Beer Garden Moscow mule

Beer Garden Gin & Jam

ABV: 11% eagle rare bourbon barrel aged imperial stout

the prized pig 2025

Beer Garden Paloma

Beer Garden Margarita

ABV: 5.2% New Zealand Pilsner with motueka, riwaka & Nelson hop

poaka pils

ABV: 8.7% double dry hopped west coast ipa

the horse & rider

Sideward Dry Cider

ABV: 8.6% hazy double ipa with superdelic, citra & Nelson ddg hops

wraiths in the unknown

ABV: 7.2% West coast ipa with Nelson sauvin and simcoe hops

halting the eclipse

a slight breach of etiquette

Acadia Fog

ABV: 6.7% baltic style porter with robust malt characteristics

Working Man Porter

Red Drum

Five Points IPA

ABV: 5.1% hazy pale ale with citra & Nelson sauvin hops

little foggy #8

ABV: 4.5% - Double dry hopped American pale ale

Trucks and Trains

ABV: 4.5% golden ale with locally roasted peruvian coffee

Foxtail Coffee Blonde

ABV: 5% belgian style wheat beer with orange peel & coriander

Wit'er Park

ABV: 4.5% tart wheat beer with plum, lemon & sea salt

Of the Earth Gose

ABV: 4.5% lightly hopped german style Pilsner

Laid Up Lager

Lone Palm Golden Ale

Vecchio Marone, Amarone della Valpoicella '18

Amarone

Pettite Syrah

If possible, chill a copper mule mug or highball glass in the freezer for 5–10 minutes. Fill the chilled glass with crushed ice until it's heaped about 3/4 full.

Chill and prepare glass

Pour 2 oz vodka over the ice. Add 1/2 oz fresh lime juice. For a slightly brighter lime aroma, briefly rub the lime wedge around the glass rim before dropping it in.

Add vodka and lime

Slowly pour 4 oz ginger beer into the glass to preserve carbonation. Stir gently once with a bar spoon or straw (2–3 slow turns) to combine the vodka, lime, and ginger beer without flattening it.

Top with ginger beer

If using, add 2 dashes of Angostura bitters on top to add aromatic depth. Do not over-stir; let the bitters float and mix naturally.

Optional bitters

Garnish with a fresh mint sprig slapped once between your palms to release the aroma and a lime wedge or wheel on the rim. Serve immediately with a straw or short stirrer.

vodka

ginger beer

fresh lime juice

lime wedge or wheel

ice (preferably crushed)

fresh mint sprig

optional: Angostura bitters

In a cocktail shaker, add the seasonal jam (0.75 oz) and fresh lime juice (0.5 oz). Add the fresh mint leaves (6 leaves) and gently muddle 4–6 times just to release oils and integrate the jam. Do not pulverize the mint; bruise it lightly.

Muddle

Add Ford's gin (2 oz), optional simple syrup (0.25 oz) if you want extra sweetness, and a dash of Angostura bitters if using. Fill the shaker about two-thirds with ice. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is cold and frosty.

Build and shake

Double-strain the cocktail into a chilled coupe or a rocks glass filled with fresh ice using a Hawthorne strainer and a fine mesh strainer to remove jam solids and mint bits. This yields a smooth, jam-forward cocktail.

Double-strain

Taste and adjust sweetness or acidity: if too tart, add another 0.25 oz simple syrup and gently stir; if too sweet, add a few drops more lime juice. If you like a slightly more effervescent finish, top with a splash (0.5 oz) of soda water — optional.

Adjust and finish

Garnish with a lime wheel or wedge on the rim and a fresh mint sprig. Optionally, place a small spoonful (0.25 oz) of the same seasonal jam on the lime or on the side for presentation and an extra hit of fruit as the cocktail is sipped.

Ford's London Dry Gin

Seasonal jam (e.g., strawberry, peach, or raspberry)

Fresh lime juice

Simple syrup (1:1 sugar to water) — optional, for sweetness adjustment

Fresh mint leaves

Angostura bitters — optional

Ice (for shaking and serving)

Lime wheel or wedge

Mint sprig

Optional: small spoonful of the same seasonal jam

Crush the grains (if not pre-crushed). Heat 4.5 gallons of brewing water to 165°F (74°C) to target a mash temperature of 152°F (67°C) when grains are added.

