Pog Basement Ipa

Euphonia Pilsner

Sapporo Premium Lager

Scattered Sun Belgian Wit

Miss Behave

Signature Beer "Phon Sang" Rice Lager

Jasmine Tea, Yuzu Marmalade, Cucumber, Fresh Lemon.

Drunken Beauty

Slane Irish Whiskey, Amaretto, Cappelletti, Yuzu.

Origami

Old Flame

The White Geisha

Soju Barley, Strawberry, Honey Balsamic, Citrus, Yogurt Espuma.

Monarch

Jasmine Tea Infused Soju, Thai Chili, Lemongrass Simple, Fresh Lemon, Egg White.

Hiroshima

Citrus Soju, Yuzu Marmalade, Fresh Lemon, Passionfruit Pearls.

Cho Cho San

Secrets of Seoul

Lychee Martini

Sudachi Chu, Coconut, Lemongrass, Ginger, Fresh Lime.

Coconut Jewel

E&C Personal Select Whistlepig Rye, Cognac, Absinthe, Demarara.

Sazerac

E&C Personal Select Watershed Barrel Aged Gin, Thyme infused vermouth, Maraschino Liqueur, Regan's Orange Bitters.

Martinez

Absolut Apeach, Blood Orange, Cranberry, Citrus.

Blood Orange Martini

Myer's Dark Rum, Thai Chili Infused Aperol, Pineapple, Cane Sugar, Fresh Lime.

Jungle Bird

Toreador

E&C Personal Select Ghost Coast Vodka, Fresh Lime, Ginger Beer.

Moscow Mule

E&C Personal Select Woodford Bourbon, Bitters, Demarara.

Signature Old Fashioned

Heat about 4.0 gallons of brewing water to 165°F (74°C) to account for grain absorption and desired mash temperature.

Heat strike water

Add crushed grains (pale malt, Vienna, crystal, flaked wheat) to mash tun and pour strike water to achieve a mash temperature of 152°F (67°C). Stir thoroughly to eliminate dough balls and ensure even temperature.

Mash in

Hold mash at 152°F (67°C) for 60 minutes. This will produce a moderately fermentable wort with enough body to support tropical fruit flavors.

Saccharification rest

Raise temperature to 168°F (76°C) for 10 minutes (by adding near-boiling water or direct heat) to stop enzymatic activity and make lautering easier.

Mash out

Sparge with enough water to collect about 6.5-7.0 gallons of wort in the kettle (target pre-boil volume accounting for evaporation to end with ~5.25 gallons). Keep sparge water around 170°F (77°C).

Sparge

Bring collected wort to a vigorous boil. Once boiling begins, add bittering hops (Columbus) and start timing a 60-minute boil.

Bring to a boil

With 15 minutes remaining, add Citra and Mosaic (1.5 oz combined as listed) for flavor. Add Irish moss or Whirlfloc and yeast nutrient now.

Mid-boil additions

Turn off heat at 60 minutes. Cool wort slightly (to about 180°F / 82°C), then add Nelson Sauvin and remaining Citra/Mosaic for whirlpool/steep aroma for 15-20 minutes. This late addition preserves delicate hop oils used in NEIPA/juicy IPAs.

Late hop/whirlpool

Cool the wort quickly to 68°F (20°C) using an immersion chiller, counterflow chiller, or ice bath. Ensure the whirlpool hop particles settle for a few minutes, then rack or pump wort to the sanitized fermenter, leaving as much trub behind as possible.

Top up with water to reach 5.25 gallons if needed and check gravity. Target original gravity (OG) ~1.064 (adjust with honey or more malt if needed).

Aerate or oxygenate the wort thoroughly (shake, splashing, or pure O2) and pitch the yeast (one package, rehydrated if appropriate). Ferment at 66-68°F (19-20°C) for best ester balance.

