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Tour + Taplist

ICARUS ON TAP

   HOPPY

CHIEFING

WEST COAST STYLE PALE ALE | 5.7%

Brewed with Floor Malted Pilsen, Dextrin Malt, Red Wheat and Munich Malts. Heavily hopped with Columbus, Centennial, and Simcoe. Dry hopped with Lupulin Cashmere, Lupulin Simcoe, and Columbus.

POWER SHAKER (DOUBLE VANILLA): OAT FLUFFED

NEIIPA | 7.3%

Heavily wheated and extremely heavily Oated, dry hopped with Galaxy, Columbus and Lupulin Citra before conditioning on a massive amount of Madagascar Vanilla Beans.

POWER JUICER: OAT FLUFFED

NEIIPA | 7.5%

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

DRINKING CRAYONS

NEIIPA | 7.9%

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

HOPS OF THESEUS: SABRO

NEIIPA | 8%

Mash-hopped with Citra and Azacca in the Whirlpool. Copiously dry hopped with New Zealand Rakau then deconstructed and reconstructed with ludicrous amounts of Lupulin Sabro hops. Loaded with juicy stone fruit vibes, a sea of ripe tropical fruit, coconut, subtle mango, and freshly squeezed tangerine.

YACHT JUICE

NEIIPA | 8%

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

DDH FIRST LEAP: CASHMERE

NEIIPA | 8.5%

Hopped with Zeus and Taiheke then copiously dry hopped with New Zealand Green Bullet, Taiheke, Motueka, Lupulin Mosaic, and Zeus. Double Dry Hopped with a ton of Lupulin Cashmere! Showing off all the Lime, Dark Fruit, and subtle Herbal notes with fresh Peach vibes with a subtle Tangerine twist.

WE WANT ALL THE GOLD

TRIPLE NEIPA | 10.1%

Hopped with El Dorado, Mosaic, Columbus. Dry hopped with El Dorado, Mosaic, Idaho 7, Galaxy, Lupulin Mosaic, and Columbus. Notes of Strawberries and Cream, Passionfruit, Guava, Papaya.

   BARREL AGED

DIVINATIONS

FARMHOUSE ALE | 6.6%

Aged in Red Wine Barrels for 6 months. Conditioned on Sweet Orange Peel and Coriander. Fermented with Lithuanian Farmhouse Yeast.

BA MAPLE VLAD TO BE HERE

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. Aged in Heaven Hill Bourbon barrels for 32 months.

DOUBLE BARREL AGED LIFE UNRAVELED

BARLEYWINE | 11%

Brewed with Maris Otter Barley and a touch of Rye. Hopped with Galena and Chinook. Aged in Heaven Hill Distillery Bourbon Barrels for 18 Months. Notes of dark caramel, toffee, and subtle dark fruits with a smooth, bourbon barrel finish.

BA MAPLE KALASHNIKOV

RUSSIAN IMPERIAL STOUT | 14.5%

Brewed with Clover Honey, Brown Sugar and Maple Syrup from Red Leaf Hollow Farms. Aged in a blend of Four Roses and Weller Bourbon Barrels for an average of 3 years.

   SELTZERS

LABYRINTH: FRUIT PUNCH

SELTZER | 7%

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

DR NICK’S CHERRY COLA

SELTZER | 7%

Made with completely Gluten-Free ingredients. Notes of refreshing cola and a ripe cherry finish.

   LAGERS

I LIFE

AMERICAN LAGER | 4.4%

Brewed with German Pilsner Malt and domestic Corn. Hopped with American Cascade. Light malt, Corn, Sweet Citrus.

TMAVY PIVO

CZECH STYLE DARK LAGER | 4.9%

Brewed with Euro Floor Malted Pilsen, debittered Black Malts, and Munich Malt. Hopped with Czech Saaz and lagered for an extended period. Subtle Roast complimented by a hint of Earthy, Dark Floral notes and freshly baked Biscuits vibes running all through its incredibly easy drinking body.

RESPECTIBULL

JAPANESE RICE LAGER | 4.7%

Brewed in collaboration with our Freinds at Bolero Snort. Conditioned on vegan Marshmallows. Notes of subtle citrus before landing on a gooey marshmallow bed accented by notes of vanilla and a crisp finish.

TWO POUNDS OF FEATHERS (IDAHO 7 + CITRA)

AMERICAN IMPERIAL PILSNER | 7%

Brewed with Belgian Pilsner Malt and lightly hopped with Huell Melon then dry hopped with Lupulin Citra and Lupulin Idaho 7 during an extended lagering period.

   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 ARTHUR’S STEED: OAT FLUFFED

ROBUST COCONUT PORTER | 7.2%

Brewed with Freshly Toasted Coconut and heaps of Chocolate Malt. Notes of rich Coconut and Chocolate dessert vibes against a Smooth Porter backbone.

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.

   SOURS

SEVEN YEARS IS WORTH THE SQUEEZE

BERLINER WEISSE | 6%

Brewed with Strawberry, Raspberry, White Chocolate, and Marshmallow.

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.