Thursdays 5pm-8pm
Fridays 5pm-8pm
Saturdays 12pm-7pm
Sundays 12pm-5pm
Thurs & Fri Self Guided Tours
Sat & Sun Guided Tours Hourly Starting 1pm
No reservations required
No tour buses permitted
Brewed with a mix of Pilsner and Simpson’s pale base malt and a combination of both flaked and golden naked oats. Hopped with Amarillo in the kettle and dry hopped with Amarillo, Cascade, Galaxy, and Citra.
Brewed with British Pearl Malt, Oat Malt and Oat Milk. This batch was hopped with Simcoe and Mosaic in the kettle and dry-hopped with Mosaic, Citra, and Amarillo.
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
An IPA using a Pilsner and two-row base malt and a blend of Thomas Fawcett malted oats, flaked oats and wheat. A small amount of Lactose in the kettle and hopping with Mandarina Bavaria in the kettle followed by two rounds of dry-hopping with Waimea, Citra and Galaxy that bring tropical citrus and pineapple notes to flavor and aroma.
Brewed with Delicious Orchards apple cider, fall spices, and orange zest.
Big, full-bodied imperial stout with deep chocolate and roast flavors that takes on hints of dark fruit as it warms
Second runnings stout brewed with EKG & Fuggles and horizontally fermented
Brewed with brown sugar, toasted pumpkin seeds, sunflower seeds, and almonds. Aged in Rye Whiskey barrels and conditioned on toasted coconut and granola.
A short description to follow
Brewed with British Heritage Chevalier malt for the base and added wheat, oats, and lactose to a blend of chocolate and coffee malts. We added 200lbs of toasted graham cracker to the mash and over 600lbs of clover honey to the whirlpool. Post fermentation we conditioned it on Madagascan vanilla beans and a small amount of cinnamon.
Brewed with continental pilsner malt, red wheat, and dextrose. Hopped with Hallertau Mittlefrauh and Huell Melon and bottle conditioned to 3.2 volumes.
Our version of a pre-prohibtion Vienna-style lager, brewed with New Jersey grown two-row and six-row barley, a small amount of Vienna malt, and two different types of New Jersey grown corn—Stowell’s Evergreen and Bloody Butcher from our friends at Rabbit Hill malthouse.
Brewed with British Pearl Malt, Oat Malt and Oat Milk. This batch was hopped with Simcoe and Mosaic in the kettle and dry-hopped with Mosaic, Citra, and Amarillo.
Brewed with Marris Otter And Simpson’s Crystal malt and hopped in the kettle with Chinook, Simcoe, Amarillo, and Cascade. Vengeful Heart then gets a generous dry-hop with those same four hops, with the addition of Citra and Mosaic cryo hops.
Brewed with a mix of Pilsner and Simpson’s pale base malt and a combination of both flaked and golden naked oats. Hopped with Amarillo in the kettle and dry hopped with Amarillo, Cascade, Galaxy, and Citra.
Brewed with Pilsner, wheat, oats, and honey malt–hopped with Citra, Galaxy, Mosaic, and Simcoe
An IPA using a Pilsner and two-row base malt and a blend of Thomas Fawcett malted oats, flaked oats and wheat. A small amount of Lactose in the kettle and hopping with Mandarina Bavaria in the kettle followed by two rounds of dry-hopping with Waimea, Citra and Galaxy that bring tropical citrus and pineapple notes to flavor and aroma.
Brewed with Delicious Orchards apple cider, fall spices, and orange zest.
Brewed with continental pilsner malt, red wheat, and dextrose. Hopped with Hallertau Mittlefrauh and Huell Melon and bottle conditioned to 3.2 volumes.
Rich and dark, a sweet porter conditioned on locally roasted coffee from Rook Coffee Roasters.
