Reposado apple tequila, xila lime, spiced cinn-sugar apertif, rim spiced

Spicy Apple

Tapped 33 "Good Googly Moogly" Juicy IPA

404 Lager

5mg Delta 9 THC – Berry, Citrus, or Spicy Lime

The Daiquiri Tolls for Thee

Terrapin Cerveza Mexican Style Lager

Estrella Jalisco Cerveza

Bud Light

Frozen Racecar

Rad Paloma

Cerveza

Libations

Margaritas

Miller Lite

Michelob Ultra

Blue Moon

Yuengling

Savannah River Seasonal

Savannah River No Jacket Required Pilsner

Pacifico

Modelo Negra

Modelo

La Luna Estrella Jalisco Cerveza

Monday Night Taco Tuesday

Planteray White Rum, Luxardo Maraschino, Lime, Grapefruit, Demerara

Ole Cat and the Daiquiri

In a small bowl, combine the granulated sugar, ground cinnamon, and chili powder. Mix well until all ingredients are evenly blended.

Mix the Spiced Rim Ingredients

Take a cocktail glass and moisten the rim with a slice of lime. Dip the rim into the spiced sugar mixture, ensuring an even coating. Set the glass aside.

Prepare the Glass

In a cocktail shaker, add the reposado apple tequila, Xila lime liqueur, spiced cinn-sugar apertif, and fresh lime juice.

Combine Ingredients

Fill the shaker with ice cubes to taste, then secure the lid and shake vigorously for about 15-20 seconds until well chilled.

Add Ice and Shake

Strain the mixture into the prepared cocktail glass, being careful not to disturb the spiced rim.

Strain and Serve

Add two apple slices on the rim or float them in the drink for an attractive garnish.

Garnish

Granulated sugar

Ground cinnamon

Chili powder

Reposado apple tequila

Xila lime liqueur

Spiced cinn-sugar apertif

Fresh lime juice

Ice cubes

Apple slices (for garnish)

In a large mash tun, heat 5 gallons of filtered water to approximately 165°F (74°C). Add the crushed Pale Malt, Crystal Malt, and Flaked Oats. Stir well to eliminate any clumps and ensure all grains are wet. Maintain the temperature at around 152°F (67°C) for 60 minutes.

Mash the Grains

After mashing, sparge the grains with additional hot water (around 170°F or 77°C) to rinse the sugars from the grains. Collect the wort in your brew kettle.

Sparge the Grains

Bring the collected wort to a rolling boil. Once boiling, add the Citra Hops and Mosaic Hops. Boil for 60 minutes, adding the Amarillo Hops in the last 10 minutes of the boil.

Boil the Wort

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

Cool the Wort

Transfer the cooled wort to a sanitized fermenter. Pitch the American Ale Yeast and seal the fermenter with an airlock. Allow fermentation to occur at room temperature for 1-2 weeks, or until fermentation is complete.

Ferment

Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water to create a syrup. Add this syrup to the beer and mix gently to avoid oxidation.

Prepare for Bottling

Use a bottling wand to fill sanitized bottles, leaving about an inch of headspace. Cap the bottles and store them in a dark, cool place for carbonation (about 1-2 weeks).

Bottle the Beer

After carbonation, chill the bottles in the fridge for a few hours. Pour the beer into a glass, leaving sediment behind in the bottle. Enjoy your Good Googly Moogly Juicy IPA!

Serve

Pale Malt

Crystal Malt (40L)

Flaked Oats

Citra Hops

Mosaic Hops

Amarillo Hops

American Ale Yeast

Filtered Water

Priming Sugar

In a large brew kettle, heat 5 liters of filtered water to approximately 160°F (71°C).

Mashing the Grains

Add the Pilsner malt and Carapils malt to the heated water. Stir well to ensure no clumps form.

Adding Grains

Maintain the mash temperature at around 150°F (65°C) for 60 minutes, stirring occasionally.

Maintaining Temperature

After mashing, separate the liquid wort from the grains. You can use a strainer or a mash tun.

Lautering

Bringing to a Boil

Once boiling, add the Saaz hops and boil for 60 minutes. Add Hallertau hops 10 minutes before the end of the boil.

Adding Hops

After the boil is finished, cool the wort quickly using an immersion chiller or an ice bath.

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter.

Transferring to Fermenter

Add the packet of lager yeast to the fermenter and seal with an airlock.

Pitching Yeast

Let the lager ferment at around 50°F (10°C) for 2 weeks.

Fermentation Period

Dissolve the corn sugar in a small amount of boiling water.

Preparing Priming Sugar

Add the dissolved corn sugar to the fermented lager and mix gently. Bottle the lager in sanitized bottles.

Bottling the Lager

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

Carbonation

Pilsner Malt

Carapils Malt

Saaz Hops

Hallertau Hops

Lager Yeast

Corn Sugar

In a small saucepan, combine equal parts sugar and water (1:1 ratio). Heat over medium heat, stirring until the sugar fully dissolves. Remove from heat and let it cool.

Prepare the Simple Syrup

If using whole berries, rinse them under cold water and pat dry. For strawberries, hull and slice them into halves or quarters depending on size.

Prepare the Berries

In a blender, add the fresh lime juice, simple syrup, white rum, fresh berries, and Delta 9 THC oil. Blend until smooth.

