curated selection of cured meats and cheeses, whipped feta, charred artichoke, olive, almond hummus, and crisp breads

CHEF'S CHARCUTERIE

warm soft pretzel, italian sausage, spanish pork links, fondue, Packo pickles, cornichons

PUB BOARD

a rotating selection of cheeses with whipped ricotta & calabrian honey, crisp breads

TABLE CHEESE

TUPPS DAY PASS

BELL'S TWO HEARTED IPA

WOODCHUCK CIDER

DEEP ELLUM DALLAS BLONDE ALE

PETICOLAS GOLDEN OPPORTUNITY KOLSCH

OSKAR BLUES DALE'S LIGHT LAGER

AUSTIN EASTCIDERS PINEAPPLE CIDER

400 Conejos Mezcal or Jose Cuervo Tradicional Blanco Tequila, triple sec, prickly pear, lime

PRICKLY PEAR MARG

Benchmark Bourbon, Johnnie Walker Black, honey, citrus

OLD FASHIONED

Benchmark Bourbon, Lucano Amaro, lemon, peach

NEW PEACH WHISKEY SOUR

Campari, Caravella Limoncello, watermelon, prosecco

NEW WATERMEL SPRITZ

New Amsterdam Vodka, Caravella Limoncello, cucumber, honey

TRÉ CUCUMBER

roast beef, melted brie, caramelized onions, garlic aioli, au jus

ITALIAN BEEF DIP PANINI

roasted chicken, fresh mozzarella, arugula, red onion, spicy sun-dried tomato aioli

CHICKEN & MOZZARELLA PANINI

basil pesto, fresh mozzarella, roma tomato, arugula, balsamic, olive oil

CAPRESE PANINI

alfonso, picholine, gaeta, red cerignola, arbequina, castelvetrano

OLIVES

P. butter poached jumbo shrimp, artichoke, calabrian chili, chablis spritz, focaccia

SHRIMP SCAMPI

SWEET POTATO WEDGES

melted white cheddar, truffle, calabrian chili oil, roasted crimini mushroom, focaccia crostini

ROASTED MUSHROOM FONDUE

house meatballs, pomodoro, goat cheese, chives

MEATBALLS & GOAT CHEESE

grilled steak & chicken skewers, sicilian garlic yogurt, olive oil

SKEWERS

Remove cheeses from refrigerator 20–30 minutes before plating so they come close to room temperature. Fold prosciutto and soppressata into loose rosettes; stack a few slices of coppa. Place cheeses (cheddar chunks, brie wedge, manchego slices) spaced across the board so guests can access every item.

Arrange meats and cheeses

If brie is served whole, score a small cross on top and optionally warm in a 350°F (175°C) oven for 8–10 minutes until slightly melty for a softer bite.

In a food processor, combine crumbled feta, softened cream cheese, Greek yogurt, olive oil, lemon juice, honey, and black pepper. Process until very smooth and light, scraping down sides once. If mixture is too thick, add 1–2 teaspoons water or more olive oil to reach a spreadable consistency. Transfer to a small bowl and drizzle 1 teaspoon olive oil over top; sprinkle a little cracked black pepper and a pinch of chopped fresh herbs.

Make whipped feta

Heat a cast-iron skillet or grill pan over medium-high heat until hot. Toss drained artichoke halves with 1 tablespoon olive oil, lemon zest, smoked paprika and salt. Place cut-side down in the hot pan and cook undisturbed 3–4 minutes until nicely charred. Flip and cook an additional 1–2 minutes to warm through. Remove and let cool slightly before adding to the board.

Char artichokes

In a food processor, pulse the roasted almonds until finely ground. Add chickpeas, tahini, garlic, lemon juice, olive oil, salt and pepper. Blend until smooth, adding water or reserved chickpea liquid 1 tablespoon at a time to reach a creamy, scoopable consistency. Fold in chopped pitted olives by hand so there are visible pieces of olive throughout. Taste and adjust salt or lemon as needed. Transfer to a serving bowl and drizzle with a little olive oil and extra chopped olives if desired.

Blend hummus

Arrange mixed marinated olives, cornichons, and toasted marcona almonds in small bowls or directly on the board. Chop the fresh herbs and reserve for sprinkling. Keep honey and cracked pepper handy for drizzling over cheeses or whipped feta.

Prepare garnishes

If desired, lightly toast crostini: brush thin bread slices with olive oil and bake at 375°F (190°C) for 6–8 minutes or until crisp and golden.

