While cans of HopHands are always available at our General Store, CLICK HERE to check on the availability of any other cans we have released over the course of the week =)
-Notes of tangelo, kiwi, dank, pine sap, nectarine, honeysuckle, and grapefruit.
Our American Pale Ale 5.5% Brewed with oats. Hopped intensely with Simcoe, Centennial, and Amarillo. Hazy, juicy, and imminently crushable. Our precious Pale Ale.
-Notes of lemon zest, pear, barnyard, hay, guava, juicy fruit, and earth
Our Four-Grain Saison 4.8% Batch #22. Brewed with rye, oats and wheat. Hopped with Cascade. Fermented in our large French oak foudres. Traditional, complex, and zippy.
-Notes of baker’s chocolate, pumpernickel toast, mild peat, and burnt sugar.
Nitro Black Beer 4.3% Brewed to be our simple, everyday dark beer. Constructed from a base of British Maris Otter malt, as well as a selection of very dark malts. Hopped gently with Chinook. Austere, but inviting. ***No Growler Fills***
-Notes of buckwheat honey, green tea, grapefruit rind, red delicious apples, and autumn air.
HellerBock 6.7%. (pronounced "see-how") Brewed for Julie’s grandmother, who enjoyed Bock during her youth in a German enclave of Brooklyn. Constructed with all German malts, and hopped assertively with Saaz. Fermented very cool with our house lager strain, then a 3 month lagering at near freezing temperatures. See how good lagerbier can be?
-Notes of kiwi smoothie, orange creamsicle, blueberry jelly, ruby red grapefruit, bright passionfruit.
Our Hyper-Speed Reptoid Alien with Photosynthesizing Tongue Oat IPA 7.0% Brewed with an abundance of pillowy malted oats and intensely extraterrestrially hopped AND dry hopped with our favorite sticky drippy juicy American varietals.
-Notes of Niagara grapes, earthy papaya, drippy overripe kiwi, prickly pear, and salt water taffy.
I Can’t Figure Out If It’s the End or the Beginning:
All-New-Zealand-Hops Double IPA 8.3% Brewed with spelt & fluffy malted oats. Hopped in the kettle with New Zealand-grown Cascade and then aggressively dry hopped with a blend of all New Zealand grown Nelson Sauvin, Motueka, Pacific Jade, and even more Cascade. Man this one is a fluffy happy guy.
-Notes of black tea, medium toast, cinnamon raisin, Ethiopian coffee, and fertile earth.
Black Lagerbier 5.5% Brewed with Pilsner malt, as well as a tasteful flurry of German specialty and dark malts. Hopped assertively with German grown Saaz, and fermented with our house Lager yeast. Extremely stark, restrained, and elegant.
-Notes of pink grapefruit, fir sap, limeade, orange blossom, gooseberry, and cantaloupe.
Double IPA 8.2% Brewed with substantial amounts of both raw and unmalted wheat. Fermented quite dry with our house Ale yeast, and dry hopped aggressively with Citra, Cascade, Hüll Melon, and Pacific Jade from our most recent selections in Washington, Germany, and New Zealand.
-Notes of lemon cake, lilac, earthy dank, papaya, mango jelly candies
Invasive 1; Spotted Lanternfly:
Invasive Double IPA 8.6% Brewed with a sturdy foundation of oat malt, and hopped with Simcoe & Mosaic from our 2017 selections. Fermented very warm with an expressive Nordic yeast strain, and dry hopped with more of that pungent 2017 Simcoe & Mosaic.
-Notes of papaya, tropical rainforest, ripe cantaloupe, dank grassy green stuff, and guava hard candies.
Invasive 3; Devil’s Walking Stick:
Invasive Double IPA 8.0% The third in our series highlighting the area’s most invasive species. Brewed with a mountain of soft, pillowy malted oats and fermented with a new-to-us yeast of mysterious Nordic origins. Hopped AND dry hopped intensely with some delightfully pungent New Zealand-grown Cascade.
-Notes of fresh cranberry, cracked white pepper, tart concord grape, cooked lemon, and hay.
Freaky Flower Saison 4.9% Brewed with a simple four grain base, and fermented in a large oak foudre with our Magickal Saison yeast. Conditioned on local shield-leaf sorrel (from our buddy Adrian at Heritage Farm), as well as the beautiful flowers of hibiscus and bluebellvine.
-Notes of jasmine flower, white grape, light biscuit dough, green tea, and hay.
