M – 43 IPA (can)

Blueberry Simple Syrup, Lemon, Cranberry Splash, Soda, Fresh Berries

ZERO PROOF SUNRISE

Prosecco, Saint Germain, & Fresh Raspberries

CHAMPAGNE GERMAIN

Vodka, Cointreau, Cranberry Juice, Fresh Lime, & Champagne Float

COSMOSA

HIGH SOCIETY

ESPRESSO MARTINI

Zing Zang Bloody Mary Mix, Tajin Rim, Tito's Vodka, Garnished with Pickles, Olives, & Bacon & Celery

THE BLOODY BEST

Angel's Envy, Aperol, Averna Amaro, & Lemon

PAPER PLANE

3 Hand Battered Chicken Tenders, tossed in Buffalo Sauce, over Homemade Truffle Mac and Cheese.

BUFFALO TRUFFLE MAC & CHEESE

Served w / Jack Daniels Zip Sauce, Garlic Mashed Potatoes & Veg

SHORT RIB DINNER

Spinach, Tomato, & White Wine Cream Sauce. Served over Garlic Mashed Potatoes & Veg

SALMON FLORENTINE

Lightly breaded Chicken Breast w / Piccata Sauce. Served w / Garlic Mashed Potatoes & Veg

CHICKEN PICCATA

Lightly breaded Chicken Breast w / Marsala Sauce & Portobello Mushroom. Served w / Garlic Mashed Potatoes & Veg

TRUFFLE CHICKEN MARSALA

Truffle Butter, Mozzarella, Pepperjack, Pork Sausage, Peppers, Bacon, topped with Scrambled Eggs.

BREAKFAST FLATBREAD

Peppers, Onions, Portobello Mushrooms, & Asparagus sauteed in Teriyaki Sauce over White Rice

TERIYAKI STIR FRY

12 oz Teriyaki Marinated Flank Steak w / Rosemary Potatoes & Veg

GRILLED TERIYAKI FLANK STEAK

8 oz Salmon Filet w / Garlic Sesame Rice & Veg

ATLANTIC SALMON

Tossed in your choice of Alfredo or Marinara w / Portobello Mushrooms, Tomatoes, & Artichokes

PASTA BOWL PENNE

Prosciutto, Arugula, Garlic Truffle Oil, Parmesan Cheese, Bleu Cheese, & Balsamic Reduction

PROSCIUTTO ARUGULA

Buffalo Sauce, Mozzarella Cheese, Crispy Chicken, Red Onion, Ranch Drizzle

CRISPY BUFFALO CHICKEN

Cannonball Cabernet

VANILLA CASHMERE

LAYOVER IN MALIBU

Grilled Chicken, BBQ Sauce, Red Onions, Bleu Cheese Crumble, Mozzarella

BBQ CHICKEN

Sanitize all fermentation and packaging equipment. If using liquid yeast or making a starter, prepare the yeast starter 24–36 hours before brew day. Heat about 12 L of strike water to approximately 74 °C to reach a target mash temperature of 66 °C.

Prepare

Grind/strike the crushed malts (pale 2‑row, crystal 40L, Munich, wheat) and transfer to mash tun. Add strike water and stir to reach a stable mash temperature of 66 °C. Rest the mash for 60 minutes, checking temperature and stirring gently once after 20 minutes. Aim for a mash pH of ~5.2–5.4; adjust with lactic acid if needed.

Mash

Raise mash to 75 °C (mash out) for 10 minutes if desired, then begin lautering. Sparge with ~6 L of water at 75 °C to collect ~12 L of wort into the kettle (adjust volumes to account for losses).

Mash Out & Sparge

Bring wort to a vigorous boil. Add Chinook hops at the start of the 60‑minute boil (18 g) for bittering. With 15 minutes remaining, add Irish moss/whirlfloc (1 tsp) and add 15 g each of Mosaic and Citra hops. Reserve the remaining hops for flameout and dry hop. If using dextrose in the boil, add the 0.25 kg with 10 minutes remaining so it fully dissolves and sterilizes.

