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.
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.
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.
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.
ABV: 3.7% IBU: 20
The closest Cypress will ever get to a “lawnmower beer.” This is a light American ale with a blend of Pilsner and Pale malts. Late addition hops and California Ale yeast produce for a more flavorful experience than a typical super low ABV lager.
Northern English Nut Brown
ABV: 4.6% IBU: 25
Dark and malty with roasted barley and chocolate malt. Earthy hops and a sweet, nutty finish. Full flavored but very sessionable with a low ABV.
Double Chocolate Imperial Oatmeal Stout
ABV: 8.8% IBU: 46
High final gravity and a healthy addition of oats for a heavy, silky mouth feel. Nearly 50% more cocoa than a typical chocolate stout. Earthy hops, and fermented with English Ale yeast.
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On Tap in Tasting Room
17 Mile IPA.
TBD Oatmeal Stout