Image Alt

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

HOPS OF THESEUS: CASHMERE
NEIIPA • ABV: 8%

Wheated, spelted, oated, and 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 Cashmere hops.

POWER JUICER: OAT FLUFFED
NEIIPA • ABV: 7.5%

Hopped with Galaxy, Columbus, Lupulin Citra.

POWER SHAKER (MAPLE SYRUP & COCONUT): OAT FLUFFED
NEIIPA • ABV: 7.5%

Heavily wheated and extremely heavily oated North East style Imperial IPA was dry hopped with Galaxy, Columbus and Lupulin Citra before conditioning on a massive amount of Madagascar Vanilla Beans, Toasted Coconut and Maple Syrup.

DRINKING CRAYONS
NEIIPA • ABV: 7.9%

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

YACHT JUICE
NEIIPA • ABV: 8%

Copiously dry hopped with Citra, Mosaic and Columbus.

WE WANT THE BREWERS GOLD
NEIIPA • ABV: 8.1%

Hopped with El Dorado, Mosaic, Galaxy. Double dry hopped with Sabro hops.

DDH SPELT CHECK: CRYO SABRO
NEIIPA • ABV: 8.5%

Hoppped with Motueka, Lupulin Mosaic, Galaxy, Columbus, Green Bastard from Parts Unknown. Double Dry Hopped wiht Cryo Sabro.

PREPARE FOR THE BOOM
TRIPLE NEIPA • ABV: 10%

Brewed with Domestic Row 2, Blond Roasted Oats and Flaked Wheat. Hopped with Mosaic, Motueka and Wakatu then dry hopped with an obnoxious amount of Lupulin Mosaic, Motueka and Wakatu.

WE WANT ALL THE GOLD
TRIPLE NEIPA • ABV: 10.1%

Hopped with El Dorado, Mosaic, Columbus. Dry hopped with El Dorado, Mosaic, Idaho 7, Galaxy, Lupulin Mosaic, and Columbus.

YACHT ALL THE TIME
NEIPA • ABV: 6.5%

Hopped with Lupulin Citra, Lupulin Mosaic, and Columbus.

MEGA YACHT JUICE
QUADRUPLE NEIPA • ABV: 12%

Hopped with Citra, Mosaic, and Columbus, then dry hopped repeatedly with Lupulin Citra, Lupulin Mosaic, Bru-1, Galaxy, and Columbus.

  STOUTS & PORTERS

OUR RIVIERA: IRISH COFFEE
IRISH EXPORT STOUT • ABV: 6.5%

Brewed with English Maris Otter, German Vienna Malt, Domestic Oats, Coffee Malts. Hopped with Columbus and Cascade. Conditioned on Vanilla Beans, Barrel Aged Coffee, and Oak.

MAKING WHOOPIE
IMPERIAL DESSERT STOUT • ABV: 8%

Brewed with Cacao, Vanilla, and Marshmallows.

VLAD BOD
RUSSIAN IMPERIAL STOUT • ABV: 12.8%

Brewed with English Marris Otter, Domestic Oats, German Pale Malt, Debittered Black Malt and Coffee Malt. Hopped with Cascade and Columbus. Conditioned on Wildflower Honey, Ceylon Cinnamon, Toasted Coconut, and Fresh Arabica Coffee.

FEED THE ALTAR: FUDGE, MAPLE & HAZELNUT
RUSSIAN IMPERIAL STOUT • ABV: 13.4%

In collaboration with Adroit Theory. Brewed with UK Golden Promise, Maris Otter, Roasted Barley, Chocolate Malt and Rye. Finished on a massive amount of Maple Syrup from Red Leaf Hollow Farms, Chocolate Fudge and Toasted Hazelnuts.

FEED THE ALTAR: CHOCOLATE
RUSSIAN IMPERIAL STOUT • ABV: 13.4%

Brewed with UK Golden Promise, Marris Otter, Roasted Barley and Chocolate Malt. aged on maple syrup from Red Leaf Hollow Farms, Madagascar Vanilla Beans, White Chocolate and tons of Chocolate Sandwich Cookies.

PAULIE WALNUTS
RUSSIAN IMPERIAL STOUT • ABV: 14.5%

Brewed with Roasted Malts, Flaked Oats, Rye, and Wildflower Honey. Conditioned on Bourbon Barrel aged Maple Syrup from Red Leaf Hollow Farms, Walnuts, and Cinnamon.

KALASHNIKOV
RUSSIAN IMPERIAL STOUT • ABV: 14.5%

Brewed with Roasted Malts, Flaked Oats, Rye, and Wildflower Honey.

  NITRO CAN POURS

MAKING WHOOPIE NITRO
IMPERIAL DESSERT STOUT • ABV: 8%

Brewed with Cacao, Vanilla, and Marshmallows.

MAX GAINS NITRO
DESSERT MILK STOUT • ABV: 8%

Brewed with English malts, Debittered black malts and heavily oated. Conditioned on overwhelming amounts of Cacao, Madagascar Vanilla Beans, Peanut Butter and Bananas.

COCONUT & DESIST: NITRO
IMPERIAL MILK STOUT • ABV: 9.8%

Brewed with Scottish Golden Promise, Debittered Black Malts, Almonds, Roasted Cacao Nibs, Oats. Conditioned on Madagascar Vanilla Beans and Toasted Coconut.

   LAGERS, PILSNERS & ALES

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.

DAS BESTE
KOLSCH • ABV: 5%

Brewed with Belgian Pilsen, German Vienna, and Caravienne malts. Lightly hopped with two Noble Hops, German Saaz and Hallertauer Mittelfrueh.

POUND OF SABRO FEATHERS
IMPERIAL PILSNER • ABV: 7.1%

Brewed with German Pilsner Malt, lightly hopped with German Callista and Huell Melon before dry hopping with Lupulin Sabro during an extended Lagering period.

   BARREL AGED

DOUBLE BARREL LIFE UNRAVELED
AMERICAN BARLEY WINE • ABV: 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.

ÜTER ZÖRKER
BLENDED STOUT • ABV: 11%

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

   SELTZERS

LABYRINTH: PIÑA COLADA
HARD SELTZER • ABV: 7.2%

Brewed with Pineapple and Coconut. Made with completely Gluten-Free ingredients.

   SOURS

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

Fruited with Peach, Mango, and Rhubarb.