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.
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!
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
POWER SHAKER (ORANGE CREAM POP): OAT FLUFFED
NEIIPA | 7.5%
Hopped with Galaxy, Columbus, Lupulin Citra. Conditioned on Vanilla Beans and Oranges.
POWER SHAKER (STRAWBERRY BANANA CREAM POP): OAT FLUFFED
NEIIPA | 7.5%
Hopped with Galaxy, Columbus, Lupulin Citra. Conditioned on Vanilla Beans, Strawberry and Raspberry.
SHRINKING CRAYONS
NEIPA | 4.8%
Brewed with Domestic 2 Row, Scottish Golden Promise, Wheat Malt, Oats and Dextrin Malt. Hopped with Columbus, El Dorado, Amarillo and copiously dry hopped with Lupulin Mosaic, Lupulin Azacca, Lupulin Amarillo and Columbus. Bursting with juicy tangerine, overripe mango and sweet melon notes before landing on a lightly dank finish.
DRINKING CRAYONS
NEIIPA | 7.5%
Hopped with El Dorado, Amarillo, Columbus, Azacca, Lupulin Mosaic. Notes of Tangerine, Lemon, Melon, Mango, Apricot and Dank Pine.
YACHT JUICE
NEIIPA | 8%
Hopped with Lupulin Citra, Lupulin Mosaic, Columbus. Notes of Dank Citrus and Stone Fruit.
NEON FANTASY
NEIIPA | 8.1%
Brewed with Milk Sugar. Hopped with Lupulin Citra, Experimental Bru-1, and Idaho-7. Lemongrass and Coconut.
SPELT CHECK
NEIIPA | 8.5%
Heavily Spelted and copiously dry hopped with Motueka, Lupulin Mosaic, Columbus, Galaxy, and Green Bastard from Parts Unknown. Creamy mouthfeel with notes of tropical Fruit, Lime, and Pineapple.
DDH FOR THE STORY: STYRIAN DRAGON
NEIIPA | 8.5%
Dry hopped with Lupulin Citra, Columbus, and lupulin Mosaic. Double Dry Hopped with Styrian Dragon. Proceeds go towards the Tunnels to Towers Foundation and the First Responders Children’s Foundation in memory of those who have lost their lives in the line of duty.
TRIPLES MAKES IT SAFE
TRIPLE NEIPA | 10.3%
Hopped with Citra, Columbus, and Simcoe. Tripled Dry Hopped with Lupulin Mosaic, Motueka, and Nectaron. Notes of Grapefruit, Pineapple, Stone Fruit, and Tropical Fruit.
CORONAL MASS EJECTION: OAT FLUFFED
TRIPLE NEIPA | 10.3%
Heavily Oated and Hopped with Columbus, Simcoe, Motueka, Columbus, Lupulin Mosaic, Lupulin Citra, and Nelson Sauvin. Exploding with notes of smooth candied citrus rounded out by a dank and resinous finish.
BARREL AGED
LITTLE GREY ONE
GRIESTTE | 5.4%
Created by Icarus Brewer Dave Menges. Brewed with Domestic 2 Row, Wheat, and Grapefruit Zest. Conditioned in Chardonnay barrels for 4 months, and then refermented with fresh Grapefruit.
LIFE UNRAVELED
AMERICAN 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.
LAGERS/PILSNERS/ALES
CHRISTOPH MALTZ
VIENNA LAGER| 5.2%
Brewed with German Vienna Caramel Aromatic, and Caramunich Malts. Hopped with German Hallertauer Mittelfruh and Tettnang. Lagered for an extended period of time.
MR. OKTOBERFEST
MARZEN LAGER | 5.4%
Brewed with German Vienna and Dark Munich malts, then delicately hopped with Hallertauer Mittlefrueh. Lagered for over a month. Malty, easy drinking with notes of Freshly Baked Bread, Caramel.
CHEWBOCKA: THE MASTICATOR
DOPPELBOCK | 7.7%
Brewed with Munich, Vienna, and Chocolate Malts, hopped with Hallertauer Mittelfrueh, and then lagered for an extended period. Notes of Caramel, Chocolate malts, undertones of Dark Fruit and Raisin.
POUND OF NECTARON FEATHERS
IMPERIAL PILSNER | 7.1%
Lightly hopped with German Calista and Huell Melon, then dry hopped with New Zealand Nectaron. Notes of Tropical Citrus, Pineapple, Passionfruit, and Peach with a light Biscuity finish.
STOUTS/PORTERS
OUR RIVIERA
IRISH EXPORT STOUT | 6.5%
Brewed with English Maris Otter, German Vienna Malt, Domestic Oats, Coffee Malts. Hopped with Columbus and Cascade. Dry and Roasty.
MAKING WHOOPIE: DOUBLE STUFFED
IMPERIAL DESSERT STOUT | 8%
Making Whoopie conditioned on double the amount of Madagascar Vanilla Beans and Marshmallows.
KALAHSNIKOFFEE: PSL
RUSSIAN IMPERIAL STOUT | 14.5%
Brewed with Wildflower Honey, Brown Sugar, Cinnamon and Nutmeg. Conditioned on a blend of Fresh Roasted Coffee and Vanilla Beans.
SELTZERS
LABYRINTH: RAINBOW SHERBERT
SELTZER | 7.2%
Brewed with Orange, Sicilian Lemon, Tart Cherries, and Vanilla Beans. Made with completely Gluten-Free ingredients.
LABYRINTH: COCONUT POG
SELTZER | 7.5%
Brewed with Passion Fruit, Oranges, Guava, and Coconut. Made with completely Gluten-Free Ingredients.
LABYRINTH: ROOT BEER FLOAT
SELTZER | 7.8%
Brewed with Vanilla beans. Made with completely gluten free ingredients.
SOURS
GOLDEN SOUR
BERLINER WEISSE | 6%
Heavily wheated and dry hopped with Lupulin Cashmere and Lupulin HBC 586. Incredibly refreshing with notes of peach, lemon, and plum.
JUICE IS WORTH THE SQUEEZE: LEMON MERINGUE PIE
BERLINER WEISSE | 6%
Fruited with Sicilian Lemons, Cara Cara Oranges, Pineapple, Coconut, and Madagascar Vanilla Beans.
JUICE IS WORTH THE SQUEEZE
BERLINER WEISSE | 6%
Fruited with Strawberry, Raspberry, Sweet Cherries, and Tart Cherries.