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Heirloom | Blend N°1
Saison
Heirloom is brewed with New Jersey grown and malted Pilsner, chit malt and malted wheat, bittered with aged hops, then we added fresh Styrian Goldings throughout the kettle. Open fermented with our mixed saison culture before being racked to oak. Heirloom is blended and given a light dry hopping with EKG. The dry hopping provides additional structure to the mouthfeel and some hay-like aromatics that evolve over time with Brettanomyces in the bottle. Drinks with a light body, acidity, and refreshing high carbonation.
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Peach & Nectarine | 2020 Harvest
Spontaneous
Peach & Nectarine | 2020 Harvest is a blend across three brewing seasons with the oldest component brewed in the Fall of 2018. In 2020, we received a beautiful harvest of New Jersey grown peaches and nectarines. We took our base blend with an average age of 15 months and refermented it on over 6.5 lbs per gallon of yellow peaches and 3 lbs per gallon of yellow and white nectarines before aging it in cask for an additional 5 months prior to packaging. We then laid the beer down in bottle for an additional 11 months of conditioning. Upon release, Peach & Nectarine | 2020 Harvest will be 31 months old. Peach & Nectarine | 2020 Harvest pours a pale yellow with juicy aromatics of ripe peaches along with floral top notes, flavors of grapefruit, a touch of noyaux and a pleasantly balanced acidity.
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Shiro Plum | 2020 Harvest
Spontaneous
In late July of 2020, we received a massive harvest of yellow New Jersey grown Shiro plums from one of our farm friends. We selected a single oak barrel of young spontaneous beer to blend at a 1:1 ratio for refermentation. After squishing the overripe fruit by hand, the beer was allowed to rest on the fruit and absorb the flavors of the plum juice, skins and pits. After refermentation the blend rested on the fruit for an additional 12 months prior to bottling. After bottle conditioning for an additional 16 months, Shiro Plum | 2020 Harvest has an average age of 37 months. Shiro Plum | 2020 Harvest pours a hazy pale blonde with lively carbonation that drives a sturdy white foam. Aromatics of plum skin and a light salinity, a balancing honeysuckle vanilla with notes of rainier cherries.
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Peach & Noyaux | 2020 Harvest
Spontaneous
Peach & Noyaux | 2020 Harvest was pulled from several batches across the 18|19 and 19|20 brewing seasons. The blend had an average age of eight months for fruiting. 90% of this blend originated from a turbid mashed spontaneous beer brewed with only barley and the addition of both aged and fresh hops. The remaining portion of this blend came from traditionally brewed spontaneous beers. For fruiting we received 1,100lbs of New Jersey grown yellow Clingstone peaches which had the pits separated and were hand-crushed at peak ripeness. We then lightly cracked the peach pits and added them to the blend with the fruit. The beer was allowed to referment and condition on the fruit for an additional year in oak. We bottled this blend in August of 2021 and it will have conditioned for 12 months prior to release. Peach & Noyaux | 2020 Harvest will have an average age of 32 months upon release. Peach & Noyaux pours a bright yellow with aromatics of juicy peach flesh, vanilla and marzipan.
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Dry-Hopped Peach | 2019 Harvest
Spontaneous
Blended from a single barrel of traditional spontaneously fermented beer brewed in the Fall of 2018, aged in a cognac cask. Peach Dry Hop presents an intertwining profile of floral peach aromatics, a powdery Amarillo hop punch and a light but refreshing acidity.
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Dry-Hopped Shiro Plum | 2019 Harvest
Spontaneous
From a single barrel of traditional spontaneously fermented beer brewed in December 2018, with the addition of blueberry blossom honey in the coolship. The yellow plums show a golden hue with full, bright aromatics of pineapple upside-down cake, juicy plum flavors and a depth of stone fruit supported by a subtle, light honey character from our spontaneously fermented beer.
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Apiary | Blend Nº1
Saison
Apiary was brewed with New Jersey grown and malted barley and buckwheat with the addition of New Jersey blueberry blossom honey. We used a traditional step mash to drive a crisp, dry profile, balanced by the bittering addition of aged whole leaf noble hops. Apiary presents with a honeycomb aroma balanced by a dry fermentation and high effervescence. The extended conditioning time pushes aromatics of hay and light funk, grapefruit, spice, toasted brioche and honey.
