CURRENT TAPLIST
HOPPY
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.
PINER
WEST COAST IPA | 7.4%
Hopped with Amarillo, Simcoe, Chinook, and Columbus. Notes of resinous pine and a light citrus bite.
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, and 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.
WAIKIKAMUKAU
NEIIPA | 8%
Hopped with Motueka, Wakatu, Columbus, Lupulin Citra. Notes of pineapple, mango, and tropical citrus.
TOUCHING THE SUN: OAT FLUFFED
NEIIPA | 10.5%
Hopped with copious amounts of Citra, Columbus and Simcoe, then Motueka, Lupulin Mosaic, Lupulin Simcoe, Lupulin Citra, and Nelson Sauvin. Notes of sweet citrus and dark fruit, supported by a dank and resinous backbone.
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.
BARREL AGED
BA MAPLE VLAD TO BE HERE (2024)
RUSSIAN IMPERIAL STOUT | 14.5%
Brewed with heaps of Coffee Malt, Oats, Rye, Wildflower Honey, and Brown Sugar. Conditioned Vlad on Ceylon Cinnamon, Mexican Coffee, and Madagascar Vanilla Beans.
SELTZERS
LABYRINTH: FRUIT PUNCH
SELTZER | 7%
Juicy flavors of cherry, citrus, and pineapple. Made with all gluten-free ingredients.
SIP SIP
HARD ICED TEA | 6.1%
Low carbonation Hard Iced Tea with equal parts tangy-sweet lemonade and black tea. Made with all gluten-free ingerdients.
LAGERS
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.
ICHI FOR THE MICHI
RICE LAGER | 5%
Brewed with Szechuan Peppercorns. Floral, lavender, citrus, crisp, and dry.
DAS BESTE
KOLSCH | 5%
Brewed with Belgian Pilsen, German Vienna, and Caravienne malts. Lightly hopped with two Noble Hops, German Saaz, and Hallertauer Mittelfrueh. Crispy and dry with a delicate sweetness and low bitterness.
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 orange, subtle sweetness, and a spiced finish.
KING ARTHURS STEED: OAT FLUFFED
ROBUST COCONUT PORTER | 7.2%
Brewed with freshly toasted coconut and heaps of chocolate malt creating notes of rich coconut and chocolate dessert vibes against a smooth Porter backbone.
OUR RIVIERA: BOARDWALK CHOCOLATE TURTLE
IRISH EXPORT STOUT | 4.9%
Irish Style Export Stout brewed with English Maris Otter, German Vienna, Domestic Oats, Coffee Malt, and Debittered Black Malts. Conditioned on cocoa nibs, caramel, and pecans.
MAKING WHOOPIE: TIRAMISU CAPPUCCINO
IMPERIAL DESSERT STOUT | 8%
Brewed with Cacao, Vanilla, and Marshmallows. Inspired by the rich, sweet flavors of Tiramisu.
SOURS
SEVEN YEARS IS WORTH THE SQUEEZE
BERLINER WEISSE | 6%
Fruited sour with boysenberry, marionberry, blackberry, vanilla, and marshmallow.
DRINKING FOR BREAKFAST
BERLINER WEISSE | 5.4%
Heavily wheated, brewed with milk sugar and marshmallow. Conditioned on copious amounts of fresh blood oranges and toasted coconut. Our take on mimosas!
DRINKING BLOOD ORANGE MARGARITAS FOR BREAKFAST
BERLINER WEISSE | 5.4%
Brewed with milk sugar and agave, then conditioned on blood oranges, limes, and sea salt.
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.
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!
