ON TAP at Fermentaria:
-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 #27. Brewed with rye, oats and wheat. Hopped with Cascade. Fermented in our large French oak foudres. Traditional, complex, and zippy.
-Notes of delicate jasmine flower, grains of paradise, light citrus pith, and fresh dough.
Austere Modular Four:
Pilsner 4.4% Brewed from a continued desire to explore and refine our lager brewing process. Composed with a simple grist of German Pilsner malt, and hopped with Hallertau Mittelfrüh and wet Callista from our friend Martin at Hopfen-Kontor in the Hallertau region of Bavaria. Fermented with a yeast derived from one of our favorite Munich breweries, and cold conditioned for three weeks before packaging.
-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. Primarily fermented in stainless with our Majickal Saison yeast, the conditioned in a large oak foudre with our house mixed culture.
-Notes of decadent tiki drinks, lemon cookie, ripe nectarine, citrus flowers, and whipped cream.
Pineapple Milkshake IPA:
Milkshake IPA 7.2% Another bright and tropical presentation of our over-the-top Culinary IPA series. Brewed with a heavy amount of oats and lactose sugar. Hopped AND dry hopped intensely with Mosaic & Citra and then conditioned atop a bounty of ripe pineapple puree, and a couple generous fistfulls of luscious Madagascar vanilla. Dreamt up with our forever loving friends @omnipollo and carried forth into tomorrow, and tomorrow, and tomorrow.
-Notes of baker’s chocolate, Turkish coffee, mild peat, and burnt sugar.
Special Black Beer 4.3% A freaked out riff on Nothing, our everyday Black Beer. Constructed from a base of British Maris Otter malt, as well as a selection of very dark malts, and a touch of lactose sugar. Hopped gently with Chinook, and conditioned on cacao, Madagascar vanilla beans, and Brazilian coffee roasted at our Awake Minds facility.
-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 overripe pineapple, lemon balm, spring meadow, black lime, and cape gooseberry.
Nelson & Simcoe Saison 6.5% Brewed with malted spelt and raw white wheat. Fermented with our Magickal Saison yeast and rested in a large oak foudre with our house microflora. Dry hopped assertively with Simcoe and Nelson Sauvin. .
-Notes of baked pineapple, honeydew melon, gooseberry jam, and tart pink grapefruit.
Good Yule Saison 9.3% Brewed with wheat malt and hopped with Cascade. Fermented in one of our large oak foudres with our Magickal saison yeast and a melange of microflora resident to our oak. This is an incredibly straight forward, simple beer that nonetheless expresses bombastic, complex flavors.
-Notes of cotton candy grapes, Mandarin orange, pineapple gummies, cape gooseberry, and musky green melon.
Double IPA. 8.3% Brewed with malted oats and dry hopped with hyper fresh Motueka and Nelson Sauvin from our most recent New Zealand selections. PUNGE is PUNGE is PUNGE is PUNGE
-Notes of lemon-lime, green herbs, citrus leaf, bergamot, and barnyard.
Dry Hopped Matcha Saison 4.6% Brewed with Pilsner malt and raw white wheat, and fermented with our Magickal Saison yeast in an oak foudre. Conditioned on bright, earthy matcha tea and dry hopped with Motueka and New Zealand-grown Cascade from our 2018 selections.
***Sunday Brunch Beverages***
Fresh Orange Juice Pale Ale 5.5%
SaisonHands with house made Michelada mix
Ginger Turmeric | Bright Beet Black Lime Chamomile
Karamoor Estate Wine:
Cabernet Franc | Chardonnay
Awake Minds Coffee:
Cold Brew | Circadian Blend Hot
Iced Black Tea
PopHands Soda Pop
In House Bottle Selections
(some bottles available to go at our General Store)
750mL. Ourison represents the progression and evolution of our Saison fermentation program. Ourison is Our Saison, SaisonHands, left to condition in oak and then allowed to fully express itself via a lengthy bottle conditioning period. The end result is a highly refined snappy and pungent Saison that, I feel, is one of the most simplistic and exciting iterations of Saison that we have ever produced.