Select a large wooden board or platter. Place bowls of whipped feta and olive & almond hummus spaced apart. Position the charred artichokes near the hummus or cheeses. Fan out and fold the cured meats into small piles around the bowls. Add cheeses in separate areas with a small spreader or knife for each. Tuck small bowls or piles of mixed olives, cornichons, and marcona almonds into gaps. Scatter crackers and crostini around the edges. Drizzle a small amount of honey over the brie or a spoonful near the whipped feta; sprinkle chopped fresh herbs and cracked black pepper over the board for finishing. Provide small forks, toothpicks, and cheese knives for serving.

Assemble the board

prosciutto, thinly sliced

soppressata or salami, thinly sliced

coppa or cured ham, thinly sliced

aged cheddar, bite-sized pieces

brie, wedge

manchego or firm sheep's milk cheese, sliced

feta cheese, crumbled

cream cheese, softened

Greek yogurt (plain)

olive oil

lemon juice

honey

black pepper

marinated artichoke hearts, drained and halved

lemon zest

smoked paprika

salt

canned chickpeas, drained and rinsed

roasted almonds

pitted mixed olives (kalamata + green), chopped

tahini

garlic clove

water (or reserved chickpea liquid)

mixed marinated olives

cornichons or pickled vegetables

marcona almonds, toasted

fresh herbs (parsley, thyme), chopped

honey (for drizzling)

cracked black pepper

assorted crackers

thin crisp bread or crostini slices

If using a pre-made soft pretzel, reheat in a 350°F (175°C) oven for 8–10 minutes until warm and soft. If you have an unbaked pretzel, bake according to package or recipe instructions. Once warm, sprinkle coarse sea salt over the pretzel and set on the serving board.

Prepare and warm pretzel

Heat a skillet over medium heat. Add the Italian sausage links and cook, turning occasionally, about 10–12 minutes until browned on all sides and cooked through (internal temperature 160°F/71°C for pork/beef sausage, 165°F/74°C for poultry). Remove from skillet, let rest 3 minutes, then slice on the bias into 1/2-inch pieces.

Cook the Italian sausage

Using the same skillet (wipe out excess grease if desired, leaving a small amount for flavor), add the Spanish pork links and cook over medium heat until browned and heated through, about 6–8 minutes depending on thickness. Slice into 1/2-inch rounds and keep warm.

Cook the Spanish pork links

Drain Packo pickles and cornichons if packed in brine and pat dry. Arrange pickles and cornichons in small clusters on the board near the meats and pretzel.

Arrange pickles

Finely shred the cheddar and Gruyère and toss them together so they will melt evenly. If you prefer, toss the shredded cheese with the optional 1/2 tsp cornstarch to help stabilize the sauce.

Grate cheeses and prep

In a medium saucepan over low heat, melt 1 tablespoon unsalted butter. Stir in 1 teaspoon all-purpose flour and cook, whisking, for 30–45 seconds to remove the raw flour taste but do not brown.

Make roux base

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, increasing heat to low-medium. Continue whisking until the mixture is warm and slightly thickened, about 3–4 minutes. Do not boil.

Add dairy

Reduce heat to low. Add the shredded cheese a handful at a time, whisking or stirring until each addition is fully melted before adding more. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Taste and adjust seasoning.

Incorporate cheese

If the fondue is too thin, dissolve 1/2 teaspoon cornstarch in 1 tablespoon cold water and whisk into the sauce; heat gently until it thickens. If it’s too thick, stir in up to 2 tablespoons more milk.

Adjust thickness

Transfer the cheese fondue to a small fondue pot or a heatproof bowl set over a low candle or a bain-marie to keep it warm and smooth during service.

Keep warm for serving

On a large wooden board or serving platter, place the warm soft pretzel as the centerpiece. Arrange sliced Italian sausage and Spanish pork link rounds around the pretzel in visual groups.

Place a small heatproof bowl or fondue pot with the warm cheese fondue on the board. Position Packo pickles and cornichons in small bowls or piles near the meats and pretzel for contrast.

Add small dollops of mustard on the board or in a small ramekin if using. Garnish with an extra sprinkle of coarse salt on the pretzel if desired.

Serve immediately while the cheese is warm. Guests can tear pieces of pretzel or spear slices of sausage into the fondue, alternating bites with pickles and cornichons to cut the richness.

soft pretzel

Italian sausage

Spanish pork links (chorizo style or cured pork links)

Packo pickles (or dill pickle spears)

cornichons

sharp cheddar cheese, shredded

Gruyère cheese, shredded

whole milk

heavy cream

unsalted butter

all-purpose flour

Dijon mustard

Worcestershire sauce

garlic powder

freshly ground black pepper

cornstarch (optional, for thicker fondue)

coarse sea salt (for pretzel)

mustard (optional, for board)

Choose a rotating selection totalling about 6 oz (example: 2 oz aged cheddar, 2 oz triple-cream brie, 2 oz manchego). Remove cheeses from refrigeration 30–60 minutes before serving so they come to room temperature and develop flavor. On a serving board, place cheeses with space between each to allow for cutting and spreading.

