HOP LAB SERIES
From our homebrew days through to our earliest commercial batches and beyond we’ve had a certain affinity for hops. Our only 2 year round beers are an IPA and an Imperial IPA, and when a beer’s flavor is meant to be hop driven, we use them prodigiously throughout the brew process, up to many pounds of hops per barrel for some of our favorite recipes. Our Hop Lab series will allow us to continue to experiment – with new hops, new ways to use old favorites, or in different beer styles – on a commercial, albeit limited scale. This is not a “single hop” series showcasing individual varietals, but rather a loosely defined outlet for our continuing experiments with our favorite ingredient.
Wheat IPA – 7.4% ABV – released 11/17/2014
Wheat IPA uses both white and red wheat for a little extra body, added flavor, and wheat’s signature haze. We used lots of Simcoe in the kettle and then dry hopped aggressively with more Simcoe, Centennial, and Citra.
Rally IPA – 7.6% ABV – released 11/10/2014
Rally IPA is a 7.6% American IPA brewed for the wort giveaway at an AHA rally we hosted. Over 175 local homebrewers were able to take home 5 gallons each of the wort to finish as they saw fit. We kept what was left and finished it with our house American ale yeast and experimental hops HBC 342, 430 & 436.
Amarillo Pale Ale – 5.4% ABV – released 9/22/2014
Amarillo Pale Ale showcases heavily one of our favorite Pacific Northwest hops, but gains complexity and local flair through the use of New Jersey-grown and fresh picked Cascade and Nugget.
Fall Saints began with a late summer day here on the coast roasting 200+ pounds of butternut squash and sweet potatoes in a wood fired brick oven in Asbury Park. Back at the brewery, we added caramel malts, the squash and potatoes, and maple syrup to our base of imported pilsner malt to create a unique imperial ale for the changing of the seasons. Madagascar Bourbon Vanilla beans form the backbone of a carefully measured blend of spices – cinnamon, clove, nutmeg, and allspice – that was added to create a bold and flavorful beer enjoyable throughout the autumn season and beyond.
A tribute to our New Jersey roots, Deep Rooted is our all Wet Hopped Imperial Pale Ale brewed with 100% New Jersey grown, fresh picked hops from Oast House Hop Farm in Wrightstown, NJ. No dried or pelletized hops or hops grown out of state were used in the process.
Deep Rooted is a 7.1% Imperial Pale Ale; a beer with higher alcohol content than a pale ale, but a more balanced hop profile than an IPA. We used over 145 pounds of fresh Nugget and Cascade hops in the kettle and whirlpool to impart appropriate bitterness and a delicate but delicious flavor and aroma profile. We then dry hopped it with a combination of Columbus and Chinook hops that were harvested a week later so they could be added fresh. The signature citrus and floral notes of these hops take on added complexity from the unique climate and soil conditions of the Garden State, making for a truly local experience.
NOM DE PLUME
Nom de Plume is a 7.8% Farmhouse Saison made with European Pilsner, Wheat, Rye, Spelt and Oats. Fermented with a locally-sourced blend of four different yeast strains at close to 90 degrees, Nom de Plume finishes super dry with a complimentary balance of spiciness and fruit.
Once a year we brew A Night to End All Dawns, our barrel aged imperial stout. The 2,500 pounds of malted barley that go into the mash tun to create this beer contain a tremendous amount of sugars – so much so that even after we run off the wort into the kettle, there is enough left over to make a “second runnings” beer or “small beer”. This traditional technique is a continuation of the sparge and run off process that yields two beers from one mash – in this case our largest beer – A Night to End All Dawns – and now our smallest – Civil Twilight. In the tradition of small beers, Civil Twilight weighs in at just 3.7% ABV but with big, dark, roasty flavors and aromas that belie its low gravity. This unusual process makes for a long brew day but a unique spin on sessionable ales. Civil Twilight is the time at dusk and dawn when the sun is still below the horizon. In the sunless winters of the polar regions, this is as light as it ever gets, and it makes for a fitting follow up to A Night to End All Dawns
Vengeful Heart is a true American-style Barleywine loaded with 98 IBU of our favorite hops. We used a heavy dose of Simcoe and Chinook in the boil and even more Citra, Amarillo, Simcoe and Chinook in the whirlpool and at dry-hopping. This huge hop bill is supported by a blend of four different crystal malts to create flavors of caramel, toffee and dark fruit. As a result, Vengeful Heart is deep ruby in color with big tropical fruit and pineapple aromas and a firm bitterness that is followed by a slightly sweet, caramel finish.
