Sierra Nevada Hop Splash

Busch NA

12oz Can, Juicy IPA or Dragonfruit Mango Sour

Untitled Art NA

Athletic Brewing

Truly Strawberry Lemonade

Donna's Pickle Beer

12oz Can, Passionfruit, Lemon Lime or Strawberry Margarita

Carbliss Vodka Seltzer

12oz Can, Hard Seltzer, Black Cherry or Mango

White Claw

PRESS Blackberry Hibiscus

12oz Can, Blood Orange Pomegranate, Prickly Pear Guava, or Peach Mango Hard Seltzer

Untitled Art Florida Seltzers

Paulaner Radler

Modelo Especial

SingleSpeed Tip the Cow

Odell Sippin' Pretty

Avery Electric Sunshine

Bell's Two Hearted Ale

Blue Moon Belgian White

Exile Ruthie

Coors Light

Michelob Ultra

Budweiser

Bud Light

Miller Lite

Whiskey Sour

Begin by measuring out 12 ounces of fresh, cold water into a clean container.

Prepare the Water

Add 0.5 tsp of Cascade hops and 0.5 tsp of Citra hops into the water. Stir gently to combine.

Add Hops

Add 1 tsp of lemon zest, 1 tsp of lime zest, and 0.5 tsp of your chosen natural flavoring extract (either Citrus or Classic) into the mixture. Stir well to ensure all ingredients are evenly distributed.

Incorporate Flavorings

Add 1 tsp of stevia or sugar to the mixture. Stir until fully dissolved.

Sweeten the Drink

Refrigerate the mixture for at least 30 minutes before serving to allow flavors to meld. Serve in a chilled glass over ice if desired.

Chill and Serve

Water

Cascade Hops

Citra Hops

Lemon Zest

Lime Zest

Natural Flavoring Extract (Citrus or Classic)

Stevia or Sugar

In a large pot, bring 8 cups of water to a rolling boil.

Boil Water

Once the water is boiling, gradually add 2 cups of malted barley while stirring continuously to avoid clumping.

Add Malted Barley

Stir in 1 cup of corn syrup and let the mixture simmer for 30 minutes, stirring occasionally.

Add Corn Syrup

After 30 minutes, add 0.5 cups of hops to the mixture and let it boil for another 15 minutes.

Remove the pot from heat and cool the mixture down to room temperature.

Cool the Mixture

Once cooled, add 1 tsp of yeast to the mixture and stir gently to combine.

Add Yeast

Transfer the mixture to a fermentation vessel and let it ferment in a dark, cool place for about 1 week.

Ferment

After fermentation is complete, carefully add carbon dioxide to the beer to achieve desired fizziness.

Carbonate

Pour the beer into clean bottles or cans, leaving some space at the top, and seal tightly.

Bottle

Refrigerate for a few hours before serving. Enjoy your homemade Busch NA in a chilled glass or directly from the can!

Malted Barley

Corn Syrup

Hops

Yeast

Carbon dioxide

In a large pot, heat 8 cups of water to approximately 150°F (65°C). Add 2 cups of pale malt and 0.5 cups of caramel malt. Stir well and maintain the temperature for 60 minutes.

Step 1: Prepare the Mash

After the mash, sparge with additional water to collect around 6 gallons of wort. Bring the wort to a boil and add 0.5 cups of Citra hops. Boil for 60 minutes.

Step 2: Sparge and Boil

With 15 minutes remaining in the boil, add 0.25 cups of Mosaic hops to the wort.

Step 3: Add Mosaic Hops

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

Step 4: Cool the Wort

Transfer the cooled wort to a fermentation vessel. Add the yeast packet and seal with an airlock. Ferment for 1-2 weeks until bubbling stops.

Step 5: Fermentation

Dissolve 0.75 cups of priming sugar in 2 cups of water and boil for 5 minutes. Add to the fermentation vessel and bottle the beer. Allow bottles to carbonate for 1-2 weeks.

Step 6: Bottling

In a large kettle, heat 8 cups of water to about 150°F (65°C). Add 2 cups of wheat malt and 0.5 cups of flaked corn. Stir thoroughly and hold the temperature for 60 minutes.

Sparge the mash with additional water to collect approximately 6 gallons of wort. Bring the wort to a boil and add 0.25 cups of Hallertau hops. Boil for 60 minutes.

After boiling, cool the wort to around 110°F (43°C) and add the Lactobacillus yeast. Let it sit for 2-3 days to sour.

Step 3: Add Lactobacillus

Once the desired sourness is achieved, bring the wort back to a boil and add 1 cup of dragonfruit puree and 1 cup of mango puree. Boil for another 15 minutes.

Step 4: Add Purees

Cool the wort again and transfer it to a fermentation vessel. Seal with an airlock and ferment for 1-2 weeks.

Step 5: Cool the Wort

Dissolve 0.75 cups of priming sugar in 2 cups of water. Boil for 5 minutes, add it to the fermentation vessel, and bottle the sour. Allow carbonation for 1-2 weeks.

Pale Malt

Caramel Malt

Hops (Citra)

Hops (Mosaic)

Yeast (American Ale)

Priming Sugar

Wheat Malt

Flaked Corn

Hops (Hallertau)

Yeast (Lactobacillus)

Dragonfruit Puree

Mango Puree

In a large pot, bring 2000 ml of water to a boil over high heat.

Boil the Water

Once the water is boiling, reduce the heat and add the 500 g of malted barley. Stir well and let it steep for 30 minutes.

After 30 minutes, add 30 g of hops to the pot. Boil for an additional 15 minutes.

Remove the pot from heat and cool the mixture quickly using an ice bath or a wort chiller until it reaches room temperature.

Once cooled, transfer the mixture to a fermentation vessel and sprinkle 10 g of yeast on top. Stir gently to combine.

