Grail Ale: A Beer Cocktail

• 6 ozSierra Nevada pale ale or Athletic Run Wild N/A IPA, chilled
• 5 ozgrapefruit soda, chilled

Preparation

1. 1.

   Add the ale and soda to a chilled pilsner glass. Add a few ice cubes, if desired. Garnish. Grapefruit SodaAdd 8 oz. of enhanced grapefruit sherbet to a 1L plastic soda bottle. Pour in 20 oz. of chilled filtered water. Force-carbonate the mixture. Store in the fridge for up to 4 days, re-carbonated as desired. Yields 28 oz. Enhanced Grapefruit SherbetWith a swivel peeler, pare the peels from 3 Ruby Red grapefruits, each in one long spiral. Place the peels in a pint mason jar. Add 200g (1 cup) superfine sugar and screw on the cap. Shake the jar to evenly coat the peels with the sugar. Infuse for 4 to 6 hours or overnight to extract the oil from the peels.

2. 2.

   Add 8 oz. of the “Enhanced” Ruby Red Grapefruit Juice to the mason jar and re-seal the jar. Shake vigorously to dissolve any remaining sugar. Remove the peels with tongs and compost them. Combine the contents of the mason jar with the remaining enhanced grapefruit juice in a quart container. Store, covered, in the fridge for up to 1 week. Enhanced Ruby Red Grapefruit Juice from Chad SolomonReam 20 oz. of juice from 3 to 4 Ruby Red grapefruits. Fine-strain the grapefruit juice into a measuring cup. Add 2g (1 Tbsp.) citric acid and 3 drops phosphoric acid, and stir to combine. Pour into a bottle or mason jar. Store, covered, in the fridge for up to 3 days. Yields 20 oz.