Maine Beer Co. Lunch IPA

Allagash Portland

Allagash Portland, White

Sonoma Banshee California Cabernet Sauvignon

Bottled Wine

KIT Portland

KNOT Stappi KNOT – Red

Hibiscus SWIPE

Bombay PASSIONATE Sapphire

THE Compari Faccia SITUATIONSHIP

Ketel One St. Elder

Bulleit BLOODY

Senda Verde Albari

2019 Chateauneuf Chateau du Mont – Pope

SPARKLING Scorpetta Timido Vino Brut Rost

BOTTLED Sonoma Banshee Colfo Cabernet Sauvignon

KIT N / A HAZY IPA

KNOT KNOT – GRONI RED

BOOZY NO STRINGS ATTACHED

THE SITUATIONSHIP WHITE

COCKTAIL KISS FROM A ROSE

SECOND ROASTED BEETS

Tagliatelle BRAISED BEEF

Pommes IRON

DUCK Sarladaises

Fromage ROASTED

Heat 4.5 gallons of mash water to about 165°F (to hit a mash temperature around 152°F when grains are added).

Heat strike water

Add crushed Pilsner malt, flaked oats, and Carapils to the mash tun. Stir thoroughly to avoid dough balls and ensure even hydration.

Hold the mash at 150–154°F for 60 minutes. Gentle stir or recirculate once halfway through to maintain even temperature and improve conversion.

After 60 minutes, perform an iodine test to confirm starch conversion. If conversion is complete, begin vorlauf (recirculate) until runnings are reasonably clear.

Sparge with enough water to collect approximately 6.5 gallons of wort in the kettle (about 2 gallons additional for boil). Aim for pre-boil volume to account for evaporation and trub loss.

Bring the collected wort to a vigorous boil. Once boiling begins, add 0.75 oz Centennial hops and start a 60-minute timer.

Bring to a boil

At 20 minutes remaining in the boil, add 0.5 oz Chinook hops and the 0.5 tsp salt. Add 1 tsp Irish moss or Whirlfloc if using at 10 minutes remaining.

At 5 minutes remaining, add 0.75 oz Mosaic hops to build late hop flavor and aroma.

At flameout, turn off the heat and add 1.5 oz Citra hops to the kettle. Stir or create a whirlpool for 5–15 minutes to help hop oil extraction and allow hot break material to coagulate to the center.

Allow the wort to settle for 10–20 minutes, then chill quickly to yeast-pitching temperature (65–68°F) using a wort chiller. Aim to get to target within 30–45 minutes to reduce infection risk.

Transfer the chilled wort to a sanitized fermenter, leaving most trub behind. Top up with water if necessary to reach 5 gallons. If using DME to boost gravity, dissolve 0.5 lb DME in a small amount of hot water and add to the kettle before chilling to ensure full dissolution.

Aerate the wort well (shake, oxygenate, or pure oxygen) and pitch the yeast (one pack of US-05 or equivalent). Target fermentation temperature 66–68°F for a clean profile.

Allow primary fermentation to proceed for 4–6 days or until vigorous activity slows. After around day 4–6, when primary fermentation activity has slowed but before complete clearing, add dry hop additions: 1 oz Citra, 1 oz Mosaic, and 0.5 oz Centennial directly to the fermenter (use a sanitized hop bag if desired).

Allow dry hops to sit 3–5 days. Do not leave hops on for too long to avoid vegetal/autolytic character. After dry hopping, cold crash to near 34–40°F for 24–48 hours to help drop out hop particles and yeast.

Sanitize bottles, caps, siphon tubing, and bottling equipment thoroughly with a no-rinse sanitizer.

Prepare priming sugar: dissolve 3.5 oz (approx. 100 g) corn sugar in 12 oz (about 355 ml) boiling water, cool to room temperature, and add to a sanitized bottling bucket.

Rack the beer gently from the fermenter to the bottling bucket on top of the priming solution, mixing gently to ensure even distribution of priming sugar without aerating the beer.

