CURRENT TAPLIST
HOPPY
WHEN THE HAZE CLEARS
AMERICAN IPA | 6.9%
Brewed with Domestic 2 Row and English Maris Otter. Aggressively hopped with Columbus and Sabro, then dry hopped with Mosaic Cryo, Azacca, Columbus, and Nelson Sauvin.
Drinking Crayons
NEIIPA | 7.9%
Hopped with El Dorado, Amarillo, Columbus, Azacca, Lupulin Mosaic. Notes of Tangerine, Lemon, Melon, Mango, Apricot and Dank Pine
PINER
WEST COAST IPA | 7.4%
Hopped with Amarillo, Simcoe, Chinook, and Columbus. Notes of resinous pine and a light citrus bite.
YACHT ALL THE TIME
NEIPA | 6/5%
Hopped with Lupulin Citra, Lupulin Mosaic, and Columbus. Bright citrus and grapefruit vibes
YACHT JUICE
NEIIPA | 8%
Hopped with Lupulin Citra, Lupulin Mosaic, Columbus. Notes of dank citrus and stone fruit.
PIÑ-YACHT-A SHAKE: OAT FLUFFED
NEIIPA | 8%
Hopped with Lupulin Citra, Lupulin Mosaic, and Columbus. Conditioned on pineapple, toasted coconut, and Madagascar Vanilla Beans.
YACHT JUICE: DDH MOSAIC
NEIIPA | 8%
Hopped with Lupulin Citra, Lupulin Mosaic, Columbus, and Double Dry Hopped with Mosaic. Notes of Dank Citrus and and Stone Fruit.
WAIKIKAMUKAU
NEIIPA | 8%
Hopped with Motueka, Wakatu, Columbus, Lupulin Citra. Notes of Pineapple, Mango and Tropical Citrus
THRASH BASH: OAT FLUFFED
TRIPLE NEIPA | 10.3%
Heavily oated and hopped with Azacca, Lupulin Mosaic, and Strata. Notes of lime, mango, passion fruit, and mixed berry.
MEGA YACHT JUICE
QUAD NEIPA | 12%
Hopped with Citra, Mosaic, and Columbus, then dry hopped repeatedly with Lupulin Citra, Lupulin Mosaic, Bru-1, Galaxy, and Columbus. Sweet notes of guava, mango, and peach while still delivering all the dank citrus notes you expect from a Yacht Juice family brew.
BARREL AGED
BA MAPLE VLAD TO BE HERE (2024)
RUSSIAN IMPERIAL STOUT | 14.5%
Brewed with heaps of Coffee Malt, Oats, Rye, Wildflower Honey, and Brown Sugar. Conditioned Vlad on Ceylon Cinnamon, Mexican Coffee, and Madagascar Vanilla Beans.
SELTZERS
LABYRINTH: FRUIT PUNCH
SELTZER | 7%
Juicy flavors of cherry, citrus, and pineapple. Made with all Gluten-Free ingredients.
DR. NICKS ROOT BEER FLOAT
SELTZER | 6.5%
Brewed to taste just like your favorite root beer float with oodles of Madagascar Vanilla Beans. Made with all Gluten-Free ingredients.
SIP SIP
HARD ICED TEA | 6.1%
Low carbonation Hard Iced Tea with equal parts tangy-sweet lemonade and black tea. Made with all Gluten-Free ingredients.
LAGERS
TROU NORMAND
GERMAN STYLE PALATE CLEANSING PILSNER | 3.6%
Brewed with our freinds from Gun Hill Brewing Company Brewed with Floor Malted Pilsner and Dextrin malt. Lightly hopped with American Liberty, Willamette, and Calypso hops. Delicate floral notes blended with a zippy citrus and subtle black pepper finish.
LIFE IN HELLES
HELLES LAGER | 5%
Brewed with German Pilsen, German Aromatic Malts, and hopped with German Hallertauer Mittelfruh. Biscuit and lemon notes with a light and easy drinking body.
ICHI FOR THE MICHI
RICE LAGER | 5%
Brewed with Szechuan Peppercorns. Floral, lavender, citrus, crisp, and dry.
