Double-lactose, double dry-hopped NEIPA. Rolled oats, milk sugar and multiple dosings of juicy dank hops. 7.8% abv.
Flying Fish (Jersey)
Imperial stout with hints of coconut and cinnamon to celebrate the season. 10.3% abv.
This is a super-limited release and will be hitting the tasting room Friday (1/25) before heading out for limited distro (Details & waitlist here).
Double Nickel (Jersey)
A hoppy amber ale double dry hopped with Waimea. This is a tasting room only release 7.7% abv.
Eight & Sand (Jersey)
Named after owner/brewer Burke’s dog, this malty caramel red has a nice dry finish. 6% abv.
Evil Genius (Philly)
Brewed with barley, spelt, and oats. Hopped intensely with Simcoe & Mosaic. Conditioned on Blood Oranges purée. Low bitterness with notes of mango, citrus, blueberry & kumquat. 7% abv.
Two Rivers (Lehigh Valley)
German style black lager. Toasty dark malts with a firm bitterness. Lots of Czech Saaz for a firm bitterness and an earthy flavor. Lagered for 8 weeks for a clean finish. Named for the boat developed 15 minutes south of Easton in Durham, Pa. The boats were used to carry heavy loads in shallow water, which was necessary to transport coal from the mines North of the Lehigh Valley to Philadelphia. The most famous Durham boats, however, ferried Washington’s troops across the Delaware. 5.3% abv.
Tin Lizard (Montco)
Pale and Maris Otter malts along with three varieties of caramel malt provide the malty richness. Double Dry Hop additions of Amarillo yield a grapefruit, citrusy bouquet and a generous addition of rye malt allow for a spicy, tangy, crisp finish. 6.4% abv.
Sage Alley (Lehigh Valley)
New England-style DIPA brew with El Dorado and Simcoe hops in the whirlpool and then aggressively dry-hopped in the fermenter for a citrus and floral aroma, then finishing slightly resinous and sweet. 8.5% abv.