Boil & Bittering Additions

At flameout (end of boil), add remaining 15 g Mosaic and 15 g Citra (or all reserved amounts for aroma) and allow to steep in the whirlpool for 15–20 minutes while cooling to ~80 °C. Perform a short whirlpool to consolidate trub and hop matter, then chill the wort rapidly to yeast-pitching temperature (~18–20 °C) using a wort chiller or ice bath.

Flameout & Whirlpool

Transfer chilled wort to a sanitized fermenter, leaving most trub behind. Top up with pre-boiled and chilled water if needed to reach 10 L total. Measure original gravity (expected ~1.060–1.065). Aerate or oxygenate the wort thoroughly (shake, splashing, or use pure O2) to ensure healthy fermentation.

Transfer & Oxygenate

Pitch the prepared yeast (one packet or equivalent starter) at around 18–20 °C. Seal the fermenter with an airlock and ferment in a temperature-stable environment at 18–20 °C for primary fermentation.

Pitch Yeast

Allow active fermentation for ~5–7 days until vigorous activity slows. After 48–72 hours, check gravity (or visually observe) and maintain stable temperature. Total primary typically lasts 7–10 days until gravity approaches terminal (expected FG ~1.012–1.015).

Primary Fermentation

After primary fermentation has slowed (typically day 4–7), add the dry hops: 25 g Mosaic and 25 g Citra directly to the fermenter. Leave on hops for 3–5 days to extract aroma, then remove/bulk-age for another 2 days to let hop particle settle. Avoid extended contact (>7 days) to prevent grassy/polyphenolic extraction.

Dry Hop

Cold crash the beer to ~2–4 °C for 24–48 hours to help clarify before packaging. If desired, rack off into a sanitized secondary to leave behind trub prior to packaging.

Cold Crash & Clarify

For canning with counter-pressure filler: purge cans with CO2, fill using a counter-pressure filler to achieve 2.3–2.6 volumes CO2, then seam the cans. If force‑carbonating in a keg first, carbonate to 2.4–2.6 vol with CO2, then counter-pressure can. If bottle/can conditioning (no equipment), dissolve 85 g dextrose in 250 ml boiling water, cool, and gently mix into beer for natural carbonation; pack into sanitized cans/bottles and condition at 18–20 °C for 10–14 days.

Carbonation

If filling directly from fermenter/keg into cans, ensure beer is at packaging temperature (1–4 °C recommended for clean fills), purge each can with CO2, fill using a counter-pressure canner at low foam, then seam. Leave minimal headspace. Label cans and store cold.

Canning

If force-carbonated, rest cans 24–48 hours to allow CO2 to equilibrate. Chill before serving. Serve cold (4–7 °C) in a clean glass. Expected final ABV ~6.5% (depends on efficiency and yeast attenuation).

Conditioning & Serving

Pale 2‑row malt

Caramel/Crystal 40L malt

Light Munich malt

Light wheat malt

Dextrose (corn sugar) - optional for higher attenuation/brightness

Water (brewhouse - total, includes mash, sparge, and top ups)

Chinook hops (bittering, 13% AA)

Mosaic hops (flavor/aroma, 12% AA)

Citra hops (flavor/aroma, 12% AA)

Mosaic hops (dry hop)

Citra hops (dry hop)

Yeast - American ale (e.g., Wyeast 1056 or Safale US-05)

Irish moss or whirlfloc (clarifier)

Priming sugar (if bottle/can-conditioning) - dextrose

Water for yeast starter (if making starter)

Gypsum (calcium sulfate) - optional

Calcium chloride - optional

Acid or lactic acid (to adjust mash pH if needed)

Cans (330 ml) - sanitized

CO2 (for purging cans and counter-pressure filling)

Combine 1 cup fresh or frozen blueberries, 1 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat.

Cook syrup

Bring just to a simmer, stirring occasionally to dissolve the sugar. Simmer gently for 6–8 minutes, crushing berries with the back of a spoon to release color and flavor.

Remove from heat and let the mixture steep for 10 minutes off the heat to deepen flavor.

Strain the syrup through a fine mesh sieve into a clean jar, pressing solids to extract liquid. Discard solids or reserve for another use. Let cool to room temperature before using. Refrigerate leftovers up to 10 days.

Fill a highball or Collins glass with ice to chill.

