marinated sirloin, dijon horseradish aioli

Steak Bites*

Athletic Brewing Co. Run Wild

Angry Orchard Crisp Apple

Heineken 0.0

Guinness

Four Peaks Kilt Lifter

Four Peaks Bad Birdie

Corona Extra

Bud Light

Budweiser

Huss Rio Salado

Coors Banquet

The Shop Beer Co. Church Music

Huss Scottsdale Blonde

Molson Canadian

Coors Light

Seasonal Vegetables

Garlic Butter Prawns

Garlic Ciabatta

Fries

Mini Sticky Toffee Pudding

Salted Caramel Cheesecake

Bite of Brownie

Blackened Chicken Burger

In a large bowl, combine the olive oil, soy sauce, garlic powder, black pepper, salt, and paprika. Whisk together until well mixed.

Marinate the Steak

Cut the sirloin steak into bite-sized cubes and add them to the marinade. Ensure all pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.

Add Sirloin

After marinating, heat a skillet over medium-high heat. Add the marinated steak bites in a single layer and cook for about 2-3 minutes on each side until browned and cooked to your desired doneness. Remove from heat and sprinkle with chopped parsley before serving.

Cook the Steak Bites

In a small bowl, combine the mayonnaise, Dijon mustard, prepared horseradish, lemon juice, and minced garlic. Stir until smooth.

Mix the Ingredients

Taste the aioli and add salt and black pepper as needed for seasoning. Adjust the flavors according to your preference.

Season to Taste

Cover the aioli and refrigerate for at least 15 minutes before serving to allow the flavors to meld.

Chill

sirloin steak

olive oil

soy sauce

garlic powder

black pepper

salt

paprika

fresh parsley

mayonnaise

Dijon mustard

prepared horseradish

lemon juice

garlic, minced

In a large pot, heat 6 cups of filtered water to 165°F (74°C). Add the Pale Malt, Munich Malt, and Crystal Malt. Stir well and maintain the temperature at 150°F (65°C) for 60 minutes.

Mash the Grains

After 60 minutes, sparge the grains with an additional 3 cups of hot water to extract maximum sugars. Collect the wort in a clean fermentation vessel.

Sparging

Bring the wort to a boil and add the Citra and Simcoe hops. Boil for 30 minutes.

Boil the Wort

After 30 minutes, add the Mosaic hops along with the Bitter Orange Peel and Coriander. Boil for an additional 10 minutes.

Add Aroma Hops

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

Cool the Wort

Transfer the cooled wort to a fermentation vessel. Sprinkle the Lager Yeast on top and seal with an airlock. Let it ferment for 1-2 weeks at 65°F (18°C).

Pitch the Yeast

Once fermentation is complete, mix the priming sugar with a small amount of water to dissolve it. Add it to the fermented beer.

Prepare for Bottling

Siphon the beer into sanitized bottles, leaving about 1 inch of headspace. Cap the bottles and let them carbonate for another 1-2 weeks at room temperature.

Bottle the Beer

Refrigerate the bottles for a few hours before serving. Pour into a glass and enjoy your homemade non-alcoholic IPA!

Chill and Serve

Pale Malt

Munich Malt

Crystal Malt (40L)

Citra Hops

Simcoe Hops

Mosaic Hops

Lager Yeast

Filtered Water

Priming Sugar

Bitter Orange Peel

Coriander

Wash and core the fresh crisp apples. Cut them into quarters and place them in a large pot.

Prepare the Apples

Pour 4 cups of water over the quartered apples in the pot.

Add Water

Bring the pot to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.

Simmer the Mixture

After simmering, strain the mixture through a fine mesh strainer or cheesecloth to extract the apple juice. Discard the solids.

Strain the Juice

Return the strained juice to the pot and add 2 cups of granulated sugar and 1 cup of lemon juice. Stir until the sugar is completely dissolved.

Add Sugar and Lemon Juice

Allow the mixture to cool to room temperature.

Cool the Mixture

Once cooled, sprinkle 1 tsp of yeast over the surface of the juice. Do not stir. Let it sit for 10 minutes to activate the yeast.

Add Yeast

After 10 minutes, gently stir the mixture and cover it with a clean cloth. Let it ferment in a cool, dark place for 1-2 weeks, checking daily.

Ferment

Sterilize bottles using boiling water or a dishwasher. Make sure they are completely dry.

Prepare Bottles

Using a funnel, pour the fermented cider into the sterilized bottles, leaving about an inch of space at the top.

Bottle the Cider

Seal the bottles with caps or corks and store them upright in a cool, dark place for an additional 1-2 weeks to carbonate.

Seal and Store

Fresh Crisp Apples

Granulated Sugar

Yeast (Champagne or Cider Yeast)

Water

Lemon Juice

Cinnamon Sticks

Honey

Additional Spices (like nutmeg or cloves)

In a large pot, bring 500 ml of water to a boil.

Boil the Water

Once the water is boiling, add 100 g of malted barley and stir well. Allow it to simmer for 30 minutes.

Add Malted Barley

After 30 minutes, add 10 g of hop pellets to the mixture and continue to simmer for another 10 minutes.

Add Hop Pellets

Remove the pot from heat and let the mixture cool to around 25°C (77°F). This may take about 15 minutes.

Once cooled, add 5 g of yeast and 5 g of sugar to the mixture. Stir well to dissolve.

Add Yeast and Sugar

Cover the pot with a clean cloth and let it ferment at room temperature for 3 to 5 days.

