5BBL

The brew we are releasing this week is a coffee stout using both roasted coffee, and kiln coffee malt. We’ve selected and aged the beer on Oak & Crow Nicaragua Segovia Coffee. Doing so adds a unique coffee profile described as caramel, almond, and red grape. The finished profile is bold, and full flavored, making it a robust beer for anyone who loves stouts, coffee, and dark beers.

ABV : 6.6%
IBU : 11
Malts: Pale, Flaked Oats, Vienna, Carmel Munich, Crystal, Kiln Coffee, Pale Chocolate, Chocolate, Debittered Black Malt.
Hops: UK Challenger
Yeast: House Ale Yeast
Other:Oak & Crow Nicaragua Segovia Coffee

We’re going outside the traditional definitions of the Kolsch style and adding fruits that compliment the fruity esters of the Kolsch yeast. The Kolsch style is light, refreshing, with high drinkability. The modest additions of Blackberry Juice Concentrate only increase the fun and accessibility of the style. A restrained amount of late addition Cascade hops from Fowler Farms in Wolcott, NY add a supporting touch of mixed berry character. 
ABV : 6.4%
IBU : 6
Malts: Pale Malt, Pilsner, Vienna
Hops: Fowler Farms Cascade
Yeast:German Kolsch

We’re going outside the traditional definitions of the Kolsch style and adding fruits that compliment the fruity esters of the Kolsch yeast. The Kolsch style is light, refreshing, with high drinkability. The modest additions of Passion Fruit juice and Pink Guava puree only increase the fun and accessibility of the style. A restrained amount of late addition Galaxy hops, add a supporting tropical touch. 
ABV : 5.6%
IBU : 7
Malts: Pale Malt, Pilsner, Vienna
Hops: Galaxy
Yeast: German Kolsch
Other:Passion Fruit Juice Concentrate, Pink Guava Puree

Prior to 1841 in Germany and Austria, beers were made with darker malts as the common methods for kilning malt at that time used a direct fire technique. Therefore many of the beers were also darker with a somewhat smoky profile. The leading Austrian and German brewers at the time sought out the newer kilning methods being used in Great Britain and adopted them to create new lighter malts in their home countries. They are commonly known today as Vienna, and Munich malts. Immediately following, the brewers created the Vienna lager, and Marzen (Oktoberfest), from their respective regions. These were considered some of the lightest beers at the time, and as is popularly known, these lagers were aged in caves for months and packaged unfiltered. (However, the long aging made them clear)

In comparing a Vienna Lager to an Oktoberfest:

Lighter malt character, slightly less body, and a slightly more bitter balance than a Märzen, yet with many of the same malt-derived flavors. The malt character is similar to a Märzen, but less intense and more balanced. Lower in alcohol than Märzen or Festbier.  

We’ve also added German smoked malt to the recipe to present a delicate amount of smoky aromas and flavors. 

With the exception of the water, this beer is 100% German ingredients. Prost!

ABV : 5.2%
IBU : 25 IBU
Malts: German Vienna, Dark Munich, Caramel Munich, Melanoidan, Smoked Malt
Hops: German Tettnang
Yeast: German Lager

“The true magic of the chocolate and orange combination is in its contrast: the chocolate is rich, intense, fatty and lush, and it’s balanced by the fresh, fruity and zesty tones of the orange.” -Lindt Chocolatier 

This week we’re releasing a porter that highlights the contrast between the flavorful character of the chocolate malts, and bright orange zests. Cocoa nibs were recirculated in the cellar to add yet another layer of chocolate authenticity. The finish will feature full mouthfeel making each sip smooth and luxurious. You’ll notice the zest from the orange is most noticeable in the finish, leaving a bright citrus cocoa coating on the palate.

ABV : 6.5%
Malts: Golden Promise Pale Malt, Caramel Munich, Crystal, Pale Chocolate, Chocolate, Kiln Coffee Malt.
Hops: Challenger
Yeast: House Ale Yeast
Other: Cocoa Nibs, Orange Zest

Oktoberfest - the world’s biggest beer festival held in Munich, Germany. The name Oktoberfest is the formal name used for official beers of the festival. Only 6 Munich breweries hold the rights, as determined by the State of Bavaria, to use the title of Oktoberfest for beers produced specifically for the annual festival. All others are identified as Marzen style lagers, however, the recipes are essentially the same. While the origins of the festival began as part of the wedding celebration for the Bavarian Crown Prince Ludwig in 1810, at that time it primarily featured Dunkel style ales and horse racing. It remained an annual autumnal tradition in the years thereafter. In 1841 Spaten Brewery created the Marzen style. It wasn’t until 1872 that the brewery introduced the beer style to the annual celebration. Upon which, the Marzen style, and festival, acquired it’s new identity as “Oktoberfest”. Prost!

