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 drippy Jersey peach, Valencia orange juice, cantaloupe, and Meyer lemon.
Citra & Amarillo Double IPA 9.2% Brewed with gobs of spelt & oats. Hopped into a bright hellish oblivion with Citra & Amarillo. Delightfully creamy, pungent, and extremely citrusy.
-Notes of wild strawberries, bright honeydew melon, late summer grass, and merlot.
Frequency Illusion; Skin Contact:
Second Use Merlot Grape Saison. 5.7%. Brewed in January of 2018 with Pilsner malt and oats. Hopped very lightly with Belma and Melon. Primary fermented on previously used Pennsylvania Merlot grapes, and left in contact with the fruit for 4 months.
-Notes of cracked pepper, Asian pear, honeysuckle, and healthy breakfast smoothie.
Hefeweizen 5.6% Brewed with a 60/40 wheat-to-barley ratio, and a mash schedule aimed at promoting those bright, peppery notes we find in our favorite Weissbiers. Lightly hopped with Crystal and fermented cool with a classic Weissbier strain. A study in simplicity.
-Notes of intense tropical fruit, firm pine, ruby red grapefruit, and honeysuckle.
Oat IPA 6.0% Brewed with oats and NJ wildflower honey. Transcendentally hopped with nearly double the normal amount of the beautiful 2017 Mosaic and Simcoe than we had typically used in Pineal as well as a good bit of Amarillo for good measure. A perennial favorite that helps pry open that third eye.
-Notes of green mango, lychee, honeysuckle, and dank grassy stuff.
Eviscerated Pathway of Beauty:
Citra Double IPA. 8.6% Luscious double IPA brewed with oats. Hopped intensely and singularly with Citra.
-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, crushed fir needles, unripe peach, and citrus leaf.
Second Static Image:
Classic American IPA 7.4% Brewed with a simple base of American 2 Row barley, and hopped quite handily with Columbus and Chinook. Fermented very dry with a classic American ale yeast, and dry hopped aggressively with our best Chinook, Cascade, Citra, and Columbus.
-Notes of herbal meyer lemon, fresh cut grass, crisp grain, mineral water, and white grape.
Oak Fermented Wheat Lager 4.3% Brewed with German Pilsner malt and a blend of raw & malted wheat. Fermented cool with our house lager yeast in one of our large oak foudres at the Dispensary, then cold conditioned in oak on just a touch of lemon juice for many moons.
***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.
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. 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