Select and arrange cheeses

Place 1 cup ricotta in a food processor or blender with 1/2 tsp coarse salt and 1/8 tsp freshly ground black pepper. Blend until smooth and airy, about 30–45 seconds. Transfer whipped ricotta to a small bowl and create a shallow well in the center with the back of a spoon for the honey.

Prepare whipped ricotta

If using plain honey and Calabrian chili paste, gently warm 1 tbsp honey with 1 tsp Calabrian chili paste in a small pan over low heat to combine (optional). Alternatively use pre-infused Calabrian honey. Drizzle 1 to 2 tablespoons of Calabrian honey into the well in the whipped ricotta and reserve additional honey in a small dish for guests.

Prep Calabrian honey

If your marcona almonds are not toasted, heat a small dry skillet over medium heat and toast almonds, stirring, until fragrant and lightly browned, 3–5 minutes. Let cool. Slice fresh figs, stonefruit, or chop dried apricots into bite-sized pieces. Arrange cornichons or pickled vegetables into a small pile on the board.

Toast nuts and prepare fruit/pickles

Scatter the toasted marcona almonds and fruit around the cheeses and whipped ricotta. Garnish the ricotta with a small drizzle of additional honey (if desired) and a pinch of coarse sea salt and the remaining 1/8 tsp black pepper. Tuck fresh herb sprigs around the board for aroma and color.

Finish and season

Preheat oven to 400°F (200°C). Lightly brush both sides of the baguette slices with 1 tablespoon extra-virgin olive oil. Arrange slices in a single layer on a baking sheet. Bake 6–8 minutes, flip once, and bake another 4–6 minutes until golden and crisp. Remove and cool slightly.

Prepare crostini

Fan the toasted baguette slices and place assorted crackers and crispbreads on the board near the cheeses. Provide small spreader knives or cheese knives next to each cheese. Encourage guests to spread whipped ricotta with Calabrian honey on crostini or pair sliced cheeses with crackers, nuts, fruit, and pickles.

Serve with crisp breads

assorted cheeses (rotating selection: e.g., aged cheddar, triple-cream brie, manchego)

whipped ricotta

Calabrian chili honey (or honey infused with Calabrian chilies)

whole honey (for additional drizzle, optional)

stonefruit or fresh figs (optional, sliced) or dried apricots

cornichons or pickled vegetables (optional)

fresh herbs (e.g., thyme or basil), small sprigs

coarse sea salt

assorted crisp breads (seeded crackers, grissini, water crackers)

baguette, thinly sliced (for crostini)

extra-virgin olive oil (for brushing crostini)

Heat 3.5 gallons of brewing water to about 165°F (74°C) to allow a mash-in temperature near 152°F (67°C). Adjust water chemistry beforehand to target a moderately soft, slightly chloride-forward profile (Chloride:Sulfate ≈ 1.5:1) to emphasize maltiness and fullness.

Heat strike water

Add the crushed Pilsner, Vienna, flaked wheat, and Carahell to your mash tun. Dough in with the heated strike water aiming for 151–153°F (66–67°C). Stir thoroughly to avoid dough balls and ensure even hydration.

Mash in

Hold the mash at 151–153°F (66–67°C) for 60 minutes. Optionally perform a 10–15 minute protein rest at 122–131°F early in the mash if using a large percentage of unmalted adjuncts—this recipe's small flaked wheat doesn't require it, so a single saccharification rest is fine.

Hold mash

Raise the mash to 168–170°F (76–77°C) for 10 minutes to stop enzymatic activity and improve lautering, then begin vorlauf until runoff is clear.

Mash out

Sparge with enough 170–175°F (77–79°C) water to collect around 6.0–6.5 gallons of wort in the kettle (target pre-boil gravity ~1.044–1.048 for a 5 gallon batch to hit ~4.8% ABV).

Sparge

Bring the collected wort to a rolling boil and add the bittering hops (0.5 oz Hallertau/Tettnang). Start a 60-minute timer.

Bring to a boil

With 15 minutes left in the boil, add 1 tsp Irish moss to aid protein coagulation and clarity.