Add ice cubes to the blender and blend again until the mixture is slushy and well combined.

Add Ice

Pour the daiquiri mixture into chilled glasses. Garnish with lime wedges and mint leaves if desired.

Pour and Garnish

Serve immediately and enjoy your refreshing Daiquiri Tolls for Thee responsibly.

Enjoy Responsibly

Fresh Lime Juice

Simple Syrup

White Rum

Delta 9 THC Oil

Fresh Berries (e.g., strawberries, blueberries, or raspberries)

Ice Cubes

Lime Wedges

Mint Leaves

Clean and sanitize all brewing equipment, including fermenter, airlock, and bottles.

Prepare the Equipment

In a large brew kettle, bring 6 liters of filtered water to a boil.

Boil Water

Once the water is boiling, remove from heat and add 5 cups of Pilsner Malt and 0.5 cups of Carapils Malt. Stir well to avoid clumping.

Add Malts

Allow the grains to steep for 60 minutes at a temperature of around 150°F (65°C). Maintain the temperature by wrapping the kettle in a blanket if necessary.

After 60 minutes, remove the grains from the mixture using a strainer. Bring the liquid back to a boil.

Remove Grains

Once boiling, add 1 oz of Hallertau hops. Boil for 60 minutes, adding 0.5 oz of Saaz hops during the last 10 minutes of the boil.

Add Hops

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

Transfer the cooled wort into the sanitized fermenter. Leave behind any sediment.

Transfer to Fermenter

Sprinkle the packet of Mexican Lager Yeast on top of the wort in the fermenter. Seal with an airlock.

Pitch the Yeast

Let the beer ferment at a stable temperature (around 50-55°F or 10-13°C) for 2 weeks.

In a small pot, dissolve 3 oz of corn sugar in 1 cup of boiling water. Allow it to cool.

Prepare Priming Sugar

Add the cooled priming sugar solution to the fermenter and mix gently. Bottle the beer into sanitized bottles and cap them.

Let the bottles carbonate at room temperature for 1-2 weeks.

Carbonate

Mexican Lager Yeast

In a large pot, heat the water to approximately 65°C (149°F). Add the malted barley and corn, stirring to combine. Allow the mixture to rest for about 60 minutes, maintaining the temperature.

Prepare the Mash

After the mash rest, separate the liquid wort from the grain by pouring it through a strainer into another pot. Rinse the grains with warm water to extract as much sugar as possible.

Bring the wort to a boil. Add the hops and boil for about 60 minutes. This step is crucial as it adds bitterness and aroma to the beer.

Boiling

After boiling, quickly cool the wort using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Cooling

Transfer the cooled wort to a fermentation vessel. Add the yeast and sugar, then seal the vessel with an airlock. Allow the mixture to ferment at around 18-20°C (64-68°F) for about 1-2 weeks.

Fermentation

Once fermentation is complete, transfer the beer to clean bottles, leaving some space at the top. Cap the bottles and let them carbonate for another 1-2 weeks.

Bottling

After the carbonation period, chill the bottles in the fridge and enjoy your homemade Estrella Jalisco Cerveza!

Enjoy

Water

Malted Barley

Corn

Hops

Yeast

Sugar

Place the Budweiser Lager Beer in the refrigerator for at least 2 hours prior to serving. This ensures the beer is cold and refreshing.

Chill the Beer

If desired, slice the lime wedge into two pieces for garnish. Prepare a small dish with salt if you prefer a salted rim.

Prepare Optional Additions

Open the chilled Budweiser Lager Beer and pour it into a glass, tilting the glass slightly to avoid excessive foam.

Pour the Beer

If using, rim the glass with salt by running a lime wedge around the rim and dipping it into the salt. Add the lime wedge to the glass for a burst of flavor.

Serve immediately and enjoy your refreshing Bud Light!

Budweiser Lager Beer

Lime Wedge

Salt

In a large mixing bowl, combine the granulated sugar and unsweetened cocoa powder. Whisk together until well blended.

Mix Dry Ingredients

Pour the milk, heavy cream, and vanilla extract into the bowl with the dry ingredients. Mix thoroughly until the mixture is smooth and uniform in texture.

Add Liquid Ingredients

Transfer the mixture to a freezer-safe container and place it in the freezer. Allow it to freeze for at least 4 hours or until it is firm.

Chill Mixture

Once the base is frozen, remove it from the freezer and let it sit at room temperature for about 5 minutes. Use an ice cream scoop to create rounded scoops of the frozen base.

Scoop Base

Place the scoops on a serving plate. Drizzle chocolate syrup over each scoop, then add a generous dollop of whipped cream on top.

Add Toppings

Sprinkle colorful sprinkles and mini chocolate chips over the whipped cream to add a fun and festive touch.

Serve immediately to enjoy the delicious frozen racecar treats. Enjoy with family and friends!

Granulated Sugar

Unsweetened Cocoa Powder

Milk

Heavy Cream

Vanilla Extract

Chocolate Syrup

Whipped Cream

Colorful Sprinkles

Mini Chocolate Chips

Take a lime wedge and run it along the rim of a rocks glass to moisten it. Dip the rim into a plate of coarse sea salt to create a salt rim. Set aside.

In a cocktail shaker, combine the blanco tequila, fresh lime juice, and agave syrup. Fill the shaker with ice.

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.