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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

INVINCIBLE SUMMER: OAT FLUFFED
PALE ALE • ABV: 6%

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

SHRINKING CRAYONS
NEIPA • ABV: 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.

YACHT ALL THE TIME
NEIPA • ABV: 6.5%

Hopped with Lupulin Citra, Lupulin Mosaic, and Columbus.

YACHT JUICE
NEIIPA • ABV: 8%

Hopped with Lupulin Citra, Lupulin Mosaic, and Columbus.

  STOUTS & PORTERS

OUR RIVIERA
IRISH EXPORT STOUT • ABV: 6.5%

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

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.

EASTERN HORIZONS
BALTIC PORTER • ABV: 8.7%

Brewed with German Munich, Chocolate Malt, Oats, and Debittered Black Malts. Hopped with Hallertau Magnum and then Lagered for an extended period.

KALASHNIKOV
RUSSIAN IMPERIAL STOUT • ABV: 12.4%

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

PAULIE WALNUTS
RUSSIAN IMPERIAL STOUT • ABV: 12.4%

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.

  SOURS

GOLDEN SOUR
BERLINER WEISSE • ABV: 5.2%

Heavily wheated and dry hopped with Lupulin Cashmere and Lupulin HBC 586.

GOLDEN SOUR: PLUM
BERLINER WEISSE • ABV: 5.2%

Heavily wheated and dry hopped with Lupulin Cashmere and Lupulin HBC 586. Conditioned on fresh Plums.

   LAGERS, PILSNERS & ALES

SENCU
LATVIAN LAGER • ABV: 4.3%

Brewed with traditional Floor Malted Pilsen. Hopped with German Ariana Hops and Hallertauer Mittelfrueh before lagering for an extended period.

FEATHERS
AMERICAN PILSNER • ABV: 5%

Brewed with Floor Malted Pilsner, Dextrin Malt. Hopped with Callista, Huell Melon and dry hopped with Lupulin Mosaic.

HEY! TAKE IT EASY: SALT + LIME
MEXICAN STYLE LAGER • ABV: 4.7%

Brewed with Domestic Pilsner Malt, Flaked Yellow Corn, and Chit Malt. Lightly hopped with Motueka then lagered for an extended period. Conditioned on Lime and Himalayan Pink Salt.

HEY! TAKE IT EASY: MEZCAL
MEXICAN STYLE LAGER • ABV: 4.7%

Brewed with Domestic Pilsner Malt, Flaked Yellow Corn, and Chit Malt. Lightly hopped with Motueka then lagered for an extended period. Conditioned on Lime, Himalayan Pink Salt and Mezcal Aged Oak.

ZWICKELBIER
UNFILTERED GERMAN STYLE LAGER • ABV: 4.8%

Brewed with German Floor Malted Pilsner Malt, German Vienna Malt, and German Carahells. Hopped with German Spalter and Hallertauer Mittelfrueh before lagering for an extended period.

RESPECTIBULL
JAPANESE STYLE RICE LAGER • ABV: 4.9%

Japanese Rice Lager conditioned on vegan marshmallows.

GET YOUR ASS TO MARZEN
MARZEN • ABV: 5.4%

Brewed with Germen Vienna and Dark Munich Malts, Hopped with Hallertauer Mittlefrueh, and Lagered.

WEJACK
CZECH STYLE AMBER LAGER • ABV: 5.4%

Brewed with Floor Malted Pilsner, German Dark Munich, Caramel Munich and Debittered Black Malt. Delicately hopped with Summer Saaz before an extended lagering period.

ICHI FOR THE MICHI
RICE LAGER • ABV: 5%

Brewed with Szechuan Peppercorns.

DECIMATE
RICE LAGER • ABV: 4.5%

Rice Lager conditioned on Lemongrass.

   BARREL AGED

BA VALJEAN (2023)
FARMHOUSE ALE • ABV: 7%

Farmhouse Ale with Blond Candi Sugar. Aged in Chardonnay Barrels.

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: CUCUMBER MELON MOJITO
HARD SELTZER • ABV: 7.2%

Brewed with Cucumber, Melon, Lime, and Mint. Made with completely Gluten-Free ingredients.

   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.

   SLUSHIES

JUICE IS WORTH THE SQUEEZE
ABV: 6%

Fruited with Passionfruit, Mango, and Peach. Conditioned on Madagascar Vanilla Beans.