Mill & Heat

Add the crushed Maris Otter, crystal, roasted barley, chocolate malt, black patent, flaked oats and carapils to the mash tun and stabilize at 152°F (67°C). Stir thoroughly to avoid dough pockets.

Hold the mash at 152°F (67°C) for 60 minutes. Perform a mash-out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity.

Vorlauf until wort runs clear and then sparge with enough 170°F (77°C) water to collect approximately 6.5–7.5 gallons of pre-boil wort in the kettle (accounting for boil-off).

Bring the collected wort to a vigorous boil. Target a 90-minute to 120-minute boil to promote caramelization and darkening typical of imperial stouts and to drive off DMS precursors.

At the start of the boil (90–120 minutes remaining), add the Northern Brewer hops (2 oz) for bittering. Boil for the scheduled time.

With 15 minutes remaining in the boil, add the dark Belgian candi sugar and stir to fully dissolve. Add whirlfloc or Irish Moss with 10–15 minutes left to aid clarity.

At flameout, add East Kent Goldings hops (1 oz) for aroma, and steep for 15–20 minutes as the wort cools slightly.

Chill the wort quickly to 65–68°F (18–20°C) using an immersion or counterflow chiller. Aerate or oxygenate the cooled wort well (aim for ~8–10 ppm dissolved oxygen if using pure O2 or vigorous aeration otherwise).

Transfer the wort to a sanitized fermenter. Pitch two packs of high-attenuating English ale yeast and add yeast nutrient. Seal with an airlock.

Primary ferment at 66–68°F (19–20°C) for 7–10 days or until vigorous fermentation subsides. Allow an extended conditioning phase at 60–65°F (15–18°C) for another 7–10 days to clean up byproducts and develop malt complexity.

Optional: perform a diacetyl rest at 70–72°F (21–22°C) for 24–48 hours if any buttery character is detected.

If using a new or reclaimed Eagle Rare bourbon barrel: sanitize and rinse the barrel. If barrel is dry, fill and rotate with warm water for several hours to check for leaks. Rinse with hot water and drain.

Top off the barrel (if necessary) and add 8 oz of fresh Eagle Rare bourbon to the barrel interior to recondition wood and add bourbon character. Swirl and coat interior, then either let the bourbon rest for 24 hours and pour back out, or leave as part of headspace (small barrels will contribute significant spirit).

Rack the finished fermented stout (after 2–3 weeks fermentation/conditioning) gently to the barrel, avoiding excessive oxygen pickup. Fill barrel leaving minimal headspace.

Age the stout in the Eagle Rare barrel for 3–6 months depending on barrel intensity and desired bourbon character. Monitor flavor monthly by sampling a small bottle. Expect extraction of oak, vanilla, caramel, and bourbon notes; stop aging when balance between roast/malt and spirit is achieved.

If barrel aging develops an overly spirit-forward profile, blend barrel-aged beer with a portion of unaged base imperial stout to rebalance.

After aging, gently transfer the beer out of the barrel and condition for 1–2 weeks to allow settling. If bottling, dissolve 5 oz priming sugar in 8 oz boiling water, cool, mix uniformly into beer and bottle. Condition bottles at 65–70°F (18–21°C) for 2–3 weeks to carbonate.

If kegging, carbonate to desired level with CO2 (around 1.8–2.5 volumes CO2 depending on style and serving temperature).

Age bottled or kegged beer a further 4–12 weeks to allow bourbon and stout flavors to integrate; many barrel-aged imperial stouts improve with additional bottle age.

Serve slightly below cellar temperature, 50–55°F (10–13°C), in a tulip or snifter to concentrate aromas. Expect ABV around 10–12% depending on fermentation; pour gently and enjoy in small servings.