ABV : 6.5%
Malts: Pilsner, Vienna, Munich, Caramel, Melanoidin, Caramel Munich, Biscuit
Hops: German Tettnang, CZ Saaz
Yeast: Ithaca Lager

Mo Kolsch was an Ithaca Beer Co. seasonal release in the Spring of 2018 and quickly became a favorite amongst staff and customers alike. The original recipe used Mosaic and Glacier hops. For our updated 2022 version we’ve substituted Azacca Hops for added tropical complexity. Mo Kolsch uniquely uses Mosaic and Azacca hops instead of more traditional German hops. The berry and tropical fruit character of Mosaic and Azacca pairs very well with the very subtle fruit character of the Kolsch yeast making them an almost natural pairing. The effect is a very soft and fruity, yet clean and drinkable beer with great clarity and an unmistakably refreshing finish.

ABV : 5.7%
Malts: Pale Malt, Pilsner, Vienna
Hops: Mosaic, Azzaca
Yeast: German Kolsch

We’re having some fun with our favorite Pilsner, Lakeside Lager. We added Key Lime juice during fermentation to add a remarkable, and refreshing citrus accent without taking away from a perfect balance of flavor, mouthfeel and finish. Somehow this beer is even easier to drink and no less enjoyable. 

ABV : 4.25%
Malts: Pale Malt, Pilsner, Light Caramel
Hops: Hallertau Mittlefruh, CZ Saaz
Other: Key Lime Juice

HL4 IPA features a unique combination of Citra, Mosaic, and Ahtanum. We use Citra and Mosaic often for their dynamic and distinct tropical qualities. Ahtanum, an important hop in Flower Power, imparts a very unique flowery (geranium & apple blossom) and citrus characteristics, adding another dimension to the flavor and aroma. The intent behind the design of the recipe is to discover how well the 3 hops work together, and determine if it may be used for a future IPA release. 

ABV : 8.6%
Malts: Pale Malt, Wheat, Flaked Oats
Hops: Citra®, Simcoe®, Ahtanum® YCR 1
Yeast: House Ale Yeast

Future Pulp is a play off an old fan favorite limited IPA release from 2019, Pulp Addition: Lotus Be, Lotus Be. Lotus is recognized for having strong orange, vanilla, berry, tropical fruit characteristics. Playing a supporting role we’ve also added some Citra, and Simcoe. Doing so adds some depth with additional citrus and juicy pineapple. The vanilla qualities of Lotus wrap together the sweeter layers of orange, and tropical to create a “cream” like quality. 

ABV : 8.6%
Malts: Pale Malt, Wheat, Flaked Oats, Honey Malt
Hops: Lotus™, Citra®, Simcoe®
Yeast: House Ale Yeast

Matt, long time brewer here at Ithaca Beer, created a new Saison for everyone to enjoy this summer. The recipe is inspired by an old Ithaca Beer favorite, Groundbreak, but has been re-designed with Citra, and Mosaic hops, and a higher abv. Compared to Groundbreak, the hoppy bite is gently restrained, allowing the drynamic tropical character of the hops to compliment the fruit and peppery properties of the saison yeast blend. The finished brew is flavorful, and refreshing, while pairing perfectly with fresh produce from the garden.  

ABV : 8.3%
Malts: Pale, Wheat, Munich 
Hops: Citra, Mosaic
Yeast: Blend: Saison / American Ale yeast

Dark Lager showcases the range and unique qualities of malts categorized as “Caramel & Crystal” malts. The terms caramel and crystal are used interchangeably, and are produced the same. There’s a range of color, and flavor within the specialty malt class. Darker caramel malts impart stronger character and are used more sparingly, with lighter caramel malts being more forgiving. When used poorly, or in excess, all caramel malts can make a beer overly sweet. 

Dark Lager features several caramel malts, while being carefully paired with munich, and lightly roasted malts. The result creates a range of caramel, bready, cocoa, and dried fruit qualities, along with a beautiful garnet color. This beer has been aged for several months to allow for ease in differentiating the variety of flavors and aromas. The lager fermentation provides for a clean presentation.

ABV : 7.9%
Malts: Pale, Munich, Biscuit, Melanoidan, Caramel Munich, Extra Dark Crystal, Pale Chocolate
Hops: German Mittelfruh, Saaz

One of the founding styles of the craft beer revolution as it highlights the unique potential of beer beyond macro adjunct lagers. The barley malts were darker and more flavorful. The hops were prominent, aromatic, and showcased some bitterness. Lastly, ambers were created with a fruiter, top fermenting ale yeast, an almost obsolete feature in American beer in the 1970’s and 80’s. Ithaca Beer Co. Amber Ale was part of that craft beer enthusiasm beginning in 1998 and the early 2000’s. However, Amber was discontinued before the mid 2000’s to make room for exponentially growing brands like Flower Power. We’ve pawed through the old brewing records and recreated the well loved brand once again. For those who remember Amber Ale, this pilot will definitely trigger some sensory memories.

MALTS: 2-Row, Wheat, Dark Crystal, Black Malt
HOPS: Chinook, Cascade
ABV: 5.4%

Released as a Spring seasonal between 2010 and 2014, Ground Break was described as, 

“An Americanized - think hoppy - Saison, Ground Break is brewed with generous amounts of Amarillo, Crystal, and Glacier hops and flaked rye. It’s fermented with a blend of Belgian and American yeasts. Enjoy the very dry and hoppy bite of Ground Break as the first signs of change start breaking up the long cold winter!” 

