Ornery: O.P.P

Devils Backbone: Vienna Lager

2 Silos Citralicious

Triple Crossing: Falcon Smash

7 Honor: Hazy

Hardywood: Peach Tripel - Belgian Tripel / 13oz / 8.2% / RVA

Seasonal***

strawberry puree, lemon juice, simple, topped with soda

STRAWBERRY SPRITZER

Cabernet, Applejack Brandy, sangria syrup, fresh juices

RED SANGRIA

Amaretto, Jim Beam Bourbon, fresh lemon juice, aquafaba, Luxardo cherry syrup

AMARETTO SOUR

Belle Isle Cold Brew Moonshine, amaretto, kahlua coffee liquor, simple, espresso, aquafaba

ESPRESSO MARTINI

Jim Beam, Drambuie liqueur, tangerine syrup, fresh lime juice, orange bitters

TANGERINE SMASH

Mezcal, Yellow Chartreuse, Aperol, fresh lime juice

NAKED N' FAMOUS

Smirnoff Vodka, B'lure extract, orange liqueor, fresh lemon juice, lavender simple, lemon-sugar rim

LAVENDER LEMON DROP MARTINI

Locally distilled Cirrus Vodka, habanero-simple syrup, Maine Root Ginger Beer

KICKBACK MULE

Bacardi Dragon Berry, B'lure Flower extract, lime juice, simple syrup

RIPTIDE RUSH

Tito's, orange liqueur, rosemary simple syrup, lime juice, white cranberry

WHITE CRAN COSMO

Lunazul Blanco Tequila, orange liqueur, lime, oj, agave, black salt rim

MARGARITA

Ketel One Vodka, elderflower liqueur, strawberry puree, lemon, simple, sparkling rose

SPRING FLING

12 hr slow-drip infused, bitters & housemade turbinado simple

CHARRED 'SLOW DRIP'

Memphis bbq sauce, wood oven chicken, smoked bacon, white cheddar & mozzarella blend, red onions, parsley

Memphis BBQ Chicken

béchamel, wood oven chicken, applewood smoked bacon, caramelized onions, parmesan, chili flakes, parsley

White Chicken

smoked bacon, caramelized onions, scrambled eggs, mozzarella & white cheddar blend, sriracha, chives

Brunch Pizza

country style fluffy eggs, wood oven mushrooms, caramelized onions, spinach, swiss cheese, creole hollandaise

Mushroom Hollandaise

country style fluffy eggs, seasoned chorizo, caramelized onions, pimento peppers, shredded white cheddar, red pepper sauce, cilantro crema.

Southwest

Heat approximately 3.5 gallons (13.2 L) of your treated brewing water to about 165°F (74°C) to achieve a mash temperature target of 150°F (66°C). Adjust water chemistry by adding gypsum and calcium chloride dissolved into the strike water if desired for a slightly accentuated hop brightness (use the optional amounts listed).

Heat Strike Water

Mash grains: Dough in crushed Pilsner malt, Vienna malt, flaked oats and acidulated malt into the strike water, mixing thoroughly to avoid dry pockets. Hold mash at 150°F (66°C) for 60 minutes for a fairly fermentable but still rounded profile. Stir and check that the mash is active; perform an iodine test near the end to confirm conversion.

Mash out: Raise mash to about 168°F (76°C) for 10 minutes to stop enzymatic activity, then vorlauf until runoff is clear and lauter into your kettle.

Begin a 60-minute boil with approximately 6.5 gallons (24.6 L) of wort. At the start of the boil (60 minutes remaining), add Motueka hops (1.0 oz) for bittering.

With 10 minutes remaining in the boil, add Nelson Sauvin hops (0.75 oz) and Irish moss or Whirlfloc (1 tsp) if using. This gives flavor and helps kettle clarity.

End of boil/turn off heat: With flameout, add Rakau hops (0.75 oz) and steep in the hot wort for 5–10 minutes while temperature cools slightly (to about 170°F / 77°C) for whirlpool/hop stand extraction of bright tropical and fruity hop oils.