Maris Otter pale malt (2-row)

British crystal malt (60L)

Roasted barley

Chocolate malt (350L)

Black patent malt

Flaked oats

Carapils / dextrin malt

Dark Belgian candi sugar (clear)

Northern Brewer hops (bittering)

East Kent Goldings hops (aroma/finish)

Whirlfloc or Irish Moss (fining)

High-attenuating English ale yeast (or English strong ale strain)

Yeast nutrient

Brewing water (treated/filtered)

Gypsum (calcium sulfate)

Calcium chloride

Small oak barrel (Eagle Rare bourbon barrel or reclaimed barrel / char level medium)

Fresh Eagle Rare bourbon (for topping/soak)

Priming sugar (for bottling) or keg CO2 (if kegging)

Choose a highball or pint glass. Run a lime wedge around the rim of the glass to moisten it, then dip the rim into the coarse salt spread on a small plate to lightly salt the rim. Fill the glass with ice and set aside.

Prepare the glass

Add the blanco tequila (2 oz) and fresh lime juice (1/2 oz) directly into the prepared glass over the ice.

Build the cocktail

Gently pour chilled grapefruit soda (4 oz) into the glass to top. Stir once or twice with a bar spoon to combine — avoid over-stirring so the soda keeps some effervescence.

Top with grapefruit soda

Garnish with a lime wheel or wedge on the rim and an optional grapefruit twist. Serve immediately with a straw or stirrer.

Garnish and serve

blanco tequila

grapefruit soda (chilled)

coarse salt or sea salt (for rim)

lime wheel or wedge (garnish)

grapefruit twist (optional garnish)

Pour the kosher salt or tajín onto a small plate. Run the lime wedge around the rim of a 12- to 16-ounce rocks glass or coupe to moisten evenly. Dip the glass rim into the salt or tajín, twisting to coat the edge. Set the glass aside.

In a cocktail shaker, add 1 cup of cubed ice, 2 oz reposado tequila, 1 oz fresh lime juice, 0.5 oz agave syrup, and 0.5 oz triple sec. Secure the lid.

Combine base ingredients

Shake vigorously for about 10–15 seconds until the shaker is chilled and the outside feels cold and slightly frosted.

Shake

Fill the prepared glass halfway with fresh ice if desired. Strain the shaken margarita mixture into the prepared glass over the ice, leaving room for the beer float.

Strain

Slowly pour 3 oz (about 1/4 to 1/3 of the glass, depending on glass size) of chilled light lager down the side of the glass or over the back of a spoon so it layers gently on top of the margarita rather than mixing fully. This creates the 'beer garden' effect.

Top with beer

Garnish with a lime wheel on the rim. Serve immediately with a straw or short stirrer so the drinker can blend the beer into the margarita to taste.

reposado tequila

agave syrup (1:1 if homemade)

triple sec (or Cointreau)

beer (light lager or Mexican lager)

ice (cubed)

kosher salt or tajín (for rim)

lime wedge (for rimming and garnish)

lime wheel (for garnish)

Heat approximately 16 L of water to 74°C to achieve a mash temperature of 65°C when you add 6.6 kg of grain (total grain weight ~5.6 kg). Target mash temperature: 65°C.

Heat strike water

Add the crushed malts (pilsner, extra pale, Munich, CaraPils) to your mash tun. Stir thoroughly to avoid dough balls and ensure even hydration. Hold at 65°C for 60 minutes. Gentle recirculation for the first 10–15 minutes helps clarity and conversion.

Mash in

Raise the mash to 76°C for 10 minutes (mash out) to stop enzymatic activity and aid wort run-off.

Mash out

Sparge with water (about 9 L) at 75°C until you collect around 27 L of wort in the kettle (adjust to your system losses to finish ~23 L pre-fermentation). Aim for starting gravity around 1.048–1.052 (approx OG 1.050 to reach 5.2% ABV after fermentation).

Sparge

Bring the wort to a vigorous boil. Once boiling, begin a 60-minute timed boil.

Bring to boil

At start of boil (60 minutes remaining), add Motueka bittering hops (20 g). This addition provides a clean bitter backbone. Add Irish moss or Whirlfloc with 15 minutes left in the boil for improved clarity.

Bittering hop addition (60 min)

With 10 minutes left, add Riwaka hops (20 g of 30 g). Reserve the final 10 g for flameout/whirlpool. Add any remaining boil time clarifier. This gives fruity, floral character without harshness.

Late boil additions (10 min)

At flameout, add the reserved Riwaka (10 g), Nelson Sauvin (30 g) and Motueka late addition (15 g) into the wort. Stir gently to create a whirlpool and allow the wort to sit at ~80°C (or as low as possible once flameout) for 10–20 minutes to extract aromatics but limit harsh alpha-acid isomerization.