Fermentation should be active within 12-48 hours and continue for 4-6 days until activity slows and gravity drops significantly (target final gravity in absence of fruit ~1.012-1.014).

Sanitize fruit: If using frozen or packaged purees, thaw and bring to a boil briefly or add 1 crushed Campden tablet per gallon of fruit to minimize microbial risk, then wait 24 hours before adding to fermenter. If pasteurized store-bought purees/Juice are used, this step can be skipped.

After primary fermentation has slowed (about 4-6 days), transfer beer to a secondary fermenter or leave on yeast if you prefer. Add passion fruit puree (24 oz) and orange juice (8 oz). If using guava, add 8 oz as well. Gently mix to incorporate fruit without excessive oxygen pickup.

Allow fruit fermentation/maturation for 5-10 days at 65-68°F (18-20°C). Monitor gravity and aroma. The fruit will attenuate slightly and contribute tropical aroma and acidity; taste after 5 days to decide if longer conditioning is desired.

After fruit character is established and active fermentation has fully finished (stable gravity for 2 days), add dry hops: Citra 2 oz and Mosaic 2 oz. Add directly to fermenter or in a sanitized hop bag.

Keep dry hops in contact for 3-5 days at ~65°F (18°C) for bright, juicy hop aroma. Avoid long contact (>7 days) to minimize vegetal grassy notes.

Cold crash the beer to 40°F (4-5°C) for 24-48 hours to help drop out hop and fruit particulates.

Rack to bottling bucket or keg, avoiding trub. If bottling, dissolve priming sugar (3.5 oz dextrose) in 12 oz boiling water, cool, and stir gently into beer. Bottle and cap.

If kegging, carbonate to ~2.5-2.7 volumes of CO2 by force carbonation or natural carbonation in keg.

Condition bottles at room temperature for 10-14 days, then chill for 24-48 hours before drinking. Kegged beer can be carbonated and served after 24-48 hours if force carbonated.

Serve slightly hazy and cold (45-50°F / 7-10°C) in a tulip or IPA glass to concentrate the tropical hop and fruit aromatics. Expected final gravity with fruit ~1.012-1.014; ABV ~6.5-7.0% depending on efficiency and fermentables.

Pale malt (2-row)

Vienna malt

Light crystal malt (10L)

Flaked wheat

Honey (adds fermentable brightness, optional)

Passion fruit puree (frozen or packaged)

Orange juice (fresh or pasteurized, no preservatives)

Guava puree (optional for deeper tropical character)

Columbus (CTZ) - bittering

Citra - flavor/aroma

Mosaic - flavor/aroma

Nelson Sauvin - late/aroma

Citra - dry hop

Mosaic - dry hop

American IPA ale yeast (US-05 or Wyeast 1056 / Safale US-05)

Irish moss or Whirlfloc (clarifier, optional)

Yeast nutrient (optional)

Brew water (treated to target ~150-155 ppm bicarbonate for balanced profile or adjusted to medium-soft)

Priming sugar (dextrose) for bottling

Campden tablet (optional, to sanitize fruit)

Combine 1/2 cup sugar, 1/2 cup water and 2 stalks bruised lemongrass (trimmed and smashed) in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 3 minutes, remove from heat, cover and steep 20 minutes. Strain out lemongrass, cool. Store refrigerated in a sealed container for up to 2 weeks. This yields roughly 1 cup; use 0.5 oz for one drink.

Make lemongrass syrup (if not pre-made)

In a small mixing glass or shaker, combine 0.75 oz fresh lemon juice, 0.5 oz lemongrass syrup and 0.25 oz honey syrup. Add 0.25 tsp finely grated lime zest. Stir or briefly shake (2–4 seconds) to integrate and slightly aerate. Taste and adjust: add up to 0.25 oz more honey syrup if you prefer sweeter.

Chill a pilsner glass by placing it in the freezer for 5–10 minutes or by filling it briefly with cracked ice, then discarding the ice just before pouring.

