Meet the Brewer’s Night at the Beach Haus Brewery

Belmar: Meet the Brewer’s Night at the Beach Haus Brewery is happening at Beach Haus Brewery!

John from Beach Haus Brewery said on Friday, March 22 from 06:00 pm to 09:00 pm.

We are the Beach Haus Brewery team and we will be damn glad to meet you!

Join us on March 22nd at the brewery and shake hands, ask questions and ring toasts with our brewing and production team!

Our new Head Brewer, Matt Pipkin (formerly of Postdoc Brewing (Redmond, WA) and Big Stump Brewery (Sacramento, CA)) has been brewing so much the past few months he has had little time to say hello. Please join us in saying to Matt “Hello and Welcome to Belmar!”

Dylan Kohan and Logan Smith wear several hats but are also brewers who have contributed to our Test Dept.™ series of beers. Along with Matt they are constantly coming up with new ideas and new things to try largely based on the feedback we get each and every Friday Night Test Dept.™ release.

With over 20+ bees on tap, several taproom-exclusives made by the team will be featured as well as the release of our ‘We Were Made For Peach Other’ Milkshake IPA made with Peaches and Lactose.

We will also have two taproom exclusives that the guys came up with:

Black No.1 Toasted Coconut – 12.5 ABV
Made exclusively of Baird’s malt (UK) this stout is being used as the base beer for our Bourbon Barrel Aged beer scheduled for a Winter 2019 release. Brewed with Marris Otter, roasted barley, chocolate malt and coco nibs. The flavor profile is dark chocolate, with some nice roasted flavors and a hint of dried fruit. Jet Black in color with a milk chocolate head. We added toasted coconut and coconut milk to lighten the body and sweeten the beer.

Oh No Fruited Sour – 4.0 ABV
A triple-fruited kettle sour that is Double Dry Hopped with koolaid powder.

Pear Kölsch – 5.2 ABV
The Kölsch style originated in Germany with its hallmark being that of a style that is warm fermented with ale yeast but then conditioned at cold temperatures like a lager. Wit this Test Dept.™ release Bosc Pears were added post-fermentation. The end result is a clean, crisp, yet unfiltered American version of this popular European style.

Pictured L to R – Dylan Kohan (Cellar Manager, Brewer), Matt Pipkin (Head Brewer), Logan Smith (Brew House Assistant, Brewer)

More information can be found at at this link.

NJCB Members save 10% off merchandise, retail and taproom.

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