Simplicity is a Belgian Golden Strong Ale. We brewed this beer using a very simple recipe of high quality European Pilsner malt, simple dextrose sugar and a single addition of Amarillo hops; all fermented with our house Belgian yeast strain. The result is a complex beer that marries esters reminiscent of pears and citrus with a hint of spiciness from our house yeast and a slight sweetness for the Pilsner malt.
Ripple is an American-style Session Ale. When we began conceptualizing this beer we were looking for the best platform to showcase a relatively new hop called Nelson Sauvin from New Zealand. We first began experimenting with Nelson when we were brewing single hop beers for the 1st annual ” Wolf Among The Seas,” our educational hop experience. We really enjoyed the subtle flavors of gooseberries and sauvignon blanc grapes that characterize this hop, but because the flavors are delicate and require large amounts of hops, we thought the lighter malt bill of a session ale provided the best base on which to build this beer. Maintaining body in such a low ABV beer was very important to us, so we added a large amount of low crystals and flaked oats to our base of Pilsner malt.
Cloud Cover is inspired by the rustic ales of old world Belgium and is meant to be dry and refreshing yet still full of complexity. It honors the farmhouse brewing tradition while incorporating modern Sorachi Ace hops – a varietal not available a hundred years ago, but a perfect complement to the style. Saison yeast ferments a malt bill of imported pilsner, red wheat, and rye for subtle notes of earthy, peppery spice. Both sweet and Curacao orange peel in the boil make for bright citrus flavors and we add touch of coriander in tribute to traditional witbiers. The bold lemon flavors and aromas of the Sorachi hops add a new dimension. Light in body, dry and refreshing, Cloud Cover is the perfect match for outdoor dining or any activity as the days get longer and warmer.
Style: Farmhouse Wheat
Malt: Pilsner, Flaked Red Wheat, Red Wheat Malt, Flaked Oats, Rye
Hops: Sorachi Ace
Drift Line was designed to bring an extra dimension to a standard American-style Brown Ale. Starting with a base of imported Pilsner malt, we add several English crystal and chocolate malts to develop some of our favorite flavors reminiscent of an oatmeal stout, but left out the roasted malts to keep it a Brown. Toasted oats add body and smoothness, while our house ale yeast ferments to a clean dry finish. We balance the complex malts with just enough hops to keep it form getting too sweet. Drift Line is perfect for when the long days of summer turn to the shorter, colder days of early Autumn here on the coast.
A favorite morning stop of ours since we moved into the neighborhood a few years ago is Rook Coffee Roasters of Monmouth County; conveniently located just around the corner from the brewery. They roast and brew their coffees with the same dedication to quality and craftsmanship that we focus on here at Kane. We couldn’t think of a better group of like minded people to work with on a collaborative project. The result is Morning Bell, our imperial milk porter brewed with their dark roast Sumatra coffee. We added a healthy amount of milk sugar to an already complex, dark malt bill to sweeten and balance the bold flavors and roasty bitterness of the coffee. The result of this collaboration is a full bodied porter with big bold flavors and remarkable smoothness.
Style: Imperial Milk Coffee Porter
Malt: Marris Otter, Munich, Roasted Barley, Medium Crystal & Chocolate
In the late 1860s, Michael F. Claffey came to America from the small village of Port Omna in County Galway, Ireland. Four generations later, we brewed this beer to both celebrate our Irish heritage and to honor our family on both sides of the Atlantic. Port Omna is an American Extra Stout, taking characteristics from each sub-style within the stout category. The medium body and smoothness is reminiscent of an oatmeal stout and supports aromas of roasted malts, rich coffee, and hints of cocoa. Flavors of bittersweet chocolate and the medium malt character of an American stout add a layer of sweetness, while it’s relatively high 6.6% ABV and assertive roast flavors are familiar characteristics of foreign extra stouts. Port Omna wraps our favorite stout flavors into one very special, very limited-release beer.
Solitude was inspired by the cold days of late winter and early spring on the coast, when the ocean temperatures keep a chill in the night air almost into early summer. A big dark beer that is comforting on a cold night, but with hints of dark fruits and a smoothness that suggests the coming of warmer weather, Solitude is a traditional dark strong fermented with our house Belgian yeast. Deep ruby reds highlight its dark color, and Belgian candi sugars add flavors of dark cherries and plums, complementing the subtle esters familiar to the style.
Style: Belgian-style Dark Strong
Malt: Pilsner, Abbey, Pale Chocolate, Caramel 120, dark candi sugar, flaked wheat
Hops: Magnum, Sterling