Birra

Nerello Mascalese / Nerello Cappuccio, Sicily

Lawson's Liquids Little Sip IPA

Le Mesnil Blanc de Blancs Grand Cru 375ml

Chardonnay, Champagne

Birra Moretti Ricetta Originale

Athletic

Peroni Italian Lager

Crodino Spritz

Nebbiolo, Piedmont

Grenache, Sardinia

Negroamaro, Puglia

Sangiovese, Emilia – Romagna

Ciliegiolo, Liguria

Chardonnay, Friuli – Venezia Giulia

Falanghina, Campania

Glera, Veneto

Garganega, Veneto

Pinot Grigio, Friuli – Venezia Giulia

Lambrusco, Emilia – Romagna

Cabernet Sauvignon / Sangiovese, Tuscany

Ribolla Gialla, Friuli – Venezia Giulia

stolen rye, cappelletti, cocchi americano, lemon pomegranate, lime, habanero, ginger beer

Rye Italiano

london dry, italian orange, aperitif rosso

No – Groni

Tarragon Gimlet

In a brew kettle, bring 15 cups of water to a temperature of about 160°F (71°C). Add the pale malt and caramel malt, stirring well to ensure all grains are saturated. Maintain this temperature for 60 minutes.

Prepare the Mash

After the mash has rested, separate the liquid wort from the grains. This can be done by draining the wort through a strainer or using a lautering system.

Lautering

Bring the wort to a boil. Once boiling, add 1 cup of Citra hops and boil for 60 minutes. After 30 minutes, add 0.5 cups of Amarillo hops for flavor.

Boiling

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

Cooling the Wort

Transfer the cooled wort to a fermenter. Pitch the yeast by sprinkling it over the surface of the wort. Seal the fermenter with an airlock and let it ferment in a cool, dark place for 1-2 weeks.

Fermentation

Once fermentation is complete, dissolve 0.75 cups of priming sugar in a small amount of boiling water. Allow it to cool, then add it to the fermented beer. Siphon the beer into clean bottles, leaving some space at the top, and cap them.

Bottling

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

Carbonation

After carbonation, refrigerate the bottles. Serve chilled and enjoy your homemade Little Sip IPA!

Chill and Serve

Water

Pale Malt

Caramel Malt

Hops (Citra)

Hops (Amarillo)

Yeast (American Ale)

Priming Sugar

Brew Kettle

Fermenter

Bottles

Airlock

Thermometer

Hydrometer

Siphon

Select and hand-harvest the Nerello Mascalese and Nerello Cappuccio grapes when they reach optimal ripeness, typically in late September to early October.

Harvesting the Grapes

Gently crush the harvested grapes to break the skins and release the juice. This should be done in a clean, sanitized container.

Crushing the Grapes

Add 1 liter of clean water to the crushed grapes. Sprinkle 3 grams of sulfites over the mixture to prevent unwanted fermentation and oxidation.

Adding Water and Sulfites

Allow the mixture to sit for 24 hours to let the sulfites dissolve and protect the must. Afterward, add 5 grams of yeast to initiate fermentation.

Fermentation Preparation

Cover the fermentation vessel with a breathable cloth and allow it to ferment at a temperature of 18-22°C (64-72°F) for about 7-10 days, stirring gently once a day.

Fermentation Process

After fermentation, press the mixture to separate the liquid (wine) from the solids (pomace). Collect the liquid in a clean container.

Pressing the Wine

Transfer the wine to another sanitized container, leaving sediment behind. This process is known as racking and should be done carefully to avoid oxidation.

Racking the Wine

Allow the wine to age in a cool, dark place for at least 3 months. This will help develop the flavors and characteristics of the Etna Rosato.

Maturation

Once matured, bottle the wine in clean, sanitized bottles. Seal them with corks and label appropriately.

Bottling the Wine

Chill the bottle before serving and enjoy your homemade Nerello Mascalese / Nerello Cappuccio Etna Rosato with friends and family.

Enjoying Your Wine

Nerello Mascalese Grapes

Nerello Cappuccio Grapes

Sulfites (as potassium metabisulfite)

Yeast (for fermentation)

In a large mash tun, combine the pale malt, caramel malt, and Munich malt. Heat 20 liters of water to 66°C (150°F) and pour it over the grains. Stir well to eliminate any dry clumps.

Mash the Grains

Cover the mash tun and maintain the temperature for 60 minutes. Stir occasionally to ensure even heat distribution.

Maintain Temperature

After 60 minutes, sparge the grains with hot water (around 75°C or 167°F) to collect the wort. Aim to collect about 25 liters of wort.

Sparging

Transfer the collected wort to a brew kettle and bring it to a boil.

Boil the Wort

Once boiling, add 15g of Citra hops and boil for 60 minutes. Add the remaining hops at the following intervals: 30g of Mosaic hops at 15 minutes left, 20g of Simcoe hops at 10 minutes left, and 15g of Amarillo hops at 5 minutes left.

Add Hops

After the final hop addition, cool the wort quickly using a wort chiller or by placing the kettle in an ice bath until it reaches about 20°C (68°F).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter. Make sure to leave behind any sediment.

Transfer to Fermenter

Sprinkle the American Ale yeast over the surface of the wort. Seal the fermenter with an airlock.