Fill 8 clean 1-pint (16 oz) bottles leaving about 1 inch headspace, cap, and label. If you have more beer, adjust bottle count accordingly — this recipe yields roughly 5 gallons and will fill many more bottles; the provided 8 is for a 1-pint sample bottling.

Allow bottles to carbonate at room temperature (65–72°F) for 10–14 days. Once carbonated, condition bottles for an additional 7–14 days in a cooler place for flavors to mature.

Chill the pint bottle to 40–45°F before serving. Pour gently into a glass, leaving sediment in the bottle. This recipe aims to emulate a bright, hop-forward Lunch IPA profile: moderate bitterness, soft malt backbone, creamy mouthfeel from oats, and intense citrus/tropical hop aromatics.

Estimated original gravity ~1.060, final gravity ~1.012, ABV ~6.2%. Adjust mash efficiency, hop types/quantities, and yeast strain to dial in exact profile to your setup.

Pilsner malt (crushed)

Flaked oats

Carapils/Dextrine malt

Water (mash)

Wort (additional for boil)

Centennial hops (bittering, 60 min)

Chinook hops (flavor, 20 min)

Mosaic hops (late, 5 min)

Citra hops (whirlpool/knockout, 0 min)

Salt (boil/equilibrium)

Irish moss or Whirlfloc (optional, 10 min)

Dry malt extract (if boosting gravity)

US-05 or Wyeast 1056/White Labs 001 yeast (ale)

Citra hops (dry hop)

Mosaic hops (dry hop)

Centennial hops (dry hop)

Priming sugar (corn sugar)

Bottles (1 pint / 16 oz)

Bottle caps

Sanitizer (starsan or equivalent)

Refrigerate the can until it reaches 38–45°F (3–7°C). If you need it cold quickly, wrap the can in a damp paper towel and place it in the freezer for 10–15 minutes. Avoid leaving it in the freezer longer or it may freeze and burst.

Chill the beer

Use a clean pint or tulip glass. Rinse the glass briefly with cold water and pour out the rinse; this helps the beer form a proper head and keeps it from foaming excessively.

Prepare glass

Open the 16 oz can by pulling the tab. Hold the glass at a 45° angle and begin pouring slowly, aiming for the middle of the side of the glass. When the glass is about half full, tilt it upright and continue pouring down the center to develop a 1/2 to 1 inch (1–2 cm) head. Pour gently to avoid excessive foaming.

Open and pour

If desired, slip an orange slice onto the rim or express a thin orange twist over the beer to release citrus oils and drop it in. Allagash White is lightly spiced and can be complemented by a hint of orange.

Garnish (optional)

Serve immediately at 38–45°F (3–7°C). Sip and enjoy the beer's aromatic coriander and orange peel notes along with a soft wheat body.

Serve

Allagash White (16 oz can)

Ice (optional, for chilling can only; not recommended to pour over beer)

Clean pint glass or tulip glass

Garnish - orange slice or twist (optional)

Chill a pilsner or tulip-style glass in the refrigerator for at least 20–30 minutes (or place in an ice bath for 5–10 minutes). Rinse the glass briefly with cold water immediately before pouring — a cold, wet glass helps preserve head retention and aroma.

Chill and rinse

If you prefer a room-temperature pour, skip chilling but still rinse the glass to remove any dust or detergent residue.

Hold the 16 oz can upright on a stable surface. Pull the can tab to open. If using a bottle, remove the cap with an opener. Keep the can steady to avoid splashing.

Tilt the chilled glass to about 45 degrees and pour the Allagash White slowly down the side until the glass is about two-thirds full. Then straighten the glass and pour down the center to create a 1–1.5 inch head of foam. This preserves carbonation and releases the beer’s citrus and coriander aromas.

Two-stage pour

If you prefer more head, pour more vigorously; for less head, pour more slowly and stop before reaching the center pour.

If desired, lightly express an orange slice over the beer (twist it to release oils) and drop it into the glass. Alternatively, sprinkle a tiny pinch (about 1/8–1/4 tsp) of freshly cracked coriander on top for added aroma. These are optional — Allagash White is balanced and flavorful on its own.

