chicken liver pâté, foie gatzatua, pickled vegetable, fruit compote

Pâté + Foie

Apricot Blonde Ale

Ellie’s American Brown Ale

Raspberry Provincial - Fruited Sour

Nitro Milk Stout

Colorado Pale Ale

Phanny Pack - New England Style IPA

Juicy Banger - India Pale Ale

Stumptown Cold Brew + Tonic

volcan de mi tierra reposado, chinola passionfruit, ancho reyes verde, vanilla, bubbles

Dapples Of Light

Siren - Saison

smith & cross, del maguey vida, pierre ferrand dry curaçao, peach, lemon, cinnamon, fire

B i g   F e e l i n g s

woody creek ajax barrel, dry aged ribeye fat, maple, black walnut, oak

Beast Of Bourbon

Cityscapes Mexican Lager

red breast 12 year, aperol, strawberry, egg white, toasted oats

Anti-Hero

ilegal joven, avua amburana cachaça, saler’s aperitivo, solerno, grapefruit

Teenage Dream

Apricot Haze Dry Cider

Gruvi N/A Juicy India Pale Ale

roku gin, charred lemon cordial, dolin blanc, tonic, anise

Euphoria

Ajax Pilsner

seedlip garden, charred citrus cordial, mint

Garden Gimlet

chopin vodka, atost bloom, chareau, watermelon

Hot To Go!

St. Agrestis Phony Negroni

herradura blanco, mezcal union, nixta licor de elote, lo-fi dry vermouth, olive, basil

Doomed By The Narrative

In a skillet, melt half the butter over medium heat. Add the onion and garlic, sauté until softened. Add the chicken livers and cook until browned but still slightly pink inside, about 5-7 minutes.

Cook Chicken Livers

Remove from heat, add thyme, cognac, salt, and pepper. Let cool slightly, then transfer to a food processor. Add the remaining butter and heavy cream. Blend until smooth.

Blend Pâté Ingredients

Transfer the mixture to a terrine or a loaf pan, smooth the top, and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.

Chill Pâté

Slice the foie gras into pieces, season with salt, white pepper, and cognac. Let it sit for 30 minutes to marinate.

Prepare Foie Gras

In a hot skillet, sear the foie gras pieces for about 30 seconds on each side until golden brown. Remove and set aside.

Sear Foie Gras

In a saucepan, combine vinegar, sugar, and salt. Bring to a boil, then remove from heat.

Make Pickling Brine

Pack the carrots and cucumbers into a jar, pour the hot brine over them, and let them cool. Refrigerate for at least 2 hours.

Pickle Vegetables

In a saucepan, combine diced apples, sugar, lemon juice, and cinnamon. Cook over medium heat until apples are soft and syrupy, about 15 minutes.

Cook Fruit

Remove from heat and let cool before serving.

Cool Compote

chicken livers

butter

onion, finely chopped

garlic, minced

fresh thyme

cognac

heavy cream

salt

freshly ground black pepper

foie gras

white pepper

carrots, julienned

cucumbers, sliced

white vinegar

sugar

apples, peeled and diced

lemon juice

cinnamon

Heat 3 gallons of water to 165°F (74°C). Add the pale malt, crystal malt, and flaked wheat to the mash tun.

Mashing

Allow the mash to rest at 150°F (65°C) for 60 minutes.

Mash Rest

Sparge with enough water to collect 6 gallons of wort in the kettle.

Sparging

Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes.

Boiling

Add the Saaz hops in the last 15 minutes of the boil.

Late Hops

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

Cooling

Transfer the wort to a fermenter and add the American ale yeast. Ferment for 1-2 weeks.

Fermentation

After 1 week of fermentation, add the apricot puree to the fermenter and gently mix.

Adding Apricot

Once fermentation is complete, bottle the beer with appropriate priming sugar.

Bottling

Allow the bottles to condition for at least 1-2 weeks before enjoying.

Conditioning

Pale Malt

Crystal Malt (40L)

Flaked Wheat

Hops (Cascade)

Hops (Saaz)

Apricot Puree

Yeast (American Ale Yeast)

Water

Heat 5 gallons of water to 165°F (74°C) and add the crushed grains. Maintain the temperature at 152°F (67°C) for 60 minutes.

After mashing, sparge the grains with enough water to collect around 6.5 gallons of wort.

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

Cool the wort quickly to 70°F (21°C) and transfer to a fermentation vessel. Pitch the yeast and seal with an airlock.

Cooling and Fermentation

After fermentation (about 1-2 weeks), dissolve priming sugar in a small amount of water, mix with the beer, and bottle.

Allow bottles to condition for about 2 weeks at room temperature before refrigerating and enjoying.

Caramel Malt

Hops (Fuggle)

Priming Sugar

In a large brew kettle, heat 3000 ml of water to 65°C (149°F). Add the pale malt, wheat malt, and pilsner malt. Maintain the temperature for 60 minutes to allow the grains to convert starches into sugars.