500mL. 6.5% Our dry-hopped Saison, has been one of the few constants in our brewing schedule for the past six and a half years. We love it =) Brewed with a sturdy base of malted spelt and raw white wheat, we dry hop Shambolic at an enormous rate with Nelson Sauvin and Simcoe, both of which we have been lucky enough to hand select on our trips to New Zealand and the Yakima Valley. Fermented with our Magickal Saison yeast in a large oak foudre and then laid to rest for several months. Bottled at our Dispensary in 500ml brown bottles and conditioned for roughly six months before release. Notes of juicy and drippy pineapple, black lime, lemon acidity, champagne, and hint of oak.
750mL. 7.0% SEHT is a mature and composed spelt Saison. Brewed with a bit of spelt malt and raw wheat. Hopped assertively with Simcoe and fermented with our Magickal Saison yeast in a large oak foudre at our Dispensary. Rested in the foudre for one year. Bottled in February of 2018. Limit of 6 per person per day.
750mL 5.9% Brewed with a base of German Pilsner malt and raw white wheat. Fermented in a large oak foudre with our Magickal Saison yeast. Dry hopped with German Callista and Hallertau Mittelfrüh. Classic, complex, and crushable.
750mL. 5.1% Brewed in April of 2018. Composed of rye, oats, and Czech Saaz hops. Fermented with our Magickal Saison yeast in a large oak foudre and conditioned on locally gathered honeysuckle. Bottled in June of 2018 and conditioned in the bottle with local wildflower honey. Notes of white pepper, hay, pink grapefruit, fresh cut grass, and flint.
750mL. 4.9% Brewed in June of 2018. Composed of 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 HeritageFarm), as well as the beautiful flowers of hibiscus and bluebellvine. Notes of fresh cranberry, cracked white pepper, tart concord grape, cooked lemon, and hay.
750mL. 5.2% Our Oak Fermented Hibiscus, Vanilla, and Cinnamon Berliner Weisse. A grown-up reinterpretation of a BrewCafé favorite. Composed of raw wheat and a touch of malted rye, and given a lengthy fermentation in a large oak foudre with our Magickal microflora. Conditioned on hibiscus flowers, vanilla beans, and cinnamon. Notes of tart cherry pie, hardspice, raspberry danish, and pink lemonade.
Early Camel Skull
750mL. 6.1% Brewed with a grist of nearly 100% malted oats and virtually no hops. Primary fermented with a blend of our house cultures in a large horizontal Vin Santo cask and aged for well over a year. This beer went through some pretty wild swings over the past two years, which was as scary to observe as it was joyful... and really, now that we understand more about the ebb and flow of spontaneous fermentation, the end fermentation profile of Early Camel Skull makes much more sense. Refermented in the bottle for natural carbonation. Brewed in December 2016. Bottled in April 2018. Notes of yuzu flesh, dark sour cherry, hard watermelon candies, old lemon funk, and an old slightly musty cellar essence.
750mL. 6.2%. Our simple and elegant spelt Saison. Primary fermented in a large oak foudre with our Magickal Saison yeast and slowly refermented in the bottle for natural carbonation. Brewed in February 2018. Bottled in August of 2018. Notes of Sylvaner grapes, lemon skin, fresh Spring linens, and watermelon/ strawberry sour candies. Lovely.
750mL. 8.5% Our oak fermented dark Saison/Baltic Porter type thing... A blend of two dense, dark beers brewed in January of 2018. One fermented in large format French oak with our Magickal Saison blend, and the other fermented in stainless steel with our house Lager strain. Blended to taste and bottled in May of 2018. I’m incredibly happy to announce that this batch is VERY true to form with the very first batch of Guillemot that we released at our #BrewCafé over five years ago... Conditioned in the bottle at the brewery before its release; notes of chocolate covered cherry, blackcurrant, buckwheat honey, and strawberry-rhubarb. Limit of four bottles per person.