Strain the prepared citrus-lemongrass cordial over the bottom of the chilled pilsner glass.

Slowly tilt the glass and gently pour 12 oz chilled pilsner beer down the side so it layers and mixes lightly with the cordial, preserving a lively carbonation. Aim for a steady, slow pour to minimize excessive foam.

Add 2 dashes of Angostura bitters on the beer foam; they will aromatize the top of the drink.

Garnish with a thin lemon wheel on the rim and a sprig of fresh mint slapped once to release aroma and placed upright in the beer. Serve immediately.

Pilsner beer (chilled)

Fresh lemon juice

Lemongrass syrup (see note)

Honey syrup (1:1 honey:water)

Lime zest (finely grated)

Angostura bitters

Fresh mint sprig

Thin lemon wheel

Cracked ice (optional, for glass chilling)

Place a pilsner or tall beer glass in the freezer for 10–15 minutes, or fill it with ice and cold water for 3–5 minutes to chill. Keep the Sapporo refrigerated until ready to serve.

Chill glass and beer

If using a salted rim, pour the salt onto a small plate. Run a lemon wedge around the outside rim of the chilled glass, then gently press the rim into the salt to coat. Set the glass upright and discard excess salt. Cut a fresh lemon or lime wheel and set aside for serving.

Prepare garnish (optional)

If you used ice to chill the glass, empty the glass of ice and water and quickly dry the inside with a napkin so the beer retains a good head.

Prepare glass

Open the bottle or can of Sapporo Premium Lager. Hold the chilled glass at a slight angle (about 45 degrees) and begin pouring the beer slowly down the side of the glass. When the glass is approximately two-thirds full, gradually straighten it and finish the pour into the center to create a 1/2–1 inch (1–2 cm) foamy head.

Pour beer

Garnish the glass with the lemon or lime wheel on the rim, or serve the lemon wedge on the side. If the guest prefers a slight citrus note, instruct them to squeeze the wedge into the beer and drop it in.

Garnish and serve

Serve immediately while cold. If desired, serve with a small snack such as edamame or light tempura to complement the crisp lager.

Service

Sapporo Premium Lager (bottle or can)

Lemon wedge

Ice (optional)

Fresh lime or lemon wheel

Salt (for rim, optional)

Chilled pilsner or beer glass

Small plate or shallow dish (for salt)

Crush the pilsner, wheat, and Munich malts to a coarse grist. If using flaked wheat, it does not need milling. Measure and set aside the acidulated malt if you will use it to aid mash pH.

Mill/Prepare Grains

Heat 3.5 gallons (13.2 L) of water to about 165°F (74°C) for a 60-minute infusion mash targeting a mash temperature of 152°F (67°C). Add crushed grains to the water while stirring to avoid dough balls and reach 152°F.

Hold the mash at 152°F (67°C) for 60 minutes. Stir or recirculate occasionally. If you don't have exact temperature control, aim for a range of 150–154°F (66–68°C) for a balanced body and fermentability typical of a Belgian wit.

After mash, perform a mash-out by raising temperature to ~168°F (76°C) for 10 minutes to stop enzymatic activity.

Sparge with additional water enough to collect about 6.5 to 6.75 gallons (24.6–25.6 L) of wort in the kettle (this accounts for boil-off and losses). Aim for total pre-boil volume to yield ~5.5 gallons (21 L) finished beer after boil and fermentation losses.

Bring the wort to a vigorous boil. Once boiling, start a 60-minute timer. Add 0.5 oz Hallertau at 60 minutes for gentle bitterness.

At 10 minutes remaining in the boil, add 0.25 oz Saaz (or East Kent Goldings) for aroma, and add the cracked coriander seed (1 tbsp) and grains of paradise (0.5 tsp) in a small muslin bag. Also add the dried orange peel (1 oz) with ~10 minutes left to sanitize the peel without driving off all volatile aromatics.

