, heat 6 gallons of water to 165°F (74°C). Add the Pilsner malt and flaked rice to the hot water and maintain a temperature of 150°F (65°C) for 60 minutes.

After mashing, sparge the grains with enough water to collect about 6 gallons of wort in the brew kettle.

Bring the wort to a boil. Add the German hops and boil for 60 minutes. After 50 minutes, add any additional hops if desired.

Cool the wort quickly using a wort chiller or an ice bath to around 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the Saison yeast and seal the vessel with an airlock. Ferment at around 70°F (21°C) for 1-2 weeks.

Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and let it carbonate for an additional 1-2 weeks.

Flaked Rice

German Hops (e.g., Hallertau, Tettnanger)

Saison Yeast (e.g., Wyeast 3711)

In a large pot, heat 6 liters of water to around 160°F (71°C). Add 5 cups of Pilsner malt and maintain the temperature for 60 minutes.

After mashing, sparge the grains with hot water to collect the wort, approximately 6 liters.

Bring the wort to a boil and add 1 oz of Saaz hops. Boil for 60 minutes.

After boiling, cool the wort quickly to around 68°F (20°C).

Transfer the cooled wort to a fermentation vessel and pitch the yeast. Allow it to ferment at around 50-55°F (10-13°C) for 2 weeks.

After fermentation, dissolve 3 oz of priming sugar in water and add it to the beer. Bottle the beer and cap it.

Allow the bottled beer to condition at room temperature for 1-2 weeks before chilling and enjoying.

Yeast (Lager Yeast recommended)

In a large brew kettle, heat 5 liters of water to approximately 160°F (71°C). Add the pale malt and wheat malt, stirring well. Maintain the temperature for 60 minutes.

Mash

After mashing, sparge the grains with hot water to collect about 5 liters of wort in the kettle.

Bring the wort to a boil. Once boiling, add Huell Melon hops and boil for 15 minutes. Add Nelson Sauvin hops and boil for an additional 10 minutes.

Boil

Cool the wort down to about 70°F (21°C). Transfer to a fermenter and add Lactobacillus. Let it sit for about 2-3 days to sour before adding yeast. Once souring is complete, pitch the yeast.

Cool and Ferment

After fermentation (about 1-2 weeks), add priming sugar, bottle the beer, and let it condition for another 1-2 weeks.

Condition

After conditioning, chill the bottles and pour into a glass. Enjoy your refreshing G4 Tart Golden Ale!

Huell Melon Hops

Nelson Sauvin Hops

Lactobacillus

Yeast (American Ale)

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the pale malt and caramel malt, stirring to combine. Maintain the temperature at 150°F (65°C) for 60 minutes.

After mashing, sparge the grains with enough water to collect about 6 gallons of wort in the kettle.

Bring the wort to a boil. Add the Cascade hops and boil for 60 minutes. 15 minutes before the end of the boil, add the Saaz hops.

After boiling, cool the wort quickly to around 70°F (21°C) using a wort chiller.

Transfer the cooled wort to the fermentation vessel. Pitch the Belgian Saison yeast. Seal the vessel and ferment at 70-75°F (21-24°C) for 1 to 2 weeks.

Once fermentation is complete, transfer the beer into a clean red wine barrel. Age for 4 to 6 weeks to develop the oak character and complexity.

Aging in Barrel

After aging, transfer the beer into bottles, adding priming sugar if carbonation is desired. Seal and allow to carbonate for 1 to 2 weeks.

Hops (Cascade)

Red Wine Barrel

Heat 3 gallons of water to approximately 165°F (74°C). Add the Pale Malt, Caramel Malt, and Belgian Pilsner Malt. Maintain the temperature at 150°F (65°C) for 60 minutes.

After mashing, sparge with an additional 3 gallons of water to collect around 6 gallons of wort.

Bring the wort to a boil and add the Citra hops. Boil for 60 minutes, adding the Saaz hops in the last 15 minutes.

Cool the wort rapidly to around 70°F (21°C) using a wort chiller.

Transfer the cooled wort to a sanitized fermenter, pitch the Belgian yeast, and seal with an airlock. Allow fermentation to occur for 1-2 weeks at around 68°F (20°C).

Once fermentation is complete, dissolve priming sugar in a small amount of water and add it to the beer. Bottle the beer in sanitized bottles and cap them.

Allow the bottles to condition at room temperature for 1-2 weeks, then refrigerate and enjoy your G3 Golden Ale!

Belgian Pilsner Malt

In a mash tun, heat 5 gallons of water to 162°F (72°C). Add the pale malt, Vienna malt, and caramel malt. Stir well and maintain the temperature at 152°F (67°C) for 60 minutes.

After mashing, drain the wort into a kettle, sparging with additional hot water to collect around 6.5 gallons of wort.

Bring the wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes, adding the Styrian Goldings hops in the last 15 minutes of the boil.

Cool the wort quickly to 70°F (21°C) using a wort chiller. Transfer to a sanitized fermentation vessel and pitch the Belgian yeast. Seal with an airlock and ferment for 1-2 weeks.

Cooling and Fermentation

Once fermentation is complete, add priming sugar to the beer and bottle it. Allow it to carbonate at room temperature for 1-2 weeks.

Store the bottles in a cool, dark place for at least 2-4 weeks to allow the flavors to develop and mature.

Aging

Caramel Malt (40L)

Styrian Goldings Hops

In a large brew kettle, heat 3 gallons of water to approximately 164°F (73°C). Add the buckwheat, Vienna, and Pilsner malts to the water and stir well. Maintain a temperature of 152°F (67°C) for 60 minutes.

After mashing, sparge with 170°F (77°C) water until you collect about 6 gallons of wort in your brew kettle.

Bring the wort to a boil and add hops if desired (about 1 oz of a noble hop variety for a balanced bitterness). Boil for 60 minutes.

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

Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal with an airlock and ferment at around 65-70°F (18-21°C) for 2 weeks.

After fermentation is complete, prime the beer with sugar for carbonation and bottle. Allow bottles to carbonate for an additional 2 weeks at room temperature.

Chill the bottles in the refrigerator before serving. Enjoy your BDGI Buckwheat Biere de Garde!

Buckwheat Malt

In a large brew kettle, heat 6 liters of water to approximately 70°C (158°F). Add the crushed grains (pale malt, roasted barley, chocolate malt, and crystal malt) and maintain the temperature for 60 minutes, stirring occasionally.

After mashing, sparge the grains with hot water until you collect about 6 liters of wort in your brew kettle.

Ws Wit Beer

W4 Dry-hopped Gose

W3 Hibiscus Orange Imperial Wit

Ti Tripel Ale

Sx Spruce Tip Saison

L2 Vienna Lager

S8 Rice Saison

Li Pilsner

G4 Tart Golden Ale

Hi Oak Aged Zin Saison

G3 Golden Ale Belgian Pale Ale

F4 3x Brett Farmhouse Belgian Ale

Bdgi Buckwheat Biere De Garde

Ferus Ursa Imperial Milk Stout

Saranac Root Beer

Cigar City Margarita Gose

Rogue Hazelnut Brown Nectar

Toasted And Nutty Orpheus Over And Over And Over

Abita Andygator

Westbrook Vanilla Shake Ipa

Victory Liberty Bell Ringer Double Ipa

Sweet Water Dank Tank Et Tu Brute?

Sierra Nevada Pale Ale

Monday Night Silkscreen Ipa