We’ve taken the time this winter to clone an old favorite, and unique recipe even by today’s standards.

HOPS  Amarillo, Crystal, Glacier
MALTS  2-Row, Flaked Rye
ABV  6.79%

The brew we are releasing this week is a coffee stout using both roasted coffee, and kiln coffee malt. We’ve selected and aged the beer on Oak & Crow Nicaragua Segovia Coffee. Doing so adds a unique coffee profile described as caramel, almond, and red grape. The finished profile is bold, and full flavored, making it a robust beer for anyone who loves stouts, coffee, and dark beers.

ABV : 6.7%
Malts: Pale, Flaked Oats, Vienna, Carmel Munich, Crystal, Kiln Coffee, Pale Chocolate, Chocolate, Debittered Black Malt.
Hops: UK Challenger
Other: Oak & Crow Nicaragua Segovia Coffee

A bold and certainly niche style when released in the early 2000’s, Gorges Smoked Porter was a beer offered seasonally through 2009. The original sell sheet describes the beer as, “Dark and sumptuous with a medium Bamberg-style, smoke character, Gorges Smoked Porter offers a rich and full body with distinct alefruit notes and a creamy finish.” We’ve done our best to dig up the old brew sheets and clone such a flavorful and unique brew. Our version features two types of smoked malt; one German, somewhat meaty, and traditional to Rauchbiers, and the second a North American Cherrywood Smoked Malt that adds a fantastic sweet smokiness in contrast.

ABV : 6.7%
Malts: 2-Row, German Smoked Malt, Cherrywood Smoked Malt, Munich, Wheat, Pale Chocolate, Roasted Barley
Hops: German Mittelfruh

We’re going outside the traditional definitions of the Kolsch style and adding fruits that compliment the highly fruity esters of the Kolsch yeast. The Kolsch style is light, refreshing, with high drinkability perfect for Spring. The modest additions of citrus and tropical fruit juices only increase the fun and playfulness of the style leaving you wanting more than one pint.

ABV : 5.75%
Malts: Pale Malt, Pilsner
Hops: Citra
Other: Grapefruit Zest, Orange Zest, (Pineapple, Mango, Passion Fruit Juice Concentrates)

“The true magic of the chocolate and orange combination is in its contrast: the chocolate is rich, intense, fatty and lush, and it’s balanced by the fresh, fruity and zesty tones of the orange.” -Lindt Chocolatier 

This week we’re releasing a porter that highlights the contrast between the flavorful character of the chocolate malts, and bright orange zests. Cocoa nibs were recirculated in the cellar to add yet another layer of chocolate authenticity. The finish will feature full mouthfeel making each sip smooth and luxurious. You’ll notice the zest from the orange is most noticeable in the finish, leaving a bright citrus cocoa coating on the palate. 

ABV : 6.5%
Malts: Golden Promise Pale Malt, Caramel Munich, Crystal, Pale Chocolate, Chocolate, Kiln Coffee Malt.
Hops: Challenger
Other: Cocoa Nibs, Orange Zest

Ithaca Beer proudly supports the hop and maltproducers of New York State with the release ofBrew York! Exceeding New York State’s 2019farm brewery license requirement of 60% NewYork State grown hops and grains, Brew York isthe first of its kind available statewide in bothpackage and draught.With full confidence in the quality and supply ofingredients, Ithaca Beer is partnering with severalNew York State growers and producers to bringthis outstanding, truly local hop forward ale toproud New Yorkers throughout our great State!Think New York, Drink New York!

HOPS 100% NEW YORK STATE Chimney Bluff Hoppery Chinook, Cascade and Centennial
MALTS NYS Empire Malt 2-row, Oats, Wheat, Brumalt
ABV 5.25%

We’re afforded many opportunities to work with new and exclusive hops from our hop growing partners in Yakima, WA largely due to our dedicated investment, and long standing experience in working with hop forward beers. This week’s beer features hops provided to us by Hopsteiner’s breeding program and identified as experimental hop 17707. There’s many experimental hops being used throughout craft beer and commonly identified only by an identification number. Only after years of careful assessment are a select few hops given a new marketing name. I.e. Citra, Lotus, Denali, Simcoe, etc. They all started out as a number in a field. That breeding process can commonly expand to 15 to 20 years. Most hops will never be named.  

Experimental hop 17707 is currently in the early years of that very long process and we’re one of the few breweries being given the opportunity to add it to a brew and recipe. We made a brew earlier this year (Hazy IPA), and even sent a few kegs back to Yakima for the team at Hopsteiner to evaluate. 

Please enjoy the opportunity to be part of that very exclusive process. Don’t hesitate to share your feedback with friends and staff. Remember it’s new, so there’s no official description of how the hops “should” taste and smell in a beer.   

ABV : 7.35%
Malts: 2-Row, Wheat, Oats, Acidulated
Hops: Hopsteiner Experimental Hop #17707