Wood fired prawns, meunière butter, queso fresco, corn succotash.

Barbecue Shrimp

An assortment of seasonal fruit, jam, house pickles, crackers with your choice of meats and cheeses.

Kentucky Pride Board

Trio Selection of Meats & Cheeses

MICHELOB ZERO

HEINEKEN ZERO

WEST SIXTH CHERRY CIDER

HIGH NOON SELTZER

BURL BREW 1850 KENTUCKY COMMON

MICHELOB ULTRA

COORS LIGHT

GUINNESS DRAUGHT STOUT

STELLA ARTOIS PILSNER

KENTUCKY BOURBON BARREL ALE

MODELO ESPECIAL PILSNER

MIRROR TWIN HAZY BUT LAZY NEW ENGLAND IPA

MILLER LITE

MIRROR TWIN WHITE GIRL WASTED BLONDE ALE

A bold fusion of tangy grapefruit juice and succulent prickly pear puree, balanced with a splash of lime juice and topped with the crisp fizz of ginger beer

ONE TRICK PONY

A crisp and cool blend of delicious passionfruit, lemon, sweet peach and savory basil, which offers a bright and refreshing finish

THE RENEIGH

A refreshing tropical melody that combines the tartness of freshly muddled lime with the smooth, creamy sweetness of coconut

DEL MAR

RAMSAY MERLOT

PLANET OREGON PINOT NOIR

SAN POLO RUBIO

CHAPPELLE DU SEUIL

In a large bowl, combine the olive oil, minced garlic, paprika, cayenne pepper, lemon juice, salt, and black pepper. Add the large prawns and toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Prawns

Prepare your wood-fired grill for high heat. Once ready, add the prawns to the grill and cook for about 2-3 minutes per side, or until they turn pink and opaque.

Preheat the Grill

In a medium bowl, mix the softened butter, chopped parsley, lemon zest, and chopped capers until well combined. Set aside.

Combine Ingredients

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then add the diced red bell pepper and zucchini, cooking for another 3-4 minutes.

Cook the Vegetables

Stir in the corn kernels and season with salt and black pepper. Cook for an additional 5 minutes, stirring occasionally until the corn is tender.

Add Corn

On a serving plate, create a bed of corn succotash. Place the grilled prawns on top and generously dollop the meunière butter over the prawns. Sprinkle with crumbled queso fresco and garnish with fresh parsley.

Plate the Dish

Large prawns

Olive oil

Garlic, minced

Paprika

Cayenne pepper

Lemon juice

Salt

Black pepper

Unsalted butter, softened

Fresh parsley, chopped

Lemon zest

Capers, drained and chopped

Fresh corn kernels

Red bell pepper, diced

Zucchini, diced

Onion, diced

Queso fresco, crumbled

Fresh parsley, for garnish

Thoroughly wash the strawberries, grapes, apples, and kiwis under running water. Pat dry with a clean towel.

Wash Fruits

Core and slice the apples into thin wedges. Set aside in a bowl to prevent browning.

Prepare Apple Slices

Peel and slice the kiwis into rounds or half-moons. Set aside.

Slice Kiwi

On a large wooden board or platter, arrange the strawberries, grapes, apple slices, and kiwi slices in clusters.

Arrange Fruits

Place a small bowl of strawberry jam and a cup of house pickles in the center of the board.

Add Jams and Pickles

Place the assorted crackers around the fruits, preserving space for meats and cheeses.

Add Crackers

Arrange slices of prosciutto and salami around the board, making sure to fan them out for a beautiful presentation.

Layer Meats

Cut the cheddar and brie cheeses into wedges or cubes and arrange them around the meats.

Add Cheeses

Garnish with fresh herbs if desired and serve immediately to enjoy the freshest flavors.

Final Touches

Strawberries

Grapes

Apple slices

Kiwi slices

Strawberry jam

House pickles

Assorted crackers

Prosciutto

Salami

Cheddar cheese

Brie cheese

Thinly slice the prosciutto, salami, and chorizo using a sharp knife or a meat slicer for even slices.

Slice the Meats

On a large serving platter, artistically arrange the sliced meats in separate sections, creating a vibrant display.

Arrange the Meats

Cut the brie into wedges, the cheddar into cubes, and crumble the gorgonzola into small pieces.

Cut the Cheeses

Place the cheeses on the platter next to the arranged meats, ensuring a variety of textures and flavors.

Arrange the Cheeses

In a small bowl, place the olives and drizzle with a bit of olive oil, if desired. Arrange the assorted crackers around the cheese and meat.

Prepare the Accompaniments

Place a small bowl of honey on the platter and scatter fresh fruits around the arrangement for a pop of color.

Add Honey and Fruits

Serve the trio selection of meats and cheeses immediately, allowing guests to mix and match according to their preferences.

Serve

Chorizo

Brie

Cheddar

Gorgonzola

Olives

Honey

Fresh fruits (grapes, figs or apples)

In a large pot, heat the water to about 160°F (71°C). This is the ideal temperature for steeping the malted barley.

Prepare the Brew

Once the water is heated, add the malted barley to the pot. Stir gently and let it steep for about 30 minutes.

Add Malted Barley

After steeping, strain the mixture to remove the barley. Bring the liquid to a boil over medium heat.

Strain and Boil

Once boiling, add the corn syrup and hops to the pot. Continue boiling for 15 minutes, stirring occasionally.

Add Corn Syrup and Hops

After boiling, remove the pot from heat and let the mixture cool to around 70°F (21°C).

Cool the Mixture

Once cooled, add the yeast and natural flavors to the mixture. Stir gently to combine.

Add Yeast and Natural Flavors

Transfer the mixture to a fermentation vessel. Seal it and let it ferment in a cool, dark place for about 5-7 days.