Chill wort quickly to yeast pitching temperature. If using a lager yeast and doing a true lager fermentation, chill to 48–50°F (9–10°C). For a hybrid or cold-ferment ale-style New Zealand pils character, pitch at 55–60°F (13–15°C). Aim for an original gravity of about 1.046–1.048 to achieve ~4.9% ABV with the grain bill given.

Aerate wort vigorously (oxygenate) and pitch the yeast package. Ferment at the chosen temperature: lager schedule (primary 48–55°F / 9–13°C until activity subsides, then diacetyl rest) or ale-hybrid schedule (55–62°F / 13–17°C) to preserve bright fruity esters from the New World hops and yeast.

Primary fermentation typically completes in 7–10 days at ale temps, longer for lager temps. When vigorous fermentation is mostly finished and gravity is stable, perform a dry hop: add the Motueka/Nelson Sauvin blend (1.5 oz total) to the fermenter for 3–5 days at fermentation temperature to capture intense fresh hop aroma without harsh vegetative character.

After dry hopping, cold crash the fermenter to near 34–40°F (1–4°C) for 24–48 hours to drop solids and clarify the beer.

If bottling, dissolve 3.5 oz (100 g) corn sugar in a small amount of boiling water, cool, and gently mix with the beer to prime. Bottle and cap. If kegging, carbonate to about 2.4–2.6 volumes CO2 typical for a pilsner style.

Condition bottles at room temperature for 10–14 days, then chill and serve. If lagered, allow additional conditioning at near-freezing temperatures for 2–4 weeks for a crisper profile.

Pilsner malt (base)

German Vienna malt

Flaked oats

Acidulated malt (or lactic acid to mash pH)

NZ Motueka hops (bittering, 60 min)

NZ Nelson Sauvin hops (flavor/aroma, 10 min)

NZ Rakau hops (whirlpool 5-10 min at 170°F / 77°C)

NZ Motueka/Nelson Sauvin blend (dry hop, 5 days)

Liquid New World lager yeast (e.g., Wyeast 2112 or White Labs WLP820) or clean ale strain for hybrid ferment

Water (treated for balanced sulfate/chloride, see notes)

Gypsum (CaSO4) - optional

Calcium chloride (CaCl2) - optional

Lactic acid (if using instead of acidulated malt)

Irish moss or Whirlfloc (optional, 10 min)

Corn sugar (dextrose) for bottling/priming

Heat approximately 4.25–4.5 gallons of strike water to 165°F (to achieve a mash temperature of 150°F). Adjust based on your equipment losses.

Heat strike water

Mash in all grains (Pilsner, Vienna, Munich, Carapils, Melanoidin) to reach 150°F (66°C) mash temperature. Stir to remove dry spots and stabilize temperature.

Mash-in

Hold the mash at 150°F (66°C) for 60 minutes. Perform a gentle stir or mash paddle turn at 30 minutes to ensure even conversion.

Mash rest

Raise temperature to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity (mash out).

Mash out

Collect wort to yield about 6.5–6.75 gallons into the boil kettle by lautering and sparging with ~3.0–3.25 gallons of 170°F (77°C) water. Aim to collect roughly 6.5–6.75 gallons pre-boil to account for evaporation and trub losses.

Sparge

Bring the wort to a vigorous boil. Watch for boilovers as lager worts with Pilsner malt can foam heavily.

Bring to a boil

At the start of a 60-minute boil, add 0.75 oz Hallertau (4% AA). Boil for 60 minutes total.

Bittering hop addition

With 10 minutes left in the boil, add 0.5 oz Hallertau and 1 tsp Irish moss or Whirlfloc if using to improve kettle clarity.

Late hop addition

At flameout, turn off heat and whirlpool the wort for 10–15 minutes to gather hop matter and trub. Begin chilling immediately to yeast-pitching temperature.

End of boil / chill

Chill the wort rapidly to 48–52°F (9–11°C) using an immersion or counterflow chiller. Aerate the chilled wort by splashing or using pure oxygen (recommended for lagers: ~1–2 minutes at 10–12 PSI through a stone).

Chill wort

Transfer aerated wort to a sanitized fermenter, leaving most trub behind. Pitch the prepared lager yeast. If using a liquid yeast pack, make a 1.0–1.5 L starter to ensure healthy fermentation.