Irish moss (optional)

At flameout (end of 60-minute boil), turn off heat and add 1.0 oz Saaz/Perle to the kettle. Allow the wort to cool in the kettle with the hops steeping for 15–30 minutes (whirlpool) to extract delicate noble hop aroma without harsh bitterness.

Flavour/aroma hop addition (whirlpool)

Chill the hopped wort quickly to your fermentation temperature: 48–52°F (9–11°C) for lager yeast or 64–68°F (18–20°C) for a clean ale fermentation if using an ale strain. Aim to pitch within 30 minutes after whirlpool to minimize oxidation risk.

Chill wort

Aerate or oxygenate the cooled wort sufficiently for a healthy fermentation (e.g., shake, splash, or use pure oxygen to target ~8–10 ppm dissolved O2 for lagers). Pitch the yeast according to manufacturer guidelines (rehydrate if dry yeast).

Oxygenate and pitch yeast

Ferment at your chosen temperature: if using lager yeast, hold 48–52°F (9–11°C) until primary is complete (about 10–14 days) then gradually lager (drop) to near-freezing over 1–2 weeks; if using an ale strain, maintain 64–68°F (18–20°C) until fermentation is complete (5–7 days) then cold crash. Expect final gravity near 1.010–1.012 to hit ~4.6–5.0% ABV.

Primary fermentation

When active fermentation is mostly complete (3–4 days into fermentation for ale strain, or 4–7 days into lager fermentation after most krausen has fallen), add 1.0 oz Saaz/Tettnang as a dry hop directly to the fermenter for 3–5 days to impart subtle noble hop aroma characteristic of a light Texas session-style lager/ale hybrid.

Dry hop

After fermentation and dry hopping, cold crash to 35–40°F (2–4°C) for 48–72 hours to clarify. Rack off trub to avoid off-flavors.

Cold crash and clarify

If bottling, dissolve 3 tsp corn sugar in 1/2 cup boiling water, cool, then gently mix into the sanitized bottling bucket with the beer and bottle. If kegging, carbonate to ~2.4–2.6 volumes CO2. Bottle conditioning at room temperature will carbonate in ~10–14 days.

Priming and bottling (or kegging)

Allow bottles to condition at room temperature for 1–2 weeks, then chill and serve. For lager yeast brews cold-conditioned in the keg, lager for an additional 2–4 weeks at near-freezing for best refinement and clarity.

Conditioning

Pilsner malt (floor or two-row pale)

German Vienna malt

Flaked wheat

Carahell (light crystal) or Carapils

Hallertau or Tettnang (bittering)

Saaz or German Perle (flavor/aroma whirlpool)

Saaz or Tettnang (dry hop)

Irish moss (optional, fining)

German lager yeast (or clean ale strain for warm fermentation, e.g., Wyeast 2124/White Labs WLP830 or SafAle US-05 for ale version)

Water, brewing (adjusted to soft/moderately soft profile: Ca 50 ppm, Mg 5 ppm, Sulfate 50 ppm, Chloride 80 ppm)

Corn sugar (dextrose) for bottling

Campden tablet (optional, for bottle sanitation)

Heat 4.25 gallons (adjust for equipment loss) of brewing water to about 165°F. Add the crushed grains to the mash tun and pour the strike water to reach a mash temperature of 152°F. Hold at 150–154°F for 60 minutes, stirring gently to ensure uniform temperature and conversion.

Strike Water and Mash

Raise the mash temperature to 168°F for 10 minutes (mash out) by adding 1.0–1.25 quarts of 170–175°F water or direct heat, if available.

Mash Out

Recirculate (vorlauf) until wort runs clear, then sparge with enough 170°F water to collect approximately 6.5–6.75 gallons of wort in the boil kettle (accounting for boil-off and losses). Total pre-boil volume should yield roughly 5.25 gallons post-boil.

Bring the collected wort to a vigorous boil. Watch for boil-overs during the first 10 minutes.

Chef's Charcuterie

Pub Board

Table Cheese

Tupps Day Pass

Bell's Two Hearted Ipa

Woodchuck Cider

Deep Ellum Dallas Blonde Ale

Peticolas Golden Opportunity Kolsch

Oskar Blues Dale's Light Lager

Austin Eastciders Pineapple Cider

Prickly Pear Marg

Old Fashioned

New Peach Whiskey Sour

New Watermel Spritz

Tré Cucumber

Italian Beef Dip Panini

Chicken & Mozzarella Panini

Caprese Panini

Olives

Shrimp Scampi

Sweet Potato Wedges

Roasted Mushroom Fondue

Meatballs & Goat Cheese

Skewers