Add 0.75 oz fresh lemon juice and 0.75 oz blueberry simple syrup to the glass.

Pour in 1 oz cranberry juice as a splash — for a layered sunrise effect, pour the cranberry juice slowly over the back of a spoon near the glass edge so it sinks slightly under the soda later.

Top gently with about 4 oz club soda (adjust to taste). Pour slowly to preserve carbonation and layering.

Stir gently once or twice to integrate the lemon and syrup without completely removing the sunrise layering.

Skewer 4–6 fresh blueberries (and optional cranberries) on a cocktail pick and rest across the glass rim or drop blueberries into the drink for visual appeal.

Add a lemon wheel to the rim or float it on top. Serve immediately with a straw and a small stirrer. Enjoy chilled.

fresh or frozen blueberries

granulated sugar

water

fresh lemon juice

blueberry simple syrup

cranberry juice (100% unsweetened or light)

club soda or sparkling water

fresh blueberries

lemon wheel

cranberry (optional)

Chill a champagne flute by placing it in the freezer for a few minutes or filling briefly with ice water. While the glass chills, reserve 1 raspberry for garnish and gently muddle 4 raspberries in the bottom of a mixing glass or small jug until they release juice but still have some texture.

Prep glass and raspberries

Pour 0.75 oz St‑Germain over the muddled raspberries. Use a bar spoon to gently stir for about 5 seconds to combine the liqueur with the raspberry purée.

Add St‑Germain

Remove ice from the chilled flute if used. Carefully strain the raspberry and St‑Germain mixture into the flute (a fine strainer will remove most seeds; if you prefer more texture, pour directly). Top gently with 4.5 oz well‑chilled Prosecco, pouring slowly down the side of the glass to preserve effervescence.

Add Prosecco

Place the reserved raspberry onto a cocktail pick or drop it into the drink. Optionally express a lemon twist over the surface to add a hint of citrus oil and drop it into the flute or rest on the rim.

Garnish and finish

Serve immediately while sparkling. Enjoy as a light, floral aperitif.

Prosecco (chilled)

St-Germain (elderflower liqueur)

Fresh raspberries

Lemon twist (optional, for garnish)

Ice (for chilling mixing glass)

If desired, place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill it.

Chill glass (optional)

Fill a cocktail shaker with ice (about 6–8 large cubes). Add vodka (2 oz), Cointreau (3/4 oz), cranberry juice (1 1/2 oz), and freshly squeezed lime juice (1/2 oz).

Combine ingredients

Secure the shaker and shake vigorously for 10–15 seconds, until the outside of the shaker is frosty and well chilled. This chills and slightly dilutes the mixture for balance.

Shake

Discard ice from the chilled glass if used. Double-strain the shaken mixture into the chilled coupe/martini glass using a Hawthorne or fine mesh strainer to remove small ice shards and pulp.

Strain

Gently pour about 1 oz of chilled champagne or dry sparkling wine over the back of a bar spoon so it floats on top of the cocktail. Pour slowly to keep the layers distinct.

Champagne float

Garnish with a lime wheel or a thin lime twist on the rim. Optionally drop 2–3 fresh cranberries into the drink for color and a festive look.

Garnish

Serve immediately while the Champagne float is lively. Provide a small cocktail napkin or coaster.

vodka

Cointreau (orange liqueur)

cranberry juice

fresh lime juice

champagne or dry sparkling wine (for float)

lime wheel or twist (garnish)

fresh cranberries (optional garnish)

If desired, chill the champagne flute or coupe by placing it in the freezer for 5–10 minutes or filling it briefly with a large ice cube and water; discard ice/water before preparing the cocktail.

Chill glass

Pour 1/4 tablespoon orange curaçao and 1/2 tablespoon Cognac into the bottom of the chilled flute.

Add liqueur and Cognac

If you prefer a slightly sweeter cocktail, add 1/2 teaspoon simple syrup to the liqueur mixture. Stir gently with a bar spoon to combine.

Sweeten (optional)

Add 3 dashes of Angostura bitters over the liqueur mixture; this will rise and aromatize the top of the drink as you pour the bubbles.