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Grisaille | Blend Nº1
Saison
A mixed culture Grisette brewed with pilsner, wheat and oats, and hopped with whole leaf UK East Kent Goldings. We use a traditional step mash for dry, crisp profile balanced by the aged hops in an extended boil. Grisaille pours a bright straw hue with a rocky white head pushing aromatics of vanilla, lemongrass and honeysuckle. Grisaille carries oak driven flavors of vanilla and coconut that play off the fruitier Brettanomyces derived pineapple and citrus flavors.
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Wooden Cleat, Amburana
Double Barrel-Aged Barleywine
12.9% ABV
Double Barrel Amburana Wooden Cleat is our 12.9% Double Barrel-Aged Barleywine. It began as a single cask of barleywine that was aged for over 13 months in a single 13-year-Old Forester bourbon cask. From there it was racked into a single Amburana wood cask to finish. Double Barrel Amburana Wooden Cleat presents aromatics of dark fruit, figs, rich spicy rum raisin and drinks with notes of cake frosting, cinnamon, maple, chocolate covered cherries and rich bourbon.
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Strawberry | 2019 Harvest
Spontaneous
Strawberry | 2019 Harvest came from a single cask of traditional spontaneous beer brewed in the Fall of 2018. At eight months, the beer was racked onto hand-crushed New Jersey grown overripe strawberries. The beer rested on both the strawberries and their stems for a week, before being racked back to oak to condition for an additional five months before blending. We then laid the beer down in bottle for an additional 18 months. Upon release, Strawberry | 2019 Harvest was 31 months old. Strawberry | 2019 Harvest pours with a brilliant rose color and bright aromatics of strawberries and a floral character that jump out of the glass. The fruit is again present in the flavor and provides a complexity in acid profile with notes of lemongrass and underlying funk and citrus from our spontaneous beer.
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Golden Raspberry | 2020 Harvest
Spontaneous
Golden Raspberries have been one of our favorite fruits to work with. For this release, we chose a blend pulling from two oak barrels brewed in the Spring and Fall of 2019. The majority of this blend came from a batch brewed with New Jersey harvest blueberry blossom honey which was complemented by a small portion of beer from our aging recipe. For Golden Raspberry | 2020 Harvest, we pulled the blend at an average age of 14 months and racked it onto a blend of New Jersey and Vermont harvested Anne Golden Raspberries. It sat on these raspberries to referment and condition for an additional 8 months. We packaged this harvest of Golden Raspberry in May of 2021, and it will have conditioned for just over 12 months prior to release. Golden Raspberry | 2020 Harvest will have an average age of 34 months. Golden Raspberry | 2020 Harvest pours a light gold with bright raspberry aromatics coupled with apricot, peach, pomelo and taste of mango, sauvignon blanc and fresh apples. It pours with lively carbonation and drinks with a balanced acidity.
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Raspberry | 2019 Harvest
Spontaneous
Raspberry | 2019 Harvest is a blend of two threads of spontaneously fermented beers brewed in the Fall of 2018, which were aged on New Jersey grown red raspberries. The dominant component of the blend was a nine-month-old spontaneous beer brewed to a higher gravity, leaving residual body to balance the acidity of the fruit. The beer conditioned on the raspberries in oak for five months prior to bottling. We then laid the blend down in bottle for an additional 15 months prior to release. Upon release, Raspberry | 2019 Harvest will be 28 months old. Raspberries generally are naturally one of the most acidic fruits we work with. We aim to balance the blend with a special higher gravity spontaneous beer recipe that follows a traditional process in all other aspects. The residual sweetness and body bring balance to the fruit, shifting the profile to raspberry jam while the intense stone fruit aromatics and minerality of our base beer can still be found. The raspberries provide a strong red color that carries through to the foam. The aroma is of bright raspberries and vanilla with an underlying fruity and earthy profile from our spontaneously fermented beer.
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Merlot | 2020 Harvest
Spontaneous
During the 2020 harvest, we had the chance to receive New Jersey grown Merlot grapes from our friends at Bellview Winery. The grapes were allowed to undergo carbonic maceration before having a single barrel of mature spontaneously fermented beer racked on the grapes. For the base beer, we chose a barrel from the Spring of 2019 that used a special recipe consisting of New Jersey malted barley and unmalted buckwheat from Rabbit Hill. The beer was allowed to referment on the grapes with 20 days of skin contact before being racked back to oak for extended aging and conditioning for an additional 10 months to mellow. We bottled this blend in August of 2021 and have conditioned it for 15 months prior to release. Merlot | 2020 Harvest will have 46 months of age upon release. Merlot | 2020 Harvest pours a deep maroon with beautiful clarity and a burgundy foam that lasts. The beer presents aromatics of blackberry jam, fresh pressed black cherry juice and pleasant cellar floor with flavors of juicy red fruit, light white pepper all supported by pleasing tannins and well-integrated acidity.