Serve immediately. Hold the glass by the stem (if tulip) or base to avoid warming the beer. Sip and note the beer’s crisp wheat character, citrus rind, and gentle spice from coriander. Best enjoyed fresh and cold.

Orange slice

Cracked coriander (for garnish, optional)

Pilsner or tulip glass

Bottle opener or can tab

If the bottle is stored at cellar temperature (55–65°F / 13–18°C), serve as is. If stored warm, chill the bottle in the refrigerator for 30–45 minutes to reach ideal serving temperature (about 60–65°F / 15–18°C). Avoid over-chilling which mutes flavors.

Check and chill

Inspect the bottle for leaks or cork damage. Remove the foil capsule with a foil cutter or knife, wipe the top of the bottle with a clean cloth, then use a waiter’s corkscrew to extract the cork gently, keeping the bottle upright. If the cork crumbles, use a two-pronged cork puller or decant carefully to filter sediment.

Inspect and open

If the wine is young (robust, tannic) or you prefer to aerate, decant into a clean decanter for 15–45 minutes. For older vintages, decant carefully and discard any visible sediment left in the bottle. Decanting helps open aromas and soften tannins.

Decant (optional)

Pour wine into Bordeaux-style red wine glasses by tilting the glass and filling to about one-third full (120–150 ml) to allow swirl space. Pour for one guest at a time or set out glasses already partially filled if serving a group.

Pouring

Place glasses on a stable surface. Offer water and the optional cheese/meat/cracker accompaniments. Advise guests to sniff, swirl, and sip to appreciate the nose, body, and finish of the Banshee Cabernet Sauvignon.

If not finishing the bottle, re-cork tightly (use original cork or inert wine stopper) and refrigerate upright. Consume within 3–5 days for best quality; note that red wine may lose some freshness after the first day.

Storage of leftover wine

Remove cheeses from refrigeration 20–30 minutes before serving so flavors and textures soften. Arrange cheeses, sliced cured meats, and crackers or baguette slices on a board or platter.

Prepare cheese and charcuterie

Place a pitcher of room-temperature water near the tasting area so guests can cleanse their palate between sips or refresh as needed.

Serve with water

Banshee Cabernet Sauvignon (750 ml bottle), chilled to serving temperature

Red wine glasses (Bordeaux-style)

Decanter (optional)

Room-temperature water pitcher

Assorted cheeses (cheddar, aged gouda, blue, or similar)

Cured meats (salami, prosciutto)

Crackers or baguette slices

Heat 4.0 gallons of strike water to 166°F (to target mash temperature ~152°F once grain is added).

Add crushed pale malt, wheat malt, oat flakes and flaked wheat to your mash tun. Stir to avoid dough balls.

Vorlauf until runoff is clear and hold mash at 150–154°F for 60 minutes. Aim for 152°F to achieve a soft, full-bodied malt profile that supports haze and mouthfeel.

After 60 minutes, raise mash to 168°F for a 10-minute mash-out (optional) to improve lautering.

Sparge with enough water to collect ~6.5–7.0 gallons of wort in the kettle (typically ~3–4 gallons sparge water depending on system). Maintain sparge water around 170°F.

Bring wort to a gentle boil. Hazy IPAs are low on bitterness — boil 60 minutes total but add no bittering hops at 60 unless desired for minimal IBUs.

At 15 minutes remaining, add 1 tsp Whirlfloc or Irish moss and 0.5 oz each of Citra and Mosaic hops (use these 15-minute additions to add light flavor without heavy bitterness).

At flameout (end of boil), turn off heat and add 0.5 oz Citra, 0.5 oz Mosaic and 1.0 oz Nelson Sauvin. Cover and rest for 15–20 minutes (hop stand/whirlpool) to extract aromatic oils while keeping IBUs low.

Chill wort quickly to ~68°F using an immersion chiller, plate chiller, or ice bath. Fast chilling helps preserve hop aroma and reduces DMS risk.

