While cans of HopHands are always available at both our Fermentaria
and 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 #21. Brewed with rye, oats and wheat. Hopped with Cascade. Fermented in our large French oak foudres. Traditional, complex, and zippy.
-Notes of tangerine, green strawberry, elderflower, limeade, and honeydew melon.
Crushable Summertime IPA 4.8% Brewed with a very high proportion of malted wheat, spelt, and oats (around 85% of the grist!). Dry hopped aggressively with Mosaic, Mandarina, and Chinook.
-Notes of white pepper, hay, pink grapefruit, fresh cut grass, and flint.
Honeysuckle Saison 5.1% Brewed with Pilsner, oat, and rye malts, and hopped generously with Czech Saaz. Fermented in a large oak foudre with our Magickal Saison yeast, then conditioned on locally gathered honeysuckle.
-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 ripe pineapple, hay, white pepper, beeswax, jackfruit, and dry Riesling.
Honey, I Love You:
Wildflower Honey Saison 5.8% Brewed with malted and raw wheat, and heaps of New Jersey wildflower honey from our comrades at Fruitwood Orchards. Primary fermented in stainless with our Magickal Saison yeast, then conditioned in a large oak foudre with our house mixed culture.
-Notes of lemon, mango, honeydew, kiwi, and pineapple sage.
Double Dry Hopped Pale Ale 5.5% is our pivot towards an experience that we don’t too often explore. For D2H3, we take our exceedingly aromatic American Pale Ale, HopHands, and double dry hop it with a different hop per iteration. This batch got a secondary dry hopping with one of our favorite boutique hops; Mosaic!
-Notes of nectarine, lemony acidity, light vanilla, cooked pineapple, and refreshing salinity.
Spelt Saison 7.0% Brewed in January of 2017. 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.
-Notes of ripe mango, blueberry gummies, floral lychee, pink grapefruit, and peach rings.
Reptoid IPA 7.0% Brewed with fluffy malted oats, and hopped aggressively with Cascade and Columbus. Dry hopped with a huge dose of the choicest Citra, Mosaic, and Chinook. This is the one.
-Notes of ripe apricot, mango jelly, white tea, underripe wineberries, and radiant sunshine.
Mango Saison 6.9% Brewed with a fluffy base of malted wheat and oats, and hopped assertively with Amarillo. Fermented in a large oak foudre at our Dispensary, and conditioned on hundreds of pounds of pulpy mango puree.
-Notes of dark bread crust, toasted nuts, dried fruit, and Turkish coffee.
Baltic Porter 7.0% Inspired by the strong porters of Northern Europe. Brewed with a huge variety of specialty malts and some malted oats, and hopped with a bit of Chinook. Fermented cool with our house lager yeast, then lagered for 3 weeks.
***Sunday Brunch Beverages***
Fresh Orange Juice Pale Ale 5.5%
SaisonHands with house made Michelada mix
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.
Cider: 750mL $16; Merlot: 750mL $21
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