Transfer to fermenter & pitch yeast

Hold fermentation temperature at 48–52°F (9–11°C) until vigorous fermentation is complete (typically 7–14 days). Monitor specific gravity until it approaches terminal gravity (expected final gravity around 1.012–1.014).

Primary fermentation

When gravity is within ~0.010 of final or after peak activity, raise temperature to 60–65°F (15–18°C) for 48 hours to encourage diacetyl cleanup.

Diacetyl rest

After diacetyl rest, chill slowly to near-freezing (34–38°F / 1–3°C) over 2–3 days and lager for 4–6 weeks (2–8 weeks acceptable). This improves clarity and smooths flavors.

Lagering (cold conditioning)

Confirm final gravity is stable over 2–3 days. Sanitize bottles or keg. If bottling, dissolve 3.3 oz (94 g) corn sugar in 1 cup boiling water, cool and add to bottling bucket.

Final gravity & prepare for packaging

Rack the lager to the bottling bucket or keg, avoiding excessive oxygen pickup, mix gently with priming solution if bottling, then fill and cap bottles. For kegging, force carbonate to 2.2–2.6 volumes CO2 at cellar temperatures (approx. 12–38 PSI depending on temp).

Bottle or keg

If bottled, condition at 65–70°F for 10–14 days, then cold condition for another week. If kegged, allow a few days for carbonation and cold conditioning while maintaining lager temperature.

Conditioning

Pilsner (base) malt

Vienna malt

Munich malt (light)

Carapils / dextrin malt

Melanoidin malt

Hallertau (4% AA) — bittering

Hallertau (4% AA) — flavor/aroma

Lager yeast (Wyeast 2124 Bohemian Lager or White Labs WLP830 German Lager)

Water (brewing liquor) — strike/boil/fermentation top-up

Gypsum (CaSO4) — water adjustment (optional)

Irish moss or Whirlfloc (kettle fining) — optional

Corn sugar (dextrose) for bottling

Heat 4.5 gallons (enough to reach target mash volume) of brewing water to about 167°F (75°C). Add grains to achieve a mash temperature of 152°F (67°C). Maintain mash at 152°F for 60 minutes. Stir to ensure even temperature and gelatinization. Target mash pH ~5.3–5.5.

After 60 minutes, raise temperature to 168–170°F (76–77°C) for a 10-minute mashout. Begin lautering and sparge with enough 170°F water to collect ~6.5–6.75 gallons of wort in the kettle (accounting for boil-off). Aim for pre-boil gravity ~1.062 (adjust with water/grains if needed).

Mashout and lauter

Bring wort to a vigorous boil. At start of boil (90 or 60 minutes depending on schedule), add bittering hops (Magnum/Warrior) — 0.75 oz — to achieve about 35–45 IBU (target for an American IPA). If doing a 60-minute boil, add bittering at 60 minutes and reduce hop additions proportionally. Add whirlfloc or Irish moss with 10 minutes left in the boil and yeast nutrient (if used) at 15–10 minutes.

90-minute (or 60-minute) boil and bittering

With 10 minutes left, add Cascade (0.5 oz) for light supporting citrus. At flameout, turn off heat and add hop stand/whirlpool hops: 1.5 oz Citra directly to hot wort. Allow wort to cool in the kettle to about 170–175°F (77–79°C) and let steep (whirlpool) for 20–30 minutes to extract aroma without excessive bitterness. If you want extra citrus peel character, add the orange and grapefruit zests at flameout or during whirlpool steep (use clean zest, avoid pith).

Late hop additions

After whirlpool, chill wort quickly to yeast-pitching temperature (65–68°F / 18–20°C). Transfer to a sanitized fermenter, leaving most trub behind.

Chill and transfer

Aerate or oxygenate the chilled wort. Pitch one pack (or properly sized starter) of American ale yeast (e.g., US-05 / Wyeast 1056) at 65–68°F (18–20°C). Seal fermenter and attach airlock. Target primary fermentation temperature 66–68°F (19–20°C).

Pitch yeast

Ferment for about 4–6 days until vigorous fermentation subsides (airlock activity slows, specific gravity drops significantly). Typical primary lasts 5–7 days depending on yeast and temperature. After 3–4 days (when krausen has fallen or just beginning to fall) prepare for dry hopping.

