" Swamp Thing " (Sour – Witbier)

Craft & Domestic Beer

Samuel Adams

Swamp Thing (Sour – Witbier)

Modelo

Bombay Gin, Lemon Juice, Maraschino Liquor, Cream de Violette.

Aviation

Angry Orchard

Coors

J & B Scotch

The Glenlivet Caribbean Reserve

Basil Hayden's Dark Rye

RumHaven Coconut

Angel's Envy Bourbon

Ron Centenario 7

Malibu Coconut Rum

Cruzan Aged Light Rum

Chairman's Reserve

Corazón Expresiones

Bacardi Superior White Rum

Lunazul Blanco

Patrón Blanco

Don Julio Blanco

Don Julio Reposado

Don Julio 1942

In a large brew kettle, add 5 gallons of filtered water and heat to 160°F (71°C). Once heated, add the Pilsner Malt, Wheat Malt, Flaked Wheat, and Acidulated Malt. Stir well to combine.

Prepare the Mash

Maintain the mash temperature at 150°F (65°C) for 60 minutes, stirring occasionally to ensure even heat distribution.

Mash Rest

After the mash rest, sparge the grains with hot water at 170°F (77°C) until you collect around 6 gallons of wort.

Sparging

Bring the collected wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Saaz hops, coriander seeds, dried orange peel, and lemon zest.

Add Flavor Hops

After the boil, cool the wort quickly 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 sanitized fermentation vessel and pitch the Witbier yeast. Seal the vessel with an airlock.

Pitch the Yeast

Allow the beer to ferment at a temperature of around 68°F (20°C) for 1-2 weeks, or until fermentation is complete.

Fermentation

Once fermentation is complete, sanitize your bottles and caps. Transfer the beer to the bottles, leaving about an inch of headspace.

Bottle the Beer

Cap the bottles and store them at room temperature for 1-2 weeks to carbonate.

Carbonate

Pilsner Malt

Wheat Malt

Flaked Wheat

Acidulated Malt

Hallertau Hops

Saaz Hops

Witbier Yeast

Coriander Seeds

Orange Peel (dried)

Lemon Zest

Filtered Water

Choose 4 pints of your favorite craft beer and 4 pints of domestic beer. Ensure a good variety in styles, such as IPAs, stouts, lagers, or ales for the craft selection and a popular domestic brand for the other.

Select Your Beers

Place the selected beers in the refrigerator for at least 2 hours before serving. This will enhance the flavor and drinking experience.

Chill the Beers

Open the bag of pretzels and pour them into a serving bowl. You want them to be easily accessible for dipping.

Prepare the Pretzels

Pour the mixed nuts into another bowl. Choose a mix that includes various types of nuts for diverse flavors.

Prepare the Mixed Nuts

Slice the assorted cheeses and arrange them on a platter. Include a variety of textures and flavors, such as sharp cheddar, creamy brie, and tangy blue cheese.

Arrange the Cheese Platter

Open the jar of salsa and pour it into a small bowl for serving. This will be perfect for dipping with the tortilla chips.

Serve the Salsa

Open the bag of tortilla chips and pour them into a bowl. Ensure they are positioned for easy access alongside the salsa.

Prepare the Tortilla Chips

Craft Beer

Domestic Beer

Pretzels

Mixed Nuts

Cheese Platter (assorted)

Salsa

Tortilla Chips

In a large pot, heat 10 cups of water to approximately 160°F (71°C). Add 2 cups of barley malt and 0.5 cups of caramel malt. Stir well and maintain the temperature for about 60 minutes.

After 60 minutes, sparge the mash with hot water to collect the wort. You should have about 6-7 cups of wort.

Bring the collected wort to a boil and add 0.5 cups of hops. Boil for 60 minutes, stirring occasionally.

Boiling the Wort

After boiling, cool the wort quickly to room temperature using a wort chiller or an ice bath.

Cooling the Wort

Once the wort has cooled, transfer it to a sanitized fermentation container. Add 1 tsp of yeast and seal the container with an airlock.

Pitching Yeast

Allow the beer to ferment in a cool, dark place for about 1-2 weeks, until fermentation activity slows down.

Fermentation Process

In a small pot, dissolve 0.75 cups of priming sugar in 2 cups of boiling water. Allow to cool.

Adding Priming Sugar

Siphon the beer from the fermentation container into sanitized bottles, leaving some space at the top. Add the cooled priming sugar solution to each bottle before capping.

Bottling the Beer

Store the capped bottles in a dark place at room temperature for about 2 weeks to allow carbonation to develop.

