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Tour + Taplist

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.

ICARUS ON TAP

  HOPPY

PINEAPPLE HINDENBURG
PALE ALE • ABV: 6.2%

Hopped with Lupulin Citra, Lupulin Mosaic, and Columbus.

LIBERTY & PROSPERITY
NEIPA • ABV: 6.8%

Hopped with Nelson Sauvin, Lupulin Cascase, Motueka.

POWER JUICER
NEIPA • ABV: 8%

Hopped with Galaxy, Columbus, Lupulin Citra. Notes of Tropical Fruit, Citrus and Passionfruit.

DRINKING CRAYONS
NEIIPA • ABV: 7.9%

Hopped with El Dorado, Amarillo, Columbus, Azacca, Lupulin Mosaic.

YACHT JAMS VOLUME 4
NEIIPA • ABV: 8%

Hopped with Citra and Columbus, dry hopped with Cashmere, Lupulin Citra, Mosaic, and Columbus.

HOPS OF THESEUS: CRYO POP
NEIIPA • ABV: 8%

Heavily Wheated, Spelted, and Oated North East style Imperial India Pale Ale mash hopped with Citra and Azacca in the Whirlpool. Copiously dry hopped with New Zealand Rakau, and a ludicrous amounts of Cryo Pop hops.

WE WANT THE GOLD
NEIIPA • ABV: 8.1%

Hopped with El Dorado, Mosaic, Galaxy.

TDH NOT A SCHOONER: CITRA
BRUX NEIPA • ABV: 8.5%

Hopped with Citra. Copiously dry-hopped with Columbus, Amarillo, Lupulin Mosaic and even more Citra. Double Dry Hopped with Lupulin Citra and a THIRD dry-hopping with Citra Spectrum. Fermented with a house blend of Saccharomyces “Brux” Trois.

TOUCHING THE SUN: OAT FLUFFED
TRIPLE NEIPA • ABV: 10.5%

Heavily Oated and Hopped with copious amounts of Citra, Columbus and Simcoe, Motueka, Lupulin Mosaic, Lupulin Simcoe, Lupulin Citra and Nelson Sauvin.

FROM FAR AWAY
TRIPLE NEIPA • ABV: 10.6%

Brewed with Scottish Golden Promise, English Malted Oats, Domestic Spelt and Red Wheat. Fermented with Experimental Yeast Helio Glazer before dry-hopping with Australian Galaxy, New Zealand Riwaka and Cryo Citra.

  STOUTS & PORTERS

BUILD ME UP BUTTERNUT
AMERICAN PORTER • ABV: 6.7%

Brewed with Scottish Golden Promise, Chocolate Malt, Debittered Black Malt, and Butternut Squash. Conditioned on Guajillo and Chipotle peppers.

COCOPEANUT BUTTER BLAST
IMPERIAL COCONUT PORTER • ABV: 7.2%

Brewed with Freshly Toasted Coconut, Lactose, and heaps of Chocolate Malt. Conditioned on Peanut Butter.

CRUMB AND GET IT
DESSERT STOUT • ABV: 8%

Brewed with Cacao, Vanilla, and Marshmallows. Conditioned on Cinnamon, Vanilla, and Crumb Cake from Colonial Bakery.

   LAGERS, PILSNERS & ALES

TMAVY LEZAK
CZECH STYLE DARK LAGER • ABV: 5.3%

Brewed with floor malted German Pilsner Malt, debittered Black Malts, and German Crystal Munich Malt. Hopped with German Saaz and lagered for an extended period.

RYE DIGRESS
VIENNA RYE LAGER • ABV: 5.4%

Brewed with German Vienna, Caramunich, Caramel Aromatic, and Rye Malt. Lightly hopped with Hallertauer Mittelfrueh and Tettnang before an extended lagering period.

POUND OF CASHMERE FEATHERS
IMPERIAL PILSNER • ABV: 7.1%

Brewed with German Pilsner Malt. Lightly hopped with German Callista and Huell Melon. Dry-hopped with Lupulin Cashmere during an extended Lagering period.

TAKE IT INTO OVERTIME
BELGIAN QUADRUPLE • ABV: 10.3%

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

   BARREL AGED

SHADOWS FORMING: VANILLA
PORTER • ABV: 10.5%

German Munich Malt, Debittered Black Malt, and Oats. Barrel Aged in Woodford Reserve Barrels.

BA MAKING WHOOPIE (HEAVEN HILL 2022)
MILK STOUT • ABV: 11%

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

A TALE OF TWO PRINTERS
RUSSIAN IMPERIAL STOUT • ABV: 11%

Aged 10 months in Rye Barrels.

   SOURS

FALL & FALLING
SOUR INDIA PALE ALE • ABV: 7%

Conditioned on Cranberries, Tangerines, and Rosemary.

DRINKING STRAWBERRIES FOR BREAKFAST
BERLINER WEISSE SOUR • ABV: 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
FRUITED BERLINER WEISSE SOUR • ABV: 6%

Fruited with Oranges and Tangerines. Conditioned on Vanilla Beans.

THE JUICE IS WORTH THE SQUEEZE
FRUITED BERLINER WEISSE SOUR • ABV: 6%

Fruited with Orange, Passionfruit, and Lemon.

THE JUICE IS WORTH THE SQUEEZE
FRUITED BERLINER WEISSE SOUR • ABV: 6%

Fruited with Peach, Mango, and Rhubarb.