Transfer chilled wort to a sanitized fermenter leaving behind as much cold break and trub as practical to reduce grassy bitterness while retaining haze. Top up with water to 5.25 gallons if needed to reach target volume.

Aerate or oxygenate wort well (aim for 8–12 ppm dissolved oxygen for neutral/English strains, or aerate vigorously for ~60 seconds by shaking if using a smaller batch). Add yeast nutrient as per package (1 tsp) and pitch the London Ale III (rehydrated or direct-pitch per manufacturer guidance) at 64–68°F.

Ferment at 64–68°F for primary fermentation. Expect vigorous activity for 48–72 hours then slow down. Ferment until gravity is stable for 2 consecutive days (target FG ~1.012–1.014 depending on attenuation). Typical primary takes 7–10 days.

After active fermentation subsides (about day 4–6 or when gravity is mostly stable), perform a first dry hop addition: add 2.0 oz combined hops (1.0 oz Citra + 1.0 oz Mosaic) directly to the fermenter. Keep temperature at fermentation temp for 3–4 days.

Optionally cold crash to 50–55°F for 24 hours after the first dry hop to encourage hop absorption and trub drop-out, then add second dry hop: 2.0 oz (1.0 oz Citra/Mosaic + 1.0 oz Nelson or equivalent). Leave on hops for another 3–4 days. Total dry hop contact ~7 days.

After dry hopping is complete and final gravity is stable, cold crash to near 35–40°F for 24–48 hours to help settle haze particles you want to remain (haze in a Hazy IPA is desired but excessive floaters can be removed).

If bottling: dissolve 4 oz priming sugar in 8 oz boiling water, cool and add to sanitized bottling bucket. Rack beer onto priming solution and gently mix. Bottle and cap. Condition at 68°F for 10–14 days, then chill and carbonate for best results.

If kegging: transfer beer to a sanitized keg, purge oxygen, and carbonate to 2.4–2.6 vols CO2. Age cold for 24–48 hours before serving to let hop character bloom.

Target profile: hazy, soft mouthfeel from oats/wheat, hop-forward fruitiness (Citra/Mosaic tropical/citrus with Nelson’s white grape/resinous notes), low bitterness (approx 20–35 IBU depending on additions), ABV ~6.5–7.0% depending on efficiency.

Adjust malt bill slightly (more oats for silkiness, more wheat for haze) and hop ratios to personal taste. Minimize filtration to retain haziness. Serve cold but not ice-cold (45–50°F) to showcase aroma and haze.

Pale Malt (2-row)

Wheat Malt

Oat Flakes (old-fashioned)

Flaked Wheat

Dextrose (corn sugar)

Citra hops (pellets)

Mosaic hops (pellets)

Nelson Sauvin hops (pellets)

Hops (dry hop mix: Citra + Mosaic + Nelson), total

Whirlfloc or Irish moss (optional)

Water (brewing / strike / sparge)

London Ale III (Wyeast 1318) or equivalent juicy strain

Yeast nutrient

Dry yeast for bottle conditioning (if bottling)

Priming sugar (if bottling)

Campden tablet (optional for water)

Chill a 9–12 oz rocks glass in the freezer for a few minutes or fill with ice water to cool while you assemble ingredients. Discard the cooling ice water before building the drink.

Into a mixing glass or Boston shaker filled with fresh ice, add 1.5 oz GRONI Bitter, 1 oz freshly squeezed blood orange juice, and 0.5 oz simple syrup.

Build the cocktail

Stir the mixture gently with a bar spoon for about 15–20 seconds until well chilled and slightly diluted (approximately 10–15% dilution). If you prefer a lightly shaken bright texture, give it a short hard shake (5–7 seconds) and then strain.

Stir and chill

Discard the ice from the chilled rocks glass and add one large ice cube or a few fresh cubes. Strain the chilled bitter–blood orange mixture into the glass over ice. Top with 2 oz chilled soda water, pouring gently to preserve fizz.