Add bitters

Slowly pour 1.5 cups (about one bottle serves 4–5 cocktails; adjust if making multiple) of well-chilled brut Champagne or dry sparkling wine into the flute, pouring down the side to preserve effervescence. Leave a small head of foam at the top.

Top with Champagne

Twist a lemon peel over the glass to express oils, rim the glass lightly if you like, then drop the twist into the drink or perch it on the rim. Serve immediately while effervescent.

Garnish and serve

Use the jigger to measure the curaçao and Cognac. Use the bar spoon for gentle stirring. Use a peeler or knife to cut a fresh lemon twist for garnish.

brut Champagne (or dry sparkling wine)

orange curaçao (or triple sec)

Cognac (or brandy)

Angostura bitters

simple syrup (optional, 1:1 sugar to water)

lemon twist (garnish)

large ice cube (for chilling glass; optional)

champagne flute or coupe

bar spoon

jigger or measuring spoons

peeler or small knife

Place a martini or coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail (about 5 minutes).

Brew a fresh double shot (about 2 oz) of espresso. Let it rest 30–60 seconds so it's very hot but not steaming — this helps create a good crema when shaken.

Brew espresso

Add 2 oz freshly brewed espresso, 1.5 oz vodka, 1 oz coffee liqueur, and 0.5 oz simple syrup into a cocktail shaker.

Fill the shaker roughly two-thirds full with ice (about 1 cup).

Add ice

For a richer, creamier foam, first shake the ingredients vigorously without ice for 10–15 seconds (dry shake).

Dry shake (optional for foam)

Add ice (if you performed a dry shake, now add ice) and shake very hard for 15–20 seconds until the outside of the shaker is cold and you see a good froth forming. Vigorous shaking agitates the espresso and creates a thick crema.

Wet shake

Remove the chilled glass from the freezer or discard the ice water. Use a cocktail strainer and, if available, a fine (mesh) strainer to pour the cocktail into the chilled glass to remove ice shards and achieve a smooth surface.

Double strain

Garnish the foam with three whole coffee beans placed in the center. Serve immediately.

freshly brewed espresso

coffee liqueur (e.g., Kahlúa)

simple syrup (1:1 sugar to water)

coffee beans (for garnish)

cocktail shaker

fine strainer (optional)

martini/coupe glass

Chill a tall glass (Highball or pint) in the freezer for 5–10 minutes if desired.

Pour the Tajin seasoning onto a small plate. Run the lemon wedge around the glass rim to moisten evenly, then dip the rim into the Tajin, rotating to coat the entire rim. Set the glass aside.

Fill the rimmed glass with 3–4 large ice cubes, leaving room for the liquid.

In a mixing glass or shaker, add 2 oz Tito's Vodka, 4 oz Zing Zang Bloody Mary Mix, 1/4 oz fresh lemon juice, 3 dashes Worcestershire sauce, 2 dashes hot sauce, and 1/4 tsp celery salt. Add a generous pinch of freshly ground black pepper.

Stir briskly with a bar spoon for about 10–15 seconds to chill and combine. (Do not vigorously shake if you prefer a less aerated cocktail.)

Strain or pour the mixed Bloody Mary into the prepared glass over the ice, leaving the Tajin rim intact.

Pour

Skewer three olives onto the cocktail pick. On a separate pick (or the same if space allows), thread a cooked bacon strip (folded if necessary) and the pickle spear.

Place the celery stalk into the drink standing upright. Rest the olive skewer and the bacon/pickle skewer across the top of the glass or stick them into the ice so they stand securely.

Serve immediately with a straw and an extra lemon wedge on the side. Optionally offer additional hot sauce and celery salt at the table.

M – 43 Ipa (can)

Zero Proof Sunrise

Champagne Germain

Cosmosa

High Society

Espresso Martini

The Bloody Best

Paper Plane

Buffalo Truffle Mac & Cheese

Short Rib Dinner

Salmon Florentine

Chicken Piccata

Truffle Chicken Marsala

Breakfast Flatbread

Teriyaki Stir Fry

Grilled Teriyaki Flank Steak

Atlantic Salmon

Pasta Bowl Penne

Prosciutto Arugula

Crispy Buffalo Chicken

Cannonball Cabernet

Vanilla Cashmere

Layover In Malibu

Bbq Chicken