Fermentation

After fermentation, add 1 tsp of lemon zest and 1 tsp of crushed coriander seeds for flavor.

Flavoring

Transfer the mixture into sterilized bottles, leaving some space at the top. Seal the bottles tightly.

Bottle the Lager

Let the bottles sit at room temperature for another 2-3 days to carbonate before refrigerating.

Carbonation

Refrigerate the bottles for at least 24 hours before serving chilled.

Serve

Malted Barley

Hop Pellets

Yeast

Sugar

Lemon Zest

Coriander Seeds

In a large mash tun, combine the 8 kilograms of barley malt and 90 liters of water. Heat the mixture to 65°C (149°F) and maintain this temperature for 1 hour. This process will convert the starches in the malt into fermentable sugars.

Mashing

After mashing, sparge the grain with hot water to extract the sugars. Collect the wort, which is the liquid extract, in a brew kettle.

Bring the wort to a boil and add 250 grams of hops. Boil for 60 minutes to extract the flavors and bitterness from the hops.

Boiling

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

Cooling

Transfer the cooled wort to a fermentation vessel and pitch in 100 grams of yeast. Seal the vessel and allow it to ferment at around 18-20°C (64-68°F) for about 1-2 weeks.

After primary fermentation, add 1 kilogram of roasted barley to the beer to enhance the flavor and color. Allow it to sit for an additional 3-5 days.

Adding Roasted Barley

Once fermentation is complete, carefully siphon the beer into clean bottles, leaving some space at the top. Cap the bottles and allow them to carbonate at room temperature for about 1-2 weeks.

Bottling

Chill the bottles in the refrigerator before serving. Pour the Guinness into a glass, allowing it to settle for a minute before enjoying the rich, creamy stout.

Serving

Barley Malt

Hops

Roasted Barley

In a large brewing kettle, heat 6 liters of water to around 160°F (71°C). Once heated, add 5 cups of amber malt, 1 cup of caramel malt, and 3 cups of pale malt. Stir well to ensure that all grains are fully immersed.

Prepare the Mash

Allow the mixture to rest for 60 minutes at a temperature of around 150°F (65°C). This allows enzymes to convert the starches into fermentable sugars.

Mash Rest

After the mash rest, sparge the grains with an additional 2 liters of hot water to collect the sugar-laden wort. This process is essential for achieving the desired gravity in your beer.

Bring the wort to a boil and add 1 oz of Cascade hops and 0.5 oz of Fuggle hops. Boil for 60 minutes, adding the optional brown sugar, orange peel, and coriander during the last 10 minutes of the boil for added flavor.

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

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the ale yeast. Seal the fermenter and allow it to ferment at a temperature of around 68°F (20°C) for 1-2 weeks.

Once fermentation is complete, bottle the beer with priming sugar (if desired) and allow it to carbonate for an additional 1-2 weeks.

After carbonation, chill the beer and enjoy your homemade Four Peaks Kilt Lifter Amber Ale!

Enjoy

Amber Malt

Caramel Malt

Hops (Cascade)

Hops (Fuggle)

Yeast (Ale Yeast)

Brown Sugar

Orange Peel

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the pale malt and caramel malt, stirring to ensure all grains are wet. Maintain the temperature for 60 minutes.

Mashing the Grains

After mashing, drain the wort from the grains and rinse with an additional 2 gallons of hot water to extract the sugars.

Bring the wort to a boil. Once boiling, add the hops (Cascade) and boil for 60 minutes, stirring occasionally.

After the boil, cool the wort quickly to about 70°F (21°C) using a wort chiller.

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast (American Ale) and seal with an airlock. Allow fermenting in a dark, cool place for 1-2 weeks.

Once fermentation is complete, add coriander, orange peel, and honey to the fermenter. Stir gently to combine and let sit for an additional week.

After flavoring, transfer the beer to sanitized bottles. Cap them and let carbonate for 1-2 weeks at room temperature.

Refrigerate the bottles for a few hours before serving. Enjoy your homemade Four Peaks Bad Birdie!

Chilling and Enjoying

Yeast (American Ale)

Slice the lime in half. You will need one half for squeezing into the beer and the other half for garnish.

Prepare the Lime

If desired, run the lime wedge around the rim of your beer glass and dip the rim into salt to coat it lightly.

Salt the Rim (Optional)

Open the bottle of Corona Extra and pour it slowly into your glass to preserve the carbonation.

Pour the Beer

Squeeze the juice from one half of the lime into the beer. You can adjust the amount of lime juice based on your taste preference.

Add Lime Juice

Place the other half of the lime into the neck of the bottle or on the rim of the glass as a garnish.

Garnish

Enjoy your refreshing Corona Extra chilled, preferably with a side of chips and salsa or your favorite Mexican dish.

Corona Extra Beer

Lime

Salt

In a large pot, heat 10 liters of water to 160°F (71°C). Add the barley malt and rice and maintain the temperature for 60 minutes, stirring occasionally.

After mashing, drain the liquid (wort) into another pot and rinse the grains with hot water (around 170°F or 77°C) to extract as much sugar as possible.

Bring the collected wort to a boil, then add the hops. Boil for 60 minutes, stirring occasionally.

If desired, add the corn syrup during the last 10 minutes of the boil for added sweetness.

Add Corn Syrup (optional)

After boiling, cool the wort quickly to around 65°F (18°C) using an immersion chiller or an ice bath.