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 cracked pepper, Asian pear, cooked lemon, honeysuckle, and healthy breakfast smoothie.
Hefeweizen 4.8% Brewed with a traditional 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 jasmine flower, white grape, light biscuit dough, green tea, and hay.
Pilsner 5.0% Brewed with all German Pilsner malt and hopped emphatically with Spalter Select from our most recent German selections. Fermented with our house lager yeast and cold conditioned for many moons. We brew this beer for Jean’s grandfather, Joseph Trendler, but make enough of it to share with everyone!
-Notes of vanilla ice cream, sugar cookie, bright stone fruit, citrus leaf, and guava pastry
Extra Vanilla Milkshake IPA:
Milkshake IPA 7.2% One of our favorite killer riffs on 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 almost twice our usual amount of luscious Madagascar vanilla beans. Dreamt up with our forever loving friends @omnipollo and carried forth into tomorrow, and tomorrow, and tomorrow.
-Notes of apricot candies, honeydew, light hardspice, fresh blueberry, and a really perfect peach.
Pavilion of Dreams:
Single Origin Coffee IPA 7.1% Brewed with heaps of flaked oats and a touch of lactose sugar. Dry hopped exclusively with Mosaic from our 2018 selections and conditioned on single origin coffee roasted in our very own Awake Minds roasting facilities. We chose a really delicate, floral and stone-fruity bean from the Guji region of Ethiopia that plays beautifully with the ripe, tropical aromatics from the Mosaic.
-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. Built from a base of British Maris Otter malt, and a selection of very dark malts. Hopped gently with Chinook. Austere but inviting.
-Notes of unripe mango, Campari spritz, trifoliate orange, and pineapple sage.
Yumby Sour IPA 7.5% Brewed with malted oats and raw wheat, and fermented with our house mixed culture. Dry hopped with Motueka and Hallertau Blanc from our most recent selections in New Zealand and Germany.
-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 cinnamon toast, wholesome oats, cooked berries, and milk chocolate.
Blueberry Lemon Crumb Cake Imperial Stout 9.2% Back at it again with our ol' buddy ol' pal Ryan from Casita Cerveceria! We brewed this special treat with a ton of oats, and pretty much all the specialty malts we could gather. Then we conditioned it on a generous helping of blueberry puree and lemons, as well as pinch of cinnamon and whole Madagascar vanilla beans. Just like momma used to make!
***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
Blood Orange Vanilla
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. 4.3% Oak Fermented Wheat Lager. Brewed with German Pilsner malt and a blend of raw & malted wheat. Fermented cool with our house Lager yeast in one of our large French oak foudres and then cold conditioned in oak on just a touch of fresh lemon juice for many moons. Zippy notes of herbal meyer lemon, peach blossom, fresh cut grass, crisp grain, mineral water, and white grape. No limit.
Sticky Drippy Crystals
750mL. Our bright and pungent Local Wildflower Honey Saison. Brewed in October 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 December of 2018 and conditioned in the bottle before release. It is absolutely singing with notes of ripe pineapple, white pepper, beeswax, juicy fruit, and dry Riesling. We’re extremely happy to have this one back on the shelves!
Heading Towards the Chrystanthemums
750mL. 4.8%. Our Gose style ale. Brewed with rye, wheat, and oats as well as a dash of sea salt. Fermented with our Magickal Saison yeast and naturally acidified in oak over many moons. Conditioned atop rose buds, Valencia oranges, and rose hips. Bottled in August of 2018 and conditioned before its release. Notes of orange blossom, tart cranberry spice, new hay, green strawberry, and with a refreshing salinity.
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.
500mL. 3.5%. Our hyper-hoppy Crushable Saison. Composed of Pilsner malt and raw white wheat. Hopped and dry hopped intensely with Nelson Sauvin, Motueka and New Zealand Cascade. Fermented with a blend of our favorite clean and expressive house yeasts in French oak for almost four months. Bottle conditioned for a lush and lively level of carbonation! Designed to be an extremely crushable table Saison, hopped at a rate more in line with our IPAs! Explosive notes of kiwi, feijoa, hyper ripe pineapple, white gummy bears, hay, and sun drenched Wallionian hallucinations.
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. 8.5% Our fruit drenched oak fermented dark Saison/Baltic Porter type thing. A treatment of Guillemot – our dense, dark Saison – which was refermented on hundreds of pounds of blueberry and plum, then conditioned on heaps of Madagascar vanilla beans. We got right around five pounds of fruit per gallon of beer with this batch. Bottled in May of 2018 and conditioned in the bottle at the brewery before its release; Dense and lush notes of blueberry cobbler, dark fruit preserves, mulled hardspice, Amarena cherry, and semisweet chocolate, Limit of four bottles per person.
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; Skin Contact
750mL. 5.7% Brewed with a malt base of Pilsner and oat malts in January of 2018. Primary fermented on previously used Pennsylvania Merlot grapes, and left in contact with the fruit for 4 months. This Illusion presents as a zippy and fluffy Saison with almost Georgian orange wine overtones. Bottled in June of 2018. Beautifully nuanced notes of underripe peach, strawberry, lemon sorbetto, and black pepper. Limit of 4 bottles per person per day.
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