Image Alt

Tour + Taplist

ICARUS ON TAP

   HOPPY

PINEAPPLE HINDENBURG

AMERICAN PALE ALE | 6.2%

Dry hopped with Lupulin Citra and Experimental Bru-1. Conditioned on Habanero Peppers and Pineapples.

YACHT ALL THE TIME

NEIPA | 6.5%

Hopped with Lupulin Citra, Lupulin Mosaic, and Columbus. Bright citrus and grapefruit vibes.

WHEN THE HAZE CLEARS

AMERICAN IPA | 6.9%

Brewed with Domestic 2 Row and English Maris Otter. Aggressively hopped with Columbus and Sabro, then dry hopped with Mosaic Cryo, Azacca, Columbus and Nelson Sauvin.

COBRA CLUTCH

NEIIPA | 7.9%

Hopped with Nelson Sauvin and Citra, and then Dry hopped with Lupulin Mosaic and Nelson Sauvin. Full bodied with notes of White Grape and Fruit Punch.

DRINKING CRAYONS

NEIIPA | 7.9%

Hopped with El Dorado, Amarillo, Columbus, Azacca, Lupulin Mosaic. Notes of Tangerine, Lemon, Melon, Mango, Apricot and Dank Pine.

PIÑ-YACHT-A SHAKE: OAT FLUFFED

NEIIPA | 8%

Hopped with Lupulin Citra, Lupulin Mosaic, Columbus. Conditioned on Pineapple, Toasted Coconut, and Madagascar Vanilla Beans.

YACHT JUICE

NEIIPA | 8%

Hopped with Lupulin Citra, Lupulin Mosaic, Columbus. Notes of Dank Citrus and Stone Fruit.

NEON FANTASY: OAT FLUFFED

NEIIPA | 8.1%

Heavily Oated and Hopped with Lupulin Citra, Experimental Bru-1, and Idaho-7.  Conditioned on Lemongrass and Coconut

BANG KITTY: OAT FLUFFED

NEIIPA | 8.1%

Heavily Oated. Hopped with Lupulin Citra, Idaho 7, and Experimental Bru-1. Finished on Lemongrass, Thai Basil, Thai Chilis, and Coconut.

DDH SPELT CHECK: CRYO SABRO

NEIIPA | 8.5%

Hoppped with Motueka, Lupulin Mosaic, Galaxy, Columbus, Green Bastard from Parts Unknown. Double Dry Hopped wiht Cryo Sabro. Knowts of Citris, Coconut, Stone Froot, Tropicul Fruit, and Lime.

THRASH BASH: OAT FLUFFED

TRIPLE NEIPA | 10.3%

Heavily Oated. Hopped with Azacca, Lupulin Mosaic, and Strata. Notes of Lime, Mango, Passion Fruit, Mixed Berry.

   BARREL AGED

BA COCONUT KALASHNIKOV

RUSSIAN IMPERIAL STOUT | 14.5%

Brewed with Brown Sugar and Wild Flower Honey. Aged 26 months in Heaven Hills Bourbon Barrels. Conditioned on fresh and Toasted Coconut.

   SELTZERS

LABYRINTH: FRUIT PUNCH

SELTZER | 7%

Notes of Cherry, Citrus, and Pineapple. Made with completely Gluten-Free Ingredients.

SIP SIP: RASPBERRY

HARD ICED TEA | 6.1%

Low carbonation Hard Iced Tea with equal parts Raspberry and black tea.  Brewed with all Gluten Free Ingredients

DR NICK’S ROOT BEER FLOAT

SELTZER | 6.5%

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

   LAGERS

TWO OUT RALLY

AMERICAN PILSNER | 3.5%

Brewed with Floor Malted Pilsen and Dextrin Malt. Lightly hopped with American Liberty and Lórien then conditioned on Watermelon during an extended lagering period.

TROU NORMAND

GERMAN STYLE PALATE CLEANSING PILSNER | 3.6%

Brewed with our freinds from Gun Hill Brewing Company Brewed with Floor Malted Pilsner and Dextrin malt. Lightly hopped with American Liberty, Willamette, and Calypso hops. Delicate floral notes blended with a zippy citrus and subtle black pepper finish.

LIFE IN HELLES

HELLES LAGER | 5%

Brewed with German Pilsen, German Aromatic Malts, and Hopped with German Hallertauer Mittelfruh. Biscuit and Lemon notes with a light and easy drinking body. 16oz.SLOW POUR ONLY

DAS BESTE

KOLSCH | 5%

Brewed with Belgian Pilsen, German Vienna, and Caravienne malts. Lightly hopped with two Noble Hops, German Saaz and Hallertauer Mittelfrueh. Crisp and dry, with a delicate sweetness and low bitterness.

   OTHER ALES

OUR RIVIERA

IRISH EXPORT STOUT | 4.9%

Brewed with English Maris Otter, German Vienna Malt, Domestic Oats, Coffee Malts. Hopped with Columbus and Cascade. Dry and Roasty.

KING ARTHUR’S STEED

ROBUST COCONUT PORTER | 7.2%

Brewed with Freshly Toasted Coconut, Lactose, and heaps of Chocolate Malt. Created in collaboration with Ocean County Home Brewers’ Porter Competition winners Dave (now our Head Brewer) and Pat. Notes of rich Coconut and Chocolate dessert vibes against a Smooth Porter backbone. 16oz

PROPER STRONG

IMPERIAL ENGLISH STYLE PORTER | 7.2%

Brewed with rich Dark Munich malts and a fair amount of Chocolate Malt. Notes of rich Chocolate dessert vibes against a Smooth Porter backbone.

MAKING WHOOPIE: TIRAMISU

IMPERIAL DESSERT STOUT | 8%

Brewed with Cacao, Vanilla, and Marshmallows. Inspired by the rich, sweet flavors of Tiramisu.

TAKE IT INTO OVERTIME

BELGIAN QUADRUPLE | 10.3%

Belgian Pilsner Malt and Belgian Dark Candi Sugar. Sweet Caramel, Toffee, Raisins, Figs.

   SOURS

SEVEN YEARS IS WORTH THE SQUEEZE

BERLINER WEISSE | 6%

Fruited with Boysenberry, Marionberry, Blackberry, Vanilla and Marshmallow.

   COLD BREW COFFEE

OFFSHORE COFFEE CO.

MEDIUM ROAST

Peruvian Medium Roasted Cold Brewed Coffee from our Freinds at Offshore Coffee Co. in Long Branch NJ.

TOUR THE BREWERY

At Icarus Brewing, we offer free tours of our facility – giving guests an overview of the brewing process from concept to finished product. Each tour lasts approximately 5 to 10 minutes and includes a walkthrough of the warehouse/brewhouse area of our facility.

Icarus Brewing rendering image

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.