Old World Meets New World Pilsner 5.0% Brewed with all German Pilsner malt and hopped emphatically with Spalter Select from our 2017 German selections. Fermented with our house lager yeast and cold conditioned for five weeks. We brew this beer for Jean’s grandfather, Joseph Trendler, but make enough of it to share with everyone!
***Sunday Brunch Beverages***
Fresh Orange Juice Pale Ale 5.5%
SaisonHands with house made Michelada mix
Ginger Turmeric | Kiwiberry Spirulina
Karamoor Estate Wine:
Cabernet Franc | Chardonnay
Awake Minds Coffee:
Cold Brew | Single Origin Hot
Iced Black Tea
PopHands Soda Pop
Blood Orange Vanilla
In House Bottle Selections
(some bottles available to go at our General Store)
Our Bottle Conditioned House Saison
Oak Fermented Spiced Saison
Chamomile heavy Wheat Saison; Brewed in March of 2017 with a base of pilsner malt and raw wheat. Steeped with fragrant chamomile and primary fermented with our Magickal Saison yeast in a large oak foudre. Bottled in August of 2017. Indulgent, freeing, and zippy.
Grisette; Brewed in January of 2017 with a base of Pilsner malt, raw wheat, and malted oats, and hopped with classic American hops. Primary fermented with our Magickal Saison yeast in our of our new French oak foudres. Bottled in July of 2017. Life enhancing sun rays of delight.
Spelt & Wheat Saison; Brewed in April of 2016 with a base of malted wheat and spelt. Fermented with our Magickal Saison yeast in large format oak. Bottled in June of 2016. Mineral heavy kumquat boulder rolling at a steady pace.
Amber saison blended from stock brewed throughout early 2015.
Freedom from the Known:
Saison brewed with oats, red wheat, and rye malt, conditioned on Montmorency cherries
Lagerbier brewed with pils malt and raw wheat, hopped with Crystal and Hallertau Blanc.
Barrel Aged Riesling: 750mL $22; Skin Contact: 750mL $18; Bramble: 750mL $24
Born from a need to experiment with pretty much every aspect of our brewing process, this initiative will present new processes, co-fermentations, and far out psychedelic results (hopefully!) season after season.
750mL. Bright and drippy peach grisette. Primary fermented in a large oak foudre with our Magickal Saison yeast. Refermented and conditioned on a literal ton of perfect summer peaches from our friend Ben Wenk at Three Springs Fruit Incredibly bright and weightless with a clean peachy acidity. Perfect for the warmer PA weather bound to be heading our way soon... right?
750mL. Bombastic and resourceful saison. Primary fermented in Vin Santo barrels and rested therein for many moons. Transferred out of barrels and refermented and conditioned on the same peaches used in Peach Endoused. Bottled in December of 2017.
750mL. A crisp, classic yet modern Saison. Brewed in July of 2017 with German Pilsner malt and raw white wheat. Fermented with our Magickal saison yeast in a large oak foudre and dry hopped with the classic Hallertau Mittelfrüh and the modern Callista. New, but familiar.
Sticky Drippy Crystals
750mL. Our bright and pungent Local Wildflower Honey Saison. Brewed in early March of 2018 with malted and raw wheat as well as an enormous amount of New Jersey Wildflower honey from our forever comrades at Fruitwood Orchards. Primary fermented in stainless with our Magickal Saison yeast before being transferred for conditioning in a large French oak foudre atop our house mixed culture. Bottled in early May of 2018 and conditioned in the bottle before release. Man, there’s a ton of honey in this batch! It is absolutely singing with notes of ripe pineapple, white pepper, beeswax, juicy fruit, and dry Riesling.
750mL. Spelt Saison. Built from a base of barley and spelt malts, and a touch of raw wheat. Hopped with a heavy hand of Simcoe and fermented in a large oak foudre with our favorite mixed culture. Rested in the foudre for one year. Brewed in January of 2017.
750mL. Tom's Hands is Monk's Cafe's Twenty Year Anniversary Cuvee. The many threads that make up this blend are, on average, two years old and have fermented and then rested in white wine puncheons with a blend of our house microflora. The youngest and smallest thread is only one year old and has been conditioned atop roughly four pounds of peaches per gallon. The resulting blend is thoughtful and pungent, bright and refreshing.
We are proud to offer a 10% discount on draft beer to service members with a valid Military ID