At least 2 days in advance of the event or Holiday, you need to start the brine. In a large pot, over high heat, add the water, salt, peppercorns, honey, sugar, shallots, bay leaves, citrus, sage (rubber band or twist tie removed) and thyme (rubber band or twist tie removed). Bring the liquid to a boil and simmer for 10 minutes. This is to making sure the salt and sugar have dissolved into the mixture evenly plus to make a flavor ‘tea’ with all the ingredients. Turn off the heat and let the brine cool for 20 minutes, then add in the ice and cold Rogue Ales John John Juniper Pale Ale. Mix the ingredients together and take the temperature of the finished brine. A thermometer should read 40°F | 4°C or lower in order to be safe to use. If it is warmer, place the pot into a refrigerator/kegerator until at least 40°F | 4°C is reached.