Seal the fermentation vessel and allow it to ferment in a cool, dark place for 1-2 weeks, or until bubbling stops.

After fermentation is complete, add 100 g of your chosen rotating flavor (e.g., citrus zest, berry puree, or ginger) to the mixture. Stir well.

Add Rotating Flavor

Transfer the mixture to clean bottles, leaving some space at the top. Seal the bottles tightly.

Let the bottles carbonate at room temperature for 3-7 days before refrigerating them.

Rotating Flavor (e.g., Citrus Zest, Berry Puree, Ginger)

Wash the fresh strawberries thoroughly under cold water. Remove the green tops and slice the strawberries into quarters.

Prepare the Strawberries

In a small saucepan, combine equal parts water and sugar (1:1 ratio). Heat over medium heat until the sugar completely dissolves. Allow to cool before using.

Make Simple Syrup

Cut the lemons in half and squeeze out the juice into a measuring cup, ensuring to remove any seeds.

Juice the Lemons

In a large pitcher, combine the sliced strawberries, fresh lemon juice, and simple syrup. Use a muddler or the back of a spoon to gently mash the strawberries for maximum flavor.

Combine Ingredients

Pour in the sparkling water and stir gently to mix without losing carbonation.

Add Sparkling Water

Slowly add the hard seltzer to the mixture, stirring gently to combine.

Incorporate Hard Seltzer

Fill a glass with ice and pour the Truly Strawberry Lemonade mixture over the ice until the glass is full.

Serve the Drink

Garnish the drink with lemon slices and fresh mint leaves for an added touch of freshness.

Garnish

Fresh Strawberries

Fresh Lemon Juice

Simple Syrup

Sparkling Water

Hard Seltzer

Lemon Slices

Fresh Mint Leaves

Place the can of pickle-flavored lager in the refrigerator for at least 1 hour before serving to ensure it is cold.

Chill the Ingredients

Fill a tall glass with ice cubes to keep the drink chilled.

Prepare the Glass

Once the lager is chilled, pour the entire contents of the 12 oz can into the glass over the ice. Add 2 tablespoons of pickle juice to the lager.

Mix the Drink

Garnish the drink with a fresh sprig of dill and 2 slices of pickle on the rim of the glass.

Pickle-flavored lager

Pickle juice

Fresh dill sprigs

Pickle slices (for garnish)

In a large mixing pitcher, combine the vodka and sparkling water. Stir gently to mix the ingredients without losing the carbonation.

Prepare the Base

Select your desired flavor: For Passionfruit, add passionfruit juice and lemon juice. For Strawberry Margarita, add strawberry puree, lime juice, and simple syrup. Stir until well combined.

Add Flavoring

Pour the mixture into a chilled glass filled with ice. Garnish with fresh lime wedges and strawberries. Enjoy your refreshing Carbliss Vodka Seltzer!

Serve and Garnish

Vodka

Passionfruit Juice

Lemon Juice

Strawberry Puree

Lime Juice

Fresh Lime Wedges

Decide whether you want to make a Black Cherry or Mango flavored White Claw.

Choose Your Flavor

Pour 12 oz of hard seltzer into a glass. Add 1 tsp of your chosen flavoring (Black Cherry or Mango) and stir gently to combine.

Mix the Seltzer and Flavoring

If desired, garnish your drink with 2 fresh black cherries, 2 slices of fresh mango, and a lime wedge for an added touch of flavor and decoration.

Garnish Your Drink

Serve chilled and enjoy your refreshing White Claw hard seltzer!

Enjoy

Black Cherry Flavoring

Mango Flavoring

Fresh Black Cherries

Fresh Mango Slices

Lime Wedge

Boil 1 cup of water and steep hibiscus tea bags for 5-7 minutes. Remove the bags and let it cool.

Brew Hibiscus Tea

In a blender, combine fresh blackberries and blend until smooth. Strain through a fine mesh sieve to remove seeds, if desired.

Prepare Blackberry Puree

In a large pitcher, combine the brewed hibiscus tea, blackberry puree, vodka, and simple syrup. Stir well to mix.

Mix Base Ingredients

Slowly pour in the sparkling water to the mixture in the pitcher. Stir gently to combine without losing too much carbonation.

Fill each glass with ice and pour the blackberry hibiscus mixture over the ice.

Prepare Glasses

Top each drink with fresh blackberries, a sprinkle of edible hibiscus petals, and a lime wedge on the rim.

Serve immediately and enjoy your refreshing PRESS Blackberry Hibiscus hard seltzer!

Serve

Hibiscus tea

Blackberry puree

Sparkling water

Vodka or neutral spirit

Simple syrup

Fresh blackberries

Hibiscus petals (edible)

Lime wedges

In a large mixing container, combine 1 liter of water and 100 grams of sugar. Stir until the sugar is completely dissolved.

Make the Base

Once the sugar water is ready, sprinkle 5 grams of yeast into the mixture. Stir gently to incorporate the yeast into the solution.

Cover the container with a cloth or lid and let it sit at room temperature for about 24-48 hours, allowing the yeast to ferment the sugars into alcohol.

Fermentation

After fermentation, separate the base into three different containers. Into the first, add 100 ml of Blood Orange Juice and 50 ml of Pomegranate Juice. In the second container, mix in 100 ml of Prickly Pear Puree and 50 ml of Guava Juice. In the third container, combine 100 ml of Peach Puree and 50 ml of Mango Juice.

Add Flavors

Using a carbonation system, infuse the hard seltzer with carbon dioxide until you reach your desired carbonation level. This will usually take a few minutes.

Chill the drinks in the refrigerator before serving them in 12oz cans or glasses with ice. Enjoy your refreshing Untitled Art Florida Seltzers!