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Taplist + Tour

CURRENT TAPLIST

COMING SOON

   HOPPY

DDH YACHT JUICE: BRU-1
NEIIPA | 8%

Hopped with Lupulin Citra, Lupulin Mosaic, Columbus, Experimental Bru-1. Candied Pineapple, Dank, Citrusy.

MEGA YACHT JUICE: OAT FLUFFED
QUAD NEIPA | 12%

Sweet notes of guava, mango, peach, and Vanillawhile still delivering all the dank citrus notes you expect from a Yacht Juice family brew.

THRASH BASH: OAT FLUFFED
TRIPLE NEIPA | 10.3%

Heavily oated and hopped with Azacca, Lupulin Mosaic, and Strata. Notes of lime, mango, passion fruit, and mixed berry.

DDH NOT A SCHOONER: CITRA
NEIIPA | 8%

Copiously dry hopped with Columbus, Amarillo, Citra and Lupulin Mosaic. Double Dry Hopped with Lupulin Citra. Packed with Pineapple, Orange, and Grapefruit juice flavors while balancing delicately with a Brux farmhouse like tartness.

DRINKING CRAYONS
NEIIPA | 7.9%

Hopped with El Dorado, Amarillo, Columbus, Azacca, Lupulin Mosaic. Notes of tangerine, lemon, melon, mango, apricot, and dank pine.

SHRINKING CRAYONS
NEIIPA | 4.8%

Sessionable take on Drinking Crayons. Bursting with juicy tangerine, overripe mango and sweet melon notes before landing on a lightly dank finish.

YACHT JUICE
NEIIPA | 8%

Imperial India Pale Ale copiously dry hopped with Citra, Mosaic, and Columbus.

   SELTZERS

LABYRINTH: FRUIT PUNCH
SELTZER | 7%

Juicy flavors of cherry, citrus, and pineapple. Made with all gluten-free ingredients.

DR. NICK’S ROOT BEER FLOAT
SELTZER | 6.5%

Made with completely Gluten-Free ingredients. Delightful Root Beer and Madagascar Vanilla Beans.

   LAGERS

FEATHERS
AMERICAN PILS | 5%

Brewed with Floor Malted Pilsner, Dextrin Malt. Hopped with Callista, Huell Melon and dry hopped with Lupulin Mosaic. Clean, easy drinking body full of delicate floral and tropical notes with an ultra crisp finish.

A WALK THROUGH HELLES
MUNICH HELLES | 5%

Brewed with Buttonwoods Brewing utilizing the German Traditional process of Sauergut, refreshing and clean with a unique tart crispness on the finish.

LIQUID SWORDS
JAPANESE RICE LAGER | 4.7%

Brewed with Yuzu and Jasmine Green Tea from FirsdTea. Crisp and delicate.

ICHI FOR THE MICHI
RICE LAGER | 5%

Brewed with Szechuan Peppercorns. Floral, Lavender, Citrus, Crisp, Dry.

   OTHER ALES

WITTY FOOL
BELGIAN STYLE WHITE ALE | 5.4%

Brewed with Floor Malted Pilsen, German White Wheat, Dextrin Malt, and oats. Finished on orange peel and coriander. Notes of freshly baked bread, juicy oranges, subtle sweetness and a spiced finish.

   BARREL AGED

BA TAKE IT INTO OVERTIME
BELGIAN QUAD | 10.3%

Belgian Pilsner Malt and Belgian Dark Candi Sugar. Aged in MGP Bourbon barrels for 15 months. Notes of sweet caramel, toffee, raisins, and figs.

BA MELTED: NEAPOLITAN 
RUSSIAN IMPERIAL STOUT | 11%

Brewed with English Barley, American Oats, Milk Sugar, and debittered dark malts. Conditioned on copious amounts of Strawberries, Madagascar Vanilla Beans, and Cocoa Nibs. Aged in Heaven Hills Bourbon Barrels for 15 months.

BA VALJEAN 
FRENCH STYLE FARMHOUSE ALE | 7%

Farmhouse Ale with Blond Candi Sugar. Aged in Chardonnay Barrels. Subtle notes of Oak and Bright Citrus swirled with White Wine.

SHADOWS FORMING: VANILLA
PORTER | 10.5%

German Munich Malt, Debittered Black Malt, and Oats. Barrel Aged in Woodford Reserve Barrels. Warm Bourbon aromas, Chocolate and slight roast.

BA MAKING WHOOPIE (HEAVEN HILL 2022)
MILK STOUT | 11%

Dessert Style Milk Stout conditioned on Cacao, Marshmallows, and Ugandan Vanilla Beans. Aged in Heaven Hill Bourbon barrels for 23 months.

   SOURS

DRINKING STRAWBERRIES FOR BREAKFAST
BERLINER WEISSE | 5.4%

Heavily Wheated and brewed with Marshmallow. Conditioned on copious amounts of fresh Strawberries, Açaí and Toasted Coconut.

THE JUICE IS WORTH THE SQUEEZE: PASSIONFRUIT, APRICOT, PEACH, AND COCONUT
FRUITED BERLINER WEISSE | 6%

Fruited with Passionfruit, Apricot, Peach, and Coconut.

   COLD BREW COFFEE

OFFSHORE COFFEE CO.
MEDIUM ROAST

Peruvian cold brew coffee from Offshore Coffee Co. in Long Branch, NJ.

TOUR THE BREWERY

We offer free tours of our facility giving guests an overview of our brewing process to learn about all aspects of what we do, from concept to finished product. Each tour lasts approximately 5 to 10 minutes and includes a walkthrough of the warehouse and brewhouse.

Icarus Brewing rendering image

Coming soon to Brick, NJ!

OUR BREWING PROCESS

Step 1

First we dump different types of grain from all over the world into the mill. The mill crushes the grain and creates what’s called “grist.” The grist then gets pumped up the auger and dumped into our mash/lauter tun.

Step 2

Once the grist makes it to our mash/lauter tun, we fill it with hot liquor (treated water) from our hot liquor tank. This steeping process extracts sugars from the grist to be used in the fermentation process later. This sugar enriched hot liquor is called “wort.” The wort is moved into our boil kettle, and the spent grist is sparged (rinsed) with hot liquor to gather any residual sugars and fill the boil kettle. The grist is removed from the mash/lauter tun and is made available to local farmers as animal feed.

Step 3

We boil off any contaminants in the boil kettle while adding bittering hops and other adjuncts for aroma and flavor. This process takes roughly an hour. The wort is then sent through our heat exchanger.

Step 4

The heat exchanging process allows us to quickly cool down our beer so we can pump it into our fermenters.

Step 5

We have multiple fermenter tanks, capable of holding 10, 20, 30, and 40bbl (barrels). Yeast is added to the fermenter, and it consumes the sugar in the wort, producing alcohol. This process can take 10-14 days. The wort can now be called beer. When fermentation is complete, the beer is sent to the brite tank.

Step 6

The beer in the brite tank goes through a carbonation process, and upon completion is ready for packaging.

Step 7

Our beer is filled in cans and kegs, where they are then distributed around the state!

Icarus Brewing process infographic
Have any additional questions? Feel free to ask our staff! We hope you’ll enjoy your time here at Icarus Brewing.