This Collaboration only comes once a year between Cypress Brewing Company and Bolero Snort Brewing when the bellies of these larger men rub together as they embrace the love of brewing with friends. Oh yeah, and the beer is an all Citra hopped Double IPA aged on Cypress wood. #woodinthecan
Necessity and Invention
ABV% 5.5 IBU 20
Collaboration wit Icarus Brewing Co. American Pale Ale aged on Guanabana Fruit. Lactose Mosaic Lupulin and El Dorado Hops
Shore House Session with Coffee
ABV% 4.9 IBU 44
A light and refreshing pale ale for the summer that never ends. Could it be any hotter in October?
Imperial Freedom Toast Stout
ABV% 5.3
An Imperial stout with maple syrup, cinnamon, nutmeg and Madagascar vanilla beans
Third Child Stout
ABV 5.3% IBU32
A mistake, but one we love anyway. Just like a third child.
Insane In The Grain With Passionfruit
Naughtier
Barrel Aged Naughty
Jersey Winter
8% Porter with Coconut Cold Brew Coffee and Chocolate
Loco En El Cocoa
ABV% 9.5 IBU 50
Our Imperial Oatmeal Stout, scaled up to 9.5%, and aged on an abnormal amount of cacao nibs. This time around we’ve sourced our cacao nibs from Yellow Seed, who promote fair wages for farmers in the Peruvian Amazon — birthplace of cacao trees. We compared their product to what we’ve used in the past, and […]
X-Moe
ABV 9.5% IBU 50
A scaled up version of last year’s XO Imperial Oatmeal Stout aged on raspberries and cacao nibs, but this year we teamed up with Hewitt, NJ’s Moe Mountain Hot Sauce for an added kick of hot sauce with ghost pepper
NJCB Colab #4
Passion Fruit Double IPA
Belgian Dubbel with Chanterelle Mushrooms
ABV 6.4% IBU 25.8
Home brewer and great guy in general, Matt Potenski came up with this recipe for us.
Citrus Punch
Zabe
6.8% ABV 0 IBU
Zero IBU Triple Dry Hopped with over 6lbs per barrel of Ella and Enigma hops
Spice Roasted Carrot Stout
ABV 5.5%
Third Child Stout aged on Cinnamon, Nutmeg, Allspice, Ginger and Oven Roasted Carrots. That’s right carrots!
Mango Habanero 17 Mile
Pineapple Mango Belgian
Lychee Dubbel
Ossified
ABV 9.5% IBU 50
A variation our Imperial Oatmeal Stout with added Irish Cream natural flavors.
The V.I.P.
ABV 8.3% IBU 28
Imperial Porter aged on Madagascar Vanilla Beans
B.F.G. —Blood Orange Belgian
ABV 6.4% IBU 25.8
Sicilian Blood Orange Laced Belgian Dubbel
Raspberry Dubbel
Chai Nut Brown
Irish Coffee Brown
Pineapple in Paradise
Jacked Up Citrus Punch
Lighthouse Coconut Nut Brown
ABV 4.6% IBU 25
American Nut Brown aged on Coconut
Yin Yang
Weize So Blue
Blueberry Hefeweizen
DDH Insane in the Grain
ABV 8.3% IBU 75
If you don’t know now you ya know.
Paradise Dubbel with Blackberry
Peaches & Cream Ale
Paradise Dubbel
ABV: 6.4% IBU: 24
Belgian Dubbel with added golden raisins and grains of paradise. Fermented with Abbey Ale yeast. Made in collaboration with Matt Potenski of the Woodbridge W.H.A.L.E.S. homebrew club.
Rye ESB
ABV: 5.1% IBU: 39
Low carb, English style ESB with added rye, earthy hops, and fermented with English Ale yeast. Recipe from Matt Potenski of the Woodbridge W.H.A.L.E.S. homebrew club.
Riley’s Red Rye
ABV: 5.0% IBU: 24
American Red Ale with added rye and earthy hops. Brewed in collaboration with Mike Sella and Uno Chicago Grill and Brewery.
Mandarina Chocolate Porter
ABV: 5.8% IBU: 23
American Porter finished with Mandarina Bavaria hops and aged over candied orange peel.
XO
ABV: 8.8% IBU: 45
Imperial Oatmeal Stout with added Special Dark chocolate and raspberry puree.
Hoppy American Wheat
ABV: 5.3% IBU: 40
This would be a light, sessionable American wheat beer if not for the excessive amounts of late addition Amarillo. We may have overdone it.
Pilgrim’s Brew
ABV: 4.9% IBU: 24
Our fall seasonal. Earthy, pungent, and spicy. Yam and butternut squash pulp added to the mash. Molasses and milk sugar added to the boil and spiced with cinnamon and nutmeg. The perfect beer to compliment your Thanksgiving feast!
Nice
ABV: 6.4% IBU: 26
Our holiday gingerbread spiced Belgian Dubbel. This recipe was donated by a member of the Woodbridge W.H.A.L.E.S. homebrewer’s club. (Thanks Matt!) Added homemade fresh candied ginger in the boil, and aged over even more candied ginger and Magagascar Vanilla Beans.
Saison du Hudson
ABV: 7.0% IBU: 26
A collaboration with Two Ton Brewing from Linden, NJ. A sessionable, citrusy Saison with added coriander, tangerine zest, and freshly ground lemongrass. Available both in the Cypress tasting room and local bars and restaurants under the Two Ton brand.
Naughty
ABV: 9.0% IBU: 51
Our holiday Mochaccino Spiced Imperial Stout. Added Cinnamon and Nutmeg and aged over both Madagascar Vanilla Beans and chili peppers for a balanced sweetness and lingering heat on the back end. Big and roasty, you might just break a sweat in December!
Black IPA
ABV: 7.0% IBU: 70
IPA with added Carafa III for reduced astringency. Pacific Northwest hops and dry hopped with Chinook.
Imperial Pumpkin
ABV: 8.4% IBU: 24
Mashed with real pumpkin, with a generous late ginger and brown sugar addition, and aged over Madagascar vanilla beans. Don’t let the high ABV fool you, this is a remarkably drinkable pumpkin ale.
P.S. I Love You
ABV: 6.1% IBU: 39
Start with a Scary Stout, then add a ton of real pumpkin, some Saigon cinnamon, nutmeg, ginger, and finish it off with some Madagascar vanilla beans and you will get this witches brew. BTW—-P.S. stands for PUMPKIN SPICE!!!!!!!!!
Strawberry Wheat
ABV: 4.6% IBU: 16
Our first fruit beer! A light, crisp wheat ale with added spice and aged over fresh strawberries. Currently looking for volunteers to clean the equipment after this is brewed!
Inner Peace IPA
ABV: 6.6% IBU: 50
A New England Style IPA Collaboration with home brewer Ron Oswick and Dellwood Brewing Home Brew Club. Mosaic and Simcoe Hopped and Dry Hopped for an intense aroma
17-Mile IPA
ABV: 7.4% IBU: 106
Our “hop bomb” American IPA! Powerful nose and 106 IBU from an onslaught of West Coast hops. Surprisingly drinkable for an intensely hoppy beer.
Irish Red
ABV: 5.2% IBU: 19
Deep red hue and a malty, slightly roasted flavor. Mild use of earthy hops, and finishes with a slight toffee flavor.
Knobbed Whelk
ABV: 5.3% IBU: 28
We’ve revised our American Amber recipe and couldn’t be happier with the results. Lower ABV and IBU make this a maltier and more approachable ale. Pacific Northwest hops and added Amber malt for a slight biscuit flavor.