Add dry hops: 2.5 oz Citra directly to the fermenter (if using a single dry hop addition). If you prefer layered aroma, split into two additions: 1.5 oz on day 3–4 and 1.0 oz on day 7–8. If you used zest in whirlpool, skip or reduce dry citrus zest to avoid over-extraction.

Dry hop additions

Allow dry hops to sit for 3–5 days (shorter for brighter IPA, longer for fuller extraction). After dry hopping, cold crash to near 35–40°F (2–4°C) for 24–48 hours to settle hops and trub. Final gravity target around 1.012–1.014 (finish will vary).

If bottling, prepare priming sugar: dissolve 3.5 oz (100 g) dextrose in a small amount of boiling water, cool, and add to sanitized bottling bucket. Rack beer onto priming solution, gently mix, and bottle. Cap and condition at room temperature for 10–14 days, then cold condition for 24–48 hours before serving.

Bottling (if applicable)

If kegging, transfer beer to a sanitized keg, purge with CO2, and carbonate to ~2.3–2.6 vols CO2 depending on preference. Cold condition for 24–48 hours before serving. Serve at 38–45°F in a 13 oz pour typical of the style.

Kegging

Pale 2-row malt (base)

Munich malt (10L)

Light crystal/caramel malt (20L)

CaraPils / dextrin malt

Wheat malt

Cane sugar / dextrose (priming for bottling) — optional

Citra hops (pellets)

Cascade hops (pellets) — optional supporting

Hop stand/whirlpool additions (Citra)

Dry hop Citra

Bittering hops (Magnum or Warrior - 12% AA)

Fresh orange zest (Valencia or navel) — optional

Fresh grapefruit zest — optional

American ale yeast (e.g., Wyeast 1056 / Safale US-05 / White Labs WLP001)

Water (profile: moderately soft to moderately hard, chloride:sulfate ~1:1 to 1:1.5)

Gypsum (calcium sulfate) — for hop accent, optional

Calcium chloride — to round malt backbone, optional

Whirlfloc or Irish moss (clarifier)

Yeast nutrient (optional)

In a mixing glass or small shaker, combine the fresh lime juice, fresh grapefruit juice, simple syrup, and mint leaves. Gently muddle the mint 6–8 times just to release aromatic oils and bright green flavor — do not shred the leaves.

Muddle

If using the optional peel for aroma, hold the peel over the serving glass and quickly express the oils (pinch & twist) toward the glass rim, then rub the peel on the rim and drop it into the mixing glass briefly to capture aroma.

Fill a 13–16 oz (tall) chilled glass with fresh ice, leaving room at the top (about 1 inch).

Double-strain the muddled citrus-mint mixture into the prepared glass to remove mint bits and pulp. The strained liquid should sit as a small bright base layer.

Slowly pour the chilled American IPA (13 oz) down the inside of the glass over the back of a spoon (or down the side) to minimize foam and to allow gentle mixing. Pour steadily until the glass is full.

Give the drink one gentle stir (1–2 revolutions) with a bar spoon to integrate the citrus smash with the beer while retaining carbonation.

Garnish with the grapefruit wedge on the rim and a sprig of mint tucked beside it. Optionally, lightly slap the mint sprig between your palms to release extra aroma before garnishing.

Serve immediately while the beer is effervescent. Encourage sipping rather than long rests to enjoy the interplay of hop bitterness, citrus brightness, and mint aromatics.

American India Pale Ale (ready chilled)

Fresh lime juice

Fresh grapefruit juice

Simple syrup (1:1 sugar to water)

Mint leaves (small, fresh)

Grapefruit wedge (for garnish)

Mint sprig (for garnish)

Orange or grapefruit peel (expressed oils)

Heat 4.0 - 4.5 gallons of strike water to reach a target mash temp of 152°F (67°C). Dough in with the crushed pale malt, flaked oats, flaked wheat, Vienna, and honey malt. Mix thoroughly to avoid clumps and ensure even viscosity.

Mash-In

Hold mash at 152°F (67°C) for 60 minutes. The higher protein and flaked adjuncts favor haze and mouthfeel; 152°F gives a balance of fermentable sugars and body.