Conditioning

Water

Barley malt

Hops (Cascade variety)

Yeast (Ale variety)

Caramel malt

Corn sugar

Brown sugar

Priming sugar

In a large pot, combine the Pale Malt, Wheat Malt, Flaked Corn, and Carapils. Heat 5 liters of filtered water to 70°C (158°F).

Prepare the Grain Bill

Add the grains to the heated water and maintain the temperature at 65-70°C (149-158°F) for 60 minutes, stirring occasionally to ensure even heat distribution.

Mash the Grains

After the mash, sparge the grains with enough hot water to collect about 3.5 liters of wort.

Bring the wort to a boil. Add the Hallertau hops and boil for 30 minutes.

After 30 minutes, add the Citra hops, coriander, orange zest, lemon zest, and salt. Boil for an additional 10 minutes.

Add Flavorings

After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches room temperature.

Transfer the cooled wort to a sanitized fermentation vessel and pitch the Witbier yeast. Seal with an airlock.

Allow the beer to ferment at a stable temperature of around 20°C (68°F) for 1-2 weeks or until fermentation is complete.

Fermentation Period

Once fermentation is complete, sanitize your bottles and caps. Transfer the beer into the bottles, leaving about 1 inch of headspace.

Cap the bottles and let them carbonate at room temperature for 1-2 weeks.

Once carbonated, chill the bottles in the refrigerator. Serve cold and enjoy your Swamp Thing Witbier!

Chill and Serve

Pale Malt

Flaked Corn

Carapils

Citra Hops

Coriander

Orange Zest

Salt

Rim a chilled glass with lime juice and dip it in salt to coat the rim.

Prepare the Glass

In a shaker, combine the Modelo Especial Beer, lime juice, orange liqueur, and agave syrup.

Mixing the Drink

Strain the mixture into the prepared glass filled with ice.

Strain and Serve

Garnish with lime wedges and fresh cilantro before serving.

Garnish

Modelo Especial Beer

Lime Juice

Orange Liqueur

Agave Syrup

Lime Wedges

Fresh Cilantro

Begin by chilling a cocktail glass. You can do this by filling the glass with ice water and letting it sit while you prepare the drink.

Chill the Glass

In a cocktail shaker, add 2 oz of Bombay Gin, 0.5 oz of Maraschino Liqueur, 0.5 oz of Crème de Violette, and 0.75 oz of freshly squeezed lemon juice.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake the Mixture

Discard the ice water from the chilled cocktail glass. Strain the mixture from the shaker into the glass.

If desired, garnish with a lemon twist or a cherry on top before serving.

Garnish (Optional)

Bombay Gin

Maraschino Liqueur

Crème de Violette

Lemon Juice

Take a chilled glass and prepare it for serving.

In a mixing glass, combine 12 oz of Angry Orchard Hard Cider, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup. Stir gently to mix the ingredients without losing the carbonation.

Combine the Base Ingredients

Place 1 cup of apple slices and 2 lemon wedges at the bottom of the prepared glass.

Add Fruits

Slowly pour the mixed ingredients over the fruits in the glass, ensuring the fruits are visible.

Pour the Mixture

Finish off by adding 5 fresh mint leaves on top for a refreshing aroma and garnish.

Add Garnish

Serve immediately and enjoy your refreshing Angry Orchard drink!

Serve

Angry Orchard Hard Cider

Fresh Lemon Juice

Simple Syrup

Apple Slices

Lemon Wedges

Fresh Mint Leaves

In a large pot, bring 10 cups of water to a boil.

Boil Water

Once boiling, add 2 cups of malted barley and 1 cup of corn to the pot. Stir well and let it simmer for 30 minutes.

Add Barley and Corn

After simmering, add 0.5 cups of hops to the mixture. Continue to simmer for another 15 minutes.

Add Hops

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

Cool the Mixture

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

Add Yeast

Transfer the mixture to a fermentation vessel and let it sit for 1-2 weeks, or until bubbling has stopped.

Ferment

Clean and sanitize bottles that will be used for the beer.

Prepare Bottles

Carefully siphon the beer into the bottles, leaving some space at the top. Cap the bottles.

Let the bottled beer sit at room temperature for 1-2 weeks to carbonate before refrigerating.

Malted Barley

Hops

Yeast

Corn

Caramel Malt

Before serving, chill the glass by filling it with ice water. Let it sit for a couple of minutes, then discard the water and ice.

In a jigger, measure out 2 oz of J & B Scotch Whisky.

Measure the J & B Scotch

Pour 1 oz of water into the glass with the chilled whisky.

Add Water

Add 3 ice cubes into the glass. Adjust the quantity to your preference for dilution.

Add Ice Cubes

Twist a lemon peel over the drink to release the oils and drop it into the glass as a garnish.

" Swamp Thing " (sour – Witbier)