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One: Sangiovese Foudre
Spontaneous
One: Sangiovese Foudre comes from a single foudre with a past life aging Sangiovese wine. This batch boasted an exceptionally balanced profile out of the foudre, making it perfect for an unblended release. The 2019 spontaneous batch from which this beer comes was aged for 17 months in oak. We allowed the initial blend of One bottles to undergo a conditioning period of 9 months. One: Sangiovese Foudre unfolds with a prominent mineral character, featuring aromatics of lemon sherbet and apricots, complemented by a refreshingly balanced acidity. Notes of ruby red grapefruit, peaches and a hint of red wine are brought together by a supporting malt profile.
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Cherry | 2019 Harvest
Spontaneous
Cherry | 2019 Harvest was blended from two different barrels of traditional batches from Fall 2018. We racked the blend into barrels filled with whole, handpicked New Jersey Montmorency cherries. The beer aged on the cherries and their pits for a total of 9 months before being blended. We then laid the beer down in bottle for an additional 13 months. It has an aroma of warm cherry pie, almondy noyaux, baking spices and cinnamon all balanced by a low fruity Brettanomyces character. The acidity is balanced by the tannin from long skin contact and a residual sweetness.
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Sugar Plum | 2021 Harvest
Spontaneous
Sugar Plum | 2021 Harvest is our first spontaneous beer of the 2021 Harvest. The base beer for Sugar Plum began as a traditional spontaneous batch brewed in the fall of 2019 which eventually spent time aging in a large format oak foudre. This beer was then racked in late 2021 to two former red wine barrels with red sugar plums added from Mood’s Farm Market in Mullica Hill, NJ directly through the barrel heads and allowed to condition for a short time. The beer was then racked out and bottled in early 2022 at an approximate age of 26 months at the time of bottling in early 2022. It spent some more time bottle conditioning prior to its release and is now ready for enjoyment. The beer pours with a ruby pink-purple color with a highly carbonated strong white foam retention and presents a very distinct sweet floral aromatic of plum flesh and skins, various cherry notes, and high minerality and citrus qualities. Sugar Plum | 2021 Harvest has a mellow and balanced tannin supported mouthfeel and subtle acid blend profile combining for an overall balanced and refined finish.
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Rhubarb | 2020 Harvest
Spontaneous
Rhubarb | 2020 Harvest came from a single oak barrel of beer brewed with our aging recipe. For this recipe, which we always brew in the Spring, we increase the raw wheat proportion to 50% of the total grain along with a slight increase in the aged leaf hopping rate. The result tends to be a bit more aggressively flavorful in its youth but mellows elegantly with time. For Rhubarb | 2020 Harvest, we pulled this barrel at 15 months and racked it to age on over 4 lbs per gallon of freshly harvested and split rhubarb stalks in oak for an additional 8 months. Finally, to elevate the nuance of both the base beer and the harvest, we conditioned this beer for an additional 15 months in bottle prior to release. It pours a golden hue and pushes aromatics of sweet vanilla, pie crust, grapefruit and tangerine and drinks with a balanced acidity reminiscent of apricots, strawberries, and lively carbonation.
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Black Raspberry | 2020 Harvest
Spontaneous
Black Raspberry | 2020 Harvest is a blend composed of two traditional spontaneous beers brewed in the Spring and Fall of 2019. The blend was racked into a single cask with fresh New Jersey black raspberries where it aged on fruit for an additional 6 months. At the time of bottling, the beer had an average age of 19 months. We then laid the beer down in bottle for an additional 9 months of conditioning. Black raspberries bring intensely jammy pie aromatics with a warm, rounded fruitiness and a deep purple color. The blend drinks like a bold red wine with undertones of vanilla and a bit of an earthy funk.
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Morning Bean (2022)
Imperial Milk Porter
9.2% ABV
Morning Bean, our 9.2% Imperial Milk Porter with vanilla bean, takes our Morning Bell base and conditions it on Madagascar Bourbon vanilla beans at a rate of over ½ lb per barrel. Morning Bean is all coffee upfront, but the vanilla brings a rounded sweetness and creaminess to the body and balances the roasted, chocolate, and coffee flavors.
