ICARUS ON TAP
HOPPY
PINEAPPLE HINDENBURG
AMERICAN PALE ALE | 6.2%
Dry hopped with Lupulin Citra and Experimental Bru-1. Conditioned on Habanero Peppers and Pineapples.
YACHT ALL THE TIME
NEIPA | 6.5%
Hopped with Lupulin Citra, Lupulin Mosaic, and Columbus. Bright citrus and grapefruit vibes.
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.
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, 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
BANG KITTY: OAT FLUFFED
NEIIPA | 8.1%
Heavily Oated. Hopped with Lupulin Citra, Idaho 7, and Experimental Bru-1. Finished on Lemongrass, Thai Basil, Thai Chilis, and Coconut.
DDH SPELT CHECK: CRYO SABRO
NEIIPA | 8.5%
Hoppped with Motueka, Lupulin Mosaic, Galaxy, Columbus, Green Bastard from Parts Unknown. Double Dry Hopped wiht Cryo Sabro. Knowts of Citris, Coconut, Stone Froot, Tropicul Fruit, and Lime.
THRASH BASH: OAT FLUFFED
TRIPLE NEIPA | 10.3%
Heavily Oated. Hopped with Azacca, Lupulin Mosaic, and Strata. Notes of Lime, Mango, Passion Fruit, Mixed Berry.
BARREL AGED
BA COCONUT KALASHNIKOV
RUSSIAN IMPERIAL STOUT | 14.5%
Brewed with Brown Sugar and Wild Flower Honey. Aged 26 months in Heaven Hills Bourbon Barrels. Conditioned on fresh and Toasted Coconut.
SELTZERS
LABYRINTH: FRUIT PUNCH
SELTZER | 7%
Notes of Cherry, Citrus, and Pineapple. Made with completely Gluten-Free Ingredients.
SIP SIP
HARD ICED TEA | 6.1%
Low carbonation Hard Iced Tea with equal parts tangy-sweet lemonade and black tea. Brewed with all Gluten Free Ingredients
LAGERS
TWO OUT RALLY
AMERICAN PILSNER | 3.5%
Brewed with Floor Malted Pilsen and Dextrin Malt. Lightly hopped with American Liberty and Lórien then conditioned on Watermelon during an extended lagering period.
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, 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. Crisp and dry, with a delicate sweetness and low bitterness.
OTHER ALES
OUR RIVIERA
IRISH EXPORT STOUT | 4.9%
Brewed with English Maris Otter, German Vienna Malt, Domestic Oats, Coffee Malts. Hopped with Columbus and Cascade. Dry and Roasty.
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.
MAKING WHOOPIE: DOUBLE STUFFED
IMPERIAL DESSERT STOUT | 8%
Brewed with Cacao, Vanilla, and Marshmallows. Conditioned on an extra helping of Vanilla Beans and Marshmallow. Full bodied with notes of milk chocolate, marshmallow, and vanilla cream.
MAKING WHOOPIE: TIRAMISU
IMPERIAL DESSERT STOUT | 8%
Brewed with Cacao, Vanilla, and Marshmallows. Inspired by the rich, sweet flavors of Tiramisu.
TAKE IT INTO OVERTIME
BELGIAN QUADRUPLE | 10.3%
Belgian Pilsner Malt and Belgian Dark Candi Sugar. Sweet Caramel, Toffee, Raisins, Figs.
VANILLA MAPLE KALASHNIKOFFEE
RUSSIAN IMPERIAL STOUT | 14.5%
Brewed with Roasted Malts, Flaked Oats, Maple Syrup from Red Leaf Hollow Farms and El Salvadorian Coffee from Offshore Coffee Roasters.
SOURS
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.
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!