If using yeast nutrient, add it with 10 minutes left in the boil.

After the 60-minute boil, turn off heat and cool wort quickly to about 68°F (20°C) using an immersion cooler, counterflow, or ice bath in a sanitized sink. Remove spice bag (after a short cool-down if you want less extraction) or leave it in while cooling if you want slightly stronger spice character; remove before transferring to fermenter.

Transfer cooled wort to a sanitized fermenter, leaving behind as much trub as possible. Top up with potable water to reach a total volume of ~5.5 gallons (21 L) if necessary.

Aerate the wort well by shaking the sealed fermenter, splashing while racking, or using an oxygen stone (approx. 4–8 ppm O2). Proper oxygenation helps healthy Belgian yeast performance.

Pitch the Belgian Wit yeast (one pack or rehydrated/vigorously grown starter) into the wort at ~66–70°F (19–21°C). If using a smack pack or refrigerated pack, make sure yeast is at appropriate temperature before pitching.

Ferment at 64–70°F (18–21°C) for primary fermentation. Expect vigorous activity within 24–72 hours. Keep temperature steady; slightly warmer (up to 72°F/22°C) for increased esters if desired, but avoid excessive temperatures which can create unwanted phenolics.

Allow primary fermentation to run for 7–10 days until activity slows and specific gravity is stable for 2 days. Typical final gravity for a Belgian wit is around 1.008–1.013 depending on mash and attenuation.

If you want a brighter beer, transfer (rack) to a secondary fermenter after 4–7 days to help settle yeast and trub, leaving behind solids. This step is optional; many brewers bottle or keg directly from primary.

If you wish to add a fresh touch of orange, you may add 0.5 oz fresh orange juice or an ounce of fresh zest briefly at secondary day 2–3, but sanitize any additions. This is optional and should be used sparingly to avoid overbearing fruit character.

After fermentation is complete and the beer has cleared to your liking, prepare priming sugar by dissolving 3.0 oz (85 g) of dextrose in 8 oz (240 ml) of boiling water. Cool and add gently to bottling bucket, then rack beer onto the priming solution. Stir gently to homogenize without introducing oxygen.

Bottle in sanitized bottles and cap, or force-carb in a keg to ~2.5–2.8 volumes CO2 for lively, effervescent mouthfeel typical of a Belgian wit.

Condition bottles at room temperature (68–72°F / 20–22°C) for 2 weeks, then store cool for a few days before chilling and serving. Kegged beer can be force-carbonated and served when stable.

Serve cold in a tulip or wheat beer glass with a slice of orange if desired. The beer should be hazy, pale straw in color, with soft citrus and spice aromatics, a round wheat mouthfeel, and a crisp, refreshing finish.

Belgian pilsner malt (or pale ale malt if unavailable)

White wheat malt (flaked or malted wheat)

Munich malt (light)

Acidulated malt (optional, for mash pH adjustment)

Hallertau (pellets or whole)

Saaz (or East Kent Goldings as alternative) - aroma

Belgian Wit ale yeast (e.g., Wyeast 3944, White Labs WLP400, or Imperial A43)

Sweet orange peel (bitter orange / Curaçao peel) – dried or fresh zest

Coriander seed (freshly cracked)

Grains of paradise (optional, for peppery citrus lift)

Bitter orange juice or a touch of fresh orange (optional, for aftertaste)

Bottling sugar (dextrose) for priming

Water (for mash, sparge, and boil)

Campden tablet or dechlorinator (optional)

If you have pre-made melon milk, skip to next section. To make about 1/2 cup melon milk: remove rind and seeds from 1/2 cup diced ripe melon (cantaloupe or honeydew). Place the melon pieces in a blender with 2 tablespoons of whole milk or canned coconut milk for a dairy-free option. Blend on high until very smooth, about 20–30 seconds. Strain through a fine mesh sieve into a bowl if you want a smoother texture. Chill until ready to use.