Flameout and whirlpool

Quickly chill the wort to about 10–12°C for lager pitching (or 15–18°C if using a clean ale strain for a pseudo-lager). Aim for sanitary handling to avoid contamination.

Chill wort

Transfer chilled wort to the fermenter. Aerate or oxygenate the wort to a dissolved oxygen appropriate for lager yeast (~8–10 ppm) or for ale yeast (>6 ppm). Pitch the prepared lager yeast or rehydrated pack at the target temperature.

Oxygenation and pitch yeast

Ferment at 10–12°C for 7–10 days until activity slows and gravity approaches terminal gravity (~1.010–1.012 depending on attenuation).

Primary fermentation

Raise temperature to 16–18°C for 48 hours to allow diacetyl rest and clean-up by yeast.

Diacetyl rest

After the diacetyl rest, crash cool to 1–3°C and lager for 2–4 weeks to clarify and mellow hop and malt profile. Longer lagering up to 6–8 weeks will improve clarity and smoothness.

Lagering (cold conditioning)

If bottling, carefully siphon beer to a sanitized bottling bucket and mix in priming sugar solution (120 g dextrose boiled in 250 ml water, cooled). If kegging, carbonate to 2.4–2.6 volumes CO2 and serve cold.

Prepare for bottling/kegging

If bottle conditioned, store bottles at 18–20°C for 10–14 days to carbonate, then cold-condition for a few days before serving. Target carbonation: 2.4–2.6 volumes CO2. Serve cold in a pilsner glass to showcase hop aromatics and bright clarity.

Carbonation & Serving

Pilsner malt (base)

Extra pale malt (to adjust gravity/fermentability)

Light Munich (for slight malt body)

CaraPils / dextrin malt (for head retention)

Motueka (NZ) - bittering

Riwaka (NZ) - flavor

Nelson Sauvin (NZ) - aroma

Motueka - whirlpool/late aroma

Clean lager yeast (Wyeast 2308 Munich Lager or White Labs WLP830 / or a clean lager strain)

Irish moss or Whirlfloc (clarifier)

Water - brewing (adjusted for soft NZ profile: low sulfate, moderate chloride)

Priming sugar (dextrose) for bottling

Campden tablet (optional, for chloramine removal)

Crush grains to standard homebrew crush. Heat 6 gallons of mash water to 166°F (to target mash temp). Add gypsum and calcium chloride to strike water and stir to dissolve.

Crush and Heat

Add crushed grains, flaked oats and Carapils to the strike water, stirring to eliminate dough pockets. Target mash temperature 152°F. Hold mash at 152°F for 60 minutes for full conversion and a slightly dry West Coast profile.

Mash In

After 60 minutes, raise temperature to 168°F (mash out) for 10 minutes to stop enzymatic activity and improve wort runoff.

Mash Out

Sparge with 4 gallons of 170°F water until you collect approximately 6.5–7.0 gallons of pre-boil wort (depending on system losses).

Bring wort to a vigorous rolling boil for 60 minutes total. Watch for boilovers.

Bring to a Rolling Boil

At 60 minutes remaining (start of boil) add 1.0 oz Centennial bittering hop. Begin timer.

Bittering Addition

With 15 minutes remaining add 1 tsp Irish moss (optional). With 10 minutes remaining add 0.5 oz Columbus and 0.5 oz Cascade for late bitterness and early aroma retention.

Mid & Late Boil Additions

At flameout (end of 60-minute boil), chill wort quickly to ~68°F using an immersion chiller or counterflow. If using honey, add the 8 oz honey at flameout and stir to dissolve (honey is highly fermentable and will boost ABV; optional).

Beer Garden Moscow Mule

Beer Garden Gin & Jam

The Prized Pig 2025

Beer Garden Paloma

Beer Garden Margarita

Poaka Pils

The Horse & Rider

Sideward Dry Cider

Wraiths In The Unknown

Halting The Eclipse

A Slight Breach Of Etiquette

Acadia Fog

Working Man Porter

Red Drum

Five Points Ipa

Little Foggy #8

Trucks And Trains