Pitch the Yeast

Allow the beer to ferment at a stable temperature (around 18-20°C or 64-68°F) for about 1-2 weeks, or until fermentation is complete.

Ferment

Clean and sanitize your bottles and caps.

Prepare Bottles

Transfer the beer into the bottles, leaving about 2 cm of headspace. Cap the bottles securely.

Bottle the Beer

Allow the bottles to carbonate at room temperature for another week before chilling and enjoying your Lawson's Liquids Little Sip IPA.

Carbonate

Munich Malt

Citra Hops

Mosaic Hops

Simcoe Hops

Amarillo Hops

American Ale Yeast

Place the Chardonnay and Champagne bottles in the refrigerator for at least 2 hours before serving to ensure they are perfectly chilled.

Chill the Wine

Select appropriate wine glasses or flutes for serving the Chardonnay and Champagne. Ensure they are clean and dry.

Prepare Glasses

Carefully pour the chilled Chardonnay into the glasses, filling each glass about one-third full. Then, slowly pour the Champagne into each glass, filling them to the rim. Aim to maintain the characteristic bubbles of the Champagne.

Pour the Wine

Serve immediately while the drinks are cold. Encourage guests to savor the crisp, refreshing flavors of the Chardonnay and the effervescence of the Champagne.

Enjoy

Chardonnay

Champagne

In a large brew kettle, heat 15 liters of water to about 75°C (167°F). Add the Pilsner malt and Caramel malt, stirring constantly to prevent clumps. Maintain the temperature at 67°C (153°F) for 60 minutes.

Mashing

After mashing, drain the wort from the grains into another kettle, sparging with an additional 10 liters of hot water to extract as much sugar as possible from the grains.

Bring the wort to a boil. Once boiling, add the Saaz hops and boil for 60 minutes. 15 minutes before the end of the boil, add the Hallertau hops.

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

Cooling

Transfer the cooled wort to a sanitized fermentation vessel and pitch the yeast. Seal the vessel with an airlock and ferment at 10-12°C (50-54°F) for 2-3 weeks.

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

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

Conditioning

Pilsner Malt

Saaz Hops

Hallertau Hops

Yeast (Lager Yeast)

Coriander

Gather all the ingredients and ensure the light lager and Run Wild IPA are chilled before starting.

Prepare the Ingredients

In a large pitcher, pour in the chilled light lager and Run Wild IPA.

Combine the Base Ingredients

Add the fresh lime juice and agave syrup to the pitcher. Stir gently to combine all the ingredients.

Add Flavor Enhancements

Tear the fresh mint leaves slightly to release their aroma and add them to the mixture. Stir gently again.

Add Fresh Mint

Fill glasses with ice if desired. Pour the mixed drink from the pitcher into the glasses.

Prepare the Glasses

Garnish each glass with a lime wedge and a mint sprig for an added touch of freshness.

Garnish

Light Lager

Run Wild IPA

Fresh Lime Juice

Agave Syrup

Fresh Mint Leaves

Lime Wedges

Mint Sprigs

Start by heating 100 liters of water in your brewing kettle to around 70°C (158°F). This will be used for mashing the malted barley.

Prepare the Water

Add 12 kilograms of malted barley to the heated water and maintain the temperature for about 60 minutes. Stir occasionally to ensure even extraction of sugars.

After mashing, transfer the mash to a lauter tun and allow the liquid (wort) to separate from the solid grain. Collect the wort in a separate kettle.

Bring the collected wort to a boil and add 1.5 kilograms of hops. Boil for 60 minutes, stirring occasionally to prevent scorching.

Boiling the Wort

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

Transfer the cooled wort into a fermentation vessel and add 0.5 kilograms of yeast. Seal the vessel and let it ferment at around 18-20°C (64-68°F) for about 1-2 weeks.

During the fermentation process, add 3 kilograms of corn and 2 kilograms of rice to enhance the flavor and smoothness of the lager.

Flavoring

Once fermentation is complete, transfer the beer to a conditioning tank for an additional 1-2 weeks to mature and develop flavors.

Finally, package the lager into bottles or kegs and allow it to carbonate for a few weeks before serving.

Packaging

Malted Barley

Hops

Yeast

Corn

Rice

In a large wine glass, pour 1 cup of Crodino followed by 1 cup of sparkling water. Stir gently to mix.

Combine Base Ingredients

Garnish the drink with a slice of orange placed on the rim of the glass. Add one olive and sprinkle in the mint leaves for an aromatic touch.

Add Garnishes

Serve immediately while the drink is cold and bubbly. Optionally, add ice cubes for an extra chill.

Final Touch

Crodino

Sparkling Water

Orange Slice

Olive

Mint Leaves

Select ripe Nebbiolo grapes and harvest them. Ensure they are free from damages and pests.

Crush and destem the grapes to extract the juice, keeping the skins intact for color and tannins.

Crushing and Destemming

Add the sugar and yeast to the grape juice in a fermentation vessel. Allow it to ferment for about 10-14 days at controlled temperatures.

After fermentation, press the mixture to separate the wine from the grape skins and seeds.

Pressing

Add sulfites to the wine to prevent unwanted fermentation and oxidation.

Sulfite Addition

Transfer the wine to French oak barrels for aging. Store the barrels in a cool, dark place for at least 12-24 months.

Aging

Once aged, carefully transfer the wine into bottles, ensuring minimal exposure to air.