Collection: Beer Library

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.

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.

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.

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.

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.⁣

Scotch Double Barrel-Aged Picture in Reverse (2022)

Scotch Double Barrel Aged Old Ale

16.1% ABV

2022 Scotch Double Barrel-Aged Picture In Reverse is our 16.1% blend of barleywines aged for 27 months in Willett Bourbon barrels that we picked up directly from the distillery in Kentucky. We selected a few of our best barrels and double barrel aged it in non-peated Scotch Whiskey casks.

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.

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.

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.

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.⁣

Granola Brunch (2021)

Imperial Milk Porter

9.2% ABV

Granola Brunch, for our non-coffee drinkers, is our 9.2% Imperial Milk Porter brewed with Vermont maple syrup and conditioned on cinnamon and toasted pecan granola. The granola brings sweet notes of vanilla and toasted pecan to the cinnamon and maple. ⁣

Bière de Noël | Winter 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.

Wooden Cleat (2024)

Barrel-Aged Barleywine

10.7% ABV

Wooden Cleat is a blend of high gravity Barleywines that underwent extensive aging in Buffalo Trace Weller bourbon barrels. This recipe used a generous amount of premium English heritage malt in the grist and underwent an intense double mash procedure followed by a 12 hour boil before being knocked out at a very high gravity and laid to rest in oak barrels for approximately 20 months. This beer was then racked out of oak and allowed to condition in stainless for another month prior to bottling. This year’s vintage of Wooden Cleat pours a very dark amber color with chestnut brown highlights and brings forward very rich multi-layered malt flavors and aromas complimented by notes of molasses, dried dark fruits, and an intense caramelized sugar profile.

A Night To End All Dawns (2021)

Bourbon Barrel-Aged Imperial Stout

12.2% ABV

A Night To End All Dawns is a massive Imperial Stout that spent over a year in bourbon barrels. The extended aging allowed seasonal temperature fluctuations in the barrels to draw bold flavors from the oak that can only develop with time. The heat of the bourbon gave way to a subtle caramel sweetness, and the bold, sharp edges of the roasted malt mellowed and married with flavors of vanilla and oak.

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 raised 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 had an average age of 30 months and should age well for years to come.

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.

Golden Raspberry | 2019 Harvest

Spontaneous

This blend came from a single barrel from our first spontaneous brew of Fall, 2018 that was racked onto Vermont grown Anne Golden Raspberries at 11 months old. It rested on the raspberries for 1 month before conditioning in oak for an additional 5 months prior to bottling. We then laid the beer down in bottle for an additional 13 months prior to release. The base beer was chosen as one of our favorite barrels from that fall brewing season. Yellow raspberries bring a floral profile to the beer while remaining distinctly raspberry. The fruit brings gold highlights with strong aromatics of fresh raspberries and light vanilla that layer over the apricot and citrus notes of the blend. The acid profile is bright but balanced as with all our blends.

Symphony at Sea - Old Fitzgerald

Bourbon Barrel-Aged Imperial Stout

14.7% ABV

Symphony At Sea—Old Fitzgerald Bourbon Barrel-Aged is a 14.7% bourbon barrel-aged Imperial Stout brewed with maple syrup, aged in Heaven Hill Old Fitzgerald Wheated Bourbon barrels for 27 months. Symphony At Sea—Old Fitzgerald pours jet black with a tan foam with aromatics of dark chocolate, freshly roasted coffee and flavors of chocolate fudge, maple syrup and chocolate covered raisins.

Cognac Barrel-Aged Sunday Brunch (2019)

Barrel-Aged Imperial Milk Porter

11.7% ABV

Cognac Barrel-Aged Sunday Brunch is our Imperial Milk Porter brewed with maple syrup, aged in a in Cognac puncheons for a year, then conditioned on cinnamon and Rook coffee

A Night To End All Dawns - Vanilla Coconut (2021)

Bourbon Barrel-Aged Imperial Stout

12.2% ABV

A Night To End All Dawns is a massive imperial stout that spent over a year in bourbon barrels. The extended aging allowed seasonal temperature fluctuations in the barrels to draw bold flavors from the oak that can only develop with time. Inspired by two of our favorite flavors that are accentuated by the bold flavors from the oak, this variant was conditioned on organic coconut and Madagascar vanilla beans.

A Night To End All Dawns (2022)

Imperial Stout Aged in Bourbon Barrels

11.9% ABV

A Night To End All Dawns is a massive Imperial Stout that spent over a year in bourbon barrels. The extended aging allowed seasonal temperature fluctuations in the barrels to draw bold flavors from the oak that can only develop with time.The heat of the bourbon gave way to a subtle caramel sweetness, and the bold, sharp edges of the roasted malt mellowed and married with flavors of vanilla and oak.

A Night To End All Dawns - Brunch (2022)

Imperial Stout Aged in Bourbon Barrels

12.3% ABV

A Night To End All Dawns is a massive Imperial Stout that spent over a year in bourbon barrels. The extended aging allowed seasonal temperature fluctuations in the barrels to draw bold flavors from the oak that can only develop with time. Inspired by an early afternoon brunch, this variant was brewed with maple syrup and conditioned on cinnamon and a blend of dark roast coffees.

3288

Blend of Barrel-Aged Stouts

14.6% ABV

This year the second bottle is 3288, a Barrel-Aged German Chocolate Imperial Stout. This complex blend of hand-picked barrel-aged imperial stouts, with an average barrel residence of over 22 months, was conditioned it on Madagascar bourbon vanilla beans, cacao nibs from Ghana, Uganda, and Ecuador, and freshly toasted pecans and coconut. The character from the barrels blends perfectly with the sweet chocolate, creamy vanilla and toast from the nuts to create a rich and decadent beer.

The Time Has Come - Honey Vanilla (2021)

Bourbon Barrel-Aged Imperial Stout

14.3% ABV

This 14.3% variant starts with the Four Roses base, but we blended in a small portion of an Imperial Stout from a Willet Rye barrel that we used to age honey in house. We then conditioned it on Tahitian, Madagascar, and Mexican vanilla beans.