DAS BESTE
KOLSCH | 5%
Brewed with Belgian Pilsen, German Vienna, and Caravienne malts. Lightly hopped with two Noble Hops, German Saaz, and Hallertauer Mittelfrueh. Crispy and dry with a delicate sweetness and low bitterness.
HEY! TAKE IT EASY: SALT + LIME
MEXICAN LAGER | 4.7%
Brewed with Domestic Pilsner Malt, Flaked Yellow Corn and Chit Malt. It was then lightly hopped with Moteuka before lagering for an extended period, then conditioned on Lime and Himalayan Pink Salt.
OTHER ALES
WITTY FOOL
BELGIAN STYLE WHITE ALE | 5.4%
Brewed with Floor Malted Pilsen, German White Wheat, Dextrin Malt, and Oats. Finished on orange peel and coriander. Notes of freshly baked bread, juicy orange, subtle sweetness, and a spiced finish.
OUR RIVIERA
IRISH EXPORT STOUT | 6.5%
Brewed with English Maris Otter, German Vienna Malt, Domestic Oats, Coffee Malts. Hopped with Columbus and Cascade. Dry and Roasty.
MAKING WHOOPIE: TIRAMISU CAPPUCCINO
IMPERIAL DESSERT STOUT | 8%
Brewed with Cacao, Vanilla, and Marshmallows. Inspired by the rich, sweet flavors of Tiramisu.
SOURS
SEVEN YEARS IS WORTH THE SQUEEZE
BERLINER WEISSE | 6%
Fruited sour with boysenberry, marionberry, blackberry, vanilla, and marshmallow.
DRINKING FOR BREAKFAST
BERLINER WEISSE | 5.4%
Heavily wheated, brewed with milk sugar and marshmallow. Conditioned on copious amounts of fresh blood oranges and toasted coconut. Our take on mimosas!
DRINKING BLOOD ORANGE MARGARITAS FOR BREAKFAST
BERLINER WEISSE | 5.4%
Brewed with milk sugar and agave, then conditioned on blood oranges, limes, and sea salt.
COLD BREW COFFEE
OFFSHORE COFFEE CO.
MEDIUM ROAST
Peruvian cold brew coffee from Offshore Coffee Co. in Long Branch, NJ.
TOUR THE BREWERY
We offer free tours of our facility giving guests an overview of our brewing process to learn about all aspects of what we do, from concept to finished product. Each tour lasts approximately 5 to 10 minutes and includes a walkthrough of the warehouse and brewhouse.
Coming soon to Brick, NJ!
OUR BREWING PROCESS
Step 1
First we dump different types of grain from all over the world into the mill. The mill crushes the grain and creates what’s called “grist.” The grist then gets pumped up the auger and dumped into our mash/lauter tun.
Step 2
Once the grist makes it to our mash/lauter tun, we fill it with hot liquor (treated water) from our hot liquor tank. This steeping process extracts sugars from the grist to be used in the fermentation process later. This sugar enriched hot liquor is called “wort.” The wort is moved into our boil kettle, and the spent grist is sparged (rinsed) with hot liquor to gather any residual sugars and fill the boil kettle. The grist is removed from the mash/lauter tun and is made available to local farmers as animal feed.
Step 3
We boil off any contaminants in the boil kettle while adding bittering hops and other adjuncts for aroma and flavor. This process takes roughly an hour. The wort is then sent through our heat exchanger.
Step 4
The heat exchanging process allows us to quickly cool down our beer so we can pump it into our fermenters.
Step 5
We have multiple fermenter tanks, capable of holding 10, 20, 30, and 40bbl (barrels). Yeast is added to the fermenter, and it consumes the sugar in the wort, producing alcohol. This process can take 10-14 days. The wort can now be called beer. When fermentation is complete, the beer is sent to the brite tank.
Step 6
The beer in the brite tank goes through a carbonation process, and upon completion is ready for packaging.
Step 7
Our beer is filled in cans and kegs, where they are then distributed around the state!