Mash the Grains

After mashing, sparge the grains with hot water to collect the wort. Bring the wort to a boil and add the Saaz hops. Boil for 60 minutes.

Sparge and Boil

After boiling, cool the wort to 20°C (68°F) and add lactic acid to achieve desired sourness.

Add Lactic Acid

Transfer the wort to a fermentation vessel and sprinkle the Lactobacillus yeast. Allow it to ferment for 5-7 days at room temperature.

After the primary fermentation, add the raspberry puree and mix well. Then, pitch the American Ale yeast.

Add Raspberry Puree

Let the mixture ferment for another 2 weeks. Monitor the fermentation process.

Secondary Fermentation

After fermentation is complete, add priming sugar and bottle the beer. Let it carbonate for 1-2 weeks.

Chill the bottles and enjoy your homemade Raspberry Provincial - Fruited Sour!

Enjoy

Wheat Malt

Pilsner Malt

Raspberry Puree

Lactic Acid

Yeast (Lactobacillus)

Yeast (American Ale)

In a large brew kettle, heat 5 gallons of water to approximately 165°F (74°C). Add the pale malt, crystal malt, and roasted barley. Stir well and maintain the mash temperature at around 150°F (65°C) for 60 minutes.

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

Bring the wort to a boil and add the bittering hops. Boil for 60 minutes, adding the aroma hops 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. Add lactose and pitch the yeast. Seal and let it ferment at room temperature for 1-2 weeks.

After fermentation, transfer the beer to a keg and infuse with nitrogen. Set to a serving pressure of around 30 PSI.

Nitrogenation

Serve cold in a glass, enjoying the creamy head produced by the nitrogen infusion.

Serving

Crystal Malt

Roasted Barley

Hops (Bittering)

Hops (Aroma)

Lactose (Milk Sugar)

Yeast (Stout Yeast)

Nitrogen Gas

Heat 10 liters of water to 165°F (74°C). Add the Pale Malt and Crystal Malt, and mash at 152°F (67°C) for 60 minutes.

After mashing, sparge the grains with enough water to collect 6.5 liters of wort.

Bring the wort to a boil. Add Cascade Hops and boil for 60 minutes. Add Centennial Hops in the last 15 minutes of the boil.

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

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

Once fermentation is complete, dissolve priming sugar in 2 cups of boiling water and add to the beer. Bottle the beer and cap.

Let the bottles condition at room temperature for 1-2 weeks before refrigerating.

Chill the bottles and enjoy your homemade Colorado Pale Ale!

Cascade Hops

Centennial Hops

Heat 5 gallons of water to about 165°F (74°C). Add the pale malt and caramel malt to the water and maintain a temperature of 150°F (65°C) for 60 minutes.

After mashing, sparge the grains by rinsing with hot water to collect 6.5 gallons of wort.

Bring the wort to a boil and add the 2 oz of Citra hops. Boil for 60 minutes, adding the Mosaic hops at the 15-minute mark and the Amarillo hops at the 5-minute mark.

After boiling, 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 with an airlock and ferment for about 2 weeks at 68-72°F (20-22°C).

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

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

Hops (Citra)

Hops (Mosaic)

Hops (Amarillo)

Heat 6 liters of water to approximately 165°F (73°C) and add the Pale, Crystal, and Caramel malts. Stir to combine and maintain the temperature at around 150°F (65°C) for 60 minutes.

After 60 minutes, sparge the grains with hot water until you reach a total of about 6.5 liters of wort.

Bring the wort to a boil. Add the Citra hops at the beginning of the boil and the Simcoe hops with 15 minutes left in the boil. Boil for a total of 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 fermentation vessel and pitch the yeast. Seal the vessel with an airlock and ferment for about 1-2 weeks at 68-72°F (20-22°C).

Once fermentation is complete, bottle the beer with a priming sugar solution to carbonate. Allow the bottles to condition for another 1-2 weeks at room temperature.

Chill the bottles, pour into a glass, and enjoy your homemade Juicy Banger India Pale Ale!

Hops (Simcoe)

In a large jar or pitcher, combine the coarsely ground coffee with cold water. Stir gently to ensure all the coffee grounds are saturated. Cover the jar or pitcher and let it steep in the refrigerator for about 12 to 24 hours.

Make Cold Brew Coffee

After steeping, strain the coffee through a fine mesh sieve or a coffee filter into a clean container to remove the grounds. You should have a concentrated cold brew coffee.

Strain the Cold Brew

Fill a glass with ice cubes. Pour 1 part of the cold brew concentrate over the ice, and then add 1 part tonic water. Adjust the ratio to taste, depending on how strong you want your drink.

Assemble the Drink

Garnish your drink with a slice of lemon. If you prefer a sweeter drink, stir in the simple syrup to taste.

Garnish

Coarsely ground coffee

Cold water

Tonic water

Ice cubes

Lemon slice

Simple syrup (optional)

In a cocktail shaker, combine the Volcan de Mi Tierra Reposado tequila, chinola passionfruit juice, Ancho Reyes Verde liqueur, and vanilla extract. Add ice cubes to the shaker.