Fermentation

After fermentation is complete, carbonate the brew to your taste. This can be done by using carbon dioxide or adding a small amount of sugar to the brew before bottling.

Carbonate

Bottle the brew and seal tightly. Allow it to sit for another 2-3 days for carbonation to develop.

Bottling

After carbonation, chill the bottles in the refrigerator. Serve cold and enjoy your homemade Michelob Zero!

Chill and Serve

Water

Malted Barley

Corn Syrup

Hops

Yeast

Natural Flavors

Carbonation

In a large pot, bring 1000 ml of water to a boil. Add 250 g of barley malt to the boiling water and stir well. Allow the mixture to steep for 30 minutes, maintaining a temperature of around 65°C (149°F).

Step 1: Prepare the Grain

After steeping, remove the pot from heat and strain the liquid into another pot, discarding the barley grains. Bring the liquid to a boil again, then add 15 g of hops. Boil for another 60 minutes, adding more hops if desired for bitterness.

Step 2: Boil the Mixture

Once the boiling is complete, cool the wort (the liquid extracted from the mash) quickly using a wort chiller or by placing the pot in an ice bath until it reaches room temperature.

Step 3: Cool the Wort

Transfer the cooled wort to a fermentation vessel. Add 10 g of yeast and stir gently. Seal the vessel with an airlock. Allow it to ferment at room temperature for 1-2 weeks.

Step 4: Fermentation

After fermentation, add 50 g of corn syrup and 5 g of natural flavors to the fermented brew. Stir well to incorporate.

Step 5: Add Flavorings

To carbonate, transfer the brew to a keg or bottle, adding a small amount of sugar (around 5 g) to encourage carbonation. Seal and allow it to carbonate for 1 week in a cool place before refrigerating.

Step 6: Carbonate and Bottle

Chill the bottles in the fridge before serving. Pour into a glass and enjoy your homemade Heineken Zero!

Step 7: Serve

Barley malt

Corn syrup

Natural flavors

Wash the fresh cherries thoroughly under cold water. Remove the stems and pits to prepare them for cooking.

Prepare the Cherries

In a large pot, combine the prepared cherries, apple cider, granulated sugar, and water. Stir the mixture until the sugar is completely dissolved.

Combine Base Ingredients

Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20 minutes.

Simmer the Mixture

After 20 minutes, add the cinnamon sticks, whole cloves, star anise, and sliced ginger to the pot. Stir gently to combine.

Add Spices

Cover the pot and continue to simmer for an additional 30 minutes, allowing the flavors to meld together.

Continue Simmering

After simmering, remove the pot from heat. Use a fine mesh strainer to strain the liquid into a clean container, discarding the solids.

Strain the Cider

Let the cider cool to room temperature, then refrigerate until chilled. Serve in glasses and garnish with fresh mint leaves and lemon slices if desired.

Fresh Cherries

Apple Cider

Granulated Sugar

Cinnamon Sticks

Whole Cloves

Star Anise

Fresh Ginger (sliced)

Fresh Mint Leaves

Lemon Slices

In a large mixing container, combine the sparkling water, vodka, and fresh lime juice. Stir gently to mix the ingredients without losing the fizz.

Prepare the Base

Pour in the agave syrup and add the fresh fruit. Stir the mixture gently to ensure that the fruit is evenly distributed throughout the drink.

Add Flavor Enhancements

Fill glasses with ice and pour the prepared seltzer mixture over the ice. Garnish each glass with lime wedges and mint leaves for added aroma and aesthetics.

Garnish the Drink

Sparkling Water

Vodka

Fresh Lime Juice

Agave Syrup

Fresh Fruit (e.g., berries or citrus slices)

Lime Wedges

Mint Leaves

In a large brew kettle, heat 5 liters of filtered water to about 165°F (74°C). Add the pale malt, caramel malt, and chocolate malt to the water and stir well. Maintain the temperature at around 150°F (65°C) for 60 minutes to allow the enzymes to convert the starches into sugars.

Mashing the Grains

After the mashing process, rinse the grains with an additional 2 liters of hot water (around 170°F or 77°C) to extract as much sugar as possible. Collect the liquid, known as wort, in the brew kettle.

Sparging

Bring the wort to a boil and add the Kent Goldings hops. Boil for 60 minutes, stirring occasionally. After 45 minutes of boiling, add the Cascade hops for additional aroma.

Boiling the Wort

After the boiling process is complete, cool the wort rapidly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale yeast. Seal the vessel with an airlock and let it ferment in a dark, cool place for about 1-2 weeks.

Once fermentation is complete, dissolve 3 oz of corn sugar in 1 cup of boiling water and let it cool. Add this priming sugar to the beer as you siphon it into sanitized bottles. Cap the bottles and let them carbonate at room temperature for another week.

After carbonation, chill the bottles in the refrigerator, pour into a glass, and enjoy your homemade BURL BREW 1850 KENTUCKY COMMON!

Barbecue Shrimp

Kentucky Pride Board

Trio Selection Of Meats & Cheeses

Michelob Zero

Heineken Zero

West Sixth Cherry Cider

High Noon Seltzer

Burl Brew 1850 Kentucky Common

Michelob Ultra

Coors Light

Guinness Draught Stout

Stella Artois Pilsner

Kentucky Bourbon Barrel Ale

Modelo Especial Pilsner

Mirror Twin Hazy But Lazy New England Ipa

Miller Lite

Mirror Twin White Girl Wasted Blonde Ale

One Trick Pony

The Reneigh

Del Mar

Ramsay Merlot

Planet Oregon Pinot Noir

San Polo Rubio

Chappelle Du Seuil