Serve with soda

Garnish with a blood orange wheel on the rim. If using an orange twist, express the oils over the drink by placing the twist skin-side down above the glass and pinching to release oils, then drop it in or place on the rim.

Garnish and finish

Taste and adjust sweetness: add 0.25 oz simple syrup if more sweet is desired, or a splash more soda for a lighter drink. Serve immediately.

Optional adjustments

GRONI Bitter (or Campari-style bitter)

Blood orange juice (freshly squeezed)

Simple syrup (1:1 sugar to water)

Soda water (chilled)

Ice (large cubes or sphere)

Blood orange wheel (garnish)

Optional: orange twist (expressed)

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to simmer (about 3–4 minutes).

Make syrup

Add 1 cup dried hibiscus petals (or 1 hibiscus tea bag) and 1 tablespoon fresh lime zest to the simmering syrup. Reduce heat to low and let steep, stirring occasionally, for 5 minutes. The liquid will turn deep magenta.

Add hibiscus

Remove the saucepan from heat and let the syrup steep for an additional 10 minutes off the heat for maximum flavor. Strain the syrup through a fine mesh sieve into a heatproof container, pressing gently on solids to extract liquid. Discard solids and let syrup cool to room temperature. Refrigerate until chilled. (Yields about 1 to 1 1/4 cups.)

Cool and strain

If possible, chill serving glasses in the freezer for 10–15 minutes and make sure the club soda is well chilled.

Chill glassware and soda

In a large measuring cup or pitcher, combine 3/4 cup fresh lime juice and 3/4 cup chilled hibiscus simple syrup. Stir to blend. Taste and adjust: add up to 2 tablespoons more syrup for sweetness or up to 2 tablespoons more lime juice for brightness, if desired.

Mix lime and syrup

Fill six chilled highball glasses (or 4 large glasses) with about 1/3 cup ice each (roughly 2 cups total used across servings). Divide the lime-hibiscus mixture evenly among the glasses (about 2 tablespoons per 4-ounce serving or roughly 2 fl oz per glass if making 6).

Assemble drinks

Pour chilled club soda over each glass to fill (about 2/3 cup to 1 cup per glass, depending on glass size), gently stir once to combine, taking care not to flatten the carbonation.

Top with soda

Garnish each glass with a lime wheel or wedge and an optional mint sprig. Serve immediately with a straw or stirring spoon so guests can 'swipe' the hibiscus layer into the lime soda for visual effect and flavor contrast.

Garnish and serve

dried hibiscus petals (or 1 hibiscus tea bags)

granulated sugar

water

fresh lime zest

fresh lime juice

hibiscus simple syrup (from above)

chilled club soda or sparkling water

ice cubes

lime wheels or wedges (for garnish)

fresh mint sprigs (optional garnish)

Add Bombay Sapphire gin, passionfruit purée, yuzu juice, blood orange juice, simple syrup, fresh lime juice, and egg white (if using) into a cocktail shaker without ice for a dry shake. Dry-shake vigorously for 15 seconds to emulsify the egg white and build a silky texture.

Combine and shake

Add ice (about 4–6 medium cubes) to the shaker and shake vigorously for 10–15 seconds until the shaker becomes very cold and the mixture is well chilled and slightly diluted.

Maine Beer Co. Lunch Ipa

Allagash Portland

Allagash Portland, White

Bottled Wine

Kit Portland

Knot Stappi Knot – Red

Hibiscus Swipe

Bombay Passionate Sapphire

The Compari Faccia Situationship

Ketel One St. Elder

Bulleit Bloody

Senda Verde Albari

Sparkling Scorpetta Timido Vino Brut Rost

Bottled Sonoma Banshee Colfo Cabernet Sauvignon

Kit N / A Hazy Ipa

Knot Knot – Groni Red

Boozy No Strings Attached

The Situationship White

Cocktail Kiss From A Rose

Second Roasted Beets

Tagliatelle Braised Beef

Pommes Iron

Duck Sarladaises

Fromage Roasted