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Bière de Nöel | 2022
Spontaneous
Bière de Nöel | 2022 is brewed with barley grist—60% of which is malted to a low specification, while the rest is left unmalted. This beer undergoes a traditional turbid mash and a six-hour boil to enhance wort caramelization and mouthfeel. It uses aged hops at the start of the boil but receives a heavy dose of fresh whole leaf Czech Saaz hops as it enters the coolship for spontaneous inoculation. For Bière de Nöel | 2022, a blend was made pulling from primarily three-year and two-year components with an average age of 24 months, then dry hopped with fresh 2021 harvest Hallertau Mittelfruh hops from our Florian Seitz at Seitz Farms in Bavaria. Prior to bottling, we blended in young one-year beer from the same recipe to provide the entirety of the fermentable sugars. It pours a golden straw with a lasting white foam. Strong hop aromatics of pear, fig and apricot are accompanied by flavors of French cider, Alsatian wine a strong minerality and a complex acid profile.
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A Night To End All Dawns (2021)
Bourbon Barrel-Aged Imperial Stout
12.2% ABV
Our massive Imperial Stout aged for over a year in Bourbon Barrels
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Two: Honey
Spontaneous
Two, inspired by Belgian Lambic blending tradition, is our first blend to incorporate multiple years of our spontaneous program in one bottle. Considered a two year blend because the oldest component is over 24 months, Two is comprised of three different barrels from the 2018 and 2019 spontaneous seasons. At the time of bottling the average age of the blend was 20 months. The oldest component of Two was 26 months at the time of blending. This barrel was pulled from the first traditional batch we brewed in Spring 2018. Upon blending, the barrel brought a rounded, delicate profile with aged cellar aromatics from its extended aging that provides a base for the younger components to layer in fruitier top notes. The second component of the blend was 19 months at the time of bottling, the fourth batch of Fall 2018. This spontaneous beer was brewed with the addition of New Jersey harvested blueberry blossom honey. It brings floral and lemony citrus highlights. The final component was 16 months at the time of bottling, pulled from our fourth batch of Spring 2019. In this recipe, we increase the raw wheat percentage to 50%, with the remainder being malted barley. We also raise the hopping rate to increase the aging potential of the blend, lending a refreshing grapefruit pith flavor. The first blend of Two has aromas of apricot, peach and grapefruit along with Brettanomyces derived cellar character and a citrus flavor from our aged hops. It presents a depth in acid profile balanced by cream and caramel flavors from our all NJ grains and brewing process. At the time of release, the beer in the bottle has an average age of 30 months and should age well for years to come.
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Small Batch Cold IPA
Cold India Pale Ale
6.8% ABV
Our pilot batch Cold IPA is a 6.8% Cold IPA brewed with pilsner, wheat, dextrin malt, and flaked rice in the grist. This beer was step mashed to aid attenuation and body then hopped on the hot side with Waimea and Strata before being fermented at colder temperatures with a lager yeast strain and then dry-hopped with Nectaron, Waimea, and Strata. This beer pours a very pale gold with balanced and integrated hop flavors and aromatics of fruity orange nectarine, citrus preserves/marmalade, and a touch of dank on top of a neutral, soft and easy to drink canvas.
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Dripping Maple (2022)
Bourbon Barrel-Aged Imperial Stout
13.0% ABV
2024 World Beer Cup Gold medalist, Dripping Maple, is our 13.0% Double Barrel-Aged French-Toast inspired Imperial Stout, will be available this Saturday at the brewery during our tasting room hours of 12-8pm. We first brewed Dripping Maple back in 2020 and are excited to announce its return. For this year’s release we aged an Imperial Stout brewed with Maple Syrup for 16 months in a blend of Eagle Rare and E.H. Taylor Small Batch bourbon barrels. It was then finished in a @runamokmaple Vermont maple syrup barrel. After cold conditioning in stainless, we added Korintje Cinnamon and freshly scrapped Madagascar vanilla beans. Dripping Maple opens with decadent aromatics of fresh baked cinnamon rolls and maple-drenched French toast. The maple syrup and vanilla meld together to bring a smooth, creamy mouthfeel that supports the chocolatey bourbon profile of the blend.