750mL. Our Good Yule Super Saison. 9.3%. Brewed with wheat malt and hopped with Cascade. Fermented in one of our large oak foudres with our Magickal saison yeast and a melange of microflora resident to our oak. This is an incredibly straight forward, simple beer that nonetheless expresses bombastic, complex flavors. Notes of baked pineapple, honeydew melon, gooseberry jam, and tart pink grapefruit.
An Unconscious Encore
750mL. Our Empress Plum Saison. 7.4%. Brewed with a grist of German Pilsner malt, British oats, and Pennsylvanian wheat. Fermented in a new French oak foudre, and conditioned on Pennsylvania grown Empress plums then refermented in the bottle for natural carbonation. Bottled in December of 2018. Notes of blackberry compote, sun tea, cooked lemon, spicy oak, and Concord grape.
Shambolic Apricot Peach Cacao
500mL. 6.5%. Brewed with malted spelt, and hopped heavily with Simcoe. Fermented in a large oak foudre with our Magickal Saison yeast and conditioned atop ripe peaches and apricots, as well as the juice of the cacao fruit. Refermented in the bottle for natural carbonation.
Simplicity in the Sunset
500mL. Our Salty Lemony Saison. 4.7%. Brewed with Pilsner malt and raw white wheat, and lightly hopped with Citra. Fermented in an oak foudre with our Magickal Saison yeast as well as our house mixed culture. Conditioned on lemons and pink sea salt, and dry hopped with Citra and Motueka. Refermented in the bottle for beautifully effervescent natural carbonation.
750mL. An Ancestral Saison in collaboration with our friends at Heirloom Rustic Ales. 6.0%. We brewed a simple recipe of Spelt and Pilsner malt, and split the batch between two Hungarian oak Chardonnay puncheons. One puncheon fermented with our Magickal Saison yeast, the other with our house Lager strain. The two were blended just prior to bottling, and the carbonation was derived entirely from the resulting secondary fermentation.
500mL. Our multigrain Saison. 5.5 % Brewed in the Spring of 2018. Fermented in our large Vin Santo cask with our Magickal mixed culture. Refermented on Pennsylvania-grown freestone peaches from Three Springs Fruit Farm. Dry hopped with Mosaic, Motueka, and wet German Cascade.
Peach Coconut Milkstave IPA
Our naturally soured Milkshake IPA. Brewed with a heavy amount of fluffy oats and lactose sugar. Hopped AND dry hopped intensely with Mosaic and Citra. This batch was fermented and conditioned entirely in a French oak foudre with our Magickal mixed culture for roughly eight months. Conditioned in oak atop Madagascar vanilla beans and heaps of fresh coconut and peach purée. This beer is incredibly bright and hoppy, hoppy, hoppy and is best enjoyed fresh, but feel free to age for a bit to see what kind of freaked out psycho journey Milkstave has in store for you. Notes of white gummi bears, guava smoothie, coconut cream, and tart lemon curd.
Born from a need to experiment with every aspect of our brewing process, this initiative will present new processes, co-fermentations, and far out psychedelic results season after season.
Frequency Illusion; Red Thicket
750mL. Brewed in July of 2018 as a simple Saison with a sturdy backbone of both spelt and under-modified two row barley. It was fermented primarily in one of our large French oak foudres with our Magickal Saison yeast blend. After roughly six months, we transferred this austere number to a tank containing heavy amount of fresh pressed New York State raspberries for and additional fermentation which lasted roughly three months. Bottled in September of 2018 and conditioned until its release. Striking and intense with an almost blown-out, jammy-enough, fresh raspberry presence. Notes of Mommom’s raspberry pie, lemon sorbetto, cucumber, cranberry cordials, and candied hibiscus. Incredibly bright & jammy with a pleasing natural acidity.
We are proud to offer a 10% discount on draft beer to service members with a valid Military ID