Prepare melon milk

Fill a shaker or mixing glass halfway with crushed ice.

Add 1 cup coconut water, 1/2 cup chilled melon milk, 1 tablespoon fresh lime juice and 1 tablespoon fresh orange juice to the shaker.

Add 1 teaspoon simple syrup, or more to taste depending on melon sweetness. If you prefer entirely natural sweetness, omit or reduce the syrup.

Shake vigorously for 8–12 seconds to chill and combine (if using a shaker). If you used a mixing glass, stir briskly for 10–15 seconds.

Strain the mixture into a chilled Collins glass filled with crushed ice (or serve over fresh ice if preferred).

Garnish with a thin melon slice or a melon ball on a cocktail pick and a lime wheel on the rim.

Serve immediately. Optionally, give the drink a quick stir before drinking to incorporate any separation between coconut water and melon milk.

coconut water

melon milk (see note)

fresh lime juice

fresh orange juice

simple syrup (adjust to taste)

thin melon slice or melon ball

lime wheel

crushed ice

Crush Pilsner and Vienna malts to a coarse grist. Keep flaked rice whole; if using rice kernels, crack or flake them beforehand. Measure and have ready.

Crush and prepare grains

Heat about 18 L of your brew water to ~74°C to achieve a mash-in temperature of 65°C when grains are added (account for cooler grain temperature).

Add crushed malts and flaked rice to the mash tun and stir to avoid dough balls. Target mash temperature 65°C. Hold for 60 minutes to allow full conversion; if you want a lighter, more fermentable wort, step mash to 68°C for the last 10 minutes.

Mash-in

Raise mash to 76°C (mashout) for 10 minutes to stop enzymatic activity and improve lautering.

Mashout

Add gypsum and calcium chloride to the strike water before mashing or sprinkle into the mash during dough-in to adjust mineral profile. The additions enhance hop bitterness clarity and malt sweetness; dissolve well.

If total water volume is 25 L, reserve ~7 L for sparge.

After mash, vorlauf (recirculate) until runoff is clear. Lauter to collect wort into the kettle. Sparge with ~7 L of 75°C water, maintaining the grain bed and avoiding extracting harsh tannins. Collect ~23–24 L of pre-boil wort.

Bring wort to a rolling boil and boil for 60 minutes. Add 15 g Hallertau at 60 minutes for bittering. Add 20 g Saaz at 10 minutes left in the boil for flavor and aroma. Add 5 g Irish moss with 15 minutes remaining to help clarification.

Boil and hop schedule

If using light rice syrup or glucose, add it in the last 10 minutes of the boil so it fully dissolves and sterilizes.

After the boil, cool the wort quickly to 10–12°C using a wort chiller. Transfer cooled wort to sanitized fermenter, aerate well (oxygenate for 60–90 seconds with pure oxygen or vigorous shaking for 2–3 minutes). Pitch the lager yeast pack once wort is at target temperature.

Ferment at 10–12°C for primary fermentation. Expect active fermentation for 5–10 days. Maintain a steady temperature to avoid off-flavors.

After primary attenuation (reach near final gravity), raise temperature slowly to 15–16°C for a diacetyl rest for 48 hours to allow yeast to clean up any diacetyl.

Cold crash and lagering: After rest, slowly reduce temperature to 0–2°C over 48–72 hours and lager for 4–6 weeks for clarity and flavor clean-up.

When ready to package, prepare priming sugar: dissolve 70 g dextrose in 200 ml water, boil 1 minute and cool. Add to bottling bucket.

Rack beer onto priming solution, gently mix to evenly distribute. Bottle into sanitized bottles, cap, and store at 18–20°C for 10–14 days to carbonate, then condition cold for additional clarity.

If desired, add 50 g white sugar at end of boil or during fermentation as a balancing adjunct to lift finish slightly; note this will raise fermentability and dryness. Use Irish moss in boil as directed to improve clarity.