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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

DDH YACHT ALL THE TIME (SOLERO) | NEIPA | ABV: 6.5%

Hopped with Lupulin Citra, Lupulin Mosaic, and Columbus. Double Dry Hopped with Solero.

GOLDEN PULP | NORTH EAST STYLE WHEAT ALE | ABV: 5.5%

Heavily wheated and mash hopped with New Zealand Taiheke. Hopped with Cashmere and dry-hopped with Lupulin Cashmere.

INVINCIBLE SUMMER | COCONUT PALE ALE | ABV: 6%

Brewed with Milk Sugar, Scottish Golden Promise Barley. Copiously dry hopped with Lupulin Citra, Zeus and South African experimental XJA2 then conditioned freshly Toasted Coconut.

128 PACK | QUAD NEIPA | ABV 12.8%

Hopped with Amarillo, Columbus, Incognito El Dorado, Lupulin Mosaic, Lupulin Amarillo, Lupulin Azacca, HBC 630, and Nectaron. Notes of tangerine, melon, and mango, with a slight dank finish.

UNICORN JUICER | NEIPA | ABV: 7.3%

Brewed with Belgian Pilsen, domestic Red Wheat, Malted Oats, and Milk Sugar. Mash Hopped with New Zealand Taiheke, hopped with Incognito Citra, and Mosaic. Dry Hopped with Lupulin Citra, Galaxy, and Simcoe.

AZTEC SHAKE | NEIIPA | ABV 8.1%

Brewed with Milk Sugar. Copiously dry-hopped with Experimental 09326, Columbus, and Lupulin Citra then conditioned on Vanilla Beans, Cinnamon, Cacao Nibs, and Peppers.

SAMARRA SAUCE | NEIPA | ABV: 7%

Hopped with Taiheke and Columbus then copiously dry-hopped with Azacca, Columbus, Lupulin Mosaic and Taiheke.

YACHT JUICE | NEIPA | ABV: 8%

Hopped with Lupulin Citra, Lupulin Mosaic, Columbus.

TOGETHER AS ONE | NEIPA | ABV: 6.2%

Zeus, Mosaic, Cascade, Lupulin Simcoe, Lupulin Citra, Lupulin Mosaic.

WE WANT THE ARCTIC GOLD | NEIIPA | ABV: 8.1%

Hopped with El Dorado, Mosaic, Galaxy, and Artic.

SOURS

DRINKING PINA COLADAS FOR BREAKFAST | BERLINER WEISSE | ABV 5.3%

Heavily Wheated Berliner Weisse conditioned on copious amounts of Pineapples, Cara Cara Oranges, Toasted Coconut, and Marshmallows.

THE JUICE IS WORTH THE SQUEEZE | FRUITED BERLINER WEISSE | ABV 6%

Fruited with Blueberry, Raspberry, Lemon. Conditioned on Madagascar Vanilla Beans.

THE JUICE IS WORTH THE SQUEEZE | FRUITED BERLINER WEISSE | ABV 6%

Fruited with Orange, Passionfruit, and Lemon. Conditioned on Madagascar Vanilla Beans.

BEER SLUSHIE

THE JUICE IS WORTH THE SQUEEZE | FRUITED BERLINER WEISSE | ABV 6%

Fruited with Orange, Passionfruit, and Lemon. Conditioned on Madagascar Vanilla Beans.

DRINKING PINA COLADAS FOR BREAKFAST | BERLINER WEISSE | ABV 5.3%

Heavily Wheated Berliner Weisse conditioned on copious amounts of Pineapples, Cara Cara Oranges, Toasted Coconut, and Marshmallows.

STOUTS AND PORTERS

MAKING WHOOPIE | IMPERIAL DESSERT STOUT | ABV 8%

Brewed with Cacao, Vanilla, and Marshmallows.

KALASHNIKOFFEE | RUSSIAN IMPERIAL STOUT | ABV: 14.5%

Brewed with Roasted Malts, Flaked Oats, Clover Honey, Brown Sugar, and Fresh Arabica Coffee.

JITTERY ELVIS | RUSSIAN IMPERIAL STOUT | ABV: 13%

Brewed with English Maris Otter, Domestic Oats, Debittered Black Malt, Coffee Malt, Wildflower Honey, and Brown Sugar. Conditioned on Bananas, Creamy Peanut Butter, and Fresh Arabica Coffee .

OUR RIVIERA | IRISH EXPORT STOUT | ABV: 6.9%

Brewed with English Maris Otter, German Vienna Malt, Domestic Oats, Coffee Malts. Hopped with Columbus and Cascade.

LAGERS, ALES & PILSNERS

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.

THREE POINTS | DUSSELDORF ALTBIER | ABV 5%

Brewed with Belgian Pilner, German Dark Munich and Vienna Malt. Hopped with Summer Saaz and Hallertauer Mittelfruh. Fermented with Ale Yeast and cold conditioned.

CHRISTOPH MALTZ | VIENNA LAGER | ABV 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.

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.

POUND OF NECTARON FEATHERS | IMPERIAL PILSNER | ABV 7.1%

Lightly hopped with German Calista and Huell Melon, then dry hopped with New Zealand Nectaron.

BITTERISH INVASION | ENGLISH STYLE EXTRA SPECIAL BITTER | ABV 5.2%

Brewed with English Floor Malted Maris Otter and a touch of Spelt Malt. Hopped with Styrian Wolf and German Perle, and fermented with London Ale Yeast.

OLD MARKET | DORTMUNDER | ABV 5.7%

Brewed with our freinds from Ever Grain Brewing Co. Easy drinking brew brings huge Biscuity goodness through its light golden body, finishing dry with just a hint of Lemon.

BARREL AGED

LITTLE GREY ONE | GRISETTE | ABV: 5.4%

Created by Icarus Brewer Dave Menges. Brewed with Domestic 2 Row, Wheat, and Grapefruit Zest. Conditioned in Chardonnay barrels for 8 months, and then refermented with fresh Grapefruit.

LIFE UNRAVELED | AMERICAN BARLEYWINE | 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. Notes of dark caramel, toffee, and subtle dark fruits with a smooth, bourbon barrel finish.