Mash out to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve lautering.

Sparge with enough water to collect approximately 6.5 - 7.0 gallons of wort into your kettle for a 5.5 gallon batch (account for boil-off). Aim for pre-boil gravity around 1.055 - 1.060.

Bring wort to a rolling boil. Keep the boil to 60 minutes total. Add 0.5 oz of low-alpha bittering hops (Magnum) at 60 minutes (start of boil) to provide a mild backbone (target IBUs ~20-25 total; this addition ~10-12 IBU).

Do not add heavy late kettle finings (Irish moss) if you want to preserve haze. If using a clarifier, add 15 minutes before end of boil: 0.25 tsp Irish moss (optional).

At flameout, cool the wort to around 180°F (82°C) within a few minutes if possible. Add late hop charges for maximum oil extraction without excessive bitterness: 1.5 oz Citra and 1.5 oz Mosaic directly to the whirlpool/boil kettle.

Stir or recirculate to create a whirlpool and hold at 170-180°F (77-82°C) for 20-30 minutes to extract aroma and oils. Avoid letting the temperature drop below 160°F (71°C) to limit tannin extraction.

After the hop stand, chill the wort quickly to yeast-pitching temperature (about 66-68°F / 19-20°C). Rapid chilling reduces chances for dimethyl sulfide and helps hop aroma retention.

Transfer chilled wort to a sanitized fermenter, leaving as much cold break/trub behind in the kettle as practical to preserve hop flavors and reduce grassy astringency.

Oxygenate the wort well before pitching: either aerate with pure oxygen (a few liters for a 5.5 gal batch) or shake vigorously. Hazy yeast strains perform better with adequate oxygen for a healthy first-stage fermentation.

Pitch the yeast (one packet or appropriate starter) into wort at 66-68°F (19-20°C).

Ferment at 66-68°F (19-20°C) for primary fermentation. Expect vigorous fermentation within 12-48 hours. Let primary run 3-5 days until activity slows and SG approaches final gravity directionally (target FG ~1.010-1.014 for a soft mouthfeel).

Begin first dry hop when fermentation has slowed but still shows gentle CO2 activity (usually 48-72 hours after pitch). Add 1.5 oz Galaxy, 1.0 oz Nelson Sauvin, and 0.5 oz El Dorado directly to the fermenter (total ~3.0 oz). These varieties boost tropical, stone fruit, and white wine-like characters.

Leave the dry hops in contact for 3-5 days. For a juicier profile, some brewers do a second short dry hop (2-3 days) or split the dry hop charge (half at early fermentation, half after primary) to preserve biotransformation and bright aromatics.

After dry hop contact, cold crash to ~38-45°F (3-7°C) for 24-48 hours if you want to drop some particulates. Note: colder temps and finings will reduce haze; skip or shorten cold crash if you want maximum haze retention.

If kegging: transfer to sanitized keg, carbonate to ~2.5 volumes CO2 (typical for hazy IPA), and serve. If bottling: prepare priming sugar (3.25 oz corn sugar boiled in 1 cup water), cool, add to bottling bucket, siphon beer onto solution, bottle, and cap. Allow to condition at room temperature for 10-14 days.

Target final gravity: 1.010-1.014 (adjustable by mash temp or adjunct sugars). Expect ABV approximately 6.8% for the given grain bill and volumes. Serve fresh and cold in a 13 oz pour to showcase hop aroma and haze.

Clean glassware and pour gently to leave some hop/trub in the bottle/keg if desired for extra haze and flavor; or swirl gently to distribute.

Ornery: O.p.p

Devils Backbone: Vienna Lager

2 Silos Citralicious

Triple Crossing: Falcon Smash

7 Honor: Hazy

Seasonal***

Strawberry Spritzer

Red Sangria

Amaretto Sour

Espresso Martini

Tangerine Smash

Naked N' Famous

Lavender Lemon Drop Martini

Kickback Mule

Riptide Rush

White Cran Cosmo

Margarita

Spring Fling

Charred 'slow Drip'

Memphis Bbq Chicken

White Chicken

Brunch Pizza

Mushroom Hollandaise

Southwest